EDIBLES
Pro tips for perfecting pasta
(Family Features) Next time hunger calls in your home, turn to a filling family favorite: pasta. With a nearly endless variety of pasta types, sauce pairings and recipe ideas, the options are aplenty, and cooking is often a breeze.
Consider these pasta cooking tips from Rouxbe, an online culinary school training people of all abilities to become better, more confident cooks.
- Use a large, straight-sided pot with 6 quarts of water for every 1 pound of pasta. Bring to a boil, add 1 teaspoon of salt for each quart of water and stir to dissolve.
- Wait for rapidly boiling water before adding pre-made pasta then cook according to package instructions for al dente, which means the pasta offers a slight resistance. For stuffed or fresh pasta, aim for a gentle boil and cook 1-5 minutes. Reserve 1 cup of pasta water for use in sauces then drain (never rinse) your pasta.
- Add pasta to your sauce; never the other way around. Pair thin pastas like angel hair with lighter sauces, seafoods, basil and light oils. Fettucine, penne and rigatoni complement spicy sausage, heavy creams and chunky ragu. When in doubt, spaghetti offers a versatile option.
Pasta is a natural fit for fresh veggies, and you can put your skills to the test with Pappardelle with Garden Vegetables or create Homemade Potato Gnocchi to freeze and enjoy later.
For more information, visit rouxbe.com.
Pappardelle with Garden Vegetables
Total time: 1 hour
Servings: 3-4
- Salted water
- 3 tablespoons olive oil
- 3 tablespoons shallots or white onion, minced
- 2 cloves garlic, minced
- 1/4 teaspoon chili flakes
- 1 cup white wine
- 2 cups pappardelle noodles
- 3/4 cup vegetable stock
- 3 tablespoons capers (optional)
- 2 vine-ripened tomatoes, sliced in wedges
- 1 handful baby kale
- 1 fresh lemon, juice only
- 2 tablespoons butter (optional)
- sea salt, to taste
- freshly ground black pepper, to taste
- 1 handful fresh basil, torn
- Bring large pot of salted water to boil.
- In fry pan on medium-high heat, add olive oil and onions; saute 2 minutes. Lower heat slightly and add garlic and chile flakes. Saute on medium heat 2-3 minutes. Add white wine and deglaze pan. Cook 3 minutes. Remove from heat and keep warm until ready to add freshly cooked pasta.
- In pot of boiling water, add pappardelle. Cook according to package instructions then drain.
- Place fry pan back on medium heat. Add drained pasta; vegetable stock; capers, if desired; tomatoes; baby kale; and lemon juice. Add butter, if desired, and toss well. Cook 2-3 minutes, tossing occasionally, and season with salt and pepper, to taste, and fresh basil.
- Toss again, remove from heat and serve.
Homemade Potato Gnocchi
Total time: 2 hours
Servings: 2-4
- 2 medium Yukon Gold or russet potatoes
- 3/4 teaspoon sea salt, divided
- 2 teaspoons water
- 1 cup all-purpose flour, divided, plus additional, for surface
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon white pepper
- 2 large egg yolks
- Preheat oven to 400 F. Place potatoes on sheet of foil, add 1/2 teaspoon salt and water; wrap. Bake 40 minutes, or until cooked through.
- Peel potatoes while hot. Cut and rice potatoes. Let potatoes cool completely.
- To make dough, sprinkle potatoes with flour. Aerate with bench scraper then add remaining salt, nutmeg and white pepper.
- Break up egg yolks and pour over potatoes. Cover surface with flour. Continue cutting and gently lifting dough.
- Test dough by squeezing gently; it shouldn’t stick. Add flour, if needed.
- Shape dough into rectangle and fold several times, using fingertips to bring together. Flatten dough out until it reaches finger thickness. Sprinkle with flour and let rest 5-10 minutes.
- Cut finger-width strips of dough and sprinkle strips with flour. Roll out each strip and cut ropes into 3/4-inch pieces. Separate slightly and flour well.
- Fresh gnocchi can sit at room temperature 30 minutes before cooking.
- To freeze: Place gnocchi on tray, making sure they aren’t touching. Once frozen, transfer to plastic freezer bag and freeze up to 2 months. Cook gnocchi from frozen and serve with desired sauce.
Photos courtesy of Getty Images
SOURCE:
Rouxbe
EDIBLES
A sweet, savory, simple holiday side dish
(Culinary.net) No matter what your main course looks like at the holidays, this Asparagus with Cranberry Sauce offers a sweet yet savory complement. Plus, the surprise pop of flavor and color are perfect for a festive tablescape. Find more easy holiday recipes at Culinary.net.
Asparagus with Cranberry Sauce
Recipe courtesy of “Cookin’ Savvy”
Servings: 6
- 1/2 pound bacon
- 1 tablespoon butter
- 1 tablespoon garlic powder
- salt, to taste
- pepper, to taste
- 1 bunch fresh asparagus
- 1 can (14 ounces) whole cranberry sauce
- 1 tablespoon brown sugar
- 2 tablespoons balsamic vinegar
- Using kitchen shears, cut bacon into pieces then fry in skillet. Drain and set aside.
- In same skillet, add butter and garlic powder. Add salt and pepper, to taste. Saute asparagus then add bacon back to pan.
- In saucepan over medium heat, heat cranberry sauce, brown sugar and balsamic vinegar.
- Place asparagus on platter and pour sauce on top.
SOURCE:
Culinary.net
EDIBLES
Cozy, comforting recipes to take on the cold
(Family Features) If blustery conditions are giving you the blues, come inside from the cold for a winter warmup in the comfort of your own kitchen. Cold-weather favorites that are baked, roasted or slow cooked are usually equal parts easy, delicious and filling, making them perfect solutions for chilly, snowy days.
Add a bit of comfort to your weeknight menu with this Loaded Chicken Bake that’s ready in about half an hour. A short list of ingredients and allowing your oven to do most of the work for you mean it’s ideal for saving time (and money at the grocery store) while still satisfying winter appetites.
Serving as the hearty base is READ German Potato Salad, made with thinly sliced potatoes and bacon in a traditional sweet-piquant dressing. While it’s delicious when served chilled, heated or at room temperature on its own, it can also be the star of the show in family meals.
For another true cent saver, try Oven-Roasted Sweet Potatoes and Beets. This savory side dish highlights the flavors of the season in a recipe that’s as easy to assemble as it is to enjoy with loved ones.
Picked and packed at peak ripeness, antioxidant-rich Aunt Nellie’s beets are pickled with a delicate balance of sweetness and vinegar for a homemade flavor that’s perfect in this roasted side that can accompany winter meals of all sorts. Versatile jarred whole pickled beets are always in season, meaning you can enjoy them chilled, warmed or worked into recipes.
Find more favorite wintertime recipes by visiting READSalads.com and AuntNellies.com.
Loaded Chicken Bake
Recipe courtesy of Hungry In LA
Prep time: 20 minutes
Cook time: 15 minutes
Servings: 8
- Nonstick cooking spray
- 2 cans (15 ounces each) READ German Potato Salad
- 4 cups shredded rotisserie chicken or other cooked chicken
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon finely ground black pepper
- 3/4 cup shredded sharp cheddar cheese
- 1/4 cups crumbled, cooked bacon
- French fried onions (optional), plus additional for serving (optional), divided
- Preheat oven to 375 F.
- Lightly coat 9-by-13-inch baking dish with nonstick cooking spray.
- Spread German potato salad evenly in dish. Top evenly with chicken.
- In small bowl, stir heavy cream, salt and pepper. Pour mixture over chicken.
- Sprinkle with cheese, bacon and onions, if desired.
- Bake 15 minutes, or until casserole is bubbly. Let stand 10 minutes. Top with additional onions, if desired.
Oven-Roasted Sweet Potatoes and Beets
Servings: 4
- 1 jar (16 ounces) Aunt Nellie’s Whole Pickled Beets
- 2 large sweet potatoes (about 1 pound) peeled and cubed (1/2-3/4-inch cubes)
- 2-3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 red onion, sliced about 1/4-inch thick
- 2 fresh rosemary sprigs, plus additional for garnish
- Preheat oven to 400 F. Drain beets. Discard liquid or save for another use.
- In large bowl, toss sweet potatoes, olive oil, salt, pepper and onion until coated.
- Place silicone mat on baking sheet or line with aluminum foil.
- Pour contents of bowl onto baking sheet in single layer. Remove rosemary from stems; sprinkle over vegetables. Bake 30 minutes until potatoes are almost tender.
- Add beets to baking sheet. Return to oven 10-15 minutes, or until potatoes are fork-tender and beginning to brown. Garnish with additional rosemary, if desired.
SOURCE:
Seneca Foods
Seneca Foods
EDIBLES
Please pumpkin lovers with a twist on a fall favorite
(Family Features) Apple, cherry and blueberry crumbles may get all the adoration, but when fall comes around, you may as well lean into the flavor of the season: pumpkin. This simple dessert satisfies the sweet tooth with some fiber to boot.
Discover more desserts designed for pumpkin lovers at Culinary.net.
Pumpkin Crumble
Recipe courtesy of “Cookin’ Savvy”
Servings: 8-12
- 1 can pumpkin
- 1 can evaporated milk
- 1 cup brown sugar
- 2 eggs
- 1 tablespoon pumpkin spice
- 1 teaspoon cinnamon
- 1 box cake mix (yellow, white or spice)
- 3/4 cup chopped pecans
- 3/4 cup chopped white chocolate chips
- 1 1/2 cups melted butter
Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- Heat oven to 350 F.
- In bowl, mix pumpkin, evaporated milk, brown sugar, eggs, pumpkin spice and cinnamon. Pour into greased 9-by-11-inch baking dish.
- In separate bowl, mix cake mix, pecans and white chocolate chips. Sprinkle over pumpkin mixture. Pour butter evenly over top. Do not mix or stir. Bake 1 hour.
- To make whipped cream: Using hand mixer, whip heavy whipping cream and sugar until thick.
- Serve crumble with whipped cream.
SOURCE:
Culinary.net
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