FOUR FRUIT SALAD RECIPES

Home » Food and Drink » Desserts Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Adrian T. Cheng Platinum Quality Author Platinum Author | 153 Articles Joined: May 27, 2009 Romania Easy Fruit Salad Recipes for the Healthy Sweet Tooth By Adrian T. Cheng | Submitted On October 25, 2016 Recommend Article Article Comments Print Article Each fruit provides a different taste to satisfy different palettes and also gives various vitamins and minerals. Fruit salads are a popular dessert not only among weight watchers - they satisfy your sweet tooth and at the same time provide the body with essential nutrients! Here are 4 easy, must-try fruit salad recipes: Fluffy Pistachio Fruit Salad What you need: 2 bananas, sliced 2 1/2 cups crushed pineapple with juice 2 cups fruit cocktail 2 cups miniature marshmallows 1 1/2 cups mandarin oranges 1 1/2 cups frozen whipped topping, thawed 1/2 cup instant pistachio pudding mix Combine crushed pineapple and pudding mix in a large mixing bowl. Mix well. Stir in whipped topping then bananas, fruit cocktail, marshmallows and mandarin oranges. Cover and refrigerate for 2-3 hours before serving. Very Berry Salad What you need: 1 cup fresh blueberries 1 cup fresh blackberries 1 cup fresh raspberries 1 cup fresh strawberries, quartered lengthwise 1 teaspoon white sugar In a medium glass bowl, mix together blueberries, blackberries, raspberries and strawberries. Sprinkle with white sugar. Cover and refrigerate for at least 1 hour before serving. Herbed Fruit Salad What you need: 2 kumquats, seeded and chopped 1 pear, peeled, cored and chopped 1 cucumber, peeled, cored and chopped 1 1/2 cups water 1 1/3 cups quinoa, rinsed 1 cup coarsely chopped watercress 1/4 cup olive oil 2 1/2 tablespoons fresh lemon juice 2 tablespoons chopped cilantro 1/2 teaspoon kosher salt With the 1 1/2 cups water, bring the quinoa to a boil in a medium saucepan. Reduce heat to low and stir constantly for 10-12 minutes. Remove from heat, drain and allow to cool. Mix together kumquats, cilantro, olive oil, lemon juice and kosher salt in a small bowl. Set aside to steep. In a large bowl, combine pear, cucumber and cooked quinoa. Add the dressing to the bowl, stir then serve. Butterscotch Fruit Mix What you need: 4 apples, diced 2 cups frozen non-dairy whipped topping, thawed 2 cups crushed pineapple with juice 1 cup dry roasted peanuts 1/2 cup instant butterscotch pudding mix In a medium bowl, combine diced apples, peanuts and pudding mix. Mix until ingredients are thoroughly combined. Add whipped topping and crushed pineapple to the mixture then stir. Cover and refrigerate overnight before serving. Take a break from the usual green salads and cater to your sweet tooth with these easy fruit salad recipes - they're easy to make, unique and good for your health! You can never go wrong with fresh and all-natural fruits especially when you're eating them as a treat! Adrian T. Cheng is a food blogger who promotes healthy eating. He has written numerous posts and articles about natural herbs and spices, shared countless of delicious and healthy recipes and reviewed kitchen accessories that are affordable yet of quality. You can view Adrian's posts about going green and other kitchen tools he recommends on his page. Article Source: http://EzineArticles.com/expert/Adrian_T._Cheng/2109020 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 32 times Word count: 437 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Desserts Adrian T. Cheng Email Address Subscribe We will never sell or rent your email address. Desserts Article Feed Desserts Article Feed Find More Articles Search Similar Articles How to Make a Healthy Fruit Salad - Free Raw Recipe Fruit Salad Recipes - Best Ambrosia Fruit Salad 6 Low-Fat Homemade Fruit Salad Recipes Recipe of the Low Calorie Jellied Pineapple Fruit Salad Fruit Salad Recipes for a Winter Fruit Salad Make a Masterpiece! Fruit Salad Recipes For Every Occasion and Meal Jello Dessert Recipes: How To Make Fruit Ice Cream Jello Salad Tips When Making Jell-O Salads and Some Popular Jell-O Salad Recipes Blueberry Breakfast Fruit Salad Recipe Baja Chicken Pasta Salad and 2 More Delicious Salad Recipes Recent Articles What's The Scoop on NICE Cream? A Better-For-You Dessert Gluten Free Appetizers Quick No-Bake Desserts That Will Satisfy Your Sweet Tooth Mistakes To Avoid When Using Your Ice Melt Delicious Cakes - A Wonderful Christmas Offering 3 Easy Dessert Recipes That You Won't Be Able To Resist Tips To Use And Care For Your Ice Cream Maker A Reliable Bakery Shared Some Tips For Baking The Best Cakes Getting Your Cake And Eating It Too 3 Sweet Treats You Can Make Using Your Grill EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

SUMMER PUDDING

Home » Food and Drink » Desserts Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Kit Heathcock Diamond Quality Author Diamond Author | 138 Articles Joined: October 27, 2005 South Africa Just Desserts, Pudding Recipes Galore By Kit Heathcock | Submitted On May 08, 2006 Recommend Article Article Comments Print Article Expert Author Kit Heathcock We are a pudding family. There is something satisfying about the word pudding. It brings connotations of comfort, of tastebud-tantalising things, rich and luscious. Dessert suggests something elegant, delicate, restrained - a sweet mouthful to finish off a meal. Dessert just doesn't do it for me. Our family goes in for puddings for special occasions and Sunday lunches. We don't have them every day, so when we do, we want it all: comforting over-indulgence at its best - no refined twiddles of patisserie here, though we don't do the steamed, stodgy stuff either. We have a number of recipes that are firm family favourites and have to be considered and a waiting list of recipes from cookbooks to try - so puddings oust the main course as the focus of debate and decision-making. The occasion dictates the main course - roast lamb for Easter, turkey and gammon for Christmas, no dilemmas there. Selecting just a few puddings from the family repertoire, though, is an agonising process. Christmas and New Year close together eases the dilemma...what we don't have for Christmas, we can do for New Year's Eve, but on other occasions leaving out a particular favourite recipe is too hard. We often end up with a selection of four puddings (though, before you are too horrified, we are usually feeding twelve or more people) and as a result feel stuffed to the gills afterwards, as greed inevitably overcomes caution and all four have to be sampled. Two of our family staple recipes come from my mother-in-law, who as a mother of six on a limited budget had to use a lot of invention to feed her family. Guava fool (pureed guava mixed with condensed milk and cream) is one of her recipes that rates high on the must-have list through winter when guavas are in season. Choccie pudding is a year round imperative, a chocolate custard poured over boudoir biscuits which soak it up and soften delectably into a velvety gloop. I have proudly managed to add one of my family pudding recipes to the indispensable list - Summer Pudding. My mother still makes it, often with blackberries culled from the hedgerows, as well as the more traditional redcurrants and raspberries. Here in South Africa we have a different palette of berries to work with and most often use youngberries, mulberries with a few strawberries (strawberries on their own don't work, you need the tartness of some of the darker berries). Here is the recipe: Summer Pudding 1 loaf of slightly stale white bread About 1kg of mixed berries: blackberries, raspberries, youngberries, mulberries, redcurrants the choice is yours. Apple can be added if you are short of berries. Sugar Put the fruit with a liberal sprinkling of sugar into a pan and gradually bring to boiling point. (You can cook them straight from frozen over a low heat). Softer fruits are done at this point, so check, apples would need longer to soften. The amount of sugar depends on how sweet the fruit is - you are after a slightly tart fruit with sweet juice but not too sickly. Cut the bread into thick slices, take off the crusts and line a pudding basin with it. It needs to fit tightly but don't squash it. You can do a patchwork of funny shaped bits, the important thing is that no holes are left. Keep three slices for the lid. When the fruit has stewed, use a slotted spoon to transfer the fruit into the bread-lined bowl. Most of the juice gets left behind but keep it to pour over the pudding later. Fill the bowl with the fruit and top with a tight layer of bread. Place a plate or saucer on top and weight it, so the fruit compresses and the juice soaks into the bread. Leave in the fridge for at least a few hours, better overnight. Turn it onto a plate to serve, with the extra juice poured over any white bits of bread still showing. Eat with plenty of cream. Now our main preoccupation on our smallholding is establishing enough fruit trees and berry plants to ensure a year round supply of pudding potential in our freezers, but maybe that would make them less special. The seasonal aspect of guavas and berries mean excitement when they come back into season, gluttony for a few weeks until common sense sets in. Then we put a supply away in the freezer for a few special treats later in the year, the season ends and is followed by the next thing. A pudding for each season, a season for each pudding. Copyright 2006 Kit Heathcock About Kit Heathcock - sometime flower photographer, keen observer of the resonances of life and fulltime mother. Born in the UK but now living on a farm in the southern hemisphere. Contributor to the creation of A Flower Gallery [http://www.aflowergallery.com] home of original flower pictures, and Food and Family Article Source: http://EzineArticles.com/expert/Kit_Heathcock/18441 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 927 times Word count: 777 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Desserts Kit Heathcock Email Address Subscribe We will never sell or rent your email address. Desserts Article Feed Desserts Article Feed Find More Articles Search Recent Articles What's The Scoop on NICE Cream? A Better-For-You Dessert Gluten Free Appetizers Quick No-Bake Desserts That Will Satisfy Your Sweet Tooth Mistakes To Avoid When Using Your Ice Melt Delicious Cakes - A Wonderful Christmas Offering 3 Easy Dessert Recipes That You Won't Be Able To Resist Tips To Use And Care For Your Ice Cream Maker A Reliable Bakery Shared Some Tips For Baking The Best Cakes Getting Your Cake And Eating It Too 3 Sweet Treats You Can Make Using Your Grill EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

HOW TO MAKE SUSHI

Home » Food and Drink » Main Course Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Bindu Saxena Basic PLUS Author | 54 Articles Joined: May 26, 2012 India One of the Most Aesthetically Appealing Foods By Bindu Saxena | Submitted On January 28, 2016 Recommend Article Article Comments Print Article Expert Author Bindu Saxena In Nihongo, which is the official and predominant language in Japan - the word, Sushi means "It's sour." Like any other gourmet delight sushi too has transitioned into a new form. Contrary to fresh fish that we now see in use, it actually used to be dried fish sandwiched between two pieces of vinegared rice. This was to make it last. To avoid the stickiness to the fingers, Nori, which is seaweed in Japanese, was added later. In the simplest words, Sushi is raw fish, and/or vegetables, pickles on a bed of vinegared rice that is rolled like a Swiss roll and then delicately and carefully cut into slices. Technically, the word sushi actually refers to the rice, however at a colloquial level, the term has come to mean artfully arranged morsel of shellfish or raw fish either - as is in the case of Sashimi - or on a bed of vinegared rice. With the rice on the outermost layer and colors of vegetables and fish enveloped in it when cut gives something which has an admirable aesthetic appeal, more than a food form. Although all kinds of sushi are mistaken for raw fish due to stereotypes, sushi actually covers a variety of offerings including vegetarian ones. How to eat sushi? Serious sushi can only be eaten at the sushi bar because that is where one will see the colors, inhale the aromas, share the laughter, and taste the food fully immersed in the environment. In Singapore, we went to a bar dedicated to sushi. When we took place we greeted each other and started a conversation with them. We found Sushi is about community. Speaking respectfully, greeting each other, and good dining etiquette plays a large part in this society as a whole. The waitress will bring you an Oshibori - hot towel - as soon as you are seated. This is to wipe your hands prior to touching any food. Well, this was quite like what we have in some fine dining restaurants in India. We also found a set of chopsticks with which we could eat sushi. A lot of chefs have diverse opinions on how sushi should be eaten, some prefer to eat it by hand and others with chopsticks, but the truth is you can do both. If sushi is served on a common platter for a group, one would be expected to eat with a pair of chopsticks. However, one has the freedom to eat it with their hands if it's served on individual small plates. The plate will have a little mound of Wasabi - the bright green dough on it. This is to spike your sushi. You can either lace your serving of soy sauce with the wasabi or dip your sushi in the wasabi. The latter is stronger than hot mustard, so be wary with the amount you use. In a typical Japanese style, wasabi is not added to soy sauce instead the sushi morsels are directly dabbed with wasabi. Eating sushi is an experience in itself! Those who like it would eat it like a ritual that involves all their senses and those who didn't would just be happy to admire the complexity with which it is made and served. Bindu is a food enthusiast. Her theme based recipes were published in Femina, a Times of India magazine. She has also won more than 26 cooking competitions organized on television by India's super chef, Sanjeev Kapoor. She was crowned, 'Amul Maharani' in 2003. The company gave her an opportunity to appear in a TV Ad campaign. She also appears on the company's website under "Cooking with Amul." She is also on the panel of judges and regularly judges their events. She can be reached at bee135@gmail.com. Happy cooking! Article Source: http://EzineArticles.com/expert/Bindu_Saxena/1352629 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 37 times Word count: 542 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Main-Course Bindu Saxena Email Address Subscribe We will never sell or rent your email address. Main Course Article Feed Main Course Article Feed Find More Articles Search Recent Articles 3 Hearty Potato Recipes for the Big Eater White, Brown, Basmati - The Many Avatars of Rice 5 Great Menu Combinations For Your Dine-In Movie Night Out Sage Recipes: 3 Tasty Dishes To Try For Dinner 3 Unique Curry Recipes That Will Make You An Even Bigger Fan 3 Meat Pie Recipes That Are a Must-Try Easy 30-Minute Main Dish Recipes for Anyone On the Go Is Porridge Considered a Nutritious Food? A Hamdog Why Kolkatans Crave for Chicken Biryani EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

SOY PASTA STOPS NIGHT SWEATS

Home » Food and Drink » Pasta Dishes Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Fabien Ponson Basic Author | 6 Articles Joined: November 2, 2005 Canada Soy Pasta Can Relieve Menopause Symptoms By Fabien Ponson | Submitted On July 10, 2006 Recommend Article Article Comments Print Article Menopause is a natural part of a woman's life when her body quits producing certain hormones. Symptoms of menopause can include: night sweats/hot flashes weight gain mood swings forgetfulness insomnia Studies have been conducted and concluded that women in Asian cultures show a lower incidents of these menopausal symptoms. This has been attributed to the dietary differences in cultures, including consumption of soy products like soy pasta. The following paragraphs will take a closer look at how soy pasta noodles can help relieve the symptoms of menopause, as well as include a simple soy pasta recipe. Menopause Studies Many human studies have been conducted on menopause and soy in order to determine the effectiveness of an increased soy diet and menopause. Many of these studies have concluded by adding soy to your diet, including soy pasta, soy pasta noodles, soy milk, soy cheese and other soy products, women can decrease their chances of suffering with menopausal symptoms, or make the symptoms less frequent. These studies not only revealed a significant link between soy consumption and menopausal symptoms, but they also concluded that while soy is not a replacement for Hormone Replacement Therapy, it is a viable option for women who do not want to take hormone therapy. Homemade Pasta (Soy) Recipe Adding soy pasta to your diet twice a week, you can help reduce or even eliminate your menopausal symptoms. This healthy pasta absorbs flavor, and is good for you! The following soy pasta recipe will help you learn how to make simple soy flour pasta from scratch! Ingredients: 2 1/2 cups of all purpose flour 1/2 cup of soy flour .25 ounces of dry yeast (2 1/2 tablespoons) 2 tablespoons of sugar 3/4 cup of warm tap water 3 tablespoons of oil First you must mix the flour, soy flour, and salt together in a bowl. After that, mix half the flour mixture with the yeast and sugar. Set the rest of the flour mixture aside. Now add the water and oil to the yeast mixture and beat on low speed for about 1 minute. Slowly add as much as the flour mixture left over as you can. Put the dough on a floured board and knead. Cover the soy pasta dough with a damp towel for about 7-10 minutes. Roll and cut. Fabien Ponson invites you to read some more articles about soy products on the website All Soy Products [http://www.all-soy-products.com]. Article Source: http://EzineArticles.com/expert/Fabien_Ponson/18910 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 996 times Word count: 389 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Pasta-Dishes Fabien Ponson Email Address Subscribe We will never sell or rent your email address. Pasta Dishes Article Feed Pasta Dishes Article Feed Find More Articles Search Recent Articles The Best Low-Calorie Pasta Recipes Under 500 Calories 3 Easy Pasta Dishes For the Cooking Beginner 3 Low-Carb Versions of Pasta Dishes That Are Worth A Try Shrimp and Vegetables With Pasta, Capers, and White Wine Tips for Cooking Pasta Well Wood Fired Pizza Restaurants Near Arab Street A Trip To Italy Is Not The Only Place To Enjoy High Quality Meals 5 Reasons Having a Mobile Pizza Party Is the Best Idea Ever Best Italian Food Restaurants in Singapore Where to Get the Best Pizza in Singapore? EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

HOW TO COOK AND GROW SPAGHETTI SQUASH

Home » Food and Drink » Pasta Dishes Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search New Article Alerts Would you like to be notified when a new article is added to the Food and Drink: Pasta Dishes category? Email Address We will never sell or rent your email address. Subscribe Pasta Dishes RSS Feed Top Authors in Pasta Dishes More Food and Drink categories: Food and Drink (15,891) BBQ Grilling (2,473) Chocolate (1,873) Coffee (7,456) Cooking Supplies (2,308) Cooking Tips (10,337) Crockpot Recipes (547) Desserts (3,482) Home Brewing (765) Low Calorie (976) Main Course (1,154) Pasta Dishes (486) Recipes (12,428) Restaurant Reviews (2,401) Salads (598) Soups (655) Tea (3,666) Vegetarian Recipes (661) Wine Spirits (8,392) Food and Drink: Pasta Dishes Article Category Butternut-Mushroom Lasagna With Pepperjack Bechamel by Pamela Steed Hill Vegetarian lasagna can be as rich and satisfying as pasta dishes with meat. Here, roasted vegetables and a creamy pepperjack béchamel add both great flavor and depth. Fresh Tomato and Zucchini Squash Pasta With Capers: A Family Recipe by Harriet Hodgson Tomatoes and zucchini seem to be made for each other. These versatile vegetables are used in soups, stews, casseroles, and pasta dishes. Though canned versions o these vegetables are available, fresh always tastes best. Everyone in the family will enjoy this simple, satisfying recipe Baked Rotini With Mushrooms and Creamy Mozzarella Sauce by Pamela Steed Hill Fresh mozzarella turns a white pasta sauce into rich, cheesy deliciousness. Half-and-half adds creamy, silky texture. Penne With Garlicky Lamb Sauce by Pamela Steed Hill A simple meat sauce with rich flavors turns a common pasta dinner into something special. Garlicky lamb, stewed tomatoes, and sweet port combine for a delicious balance of taste-all it needs is time. 2 Pastas With Canned Tuna by Jennifer K Chow Though both recipes use canned tuna, they are two very different dishes. The tuna pomodoro tastes light and delicious, but is deceptively filling due to the whole-wheat pasta. The baked mac and cheese with tuna and broccoli is hearty and full of flavor. How to Cook Spaghetti Squash and Grow It Too! by Pam Schodt If you've never heard of Spaghetti Squash, you may be visualizing a heaping plate of pasta with slices of yellow squash mixed in and sprinkled with a generous portion of Parmesan cheese. That would be incorrect although we can all agree it sounds delicious! Spaghetti Squash is a vegetable that grows in noodle form and, therefore, lends itself as an excellent substitute for traditional pasta. It holds its own as a side dish, but fills the pasta substitute role for those limiting carbohydrates or gluten. So let's find out more about growing Spaghetti Squash, and how to cook it. Gardeners are a generous bunch, and you might end up with a squash and not know what to do with it. The Ideal Herbs and Spices for Pasta Sauces by Munira A You simply cannot resist the aroma which comes from the kitchen when pasta is cooked. The amazing aroma and flavor of these Italian dishes come from the herbs and spices used for their making. If you like preparing your own sauce, instead of getting a ready-made one from the store, you will certainly benefit from learning about the great aromatic ingredients, which make a traditionally delicious dish simply outstanding. The Secret to a Perfect Pasta Recipe by Meha Rathi Who wouldn't like to have a bowl of mouthwatering and tongue-twisting pasta? Nothing is quicker and healthier than picking up a favorite shape of pasta, favorite sauce, toss and eat! Today there are 500 different types and shapes of pastas available in market. From long to short, thin to fat, curvy to blocky, ribbon cut, etc. But you will be really surprised to know that these pasta shapes are designed for a particular reason. The different kinds of pastas are actually meant for different kind of sauces. In today's article we will discuss which type of pasta is adapted for a particular type of sauce to make the best pasta recipe. How to Cook and Store the Best Fresh Pasta by Julie Campbell Handmade fresh pasta should never be confused for dry noodles. Learn how to store and cook them for the best tasting gourmet meals. It's so easy that you'll find it will replace any pre-made meals you used to make, and it's a lot healthier, too! The Ultimate Comfort Food: How to Make Creamy Pasta Alfredo by Christine Coughlan Pasta with rich and creamy Alfredo sauce has to be one of the most decadent, indulgent - and gratifying - comfort foods going. Pure butter, heavy cream and savory Parmesan cheese are melted together, blended into perfectly-cooked al dente noodles and piled high in a delectable mound. A generous dusting of fresh-cracked black pepper is the crowning touch. Mmmm. What could be better, right? If you're in the mood for a rich taste treat, pasta Alfredo hits the spot. To boost the nutritional value of this dish, simply add fresh, seasonal veggies and lean protein such as grilled chicken or shrimp. However you like your Alfredo, it's a scrumptious serving of pure culinary joy. The Difference Between Homemade and Jarred Gourmet Pasta Sauce by Sarah Gelber Pasta sauce is one of the most versatile menu items. Good for lunch or dinner, unless you hate tomatoes, pasta sauce is always sure to please when you don't have a lot of time or energy to cook something. Whether you're making spaghetti or eggplant Parmesan, pasta sauce adds flavor. The question is: do you need to have homemade or can you buy the jarred version, already made for you? Try This Luscious Baked Penne With Italian Sausage by Christine Coughlan Baked penne with Italian sausage is as rewarding and satisfying as lasagna but much easier -- and faster to make -- it can be on the table in just 45 minutes! Spice it up by using hot Italian sausage and red pepper flakes, make it richer by adding ground veal or beef and Parmesan cheese, or make a lighter version with turkey sausage. Rich and gooey, this recipe is sure to become a family favorite! Tips for Adding Herbs and Seasoning to Pasta for a Healthy Snack by Rosie Wallace Pasta can be a healthy inclusion in a balanced diet. The pasta itself will not contribute to an unhealthy meal but the sauces we choose to make can if we do not make good choices. Sauces that are heavy with thick cream are not good for those individuals on low fat diets. Consider using healthier olive oils and mixing it up with different flavours and spice blends for a tantalising taste of flavours from around the world. Details About Pasta Recipes by Eris Dicosta If you really want to cook something very easy and also economical, why not to cook pasta? These are loved by kids and adults. Preparing meals with pasta is quite an easy way to prepare food which is filling and satisfying for your entire family. The Perfect Fall Dinner: Creamy Rigatoni Florentine With Sauteed Mushrooms and Toasted Walnuts by Christine Coughlan Fall is a season full of sensations: the warmth of the sun on your face, brilliantly blue skies, crisp fall breezes, the calls of migrating birds overhead as you crunch through dry leaves underfoot. After a day of hiking, raking or taking in a game, a hearty bowl of pasta is the perfect meal. This recipe offers up buttery, sauteed mushrooms in a rich, creamy spinach sauce for a vegetarian meal that is savory, healthy and delicious. Try this easy recipe this weekend and see for yourself how satisfying this combination can be. Try This Superfood Pasta Dish With Salmon and Capers in a Tarragon Cream Sauce by Christine Coughlan Penne pasta with smoked salmon and capers in a tarragon cream sauce is an elegant and indulgent pasta dish that is delicious, nutritious and very easy to make. It all comes together in the time it takes to cook the pasta. Salmon is considered one of the top 10 superfoods and is an excellent source of high quality protein, vitamins, minerals, good fats and heart-healthy Omega-3 fatty acids. The American Heart Association recommends eating fatty fish like salmon twice weekly. Try this tasty salmon and pasta dish and get more of this delicious super food into your diet. The Perfect Pre-Race Dinner: Pasta With Bolognese Sauce by Christine Coughlan Athletic performance is determined by three equally important elements: training and technique, rest and recovery, and hydration and nutrition. This article addresses the last of these elements, specifically the all-important pre-race dinner. The ideal pre-race meal for athletes is a combination of protein, complex carbohydrates, fiber, vitamins and minerals, and good fats to refuel the muscles and replenish the energy reserves the body needs to sustain the athlete during competition. A meal featuring pasta with Bolognese sauce is a nutritious, delicious and popular choice for athletes young and old. The Most Common Ingredients in Pasta Dishes by Juliet De Jongh This article is for the reader who would like to start cooking Italian cuisine but is not sure where to start. This would provide the reader with the basic core ingredients to stock up on and their health benefits. Baked Pepperoni Casserole by Natasha Carmon Sometimes when you need a quick meal to go to but have no food ideas then you have to rely on your creative mind to come up with a dinner or lunch for the family to eat. I run into these moments quite often and always manage to scramble and put something together that is satisfactory and usually spur of the moment. I may have never prepared the meal before, but once I have it instantly becomes a new go to recipe. Baked Macaroni Shells by Natasha Carmon Thanksgiving will be coming up before you know it, and you are definitely going to need some side dishes to serve your family and guests for the holidays. Who doesn't like cheesy baked macaroni? It's not the healthiest stuff to eat but goes well with the turkey and dressing not to mention kids love it; except my child but she's picky about all food. 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NEAPOLITAN PIZZA SECRET RECIPE

Home » Food and Drink » Pasta Dishes Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Akansha K Gupta Basic PLUS Author | 88 Articles Joined: March 25, 2015 India The Secret Recipe of Neapolitan Pizza By Akansha K Gupta | Submitted On December 08, 2015 Recommend Article Article Comments Print Article Expert Author Akansha K Gupta The Neapolitan pizza history goes back to the people who wanted to retain the ancient tradition of an authentic taste. The well-secured ingredients include the Italian flour of highly refined nature, San Marzano tomatoes and Mozzarella di Bufala that is fresh mozzarella made in buffalo milk. San Marzano tomatoes are special because they grow up in volcanic soil with a slightly sweeter taste and of less acidic nature. Things to Remember The pizza only uses the hand kneaded dough which need not be rolled using any mechanical method. Also, the pizza cannot exceed in diameter more than 35 centimetres and it should not be thicker than one third of a single centimetre at the centre. The most essential condition is to bake it in a domed, wood-fired oven kept at 900 degree F for 60-90 seconds. Creating Neapolitan pizza is an art as it is a perfect blend of exotic ingredients and a traditional cooking style. Secret Ingredients First of all, you need strong plain flour, salt and yeast to prepare the dough. Then, you are required to work on the toppings that include plum tomatoes, extra virgin olive oil, freshly grated parmesan cheese, basil leaves, dried oregano, chopped mozzarella and ground black pepper. You can add additional toppings like finely chopped garlic cloves, rosemary sprig, grated taleggio, speck, courgette, aubergine, prosciutto and rocket leaves to bring out the flavour. The Recipe Preparation starts with preheating the oven at 500 degree F. After that, you may knead the dough mixing flour, salt, yeast and lukewarm water together but do not let it to be too sticky. Make a ball out of it and let it stay idle for 5 minutes after covering it with a cloth. Later, split the dough into two parts while kneading each for some time and forming balls out of them. Now, take a neat kitchen cloth and sprinkle some flour upon it. After that, place the dough upon it and then covering it with a bit damp cloth. Leave it to rise in warm conditions for 30 minutes. Proceed next and get tomatoes within a bowl. Slightly squash them, add pepper and salt to taste and mix them well. Now, find a clean surface and sprinkle flour on that. Furthermore, spread the dough using your fingers and shape it round with a border. The dough should be made as thin as possible looking like a pancake but it should not split. Now, take out two big, flat baking sheets and sprinkle breadcrumbs on them. Thereafter, put the pizza bases over them and spread tomato evenly above each. Putting too much of tomato should be avoided so that the pizza does not go soggy. Drizzle olive oil, sprinkle parmesan cheese, add basil leaves or top with oregano and put mozzarella cheese. You can add toppings of own choice. The preparation should be placed in a hot oven for over 7 minutes or longer if you wish your pizza to be crispy. Take it out from the oven and it is ready to eat just after drizzling some olive oil. Walking across Bussorah Street just stop by Pizza Fabbrica, the Neapolitan Pizza Restaurant in Singapore for the delicacy cooked in the wood-fired oven. The locals go gaga over its taste and have developed a habit for the flavour of mozzarella cheese and San Marzano tomatoes. Article Source: http://EzineArticles.com/expert/Akansha_K_Gupta/2102774 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 64 times Word count: 513 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Pasta-Dishes Akansha K Gupta Email Address Subscribe We will never sell or rent your email address. Pasta Dishes Article Feed Pasta Dishes Article Feed Find More Articles Search Recent Articles The Best Low-Calorie Pasta Recipes Under 500 Calories 3 Easy Pasta Dishes For the Cooking Beginner 3 Low-Carb Versions of Pasta Dishes That Are Worth A Try Shrimp and Vegetables With Pasta, Capers, and White Wine Tips for Cooking Pasta Well Wood Fired Pizza Restaurants Near Arab Street A Trip To Italy Is Not The Only Place To Enjoy High Quality Meals 5 Reasons Having a Mobile Pizza Party Is the Best Idea Ever Best Italian Food Restaurants in Singapore Where to Get the Best Pizza in Singapore? EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

NO BAKES COOKIES AND ICE CREAM

Home » Food and Drink » Desserts Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Adrian T. Cheng Platinum Quality Author Platinum Author | 153 Articles Joined: May 27, 2009 Romania Quick No-Bake Desserts That Will Satisfy Your Sweet Tooth By Adrian T. Cheng | Submitted On February 23, 2017 Recommend Article Article Comments Print Article Anyone who's a sweet tooth would understand the random, sudden craving for a piece of cake, a cup of ice cream or any sweet treat. Instead of going out and spending big on sweet treats, why not make equally delicious ones right from the comfort of your own kitchen? Here are some quick and easy no-bake dessert recipes to try at home: Honey-Cinnamon Kick Rollups What you need: 12 pcs. Flour tortillas 12 teaspoons honey 12 teaspoons cinnamon sugar 6 teaspoons cayenne pepper 12 toothpicks Cooking spray Lightly spray a side of one tortilla with cooking spray and place on a pre-heated skillet sprayed side down. Sprinkle with 1 teaspoon cinnamon sugar and cook for 1 minute. Top with 1/2 teaspoon cayenne pepper then transfer tortilla to a plate. Drizzle with 1 teaspoon honey. Roll up and secure with a toothpick. Repeat with remaining ingredients. Quick Choco-Peanut Oat Cookies What you need: 3 cups quick-cooking oats 2 cups white sugar 1/2 cup butter 1/2 cup crunchy peanut butter 1/2 cup milk 3 tablespoons unsweetened cocoa powder 1 tablespoon vanilla extract In a pan over medium heat, bring sugar, butter, milk and cocoa to a boil. Set aside. In a large bowl, stir together oats, peanut butter and vanilla extract. Pour hot mixture over oats and mix well. Drop by batches on wax paper and allow to cool. No-Bake Peaches and Cream What you need: 16 whole graham crackers, crushed 6 large fresh peaches, peeled, pitted and sliced 4 1/2 cups miniature marshmallows 2 cups heavy cream 3/4 cup butter, melted 3/4 cup white sugar 1/4 cup milk In a large mixing bowl, mix together crushed graham crackers, butter and 1/2 cup sugar. Stir until mixture is evenly moistened. Set aside about 1/4 cup for topping and press the rest of the mixture into a 9x13-inch baking dish. In a large pan over low heat, heat marshmallows and milk until marshmallows are melted. Set aside. Whip heavy cream along with remaining sugar until peaks form. Fold the cream into the marshmallow mixture. Spread half of the cream over the crust then arrange peach sliced over it. Top peaches with remaining cream. Sprinkle with reserved graham mixture. Cover and refrigerate until ready to serve. Satisfy your craving for sweet treats and share with the rest of your family - try these easy no-bake dessert recipes! Adrian T. Cheng is a food blogger who promotes healthy eating. He has written numerous posts and articles about natural herbs and spices, shared countless of delicious and healthy recipes and reviewed kitchen accessories that are affordable yet of quality. You can view Adrian's posts about going green and other nutrition tips and tricks on his page. Article Source: http://EzineArticles.com/expert/Adrian_T._Cheng/2109020 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 7 times Word count: 403 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Desserts Adrian T. Cheng Email Address Subscribe We will never sell or rent your email address. Desserts Article Feed Desserts Article Feed Find More Articles Search Similar Articles Dessert Recipes - Desserts That Go Well With Coffee 5 Minute Mexican Dessert Recipes A Look At Welsh Cuisine And Welsh Dessert Recipes Simple Dessert Recipes - Tips For Finding the Right Recipe Dessert Recipes for Kids Baking Gluten Free Desserts Lactose Free Recipes - Desserts! Some of the Best Mexican Dessert Recipes Baking Ingredients - What Makes a Perfect Dessert! Three Easy to Make Dessert Recipes For Your Tea Party Recent Articles What's The Scoop on NICE Cream? A Better-For-You Dessert Gluten Free Appetizers Mistakes To Avoid When Using Your Ice Melt Delicious Cakes - A Wonderful Christmas Offering 3 Easy Dessert Recipes That You Won't Be Able To Resist Tips To Use And Care For Your Ice Cream Maker A Reliable Bakery Shared Some Tips For Baking The Best Cakes Getting Your Cake And Eating It Too 3 Sweet Treats You Can Make Using Your Grill 8 Easy Dessert Decoration Tips EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

HOW TO MAKE HOMEMADE PASTA

Home » Food and Drink » Pasta Dishes Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Shauna Hanus Expert Author | 155 Articles Joined: April 11, 2005 United States Making Homemade Pasta for Dinner Tonight By Shauna Hanus | Submitted On May 10, 2005 Recommend Article Article Comments Print Article Expert Author Shauna Hanus Homemade pasta cooked al dente (to the teeth), is a chewy and light treat. Here are the simple steps to making fresh pasta for dinner tonight. Ingredients for pasta 3 ½ cups sifted all-purpose flour 4 eggs 4 to 5 tablespoons water 1 tablespoon salt Place the flour in a large mixing bowl. Make a well in the center and drop the eggs in. Add the salt and the water a small amount at a time. Blend together to make a dough ball. Place the dough ball on a dry pastry or baker's board. Knead until it is smooth and elastic. Cover the dough and allow it to rest for 30 minutes. Divide the dough into four parts. Flatten each part with a rolling pin then dust lightly with flour. Adjust the pasta maker to the widest setting. Crank each part through at this setting. Adjust the pasta maker down one setting for thinner noodles and run the dough through a second time. Continue to adjust the setting to a smaller size until you reach the desired thickness of noodle. The pasta can be made immediately before cooking or refrigerated for use the next day. The un-cooked noodles will hold up to one month in the freezer. Helpful tips. Be patient and prepared for a messy kitchen. Make a small amount ahead of time to get the feel for kneading the dough. Keep the dough soft but not too sticky; add flour in very small amounts. Do not over work the dough or the noodles will be tough. Shauna Hanus is a gourmet cook who specializes in creating gourmet meal plans. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. [http://www.gourmayeats.com] Article Source: http://EzineArticles.com/expert/Shauna_Hanus/6166 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 3,355 times Word count: 257 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Pasta-Dishes Shauna Hanus Email Address Subscribe We will never sell or rent your email address. Pasta Dishes Article Feed Pasta Dishes Article Feed Find More Articles Search Similar Articles Family Recipes for the Brand New Cook Low Fat Pastas - Pastas For All 8 Quick and Easy Dinner Ideas for Families on the Go Authentic Italian Cuisine: Tips for a Real Italian Meal How To Prepare Pasta Fettuccine With an Anchovy Wine Sauce - Italian Recipe Italian Restaurants Making Dinner Fast and Tasty: From Leftover to Makeover What's For Dinner? 30-Minute Menus For 2010 - 31st Edition What's For Dinner? 30-Minute Menus for 2010 - 39th Edition Recent Articles The Best Low-Calorie Pasta Recipes Under 500 Calories 3 Easy Pasta Dishes For the Cooking Beginner 3 Low-Carb Versions of Pasta Dishes That Are Worth A Try Shrimp and Vegetables With Pasta, Capers, and White Wine Tips for Cooking Pasta Well Wood Fired Pizza Restaurants Near Arab Street A Trip To Italy Is Not The Only Place To Enjoy High Quality Meals 5 Reasons Having a Mobile Pizza Party Is the Best Idea Ever Best Italian Food Restaurants in Singapore Where to Get the Best Pizza in Singapore? EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

HOW TO MAKE PASTA PRIMAVERA

Home » Food and Drink » Pasta Dishes Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Harriet Hodgson Diamond Quality Author Diamond Author | 1,062 Articles Joined: May 26, 2005 United States Recipe for Pasta Primavera With a Hint of Sun Dried Tomatoes By Harriet Hodgson | Submitted On June 13, 2013 Recommend Article Article Comments Print Article Expert Author Harriet Hodgson Pasta Primavera is a combination of any type of pasta, spaghetti, tubetti, bow ties, penne (the list goes on and on), and vegetables. This recipe may be adapted to suit your tastes and you may alter it according to the produce in season. Variety is what makes this dish so popular. Check your refrigerator and see what vegetables you have on hand: carrots, red peppers, green peppers, mushrooms, green onions, and even leftover cooked vegetables. Choose the vegetables that you think would go well together and create your own version of this classic dish. Some recipes use chicken or vegetable stock for the sauce, while others use tomato paste. I've even made a simple version of this dish with lemon juice, lemon zest, a little butter, and some pasta water. For this recipe, I used a new product -- sun-dried tomato paste -- something I bought accidentally. Because I was in a hurry, I just grabbed the box and didn't read the label. When I got home I realized I hadn't bought "ordinary" tomato paste, I bought sun-dried tomato paste. Would it taste good with the pasta? The only way to find out was to test it. My inventory of vegetables included a yellow onion, Roma tomatoes, mushrooms, and zucchini. I was good to go. Though I've tried to serve whole wheat pasta, my husband doesn't like it, so I serve pasta that has been fortified with vitamins and fiber. Everyone in the family enjoyed Pasta Primavera with a Hint of Sun Dried Tomatoes. Ingredients 8 ounces of spaghetti 2 tablespoons olive oil 1 yellow onion, peeled and cut into crescents 1 zucchini, cut into small pieces 8-ounce box of sliced mushrooms 3 large Roma tomatoes, chopped 2 cloves garlic, finely minced 1 teaspoon Italian herbs or Herbs de Provence 1/3 cup sun-dried tomato paste 3 tablespoons chopped Italian parsley 2 tablespoons butter Salt and freshly ground pepper to taste Freshly shaved Parmesan cheese Method Cook spaghetti according to package directions. While spaghetti is cooking prepare vegetable sauce. Pour olive oil into a large skillet. Add onions and saute until soft. Add zucchini and mushrooms and cook until almost done. Reserve one cup of pasta water before you drain and do not rinse the spaghetti. Add tomatoes, garlic, herbs, tomato paste, pasta water, parsley, butter, salt and pepper to vegetables. Transfer cooked, drained spaghetti to skillet and toss gently with vegetables. Serve immediately with Parmesan cheese and garlic toast. Makes 6-8 servings. Copyright 2013 by Harriet Hodgson http://www.harriethodgson.com Before she became a health and wellness writer, Harriet Hodgson was a food writer for a local magazine. She has been a freelancer for 35+ years and is the author of 32 published books. Her latest releases are "Help! I'm Raising My Grandkids" and "Happy Again! Your New and Meaningful Life After Loss." Visit her website and learn more about this busy author and grandmother. Article Source: http://EzineArticles.com/expert/Harriet_Hodgson/7963 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 31 times Word count: 418 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Pasta-Dishes Harriet Hodgson Email Address Subscribe We will never sell or rent your email address. Pasta Dishes Article Feed Pasta Dishes Article Feed Find More Articles Search Recent Articles The Best Low-Calorie Pasta Recipes Under 500 Calories 3 Easy Pasta Dishes For the Cooking Beginner 3 Low-Carb Versions of Pasta Dishes That Are Worth A Try Shrimp and Vegetables With Pasta, Capers, and White Wine Tips for Cooking Pasta Well Wood Fired Pizza Restaurants Near Arab Street A Trip To Italy Is Not The Only Place To Enjoy High Quality Meals 5 Reasons Having a Mobile Pizza Party Is the Best Idea Ever Best Italian Food Restaurants in Singapore Where to Get the Best Pizza in Singapore? EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

BUTTERNUT MUSHROOM LASAGNE

Home » Food and Drink » Pasta Dishes Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Pamela Steed Hill Diamond Quality Author Diamond Author | 55 Articles Joined: June 25, 2014 United States Butternut-Mushroom Lasagna With Pepperjack Bechamel By Pamela Steed Hill | Submitted On September 27, 2014 Recommend Article Article Comments Print Article Expert Author Pamela Steed Hill Béchamel is a simple white sauce with a roux base (flour and butter), whisked with milk, half-and-half, or light cream. Flavor enhancers often include ground nutmeg, a little lemon zest, fresh or dried herbs, or cheese, as in this recipe. Shredded pepperjack may not be a common cheese to use in béchamel, but it does add a flavorful, peppery zip to the mild, creamy sauce and layers this vegetarian lasagna with silky texture and a rich, cheesy taste. Roasting the butternut squash, mushrooms, and scallions before mixing them in the filling brings out their deep, earthy flavors-and it's a simple process that doesn't take much time. Toss them with a little oil, salt, and pepper on a baking sheet and roast for about 15 minutes. That's all there is to it. Tip: To cut the squash into 1/4-inch half-moon slices, first cut the long end from the bulb base, then peel; cut in half lengthwise, then cut crosswise into slices; remove seeds if using the bulb end. Serves 6-8 Ingredients For the Lasagna 1 large butternut squash, 2-1/2 to 3 lbs, peeled and cut into 1/4-inch half-moon slices 8 oz button mushrooms, thinly sliced 5 scallions, white and green parts separated; green parts chopped and set aside olive oil, for drizzling and oiling baking dish sea salt freshly ground black pepper 1 15-oz container part-skim ricotta cheese 1/2 cup grated Parmesan cheese 1 tsp finely grated lemon zest 12 lasagna noodles 3/4 cup finely grated Parmesan cheese Italian dried herb mixture, for garnish For the Béchamel 3 tbsp unsalted butter 2 tbsp flour 1 pint half-and-half 3/4 cup grated pepperjack cheese sea salt freshly ground black pepper Preparation For the Lasagna Preheat the oven to 375° F. Line a large, shallow baking pan with parchment paper. Place the sliced butternut squash, mushrooms, and white parts of the scallions on the pan and drizzle with oil. Season with salt and pepper and toss or stir to coat. Roast 15 minutes, stirring halfway through. Remove from the oven and reduce the oven temperature to 350° F. Let the vegetables cool 10 minutes, then place the scallions on a cutting board and chop. In a large bowl, combine the squash, mushrooms, white and reserved green parts of the scallion, ricotta, Parmesan, and lemon zest. Stir gently to combine, trying not to break up the squash into small pieces. Meanwhile, cook the lasagna noodles in salted, boiling water 8-9 minutes, until al dente. Drain and rinse under cold water. For the Béchamel Melt the butter in a pot over medium heat. Whisk in the flour a little at a time and continue whisking until incorporated, 3 minutes. Increase the heat to medium-high and gradually whisk in the half-and-half, stirring constantly to prevent lumps. Stir in the pepperjack cheese until melted. Season with salt and pepper and reduce the heat to low. Cook, stirring frequently, until the sauce is slightly thickened (should coat the back of a spoon), 6-7 minutes. Remove from the heat and cover. To Assemble and Bake Lightly oil a 13 X 9-inch baking dish and place 4 lasagna noodles in the bottom, slightly overlapping. Spread half the butternut mixture over the noodles. Spoon 1/3 of the béchamel overtop, smoothing as much as possible. Repeat the layer with 4 more noodles, the remainder of the butternut mixture, and 1/3 of the sauce. Finish the dish with 4 noodles and spread the remaining sauce on top. Scatter the grated Parmesan cheese over all and sprinkle with dried herbs. Bake uncovered until bubbly and beginning to brown on top, 35-40 minutes. Let rest 10 minutes before slicing. For more recipes and cooking tips from Pamela Steed Hill, check out The Briny Lemon. Article Source: http://EzineArticles.com/expert/Pamela_Steed_Hill/1935069 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 47 times Word count: 616 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Pasta-Dishes Pamela Steed Hill Email Address Subscribe We will never sell or rent your email address. Pasta Dishes Article Feed Pasta Dishes Article Feed Find More Articles Search Similar Articles Yummy Vegetarian Recipes For You Family Recipes for the Brand New Cook 30 Minute Menus For Mother's Day Getting Rid of the Stomach Fat Cooking Tips to Save Time and Money! Survival Foods by Culture Recent Articles The Best Low-Calorie Pasta Recipes Under 500 Calories 3 Easy Pasta Dishes For the Cooking Beginner 3 Low-Carb Versions of Pasta Dishes That Are Worth A Try Shrimp and Vegetables With Pasta, Capers, and White Wine Tips for Cooking Pasta Well Wood Fired Pizza Restaurants Near Arab Street A Trip To Italy Is Not The Only Place To Enjoy High Quality Meals 5 Reasons Having a Mobile Pizza Party Is the Best Idea Ever Best Italian Food Restaurants in Singapore Where to Get the Best Pizza in Singapore? EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

Home » Food and Drink » Pasta Dishes Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Pamela Steed Hill Diamond Quality Author Diamond Author | 55 Articles Joined: June 25, 2014 United States Butternut-Mushroom Lasagna With Pepperjack Bechamel By Pamela Steed Hill | Submitted On September 27, 2014 Recommend Article Article Comments Print Article Expert Author Pamela Steed Hill Béchamel is a simple white sauce with a roux base (flour and butter), whisked with milk, half-and-half, or light cream. Flavor enhancers often include ground nutmeg, a little lemon zest, fresh or dried herbs, or cheese, as in this recipe. Shredded pepperjack may not be a common cheese to use in béchamel, but it does add a flavorful, peppery zip to the mild, creamy sauce and layers this vegetarian lasagna with silky texture and a rich, cheesy taste. Roasting the butternut squash, mushrooms, and scallions before mixing them in the filling brings out their deep, earthy flavors-and it's a simple process that doesn't take much time. Toss them with a little oil, salt, and pepper on a baking sheet and roast for about 15 minutes. That's all there is to it. Tip: To cut the squash into 1/4-inch half-moon slices, first cut the long end from the bulb base, then peel; cut in half lengthwise, then cut crosswise into slices; remove seeds if using the bulb end. Serves 6-8 Ingredients For the Lasagna 1 large butternut squash, 2-1/2 to 3 lbs, peeled and cut into 1/4-inch half-moon slices 8 oz button mushrooms, thinly sliced 5 scallions, white and green parts separated; green parts chopped and set aside olive oil, for drizzling and oiling baking dish sea salt freshly ground black pepper 1 15-oz container part-skim ricotta cheese 1/2 cup grated Parmesan cheese 1 tsp finely grated lemon zest 12 lasagna noodles 3/4 cup finely grated Parmesan cheese Italian dried herb mixture, for garnish For the Béchamel 3 tbsp unsalted butter 2 tbsp flour 1 pint half-and-half 3/4 cup grated pepperjack cheese sea salt freshly ground black pepper Preparation For the Lasagna Preheat the oven to 375° F. Line a large, shallow baking pan with parchment paper. Place the sliced butternut squash, mushrooms, and white parts of the scallions on the pan and drizzle with oil. Season with salt and pepper and toss or stir to coat. Roast 15 minutes, stirring halfway through. Remove from the oven and reduce the oven temperature to 350° F. Let the vegetables cool 10 minutes, then place the scallions on a cutting board and chop. In a large bowl, combine the squash, mushrooms, white and reserved green parts of the scallion, ricotta, Parmesan, and lemon zest. Stir gently to combine, trying not to break up the squash into small pieces. Meanwhile, cook the lasagna noodles in salted, boiling water 8-9 minutes, until al dente. Drain and rinse under cold water. For the Béchamel Melt the butter in a pot over medium heat. Whisk in the flour a little at a time and continue whisking until incorporated, 3 minutes. Increase the heat to medium-high and gradually whisk in the half-and-half, stirring constantly to prevent lumps. Stir in the pepperjack cheese until melted. Season with salt and pepper and reduce the heat to low. Cook, stirring frequently, until the sauce is slightly thickened (should coat the back of a spoon), 6-7 minutes. Remove from the heat and cover. To Assemble and Bake Lightly oil a 13 X 9-inch baking dish and place 4 lasagna noodles in the bottom, slightly overlapping. Spread half the butternut mixture over the noodles. Spoon 1/3 of the béchamel overtop, smoothing as much as possible. Repeat the layer with 4 more noodles, the remainder of the butternut mixture, and 1/3 of the sauce. Finish the dish with 4 noodles and spread the remaining sauce on top. Scatter the grated Parmesan cheese over all and sprinkle with dried herbs. Bake uncovered until bubbly and beginning to brown on top, 35-40 minutes. Let rest 10 minutes before slicing. For more recipes and cooking tips from Pamela Steed Hill, check out The Briny Lemon. Article Source: http://EzineArticles.com/expert/Pamela_Steed_Hill/1935069 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 47 times Word count: 616 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Pasta-Dishes Pamela Steed Hill Email Address Subscribe We will never sell or rent your email address. Pasta Dishes Article Feed Pasta Dishes Article Feed Find More Articles Search Similar Articles Yummy Vegetarian Recipes For You Family Recipes for the Brand New Cook 30 Minute Menus For Mother's Day Getting Rid of the Stomach Fat Cooking Tips to Save Time and Money! Survival Foods by Culture Recent Articles The Best Low-Calorie Pasta Recipes Under 500 Calories 3 Easy Pasta Dishes For the Cooking Beginner 3 Low-Carb Versions of Pasta Dishes That Are Worth A Try Shrimp and Vegetables With Pasta, Capers, and White Wine Tips for Cooking Pasta Well Wood Fired Pizza Restaurants Near Arab Street A Trip To Italy Is Not The Only Place To Enjoy High Quality Meals 5 Reasons Having a Mobile Pizza Party Is the Best Idea Ever Best Italian Food Restaurants in Singapore Where to Get the Best Pizza in Singapore? EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

HOW TO MAKE PASTA CARBONARA

Home » Food and Drink » Pasta Dishes Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Christine Coughlan Diamond Quality Author Diamond Author | 10 Articles Joined: September 17, 2013 United States How to Make Pasta Carbonara - Quick and Easy By Christine Coughlan | Submitted On September 23, 2013 Recommend Article Article Comments Print Article Expert Author Christine Coughlan Pasta Alla Carbonara - pasta in the style of the coal workers - is a simple yet deliciously rich dish that can be thrown together very quickly with just a few ingredients you probably already have on hand: pasta (traditionally made with spaghetti but any shape will work), eggs, bacon, freshly grated Parmesan or Pecorino Romano cheese, and freshly ground black pepper. The trick to making a luscious, creamy Carbonara is to carefully control the heat when you mix the eggs into the hot pasta. Do it wrong and you end up with scrambled eggs and pasta. If this happens, don't worry, it will taste fine but the texture won't be quite as satisfying. Just follow the recipe step-by-step and your dish will be beautifully rich and creamy. Buon appetito! Ingredients 1 pound of pasta (serves 4 for dinner, 6 for lunch) 5 large eggs (1 egg per person + a spare) ½ pound of bacon, sliced (1/2 package) 1.5 cups of FRESHLY grated Parmesan or Pecorino Romano cheese Salt to season the water Freshly ground black pepper to taste Directions 1. Put a large pot of cold water on to boil. (4 quarts of water per pound of pasta) 2. While the water is heating, slice the bacon into small pieces and place in a cold saucepan. Turn the heat to medium low and slowly render the bacon until brown and crispy. You can drain off some of the fat but leave at least 3 tablespoons in the pan to create the sauce. Turn the heat to low to keep it hot. 3. While the bacon is cooking, wisk together the eggs, 3/4 cup of the grated cheese and a few cranks of pepper in a bowl or large measuring cup until well blended. No need to add salt as the bacon has plenty. Set aside. 4. When the water is at a rolling boil, add a heaping tablespoon of salt and drop in the pasta. Stir gently to prevent it from sticking as the water comes back to a boil. Cook according to package directions, stirring occasionally, until al dente or cooked but still firm to the bite. Just before draining, reserve a ½ cup or so of the starchy pasta water. Set aside. 5. Drain the pasta quickly in a colander (but don't rinse! the starchy water helps blend the sauce). Return the hot pasta to the hot pot, off the heat. 6. Carefully add the hot bacon and oil to the pasta, scraping the saucepan with a rubber spatula to get every morsel of deliciousness. Stir well to completely coat the pasta with the hot oil. 7. Slowly pour in the egg mixture, stirring quickly as you go to keep the eggs from cooking too fast. Put the pot back on low heat and continue stirring. Add a splash of the reserved pasta water and a ½ cup of the grated cheese. Stir continually to smooth out the sauce as it heats through. If the eggs are cooking too fast, take the pot off the heat again. The pasta will continue to absorb the sauce after it has been plated so you want it just a bit on the "goopy" side when you serve it. 8. Plate the pasta, garnish with the remaining grated cheese and a few cranks of fresh ground black pepper to taste. The spiciness of the black pepper goes really well with the richness of the sauce. For step-by-step photos and a great video demonstration of this and other delicious pasta recipes, visit us online. Christine Coughlan is the author, designer and publisher of http://www.MyFavoritePastaRecipes.com, your one stop resource for pasta recipes, ideas, how-to and more! You'll find simple step by step recipes with beautiful images, helpful how to videos, drool worthy culinary tours, timely seasonal inspiration and much more. Quick and easy one-dish dinner ideas, classic pasta and sauce combinations, rich and satisfying lasagnas, even an in depth video series on how to make fresh pasta by hand will keep you coming back for more. To keep things flowing smoothly in your kitchen, look for her handy tips and timing techniques. From gathering your ingredients to garnishing your plate, you'll look like a seasoned pro. To check out more great pasta recipes, visit today! Article Source: http://EzineArticles.com/expert/Christine_Coughlan/1701631 0 Comments | Leave a Comment Did you find this article helpful? 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Pasta Dishes Article Feed Pasta Dishes Article Feed Find More Articles Search Similar Articles Fasta Pasta: 3 Quick and Easy Grilled Pasta Dishes to Try A Quick and Easy Pasta Fazool Recipe Enjoying and Learning The Healthy Benefits Of Pasta How to Make Fresh Pasta From Scratch - A Quick Healthy Recipe For Making Pasta at Home Two Recipes For Exquisite Pasta Sauces Your Kids Will Enjoy Healthy Recipes - A Delicious Pasta Recipe That Will Boost Your Immune System Pasta with Sun-Dried Tomato and Walnut Pesto and Feta Cheese Recipe The Best Little Pasta Dish In Texas, Great Possibilities, And You Can Add Your Own Favorites To It Using Pasta-Dies to Make Quick and Healthy Pasta Shapes At Home Easy Ways to Cook Great Pasta Recent Articles The Best Low-Calorie Pasta Recipes Under 500 Calories 3 Easy Pasta Dishes For the Cooking Beginner 3 Low-Carb Versions of Pasta Dishes That Are Worth A Try Shrimp and Vegetables With Pasta, Capers, and White Wine Tips for Cooking Pasta Well Wood Fired Pizza Restaurants Near Arab Street A Trip To Italy Is Not The Only Place To Enjoy High Quality Meals 5 Reasons Having a Mobile Pizza Party Is the Best Idea Ever Best Italian Food Restaurants in Singapore Where to Get the Best Pizza in Singapore? 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CREAMY PASTA ALFREDO

Home » Food and Drink » Pasta Dishes Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Christine Coughlan Diamond Quality Author Diamond Author | 10 Articles Joined: September 17, 2013 United States The Ultimate Comfort Food: How to Make Creamy Pasta Alfredo By Christine Coughlan | Submitted On January 19, 2014 Recommend Article Article Comments 1 Print Article Expert Author Christine Coughlan Pasta with rich and creamy Alfredo sauce has to be one of the most decadent, indulgent - and gratifying - comfort foods going. Pure butter, heavy cream and savory Parmesan cheese are melted together, blended into perfectly-cooked al dente noodles and piled high in a delectable mound. A generous dusting of fresh-cracked black pepper is the crowning touch. Mmmm. What could be better, right? If you're in the mood for a rich taste treat, pasta Alfredo hits the spot. To boost the nutritional value of this dish, simply add fresh, seasonal veggies and lean protein such as grilled chicken or shrimp. However you like your Alfredo, it's a scrumptious serving of pure culinary joy. Legend has it that pasta Alfredo originated in Rome in 1914 by a restaurateur by the named of Alfred Di Lelio. His version, originally created for his pregnant wife, was a much simpler dish using just three high-quality ingredients: butter, Parmesan cheese and fresh black pepper. The hot pasta and a splash of the starchy pasta water would melt the butter and cheese and form a simple but delicious dish. He eventually opened a restaurant in New York which is where the Italian-American version, made with cream, came to be famous. In Italy, it is still made with just butter and cheese. The pasta Alfredo we know today is a rich dish often made with garlic and shallots and the addition of heavy cream, crème fraîche, cream cheese, or even a béchamel sauce. There are a wide variety of recipes and cooking methods to choose from. This recipe follows Alfredo Di Lelio's simple approach but adds enough heavy cream - and that essential splash of starchy pasta water - to achieve the rich, dense, velvety consistency that is so indispensable to the modern dish. Ingredients: Serves 4 for dinner, 6 for lunch, 8 as a side dish · 1 pound of pasta. Fresh fettuccine, tagliatelle or linguini is ideal. · 1/2 cup (1 stick) salted butter · 1 small shallot, minced (optional) · 2 cloves garlic, minced · 2 cups (1 pint) heavy cream or whipping cream · 2 cups Parmesan cheese, FRESHLY grated · A generous handful of FRESH Italian parsley, washed, dried and rough chopped. (Reserve a few sprigs for garnish) · Salt and plenty of FRESH-cracked black pepper Instructions 1. Put a large, deep pot of cold water on to boil. (Use at least 4 quarts or liters per pound of pasta.) 2. Once the water is at a rolling boil, add 2 heaping tablespoons of salt and drop in the pasta. 3. Bring the water back to a boil stirring occasionally to prevent sticking. 4. Cook the pasta according to the package or until just al dente (just firm to the bite). 5. If adding raw or frozen veggies, add them 2 minutes before the pasta is done and drain them all together. This will slow the cooking process so check the pasta carefully before draining. 6. As the pasta cooks, melt the butter in a large saucepan over medium heat. 7. Add the minced shallot and cook for 2 minutes, stirring gently. 8. Add the garlic and stir for a minute or two until fragrant. (don't let the garlic brown or burn or it will become bitter!) 9. Add in the cream and stir together. Heat the cream sauce until it is just bubbly around the edges. Don't allow it to boil! Add half of the cheese and stir to blend as it melts. Season lightly with salt and pepper. Remove the sauce from the heat once hot. 10. A minute before the pasta is done, carefully reserve a half cup of the starchy pasta water and set aside. 11. Drain the pasta in a colander and add it back into the hot pot, off the heat. Add in the cream sauce. Use a spatula to scrape the edges of the saucepan to get every last drop of deliciousness! 12. Toss the pasta and cream sauce together until the strands are completely coated. Add half of the remaining grated cheese and blend together. 13. Add the reserved pasta water, a splash at a time, to smooth out the sauce to a rich, creamy satiny consistency. 14. Add the fresh chopped parsley, toss quickly and plate. Top with the chicken or shrimp if using. 15. Garnish with a generous amount of fresh-cracked black pepper, the remaining grated cheese and a few sprigs of parsley. Serve immediately. A dish of pasta Alfredo is the ultimate experience of la dolce vita, the sweet life, so be sure to eat slowly and savor each and every bite. Appreciate the exquisite "mouth feel" of the al dente pasta, the creamy, garlicky sauce and the bite of the fresh-cracked pepper. Perfetto! Buon appetito! Article Source: http://EzineArticles.com/expert/Christine_Coughlan/1701631 1 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 83 times Word count: 792 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Pasta-Dishes Christine Coughlan Email Address Subscribe We will never sell or rent your email address. Pasta Dishes Article Feed Pasta Dishes Article Feed Find More Articles Search Similar Articles How to Make Pasta the Easy Way How to Make Alfredo Sauce Easily How To Make Your Own Gnocchi With Your Children Comfort Food - Easy Homemade Mac and Cheese How to Make Pasta Easily Savour the World's Best Comfort Food - Gourmet Macaroni & Cheese - Italian Style How to Make Pasta For Beginners How to Make Pasta in 7 Easy Steps How to Make Pasta How to Make Pasta Carbonara - Quick and Easy Recent Articles The Best Low-Calorie Pasta Recipes Under 500 Calories 3 Easy Pasta Dishes For the Cooking Beginner 3 Low-Carb Versions of Pasta Dishes That Are Worth A Try Shrimp and Vegetables With Pasta, Capers, and White Wine Tips for Cooking Pasta Well Wood Fired Pizza Restaurants Near Arab Street A Trip To Italy Is Not The Only Place To Enjoy High Quality Meals 5 Reasons Having a Mobile Pizza Party Is the Best Idea Ever Best Italian Food Restaurants in Singapore Where to Get the Best Pizza in Singapore? 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GRILLED TOFU WITH EGGPLANT OR AUBERGINE WRAPS

Home » Food and Drink » Vegetarian Recipes Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Pamela Steed Hill Diamond Quality Author Diamond Author | 55 Articles Joined: June 25, 2014 United States Pan-Grilled Tofu and Eggplant Wraps By Pamela Steed Hill | Submitted On October 28, 2014 Recommend Article Article Comments Print Article Expert Author Pamela Steed Hill These tasty vegetarian wraps look and taste much "heavier" than they are. Extra-firm tofu stands up well to pan-grilling, and eggplant, onion, and bell pepper add their own grilled-vegetable goodness. The richest flavor here comes from the creamy, garlicky Mediterranean-style sauce, made extra rich with the addition of nutty tahini. It's a thick sauce, but you can adjust the consistency to your own liking by adding a little water to thin it. Note: If you don't have a grill pan, use a hot, heavy (preferably cast-iron) skillet to sear the tofu and vegetables. Makes 4 wraps Ingredients For the Garlic-Yogurt Sauce 6 oz plain Greek yogurt 2 garlic cloves, finely chopped 2 tbsp tahini 1 tbsp freshly squeezed lemon juice 1/2 tsp ground cumin water, for thinning, as needed sea salt freshly ground black pepper For the Wraps 8 1/3-inch-thick slices of extra-firm tofu, about 3 X 2-inch rectangles 1/4 tsp each ground cumin, turmeric, chile powder, garlic powder olive oil, for brushing 1 small eggplant, sliced lengthwise in half, each half sliced into 1/4-inch half-moon pieces (about 16 total; reserve remainder for another use) sea salt freshly ground black pepper 1 small onion, sliced into thin 1-inch strips 1/2 large red bell pepper, sliced into thin 1-inch strips 4 8-inch whole-wheat tortillas Preparation For the Garlic-Yogurt Sauce Combine the yogurt, garlic, tahini, lemon juice, and cumin in a medium bowl. Stir in a little water, if desired, for a thinner consistency (should be fairly thick). Season with salt and pepper and set aside. For the Wraps Place the tofu slices on layers of paper towels and cover with more layers to drain moisture. Let stand 15 minutes. Combine the ground cumin, turmeric, chile powder, and garlic powder in a small bowl. Set the spice mixture aside. Preheat the oven to its lowest temperature. Heat a grill pan over medium-high heat and brush with olive oil. Season the eggplant slices with salt and pepper and grill until tender and lightly charred, about 3 minutes per side. Transfer to a heatproof plate and keep warm in the oven. Brush the grill pan with a little more oil and add the onion and bell pepper slices. Season with salt and pepper and grill, stirring frequently, until tender and lightly charred, 3-4 minutes. Transfer to the same plate with the eggplant and keep warm. Blot the tofu with paper towels and sprinkle both sides with salt, pepper, and the reserved spice mixture. Brush the grill pan with more oil and grill the tofu until brown and charred in places, 2-3 minutes per side. (Turn the pieces carefully with a spatula to try to prevent breaking. Lay the tortillas on a work surface and spread a line of garlic-yogurt sauce slightly left of center down each one, using about half the sauce. Divide the tofu slices on top of the sauce and top with eggplant, onion, and bell pepper. Dollop the remaining sauce over the filling. Starting on the left side, roll the wraps tightly over the filling. Brush the grill pan with more oil and place the wraps in seam-side down (2 at a time, if needed). Press with a large spatula or grill press and grill until char marks appear, 1-2 minutes. Turn and grill 1 minute longer. Transfer to a cutting board and cut each wrap in half on the diagonal. Serve right away. For more recipes and cooking tips from Pamela Steed Hill, check out The Briny Lemon. Article Source: http://EzineArticles.com/expert/Pamela_Steed_Hill/1935069 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 37 times Word count: 568 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Vegetarian-Recipes Pamela Steed Hill Email Address Subscribe We will never sell or rent your email address. Vegetarian Recipes Article Feed Vegetarian Recipes Article Feed Find More Articles Search Recent Articles 3 Healthy and Guilt-Free Side Dishes for Your Next Barbecue Khatti Meethi (Sour and Sweet) Pani Puri Wheatgrass Juice Vs Wheat Grass Juice Healthy Saturday: A Twenty-Minute Vegetable Delicacy, Serving One or Two People Healthy Eating: 3 Delicious All-Veggie Dishes to Try Jackfruit Shawarma With Tzatziki Sauce Quick and Easy Vegetarian Dishes To Love Vada Pav Recipe Tasty Recipes of Jowar Flour, Tur Dal, and Moong Dal Collard Greens EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

ARTICHOKE AND FENNEL AU GRATIN

Home » Food and Drink » Vegetarian Recipes Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Pamela Steed Hill Diamond Quality Author Diamond Author | 55 Articles Joined: June 25, 2014 United States Artichoke and Fennel Au Gratin By Pamela Steed Hill | Submitted On August 18, 2014 Recommend Article Article Comments Print Article Expert Author Pamela Steed Hill With a gluten-free friend coming for dinner, I knew I needed to make some adjustments to the menu, but I stilled wanted to serve this simple, warm side dish filled with nutritious, tasty vegetables and a creamy sauce. The problem was in the topping: Au gratin dishes call for breadcrumbs, so I needed a good substitute. I've bought rice crackers many times for snacking with cheese, peanut butter, or other toppings and found that they had great flavor and crunch on their own. So why not throw some in the food processor until finely ground and mix with some grated Parmesan for a tasty au gratin topping? The taste, texture-and golden color-turned out great, just like "regular" au gratin dishes. All the other ingredients in this recipe are already gluten free-vegetables, dairy, a little olive oil. The savory artichokes and anise-flavored fennel, along with the creamy, sweet taste of evaporated milk, are a satisfying combination, resulting in a simple, homey side dish. I baked it in small ramekins for individual servings, but you can also use a single, 8 X 8-inch baking dish to make a larger size for dividing. Serves 4 Ingredients 3/4 cup grated Parmigiano-Reggiano (or other Parmesan cheese) 2/3 cup ground rice crackers 1 tbsp unsalted butter, plus more for buttering ramekins 1 9-oz package frozen artichoke hearts, thawed and chopped 1 large fennel bulb (or 2 small bulbs), cored and chopped sea salt freshly ground black pepper 1 5-oz can evaporated milk olive oil, for drizzling Preparation Preheat the oven to 350° F. Combine the grated cheese and ground rice crackers in a bowl. Heat a large ovenproof skillet over medium heat and add 1 tablespoon of butter, swirling to coat. When the butter has melted, add the artichoke hearts and fennel and season with salt and pepper. Cook until barely tender, stirring frequently, 9-10 minutes. Add the evaporated milk and 1/3 cup of the cheese-rice cracker mixture, stirring well to incorporate. Cook until the sauce thickens a bit, 2-3 minutes. Generously butter 4 4-inch-diameter ramekins. Divide the artichoke-fennel mixture among the ramekins and divide the remaining cheese-rice cracker mixture on top. Drizzle each lightly with olive oil. Place the ramekins on a shallow, rimmed baking sheet and bake until the tops are browned and bubbly, about 30 minutes, depending on your oven. Remove and let rest 3-4 minutes before serving. For more recipes and cooking tips from Pamela Steed Hill, check out The Briny Lemon. Article Source: http://EzineArticles.com/expert/Pamela_Steed_Hill/1935069 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 27 times Word count: 398 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Vegetarian-Recipes Pamela Steed Hill Email Address Subscribe We will never sell or rent your email address. Vegetarian Recipes Article Feed Vegetarian Recipes Article Feed Find More Articles Search Similar Articles 3 Healthy and Guilt-Free Side Dishes for Your Next Barbecue Simple Vegetable Side Dishes for the Family Easy Vegan Recipes For Vegetable Side Dishes on Saint Patrick's Day Baby Spinach Salad - Healthy and Symbolic Side Dish For Easter Brunch Vegan Dishes - Easy to Cook Easy Vegan Banana Bread Recipe Easy and Quick Vegan Recipes Ideas - Breakfast, Lunch and Dinners For The Busy Vegan Vegan Breakfast Recipes - Easy and Delicious Breakfast Recipes Tangy Tomato Rice - An Easy and Healthy Lunchbox Recipe Healthy, Delicious, and Easy Vegetarian Cobb Salad Recipe Recent Articles 3 Healthy and Guilt-Free Side Dishes for Your Next Barbecue Khatti Meethi (Sour and Sweet) Pani Puri Wheatgrass Juice Vs Wheat Grass Juice Healthy Saturday: A Twenty-Minute Vegetable Delicacy, Serving One or Two People Healthy Eating: 3 Delicious All-Veggie Dishes to Try Jackfruit Shawarma With Tzatziki Sauce Quick and Easy Vegetarian Dishes To Love Vada Pav Recipe Tasty Recipes of Jowar Flour, Tur Dal, and Moong Dal Collard Greens EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

CARIBBEAN PUDDING

Home » Food and Drink » Vegetarian Recipes Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Susanne Kirlew Basic PLUS Author | 20 Articles Joined: January 25, 2010 United Kingdom Tasty Vegan Caribbean Puddings By Susanne Kirlew | Submitted On October 03, 2013 Recommend Article Article Comments Print Article Expert Author Susanne Kirlew Yellow Yam Pudding Ingredients 8 oz or 225 g yellow yam (grated raw) 6oz or 175 g brown sugar 2 tbsp burnt sugar or molasses 7 oz or 200 g fruits (soaked) 4oz or 110 g vegan butter or margarine ½ tsp vanilla extract (can also use vanilla essence) Preparation Beat grated yam with a fork until light. Combine all ingredients and mix briskly. Steam in a pudding steamer. Sweet Potato Pie Ingredients 2 lbs or 900 g sweet potato 1½ tbsp vegan margarine 5 tbsp brown sugar 1 level tsp salt 1 tsp cinnamon 2 oz or 50 g applesauce Preparation Boil potatoes after peeling. While hot use the back of a wooden spoon to mash thoroughly. Beat applesauce and add to potatoes Stir well then add other ingredients, while stirring. Pour in a shallow well-greased baking tin and bake in a moderate oven (350oF, 180oC or gas mark 4) until brown. Cut in squares while still warm. Plantain Pudding Ingredients 4 green plantains (cooked and grated) 4 tbsp flour 3 tbsp coconut (grated) 6 oz or 175 gapplesauce 8 oz or 225 gbrown sugar ¾ pint or 375 ml coconut milk 4 oz or 110 g margarine Nutmeg and vanilla 4 oz or 110 g raisins Preparation Add coconut milk to grated plantain and beat until fluffy and light. Add all other ingredients and beat again until fluffy and light. Pour into a greased baking tin. Bake in a moderate (350oF, 180oC or gas mark 4) oven for about 45 minutes. Carrot Pudding Ingredients 1 lb or 450 g raisins 6oz or 175 g or applesauce ½ pint or 250 ml unsweetened soya milk 1 tsp baking powder ¼ tsp nutmeg (grated) 2 lbs or 900 g carrots (grated) 8oz or 225 g flour 2 tbspcornstarch or corn flour 8 oz or 225 g brown sugar 1 lb or 450 g currants 4 oz or 110 g vegan margarine ¼ tsp mixed spice Preparation Cream margarine and sugar. Add flavouring and spices. Beat cornstarch or corn flour with 6 tbsp water and add to margarine and sugar. Add grated carrots and mix thoroughly. In a separate bowl mix flour with soya milk then add to the mixture. Pour into a greased tin and bake in a moderate (350oF, 180oC or gas mark 4) oven for 30 minutes. Extinguish flame and allow pudding to cool in oven. Dasheen Pudding Ingredients 1½ lbs or 700 g dasheen 1 lb or 450g coconut cream 4 oz or 110 g raisins 2 oz or 50 g vegan margarine ½ tsp nutmeg (grated) 8 oz or 225 g sugar 2 oz or 50 g applesauce ¼ tsp salt 4 oz or 110 g flour 2 tsp vanilla extract (can also use vanilla essence) Preparation Peel wash then grate dasheen. Beat thoroughly until light and fluffy. Add coconut cream and beat some more. Beat applesauce together with the rest of the ingredients. Pour in a lightly greased tin and bake in a moderate (350oF/180oC or gas mark 4) oven for 30 minutes. Kirly-Sue's Kitchen Products, consultancy service and advice for vegans, vegetarians and flexitarians. We provide: Cook Books, eBooks, Cooking Demonstrations, Presentations on: healthy eating for adults, Healthy Eating for Children, introduction to becoming a vegan / vegetarian or flexitarian. WEBSITE - http://www.KirlySuesKitchen.co.uk FACEBOOK - https://www.facebook.com/Kirly.Sues.Kitchen Article Source: http://EzineArticles.com/expert/Susanne_Kirlew/536903 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 47 times Word count: 502 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Vegetarian-Recipes Susanne Kirlew Email Address Subscribe We will never sell or rent your email address. Vegetarian Recipes Article Feed Vegetarian Recipes Article Feed Find More Articles Search Recent Articles 3 Healthy and Guilt-Free Side Dishes for Your Next Barbecue Khatti Meethi (Sour and Sweet) Pani Puri Wheatgrass Juice Vs Wheat Grass Juice Healthy Saturday: A Twenty-Minute Vegetable Delicacy, Serving One or Two People Healthy Eating: 3 Delicious All-Veggie Dishes to Try Jackfruit Shawarma With Tzatziki Sauce Quick and Easy Vegetarian Dishes To Love Vada Pav Recipe Tasty Recipes of Jowar Flour, Tur Dal, and Moong Dal Collard Greens EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

VEGETARIAN MEXICAN FRITTATA

Home » Food and Drink » Vegetarian Recipes Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Pamela Steed Hill Diamond Quality Author Diamond Author | 55 Articles Joined: June 25, 2014 United States Vegetarian Mexican Frittata By Pamela Steed Hill | Submitted On October 10, 2014 Recommend Article Article Comments Print Article Expert Author Pamela Steed Hill Authentic Italian frittatas typically feature local vegetables and herbs, cheeses, and sometimes meats, such as pancetta or prosciutto. This vegetarian Mexican version features Latin American vegetables and herbs, including chiles, tomatillos, black beans, oregano, and cilantro. To finish, spoon a little salsa on top for a flavorful, satisfying lunch or dinner. Makes 4 large or 6 medium slices Ingredients 8 large eggs sea salt freshly ground black pepper 1 tsp dried oregano 2 tbsp olive oil 2 garlic cloves, finely chopped 2 serrano chiles or 1 large jalapeno, seeded and chopped 1 poblano chile, seeded and chopped 1 small onion, finely chopped 6 tomatillos, husked and chopped 1 chipotle chile in adobo sauce, finely chopped 1 cup cooked black beans (rinsed well and drained, if canned) 1/2 cup chopped cilantro 1/4 cup chopped fresh oregano 1 cup shredded cheddar (or Mexican blend) cheese 1/2 cup of homemade or bottled salsa Preparation Preheat the broiler. Whisk the eggs with salt, pepper, and dried oregano in a large bowl and set aside. Heat a 12-inch nonstick skillet over medium heat and add the olive oil. Add the garlic, serranos or jalapeno, poblano, and onion and season with salt and pepper. Stir well to combine. Reduce heat to medium-low, cover, and cook until softened, 7-8 minutes. Return the heat to medium and add the tomatillos, chipotle chile, black beans, cilantro, and oregano, stirring well to combine. Cook until the tomatillos soften and some of the liquid is absorbed, 5-6 minutes. Re-whisk the eggs and pour slowly and evenly over the vegetable mixture. Tilt the skillet back and forth gently to help the egg penetrate the filling and set on the bottom and sides. When the top is almost set, but still a little runny, scatter the cheese over the frittata. Broil until slightly browned on top, 2-3 minutes. Remove from the oven and let rest 4 minutes. Cut the frittata into 4 large or 6 medium slices and plate. Spoon salsa on top of each, or pass at the table. Serve right away. For more recipes and cooking tips from Pamela Steed Hill, check out The Briny Lemon. Article Source: http://EzineArticles.com/expert/Pamela_Steed_Hill/1935069 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 84 times Word count: 343 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Vegetarian-Recipes Pamela Steed Hill Email Address Subscribe We will never sell or rent your email address. Vegetarian Recipes Article Feed Vegetarian Recipes Article Feed Find More Articles Search Recent Articles 3 Healthy and Guilt-Free Side Dishes for Your Next Barbecue Khatti Meethi (Sour and Sweet) Pani Puri Wheatgrass Juice Vs Wheat Grass Juice Healthy Saturday: A Twenty-Minute Vegetable Delicacy, Serving One or Two People Healthy Eating: 3 Delicious All-Veggie Dishes to Try Jackfruit Shawarma With Tzatziki Sauce Quick and Easy Vegetarian Dishes To Love Vada Pav Recipe Tasty Recipes of Jowar Flour, Tur Dal, and Moong Dal Collard Greens EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

VEGETARIAN CHOP SUEY

Home » Food and Drink » Vegetarian Recipes Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Cathy O Platinum Quality Author Platinum Author | 3 Articles Joined: July 5, 2005 United States Vegetarian Gourmet Recipes - Meatless Makeovers By Cathy O | Submitted On July 07, 2005 Recommend Article Article Comments Print Article Three years ago I decided to go "meatless." It wasn't a difficult decision as I wasn't a voracious carnivore to begin with, however there were a few dishes that I missed that contained meat and wondered how I was going to live without these favorites. Rather than resign myself to the notion that these dishes could never be converted over to a meatless status, I decided to pull myself up by my vegetarian bootstrings (cotton, of course), and see if I could find a way to convert these meat-ies to meatless. The first was my Grammy's recipe for American Chop Suey, actually, almost everyone's Grammy made this or some variation of it. I tried different ways but this one comes the closest: Meatless American Chop Suey 1 vidalia onion chopped 1-2 tbsp. butter 1/2 pkg Quorn (brandname) veggie grounds frozen 2 cans Campbells Tomato Soup 1 tblsp. catsup (yes catsup, you can't really taste it, it just adds a rich color to the sauce) sea salt and pepper to taste 1 lb of your favorite fancy pasta in its rigati form, that means with lines, or something like like gemelli or rotini Melt butter in a medium sized skillet over low heat. Add vidalia onion and gently saute until translucent. Add frozen Quorn grounds and heat till thawed. Add 2 cans soup and cook over low heat for 5-7 minutes. Add catsup salt and pepper and cook an additional 102 minutes. Bring 4 quarts of water to a boil. Add pasta and cook until al dente. Drain thoroughly and add sauce to pasta. Stir to incorporate completely. Serve. Serves 4-6 people as a side. This next one is an adaptation of a Greek-Middle-Eastern recipe for Dolma. I loved this dish as a youngster summering on Cape Cod. A wonderful Lebanese family "turned me on" to this dish and I have finally found a way to make it meatless and spectacular! Veggie Dolmas 1 jar of Grapeleaves in brine Filling: 2 cup basmati rice cooked 1/2 cup currants 1/2 cup of pine nuts ground 1/2 cup quorn grounds thawed 2 tbsp. dried mint (or 1/4 cup fresh mint chopped fine) 1 tbsp. dried parsely (or 1/4 cup fresh parsely chopped fine) 1 tsp dried oregano (or 1/8 cup fresh oregano chopped fine) 1 tsp. sea salt 2 tsp pepper 1 small can tomato paste Juice of 2 lemons Remove the grape leaves from the jar, rinse and unfold carefully and rinse again. Lay paper towels and pat dry. Gently remove any stems that are still on the leaves. In a large bowl mix the filling ingredients together till they are well incorporated. Carefully separate a few of the leaves and line the bottom of a 1-2 gallon stock pot. To roll take a leaf, place 1 heaping tsp of filling in the center of the leaf about 1/2 inch up from the bottom edge. Fold 1/2 inch up over the filling, fold each side toward the middle, then beginning at the bottom again roll the whole package up till you have a 1-2" "log. Continue with the rolling process till you use up all the filling. Line the rolled leaves up in a circular pattern in the stock pot till all are in. Pour the juice of both lemons gently over the rolled leaves. Place a dinner plate on top with a stone in the middle to keep in place. Gradually add cold water till it just covers the leaves. Bring contents to a boil then reduce and simmer for about 1/2 hour till tender. Drain water by holding on to stone to keep plate in place and gently pour out cooking water. Leave plate on till almost cool. Remove plate and serve with plain yogurt, yummy. These can be frozen in 1-2 serving sizes for later. I like to do it this way then microwave them for a minute and a half for a quickie meal. Cathy O is a successful author who provides information on gourmet gift baskets [http://a1-gourmet.com/gift-baskets.htm] and gourmet food [http://www.a1-gourmet.com]. "In addition to being a freelance writer, I also dabble in Aromatherapy, Herbalism and painting when I am so inspired. Living in the Lake region of Western Maine has been of tremendous inspiration to me and I am proud and happy to call it home." Article Source: http://EzineArticles.com/expert/Cathy_O/6300 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 750 times Word count: 666 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Vegetarian-Recipes Cathy O Email Address Subscribe We will never sell or rent your email address. 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