Savvy Cooking - Food & Recipes with Pictures » Recipes – Pasta

Penne with Tomato and Herbs Recipe & Tips to add pizzazz to everyday cooking

Christine — Wed, 21 Oct 2009 15:25:41 +0000

Find the recipe for Penne with Tomato and Herbs below!

(ARA) – You are cooking more and more to save money these days, and it makes sense to assemble an assortment of basic herbs and spices. It’s an easy, economical way to add fun to your cooking and flavor to your food. Whether you’re reorganizing your cupboards in a flurry of cleaning or newly interested in the world of spices, it’s a good time to freshen your spice rack and make sure you have the basics.

Just a few common spices will enhance almost any dish you make. “Simple dishes become deliciously elegant when paired with the right herbs and spices,” says Kendall McFarland, research and development director at Frontier Natural Products Co-op. But which spices should you choose as basic staples for your kitchen?

The spices you’ll reach for the most will depend on your personal preferences, of course. To discover your favorites, you may want to buy from bulk bins, so you can experiment with small quantities. Combine herbs and spices to complement each other and perk up the flavor of other ingredients. Most spices and seasonings are available in organic versions – use them to boost the flavor and nutritional value of your meals. Always use a light touch – your seasonings should accent dishes, not dominate them.

“The question of which spices are the best to keep on hand has as many different answers as there are cooks,” says McFarland. But there are some constants. Here are her recommendations for eight spices no kitchen should be without:

* Garlic is compatible with virtually every savory food and is available in a number of convenient dried forms. Just the aroma of garlic can speed guests to your table. Use it in tomato-based dishes, dressings, sausage and spice blends. Or sprinkle it on buttered bread before broiling.

* Onion seasons cuisines from around the world. The many varieties play various roles – primary ingredient, vegetable accompaniment or seasoning. The earthy aroma and taste of onion comes in several convenient dried forms. Use onions in casseroles, soups, sauces, vegetable dishes, relishes, breads and stuffing.

* Paprika is a sweet and sassy relative of the chili pepper. It’s used to add warm, natural color and mildly spicy flavor to soups, grains and a variety of hors d’oeuvres. A shake or two livens up cheeses and garlic bread. Try it on spreads, salads, egg dishes, marinades and smoked foods.

* Parsley leaf brightens up soups, dressings, salads, casseroles and stuffings – any dish that might gain from fresh green color and clean, vegetable taste. It’s especially good with fish, egg and grain dishes.

* Cinnamon wins the spice world’s popularity contest. Use it to add depth of flavor to sweet and savory dishes alike. It’s a key baking ingredient and vegetables – especially carrots, spinach and onions – are enhanced by cinnamon’s pungent sweetness.

* Basil’s warm, sweet, mild mint/peppery flavor is delicious with vegetables, especially tomatoes. Add to soups and stews, sauces and dressings. Basil pairs well with many other seasonings.

* Oregano has a strong personality, but it partners well with other seasonings. Use in any tomato sauce and on baked chicken and fish. Earthy and pungent, it has a special affinity for basil. Team them up in vegetable, cheese, pasta and tomato dishes, and especially pizza.

* Celery seed adds interesting texture and taste to side salads, dressings, breads and casseroles. Potato salad is lost without it. Try this distinct, pungent taste in egg salad and stir fries, too. It even enhances soups.

Here’s a simple recipe that uses a few of these basic seasonings to make ordinary pasta special:

Penne with Tomato and Herbs
Preparation time: 10 minutes.
Cooking time: 40 minutes

Ingredients:
1 pound penne, cooked al dente
1 tablespoon vegetable oil
1 large onion, finely chopped
2 teaspoons garlic flakes
1 28-ounce can chopped tomatoes, with liquid
2 teaspoons dried basil
1 teaspoon dried oregano
2 tablespoons dried parsley
Freshly grated Parmesan cheese – optional

Directions:
In large non-stick skillet, heat oil over medium heat. Add the onion and cook, stirring occasionally, until soft, 5 to 10 minutes. Add the garlic, tomatoes, basil, oregano and parsley and simmer, stirring occasionally, until the herbs have plumped and the flavors have blended nicely, about 30 minutes. Season to taste with salt and pepper.

Toss pasta with the hot sauce to rewarm, and serve immediately. Pass cheese separately. For more on cooking with basic spices, visit www.frontiercoop.com/basicspices.

Courtesy of ARAcontent

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Ginger Shrimp Rotini

Christine — Fri, 09 Oct 2009 13:48:44 +0000

Looking for a different taste on everyday pasta? Try this exotic take that’s sure to have guests and family alike asking for seconds. 1 pkg (500 g) Catelli Smart Rotini pasta 30 mL (2 tbsp) olive oil 1 each clove garlic and small red onion, thinly sliced 454 g (1 lb) large shrimp, peeled and deveined 250 mL (1 cup) [...] Related posts:

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Fast and family-friendly dinner: Penne Rigate with Chicken, Pepper and Mushrooms

Christine — Fri, 09 Oct 2009 13:42:31 +0000

Do you need a fast dinner to feed the family? Try this easy to prepare meal that also delivers one-third of their daily fibre requirement…and they’ll never know it. 1 pkg (500 g) Catelli Smart Penne Rigate pasta 30 mL (2 tbsp) olive oil 3 boneless, skinless chicken breasts, cut into strips 250 g (1/2 lb) mushrooms, halved 1 red [...] Related posts:

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Kid-approved dinner: Pepperoni Pizza Pasta

Christine — Fri, 09 Oct 2009 13:35:52 +0000

Looking for a new way to tempt the kids with a nutritious dinner they’ll actually eat? Try this high fibre pasta dish disguised as a pizza.

1 pkg (454 g) Catelli Smart Spaghetti

375 mL (1-1/2 cups) sliced deli pepperoni

50mL (1/4 cup) finely chopped onion

1 green pepper, chopped

500mL (2 cups) sliced mushrooms, optional

5 mL (1 tsp) each dried oregano and basil leaves

500 mL (2 cups) pizza sauce (|approx|)

500 mL (2 cups) shredded mozzarella cheese

2 eggs, beaten

50 mL (1/4 cup) Parmesan cheese

• Cook spaghetti according to package directions. Drain well. Preheat the oven to 350 degrees F (180 degrees C.)

• Slice all but 50 mL (1/4 cup) of the pepperoni into thin strips.

• Stir the pepperoni strips, onion, green pepper, mushrooms (if using), oregano, basil, pizza sauce, half of the cheese, eggs and Parmesan in a large bowl until well combined. Toss the sauce mixture with the cooked pasta.

• Transfer the mixture to a greased 9 x 13-inch (3L) baking dish. Sprinkle with the remaining cheese and dot with the reserved pepperoni slices. Bake for 30 minutes. Let the dish stand for 5 minutes; slice and serve with additional warmed pizza sauce if desired.

Serves: 8 / Prep time: 45 minutes

Tip: Make this casserole your own by stirring in your favourite pizza toppings.

www.newscanada.com

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Fair Trade foods: change the world with what you eat

Christine — Sat, 03 Oct 2009 00:51:04 +0000

(ARA) – Been wondering what the term “Fair Trade certified” means when it comes to food? If you have a general idea that it may be a “good thing,” but aren’t sure where to find these foods, or how to use them, fall is your season.

When you see the Fair Trade certified mark on food and other goods, you can be assured that the producers in developing countries have received a fair price for their products, allowing them to make investments into improving their local community and infrastructure.

October is Fair Trade month – but you certainly don’t have to limit yourself to only that month to buy and eat Fair Trade foods.

With Fair Trade certified ingredients ranging from pasta and spices to cocoa and tea, you have many options for making a positive contribution to the lives of producers, sustaining the earth and the global ecomomy. And now you can even use Fair Trade certified spices to enhance your dishes.

You can prepare entire Fair Trade meals for any time of day. As you plan a meal, simply check through your list of ingredients to see which ones may be offered in a Fair Trade version. Here are some suggestions for easy ways to integrate Fair Trade ingredients into your cooking.

For main dishes, you might go with Fair Trade pastas, vegetables and spices. Here’s a particularly delicious example:

Creamy pasta with sauerkraut and veggie sausage

Ingredients
1 large onion, chopped
2 teaspoons olive oil
3 1/2 cups sauerkraut, rinsed
1 1/2 cups vegan mayonnaise
2 cups plain, unsweetened soy yogurt
1 tablespoon prepared yellow mustard
1/2 cup nutritional yeast (not brewer’s)
2 tablespoons ground cumin
1 teaspoon garlic powder
1 package veggie sausage or veggie dogs, thinly sliced at an angle
3/4 cup water
1 pound whole wheat pasta (gobetti, fusilli, penne, etc.) cooked al dente and drained
2 large ripe tomatoes, diced

Directions:
In a large saucepot, saute onion in olive oil until golden brown. Add drained sauerkraut, mayonnaise, yogurt, mustard, nutritional yeast, cumin, garlic powder, and sliced sausage (or veggie dogs). Add 3/4 cup water. Stir ingredients until mixed well. If mixture is too thick, add another 1/4 cup of water. Cook over medium heat for 10 minutes.

Add cooked pasta, and toss well. Cover and cook 12 to 15 minutes, until well heated and mixture begins to bubble. Garnish with diced tomato. Serve.

Enhance your meal with home-baked breads, cookies and desserts using Fair Trade fruits. Did you know you can get Fair Trade bananas at almost any food store these days? They were one of the original fruits to become widely certified; now the products available are much broader. This treat allows for your own creative fruit combinations.

Fall fruit crumble

Forgo the pie crust and offer up a generous portion of fruit crumble. Serve warm with ice cream, frozen yogurt, or freshly whipped cream with a hint of vanilla extract.

Ingredients:

Filling
5 cups fruit (sliced pears, sliced apples, and whole cranberries or raspberries make a great combination)
2 tablespoons brown sugar
1/3 cup chopped almonds or walnuts
1/3 cup raisins
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
2 tablespoons rum or water
1 teaspoon vanilla extract

Topping
1/2 cup flour
1/2 cup rolled oats
2 tablespoons brown sugar
1/4 teaspoon cinnamon
1/2 cup walnuts chopped
2 1/2 tablespoons butter

Directions:
Preheat oven to 350 F. In a large bowl, combine all of the filling ingredients. Pour into a baking dish (do not drain).

Combine the topping ingredients (cut in butter until mixture is coarse and crumbly) and sprinkle over the fruit.

Bake about 30 to 40 minutes, or until fruit is soft and topping is lightly browned.

Your support of Fair Trade doesn’t have to end with food items. More and more Fair Trade kitchen and table items are becoming available: place mats, tableware, napkins, serving dishes, etc. Now is the time to explore the possibilities – many stores will be offering suggestions and specials for Fair Trade month so check with your local natural and organic retailer.

Visit www.frontiercoop.com/fairtrade for more information on Fair Trade and a selection of Fair Trade Certified food products you can buy online.

Courtesy of ARAcontent

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Barilla Whole Grain Spaghetti with Cherry Tomatoes and Basil Recipe

Christine — Fri, 04 Sep 2009 12:32:44 +0000

Barilla Whole Grain Spaghetti with Cherry Tomatoes and Basil

Discover the great taste of whole grains

(ARA) – For many, finding a simple way to get good nutrition without sacrificing taste can be a challenge – a daily dilemma between flavorful foods and products that promote a wholesome diet. Great solutions can easily be found thanks to the introduction of new better-for-you foods and beverages that are surprisingly delicious.

The benefits of whole grains, for example, have been widely documented. Consuming foods rich in whole grains as part of a healthy diet has been shown to reduce the risk of heart disease and help protect against stroke, certain types of cancers and also assists with weight control. The great news is that these days it’s easy to seamlessly integrate whole grains into traditional recipes for a delicious meal. For example, a versatile food like whole grain pasta pairs very well with fresh seasonal vegetables, cheeses and aromatic herbs, making it a great dish for any season.

Bob Greene, celebrity fitness guru and author of the New York Times bestseller “The Best Life Diet,” believes healthy eating can be a culinary experience. “As part of the ‘Best Life Diet,’ I try to share foods that are not only healthy but also taste great,” says Greene. He provides the following tips for healthy living:

* As with anything else, eating well and feeling good doesn’t happen overnight. Sticking with a healthy routine even after slip-ups is key.

* Physical activity and proper nutrition go hand in hand. Regular exercise and eating lots of fruits, vegetables and foods rich in whole grains are a great way to boost your overall wellness.

“I recommend three to five servings of whole grains daily. To reach this goal, try substituting some of the refined products you eat with versions that contain whole grains. For instance, this is easy when you enjoy foods that taste delicious like Barilla Whole Grain pasta that you can use in place of regular pasta. Eating a fiber-rich diet can be actually very easy and tasty,” Greene says.

As part of his quest to encourage Americans to rediscover whole grains, Greene encourages people to take the Barilla “That’s Whole Grain?” Taste Challenge which guarantees that anyone who tries Barilla Whole Grain will enjoy its taste. People who are not completely satisfied with the product can receive a box of their favorite regular Barilla pasta. To participate or learn more visit www.TryBarillaWholeGrain.com.

If you’re ready for the challenge of eating healthy, try this mouth-watering, easy-to-make recipe:

Barilla Whole Grain Spaghetti with Cherry Tomatoes and Basil
Prep Time: Four minutes
Cook time: Eight minutes
Servings: 6

Ingredients:
1 box Barilla Whole Grain Spaghetti
1 clove garlic, minced
2 teaspoons extra virgin olive oil
1 pint cherry tomatoes, halved
1/4 teaspoon salt

Freshly ground black pepper to taste
5 to 6 leaves basil, sliced into thin strips
1/2 cup Parmigiano, grated

Directions:
Cook pasta according to package directions. Meanwhile, in a large skillet, saute minced garlic in olive oil until slightly yellow. Add cherry tomatoes and saute 2 minutes. Season with salt and pepper, and remove from heat. Drain pasta, reserving 1/2 cup of the cooking liquid. Toss pasta with cherry tomatoes, garlic and half the basil. Add reserved cooking liquid to skillet and toss pasta again. Top with Parmigiano, black pepper and remaining basil.

Courtesy of ARAcontent

Per serving, about:

Calories: 284
Protein: 12 g
Carbohydrate: 49 g
Dietary Fiber: 7 g
Total Sugars: 2 g
Total Fat: 6 g
Saturated Fat: 1.7 g
Cholesterol: 7 mg
Calcium: 96 mg
Sodium: 229 mg

Courtesy of ARAcontent

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The Best Italian Cooking Recipes

Jennifer — Wed, 12 Mar 2008 16:35:08 +0000

Italian cooking is incredibly popular, and it is definitely among the richest and most varied anywhere. The problem is finding an easy Italian recipe to make, which is especially important if you are just a beginner. There are a few really great Italian cooking recipes that are ideal to try out, even for someone who has never cooked Italian food before in their life.

Shrimp Scampi

Shrimp is a very popular Italian food and shrimp scampi is definitely one of the most widely loved Italian cooking recipes. For this recipe you will need 1 ½ pounds large shrimp, 1/3 cup butter, 4 tablespoons minced garlic, 6 green onions, ¼ cup dry white wine, 2 tablespoons lemon juice, 2 tablespoons chopped fresh parsley, and salt and pepper to taste.

To prepare this dish you start off by rinsing the shrimp and setting it aside. Then you want to heat the butter in a large skillet over medium heat, cook the garlic for a couple of minutes until softened and then add the shrimp, green onions, wine, and lemon juice. You want to cook the shrimp until they are pink and firm, which should take about one to two minutes on each side.

Keep in mind that the trick to this recipe is to not overcook the shrimp. You can add a lot of extra garlic but make sure not to overdo it because you do not want to overshadow the taste of the shrimp. The dish is often served over pasta but can also be served on its own with some crusty bread.

Spaghetti with Mussels

Another of the most popular Italian cooking recipes is spaghetti with mussels. Not only is this considered as being one of the most delicious Italian cooking recipes but one of the easiest to prepare as well.

For this recipe you will need 3 pounds fresh mussels, 1 bay leaf, 6 peppercorns, 2 whole cloves, ¼ cup dry white wine, 3 quarts water, ½ teaspoon salt, 1 pound spaghetti, 4 tablespoons olive oil, 1 tablespoon garlic, 1 cup stewed tomatoes, 1 tablespoon fresh basil, ¼ teaspoon salt, and 1/8 teaspoon white pepper.

To prepare, you begin by scrubbing the mussels under cold water, and removing the beards and draining. Then you want to add the mussels, bay leaf, peppercorns, cloves, and wine together in a large saucepan or kettle. Cover this mixture and bring to a boil, and then cook this over high heat until the mussels open. This typically takes about five minutes but times will vary depending on the cooking element.

Finally you add the garlic and cook briefly, stirring often. Add the tomatoes, broth and spaghetti, and then add the mussels to this. Stir and heat for a moment and serve hot.

These Italian cooking recipes are just examples of what authentic Italian cooking is really all about.

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Healthy Harvest Honey Chicken Macaroni with Cheese

Jennifer — Tue, 13 Nov 2007 01:35:14 +0000

Ingredients 200g Catelli Healthy Harvest Whole Wheat macaroni 30 mL (2 tbsp) olive oil 2 onions, finely minced 2.5 mL (1/2 tsp) dried oregano 2.5 mL (1/2 tsp) dried parsley 2 chicken breasts, skin and bones removed, in pieces 60 mL (1/4 cup) honey 2 x 798 mL cans diced tomatoes, drained 250 mL (1 cup) grated cheese Instructions . Cook macaroni according to package directions. . [...] Related posts:

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Healthy Harvest Spaghetti with Roasted Salmon in Sesame Oil

Jennifer — Tue, 13 Nov 2007 01:32:24 +0000

Ingredients

360 g fresh salmon (fillet with skin)

60 mL (1/4 cup) roasted sesame oil

60 mL (1/4 cup) sesame seeds, roasted

15 mL (1 tbsp) canola oil

15 mL (1 tbsp) tamari sauce

15 mL (1 tbsp) fresh ginger, chopped

375 g Catelli Healthy Harvest Whole Wheat Spaghetti

1 yellow bell pepper, in fine strips

2 green onions, finely minced

60 mL (1/4 cup) fresh coriander, chopped

To taste salt and pepper

Instructions

. Baste salmon with 30 mL (2 tbsp) roasted sesame oil; salt and sprinkle with 30 mL (2 tbsp) roasted sesame seeds.

. Bake in oven preheated to 200°C (400°F) for 12-15 minutes. Set aside.

. In a bowl, blend together remaining sesame oil, canola oil, tamari sauce and ginger. Set aside.

. Cook spaghetti according to package directions. 1 minute before end of cooking time, add yellow pepper.

. Drain pasta and pepper very well. Transfer to a serving dish.

. Top with green onions, sesame oil dressing, salmon, remaining sesame seeds and fresh coriander.

Preparation: 20 minutes

Cooking: 30 minutes

Servings: 4 to 6

Credit: www.newscanada.com

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Spaghetti and Mushrooms with Garlic, Lime and Chile Sauce

Jennifer — Tue, 23 Oct 2007 17:58:50 +0000

(NC)-A refreshing and light pasta that is great on its own or with salmon or chicken. Vary the heat according to your preference. For a complete meal, add cooked shrimp and asparagus pieces.

Preparation Time: 10 minutes

Cooking Time: 10- 12 minutes

12 oz whole wheat spaghetti 375 g

1/3 cup extra virgin olive oil 75 mL

1lb thinly sliced fresh mushrooms 500g

4 garlic cloves, crushed 4

1/2-1 tsp hot red pepper flakes 2-5 mL

1/2 cup thinly sliced green onions 125 mL

1 tbsp finely grated lime rind 15 mL

1/2 cup fresh lime juice 125 mL

1/2 tsp salt 2 mL

2/3 cup minced cilantro 175 mL

Cook the spaghetti in a large saucepan of salted boiling water according to package directions until al dente drain reserving some of the pasta water.

Meanwhile, in large skillet heat the oil over medium heat. Add the mushrooms and sauté 3-4 minutes or until starting to brown; add garlic, red pepper flakes and onion, cook stirring constantly, for 30 -60 seconds. Remove from heat and mix lime juice, rind and salt. Pour over hot drained spaghetti; toss to coat well. If upon standing it seems too dry gradually add a little pasta water. Taste and add freshly ground pepper if desired. Stir in cilantro.

Makes 4 servings

Variation: Stir-fry or boil shrimp and asparagus pieces and toss in at the end.

For more delicious recipe ideas visit Mushrooms Canada at www.mushrooms.ca.

Credit: www.newscanada.com

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Tasty Lasagna Recipe

Jennifer — Tue, 21 Aug 2007 02:47:13 +0000

Lasagna recipes are such favorites throughout the world that it seems that different cultures from different eras have made a claim to being the inventors of this excellent dish. It is claimed that the ancient Romans called one of their cooking pots a “lasanum” and the Italians used a similar word to describe the cooking dish that is used for baking lasagne. The word lasagna has come to mean both the food and the baking dish that is used to bake it in.

Tempting And Delicious Dish

A dish of lasagna is very tempting to look at because of the rich red sauce, layers of flat pasta with meats between the layers and its wonderful assortment of cheese types that are used in the lasagna recipe. You can fill your lasagna recipe with whatever vegetables, cheeses and toppings that you like.

A traditional way to serve lasagna is with a green salad, garlic bread and a red wine such as a rose or Chianti. You can make a simple green salad with vinegar and oil dressing or you can choose to make a heartier salad with the works including tomatoes, black olives and feta cheese. The flavors will meld with each other to create a great dining experience.

Sauce Ingredients

2 cans peeled tomatoes
32 oz. tomato paste
2 teaspoons salt
3 teaspoons dried oregano
2 cups onion, minced
2 cloves garlic, minced
1/3 cup olive oil
2 pounds ground hamburger
3/4 lb. lasagna noodles
2 tablespoons olive oil
3/4 lb. Ricotta cheese
1/3 lb. Mozzarella cheese
1/2 lb. Parmesan cheese

Directions

1. In a large pot, combine tomatoes, tomato paste, salt and oregano. This will be your sauce base.
2. In the 1/3 cup of olive oil, sauté the onions and garlic cloves. When your onions are translucent and the garlic is golden, add the ground meat. Cook until the meat is no longer red. Add this mixture to the tomato sauce.
3. In another large pot, boil water and then add the lasagne noodles and cook until they are tender. You may salt the water. Add two tablespoons of olive oil to the boiling noodles. When the noodles are tender, drain the noodles and set them aside.
4. Preheat the oven to 350 degrees Fahrenheit. Lightly grease a suitable baking dish or pan. At the bottom of the pan, add a layer of tomato sauce then a single layer of noodles followed by layer of a mixture of your cheeses. Repeat this twice, which should fill the pan nicely. Your final layer should be sauce with Parmesan cheese sprinkled on top.
5. Bake for forty minutes. Let the hot dish cool for ten minutes before cutting and serving the lasagna.

Once you are familiar with making a lasagna recipe, you will find it easy to create the different lasagna recipes that can be found.

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An Emily Richard’s Recipe: Make meals with whole grain pasta

Jennifer — Mon, 29 Jan 2007 15:46:04 +0000

This is an easy and sensational combination of vegetables and pasta – and is a menu favourite of professional home economist, Emily Richards, and cookbook author of the HarperCollins title, Italian Express 150 Fast and Easy Family Favorites. It is just one of many recipes for whole wheat, multi-grain and flax-omega pasta found online at www.wholegrainpasta.ca:

Penne with Mushrooms and Peppers

1/4 cup (50 mL) extra virgin olive oil

8 oz (250 g) sliced mushrooms

2 red peppers, thinly sliced

4 cloves garlic, minced

1/2 tsp (2 mL) red pepper flakes

1/4 cup (50 mL) chopped fresh Italian parsley

1 tsp (5 mL) salt

1 box (375 g) Catelli Healthy Harvest Whole Wheat Penne Rigate

In a large non-stick skillet, heat oil over medium high heat. Add garlic, peppers, mushrooms and hot pepper flakes; cook, stirring for about 10 minutes or until mushrooms are golden brown and no liquid remains.

Meanwhile, in large pot of boiling salted water, cook pasta for about 12 minutes or until al dente (tender but firm to the bite). Drain reserving 1 cup (250 mL) of the cooking water and return pasta to the pot. Add mushroom mixture, parsley and salt; toss to combine. Add enough of the reserved pasta cooking water to moisten.

Makes 4 servings.

Variation: Add 8 oz (250 g) sausage, cooked and sliced to the mushroom mixture before tossing it with the pasta.

Credit: www.newscanada.com

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