Category Archives: Grains & Pastas
Zucchini noodles are a delicious way to get an extra serving of veggies. This ‘pasta’ is perfect while zucchini is in season across Canada.
Developed by Dana Jacobi
A Something Different recipe
Kick-start your New Year’s resolution with an easy, nutritious meal. The healthy secret to this simple pasta dish is in the sauce. Traditional pesto is a blend of garlic, basil, oil and cheese. Our version uses broccoli rabe, a cruciferous vegetable rich in isothiocyanates and other health benefiting compounds that may play a role in cancer prevention. Top with colorful cherry tomatoes for a burst of flavor and extra nutrition.
Discover Farro, a Tender, Ancient and Versatile Grain
Heirloom vegetables and fruits date from the 1930s or earlier. Examples you may have tasted include Brandywine tomatoes or Country Gentleman corn. Heirloom varieties are plants that existed before man artificially pollinated them, creating hybrids that would have particular benefits, like producing abundantly or having bright color. (The genetic changes made to plants through traditional plant breeding techniques are different from changes made through genetic engineering, where genes can be added or removed to change the plant’s DNA.)
When my parents and I ate at Chinese restaurants, we had an understanding. My father ordered spareribs, I had won-ton soup and my mother picked out a dish we had not had before. This led to exotic experiences but we also discovered dishes like Singapore noodles, a stir-fry combining soft rice noodles, curry and assorted chopped up mix-ins.
Little old pasta makers
My aunts typically made pasta right on the table. They would throw a mountain of flour in the center of the table and make a depression. Within the depression, they placed the eggs and began to mix. Really, making fresh pasta is that simple. I will give you the general recipe and some variations. This recipe is good for all kinds of pasta including spaghetti, lasagna, fettuccine, linguine, ravioli, etc. (you will need certain attachments to the pasta maker to cut the pasta to the type you want – like linguine). You can throw almost anything into pasta like garlic, spinach, sun dried tomatoes, etc. But let’s make the simple pasta first and then you can branch out.
Discover Millet, a Tender Grain To Cook in 20 Minutes
You have probably never tasted millet, a small golden grain that when uncooked resembles cous cous and quinoa. Cooked, it is a remarkably versatile whole grain. Millet can grow in harsh conditions where no other grains will survive. It is a mainstay in parts of Africa and Asia.
Making your own pasta sauce recipe is an easy, healthy and cost-effective way to get dinner done. When you learn some basic procedures, it becomes simple to make a variety of sauces to suit almost any pasta. And since you are controlling the ingredients, you know exactly how this sauce ranks on the healthy scale.
It’s Pumpkin Time, Again!
Last fall, a writer for New York magazine declared, “Pumpkin is the new bacon.” Her point – suddenly it seems every eatery, from Dunkin’ Donuts to critically acclaimed restaurants, had something pumpkin on the menu. In some cases, only the flavor of the warm, yummy spices used to give this bland vegetable appeal was involved, with no actual pumpkin included, particularly in over-sweetened, over-caloric drinks like pumpkin latte.
My husband comes from an Italian family, so he grew up eating authentic Italian food. Shortly after we got married, my mother-in-law invited me over to her home so that I could learn to make their family lasagna recipe. We spent the afternoon making homemade garlic bread, salads and of course, the lasagna.
Basil pesto is one of the easiest types of sauces to make. There is very little preparation for this sauce and it packs a ton of flavor. There are several different types of basil that you can get at your local market. There is cinnamon basil, Thai basil, lemon basil and Genovese basil just to name a few.
I have many friends of Puerto Rican decent and they have all contributed to the recipe below, which is absolutely fabulous. I keep Sofrito on hand to make this recipe, which I will also instruct you on making.
This easy-to-prepare dish pairs classic Italian cuisine with a popular fish for a healthy, colorful meal. You can even customize it with some red pepper flakes to add zest to suit your taste.
In August, I would never go to Italy. It is too hot. Instead, I spend the summer eating as if I was there. After all, Italian cooks understand how to tempt the palate when the sun blares and appetites wilt.
Few things pair more perfectly than pasta and tomatoes and few dishes capture the feeling of summer better than cool pasta salad. Best of all, along with its great taste, pasta salad with tomatoes has good nutritional value. The whole-wheat pasta provides a healthy base for the dish, while the balsamic vinegar with its tart flavor gives the dish a crisp taste.
The spectacular coastline of Italy is home to many of the country’s most luxurious seaside resorts. It also lays claim to some disarmingly desolate stretches of coast where lush forests of lemon trees, herbs, pines and almonds create fragrant breezes. It is here that pesto was born – a classic combination of basil, nuts, olive oil and garlic.
Simplicity and intense flavor characterize this week’s recipe. Featuring whole-grain pasta combined with sun-dried tomatoes and crunchy pine nuts, it’s an unexpected and welcome change from the usual spaghetti with red sauce. With a touch of red pepper, this hearty dish is the perfect choice to warm you up on a cool autumn day. It also makes great leftovers.
Once April arrives, nature has usually gone from teasing us with hints of spring to exulting us with actual evidence of the season’s arrival. Flowers and trees are blooming, birds are chirping and the markets showcase the season’s glorious harvest. Anytime a recipe includes the word “primavera” (from the Italian and Spanish “spring”) in its title, you can be assured that its ingredients and flavors will hint of spring. This Pasta Primavera is such a dish, including, among other vegetables, two of spring’s greatest offerings—asparagus and snap peas.
I first tasted Pasta Primavera at Le Cirque, the celebrity-obsessed restaurant in New York City. It was a signature dish, in which the pasta could never be too thin or its sauce too rich. Angel hair pasta was mixed with assorted vegetables, including mushrooms and green peas, then drenched in buttery cream sauce and, finally, blanketed with cheese. The dish embodied the excesses of an era.
Excess red meat intake is now convincingly linked to colorectal cancer and consumption of vegetables, fruits, whole grains and beans is associated with a decreased cancer risk overall. As a result, many health professionals recommend eating at least one meatless meal each week. Although some Americans still balk at the notion of vegetarian dining, pasta-based meals – like this week’s eggplant lasagna – provide a perfect opportunity to go meatless.
The health benefits of tea have been making waves in newspaper and magazine headlines for years. The phytochemicals in green tea in particular have been the focus of much of the emerging research. With all the buzz surrounding tea – including its potential role in cancer prevention – I started thinking about ways to consume more.
This thoroughly Thai recipe offers the delicious taste of “take out” fried rice without the unhealthy ingredients.
For years, when I wanted to emulate the fragrant, fluffy rice that I loved eating in Southeast Asian and Indian restaurants, I had to make a special trip to the ethnic food store. When I did make the effort, white varieties were the only options available. Today, however, most supermarkets offer an almost confusing array of aromatic Asian rice varieties (think jasmine and basmati) notable for their lovely, nutty perfume.
Before commercial grinders existed, women spent days threshing, pounding and grinding grains to prepare them for cooking. Today’s processed foods have reduced to minutes the time it takes to prepare a whole-grain dish. If you find you’re relying on just a few standbys, like rice and pasta, it’s time to expand your repertoire. A box of bulghur provides a whole-wheat dish in a flash – plus excellent sources of protein, carbohydrates, fiber and other substances that help fight cancer and other chronic diseases.
When it’s chilly and gray outside, what better way to warm up than with an eye-popping, warm-you-to-your-core pasta dish. This week’s recipe combines whole-wheat pasta with Parmesan cheese, spinach and cherry tomatoes. It’s comforting and easy to prepare.