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9/1/11 – Now THAT’s Using your Noodle!
1. Getting Tipsy – Tips for Cooking Pasta All pasta is not created equal. Choose a brand with a solid reputation in the marketplace. Depending on your location the brands may vary.
Use a pot that’s large enough to accommodate the pasta without crowding. For one pound of pasta, an eight-liter pot is good; a ten-liter pot is better. Pasta needs room to move freely as it cooks. At a minimum, use nothing smaller than a 5 or 6 quart pot.
Use plenty of water. For one pound of pasta, you should use at least four quarts of water.
Add salt to the water using 1 Tbsp per four quarts of water. Salt adds flavor to the pasta that helps to create a well-seasoned dish. Bring the water to a full, rolling boil before adding the pasta.
One of the prime causes for pasta sticking together is that the water had not yet come to a full boil. When you add pasta to water that has not yet reached the boiling point, it releases natural starches, which act like glue. Since the pasta is simply sitting in the water at the time, the strands stick together.
Keep the heat up and get it back to a boil quickly. In the case of pasta strands, like spaghetti or linguine, stir the pasta until it has become submerged in the cooking water, then cover the pot until the water returns to the boil. When the water reaches boil again, uncover the pot and finish cooking uncovered. STAY BY THE POT it will boil over.
Stir the pasta two or three times throughout the cooking process. Pasta cooks in eight to ten minutes. Never add olive oil to the pasta cooking water. The olive oil coats the pasta, and prevents sauce from adhering to it when you’ve put the entire dish together.
Cook the pasta to the ‘al dente’ state. The only way to judge this is by tasting. Note there will be a small amount of carryover cooking between the time you remove the pasta from the stove, drain in the sink, and combine with the sauce.
Never rinse pasta. When you rinse pasta, you’re washing away most of the starches and nutrients that you were seeking to enjoy in the first place and the sauce will stick better.
History – Noodles (National Geographic 10/12/2005)
A 4,000-year-old bowl of noodles unearthed in China is the earliest example ever found of one of the world's most popular foods, scientists reported today. It also suggests an Asian—not Italian—origin for the staple dish. The beautifully preserved, long, thin yellow noodles were found inside an overturned sealed bowl at the Lajia archaeological site in northwestern China. The bowl was buried under ten feet of sediment. Scientists determined the noodles were made from two kinds of millet, a grain indigenous to China and widely cultivated there 7,000 years ago. Modern North American and European noodles are usually made with wheat.
Archaeochemist Patrick McGovern at the University of Pennsylvania's Museum of Archaeology and Anthropology in Philadelphia said that if the date for the noodles is correct, the find is "quite amazing." Noodles have been a staple food in many parts of the world for at least 2,000 years, though whether the modern version of the stringy pasta was first invented by the Chinese, Italians, or Arabs is debatable.
Prior to the discovery of noodles at the Lajia archaeological site, the earliest record of noodles appears in a book written during China's East Han Dynasty sometime between A.D. 25 and 220, Lu said. Other theories suggest noodles were first made in the Middle East and introduced to Italy by the Arabs. Italians are widely credited for popularizing the food in Europe and spreading it around the world.
To determine what the noodles were made from, Lu and colleagues compared the shape and patterning of the starch grains and seed husks in the noodle bowl with modern crops. The team concluded the noodles were made from two kinds of millet—broomcorn millet and foxtail millet. The grain was ground into flour to make dough, which was then likely pulled and stretched into shape. Foxtail millet alone, the researchers say, lacks the stickiness required to allow the dough to be pulled and stretched into strings.
Appetizer – Toasted Ravioli
Ingredients: 2 tablespoons whole milk 1 egg 3/4 cup Italian seasoned bread crumbs 1/2 teaspoon salt (optional) 1/2 (25 ounce) package frozen cheese ravioli, thawed 3 cups vegetable oil for frying 1 tablespoon grated Parmesan cheese 1 (16 ounce) jar spaghetti sauce
Directions: Combine milk and egg in a small bowl. Place breadcrumbs and if desired, salt in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.
In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer. In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.
Salad – Patty’s Easy Macaroni Salad
Ingredients: 1 Box (16 oz) Elbow Macaroni Noodles 1 Cup Mayonnaise (NOT Miracle Whip) ¾ Cup Finely Diced Celery ¼ Tsp. Yellow Mustard ½ Tsp. Celery Salt ½ Tsp. Dried Parsley ¼ Tsp. Dried Dill Weed ¼ Tsp. Fresh Ground Black Pepper 1 ½ Tbsp. Ranch Dressing
Directions: Cook noodles based on box directions, this usually takes 8-9 minutes. Drain and rinse with cold water until noodles are completely cooled. Drain thoroughly otherwise remaining water will water down mayonnaise dressing. Place macaroni in large bowl and set aside.
In medium bowl add mayonnaise, celery, mustard, celery salt, parsley, dill weed, pepper and ranch dressing. Stir until completely incorporated.
Add mayonnaise mixture over noodles and gently fold until macaroni is completely covered. Cover and refrigerate overnight so noodles can absorb flavors. Serves 8.
Put it on the Side – Asparagus Linguini
Ingredients: 6 ounces uncooked linguine noodles 1 small onion, chopped 2 garlic cloves, minced 1 tablespoon olive oil 2 teaspoons butter 1/2 pound fresh asparagus, trimmed and cut into 1/2-inch pieces 2 tablespoons white wine or chicken broth 2 tablespoons grated Parmesan cheese 1 tablespoon lemon juice 1/4 teaspoon salt 1/8 teaspoon pepper Lemon wedges for garnish
Directions: Cook linguine according to package directions. Meanwhile, in a nonstick skillet, saute the onion and garlic in oil and butter until tender. Add asparagus; cook and stir for 2 minutes or until crisp-tender. Add wine or broth; cook and stir for 1-2 minutes or until liquid is reduced. Remove from the heat. Drain linguine; add to asparagus mixture. Add remaining ingredients; toss to coat. Serve immediately. Yield: 4 servings.
Main Course – Penne with Vodka Sauce
Ingredients: 1 (28 ounce) can whole tomatoes, drained, liquid reserved 2 tablespoons olive oil 1/2 small onion, minced (about 1/4 cup) 1 tablespoon tomato paste 2 medium cloves garlic, minced (about 2 teaspoons) 1/4-1/2 teaspoon hot red pepper flakes Table salt 1/3 cup vodka 1/2 cup heavy cream 1 pound penne pasta 2 tablespoons minced fresh basil leaves Grated Parmesan cheese, for serving
Directions: Puree half of tomatoes in food processor until smooth. Dice remaining tomatoes into 1/2-inch pieces, discarding cores. Combine pureed and diced tomatoes in liquid measuring cup (you should have about 1 2/3 cups). Add reserved liquid to equal 2 cups.
Heat oil in large saucepan over medium heat until shimmering. Add onion and tomato paste and cook, stirring occasionally, until onions are light golden around edges, about 3 minutes. Add garlic and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.
Stir in tomatoes and 1/2 teaspoon salt. Remove pan from heat and add vodka. Return pan to medium-high heat and simmer briskly until alcohol flavor is cooked off, 8 to 10 minutes; stir frequently and lower heat to medium if simmering becomes too vigorous. Stir in cream and cook until hot, about 1 minute.
Meanwhile, bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta. Cook until just shy of al dente, then drain pasta, reserving 1/4 cup cooking water, and transfer pasta back to Dutch oven. Add sauce to pasta and toss over medium heat until pasta absorbs some of sauce, 1 to 2 minutes, add reserved cooking water if sauce is too thick. Stir in basil and adjust seasoning with salt. Place parmesan cheese on table for guests to serve themselves.
Dessert – Apple and Cheese Lasagna
Ingredients: 2 cups shredded Cheddar cheese 1 cup ricotta cheese 1 egg 1/4 cup white sugar 1 teaspoon almond extract 2 (21 ounce) cans apple pie filling 8 lasagna noodles, cooked and drained 6 tablespoons all-purpose flour 6 tablespoons packed brown sugar 1/4 cup quick cooking oats 1/2 teaspoon ground cinnamon 1 pinch ground nutmeg 3 tablespoons butter 1 cup sour cream 1/3 cup packed brown sugar
Directions: Preheat oven to 350 degrees. Combine Cheddar cheese, ricotta cheese, egg, white sugar, and almond extract in a medium bowl. Blend well. Spread one can apple pie filling over the bottom of a greased 9x13 inch pan. Layer with half of the noodles, and then the cheese mixture. Layer again with remaining noodles, and the second can of pie filling.
Combine flour, 6 tablespoons brown sugar, oats, cinnamon, and nutmeg in a small bowl. Cut in butter until crumbly. Sprinkle over top. Bake in preheated oven for 45 minutes. Cool for 15 minutes. Meanwhile, prepare garnish by blending sour cream and 1/3 cup brown sugar in small bowl until smooth. Cover, and refrigerate. Serve warm apple lasagna with sour cream garnish.
Lighten UP!!! Southwestern Chicken & Pasta Dietitian's tip: To reduce the amount of sodium in this recipe, use homemade salsa instead of store-bought salsa. To make the salsa, combine chopped fresh tomatoes, diced onions and peppers, cilantro and fresh lime juice. By Mayo Clinic staff - Serves 4
Ingredients: 1 cup uncooked whole-wheat rigatoni 2 boneless, skinless chicken breasts, each 4 ounces, cut into cubes 1/4 cup salsa 1 1/2 cups canned unsalted tomato sauce 1/8 teaspoon garlic powder 1 teaspoon cumin 1/2 teaspoon chili powder 1/2 cup canned black beans, rinsed and drained 1/2 cup fresh or canned corn 1/4 cup shredded Colby or Monterey Jack cheese
Directions: Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.
Spray a large, heavy skillet with cooking spray. Over medium heat, sauté the chicken until browned and opaque throughout, 7-10 minutes. Stir in the salsa, tomato sauce, garlic powder, cumin, chili powder, black beans and corn. Stir thoroughly and cook until heated through. Add the pasta and gently toss to mix evenly.
Divide the pasta between individual plates. Sprinkle each serving with 2 tablespoons cheese. Serve immediately.
Nutritional Analysis (per serving)
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