Fettuccini With Broccoli And Garlic

For a simple yet delicious meal that takes very little time to prepare you should try this delicious recipe.  Fettuccini  With Broccoli And Garlic.

INGREDIENTS:

4 cloves of garlic, crushed
3 cups broccoli florets
3/4 cup of vegetable bouillon
1/4 cup white wine
3 tablespoons of fresh basil, chopped
1/4 cup freshly shredded Parmesan cheese
1 pound of fettuccini
A dash of salt
Freshly ground pepper to taste.

PREPARATION:
Put garlic, broccoli and bouillon into saucepan.  Bring to a simmer and cook for 3-4 minutes or until the broccoli is tender-crisp, stirring occasionally.
coarsely chop broccoli. Add white wine, basil and parmesan.  Toss to mix, then season with salt and pepper to taste.
Meanwhile, back at the ranch, cook your fettuccine until al dente and drain well.  Toss half of the broccoli sauce and transfer to serving plates.  Top with remaining sauce and garnish as desired.
This meal is great to serve with a simple salad of romaine lettuce and tomato slices drizzled with virgin olive oil and balsamic vinegar.
Enjoy!

Using Your Noodle For Perfect Pasta Every Time

I've always had two problems while cooking pasta.  The first one is that the pot in which I chose to boil the pasta always seems to want to boil over.  And secondly, the pasta always sticks together making it difficult to eat properly.  So, I went on a trip of discovery to learn how to solve those two small but irritating problems and I found my answers.  Here they are:

1)  Preventing Boil overs... I don't know why this works I only know that it does.
*  To prevent boil overs simply lay a large spoon or spatula across the top of the pot.  This prevents not only boil overs but splashing as well.

2)  Perfect Pasta Every Time...
*  Bring salted water to a boil, stir in your pasta and then cover the pot.  Now, turn off the heat and let it stand for approximately 15 minutes or until tender.
*  When the pasta is cooked to your liking run it under hot - not cold - water before you drain it.  This will prevent stickiness.
*  If pasta is to be used in a dish that requires further cooking, such as lasagna, reduce the cooking time by one third (15 minutes now becomes 10 minutes.)
*  If you're not going to serve spaghetti immediately, you can leave it in hot water and cool is slowly by adding ice cubes or cold water to stop the cooking process.  Reheat the spaghetti by running it under hot tap water in the strainer while shaking it vigorously.

And that's the name of that tune.  Now, go cook something.  The kids are getting hungry.

Steve and Kim

ORIENTAL CHICKEN SALAD WITH MANDARIN ORANGE SLICES

Image by startcooking kathy & amandine via Flickr

Here is a salad that is quick and light and has lots of great taste for summer picnics etc. It serves 6-8 huge servings so if that is too much simply reduce the amount to make smaller portions.

INGREDIENTS:

1 2 pound bag of lettuce

1 bag of mixed greens

6 green onions, sliced

2 packages of Ramen noodles broken into pieces (without the seasoning packets)

3/4 cups of slivered almonds

1/2 cup of sesame seeds

Several cooked boneless, skinless chicken breasts

1 small can of mandarin oranges

PREPARATION:

Mix together the lettuce, salad mix and onions. Turn the over on to 300 degrees and toast the sesame seeds and almonds for about 10 minutes or until lightly golden. Toss into the salad and add ramen noodles.

DRESSING:

1 cup of vegetable oil

1/4 cup sugar

2 tablespoons of white vinegar

2 1/2 tablespoons of reduced sodium soy sauce

A dash of pepper

1 flavor package from the Ramen Noodles.

Mix together and toss into salad mixture. Top with grilled chicken breasts and mandarin orange slices.

It's a refreshing summer treat that you'll love. Enjoy!

Steve and Kim

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