Tuna Fish, one of the most versatile and widely available fish has many varieties in it's family. Albacore, Bluefin, and Yellowfin are the most popular here in the States. This fish has been preserved over the years in many manners, from salting, smoking, and canning. It is widely available on nearly every Grocery Store shelf, or fresh fish department. Highly prized by the Ancient Greeks they were once fascinated enough by the Tuna Fish that they were the first known to map the fish's migratory patterns. A shoal, or school as we refer to them, of these fish traveling through the warm high seas is an awesome sight to see. They are very strong swimmers. In fact, if the Tuna Fish stops swimming it will suffocate. Because the fish is in constant motion, the result is meaty, dense, dark colored flesh. The red color of its flesh and its beefy texture comes from the oxygen storing pigment, Myoglobin, which sustains the Tuna Fish's powerful muscles through a lifetime of motion. This fish is highly versatile as Chef's use the meaty loin cuts for grilling, broiling and searing. Sushi Chefs use the fatty belly for it marbling and rich flavor in Sashimi,or Sushi.( Which is a whole other blog) Tuna is a very sustainable fish, high in protein and low in calories. It is usually sold as steaks by Fishmongers, and grocery stores. When buying tuna, depending on the species, the color can range from pale pink/beige to deep dark red. Stay away from any fish that has a strong odor, or is not firm to the touch. Stay away from tuna that shows any discoloration, is dull or brownish in color. Be very careful that the fish is fresh and that no food coloring has been added, to make the fish appear to be fresher then it is. (Always buy your fish, of any type, from a responsible source. )
When cooking tuna, make sure that you do not overcook it. The dark red flesh turns gray, and overcooking can result in a chalky and dry texture. Cook your tuna according to directions of a recipe until you are use to the amount of cooking time it requires. I prefer to cook tuna over very high heat, searing it quickly, only two minutes on each side, leaving the inside nearly raw.
Keep in mind that all pre-packaged tuna is not the same. Make certain that you are buying whatever the recipe you are making calls for. (The main choices are in oil, or in water. Albacore or Light etc..)You'll need to choose from many varieties and brands. Not to mention the method. In recent years, the addition of vacuum sealed Tuna Fish has become very popular. All pre-packaged version are cost effective and shelf stable. Pre-packaged tuna is the perfect ingredient for pantry cooking. ( when you have a complete meal on the shelves for emergencies or bad weather)
Enjoy the following recipes. Whether you are making a salad, a sandwich, or a main dish tuna can satisfy just about any hunger.
Salad Nicoise
This Provencal Salad was once on every menu, just about everywhere. Yet, went out of fashion. I never understood it - I love it and it always hits the spot. It is not an exact science and very versatile, you can use what you have on hand or what you think will go well together. It consists of whatever is fresh and in season, this is my favorite combination....It makes four filling salads. Gluten Free and Low Calorie.
List of ingredients: Hand full of fresh firm Green Beans, 1 small bunch of Asparagus 8-10 Garlic Cloves, 2 -5 oz (pouch Albacore Tuna, 2 Eggs, 6 New Red Potatoes, 2 Romaine Hearts Lettuce, 1- 4oz can of med. black olives, 2 ripe firm red tomato,1 can anchovies in oil, olive oil, salt, pepper, Italian Seasoning, Red Wine Vinegar.
1) Place a hand full of fresh green beans,that have been cleaned and snipped, asparagus that has been snapped-ends removed, as well as 8 -10 whole garlic gloves that have been peeled on a baking sheet. (Line with tin foil for easy clean up) Sprinkle with sea salt and olive oil then roast them at 425 for about 10 -15 minutes- Set aside to cool (you want them at room temp) The Garlic gloves will be used to make the dressing.
2) This salad can be made with fresh broiled or seared tuna if you prefer. ( I like the pouch- Albacore) If you do use canned tuna, make sure it is drained well. (I like to use at least 10 oz, for four salads)
3) Prepare 2 hard boiled eggs: start in cold salted water, bring to a boil, turn the heat off and cover for five minutes. Rinse in cold water. Peel under cool running water and set in the fridge to cool.This method prevents the dark gray ring around the yolk, and makes peeling them easier. If your family is a egg fan, make four....
4) In a pot place 6 red new potatoes that have been scrubbed and cleaned, cover with salted water and boil until fork tender. Drain and cool under running water. Cut into thick slices and allow the potatoes to come to room temp.
4) Wash clean and pat dry your Romaine Lettuce. Tear into bite size pieces Place in a large bowl for tossing
5) Cut tomatoes into quarters ( each salad gets two)
6) Drain and rinse black olives 4oz, place olives on lettuce in tossing bowl.
7) Anchovy fillets are in the original recipe. I like them, but if you do not you can omit them. Buy them in oil, and rinse them and pat them dry.You will need at least two for each salad, I like mine chopped. Place in the bowl of lettuce to toss.
8) Place all ingredients onto the lettuce, except the egg. Toss with Garlic Vinaigrette. Divide into four salad bowls and finish with the hard boiled egg wedges.
Garlic Vinaigrette
I never buy salad dressing. It is just too easy to make. However, if you have a favorite vinaigrette by all means, use it. To make the Garlic Vinaigrette combine the following and use a hand blender , or your blender:
1/2 C Extra Virgin Olive Oil
1/2 C Red Wine Vinegar ((or Balsamic, I prefer Balsamic even though it is not traditional )
1 tsp Sea Salt
1/2 tsp Black Pepper
1 Tbsp Dried Italian Seasoning
Roasted Garlic Cloves 8-10
Leftover dressing can be stored up to two weeks in an airtight container.( I use a canning jar it makes it easy to shake it, mixing it again, for use the next time.)
Cannelli Bean and Tuna Salad
This is and simple salad to prepare. I like to serve it with a crusty bread and Olive Oil and Balsamic Vinegar dipping sauce.
Hint: If I am looking for the Gluten Free option, I toss it with a pound of Brown Rice Pasta, and increase the lemon juice and Olive Oil.
1 Can 16 oz White Kidney Beans, rinsed and drained
4 Tbsp. Chopped fresh Basil
1 Tsp. Black Pepper
1 Tsp. Sea Salt
3 Garlic Cloves, minced
1/4 C Fresh Lemon Juice
1/4 C Extra Virgin Olive Oil
1 5 Oz Pouch Tuna, your favorite
Toss in bowl carefully as the tuna will fall into pieces. Place in serving bowl and refrigerate for an hour before serving. Taste for salt and pepper before serving.
Hint: I like to hollow out tomato halves and fill it with the bean and tuna mixture, It is a pretty way to serve it and makes an edible bowl
Seared Ahi
This recipe is designed for as an appetizer for four.
2 8 oz Ahi Steaks
Sesame Seed Oil
1/4 C Black Sesame Seeds
Wash and pat dry the steaks. Massage in a little sesame oil into the steaks. Place sesame seeds onto a saucer, or small plate. Dredge the steaks into the seeds, and set aside. Place a large frying pan on high heat. (You want the Ahi to be in the same pan at the same time, but not touching.) When a drop of water dropped into the pan dances, and disappears......drizzle the pan with sesame oil. Place the Ahi in the pan. Do not move the Ahi once it is placed in the hot pan. Cook the Ahi no more then two minutes on each side. Remove from pan and let rest for five minutes. Cut on the cross grain, or diagonal. Arrange on serving platter. Serve with ginger dipping sauce.
Hint: If you are using fresh Tuna in a recipe, cook the tuna like I have described above, omitting the sesame oil and sesame seeds and use olive oil instead.
Ginger Dipping Sauce
2 Tbsp. Grated Fresh Ginger ( Available in the produce department)
1/3 C Soy Sauce ( Brag if Gluten Free)
2 pinches dried Red Pepper Flakes
2 Tbsp Rice Wine Vinegar
1 Tbsp. Sesame Oil
1 Tbsp Water
Combine well and place in an airtight container. Let the ingredients marry together for at least an hour.
Tuna Noodle Casserole
Serves 6
12 oz Cooked Noodles, of your choice.(GF use Brown Rice Noodles)
1 Tbsp butter
1 small onion, chopped small
1 garlic clove, minced
1 2/3 C thinly sliced Crimini Mushrooms ( the brown ones)
4 Tbsp white wine
2/3 C whipping cream
3 Tbsp fresh parsley, chopped
3- 5 oz tuna pouches, or 15 oz of tuna broiled and cooled
1 can pimentos, cut into strips drained and rinsed
3/4 C frozen Peas, thawed
1 C grated Mozzarella Cheese
1/3 C Grated Parmesan Cheese
Salt and Pepper
Preheat oven to 350 degrees. Melt the butter in a saucepan, add garlic onion and mushrooms, stirring on occasion until cooked. approximately 8 minutes. Pour in the wine. Bring to a boil then reduce the heat to med. low. Add the cream, parsley, salt and pepper. Let cook on med. high heat for 3-5 minutes. In a large bowl, combine all ingredients,except tuna. toss well. Fold in the tuna last. Pour mixture in an oven proof baking dish, sprayed with non-stick spray, and bake for 30 40 minutes. Remove from oven and let rest for 30 minutes before serving.
Saturday, November 6, 2010
Friday, November 5, 2010
Butter.....vs. ....Margarine- Butter Recipes
Anyone who knows me, knows that I LOVE butter. Not just the butter that you can find in your local grocery store, but all real butters. (at last count I have tried 30 different butters...from all over the world.) Butter, has been known to change the culinary world. Offering it's simplicity of churned cream to offer its complexity to just about anything that it touches. It is one of the only ingredients that can be used as a staple both in baking and cooking. It is one of the most widely used ingredients all around the world. Now, let me make this very clear.....Butter and Margarine are not the same. They are not equals. If you try to exchange margarine, or oleo as my Grandmother called it, for butter in a recipe you will be disappointed. Margarine was created in the 1860's because the French had a shortage of butter. (If you know anything about French cooking, you could see how that could happen) Napoleon the III launched a contest that was won by a food chemist in Provence. His concoction of beef suet, milk and cow's udder named Hippolyte Me'ge-Mouries, the winner. It was called oleomargarine, derived from a Greek word for Pearl. Today, Margarine is made mostly of oils, water, ingredients that I cannot pronounce, and some artificial flavor. You just have to read the ingredients to be sold on the real thing. A tablespoon of real butter is only 20 calories more then Smart Balance Margarine. ( that is one that says it improves your health.) The container says that it contains no Trans Fat, neither does butter. If you are on a low cholesterol diet, or low fat diet, it is better to monitor how much butter you use. Compared to margarine, it does contain 30 mg of cholesterol, which is 10% allotted for a 2000 calorie a day diet. Butter has 11 mg of fat, compared to the 9mg in Margarine. The fat levels are different, with butter having a higher saturated fat level. However, if you are a healthy person, and you compare the ingredients, you will be shocked. The list on the margarine tub, is too long for me to list here. If you compare any tub of margarine to any box of butter, you will find that the box of butter contains one ingredient. Cream. Cream and Salt if you are buying salted.
So, now that I have hopefully convinced you to buy a box, and not always turn to the tub, I want to share some of my favorite recipes for butter. (and of course if any one is interested, I will post how to make home made butter, and buttermilk.....Just let me know)
Hotel ButterLong ago, every five star Hotel had a Glorious Steak House, with steaks cooked to perfection and topped with an herb butter, called Hotel Butter. The fat in the butter melted into the lean meats offering a velvet like texture on the tongue. For company, I press the softened creamed butter into molds, making them in beautiful shapes then place it atop right before serving. but you can simply put it into a container and spoon it out.( It will become hard again.)
1 stick, 4oz, of unsalted butter- room temp ( if you use salted butter,omit the salt in the recipe)
2 Tbls. fresh chopped parsley or 1 tbs.dried parsley
1/4 tsp sea salt
pinch black pepper
pinch cayenne
Blend together with a mixer on med. high, then place in molds. Scrape the back of the molds with a knife to remove the excess. place in the refrigerator. when the butter is firm remove them from the molds and place in airtight container for use. Place the butter on top of any grilled meats. (also good on corn on the cob, or steamed veggies.)
Hint: Use your imagination! Add Sun Dried Tomatoes and Garlic. Or Orange Zest and Fresh Basil for Fish or Chicken The combination's are endless....!!!!!
Jam Butter
Every year, I make fresh jam. I am fortunate to live in an area where fresh produce is abundant, and I love to do make them. If you don't, use Simply Fruit, or another all fruit jam. Strawberry is my favorite, with Apricot Pineapple being a close second. I found that by mixing the butter with the jam, it is great on everything from pancakes, waffles, muffins, or toast.
1 stick unsalted butter, or 4 oz, softened
1/4 cup favorite all fruit jam
Mix with mixer until well incorporated, then place in canning jar in the refrigerator until ready to use.
B and B Marinade
This has to be my favorite Chicken Breast Marinade. Keep the Chicken Breast in the marinade for at least four hours, overnight is best. Make sure if you are grilling them that you keep the flame on low, and wipe the excess marinade from the meat. The fat in the butter will flame up, causing black smoke marks on your meat.
1/4 C Butter, or 1 stick. or 4 oz, unsalted and melted
1/4 C Brag, Liquid Amino's, Available in the health food section of your favorite store
Place Chicken in a zip lock bag, pour the brag/ butter mixture over Chicken. Remove air from bag, and close tightly. Massage the chicken to make sure it is evenly coated. Place in the fridge. Remove from bag when ready to cook. Grill, bake, or saute the Chicken as usual.
Hint: If you cannot find Brag, you can use Soy Sauce. The taste is slightly different, the sodium is higher and it does not contain the healthy Amino Acids, but the taste is similar. Soy Sauce is not Gluten Free. Brag is low in Sodium and Gluten Free.
Butterscotch Sauce
In saucepan, warmed over med high heat add:
8 Tbsp. unsalted butter
2 Tbsp light corn syrup
1/4 C water
turn heat down to med low, stir constantly until the butter is melted. Stir in:
3/4 C granulated sugar
1/4 C light brown sugar
With heat resistant rubber spatula scrape the sides down of your pan. Bring to a boil, do not stir at this point. Just let it do its thing. Cook until light brown in color and candy thermometer reads 245 degrees. This will take 6 - 8 minutes. Remove from heat. Carefully and slowly add:
1/3 C Heavy Cream
1 tsp. Dark Rum
1 tsp Vanilla extract
1/2 tsp fine sea salt
1/2 tsp fresh lemon juice
Stir to combine. Allow to come to room temp and place in a canning jar. This makes two cups, plenty for ice cream or on top of cheesecake etc.....
So, now that I have hopefully convinced you to buy a box, and not always turn to the tub, I want to share some of my favorite recipes for butter. (and of course if any one is interested, I will post how to make home made butter, and buttermilk.....Just let me know)
Hotel ButterLong ago, every five star Hotel had a Glorious Steak House, with steaks cooked to perfection and topped with an herb butter, called Hotel Butter. The fat in the butter melted into the lean meats offering a velvet like texture on the tongue. For company, I press the softened creamed butter into molds, making them in beautiful shapes then place it atop right before serving. but you can simply put it into a container and spoon it out.( It will become hard again.)
1 stick, 4oz, of unsalted butter- room temp ( if you use salted butter,omit the salt in the recipe)
2 Tbls. fresh chopped parsley or 1 tbs.dried parsley
1/4 tsp sea salt
pinch black pepper
pinch cayenne
Blend together with a mixer on med. high, then place in molds. Scrape the back of the molds with a knife to remove the excess. place in the refrigerator. when the butter is firm remove them from the molds and place in airtight container for use. Place the butter on top of any grilled meats. (also good on corn on the cob, or steamed veggies.)
Hint: Use your imagination! Add Sun Dried Tomatoes and Garlic. Or Orange Zest and Fresh Basil for Fish or Chicken The combination's are endless....!!!!!
Jam Butter
Every year, I make fresh jam. I am fortunate to live in an area where fresh produce is abundant, and I love to do make them. If you don't, use Simply Fruit, or another all fruit jam. Strawberry is my favorite, with Apricot Pineapple being a close second. I found that by mixing the butter with the jam, it is great on everything from pancakes, waffles, muffins, or toast.
1 stick unsalted butter, or 4 oz, softened
1/4 cup favorite all fruit jam
Mix with mixer until well incorporated, then place in canning jar in the refrigerator until ready to use.
B and B Marinade
This has to be my favorite Chicken Breast Marinade. Keep the Chicken Breast in the marinade for at least four hours, overnight is best. Make sure if you are grilling them that you keep the flame on low, and wipe the excess marinade from the meat. The fat in the butter will flame up, causing black smoke marks on your meat.
1/4 C Butter, or 1 stick. or 4 oz, unsalted and melted
1/4 C Brag, Liquid Amino's, Available in the health food section of your favorite store
Place Chicken in a zip lock bag, pour the brag/ butter mixture over Chicken. Remove air from bag, and close tightly. Massage the chicken to make sure it is evenly coated. Place in the fridge. Remove from bag when ready to cook. Grill, bake, or saute the Chicken as usual.
Hint: If you cannot find Brag, you can use Soy Sauce. The taste is slightly different, the sodium is higher and it does not contain the healthy Amino Acids, but the taste is similar. Soy Sauce is not Gluten Free. Brag is low in Sodium and Gluten Free.
Butterscotch Sauce
In saucepan, warmed over med high heat add:
8 Tbsp. unsalted butter
2 Tbsp light corn syrup
1/4 C water
turn heat down to med low, stir constantly until the butter is melted. Stir in:
3/4 C granulated sugar
1/4 C light brown sugar
With heat resistant rubber spatula scrape the sides down of your pan. Bring to a boil, do not stir at this point. Just let it do its thing. Cook until light brown in color and candy thermometer reads 245 degrees. This will take 6 - 8 minutes. Remove from heat. Carefully and slowly add:
1/3 C Heavy Cream
1 tsp. Dark Rum
1 tsp Vanilla extract
1/2 tsp fine sea salt
1/2 tsp fresh lemon juice
Stir to combine. Allow to come to room temp and place in a canning jar. This makes two cups, plenty for ice cream or on top of cheesecake etc.....
Monday, November 1, 2010
Cooking With Johnna: Alfredo Sauce, Pasta Salad, GF Pasta Choices
Cooking With Johnna: Alfredo Sauce, Pasta Salad, GF Pasta Choices: "I have searched high and low for the best widely available Pasta, that is Vegetarian and Gluten Free that can still satisfy the hunger of my..."
Alfredo Sauce, Pasta Salad, GF Pasta Choices
I have searched high and low for the best widely available Pasta, that is Vegetarian and Gluten Free that can still satisfy the hunger of my Husband and Sons, and I think that I have found the best. Trader Joe's has the best deal. Their brown rice pasta is fantastic, it comes in Penne, Spaghetti, or Spirals. It cooks well and I have used it in both a salad, and in hot dishes and it holds its shape and texture very well. (I served it Halloween night, and the salad was gone... and it got rave reviews...no one could tell it was brown rice pasta.) My second choice is Tinkinyada, it may have been my first, except the price is steep. Available at Raley's and Bel Air, here in Northern California, it pushes the price of 4.00 for 1 lb. However, if you are craving pasta, and you are Gluten Free, or watching your Carb intake, it is worth it.I am posting my Alfredo Sauce Recipe. ( The one I served at The Goose.) It can be tossed with any kind of noodles. I am also posting my Pasta Salad, which is satisfying as a Side Dish, Lunch or Light Supper.
In most Restaurants we use Manufacturing Cream, it is similar to Heavy Whipping Cream. It can be found in most Dairies. Here, in Grass Valley, we have Crystal Dairy it is open to the public, and has some great wholesale prices on Milk, Cheese, Eggs and Ice Cream. Most towns have a dairy distributor, and the money that you can save is worth the extra trip.
When cooking sauces that taste best, and remain Gluten Free, reduction is key. Reducing, is a Chef's secret way of pulling flavor from ingredients by simply removing the excess liquid that is in the pan. There is no flour, or thickener, this is not a mistake. Shallots are available in the Onion and Garlic section of your favorite Grocery Store. They have a subtle flavor, a combination of Sweet Onion and Garlic. I use them a lot at work, and at home, because I think that the flavor adds a certain complexity.
Alfredo
Use a Saucepan, that holds a minimum of four cups, this Sauce can boil over, and you want to be able to catch it in time.....just in case.
Heat pan then add:
1 Clove Garlic, minced
1 Tbs. Minced Shallot
3 Tbs Butter
When the Butter is melted, Garlic is softened and the Shallots are opaque, or clear, add:
2 Cups Manufacturers Cream, or Heavy Whipping Cream
1/2 tsp. Sea Salt
1/4 tsp. pepper
Pinch of Cayenne Pepper
When the Cream mixture begins to boil, turn the heat to Medium heat then add:
3/4 C Parmesan Cheese ( The mixture will stop wanting to boil over when you add the Cheese)
Leave on Medium heat until reduced, to your desired thickness, do not be in a hurry. This could take ten minutes or twenty, or sometimes a little longer. It depends on your stove top, and the amount of water in your cream. Stir occasionally to prevent burning on the bottom of your pan. Taste the sauce for Salt and seasoning before tossing with your choice of pasta. Add Cooked or Grilled Chicken, Salmon, or Shrimp and or your favorite Steamed Veggies for a complete meal.
Hint: When cooking Garlic in butter or oil, if you cook it too long or in to high of heat it will turn brown, or even black, quickly. Resulting in a bitter and undesirable result. Only cook your Garlic to a soft stage, unless a recipe suggests otherwise.
Hint: When serving Cheese Sauces, heat your serving bowls, It keeps your food warmer longer and it will prevent the sauce from congealing (getting thick and pasty).
Pasta Salad
Cook 1 lb of brown Rice Pasta, according to directions. (or use your favorite Pasta). Rinse with Cold water to stop the cooking process and toss with a tablespoon of Extra Virgin Olive Oil. Set aside.
In a large Bowl combine:
1 8 oz of Ciliegini, Fresh Mozzarella. (They are the 1 inch size)
1 Pint Grape Tomatoes, rinsed
1 Cucumber, seeded and chopped
2 Radishes, sliced - optional
1/2 Red onion, sliced thin
1 C Broccoli Crowns, cut into bite size pieces
1/2 C Shredded Parmesan Cheese
2 Tbs. Dried Italian Seasoning
1 Tsp. Dried Red Pepper Flakes
1 Can of med.Pitted Black Olives, rinsed and drained
1 Bottle favorite Italian Dressing (GF if needed, most are)
1.3 oz of McCormick Salad Supreme Seasoning (half of the 2.62 oz bottle, available in the Seasoning dept. of your favorite Grocery Store.)
Toss with your choice of noodles. I like it with Spaghetti noodles. We call it Spaghetti Salad. I will sometimes cube some Salami, Ham or Pepperoni and set it on the table. Those that are not Vegetarian can add what they want.
Hint: when using canned vegetables, beans etc.... make sure that you drain them and rinse them to remove the canned taste.
Hint: Always read your labels. Hidden Gluten's can lurk in seasoning mixes, and Deli meats. Read labels and when in doubt, contact the Manufacturer. The phone number is usually posted right on the Label.
In most Restaurants we use Manufacturing Cream, it is similar to Heavy Whipping Cream. It can be found in most Dairies. Here, in Grass Valley, we have Crystal Dairy it is open to the public, and has some great wholesale prices on Milk, Cheese, Eggs and Ice Cream. Most towns have a dairy distributor, and the money that you can save is worth the extra trip.
When cooking sauces that taste best, and remain Gluten Free, reduction is key. Reducing, is a Chef's secret way of pulling flavor from ingredients by simply removing the excess liquid that is in the pan. There is no flour, or thickener, this is not a mistake. Shallots are available in the Onion and Garlic section of your favorite Grocery Store. They have a subtle flavor, a combination of Sweet Onion and Garlic. I use them a lot at work, and at home, because I think that the flavor adds a certain complexity.
Alfredo
Use a Saucepan, that holds a minimum of four cups, this Sauce can boil over, and you want to be able to catch it in time.....just in case.
Heat pan then add:
1 Clove Garlic, minced
1 Tbs. Minced Shallot
3 Tbs Butter
When the Butter is melted, Garlic is softened and the Shallots are opaque, or clear, add:
2 Cups Manufacturers Cream, or Heavy Whipping Cream
1/2 tsp. Sea Salt
1/4 tsp. pepper
Pinch of Cayenne Pepper
When the Cream mixture begins to boil, turn the heat to Medium heat then add:
3/4 C Parmesan Cheese ( The mixture will stop wanting to boil over when you add the Cheese)
Leave on Medium heat until reduced, to your desired thickness, do not be in a hurry. This could take ten minutes or twenty, or sometimes a little longer. It depends on your stove top, and the amount of water in your cream. Stir occasionally to prevent burning on the bottom of your pan. Taste the sauce for Salt and seasoning before tossing with your choice of pasta. Add Cooked or Grilled Chicken, Salmon, or Shrimp and or your favorite Steamed Veggies for a complete meal.
Hint: When cooking Garlic in butter or oil, if you cook it too long or in to high of heat it will turn brown, or even black, quickly. Resulting in a bitter and undesirable result. Only cook your Garlic to a soft stage, unless a recipe suggests otherwise.
Hint: When serving Cheese Sauces, heat your serving bowls, It keeps your food warmer longer and it will prevent the sauce from congealing (getting thick and pasty).
Pasta Salad
Cook 1 lb of brown Rice Pasta, according to directions. (or use your favorite Pasta). Rinse with Cold water to stop the cooking process and toss with a tablespoon of Extra Virgin Olive Oil. Set aside.
In a large Bowl combine:
1 8 oz of Ciliegini, Fresh Mozzarella. (They are the 1 inch size)
1 Pint Grape Tomatoes, rinsed
1 Cucumber, seeded and chopped
2 Radishes, sliced - optional
1/2 Red onion, sliced thin
1 C Broccoli Crowns, cut into bite size pieces
1/2 C Shredded Parmesan Cheese
2 Tbs. Dried Italian Seasoning
1 Tsp. Dried Red Pepper Flakes
1 Can of med.Pitted Black Olives, rinsed and drained
1 Bottle favorite Italian Dressing (GF if needed, most are)
1.3 oz of McCormick Salad Supreme Seasoning (half of the 2.62 oz bottle, available in the Seasoning dept. of your favorite Grocery Store.)
Toss with your choice of noodles. I like it with Spaghetti noodles. We call it Spaghetti Salad. I will sometimes cube some Salami, Ham or Pepperoni and set it on the table. Those that are not Vegetarian can add what they want.
Hint: when using canned vegetables, beans etc.... make sure that you drain them and rinse them to remove the canned taste.
Hint: Always read your labels. Hidden Gluten's can lurk in seasoning mixes, and Deli meats. Read labels and when in doubt, contact the Manufacturer. The phone number is usually posted right on the Label.
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