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Pasta is a staple in most households. It’s economical, nutritious and filling. Pasta is also a versatile menu item, which can be served as a side dish, an entree, or even used in a salad, such as macaroni salad. You might think that all that’s needed is to toss it into boiling water, wait the number of minutes specified on the package and then drain and serve. This does describe the basic process, but there are a few tricks you need to know to avoid mushy, under-done or stuck together pasta. Let’s take cooking pasta step-by-step to a perfect result, every time.

The procedure for cooking pasta is the same, no matter what type of pasta you’re using. However, it’s good to know that if you’re cooking spaghetti, especially for kids, it’s perfectly all right to break those long strands into four smaller lengths, as you’re putting the pasta into the pot. Kids find the smaller lengths easier to skewer, while adults who haven’t mastered the twirling-around-the-fork routine can make meal time a little less messy on the napkin. You can also break lasagna noodles in half, which helps prevent these thick noodles getting stuck together in the colander by the time you’re ready to assemble. Just overlap broken pieces as you assemble the dish.

1.The number one rule in cooking pasta is to be sure to use plenty of water. If the package says, ‘4 quarts of water’, be sure you use 4 quarts! Insufficient water tends to make the noodles stick together and become mushy with starch by the time they’re cooked.

2.Add a teaspoon of salt for every 2 quarts of water. This raises the boiling temperature of the water, which gets the uncooked pasta off to a good start. The dry pasta cools the water temperature by several degrees when plunged into the boiling water. Be sure the water is at a rolling boil when you add the pasta. Watch the pot until the water returns to a simmer C just short of boiling. Begin timing at this point. Add a tablespoon of oil to the pot. This prevents the pasta from sticking together.

3.You’ve probably heard of cooking pasta ‘al dente’. Al dente is an Italian term meaning, ‘to the bite’, or, in other words, when the pasta, bitten between the teeth, is firm C not mushy and not hard. Pasta packages usually indicate a window of cooking time, such as 8-10 minutes, due to variances in cookware. Test the pasta at the minimum cooking time, removing a strand or single noodle, such as penne or rigatoni with a slotted spoon or tongs. Allow the noodle to cool for a moment, so that you don’t burn your lips!

4.When the pasta is al dente, remove the pot from the heat and drain immediately into a (preferably) metal colander. Plastic colanders work, but there’s more chance of the pasta becoming embedded in the drainage holes. Contrary to popular opinion, rinse the pasta under hot running water. Drain thoroughly and remove to a bowl until you’re ready to assemble your dish or serve the pasta as a side.

Cooking pasta is easy, so long as you know the small, but important secrets to great pasta. Bon Appetit!
fast and delicious!

I can’t say that I’ve met an American who doesn’t enjoy pizza, although there’s probably a few somewhere. We buy pizza crusts at the supermarket and add the sauce and toppings, or make it simple with the take-out. The American style version of pizza is a heavy affair, loaded up with layer after layer of meats, veggies and cheese, sometimes a couple of inches thick! Not a dieter’s dream, except for perhaps the taste! In any case, pizza is a dish the whole family can love and which we enjoy often.

Some adventurous cooks rely on home made pizza dough recipes, but many of us shy away from this economical option as a foreign cooking skill we can’t master and should leave to the professionals. Authentic pizza dough recipes are easy, quick and inexpensive to prepare. Try the pizza dough recipes given below, one generic, with a number of variations, and I’ll bet you’ll never use the commercially available crusts again.

First, a little background on the differences between the authentic Italian pizza and its American style counterpart. The Italian pizza is usually sparsely topped, (by American standards), with just a few, choice ingredients, baked quickly, at a high temperature, in a wood fired stove which produces that distinctive, very thin and crusty bread, with a savory flavor which is the standard by which good pizza dough recipes are judged. Ask any Italian C the bread is the star of the show.

The three most popular pizza in Italy are the Margherita, consisting of a thick tomato paste-sauce spread thinly over the crust and topped with slices of fresh mozzarella. In second place, is the Napoleatana, a Margherita to which is added small amounts of anchovy. Quattro stagioni comes in third, with toppings representing the four seasons, divided in to quarters. Fresh green herbs or veggies decorate the spring quarter, with tomatoes for summer, prosciutto and mushrooms for fall and of course, fresh white mozzarella for the winter season.

To prepare pizza dough recipes in the Italian manner, little equipment is needed. You’ll need a pizza stone, available in some department stores and any specialty kitchenware shop. Choose a size that accommodates your oven space and is large enough to make a family sized pizza C 16 is a good all-purpose size. You’ll also need a pizza peel, a short handled utensil with a wide, stainless ‘paddle’ attached, to afford easy insertion and removal from the oven. The last item you’ll need is a pizza wheel, which makes cutting the pizza into even pieces a breeze.

One last remark on producing that authentic Italian taste and texture to pizza dough recipes: using buttermilk results in the prized thin, crusty and savory flavor. You may substitute milk or water, but then you’ll need to add ? teaspoon salt to properly balance the flavor.

To make enough dough for a 16-inch pizza:

1 envelope active dry yeast

? cup buttermilk, room temp (You may use milk or water instead.)

1 3/4-2 cups unbleached flour

1.Dissolve yeast in warm-hot water, about 115-120 degrees. Stir in buttermilk. Add just enough flour to make a soft dough. Don’t add too much. You want a supple, stretchy dough. Knead, gently, by hand, for 10 minutes.

2.Shape the dough into a ball and place in a lightly oiled bowl about twice the size of the cough ball. Cover with plastic warp and allow to rise in a warm place (the top of the frig is a good spot) until doubled in size, about 45-60 minutes. Punch the dough down, kneading very lightly and reshape into a ball. Let it rise again.

3.When the dough is almost ready, generously sprinkle the pizza stone with cornmeal. This is a secret which pertains to all pizza dough recipes! The corn meal acts like tiny ‘ball bearings’ allowing the pizza dough to smoothly transfer to and from the stone, without sticking, as well as adding savor.

4.Flatten the dough and use a rolling pin to roll out the dough directly on the pizza stone. You can also infuse fresh herbs, such as basil or oregano into the dough before baking. Use a light hand and even strokes with the pin. Apply your toppings to the crust.

5.Preheat the oven to 500 degrees. Conventional pizza dough recipes call for a temperature of 425 degrees. Italians know that attaining that perfect crust requires faster cooking. The flavors and texture of toppings are also enhanced. Instead of cooking for 15-20 minutes, this pizza recipe is ready in just 8-9 minutes!

You can see that these variations on pizza dough recipes are quite easy and will certainly save you money. You’re also rewarded with a superior taste and texture. Embrace the Italian philosophy of ‘less is more’ when it comes to toppings. You’ll be delighted to serve this dish, not often found outside of Italy.
We’re all conscious of the limitations of our food budgets, but still want to serve nutritious food that is a pleasure for the family to eat. Time is also at a premium for many of us these days, so we look for quick recipes that also meet the above criteria. Sound impossible? Not at all. As proof, we offer five canned salmon recipe meals. Fresh and frozen salmon are good for a special occasion, but are also becoming a bit pricey.

Canned salmon comes in chunks, much like canned albacore, rather than as a fillet, but this doesn’t mean you should turn your nose up at this economical alternative. Look through these five canned salmon recipes and see if you might want to stock up on several cans to tuck away in the pantry for a quick, nutritious meal and a change of pace.

When preparing canned salmon recipes, first drain the juices ?don’t just put them down the drain ?pour the juice into a small freezer container and save for use later in a chowder or fish-based casserole. Your recipe will benefit from the added flavor. When drained, place the salmon in a wide, shallow container and carefully pick through for any bits of bone or cartilage. Now you’re good to go.

1.Salmon patties are a tasty alternative to the burger, a good choice for dieters and those who want to get some extra antioxidants in their diet. In a medium bowl, beat 2 eggs well. Add the salmon and mix throughly. Add 2 teaspoons of lemon juice and 2 teaspoons of freshly snipped tarragon. Mix well. With clean hands, shape the salmon into 4 patties. Dredge the patties in bread crumbs. Fry in a tablespoon of olive oil until crispy around the edges. Serve with lemon wedges, a dinner salad and a chunk of French bread.

2.This canned salmon recipe couldn’t be easier, as most of the ingredients are canned. Don’t let that put you off ?it’s delicious! Prepare the salmon. Open two 15-1/2 ounce cans of cream of shrimp bisque soup, 1 15-1/2 ounce can of new potatoes (drained), and one 8-ounce can of corn (drained). Put all of the ingredients in a 2-3 quart pot and set the heat on low. Add 1 cup of milk and stir. While the soup is heating, dice one large red sweet bell pepper and one medium sweet onion. Add to the pot. Turn the heat to medium, stirring occasionally. Cut up about ?cup of fresh Italian flat leaf parsley. When the soup’s hot, serve with warm French bread. Garnish each bowl with parsley and a small pinch of cayenne.

3.This canned salmon recipe offers a welcome and refreshing twist on the traditional chef’s salad. After cleaning the salmon, put it in a bowl, sprinkle with a couple of tablespoons of lemon juice, cover and refrigerate for at least one hour. Meanwhile, clean your greens ?a Mesclun mix is great with salmon ?and arrange tomato wedges, a hard-boiled, sliced egg and 2-3 slices of avocado around the edge of each plate. Divide the salmon among the plates, mounding it in the center. Serve with a side of Thousand Island dressing and the bread of your choosing.

4.Make a salmon salad sandwich for a quick and healthy lunch. Mix mayonnaise in with the salmon, to your taste. Add 1-2 teaspoons of lemon juice. Finely slice 2 green onions, including the tops, and add to the mix. Snip ?cup of fresh parsley and mix well. In pocket bread, layer lettuce, the salmon mix and top off with alfalfa sprouts. Lunch is ready!

5.Here’s a canned salmon recipe that makes a hearty, satisfying and nutritious casserole. Butter the bottom of a 3 quart casserole. Cook and drain 8 ounces of wide egg noodles. Remove the noodles to a large bowl. Coarsely dice one medium red onion. Finely slice 3 green onions, including the tops. Thickly slice 4 large mushrooms. Add the salmon, veggies and ?teaspoon of freshly ground black pepper to the noodles. Add 2 cans of cream of shrimp bisque soup and ?cup of whole milk and mix well. Spoon into the buttered casserole dish. Crush a snack size bag of plain potato chips and sprinkle over the top of the casserole. Bake at 325 degrees for 30 minutes. Serve with salad and corn muffins.

You can see how canned salmon recipes add variety to your usual repertoire of menus. If you serve just one of these each week, you’ll be saving time and money, while giving a serious boost to the nutritive value your family enjoys. Even kids like these recipes!