One Spaghetti alla Carbonara

Episode 280



http://www.youtube.com/watch?v=pHiPExTpt00&hl=en

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Eight Tips For Quick Dinner Recipes Over Christmas

At Christmas time fast dinner recipes are a must.

Things go awry very quickly with Christmas parties at school and work, parties with friends, singing carols evening or go to church, volunteering with local charities ... it's a bit crazy!

Of course, in the same time you are probably trying to buy and wrap Christmas presents, cooking Christmas cookies and cakes, as well as planning and preparing Christmas dinner for your family.

So if you are the normal things likeHousework and cooking dinner happen?

Well, often the simple answer is that they do not!

It's bad enough to eat all these beautiful festive treats on Christmas Day and felt the weight settle on the hips, do not make it worse for you by living on greasy take-out in the days before.
Here is what I do to keep the family fed and healthy) (and additional money for the eradication of the overloaded credit cards.

1. Use the freezer: When I think of it, every time I cook to be a casserole, soup Pasta sauce or early December, I think half of them in the freezer for emergencies. Even if I just do not forget to do this 2 or 3 times so that it fall in the days immediately before Christmas.

2. Mince: where would we be without meat? It's just cook as quickly and easily. I always seem to serve around our entire annual allowance of Savory Mince around Christmas. Also with meatballs. Thus making them easy dinner recipes, because I always best to them.

3.> Pasta: What could be simpler than that a simple sauce while cooking some pasta? Too easy. Keep yourself thrown in simple, fresh ingredients like basil leaves with olive oil, lemon juice and cracked black pepper, or. Add a simple side salad and pepper, and you've got some healthy dinner recipes. If you are really in trouble, see the next point.

4. Go prefabricated: Normally, I'd rather eat cardboard have as little salt over processed food laden gunk from the supermarket,but I make an exception for Christmas. Just add as much health as possible and bring them home. Add extra sliced mushrooms or peppers and grated cheese well with frozen pizza, pasta-sauce bottles served sparingly with good pasta and a large, fresh salads, chop extra vegetables to canned soup using brown instead of white rice with frozen Asian stir-fry mix, and so on.

5. Keep it simple: If you have been eating at large parties in the days before, then there is nothing to suspendwith melted cheese on toast for a night. Or use some of dips, with piles of raw vegetables on the left. Avoid the cookies and chips.

6. Top with water are most likely to parties and gatherings, you find that you drink alcohol (Christmas spirit!) Or a soft drink. The children are likely to fill up on warm and soft drink. On the nights when you are really at home to forbid something to drink from a container and only pure water. Give your body aBreak.

7. Do not forget the fruit: If someone says they are hungry and they say, have an apple, they will probably turn up their noses at the thought. But I've found that when crushed and the fruit on a plate or in a container in the refrigerator, miraculously disappears. Likewise, if I slide a plate of fruit or vegetable slices on the table while we watch TV or talk, the same thing happened. Try it out.

8. Leftovers: Finally, I must mention,Radicals. Some people throw a food after a meal on the left. I think I come from a frugal budget, and I can not bear it, good food can be found on the waste. As long as food put away and properly stored, it can be almost always served the next day. Sometimes leftovers are fixed as something new, such as roast lamb is in Shepherd's Pie, or a heap of fried vegetables have cooked eggs, and whisked off to a frittata until both are quick and easy dinner.

Often I'll just warm upeverything they serve and off. We call these 'bits' n 'Bobs' for some reason. It may be last nights roast and vegetables with a bit of pasta the night before on the page, something like that.

Yes, I know there are nights in the weeks before Christmas and probably after that I just do not face cooking a meal, but most of the time, we eat well and healthy with this quick dinner recipes.

Wishing you all a Merry Christmas and healthy and prosperous NewYear!

I have a lot of easy dinner recipes for minced beef and noodles on my homepage. You are free, so save yourself!

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Pasta Perfect

When you go shopping, can be of different pastas available to easily overwhelmed the number. There is the all time favorite spaghetti but there are also rotelle, bavette, penne, linguine, fettuccine ... Well, the list goes on.

Let's take a look.

The long, thin pasta shapes like spaghetti, linguine and bavette are best used with light sauces, like thin bolognese and carbonara sauce. Use sauces based on cream, tomato or oil-based and without large chunky pieces.This allows the sauce to the pasta stick, and not with a big bowl of sauce at the end of the end.

The long ribbon shaped pastas such as fettuccine, tagliatelle and pappardelle best cream or butter sauces. These sauces will cling to the pasta and yum.

When cooking meat or vegetables chunky pasta sauces, it is best to use with wells and groves, so that the sauce clings to the noodles. Try Penne Rigate, conchiglie (shells), fusilli (Spirals) and pasta for a hearty meal in the family.

And when it comes to pasta soup using about the same size as the other ingredients. Try DITALI rigati in chunky meat or vegetable soups.

You have to make pasta salad that will keep some of the dressing and vegetables. Our favorites are the ones with the wells as conchiglie (shells), rotelle) Fusilli (spirals) and farfalle (bow. Use the pasta in different colors for a colorful salad.

Of course, the stuffed> Pasta, such as tortellini and ravioli are great with most sauces, just to make sure the sauce complements the filling.

And well, lasagna sheets are required for lasagne or something else, layers. What cannelloni tubes, they are great for stuffing with cheese sauces, my favorite is ricotta and spinach.

Now that we have chosen our pasta, we must ensure we store it properly.

For dried noodles keep it stored in a cool, dry place, and it was always goodfor a few years. Keep the egg varieties not so long, so it is best to check the label. Fresh pasta, which is my favorite, on the other side should be used within a few days.

Until our next cooking tip together.

Enjoy!

Lisa "The Crock Cook"

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Baccala

A quick, delicious fish recipe that would go with a good pasta dish. Shot at Nino Salvaggio in Clinton Township, MI ... Italian cooking kitchen family recipes television Mediterranean tradition of "cooking with cathy" cathy Lentine "baccala Fish Seafood



http://www.youtube.com/watch?v=4xwtZBXnB_w&hl=en

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Lasagne - You Can Make It

A very simple recipe for the lasagna does not cook. ... Lasagna recipe easy lasagna pasta food Italian dinner



http://www.youtube.com/watch?v=1XIRDAfo2UU&hl=en

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How to Make This Quick and Easy Pasta Dish That is Ready in 20 Minutes

One of the best ways to prepare for a quick meal is used for pasta. This pasta recipe is ready in a few minutes to clean is minimal, and the dish is very tasty. Feed your family fast, easy and without "breaking the back of the food budget." Try this Fettuccine with creamy zucchini sauce for a simple and delicious main dish.

Fettuccine with Creamy Zucchini Sauce

A simple but delicious pasta dish in about 20 minutes.

12 oz Fettuccine
2Tablespoons olive oil
1 1 / 4 zucchini and / or yellow squash kg
1 large clove garlic
8 oz ricotta cheese
Salt to taste
freshly ground black pepper to taste
grated Parmesan cheese for garnish, optional

Cook the fettuccine according to package directions. When draining the pasta, saving 1 / 2 cup of the liquid. By now you heat the oil in a medium frying pan over medium heat. Cut the zucchini in half lengthwise then cut into half moon slices about 1/4-inch thick.Chop the garlic finely. Add half the zucchini to pan, flat side down, giving flat in the pan. Cook until brown, 2 to 3 minutes, then turn and cook the other side one or two minutes. , Remove to a plate. Add more oil pan, if necessary, and repeat the cooking process zucchini with the other half of the squash, add the garlic. And transfer of these zucchini and garlic to the plate. Turn off the heat then add the 1 / 2 cup water and the pasta ricotta cheese to the pan. Stir untildistribute and zucchini browned bits from the pan. With salt and pepper to your taste. (It's okay if the ricotta looks a bit curdled.) Pour the drained noodles, vegetables and juice that has accumulated on all the plate back into the pan. Stir gently to combine all the ingredients together. Sprinkle the pasta with Parmesan cheese, if desired.

Enjoy!

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8 Steps To A (Free) Mediterranean Diet Recipe

We all want something we go home, that tasty and arrived quickly. What about something that is good, fast, nutritious and lean in the same period. You can eat it cold or hot, if you will. They prepare one or two of these every week and you and everyone can help others in your household own any time they like and you will know that it is good for them.

I thought you can do a quick little Mediterranean diet snack recipe that I enjoy fun and can be beatentogether any time soon as long as you have the ingredients handy. Keeps in refrigerator for several days. Let me know if you like it and from time to time I will send you more recipes.

With Fetta cheese, aubergine and cashew nuts in pasta salad

This Mediterranean recipe is frequently not only in the regions of the Mediterranean diet, but in the entire Western world as well as used. There once was for me, and I use it since then. You can even eat with themThe eggplant is still warm and it still tastes good.

Here we go,

2 eggplants (diced)

Integrate 250g penne (any will do!)

3 / 4 cup olive oil

4 tablespoons balsamic vinegar

3 garlic cloves, minced

1 cup chopped fresh mint

black pepper

250g fetta cheese, coarsely grated or package

100g unsalted cashews

Makes 6-8 servings

Jump to: Servings U.S. Metric

30 minutes 30mins prep

1. Soak the chopped eggplant in cold salted water (about 2 tablespoons salt ½ liters of water) for about ½ hour.

2. Rinse dry drain, and clean on a cloth.

3. Heat a little olive oil in a frying pan and fry the cubes until golden brown, remove and drain on paper towels. Place in a large bowl.

4. Leave the pasta according to directions, drain, rinse and then add the eggplant.

5. Mix (you can shake an empty glass) olive oil, balsamic vinegar, garlic, mint,and black pepper to taste

6. Pour mixture over the pasta and mix gently and thoroughly give.

7. Cheese rub over the top and cashew nuts to sprinkle on top (the nuts are important to the success of this dish).

8. Enjoy

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