Special Home Recipes

Turkey Meat Balls With Tomato Sauce

2009-12-08T22:59:00.001+07:00

Preparing dinner should not be a moment of crisis in the kitchen. Making pasta is a very simple way to put a delicious meal on the table. You can make your own pasta dough but to make it even easier just buy a pre-made box of pasta. Go buy some ingredients, get your very best attitude, and let's start cooking.

You may want to know what ingredients you should buy to make a fabulous "Pasta with Tomato Sauce and Turkey Meat Balls", so here they are: a box of raw pasta, salt, water, oil, tomato sauce, garlic, onions, celery, bell peppers, fresh tomatoes basil, paprika, dill weed, thyme, black pepper, and raw turkey meat. You will also need: a wooden spoon, a bowl, a skillet, a pot, and a cooking sheet.

So why don't we start by making some meatballs? In a bowl add raw turkey meat (previously grounded), salt, pepper, paprika, basil, thyme, and dill weed. With a wooden spoon break up the meat a little bit. Now, for the fun part: wash your hands, dry them and massage the meat with your hands (you don't have to be gentle) until all the spices are well mixed into with the meat. Make round balls and place them on the cooking sheet and set them aside.

The sauce is very simple but takes time before it's perfect. On the skillet put some oil (about two tablespoons) and let it get hot, but not burn. Add the garlic and onions (should be diced) and cook until the onions get transparent. Now add the meat balls and vegetables and cook until the sauce starts boiling and then turn the temperature to low and let it cook until thickens.

The pasta is so simple to prepare that it will make you laugh. Just put enough water to cover your pasta in a pot, let it boil, add the pasta and a bunch of salt, let it cook for twelve minutes and drain and... Voila! Everything's ready. To serve just grab a plate, put some pasta on it, some sauce with meat balls and some Parmesan cheese to give it a sophisticated look. Now it's time to enjoy! Yum!

Isn't it wonderful? You cooked a delicious meal, you didn't spend much, and over all it's healthy! This is just the beginning, you can make your own variations like vegetarian-balls instead of meatballs or make a cheese sauce, your imagination is your GPS when cooking. Let it guide you and create awesome meals!

Fresh Vegetable Lasagna

2009-12-08T22:59:00.000+07:00

If you don't like meat or you are just trying to cut back on the meat in your diet, here is a fresh vegetable lasagna for you. One of the key words here, is fresh. You will notice this recipe does not use canned vegetables. And this recipe is okay for diabetics, too, since it has a great protein to carb ratio.

FRESH VEGETABLE LASAGNA

8-oz uncooked lasagna noodles

1 pkg (10-oz) frozen chopped spinach, thawed and squeezed dry

1 cup shredded carrots

1/2 cup sliced green onions

1/2 cup sliced green bell pepper

1/4 cup chopped parsley

1/2 tsp black pepper

1 1/2 cups 1% lowfat cottage cheese

1 cup buttermilk

1/2 cup plain nonfat yogurt

2 egg whites

1 cup fresh sliced mushrooms

1 can (14-oz) artichoke hearts, drained and chopped

2 cups (8-oz) shredded part-skim mozzarella cheese

1/4 cup grated Parmesan cheese

Cook noodles according to the package directions, omitting salt. Drain. Rinse under cold water until cool; drain well. Set aside.

Preheat oven to 375 degrees. Combine spinach, carrots, green onions, bell pepper, parsley, and black pepper in a large bowl. Set aside.

Combine cottage cheese, buttermilk, yogurt, and egg whites in a food processor or blender and process until smooth.

Spray a 9 x 13-inch baking pan with nonstick cooking spray. Arrange 1/3 of the noodles in the bottom of the pan. Spread with half each of cottage cheese mixture, spinach mixture, mushrooms, artichokes, and mozzarella cheese. Repeat layers ending with lasagna noodles on top. Sprinkle Parmesan cheese over the top. Cover and bake for 30 minutes. Remove the cover and continue baking 20 minutes or until bubbling and heated through. Let stand 10 minutes before cutting to serve.

Yield: 8 servings. Per serving: 250 calories, 26 g carbs, 22 g protein

The protein to carb ratio makes this a good diabetic pasta dish, especially for those diabetics who don't like meat.

Roast Butternut Squash And Ricotta Lasagna With Walnut and Sage Butter Sauce

2009-12-07T22:59:00.000+07:00

There are many rich and delightful homemade lasagna dishes but this is perfect for both vegetarians and meat eaters alike. The combination of pumpkin, walnut and fresh sage is a triumph! However the pasta needs to be thin to cook, if you prefer it thicker then boil the pasta for one minute before layering. Or use sheets of fresh lasagna from the supermarket.

Ingredients

Olive oil
1 Spanish onion
1/2 kilo of beefy Italian tomatoes
balsamic vinegar
2 kg organic butternut peeled & cut into pieces
6 cloves of garlic
8 Ounces (240g) packet frozen spinach defrosted and squeezed to remove excess
500g ricotta
3 cups of freshly grated Parmesan
250gm natural Greek yogurt
3 organic eggs
Olive oil
Dried chili flakes
Freshly grated nutmeg
A large bunch of fresh purple sage leaves

Lasagna
Fresh lasagna sheets
500g strong flour
5 large organic eggs
Kosher salt

To Make the walnut and sage butter
180 g butter
150 g chopped walnuts

Preheat the oven to 200C/400F/Gas 6

To make the pasta

On your kitchen worktop, pour the sifted flour and make a well in the centre and add the eggs and salt. Gradually incorporate the eggs into the flour with your fingers. When the dough starts to come together sprinkle some more flour over the work area and knead the dough until you it becomes smooth and elastic. There is no right or wrong way to do this just keep working the dough towards the centre with your hands. Do not be gentle with it you are trying to get the gluten working. Cover the ready dough with a kitchen towel and let it rest for ten minutes. Take pieces of dough like a golf ball and roll out on a pasta machine at least five times ending with thin pasta.

To make the filling

Heat 2 tablespoons of olive oil in a large frying pan and saute the onion for five minutes. Add the tomatoes, salt, pepper and stir for five minutes until thickened. Add a tablespoon of red wine balsamic vinegar. Place the chopped pumpkin and whole cloves of garlic in a baking tray and drizzle with the olive oil, season with the sea salt, dried chili flakes, freshly ground pepper and nutmeg. Roast for about twenty minutes or until the pumpkin is tender. Roughly mash the lasagna and garlic with half of the sage leaves chopped. Whisk the ricotta, yogurt, Parmesan and eggs. Season with sea salt and freshly ground pepper.

Lightly oil a lasagna tray and then place the tomato sauce on the bottom, and place a layer of the lasagna sheets over the base and spread with half the pumpkin. Add another layer of lasagna sheets and spread with half the ricotta yogurt and spinach. Repeat process and sprinkle the final layer of ricotta mix with extra Parmesan. Cover lasagna with foil and bake for 40 minutes. Then uncover and bake for a further 10 minutes until golden.

Walnut & sage butter sauce

Gently heat the butter, chopped walnuts and fresh sage leaves until the butter starts to foam. Serve separately so that each person can drizzle it over their pasta dish. Serve with extra bowls of cheese.

Italian food is simple elegant and fabulous, it makes the most of the freshest ingredients. Italians don't ask how much food is they ask how fresh it is. The concept of a weekly shop is alien to them, their fruit and vegetables are bought every day. The fantastic thing about Italian food is the fact that they have no such thing; Italy was a separate conglomeration of states until 1870.

Each area has its own cuisine and that cuisine has been forged by Centuries of geographical area and history. For instance the food in the North West bears a closer relationship to mid European food because it was influenced by its neighbour the Austro- Hungarian empire. In the South the flavours of the Mediterranean prevail, the olive oils, the fresh and dried fruit influenced by the Moors, the tomatoes brought from the New World.

Read my introduction to Italian food and peruse the general recipes, then follow the links to the tastes of Tuscany, Lombardy and the tastes of Sicily. Italian food is the ultimate comfort food celebrating the family, family life and family celebrations with a passion for food.

Because Italian food celebrates the magnificence of the food and not the chef it is easy to recreate at home. Generally it is fast and flavorsome, you can have home made pasta dish on the table in half an hour even if you have made the pasta yourself.

Antipasti, Lasagna, Chicken Saltimboca, Italian Meatloaf, Spaghetti alla Puttanesca, Zuppa di Pesce, Sole Florentine, Italian Meatloaf, Braised Artichokes, Zucchini Parmesan, and Ricotta Easter Pie are all described so vividly that you can taste them before you make them.

Delicious and Easy Vegan Tofu Pasta

2009-12-06T22:59:00.000+07:00

Making a delicious vegan tofu pasta salad is so simple.

Start with any pasta. I prefer whole wheat in a curly cue shape, but you can make this dish with pretty much any pasta noodles you like.

1. Boil the pasta following the instruction on the package. Be sure to use enough water and stir the pasta occasionally as it boils.

2. When the pasta has boiled for long enough, strain out the water with a colander in the sink.

3. Now put the strained pasta in a big bowl, toss in extra virgin olive oil, salt, and pepper. You can add more to the dressing, such as red wine or balsamic vinegar.

4. Refrigerate the pasta. When it is cool toss in some of the great ingredients listed below for a nutritious dish.

Baked tofu. Cut the tofu into small cubes. Baked tofu comes in a wide variety of brands and flavors. I don't think I have ever tried one that I didn't like. My current favorite is the Teriyaki baked tofu form the San Diego Soy Dairy. Tofu is excellent for adding protein to this salad.

Tomatoes. This really only works with cherry tomatoes, as regular tomatoes fall apart when you cut them up and mix them in.

Broccoli. Little florets add a lot of vitamins and flavor to the salad. A bit tough to pick out, and some don't like this, so keep on the side if you might serve this to those who don't appreciate broccoli.

Parsley. Dice up a little and add it to the salad, parsley gives everything a fresh green flavor.

Olives. When possible I prefer pitted Kalamata olives, but all olives are good. I'll even use diced black olives from a can if I don't have anything in a jar or fresh from an "olive bar".

Pickles. Cut into little pieces. I used to be a huge fan of the pickles sold chilled in jars, but lately I've been slumming it with jars of "pickle chips" (not sold chilled) like you would put on a veggie burger. Either would work just fine. You could even add both types of pickles.

Frozen peas. Is it just me, or do the frozen peas totally make a noodle salad? Sure, you could eat it without the peas, but why?

Chickpeas or garbanzo beans. Adds a nice texture along with a good dose of protein.

Three bean salad. Just delicious when added to this dish. I probably wouldn't do this and also the chickpeas, as three bean salad usually has chickpeas in it.

Chow mein noodles. This adds such a wonderful crunch. These must be served on the side, because if you mix them right into the salad the chow mein noodles will get soggy and loose all their crunch.

Jalapeno or pepperoncini peppers. Just to state the obvious, only add these spicy little guys if you want things hot. These are something else you might want to keep on the side.

More noodles. Sounds weird, but try adding even more pasta with a different shape and flavor. For example, if you are using a bag of whole wheat curly cue shaped pasta for the base, why not try a half bag of rice wagon wheels to add a contrasting noodle.

...and anything else you like. Almost any fresh or cooked vegetable or fruit (celery, peppers, artichoke hearts, mushrooms, blueberries, sun dried tomatoes, etc) could be added to this salad!

So there you have it, easy as pasta! This is a nice dish to make for a potluck, picnic, or to have for lunch all week long if you make a big batch on a Sunday evening.

Creamy Macaroni and Cheese Recipe

2009-12-06T22:39:00.000+07:00

Though many people believe that Thomas Jefferson created Macaroni and Cheese, because of a rumor that came about when Barbara Bell Matuszewski wrote that Jefferson served the dish in the White House in 1802, which he did in fact, it is not known who created the recipe or whether it was even created there for the first time. Karen Hess, well known food historian,

states that Jefferson returned from a trip to France with a macaroni mold but did not create the recipe himself.

There is a recipe for Mac and Cheese in the cookbook, "The Virginia Housewife", however, published in 1824, written by Mary Randolph, who was Jefferson's cousin. Perhaps that is the Mac and Cheese that was made in the mold Jefferson bought in Paris!

Miss Myrtle Martin's Mac N Smack Cheese

Lip Smacking' Good!

Ingredients:

* 3cups elbow or shell shaped noodles or 3 cups LARGE noodles
* 3 cups shredded mild or sharp Cheddar cheese
* 2 cups shredded Monterey Jack cheese
* 1 8 oz pkg. shredded Colby Cheese
* 1 8 oz pkg shredded Mozzarella Cheese(for that great stringy texture... can substitute other if desired)
* 1 8 oz. container of Sour Cream
* 1 8 oz. carton heavy whipping cream
* 1 Large or Extra Large (or two small) egg beaten
* Salt and Pepper to taste
* Paprika to sprinkle on top for garnish
* 1 cup bread crumbs (preferably homemade, instructions follow)
* 1tablespoon (T) butter or margarine
* (can buy cheeses in blocks and shred or cube to melt in with noodles instead of pre-shredded to possibly save money)

Instructions:

Fill a large spaghetti type pot ¾ full with hot water and bring water to a rapid boil. Salt the water with 1 teaspoon salt, add a couple of drops of olive oil to the water to help prevent boil overs. Add the noodles (into a spaghetti insert if you have one and drop it)into the water and let boil for 15-20 minutes, until al dente to your preference, then drain, saving 1 Tablespoon of the pasta water. Preheat the oven to 375 degrees F. Pour cooked noodles into a 4 quart baking dish which has been sprayed with cooking spray and stir in the pasta water (helps the sauce stick to the pasta) Add sour cream, heavy whipping cream, Cheddar cheese, shredded Monterey Jack, salt, pepper and egg. Mix thoroughly then add the remaining cheeses except the Parmesan and stir. Place into the oven for 10 Min's. Remove from the oven and stir again gently. Sprinkle the mozzarella on top. Combine bread crumbs with melted butter and toss with ¼ cup Parmesan cheese and sprinkle over Mozzarella cheese. Sprinkle paprika over if desired. Place the dish back in the oven at 425 for 20-25 Min's or until top layer of cheese is melted and starting to brown. Remove from the oven, cool for 5 Min's and serve. This recipe serves 8 to 10 people.

Homemade Bread Crumbs:

Always keep a gallon size zippered bag in freezer to drop left-over pieces of bread.

Cut stale bread into 1" cubes. Spray with butter flavor (or whatever flavor you have on hand) cooking spray, sprinkle with dried parsley, oregano and Parmesan cheese.

Put under broiler until dry enough to crumble... watch it carefully! Turn cubes and do the same on the other side. Crumble by putting in food processor or placing in ziploc bag or dish towel and rolling with rolling pin.

Crumbs are now ready for recipe. For croutons, add garlic with the parsley, oregano and cheese, leave as cubes and brown a little more. Great on salads and in soups!

Green "Mediterranean Pasta"

2009-12-05T22:39:00.002+07:00

Many people never even consider tackling home made pasta because they have a mistaken idea that it is difficult to make. Nothing could be further from the truth, in fact it is easy, it does however require some time - in no way can it be considered fast food. So without wasting any of your time, let's take a step by step look at how to make this particular home made pasta.

I call it "Mediterranean Pasta" as it is packed full of Mediterranean aromas,such as fresh basil, oregano and thyme. There is no doubt that this special dish comes from my Italian blood and distant memories of my mother hand making her pasta so many years ago. Bless her!

Ingredients:

Half a cup of fresh basil
Quarter cup of fresh thyme
Quarter cup of fresh oregano
1 pound of flour
2 tablespoons of extra virgin olive oil
Approximately quarter cup of fresh water
Pinch of salt
2 eggs (optional)

* First of all for this green home made Mediterranean pasta you are going to have to remove the leaves from your aromas (basil, oregano and thyme). Please try to find fresh as it really will make an explosive difference. Discard any leaves that are turning brown.

* Place the leaves together with the olive oil and the water in the blender and blend until you have a liquid sauce. Make sure the leaves have been completely blended with the liquids and no large pieces remain, even if this won't cause any harm whatsoever.

* Sift the flour on to a working top. It is much easier to work on a large working top than in a bowl. You will be using your hands here, no mixing machines please.

* Make a well in the sifted flour and pour in the green sauce that you made with the blender and the optional eggs. The eggs will make the pasta more pliable and easier to work as well as to supply protein. However, if you don't use eggs in your diet, cut them out from the recipe.

* mix the eggs and sauce together with a fork then start mixing with the inner part of the flour. Once you have a less sticky mixture discard the fork and use your hands and mix all the flour with the sauce and work well until you have a dough.

* Knead the dough for approximately 10 minutes.

* Cover the dough with a clean cloth and cover and let it rest for about 30 minutes.

After the home made pasta dough has rested for 30 minutes it is ready to be worked. For this you will need a pasta machine or a simple rolling pin.

Cut the ball of dough into 4-6 equal pieces and keep one aside - cover the others with the cloth again. Sift a little flour on the work top and using your hands flatten the piece of pasta dough into a rectangle about 4 inches by 10 inches. Select the widest opening in the pasta machine, place one of the narrow ends in the machine and turn the handle until the entire rectangle has passed through the machine. Repeat this two more times, then select the next smallest opening on the machine and pass the dough another two-three times. On my machine I do this a total of four times until my pasta is just over a millimeter thick. If you are using a rolling pin, make sure you have enough flour on the pasta so as that the rolling pin doesn't stick. Roll out the rectangle and then fold it over double and roll again. Carry out this operation three times and keep rolling until the pasta is totally even and about 1-1 1/2 millimeter thick.

With a disc cutter or a knife cut the pasta into strips about half an inch wide and 4-6 inches long, or longer if you prefer. Then repeat the above with another piece of the pasta that is resting in the cloth. If you have the possibility to hang the pasta to dry somewhere under the sun do so. Otherwise, leave to dry on a wooden surface making sure that no piece of home made pasta is on top of another. Inside an hour should be sufficient, especially if you dusted with flour during the pressing phase. Outside in the sun, 30 minutes should be enough.

How to cook your green Mediterranean home made pasta

Bring a large saucepan of water to the boil and add salt (preferably large grain sea salt). Add the pasta to the boiling water and cook for no more than 5 minutes stirring occasionally. When cooked add directly to another pan containing the pasta sauce of your choice. The pasta should be enough for four servings.

For my personal taste there is nothing better to serve this home made pasta with than a fresh tomato, basil and pine-nut sauce. Click on over to our website for the very simple yet mouthwatering recipe.

Apple Salad

2009-12-05T22:39:00.001+07:00

Apples are a delicious healthy food, easy to carry for snacking, low in calories, a natural mouth freshener, and they are still very inexpensive. The old saying of "an apple a day, keeps the doctor away" has a good deal of merit. Eating one or more apples a day may lower your risk for Alzheimer's disease and cancers of the breast,

colon, and prostate as well as numerous other conditions. To get the full benefit you must also eat the skin.

There is nothing like Fall with the aroma of fresh apples in the air as you pick your own in the local apple orchard. My favorite thing to do with my grandchildren is apple picking and then going home and making some of the delicious recipes from those fresh picked apples. Some of our favorite recipes include apple pie, apple crisp, apple butter, applesauce, baked apples, candied apples, apple bars, apple cake and this wonderful Apple Taffy Salad.

This is a great recipe for kids. It really does taste like a taffy apple! If you want your kids to eat apples you have to try this salad.

SERVINGS: 10-12

Ingredients:

1 can (20 ounces) crushed pineapple drained with juice reserved

1 egg, lightly beaten

1/2 cup sugar

1 tablespoon all-purpose flour

1 and 1/2 tablespoon cider vinegar

1 (8 ounce) container frozen whipped topping, thawed

4 cups diced unpeeled apples

2 cups lightly salted peanuts, coarsely chopped

4 cups miniature marshmallows (optional)

Directions:

In a large bowl, combine pineapple and marshmallows; cover and refrigerate for several hours.

In a saucepan, combine the egg, sugars, flour, vinegar and reserved pineapple juice; cook and stir until mixture thickens and reaches 160°. Remove from the heat; cool.

Cover and refrigerate.

Fold whipped topping into the chilled dressing. Add the apples and peanuts to the pineapple and marshmallows. Fold dressing into fruit mixture. Refrigerate leftovers.

I have loved to cook all of my life and collected many recipes from all over the world as well as good old fashioned American recipes from my mother, aunts, cousins and other friends and relatives. I hope you enjoy them as much as I have.

Delicious Broccoli Salad

2009-12-05T22:39:00.000+07:00

Many of us are so busy that we don't have the time to prepare fresh and delicious meals anymore. The recipe I am sharing in this article is very simple and time saving. I got this from a friend of mine who served this broccoli salad in one of our work-related-potlucks. Everyone loved it that it was gone in minutes!

I am not a very good cook but every time I attend a gathering that involves food, I always bring my broccoli salad. Amazingly, it is always one of the first dishes to disappear!

INGREDIENTS NEEDED:

2 bundles of fresh broccoli, 1 onion, 1/2 cup of raisins, 12 slices of (cooked) bacon.

For the dressing:

1 1/2 cup of mayonnaise, 1/2 cup of sugar, 3 tablespoons of vinegar

MAKING THE SALAD:

1. Wash the broccoli thoroughly and chop them into bite sizes, and place them on a clean dish/salad bowl.

2. Wash the onions thoroughly and slice or chop it into small pieces, then mix it with the broccoli.

3. Add the raisins and mix it with the rest.

4. Break the 12 slices of bacon into small pieces and them mix it with the rest.

5. Mix the dressing ingredients thoroughly in a separate bowl to make a dressing. Pour and mix the dressing evenly with the broccoli and the rest.

6. Cover your new broccoli salad with a plastic wrap and keep it refrigerated until ready to serve.

7. Enjoy your new delicious broccoli salad (by yourself or with friends and loved ones!)

Fruit Salad

2009-12-04T22:07:00.001+07:00

One of the most delicious desserts is actually the fruit bowl or the so called fruit salad. It is very much similar to the fruit platter, except for the fact that the fruit salad has a dressing, while a platter of fruits are just an assortment of cut fruits arranged on a plate. All over the world, the fruit salad can be considered as a favorite dessert,

not only because of the sweet taste it provides, but also because of the many health benefits one gets from eating it.

The fruity bowl is not merely a dessert, but may also be eaten as an appetizer. The fruits may either be covered in a sweet syrup or may be lathered with the own juices of the fruits. Not all restaurants have a fruit salad, fruit platter, etc. as desserts, so if you are craving for fruits, the best way is t learn how to make a fruit salad yourself.

Making a fruit salad is not really difficult. You just have to make sure that you have all the necessary ingredients prepared. If you have fruit trees planted in your backyard, it will be truly easy for you to make the salad. You may also check out the nearest grocery store for fruits that may be hard to find in the backyard.

Most fruit salads have the following fruits as ingredients: grapes, apples, peaches, pineapples, and the likes. Berries such as strawberries and blueberries may also be added. Some people also utilize chopped mint and a little amount of sour cream, and of course, a little bit of honey for sweetness. More often than not, two cups filled with assorted fresh fruits are enough to make a fruit salad that can serve 3-4 people. Be reminded that all you have to do once you have the ingredients is to mix them well, and voila, you'll have your very own fruit bowl.

Making the salad is actually similar to the way you prepare your fruity platter - the only difference is that you have to create a dressing for the salad. Dressings, of course, differ from one continent to another. In Europe, for instance, mayonnaise is used as the main ingredient for the dressing, while condensed milk is used as the main dressing ingredient for fruit salads in Asia. Those salads, no matter what kind of dressing, have one common taste: they are definitely meant to be sweet.

Both a fruity bowl and a fruity platter can promote healthy eating for as long as you make use of the right fruit and the right ingredients. It is best to select the fruits' pureed syrup as one of your ingredients than to use canned syrup if being healthy is on the top of your list. Aside from berries, tangerines, cantaloupes, watermelons, and the likes are the recommended fruits to add into your fruity desserts for maximum health benefits as those fruits are richer in vitamin C, potassium, fiber, and have lower calorie content compared to other fruits.

Greek Salad Recipe

2009-12-04T22:07:00.000+07:00

Have you been to a Greek restaurant? If you have ever been to a Greek restaurant, chances are, you have tried, or at least have seen Greek salad being served there. This salad usually consists of vegetables, such as lettuce, cucumbers, onions, tomatoes, bell peppers, a cheese, feta cheese that is nice and salty and a tangy dressing,

that brings all of the ingredients together. Want to learn how to make your own Greek salad? Read this article to learn my very easy recipe for making a delicious Greek salad!

Here is how to make the salad that everyone will love:

1. Pick Vegetables

There are a ton of different vegetables that you can use:

- Lettuce. We sometimes leave it out, but if you do use it, go for the more robust lettuce, such as Romaine lettuce. The reason for this is that the salad dressing is very robust, and more delicate lettuces will be lost in it.

- Cucumbers. Definitely use cucumbers. They make the salad taste extremely fresh and we can't imagine a this salad without cucumbers.

- Tomatoes. We love to add tomatoes to this salad. They definitely add a lot of flavor and you will enjoy the combination of tomatoes, feta, other vegetables and the dressing.

- Onions. Use red onions, or white onions, whichever ones you have on hand.

- Bell Peppers. Like red and green bell peppers? If you do, add them to the salad, they will add more color and taste to it! Either green bell peppers or red bell peppers will be great.

2. Pick Feta Cheese

You must add feta cheese to the salad. Feta is a salty, tangy cheese that will taste great in the salad, in combination with the vegetables and the dressing.

There are many varieties of feta cheese available, and some are less salty and others are more salty. Try a few different ones and pick the one that tastes the best to you.

3. Make Greek Salad Dressing

A Greek salad dressing is very easy to make. It is a combination of red wine vinegar, olive oil, freshly ground black pepper and a pinch of dry oregano.

To make the dressing, just mix those ingredients together.

How To Make Greek Salad

Chop the vegetables that you decided to use for the salad. Make the dressing.

Combine the vegetables, feta and dressing, toss gently and serve.

Healthy Cabbage Goulash Recipe

2009-12-04T22:06:00.002+07:00

This cabbage goulash includes apples, raisins and polish sausage to give a variety of flavors and nutrients. Cabbage is a nutrient dense seasonal food to add to your diet in the fall and winter. It is rich in vitamins K and C, fiber, manganese and B vitamins.

Cabbage is just one of the many cruciferous vegetables that we need to include in our diet. Eaten regularly, several times a week, cruciferous vegetables reduce the risk of lung, colon, breast, bladder and ovarian cancers. Just 3-5 servings a week will prevent these cancers. One cup is a serving. Other cruciferous vegetables are broccoli, Brussels sprouts, cauliflower and kale.

Cabbage Goulash Recipe

1 lb beef Polish sausage, diced
1 lb ground beef
1 head cabbage, shredded
1 large onion, chopped
1-2 garlic cloves, minced
2 apples, cored and diced
1/2 cup raisins or currants
Natural bacon grease or healthy butter

Step 1: Cut the cabbage in quarters and cut out the core. Slice each quarter into thin strips. Chop the onion in small pieces and mince the garlic.

Step 2: In one skillet, brown the beef.

Step 3: In another skillet, saute the onion and garlic in the bacon grease or butter until translucent. Add the shredded cabbage and saute until it is wilted.

Step 4: Add the diced polish sausage, the ground beef, apples and raisins to the cabbage.

Step 5: Simmer until the sausage is heated through and apples are tender.

This recipe makes enough to have for leftovers. Cabbage is a cheap food in season, available and nutritious.

Burritos Recipe

2009-12-04T22:06:00.000+07:00

We make these easy healthy breakfast burritos for breakfast and for supper. They are full of protein and taste great any time of the day. This recipe is versatile, and you can add any ingredient that is your favorite. It makes great leftovers for lunches the next day, saving you time and money

Basic Breakfast Burrito Recipe:

2 lb breakfast sausage, from pasture raised pigs
12 eggs, from pasture raised hens
1-2 cups raw cheddar cheese, shredded

This is the simple basic recipe, for when you are in a hurry:

Crumble the sausage in a skillet and cook until done. Crack 12 eggs and stir in, stirring continuously to scramble in with the sausage. When the eggs are done, turn the heat to low and stir in the cheddar cheese. As the cheese begins to melt, cover with a lid and turn off the heat. This allows the cheese to keep melting without everything burning and sticking to the pan. Serve in butter fried tortillas and top with the toppings listed below.

Tater Tot Breakfast Burrito

While cooking the basic ingredients, sometimes I pop some tater tots in the oven on a greased cookie sheet to bake for about 20 minutes. When the eggs and sausage are done, I put half the tater tots and half the cheese in the skillet and mix. Then I add the rest of the tots and cheese, stir in, and cover to let the cheese melt.

Other Additional Ingredients:

Baked or boiled potatoes, cubed
Black beans
Refried beans
Lots of peppers and onions
Chorizo, a Mexican sausage

Toppings:

Sour cream
Guacamole
Avocadoes, sliced
Tomatoes, diced
Green sauce

The more ingredients you put in the burritos, the more variety it has and the more it bulks it up to have for leftovers. This gives you a variety of nutrients and saves you money by stretching the meal

Buffalo Spaghetti Squash

2009-12-03T22:06:00.001+07:00

Buffalo spaghetti squash is one of my favorite recipes for using spaghetti squash. I love spaghetti, but I prefer a low-carb alternative to the white flour and whole grain noodles. Spaghetti squash fits right in, and I get all the beta-carotene goodies with it. Winter squash is a superb food for the winter months.

The buffalo, or bison, is a lean meat, a healthy alternative to feedlot beef. In this recipe I use a jar of organic spaghetti sauce, but sometimes I make my own sauce with diced tomatoes, tomato sauce and Italian spices.

Here's what you'll need to make Buffalo Spaghetti Squash:

1 spaghetti squash
1-1/2 lbs buffalo, ground
1 jar organic spaghetti sauce
1 can tomato soup or sauce

Step 1: You'll need to bake the spaghetti squash first. Cut the squash in half lengthwise and scoop out the seeds and the stringy fibers. Save the seeds to roast for a snack! Place the squash flesh side down in a cake pan with about 1" of water. Bake in the oven at 350° for about 45 minutes to 1 hour. When it is fork tender, remove the squash from the oven.

Step 2: Brown the buffalo meat. Add the spaghetti sauce. If you like extra sauce, then add the tomato soup. Simmer on low heat for 5-10 minutes to bring out the aromatic qualities of the herbs in the sauce.

Step 3: When the squash is done, use a fork and scrape out the flesh. It will resemble noodles! Serve the squash on the plates and top with the meat mixture.

This is a healthy alternative to spaghetti noodles if you are looking for a low-carb meal, and a healthy winter food. It tastes great too!

Bundt Cake Recipes

2009-12-03T22:06:00.000+07:00

I just love baking cakes in a Bundt pan. They are so easy to make and they always come out moist and perfect every time. If you like them too but have run out of ideas, below are 3 simple and delicious Bundt cake recipes.

Cocoa Apple Cake

Ingredients:

3 eggs

2 cups sugar

1 cup margarine

1/2 cup water

2 1/2 cups flour

2 tablespoons cocoa

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon allspice

1 cup chopped nuts

1/2 cup chocolate chips

2 cups apples, cut up

1 tablespoon vanilla

Directions:

Cream together sugar, margarine and water then beat in eggs. Stir in flour, cocoa, baking soda, cinnamon, allspice and vanilla. Fold in nuts, chocolate chips and cut up apples. Grease and flour Bundt pan and pour in cake batter. Bake at 325 degrees for 60 minutes. Sprinkle with powdered sugar when cool.

Pistachio Chocolate Cake

Ingredients:

1 white or yellow cake mix

4 eggs

1 cup oil

1/2 cup orange or pineapple juice

1 package pistachio pudding mix

3/4 cup chocolate syrup

Directions:

Mix together all of the ingredients with mixer except chocolate syrup. Place 2/3 of the batter in a well greased and floured Bundt pan. Add chocolate syrup to remaining batter and pour into pan over first batter. Bake for 50 to 60 minutes in a preheated 350 degree oven. Powdered sugar or prepared chocolate icing can be added to cake when cooled.

Swiss Nut Cake

Ingredients:

1 cup butter or margarine

1 cup sugar

6 egg yolks (reserve whites)

1 cup grated hazelnuts

1 cup semi sweet baking chocolate, grated

1 teaspoon baking powder

3/4 cup flour

6 egg whites, stiffly beaten

Directions:

Cream together butter, sugar and egg yolks. Gradually add nuts, chocolate, baking powder and flour, mixing together well. Fold in egg whites and bake in a greased Bundt pan for 1 hour at 350 degrees.

Chicken Swiss and Mushroom Chicken Breasts

2009-12-03T21:43:00.000+07:00

Sautéed Chicken with Swiss Cheese and Mushrooms

Delight family and friends with this wonderful recipe. Make a normal everyday dinner. Enticing and well decant. It is a family favorite and asked for often at my house.

Ingredients:

1 skinless chicken per person

1/3 cup flour

Salt and pepper to taste

3 tablespoons butter or margarine

1 cup sliced green onions

1/3 cup chicken broth

1 can cream of mushroom soup

1 can sliced mushrooms

1 8oz. Package of Swiss cheese slices

Pound each chicken breast until ¼ inch thick with a mallet or place in a plastic bag and hit with a spice jar, or anything that has a flat surface.

Mix the salt, pepper, and flour, coat the chicken.

Set aside.

Heat a large skillet over medium heat. Add butter, sauté green onions for 3 minutes remove with a slotted spoon. Set aside.

Place chicken in skillet and cook for 5 minutes per side. Add chicken broth, and mushroom soup, to skillet, stirring frequently for 5 more minutes.

Spoon mushroom soup, over chicken, cover with 1 slice of Swiss cheese.

Cover turn to low heat for 2 minutes.

Meanwhile cook the mushrooms high heat in a small pan. Cover the chicken and Swiss with the mushrooms and serve warm. Add any side dish. And enjoy.

Serve with any kind of rice, White, Brown or Wild, Add a veggie, something green it adds color, and is a delightful meal.

Chocolate Cheesecakes

2009-12-02T21:45:00.001+07:00

Our traditional stamp for events or occasions we view as special, times when people share time, good food and perhaps even gifts seem to always have the aroma and taste of wonderful chocolate close at hand. Retailers sell millions of boxes throughout the course of any annual holiday. The secret of Cocoa had been enjoyed for over 2000 years, after it was discovered from milling tree seeds found in the rainforest regions.

Throughout the years it appears as treats, drinks, snacks, gifts, and of course desserts. The dessert idea even allows you to mix and match this flavor into unique and tasty combinations.

One tasty idea for dessert includes the variety of chocolate cheesecakes that will make your mouth water.
Over time we have seen changes in the texture, variety and flavor of chocolate however one thing stays true with time and that is the wonderful sensation we feel when we treat ourselves to a taste. Perhaps after a meal with family the moment you wait for is the special finale. You remembered to leave room for it because it's your favorite. A creamy chocolate swirl, white chocolate pistachio, chocolate fudge or even a pumpkin fudge cheesecake could easily be on the menu tonight.

Make any meal or get together into a special event and serve something sinful and wonderful. Family and guests will always appreciate the flavor of chocolate and combined into a tasty dessert the ease of the online chocolate cheesecake collection makes it a winner all around. That trademark taste of a special event can turn everyday into an extraordinary day.

Buttermilk Pie Recipe

2009-12-02T21:45:00.000+07:00

I love buttermilk pie. This recipe is sweet, but it is a dessert, right? I use frozen pie crusts and they work fine. This is one of my husband's most favorite desserts. It is so quick and easy. I keep frozen pie crusts in my freezer for all kinds of pies: buttermilk, coconut cream, apple, and cherry. I love apple pie warmed up, with a big slice of cheddar cheese alongside. But that recipe must wait for another day.

Here is a list of what you'll need:

* 1-1/2 cups of sugar
* 1/2 cup butter, melted (I do not use "margarine")
* 3 TBSP flour
* 3 eggs
* 1/2 tsp salt
* 1-1/4 tsp vanilla
* 1 cup buttermilk
* Dash of nutmeg or allspice
* 1 ea 9" deep dish pie shell (I use frozen to save time, but homemade crust is certainly an option)

Here are the steps you'll take:

1. Preheat oven to 400 degrees.
2. Using a hand mixer, blend the melted butter with the sugar.
3. Add eggs and vanilla; continue to mix.
4. Add flour and buttermilk. Mix until smooth.
5. Pour into pie shell. Sprinkle lightly with nutmeg or allspice.
6. Bake at 400 degrees for 10 minutes.
7. Reduce heat to 350 degrees and bake for 50-60 minutes.
8. Top will turn golden brown; knife inserted should come out clean.
9. Let pie cool and set up. Serve warm, refrigerate leftovers.

Important Notes:

Ovens vary. In my oven, I remove all racks but one. I place the single rack at its lowest location. The pie does better for me cooked on the lowest level of my oven. REMEMBER: cook only 10 minutes at 400. Stay close to be sure to decrease to 350 after 10 minutes. Depending on your oven, you may have to cook your pie longer than specified. Keep checking pie by inserting knife or toothpick until it comes out clean. The top is supposed to brown and make a thin "crust."

Want more tested and tried delicious recipes? Visit The Rancher's Daughter for some more southern favorites such as Southern Baked Beans. Southern Style Baked Beans go great with my Homemade Cole Slaw and Stadium Style Hot Dogs.

Laura Brown is a freelance author living in southern Alabama. She loves to cook, garden, and share delicious recipes with others.

Making the Perfect Pie Crust

2009-12-01T21:45:00.001+07:00

The pie crust forms the foundation for many sweet and savory dishes from apple pies to minced meat pies. As such, it is very important to master the art of making the perfect pie crust, of which the following tips should help.

Use Only Cold Ingredients

No matter the type of pie you are making, cold ingredients are the key to making it as perfect as possible. In fact, professional chefs attest to the need for the pie dough to never get warmer than 60 degrees Fahrenheit. Any lower than that and you end up with a soggy crust.

To achieve perfect results, you should remember these tips in relation to the handling of ingredients:

Fats - Be it butter, lard or vegetable shortening, always make sure that these are chilled before using. Too warm fat ingredients adhere to the flour too much, thus, producing a tough crust.

If you are using cold butter or margarine, either cut into small pieces or grate with a cheese grater before adding to the flour.

Liquids - Always use ice cold, or at least chilled, liquid ingredients. You also want to add in just the right amount of liquid to the flour - too little water makes for dry, crumbly dough while two much makes for tough dough. Plus, do add the water gradually instead of pouring them all at once.

Flour - Even the flour must be chilled. You can use different types of flour depending on your aim - low-protein wheat flour for tender pie crusts, all-purpose flour for a more general texture.

Use the Right Type of Equipment

You should only use either a dull metal pie plate or a glass pie plate to bake your pie crust in. Thus, it makes perfect sense to invest in good quality pie plates especially when your family is fond of pies, special occasion or not.

You may ask why dull metal. Well, the shiny metal plates somehow prevent the pie crust from browning evenly and properly. After all, a golden brown pie top is the best initial come-on for any pie!

If you are using glass pie plates, you must lessen the oven temperature by 25 degrees than the recommended recipe temperature. Also, you must never grease your pie plates.

Other General Tips

Your pie crust will turn out perfect with these general tips on baking them.

If you are making a fruit pie, you can ensure a firm filling when you cut deep slits at its top. This is because moisture is released as it is being baked, thus, avoiding a soggy and soft filling.

Cover the crust with either aluminum foil or a pie shield so as to prevent the crust from getting browner than it should be. Or you can always turn down the oven temperature.

There are many ways to prevent the pie crust from getting soggy. First, you can sprinkle it with a mixture of flour and sugar in equal parts before adding the filling. Second, you may brush the unbaked bottom of the pie crust with a well-beaten piece of egg white, again, before pouring in the filling.

Homemade Ice Cream

2009-12-01T21:45:00.000+07:00

Traditional homemade ice cream was a custard-like mixture made with eggs, vanilla, milk and sugar. Original recipes were much like making homemade pudding before the instant brands came along, and might involve cranking an ice cream maker full of ice and rock salt until the mixture was frozen.

Now, there are variations on homemade ice cream that can involve an ice cream machine that makes it in quickly, or even just a plastic bowl in the freezer. Many creative frozen dessert lovers enjoy experimenting with a variety of flavors as well as low calorie, healthier options.

It's easy to make a dreamsicle treat using sugar free instant pudding mix in French vanilla flavor and substituting orange juice for half of the milk. Of course, you can use any flavor of pudding or juice for that matter. What about banana pudding with pineapple juice or tapioca with cranberry? There are several ways you can freeze and serve this frozen treat. Kids love it in Popsicle trays or you can make it in a bowl and stir every hour or so until it freezes.

Another great frozen treat can be made by using yogurt and a variety of flavors to make a creamy frozen dessert. You can use instant Jell-O in different flavors and add fruit like berries, banana slices, cherries, or peaches and make a creamy, low calorie and healthy treat.

Some people choose to indulge their frozen yogurt with chocolate pudding mix, peanut butter, and marshmallows. When it comes to homemade ice cream, you are only limited by your imagination and you don't need a special machine to make it. Simply freeze it in a plastic bowl with a lid until it gets to the desired consistency. Some parents will make smoothies in a blender and stick it in the freezer before dinner and then dessert is quick and easy.

Many of the new appliances make it pretty easy to make frozen treats at home, whether you are looking for healthy treats or rich and luxurious specialties that you and your family will love. Most people enjoy a little comfort food now and then and it seems to be more rewarding when you have made it yourself.

A great idea for adults is a chocolate dark forest cheesecake desert. It is very easy to make by mixing yogurt and cream cheese in the blender, add some chocolate pudding mix, a little bit of cream and turn out into a bowl. You can add whole frozen raspberries and white chocolate chips and freeze, while stirring occasionally to keep it smooth and creamy. Add a little chocolate or raspberry drizzle and some whipped cream to serve, and you have a homemade ice cream dessert you can't buy.

As you can see, you are only limited by your imagination when it comes to today's homemade ice cream. Of course, if you miss that homemade ice cream flavor of yesterday there are many ways to get it, but you can replicate it quite easily with some French vanilla pudding mix and milk in a plastic bowl, or better yet, one of the great ice cream machines that can make it quickly.

Potato & Carrots With Pork

2009-11-30T21:43:00.001+07:00

When I was a kid, I always look forward to weekend as my mom will cook real good food for us. One of my all times favourite is potato and pork soup. The name is simple but is taste really good especially when add pepper into it. Since then we have been having this soup and I have now taken over the cooking. Now my kids loves it!. The recipe below is to serve 3 to 4 people.

Ingredients

Start by preparing 1 liter of chicken stock. We would need 3 large potatoes, 1 carrot and 2 tablespoon of rice wine vinegar. 25g of corn flour for the paste. Next, we would need 100g of pork fillet that is sliced into thin layers. Prepare 1 tablespoon light soy sauce and sesame oil. Then get hold of 3 spring onions, all thinly sliced, 1 red pepper without the seeds, a few pinch of chopped fresh root ginger and lastly 200g canned bamboo shoots.

Methods

Get ready a heavy saucepan and start by heating it up. Then pour in the chicken stock and let it heat up. As it is about to boil, add in potatoes and vinegar. Wait for it to boil again then reduce the heat until the stock is simmering. Once this is done, proceed to mix the corn flour with water. This will create a paste, then stir and pour it into the hot stock. Increase the heat and wait for the stock to boil. Keep on stirring until the stock gets thickened, then only reduce the heat. Let is simmer again. Meanwhile, season the pork with the remaining vinegar, soy sauce and sesame oil in a plate or dish. Then add in the pork, carrot and ginger to the stock and cook for 10 minutes. Lastly, put in the spring onions, pepper and bamboo shoots and stir it. Continue cooking for 5 minutes and is ready to serve.

Taco Soup

2009-11-30T21:43:00.000+07:00

With the weather turning cooler I like to have good warm meals. Taco Soup is one of my favorite things to make on days such as this. It is not only quick and easy, but it makes a great meal.

Ingredients:

1 lb hamburger

1 can of chicken broth

1 cup of water

1 can of Mexican corn

1 can of black beans

1 pack of ranch seasoning mix

1 pack of taco seasoning mix

1 8 oz pack of shredded Cheddar cheese

1 8 oz cup of sour cream

1 bag of Frito's

Preparation:

Brown your hamburger meat in a large skillet over medium heat. Chop up the meat as it browns. When it is completely done, drain the excess grease and put the hamburger meat in a large kettle. Next, open your can of black beans and pour them into a bowel. Take a fork and mash the beans up a little. Do not drain the beans because it will take away from the flavor. Once you have your means mashed up pour them in the kettle with your hamburger meat. Then, open your cans of chicken broth and Mexican corn and add them to your kettle with your hamburger and black beans. Next, add your cup of water, taco seasoning mix, and ranch seasoning mix. Once you have these ingredients in your kettle stir everything up. Now bring the soup to a boil. Reduce heat to low and continue to cook for about 10 minutes. Pour soup over Frito's in individual bowels. Garnish with desired amount of sour cream and cheese.

Make Soup For Busy Mom's

2009-11-30T21:37:00.000+07:00

If you are a busy mom, you probably have more things to do than free time in which to do them. Cooking can take up a lot of your valuable time and that includes grocery shopping and preparation too. Ten minutes soups are a real Godsend because they can free up some of your time to do other things.

There are all different kinds of ten minute soups you can make, so whether you want to make an onion soup recipe, a beef soup recipe or a soup with macaroni or rice, there are ten minute recipes for those too.

Canned Soup Versus Homemade Soup

Canned soups can be handy if you are in a rush and if you have lots of mouths to feed but look at the label. Canned soups are often high in fat and calories and they can contain a lot of sodium.

Homemade soups are healthier and you can double or triple the recipe and freeze some of your homemade soup for another time. Canned soups can make a good base for a homemade soup recipe though, since you will be adding fresh vegetables or other tasty ingredients to bump up the nutrients of the soup, as well as the flavor.

A Great Recipe for Quick Tomato Soup

The following soup recipe uses condensed tomato soup as a base and you add pasta, cheese, and vegetables to make it tasty and delicious. Use any kind of pasta you like. Fresh cheese tortellini works well too and has an even shorter cooking time than macaroni.

You can even take this soup with you on a journey, if you pack it in a thermos. If you do that, take the cheese in a separate container, so you can sprinkle it on top of the soup before eating it. Parmesan cheese would be just as good as the cheddar cheese in this easy soup recipe. This tomato soup recipe makes enough for four servings and it takes about ten minutes to cook.

What you will need:

* 2 cans condensed tomato soup (10 ounces each)
* 1/2 cup frozen corn kernels
* 1/2 cup frozen peas
* 9 ounces macaroni
* 1/2 cup grated cheddar cheese

How to make it:

Dilute the concentrated soup as per the instruction on the can. Warm it in a soup pot until it reaches a boil, stirring it often. Turn the heat down, cover, and simmer the soup for one minute.

Add the peas, corn and pasta and cook over a medium heat for eight minutes, or until the macaroni is tender. Serve with the cheddar cheese sprinkled over the top. You can serve this soup with some warm bread on the side too if you like, although the macaroni makes it filling.

Quick and easy soup recipes are not just for busy moms. If you want to make something delicious without spending hours chopping, stirring and sweating over a hot soup pot, perhaps a ten minute onion soup recipe could be just what you are looking for. One of the things she is asked often about this culinary delight is what types of onion are used in making a delicious French onion soup.

Fish With Potato

2009-11-30T21:23:00.000+07:00

Quick, Easy and Tasty Recipes for babies, toddlers and children (loved by mums too) from age 6 month, this recipe for baby food with good nutritional requirements.

Ingredients
# white fish (cod/hake/haddock)
# milk or cream
# 1 potato
# grated cheese

Poach the fish in the milk for a few minutes.
Peel the potato, cut it into small pieces and boil it until tender.
Mash the potato with some milk or cream
(you can add a little cheese too if you prefer).
Flake the fish and mix well with the mashed potato.

Basil Pesto Sauce

2009-11-28T17:41:00.001+07:00

Pasta with pesto sauce is one of the simplest menus to prepare especially after a long day at work when the last thing you want to do is think of cooking a family meal. It is a nutritious dish, and loved by all the family... Boil up the pasta, add a jar of basil pesto and hey pesto! (pardon the pun). And very few dishes to wash up after.

But have you ever wondered how to make a fresh pesto yourself? It really is incredibly easy, and once you have tried this pesto recipe I guarantee you will never buy it from the supermarket again. Best of all it only takes 5 minutes to prepare! Make up large batches of pesto sauce, freeze in ice cube trays and then transfer to freezer bags. Simply defrost the pesto cubes when you want to use it.

Basil pesto is not just great with pasta dishes, it can be served on jacket potatoes, added to soups or drizzled over Italian bread, pizza and bruschetta. If you are planning a dinner party there are many recipes on the internet using pesto as a filling or sauce, accompanying salmon and mushrooms particularly well. Because it can be made and frozen in advance, your guests will think you have been slaving over the stove all day. (If you are making pesto sauce for a dinner party, remember to check that your dinner party guests don't have any nut allergies)

The pungent aroma and flavor of basil makes pesto sauce an ideal pasta sauce. It is best served with tubular pastas such as Penne, Rigatoni or Torcoletti as they are perfect for scooping up the sauce. Stir the pesto sauce into the hot pasta, serve sprinkled with Parmesan cheese and a sprig of basil to garnish. A pasta and pesto dish goes perfect with a side salad of peppery rocket and grated Parmesan, drizzled in garlic flavored olive oil... Oh and a chunk of ciabatta bread too.

You will need:

A blender or food processor, 3 cups fresh basil 3-4 cloves garlic 1.5 cups pine nuts (I prefer to toast them first) 1/4 cup Parmesan cheese, 1 cup olive oil Sea salt and black pepper

Directions:

In a food processor, blend together basil, pine nuts, garlic, and Parmesan until smooth. Pour in olive oil slowly in a constant stream while still mixing. (The amount of olive oil can be adjusted to suit the preferred consistency of your pesto sauce). Finally add sea salt and black pepper to taste.

As an alternative try making red pesto sauce adding 1/2 cup of sun-dried tomatoes.

Homemade Pasta

2009-11-28T17:41:00.000+07:00

Home made pasta is a delight to the palate. If you have never had the opportunity to ever taste home made pasta then this recipe will literally blow you away!

Many people never even consider tackling home made pasta because they have a mistaken idea that it is difficult to make. Nothing could be further from the truth, in fact it is easy, it does however require some time - in no way can it be considered fast food. So without wasting any of your time, let's take a step by step look at how to make this particular home made pasta. I call it "Mediterranean Pasta" as it is packed full of Mediterranean aromas, such as fresh basil, oregano and thyme. There is no doubt that this special dish comes from my Italian blood and distant memories of my mother hand making her pasta so many years ago. Bless her!

Ingredients:

Half a cup of fresh basil
Quarter cup of fresh thyme
Quarter cup of fresh oregano
1 pound of flour
2 tablespoons of extra virgin olive oil
Approximately quarter cup of fresh water
Pinch of salt
2 eggs (optional)

* First of all for this green home made Mediterranean pasta you are going to have to remove the leaves from your aromas (basil, oregano and thyme). Please try to find fresh as it really will make an explosive difference. Discard any leaves that are turning brown.

* Place the leaves together with the olive oil and the water in the blender and blend until you have a liquid sauce. Make sure the leaves have been completely blended with the liquids and no large pieces remain, even if this won't cause any harm whatsoever.

* Sift the flour on to a working top. It is much easier to work on a large working top than in a bowl. You will be using your hands here, no mixing machines please.

* Make a well in the sifted flour and pour in the green sauce that you made with the blender and the optional eggs. The eggs will make the pasta more pliable and easier to work as well as to supply protein. However, if you don't use eggs in your diet, cut them out from the recipe.

* mix the eggs and sauce together with a fork then start mixing with the inner part of the flour. Once you have a less sticky mixture discard the fork and use your hands and mix all the flour with the sauce and work well until you have a dough.

* Knead the dough for approximately 10 minutes.

* Cover the dough with a clean cloth and cover and let it rest for about 30 minutes.

After the home made pasta dough has rested for 30 minutes it is ready to be worked. For this you will need a pasta machine or a simple rolling pin.

Cut the ball of dough into 4-6 equal pieces and keep one aside - cover the others with the cloth again. Sift a little flour on the work top and using your hands flatten the piece of pasta dough into a rectangle about 4 inches by 10 inches. Select the widest opening in the pasta machine, place one of the narrow ends in the machine and turn the handle until the entire rectangle has passed through the machine. Repeat this two more times, then select the next smallest opening on the machine and pass the dough another two-three times. On my machine I do this a total of four times until my pasta is just over a millimeter thick. If you are using a rolling pin, make sure you have enough flour on the pasta so as that the rolling pin doesn't stick. Roll out the rectangle and then fold it over double and roll again. Carry out this operation three times and keep rolling until the pasta is totally even and about 1-1 1/2 millimeter thick.

With a disc cutter or a knife cut the pasta into strips about half an inch wide and 4-6 inches long, or longer if you prefer. Then repeat the above with another piece of the pasta that is resting in the cloth. If you have the possibility to hang the pasta to dry somewhere under the sun do so. Otherwise, leave to dry on a wooden surface making sure that no piece of home made pasta is on top of another. Inside an hour should be sufficient, especially if you dusted with flour during the pressing phase. Outside in the sun, 30 minutes should be enough.

How to cook your green Mediterranean home made pasta

Bring a large saucepan of water to the boil and add salt (preferably large grain sea salt). Add the pasta to the boiling water and cook for no more than 5 minutes stirring occasionally. When cooked add directly to another pan containing the pasta sauce of your choice. The pasta should be enough for four servings.

For my personal taste there is nothing better to serve this home made pasta with than a fresh tomato, basil and pine-nut sauce. Click on over to our website for the very simple yet mouthwatering recipe.