Recipe Book
Pasta
|
Servings: 4
Complexity: Easy
Total Time:
From Kathie Dever's December 1996 Fallsmead Forum Cooking and Entertaining Column: You know those article titles in the women's magazines that announce you won't have to cook for a week?? Read the first paragraph or two and you will see that it requires you to spend a whole day, at your convenience, of course, shopping, chopping, mixing, measuring and freezing. Yep, there are always ways of coping, including, I might add, posting the phone numbers of the numerous franchises which would be delighted to take over this task for you. I have tried lots of these freeze-ahead recipes with disappointing results, but this one is a winner. Make a double or triple recipe sometime and freeze the over-production. The Devers toted one pan full, frozen, in a cooler on the way to our beach house this summer. It kept everything else cool and was ready for the oven when we arrived so we did not HAVE to go to the store upon arrival. (Yes-s-s-s-s! !) Do try it, the flavor is great and everyone really likes it.
|
|
|
Servings: 4
Complexity: Easy
Total Time:
From Kathie Dever's September 1996 Fallsmead Forum Cooking and Entertaining Column: Remember when you were given a candy bar before some athletic endeavor because it would give you "quick energy"? (I can hear every kid in Fallsmead groaning at this). Bad idea, according to the latest research. Remember when you were exhorted to eat your meat because it would "build you up"? It turns out that protein is "a poor source of immediate energy, and contributes to dehydration". In addition to healthy eating long before an athletic event, and that particularly includes regular water consumption, meals the night before and right before major physical endeavor should primarily include carbohydrates (bread, pasta, rice, potatoes) and low amounts of fat. Timing is also important. Large meals should be consumed 3 to 4 hours before the event or practice and light ones 2 to 3. Just before snacks should be a slice or two of no meat pizza, cereal, yogurt, fruit, fruit juice (no sodas!), bagels or low-fat cookies. This recipe is a good one for the night before dinner. Serve it with plenty of hot, crusty bread and a great big green salad and look forward to terrific performance. If there are folks at your house who object to shrimp in their pasta, just pick them out and put them on your own plate. You may share with your spouse, if you wish, or if he catches you. Or don't put the shrimp in at all, I really don't think it will make a difference. Actually, this dish would be upscale enough for company. Enjoy!
|
|
|
Servings: 6
Complexity: Medium
Total Time:
From Kathie Dever's May 2008 Fallsmead Forum Cooking and Entertaining Column: I always avoided making manicotti - it seemed like a whole lot of trouble, and I always thought it was rather bland - one of those recipes that you don't get reward commensurate with effort. But Jim asked for it a while ago, and I keep my freezer full of homemade marinara so I thought I'd give it a try. This recipe has scallions and fresh herbs in the filling, which appealed to me, and they really give the dish a fresh, savory taste. If you don't feel like dealing with pasta tubes, you could just as well use those large shells. Once the pasta is ready and all your ingredients are chopped or grated, it is just a matter of mixing everything together, filling the shells, and slathering it with marinara sauce. Not bad at all. And he asked for it again, so it's a keeper.
|
|
|
Servings: 4
Complexity: Medium
Total Time:
From Kathie Dever's February 2010 Fallsmead Forum Cooking and Entertaining Column: I was the happy recipient of a pasta maker attachment for my KitchenAid mixer a couple of Christmas ago and have enjoyed playing with it ever since. Making pasta is not quite as simple as I thought, even though the recipes for fresh pasta dough certainly are. It's like making bread dough in that every time you make it, the humidify, flour and temperature of the kitchen can make a difference in how dry or sticky the dough is and you have to figure out how to compensate. Nonetheless, I have soldiered on and, as is my habit, have consulted many cookbooks on the optimum techniques. Lately I have acÂcepted the advice of Food & Wine's book on pasta and have rolled out the pasta by machine but cut it into ribbons by hand. There is no substitute for fresh homemade pasta -it is well worth the effort. This recipe, however, is so luscious that it will be wonderful with whatever pasta you use. If you don't care for saffron, you can skip it, but I am sorry you will miss the beautiful color and aroma it lends to the dish. Best of all, it gets to the table really fast. A thoroughly elegant dish as a first course, or with a salad and bread for a lovely vegetarian meal.
|
|
|
Servings: 4
Complexity: Easy
Total Time:
From Kathie Dever's April 1997 Fallsmead Forum Cooking and Entertaining Column: Some time ago, my boys were talking with a young friend, who, as boys are wont to do, bragged that he had to get home for a special dinner - macaroni and cheese. Jimmy and Mark said "What's so special about macaroni and cheese - we have that all the time." The response was, "Well, YOUR mom is a caterer!!" I hang my head in shame that. until recently, the only mac and cheese served to my family came out of a box, (Kraft Deluxe. mind you, but still a box.) This recipe is from the current issue of "Cook's Illustrated" - it was proclaimed the best after exhaustive research and definitively beat out the frozen and boxed versions as well. In addition, it doesn't really take more effort or time than the boxed versions. Also, most of the ingredients come from the cupboard so you can almost always throw this together with a moment's notice. Make it some dark, cold and gloomy night - you'll get major points! (Note - leftovers, if any, nuke up real well.)
|
|
|
Servings: 4
Complexity: Easy
Total Time: 20 minutes
From Kathie Dever's August 2002 Fallsmead Forum Cooking and Entertaining Column: If you're growing tomatoes and fresh basil in your yard and have extra, call me - I'll be right over. This recipe is from the current issue of Fine Cooking and makes especially fine use of these fine ingredients.Add good bread (garlic, maybe?) a simple salad and some wonderful cold freezer dessert and you can have dinner on the table in about 20 minutes. Enjoy!
|
|
|
Servings: 6
Complexity: Very Easy
Total Time: 25 minutes
From www.dadcooksdinner.com, adapted from America's Test Kitchen. From Alina: My favorite 2016 recipe is pretty much anything I made in my Instant Pot, but this is one particular treasure.
|
|
|
Servings: 4
Complexity: Easy
Total Time: 64
A healthier take on fettuccine alfredo.
|
|
|
Servings: 4
Complexity: Easy
Total Time: 30 minutes
Easy to make and delicious.
|
|
|
Servings: 4
Complexity: Very Easy
Total Time: 30 minutes
Spicy but simple spaghetti dish
|