0 The Best Recipes To Cook With Pasta

By Robert T Warner

If you're looking for some great recipes which are quick and easy to make to expand your home based cookery skills then you can't go far wrong with pasta recipes. There are a great variety of dish recipes including low calorie and low in fat recipes to make at home.

A great recipe with pasta to get started with is tagliarini (This is egg noodles cut in to long slender pieces) with courgettes, prawns, mint and chilli. Tagliarini is slightly narrower than tagliatelli and a great pasta. 
Heat some olive oil in a large frying pan and add some prawns frying until they have browned. Next mix in some celery, onion, garlic and mint and continue frying until the prawns have gone a slightly darker brown colour. Cook for a further three minutes after adding some cherry tomatoes. 

·         Mix in a dash of lemon juice and add some chopped courgettes cooking for another five minutes.

·         Pour over half a cup of white wine and bring to the boil heating for a further 2 or 3 minutes.

·         Cook your tagliarini according to the instructions on the packet. It should be 'al dente' (firm but not hard) and this takes around 2 minutes in boiling water depending whether you use fresh pasta dried pasta.

·         Add the pasta to your prawn mixture and then mix in some vegetable stock and butter followed by a sprinkle of parmesan cheese.

·         Blend well together over a gentle heat until ready to eat and well mixed.

·         Season with salt and pepper (freshly ground is best) and serve!

Recipes with pasta are also great for the fridge and you can easily re heat pasta the next day. Pasta dishes can be speeded up if you are in a rush by using salted water to boil your pasta with and steaming your vegetables over the boiling pasta pan - if you have a steamer!

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0 Food Stamps and Obesity Considered

By Lance Winslow

Food Stamps may just be the cause of obesity in the poorer areas of our nation. The other day, I was talking with a couple at Starbucks, they were left leaning individuals, but we were having a political discussion on how our government runs their affairs. The lady asked me if I believed that people should go through a test to see if they were eligible for food stamps. My answer was no, as I would prefer that the food stamp program be completely eliminated. People don't really starve in this country, that's nonsense.

Further, there are all sorts of community groups that can help people, not to mention all the churches that help pick up the slack. I don't believe it's the responsibility of the federal government to feed people in such a great country with so much abundance thanks to free markets.

Further, I mentioned that the program was wasteful, full of fraud, and it was making people fat. That didn't sit well with her husband who I would have to classify as a bleeding heart neo-liberal progressive, even though I don't believe socialism as progressive, I see it is regressive - but only because it's never worked in human history, and we should learn from the mistakes of the past and not go down that path again.

Now then back to the question that the lady asked; do you think people should have to qualify and pass a test before they get their food stamps? Yes, unfortunately if we're going to continue this program, we have to get rid of the fraud. But I would submit to you that since 45% of the money that the IRS collects is pre-spent in advance in the administration of the collection of that money, that it is already an inefficient way to feed people from the get-go.

And that's before we spend 35% in administration of the food stamp program, or the 35% of the food program which is deemed to be fraudulent. Also, I consider the food stamp program to be in many regards corporate welfare, and perhaps the politicians are double dipping with the lobbyists, because not only is it considered social welfare, therefore the Democrats pull for it, but the Republicans like to vote for it because many of the food processing companies get to sell more, therefore it becomes corporate welfare as well.

With a situation like that, you can't stop the fraud, abuse, bureaucracy, or waste, its built-in. Indeed, we are giving food to people who don't need it, and they are getting fat because they are over eating. Then they're going to get diabetes, and then ObamaCare is going to take more taxpayer money from us so that they can help everyone by giving them free drugs which is corporate welfare to the pharmaceutical companies.

You see, I don't know where to stop, as the whole thing is so silly and so ridiculous, and it just goes on and on and on, at some point the system will collapse if we don't reign in the wasteful spending.

Does that make me any less empathetic because I see the reality? Does that make me a bad person for pointing out all this hypocrisy? Certainly not in my opinion, nor am I going to take a chastising lecture from a neoliberal socialist progressive on this topic. If we are going to feed people who cannot feed themselves, that should be done at the community level, not by way of the federal government, which in my humble opinion can't do anything right. Indeed I hope you will please consider all this and think on.

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0 Finding the Best Restaurant Supplies

By Morgan Ambrose

Any professional in the restaurant industry understands through experience that a few pieces of restaurant equipment are more valuable than others. The range is the most important thing in the kitchen. It must withstand constant use and still give reliable service at all times. Having a range made of high quality materials makes a lot of difference, no matter what food is being prepared. If a chef wants dishes cooked to perfection, they must be sure to select the best commercial ranges possible for the kitchen.

First, the layout and space in the kitchen will determine which commercial ranges will work best for the operation. Ranges are available in many different layouts and styles, so it must be decided what will work the best in that space. When replacing a range in an operating kitchen, experience is a clear advantage. This will make it easier to decide whether to keep the old layout or to alter it for better efficiency. When a person begins a new restaurant or moves to a new area, it may be difficult to decide on the layout. It is best to design the layout of the kitchen in a way that flow is optimized and the staff can function well in it. Depending on the kind of restaurant that is being operated, it may be best to design the kitchen around the range itself. Since most dishes involve a range, it makes sense to make that piece of equipment the center of the action. Make sure that it is big enough and placed well.

Size definitely matters when it comes to commercial ranges. There are different configurations and sizes to select from. It is always better to purchase a range that is too large instead of purchasing one that is too small. This is most true when thinking about a new restaurant. Here, the customer volume will fluctuate at least in the beginning. It may be difficult to make a long-term decision concerning the size of the equipment without having prior knowledge or experience running an establishment. Using caution allows for room to grow. If a person selects a range that is too small, just to save on cost, it may be quickly outgrown which will lead to an even larger cost. A bigger range will be needed and the small range will be depreciated in value.

Just as size is essential, so is the layout of the commercial ranges being considered. The configurations of the burners will vary, so a person must assess needs according to the menu that the restaurant will serve. The person should also think about the number of cooks that will be using the range. There should be enough space to fit more than one person around the range at the same time without getting in the way of other staff members. If there will be a large amount of frying that needs to be done, be sure to pick a range that has a large griddle area. While frying pans can be used, a large griddle will provide a person a way to cook a large amount of a particular item, which improves the efficiency of the kitchen in high volume scenarios.

Last, it is important to do research regarding if the commercial ranges have ovens that are included or if they have an open cabinet design. The best choice all depends on the individual operation. Most ranges have ovens mounted under the burner area. This can be either good or bad depending on the room. If a person will not use an oven a great deal, purchasing a range with an oven already included will save money from having to buy one that stands alone. On the other hand, if a person plans to do a lot of baking in the oven, below-range ovens are usually impractical. They are normally smaller and those who use them will need to move around the other cooks that are working on the above range. If a person will only use the oven occasionally, purchasing a range with included ovens is still a smart idea.

There are many appliances and restaurant supplies that are needed to run a business. Commercial ranges are essential and come in a variety of styles. Choosing the correct one may be the difference between success and failure.

Mission Restaurant Supply is your online source for restaurant supplies and equipment. We offer discounted prices to the general public, restaurants, hotels, hospitals, caterers, institutions, churches, and commercial businesses alike.

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0 Easy Chocolate Chip Cookie Recipe Idea

By Sam J Loeb

Cookies are one of the easiest and fastest snacks to bake. A cookie comes in several different textures, shapes, sizes, and flavors for almost every taste, with the awesome chocolate chip cookie recipe being the favorite by a mile. Making chocolate chip cookies from scratch doesn't require a lengthy list of costly ingredients or an entire afternoon to bake. You can bake a delightful batch of chewy, flavorful, and incredibly chocolaty cookies in less than 60-minutes, including the prep and baking time. Avoid the boxed mixes when making home-made cookies, use fresh ingredients in your mix to achieve the best possible results.

Quick and easy to prepare, a simple recipe idea to try for coconut oatmeal chocolate chip cookies -

To bake a delicious batch of chocolate chip cookies you will need to assemble the following ingredients - all-purpose flour (1-1/4-cup), cocoa powder (1/4-cup), coconut oil (3-tbsp), baking soda (1-tbsp), brown sugar (1/2-cup), baking powder (1-tbsp), granulated sugar (1/2-cup), light brown sugar (1/2-cup), salt (1/3-tbsp), vanilla extract (1-1/2-tbsp), egg (1 whole), shredded coconut (1-cup), butter (6-tbsp), rolled oats (1-cup), and off course the semi-sweet chocolate chips (1-cup).

1) Prior to mixing the ingredients, it often helps if the butter is soft. The easiest way of achieving this to measure out the 6-tbsp approx 1-hour prior to starting and leaving it at room temperature. If this step was missing, and you're in a rush to start on chocolate chip cookie recipe, just measure out the butter and break up with a fork or similar metal utensil for approx 1-minute or so.

2) In a decent sized bowl, mix the baking powder, baking soda, cocoa powder, salt, and flour together.

3) Whisk the dry ingredients with a standard blender whisk and put to one side for now.

4) Use an electric hand-mixer to combine the coconut oil, butter, and sugars (brown, light, and granulated) into a creamy mixture.

5) Add in the vanilla extract and egg and blend to mix.

6) On a low-speed setting, slowly add in the cocoa and flour mixture (see step 2). Combine until blended. Now pour in the oats and shredded coconut.

7) Add in the cup of sweet chocolate chips, the dough at this point will be extremely thick.

8) Use the finished mixture to create dough balls at a size similar to that of a heaped tablespoon. Place the individual dough balls on a pre-grease baking tray, with a gap of approx. 2-inches between each one. Avoid flattening the dough, as this happens naturally as the cookies are baked.

9) Place the tray in a pre-heated oven. Bake at 350°F (180°C) for 12-minutes until the cookies appear golden brown. Avoid opening the open whilst baking or you might end up with completely flat cookies.

10) Remove from the oven. Let the cookies cool for approx 2-minute on the baking tray, then transfer them to a cooling rack.

11) Eat and Enjoy - fresh-baked chocolate chip cookies are best on the day baked, although these cookies can be stored in a air-tight tin for up to 2-days after baking.

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0 Low Fat Oatmeal Cookies Recipe - How To Make The Best Oatmeal Cookies - Ingredients And Directions

By Heather Nauta

This is a special treat for you and for me. Well, for Phil too if I let him have some...

These low fat oatmeal cookies are oil free, and can actually easily be made virtually fat free as well by leaving out the coconut.

When we arrived in our room in Kotor, Montenegro - that turned out to be an apartment shared with just one other couple - there was unrefined cane sugar waiting for me in the cupboard. I took this as a sign that I had to make some cookies.

With an oven, rolled oats and whole wheat flour, everything was working in my favor. I also used raisins, cinnamon and shredded coconut, but you could add whatever combination of goodies you like. I used a technique I use for muffins and cookies that does not use any oil, since I still don't want to lug any around with me on our travels. It's actually a good excuse to stick to whole food methods, which I much prefer.

Keep in mind that with this technique, because different styles of rolled oats will absorb different amounts of water you may wind up with a batter that is either too wet or too dry. I've listed measurements that work for me, but go slowly and adjust as you go.

They make a great treat to take with you when you head out sightseeing, hiking, or just curled up at home with a good book.

Prep time: 10 min. Cooking time: 15-20 min. 
Time from start to eating: 25-30 min. 
Makes 12 small cookies.

Low Fat Oatmeal Cookies Ingredients 
2 cups rolled oats 
1 cup hot water 
1 tsp cinnamon/nutmeg/allspice mix 
1 cup flour 
¼ cup raisins 
¼ cup unsweetened shredded coconut 
¼ cup unrefined sugar 
pinch salt

Low Fat Oatmeal Cookies Directions

1. Preheat the oven to 350 degrees F. Mix together 1 cup of the rolled oats with the water in a large bowl. Add the cinnamon, stir to combine and leave this for a few minutes, so that the oats absorb the water.

2. Next, pour in the rest of the ingredients. Stir them in gently, and add more water or oats as necessary to get to a cookie batter consistency.

3. Spoon out onto a baking tray lined with parchment, and put in the oven for 15-20 minutes, until they are just starting to brown around the outside.

4. Pull them out, let them cool for a minute, then transfer them to a cooling rack to cool fully, if you can leave them that long. I hope you enjoy these low fat oatmeal cookies, the latest of my healthy vegan recipes.

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0 Homemade Bread - Ciabatta Bread Recipe

By Rachel C Pattisson

Bread Recipe

Homemade ciabatta bread is delicious. Light textured, crunchy-crusted and gobbled up before it has chance to go stale.

But it's tricky to get right. There are a few potential stumbling blocks in the process.

Don't let that put you off, though. I'm here to help.

This ciabatta recipe gives you all the insight you need to make your own, homemade ciabatta and get it right, first time.

So, what is ciabatta?

Ciabatta (Italian for 'slipper') is a square, flattish bread, designed to be loaded with toppings. Usually made with white flour, it has an open texture, with large air-bubbles.

The dough is extra-fermented, for a slightly sour flavour and is often coated in cornmeal (although in this recipe I substitute semolina because it's easier to obtain) to make the crust extra crunchy.

It's tricky but I'll show you how.

It's tricky to make because of the extra fermentation needed to achieve the authentic ciabatta flavour. Also, it is awkward to work with the wet dough necessary to achieve the open texture. At the same time, you want the crust to be crunchy without letting the thin bread become too dry. A lot to think about, but perfectly easy to achieve, when you know how.

Here goes...

Ciabatta Recipe

You will need:
250g plain flour
3g dried instant yeast
A large pinch salt
Approximately 180ml hand-hot water to mix
Semolina to coat (optional)

Mix your dough well in advance. I suggest doing this the night before you want to eat the bread.

1. Combine the flour and instant yeast in a large bowl.

2. Add the water, little by little, until you have made a slack dough.

3. Leave the dough to ferment overnight. The longer you ferment the dough, the sourer the bread will taste. If you prefer a milder flavour, shorten this stage to an hour.

4. When you return to the dough, mix in the salt. I usually do this by hand as it's easier to squeeze and knead the dough, rather than using a spoon.

5. Tip the dough onto a floured surface and knead for a few minutes, until your dough has a smooth, stretchy texture. It should still be quite wet, which makes it tricky to handle. It will stick to the work surface and to your hands. Try not to add too much extra flour as you need the wetness in order to achieve the characteristic open-crumb texture.

6. Divide your dough into four pieces. Stretch each piece to a long, thin strip and fold it into three. The folding helps to incorporate extra air into the dough, for that all-important texture. Try to not squash the air out of the dough at this stage. Repeat the stretch and fold process if necessary, to create an oblong bread about 3cm thick.

7. Gently coat the bread in semolina and place it on a greased baking tray.

8. Leave it to rise again for about half an hour before baking at 200oC for 20 minutes.

Now, to achieve that crunchy crust

Bread Recipe

There is one further stage to this process.

Use a (clean) plant mister to lightly spray the bread with water before you put it in the oven. Repeat this spraying process a couple of times in the first few minutes of baking.

Your bread is cooked when it can be lifted off the tray easily and sounds hollow when you knock on its bottom.

Serve immediately - ciabatta doesn't keep well, which is another good reason to bake it yourself.

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0 About Chinese Food and Cooking

By Keith Yao

About Chinese Food

Chinese recipes are simple and delicious, making them an excellent choice for those nights when your family is in a hurry but still wants to have a hot, tasty meal. You just need a few simple tools to begin making Chinese recipes at home, including your favorite restaurant specialties.

All you need to cook basic Chinese recipes is a wok and a bamboo steamer. You may also want to invest in a small slotted wok spoon, which is almost like a spatula, but made specifically for use with a wok. You may also want to have a very sharp knife, or a cleaver, on hand. Many basic Chinese recipes call for finely diced meats and vegetables, making a sharp knife a necessary tool for Chinese cooking.

Chinese recipes often call for the use of a bamboo steamer, which can be picked up inexpensively in a local shop or ordered online. There are several tricks that will help you make your Chinese food healthy and delicious using your steamer, which should be used over a wok or large pot of boiling water.

First, you will want to make sure that the water you are using is boiling, and producing steam before you add the food to the steamer. This will keep the food flavorful and fresh, rather than damp and falling apart.

You should also make sure that you have enough water in your wok to cook the dish without adding more water, so that the water is producing steam throughout the cooking time for the dish. Chinese cooking will become easier with practice, but until you are an expert, you will have to experiment a little.

You may also want to buy some basic Chinese ingredients, such as soy sauce, oyster sauce, sesame oil, cornflour and ginger. Having the basics on hand will allow you to quickly cook your favorite Chinese recipes without having to make a special trip to the supermarket to pick up supplies.

You can always review your favorite recipes before your next trip to the supermarket, and pick the items that you will need later for cooking them. Some items, such as ginger, will keep for quite some time as long as you keep it refrigerated, while other items should always be fresh.

About Chinese Food

After you have spent some time experimenting with Chinese cooking, you and your family will know which Chinese recipes you like best, so you can stock up on the ingredients you need with less guessing.

You can find many different recipes using an online search engine, which will also allow you to learn more about Chinese food and how to prepare them. Many of the most popular recipes are easy to find online, such as Kung Pao chicken, Chinese steamed fish, fried rice or sweet and sour pork. Finding several Chinese recipes online will also allow you to prepare your tools and pantry for making your favorite Chinese food at home. Many different websites will offer you a comprehensive list of the things you need to get started.

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