Pasta
It’s the ultimate comfort food and provides the perfect base for any number of sauces. When buying regular pasta choose a brand that says "100% durum wheat" or "semolina" on the package. Or for a healthier alternative use whole wheat pasta.
- Put about a tablespoon of salt into a gallon or more of water and bring to a boil. You need a lot of water to prevent sticking. Do not add oil as it will prevent sauce from adhering to pasta.
- If you are serving it as an entrée, one pound of pasta is usually enough for four people.
- Add pasta and bring water to a boil again and then lower heat enough so water isn't spilling over.
- Come back to stir every few minutes and check for doneness.
- Cook until “al dente” which means it still has a little chewiness when you bite into it but is no longer chalky.
- Strain pasta by pouring into a colander and then place back in pot or a serving platter and add warm sauce.
- One of the simplest and most comforting sauces is just toss in some melted butter and grated parmesan cheese. You can grate your own or find it grated in the refrigerator aisle. Don't buy the kind that comes in a can in the pasta aisle. It has a a lot less flavor.
Pasta Sauces
I know you are busy and there are a lot of demands on your time, so sometimes you just want to boil some pasta and heat up a jar of ready-made sauce. If that is as much as you are willing to do, well, it's better than fast food. But prepared foods are full of sodium and preservatives and fresh tastes so much better.
A little bit of work goes a long way!
If you make a big batch of sauce once (maybe on the weekend) you will have plenty leftover to have it again. In the long run it saves time and money to make it fresh. You can even freeze it in small batches and defrost as needed.
The following recipes make enough sauce for at least one pound of pasta (4 large portions).
Quick and Fresh 
This can be made in the time it takes to boil pasta.
¼ cup olive oil
2 cloves garlic mashed with about ½ teaspoon salt
¼ teaspoon fresh ground pepper
2 pints grape or cherry tomatoes rinsed
½ cup fresh basil leaves roughly chopped
Finely grated zest of one lemon (Rub lemon peel against a grater and what comes off grater is the zest)
Grated parmesan cheese (optional)
- Heat a large skillet or saute pan over medium high heat.
- Pour in oil and let it heat up for a minute.
- Toss in garlic, salt and pepper and swirl around pan for a minute.
- Add tomatoes and cook until they start to shrivel up.
- When pasta is ready, drain and toss in tomatoes to combine.
- Remove from heat and toss in lemon zest and basil leaves.
- Serve with parmesan on the side.
Chunky Tomato Sauce (aka Marinara)
¼ cup olive oil
1 onion diced fine
2 cloves garlic chopped fine with about ½ teapspoon salt
2 carrots diced fine
2 stalks celery diced fine
1 28 oz. can crushed tomatoes
1 teaspoon dried basil and/or 1 teaspoon dried oregano
½ teapspoon salt
½ t. pepper
½ T. sugar
1 dried bay leaf
Grated parmesan cheese (optional)
- Heat a large sauce pan over medium heat.
- When hot add oil and allow it to heat up before adding onions and garlic. You want to hear a sizzle when the onions hit the pan because that seals in flavor.
- Stir to coat onions and garlic with oil and heat until translucent (about 5 minutes).
- Add carrots and celery and heat until soft (about 10 minutes more).
- Add canned tomatoes and spices and simmer over low heat for a minimum of 30 minutes until the sauce thickens.
- Come back and stir it every so often to make sure it doesn’t stick to the bottom.
- The sauce is finished when you are happy with the consistency.
- Taste and adjust seasonings.
- If you have any fresh herbs like parsley, basil or oregano then skip the dried herbs and add a tablespoon or two of fresh herbs at the end.
- Serve parmesan on the side
To save time and money, double or triple the recipe and freeze the rest in Ziploc bags.
*For a creamier sauce, add a cup of milk, half and half or cream about five minutes before you finish cooking sauce. *You can also turn this into a yummy bolognaise sauce by browning a pound of ground meat and/or a little shredded sausage or bacon (any kind) first. Skip the oil and just saute the vegetables and garlic directly into the browned meat. *Or throw in some sliced mushrooms and a diced green pepper along with the carrots and celery for a mushroom sauce. (The mushrooms exude a lot of moisture so cook that off before adding tomatoes)Watch this video to make your own pasta sauce!
Pesto Sauce
Pesto is a pretty versatile sauce. You can add it to soups, dips, pasta or spread it on bread and top with tomatoes.
2 cups basil loosely packed
½ cup grated parmesan cheese
½ cup extra virgin olive oil
½ cup pine nuts (toasted in a little sauté pan until golden—careful not to burn)
3 cloves garlic minced with ½ teaspoon salt
¼ teaspoon pepper
- Some people think the only way to make this is with a mortar and pestle, but most people make it in a food processor. You could even use a blender. If you have none of these chop up the basil as fine as possible and stir in the remaining ingredients. Taste and adjust seasonings.
- If you do have a food processor put all the ingredients in it except the oil. Turn on the processor and slowly add the oil through the feed tube. Stop and scrape down the sides. Blend until you like the consistency.
*If you are not going to use this right away it will keep in the refrigerator for as long as 6 months. Store in a container and top with about ¼ inch of olive oil. Always keep that layer of olive oil on top to prevent spoiling.
Alfredo Sauce
1/4 cup unsalted butter
1 cup light cream or half and half
½ cup grated parmesan cheese
Salt and pepper to taste
- Melt butter in a sauce pan.
- Pour in cream slowly and allow to thicken slightly.
- Stir in parmesan, salt and pepper and toss with hot pasta.
Pasta Alberto
This is a dish taught to our family by a friend from Italy who came to live with us for a summer. His name is Alberto.
¼ cup extra virgin olive oil
6 cloves garlic chopped fine
12 small or 8 large zucchini sliced thin
Salt and pepper to taste
¼ teaspoon crushed red pepper
Grated parmesan cheese (optional)
You need a large pan for this or cut the recipe in half and serve with ½ pound of pasta.
- Heat olive oil over medium heat in a large sauté pan. Stir in chopped garlic and saute until golden.
- Add sliced zucchini and toss to coat with garlic and oil.
- Cover pan and turn heat down to lowest setting to sweat zucchini for an hour, tossing every 10 or 15 minutes until it becomes very mushy and exudes all of its moisture.
- Chop any pieces that are too large and not softening up as quickly as the rest.
- Once all the zucchini is soft, remove lid from pan to evaporate moisture, stirring often to prevent sticking.
- Continue cooking until all the moisture has evaporated and you are left with what looks like a sauce.
- Stir sauce into hot cooked pasta.
- Toss in crushed red pepper and season to taste with salt and pepper.
- Serve with parmesan on the side.
Stir Fried Tofu
After cooking with tofu for almost 20 years, I finally found the secret. If you squeeze out most of the moisture before cooking, it becomes much easier to work with.
1 pound extra firm tofu sliced into small cubes
2 Tablespoons plus one Tablespoon sesame or peanut oil
2 cloves garlic minced
1 Tablespoon shredded ginger
1 bunch scallions
1 red pepper chopped into bite sized pieces
2 handfuls of snow peas rinsed and trimmed of stringy ends
1 small can sliced water chestnuts drained and rinsed
1 Tablespoon soy sauce
Five spice powder, salt and pepper to taste
(Before you start cooking place tofu in a shallow bowl. Cover with plastic wrap. Lay a heavy plate or pan on top. Balance as many heavy things in that top pan as you can. You can use cans, your text books, anything heavy but not breakable in case it all topples. Let it sit for at least 30 minutes to extract all the moisture from the tofu. Pour moisture out into the sink. Leave tofu uncovered to dry).
- Heat up skillet or wok on medium high heat.
- Add first 2 T. oil and let it get hot.
- Add cubes of tofu and brown on all sides.
- Flip with a set of tongs if you have them.
- Once you have browned the tofu, remove to a plate or bowl while you cook everything else.
- Add third T. oil into skillet or wok and let it get hot.
- Stir in garlic, ginger and scallions.
- Allow to cook for about 60 seconds and then add red pepper.
- Cook for about two minutes and then add snow peas.
- Stir to combine and then add soy sauce and spices.
- Taste and adjust seasonings.
Serve with rice or noodles
Baked Vegetable Ratatouille
1/2 cup olive oil
1 or 2 onions chopped into bite sized pieces
1 head garlic peeled
1 eggplant chopped into bite sized pieces
2 zucchini chopped into bite sized pieces
1 pepper (red, yellow or orange) chopped into bite sized pieces
1 Tablespoon dried basil
1 Tablespoon dried thyme
Salt and pepper to taste
You need a large roasting pan to make this. You can chop and mix everything right in the pan so there is not a lot to clean up.
- Preheat oven to 400 degrees.
- Chop up vegetables and peel garlic cloves.
- Toss in olive oil, basil, thyme and sprinkle with salt and pepper.
- Place in oven for 30 minutes.
- Remove from oven and lower heat to 300 degrees.
- Add whole can of diced tomatoes and chick peas.
- Stir until combined and return pan to oven for another 30-45 minutes until it smells good and vegetables are taking on some color.
Serve with rice, pasta or polenta.
Meat, Chicken and Fish
One of the best investments you can make is to buy an ordinary meat thermometer. They don't cost a lot, they are available at grocery stores and kitchen stores and they take all the guess work out of cooking meat. That's because the temperatures meats need to reach before they are safe to eat are listed right there on the thermometer.
Steak
If you are going to eat meat, splurge on the good stuff. Look for grass fed beef and buy it from a reputable market.
Cheap Meat is No Bargain
(80% of the meat in America comes from factory farms and they don't test for e coli. That means you can get sick if you don't cook your meat well enough).
- If you do buy good meat all you need to do is add a little salt and pepper and either grill, broil or pan fry in a skillet for about four-to- five minutes on each side.
- Use a thermometer to cook to your desired doneness or slice it open to check.
- Rare is red, pink is medium and grey is well done.
Breaded Pork Chops
(Serves 2)
2 thick center cut boneless pork chops
1/2 cup flour
1 egg beaten in a bowl
1/2 cup bread crumbs
1/4 cup canola oil
salt and pepper
lemon wedges
Preheat oven to 200 degrees.
- Dredge each pork chop through flour until covered.
- Shake off excess and then dip in egg until covered.
- Transfer chops to bread crumbs and roll meat around until covered. Set aside to dry on a rack or in a plate.
- If using a plate flip them over to dry the other side.
- Heat oil in a skillet until very hot.
- With a set of tongs gently lay pork chops in hot oil. Stand back so you don't get splashed.
- Cook until golden on each side (about 3 minutes each side) drain on paper towels and transfer to warm plate in the oven to finish cooking for a few minutes more.
- Meat will feel firm when you press down on it and will register around 160 degrees on the meat thermometer.
- Season with salt and pepper and serve with lemon wedges on the side.
Meatloaf
(This can be made with any combination of meats.)
3 slices bread cut into small pieces
¾ cup milk
1 onion diced fine
2 cloves garlic minced or ¼ teaspoon garlic powder
½ pound ground veal
½ pound ground beef
½ pound ground pork
1 egg lightly beaten
1 Tablespoon Worcestershire sauce
1 Tablespoon Dijon Mustard
½ cup fresh parsley chopped fine or 2 ½ Tablespoons dry parsley
½ teaspoon salt
¼ teaspoon pepper
½ cup ketchup
- Preheat the oven to 350 degrees.
- In a large bowl toss chopped bread with milk and let it sit for a few minutes until all the milk is absorbed.
- When absorbed, add all the rest of the ingredients except ketchup.
- Form mixture into a loaf approximately 9 inches long by 5 inches wide.
- Place loaf in an ungreased pan with sides.
- Spread ketchup evenly on top of meat.
- Bake for an hour and let it sit for about 15 minutes before slicing.
Broiled or Baked Chicken
The secret to delicious moist chicken is to soak it in brine first which opens up its pores and lets in moisture.
1 whole chicken cut up
1 gallon water
1 cup salt
½ cup sugar
2 Tablespoons butter or ½ cup olive oil
¼ cup lemon juice
Pepper to taste
*For easier clean up line a roasting pan with aluminum foil before cooking.
- Rinse off chicken parts and set aside. Toss out packet of innards (or save for another use).
- In a gallon of water, stir in salt and sugar until dissolved.
- Add chicken parts to brine solution.
- Cover and chill until ready to use (at least an hour but not more than 8 hours because it will taste too salty).
- When ready to cook rinse off chicken and pat dry.
- Brush with a little unsalted butter or olive oil, lemon juice and pepper.
- If you skip the brining step add salt too.
- You can add garlic or herbs if you like but it’s good as is.
- Broil for about 20 minutes (10 mins. on each side) until golden on both sides or bake for an hour in 500 degree heat turning once halfway through the cooking process.
- If baking you can add some potatoes and garlic to the bottom of the pan.
- Toss them in oil, lemon and garlic and cook with chicken.
Grilled or Broiled Breast of Chicken
(Serves 2)
This is a really easy and flexible recipe. Basically you are marinating chicken in salad dressing and then broiling it indoors or grilling outdoors.
2 boneless skinless chicken breasts (trimmed of fat)
2 ounces oil (any kind)
1 ounce vinegar, soy sauce or lemon juice
½ teaspoon basil, tarragon, thyme or herb of your choice
1 clove garlic minced or ¼ teaspoon garlic powder
Salt and pepper to taste
- Mix all the ingredients together in a plastic bag or bowl.
- Cover and refrigerate for a minimum of an hour to a maximum of overnight.
- Remove chicken from marinade and grill or broil about 5 minutes on each side until juices run clear when pierced and texture is solid.
- Temperature should be 170 degrees
- You can also cut into meat to make sure there is no pink left.
Broiled Fish
1/4 cup olive oil
Juice of 1/2 lemon
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon of any herb, i.e., oregano, tarragon, thyme
2 servings any firm fish (about 6-to-8 ounces)
- Mix oil, lemon juice and spices in a shallow bowl.
- Add fish and marinate for 30 minutes to 2 hours.
- Flip over halfway through.
- Broil in the oven or cook on a grill until golden on the outside and opaque on the inside (145 degrees).
- Timing depends on how hot your oven or grill is.
- Fish will be pretty firm to the touch.
- Don't overcook or it will dry out.
Shrimps
Shrimps cook really quickly and you can do lots of things to them. They take longer to clean than cook. You can remove all of the shell or leave just the tail. They are cooked when they go from translucent to white and orange. Don't overcook or they will toughen.
- Boil in shells with some peppercorns and a bay leaf. Peel and serve with cocktail sauce and lemon wedges.
- You can peel and marinate in olive oil and lemon, put on skewers with veggies and grill. Serve over rice.
- Or peel and saute in a pan of garlic and butter and toss over pasta with cheese.
