Starches

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 keep 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 it doesn't spill 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 put back in pot or into a serving dish 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 lot less flavor.

*See entrees for other pasta sauce recipes.

Couscous

This is the easiest of all starches because there is almost no cooking involved. Amounts vary according to the brand you buy so you will have to read the directions on the box.

Heat water or broth to boiling.
Stir in a tablespoon of butter.
Stir in the couscous and then immediately turn off the heat.
Cover and let it stand for five minutes.
When you are ready to serve it fluff it up with a fork.
You can make it more of a meal by stirring in a can of chick peas, some toasted pine nuts and/or sautéed vegetables before turning off the heat.

Rice Pilaf

What we call rice in our home is pilaf to most people. We make it Greek style which means with broth and a little lemon juice. Growing up we always used Uncle Bens rice but now I use brown rice because it's better for you. Cooking times will vary depending on which one you choose so follow directions on the package.

2 Tablespoons unsalted butter

1 cup rice (anything but instant rice)

1¾ cup chicken broth (Vegetable broth or water can be substituted)

Juice of one lemon

1 bay leaf

Salt and pepper

We like our rice very lemony but you may not. Most people use half a lemon instead of a whole. In which case you should increase the amount of broth you use so that combined it comes to 2 cups of liquid for each cup of rice.

Melt butter in a sauce pan and stir in rice to coat with butter.
Stir rice grains in the pan for a few minutes until it smells toasty being careful not to burn.
Stir in broth, lemon juice and bay leaf.
Sprinkle with a little salt and pepper.
Bring mixture to a boil, cover and turn heat down to low.
Cook for the amount of time suggested on your rice package. (20 mins for white and 45-50 mins for brown rice)

Polenta

4 cups lowfat milk

1 teaspoon salt

1 cup stone ground cornmeal

2 Tablespoons butter

½ cup parmesan cheese

¼ teaspoon pepper

Bring milk and salt to a boil in a large saucepan.
Using a whisk, slowly stir in cornmeal, a little at a time to prevent lumps
Once all the cornmeal is mixed in and it begins to thicken switch to a wooden spoon.
When you start to see bubbles you can reduce heat to low and stir every few minutes for the next half hour to 45 minutes until polenta is pulling away from the sides of the pan.
Stir in remaining ingredients until heated throughout and serve.

*I like corn in my polenta and so I usually take some fresh or frozen corn and toast in a pan with a little bit of butter until it begins to get some color then toss it in to the mix at the end with the rest of the butter, cheese and pepper.

If you have leftover polenta pour it onto a baking sheet or some other flat surface and let it harden.
Cut into wedges of any size and store in your refrigerator.
When you want to serve again you can either pan fry them in a little olive oil or brush with oil and bake until lightly browned in a 450 degree oven.

Garlic Mashed Potatoes

3 pounds Yukon Gold potatoes (6-to-8)

*½ head garlic

1 stick butter melted

2 cups warm milk

½ cup parmesan cheese

Salt and pepper to taste

Peel and halve potatoes and put in a pot of cold water filled at least an inch past the potatoes.
Peel garlic cloves and add to pot.
Boil potatoes and garlic until you can pierce a potato all the way through (about ½ hour).
Drain potatoes and garlic in a colander.
Put pot back on stove and add butter and milk.
Heat until butter is melted and milk is warmed through.
Don't let it boil.
Put potatoes into a bowl and mash with a wire masher or a fork.
Pour in warm butter and milk and stir to combine.
Add parmesan cheese and salt and pepper.

*If you are not a garlic lover just leave it out.

Roasted Potatoes

(Serves 4)

2 lbs. red potatoes

¼ cup olive oil

Salt and pepper

1 Tablespoon fresh rosemary or 1 teaspoon dried

Preheat the oven to 400 degrees F.

Wash potatoes and place in a roasting pan.
Pour in olive oil, and sprinkle with salt and pepper.
Toss to coat potatoes in oil.
When oven reaches proper temperature put potatoes on a middle shelf.
Roast for an hour, stirring half way through and adding dried rosemary.
If using fresh rosemary, add about 15 minutes later.
Potatoes are ready when a knife can be inserted all the way through.