When a recipe calls for shredded Parmesan
cheese, use the cheese found in bags in the grocery store dairy section.
Shredded Parmesan is often used in salads or soups where the shreds
make a pretty garnish. If grated Parmesan is called for, use the finely
grated cheese sold in containers with shaker/pourer tops. This type
works well in lasagna and casseroles. (You can substitute either
shredded or grated Parmesan in equal proportions in your favorite
recipes.)
If you decide to buy a chunk of Parmesan cheese and grate your own, be
sure to use the finest section on your grating tool. You can also use a
blender or food processor. Simply cut the cheese into 1-inch cubes and
process 1 cup of cubes at a time on high until finely grated.
The new generation of whole-grain pastas boasts hearty, full flavor
and texture closer to that of refined pastas. Moreover,
whole-grain pasta has the
endorsement of the United States Department of Agriculture's current
Dietary Guidelines for Americans.
A mounting body of research finds
whole grains may lower the risk of diabetes, heart disease, cancer, and
obesity. A 2004
study at Tufts University in
Boston, for example, found that people who eat three or more servings of
whole grains a day had
approximately a 30 percent lower
risk of having metabolic syndrome, a condition that increases risk of
diabetes and heart
disease. And according to five
long-term studies in the United States, Finland, and Norway, people who
eat large amounts of
whole grains have significantly
lower rates of heart disease than those who don't.
Cook ziti according to directions. Put in 9" X 13" pan. Mix in Ricotta
cheese and seasoned salt. Mix in Mozzarella cheese. Pour sauce over top.
Bake in 350° oven for 45 minutes. Sprinkle with Parmesan cheese, serve.
Delicious!
You can make this in advance. Great picnic or potluck dish. Freezes
well. No one will ever notice that there isn't any meat in it.Heat the oil and butter in a large saucepan.
Add the garlic and sauté over medium heat until golden, about 2 minutes.
Add the tomatoes, herbs, and salt and pepper to taste, and simmer until
the sauce thickens, about 10 minutes. Set the sauce aside.Preheat the oven to 350 degrees. Meanwhile,
bring 4 quarts of water to a boil in a large pot. Add the salt to taste
and the pasta and cook until al dente. Drain the pasta and return it to the pot. Toss the pasta with a little sauce.
Vin Santo or Vino Santo (holy wine) is a style of Italiandessert wine. Traditional in Tuscany, these wines are often made from white grape varieties such as Trebbiano and Malvasia, though Sangiovese may be used to produce a rosé style known as Occhio di Pernice or eye of the partridge. The wines may also be described as straw wines since they are often produced by drying the freshly harvested grapes
on straw mats in a warm and well ventilated area of the house. However
several producers dry the grapes by hanging on racks indoors. Though
technically a dessert wine, the wines can vary in sweetness levels from bone dry (like a Fino Sherry) to extremely sweet. While the style is believed to have originated in Tuscany, examples of Vin Santo can be found throughout Italy and is an authorized style of wine for several Denominazione di origine controllata (DOCs) and Indicazione geografica tipica (IGTs).
Quinoa,a species of goosefoot(Chenopodium), is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the grass family. As a chenopod, quinoa is closely related to species such as beets, spinach, and tumbleweeds. Quinoa (the name is derived from the Spanish spelling of the Quechua name kinwa or occasionally "Qin-wah") originated in the Andean region of Ecuador, Bolivia, Colombia and Peru,
where it was successfully domesticated 3,000 to 4,000 years ago for
human consumption, though archeological evidence shows a
non-domesticated association with pastoral herding some 5,200 to 7,000
years ago.After harvest, the grains need to be processed to remove the coating containing the bitter-tasting saponins.
Quinoa grains are in general cooked the same way as rice and can be
used in a wide range of dishes. Quinoa leaves are also eaten as a leaf vegetable, much like amaranth, but the commercial availability of quinoa greens is limited.
Steel-cut oats are essential grains which are full of nutritional
value, rich in B-vitamins, calcium, protein and fiber while low in
sodium and unsaturated fat. In fact, just one cup of steel-cut oats
contains 8g of fiber. Steel-cut oats are whole grain groats, the inner
portion of the oat kernel, which have been cut into two or three pieces
rather than flattened. Because of this it takes longer to digest, making
us feel fuller for a longer period of time. They are a golden hue and
look like chopped nuts or tiny grains of rice. Rolled oats are flake
oats that have been steamed, rolled, re-steamed and toasted. Due to all
of this additional processing they lose some of their fiber, nutritional
value, natural taste, and texture.
Rye (Secale cereale) is a grass grown extensively as a grain and as a forage crop. It is a member of the wheat tribe (Triticeae) and is closely related to barley (Hordeum) and wheat (Triticum). Rye grain is used for flour, rye bread, rye beer, some whiskeys, some vodkas, and animal fodder. It can also be eaten whole, either as boiled rye berries, or by being rolled, similar to rolled oats.Rye flour is flour milled from whole rye berries and grains of rye grass. Closely related to wheat flour, it has a slightly sour taste and is used to prepare rye bread
and sourdough bread. Loaves of bread produced with rye flour are
generally darker and denser than other types of bread. Rye and sourdough
breads have a distinctive flavor that are enjoyed by many. Sauerkraut
and corned beef are especially good on sourdough bread, and rye bread is a good substitute for white bread for just about any sandwich.
