Posts Tagged ‘Pasta’
When I think of basil, I think of pesto. When I think of pesto, I think of Italy. When I think of Italy, I think of jumping on a plane and flying straight there! Sigh.
I did get to live in Italy for almost 2 months once, and it was my dream come true. To be really honest, if I hadn’t just met and started to fall in love with my now husband before living there, I might have just never left! But we got to travel around to a few different places together, and I think that is where we both really knew that forever was in sight!
A homemade tuna casserole is perfect for a Sunday afternoon or even a Wednesday evening. And this casserole is made with all natural ingredients.
I didn’t use to like fish at all. I disliked it so much in fact, that one day I remember being out to lunch with my mom and step-dad at a great seafood restaurant in Florida and I was at that awkward age where I was basically a little brat and expected that the world should revolve around me. I complained the whole time about the smell of fish and how awful it was and I refused to taste anything. I ended up ruining everyone’s lunch. Years later someone, somehow persuaded me to try their grilled fish and I discovered in my nutrition classes how healthy and beneficially the omega-3 can be, I stared craving fish of all kids. It was somewhat too by then, I had moved from Florida to Tennessee – where there are not too many places to indulge in fresh caught fish.
I hope everyone had a wonderful 4th of July!!! I didn’t do really anything special, we were and are under a burn ban here so I didn’t even really get to see any fireworks. I didn’t make anything red, white, and blue because that usually involves making cupcakes or some other sugar infused dessert. I have been really trying to get fit and use all the nutrition knowledge that I studied and learned at Baylor University (there must be some benefit from a degree I am not using at all right?
If you learn a few basics, like sautéing, you can make a variety of soups and sauces. The French word actually means, “to jump” and is a very useful method to learn if you want to take your cooking from good to great! This technique is carried out by cooking food quickly in a hot pan and using a small amount of fat. It is important though not to use too much fat or you will go from sautéing to frying your foods. When properly executed, sautéing does not dry out the food but actually leaves some pieces called “fond” into the pan. These “leftovers” have a wonderful caramelized flavor that you can use to create a wonderful yet simple reduction sauce.
First, lets discuss what foods are good to be sautéed. The best foods must be tender, thin, and portion or bite-sized. Many types of meat, poultry, fish and shellfish are appropriate for sautéing. To prepare thick or dense meats for sautéing, simply slice them thinly before cooking for bite-sized pieces or pound them thin (with a meat mallet or back side of a frying pan) for portion sized pieces. Vegetables, fruits, precooked grains, pasta, beans and other legumes are also candidates for sautéing. Thin, tender items like snow peas, apples and mushrooms may go right into the sauté pan. Thicker, denser items such as carrots and broccoli should be par-boiled before hand.