Escape from work, stress, traffic and anything else that is weighing on your mind by going on a journey to Italy - all without ever leaving home. Italian food is something that draws people in. Whether it's because of the comfort-type food, the aromatic aromas or the draw of indulgence - Italian food can bring a smile to even the pickiest of eaters. Most children will turn up their nose at some of the foods you place before them at the dinner table -- but place a heaping bowl of spaghetti and meatballs in the center of your table and watch their eyes light up.
One of the greatest things about cooking Italian cuisine is how simple it really can be. You have 'core' spices that you can keep in your pantry at the ready: Italian Seasoning, Garlic, Parsley, Oregano, Basil and even Red Pepper to help incorporate a hint of heat. No matter if you are cooking lasagna, spaghetti, alfredo, linguini -- add these spices in and you are halfway to victory. I myself love the taste of fresh herbs - though I will say I always have the dry versions stocked in my spice cabinet. So no matter fresh or dry -- this is your starting point for a delicious and unforgettable meal.
Pasta. Comfort at it's best. If you are looking for a healthier version for you and your family - try whole grain pasta if you haven't already. Kids won't even be able to tell the difference -- but Mom will always smile as they eat away knowing she is giving them something that is good for them in disguise. Another trick I keep at the ready -- when I'm cooking a white sauce, (say alfredo for example) I will finely dice steamed broccoli and mix into my regular alfredo sauce. My son is one of the pickiest eaters I've ever seen - and even he will clean his plate - never knowing how much broccoli he just ate - but I can smile knowing I'm giving him what he needs. ;)
You can appeal to everyone in the family - adding chicken or beef to your meals, depending on the tastes of your loved ones. Red sauce or white - again everyone can tailor the meal to what their family likes. The possibilities are endless when it comes to cooking Italian! Add a small side salad instead of garlic toast to the meal and instantly save carbs/calories. Delizioso!
Here is my recipe for the best of Italy in a bowl and something that my children look forward to for dinner - Lasagna Bowl.
I start by boiling a pot of water for my pasta - and don't forget - when you reach your full boil - before adding ANY pasta to the water - salt liberally -- this is your ONLY chance to flavor your pasta, so don't waste it. In this recipe I use extra wide egg noodles - whole grain. For my prep work I mince up garlic for the two classic sauces: red and white.
I create my alfredo sauce in a pan over medium heat - adding butter to flour, incorporating milk and parmesan cheese. I then add some dry spices, including garlic - dry and the fresh minced, Italian seasoning, oregano and parsley. I let this simmer. Multi-tasking at it's best - I'm also creating my red sauce - canned tomotoes, crushed and tomato paste - again mixed with my favorite dry spices and I also let this simmer to really develop all it's taste and flavor. Then, I brown ground beef, drain and add to my red sauce.
Once I let my flavors do their thing in their respective sauce pans and my pasta is cooked, (I also over-cook my pasta to the point right past al dente - for the simple fact that my one year old can't quite 'chew' the pasta yet!) I drain the pasta and add my white sauce to my pasta and mix until my noodles are coated. To plate this up as an offical lasagna 'bowl' - I plate this in pasta bowls instead of plates. I pile in the white sauce/noodles and then create a 'hole' in the middle to add my red sauce/meat into. The red sauce/meat gets plated in the center of all the white sauce/noodles. I top with shredded parmesan cheese and minced parsley.
The reason for the name? When you eat, you combine of course both your mixtures; white noodles with red sauce and meat -- the combination in your mouth resembles the taste of lasagna. A crowd pleaser every time.
Cheers!
One of the greatest things about cooking Italian cuisine is how simple it really can be. You have 'core' spices that you can keep in your pantry at the ready: Italian Seasoning, Garlic, Parsley, Oregano, Basil and even Red Pepper to help incorporate a hint of heat. No matter if you are cooking lasagna, spaghetti, alfredo, linguini -- add these spices in and you are halfway to victory. I myself love the taste of fresh herbs - though I will say I always have the dry versions stocked in my spice cabinet. So no matter fresh or dry -- this is your starting point for a delicious and unforgettable meal.
Pasta. Comfort at it's best. If you are looking for a healthier version for you and your family - try whole grain pasta if you haven't already. Kids won't even be able to tell the difference -- but Mom will always smile as they eat away knowing she is giving them something that is good for them in disguise. Another trick I keep at the ready -- when I'm cooking a white sauce, (say alfredo for example) I will finely dice steamed broccoli and mix into my regular alfredo sauce. My son is one of the pickiest eaters I've ever seen - and even he will clean his plate - never knowing how much broccoli he just ate - but I can smile knowing I'm giving him what he needs. ;)
You can appeal to everyone in the family - adding chicken or beef to your meals, depending on the tastes of your loved ones. Red sauce or white - again everyone can tailor the meal to what their family likes. The possibilities are endless when it comes to cooking Italian! Add a small side salad instead of garlic toast to the meal and instantly save carbs/calories. Delizioso!
Here is my recipe for the best of Italy in a bowl and something that my children look forward to for dinner - Lasagna Bowl.
I start by boiling a pot of water for my pasta - and don't forget - when you reach your full boil - before adding ANY pasta to the water - salt liberally -- this is your ONLY chance to flavor your pasta, so don't waste it. In this recipe I use extra wide egg noodles - whole grain. For my prep work I mince up garlic for the two classic sauces: red and white.
I create my alfredo sauce in a pan over medium heat - adding butter to flour, incorporating milk and parmesan cheese. I then add some dry spices, including garlic - dry and the fresh minced, Italian seasoning, oregano and parsley. I let this simmer. Multi-tasking at it's best - I'm also creating my red sauce - canned tomotoes, crushed and tomato paste - again mixed with my favorite dry spices and I also let this simmer to really develop all it's taste and flavor. Then, I brown ground beef, drain and add to my red sauce.
Once I let my flavors do their thing in their respective sauce pans and my pasta is cooked, (I also over-cook my pasta to the point right past al dente - for the simple fact that my one year old can't quite 'chew' the pasta yet!) I drain the pasta and add my white sauce to my pasta and mix until my noodles are coated. To plate this up as an offical lasagna 'bowl' - I plate this in pasta bowls instead of plates. I pile in the white sauce/noodles and then create a 'hole' in the middle to add my red sauce/meat into. The red sauce/meat gets plated in the center of all the white sauce/noodles. I top with shredded parmesan cheese and minced parsley.
The reason for the name? When you eat, you combine of course both your mixtures; white noodles with red sauce and meat -- the combination in your mouth resembles the taste of lasagna. A crowd pleaser every time.
Cheers!
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