How to Make Orzo
Ingredients
Simple Orzo
4 tbsp. olive oil
1/2 lb. orzo
2 cups chicken broth
Creamy Garlic Parmesan Orzo
2 cups uncooked dry orzo pasta
1/3 cup butter
1 chopped small onion
2 tbsp. minced garlic
1/4 tbsp. crushed red pepper flakes
1/2 cup grated Parmesan cheese
1/4-1/3 cup half and half
2-3 tbsp. chopped parsley
1/2 tsp. salt
Black pepper to taste
Primavera Orzo
2 tbsp. extra-virgin olive oil
2 cloves chopped garlic
2 chopped shallots
1 chopped zucchini
1 cup chopped carrots
1 tsp. curry powder
3 cups chicken stock
1 cup orzo
1/2 cup grated Parmesan
3 tbsp. chopped flat-leaf parsley
1 cup peas
Salt to taste
Pepper to taste
Mushroom Orzo
3/4 cup uncooked orzo
1 1/2 tbsp. butter
3 cups sliced cremini mushrooms
1/2 tsp. black pepper
1/2 tsp. salt
1/4 cup lower-sodium chicken broth
1 tbsp. white balsamic vinegar
1/4 cup minced chives
1 oz. (1/4 cup) shaved Pecorino Romano
Method 1 Simple Orzo
1 Pour 4 tbsp. of olive oil in a non-stick frying pan.
A medium-sized pan is best. Heat the pan on medium heat until the oil warms up a bit, which should take 2 minutes. You can substitute butter for olive oil if that's what you prefer.
2 Add ½ pound of orzo to the pan.
Most orzo comes packaged in one-pound boxes, so use half the box.
3 Stir the orzo into the oil with a wooden spoon or rubber spatula.
You will want to lightly brown the pasta to give it a nutty flavor. This will take 2-5 minutes, depending on the heat. If it starts getting too dark too fast, take it off the stove. You want it to be toasted—not burnt.
4 Pour in 2 cups of chicken broth.
Pour in 1 cup at first, and then add the rest as time goes on so the rice absorbs it. You can stop after 1 1/2 cups if you'd like the orzo to be less creamy. The orzo will absorb the chicken broth similarly to the way rice would absorb the broth.
5 urn up the heat to high and bring the mixture to a boil.
Then, reduce the heat to low and simmer the orzo and broth mixture for 10-15 minutes, or until the orzo is tender and has absorbed all of the broth.
Sometimes you will find the orzo has absorbed the broth, but is still a bit tough. In that case, just add a bit more broth or water to the pan and keep cooking.
6 Serve.
Serve this tasty orzo on its own or eat it as a side dish with a main course like chicken or beef.
Method 2 Creamy Garlic Parmesan Orzo
1 Boil a pot of water.
2 Pour 2 cups of orzo into the water.
3 Cook the orzo over medium high heat for 10-12 minutes.
Read the directions on the package to see exactly how long the orzo should be cooked. When the orzo has expanded a bit and is ready to eat, drain it well.
4 Melt 1/3 cup of butter in a large skillet over medium heat.
5 Add 1 chopped small onion to the skillet.
Sauté the onion until it's just softened, which should take about 3-4 minutes.
6 Add 2 tbsp. minced garlic and 1/4 tbsp. of crushed red pepper flakes to the skillet.
Cook the ingredients together for 2 minutes.
7 Reduce the heat to low.
8 Place the rest of the ingredients in the skillet.
Add the cooked orzo, 1/2 cup of grated Parmesan cheese, 1/4-1/3 cup of half and half, 2-3 tbsp. of chopped parsley, and 1/2 tsp. of salt to the skillet. Toss the ingredients for 1-2 minutes to heat the orzo through.
9 Serve.
Season this creamy orzo with black pepper to taste and serve it immediately.
Method 3 Primavera Orzo
1 Heat 2 tbsp. of extra-virgin olive oil in a skillet over medium high heat.
Spread the oil into the pan by turning it from side to side until the oil spreads evenly over it.
2 Sauté the garlic, shallots, zucchini, and carrots in the skillet for 5 minutes.
Place 2 cloves of chopped garlic, 2 chopped shallots, 1 chopped zucchini, and 1 cup of chopped carrots in the pot and stir the ingredients a bit to combine the flavors.
3 Add the curry and chicken broth and bring it to a boil.
Place 1 tsp. of curry powder and 3 cups of chicken stock in the skillet and wait for the stock to boil.
4 Add 1 cup of uncooked orzo and cook the ingredients for 10 minutes.
Cover the orzo and reduce the heat to medium. Cook the ingredients together and stir them occasionally to combine the flavors. For all dente, cook the ingredients for 10 minutes. If you'd like the orzo to be a bit softer, cook it for another 1 or 2 additional minutes. Then, remove the skillet from heat.
5 Uncover the dish and stir in the cheese, parsley, and peas. Stir in 1/2 cup of grated Parmesan, 3 tbsp. of chopped flat-leaf parsley, and 1 cup of peas.
6 Serve.
Season this dish with salt and pepper to taste and serve it immediately.
Method 4 Mushroom Orzo
1 Boil a medium-sized pot of water.
2 Pour 3/4 cup of orzo into the water.
3 Cook the orzo over medium high heat for 8-10 minutes.
Read the directions on the package to see exactly how long the orzo should be cooked. When the orzo has expanded a bit and is ready to eat, drain it well. Don't add any of the salt or butter that is included in the directions -- you will add it later.
4 Melt 1 1/2 tbsp. of butter in a large skillet over medium heat for one minute.
Cook the butter for one minute or until it's lightly browned.
5 Add the mushrooms, pepper, and salt to the skillet and cook them for 4 minutes.
Add 3 cups of sliced cremini mushrooms, 1/2 tsp. of black pepper, and 1/2 tsp. of salt to the skillet. Cook the ingredients for 4 minutes or until the mushrooms release their liquid. Continue to stir to combine the flavors.
6 Add 1/4 cup of lower-sodium chicken broth and 1 tbsp. of white balsamic vinegar to the ingredients.
Stir the ingredients for 30 seconds.
7 Stir in the cooked orzo and 1/4 cup of minced chives.
Stir the ingredients together for another minute, until the orzo is cooked through.
8 Serve.
Top the orzo with 1 oz. (1/4 cup) of shaved Pecorino Romano and enjoy it while it's hot.
9 Finished.
How to Make Parmesan Rigatoni With Chicken in Red Vodka Sauce
Ingredients
Servings: 4
1 lb. (450 g) boneless skinless chicken breasts
2 tbsp. (30 ml) lemon juice
3 tbsp. (45 ml) olive oil
3 garlic cloves, minced
2 cups (300 g) fresh mushrooms, sliced
3/4 tsp. (1 g) crushed red pepper
14 1/2 oz. (410 g) can diced tomatoes with juice
8 oz. (235 ml) can tomato sauce
1/3 cup (80 ml) vodka
1/3 cup (20 g) fresh basil, chopped
1/2 tsp. (1 g) dried oregano
1 lb. (450 g) rigatoni
Salt (for pasta water)
Fresh basil leaves (for garnish)
1/2 cup Parmesan cheese, freshly grated
How to make it
Method 1 Marinate the Chicken
1 Place the chicken breasts on a cutting board and cut them into 1” (2.5 centimeter) chunks with a chef’s knife.
2 Combine the lemon juice, 1 tablespoon (15 milliliters) olive oil and 1 minced clove of garlic in a medium bowl, stirring the mixture with a fork.
3 Place the chicken pieces in the marinade.
4 Cover the bowl with plastic wrap and refrigerate the chicken for 10 to 15 minutes.
Method 2 Cook the Pasta
1 Boil water in a large pot or Dutch oven.
2 Add 1 teaspoon salt to flavor the pasta water.
3 Add the rigatoni to the pasta water and cook it for 8 minutes or until the pasta is softened but not waterlogged.
If you’re using fresh pasta, read the instructions on your package since fresh pasta cooks for a shorter time.
4 Pour the water and the pasta into a colander to strain out the water.
5 Return the pasta to the pot.
6 Stir in 1 tablespoon of olive oil to keep the pasta from sticking while you make the sauce.
Method 3 Prepare the Sauce
1 Heat the remaining tablespoon (15 milliliters) of olive oil in a nonstick skillet.
2 When the oil is hot, add the mushrooms and 2 cloves of minced garlic.
Sauté the ingredients for about 5 minutes or until the mushrooms are tender. Stir the mixture frequently with a spatula so that the garlic doesn’t brown.
3 Add the crushed red pepper, diced tomatoes, tomato sauce, vodka, basil and dried oregano.
4 Stir the contents in the pot until they’re all incorporated.
5 Lower the heat and simmer the ingredients for 5 to 10 minutes or until they have thickened.
6 Cover the sauce and keep it warm on your stovetop until you’re ready to serve.
Method 4 Cook the Chicken
1 Heat a nonstick skillet over medium-high heat.
2 Remove the chicken pieces from the marinade using a slotted spoon and put them into your skillet.
3 Discard the marinade.
4 Sauté the chicken pieces for 5 minutes or until the chicken is cooked throughout.
5 Fold the cooked chicken into the pasta mixture.
Method 5 Add the Sauce to the Pasta and Serve
1 Pour the vodka sauce over the pasta and chicken and mix well.
2 Spoon the finished dish onto 4 plates.
3 Garnish the dish with basil leaves, and freshly grated Parmesan cheese.
How to Make a Frittata
Ingredients
1 tablespoon of butter
1/2 cup of vegetables, if using
1/2 cup of cooked meat, if using
1 ounce of grated Parmesan cheese
6 eggs
1 teaspoon of ground black pepper
1 tablespoon of fresh chopped herbs, if using
How to make it
Part 1 Making a Basic Frittata
1 Heat your pan.
Add 1 tablespoon of butter to your pan and turn the heat on to medium-high heat. Let the butter melt and heat your pan. You can cook your frittata in a 12-inch nonstick saute pan or cast-iron skillet. The pan doesn't have to have shallow sides since you won't be flipping or folding the frittata.
Make sure the pan you use is oven-safe since you'll be finishing the frittata in the oven or under the broiler.
2 Warm or cook any vegetables and meat you're using.
As the butter melts and your pan heats up, add any pre-cooked vegetables and meat to quickly warm them up (about 2 minutes). You can use leftover vegetables or meat that you have in your refrigerator. Spread them so they form a single layer on the bottom of the pan.
You can start with 1/2 cup of veggies and 1/2 cup of meat, although you can add more if you'd like to make a bigger frittata.
If you're cooking raw vegetables, be sure to completely cook the vegetables (the time will vary depending on what veggies you're using).
3 Mix up an egg base.
Add 1 ounce of grated Parmesan cheese, 6 whole eggs, and 1 teaspoon of ground black pepper into a mixing bowl. Whisk the mixture until it's completely combined.
You can transfer or make the base in a mixing bowl with a pouring spout. This can make it easier to pour the egg mixture into your pan.
4 Pour the egg base into your pan and cook it.
Pour the egg base evenly in your pan so that it touches any vegetables and meats you're using. Stir and cook the frittata over medium-high heat for 4 or 5 minutes. The eggs will just start to firm up. If you want to use any chopped fresh herbs, sprinkle them over the top now.
Use a heat-proof rubber spatula to stir the eggs. This will also prevent the spatula from scraping and ruining the bottom of your nonstick pan.
5 Finish your frittata by baking or broiling it.
If you'd like to ensure a golden color on the top of your frittata, heat your broiler to high and place the frittata under the broiler for 2 to 4 minutes. The frittata should brown and puff up. If you're not comfortable with broiling, you could bake the frittata to finish it. Preheat the oven to 400 degrees F (200 degrees C). Bake your frittata for 8 to 10 minutes or until the eggs are set.
Broiling the frittata will also create a crispy top. Just keep a close eye while broiling the frittata since it will finish cooking very quickly.
6 Slice and serve the frittata.
A frittata made with a 12-inch pan and 6 eggs can get between 6 and 8 slices. Slice the frittata using a sharp knife or pizza cutter. You can serve the frittata hot, right out of the oven or cooled to room temperature.
Always take care when using sharp knives. You should also remember to use oven mitts to take your frittata out of the oven or from under the broiler.
Part 2 Adding Ingredients to the Frittata
1 Choose a different cheese.
While it's true that you can use whatever cheese you happen to have in your refrigerator, choosing a specific cheese or two will give your frittata a distinctive flavor. These cheeses are known for the following characteristics:
Feta: use this cheese if you want a sharp, salty flavor.
Ricotta: use just a little of this cheese for a really creamy taste.
Goat cheese: pick this cheese for a tart and rich flavor.
Cheddar: choose this cheese for its great melting quality and traditional taste.
Smoked Gouda or mozzarella: a smoked cheese can make your frittata taste richer.
2 Select some vegetables.
It's easier and faster to use leftover vegetables that have already been cooked. Roasted vegetables have an extra dimension of caramelized sweetness that works really well in a frittata. Of course, if you want to cook your vegetables in the frittata, ensure that they're totally cooked before you add the egg base to your pan. Good vegetables for frittatas include:
Diced potatoes
Roasted or grilled asparagus
Diced onion
Broccoli
Bell pepper (can be roasted)
Sliced mushrooms
Sliced leeks
Fresh herbs: like parsley, oregano, basil
3 Add meats or protein.
Although you can cook raw vegetables in the frittata pan, you should really use already cooked meats when making the frittata. Frittatas don't need much meat, so you can use a combination of whatever meats you have left in your refrigerator. Try using:
Shredded chicken, beef or pork
Diced ham or sausage
Crumbled bacon
Tofu
4 Consider making a classic Italian frittata.
Many classic Italian frittatas use a variety of cheeses. You can even use a high-quality ricotta for a light and creamy frittata. Italian frittatas also use rich meats. Try one of these cured meats:
Salami
Soppressata
Mortadella
Prosciutto
5 Use leftover pasta.
If you're planning on serving the frittata as the main dish, you can make it even more filling by adding leftover pasta. Use cooked pasta that isn't covered in sauce or the frittata may not set up properly. You'll want to add about one cup of pasta along with your other ingredients.
Rice is another good starch option to add some substance to your frittata. Add 1 cup of cooked rice along with your other ingredients.
Part 3 Serving the Frittata
1 Serve your frittata with unique sides.
Although frittatas are great on their own, you can round out your meal by serving the frittata with toast and gourmet cheeses. For something more exciting, you could serve the frittata with arugula (a peppery leafy green) or sauteed greens.
If your frittata is very creamy, greens can offset some of the richness.
2 Serve frittata to a crowd.
A frittata made in a 12" pan will make 6 to 8 slices of frittata. But if you want to feed more people, you can make a frittata in a 9x13" pan which will serve 8 to 10 people. To make a larger frittata, saute your veggies, meats, and other add-in ingredients before placing them in a greased 9x13" pan. Beat 12 eggs with about 1/4 cup of milk and pour it in your pan. Sprinkle cheese over the frittata and bake it at 375 degrees F (190 degrees C) for 45 minutes.
Let the frittata cool for a few minutes before cutting it into as many squares as you like.
3 Make frittata breakfast sandwiches or muffins.
To make the sandwiches, bake a 9x13" frittata for a crowd. Use biscuit cutters to cut out rounds of frittata. Sandwich a frittata circle between a slice of cheese and sliced English muffin. To make frittata muffins, simply divide the frittata batter in a greased muffin tin. Bake the mini frittata muffins at 350 degrees F (170 degrees C) for 25 to 30 minutes. Serve these immediately.
You can also let the sandwiches or muffins cool completely, wrap them individually and freeze them.
4 Finished.
How to Make Tamagoyaki (Sweet Omelette)
Ingredients
3 large eggs
2 tbs. of sugar
1 tsp. mirin
1/4 tsp. salt
1/4 tsp. of soy sauce
Oil for cooking
How to make it
Steps
1 Heat up a pan.
Use a frying pan, or a proper tamagoyaki pan if you have one.
2 Prepare a bowl of oil, and a brush or wad of cotton wool or kitchen paper.
3 Brush the pan with a little oil.
4 Beat all the ingredients together with a chopsticks or a fork.
Do not use a whisk, you don't want the mixture to get foamy.
5 Put about 2 to 3 tablespoons worth of egg mixture into the pan.
Cook it gently (lower the heat if necessary) until it's not quite set on top, but not runny. Roll it up with a fork or chopsticks to one side of the pan.
6 Put another couple of tablespoons of egg mixture in the pan.
Spread it around, lifting the cooked egg so that the uncooked egg flows below it.
7 Cook until this layer is almost set, then roll the whole egg to the opposite side of where it is.
8 Brush the pan again with oil.
Add another couple of tablespoons of egg mixture in the pan, and spread around the pan and under the cooked egg.
9 Keep repeating this procedure until the egg mixture is used up.
10 Put the tamagoyaki on a moistened sushi rolling mat, seam side down.
11 Roll it up tightly.
If you are eating this right away, you can take it out and serve immediately, but if you’re making this for an (o)bento, leave the whole roll in the mat over a raised rim plate or bowl until it’s cooled to room temperature. This allows air to pass under and over it, cooling it faster.
12 Slice with a sharp knife and enjoy.
How to Make Vodka Salmon Parmesan With Rigatoni
Ingredients
Servings: 4
1/2 cup (30 g) Italian parsley, chopped
1/4 oz. (7 g) package fresh chives, chopped
1/3 cup (80 ml) vodka
2 tbsp. (30 ml) olive oil
1 tbsp. (15 ml) lemon juice, freshly squeezed
3 garlic cloves, minced
2 tsp. (8 g) salt
1 tsp. (4 g) black pepper, freshly ground
1 lb. (450 g) salmon fillets
1/2 tbsp. (7 g) unsalted butter
1/2 cup (75 g) onion, chopped
2 15-oz. (425 g) cans crushed tomatoes, opened
1 cup (240 ml) half-and-half
1/4 cup (22 g) Parmesan cheese, grated
1 lb. (450 g) rigatoni pasta
How to make it
Method 1 Prepare the Marinade for the Salmon
1 Mix 1 tablespoon (8 grams) each of the parsley, chives, vodka and olive oil in a small bowl, using a fork to combine the ingredients.
2 Stir lemon juice, 1 clove of garlic, and 1 teaspoon (4 grams) each of salt and black pepper in the small bowl.
3 Pour the marinade in a shallow glass dish and place the salmon in the marinade skin-side down.
4 Cover the salmon with plastic wrap and then refrigerate it for at least 30 minutes.
Method 2 Cook the Pasta
1 Bring water to a rolling boil in a large pot or Dutch oven over high heat.
Sprinkle 1 teaspoon (4 grams) of salt into the water to flavor the pasta.
2 Empty the dry rigatoni into the boiling water.
Cook the pasta for approximately 8 minutes or until the pasta is al dente. Al dente means softened but still slightly firm.
3 Strain the water out of the pasta by pouring the pasta and water into a colander.
4 Return the pasta to the pot and stir in the remaining half-and-half, the remaining parsley and the Parmesan cheese.
5 Stir the reserved tomato and vodka sauce into the pasta.
Cover the pasta and keep it warm.
Method 3 Prepare the Tomato and Vodka Sauce
1 Melt the butter combined with the remaining olive oil in a non-stick skillet over medium heat.
The olive oil helps to increase the smoking point of the butter so that the butter doesn’t burn.
2 Sauté the onion until it is soft and translucent.
3 Add the remaining 2 garlic cloves and sauté them for 1 minute, being careful not to brown the chopped garlic.
Stir the garlic frequently with a spatula.
4 Pour the remaining vodka over the onions and the garlic.
5 Cook the vegetables until they absorb most of the vodka.
There should be about 3 tablespoons (45 milliliters) of vodka remaining in the skillet after you reduce it.
6 Pour the crushed tomatoes over the onion/garlic/vodka reduction and simmer everything for about 8 minutes.
7 Stir in 1/2 cup (120 ml) of the half and half, stirring for 2 minutes while it simmers.
8 Remove the sauce from the heat.
Cover it and keep it warm on top of your range.
Method 4 Broil the Salmon
1 Preheat the broiler to 500 °F (260 °C) and coat a broiler pan with nonstick cooking spray.
2 Place the salmon that has been marinating onto the broiler pan, skin-side down.
Pour the remaining marinade over the top of the salmon.
3 Broil the salmon for 10 to 15 minutes, depending on the thickness of the fillet and on how well you like your salmon to be done.
Make sure that you check the fish every 2 minutes or so to prevent it from burning.
4 Remove the broiler pan containing the salmon from the broiler and let it rest on your range top for about 5 minutes.
5 Move the salmon to a cutting board.
Cut the salmon into 4-ounce (115 gram) pieces.
6 Remove the skin from the fish steaks and discard the skin into your garbage bin.
Method 5 Assemble the Dish
1 Scoop about 1 cup (150 grams) of the pasta with tomato and vodka sauce onto a plate.
2 Arrange 1 or 2 pieces of salmon over the pasta.
3 Garnish the dish with fresh parsley, if desired, and add some fresh Parmesan over the dish before you serve it.
How to Cook a Whole Chicken in the Oven
How to make it
Part 1 Preparing Roast Chicken
1 Defrost your whole chicken.
Depending upon the size of the bird, it can take between 1 and 3 days to defrost in the refrigerator. It is recommended that you cook soon after defrosting to avoid food borne illness.
2 Preheat your oven to 450 degrees Fahrenheit (232 degrees Celsius).
Place a rack in the middle to low middle of the oven, depending upon the size of the whole chicken.
3 Clear a space in your kitchen near the sink.
Remove other kitchen appliances, dishes and silverware to reduce cross contamination. Ready your roasting pan or Dutch oven nearby for easy transfer.
4 Remove the chicken from its packaging.
Place the packaging directly in the trash.
5 Remove the neck and giblets from the cavity.
Throw them away if you do not want to use them for a gravy.
6 Place your hand near the opening of the cavity, with the breast upward.
Stick your fingers between the breast and the skin. Move your hands underneath the skin to loosen it for seasoning.
7 Wash your hands for 30 seconds before handling any other ingredients or dishes.
Part 2 Flavoring Whole Chicken
1 Decide upon what seasonings you would like to use.
Roast chicken is versatile, and it can be flavored according to the regional aromatics, fruits and vegetables you prefer.
Try lemon pepper or lemon garlic chicken. Lemon, onions and garlic are the staples of the aromatics that help to flavor the whole chicken. Pepper or garlic can be used to season the surface of the chicken as well as the inside cavity.
Consider herb seasonings, such as a combination of rosemary, sage and thyme. You can use a generic poultry seasoning or Italian seasoning if you do not have access to fresh herbs.
Spanish or Mexican flavors, such as chili pepper, paprika, garlic or cayenne will make the chicken's surface spicy. Use the pre-seasoned extra meat for tacos and enchiladas. Adobo seasoning is a combination of paprika, oregano, garlic and pepper that comes pre-packaged at specialty stores and supermarkets.
2 Slice your aromatics.
Slice 1 to 2 lemons in half to place inside the chicken cavity.
Cut up onions or shallots into quarters.
Peel garlic cloves. You will want to place anywhere from 2 to 10 garlic cloves, depending upon preference.
3 Mix your chicken rub.
Combine 2 tbsp. (30ml) of unsalted melted butter with 1/2 tsp. (0.9g) salt, 1/2 tsp. (0.9g) of pepper and 1/2 tsp. (0.9g) to 1 tbsp. (30g) of dried or fresh herbs. You can use a ratio of 1 to 3 with measuring dried or fresh herbs, since dried herbs are more potent.
You can also substitute canola oil or olive oil for the butter. The fat will help to brown the surface of the bird.
4 Rub the chicken with your butter and herbs or spices.
Place them underneath the skin on the surface of the chicken meat.
Part 3 Stuffing/Rubbing Roast Chicken
1 Toss the lemons, onions and garlic with salt and pepper.
Place them inside the cavity of the chicken. Make sure there aren't any ingredients falling out; however, it can be tightly packed.
2 Place the chicken on the roasting rack, if you have not done so already.
The breasts should face upward on the rack.
3 Slice apples, potatoes, onions and other vegetables into large pieces.
Place them below the roasting rack.
If you are using a Dutch oven, place the root vegetables on the bottom of the pan, then place the chicken on top. This will help the juices drip down into the pan as they cook.
If you want smaller vegetable slices, wait 20 to 30 minutes, to place them underneath the roasting rack. This will prevent overdone vegetables.
4 Truss the chicken, if you choose.
This means you wrap the drumsticks with twine and tuck in the wings to keep the cavity closed.
Trussing the chicken is not necessary. It can increase the cooking time, because the heat does not reach the dark meat as easily.
Part 4 Roasting the Whole Chicken
1 Place the roasting pan inside the oven.
Allow it to roast at 450 degrees Fahrenheit (232 degrees Celsius) for 20 minutes. This will brown the bird and seal in juices.
2 Turn the oven down to 375 degrees Fahrenheit (190 degrees Celsius).
Let it roast for 1 hour to 1 hour and 30 minutes, depending upon the size of the bird, the evenness of the oven and the altitude.
3 Insert a roasting thermometer into the thigh.
It should read at least 170 degrees Fahrenheit (77 degrees Celsius). If it does not, allow it to roast for 20 to 30 more minutes before checking again.
Part 5 Resting the Chicken
1 Remove the pan from the oven.
Place the chicken on an unheated surface or a cooling rack.
2 Place aluminum foil over the chicken to keep the heat in.
3 Allow it to rest with the breast up for 10 to 15 minutes.
4 Turn the chicken over and allow it to rest for 10 more minutes.
5 Carve and serve.
You will need to return to the bird to take the rest of the meat off the bones for use in future recipes.
Throw away the chicken carcass or place it in a pot to make homemade chicken stock.
6 Finished.
How to Cook Pasta
How to make it
Steps
1 Choose which pasta you want to cook.
Try to pick one that suits the sauce well. It's best to use pasta that is a brand from Italy and is made of 100% durum wheat semolina.
2 Fill a large pot 2/3 of the way with water.
This will ensure that the water doesn't spill when it's boiling. Don’t under-fill the pot; this will make the pasta sticky. There should be a generous water-to-pasta ratio. To reduce your wait time, add hot water.
3 Turn the knob on the stove to high.
4 Add salt if desired.
For a large pot of water, 1 or 2 tablespoons of salt should be sufficient.
5 Wait for the water to boil
6 Add pasta to the water and stir with a long spoon.
Take care that the pasta doesn't stick to the bottom, especially when you first add it.
Since it can be hard to estimate just how much pasta you need, read the package for serving suggestions. If there aren’t any, read the Nutrition Facts for the number of servings per container and divvy up the dry noodles accordingly. If you’re cooking for two, a full package of pasta can usually make a full meal with leftovers.
7 Turn down the stove slightly, continue to boil the pasta, and stir every so often to prevent sticking.
Do not cover the pot; traditional Italian pasta is cooked without a lid.
8 When it's been boiling for about 8-10 minutes (check the package for suggested cooking time), take a piece of the pasta out and allow it to cool.
Alternatively, under-cook the pasta by 2-3 minutes (the outsides should be cooked while the centers should be hard), then turn off the stove, set the pot on another (cool) burner, and cover for 10-15 minutes. This will slow-cook the centers of the pasta, making them al dente instead of soggy.
9 Bite into the pasta.
If it's too hard to bite or if you see white in the center, it needs to cook a little longer. When it's cooked all the way through but still firm, it's ready. This is referred to as al dente (“to the tooth”) in Italian.
10 Turn off the stove and empty the entire pot of pasta into a strainer.
Tilt the pot away from yourself so you don’t get a face full of steam, which is even hotter than the boiling water.
11 Shake out the excess water and then pour the pasta back into the pot.
Be sure not to put the pot back onto the hot part of the stove, which can burn the bare pasta.
12 Add a tablespoon of olive oil and toss (optional).
While this will keep the noodles from sticking, it can also create a barrier between the noodle and the sauce you add, making the results less flavorful.
13 Cover with your favorite sauce and shake it (inside the hot pot).
See several recipes below for ideas.
14 Add grated Parmesan cheese, fresh parsley or basil leaves, or other garnishes as desired.
Method 1 Basic Pasta Sauce
1 Put a tall saucepan on medium heat.
2 Test the heat by placing your hand several inches above the pan.
When you can feel the heat radiating, it’s hot enough to use.
3 Cover the bottom of the pan in a thin layer of olive oil.
4 Sprinkle dried herbs in the oil.
Adding a pinch of oregano or Italian seasoning will infuse the oil with the herb essence. Allow it to sit for about 30 seconds depending on the temperature of the oil; the flakes will brown, but don’t allow them to smoke or turn black.
5 Add half a diced yellow onion and stir.
6 After 1-2 minutes, add several cloves of diced garlic.
Since the garlic pieces are smaller than the onion, adding them later will prevent them from burning.
7 When onions are translucent, pour 1 large can of crushed tomato or 2 regular cans into a tall saucepan.
8 Add salt, sugar (optional), black pepper, Italian seasoning, and oregano to taste.
9 Allow the tomatoes to get hot, then let the sauce simmer for approximately 15 minutes..
Method 2 Additional Pasta Sauce Recipes
White and Red Pasta Sauce
Beef Pasta Sauce
Oregano and Thyme Pasta Sauce
Mozzarella Sauce
Pasta Pasqualina Sauce
Red-Wine Sauce
Mushroom Pasta Sauce
Eggplant Pasta Sauce
Orange and Pumpkin Pasta Sauce
Red Pasta Sauce
Pasta Sauce from Fresh Tomatoes
