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Home Page > Food and Beverage > Pasta Dishes > Fettuccine with Cherry Tomatoes

Fettuccine with Cherry Tomatoes

Posted: Aug 10, 2010 |Comments: 0
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Fettuccine with Cherry Tomatoes

This is a great pasta recipe to use garden fresh cherry tomatoes and Watkins Garlic and Parsley Grapeseed Oil. Both with make this a good and healthly recipe. The grapeseed oil is light and is lower in saturated fat and higher in unsaturated fats than nearly all other oils. It also aides to both lower LDL (“bad”) cholesterol and increase HDL (“good”) cholesterol, its antioxidant content makes it not only healthy , but very stable. A high smoke point makes it perfect for grilling or sauteing

cook time: 20 mins

servings: 4

Adding cherry tomatoes and ripe olives to a traditional pasta dish only adds to its color, flavor, texture, and nutritive value. So, why not do it tonight? Make fettuccine and, instead of coating it with a heavy sauce, toss the noodles with a light mixture of oil and Parmesan cheese. Season with spices and add the tomatoes and olives. Light, filling, appetizing, and with a perfect blend of flavors, this dish will be a hit.

ingredients
1 9-ounce package refrigerated fettuccine, cut into thirds
1/2 cup shredded Parmesan cheese
2 tablespoons Watkins Garlic and Parsley grapeseed oil
1 6- to 9-ounce package refrigerated or frozen Italian-flavor or grilled-cooked chicken breast strips, thawed if frozen
1 pint cherry tomatoes, halved
1/2 cup pitted ripe olives, halved
Season to taste with:
Watkins Sea Salt and freshly ground Watkins Tellicherry black pepper
directions

In a Dutch oven, cook pasta according to package directions. Drain and return to pan.
Add cheese, oil, and chicken. Return to low heat; toss to coat and heat through. Remove from heat. Add tomatoes and olives. Season with salt and pepper to taste and toss again. Serve immediately. Makes 4 servings.

Variations: Using this as a base recipe, as I like to do with my meals, you can go anywhere you like.

Vegetarians: Add spinach, brcolli, asparagus, green peppers, red peppers, any color peppers, zuccini, and so on.

Meat eaters: Add your favorites. Poultry, beef, pork, fish and seafood prepared any way you prefer is always good for a heartier meal. The recipe can be use as a side dish or combine your ideas to make it a main course.

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(ArticlesBase SC #3001255)

Deborah L Ikeda-Dore -
About the Author:

I am a Watkins Independent Associate, that enjoys cooking, entertaining, creating recipes, and sharing. In which include healthy ingredients that are pure and organic. I am also the owner and operator of http://spicegourmetcooking.com

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How to Make Roasted Tomatos

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Article Tags:
watkins garlic and parsley grapeseed oil, watkins sea salt, watkins tellicherry black pepper

Foodland Ontario shows you these sweet, dark roasted tomatoes retain a slight juiciness to them and can be stored in the freezer for up to 3 months. Keep them refrigerated for up to 2 weeks and add them to soups, stews or pasta dishes.
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Copyright © 2005-2011 Free Articles by ArticlesBase.com, All rights reserved.

I am a Watkins Independent Associate, that enjoys cooking, entertaining, creating recipes, and sharing. In which include healthy ingredients that are pure and organic. I am also the owner and operator of http://spicegourmetcooking.com

Posted in Parsley - No Comments »

Tags: Cherry, Fettuccine, Tomatoes

FLOWER STONE PARSLEY 1939 Antique Original print

Posted by - June 26th, 2011

Some recent Parsley auctions on eBay:

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Tags: 1939, Antique, flower, Original, Parsley, print, STONE

Growing your own Italian Herb Garden

Posted by - June 25th, 2011

Growing your own Italian Herb Garden

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Home Page > Home Improvement > Gardening > Growing your own Italian Herb Garden

Growing your own Italian Herb Garden

Posted: Aug 12, 2010 |Comments: 0
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Italian food needs herbs. And herbs straight from the garden can’t be beaten.

Choosing to grow a herb garden around a particular theme is a great way to add some interest to your garden, and gardening. An Italian herb garden, in particular, can provide you with wonderful, fragrant culinary herbs which earn their keep by flavoring all your favorite Italian dishes.

As with any herb garden, you need to ensure you have healthy soil and a good position for your herbs – ideally a sunny, well-drained spot. It’s also a good idea to take a few minutes to sketch out your plan in advance. Some herbs will be annuals, some perennials, while others will be tall and sculptural. You don’t want your bushy annuals hidden away behind your tall perennial bay tree, for example.

Many of the herbs used in Italian cooking are warm-weather annuals, and if you live in a cool, damp, temperate climate then this may not be the ideal herb garden for you. However, you may still be able to grow some of these Italian herbs in pots on a warm, sheltered deck or veranda.

It’s often best to decide where you are going to plant your perennial, structural plants first. Bay can be grown as a tree or topiary and can form an ideal centerpiece for your garden, or can work equally well as a fragrant hedge. Rosemary is also a shrubby perennial and can grow as high and wide as a meter, but is easily trimmed and shaped.

Oregano is another Italian staple and while a perennial plant, is low-growing. You probably want to make sure it’s near the front of your garden and isn’t overshadowed by its neighbors, or it may sulk. It is at its most pungent and flavorful after flowering.

One you have the structure of your garden organized and have decided where to plant your perennials, then you can consider where to place your annuals. The most well-known Italian herb is probably basil. In the right conditions basil can grow quite large, and benefits from regular pickings. It also has a tendency to bolt to seed if you let the soil dry out too much, so keep it well watered. If you live in a temperate climate don’t be tempted to plant your basil too soon; it can be destroyed by a late frost and you will have to start again. If you really can’t wait to get started then try raising the seedlings indoors and transplanting when the weather is more stable. If you’re growing tomatoes in your garden then plant some of your basil close by. It’s a great deterrent for whitefly, and will help to protect your tomatoes and encourage vigorous growth.

Italian parsley (also known as ‘flat leaf parsley’ – not the curly stuff you get on the side of your plate at some steakhouses) is also a fantastic herb to grow. It’s great in salads or with fish, and has a great, fresh flavor.

Finally, fennel is a very attractive and versatile herb to grow in the garden. Its bulb is great cooked in risotto or raw in salads, while the fronds add a great, aniseed flavor to any salad or as a garnish.

To round off your Italian herb garden you can include rosemary, sage, and even garlic. Then simply enjoy the fruits of your labor.

Retrieved from “http://www.articlesbase.com/gardening-articles/growing-your-own-italian-herb-garden-3027286.html”

(ArticlesBase SC #3027286)

Fi McMurray -
About the Author:

Fi McMurray is a garden enthusiast and author who has been gardening organically for 10 years. She has been involved with 2 award-winning gardens at the prestigious Ellerslie International Flower Show in Auckland, New Zealand.

Her latest book is “An Introduction to Successful Organic Gardening”, which joins her previous books “Successful Rose Gardening” and “Secrets to a Thriving Herb Garden”. You can find out more about Fi’s books at her website, www.fimcmurray.com.

Fi lives north of Auckland, New Zealand, with her husband and two small children.

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Italian Kitchen Garden One – Garden Girl TV

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Article Tags:
garden, gardening, herbs, cooking, growing herbs, basil, rosemary, parsley, herb garden, italian herb, italian herb garden, favorite italian dishes perennial herbs, annual herbs

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Fi McMurray is a garden enthusiast and author who has been gardening organically for 10 years. She has been involved with 2 award-winning gardens at the prestigious Ellerslie International Flower Show in Auckland, New Zealand.

Her latest book is “An Introduction to Successful Organic Gardening”, which joins her previous books “Successful Rose Gardening” and “Secrets to a Thriving Herb Garden”. You can find out more about Fi’s books at her website, www.fimcmurray.com.

Fi lives north of Auckland, New Zealand, with her husband and two small children.

Information About Thyme

Posted by - June 25th, 2011

Information About Thyme

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Home Page > Health > Nutrition > Information About Thyme

Information About Thyme

Posted: Nov 05, 2009 |Comments: 0
| Views: 128 |

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Thyme is an herb that is known to mankind since ancient times and has since been put to various uses. It has been used by the Egyptians as an ingredient for embalming while Greeks used the herb in burnt from so as to utilize the herbs aromatic properties. The credit for spreading thyme throughout Europe goes to the Romans. They used it as a room purifier and as a flavoring agent for cheese and food.

From ancient times thyme has been regarded as a symbol of bravery and courage. Springs of the herb were sewed to handkerchiefs by the ladies and were given to the knights. Another form of thyme is the Oil of thyme that has also been used medicinally in various topical applications, mouthwash and also as an antiseptic. It contains thymol which is the substance that acts as the antiseptic. Now day’s thymol is the active ingredient in Listerine mouthwash. Besides this it is also an excellent antimicrobial herb. Many studies have revealed that when it is used as a preservative in foods, it prevents spoilage, especially in the foods that are not cooked, such as salads. Use of fresh thyme in a salad also makes it very safe to eat.

Generally it is originally indigenous to Asia and the Mediterranean area, but in now day’s is also grown around the world. Due to its strong scent and mild mint flavor it gives a good accent to many recipes such as soups, stews, roasted meats and pasta sauce. Generally to prevent the heat from killing the flavor of thyme it is added to the recipe towards the end.

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To read about thymian and other information, visit the brennessel site.

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Thai Style Barbecue Chicken

Posted by - June 24th, 2011

Thai Style Barbecue Chicken

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Home Page > Food and Beverage > Recipes > Thai Style Barbecue Chicken

Thai Style Barbecue Chicken

Posted: Dec 03, 2009 |

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Everybody loves a good barbecue chicken recipe. This delightful chicken recipe will have your family raving and will stay at the top of your recipe box.

1 small bunch fresh cilantro, preferably with the roots, washed and dried
1 tsp coarsely ground black pepper
3 Tbs fish sauce
2 cloves garlic, smashed
6 boneless chicken breast halves, or 8 boneless thighs
1 head leaf or butter lettuce, washed and dried
1/2 English cucumber cut into thin half moons
1 small bunch mint, washed and dried
1 recipe Thai Sweet and Sour Chili Dipping Sauce
4 Tbs chopped roasted peanuts

Divide the bunch of cilantro in half and coarsely chop one of the halves. Cut off the stems of the other half. Combine the chopped half with the garlic, fish sauce and black pepper in a blender or food processor and process to a paste. Pour over the chicken and toss well to coat. Marinate for at least 2 hours or, ideally, overnight.

Preheat the barbecue or broiler to medium-high. Cook the chicken 4-5 minutes on each side until the skin is crisp and the chicken is cooked all the way through.

Arrange the lettuce, cucumber mint and remaining half of the cilantro on a large platter. Place 4 tablespoons each of the sauce into 4 individual dipping bowls and sprinkle with the peanuts. Cut the chicken into 3/4-inch slices and place on the platter.

To eat, take a lettuce leaf and tear it in half. Place a few slices of cucumber, a few mint and cilantro leaves and a slice or two of chicken on the leaf. Roll up into a snug bundle, dip into the sauce and eat.

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Lewis Theakson -
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Barbecue Party is a leading resource that provides a regularly updated news feed, a BBQ store that stocks BBQ smokers and grills from dozens of popular manufacturers, and provides competition schedules and results, product reviews, guides and hundreds of delicious BBQ recipes, restaurant reviews and much more.

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