ProStart 2, Ch. 7 Potatoes, Grains & Pasta
Our starches offer such a wide and eclectic variety that we can never get bored. Learn how we select, prepare and cook many of them and get the best results every time.
Thank you to the following content creators for their help explaining this subject.
- People Who've Never Heard Of Spaghetti Try Spaghetti For The First Time, Funny Or Die
- How you've been cooking potatoes WRONG your entire life - BBC, BBC
- Potatoes: Taste and Varieties, AHDB Potatoes
- How To Make Lyonnaise Potatoes, Videojug
- You're Doing It All Wrong - How to Cook Beans, Chowhound
- The Ultimate Guide To Risotto | Gordon Ramsay, Gordon Ramsay
- HOW TO MAKE ORECCHIETTE PASTA | Pasta 101, Kitchen & Craft
Ludivine - Food Prep - Summer Pasta
Jonathon shows you how to prepare a fast and easy handmade summer pasta dish with ingredients from the local farmers market.
Visit us at 805 N. Hudson Oklahoma City, OK
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Video Production: Delo Creative
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Garden Bed Pasta | Blue Goose Farms x Lee Valley
COOK WHAT YOU GROW EVERYTHING BUT THE SOIL IN THE BLUE GOOSE FARM GARDEN BED PASTA WITH LEE VALLEY!!!! ONLY THE FRESHEST OF THE FRESH VEG FOREVER!!!
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INGREDIENTS
Dry Bucatini Pasta
1 Small Eggplant
1 Large Tomato
2 full Kale leaves
1 Onion
4 cloves Garlic
1 Small zucchini
3 Jimmy Nardello peppers
1 Lemon
Anchovies
Olive Oil
Parmigiano Reggiano
Basil
Chives
METHOD
1. Start by dicing your eggplant into ½” chunks. Heat your pan on high, coveringthe base with olive oil. Put in your eggplant once the oil is hot. Allow edges to crisp up as it is cooking then season with salt. Once browned, set aside in a separate bowl.
2. Mince garlic, dice onion and slice your Jimmy Nardellos. You can leave the seeds in as this pepper is not too sweet. Add more olive oil to your pan, add the garlic, onion and 2-3 anchovies, diced.
3. Begin boiling your pasta. To your pan, add small diced zucchini, and squeeze your tomato, cut in half over over the pan so that all the pulp is added to the sauce, and stir frequently. Add one ladle of pasta water.
4. Thin slice kale leaves (including the stems) but don’t put the kale in yet as it will go in last.
5. Add your eggplant pack into the pan, basil leaves and allow to simmer for a few minutes
6. Add kale leaves. Use pasta water to thin out your pasta, then when your pasta is cooked, add to your sauce and mix through. Season with salt and fresh cracked pepper as desired. Finish with the juice of one full lemon.
7. When serving, top with Parmigiano Reggiano and chives.
How To Make Ribbon Pasta with spring veg and cream sauce
This dish is a great way to ensure you're getting veg into your diet. If you're concerned about the amount of carbs in the pasta, cook it until al dente as this means it will take your body longer to digest, meaning the carbs are released more slowly.
Ingredients:
200g Farfalle/Ribbon Pasta
50g Frozen Peas
1 Carrot
100g Mushrooms
100g Asparagus
Salt and Pepper
Pinch of Oregano
Pinch of Marjoram
200ml Double Cream
90ml White Wine
3 tbsp Olive Oil
1 tbsp Lemon Juice
50g Back Bacon
This will serve between 2-3 people in total.
Jeff and Michael Garlic Chicken Pasta!
Jeff and Michael make a William's family favorite....... Garlic Chicken Pasta!!
Clean, healthy, and creamy. What else could you want??
#food #cleaneating #healthy #healthyfood #healthylifestyle #foodporn