Giada's Savory Tomato Pasta Sauce

I've found that in Europe you can often find jarred pasta sauce that resembles something you would get in Italy.  But in the US, I've found that almost everything is full of sugar and has a very different taste than the authentic stuff.  Maybe what one gets in the USA is from some regional part of Italy, however, from the places I have been there, I have never tasted anything similar.  Or maybe Americans just love things that are full of sugar (take a look at the bread aisle for example... everything is so much sweeter than what you would get anywhere else in the world!).  Who knows exactly what the deal is.

Regardless of how much I don't like the run of the mill sauces in the US, I for some reason have been on an eternal quest to find something that will be a good enough substitute for homemade sauce.  I finally think I may have found it.  

Target does all those designer exclusives, and apparently, they also do chef exclusives.  Giada De Laurentiis - who has the Food Network show and is on the Today Show quite often - has an exclusive line of Italian sauces at Target.

I was in Target and noticed them on a random evening as I roamed the grocery section.  As I looked them over with a dubious eye, I saw that one was called SAVORY tomato sauce.  So, I decided to give it a go.  The fact that it said savory really gave me hope, since so many of the US tomato sauces are so sweet.

I cooked it up one night recently when I was tired and didn't feel like making something from scratch.  I was so delighted when I found myself, my mom and my husband all gobbling it down!  It was pretty darn tasty and I was quite pleased.

If you are in a Target with grocery sometime soon, I encourage you to give the sauce a try.  I'm not sure what Giada's other sauces are like, but I am going to give another type a try the next time I shop at Target.  Kudos to Giada for sticking to her roots and creating something pretty authentic and very yummy. 

An Easy Student Meal - Quick Stir-Fried Noodles

I recently wrote this recipe as a paper for class at my MBA program.

As I have learned over the past few months, time is of the essence as a First Year Student. We spend most of our time in class, preparing cases, attending briefings, getting ready for interviews, meeting with professors, participating in various clubs, and attending the occasional social event. For many of us, we struggle to find the few minutes where we can relax, turn on the TV, call friends and family, exercise, run errands and very importantly, eat.

While I realize that some first years do not cook, do not like to cook, and do not want to learn how to cook, I think there are a fair number of students who would enjoy learning a few easy meals to make. Though eating out is probably in many cases the fastest, it is often not as tasty, satisfying or healthy as making a meal at home, and besides, eating all meals out can get very repetitive, and the cost of eating out is usually more expensive too. There are only so many places to grab a quick bite on a school night.

As I was inventing this recipe, I was really trying to take the student lifestyle into account. Given our time constraints, I know we cannot be running to the grocery store very frequently, or be spending time searching around for an extensive and difficult to find set of ingredients. So, the list of ingredients needed to be short and simple. I also tried to take into account that the meal needed to be reasonably well -rounded in terms of the different food groups to give the student energy and nutrition. I tried to think about the shelf life and costs of the ingredients so that the student could have the ingredients around for a while should cooking plans not work out due to other unforeseen activities, and even then would not have to worry about the costs too much should there be spoilage. Finally, I made this a meal for one, knowing that many students live on their own. I hope you will find the following recipe user friendly and helpful.



Quick and Easy Stir-Fried Noodles – A Meal For One

Ingredients



1 packet of your favorite ramen type noodles (I used Sapporo Ichiban Chowmein Japanese Style Noodles)
4 ounces of chicken breast, or other type of meat (I usually keep a few frozen chicken breasts in the freezer at all times, and use one at a time at my convenience)
5 leaves of green or savoy cabbage
1 carrot
1 heaping teaspoon of cornflour or potato starch
2 tablespoons of reduced sodium soy sauce
1 tablespoon canola or vegetable oil
1 teaspoon of chopped garlic (fresh or jarred is fine)

Method – Approximately 15 minutes of preparation time, and 10 minutes of cooking time



1. Remove one chicken breast from the freezer. Slice immediately. It is easier to slice meat from frozen.



2. Chop the garlic finely.



3. Combine the chicken, cornstarch, garlic and one tablespoon of the soy sauce. Stir together well and allow to sit and marinate while preparing other ingredients. Cornstarch helps to seal in the moisture of the chicken.





4. Peel the carrot. This can either be done with a vegetable peeler, or by using a sharp knife to scrape away the outside layer of skin on the carrot. Using a grater, grate the entire carrot. Set aside in bowl.



5. Chiffonade the cabbage leaves. To do this, take one or two cabbage leaves, and roll them up. Then from one end, start running the knife through the leaves, cutting very close together. The end result will be very thinly sliced strips, and this is known as a chiffonade. Repeat until all the cabbage is in a chiffonade.

6. Now that the ingredients are prepped, it’s time to start cooking. Place half of the canola oil into a wok, or other large pan, and allow it to heat up until very hot.







7. Put the chicken into the wok, stir frequently until all of the pink is gone and the chicken has turned a whitish color, and remove to a bowl. This should take approximately two minutes.

8. In the same wok, put in the remaining canola oil. Heat thoroughly.



9. Add the cabbage and the carrot to the pan, as well as the remaining soy sauce. Make sure to add the vegetables before the soy sauce, or the soy sauce will splatter in the hot oil.

10. Stir occasionally until the vegetables become slightly tender. This should take approximately two to three minutes. If the vegetables start to stick or are getting browned, add a little bit of water to the pan.



11. As you are cooking the vegetables, simultaneously cook the ramen noodles in a separate pan, according to directions. If there is liquid left, drain the noodles so that they are completely dry, and then add the seasoning packet that came with the noodles.







12. Once the vegetables and noodles are cooked, add the noodles and chicken to the wok with the vegetables, and gently stir until well-combined.



13. Serve in a shallow bowl immediately!

A Traditional (and easy!) Singaporean Noodle Dish: Kway Teow

I asked my Singaporean friend at Le Cordon Bleu, Christine, to teach me a typical Singaporean noodle dish. The next Monday at school, she brought in homemade kway teow and let me have a taste, and I told her I wanted to learn it!



The next Sunday she came over. We went to an Asian grocer, picked out all of the ingredients with her expert guidance, and came home and cooked a delicious, and surprisingly simple dish.



Kway Teow
Makes two servings

Ingredients
400g fresh ho fun (or 200g dry)
3 cloves of garlic, finely chopped
100g of bean sprouts
20g (5-6 stalks) of Chinese chives, cut into two inch pieces
100g fish cake or shrimp/chicken/beef/tofu/pork
2 tbsp vegetable oil or canola oil
2 eggs
1 ½ tbsp dark soy sauce
1 ½ tbsp sweet soy sauce
1 tbsp sweetish chili sauce (not too sweet!)
1 tbsp regular soy sauce (or more to taste)

First, lets take a look at some of the ingredients... I certainly wasn't familiar with all of them!



Three types of sauce... to the left, the chili sauce, in the middle, the sweet soy sauce, and on the right, dark soy sauce.



Chinese chives aka garlic chives... they are beautiful and mild tasting, and have a hint of garlic taste.



Dry ho fun. Needs to be cooked like pasta until al dente (probably about 5 minutes depending on what variety you get).



Fresh ho fun. Separate them in warm water.



Fish cake. A commonly used ingredient in Asian cooking. Any sort of protein can be used though.





Prepped fish cake, chives and garlic.

Now for the method. Heat the oil until it's extremely hot, even smoking. Add the garlic, and stir in the pan until fragrant (about 30 seconds). Do not let the garlic burn!





Crack the eggs and add them to the pan. Don't stir until they start to look brown around the edge. Then, break the egg up and stir until cooked through.



Add the fish cake, or whatever protein you are using, and cook accordingly.



The next step is to add the noodles. Be gentle stirring so that the noodles do not break. Heat through.



Next, add the dark soy sauce, sweet soy sauce, chili sauce and regular soy sauce. Stir thoroughly. Taste a noodle to check the seasoning, and look at the color. For more color, add more dark soy sauce. For more heat, add more chili sauce. For more sweet/smokey flavor, add more sweet soy sauce. And for more saltiness, add regular soy sauce.



Add the bean sprouts and stir through. Cook them for about one minute. They add crunch and texture to the dish, so don't cook them too much or they will become soft. Finally, add the chives. Turn off the heat, and stir the chives until distributed evenly. Serve piping hot.

Penne alla' Amatriciana aka Bacon Pasta

This recipe is an old favorite of mine. I think it's one of the first things I learned to cook. Who doesn't love something with pancetta or bacon as one of the flavors?



Penne alla' Amatriciana
Serves 4 for dinner

Ingredients
1/4-1lb of chopped/cut bacon or pancetta
2 tbsp olive oil
1 large onion, diced
6 cloves of garlic, finely chopped
2 cans of petite diced tomatoes
1 small can of tomato sauce
1/2 cup of white wine
1 pound of penne pasta
1 tsp of red pepper flakes
1 tsp of freshly ground black pepper
Salt to taste
Parmesan cheese

Quick tip: It's really easy to cut bacon with scissors.



Brown the bacon in a large deep bottomed pan. When the bacon is done, remove it from the pan and set aside. Throw away the bacon fat left in the pan by pouring it out. Do not wash the pan; the bits of bacon left in the bottom of the pan have a lot of flavor.





Next, add the olive oil to the pan and sweat the onion and garlic with the red pepper flakes, and black pepper until the onions are soft.





Add the white wine to the pan, and reduce the mixture until there is almost no liquid left.



Finally, add the bacon, the tomato sauce, and the two cans of diced tomatoes. Bring to a boil.



Turn down and simmer the sauce for approximately 30 minutes to 1 hour, stirring occasionally.



Cook the pasta until al dente. Add to the sauce, and stir for about one minute, until the sauce binds to the pasta.

Serve piping hot, with Parmesan cheese to garnish.

Fettucine With Shrimp and Grape Tomatoes

I was really hungry so I wanted to make something really quick. After searching around the kitchen for a minute, I found some grape tomatoes, frozen shrimp, a package of fettucine, garlic, and a lime. I could easily make a fast meal out of these ingredients; the longest part of the meal would be cooking the pasta.

So, I put the water on to boil. Here's the recipe I came up with.



Fettucine with Shrimp and Grape Tomatoes
Makes 3 servings

Ingredients
3/4 package fettucine (I used Barilla)
Approximately 100 ounces of grape tomatoes (or cherry tomatoes), halved
2-3 cloves of garlic, chopped
1 lb of raw, deveined shrimp
Juice of one lime (or lemon)
2 tbsp olive oil
1/2 tsp freshly ground black pepper
1/2 tsp chili flakes
salt to taste
Parmesan cheese to garnish

Heat the olive oil in a large bottomed pan or wok. Saute garlic until very lightly golden brown, approximately 2 minutes.



Add the grape tomatoes. Saute for about two minutes, until it starts to look like the tomatoes are softening and breaking down a little.



Next, add the shrimp. Cook the shrimp until it turns pink. If the pan is nice and hot, this will only take a couple of minutes.



Add the chili flakes, salt, pepper, and lime juice.



Finally, add the pasta. Leave a little bit of pasta water to add to the mixture. The starch in the water will help the pasta to bind to the sauce. Stir well.





Serve hot, and sprinkle some Parmesan cheese on top.