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| THE BASICS COOKING PASTA: For 1 pound pasta; bring to a boil 2 quarts of salted water Add pasta, stir and bring to a boil Boil for two minutes, uncovered, stirring as needed Cover & turn off the flame, let stand (covered) for 10 to 15 minutes Drain pasta, do not rinse Add 1 tablespoon olive oil, stir to coat Refrigerate until ready to use HARD BOILING EGGS: For 4 raw eggs; place the eggs in a heavy pot and cover with cold water, enough to submerge the eggs Add 1 tablespoon salt, bring to a boil As soon as the water begins to boil, cover and remove from the heat Let the eggs (covered) stand for 20 minutes Drain water from the pan and run the eggs under cold water, to cool Peel and refrigerate, keep refrigerated until ready to use RE-HYDRATING SUN-DRIED TOMATOES OR MUSHROOM: Place dried tomatoes (or mushrooms) in a heat resistant bowl Pour boiling water over, to cover Let stand for about 20 minutes, until re-hydrated & pliable Drain well, even placing them in a towel & squeezing out the excess water Slice & use as needed/refrigerate unused re-hydrated tomaotes until ready to use BROWN RICE 2 cups brown rice rinsed until water runs clear 1 onion, roughly chopped (about 1 cup) 1 tablespoon olive oil 1 carrot, minced 1 tsp salt 5 cups warmed chicken or vegetable broth (water can be substituted) In a heavy sauce pan sauté onions & carrots in the oil & salt, until soft (about 1 minute), add rice, cook slightly before adding 4 cups of the broth, bring to a boil, reduce to a simmer Cover and cook (adding water as needed) for about 40-45 minutes until the rice is tender Fluff rice with a fork and season to taste & serve (Can be doubled or recipe, cut in half)/Refrigerate until ready to use BLACK BEANS 2 cups black beans, rinsed & picked over for rocks 4-5 cups cold water 1 bay leaf Salt to taste In a heavy sauce pan, add the water, beans & bay leaf, bring to a boil Reduce to a simmer, cover and cook for about 1˝ hours or until tender (adding water as needed) Remove bay leaf & salt to taste (Recipe can be doubled or cut in half)/Regrigerate until ready to use |
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