Choosing the Perfect Potato

  Do you know the perfect variety of potato to use for making mashed potatoes? What about the right one for baked? Does it make a difference which type of potato you use when preparing a specific recipe or are all potatoes created equally?   You may be surprised to find out that it really DOES make a difference in what type of potato you choose when you cook. Using the right potato for the recipe can result in a dish that is comforting and delicious. The wrong type of potato, however, may result in a dish that is edible but definitely not as good as you know it can be or it could turn out all wrong and not enjoyable at all.   Which type of potato do you use when choosing different methods of cooking? Here are some hints to help you choose the perfect potato for the dish you are preparing:   Mashed potatoes have been a comfort food for hundreds of years. Choosing the right potato will result in smooth, creamy potatoes with just the right amount of lumps. For mashed potatoes, the best type of potato to choose is one that is waxy. Yukon gold, white rose and red rose potatoes are your best bet when making mashed potatoes because they aren’t as starchy as other potatoes. Stay away from russet or Idaho potatoes as they are too starchy and result in mashed potatoes that are mealy rather than smooth.  Please – if you are mashing potatoes, don’t waste hours of your life, peeling potatoes and hurting your elbow, just go buy a potato ricer,...

Zucchini and Goat Cheese Pasta

  Serves: 4 Time: 20 minutes   Ingredients: 12 ounces of linguine pasta 1 Tablespoon of olive oil 1 pound of zucchini Kosher salt to taste Black pepper to taste 1 clove chopped garlic 5 ounces of fresh goat cheese 2 teaspoons of lemon zest   Instructions: Wash and slice the zucchini in half. Slice each half into small half-moon slices, fairly thin. Crumble the goat cheese into a small bowl and set aside. Cook the pasta according to the package directions. Drain and reserve 1 cup of the water. Return the pasta to the cooking pot and set aside. Heat the olive oil in a skillet and add the zucchini and some salt and pepper. I would add just a little for now because you’ll be adding more later. Cook the zucchini over medium heat for about 5 minutes or until any liquid evaporates. Stir in the chopped garlic and cook for another minute or so to blend the flavors. Keeping back 2 tablespoons, add the goat cheese to the pasta and stir in the cup of reserved water. Add a little more salt and pepper and stir until creamy. Taste to see if you would like more salt or pepper. Serve the pasta topped with the zucchini, lemon zest and the remaining 2 tablespoons of goat cheese along with some fresh bread and a light dessert for a healthy and filling meal!...

Meatloaf With Apples

I love meatloaf but I get tired of cooking the same thing every time!  The apples in this delicious loaf add a surprising and welcome change. It serves 8 to 10 so there may be leftovers for sandwiches or NOT! Ingredients: 1 large onion, chopped 2 Tablespoons of unsalted butter 1 and ½ cups of oatmeal (or breadcrumbs) 2 cups of finely chopped apple (peeled & cored) 3 eggs, beaten 1 Tablespoon of dried parsley ½ teaspoon of black pepper 1 and ½ teaspoons of salt ¼ teaspoon of allspice ¼ teaspoon of dried mustard (or 1 Tablespoon of prepared mustard) ¼ cup of ketchup Directions: Preheat oven to 350 degrees. In a large bowl, combine all ingredients except onion. Sauté the onion in butter until soft and add to the other ingredients. Mix well and form into a loaf. If it’s a little soft, add more oatmeal or breadcrumbs. Place your loaf into a large, greased loaf pan and bake for 1 hour. Take it out of the oven and let it sit for a few minutes and then serve....

Pasta With Zucchini & Goat Cheese

  Ingredients: 12 ounces of linguine pasta 1 Tablespoon of olive oil 1 pound of zucchini Kosher salt to taste Black pepper to taste 1 clove chopped garlic 5 ounces of fresh goat cheese 2 teaspoons of lemon zest   Instructions: Wash and slice the zucchini in half. Slice each half into small half-moon slices, fairly thin. Crumble the goat cheese into a small bowl and set aside. Cook the pasta according to the package directions. Drain and reserve 1 cup of the water. Return the pasta to the cooking pot and set aside. Heat the olive oil in a skillet and add the zucchini and some salt and pepper. (I would add just a little for now because you’ll be adding more later). Cook the zucchini over medium heat for about 5 minutes or until any liquid evaporates. Stir in the chopped garlic and cook for another minute or so to blend the flavors. Keeping back 2 Tablespoons, add the goat cheese to the pasta and stir in the cup of reserved water. Add a little more salt and pepper and stir until creamy. Taste to see if you would like more salt or pepper. Serve the pasta topped with the zucchini, lemon zest and the remaining 2 Tablespoons of goat cheese along with some fresh bread and a light dessert for a healthy and filling meal! Enjoy!...

Shrimp and Sugar Snap Peas

  Ingredients 1 (16 ounce) package uncooked linguini pasta 2 tablespoons olive oil 1 teaspoon chili oil 1 1/2 pounds medium shrimp, peeled and deveined 1 pound sugar snap pea pods 2 large cloves garlic, minced 1 1/2 cups dry white wine 1/4 cup reserved pasta water 1 tablespoon unsalted butter 1 tablespoon fresh lemon juice 1/3 cup chopped fresh basil Directions Bring a pot of  water to a boil. Add pasta, and cook until al dente. Drain, reserving 1/4 cup liquid. Heat olive oil and chili oil in a wok over medium-high heat. Add the shrimp, pea pods, and garlic. Cook and stir until shrimp are almost opaque. Remove from heat, and set aside. Add the wine and bring to a boil, reduce by 1/3. Add shrimp, peas, and garlic to the wok, and add the reserved water. Continue to cook and stir until shrimp are opaque. Remove  from heat, and mix in the butter, lemon juice, and basil. Drain your pasta and toss it in with the shrimp and ingredients. You can also do away with the pasta and just eat the shrimp and peas....