Chicken soup anyone???

Yes, i've been sick this week, and last week as well. I have not been to work since last sat. , so i am getting rid of a pretty nasty sinus infection. My boss called this morning to check up on me, to see if I was still alive. I'm not the type who gets sick very often, but when i due it is pretty nasty. I was nice of my body to wait till it was slow at work, so i would really miss anything. Speaking of chicken soup makes me think of this....

FOOD FOR THOUGHT

A Noodle by Any Other Name
The terms pasta, macaroni and noodles are often used interchangeably. But they are not the same thing. (Really no joke!) Who would think that such a simple dish could be so complicated? It's really not that complicated.... OK, I can’t resist saying it. It’s time to use your noodle.

Pasta is the general term for the wheat product derived from putting together semolina flour with liquid, usually water and/or eggs. Use water and you have macaroni, use eggs and you have noodles. (pretty simple!!!) Semolina flour, made from durum wheat, is the flour of choice because of its high protein content. This provides the pasta with structure so it will maintain its integrity during fabrication and cooking. It is resistant to water absorption, which renders it ideal for cooking pasta al dente, an Italian phrase translated as “to the tooth.” It means that the finished pasta will have some resistance to the bite and not be overly soft.

Oh, and by the way, Marco Polo did not introduce pasta to Italy. Historical evidence reveals that pasta was being made in Italy in the 11th century, 200 years before Marco Polo. The earliest known evidence of pasta production goes back to about 1000 B.C. in central Asia. Pasta is available in fresh and dried forms. (here's a little tid bit...china invented a ton of stuff...they been around for a really long time) While the dried, if left in a cool, dark place can last indefinitely; fresh pasta must be refrigerated and used within a few days. Fresh pasta also cooks much quicker than its dried counterpart. Some folks add oil to the pasta water, believing that it will prevent the pasta from sticking. This is an absolute waste of time. Oil and water are chemically incompatible. The oil floats to the surface, thus preventing any mingling with the pasta. Neither does salt prevent sticking. Salt is added to the water to season the pasta. What prevents sticking is placing the pasta in already boiling water, not overcrowding the pot, and stirring, particularly at the early stages of cooking.

Lastly, there is no reason to rinse your pasta after cooking. People who practice this usually harbor irrational beliefs about “starch.” Starch is nothing more than carbohydrates. Carbohydrates are not evil and rinsing the pasta will reduce them only minimally. Most of the carbohydrate is in the pasta. Simply draining it removes most of whatever carbohydrate has leeched out during cooking. Rinsing only serves to un-season your pasta. There are countless shapes and sizes of pasta and even more sauces that can accompany it. Here are is a recipe.
I perfer whole wheat pasta ...if you haven't tried it you should, a serving of pasta is 1/2 cup cooked!!! So if you plan on having a big bowl of pasta for dinner don't over do your complex carbs during the day....unless you have a physical day tomarrow

PASTA PROVENCAL
3 tablespoons olive oil
1 batch scallions, green and white parts chopped
1 yellow squash, chopped into a medium
dice4 cloves garlic,
chopped2 large button mushrooms,
chopped 4 plum tomatoes,
1 can tomato paste
2 cans or 28 ounces chicken broth
basil and parsley, chopped,
to taste salt and pepper to taste
1 lb angel hair
the oil in a large saucepan and add the scallions and mushrooms. Sauté for a few minutes and then add the squash. As soon as it softens add the garlic and sauté one or to minutes more. Add chicken broth, tomatoes and half of the tomato paste. Bring to a boil and then simmer uncovered for 15 minutes. You may not need all the paste. This sauce is supposed to be light so check the consistency as it’s simmering, adding more paste if necessary. Add the herbs one minute before the sauce is done cooking. Add salt and pepper to taste. Since this is a light sauce, a delicate pasta like angel hair is best. Serve with grated Parmesan cheese. Yummy!!!

Yes there's lots of humor and tasty recipes coming your way so I hope your ready!!! I must be feeling better....