A Quick Look At Solving The Nutrition Puzzle

Ask a dozen people what their definition of nutrition is and you will likely get a dozen different answers. Is it really possible that nutrition is that difficult to figure out? Or is there another reason why such a wide range of answers should exist?

The answer is both. Nutrition can be puzzling and there are several good reasons why nutrition cannot be generalized. Let's take a look at this complicated and puzzling question.

Complications and Changing Times

Human bodies are complicated. We are made up of many 'systems' that form our one body. I know you learned these in school, but let's recap just to remind ourselves of all the ways we need to feed our body.

Our body's systems are: skeletal, muscular, cardiovascular, digestive, endrocrine, nervous, respiratory, lymphatic, urinary, and reproductive.

Healthy nutrition pyramid. (Photo credit: Wikipedia)

Whew! Is it any wonder why finding the right nutritional balance is a bit confusing? And, even though we all share the same systems, we all start out genetically different, we live in different climates, and we live in different cultures. This all complicates things further by predisposing us to a vast range of nutritional needs.

We must add to this confusion the fact that our understanding of science changes. What is believed to be nutritious one year, decade, or century, may be considered less than healthy during another time. Browse any of the popular ephemera websites to see just how far health and nutrition changes throughout the centuries. It wasn't long ago that alcohol and tobacco were used in elixirs and powders claiming to promote good health.

In recent years, "low fat" was all the rage, but now we are discovering that a more traditional form of eating, including lots of good fats and even animal products, is actually a much healthier way of eating.

As you can see, our perception of nutrition and health changes over time - sometimes with scientific studies and sometimes with common sense. Either way, we live and learn and slowly we become more knowledgeable about nutrition and healthy lifestyles.

Piecing Together The Puzzle

With all those systems in our body and so many changes in what nutrition really involves, how can we ever figure out how to eat a well balanced diet? You may be disappointed to hear that there are no simple answers. Remember, the body is complicated and science changes facts on us all the time.

So, how DO we piece together the nutrition puzzle? The best answer we have is to take one piece at a time and see if it fits our particular lifestyle. There is a reason why a wide range of definitions for a nutritionally balanced diet exists, and that reason is we are individuals. Each person possesses a particular set of nutritional needs uniquely their own.

For example, modern scientific studies have shown that a person who exerts a lot of energy either working or playing needs complex carbohydrates to burn. A person who is building muscle needs a lot of protein. A person with a weakened or compromised immune system will need extra antioxidants in their diet. People who get limited sunlight would need a food-based source of vitamin D.

This is just a small example of how individuals might benefit from specifically designed diets focusing on certain nutrients. Within each of these groups, you may have people of varying ages, too. A child's nutritional needs are definitely different from an older person's needs. Women and men have different nutritional needs, as well.

If you're ready to launch yourself into eating the most nutritionally balanced diet known to man, you just have to remember that one person's super-nutritional diet may not be right for you. Begin your research by first piecing together your body's own unique needs. Then take a good look at your lifestyle. Only then will the nutritional puzzle come together for you!

Be sure to stay tuned this month as we explore some of the intricacies of good nutrition, and also share some healthy and delicious recipes!

Recipe: Quinoa Peanut Butter Cookies

Mmmm...peanut butter cookies! Crunchy quinoa makes a great addition to this classic recipe, and this is a wheat-free version if you're trying to avoid gluten. These make a tasty high-protein snack, and a great addition to any lunchbox!

Gluten-Free Quinoa Peanut Butter Cookies

Ready to bake... (Photo credit: Wikipedia)

Ingredients:

1/3 cup brown sugar
1/2 cup butter
1/2 cup peanut butter
1/2 cup honey
1 cup rice flour (add an additional 1/4 cup for high altitude cooking)
3/4 cup quinoa (1 cup for high altitude cooking)
1/4 tsp salt
1 tsp baking soda

Directions:

• Preheat oven to 350 degrees.
• Combine first four ingredients in a medium bowl and mix until creamy.
• Add remaining ingredients and mix well.
• Spoon rounded teaspoonfuls of batter onto cookie sheets and bake for 10 - 14 minutes.
• Yields up to three dozen cookies.

Recipe: Tropical Quinoa Pudding

If you're trying to go non-dairy or low-carb, and you like the flavors of the tropics, try this amazingly flavorful substitute for rice pudding. With nutty high-protein quinoa, creamy coconut milk, bananas, nuts, and ginger, this healthy and delicious dessert will give plain old pudding a run for its money!

Tropical Quinoa Pudding

Ingredients:

1 1/2 cups quinoa
2 cups water
1 can coconut milk (13 ounces)
1/4 cup Turbinado sugar
pinch salt
1/2 cup dried mango slices, cut in small chunks
1 tsp grated fresh ginger
2 bananas
1/2 cup walnuts, chopped and toasted

Directions:

• Bring quinoa and water to a boil in a medium saucepan, then cover and simmer on medium-low heat until water is absorbed and quinoa is almost tender (it won't be fully done at this point).
• Add sugar, salt, and coconut milk to quinoa in pan and cook an additional five minutes.
• Add ginger and mango chunks and continue cooking until mixture has a pudding like consistency, about 3 minutes more. Remove from heat.
• Slice 1/2 of one banana in 1/2 inch rounds and set aside. Mash remaining bananas and add to pudding, then stir in walnuts.
• Garnish with remaining banana rounds and add sugar to taste if desired.

Creative Quinoa Dessert Ideas

When you think of quinoa, you may think of a healthy ingredient for a main course or side dish. But, you most likely don't consider how you can prepare quinoa in your dessert recipes. But, quinoa lends itself well to many desserts.  With its fluffy texture, nutty taste, and delightful “pop,” quinoa can take desserts to a new level by adding another complex layer to the taste and texture of your favorite treats. Let's see how we can take a different look at dessert with quinoa.

Pudding

Cooked quinoa. (Photo credit: Wikipedia)

Since quinoa can be a direct replacement for rice, why not have a quinoa variation on the classic rice pudding? Cooking quinoa this way brings out its nutty flavor, and the sweetness of raisins and apple juice will take over the rest of the recipe. Another pudding option to consider is simply adding to cooked quinoa, ripe, mashed bananas and a sprinkling of sugar and cinnamon.  How many tasty dessert recipes do you have with this sort of nutritional kick?

Cookies

You may not think to put quinoa in your cookies, but with its nutty crunch, this variation of the time-tested oatmeal raisin cookie has never been more delicious. There are also other applications where quinoa can make a debut, such as in your gingersnap cookies or even as a welcome addition to a peanut butter chocolate chip cookie. Of course, quinoa doesn't work well with the lighter cookies, like shortbread or Madeline, but a hearty cookie can stand up to the extra heft and texture of quinoa. Of course, using quinoa flour or meal is another way to incorporate quinoa, without changing the cookie as much as whole cooked quinoa would.

Cupcakes & Muffins

Not only does having quinoa in your cupcakes produce a pleasant appearance, but you just can't beat the texture.  The addition of cooked quinoa to the batter, filling, or frosting changes the texture and taste of the cupcake.  Once you get away from the thought of the cake texture of cupcakes, you can go wild with choices.  Grated vegetables, fruit, and all sorts of concoctions can be used in cupcakes and muffins. So why not quinoa?

Quinoa chocolate brownie. (Photo credit: Wikipedia)

Brownies

If you didn't think brownies could get any better, think again. Adding cooked quinoa to your brownie mix will add a good deal of chewiness and a slight crunch as well.  Using a red quinoa will add even more crunch; maybe enough to eliminate the nuts in your brownie recipe.  That slightly bitter taste of quinoa is also a natural compliment to the sweetness of the fudge chocolate brownie.

Mousse

Yes, mousse is possible with quinoa and is also incredibly delicious. By adding hearty spices like cinnamon, cardamon, and cloves to the mouse, you mix the strong flavor with the delicateness of the mousse. Blend in a couple ripe bananas to firm up the texture and you have a great dessert. You can use your food processor to blend the quinoa or leave as is.  When you use extreme ends in a flavor or texture spectrum, the result is a culinary surprise, and delight.

Quinoa can make some of the best desserts you have ever tasted. Not only does the nutty flavor often come out and intensify the dessert, but the lightly crunchy texture also adds another level of texture. So next time you think about what to have for dessert, make sure quinoa is part of your recipe.

Be sure to check back here later this week for a couple of tasty quinoa dessert recipes!

Recipe: Vegetarian Quinoa Meatloaf

When you think of "comfort foods," meatloaf is probably at the top of the list. This meatless version is packed with flavor and nutrition, with lots of healthy veggies, plus quinoa for protein and texture. Whether you're a full-time vegetarian, have given up meat for Lent, or are just looking for a hearty meatless meal, give this one a try.

Meatless Quinoa Loaf

Ingredients:

8 ounces fresh mushrooms, sliced
1 can garbanzo beans
3/4 cup oats
2 cups cooked quinoa
1 cup frozen green peas
fresh parsley or thyme
1 cup sweet onions, finely chopped
10 sundried tomatoes in oil, chopped
salt and pepper to taste
2 tablespoons olive oil
1 egg

Directions:

• Preheat oven to 350 degrees F.
• Lightly grease an 8-inch loaf pan with oil or cooking spray and set aside.
• Heat oil in a large skillet on medium-high heat. 
• Add mushrooms, onions, and salt and pepper to taste. 
• Cook 6 to 8 minutes, stirring occasionally, until mushrooms are golden brown.
• At the same time, put oats, beans, and 1/2 cup water in a food processor and blend until almost smooth. 
• Combine mushrooms, quinoa, peas, bean mixture, parsley, tomatoes, onion, egg, salt and pepper in a large bowl. 
• Transfer this mixture to a prepared loaf pan and gently press and shape evenly, with a slight bulge in the middle. 
• Bake for 60 to 75 minutes until firm and golden brown. 
• Let the loaf cool for around 10 minutes before slicing. Serve immediately.

Recipe: Creamy Quinoa Risotto With Goat Cheese

Although some may think of it as a "fancy" dish, risotto is also a great comfort food! Rich, creamy, and hearty, risotto lends itself to a wide variety of flavors and ingredients - it's a classic comfort food just waiting to be dressed up by your creative touch! In this healthy twist on classic risotto, quinoa is used instead of rice to create an interesting texture, nutty flavor, and extra-healthy kick, while lemon, white wine and goat cheese tantalize the taste buds for a comforting treat.

Creamy Quinoa Risotto With Goat Cheese

Ingredients: 

1 1/2 cups quinoa
1 tbsp olive oil
1 tbsp butter
1 sweet onion, chopped fine
4 cloves fresh garlic
1/8 tsp cayenne pepper
3 cups low-sodium vegetable or chicken broth
1/2 cup white wine
1 lb fresh spinach
4 oz goat cheese
Parmesan, lemon zest, and parsley for garnish

Directions:

• Rinse quinoa in a metal sieve until water runs clear.
• Spray a skillet with cooking spray and sauté spinach until tender, then set aside.
• Heat olive oil and butter over medium heat, then add onion and sauté until tender.  
• Add garlic and cook for one minute.
• Add wine, quinoa, and cayenne pepper and simmer until wine is almost evaporated, stirring frequently.
• Add enough broth to cover quinoa and cook uncovered over medium low heat for about fifteen minutes.  Add more broth as the liquid absorbs, stirring frequently.  
• Stir in spinach during the last two minutes of cooking time. 
• Remove from heat and stir in 3 ounces of goat cheese and salt and pepper to taste. 
• Sprinkle parsley, Parmesan, lemon zest, and remaining goat cheese over the quinoa and serve immediately.

Quinoa Puts A Nutritional Twist On Your Favorite Comfort Foods

Comfort foods are like a warm blanket fresh out of the dryer. They are hot and hearty and often remind you of your childhood. With the ability to transport you back through the years, comfort foods are the perfect way to relax and unwind.  But are they the perfect way to eat healthy?  Maybe not always.

A great way to pack in the nutrition is to incorporate quinoa into your old classics.  Quinoa will not only add nutrition, but also new flavors and textures. (Click here for a previous post on the nutritional benefits of quinoa.) Let's look at three of the most common comfort foods and how you can add quinoa to them to get a new take on some tried and true recipes.

Macaroni and Cheese

Baked macaroni and cheese. (Photo credit: Wikipedia)

This is a classic go-to comfort food, especially for hungry youngsters. They eat it up and hold their plates out for seconds (and even thirds.) But handing your kids piles of white-flour noodles and packaged cheese is probably not what you want when it comes to nutrition.  Even if you boost the nutrition with whole wheat and natural cheeses, you could do better, right? The texture of gold quinoa is perfect to hide in a batch of macaroni and cheese.  The cheese sticks to and covers up the quinoa, engulfing the tiny protein-packed seeds in a mass of melted, stringy cheesy goodness.  Younger kids may not even notice the difference!

If you bake your mac and cheese, remember to under-cook your quinoa just slightly, like you would your noodles. This helps to keep them from over cooking when you put them in the oven for thirty minutes or so. When you take your first bite, you will be amazed at the levels of crunchy texture and nutty taste that quinoa adds to your mac and cheese recipe.  Add a topping of buttery bread crumbs or toasted almond meal mixed with cooked red quinoa for even more crunch, and even more ways to hide healthy protein in this popular comfort food.

Classic Casseroles

We know you have a few favorite casseroles that you turn to over and over again. Casseroles such as the popular Green Bean Casserole, Chicken And Rice, Chicken Divan, or Scalloped Ham And Potatoes.  These are perfect dishes to add a bit of nutritious quinoa.

Since casseroles, by definition, are thick and blended, casseroles are the perfect place to add quinoa to help bind everything together. The reason quinoa works so well with casseroles is because of the slight double duty that it does.  When you take a casserole out of the oven, the first pieces to get eaten are generally the corner pieces where the crunchy crispy edges are found. By adding quinoa, you get the crunchy all throughout the casserole instead of just at the edges.

This also works for pot pies, which are pretty much casseroles, just think smaller.  Imagine taking a bite and having a crispy texture and nutty flavor at the same time.  Pot pies are the perfect place to try out a bit of quinoa and discover its unique and surprising qualities.

Meatloaf (Photo credit: Wikipedia)

Meatloaf

Meatloaf is a combination of protein and binders. I'm not sure what you remember about meatloaf when you were a kid, but they didn't always have much taste, other than the ketchup that was spread on top of it. By adding quinoa, not only do you bring in some flavor other than meat, but you are guaranteed to help bind your meatloaf together – so no more crumbly meatloaf.

For many gluten-free folks, making meat loaf is the perfect solution, but ONLY if you find a substitute for flour, crackers, and bread crumbs.  Throwing in a handful of quinoa is the perfect solution.  Quinoa offers binding qualities along with the added nutrition that make this food “additive” incredible.  Imagine if you could take a simple frugal family dinner and turn it into a nutrition powerhouse?  That's exactly what you're doing by adding quinoa!

Comfort foods are a great way to give your family nutrition and a hearty stick-to-your-ribs kind of meal. By adding quinoa to your comfort foods, not only do you build your taste profile, but you get to add a huge nutritional boost and a delightfully different texture to your favorite foods. Next time you decide to take a trip back to your childhood and enjoy those warm, fuzzy comfort foods, throw in some quinoa and give your nutrition a kick!

Recipe: Rotini Pasta With Garlic Parmesan Broccoli

This one-pot pasta recipe is the epitome of simple and fresh. With only a few fresh ingredients, you can put together a delicious gourmet-tasting dish in just a few minutes. This simple recipe will satisfy even the pickiest eaters, as well as those with a more refined palate. To bulk it up and add some protein, you can also add diced grilled chicken or grilled shrimp.

Rotini Pasta Tossed With Garlic Parmesan Broccoli
(Serves 4.)

Ingredients:

1 box (12 oz) uncooked tri-color rotini pasta
6 to 7 cups fresh broccoli florets, bite size
2 to 4 garlic cloves, minced fine or grated
1/2 cup grated fresh Parmesan cheese
2 Tbsp olive oil, divided
salt and black pepper to taste

Directions:

• Fill a large pot with water, add salt, and bring it to a boil, then add pasta and cook half the time recommended on package, then add the broccoli to the pasta water and continue cooking until the pasta is just al dente.
• Ladle out at least 1 cup of cooking liquid into a bowl to reserve, then drain pasta-broccoli through a colander; set aside, keeping warm.
• Put the pot you cooked the pasta in back on the stove over medium-high heat and add 1 Tablespoon of the olive oil and the garlic, stirring until garlic is fragrant.
• Turn heat down to low and add the pasta-broccoli into the pot with the garlic.
• Add the remaining 1 Tablespoon olive oil to the pot and toss to coat the pasta-broccoli well, then add the grated Parmesan cheese and toss again.
• While stirring, add 1/2 cup of the reserved pasta cooking water and keep tossing until a little sauce forms. Add more reserved pasta water if you want the dish to be saucier.
• Season with salt and pepper to taste and serve hot with a fresh green salad on the side.

Recipe: Easy Spinach & Feta Mostaccioli

This super-simple recipe tastes like a fancy restaurant dish; all you need for a fabulous dinner is just 5 ingredients, and a few minutes to put it together! Serves about 4 people as a main dish, or more with salad and bread or other side dishes.  You can also stretch this further by adding meat or other protein.

Easy Spinach & Feta Mostaccioli

Ingredients:

Mostaccioli pasta. (Photo credit: Wikipedia)

16 oz mostaccioli or penne pasta
2 Tbsp olive oil
2 cans (15 oz size) diced tomatoes with basil, garlic, and oregano
1 box (10 oz) frozen chopped spinach, thawed, drained, and liquid squeezed out
1/2 to 1 cup crumbled feta
Salt and pepper to taste

Directions:

• Put a big pot of salted water on the stove on high to boil.
• Put another pot on the stove on medium, add the oil, and when it gets hot, add the diced tomatoes and the spinach, stir and let simmer on low, stirring occasionally.  The mixture should bubble slowly - not boil.
• When the water in the big pot comes to a boil, drop in the pasta and cook according to package directions, but be sure to not let it get soft, just al dente.
• Drain pasta well, then add to tomato-spinach mixture in pot, stir to combine, and let simmer together until heated through, 1 or 2 minutes, then add feta, stir, and remove from heat.
• Taste and season with salt and pepper if necessary.
• Serve hot.

3 Fast & Delicious Pasta Dishes With 5 Ingredients Or Less

When you think of pasta do you think of meat sauce bubbling away on the stove top all day? That's how my Italian grandfather made it; I remember visiting when I was a kid - you'd walk in the front door and the whole house would be filled with the mouthwatering scent of his family recipe for Sicilian spaghetti sauce....

I'd love to make it that way every time I make spaghetti, but sometimes we just don't have all day to simmer a sauce. The question is, can you create a tasty pasta dish without spending all day in the kitchen?

Luckily, the answer is: Yes!  Making a good pasta dish does not have to be difficult.  The wonderful thing about pasta is that you can use very few ingredients and make a ton of different dishes that the whole family will enjoy - and it doesn't have to take you all day.  Here are a few quick, delicious pasta dishes to try.

1. Pasta Bake

Baked rotini with tomato sauce, grated cheese (Parmesan and Romano), and dried parsley. (Photo credit: Wikipedia)

This is a super simple pasta dish that can be created in thirty minutes or less. "Pasta Bake" is a generic term I'm using here for any type of pasta, meat, sauce and cheese combination made exceptionally gooey and delicious by placing it in the oven to bake rather than cooking it all in a pot. The idea is that once you have your pasta cooked, pick a sauce, some cheese, maybe some veggies, and rather than just stir it all together, turn it out into a casserole dish and bake it.  Baking it just makes the dish look more appealing and taste better.  Let's just say it's more like dinner and less like something thrown together on a hotplate in a college dorm room. :-)

How easy is this dish? Just put any pasta you cook, ziti, rigatoni, spaghetti or whatever, in a buttered or oiled casserole dish, then add whatever sauce ingredients you have on hand. Grab some tomato sauce and even a little tomato juice and mix it in, along with some dried oregano. Stir in that last bit of muenster cheese and add a little yellow mustard for tangy goodness. Maybe a spoonful of sour cream, too. See what kind of sausage links you have left from breakfast. Top with shredded mozzarella or Parmesan. Experimenting with different ingredients is key, but what takes this dish from being just a mixed-up bunch of noodles to a delicious pasta dinner is that you baked it. Pulling a casserole out of the oven is so much nicer than just scooping noodles out of a pot.

2. Tortellini Soup

Most people don't automatically think of soup when thinking about how to make a simple dinner using pasta as the key ingredient.  But, tortellini soup is definitely one meal to keep in mind.  This soup is filling and light at the same time. Tortellini soup consists of chicken cut into chunks, chicken broth, a couple of carrots cut into rounds, either Swiss chard or kale depending on your taste for greens, and a package of tortellini.

Bring the broth and carrots to a rolling boil and let them cook for about seven minutes, just until the carrots are softened. Then add the chicken and simmer for just a minute, since it's already cooked.  Cut your greens up into small strips and add to the soup, then add in the tortellini and cook following directions on the package of tortellini. This is such a simple soup, but it tastes amazing, and is actually rather elegant. You can omit the chicken if you want and choose a meat stuffed tortellini. You could also choose cheese-stuffed tortellini and add a handful of diced tomatoes or some tomato juice to the broth. No matter what you add to this soup, it's never going to take very long to make, so you can have a delicious pasta dinner on the table in no time.

Tagliatelle carbonara with basil (Photo credit: Wikipedia)

3. Pasta Carbonara

For a meal with only five ingredients, pasta carbonara is one of the most delicious dishes you will make.  And, the best part is you probably have all of the ingredients in your fridge and pantry right now. You will need a box of spaghetti, about six strips of bacon, diced and fried crisp, four egg yolks, a cup of Parmesan cheese, and some frozen peas. Add some chopped parsley or basil on top and you have a pretty pasta dish that tastes better than many you will find in a restaurant.

When making this simple dish, it is important to have the egg yolks and Parmesan mixture ready before the pasta is done cooking. The heat from the pasta, after you drain it, is what cooks the egg yolks.  Just whisk together your egg yolks and Parmesan cheese in a big bowl. Then dump in your drained pasta and stir.  Add the peas and the bacon, and that's it. You have a pasta dish that is ready to serve in practically no time at all, and one that tastes as good as it looks.

A great pasta meal is only five ingredients away... or less.  All it takes to create simple pasta dishes is a bit of creativity and the willingness to experiment. Dig around in your kitchen right now and I'll bet you find the inspiration you need to throw together a fabulous pasta dinner with very little fuss at all.

And for more great recipes that are super simple and use just a few fresh ingredients for an amazingly delicious meal, be sure to pick up a copy of our FREE Recipe Book: Cooking with 3 Ingredients or Less!

Recipe: Spaghetti With Cauliflower Anchovy Sauce

This is a unique pasta dish for those who love full-flavored sauces and interesting flavor combinations! While anchovies and cauliflower may sound like an odd combination for a pasta dish, it actually comes together quite well. Relatively simple to make, yet packed with complex flavors, this one may just become a new favorite in your recipe book. Serve with a lighter red wine such as a Merlot or Sangiovese, or a full-bodied white like a good Chardonnay.

Spaghetti With Cauliflower Anchovy Sauce
(Serves 4-6.)

Ingredients:

Spaghetti (Photo credit: Wikipedia)

1 box (1 lb) thin spaghetti
2 tsp salt
3 tablespoon(s) olive oil
1 medium size head fresh cauliflower, clean and chopped
1/4 tsp salt
1/4 cup water
1 oz anchovy fillets, patted dry
3 garlic cloves, minced
1/4 cup fresh flat-leaf parsley (packed tight) finely chopped
1/2 tsp freshly ground black pepper

Directions:

• Put large pot of water on high heat and bring to a boil, add salt, then drop in spaghetti and cook until still a bit solid, but just starting to soften, and drain through a colander over a bowl, reserving the water; return spaghetti to pot and set aside, with cover on to keep warm.
• Put a large skillet over medium-high heat, add 2 of the tablespoons olive oil.
• Add cauliflower to skillet and 1/4 teaspoon salt; stir and cook 2 or 3 minutes or until starting to brown and soften.
• Add 1/4 cup water to the skillet and cook 3 or 4 minutes or until the cauliflower is fork tender, stirring occasionally. 
• Reduce heat to medium and add anchovies, garlic, and remaining olive oil; cook 1 to 2 minutes, stirring to break up anchovies into smaller pieces.
• Uncover the big pot containing the drained spaghetti and add parsley, hot cauliflower/anchovy mixture, 1/2 cup of the reserved pasta cooking water, and 1/2 teaspoon freshly ground black pepper.
• Put pot over burner on medium heat and cook 1 or 2 minutes more or until pasta is al dente, stirring well to combine as it cooks.
• Add more of the reserved pasta water if the spaghetti needs to cook more or if the mixtures seems dry.
• Serve hot in pasta bowls with a sprinkle of Parmesan cheese if desired.

Recipe: Roasted Asparagus Penne With Parmesan Garlic Butter

Mmmm...enjoy the spring flavor of asparagus in this simple and tasty pasta dish. Dressed with a quick butter and garlic dressing to let the flavor of the oven-roasted asparagus shine through, this dish couldn't be simpler - or more delicious! Serve with a crisp white wine such as a Riesling or Pino Grigio.

Roasted Asparagus Penne With Parmesan Garlic Butter
(Serves 4 -6.)

Ingredients:

1 bunch fresh asparagus, cleaned and cut into 1 inch pieces
3 tsp olive oil
1 pkg (8 oz) penne pasta
1 Tbsp sesame seeds
2 Tbsp butter, room temperature
1 garlic clove, minced
1/4 cup fresh grated Parmesan cheese
2 Tbsp fresh chives, chopped
salt and black pepper to taste

Directions:

• Preheat oven to 400 degrees.
• Put a big pot of salted water on the stove, and bring to a boil.
• While waiting for the water to come up to a boil, put asparagus on baking sheet, drizzle with the 3 tsp olive oil, sprinkle with salt and pepper, and use your hands to coat the asparagus pieces throughly.
• Put the asparagus in preheated oven for 10 to 13 minutes or until just starting to get a few specks of golden brown - don't let them get too soft or turn dark brown.
• During this time, cook the pasta until al dente; drain well, put back in the pot, cover, and keep warm.
• Check the asparagus; it should be almost ready to come out.  But, just before you remove the asparagus, sprinkle the sesame seeds over and put back in the oven just for 30 seconds to 1 minute, or until you can smell the sesame seeds; remove and set aside.
• Get out a big serving bowl and put the butter and garlic in and smash together with a fork until smooth and garlic is incorporated, then add the Parmesan cheese and mix again until combined.  
• Now pour the warm pasta into the bowl with the garlic-cheese-butter mixture and mix until pasta is coated, then pour the asparagus into the bowl, scraping in all the oil from the baking sheet, too.
• Toss, sprinkle with chives, taste for seasonings, salt and pepper if necessary, and serve warm.

Pasta & Wine Pairing Explained At Last

Being half-Italian, I'm a huge pasta fan - and any Italian knows that wine goes with pasta like the Leaning Tower of Pisa goes with Italy.  Of course, there are about as many varieties of pasta dishes as there are wines to choose from. Matching them up might seem a little overwhelming at first, but with a little deductive reasoning (and the fun part - tasting!), you can figure it out.

All you need to do in order to put together a great pasta dish with a fantastic wine is to think of the type of sauce you're using on the pasta. The sauce, for the most part, will determine the profile of wine you choose. Let's take a look at a few different types of sauce you would typically use on pasta, and which wines would pair well with each type.

1. Tomato-Based Sauce

Pasta with red sauce. (Photo credit: Wikipedia)

Tomato sauces are acidic and generally have a bold flavor that commands attention. While no two tomato sauces are the same, there are a few basic ingredients in common that help us choose a wine that will pair well. With the strong flavor of a tomato-based sauce (also called a "red sauce"), one thing to keep in mind is that you want a wine to stand up under the intensity of the dish without fizzling out.  In other words, you want to taste the wine as well as the dish.

With a bold tomato sauce, you want a wine that is lush and slightly thick on 'mouthfeel' but not overly acidic. These wines can include Chianti, Cabernet, and Sangiovese. Cherry is a prominent flavor in each of these wines which helps to balance out the acid of the tomato sauce.

2. Alfredo Sauce

Where the heavy acidic tomato sauce requires a bold wine, alfredo style sauces, also called white-sauce, are lighter in flavor and more elegant and smooth. Some are very light, while others are rich with cheesy goodness and can stand up to a slightly bolder wine. But, for any white-sauce, you don't want a brash wine, but something light and refreshing. White wines are typically the best to pair with these sauces.

Wines like Pinot Grigio, Chardonnay, and Riesling are great choices when it comes to alfredo sauce. These wines are crisp and usually have a citrus note to them to help cut through the richness of the alfredo sauce. If your pasta is on the lighter side, try a dry Riesling.  But if you like your white-sauce richer or more cheesy, go with a Pinot Grigio.

White wine. (Photo credit: Wikipedia)

3. Pesto Sauce

Pesto is made mostly with basil, garlic, and some type of nut, either pine nuts or walnuts, then blended with olive oil, and sometimes with added Parmesan cheese. It seems like that would be too much flavor to stand up to a white wine, but pesto actually is considered to have a rather delicate flavor palate. Basil has a very distinct flavor that is on the earthier side, yes, but it is also a very fragile flavor which can be overtaken with a heavy, dark wine. A good wine pairing is a crisp white wine with mineral notes, such as a Cinque Terre or Sauvignon Blanc. This type of white wine will help cut through the earthy tones of the basil and nuts. Neither the pesto nor the wine will get drowned out with this pairing.

4. Alternative Sauces

There are some types of pasta that don't quite fall under these three categories, but also deserve a great wine to go with them. For instance, a fantastic wine to pair with a strong cheesy pasta, such as cheese ravioli with butter and Parmesan, is a Viognier (one of my new favorite whites!). This wine, with its honeysuckle and vanilla nose and peach and honey flavors goes great with seafood sauces, too. For the incredible gnocchi dishes, more like potato dumplings than pasta, a Nebbiolo with earthy truffle flavors makes a great combination.

We could go on and on, but really it's all about experimenting... of course with these few tips in the back of your mind. Picking a wine to go with your pasta dish is as easy as thinking about what sauce will go on the pasta. If you are still unsure or your head starts spinning when you're looking at all those bottles in the store, ask the person in charge.  Most good wine shops only hire people who know their business.  Get to know them and they will be more than happy to make a few suggestions. Then, before you know it, you'll be on your way home to enjoy the perfect wine with your delicious pasta dinner!  Yum - I'm hungry already! :-)