#pipette pasta

[whoslaurapalmer]

top 5 pasta shapes? top 5 dinosaurs? top 5 blorbos?

top 5 pasta shapes --

-cavatappi!!!!!! this is my favorite noodle ever. i think it's perfect. perfect chew texture, perfect size, ridges for sauce, a tube to collect more sauce, a cute little spiral.........oh it's such a great shape. -rigatoni!! esepcially mini rigatoni. just so nicely shaped. got those ridges. -pipette! i like to call them angry noodles bc i think they look like little angry faces. they're like elbows with one of the ends pinched closed, and, they're bigger, and, ridges. ridges are so damn important in a pasta. like elbows, they are very Scoopable, which i also love in noodle. -penne. sometimes, you just like a good penne, you know? i like wiggling them onto the tines of a fork instead of stabbing them with the fork. perfect little guys. -spaghetti. sometimes nothing does it like just a good long noodle. the best for fun sauces, i think. i feel like the long noodles can really collect sauce sometimes and spaghetti especially bc it's average, not like linguini or angel hair, and it just, bunches together with the sauce and you get the best of both tastes.

top 5 dinosaurs --

so i really know very little about dinosaurs honestly to like, successfully have a top 5 :( but my favorite was always the ones with the really long necks!!!! what are they. oh like the brachiosaurus or the diplodocus!!! or the apatosaurus!! (why are there so many.....) i just think they're charming. tall guys.

oh and special mention to the helicopiron!!! whatever the hell that was. you delightfully horrifying ancient shark thing.

top 5 blorbos --

-we all know lemony has to take the first spot. he is forever in my heart and lives rent-free in my head. i think of him always. -itachi. i cannot deny the lingering hold this stupid boy still has on me and always will. he's just part of my soul, permanently. he tried so hard and just fucked up so bad, and i love him. -tenth doctor. i could talk about him for ages and ages and ages and probably still not get through everything i wanted to say about him, oh my god. -tohru honda. i just love her dearly and, i also share a lot of her enthusiasm, and she's just all around so precious to me in her joy and her grief and her determination. tohru is in fact not my top fav fruits basket character, but she holds a blorbo status (rin is my top fav fruits basket character, but she somehow doesn't hold a blorbo status. i don't get it but that's how it feels). -laura!!! i think about laura always as well. out there, somewhere, hopefully having a kind day.

[karolskitchen]

Vegetable Soup

(Works without meat too. Just replace the beef for smoke powder!)

Ingredients

- 8 cups of water

- 1 onion diced

- 3 teeth (lol cloves, i know!) of garlic minced

- 1 leek cut in slices (not the dark green part)

- 400g of sliced beef or shredded chicken

- 2 tablespoons of salt, paprika and MSG

- 1 teaspoon black pepper

- 2 tablespoons of tomato extract

- 2 cubes of vegetable stock

- 1/2 cup of pasta (best ones for soup are the small ones like shells, pipette, fusilli, ditalini (my favorite))

- Vegetables cut in cubes (1 of each): carrot, sweet potato, zucchini, yam and chayote

- 100g of chunks of cabbage

- 200g of cubed kabocha squash

- Coriander or spring onions chopped

- 3 bay leaves

Steps

1. In a large pan, fry your diced onion with olive oil and when it’s golden, add the garlic and fry til it’s golden. Add your meat with the bay leaves and fry them until brown and soft. (Is it fry or sauté? Anyway…)

2. In another pan boil water with salt and cook your pasta and reserve. (Don’t cook it with the soup because the soup can get tooooo thick and awful). Watch out for the small pasta shapes, they cook too fast and can’t be too soft or they’ll melt in your soup. Cook them for 3/4 minutes or until you notice it’s good enough since apparently shit cooks differently in every stove.)

3. Add the leek slices and wait til they soften a little bit and then add your tomato paste, vegetable stock cubes and the powdered spices.

4. Add the vegetables (except the cabbage) and SAUTÉ them with the spices and beef for about 5 mins to let them absorb some flavor =‘)

5. Add water enough to cover the vegetables and then check if the water needs more salt or spices for your taste. PS: Don’t get it too salty because the water evaporates and all you’ll have left is salt!

6. Cook til veggies are soft. Then add the coriander and the cabbage chunks and cook for 2/3 minutes (enough to keep the cabbage still crispy cause soggy cabbage is ew!)

7. Remove the bay leaves. Add your pasta and mix, make some toasts and boom!

Observations!!

1. Rememeber to keep it simple, this soup is supposed to be healthy! >:(

2. But the more the better! so other vegetables that also go well with this soup in my opinion are: shredded kale, scarlet eggplants, eggplants, cassava, broccoli, spinach, green beans and bell peppers!

[planalittleeatalot]

I forgot to lost this hugely yummy baked pasta from last week! It’s all gone and I enjoyed every last bite. Roasted cauliflower tossed with chopped sage, lemon zest, capers, and crushed red pepper then baked with fontina, pasta, and chicken meatballs. A perfect change-of-season dish. . . . #planalittleeatalot #food #prep #pasta #bakedpasta #pipettes #pipettepasta #roastedcauliflower #cauliflower #sage #freshsage #capers #lemonzest #lemon #chickenmeatball #meatball #redpepper #crushedredpepper #changeofseason #fallfood #falleats #fallmeal #fallmeals https://www.instagram.com/p/B4PpbmOJpmU/?igshid=1d0uoq6jsb82r

[internetloading704]

Gluten Free Chili Mac

Chilli Man Chili with Beans is made by Faribault Foods.

Chili's Gluten Free Menu

Black Bean Chili Mac

Healthy Chili Mac Gluten Free

Find Chilli Man Chili: Amazon || Wal-Mart || Jet

Gluten Free Chili Mac and Cheese 1 pound ground beef 1 carton (32 oz.) Pacific Beef Broth - gluten free 1 can 14.5 oz. Hunt's Diced Tomatoes - gluten free 1 can 15 oz. Cannellini White Kidney Beans, drained and rinsed 1 can 15 oz. Kidney Beans, drained and rinsed 1 bag (8.8 oz.) Orgran Gluten Free. Heat the olive oil in a large pot over medium heat. Add the mushrooms, corn, chili powder, cumin, garlic, carrot, bell pepper, onion, 1 teaspoon salt and 1/2 teaspoon pepper; cook. Bowl of Amy's Chili Mac the whole family will love. Gluten Free, Tree Nut Free and Certified Kosher. Perfectly spiced organic vegetarian chili mixed with our signature, creamy Mac & Cheese. Made with organic rice pasta, tomatoes and beans. Two famously great tastes, together in one heavenly bowl. Heat the olive oil in a large pot over medium heat. Add the mushrooms, corn, chili powder, cumin, garlic, carrot, bell pepper, onion, 1 teaspoon salt and 1/2 teaspoon pepper; cook.

I contacted Faribault Foods to ask if Chilli Man Chili with Beans is gluten free. Note that this is their response to me personally. Ingredients and procedures can change over time, check with manufacturers to get up to date information.

I received this response on March 9, 2016

Thank you for your contact concerning Chilliman Chili. This product does not contain any gluten ingredients.

Barb Edwards Consumer Relations

To put that to the test, I performed a GlutenTox test. GlutenTox allows you to choose between 5 and 20 PPM. I performed this test at the 20 PPM (parts per million) sensitivity level.

The test stick has two lines, the one on the left is the blue control line and should always become visible. There is another possible line just to the right of that, that one is red. That becomes visible if gluten is detected at the selected concentration. As you can see in this photo only the control line is visible. According to this result the sample I tested has a lower than 20 PPM gluten content.

Chili's Gluten Free Menu

Each GlutenTox test comes with single use pipettes, extract solution, dilution solution, sample scoop and a test stick. The testing process is relatively simple and the instructions are clearly written. This test gives you some flexibility as you have the choice between testing at 20 PPM (parts per million) or 5 PPM. Under 20 PPM allows manufacturers to label certain foods as gluten free.

More About GlutenTox

GlutenTox Home is a quick, user-friendly test to detect gluten in foods, drinks, cosmetics, or any other substance. It’s useful for anyone who suffers from celiac disease, or keeps a gluten-free diet for any reason.

Adjustable sensitivity: test for 20ppm or 5ppm of gluten depending on your specific needs

No special equipment required; everything but the test material is included in the kit

Quick response: a reliable answer in less than 20 minutes

The included G12 antibody recognizes the toxic fraction of gluten in wheat, barley, rye, and even oat.

Kits contain everything you need to test for gluten in foods, drinks or cosmetics. Kits are available in 2-, 5- and 10-test quantities.

Price varies based on how many kits you buy

Visit GlutenTox

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Recent Great Deals (more):

Black Bean Chili Mac

A note about gluten content tests: These are performed in non-lab environments with small samples. Processes and ingredients change over time. Tests found on Gluten Free Finds should not be considered authoritative in nature. Always check product labels and consult manufacturers for additional information on ingredients and processes.

Healthy Chili Mac Gluten Free

Related

[clockwork-sunshine]

Pasta Shapes Correspondences

I love to make meals with pasta and sometimes it can be good to slip your intention in with the very shape of your pasta pieces and not just the toppings.  Here is my list of personal correspondences and uses, feel free to use them!

Acini di pepe- This is pasta in tight tiny balls- For temporary spells

Agnolotti- Little pasta parcels- Gifts, money

Alphabet pasta- This is pasta that is in the form of letters- Writing, studying, research

Anelli- This is pasta in the shape of small rings- Bonding, relationships/friendships

Calamarata- This pasta resembles squid rings- Good for hiding/invisibility glamours

Campanelle/Gigli- This pasta is in the shape of a frilly flower- Relaxation, tranquility, peace

Casarecce- The name of this pasta is from the Italian word for ‘homemade’- Family, warmth, hearth magic

Conchigle- This pasta is made in the shape of a shell- Communication, sea magic, water magic

Crest di galli- Pasta shaped a bit like the pipette but had a frilly edge like tripoline on top. I had it a lot when I was very young and I think looks like the Loch Ness monster- Imagination, creativity

Elbow Macaroni- I think this pasta looks like rainbows- Welcoming, affection, bonding, comfort, hope

Farfalle/Farfalline/Corbatta- This pasta is in the shape of butterflies- Transformation, renewal, changes

Fusilli/Cavatappi/Rotini- This pasta looks like a corkscrew- Celebrations, festivals and holidays

Gemelli- Means ‘twins’ in Italian but many think it looks like a unicorn’s horn- Good for fae work

Lanterne- Though the name means ‘lantern’, I think they look like waves- Sea magic, turbulance, change

Lasagna- Flat sheet like pasta- Protection, safety

Linguine/Fettuccine/Pappardelle- These are all flat, ribbon-like pasta shapes- Beauty, self love and acceptance

Maltagliati- Meaning ‘badly cut’ as it is made from scrap and left over pasta- Resourcefulness, creativity, adaptivity

Mezza Luna- This pasta is shaped like crescent or half-moons and is stuffed with meats or vegetables- Lunar magic, celebrating points of the lunar cycle

Nuvole- This pasta is shaped like little clouds- Good for weather magic

Orecchiette- This shape is named after ears- Communication, understanding, listening

Penne- The name of this pasta means ‘pen’ in Italian- Writing, long distance relationships/friendships

Pipe/Pipette/Lumache- These all look like closed ended pipes or snail shells- Good for slow acting but stubborn spells

Radiatori- This pasta is named after radiators!- Warmth, affection, friendships

Ravioli- Little pillows stuffed with meat, cheese or vegetables- Dreaming, rest, good sleep

Rigatoni- Wide and ridged tubes- Memory, retaining information

Rotelle/Ruote- This pasta is shaped like wheels- Safe travel, exploration

Spaghetti/Angel Hair/Bucatini/Vermicelli- Thin lengths of pasta- For long-lasting spells

Spighe- This pasta looks like an ear of cereal- Harvest, fertility, plenty, money

Sorprese- Meaning ‘surprise’ in Italian due to not having filling and they resemble fortune cookies too- Luck

Stelle- Often given to children and are shaped like stars- Adventure, discovery, finding spells

Tagliatelle- Little nests of flat ribbon pasta- Hearth magic, family, affection

Tortellini- Little stuffed rings of pasta- Bonding, relationships/friendships

Tripoline/Mafalda- Both are frilly edged long pastas, but tripoline only has one frilled side and they look like jellyfish tentacles- Good for curses, banishing

Trofie- Twisted up pasta- Reliving stress, relaxation

Vesuvio- This twirled pasta has a flattened and domed end and is named after Mount Vesuvius- Destruction, power, good for curses

Ziti/Tubini- Smooth sided tubes- Forgetting, fading, disappearing

This list is not for every single pasta type, just types I have came across and have used and think I will use/make in the future. Please, if you have an interesting pasta shape, add it on!

[siscovanillaisstepping]

Tonight’s dinner was Pasta with Asparagus and Spinach. Here is the ingredient list 5 garlic cloves, minced ¼ to ½ teaspoon crushed red pepper flakes 2 to 3 dashes hot pepper sauce ¼ cup olive oil 1 tablespoon butter 1 pound fresh asparagus, cut into 1-½-inch pieces Salt to taste ¼ teaspoon pepper ¼ cup shredded Parmesan cheese ½ pound pasta, I used Pipette Saute garlic and pepper flakes in hot oil and butter for 1 minute. Add asparagus and spinach. Saute for 8-10 minutes until asparagus crisp tender. Add cheese and pasta. Toss to coat. Nutrition Facts 1 serving: 291 calories, 14.4g fat (4g saturated fat), 8mg cholesterol, 141mg sodium, 34.1g carbohydrate (3g sugars, 3g fiber), 8.7g protein, 15.9% iron. https://www.instagram.com/p/B4L7R0Slzws/?igshid=1t15vfounnczk

[lookwhatilost]

swissless swiss mac and cheese: a spite motivated recipe

so i guess internet recipe etiquette involves writing a drawn out story about what inspired the recipe, or what relative you stole it from, or whatever. i know that nobody cares abt stuff like that, so i’m going to keep the context short and sweet and get waste 17 paragraphs on troubleshooting instead

mac and cheese is a preposterously simple dish, but almost no one seems to know how to make it well. i dnt know if people dnt have taste, or if bad advice jst keeps being regurgitated to them or what, but i’m at the point where i’m always really skeptical of homemade mac and cheese unless i’ve tasted that person’s cooking before, because i’ve had so many unfortunate experiences with it. usually i’ll make it myself for thanksgiving, but my stepsisters’s cousin insisted on bringing it this year. it was foul, like, sincerely the worst. bland, dry, questionable pasta choice, rly jst every potential fuckup that one could potentially commit. my thanksgiving dinner was jst a huge plate of grilled mushrooms bc my usual dish was no longer an option. i felt robbed so it finally motivated me to throw this together. sometimes you jst need to eat something gross to put things into perspective, and push you to refine your cooking skills a little further.

i dnt like to share my rly good recipes bc i want to maintain the illusion that i am some kind of untouchable kitchen deity, but i’ve decided to leak this one as an act of community service.

the base sauce (bechamel) without the wine and nutmeg is what i always use for mac and cheese: 3 cups of bechamel to 2 cups of cheese with a pound of pasta. you can modify it with whatever cheeses you see fit.

some general advice with mac and cheese:

you’re going to get the best results if you serve it immediately and dnt bake it. this is probably one of the only foods i can think of where the texture is more important than the taste itself, and if the sauce is too thick, it’s going to taste dry and have a weird mouth feel. most people go wrong by putting it in the oven for too long. dnt do that. if you’re insistent on having a baked breadcrumb layer on top, then dnt keep it in the oven any longer than 5 minutes or so. any longer will compromise the creaminess. this recipe has a pretty big yield, so if you have to refrigerate leftovers, add a little milk when you heat them back up.

if it doesn’t taste cheesy enough, it’s because there’s not enough salt in it. i promise. salt it and then taste test it again. if you add more cheese, you risk making the sauce too thick.

the salt you use makes a difference. iodized salt is good for baking, or adding a pinch of it to something a little bit under-seasoned, but it can add a weird metallic taste to food if you cook with it. i usually use kosher salt, or sea salt, or that stupid pink salt that my mom always used to insist on buying, depending on what’s available to me. if you dnt have kosher salt or can’t rationalize purchasing it, then cut the portion in half to avoid cyborg mac.

the age of the cheese you use is going to be one of the biggest factors in the taste. usually the longer it ages, the cheesier it tastes, but the taste profiles of aged cheese are obviously dependent on the cheese you use. it helps to read up on them when you’re hashing out cheese choices and flavor combinations. i personally always use at least two cheeses, so before i pick them out, i make sure the ages of the cheeses have similar or complimentary taste profiles. it’s a lifesaver. w cheddar specifically, i never use one that’s been aged less than 9 months.

pasta choice is a big part of it. wagon wheels are usually my go-to, but rotini looks a little bit more sophisticated if you’re serving this to other people. shells are a little bit more obvious, but effective. i like to shoot for something that has a lot of external surface texture so the cheese sauce adheres to it better. elbow macaroni and penne dnt live up to my standard, personally, but if you wanna use one of those, get something that’s ribbed. same goes for cellentani. pipette works a little better. dnt bother with rigatoni, campanelle or farfalle. dnt use spaghetti unless you want to look like an idiot.

garlic helps. i almost never omit garlic when i’m making mac and cheese unless i’m going for something sweeter (dnt knock it til you try it). unless i want something with a more noticeable garlic taste, i put two cloves in. dnt let me tell you how much garlic to use, though. we all know that garlic is measured with the soul.

skim milk is actually your best bet. when you’re making bechamel, it’ll thicken significantly when you melt the cheese into it. skim milk usually gives you an ideal creamy consistency. whole milk is too thick. fat free milk gives you something a lot thinner, but if you’re making the sauce in advance, it’s a helpful workaround for when the sauce inevitably thickens in the refrigerator.

kind of a given, but if you’re cooking with beer or wine, always read the tasting notes unless it’s something you’re familiar with. dry white wines work best in recipes like this, but a lot of them have strong citrus notes and the acidity can be overpowering. i run into the problem a lot with pinot grigio. same goes with beers––it should accentuate the taste, not dominate it. if you’re not sure, mix a tiny bit in and taste test. it’s a lot of taste testing.

you dnt have to waste your money. if you’re experimenting with fancy cheeses that you typically find on cheese plates, keep in mind that a lot of the reason why you only ever seem to see them on cheese plates is bc they’re best in small doses. this isn’t to say avoid them entirely, but unless you cut them with havarti, jack, swiss, etc, the end result is barely edible when the flavor is that concentrated. dnt let this be discouraging, but i’ve mostly found that the more accessible, available cheeses produce better end results, and never puts me in a position where i blew $11 on a piece of cheese and ended up throwing most of it out. that’s always discouraging. the only things you should definitely stay away from is mozzarella (eat one mozzarella stick to find out why) and brie (i know it seems like a good idea but pls take my word for it)

notes on this recipe specifically:

on gruyere and fontina: my main objective here was to highlight some of the nuttier flavors in the cheese (and wine!) without actually putting ground up nuts into the sauce. younger gruyere tends to have nuttier notes, so does older fontina, but older fontina is kind of difficult to find in general, let alone for a reasonable price. i picked up a 5 month gruyere for this, and hardest block of fontina i could find in the store, which only ended up being aged 3 months. not ideal, but it worked out fine.

on raclette: not gnna mince words, it smells terrible. dnt let that scare you. when it’s mixed w the garlic and the other cheeses, it’s fine. it’s kind of difficult to find too. i got mine at wegman’s, but if you’re outside of the mid atlantic, that’s not an option. if it’s too elusive or if you’re sensitive to smell, emmental is a less elusive, less offensive substitute with a similar taste.

on the wine: aim for something with notes of honey or almonds or hazelnuts. i used beaulieu vineyard carneros chardonnay 2015

ingredients:

1 1/2 cups gruyere, shredded

3/4 cup fontina, shredded

1/4 cup raclette, take a wild guess

2 cloves of garlic, minced

1/2 cup butter

1/2 cup flour

3 cups of milk

1/4 cup chardonnay

2 tsp kosher salt (or 1 tsp iodized salt)

1 tsp nutmeg

1lb rotini

green apple slices (optional)

and without any further bullshit, here’s how you make it:

cook the pasta until its a little less than al dente––a minute or two less than the box instructions dictate. strain it and put it off to the side

heat up the milk over medium heat for abt 4 minutes, until it starts to bubble (NOT BOIL) a little bit. remove it from the heat.

in a different pot, melt the butter over medium heat and add the flour. whisk it until it’s light brown. usually this only takes a minute or two.

gradually pour in the milk, abt a half cup at a time and continue to whisk it. when all the milk is in the mixture. keep whisking it until the consistency is similar to gravy. this usually takes abt 2 minutes.

add the wine, keep whisking until you get the gravy consistency back

add the salt, garlic, and nutmeg.

add the cheeses and stir until they’ve barely melted

slowly add the cooked pasta and stir it continuously until the pasta is steaming. usually this only takes a couple minutes, but it depends on how warm the pasta is when you add it

spoon it into some bowls, garnish it with the apple slices and a little bit more nutmeg if you want. or skip garnishing it and jst dip the apple slices into the sauce. surprisingly good.

i dnt know what actually defines a serving, but if you’re using it as a main dish, it should feed four people. or jst one if you try your hardest. whatever works

[planalittleeatalot]

Today is for catching up on things after a long weekend of go-go-going. This picture is from Monday when I was wrapping up a project before dashing to another commitment... I’m always happy for pesto and chicken sausage; it travels well and is delicious, hot or cold. . . . #planalittleeatalot #food #prep #tupperware #pesto #pasta #basil #pinenuts #romano #garlic #chickensausage #sausage #pipettes #gogogo https://www.instagram.com/p/B3-FygSJdOR/?igshid=5io0dvuu7khe

[lcljus]

Download Free Pipette Bukle Pasta Bag Mockups (PSD) Here >> https://ift.tt/2IsDwbg