Soup Noodles

Quick and Easy Noodles from Dry Pasta

Take any straight pasta noodle and lay it side by side in a clean cloth towel. Spaghetti, Linguini, Fettucini or Angel Hair work best.

Roll the towel tightly, holding each end of the towel firmly on the edge of a counter or table.

Pressing down, pull the cloth over the corner of the counter. You will hear little pops as the pasta breaks into little pieces.

Open the towel to assure all the pasta is broken. 

If not, repeat the process one more time.

Place the pieces of noodles in your simmering soup and cook until tender.

Baked Stuffed Artichoke

Serves One

1 artichoke

3/8 cup seasoned breadcrumbs

2 tbsp olive oil

1 hard boiled egg

1 tsp grated Romano cheese

1 tsp chopped parsley

1/2 tsp chopped garlic

1/2 lemon

Pepper to taste

Cut bottom stem off of artichoke so it can sit straight up in the roasting pan.

Trim off the top 1/2 inch to remove any thorns.

Remove any bruised outside leaves and trim the remaining tips off each leaf.

Open the artichoke by spreading the center open, followed by opening each circular section until the artichoke is about twice its normal size.

Rub the outside leaves and cut leaves with half of a fresh lemon to prevent browning. (Save the lemon for later). 

Place all ingredients (breadcrumbs, oil, egg, cheese, parsley, pepper) in a bowl and mix well, breaking the hard cooked egg into small pearl-like pieces.

Starting from the center of the artichoke, spoon the stuffing into the artichoke, followed by stuffing each leaf until the entire choke is stuffed.

Place in a baking dish with a 1/2 inch of white wine or a mix of wine and water and the lemon half from earlier.

Cover with foil and bake in a 375 degree oven for about one hour.

Remove foil and spoon any liquid over the top of the choke.

You are now ready to serve.