A handy energy saving tip

This is an oldie, but with energy prices going through the roof, I thought some of you might find this useful.

First of all, whenever you boil a pot of water, put a lid on it. It not only reduces the time it takes to come to a boil, but in the summer it keeps the kitchen cooler and makes it easier on the air conditioner.

If you're cooking pasta, put it in the pot, let it return to a boil, put the lid back on and TURN OFF the flame.

Let it sit for the exact number of minutes it says to cook on the package. It will come out perfectly done, and in the summer your kitchen will stay cooler.


:hi:

:applause:

I collected flat pan lids. I'd put one on top of a pot I was simmering something in and set another pot on top of it, something that needed to be warmed, like frozen veggies. I did this even when all 4 hobs weren't in use. It kept frozen veggies (and things like dessert sauces) from being overcooked or even scorched while capturing what would have been excess heat escaping into the house.

This really does work well - I've been cooking pasta this way for a few years.

in the summer because of the boiling, and now I feel very silly.......you really don't have to keep the heat on all the while to cook the pasta?????

(kestrel shakes her head and wanders off, muttering to herself)

will never be overcooked again. This also works with hard boiled eggs too.

We are pasta fanatics. My family could eat pasta just about every day, and this method works perfectly.

Here's a recipe for Greek Pasta. It's our all-time favorite.

Ingredients
1 box pasta
2 medium zucchini
2 tablespoons olive oil,
2 or 3 cloves garlic
1 teaspoon dried minced onion,
1 can chicken broth
4 teaspoons cornstarch
4 oz. feta cheese, crumbled or cut into small pieces
black olives (optional)
1 pinch each of thyme and marjoram


Cook pasta according to package directions and drain

Chop 2 medium zucchini

Mince 2 or 3 cloves of garlic

Put 2 tablespoons of olive oil in a frying pan and heat on medium high

Add zucchini, garlic, and dried onion

Stir fry until zucchini is soft

Add ¾ of the can of broth – save the other ¼

Bring pan contents to a gentle boil

Mix remaining broth and cornstarch thoroughly and pour gently into pan, stirring constantly to prevent lumps. (A whisk is good)

When the sauce thickens, add the feta cheese and turn off the heat.

Stir to melt the cheese, and add olives and herbs if desired.

Serve over pasta.

Makes 4 to 6 servings.

I printed that recipe immediately! Here is one of mine. I know u will love it.

ARTICHOKE SPEGHETTI SAUCE

1 JAR MARINATED ARTICHOKE HEARTS
1/2 LB SLICED MUSHROOMS
1 (15OZ) CAN TOMATOE SAUCE
1/2 CUP WHITE WINE
1 (2 1/2) CAN SICED BLACK OLIVES
2 TEASP. EACH: BASEL AND OREGANO
1 TEASP. EACH: MINCED ONION, GARLIC POWDER, SUGAR
1/2 TEASP EACH: FENNEL SEED AND SALT
1/4 TEASP. PEPPER

DRAIN MARINADE FROM ARTICHOKES INTO LARGE SKILLET. CHOP ARTICHOKES AND SET ASIDE. SAUTE MUSHROOMS IN HOT MARINADE UNTIL TENDER. ADD ARTICHOKES AND REMAINING INGREDIENTS. SIMMER UNCOVERED FOR 20 MIN. SERVE OVER COOKED SPEGHETTI. SPRINKLE WITH PARM CHEESE.
AND ENJOY! IT IS SOOOOOOOOO GOOD.

I cook a great deal of pasta, too. Thank you! I'll try it this week.

Here at high altitude I'll have to tweak this a bit. It was harder than al dente the first time. So I'll just let it come to a boil and then boil it a few minutes before turning it off.

But it's a great tip. I can reduce the boiling time by 10 minutes for sure. Thanks!

And I didn't even have a lid to fit the pan, so I had foil on it, with a plate weighting it down. Not a good seal, but at least held the heat in better than nothing.