Blender Wheat Pancakes- No Wheat Grinder Needed!

Throughout my quest for good, working food storage recipes, I've run across several different blender wheat pancake recipes. And after trying them, I can see why:

-You don't need a wheat grinder to make them, so they're a good way to try out whole wheat in your diet without making a major investment.
-They're essentially a "one-bowl" recipe. Using fewer dishes always puts a smile on my face.
-They're more filling than regular pancakes, so you don't overeat. Actually, I still overeat because I like them so much (and I'm really more of a waffle person than a pancake eater) just not as much as I would regular pancakes.
-They're delicious! Even my eighteen-month-old, whom I've decided to start calling "Picky-Picky," likes them. You would never know they weren't made with white all-purpose flour. Honest.
-Do I have too many bulleted lists in these posts?

Anyway, I've tried several different recipes with minor variations and this is my favorite so far. It's from Family Dinner Cookbook by Debbie Harman.

Blender Wheat Pancakes

Ingredients:
-1 c. wheat
-1 c. milk
-1/4 c. melted butter
-2 eggs
-1 tsp. salt
-2 tbsp. sugar or honey
-1/4 tsp. baking soda

Blend wheat and milk in a blender for about five minutes, scraping sides of blender if necessary. [This particular recipe actually says to just blend the wheat by itself, but I think it works better when you blend it with the milk.] Add butter and eggs. Blend until well mixed. Add remaining ingredients and blend on high until mixed. Pour batter onto hot greased griddle. Cook until bubbles appear all over and edges start to brown. Flip and cook other side.

Tips:
-Make sure your griddle is at the right temperature (about medium-low) before you start pouring pancakes or bad things will happen. I'm sure that's obvious to anyone who regularly makes pancakes, but I had to find it out the hard way.
-If you want to cut down on your prep time, measure out the sugar, salt, and baking soda for several batches at a time into individual resealable bags so that all you have to do is dump it in when you go to make a batch. And if you really want to be a hard-core food storage user, you could even measure out your powdered eggs and milk ahead of time so that you only have to measure your wheat, water, and butter. Just make sure to adjust the amount of liquid accordingly.

Where's the Beef?

Sorry about the little lapse in posts there. I promise I'm still committed to this blog (for all three of you who read it besides me). Today I thought I would post about the wonder that is canned beef chunks. Has anyone ever tried these things? They're awesome! (Note: this is not the same as canned ground beef, which I've heard is kinda scary and dog food-ish. Please tell me if I've been misinformed.) Aside from frozen meat, it's the best way that I've come across to add meat to your long-term food storage. (Again, any other ideas are welcome!) It comes in 12-ounce cans of cubed, fully-cooked roast beef packed in beef broth. Okay, so I guess I don't really have any information to add to what the front of the can says, except to say that they taste really good! Here is what it looks like out of the can in all of its beefy splendor:

*Please don't let the poor photography in this post deter you from ever trying this meat. I'm not the Pioneer Woman, okay? I've come to terms with that. Just believe me when I say that it tastes better than I make it look.

The meat is really tender and flavorful and it's very versatile, too. Here are some of the things that I've done with it:

-BBQ Beef Sandwiches: Just drain off about half of the liquid, shred it up, and simmer it with your favorite barbecue sauce. Serve it on a toasted bun and you have dinner in about five minutes.

-Taco/Burrito meat: Shred it up with a little bit of the liquid and combine it with a can of pinto or kidney beans, a can of green chilies, and a can of diced tomatoes. Simmer it on the stove for 5-10 minutes (remember, the meat is already cooked) and it's ready to go. I think it tastes really good as is, but if you want, you can add additional seasonings like cumin, garlic powder, chili powder, or whatever you want. Just spread it on a tortilla and top it off with whatever you have on hand--cheese, sour cream, lettuce, salsa, guacamole... you know what you like. We've also eaten it nacho-style over corn chips. It may not look like much but I promise, the flavors will pleasantly surprise you.

-Soups and Stews: This meat is awesome for making your favorite beef stew recipe more food-storage friendly. And again, the meat is already cooked, so it saves you a lot of cubing and browning time. Sorry I don't have a recipe to post; I'll be on the lookout for a good one.

-French Dip Sandwiches: I tried it out in this recipe from The Essential Food Storage Cookbook and it turned out great! The au jus in this recipe is the best I've ever had. Here is the original recipe (fabulous as is) with my adaptations in blue:

Crockpot French Dip Sandwiches

Ingredients:
-1 to 3 lb. beef roast (or 1 to 3 cans of roast beef chunks, drained)
-2 cups water
-1/4 cup soy sauce
-1 teaspoon dried rosemary
-1 teaspoon dried thyme
-1 teaspoon garlic powder
-1 teaspoon pepper
-1 bay leaf
-10 hoagie buns
-10 slices Swiss cheese (or provolone, if you prefer a milder flavor) -I also like to add 1 or 2 (4-ounce) cans of mushrooms, drained or if you wanted to get really fancy you could saute 6 oz. sliced mushrooms in a little butter to go on top. Mmmmm.... butter.

In a crockpot, stir together water, soy sauce, and seasonings. Place roast in crockpot and cook on low for 8 hours (or on high for 5 hours). [If you're using the canned beef, you only need to cook it for 2-3 hours, just so the flavors can all blend together.] Remove meat from broth and thinly slice or shred with fork. Keep warm. Strain broth and skim fat. Pour broth into small cups for dipping. Slice through buns and lay open on baking tray. Line one side of each bun with a slice of Swiss cheese. Broil 2 minutes or until lightly browned and cheese is melted. Fill each sandwich with beef and cut in half on a slant. [My husband and I also like to slather some dijon mustard onto the bun.] Serve hot with dipping broth.

Canned roast beef chunks are a wonderful food storage item. The only problem (which I know, I probably should have mentioned at the beginning of this post) is that I don't know where to buy them anymore. I used to buy the Costco brand from the aisle where they keep their canned tuna and chicken, but then I moved and now I shop at a different Costco where I haven't been able to find them. The last time I bought them was about a year ago. I'm not sure if Costco stopped selling them globally or if for some reason my Costco just doesn't carry them. Does anyone have any idea? Does your Costco have my beef chunks? Are there any other companies that sell this product? Am I going to have to buy a pressure canner and start canning my own? (Please say 'no.') Any info on this would be greatly appreciated. Thanks.

To Bread or Not To Bread

As I mentioned before, I grew up not really liking whole wheat bread or for that matter, whole wheat in general. So the decision to start making my own whole wheat bread was a tough one for me to make. It took a lot of evidence to convince me that homemade bread 1) was not difficult to make 2) was not time-consuming 3) did not taste like cardboard (I know, I'm childish). Here are some reasons why I made the change from store-bought to homemade:

-Making bread is the easiest way to rotate through long-term food storage items. For example, the recommended amount of oil to store for one adult for one year is 10 qts. So for my husband, my kids, and me that amounts to 40 qts. (We count our kids as adults when we calculate our amounts. Better to be overprepared than underprepared.) I know you can count things like mayonnaise and salad dressing toward that amount, but even then it seems like a lot to rotate before it goes bad.
-Homemade whole wheat bread is delicious. And I don't just mean delicious for health food. It's moist, soft, spongy, and I would take it over white bread any day. And even my picky kids like it!
-Making your own bread is cheaper. To make one batch of bread dough according to the recipe below (which makes 4 loaves) costs a little over $4. That amounts to just a little over a dollar a loaf. You can't beat that, especially for high-quality whole wheat bread.
-Whole wheat bread is infinitely more nutritious. If you've studied nutrition at all, you know that eating white flour is basically just eating empty carbs. Bread made from freshly ground whole wheat retains its nutrients. And it's more filling, so you don't find yourself overeating as much.
-Making bread can be easy, fast, and fun. The recipe I use takes a little more than two hours (and that includes a significant amount of time when you're not actually doing anything) from start to finish and it makes four loaves of bread. That's enough for my family for about a month. (I know, a lot of families eat more than a loaf a week.)
-Eating bread that you made yourself is extremely rewarding. It's like eating vegetables that you grew yourself (not that I've ever had that experience). And for me, it helps to absolve some of the mom guilt that I feel when I let my kids eat Cocoa Puffs.


This is my favorite whole wheat bread recipe. It's from The Essential Food Storage Cookbook. (Have you noticed that I like this cookbook?) I'll put my comments in blue.


Whole Wheat Bread

6 c. hot water
2/3 c. oil
2/3 c. honey
1 to 2 tbsp. vital wheat gluten [I know they sell this at Macey's; I haven't looked anywhere else]
1/2 c. powdered milk (optional)
6 c. whole wheat flour
2 tbsp. yeast (my favorite is SAF instant yeast)
2 tbsp. salt
10 c. whole wheat flour
butter
[I also like to add 1 heaping tablespoon dough enhancer]

Mix hot water, oil, honey, [and definitely measure the oil first so the honey will just slide out of your measuring cup]vital wheat gluten, powdered milk, and flour [and dough enhancer]. At this point the batter should be lukewarm so it doesn't kill the yeast. Add yeast. Gently mix to blend and then let it sit to sponge about 10 minutes. Add salt.

While stirring, gradually add additional whole wheat flour until the dough begins to "clean" the bowl. If the dough is sticking to the sides of the the bowl, continue to add flour. You can test for enough flour by gently touching the dough with your finger. If dough sticks to your finger, add flour and keep kneading. When the dough barely does not stick to finger, stop adding flour.

Knead on low speed for 8 minutes. [When you are done, it will look about like this:]



Turn dough onto an oiled surface (do not use flour). Turn dough a couple of times to coat with oil. Cut dough into quarters. I like to weigh each quarter so they are all 32 oz (2 lbs.) each. [I've never done that, since I don't have a kitchen scale, but I find that using dental floss to quarter the dough makes for fairly even loaves.] Shape each quarter into a loaf and place in a bread pan that has been sprayed with oil. Cover and let dough rise 1 hour to 1-1/2 hours [until it looks about like this:].

A good place for bread to rise is under the lights on your range.

Preheat oven to 350 degrees and bake 26 to 28 minutes or until internal temp reaches 190 degrees. You can gently push a meat thermometer through the side of the loaf into the middle for a temperature reading. Remove from oven and brush tops with butter. Let loaves sit 5 to 10 minutes before gently removing from pans. Cool on a wire rack.

[Now, I know I probably should have come clean before now, but I have to confess that I've never actually made this bread before without the aid of my Bosch mixer. The Bosch is easily my favorite kitchen appliance of all time and it kneads bread effortlessly to perfection. But the Bosch is a post for a different day. I guess what I'm saying is that I can't tell you what kind of an experience you'd have making this without a good mixer like a Bosch or a Kitchenaid. I know that pioneer women kneaded their bread by hand, so it can be done. If I knew for sure that anyone was interested, I would give it a try, but if not I'll continue to cheat with my Bosch.]


This dough is amazingly versatile. I've used it to make cinnamon rolls, dinner rolls, breadsticks, cheddar onion bread, and caramel pecan pull-aparts. I'll post the how-to's later. If anyone else has any tips, questions, or complaints about making bread, please feel free to share!

Dehydrated Veggies: Onions, Peppers, and Carrots

Before I forget, I thought I would mention that all of the products I've been buying from Macey's are now available at Wal-Mart, at least the one in American Fork. The label on the can looks just a little different and the brand is no longer called Morning Moo's, but I'm almost positive that it's the same company packaging and selling it. I don't know if it's just Utah County Wal-Marts that are selling these products or if every Wal-Mart carries them. Does anyone else know?

Anyway, over the last year or so I've collected several cans of different dehydrated vegetables. Here are the ones I've tried so far:


Onions
First off, if you've never used dehydrated minced/chopped onions, go out right now and buy a can! They are seriously a gift from Heaven, at least if you're like me and you hate chopping onions. I substitute them in everything that contains cooked, chopped onions and you would never be able to tell. I bought a #10 can of them from Macey's but you can also buy them from the LDS cannery for about $7 and any grocery store or bulk food store would sell them in a smaller quantity. The only time I ever even buy real onions is when I need them raw and/or sliced. Fantastic!


Carrots
I found a ten-year-old can of carrots from the LDS cannery (about $7 if you buy them there) in my parents' basement (my mom needs a little help rotating her food storage) and decided that I would see if it lives up to its supposed ten year shelf life. When first opened, the can released a smell that was identical to that of the bagged bunny food we used to feed our rabbit. As you would expect, the skepticism set in immediately. I poured a bowl of dehydrated carrots, covered them up with water and let them soak for about 10 minutes until they were flexible. I cooked them up in a stir-fry (recipe to follow) and honestly, I couldn't tell the difference and neither could my family. Another success! Obviously they weren't like raw carrots and I wouldn't ever try to eat them plain. But would I use them in a soup? Definitely. Would I use them in stir-fry? Definitely.


Peppers
These also came in a #10 can from Macey's which I bought for about $10, but as I mentioned earlier they now have them at Wal-Mart. They come in a mix of red and green, so you wouldn't ever be able to have either color exclusively, but we can't be too picky, can we? Anyway, I used these exactly the same way as I used the carrots (soaked and stir-fried) and they were great! Like I said, no one noticed. The pieces are pretty small. I would say they're the perfect size for anything that calls for chopped red or green peppers. They don't have that special tender-crisp texture that fresh peppers can have, but they would definitely do if you were living on food storage.


And last but not least, here's the recipe I used to demo the carrots and peppers. I used a Rachael Ray recipe and just subbed the re-hydrated dehydrated veggies for the fresh ones (except for the green onions; I haven't ever seen them for sale and haven't tried drying my own... yet). It's a great recipe! I'm adding it to my 3-month supply menu.

Cashew Chicken

Ingredients:
-1 lb. boneless, skinless chicken breast, diced
-1 red bell pepper, seeded and diced [or use re-hydrated dried peppers]
-1 tbsp. sesame oil
-2 cloves garlic
-2 tbsp. rice vinegar
-a couple shakes of crushed red pepper
-black pepper, to taste
-1 tbsp. sesame oil
-1 large carrot, peeled and diced [again, try the dehydrated!]
-1 can water chestnuts, drained and coarsely chopped
-3 heaping tablespoons hoisin sauce (an Asian condiment that can be bought in the ethnic section of most grocery stores)
-a couple handfuls unsalted cashews
-3 green onions, thinly sliced on an angle
-hot, cooked rice

Combine first seven ingredients in a bowl and set aside. Heat oil in a large nonstick skillet over high heat until it smokes. Add carrot and stir-fry for 2 or 3 minutes. Add coated chicken and peppers and cook another 3 or 4 minutes. Add chestnuts and heat through for 1 minute. Add the hoisin sauce and toss to coat evenly. Serve over a bed of rice and top with cashews and green onions. Feeds 4 well.

[Sorry I don't have a picture. My camera always makes food look crappy anyway and it wouldn't really motivate you to try it.]

Sour Cream Powder and Refried Beans

I thought this would be a good follow-up to the tortilla post in case anyone was wondering what I put on the bjillion tortillas I made. I saw this can of sour cream powder at a Macey's emergency preparedness sale a few months ago and decided I had to try it. If I could add sour cream to my long-term storage menu, that would create a lot of possibilities. Here it is in its reconstituted glory:


I think it looks slightly more yellowish in the picture than it was in real life. As you can see, its consistency isn't so different from the consistency of fresh sour cream. You can also thicken or thin it by changing the amount of water you add. It would be a really great thing to have in your year's supply if it weren't for the really strong bad taste. Yes, unfortunately sour cream powder didn't really taste like sour cream. I think it had the same aftertaste as powdered milk, which is probably pretty unavoidable in dry dairy products, but the taste was a lot stronger in the sour cream powder since it's a lot more concentrated when it is reconstituted. Boo. I did try it out in a recipe that only calls for a couple tablespoons and it wasn't that noticable, but I'm not sure that I wouldn't have been better off to just skip the sour cream altogether.

On a happier note, I would like to declare my LOVE for the refried bean flakes from the LDS cannery.


That's right, I just dropped an L-bomb. On beans. I'm actually kinda surprised that I even decided to try them since I normally don't even like refried beans. But they're awesome! Here's why:

-They taste way better than regular refried beans from a can. Just my opinion, but I would trust me.
-They have a shelf life of 4-5 years, a lot longer than Old El Paso. (I guess I'm just assuming that since I don't actually own any of that kind.)
-They only contain two ingredients: beans and salt. So you don't have to worry about all the lard or chemicals or whatever else is in commercially canned refried beans.
-They don't come out shaped like a can. I don't know why, but that always bothered me about the other kind.
-They're so easy to make! You just stir them into boiling water, cover them, and let them sit for 10 minutes.

I like to make them as recommended in Pantry Cooking:

Refried Beans

-2 cups refried bean flakes
-2 cups boiling water
-1 can (4 ounces) green chiles
-1 teaspoon dried onions
-1/2 teaspoon dried jalapenos (optional)

Stir refried bean flakes into boiling water. Lower heat and mix well. Add green chiles, onions, and jalapenos. Cook over low heat for 5 minutes or until thickened. Makes 4 servings.


Try them! I know you'll like them.

Make Your Own Tortillas!

Several months ago I tried making my own tortillas in an effort to expand our food storage menu. They stank. Actually, the dough itself wasn't all that bad, but the flattening process took forever and yielded tortillas with roughly the same thickness as a thin pancake. Yeah, real great for burritos. What did this "flattening process" entail? Basically it meant me rolling each ball of dough for 2-3 minutes with my rolling pin in a vain attempt to reach the thickness of a real tortilla. Multiply that by twenty or so tortillas and it took a whole hour just to roll them out. And they were bad! Have I talked enough about how much I disliked this method?

After that experience I started shopping for a tortilla press. Since I didn't have a lot of knowledge of what to look for, I turned to online reviews. And I didn't really learn anything. So I ended up buying this one, which was the cheapest one I could find:
It's the Norpro Tortilladora and I bought it at Kitchen Kneads in West Jordan for somewhere around $15 (sorry I can't remember exactly how much). Amazon.com also sells it. It's so slick! I'm glad I didn't spend any more money than I did. The mechanism is very basic, but it smashes those tortillas down in just seconds. It's easy to use and easy to clean. My only beef is that it only makes 6-inch tortillas, which I found to be the case with most tortilla presses. I think traditionally only corn tortillas--which I hope to someday attempt--are pressed that way and they are usually a lot smaller.

I also wanted to mention this electric press, theVillaware V5955 Grand Wrap Tortilla and Flatbread Maker:
I've seen this one in action and it's pretty impressive. It actually works kinda like a waffle iron, flattening the tortillas and toasting them as well and it makes 10-inch tortillas. It is significantly more expensive than the manual ones and I read some reviews from people who had problems with theirs, so I decided to go with El Cheapo instead, but if I ever have money coming out of my ears it would be a fun splurge.

Now for the recipes. I've tried a few different whole wheat ones and they're all pretty similar, but if I had to choose one I like best it would be this one:

Wheat Tortillas

Ingredients:
4 c. whole wheat flour
2 c. all-purpose flour
1-1/2 tsp. salt
1/4 c. shortening
1/2 c. olive oil
2 c. warm water

Thoroughly mix dry ingredients. Cut in shortening. Stir in oil until mixture resembles sand. Add water and knead. Dough should be soft but clean the sides of the bowl. Pinch off balls 2-3 inches in diameter [or smaller if you're using a 6-inch press] and knead into a smooth ball. Place balls in a bowl. Cover and let rest for one hour. Flatten each ball and toast on a hot skillet. If you want to store them for later use, flatten each ball and cook slightly to prevent them from sticking to each other. Cool completely and store in large freezer bag. Will keep in fridge for 2 weeks. [This recipe made about three dozen 6-inch tortillas. I think from now on I'll just make a half batch.]


And for those of you who are not hard-core whole wheat flour users,

Flour Tortillas

Ingredients:
6 c. flour
1 tsp. baking powder
1-1/2 tsp. salt
1 c. shortening
1-2/3 c. warm water

Mix dry ingredients. Cut in shortening. Add water and knead. Pinch off balls 2-3 inches in diameter. Knead each one in smooth ball. Place balls in bowl. Cover and let rest for one hour. Flatten each ball and toast on hot griddle. Tortillas can be cooked later by refrigerating them after they have been flattened and cooked slightly. Store in large freezer bag.

The Essential Food Storage Cookbook

I recently obtained a copy of The Essential Food Storage Cookbook by Tami Girsberger and Carol Peterson. Unlike Pantry Cooking, many of the recipes do call for fresh ingredients; the authors consider it a good source for helping you to rotate your food storage, not necessarily to live solely on it. Still, there are a decent amount of recipes that only use ingredients with a long shelf life and others that could easily be converted by using things like powdered eggs or milk. I have tried several of the recipes and I love it! I would want it in my collection just for its regular, everyday meal ideas. It also has a lot of great food storage tips and information. The recipes are good and easy, the kind where you already have most of the ingredients you need on hand. I am easily intimidated by recipes where I don't even know what all of the ingredients are. Here are a couple of recipes that my family really likes that can be made entirely from stored items:


Crazy Whole Wheat Muffins

[Whole wheat muffins didn't really sound good to me at all, but I tried these and was amazed. They're so soft, sweet, and moist you would think you were eating a cupcake.]

Ingredients:

-1/2 c. oil
-1 c. brown sugar
-1 c. applesauce
-1 tsp. baking soda
-1-1/2 c. whole what flour
-1 tsp. cinnamon

Preheat oven to 375 degrees Fahrenheit. Mix ingredients together and pour into greased muffin tins. Bake for 20 minutes (8 minutes for mini muffins).


Herb Bread

-1/2 c. milk [fine with powdered milk]
-2 tbsp. sugar
-1 tsp. salt
-1 tbsp. butter
-1 tbsp. dried minced onion
-2-1/2 tsp. yeast
-1/2 c. warm water
-2-1/4 c. whole wheat flour (or 1/2 wheat and 1/2 white flour)
-1/2 tsp. thyme
-1/2 tsp. dill [I left it out; not a dill fan]
-1 tsp. dried rosemary, crushed

In a small saucepan, heat milk over medium heat until simmering. Add sugar, salt, and butter and stir until dissolved. Add dried minced onion; remove from heat and cool to lukewarm. In a large mixing bowl, dissolve yeast in the warm water (about 5 minutes). Add cooled milk mixture, flour, and herbs. Stir well (dough will be very wet) until smooth.

Cover and let rise until triple in bulk (about 45 minutes). Stir down and beat for a few minutes. Turn into a greased 9x5-inch bread pan and let rest for 10 minutes.

Bake at 350 degrees Fahrenheit for about 1 hour. Serve warm.

Rigatoni with Mushroom Sauce

Here is another one from from Pantry Cooking by Laura Robins which can be prepared using only long-term food storage items:

Rigatoni with Mushroom Sauce

-1 tbsp. olive oil
-1 tbsp. butter-flavored shortening [I used real butter when I made it]
-1 tbsp. dried garlic
-1/2 tsp. red pepper
-4 (4-ounce) cans sliced mushrooms, with liquid
-1/2 c. water
-4 cubes chicken bouillon
-2 tbsp. parsley
-1 tsp. salt
-10 c. water
-1 lb. rigatoni [or whatever small pasta you have; for me it was bowties]
-1/2 c. Parmesan cheese

In a pan on high, heat oil and shortening. Add garlic and red pepper. Cook 30 seconds. Add mushrooms, water, and bouillon. Cook until thickened. [When I made this, it never thickened this way, so I added a couple tablespoons of flour mixed with a few tablespoons of water and brought it to a boil.] Stir in parsley.

In a large pot, bring salted water to a boil. Add pasta and cook al dente (until almost tender); drain. Toss pasta with sauce and top with Parmesan cheese. Makes 4-6 servings.

Pantry Cooking

I found this cookbook at the library. Aside from containing some good general information on emergency food prep, it has a bunch of recipes, all of which can be prepared using only long-term food storage items. Some of them look a little... questionable. But I've tried some that were actually pretty good. Here's one of them, slightly altered to accommodate my personal tastes:

Penne Pasta with Artichokes

Ingredients:
-2 tsp. dried garlic
-3 tbsp. olive oil
-2 (14-ounce) cans artichoke hearts, with liquid [or you can use the marinated ones in the jar as the recipe suggests, but I thought they tasted too briny for this recipe]
-1 c. sun-dried tomatoes, packed in oil
-2 tbsp. pepper jardiniere [I left this out because I wasn't really sure what it is]
-1 tbsp. dried parsley
-1 tsp. spicy spaghetti or Italian seasoning
-2 tbsp. Italian bread crumbs
-salt & pepper
-10 c. water
-1 lb. mini penne pasta
-1 c. grated Parmesan cheese

In a medium pot over medium-high heat, saute garlic in oil for 1 minute. Add artichokes, tomatoes, jardiniere, parsley, Italian seasoning, bread crumbs, and salt and pepper to taste. Simmer 5 minutes.

In a large pot, bring salted water to a boil. Add pasta and cook al dente (until almost tender); drain. Toss pasta with sauce and top with Parmesan cheese. Makes 4-6 servings.