Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos!). Here are six recipes to help you through the day, including Roasted Asparagus and Pink Lady Punch. Enjoy!
CHICKLESS POT PIE
This comes from country star Trisha Yearwood, who also has her own show on The Food Network (called Trisha's Southern Kitchen). The recipe starts off, “Trisha Yearwood's vegetarian take on chicken pot pie is just as decadent without the meat. Although the luscious vegetable filling with peas, carrots and potatoes could be a meal on its own, wrapping it in premade pie dough seals in flavor with a crispy crust.” Total Time: 1 hr 25 min; Prep: 25 min; Inactive: 10 min; Cook: 50 min; Yield: 8 servings; Level: easy
Read more online at: http://www.foodnetwork.com/recipes/trisha-yearwood/chickless-pot-pie-recipe.html?oc=linkback
Ingredients
1 cup thinly sliced carrots
1 cup frozen green peas
1 cup small diced potatoes
1/2 cup thinly sliced celery
1/3 cup finely chopped onion
1/2 cup butter substitute, such as Earth Balance
1/3 cup unbleached, all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/4 teaspoon garlic powder
1 3/4 cups vegetable broth
2/3 cup almond milk
Two 9-inch unbaked pie crusts, lard free
Directions
Preheat the oven to 425 degrees F. Line a jelly-roll pan or baking sheet with foil to place the pie on before cooking; it will keep any filling from dripping into the oven and burning.
In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.
In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables.
Roll out one of the unbaked crusts to a 13-inch diameter and place in a 9-inch deep-dish pie plate. Pour the mixture into the bottom crust. Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. If the top of the pie becomes too dark, loosely cover with foil and continue cooking. Cool for 10 minutes before serving.
PINK LADY PUNCH
Not sure where this one came from, though I'm thinking maybe from one of my mother's cookbooks that she bought to raise funds for some group or other...
This, as well as other yummy recipes, can be found in my e-cookbook, Off the Wall Cooking.
4 C cranberry juice
1 1/2 C sugar
4 C pineapple juice
2 qts. chilled ginger ale
Add sugar to cranberry juice. Stir until sugar dissolves. Add pineapple juice. Chill. Pour into punch bowl & add ginger ale.
WATERMELON PUNCH
Years ago, I was a bride’s maid at a friend’s wedding. A friend of the couple held the reception dinner; this punch was served with the hors d’oeuvres. I’ve added ginger ale to the recipe; it’s good either way.
This, as well as other yummy recipes, can be found in my e-cookbook, Off the Wall Cooking.
1 watermelon
1 T honey
6 oz. can orange juice, undiluted
2 liter bottle ginger ale
Put watermelon (excluding rind and seeds) in a blender—and blend. Pour juice through a strainer into a large bowl. Add orange juice and honey, stir, and add ice. Add ginger ale just before serving.
ROASTED ASPARAGUS
Servings: 4
Find this recipe at: http://diabeticgourmet.com/recipes/html/225.shtml
Ingredients
1 lb fresh asparagus
2 tbsp Parmesan cheese, shredded
2 tsp olive oil
1 lemon, cut into wedges
Directions
Preheat oven to 500 degrees.
Arrange in a single layer in a shallow baking pan. With a pastry brush, paint the oil on the asparagus spears.
Roast until tender but still crisp, 8 to 10 minutes, depending on thickness of stalks. Turn spears occasionally for even cooking and to avoid browning.
Place asparagus spears on serving platter. Sprinkle with cheese. Serve with lemon wedges.
Nutritional Information Per Serving: Calories: 76; Protein: 4 g; Fat: 7 g; Sodium: 71 mg; Cholesterol: 3 mg; Carbohydrates: 6 g; Exchanges: 1 Vegetable; 1 Fat
FARFALLE WITH ARTICHOKES, PEAS, FAVAS AND ONIONS
This is from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “The vegetable ragout that accompanies the farfalle here is inspired by a more labor-intensive, longer-cooking Sicilian spring stew called fritteda. The Sicilian version would also include fennel, and a lot more olive oil.”
Yield: 6 servings; Time: 1 hour
This was featured in “Pastas of Spring” and can be viewed online here.
Check out “How to Make Pasta” by Samin Nosrat.
Ingredients
Juice of 1 lemon
4 medium or 2 large artichokes, or 8 baby artichokes
2 tablespoons extra virgin olive oil
1/2 pound spring onions or scallions, white and light green parts only, finely chopped
Salt and freshly ground black pepper to taste
2 pounds fava beans, shelled and skinned
2 cups shelled peas (about 2 1/2 pounds fresh peas in the pod)
2 teaspoons chopped mint
3/4 pound farfalle
Freshly grated Parmesan or Pecorino (or a combination) for serving
Preparation
Fill a bowl with water and add the lemon juice. Cut away the stem and the top third of each artichoke, break off the leaves and trim them down to the bottoms, placing them in the water as you go along. Quarter them and slice large quarters about 1/4 inch thick. Save the leaves and steam them; serve them as a first course or a side dish.
Drain the artichoke hearts and dry on a clean dish towel. Heat the oil over medium-high heat in a large, heavy lidded skillet or Dutch oven. Add the sliced artichoke hearts and cook, stirring, until lightly browned, about 5 minutes. Turn the heat down to medium, add the onions (or scallions) and cook, stirring, until the onions are tender, 3 to 5 minutes. Add the peas and favas, 2/3 cup water and salt to taste and bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes, until all of the vegetables are tender. Taste, adjust salt and add pepper to taste. Stir in the mint and remove from the heat, but keep warm while you cook the pasta.
Bring a large pot of water to a boil, add salt to taste and the pasta. Cook al dente, usually 10 to 11 minutes for farfalle. Add a ladleful of the cooking water from the pasta to the vegetable mixture and drain the pasta. Toss with the vegetables and serve, with Parmesan or Pecorino, or both.
Tip
Advance preparation: The vegetables can be cooked a day ahead, and will keep for 3 or 4 days in the refrigerator. Reheat in a skillet, adding pasta cooking water to moisten.
BLACK BEAN AND CORN SALAD
This comes from Rachel Ray, star of The Food Network's 30 Minute Meals. Total Time: 25 minutes; Prep Time: 10 minutes; Inactive Time: 15 minutes; Yield: 4 servings; Level: Easy
Read more at:http://www.foodnetwork.com/recipes/rachael-ray/black-bean-and-corn-salad-recipe.print.html?oc=linkback
Ingredients
1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
Salt and pepper
Directions
Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts - no need to refrigerate!
Showing posts with label Farfalle With Artichokes Peas Favas and Onions. Show all posts
Showing posts with label Farfalle With Artichokes Peas Favas and Onions. Show all posts
Tuesday, July 21, 2020
Tuesday, April 23, 2019
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos!). Here are six recipes to help you through the day, including Roasted Asparagus and Pink Lady Punch. Enjoy!
CHICKLESS POT PIE
This comes from country star Trisha Yearwood, who also has her own show on The Food Network (called Trisha's Southern Kitchen). The recipe starts off, “Trisha Yearwood's vegetarian take on chicken pot pie is just as decadent without the meat. Although the luscious vegetable filling with peas, carrots and potatoes could be a meal on its own, wrapping it in premade pie dough seals in flavor with a crispy crust.” Total Time: 1 hr 25 min; Prep: 25 min; Inactive: 10 min; Cook: 50 min; Yield: 8 servings; Level: easy
Read more online at: http://www.foodnetwork.com/recipes/trisha-yearwood/chickless-pot-pie-recipe.html?oc=linkback
Ingredients
1 cup thinly sliced carrots
1 cup frozen green peas
1 cup small diced potatoes
1/2 cup thinly sliced celery
1/3 cup finely chopped onion
1/2 cup butter substitute, such as Earth Balance
1/3 cup unbleached, all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/4 teaspoon garlic powder
1 3/4 cups vegetable broth
2/3 cup almond milk
Two 9-inch unbaked pie crusts, lard free
Directions
Preheat the oven to 425 degrees F. Line a jelly-roll pan or baking sheet with foil to place the pie on before cooking; it will keep any filling from dripping into the oven and burning.
In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.
In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables.
Roll out one of the unbaked crusts to a 13-inch diameter and place in a 9-inch deep-dish pie plate. Pour the mixture into the bottom crust. Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. If the top of the pie becomes too dark, loosely cover with foil and continue cooking. Cool for 10 minutes before serving.
PINK LADY PUNCH
Not sure where this one came from, though I'm thinking maybe from one of my mother's cookbooks that she bought to raise funds for some group or other...
This, as well as other yummy recipes, can be found in my e-cookbook, Off the Wall Cooking.
4 C cranberry juice
1 1/2 C sugar
4 C pineapple juice
2 qts. chilled ginger ale
Add sugar to cranberry juice. Stir until sugar dissolves. Add pineapple juice. Chill. Pour into punch bowl & add ginger ale.
WATERMELON PUNCH
Years ago, I was a bride’s maid at a friend’s wedding. A friend of the couple held the reception dinner; this punch was served with the hors d’oeuvres. I’ve added ginger ale to the recipe; it’s good either way.
This, as well as other yummy recipes, can be found in my e-cookbook, Off the Wall Cooking.
1 watermelon
1 T honey
6 oz. can orange juice, undiluted
2 liter bottle ginger ale
Put watermelon (excluding rind and seeds) in a blender—and blend. Pour juice through a strainer into a large bowl. Add orange juice and honey, stir, and add ice. Add ginger ale just before serving.
ROASTED ASPARAGUS
Servings: 4
Find this recipe at: http://diabeticgourmet.com/recipes/html/225.shtml
Ingredients
1 lb fresh asparagus
2 tbsp Parmesan cheese, shredded
2 tsp olive oil
1 lemon, cut into wedges
Directions
Preheat oven to 500 degrees.
Arrange in a single layer in a shallow baking pan. With a pastry brush, paint the oil on the asparagus spears.
Roast until tender but still crisp, 8 to 10 minutes, depending on thickness of stalks. Turn spears occasionally for even cooking and to avoid browning.
Place asparagus spears on serving platter. Sprinkle with cheese. Serve with lemon wedges.
Nutritional Information Per Serving: Calories: 76; Protein: 4 g; Fat: 7 g; Sodium: 71 mg; Cholesterol: 3 mg; Carbohydrates: 6 g; Exchanges: 1 Vegetable; 1 Fat
FARFALLE WITH ARTICHOKES, PEAS, FAVAS AND ONIONS
This is from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “The vegetable ragout that accompanies the farfalle here is inspired by a more labor-intensive, longer-cooking Sicilian spring stew called fritteda. The Sicilian version would also include fennel, and a lot more olive oil.”
Yield: 6 servings; Time: 1 hour
This was featured in “Pastas of Spring” and can be viewed online here.
Check out “How to Make Pasta” by Samin Nosrat.
Ingredients
Juice of 1 lemon
4 medium or 2 large artichokes, or 8 baby artichokes
2 tablespoons extra virgin olive oil
1/2 pound spring onions or scallions, white and light green parts only, finely chopped
Salt and freshly ground black pepper to taste
2 pounds fava beans, shelled and skinned
2 cups shelled peas (about 2 1/2 pounds fresh peas in the pod)
2 teaspoons chopped mint
3/4 pound farfalle
Freshly grated Parmesan or Pecorino (or a combination) for serving
Preparation
Fill a bowl with water and add the lemon juice. Cut away the stem and the top third of each artichoke, break off the leaves and trim them down to the bottoms, placing them in the water as you go along. Quarter them and slice large quarters about 1/4 inch thick. Save the leaves and steam them; serve them as a first course or a side dish.
Drain the artichoke hearts and dry on a clean dish towel. Heat the oil over medium-high heat in a large, heavy lidded skillet or Dutch oven. Add the sliced artichoke hearts and cook, stirring, until lightly browned, about 5 minutes. Turn the heat down to medium, add the onions (or scallions) and cook, stirring, until the onions are tender, 3 to 5 minutes. Add the peas and favas, 2/3 cup water and salt to taste and bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes, until all of the vegetables are tender. Taste, adjust salt and add pepper to taste. Stir in the mint and remove from the heat, but keep warm while you cook the pasta.
Bring a large pot of water to a boil, add salt to taste and the pasta. Cook al dente, usually 10 to 11 minutes for farfalle. Add a ladleful of the cooking water from the pasta to the vegetable mixture and drain the pasta. Toss with the vegetables and serve, with Parmesan or Pecorino, or both.
Tip
Advance preparation: The vegetables can be cooked a day ahead, and will keep for 3 or 4 days in the refrigerator. Reheat in a skillet, adding pasta cooking water to moisten.
BLACK BEAN AND CORN SALAD
This comes from Rachel Ray, star of The Food Network's 30 Minute Meals. Total Time: 25 minutes; Prep Time: 10 minutes; Inactive Time: 15 minutes; Yield: 4 servings; Level: Easy
Read more at:http://www.foodnetwork.com/recipes/rachael-ray/black-bean-and-corn-salad-recipe.print.html?oc=linkback
Ingredients
1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
Salt and pepper
Directions
Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts - no need to refrigerate!
CHICKLESS POT PIE
This comes from country star Trisha Yearwood, who also has her own show on The Food Network (called Trisha's Southern Kitchen). The recipe starts off, “Trisha Yearwood's vegetarian take on chicken pot pie is just as decadent without the meat. Although the luscious vegetable filling with peas, carrots and potatoes could be a meal on its own, wrapping it in premade pie dough seals in flavor with a crispy crust.” Total Time: 1 hr 25 min; Prep: 25 min; Inactive: 10 min; Cook: 50 min; Yield: 8 servings; Level: easy
Read more online at: http://www.foodnetwork.com/recipes/trisha-yearwood/chickless-pot-pie-recipe.html?oc=linkback
Ingredients
1 cup thinly sliced carrots
1 cup frozen green peas
1 cup small diced potatoes
1/2 cup thinly sliced celery
1/3 cup finely chopped onion
1/2 cup butter substitute, such as Earth Balance
1/3 cup unbleached, all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/4 teaspoon garlic powder
1 3/4 cups vegetable broth
2/3 cup almond milk
Two 9-inch unbaked pie crusts, lard free
Directions
Preheat the oven to 425 degrees F. Line a jelly-roll pan or baking sheet with foil to place the pie on before cooking; it will keep any filling from dripping into the oven and burning.
In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.
In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables.
Roll out one of the unbaked crusts to a 13-inch diameter and place in a 9-inch deep-dish pie plate. Pour the mixture into the bottom crust. Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. If the top of the pie becomes too dark, loosely cover with foil and continue cooking. Cool for 10 minutes before serving.
PINK LADY PUNCH
Not sure where this one came from, though I'm thinking maybe from one of my mother's cookbooks that she bought to raise funds for some group or other...
This, as well as other yummy recipes, can be found in my e-cookbook, Off the Wall Cooking.
4 C cranberry juice
1 1/2 C sugar
4 C pineapple juice
2 qts. chilled ginger ale
Add sugar to cranberry juice. Stir until sugar dissolves. Add pineapple juice. Chill. Pour into punch bowl & add ginger ale.
WATERMELON PUNCH
Years ago, I was a bride’s maid at a friend’s wedding. A friend of the couple held the reception dinner; this punch was served with the hors d’oeuvres. I’ve added ginger ale to the recipe; it’s good either way.
This, as well as other yummy recipes, can be found in my e-cookbook, Off the Wall Cooking.
1 watermelon
1 T honey
6 oz. can orange juice, undiluted
2 liter bottle ginger ale
Put watermelon (excluding rind and seeds) in a blender—and blend. Pour juice through a strainer into a large bowl. Add orange juice and honey, stir, and add ice. Add ginger ale just before serving.
ROASTED ASPARAGUS
Servings: 4
Find this recipe at: http://diabeticgourmet.com/recipes/html/225.shtml
Ingredients
1 lb fresh asparagus
2 tbsp Parmesan cheese, shredded
2 tsp olive oil
1 lemon, cut into wedges
Directions
Preheat oven to 500 degrees.
Arrange in a single layer in a shallow baking pan. With a pastry brush, paint the oil on the asparagus spears.
Roast until tender but still crisp, 8 to 10 minutes, depending on thickness of stalks. Turn spears occasionally for even cooking and to avoid browning.
Place asparagus spears on serving platter. Sprinkle with cheese. Serve with lemon wedges.
Nutritional Information Per Serving: Calories: 76; Protein: 4 g; Fat: 7 g; Sodium: 71 mg; Cholesterol: 3 mg; Carbohydrates: 6 g; Exchanges: 1 Vegetable; 1 Fat
FARFALLE WITH ARTICHOKES, PEAS, FAVAS AND ONIONS
This is from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “The vegetable ragout that accompanies the farfalle here is inspired by a more labor-intensive, longer-cooking Sicilian spring stew called fritteda. The Sicilian version would also include fennel, and a lot more olive oil.”
Yield: 6 servings; Time: 1 hour
This was featured in “Pastas of Spring” and can be viewed online here.
Check out “How to Make Pasta” by Samin Nosrat.
Ingredients
Juice of 1 lemon
4 medium or 2 large artichokes, or 8 baby artichokes
2 tablespoons extra virgin olive oil
1/2 pound spring onions or scallions, white and light green parts only, finely chopped
Salt and freshly ground black pepper to taste
2 pounds fava beans, shelled and skinned
2 cups shelled peas (about 2 1/2 pounds fresh peas in the pod)
2 teaspoons chopped mint
3/4 pound farfalle
Freshly grated Parmesan or Pecorino (or a combination) for serving
Preparation
Fill a bowl with water and add the lemon juice. Cut away the stem and the top third of each artichoke, break off the leaves and trim them down to the bottoms, placing them in the water as you go along. Quarter them and slice large quarters about 1/4 inch thick. Save the leaves and steam them; serve them as a first course or a side dish.
Drain the artichoke hearts and dry on a clean dish towel. Heat the oil over medium-high heat in a large, heavy lidded skillet or Dutch oven. Add the sliced artichoke hearts and cook, stirring, until lightly browned, about 5 minutes. Turn the heat down to medium, add the onions (or scallions) and cook, stirring, until the onions are tender, 3 to 5 minutes. Add the peas and favas, 2/3 cup water and salt to taste and bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes, until all of the vegetables are tender. Taste, adjust salt and add pepper to taste. Stir in the mint and remove from the heat, but keep warm while you cook the pasta.
Bring a large pot of water to a boil, add salt to taste and the pasta. Cook al dente, usually 10 to 11 minutes for farfalle. Add a ladleful of the cooking water from the pasta to the vegetable mixture and drain the pasta. Toss with the vegetables and serve, with Parmesan or Pecorino, or both.
Tip
Advance preparation: The vegetables can be cooked a day ahead, and will keep for 3 or 4 days in the refrigerator. Reheat in a skillet, adding pasta cooking water to moisten.
BLACK BEAN AND CORN SALAD
This comes from Rachel Ray, star of The Food Network's 30 Minute Meals. Total Time: 25 minutes; Prep Time: 10 minutes; Inactive Time: 15 minutes; Yield: 4 servings; Level: Easy
Read more at:http://www.foodnetwork.com/recipes/rachael-ray/black-bean-and-corn-salad-recipe.print.html?oc=linkback
Ingredients
1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
Salt and pepper
Directions
Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts - no need to refrigerate!
Thursday, May 17, 2018
Pasta Party
It's time for a Pasta Party! Here are six pasta recipes to help you through the day, including One-Pot Farfalle Primavera and Tomato and Mozzarella Pasta. Enjoy!
SPAETZLE
This is from Mark Bittman in The New York Times cooking e-newsletter. Mark wrote, “Expand the concept of pasta a bit, and you arrive at spaetzle, the quickly made and rather thin dough (somewhat akin to savory pancake batter) that is often “grated” into boiling water on a spaetzle maker, a tool that looks like a grater without sharp edges. I find spaetzle makers unnervingly tricky, so I prefer to do what I've often seen done by Alsatians, for whom spaetzle is traditional: drop the batter by the spoonful into boiling water. As with all pasta, the more fragile the batter is, the lighter the result will be, so don't make it too stiff; just stiff enough to hold together.”
Yield: 4 servings; Time: 30 minutes.
This was featured in “THE MINIMALIST; Fresh Pasta At Ferrari Speed” and can be viewed online here.
Ingredients
Salt
2 cups flour
1/2 teaspoon freshly ground black pepper, more to taste
3 eggs
1 cup milk, more if needed
2 to 4 tablespoons butter or olive oil
Chopped fresh parsley or chives for garnish
Preparation
Set a large pot of water to a boil and salt it. In a bowl, combine flour with pepper and a large pinch of salt. Lightly beat together eggs and milk, and add to flour, stirring. If necessary, add a little more milk until mixture has the consistency of pancake batter.
Scoop a tablespoon or so of batter, and drop it into water; small pieces may break off, but batter should remain largely intact and form a disk. Repeat, using about one-third to one-fourth the batter, depending on the size of the pot. When spaetzle rise to top a couple of minutes later (you may have to loosen them from the bottom, but they will pop right up), cook another minute or so, then remove with a slotted spoon into a bowl of ice water. Repeat until all the batter is used up.
Drain spaetzle; at this point you can toss them with a bit of oil and refrigerate, covered, for up to a day. Heat butter or oil in a large skillet, preferably nonstick, over medium-high heat. When it's hot, add spaetzle a few at a time, and quickly brown on both sides. Serve hot, garnished with parsley or chives.
TOMATO AND MOZZARELLA PASTA
This was in the October 2016 issue Runner's World, page 45. Makes 4 to 6 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.
This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.
Ingredients
1 lb. pasta, such as rigatoni
5 Tbsp. extra virgin olive oil
1-2 cloves garlic, finely chopped
5-6 small tomatoes, chopped
8 oz. fresh mozzarella, torn into small pieces
1/4 cup chopped fresh basil
1/4 cup chopped fresh Italian parsley
Freshly ground black pepper
Grated Pecorino cheese
Instructions
Cook pasta according to package directions. In a large bowl, combine oil, garlic, tomatoes, mozzarella, basil, and parsley, and gently toss. Drain pasta, add to bowl, and toss to coat, adding more oil if necessary. Season with pepper to taste, and top with cheese. Makes 4 to 6 servings.
Nutrition Information: Calories per serving (for 4): 789; Protein: 26 g; Carbs: 88 g; Fiber: 4 g; Sugar: 8 g; Total fat: 35 g; Saturated fat: 12 g; Sodium: 157 mg
ONE-POT RIGATONI WITH SPICY TOMATO SAUCE
This comes from the Tablespoon e-newsletter. It begins, “This one-pot version of the spicy Italian classic cooks the pasta in the sauce with shiitake mushrooms for even more earthy, delicious flavor.” Prep Time: 45 min; Total Time: 45 min; Servings: 8.
To view this online, click here.
Ingredients
1 tablespoon olive oil
1 cup sliced red onion
8 oz sliced shiitake mushrooms
3 cloves garlic, sliced
4 tablespoons spicy harissa
1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
4 cups water
16 oz uncooked rigatoni pasta
1/4 cup kalamata olives, chopped
1 cup shredded fresh basil leaves
1/2 cup shredded Parmesan cheese
Directions
In 5-quart Dutch oven, heat oil over medium heat until shimmering. Add onion; cook 3 to 4 minutes or until translucent. Add mushrooms; cook 5 to 7 minutes or until mushrooms are browned and liquid is evaporated. Add garlic, harissa and tomatoes; heat just to simmering. Stir in water; heat to boiling.
Add pasta; return to simmering. Reduce heat to medium-low; cook 15 to 20 minutes, stirring frequently, until pasta is cooked to desired tenderness. Stir in olives. Top with basil and cheese. Serve immediately. Cover and refrigerate leftovers.
ONE-POT FARFALLE PRIMAVERA
This is from The Food Network, and begins, “Creamy and packed with green veggies-this one-pot pasta is super-easy to make.”
Total: 35 min; Active: 15 min; Yield: 4 servings; Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/food-network-kitchen/one-pot-farfalle-primavera.
Ingredients
2 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
8 ounces farfalle pasta (bowtie; see Cook's Note)
Kosher salt
1/3 bunch asparagus (about 6 ounces), trimmed and cut into 1-inch pieces
7 ounces small broccoli florets (from 1 medium head; about 3 1/2 cups)
2/3 cup frozen peas, thawed
3 ounces cream cheese, cut into pieces, at room temperature
1/3 cup heavy cream
2 tablespoons chopped fresh basil, plus additional for serving
1/2 teaspoon grated lemon zest
Directions
Heat the olive oil in a 4-quart saucepan over medium heat. Add the garlic and cook, stirring until softened, about 1 minute. Add the pasta, 1 teaspoon salt and 3 cups water and bring to a boil over medium-high heat. Continue to cook, stirring occasionally so the pasta doesn't clump together, 4 minutes. Stir in the asparagus and broccoli and cook, stirring, until bright green and almost crisp-tender, about 3 minutes. Add the peas and cook 2 minutes longer, stirring. Reduce the heat to low and stir in the cream cheese, cream, basil, lemon zest and 1 1/2 teaspoons salt until the cream cheese is completely melted. Divide among 4 bowls. Serve with additional basil.
Cook's Note
The success of this recipe is dependent upon the specific pasta shape suggested, so we don't recommend substitutions.
FARFALLE WITH ARTICHOKES, PEAS, FAVAS AND ONIONS
This is from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “The vegetable ragout that accompanies the farfalle here is inspired by a more labor-intensive, longer-cooking Sicilian spring stew called fritteda. The Sicilian version would also include fennel, and a lot more olive oil.”
Yield: 6 servings; Time: 1 hour
This was featured in “Pastas of Spring” and can be viewed online here.
Check out “How to Make Pasta” by Samin Nosrat.
Ingredients
Juice of 1 lemon
4 medium or 2 large artichokes, or 8 baby artichokes
2 tablespoons extra virgin olive oil
1/2 pound spring onions or scallions, white and light green parts only, finely chopped
Salt and freshly ground black pepper to taste
2 pounds fava beans, shelled and skinned
2 cups shelled peas (about 2 1/2 pounds fresh peas in the pod)
2 teaspoons chopped mint
3/4 pound farfalle
Freshly grated Parmesan or Pecorino (or a combination) for serving
Preparation
Fill a bowl with water and add the lemon juice. Cut away the stem and the top third of each artichoke, break off the leaves and trim them down to the bottoms, placing them in the water as you go along. Quarter them and slice large quarters about 1/4 inch thick. Save the leaves and steam them; serve them as a first course or a side dish.
Drain the artichoke hearts and dry on a clean dish towel. Heat the oil over medium-high heat in a large, heavy lidded skillet or Dutch oven. Add the sliced artichoke hearts and cook, stirring, until lightly browned, about 5 minutes. Turn the heat down to medium, add the onions (or scallions) and cook, stirring, until the onions are tender, 3 to 5 minutes. Add the peas and favas, 2/3 cup water and salt to taste and bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes, until all of the vegetables are tender. Taste, adjust salt and add pepper to taste. Stir in the mint and remove from the heat, but keep warm while you cook the pasta.
Bring a large pot of water to a boil, add salt to taste and the pasta. Cook al dente, usually 10 to 11 minutes for farfalle. Add a ladleful of the cooking water from the pasta to the vegetable mixture and drain the pasta. Toss with the vegetables and serve, with Parmesan or Pecorino, or both.
Tip
Advance preparation: The vegetables can be cooked a day ahead, and will keep for 3 or 4 days in the refrigerator. Reheat in a skillet, adding pasta cooking water to moisten.
STUFFED SHELLS I
This is from SallyJun at AllRecipes. SallyJun wrote, "Jumbo macaroni shells stuffed with cheese mixture, covered with sauce, and baked."
Prep: 25 m; Cook: 25 m; Ready In: 50 m
View this online here.
Ingredients
1 (16 ounce) package jumbo pasta shells
4 cups large curd cottage cheese
12 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
2 eggs, lightly beaten
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 (26 ounce) jar spaghetti sauce
1/4 cup grated Parmesan cheese
Directions
Cook shells according to package directions. Place in cold water to stop cooking. Drain.
Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.
SPAETZLE
This is from Mark Bittman in The New York Times cooking e-newsletter. Mark wrote, “Expand the concept of pasta a bit, and you arrive at spaetzle, the quickly made and rather thin dough (somewhat akin to savory pancake batter) that is often “grated” into boiling water on a spaetzle maker, a tool that looks like a grater without sharp edges. I find spaetzle makers unnervingly tricky, so I prefer to do what I've often seen done by Alsatians, for whom spaetzle is traditional: drop the batter by the spoonful into boiling water. As with all pasta, the more fragile the batter is, the lighter the result will be, so don't make it too stiff; just stiff enough to hold together.”
Yield: 4 servings; Time: 30 minutes.
This was featured in “THE MINIMALIST; Fresh Pasta At Ferrari Speed” and can be viewed online here.
Ingredients
Salt
2 cups flour
1/2 teaspoon freshly ground black pepper, more to taste
3 eggs
1 cup milk, more if needed
2 to 4 tablespoons butter or olive oil
Chopped fresh parsley or chives for garnish
Preparation
Set a large pot of water to a boil and salt it. In a bowl, combine flour with pepper and a large pinch of salt. Lightly beat together eggs and milk, and add to flour, stirring. If necessary, add a little more milk until mixture has the consistency of pancake batter.
Scoop a tablespoon or so of batter, and drop it into water; small pieces may break off, but batter should remain largely intact and form a disk. Repeat, using about one-third to one-fourth the batter, depending on the size of the pot. When spaetzle rise to top a couple of minutes later (you may have to loosen them from the bottom, but they will pop right up), cook another minute or so, then remove with a slotted spoon into a bowl of ice water. Repeat until all the batter is used up.
Drain spaetzle; at this point you can toss them with a bit of oil and refrigerate, covered, for up to a day. Heat butter or oil in a large skillet, preferably nonstick, over medium-high heat. When it's hot, add spaetzle a few at a time, and quickly brown on both sides. Serve hot, garnished with parsley or chives.
TOMATO AND MOZZARELLA PASTA
This was in the October 2016 issue Runner's World, page 45. Makes 4 to 6 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.
This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.
Ingredients
1 lb. pasta, such as rigatoni
5 Tbsp. extra virgin olive oil
1-2 cloves garlic, finely chopped
5-6 small tomatoes, chopped
8 oz. fresh mozzarella, torn into small pieces
1/4 cup chopped fresh basil
1/4 cup chopped fresh Italian parsley
Freshly ground black pepper
Grated Pecorino cheese
Instructions
Cook pasta according to package directions. In a large bowl, combine oil, garlic, tomatoes, mozzarella, basil, and parsley, and gently toss. Drain pasta, add to bowl, and toss to coat, adding more oil if necessary. Season with pepper to taste, and top with cheese. Makes 4 to 6 servings.
Nutrition Information: Calories per serving (for 4): 789; Protein: 26 g; Carbs: 88 g; Fiber: 4 g; Sugar: 8 g; Total fat: 35 g; Saturated fat: 12 g; Sodium: 157 mg
ONE-POT RIGATONI WITH SPICY TOMATO SAUCE
This comes from the Tablespoon e-newsletter. It begins, “This one-pot version of the spicy Italian classic cooks the pasta in the sauce with shiitake mushrooms for even more earthy, delicious flavor.” Prep Time: 45 min; Total Time: 45 min; Servings: 8.
To view this online, click here.
Ingredients
1 tablespoon olive oil
1 cup sliced red onion
8 oz sliced shiitake mushrooms
3 cloves garlic, sliced
4 tablespoons spicy harissa
1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
4 cups water
16 oz uncooked rigatoni pasta
1/4 cup kalamata olives, chopped
1 cup shredded fresh basil leaves
1/2 cup shredded Parmesan cheese
Directions
In 5-quart Dutch oven, heat oil over medium heat until shimmering. Add onion; cook 3 to 4 minutes or until translucent. Add mushrooms; cook 5 to 7 minutes or until mushrooms are browned and liquid is evaporated. Add garlic, harissa and tomatoes; heat just to simmering. Stir in water; heat to boiling.
Add pasta; return to simmering. Reduce heat to medium-low; cook 15 to 20 minutes, stirring frequently, until pasta is cooked to desired tenderness. Stir in olives. Top with basil and cheese. Serve immediately. Cover and refrigerate leftovers.
ONE-POT FARFALLE PRIMAVERA
This is from The Food Network, and begins, “Creamy and packed with green veggies-this one-pot pasta is super-easy to make.”
Total: 35 min; Active: 15 min; Yield: 4 servings; Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/food-network-kitchen/one-pot-farfalle-primavera.
Ingredients
2 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
8 ounces farfalle pasta (bowtie; see Cook's Note)
Kosher salt
1/3 bunch asparagus (about 6 ounces), trimmed and cut into 1-inch pieces
7 ounces small broccoli florets (from 1 medium head; about 3 1/2 cups)
2/3 cup frozen peas, thawed
3 ounces cream cheese, cut into pieces, at room temperature
1/3 cup heavy cream
2 tablespoons chopped fresh basil, plus additional for serving
1/2 teaspoon grated lemon zest
Directions
Heat the olive oil in a 4-quart saucepan over medium heat. Add the garlic and cook, stirring until softened, about 1 minute. Add the pasta, 1 teaspoon salt and 3 cups water and bring to a boil over medium-high heat. Continue to cook, stirring occasionally so the pasta doesn't clump together, 4 minutes. Stir in the asparagus and broccoli and cook, stirring, until bright green and almost crisp-tender, about 3 minutes. Add the peas and cook 2 minutes longer, stirring. Reduce the heat to low and stir in the cream cheese, cream, basil, lemon zest and 1 1/2 teaspoons salt until the cream cheese is completely melted. Divide among 4 bowls. Serve with additional basil.
Cook's Note
The success of this recipe is dependent upon the specific pasta shape suggested, so we don't recommend substitutions.
FARFALLE WITH ARTICHOKES, PEAS, FAVAS AND ONIONS
This is from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “The vegetable ragout that accompanies the farfalle here is inspired by a more labor-intensive, longer-cooking Sicilian spring stew called fritteda. The Sicilian version would also include fennel, and a lot more olive oil.”
Yield: 6 servings; Time: 1 hour
This was featured in “Pastas of Spring” and can be viewed online here.
Check out “How to Make Pasta” by Samin Nosrat.
Ingredients
Juice of 1 lemon
4 medium or 2 large artichokes, or 8 baby artichokes
2 tablespoons extra virgin olive oil
1/2 pound spring onions or scallions, white and light green parts only, finely chopped
Salt and freshly ground black pepper to taste
2 pounds fava beans, shelled and skinned
2 cups shelled peas (about 2 1/2 pounds fresh peas in the pod)
2 teaspoons chopped mint
3/4 pound farfalle
Freshly grated Parmesan or Pecorino (or a combination) for serving
Preparation
Fill a bowl with water and add the lemon juice. Cut away the stem and the top third of each artichoke, break off the leaves and trim them down to the bottoms, placing them in the water as you go along. Quarter them and slice large quarters about 1/4 inch thick. Save the leaves and steam them; serve them as a first course or a side dish.
Drain the artichoke hearts and dry on a clean dish towel. Heat the oil over medium-high heat in a large, heavy lidded skillet or Dutch oven. Add the sliced artichoke hearts and cook, stirring, until lightly browned, about 5 minutes. Turn the heat down to medium, add the onions (or scallions) and cook, stirring, until the onions are tender, 3 to 5 minutes. Add the peas and favas, 2/3 cup water and salt to taste and bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes, until all of the vegetables are tender. Taste, adjust salt and add pepper to taste. Stir in the mint and remove from the heat, but keep warm while you cook the pasta.
Bring a large pot of water to a boil, add salt to taste and the pasta. Cook al dente, usually 10 to 11 minutes for farfalle. Add a ladleful of the cooking water from the pasta to the vegetable mixture and drain the pasta. Toss with the vegetables and serve, with Parmesan or Pecorino, or both.
Tip
Advance preparation: The vegetables can be cooked a day ahead, and will keep for 3 or 4 days in the refrigerator. Reheat in a skillet, adding pasta cooking water to moisten.
STUFFED SHELLS I
This is from SallyJun at AllRecipes. SallyJun wrote, "Jumbo macaroni shells stuffed with cheese mixture, covered with sauce, and baked."
Prep: 25 m; Cook: 25 m; Ready In: 50 m
View this online here.
Ingredients
1 (16 ounce) package jumbo pasta shells
4 cups large curd cottage cheese
12 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
2 eggs, lightly beaten
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 (26 ounce) jar spaghetti sauce
1/4 cup grated Parmesan cheese
Directions
Cook shells according to package directions. Place in cold water to stop cooking. Drain.
Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.
Saturday, June 10, 2017
Saturday Recipes
I usually don't post here on weekends, but have decided to post today. Here are six recipes to help you through the rest of the weekend, including "Better Than the Deli" Macaroni Salad and Strawberry Country Cake. Enjoy!
LIZARD LOUNGE TEA
My oldest son spent several summers traveling the country, both singly and with friends. Several times, he wound up at the Rainbow Gathering, where he hooked up with a larger group of friends. Most of them had grown up in hot areas of the country, so they nicknamed themselves lizards; their area of the camp site was the lizard lounge. They would cook up their version of iced tea, which they would barter for other commodities. They were frequently asked what their secret ingredient was.
This is a scaled down version. I found that cranberry or cranberry-apple herb tea works very nicely with this, but any herbal tea can be used.
This, as well as other yummy recipes, can be found in my e-cookbook, Off the Wall Cooking.
1/2 gallon apple cider
4 – 5 herbal tea bags
Place cider in a large pan or teakettle and bring to a boil. Place herbal tea bags into a large container and pour the boiled cider over the tea bags. Let steep for 15-30 minutes and cool. Very good.
SPICE TEA
I used to make this every year for Christmas presents; it was quite popular. Unfortunately, life got a little hectic...As simple as this is, though, I may be reigniting this as a present!
This is also in my e-cookbook, Off the Wall Cooking. Check it out!
8 oz loose tea
3 orange rinds/peels
1 1/2-2 sticks cinnamon
2 T chopped cloves
Cut orange peels into small pieces. Bake at 350 degrees for 15 minutes, stirring occaionally. Let cool, add to loose tea, along with broken cinnamon sticks & cloves. Store in tight containers.
I'll post some single-serving drinks in a later post. In the meantime, enjoy!
FARFALLE WITH ARTICHOKES, PEAS, FAVAS AND ONIONS
This is from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “The vegetable ragout that accompanies the farfalle here is inspired by a more labor-intensive, longer-cooking Sicilian spring stew called fritteda. The Sicilian version would also include fennel, and a lot more olive oil.”
Yield: 6 servings; Time: 1 hour
This was featured in “Pastas of Spring” and can be viewed online here.
Check out “How to Make Pasta” by Samin Nosrat.
Ingredients
Juice of 1 lemon
4 medium or 2 large artichokes, or 8 baby artichokes
2 tablespoons extra virgin olive oil
1/2 pound spring onions or scallions, white and light green parts only, finely chopped
Salt and freshly ground black pepper to taste
2 pounds fava beans, shelled and skinned
2 cups shelled peas (about 2 1/2 pounds fresh peas in the pod)
2 teaspoons chopped mint
3/4 pound farfalle
Freshly grated Parmesan or Pecorino (or a combination) for serving
Preparation
Fill a bowl with water and add the lemon juice. Cut away the stem and the top third of each artichoke, break off the leaves and trim them down to the bottoms, placing them in the water as you go along. Quarter them and slice large quarters about 1/4 inch thick. Save the leaves and steam them; serve them as a first course or a side dish.
Drain the artichoke hearts and dry on a clean dish towel. Heat the oil over medium-high heat in a large, heavy lidded skillet or Dutch oven. Add the sliced artichoke hearts and cook, stirring, until lightly browned, about 5 minutes. Turn the heat down to medium, add the onions (or scallions) and cook, stirring, until the onions are tender, 3 to 5 minutes. Add the peas and favas, 2/3 cup water and salt to taste and bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes, until all of the vegetables are tender. Taste, adjust salt and add pepper to taste. Stir in the mint and remove from the heat, but keep warm while you cook the pasta.
Bring a large pot of water to a boil, add salt to taste and the pasta. Cook al dente, usually 10 to 11 minutes for farfalle. Add a ladleful of the cooking water from the pasta to the vegetable mixture and drain the pasta. Toss with the vegetables and serve, with Parmesan or Pecorino, or both.
Tip
Advance preparation: The vegetables can be cooked a day ahead, and will keep for 3 or 4 days in the refrigerator. Reheat in a skillet, adding pasta cooking water to moisten.
"BETTER THAN THE DELI” MACARONI SALAD
Kathy Kingsley is one of About.com's American Food guides. Kathy wrote, “Take your time, and use your sharpest knife to get a nice fine dice on the veggies in this classic pasta salad. When made right, this is a macaroni salad where every forkful bursts with flavor.” Serves 8; Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes
I couldn't find the original link to this recipe. If/when I do find it, I'll post it.
Ingredients:
1 pound dry elbow macaroni, cooked, rinsed in cold water, and drained well
1 1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 cup finely diced celery
1/4 cup minced red onion
1/2 cup sweet pickle relish
1/4 finely grated carrot
2 tablespoons finely diced roasted red pepper or pimento
1/4 cup chopped parsley
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoon salt, or to taste
Preparation:
Whisk together all the dressing ingredients in a large mixing bowl, and add the drained pasta. Toss to combine thoroughly. Refrigerate for at least 2 hours before serving.
RHUBARB CRISP
This is from Mark Bittman, also in The New York Times cooking e-newsletter. Mark wrote, "When you think of rhubarb you probably think of strawberry-rhubarb pie, a quintessential spring dessert, especially if it’s made by someone who makes good pies. I usually manage around one pie crust annually, so I need alternatives. Thus, when the spring’s first rhubarb shows up, I adjust the execution and produce a crisp. If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, peel them off as you would those of celery. Toss the rhubarb with orange or lemon juice and zest, and only a little sugar. (You can also substitute strawberries for some of the rhubarb if you want the classic combination.) Blend the ingredients for the crisp topping in a food processor, crumble the topping over the rhubarb mixture, and bake — it is nearly effortless and as good or better than a pie."
Yield: 6 to 8 servings; Time: 1 hour.
This was featured in "Rhubarb Crisp That Stands Up to Pie" and can be viewe online here.
Ingredients
6 tablespoons cold butter, cut into small pieces, plus more for greasing pan
2 1/2 to 3 pounds rhubarb, trimmed, tough strings removed, and cut into 1 1/2-inch pieces (about 5 to 6 cups)
1/4 cup white sugar
1 tablespoon orange or lemon juice
1 teaspoon orange or lemon zest
3/4 cup brown sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon, or to taste
Pinch salt
1/2 cup rolled oats
1/2 cup pecans
Preparation
Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.
Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.
STRAWBERRY COUNTRY CAKE
This is from Ina Garten, star of The Food Network’s Barefoot Contessa. Total Time: 1 hr 15 min; Prep: 30 min; Cook: 45 min; Yield: 2 (8-inch) cakes; Level: Intermediate
Read more at: http://www.foodnetwork.com/recipes/ina-garten/strawberry-country-cake-recipe.html?oc=linkback.
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2 cups sugar
4 extra-large eggs, at room temperature
3/4 cup sour cream, at room temperature
1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon kosher salt
1 teaspoon baking soda
For the filling for each cake:
1 cup (1/2 pint) heavy cream, chilled
3 tablespoons sugar
1/2 teaspoon pure vanilla extract
1 pint fresh strawberries, hulled and sliced
Directions
Preheat the oven to 350 degrees F.
Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.
Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.
Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. If using 1 cake, wrap the second well and freeze.
To make the filling for one cake, whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with 1/2 the whipped cream and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.
LIZARD LOUNGE TEA
My oldest son spent several summers traveling the country, both singly and with friends. Several times, he wound up at the Rainbow Gathering, where he hooked up with a larger group of friends. Most of them had grown up in hot areas of the country, so they nicknamed themselves lizards; their area of the camp site was the lizard lounge. They would cook up their version of iced tea, which they would barter for other commodities. They were frequently asked what their secret ingredient was.
This is a scaled down version. I found that cranberry or cranberry-apple herb tea works very nicely with this, but any herbal tea can be used.
This, as well as other yummy recipes, can be found in my e-cookbook, Off the Wall Cooking.
1/2 gallon apple cider
4 – 5 herbal tea bags
Place cider in a large pan or teakettle and bring to a boil. Place herbal tea bags into a large container and pour the boiled cider over the tea bags. Let steep for 15-30 minutes and cool. Very good.
SPICE TEA
I used to make this every year for Christmas presents; it was quite popular. Unfortunately, life got a little hectic...As simple as this is, though, I may be reigniting this as a present!
This is also in my e-cookbook, Off the Wall Cooking. Check it out!
8 oz loose tea
3 orange rinds/peels
1 1/2-2 sticks cinnamon
2 T chopped cloves
Cut orange peels into small pieces. Bake at 350 degrees for 15 minutes, stirring occaionally. Let cool, add to loose tea, along with broken cinnamon sticks & cloves. Store in tight containers.
I'll post some single-serving drinks in a later post. In the meantime, enjoy!
FARFALLE WITH ARTICHOKES, PEAS, FAVAS AND ONIONS
This is from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “The vegetable ragout that accompanies the farfalle here is inspired by a more labor-intensive, longer-cooking Sicilian spring stew called fritteda. The Sicilian version would also include fennel, and a lot more olive oil.”
Yield: 6 servings; Time: 1 hour
This was featured in “Pastas of Spring” and can be viewed online here.
Check out “How to Make Pasta” by Samin Nosrat.
Ingredients
Juice of 1 lemon
4 medium or 2 large artichokes, or 8 baby artichokes
2 tablespoons extra virgin olive oil
1/2 pound spring onions or scallions, white and light green parts only, finely chopped
Salt and freshly ground black pepper to taste
2 pounds fava beans, shelled and skinned
2 cups shelled peas (about 2 1/2 pounds fresh peas in the pod)
2 teaspoons chopped mint
3/4 pound farfalle
Freshly grated Parmesan or Pecorino (or a combination) for serving
Preparation
Fill a bowl with water and add the lemon juice. Cut away the stem and the top third of each artichoke, break off the leaves and trim them down to the bottoms, placing them in the water as you go along. Quarter them and slice large quarters about 1/4 inch thick. Save the leaves and steam them; serve them as a first course or a side dish.
Drain the artichoke hearts and dry on a clean dish towel. Heat the oil over medium-high heat in a large, heavy lidded skillet or Dutch oven. Add the sliced artichoke hearts and cook, stirring, until lightly browned, about 5 minutes. Turn the heat down to medium, add the onions (or scallions) and cook, stirring, until the onions are tender, 3 to 5 minutes. Add the peas and favas, 2/3 cup water and salt to taste and bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes, until all of the vegetables are tender. Taste, adjust salt and add pepper to taste. Stir in the mint and remove from the heat, but keep warm while you cook the pasta.
Bring a large pot of water to a boil, add salt to taste and the pasta. Cook al dente, usually 10 to 11 minutes for farfalle. Add a ladleful of the cooking water from the pasta to the vegetable mixture and drain the pasta. Toss with the vegetables and serve, with Parmesan or Pecorino, or both.
Tip
Advance preparation: The vegetables can be cooked a day ahead, and will keep for 3 or 4 days in the refrigerator. Reheat in a skillet, adding pasta cooking water to moisten.
"BETTER THAN THE DELI” MACARONI SALAD
Kathy Kingsley is one of About.com's American Food guides. Kathy wrote, “Take your time, and use your sharpest knife to get a nice fine dice on the veggies in this classic pasta salad. When made right, this is a macaroni salad where every forkful bursts with flavor.” Serves 8; Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes
I couldn't find the original link to this recipe. If/when I do find it, I'll post it.
Ingredients:
1 pound dry elbow macaroni, cooked, rinsed in cold water, and drained well
1 1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 cup finely diced celery
1/4 cup minced red onion
1/2 cup sweet pickle relish
1/4 finely grated carrot
2 tablespoons finely diced roasted red pepper or pimento
1/4 cup chopped parsley
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoon salt, or to taste
Preparation:
Whisk together all the dressing ingredients in a large mixing bowl, and add the drained pasta. Toss to combine thoroughly. Refrigerate for at least 2 hours before serving.
RHUBARB CRISP
This is from Mark Bittman, also in The New York Times cooking e-newsletter. Mark wrote, "When you think of rhubarb you probably think of strawberry-rhubarb pie, a quintessential spring dessert, especially if it’s made by someone who makes good pies. I usually manage around one pie crust annually, so I need alternatives. Thus, when the spring’s first rhubarb shows up, I adjust the execution and produce a crisp. If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, peel them off as you would those of celery. Toss the rhubarb with orange or lemon juice and zest, and only a little sugar. (You can also substitute strawberries for some of the rhubarb if you want the classic combination.) Blend the ingredients for the crisp topping in a food processor, crumble the topping over the rhubarb mixture, and bake — it is nearly effortless and as good or better than a pie."
Yield: 6 to 8 servings; Time: 1 hour.
This was featured in "Rhubarb Crisp That Stands Up to Pie" and can be viewe online here.
Ingredients
6 tablespoons cold butter, cut into small pieces, plus more for greasing pan
2 1/2 to 3 pounds rhubarb, trimmed, tough strings removed, and cut into 1 1/2-inch pieces (about 5 to 6 cups)
1/4 cup white sugar
1 tablespoon orange or lemon juice
1 teaspoon orange or lemon zest
3/4 cup brown sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon, or to taste
Pinch salt
1/2 cup rolled oats
1/2 cup pecans
Preparation
Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.
Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.
STRAWBERRY COUNTRY CAKE
This is from Ina Garten, star of The Food Network’s Barefoot Contessa. Total Time: 1 hr 15 min; Prep: 30 min; Cook: 45 min; Yield: 2 (8-inch) cakes; Level: Intermediate
Read more at: http://www.foodnetwork.com/recipes/ina-garten/strawberry-country-cake-recipe.html?oc=linkback.
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2 cups sugar
4 extra-large eggs, at room temperature
3/4 cup sour cream, at room temperature
1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon kosher salt
1 teaspoon baking soda
For the filling for each cake:
1 cup (1/2 pint) heavy cream, chilled
3 tablespoons sugar
1/2 teaspoon pure vanilla extract
1 pint fresh strawberries, hulled and sliced
Directions
Preheat the oven to 350 degrees F.
Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.
Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.
Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. If using 1 cake, wrap the second well and freeze.
To make the filling for one cake, whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with 1/2 the whipped cream and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.
Thursday, June 1, 2017
Pasta Party!
It's time for a Pasta Party! Here are six pasta recipes to help you through the day, including One-Pot Farfalle Primavera and Tomato and Mozzarella Pasta. Enjoy!
SPAETZLE
This is from Mark Bittman in The New York Times cooking e-newsletter. Mark wrote, “Expand the concept of pasta a bit, and you arrive at spaetzle, the quickly made and rather thin dough (somewhat akin to savory pancake batter) that is often “grated” into boiling water on a spaetzle maker, a tool that looks like a grater without sharp edges. I find spaetzle makers unnervingly tricky, so I prefer to do what I've often seen done by Alsatians, for whom spaetzle is traditional: drop the batter by the spoonful into boiling water. As with all pasta, the more fragile the batter is, the lighter the result will be, so don't make it too stiff; just stiff enough to hold together.”
Yield: 4 servings; Time: 30 minutes.
This was featured in “THE MINIMALIST; Fresh Pasta At Ferrari Speed” and can be viewed online here.
Ingredients
Salt
2 cups flour
1/2 teaspoon freshly ground black pepper, more to taste
3 eggs
1 cup milk, more if needed
2 to 4 tablespoons butter or olive oil
Chopped fresh parsley or chives for garnish
Preparation
Set a large pot of water to a boil and salt it. In a bowl, combine flour with pepper and a large pinch of salt. Lightly beat together eggs and milk, and add to flour, stirring. If necessary, add a little more milk until mixture has the consistency of pancake batter.
Scoop a tablespoon or so of batter, and drop it into water; small pieces may break off, but batter should remain largely intact and form a disk. Repeat, using about one-third to one-fourth the batter, depending on the size of the pot. When spaetzle rise to top a couple of minutes later (you may have to loosen them from the bottom, but they will pop right up), cook another minute or so, then remove with a slotted spoon into a bowl of ice water. Repeat until all the batter is used up.
Drain spaetzle; at this point you can toss them with a bit of oil and refrigerate, covered, for up to a day. Heat butter or oil in a large skillet, preferably nonstick, over medium-high heat. When it's hot, add spaetzle a few at a time, and quickly brown on both sides. Serve hot, garnished with parsley or chives.
TOMATO AND MOZZARELLA PASTA
This was in the October 2016 issue Runner's World, page 45. Makes 4 to 6 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.
This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.
Ingredients
1 lb. pasta, such as rigatoni
5 Tbsp. extra virgin olive oil
1-2 cloves garlic, finely chopped
5-6 small tomatoes, chopped
8 oz. fresh mozzarella, torn into small pieces
1/4 cup chopped fresh basil
1/4 cup chopped fresh Italian parsley
Freshly ground black pepper
Grated Pecorino cheese
Instructions
Cook pasta according to package directions. In a large bowl, combine oil, garlic, tomatoes, mozzarella, basil, and parsley, and gently toss. Drain pasta, add to bowl, and toss to coat, adding more oil if necessary. Season with pepper to taste, and top with cheese. Makes 4 to 6 servings.
Nutrition Information: Calories per serving (for 4): 789; Protein: 26 g; Carbs: 88 g; Fiber: 4 g; Sugar: 8 g; Total fat: 35 g; Saturated fat: 12 g; Sodium: 157 mg
ONE-POT RIGATONI WITH SPICY TOMATO SAUCE
This comes from the Tablespoon e-newsletter. It begins, “This one-pot version of the spicy Italian classic cooks the pasta in the sauce with shiitake mushrooms for even more earthy, delicious flavor.” Prep Time: 45 min; Total Time: 45 min; Servings: 8.
To view this online, click here.
Ingredients
1 tablespoon olive oil
1 cup sliced red onion
8 oz sliced shiitake mushrooms
3 cloves garlic, sliced
4 tablespoons spicy harissa
1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
4 cups water
16 oz uncooked rigatoni pasta
1/4 cup kalamata olives, chopped
1 cup shredded fresh basil leaves
1/2 cup shredded Parmesan cheese
Directions
In 5-quart Dutch oven, heat oil over medium heat until shimmering. Add onion; cook 3 to 4 minutes or until translucent. Add mushrooms; cook 5 to 7 minutes or until mushrooms are browned and liquid is evaporated. Add garlic, harissa and tomatoes; heat just to simmering. Stir in water; heat to boiling.
Add pasta; return to simmering. Reduce heat to medium-low; cook 15 to 20 minutes, stirring frequently, until pasta is cooked to desired tenderness. Stir in olives. Top with basil and cheese. Serve immediately. Cover and refrigerate leftovers.
ONE-POT FARFALLE PRIMAVERA
This is from The Food Network, and begins, “Creamy and packed with green veggies-this one-pot pasta is super-easy to make.”
Total: 35 min; Active: 15 min; Yield: 4 servings; Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/food-network-kitchen/one-pot-farfalle-primavera.
Ingredients
2 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
8 ounces farfalle pasta (bowtie; see Cook's Note)
Kosher salt
1/3 bunch asparagus (about 6 ounces), trimmed and cut into 1-inch pieces
7 ounces small broccoli florets (from 1 medium head; about 3 1/2 cups)
2/3 cup frozen peas, thawed
3 ounces cream cheese, cut into pieces, at room temperature
1/3 cup heavy cream
2 tablespoons chopped fresh basil, plus additional for serving
1/2 teaspoon grated lemon zest
Directions
Heat the olive oil in a 4-quart saucepan over medium heat. Add the garlic and cook, stirring until softened, about 1 minute. Add the pasta, 1 teaspoon salt and 3 cups water and bring to a boil over medium-high heat. Continue to cook, stirring occasionally so the pasta doesn't clump together, 4 minutes. Stir in the asparagus and broccoli and cook, stirring, until bright green and almost crisp-tender, about 3 minutes. Add the peas and cook 2 minutes longer, stirring. Reduce the heat to low and stir in the cream cheese, cream, basil, lemon zest and 1 1/2 teaspoons salt until the cream cheese is completely melted. Divide among 4 bowls. Serve with additional basil.
Cook's Note
The success of this recipe is dependent upon the specific pasta shape suggested, so we don't recommend substitutions.
FARFALLE WITH ARTICHOKES, PEAS, FAVAS AND ONIONS
This is from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “The vegetable ragout that accompanies the farfalle here is inspired by a more labor-intensive, longer-cooking Sicilian spring stew called fritteda. The Sicilian version would also include fennel, and a lot more olive oil.”
Yield: 6 servings; Time: 1 hour
This was featured in “Pastas of Spring” and can be viewed online here.
Check out “How to Make Pasta” by Samin Nosrat.
Ingredients
Juice of 1 lemon
4 medium or 2 large artichokes, or 8 baby artichokes
2 tablespoons extra virgin olive oil
1/2 pound spring onions or scallions, white and light green parts only, finely chopped
Salt and freshly ground black pepper to taste
2 pounds fava beans, shelled and skinned
2 cups shelled peas (about 2 1/2 pounds fresh peas in the pod)
2 teaspoons chopped mint
3/4 pound farfalle
Freshly grated Parmesan or Pecorino (or a combination) for serving
Preparation
Fill a bowl with water and add the lemon juice. Cut away the stem and the top third of each artichoke, break off the leaves and trim them down to the bottoms, placing them in the water as you go along. Quarter them and slice large quarters about 1/4 inch thick. Save the leaves and steam them; serve them as a first course or a side dish.
Drain the artichoke hearts and dry on a clean dish towel. Heat the oil over medium-high heat in a large, heavy lidded skillet or Dutch oven. Add the sliced artichoke hearts and cook, stirring, until lightly browned, about 5 minutes. Turn the heat down to medium, add the onions (or scallions) and cook, stirring, until the onions are tender, 3 to 5 minutes. Add the peas and favas, 2/3 cup water and salt to taste and bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes, until all of the vegetables are tender. Taste, adjust salt and add pepper to taste. Stir in the mint and remove from the heat, but keep warm while you cook the pasta.
Bring a large pot of water to a boil, add salt to taste and the pasta. Cook al dente, usually 10 to 11 minutes for farfalle. Add a ladleful of the cooking water from the pasta to the vegetable mixture and drain the pasta. Toss with the vegetables and serve, with Parmesan or Pecorino, or both.
Tip
Advance preparation: The vegetables can be cooked a day ahead, and will keep for 3 or 4 days in the refrigerator. Reheat in a skillet, adding pasta cooking water to moisten.
SPAGHETTINI WITH MUSHROOMS, GARLIC & OIL
This is from FamilyTime, and begins, “Regular white mushrooms are excellent here; portobellos or wild mushrooms would be great, too.”
Serves: 4; Prep Time: 5 minutes; Cook Time: 9 minutes
To view this online, click here.
Ingredients
1/2 cup olive oil
3 garlic cloves, minced
1/8 teaspoon dried red pepper flakes
2/3 pound mushrooms, sliced
1 teaspoon salt
1 pound spaghettini
3 tablespoons flat leaf parsley, chopped
1/4 teaspoon fresh ground black pepper
Directions
In a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and the red-pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the sliced mushrooms and the salt and cook until the mushrooms exude liquid, the liquid evaporates, and the mushrooms begin to brown, about 5 minutes.
In a large pot of boiling, salted water, cook the spaghettini until just done, about 9 minutes. Drain and toss with the mushroom mixture, the parsley, and the pepper.
SPAETZLE
This is from Mark Bittman in The New York Times cooking e-newsletter. Mark wrote, “Expand the concept of pasta a bit, and you arrive at spaetzle, the quickly made and rather thin dough (somewhat akin to savory pancake batter) that is often “grated” into boiling water on a spaetzle maker, a tool that looks like a grater without sharp edges. I find spaetzle makers unnervingly tricky, so I prefer to do what I've often seen done by Alsatians, for whom spaetzle is traditional: drop the batter by the spoonful into boiling water. As with all pasta, the more fragile the batter is, the lighter the result will be, so don't make it too stiff; just stiff enough to hold together.”
Yield: 4 servings; Time: 30 minutes.
This was featured in “THE MINIMALIST; Fresh Pasta At Ferrari Speed” and can be viewed online here.
Ingredients
Salt
2 cups flour
1/2 teaspoon freshly ground black pepper, more to taste
3 eggs
1 cup milk, more if needed
2 to 4 tablespoons butter or olive oil
Chopped fresh parsley or chives for garnish
Preparation
Set a large pot of water to a boil and salt it. In a bowl, combine flour with pepper and a large pinch of salt. Lightly beat together eggs and milk, and add to flour, stirring. If necessary, add a little more milk until mixture has the consistency of pancake batter.
Scoop a tablespoon or so of batter, and drop it into water; small pieces may break off, but batter should remain largely intact and form a disk. Repeat, using about one-third to one-fourth the batter, depending on the size of the pot. When spaetzle rise to top a couple of minutes later (you may have to loosen them from the bottom, but they will pop right up), cook another minute or so, then remove with a slotted spoon into a bowl of ice water. Repeat until all the batter is used up.
Drain spaetzle; at this point you can toss them with a bit of oil and refrigerate, covered, for up to a day. Heat butter or oil in a large skillet, preferably nonstick, over medium-high heat. When it's hot, add spaetzle a few at a time, and quickly brown on both sides. Serve hot, garnished with parsley or chives.
TOMATO AND MOZZARELLA PASTA
This was in the October 2016 issue Runner's World, page 45. Makes 4 to 6 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.
This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.
Ingredients
1 lb. pasta, such as rigatoni
5 Tbsp. extra virgin olive oil
1-2 cloves garlic, finely chopped
5-6 small tomatoes, chopped
8 oz. fresh mozzarella, torn into small pieces
1/4 cup chopped fresh basil
1/4 cup chopped fresh Italian parsley
Freshly ground black pepper
Grated Pecorino cheese
Instructions
Cook pasta according to package directions. In a large bowl, combine oil, garlic, tomatoes, mozzarella, basil, and parsley, and gently toss. Drain pasta, add to bowl, and toss to coat, adding more oil if necessary. Season with pepper to taste, and top with cheese. Makes 4 to 6 servings.
Nutrition Information: Calories per serving (for 4): 789; Protein: 26 g; Carbs: 88 g; Fiber: 4 g; Sugar: 8 g; Total fat: 35 g; Saturated fat: 12 g; Sodium: 157 mg
ONE-POT RIGATONI WITH SPICY TOMATO SAUCE
This comes from the Tablespoon e-newsletter. It begins, “This one-pot version of the spicy Italian classic cooks the pasta in the sauce with shiitake mushrooms for even more earthy, delicious flavor.” Prep Time: 45 min; Total Time: 45 min; Servings: 8.
To view this online, click here.
Ingredients
1 tablespoon olive oil
1 cup sliced red onion
8 oz sliced shiitake mushrooms
3 cloves garlic, sliced
4 tablespoons spicy harissa
1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
4 cups water
16 oz uncooked rigatoni pasta
1/4 cup kalamata olives, chopped
1 cup shredded fresh basil leaves
1/2 cup shredded Parmesan cheese
Directions
In 5-quart Dutch oven, heat oil over medium heat until shimmering. Add onion; cook 3 to 4 minutes or until translucent. Add mushrooms; cook 5 to 7 minutes or until mushrooms are browned and liquid is evaporated. Add garlic, harissa and tomatoes; heat just to simmering. Stir in water; heat to boiling.
Add pasta; return to simmering. Reduce heat to medium-low; cook 15 to 20 minutes, stirring frequently, until pasta is cooked to desired tenderness. Stir in olives. Top with basil and cheese. Serve immediately. Cover and refrigerate leftovers.
ONE-POT FARFALLE PRIMAVERA
This is from The Food Network, and begins, “Creamy and packed with green veggies-this one-pot pasta is super-easy to make.”
Total: 35 min; Active: 15 min; Yield: 4 servings; Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/food-network-kitchen/one-pot-farfalle-primavera.
Ingredients
2 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
8 ounces farfalle pasta (bowtie; see Cook's Note)
Kosher salt
1/3 bunch asparagus (about 6 ounces), trimmed and cut into 1-inch pieces
7 ounces small broccoli florets (from 1 medium head; about 3 1/2 cups)
2/3 cup frozen peas, thawed
3 ounces cream cheese, cut into pieces, at room temperature
1/3 cup heavy cream
2 tablespoons chopped fresh basil, plus additional for serving
1/2 teaspoon grated lemon zest
Directions
Heat the olive oil in a 4-quart saucepan over medium heat. Add the garlic and cook, stirring until softened, about 1 minute. Add the pasta, 1 teaspoon salt and 3 cups water and bring to a boil over medium-high heat. Continue to cook, stirring occasionally so the pasta doesn't clump together, 4 minutes. Stir in the asparagus and broccoli and cook, stirring, until bright green and almost crisp-tender, about 3 minutes. Add the peas and cook 2 minutes longer, stirring. Reduce the heat to low and stir in the cream cheese, cream, basil, lemon zest and 1 1/2 teaspoons salt until the cream cheese is completely melted. Divide among 4 bowls. Serve with additional basil.
Cook's Note
The success of this recipe is dependent upon the specific pasta shape suggested, so we don't recommend substitutions.
FARFALLE WITH ARTICHOKES, PEAS, FAVAS AND ONIONS
This is from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “The vegetable ragout that accompanies the farfalle here is inspired by a more labor-intensive, longer-cooking Sicilian spring stew called fritteda. The Sicilian version would also include fennel, and a lot more olive oil.”
Yield: 6 servings; Time: 1 hour
This was featured in “Pastas of Spring” and can be viewed online here.
Check out “How to Make Pasta” by Samin Nosrat.
Ingredients
Juice of 1 lemon
4 medium or 2 large artichokes, or 8 baby artichokes
2 tablespoons extra virgin olive oil
1/2 pound spring onions or scallions, white and light green parts only, finely chopped
Salt and freshly ground black pepper to taste
2 pounds fava beans, shelled and skinned
2 cups shelled peas (about 2 1/2 pounds fresh peas in the pod)
2 teaspoons chopped mint
3/4 pound farfalle
Freshly grated Parmesan or Pecorino (or a combination) for serving
Preparation
Fill a bowl with water and add the lemon juice. Cut away the stem and the top third of each artichoke, break off the leaves and trim them down to the bottoms, placing them in the water as you go along. Quarter them and slice large quarters about 1/4 inch thick. Save the leaves and steam them; serve them as a first course or a side dish.
Drain the artichoke hearts and dry on a clean dish towel. Heat the oil over medium-high heat in a large, heavy lidded skillet or Dutch oven. Add the sliced artichoke hearts and cook, stirring, until lightly browned, about 5 minutes. Turn the heat down to medium, add the onions (or scallions) and cook, stirring, until the onions are tender, 3 to 5 minutes. Add the peas and favas, 2/3 cup water and salt to taste and bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes, until all of the vegetables are tender. Taste, adjust salt and add pepper to taste. Stir in the mint and remove from the heat, but keep warm while you cook the pasta.
Bring a large pot of water to a boil, add salt to taste and the pasta. Cook al dente, usually 10 to 11 minutes for farfalle. Add a ladleful of the cooking water from the pasta to the vegetable mixture and drain the pasta. Toss with the vegetables and serve, with Parmesan or Pecorino, or both.
Tip
Advance preparation: The vegetables can be cooked a day ahead, and will keep for 3 or 4 days in the refrigerator. Reheat in a skillet, adding pasta cooking water to moisten.
SPAGHETTINI WITH MUSHROOMS, GARLIC & OIL
This is from FamilyTime, and begins, “Regular white mushrooms are excellent here; portobellos or wild mushrooms would be great, too.”
Serves: 4; Prep Time: 5 minutes; Cook Time: 9 minutes
To view this online, click here.
Ingredients
1/2 cup olive oil
3 garlic cloves, minced
1/8 teaspoon dried red pepper flakes
2/3 pound mushrooms, sliced
1 teaspoon salt
1 pound spaghettini
3 tablespoons flat leaf parsley, chopped
1/4 teaspoon fresh ground black pepper
Directions
In a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and the red-pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the sliced mushrooms and the salt and cook until the mushrooms exude liquid, the liquid evaporates, and the mushrooms begin to brown, about 5 minutes.
In a large pot of boiling, salted water, cook the spaghettini until just done, about 9 minutes. Drain and toss with the mushroom mixture, the parsley, and the pepper.
Wednesday, May 31, 2017
Wednesday Recipes
Here are today's six recipes to help you through the day, including Cafe de Olla and Vegan Gingered Carrot Soup. Enjoy!
SUPER EASY VEGETARIAN AND VEGAN CHILI
This comes from Jolinda Hackett, vegetarian expert for The Spruce. Jolinda wrote, “Even though this easy homemade vegetarian chili recipe uses canned ingredients, a generous amount of spices are simmered to give it a homemade taste. Vegetarian chili is great to serve for large groups or to bring to potlucks, and this super easy chili recipe won't disappoint.
“This recipe is both vegetarian and vegan, and, it can easily be made gluten-free by using water in place of the vegetable broth. Or, make your own homemade vegetable broth, or just shop around to find a gluten-free vegetable broth (several brands are available). Similarly, if you're adding in the optional TVP, check the ingredients to make sure yours is gluten-free if needed. Bob's Red Mill Brand TVP is gluten-free, but you may want to double-check the ingredients list for hidden additives if you're using another brand.”
Makes 6 servings.
To view this online, click here.
Ingredients
1 can black or pinto beans, drained
1 can kidney beans, drained
1 can diced tomatoes
1/2 onion, diced
3 cloves garlic, minced
1 bell pepper, diced (any color)
2 tbsp olive oil
1/4 cup vegetable broth
2 tbsp chili powder
1/2 tsp salt
1/2 tsp pepper
dash cayenne pepper (optional)
dash red pepper flakes (optional)
1/2 cup TVP + 1/2 cup water (optional)
Directions
In a medium to large soup pot, sautee the onion, bell pepper and garlic in the olive oil.
Add tomatoes, vegetable broth and chili powder and stir.
Reduce heat to medium low and add beans. Stir occasionally and cook for at least 20 minutes. Add TVP and water 10 minutes before done cooking. Of course, the longer you cook chili the better, but if you're pressed for time, 20 minutes is fine.
For a spicier chili, add extra cayenne and red pepper flakes, if you'd like.
Nutrition Facts (from Calorie Count):
One serving of this vegetarian chili (based on six servings) provides approximately:
Calories: 334, Calories from Fat: 54, Total Fat: 6.0g, 9%, Saturated Fat: 0.9g, 4%, Cholesterol: 0mg, 0%, Sodium: 260mg, 11%, Total Carbohydrates: 55.4g, 18%, Dietary Fiber: 15.5g, 62%, Sugars: 5.9g, Protein: 18.7g, Vitamin A 49%, Vitamin C 107%, Calcium 11%, Iron 35%, Based on a 2000 calorie diet
TWICE BAKED POTATOES
Prep Time: 10 Minutes - Cost: $
Servings: 4 - Difficulty Level: 2
Source: Cooking Healthy and Fast
Find this recipe at: http://diabeticgourmet.com/recipes/html/175.shtml
Ingredients
4 Medium potatoes, baked
1 cup low-fat cottage cheese
1/2 cup low-fat milk
1 tbsp onion, minced
Freshly ground black pepper
Paprika
Dried Parsley Flakes
Directions
Cut potatoes in half lengthwise. Scoop out potatoes, leaving skins intact for restuffing.
With wire whisk, beat potatoes with cottage cheese, milk, and onion. Spoon mixture back into skins.
Sprinkle with paprika flakes and black pepper.
Bake for 10 minutes until just golden.
Nutritional Information Per Serving: Calories: 73; Fat: 7 g; Sodium: 316 mg; Cholesterol: 3 mg; Exchanges: 1 Bread
KATHARINE HEPBURN'S BROWNIES
This came in a recent New York Times Cooking e-newsletter. It begins, “Much like its author, this recipe is a no-fuss classic. It calls for just 1/4 cup of flour, which yields an incredibly rich and gooey brownie, and it's super easy to make. So easy, in fact, that baking a batch of these might just become part of your weekend routine.” Time: about 45 minutes; makes 12 brownies
To view this recipe online, click here.
Ingredients
1/2 cup cocoa
1/2 cup butter (1 stick)
2 eggs
1 cup sugar
1/4 cup flour
1 cup chopped or broken-up walnuts or pecans
1 teaspoon vanilla
Pinch of salt
Preparation
Heat oven to 325 degrees.
Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.
In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.
Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.
VEGAN GINGERED CARROT SOUP
This comes from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, "Colorful and fragrant carrot and ginger soup is a light and soothing soup. Carrot soup with ginger is a nutritious and low fat soup recipe with just a touch of sweetness and a touch of spice." Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes
To view this online, click here.
Ingredients
3 tbsp olive oil
1/2 yellow onion, diced
1/4 cup fresh ginger, minced
4 cups chopped and peeled carrots (about 1 1/2 pounds)
3 cups vegetable broth
1 1/2 cups orange juice
dash nutmeg
salt and pepper to taste
Preparation
In a large pot, sautee onions and ginger in olive oil until soft, about 3-5 minutes.Add carrots and vegetable broth and reduce heat to medium. Allow to simmer for about 40 minutes, or until carrots are soft.
Add orange juice and stir well.
Working in small batches and using a food processor or blender, process soup until smooth.
Return to pot or serving bowl and add nutmeg, salt and pepper, stirring well. Serve with a dollop of yogurt or sour cream if desired and enjoy!
CAFE DE OLLA
The recipe for this yummy coffee is from the December 2012 issue of Vegetarian Times, page 47. It starts off, “Literally 'coffee from the pot,' this recipe offers a simple way to make coffee for a crowd, with a spiced twist that no one can resist.” Serves 8 in 30 minutes or less.
To view this online, click here.
4 cinnamon sticks
4 star anise
4 allspice berries
4 whole cloves
1/2 cup packed dark brown sugar or 4 oz. piloncillo (Mexican raw sugar cones)
2 cups medium grind, dark roast coffee beans
2 cups low-fat milk
1 cup coffee liqueur, such as Kahlúa, optional
Lightly crush cinnamon sticks, star anise, allspice, and cloves with mortar and pestle. Place in resealable plastic bag, and pound with rolling pin. Transfer to large saucepan, and add sugar and 8 cups water. Bring mixture to a boil, and simmer until sugar dissolves. Remove from heat, add coffee, and let steep 5 minutes.
Meanwhile, warm milk in small saucepan, and whisk until frothy.
Strain coffee through fine sieve or coffee filter into pitcher. Stir in coffee liqueur (if using). Serve with frothed milk.
nutritional information Per 1-cup serving: Calories: 80; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 3 mg; Sodium: 35 mg; Fiber: 0 g; Sugar: 16 g; Gluten-Free
FARFALLE WITH ARTICHOKES, PEAS, FAVAS AND ONIONS
This is from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “The vegetable ragout that accompanies the farfalle here is inspired by a more labor-intensive, longer-cooking Sicilian spring stew called fritteda. The Sicilian version would also include fennel, and a lot more olive oil.”
Yield: 6 servings; Time: 1 hour
This was featured in “Pastas of Spring” and can be viewed online here.
Check out “How to Make Pasta” by Samin Nosrat.
Ingredients
Juice of 1 lemon
4 medium or 2 large artichokes, or 8 baby artichokes
2 tablespoons extra virgin olive oil
1/2 pound spring onions or scallions, white and light green parts only, finely chopped
Salt and freshly ground black pepper to taste
2 pounds fava beans, shelled and skinned
2 cups shelled peas (about 2 1/2 pounds fresh peas in the pod)
2 teaspoons chopped mint
3/4 pound farfalle
Freshly grated Parmesan or Pecorino (or a combination) for serving
Preparation
Fill a bowl with water and add the lemon juice. Cut away the stem and the top third of each artichoke, break off the leaves and trim them down to the bottoms, placing them in the water as you go along. Quarter them and slice large quarters about 1/4 inch thick. Save the leaves and steam them; serve them as a first course or a side dish.
Drain the artichoke hearts and dry on a clean dish towel. Heat the oil over medium-high heat in a large, heavy lidded skillet or Dutch oven. Add the sliced artichoke hearts and cook, stirring, until lightly browned, about 5 minutes. Turn the heat down to medium, add the onions (or scallions) and cook, stirring, until the onions are tender, 3 to 5 minutes. Add the peas and favas, 2/3 cup water and salt to taste and bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes, until all of the vegetables are tender. Taste, adjust salt and add pepper to taste. Stir in the mint and remove from the heat, but keep warm while you cook the pasta.
Bring a large pot of water to a boil, add salt to taste and the pasta. Cook al dente, usually 10 to 11 minutes for farfalle. Add a ladleful of the cooking water from the pasta to the vegetable mixture and drain the pasta. Toss with the vegetables and serve, with Parmesan or Pecorino, or both.
Tip
Advance preparation: The vegetables can be cooked a day ahead, and will keep for 3 or 4 days in the refrigerator. Reheat in a skillet, adding pasta cooking water to moisten.
SUPER EASY VEGETARIAN AND VEGAN CHILI
This comes from Jolinda Hackett, vegetarian expert for The Spruce. Jolinda wrote, “Even though this easy homemade vegetarian chili recipe uses canned ingredients, a generous amount of spices are simmered to give it a homemade taste. Vegetarian chili is great to serve for large groups or to bring to potlucks, and this super easy chili recipe won't disappoint.
“This recipe is both vegetarian and vegan, and, it can easily be made gluten-free by using water in place of the vegetable broth. Or, make your own homemade vegetable broth, or just shop around to find a gluten-free vegetable broth (several brands are available). Similarly, if you're adding in the optional TVP, check the ingredients to make sure yours is gluten-free if needed. Bob's Red Mill Brand TVP is gluten-free, but you may want to double-check the ingredients list for hidden additives if you're using another brand.”
Makes 6 servings.
To view this online, click here.
Ingredients
1 can black or pinto beans, drained
1 can kidney beans, drained
1 can diced tomatoes
1/2 onion, diced
3 cloves garlic, minced
1 bell pepper, diced (any color)
2 tbsp olive oil
1/4 cup vegetable broth
2 tbsp chili powder
1/2 tsp salt
1/2 tsp pepper
dash cayenne pepper (optional)
dash red pepper flakes (optional)
1/2 cup TVP + 1/2 cup water (optional)
Directions
In a medium to large soup pot, sautee the onion, bell pepper and garlic in the olive oil.
Add tomatoes, vegetable broth and chili powder and stir.
Reduce heat to medium low and add beans. Stir occasionally and cook for at least 20 minutes. Add TVP and water 10 minutes before done cooking. Of course, the longer you cook chili the better, but if you're pressed for time, 20 minutes is fine.
For a spicier chili, add extra cayenne and red pepper flakes, if you'd like.
Nutrition Facts (from Calorie Count):
One serving of this vegetarian chili (based on six servings) provides approximately:
Calories: 334, Calories from Fat: 54, Total Fat: 6.0g, 9%, Saturated Fat: 0.9g, 4%, Cholesterol: 0mg, 0%, Sodium: 260mg, 11%, Total Carbohydrates: 55.4g, 18%, Dietary Fiber: 15.5g, 62%, Sugars: 5.9g, Protein: 18.7g, Vitamin A 49%, Vitamin C 107%, Calcium 11%, Iron 35%, Based on a 2000 calorie diet
TWICE BAKED POTATOES
Prep Time: 10 Minutes - Cost: $
Servings: 4 - Difficulty Level: 2
Source: Cooking Healthy and Fast
Find this recipe at: http://diabeticgourmet.com/recipes/html/175.shtml
Ingredients
4 Medium potatoes, baked
1 cup low-fat cottage cheese
1/2 cup low-fat milk
1 tbsp onion, minced
Freshly ground black pepper
Paprika
Dried Parsley Flakes
Directions
Cut potatoes in half lengthwise. Scoop out potatoes, leaving skins intact for restuffing.
With wire whisk, beat potatoes with cottage cheese, milk, and onion. Spoon mixture back into skins.
Sprinkle with paprika flakes and black pepper.
Bake for 10 minutes until just golden.
Nutritional Information Per Serving: Calories: 73; Fat: 7 g; Sodium: 316 mg; Cholesterol: 3 mg; Exchanges: 1 Bread
KATHARINE HEPBURN'S BROWNIES
This came in a recent New York Times Cooking e-newsletter. It begins, “Much like its author, this recipe is a no-fuss classic. It calls for just 1/4 cup of flour, which yields an incredibly rich and gooey brownie, and it's super easy to make. So easy, in fact, that baking a batch of these might just become part of your weekend routine.” Time: about 45 minutes; makes 12 brownies
To view this recipe online, click here.
Ingredients
1/2 cup cocoa
1/2 cup butter (1 stick)
2 eggs
1 cup sugar
1/4 cup flour
1 cup chopped or broken-up walnuts or pecans
1 teaspoon vanilla
Pinch of salt
Preparation
Heat oven to 325 degrees.
Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.
In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.
Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.
VEGAN GINGERED CARROT SOUP
This comes from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, "Colorful and fragrant carrot and ginger soup is a light and soothing soup. Carrot soup with ginger is a nutritious and low fat soup recipe with just a touch of sweetness and a touch of spice." Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes
To view this online, click here.
Ingredients
3 tbsp olive oil
1/2 yellow onion, diced
1/4 cup fresh ginger, minced
4 cups chopped and peeled carrots (about 1 1/2 pounds)
3 cups vegetable broth
1 1/2 cups orange juice
dash nutmeg
salt and pepper to taste
Preparation
In a large pot, sautee onions and ginger in olive oil until soft, about 3-5 minutes.Add carrots and vegetable broth and reduce heat to medium. Allow to simmer for about 40 minutes, or until carrots are soft.
Add orange juice and stir well.
Working in small batches and using a food processor or blender, process soup until smooth.
Return to pot or serving bowl and add nutmeg, salt and pepper, stirring well. Serve with a dollop of yogurt or sour cream if desired and enjoy!
CAFE DE OLLA
The recipe for this yummy coffee is from the December 2012 issue of Vegetarian Times, page 47. It starts off, “Literally 'coffee from the pot,' this recipe offers a simple way to make coffee for a crowd, with a spiced twist that no one can resist.” Serves 8 in 30 minutes or less.
To view this online, click here.
4 cinnamon sticks
4 star anise
4 allspice berries
4 whole cloves
1/2 cup packed dark brown sugar or 4 oz. piloncillo (Mexican raw sugar cones)
2 cups medium grind, dark roast coffee beans
2 cups low-fat milk
1 cup coffee liqueur, such as Kahlúa, optional
Lightly crush cinnamon sticks, star anise, allspice, and cloves with mortar and pestle. Place in resealable plastic bag, and pound with rolling pin. Transfer to large saucepan, and add sugar and 8 cups water. Bring mixture to a boil, and simmer until sugar dissolves. Remove from heat, add coffee, and let steep 5 minutes.
Meanwhile, warm milk in small saucepan, and whisk until frothy.
Strain coffee through fine sieve or coffee filter into pitcher. Stir in coffee liqueur (if using). Serve with frothed milk.
nutritional information Per 1-cup serving: Calories: 80; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 3 mg; Sodium: 35 mg; Fiber: 0 g; Sugar: 16 g; Gluten-Free
FARFALLE WITH ARTICHOKES, PEAS, FAVAS AND ONIONS
This is from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “The vegetable ragout that accompanies the farfalle here is inspired by a more labor-intensive, longer-cooking Sicilian spring stew called fritteda. The Sicilian version would also include fennel, and a lot more olive oil.”
Yield: 6 servings; Time: 1 hour
This was featured in “Pastas of Spring” and can be viewed online here.
Check out “How to Make Pasta” by Samin Nosrat.
Ingredients
Juice of 1 lemon
4 medium or 2 large artichokes, or 8 baby artichokes
2 tablespoons extra virgin olive oil
1/2 pound spring onions or scallions, white and light green parts only, finely chopped
Salt and freshly ground black pepper to taste
2 pounds fava beans, shelled and skinned
2 cups shelled peas (about 2 1/2 pounds fresh peas in the pod)
2 teaspoons chopped mint
3/4 pound farfalle
Freshly grated Parmesan or Pecorino (or a combination) for serving
Preparation
Fill a bowl with water and add the lemon juice. Cut away the stem and the top third of each artichoke, break off the leaves and trim them down to the bottoms, placing them in the water as you go along. Quarter them and slice large quarters about 1/4 inch thick. Save the leaves and steam them; serve them as a first course or a side dish.
Drain the artichoke hearts and dry on a clean dish towel. Heat the oil over medium-high heat in a large, heavy lidded skillet or Dutch oven. Add the sliced artichoke hearts and cook, stirring, until lightly browned, about 5 minutes. Turn the heat down to medium, add the onions (or scallions) and cook, stirring, until the onions are tender, 3 to 5 minutes. Add the peas and favas, 2/3 cup water and salt to taste and bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes, until all of the vegetables are tender. Taste, adjust salt and add pepper to taste. Stir in the mint and remove from the heat, but keep warm while you cook the pasta.
Bring a large pot of water to a boil, add salt to taste and the pasta. Cook al dente, usually 10 to 11 minutes for farfalle. Add a ladleful of the cooking water from the pasta to the vegetable mixture and drain the pasta. Toss with the vegetables and serve, with Parmesan or Pecorino, or both.
Tip
Advance preparation: The vegetables can be cooked a day ahead, and will keep for 3 or 4 days in the refrigerator. Reheat in a skillet, adding pasta cooking water to moisten.
Monday, May 22, 2017
Monday Recipes
It's Monday, time to start the week. Here are six recipes to help you through the day, including Roasted Asparagus and Pink Lady Punch. Enjoy!
CHICKLESS POT PIE
This comes from country star Trisha Yearwood, who also has her own show on The Food Network (called Trisha's Southern Kitchen). The recipe starts off, “Trisha Yearwood's vegetarian take on chicken pot pie is just as decadent without the meat. Although the luscious vegetable filling with peas, carrots and potatoes could be a meal on its own, wrapping it in premade pie dough seals in flavor with a crispy crust.” Total Time: 1 hr 25 min; Prep: 25 min; Inactive: 10 min; Cook: 50 min; Yield: 8 servings; Level: easy
Read more online at: http://www.foodnetwork.com/recipes/trisha-yearwood/chickless-pot-pie-recipe.html?oc=linkback
Ingredients
1 cup thinly sliced carrots
1 cup frozen green peas
1 cup small diced potatoes
1/2 cup thinly sliced celery
1/3 cup finely chopped onion
1/2 cup butter substitute, such as Earth Balance
1/3 cup unbleached, all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/4 teaspoon garlic powder
1 3/4 cups vegetable broth
2/3 cup almond milk
Two 9-inch unbaked pie crusts, lard free
Directions
Preheat the oven to 425 degrees F. Line a jelly-roll pan or baking sheet with foil to place the pie on before cooking; it will keep any filling from dripping into the oven and burning.
In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.
In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables.
Roll out one of the unbaked crusts to a 13-inch diameter and place in a 9-inch deep-dish pie plate. Pour the mixture into the bottom crust. Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. If the top of the pie becomes too dark, loosely cover with foil and continue cooking. Cool for 10 minutes before serving.
PINK LADY PUNCH
Not sure where this one came from, though I'm thinking maybe from one of my mother's cookbooks that she bought to raise funds for some group or other...
This, as well as other yummy recipes, can be found in my e-cookbook, Off the Wall Cooking.
4 C cranberry juice
1 1/2 C sugar
4 C pineapple juice
2 qts. chilled ginger ale
Add sugar to cranberry juice. Stir until sugar dissolves. Add pineapple juice. Chill. Pour into punch bowl & add ginger ale.
WATERMELON PUNCH
Years ago, I was a bride’s maid at a friend’s wedding. A friend of the couple held the reception dinner; this punch was served with the hors d’oeuvres. I’ve added ginger ale to the recipe; it’s good either way.
This, as well as other yummy recipes, can be found in my e-cookbook, Off the Wall Cooking.
1 watermelon
1 T honey
6 oz. can orange juice, undiluted
2 liter bottle ginger ale
Put watermelon (excluding rind and seeds) in a blender—and blend. Pour juice through a strainer into a large bowl. Add orange juice and honey, stir, and add ice. Add ginger ale just before serving.
ROASTED ASPARAGUS
Servings: 4
Find this recipe at: http://diabeticgourmet.com/recipes/html/225.shtml
Ingredients
1 lb fresh asparagus
2 tbsp Parmesan cheese, shredded
2 tsp olive oil
1 lemon, cut into wedges
Directions
Preheat oven to 500 degrees.
Arrange in a single layer in a shallow baking pan. With a pastry brush, paint the oil on the asparagus spears.
Roast until tender but still crisp, 8 to 10 minutes, depending on thickness of stalks. Turn spears occasionally for even cooking and to avoid browning.
Place asparagus spears on serving platter. Sprinkle with cheese. Serve with lemon wedges.
Nutritional Information Per Serving: Calories: 76; Protein: 4 g; Fat: 7 g; Sodium: 71 mg; Cholesterol: 3 mg; Carbohydrates: 6 g; Exchanges: 1 Vegetable; 1 Fat
FARFALLE WITH ARTICHOKES, PEAS, FAVAS AND ONIONS
This is from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “The vegetable ragout that accompanies the farfalle here is inspired by a more labor-intensive, longer-cooking Sicilian spring stew called fritteda. The Sicilian version would also include fennel, and a lot more olive oil.”
Yield: 6 servings; Time: 1 hour
This was featured in “Pastas of Spring” and can be viewed online here.
Check out “How to Make Pasta” by Samin Nosrat.
Ingredients
Juice of 1 lemon
4 medium or 2 large artichokes, or 8 baby artichokes
2 tablespoons extra virgin olive oil
1/2 pound spring onions or scallions, white and light green parts only, finely chopped
Salt and freshly ground black pepper to taste
2 pounds fava beans, shelled and skinned
2 cups shelled peas (about 2 1/2 pounds fresh peas in the pod)
2 teaspoons chopped mint
3/4 pound farfalle
Freshly grated Parmesan or Pecorino (or a combination) for serving
Preparation
Fill a bowl with water and add the lemon juice. Cut away the stem and the top third of each artichoke, break off the leaves and trim them down to the bottoms, placing them in the water as you go along. Quarter them and slice large quarters about 1/4 inch thick. Save the leaves and steam them; serve them as a first course or a side dish.
Drain the artichoke hearts and dry on a clean dish towel. Heat the oil over medium-high heat in a large, heavy lidded skillet or Dutch oven. Add the sliced artichoke hearts and cook, stirring, until lightly browned, about 5 minutes. Turn the heat down to medium, add the onions (or scallions) and cook, stirring, until the onions are tender, 3 to 5 minutes. Add the peas and favas, 2/3 cup water and salt to taste and bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes, until all of the vegetables are tender. Taste, adjust salt and add pepper to taste. Stir in the mint and remove from the heat, but keep warm while you cook the pasta.
Bring a large pot of water to a boil, add salt to taste and the pasta. Cook al dente, usually 10 to 11 minutes for farfalle. Add a ladleful of the cooking water from the pasta to the vegetable mixture and drain the pasta. Toss with the vegetables and serve, with Parmesan or Pecorino, or both.
Tip
Advance preparation: The vegetables can be cooked a day ahead, and will keep for 3 or 4 days in the refrigerator. Reheat in a skillet, adding pasta cooking water to moisten.
BLACK BEAN AND CORN SALAD
This comes from Rachel Ray, star of The Food Network's 30 Minute Meals. Total Time: 25 minutes; Prep Time: 10 minutes; Inactive Time: 15 minutes; Yield: 4 servings; Level: Easy
Read more at:http://www.foodnetwork.com/recipes/rachael-ray/black-bean-and-corn-salad-recipe.print.html?oc=linkback
Ingredients
1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
Salt and pepper
Directions
Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts - no need to refrigerate!
CHICKLESS POT PIE
This comes from country star Trisha Yearwood, who also has her own show on The Food Network (called Trisha's Southern Kitchen). The recipe starts off, “Trisha Yearwood's vegetarian take on chicken pot pie is just as decadent without the meat. Although the luscious vegetable filling with peas, carrots and potatoes could be a meal on its own, wrapping it in premade pie dough seals in flavor with a crispy crust.” Total Time: 1 hr 25 min; Prep: 25 min; Inactive: 10 min; Cook: 50 min; Yield: 8 servings; Level: easy
Read more online at: http://www.foodnetwork.com/recipes/trisha-yearwood/chickless-pot-pie-recipe.html?oc=linkback
Ingredients
1 cup thinly sliced carrots
1 cup frozen green peas
1 cup small diced potatoes
1/2 cup thinly sliced celery
1/3 cup finely chopped onion
1/2 cup butter substitute, such as Earth Balance
1/3 cup unbleached, all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/4 teaspoon garlic powder
1 3/4 cups vegetable broth
2/3 cup almond milk
Two 9-inch unbaked pie crusts, lard free
Directions
Preheat the oven to 425 degrees F. Line a jelly-roll pan or baking sheet with foil to place the pie on before cooking; it will keep any filling from dripping into the oven and burning.
In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.
In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables.
Roll out one of the unbaked crusts to a 13-inch diameter and place in a 9-inch deep-dish pie plate. Pour the mixture into the bottom crust. Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. If the top of the pie becomes too dark, loosely cover with foil and continue cooking. Cool for 10 minutes before serving.
PINK LADY PUNCH
Not sure where this one came from, though I'm thinking maybe from one of my mother's cookbooks that she bought to raise funds for some group or other...
This, as well as other yummy recipes, can be found in my e-cookbook, Off the Wall Cooking.
4 C cranberry juice
1 1/2 C sugar
4 C pineapple juice
2 qts. chilled ginger ale
Add sugar to cranberry juice. Stir until sugar dissolves. Add pineapple juice. Chill. Pour into punch bowl & add ginger ale.
WATERMELON PUNCH
Years ago, I was a bride’s maid at a friend’s wedding. A friend of the couple held the reception dinner; this punch was served with the hors d’oeuvres. I’ve added ginger ale to the recipe; it’s good either way.
This, as well as other yummy recipes, can be found in my e-cookbook, Off the Wall Cooking.
1 watermelon
1 T honey
6 oz. can orange juice, undiluted
2 liter bottle ginger ale
Put watermelon (excluding rind and seeds) in a blender—and blend. Pour juice through a strainer into a large bowl. Add orange juice and honey, stir, and add ice. Add ginger ale just before serving.
ROASTED ASPARAGUS
Servings: 4
Find this recipe at: http://diabeticgourmet.com/recipes/html/225.shtml
Ingredients
1 lb fresh asparagus
2 tbsp Parmesan cheese, shredded
2 tsp olive oil
1 lemon, cut into wedges
Directions
Preheat oven to 500 degrees.
Arrange in a single layer in a shallow baking pan. With a pastry brush, paint the oil on the asparagus spears.
Roast until tender but still crisp, 8 to 10 minutes, depending on thickness of stalks. Turn spears occasionally for even cooking and to avoid browning.
Place asparagus spears on serving platter. Sprinkle with cheese. Serve with lemon wedges.
Nutritional Information Per Serving: Calories: 76; Protein: 4 g; Fat: 7 g; Sodium: 71 mg; Cholesterol: 3 mg; Carbohydrates: 6 g; Exchanges: 1 Vegetable; 1 Fat
FARFALLE WITH ARTICHOKES, PEAS, FAVAS AND ONIONS
This is from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “The vegetable ragout that accompanies the farfalle here is inspired by a more labor-intensive, longer-cooking Sicilian spring stew called fritteda. The Sicilian version would also include fennel, and a lot more olive oil.”
Yield: 6 servings; Time: 1 hour
This was featured in “Pastas of Spring” and can be viewed online here.
Check out “How to Make Pasta” by Samin Nosrat.
Ingredients
Juice of 1 lemon
4 medium or 2 large artichokes, or 8 baby artichokes
2 tablespoons extra virgin olive oil
1/2 pound spring onions or scallions, white and light green parts only, finely chopped
Salt and freshly ground black pepper to taste
2 pounds fava beans, shelled and skinned
2 cups shelled peas (about 2 1/2 pounds fresh peas in the pod)
2 teaspoons chopped mint
3/4 pound farfalle
Freshly grated Parmesan or Pecorino (or a combination) for serving
Preparation
Fill a bowl with water and add the lemon juice. Cut away the stem and the top third of each artichoke, break off the leaves and trim them down to the bottoms, placing them in the water as you go along. Quarter them and slice large quarters about 1/4 inch thick. Save the leaves and steam them; serve them as a first course or a side dish.
Drain the artichoke hearts and dry on a clean dish towel. Heat the oil over medium-high heat in a large, heavy lidded skillet or Dutch oven. Add the sliced artichoke hearts and cook, stirring, until lightly browned, about 5 minutes. Turn the heat down to medium, add the onions (or scallions) and cook, stirring, until the onions are tender, 3 to 5 minutes. Add the peas and favas, 2/3 cup water and salt to taste and bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes, until all of the vegetables are tender. Taste, adjust salt and add pepper to taste. Stir in the mint and remove from the heat, but keep warm while you cook the pasta.
Bring a large pot of water to a boil, add salt to taste and the pasta. Cook al dente, usually 10 to 11 minutes for farfalle. Add a ladleful of the cooking water from the pasta to the vegetable mixture and drain the pasta. Toss with the vegetables and serve, with Parmesan or Pecorino, or both.
Tip
Advance preparation: The vegetables can be cooked a day ahead, and will keep for 3 or 4 days in the refrigerator. Reheat in a skillet, adding pasta cooking water to moisten.
BLACK BEAN AND CORN SALAD
This comes from Rachel Ray, star of The Food Network's 30 Minute Meals. Total Time: 25 minutes; Prep Time: 10 minutes; Inactive Time: 15 minutes; Yield: 4 servings; Level: Easy
Read more at:http://www.foodnetwork.com/recipes/rachael-ray/black-bean-and-corn-salad-recipe.print.html?oc=linkback
Ingredients
1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
Salt and pepper
Directions
Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts - no need to refrigerate!
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