Simple Egg Pasta (Geometry of Pasta, Caz Hildebrand)
3 eggs
10 1/2 oz semolina (1 1/2 cups plus 4 1/2 tablespoons semolina)
1. Place semolina flour on flat surface, create well, crack eggs into well.
2. Mix until dough comes together.
3. Let rest in fridge for 30 minutes.
4. Roll out to 1mm thick.
5. Cut into desired shapes (fill with below filling).
Tortelloni di Ricotta (Geometry of Pasta, Caz Hildebrand)
1 recipe egg pasta
1 cup sheep's milk ricotta
2 egg yolks
1/2 cup Parmesan (or Pecorino Romano)
A hint of nutmeg
1. Mix all ingredients together. Use as filling with above pasta recipe.
Sauce (http://www.eatingwell.com/recipes/lemony_asparagus_pasta.html)
1/2 bunch asparagus, trimmed and cut into 3/4-inch pieces
3/4 cup whole milk
2 teaspoons whole-grain mustard
2 teaspoons all-purpose flour
1/8 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon extra-virgin olive oil
2 tablespoons minced garlic
1 teaspoon minced fresh tarragon, or 1/4 teaspoon dried
1/4 teaspoon freshly grated lemon zest
1 teaspoon lemon juice
1/2 cup freshly grated Parmesan cheese, divided
1. Boil asparagus for 3 minutes until tender.
2. Mix milk, mustard, flour, salt and pepper in bowl.
3. Saute garlic in olive oil until soft (~1 minute).
4. Pour in milk mixture, whisk until starts to thicken.
5. Add in tarragon, zest, and lemon juice.
6. Toss asparagus with pasta, sauce, and cheese.
Enjoy!
Wednesday, March 28, 2012
Spicy Black Bean Burger
Spicy Black Bean Burger
From Spoon Fork Bacon -- http://spoonforkbacon.com/2012/03/spicy-black-bean-burger/
Ingredients:
1/2 yellow onion, chopped
1 jalapeno, seeded and chopped
3 garlic cloves
1 (14.5 ounce) can black beans, drained
½ cup plus 2 tablespoons rolled oats
1 ear yellow corn, kernels and milk removed from husk
1 green onion, thinly sliced
2 teaspoons cumin
1/2 teaspoon curry powder
¼ teaspoon cayenne pepper
1/4 cup plain breadcrumbs
salt and pepper to taste
3 tablespoons vegetable oil
4 whole wheat burger buns
1. Place onion, jalapeno and garlic in a food processor and pulse 5 or 6 times.
2. Add beans, oats, corn, green onion, cumin, curry powder, and cayenne. Season with salt and pepper and pulse 8 times. Scrape downs sides of the bowl and pulse an additional 5 to 8 times (depending on desired texture).
3. Place mixture into a mixing bowl, cover with plastic wrap and place in the refrigerator for at least two hours.
4. Remove chilled mixture from refrigerator and stir in breadcrumbs. Adjust seasonings.
5. Pour oil into a heavy bottom skillet and place over medium. Form mixture into four equal patties. Cook patties for 5 to 7 minutes on each side or until a crust develops and the patties are heated through.
6. Remove patties from heat and place onto burger buns. Assemble burger with toppings and condiments of your choice and serve.
From Spoon Fork Bacon -- http://spoonforkbacon.com/2012/03/spicy-black-bean-burger/
Ingredients:
1/2 yellow onion, chopped
1 jalapeno, seeded and chopped
3 garlic cloves
1 (14.5 ounce) can black beans, drained
½ cup plus 2 tablespoons rolled oats
1 ear yellow corn, kernels and milk removed from husk
1 green onion, thinly sliced
2 teaspoons cumin
1/2 teaspoon curry powder
¼ teaspoon cayenne pepper
1/4 cup plain breadcrumbs
salt and pepper to taste
3 tablespoons vegetable oil
4 whole wheat burger buns
1. Place onion, jalapeno and garlic in a food processor and pulse 5 or 6 times.
2. Add beans, oats, corn, green onion, cumin, curry powder, and cayenne. Season with salt and pepper and pulse 8 times. Scrape downs sides of the bowl and pulse an additional 5 to 8 times (depending on desired texture).
3. Place mixture into a mixing bowl, cover with plastic wrap and place in the refrigerator for at least two hours.
4. Remove chilled mixture from refrigerator and stir in breadcrumbs. Adjust seasonings.
5. Pour oil into a heavy bottom skillet and place over medium. Form mixture into four equal patties. Cook patties for 5 to 7 minutes on each side or until a crust develops and the patties are heated through.
6. Remove patties from heat and place onto burger buns. Assemble burger with toppings and condiments of your choice and serve.
Wednesday, March 14, 2012
Key Lime Pie
Key Lime Pie
From Food Network -- http://www.foodnetwork.com/recipes/emeril-lagasse/key-lime-pie-recipe/index.html
Ingredients:
1 1/2 cups graham cracker crumbs
1/2 cup granulated sugar
4 tablespoons (1/2 stick butter) melted
2 (14-ounce) cans condensed milk
1 cup key lime or regular lime juice
2 whole eggs
1 cup sour cream
2 tablespoons powdered sugar
1 tablespoon lime zest
Directions:
1. Preheat the oven to 375 degrees F.
2. In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.
3. Lower the oven temperature to 325 degrees F.
4. In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.
5. Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.
From Food Network -- http://www.foodnetwork.com/recipes/emeril-lagasse/key-lime-pie-recipe/index.html
Ingredients:
1 1/2 cups graham cracker crumbs
1/2 cup granulated sugar
4 tablespoons (1/2 stick butter) melted
2 (14-ounce) cans condensed milk
1 cup key lime or regular lime juice
2 whole eggs
1 cup sour cream
2 tablespoons powdered sugar
1 tablespoon lime zest
Directions:
1. Preheat the oven to 375 degrees F.
2. In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.
3. Lower the oven temperature to 325 degrees F.
4. In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.
5. Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.
Sweet Potato Gnocchi with Sauteed Onions and Thyme
Sweet Potato Gnocchi with Sauteed Onions and Thyme
From Design Sponge -- http://www.designsponge.com/2012/03/in-the-kitchen-with-simone-anne-langs-sweet-potato-gnocchi.html
Ingredients:
Gnocchi--
1 pounds of sweet potato (approximately one large sweet potatoes)
1 1/2 cups of whole wheat flour (or all purpose, whichever you prefer)
1/4 cup chickpea flour (we used all all-purpose flour)
1/2 teaspoon salt
Sauce--
1 whole red onion
3 tablespoons lemon juice
2-3 tablespoons fresh thyme
olive oil for sautéing
Directions:
Gnocchi--
1. Preheat the oven to 350ºF. Bake the sweet potato for 30–45 minutes or until well cooked and soft all the way through. Peel and discard the sweet potato skin (or sprinkle it with a pinch of salt and much on it for a snack!). You can do this as much as a day ahead of time. Let the potato cool completely.
2. Place the sweet potato in a medium bowl and crush it with a fork until well mashed. Add the flours and salt. Knead the dough well, adding flour as necessary to allow for easy handling. Avoid adding more flour than necessary to keep the gnocchi from getting tough.
3. When you can easily handle the dough, separate it into four segments and roll each segment on a floured surface into long skinny ropes. Each roll should be approximately 3/4 of an inch in diameter. With a fork, cut each roll into 1/2 inch gnocchi segments. If you’d like to make the traditional grooves in your gnocchi, press each piece of pasta lightly with the fork. You can store these in an airtight container in the fridge for 2–3 days.
4. When you’re ready to cook your gnocchi, boil water just as you would normally for pasta. When the water is boiling, add a pinch of salt and the gnocchi. Keep the gnocchi simmering and stir them periodically to avoid sticking. When they float to the surface of the water, let them cook for another 5–10 minutes to taste. Strain the gnocchi from the water.
Sauce--
1. Cut your onion into quarter-inch slices.
2. Sauté in olive oil on low for 15 to 20 minutes until soft.
3. Add lemon juice and thyme and continue cooking for approximately 10 minutes.
4. Mix well with the gnocchi (I recommend turning off the stove and putting the cooked and drained gnocchi into the pan with the sauce to facilitate easy mixing).
From Design Sponge -- http://www.designsponge.com/2012/03/in-the-kitchen-with-simone-anne-langs-sweet-potato-gnocchi.html
Ingredients:
Gnocchi--
1 pounds of sweet potato (approximately one large sweet potatoes)
1 1/2 cups of whole wheat flour (or all purpose, whichever you prefer)
1/4 cup chickpea flour (we used all all-purpose flour)
1/2 teaspoon salt
Sauce--
1 whole red onion
3 tablespoons lemon juice
2-3 tablespoons fresh thyme
olive oil for sautéing
Directions:
Gnocchi--
1. Preheat the oven to 350ºF. Bake the sweet potato for 30–45 minutes or until well cooked and soft all the way through. Peel and discard the sweet potato skin (or sprinkle it with a pinch of salt and much on it for a snack!). You can do this as much as a day ahead of time. Let the potato cool completely.
2. Place the sweet potato in a medium bowl and crush it with a fork until well mashed. Add the flours and salt. Knead the dough well, adding flour as necessary to allow for easy handling. Avoid adding more flour than necessary to keep the gnocchi from getting tough.
3. When you can easily handle the dough, separate it into four segments and roll each segment on a floured surface into long skinny ropes. Each roll should be approximately 3/4 of an inch in diameter. With a fork, cut each roll into 1/2 inch gnocchi segments. If you’d like to make the traditional grooves in your gnocchi, press each piece of pasta lightly with the fork. You can store these in an airtight container in the fridge for 2–3 days.
4. When you’re ready to cook your gnocchi, boil water just as you would normally for pasta. When the water is boiling, add a pinch of salt and the gnocchi. Keep the gnocchi simmering and stir them periodically to avoid sticking. When they float to the surface of the water, let them cook for another 5–10 minutes to taste. Strain the gnocchi from the water.
Sauce--
1. Cut your onion into quarter-inch slices.
2. Sauté in olive oil on low for 15 to 20 minutes until soft.
3. Add lemon juice and thyme and continue cooking for approximately 10 minutes.
4. Mix well with the gnocchi (I recommend turning off the stove and putting the cooked and drained gnocchi into the pan with the sauce to facilitate easy mixing).
Greek Couscous
Greek Couscous
From Allrecipes.com -- http://allrecipes.com/recipe/greek-couscous/detail.aspx
Ingredients:
1/4 cup chicken broth (we used veggie broth)
1/2 cup water
1 teaspoon minced garlic
1/2 cup pearl (Israeli) couscous
1/4 cup chopped sun-dried tomatoes
1/4 cup sliced Kalamata olives
2 tablespoons crumbled feta cheese
1 cup canned garbanzo beans, rinsed and drained
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 tablespoon white wine vinegar
1 1/2 teaspoons lemon juice
Directions:
1. Pour the chicken broth and water into a saucepan, stir in the garlic, and bring to a boil. Stir in the couscous, cover the pan, and remove from heat. Allow the couscous to stand until all the water has been absorbed, about 5 minutes; fluff with a fork. Allow the couscous to cool to warm temperature.
2. In a large serving bowl, lightly toss the couscous, sun-dried tomatoes, olives, feta cheese, and garbanzo beans. Mix the oregano, black pepper, white wine vinegar, and lemon juice in a small bowl, and pour over the couscous mixture. Toss again to serve.
From Allrecipes.com -- http://allrecipes.com/recipe/greek-couscous/detail.aspx
Ingredients:
1/4 cup chicken broth (we used veggie broth)
1/2 cup water
1 teaspoon minced garlic
1/2 cup pearl (Israeli) couscous
1/4 cup chopped sun-dried tomatoes
1/4 cup sliced Kalamata olives
2 tablespoons crumbled feta cheese
1 cup canned garbanzo beans, rinsed and drained
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 tablespoon white wine vinegar
1 1/2 teaspoons lemon juice
Directions:
1. Pour the chicken broth and water into a saucepan, stir in the garlic, and bring to a boil. Stir in the couscous, cover the pan, and remove from heat. Allow the couscous to stand until all the water has been absorbed, about 5 minutes; fluff with a fork. Allow the couscous to cool to warm temperature.
2. In a large serving bowl, lightly toss the couscous, sun-dried tomatoes, olives, feta cheese, and garbanzo beans. Mix the oregano, black pepper, white wine vinegar, and lemon juice in a small bowl, and pour over the couscous mixture. Toss again to serve.
Chipotle Sweet Potato, Black Bean, and Guac Tacos
Chipotle Sweet Potato, Black Bean, and Guac Tacos
From Naturally Ella -- http://naturallyella.com/2012/02/17/chipotle-sweet-potato-black-bean-and-guac-tacos/
Ingredients:
1 tablespoon olive oil
1/2 medium onion, diced
1 medium sweet potato, cut into 1/2″ cubes
1/2 cup black beans
1 chipotle in adobo sauce
2 tablespoons adobo sauce
1 tablespoon honey
Juice from one lime
4 taco shells (hard or soft)
Guacamole:
1 avocado
1/4 medium onion, diced
1 clove garlic, minced
1/4 serrano pepper, diced
1/4 teaspoon saltjuice from 1/2 lime
1 small tomato, diced
handful of cilantro
Instructions:
1. Heat olive oil over medium heat in skillet. Add onions and let cook until onions begin to soften, 3-4 minutes. Next, stir in sweet potatoes and continue to cook for another 3-4 minutes.
2. In a mortar and pestle, combine the chipotle, adobo sauce, honey, and lime juice. Break apart the chipotle into small pieces (alternatively, you can cut up the chipotle.) Pour into the pan with the sweet potatoes and reduce the heat to medium-low. Add beans and continue to cook until sweet potatoes have softened, 10-15 minutes.
3. While sweet potatoes cook, scoop out the insides of the avocado. Add onions, garlic, pepper, salt, and lime juice. Mash until the guacamole has your favorite consistency. Fold in tomato and cilantro. Taste and add more salt if needed.
4. To serve, scoop a spoonful of guacamole onto the bottom of the taco and layer with sweet potato mixture. Sprinkle extra cilantro on top if desired.
From Naturally Ella -- http://naturallyella.com/2012/02/17/chipotle-sweet-potato-black-bean-and-guac-tacos/
Ingredients:
1 tablespoon olive oil
1/2 medium onion, diced
1 medium sweet potato, cut into 1/2″ cubes
1/2 cup black beans
1 chipotle in adobo sauce
2 tablespoons adobo sauce
1 tablespoon honey
Juice from one lime
4 taco shells (hard or soft)
Guacamole:
1 avocado
1/4 medium onion, diced
1 clove garlic, minced
1/4 serrano pepper, diced
1/4 teaspoon saltjuice from 1/2 lime
1 small tomato, diced
handful of cilantro
Instructions:
1. Heat olive oil over medium heat in skillet. Add onions and let cook until onions begin to soften, 3-4 minutes. Next, stir in sweet potatoes and continue to cook for another 3-4 minutes.
2. In a mortar and pestle, combine the chipotle, adobo sauce, honey, and lime juice. Break apart the chipotle into small pieces (alternatively, you can cut up the chipotle.) Pour into the pan with the sweet potatoes and reduce the heat to medium-low. Add beans and continue to cook until sweet potatoes have softened, 10-15 minutes.
3. While sweet potatoes cook, scoop out the insides of the avocado. Add onions, garlic, pepper, salt, and lime juice. Mash until the guacamole has your favorite consistency. Fold in tomato and cilantro. Taste and add more salt if needed.
4. To serve, scoop a spoonful of guacamole onto the bottom of the taco and layer with sweet potato mixture. Sprinkle extra cilantro on top if desired.
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