Veggie Ricotta Pasta March 30, 2011 Veggie Ricotta Pasta Whether the temperature outside registers it or not, it’s officially springtime across the country. Down here in the South the beginnings of foliage are starting to show and the first flowers of the season are in full bloom. Spring is my favorite time of year. This dish was inspired by my adoration of the changing season. There are only a few steps involved in making this pasta; another reason I find a smile creeping onto my face when I make it. Add in a few large handfuls of fresh spinach and basil. Once it’s wilted down, you’ll stir in a batch of cooked noodles. Finish the whole dish off by adding a handful of freshly halved cherry tomatoes and some ricotta cheese. Stir it up until just incorporated and then prepare to enjoy a bowl full of springtime goodness. Veggie Ricotta Pasta Total Time: 20 min Ingredients:8 Oz.
- StumbleUpon [ Currently Eating: Homemade Mac Salad ] Man. That was a seriously bad heat wave we had here in Southern California over the holiday weekend. Without the benefits of central air, we were forced to hole up in one room with the air conditioner on. It didn’t help much that our internet connection was spotty, so there was nothing to do but watch TV. I’ve been meaning to get another 3 Dollars or Less recipe up. Penne Pasta Casserole1 26oz can spaghetti sauce (Hunt’s, etc.) — $1.00 1/2 med. yellow onion — $0.20 1 tbsp e.v. olive oil — $0.05 2-3 cloves minced garlic — $0.07 1/2 box dry penne or other pasta– $0.50 1/2 cup basil leaves, chopped — $0.20 1 cup grated cheddar — $0.40 1/3 lb ground beef or italian sausage – $1.00 salt, pepper, sugar — negligibleTotal: $3.42 Get a pot of salted water going. There are literally endless varieties of this type of casserole – and most qualify as Cheap Eats. I only use basil if we have it around, and sometimes substitute some parsley for it.
A Naughty Name? Maybe. It is unknown what the true origins of Pasta Puttanesca are. Some believe it was named for a dish that the ladies of the night in Naples placed in their windows to lure customers. Puttana is the Italian equivalent of whore. Others believe that it was invented when a restaurant owner was asked by really hungry customers to please make them something. In either case, my husband and I love it. What is your favorite food/drink with a naughty name? Ingredients (recipe from Ellie Krieger) 8 ounces whole-wheat thin spaghetti, vermicelli or angel hair 1 tablespoon extra-virgin olive oil 2 cloves garlic, minced 1/3 cup chopped flat-leaf parsley ¼ cup pitted chopped Spanish or Greek olives 2 tablespoons capers 1 teaspoon anchovy paste 1 tablespoon fresh oregano leaves or 1 teaspoon dried 1/8 teaspoon crushed red pepper flakes 1 (14-ounce) can diced tomatoes, preferably "no salt added" 3/4 cup chopped fresh arugula ¼ cup grated Parmesan Instructions Notes I doubled this recipe when I made it.
How to make handmade udon noodles---its easier than you might think! I am in love with this udon noodle bowl I got from the company Flavour Design Studio. Isn’t it gorgeous? I love the way it’s designed to be easy to hold, with a hole for your thumb to fit through, and I love the grooves and holes cut out for your chopsticks to sit in so they don’t roll away from you! I decided that I needed to make some homemade udon noodles to properly break in the bowl. It would have been a shame to eat store bought noodles out of such a gorgeous handmade vessel! My favorite bowl of udon was nabeyaki udon—udon noodles in a flavorful broth made from dashi and chicken stock, and filled with lots of vegetables, poached chicken, tempura shrimp, and a poached egg. For my handmade noodles, I decided to make Kake Udon—udon served in a broth, made from dashi, soy sauce, and mirin, and topped with sliced scallions. Take it from me, homemade udon makes for a very happy family! Making udon noodles is a simple process. Then you begin to knead the dough by hand. and folding it. 1.
the baked mac and cheese - elephantine My favorite thing to eat, hands down, is noodles. Italian, Chinese, Japanese, Thai... whatever way you make it, I like it. But mac and cheese is high up there on the list, especially baked mac and cheese. Is there anything more comforting? First things first: cook the pasta. Next up: the béchamel sauce. ...and milk. So, back to the butter. Whisk. Gradually pour in the milk and continue to whisk. Reduce the heat, add the cheese, and keep mixing that melty-yummy-goodness. Did someone say garlic? Your macaroni is probably growing impatient. I've been playing this trick on myself recently: substitute a portion of the pasta with veggies. I like using individual ramekins instead of one larger casserole dish, because it allows you to add in whatever veggies and spices you like without offending anyone else. The last (and most important) step: breadcrumbs. Pop the ramekins in the oven. The first bite. (Nothing more to say. 1.
Magic Sauce Recipe I call this the magic sauce recipe. In part, because it makes everything it touches shimmer with deliciousness. It's magic like that. Technically, it's a riff on a chimichurri sauce - one that veered off the rails in a big way. Much tweaking has rendered it a distant second cousin. If that. Let's just start by putting one thing out there. It's as versatile as a black dress. - More Herb Recipes - - More Paprika Recipes - - More Quick Recipes - 1/2 cup extra-virgin olive oil 1 teaspoon fresh rosemary leaves 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 2 teaspoons sweet paprika 2 medium cloves of garlic, smashed into a paste 1 well-crumbled bay leaf pinch of red pepper flakes 1/4 teaspoon + fine grain sea salt 1 tablespoon fresh lemon juice Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot. While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle. Makes ~2/3 cup. Prep time: 5 min - Cook time: 5 min
Yummy making big tummy... Son and Daughters #1 and #2 LOVE noodles. They adore them. Husband likes them quite a bit as well, but Son and Daughters will take down more noodles than most people I know. To give you an idea, to feed all three of them, we have to order two large bowls of pho noodles (and they like the one with bits of beef and tripe and all the lovely extras). Sometimes two large bowls are not enough for them and husband and I find ourselves sharing our bowl of noodles with them. They are noodle hogs. But somehow, garlic noodles don't do it for them. I decided to try a different version using a regular dried wheat pasta noodle instead of the traditional egg noodles, to see if I could get a more desirable texture. I have to say I took a bigger bowl of these into my own stomach - more than is good for me, and I know it means extra time in the gym tomorrow. If you LOVE traditional garlic noodles, go ahead and substitute some egg noodles instead. deliciousness going into my tummy
LaSaGnA TiMpAnO I went to see tUnE-yArDs on Monday night with some friends, and as always we wanted to cook a meal that somehow related to the show we were heading to. Sometimes this is hard to do, but other times it seems to come naturally. Finding culinary inspiration in Merrill's lyrics seemed like it would be tough, but my sister knew what she wanted to make without hesitation. "How about something layered, because of all the vocal and instrument layering in the music?" From there we worked together to come up with this deep, colorful, and multi-flavored lasagna version of a timpano. If you are using words like deep, colorful, and multi-flavored to describe something inspired by tUnE-yArDs, you already know you got it right! Start by making a lasagna crust. Finally got it together. Now it's easy, just start building the layers! Alfredo sauce with some salami goes first. After 3 alfredo layers, I switched to pesto. A cheese only layer, just for fun. Tomato sauce is last. All sealed up. After baking.
Crab Mac and Cheese Casserole — A Spicy Perspective Crab and Gnocchi Gratin This fancy-fied mac and cheese casserole makes a lovely dinner party dish or Thanksgiving side dish. It’s an amalgamation of a classic gnocchi gratin and crab mac and cheese, offering a bit of cozy luxury. Several months ago I had the opportunity to visit San Francisco. I adored walking the hills, observing the intricate architecture, breathing in the ocean air, and visiting quirky shops and galleries. Other than the ocean air, it reminded me of a larger Asheville and I felt right at home. Of all the wonderful things I saw and experienced in San Francisco, the thing that stuck out to me the most was the incredible food culture. Everywhere I looked wonderful things were being grown, caught, baked, churned, crafted and cured. Just know, there was a lot of cheese, chocolate, sourdough bread, and an episode with salami in a cone. I can, however, fully describe the dish that was the most memorable, Crab Mac and Cheese. Elegant Old Luxembourg Dishes from Villeroy & Boch. Print
So Many Pastabilities — Colored Pasta Making fresh pasta is simple– making fresh colored pasta on the other hand, is a pain in the ass. The process is quite simple, but very labor intensive and lengthy. While the results are unique and beautiful, this isn’t something you should attempt unless you have a whole afternoon to kill. I’m sorry if the instructions are a little bit unclear, but I hope the pictures help. You’ve been warned. For my colored pasta, I used natural foods to color the pasta dough. The ratio of water to fruit that I used was 2 to 1. For the recipe below, you will only need approximately 6 oz of puree (in total). For orange, I used 2 varieties: one is a roasted red pepper puree, and the other one is a butternut squash puree. For blue, I used purple potatoes– again, they were boiled, and pureed. For fuchsia, I used beets– be careful, these guys stain everything they touch. For black, I used squid ink and flour. For green, I used spinach. Pasta: - 2 cups semolina flour - 4 large eggs - 1 tsp. extra-virgin olive oil
Eats Well With Others: Recipe: Baked Penne with Roasted Vegetables This pasta dish was my last supper. I went out with a bang, three types of cheeses and somewhere around 3 pounds of vegetables. (What a way to go.) And what I mean to say is that this was my last supper before the moratorium on exercise was put into action by my orthopedist. He wants me to not move for two months. Seeing as how I haven’t taken off more than two days in a row for the past four years…I don’t even know how to begin to do that. I am a mover by nature. But somehow, I have to try. Here’s the other thing. I absolutely up and down refuse to gain weight in the next eight weeks. Those extra pounds may come knocking at my door and I will politely but firmly say “No, thank you.” You see, after my last stress fracture I was sad and so I spent the nine months after I was injured eating anything and everything to make myself feel better. Want to dare me to not only not gain weight but to perhaps even lose weight during this next eight weeks? Huddle up, team. Will there be sacrifices?
Pasta Pie Cheesy, delicious and impressive Pasta Pie will have your family and friends amazed by your effots. Believe it or not, it's simple to put together. Give it a try. The key to this recipe, as far as taste goes, is using quality ingredients. Let's put this together: You will need: Crushed tomatoes, fresh garlic, Parmesan cheese and mozzarella. Ground beef, rigatoni pasta, olive oil, butter, salt and pepper are also needed. In a large pot of salted boiling water, cook 1 pound rigatoni pasta until slightly underdone (I cooked mine for 12 minutes when the box indicated 14 minutes). Heat remaining 1 Tablespoon olive oil in a large skillet over medium-high heat. Add 1 can good quality (28 ounces) crushed tomatoes; simmer until thickened, about 20 minutes. Toss pasta with 1 cup finely grated Parmesan cheese. Butter a 9-inch springform pan. Spread meat sauce on top of pasta. Push the meat sauce into the pasta holes filling each one up. Place in a 400 degree oven for 15 minutes. Print Recipe Ingredients
Homemade Pasta | The Pioneer Woman Cooks Make Ryan’s homemade pasta this weekend! It’s the right thing to do. First, I must say this: there is NOTHING like homemade noodles with a hearty, meaty sauce. Nothing. Now, I’d never pass up pasta of any kind. Let’s start this tutorial with Ryan’s words. “Two eggs per one cup of flour. Got it. Now let’s see it in action! Make a well in the flour. This is how Marlboro Man’s great-great grandmother started any baked good, and she’d do it right in the flour bin. Once they’re cracked in… Start mixing it lightly with one hand… Until it’s all combined. Turn it out onto a floured surface… And begin kneading it, rolling and punching and pushing, until it’s done. See the texture of the surface at this point? Do you see how it’s “tacky” and not very smooth? There’s no right or wrong way to knead. Just be sure to take it out to dinner first. It’s all ready when it looks like this! Smooth, not sticky or tacky. When you’re ready, roll it out on a floured surface as thinly as it’ll go. I just love Lindy. Mmmmm.