Serves 2.
1/2 cup macaroni pasta
1/3 cup young spinach
1/2 cup tomatoes
1 3/4 tbsp butter
1 3/4 tbsp flour
1 1/4 cup milk
1 pinch cayenne pepper
1/3 cup sharp Cheddar cheese, grated (I used shredded)
salt and pepper
Cook macaroni, drain, and set aside.
Wash the spinach and roughly chop. Place in a large saucepan and cook, stirring, until it has wilted. Drain in a colander, squeezing out as much water as you can. Finely slice the tomatoes.
Preheat over to 400 degrees F. Melt the butter in a large saucepan. Stir in the flour with a wooden spoon and cook, stirring, for 1 minute. Add about 1/4 of the milk, stirring well until smooth. Add the milk in this way until it has all been incorporated and you have a smooth sauce.
Stir in the cayenne pepper, 1/2 cup of the cheese and the drained macaroni. Season to taste.
In a lightly greased large, ovenproof dish, spoon half of the macaroni mixture, leveling with the back of a spoon. Cover with spinach.
Add the sliced tomatoes, followed by the remaining macaroni mixture. Sprinkle with the remaining cheese and bake in the oven for 15-20 minutes until the cheese is golden and bubbling.
100 Great Recipes: Vegetarian, Vicki Smallwood, 2009
Friday, February 26, 2010
Tuesday, February 16, 2010
you CAN make ravioli from scratch!
way back when, when even this blog was knee high to a grasshopper, I made pasta from scratch for the first time. And after spending hours with a rolling pin, it wasn't half bad.
a few months ago, I made some fantabulous Stuffed Mushrooms and had a metric ton (Ok, maybe 1 cup and a half) of filling left over.
pasta + yummy mixture = ravioli!
Follow the link above for regular traditional pasta, or here is a recipe that I found that claims to make "strong" pasta, for "wet fillings". I'd have to have both kinds of pasta next to each other to tell the difference, but I will say this made some super tasty ravioli.
Makes about 60 ravioli, takes about 1 1/2 cups filling.
3 1/2 cups unbleached flour
1 tsp salt
1 tsp olive oil
2 eggs
1/2 cup white wine
about a 1/4 cup water
mix the flour and salt in a large bowl. (Traditionally, you would do this on a "floured surface", but mixing it in a big bowl makes clean up so much easier!) make a well in the center, and pour in the eggs and oil. mix slowly at first, slowly incorporating more and more flour into the eggy mixture in the center. then add the wine, and continue to mix. the dough will probably be dry and crumbly, so add a little bit of water. keep blending, and adding water a little bit at a time until you've got a soft dough that isn't wet. When it's just at the point where it will hold together, you're done. Knead for 10 minutes, like you would bread dough. It will get smooth and soft. cut into 4 parts, and roll each part into a ball. Let rest covered, for about 15 minutes.
These are directions for rolling by hand, because that's how I've done it in the past. I offered to trade home made ravioli to a friend if she lets me borrow her pasta machine!
lightly flour your kitchen table. One dough ball at a time (keep the others covered), gently roll out the dough. it will be very elastic, and the dough is not going to want to stay where you put it. I found it was easiest to get it into a long strip, and pull as I was rolling. When it is thin enough that you can see your hand though it, it's ready.
I did a vegetarian filling, basically the leftover mushroom filling mixed with some ricotta cheese. Get creative! if it's chopped up into teeny weeny peices, tastes good hot, and mixed with some cheese, it will be good! the drier your filling, the better. Wetter fillings will want to squooge out.
I did some experimenting with ravioli techniques:
the traditional method: cut dough into long strips about 4" wide. put about 1 tsp of filling every 2 inches on one side. brush around the filling w/cold water, and fold the other side over. Push down with your fingers around the filling, then cut into raviolis. I used a pizza cutter.
the Tortellini method: cut pasta into squares. put some filling in the center, and brush the edges with cold water. fold over diagonally, so you have a triangle, and seal the edges. Now bring the two 45 degree corners together and pinch with water. These ended up looking like Pope hats.
the post-modern ineffient method of making the prettiest raviolis I ended up with: cut pasta into rectangles about 2" x 5". holding the peice in your palm, brush the edges with water. put some filling onto one side, then fold over, pinching the edges shut. It took freaking forever to make these, but they looked way prettier than anything else I'd tried.
after eating about a dozen raviolis, I now have 3 freezer bags full of ravioli and Tortellini in the freezer. Nice!
Snowed in? Need something to do for 3-4 hours? Ravioli is it. All it takes is a few pantry ingredients, a little bit of imagination, and some patience.
a few months ago, I made some fantabulous Stuffed Mushrooms and had a metric ton (Ok, maybe 1 cup and a half) of filling left over.
pasta + yummy mixture = ravioli!
Follow the link above for regular traditional pasta, or here is a recipe that I found that claims to make "strong" pasta, for "wet fillings". I'd have to have both kinds of pasta next to each other to tell the difference, but I will say this made some super tasty ravioli.
Makes about 60 ravioli, takes about 1 1/2 cups filling.
3 1/2 cups unbleached flour
1 tsp salt
1 tsp olive oil
2 eggs
1/2 cup white wine
about a 1/4 cup water
mix the flour and salt in a large bowl. (Traditionally, you would do this on a "floured surface", but mixing it in a big bowl makes clean up so much easier!) make a well in the center, and pour in the eggs and oil. mix slowly at first, slowly incorporating more and more flour into the eggy mixture in the center. then add the wine, and continue to mix. the dough will probably be dry and crumbly, so add a little bit of water. keep blending, and adding water a little bit at a time until you've got a soft dough that isn't wet. When it's just at the point where it will hold together, you're done. Knead for 10 minutes, like you would bread dough. It will get smooth and soft. cut into 4 parts, and roll each part into a ball. Let rest covered, for about 15 minutes.
These are directions for rolling by hand, because that's how I've done it in the past. I offered to trade home made ravioli to a friend if she lets me borrow her pasta machine!
lightly flour your kitchen table. One dough ball at a time (keep the others covered), gently roll out the dough. it will be very elastic, and the dough is not going to want to stay where you put it. I found it was easiest to get it into a long strip, and pull as I was rolling. When it is thin enough that you can see your hand though it, it's ready.
I did a vegetarian filling, basically the leftover mushroom filling mixed with some ricotta cheese. Get creative! if it's chopped up into teeny weeny peices, tastes good hot, and mixed with some cheese, it will be good! the drier your filling, the better. Wetter fillings will want to squooge out.
I did some experimenting with ravioli techniques:
the traditional method: cut dough into long strips about 4" wide. put about 1 tsp of filling every 2 inches on one side. brush around the filling w/cold water, and fold the other side over. Push down with your fingers around the filling, then cut into raviolis. I used a pizza cutter.
the Tortellini method: cut pasta into squares. put some filling in the center, and brush the edges with cold water. fold over diagonally, so you have a triangle, and seal the edges. Now bring the two 45 degree corners together and pinch with water. These ended up looking like Pope hats.
the post-modern ineffient method of making the prettiest raviolis I ended up with: cut pasta into rectangles about 2" x 5". holding the peice in your palm, brush the edges with water. put some filling onto one side, then fold over, pinching the edges shut. It took freaking forever to make these, but they looked way prettier than anything else I'd tried.
after eating about a dozen raviolis, I now have 3 freezer bags full of ravioli and Tortellini in the freezer. Nice!
Snowed in? Need something to do for 3-4 hours? Ravioli is it. All it takes is a few pantry ingredients, a little bit of imagination, and some patience.
Monday, February 15, 2010
Stuffed Bell Peppers
Serves 2.
2 large bell peppers (the picture shows red, but I might have used green and/or yellow)
1/4 cup brown rice
1/2 tbsp olive oil
1 small onion, peeled and chopped
1 small clove garlic, peeled and crushed
1/3 cup mushrooms, chopped
1 4oz can diced tomatoes
1/2 tbsp tomato paste
1/2 tsp dried oregano
1/2 tbsp fresh parsley, chopped
salt and pepper
1/4 cup sharp Cheddar cheese, grated
Preheat oven to 375 degrees F. Halve the bell peppers and deseed them, then place in a roasting pan. Cook the brown rice in a pan of boiling water until it is tender, then drain.
Heat the oil in a skillet and cook the onion and garlic until golden. Add the mushrooms and stir. Cook for 5 minutes until softened.
Add the tomatoes, paste and oregano. Bring to a boil and simmer for 10 minutes or until the mixture thickens. Remove from heat, stir in the rice and parsley, and season.
Divide the rice mixture between the bell peppers. Sprinkle over the grated cheese. Cover with aluminum foil and place in the oven for 25 minutes. Remove the foil and return to the oven for 15 minutes until the cheese is melted. Serve.
100 Great Recipes: Vegetarian, Vicki Smallwood, 2009
2 large bell peppers (the picture shows red, but I might have used green and/or yellow)
1/4 cup brown rice
1/2 tbsp olive oil
1 small onion, peeled and chopped
1 small clove garlic, peeled and crushed
1/3 cup mushrooms, chopped
1 4oz can diced tomatoes
1/2 tbsp tomato paste
1/2 tsp dried oregano
1/2 tbsp fresh parsley, chopped
salt and pepper
1/4 cup sharp Cheddar cheese, grated
Preheat oven to 375 degrees F. Halve the bell peppers and deseed them, then place in a roasting pan. Cook the brown rice in a pan of boiling water until it is tender, then drain.
Heat the oil in a skillet and cook the onion and garlic until golden. Add the mushrooms and stir. Cook for 5 minutes until softened.
Add the tomatoes, paste and oregano. Bring to a boil and simmer for 10 minutes or until the mixture thickens. Remove from heat, stir in the rice and parsley, and season.
Divide the rice mixture between the bell peppers. Sprinkle over the grated cheese. Cover with aluminum foil and place in the oven for 25 minutes. Remove the foil and return to the oven for 15 minutes until the cheese is melted. Serve.
100 Great Recipes: Vegetarian, Vicki Smallwood, 2009
Stroganoff
This book has tidbits on the different types of vegetarian, and what kind of foods should in included, and what should be avoided in a vegetarian diet. Very educational. Most of the recipes are divided into 2 sections, one section is for doubling the recipe so you don't have to do the math yourself! The recipes that I made, and am including here, are for the least number of servings. This book also has wonderful pictures. A few recipes I've made from the book did not turn out as expected, so I didn't include them in the blog.
This is easy and delicious. This recipe serves 2. I used thick noodles.
1 3/4 tbsp unsalted butter
2 shallots, peeled and sliced
1 1/3 cup mushrooms, cleaned and sliced
1 1/2 tbsp all-purpose flour
2/3 cup veggie stock
1 1/2 tbsp brandy (I've also used water as a substitute)
1/3 cup heavy cream (I've used light cream instead)
1/2 tbsp Dijon mustard (any mustard will do)
2 tbsp fresh parsley, chopped
salt and pepper
Heat the butter in a large skillet or casserole dish until melted. Add the shallots and cook until they are soft. Add the mushrooms and cook, stirring from time to time, until tender. Sprinkle over the flour and cook, stirring, for 1 minute.
Add about a quarter of the stock, stirring all the time until thickened. Continue adding the stock in this way until it is all incorporated, stirring all the time until thickened. Continue adding the stock in this way until it is all incorporated, stirring well to ensure that the mixture is smooth and thickened.
Simmer gently for 5 minutes, then stir in the brandy. Now add the cream and mustard, stirring to mix. Remove from the heat and sprinkle over the chopped parsley, season to taste and then serve.
100 Great Recipes: Vegetarian, Vicki Smallwood, 2009
This is easy and delicious. This recipe serves 2. I used thick noodles.
1 3/4 tbsp unsalted butter
2 shallots, peeled and sliced
1 1/3 cup mushrooms, cleaned and sliced
1 1/2 tbsp all-purpose flour
2/3 cup veggie stock
1 1/2 tbsp brandy (I've also used water as a substitute)
1/3 cup heavy cream (I've used light cream instead)
1/2 tbsp Dijon mustard (any mustard will do)
2 tbsp fresh parsley, chopped
salt and pepper
Heat the butter in a large skillet or casserole dish until melted. Add the shallots and cook until they are soft. Add the mushrooms and cook, stirring from time to time, until tender. Sprinkle over the flour and cook, stirring, for 1 minute.
Add about a quarter of the stock, stirring all the time until thickened. Continue adding the stock in this way until it is all incorporated, stirring all the time until thickened. Continue adding the stock in this way until it is all incorporated, stirring well to ensure that the mixture is smooth and thickened.
Simmer gently for 5 minutes, then stir in the brandy. Now add the cream and mustard, stirring to mix. Remove from the heat and sprinkle over the chopped parsley, season to taste and then serve.
100 Great Recipes: Vegetarian, Vicki Smallwood, 2009
History of food web sites
I'm in the middle of reading "Taste: The Story of Britain Through Its Cooking", by Kate Colquhoun (2007). It's a wonderful book, and there are two cool web sites at the end of her bibliography that I wanted to add to the blog. :)
Food Timeline
Cindy Renfrow: Author of books on ancient and medieval cooking and brewing
Food Timeline
Cindy Renfrow: Author of books on ancient and medieval cooking and brewing
Ukrainian Kasha Varnishkes
This makes a lot!
Authors note: Kasha is cracked buckwheat and is often called buckwheat groats in the US. Varnishkes are noodles.
2 cups kasha or buckwheat groats
1 large onion, peeled and finally chopped
2 teaspoons oil
4 cups water
12-ounce package of eggless noodles (I use bow tie noodles)
10 cups water
Salt and pepper to taste
Saute kasha or buckwheat groats and onion with oil in a large frying pan over medium-high heat for 3 minutes. Add 4 cups water and simmer covered for 20 minutes.
Meanwhile, in a separate pot, cook noodles in 10 cups water until tender. Drain noodles and add to kasha mixture along with the seasonings. Serve warm.
The Lowfat Jewish Vegetarian Cookbook, Debra Wasserman, 1994
Authors note: Kasha is cracked buckwheat and is often called buckwheat groats in the US. Varnishkes are noodles.
2 cups kasha or buckwheat groats
1 large onion, peeled and finally chopped
2 teaspoons oil
4 cups water
12-ounce package of eggless noodles (I use bow tie noodles)
10 cups water
Salt and pepper to taste
Saute kasha or buckwheat groats and onion with oil in a large frying pan over medium-high heat for 3 minutes. Add 4 cups water and simmer covered for 20 minutes.
Meanwhile, in a separate pot, cook noodles in 10 cups water until tender. Drain noodles and add to kasha mixture along with the seasonings. Serve warm.
The Lowfat Jewish Vegetarian Cookbook, Debra Wasserman, 1994
Sunday, February 14, 2010
Romanian Mushroom Paprikash
I usually wouldn't have potatoes and pasta together, but this is delicious!
1 pound button mushrooms or larger mushrooms, quartered
1 onion, peeled and finely chopped
2 tablespoons oil
1 cup fresh parsley, finely chopped
2 cloves garlic, minced
1 tablespoon paprika
1 tablespoon unbleached white flour
salt and pepper to taste
2 pounds white potatoes, peeled and chopped
1 pound elbow macaroni
Stir-fry mushrooms and onions with oil in a large frying pan over medium-high heat for 5 minutes. Add parsley, garlic, paprika, flour, salt and pepper to taste, and potatoes. Cover the ingredients with water and simmer 15 minutes in covered pan until potatoes are tender. Stir occasionally to prevent sticking.
Meanwhile, cook macaroni in water until tender. Drain and add to the mushroom/potato mixture. Serve warm.
The Lowfat Jewish Vegetarian Cookbook, Debra Wasserman, 1994
1 pound button mushrooms or larger mushrooms, quartered
1 onion, peeled and finely chopped
2 tablespoons oil
1 cup fresh parsley, finely chopped
2 cloves garlic, minced
1 tablespoon paprika
1 tablespoon unbleached white flour
salt and pepper to taste
2 pounds white potatoes, peeled and chopped
1 pound elbow macaroni
Stir-fry mushrooms and onions with oil in a large frying pan over medium-high heat for 5 minutes. Add parsley, garlic, paprika, flour, salt and pepper to taste, and potatoes. Cover the ingredients with water and simmer 15 minutes in covered pan until potatoes are tender. Stir occasionally to prevent sticking.
Meanwhile, cook macaroni in water until tender. Drain and add to the mushroom/potato mixture. Serve warm.
The Lowfat Jewish Vegetarian Cookbook, Debra Wasserman, 1994
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