Gnocchi by Chef Tony in Sorrento

It was fun making gnocchi from scratch with Chef Tony.  It takes time and patience to roll out the dough just so.  Mine came out flat initially rather than round - he said I was too strong ;-).

INGREDIENTS:

2 pounds red potatoes, cut into large chunks

2 eggs

1 lb all-purpose flour (he used Divella, farino type OO - use for pasta, gnocchi, pizza, etc - or can mix with 1:1/2 semolina for pasta with 2 eggs and a cup of milk)

DIRECTIONS:

Boil potatoes until fork goes in easily - about 20 minutes.

Then make the dough with the other ingredients.

Sort of lost track after that - maybe that's when we started drinking the wine ;-)

In small batches roll out the dough into long cigars, adding flour as needed.  Then chop lengthwise into about 1" lengths.  Cook in the marinara. 

Probably missing some essential details.  Easier to have at a restaurant!

 

Creamy butternut squash pasta

https://www.loveandlemons.com/butternut-squash-pasta/?utm_source=convertkit&utm_medium=email&utm_campaign=3+Plant-Based+Dinners+to+Try+This+Week%20-%207382114 

Creamy Butternut Squash Pasta

Prep Time: 10 mins

Cook Time: 40 mins

Serves 4

Roasted squash, sage, and thyme fill this creamy butternut squash pasta with cozy autumn flavor. Serve it with sautéed broccoli or any veggie side dish you like.This ended up too thick to use as a pasta sauce, but it was delicious as a dip - especially with fenugreek roti from Guru grocery store.  Can try it with more water to thin it out for a sauce, and maybe add more of the flavorings. 

Ingredients

• ½ small butternut squash, halved vertically, and seeded
• Extra-virgin olive oil
• 2 shallots, coarsely chopped (½ cup)
• 3 garlic cloves, unpeeled
• ¾ cup water
• ½ cup raw cashews
• 1 tablespoon nutritional yeast
• 1 tablespoon balsamic vinegar
• 10 fresh sage leaves
• 1 tablespoon fresh thyme, plus a few leaves for garnish
• 12 ounces rotini pasta
• Sea salt and freshly ground black pepper
• Sauteed broccoli, for serving, optional

Instructions

• Preheat the oven to 425°F and line a baking sheet with parchment paper.
• Drizzle the squash with olive oil, sprinkle with salt and pepper, and place cut-side down on the baking sheet. Wrap the shallot and garlic cloves in foil with a drizzle of olive oil and a pinch of salt and place on the baking sheet. Roast for 30 minutes or until the squash is soft. 
• Scoop 1 cup of the squash flesh and transfer to a blender with the shallot, peeled garlic, water, cashews, 2 tablespoons olive oil, nutritional yeast, vinegar, sage, thyme, ¾ teaspoon salt, and several grinds of black pepper. Blend until creamy.
• Cook the pasta according to package directions in a pot of salted boiling water. Reserve 1 cup of the hot pasta water.
• Drain the pasta and return to the pot. Stir in the sauce, adding 1/2 to 1 cup of the reserved pasta water to loosen the sauce and coat the pasta. Season with ¼ to ½ teaspoon salt. Top with freshly ground black pepper, a few thyme leaves and sautéed broccoli, if desired.

vegan meatballs

https://veganhuggs.com/vegan-meatballs/

Made for Italian Wedding Soup 9/13/2021 with KindSoups.  They held together pretty well until being boiled too long in order to cook the pearled barley in the same broth.  Next time, will add just as soup is finished.  Note that these are not vegan unless you use vegan Worcestershire sauce.  Otherwise it contains anchovies. Just as a related item,  I looked at my vegan fish sauce to see how you can get that flavor without fish, and it looks like it's from kelp, or maybe something in the 'natural flavoring'.

These 'meatballs' are very tasty, and are crisp on the outside and soft on the inside.  I think they'd be a great addition to pasta and marinara.  It made about 40 small meatballs. 

Ingredients 

• ▢2 tablespoons ground flax meal + 5 tablespoons water
• ▢2 tablespoons grapeseed oil , or preferred oil (+ more for baking)
• ▢1 small onion , diced
• ▢4 cloves garlic , minced or crushed
• ▢12 ounces mushrooms , chopped (about 4.5 cups)
• ▢2-3 teaspoons Italian seasoning
• ▢¾ teaspoon fennel seed , crushed (optional but recommended)
• ▢½ teaspoon crushed red pepper flakes
• ▢2 tablespoons tamari , low sodium (sub soy sauce)
• ▢1 - 15 ounce can chickpeas , drained well but NOT rinsed
• ▢1 cup rolled oats
• ▢½ cup breadcrumbs , Italian-style
• ▢2 tablespoons Worcestershire Sauce (a vegan variety)
• ▢2 tablespoons tomato paste
• ▢Salt and pepper, to taste

Instructions

• Preheat oven to 400 °F (200 °C). Line a rimmed baking sheet with parchment paper and set aside. 
• Combine the ground flax and water in a small bowl. Set aside for 10 min. It will thicken and gel up a bit. 
• Heat oil in a large skillet over medium heat. Add onion and sauté until softened and lightly browned. About 3-5 minutes.
• Add garlic and sauté for 1 minute. Now add Italian seasoning, crushed fennel, and red pepper flakes. Sauté for 30-60 seconds until fragrant.
• Add mushrooms and sauté until softened and slightly browned. Cook for 5-7 minuted until they reduce in size and release their moisture. You want the pan to be dry. Now add the tamari and cook for 1 minute. Remove from heat.
• Add the chickpeas to a large food processor container. Pulse a few times to break down beans.
• Now add the cooked mushrooms, oats, breadcrumbs, flax egg,  Worcestershire Sauce, tomato paste, salt, and pepper to the processor. Process until well combined and it ALMOST forms a paste (about 30-60 seconds). You don't want it completely smooth so leave some texture. You just want the ingredients to stick together well (see process photos above for example). Taste and add more seasoning if needed. Place mixture uncovered in the freezer for 20-30 minutes (or in the fridge for 1-2 hours).
• Remove mixture from freezer and form into balls using your hands. Roll them until smooth. To keep the size uniform, use about 1.5 tablespoons of mixture (use a small cookie scoop or measuring spoon). Place on baking sheet and repeat until mixture is gone. Spray or brush with oil and place in the oven for 30-40 minutes until golden brown and the outside is dry and firm. Flip the meatballs midway through. Remove from oven and let them cool for 10 minutes on the baking sheet. This helps firm them up. You can now serve them with warm spaghetti sauce or cook them in the sauce for 5 minutes.  Enjoy!

 

Pasta Alla Norman

From Ottolenghi  SIMPLE

The eggplant in this dish was delicious! Basil makes a big difference.  Include some in the cooking, and top with more.   

Can try making the sauce more like we learned in Sorrento - San Marzano tomatoes, just one clove garlic and 1-2 basil leaves.  

Serves 4

INGREDIENTS:

3 eggplants (2 lb)

1/2 cup olive oil

salt and black pepper 

5 garlic cloves, thinly sliced

1-2 mild dried chiles (seeded if you don't want the heat) - the second time I used these, I had to remove them because they were tough.  Will use ground red pepper flakes next time, or chile powder 

2 - 14.5 oz cans whole peeled plum tomatoes with their juice

5 large oregano sprigs (removed, but I chopped them)

1 tsp sugar

10 oz spaghetti

1.5 oz mature pecorino romano or ricotta salata shaved - he suggests the latter if you can find it.

1 cup basil leaves, torn

DIRECTIONS:

1) Preheat oven to 450 degrees

2) Using a peeler, shave long alternating strips - take most off.  Cut crosswise 1/2" slices and place in bowl with 5 Tbsp oil, 3/4 tsp salt, and generous grind of pepper.  Mix well, then spread on 2 large parchment-lined baking sheets.  Roast for 25-35 minutes, until dark golden brown.  (I turned them once).  Remove from oven and set aside to cool.

3) Put 2 Tbsp oil into a sauté pan and place over medium-high heat.  Add garlic and chiles and fry for 1-2 minutes, stirring constantly, until the garlic is golden brown.  Add the tomatoes and their juice, oregano, sugar, 1/2 tsp salt, and a grind of pepper.  Decrease heat to medium-low and cook for 10 minutes, until sauce is thick.  Remove the oregano sprigs and stir in the eggplant.  Set aside.

4) Bring a large pot of salted water to a boil and add the spaghetti. Cook until al dente, then strain, reserving some cooking water.  Add the spaghetti to the sauce and mix  well, adding  2/3 of the pecorino and basil, and a few Tbsp of the cooking water if the sauce has become too thick.

5) Divide the spaghetti among four shallow bowls, then top with the remaining pecorino, basil and 1 Tbsp of oil, and serve.

Veggie Sesame Noodles

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Veggie Sesame Noodles

• Author: Cookie and Kate
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 35 minutes
• Yield: 6 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Chinese-Inspired
• Diet: Vegan

★★★★★

4.7 from 21 reviews

This riff on sesame noodles features tons of colorful vegetables. This recipe is healthy and easy to prepare—perfect for bringing to get-togethers! It’s vegetarian/vegan and easily gluten free. Recipe yields 6 side servings.

SCALE

INGREDIENTS

• 8 ounces soba noodles or spaghetti noodles of choice*
• ¼ cup sesame seeds
• ⅓ cup reduced sodium tamari (or soy sauce, just be sure it’s reduced sodium or it will taste too salty)
• ¼ cup toasted sesame oil
• 2 tablespoons lime juice (about 1 medium lime)
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, pressed or minced
• ½ teaspoon red pepper flakes, to taste (scale back or omit if sensitive to spice)
• 2 ½ cups thinly sliced red cabbage (about 10 ounces or ¼th medium cabbage)
• 3 whole carrots, peeled and then sliced into ribbons with vegetable peeler (about 1 ½ cups)
• 1 red bell pepper, sliced into very thin strips
• 1 bunch green onions, chopped
• ½ cup chopped cilantro
• Optional: 2 cups shelled edamame, steamed

INSTRUCTIONS

1. Cook the soba noodles according to the package directions. Once they’re done cooking, drain them in a colander and rinse them well under cool water. Transfer the drained noodles to a large serving bowl and set aside.
2. Meanwhile, toast the sesame seeds in a small skillet over medium heat, stirring often (keep an eye on them, as they can burn quickly). Once they’re fragrant and turning golden, transfer them to a small bowl so they don’t burn. Set aside.
3. In another bowl, combine the tamari, sesame oil, lime juice, ginger, garlic and red pepper flakes. Whisk until blended. Set aside.
4. To assemble, add the cabbage, carrots, bell pepper, green onions, cilantro and optional edamame to your bowl with the noodles. Drizzle in the dressing. Add all of the sesame seeds, and use tongs to toss until the mixture is fully combined. Serve immediately, or refrigerate for later. This salad is best consumed within a couple of days, but it will keep for up to 5 days.

NOTES

Recipe adapted from Last Minute Sesame Noodles on Aggie’s Kitchen, originally from Eatingwell.com 

Quick Fresh Tomato Sauce

Washington Post 8/21/2019

The recipe said it would take no time - which is usually a lie - but in this case, it was the truth.  I had lots of tomatoes and some onion from our morning at Oasis farm, and we were told we should use them quickly.  I also had some tomatoes in the refrigerator, which we always do, since my husband is a tomato addict.   This time of year, you can get good looking tomatoes at the farmers markets.  Even though most look better than they taste, this recipe makes the most of them.  You can refrigerate the sauce up to 4 days or freeze it for up to 6 months.

So there went all my tomatoes, into the sauce.  There was hardly any liquid in the pot initially, so I thought I'd need to add some, but in no time, it was a mushy mess.  And quite delicious.  I put in all different tomatoes, even though plum tomatoes were recommended.  It was all good.  I didn't remove the skins, which you can do by briefly tossing the tomatoes into boiling water, but that adds more time and effort (and pots) to the process.  This way, it was easy as could be.  Once the tomatoes are cooked,  if you choose, you can press them with the back of a large spoon, and the skins come off easily.

Ingredients:
5 large cloves of garlic, coarsely chopped
12 large fresh basil leaves, torn
1/4 medium onion, chopped
1/2 tsp sea salt, or more as needed
1/4 tsp freshly ground black pepper, or more as needed
1 Tbsp tomato paste
1/4 cup extra virgin olive oil
3 1/2 pounds plum or Roma tomatoes, cored and quartered

Directions:
1) In a 4 quart saucepan, combine the garlic, basil, onion, salt, pepper, tomato paste and olive oil.  Heat over medium-high heat for 30 seconds.  You should be able to smell the ingredients, but they shouldn't be burning.  Add the tomatoes, breaking ghtem up a bit more with your hands as they go into the pan.  Bring to a lively bubble, uncovered, and cook 30 minutes, or until the same is thick and reduced by half.  Stir often, watching for sticking or scorching.

2) Remove the pan from the heat, and cover.  Let stand 15 minutes.  Taste and season with more salt and pepper, if needed.

3) If you prefer a smoother texture, pass the sauce through a food mill or process it with a blender, immersion blender or food processor until in small pieces.  Serve warm, with pasta or roasted veggies, or your dish of choice.

Kasha Varnishes

From 'Modern Jewish Cooking'  by Leah Koenig

Kasha is toasted buckwheat - dark and nutty.  I mistakenly purchased a ground texture rather than distinct grains, so the dish looked different than usual, and cooked in second.  In order to avoid having one huge clump of grains,  I ended up adding MUCH more broth, but next time I'll try to purchase the correct kind of kasha!   I also added an extra onion, since that seemed to be the source of much of the flavor in this dish.  So the final ingredients ended up being:

Ingredients:
1 pound farfalle
Vegetable oil for drizzling plus 1/2 cup oil
4 large yellow onions, finely chopped
Kosher salt - generous
2 cups vegetable broth
1 cup kasha
Freshly ground black pepper - generous
Roughly chopped fresh parsley for serving (optional)

Directions:
1) Bring a large pot of generously salted water to a boil.  Add the farfalle and cook, stirring occasionally, until al dente.  Drain well, transfer to a large bowl, drizzle with vegetable oil, toss to coat and set aside.

2) Meanwhile, heat the 1/2 cup of oil and the onions in a large pan set over medium heat.  Cover and cook, stirring occasionally until the onions are soft, about 10 minutes.  Uncover, season with salt, and continue cooking until the onions take on a deep golden hue, 10-15 minutes more.

3) Bring the broth to a boil in a medium saucepan.  Stir in the kasha, turn the heat to low, cover, and simmer until the kasha is soft,  12-15 minutes.  Remove th pan from the heat and let stand, covered for about 5 minutes, then transfer to the bowl with the farfalle along with the cooked onions.  Season with salt and pepper and top with parsley, if desired.  Serve warm or room temperature.

Summer Squash and Basil Pasta

From epicurious - https://www.epicurious.com/recipes/food/views/summer-yellow-squash-zucchini-and-basil-pasta#reviews

 I searched for a recipe to help use the many summer squash that came in my Hungry Harvest box.  This was very good with caramel chicken, even with my forgetting to reserve the pasta liquid and forgetting to add Aleppo-style pepper (or paprika:cayenne at 4:1, as suggested in the comments).  Will definitely try it again.

YIELD 4 servings

INGREDIENTS:

1/4 cup olive oil
8 garlic cloves, thinly sliced
2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
Kosher salt
1 teaspoon Aleppo-style pepper, plus more for serving (or paprika:cayenne at 4:1)
12 ounces paccheri, ziti, or other large tube pasta (used chickpea pasta)
2 ounces Parmesan, grated (about 1/2 cup), plus more for serving
1 tablespoon fresh lemon juice
1/2 cup basil leaves


PREPARATION

1) Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes.

2) Add squash; season with salt. Cook, tossing occasionally, until squash begins to break down and gets jammy (they may start to stick to the skillet a bit, which means you are there!), 12–15 minutes.

3) Toss in 1 tsp. Aleppo-style pepper.

4) Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.  Transfer pasta to skillet using a slotted spoon or spider and add 1/2 cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente.

5) Toss in lemon juice and most of the basil.

6) Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.

Peanut Butter Spaghetti

http://www.nutritionmd.org/recipes/view.html?recipe_id=68


Peanut Butter Spaghetti

Makes 4 1-cup servings

Peanut sauce takes just minutes to prepare and gives spaghetti a whole new personality. Serve this spaghetti with lightly steamed vegetables.

8 ounces dry spaghetti
1/2 cup peanut butter
1 cup hot water
2 tablespoons reduced-sodium soy sauce
2 tablespoons seasoned rice vinegar
1 tablespoon sugar or other sweetener
2 garlic cloves, minced
1/2 teaspoon ground ginger
Cook spaghetti according to package directions. Drain, rinse, and set aside.

In a saucepan large enough to hold the pasta, combine peanut butter, water, soy sauce, vinegar, sugar or other sweetener, garlic, and ginger. Whisk until smooth.

Heat gently until slightly thickened. Add cooked pasta and toss to mix. Serve immediately.

Per 1-cup serving

Calories: 472
Fat: 17.8 g
Saturated Fat: 3.6 g
Calories from Fat: 33.9%
Cholesterol: 0 mg
Protein: 17.9 g
Carbohydrates: 62.6 g
Sugar: 9.4 g
Fiber: 4.9 g
Sodium: 535 mg
Calcium: 31 mg
Iron: 3 mg
Vitamin C: 0.5 mg
Beta Carotene: 0 mcg
Vitamin E: 3 mg
Source: Healthy Eating for Life for Children by Amy Lanou, Ph.D.; recipe by Jennifer Raymond, M.S., R.D.

Lime Cilantro Pasta with Grilled Chicken

Lime Cilantro Pasta with Chicken in a Citrus Cilantro Sauce

from pappardellespasta.com

Ingredients:


1 lb. Pappardelle’s Lime Cilantro Pasta
3 tablespoons olive oil*
2 cloves garlic*, minced
½ cup frozen orange juice concentrate*
1 cup water*
½ cup lemon juice*
2 tablespoons Dijon mustard*
2 teaspoons tomato paste*
1 tablespoon soy sauce*
1 tablespoon fresh ginger root*, finely minced
1 lb. boneless, skinless chicken breast
1 bunch fresh cilantro*, chopped

Directions:
1. Combine orange juice concentrate, water, lemon juice, olive oil, mustard, tomato paste, garlic, soy sauce and ginger in bowl. Mix thoroughly.

2. Put chicken in plastic zipper lock freezer bag. Add half of the orange juice mixture, refrigerate and marinate for 30–60 minutes.

3. Grill or broil chicken on both sides until cooked through, but moist. Slice into bite-sized pieces and reserve.

4. Heat remaining orange juice mixture in small saucepan and simmer for 5 minutes.

–Or-

Use Pappardelle’s Mild Curry Sauce in place of remaining orange juice mixture Step 6.

5. Meanwhile, cook pasta in 6-8 quarts of rapidly boiling salted water until al dente (about 8-10 minutes). Drain and transfer to heated pasta bowl.

6. Add cilantro to pasta and toss thoroughly. Add the heated sauce and toss again. Add the chicken and toss one final time. Serve immediately.

Serves 6

http://www.pappardellespasta.com

Cranberry Orzo

Adapted from Canyon Ranch Nourish - indulgently healthy cuisine

Ingredients:


3/4 tsp unsalted butter
2 Tbsp diced yellow onions
1/2 tsp minced garlic
2/3 cup dry orzo pasta
3/4 cup plus 2 Tbsp chicken stock
1/4 tsp sea salt
Pinch freshly ground black pepper
3 Tbsp dried cranberries

Directions:


1. Heat the butter in a large saucepan over medium heat.  Saute the onions and garlic until the onions are translucent.  Add the orzo and sauté for 3 to 4 minutes, or until golden brown.

2.  Add the chicken stock and simmer, stirring frequently until the liquid is almost absorbed.  Removefrom the heat and stir in the salt, pepper, and cranberries.

Quinoa Walnut Salad

 

Quinoa Walnut Salad

Nutty, delicate-flavored nourishing quinoa was a cornerstone of the Inca diet; it is higher in protein than any other grain, is gluten-free and is a good source of fiber, B complex vitamins, iron, magnesium, manganese, and phosphorus.  Rinse it very well to remove its protective soapy, natural coating, then cook it as you would white rice.

Makes 8 servings

Ingredients:

1 cup quinoa

¼ cup chopped walnuts

For the dressing:

½ Tbsp champagne vinegar

½ tsp sea salt

¼ tsp freshly ground black pepper

1/8 tsp ground nutmeg

½ tsp walnut oil

1/3 cup fresh chopped scallions

2 Tbsp fresh chervil

1 pint water

Directions:

1)    Preheat oven to 350.  Lightly coat 2 baking sheets with canola oil spray.

2)    Rinse quinoa thoroughly: cover it with cool water, swirl, and pour off the water.  Repeat at least twice.

3)    Spread walnuts evenly on one baking sheet and the quinoa evenly on the other.  Toast both for 5-10 minutes, redistributing after 2-3 minutes for even toasting.  Cool completely.

4)    Combine the vinegar, salt, pepper, and nutmeg in a small bowl.  Whisk in the walnut oil. Add the scallions, chervil, and walnuts.  Mix and let sit for 5-10 minutes to allow the flavors to develop.

5)    Boil the water and add the quinoa.  Cook covered over medium-low heat until the grains begin to pop open, 15-20 minutes.  Drain an cool.

6)    Combine the quinoa with the dressing.  Divide into 1/3 up portions.

NOTE: Store walnut oil in refrigerator to increase its shelf life.  Chervil has a slight flavor of anise.  You can substitute fennel leaves or 1 Tbsp chopped fresh tarragon and 1 Tbsp chopped flat-leaf parsley.

Cold Udon Noodle Salad

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Cold Noodle Salad

From Canyon Ranch Nourish 2009

Look for udon noodles, sesame oil, and black sesame seeds in Asian specialty stores or in the Asian foods section of well-stocked supermarkets.  Whole grain udon noodles deliver more fiber and the dressing is terrific.

Makes 6 ½ cup servings

INGREDIENTS: 

 

½ cup julienned cucumber

½ cup chopped scallions

½ cup julienned red bell peppers

½ cup julienned carrots

¾ cup sliced shiitake mushrooms (about 6 medium caps, stems removed)

2 Tbsp black sesame seeds

¼ cup water

For the dressing:

2 Tbsp fresh lemon juice

1 Tbsp fresh ginger juice

1 Tbsp sesame oil

¼ tsp crushed red pepper flakes (optional)

1 Tbsp evaporated cane juice

1 tsp sea salt

Pinch freshly ground black pepper

And, of course, the noodles:

2 cups cooked udon noodles (about 6 ounces dry noodles)
1-2 handfuls of herbs of your choice - cilantro worked very well with this.

1)    Combine the cucumber, scallions, and bell peppers in a medium bowl and refrigerate while cooking the other ingredients.

2)    Preheat the wok or sauté pan on high heat and lightly spray with canola oil spray

3)    Saute or stir-fry the carrots, mushrooms, and sesame seeds in a medium sauté pan.  Add the water a Tbsp at a time, continuing to cook until the carrots and mushrooms are just tender.  Cool.

4)    Add the carrot mixture to the cucumber mixture and refrigerate

5)    Combine the lemon juice, ginger juice, sesame oil, red pepper flakes, if using, cane juice, salt, and pepper in a small bowl and mix well.

6)    When ready to serve, toss the dressing and noodles with the vegetable mixture.  Add herbs to taste.

NOTE: To make fresh ginger juice, grate fresh ginger using a cheese grater, collect the grated ginger in the palm of your hand and squeeze out the juice.