1 (20 ounce) package refrigerated cheese tortellini 1 1/2 cups grape tomatoes, cut in half 1 large cucumber, chopped 1 cup kalamata olives, pit removed and chopped 1/2 red onion, chopped 3/4 cup crumbled feta cheese For the Dressing: 1/4 cup extra virgin olive oil 3 tablespoons red wine vinegar 1 clove garlic, minced 1/2 teaspoon dried oregano Salt and pepper, to taste
Directions
1. Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain the tortellini and rinse with cold water.
2. Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, red onion, and feta cheese.
3. In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Serve immediately or place in the refrigerator.
Note-this salad will keep in the fridge for up to 3 days.
Showing posts with label PASTA. Show all posts
Showing posts with label PASTA. Show all posts
Sunday, June 1, 2014
Tuesday, December 27, 2011
LEMON CHICKEN
Marinade:
3 T olive oil
3-4 cloves garlic minced
1 t Cajun seasoning
1/3 C fresh lemon juice
1/4 minced fresh parsley
7 T brown sugar
4 T soy sauce
5 chicken breasts, sliced
1 lb linguine or Fettuccine
zest from 1 lemon
juice from 1 lemon
1/2 C chopped green onion
1/4 C chopped fresh parsley
salt
freshly ground black pepper
parmesan cheese, the grated kind
1. Combine the marinade ingredients together. I always taste it before I put the chicken in so I can be sure it's not too spicy. Add a bit more Cajun seasoning if it doesn't have enough kick. When you have it just right, put your chicken in, cover and let it sit in the fridge for 1-12 hours.
2. Cook the chicken with the marinade in a large skillet over medium heat until the chicken is cooked through and the marinade has reduced just a bit.
3. While chicken is cooking, cook the pasta in boiling salted water.
4. Combine the juice and zest of the lemon, green onions, and fresh parsley together in a large bowl.
5. Add the hot pasta and sprinkle with salt an pepper.
6. Add the chicken and marinade, toss everything in the bowl together and sprinkle with parmesan cheese. Serve immediately!
3 T olive oil
3-4 cloves garlic minced
1 t Cajun seasoning
1/3 C fresh lemon juice
1/4 minced fresh parsley
7 T brown sugar
4 T soy sauce
5 chicken breasts, sliced
1 lb linguine or Fettuccine
zest from 1 lemon
juice from 1 lemon
1/2 C chopped green onion
1/4 C chopped fresh parsley
salt
freshly ground black pepper
parmesan cheese, the grated kind
1. Combine the marinade ingredients together. I always taste it before I put the chicken in so I can be sure it's not too spicy. Add a bit more Cajun seasoning if it doesn't have enough kick. When you have it just right, put your chicken in, cover and let it sit in the fridge for 1-12 hours.
2. Cook the chicken with the marinade in a large skillet over medium heat until the chicken is cooked through and the marinade has reduced just a bit.
3. While chicken is cooking, cook the pasta in boiling salted water.
4. Combine the juice and zest of the lemon, green onions, and fresh parsley together in a large bowl.
5. Add the hot pasta and sprinkle with salt an pepper.
6. Add the chicken and marinade, toss everything in the bowl together and sprinkle with parmesan cheese. Serve immediately!
Monday, December 26, 2011
HOMEMADE WHOLE WHEAT PASTA
HOME MADE WHOLE WHEAT PASTA
• 1 1/2 cups all-purpose flour
• 1 1/2 cups whole wheat flour
• 1/2 teaspoon sea salt
• 4 eggs
• 2 teaspoons olive oil
•
DIRECTIONS
1. Stir together the all-purpose flour, whole wheat flour and salt in a medium bowl, or on a clean board. Make a hollow in the center, and pour in the olive oil. Break eggs into it one at a time, while mixing quickly with a fork until the dough is wet enough to come together. Knead on a lightly floured surface until the dough is stiff and elastic. Cover, and let stand for 30 minutes to relax.
2. Roll out dough by hand with a rolling pin, or use a pasta machine to achieve the desired thickness of noodles. Cut into desired width and shapes. Allow the pasta to air dry for at least 15 minutes to avoid having it clump together.
• 1 1/2 cups all-purpose flour
• 1 1/2 cups whole wheat flour
• 1/2 teaspoon sea salt
• 4 eggs
• 2 teaspoons olive oil
•
DIRECTIONS
1. Stir together the all-purpose flour, whole wheat flour and salt in a medium bowl, or on a clean board. Make a hollow in the center, and pour in the olive oil. Break eggs into it one at a time, while mixing quickly with a fork until the dough is wet enough to come together. Knead on a lightly floured surface until the dough is stiff and elastic. Cover, and let stand for 30 minutes to relax.
2. Roll out dough by hand with a rolling pin, or use a pasta machine to achieve the desired thickness of noodles. Cut into desired width and shapes. Allow the pasta to air dry for at least 15 minutes to avoid having it clump together.
HOMEMADE SPINACH PASTA
SPINACH PASTA
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 2 eggs
• 1 teaspoon salt
• 2 cups all-purpose flour
DIRECTIONS
1. In a blender or food processor, combine spinach, eggs and salt; process until smooth. Pour into a bowl. Gradually add enough flour to make a firm, but not sticky, dough. On a floured surface, knead about 20 times. Wrap in plastic wrap and let rest 30 minutes. Divide dough in half. On a floured surface, roll each half to 1/.16-in. thickness. Roll up jelly-roll style and cut into 1/4-in. slices. Separate the slices and let rest on a clean towel for at least 1 hour. Cook noodles in boiling salted water until tender, about 15-20 minutes; drain.
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 2 eggs
• 1 teaspoon salt
• 2 cups all-purpose flour
DIRECTIONS
1. In a blender or food processor, combine spinach, eggs and salt; process until smooth. Pour into a bowl. Gradually add enough flour to make a firm, but not sticky, dough. On a floured surface, knead about 20 times. Wrap in plastic wrap and let rest 30 minutes. Divide dough in half. On a floured surface, roll each half to 1/.16-in. thickness. Roll up jelly-roll style and cut into 1/4-in. slices. Separate the slices and let rest on a clean towel for at least 1 hour. Cook noodles in boiling salted water until tender, about 15-20 minutes; drain.
DELICIOUS SEA FOOD LASAGNE
Luscious Seafood Lasagna:
Ingredients for seafood lasagna with white sauce recipe
1 green or yellow onion, chopped
3 tbsp extra virgin olive oil
2 tbsp and 1/2 cup of butter
1/2 cup of chicken broth
8 oz. or one bottle clam juice; for a deeper seafood taste. (Skip if unavailable.)
1 lb. scallops
1 pound small shrimp, deveined and peeled
8 ounces crabmeat imitation, chopped in small bits
1/4 tsp white pepper
1/2 cup of white flour
1-1/2 cups of milk
1/2 tsp salt
1 cup heavy 15%-35% cream
1/2 cup grated Parmesan cheese, divided
1 package frozen spinach, thawed and well drained
9 lasagna noodles, cooked and drained
500g mozzarella cheese, grated
Instructions:
In a deep skillet, slightly cook the onion in olive oil and 2 tsp butter until done.
Stir in chicken broth and pour in the 8 oz clam juice; heat until it boils.
Add in the scallops, shrimps, crabmeat and a sprinkle of pepper; heat back up to a boil.
Set heat to medium-low; uncovered, let it simmer for
4-5 minutes or until shrimps turn pink and scallops are firmer, stirring very gently.
Drain, reserving the liquid from cooking; set seafood preparation aside.
In another skillet, melt the butter that is left; stir in white flour until well blended.
Do not allow the butter to brown, if this happens you have to start this part over.
Mix milk and reserved seafood sauce; gradually add to the skillet.
When mixing, its important to always turn the same way.
Add salt and some pepper. Bring to a boil; once boiling point reached, lower heat immediately.
Cook a bit more and stir for 2 minutes, until thickened.
Remove from the heat, pour in cream and 1/4 cup grated Parmesan cheese.
Mix in 3/4 cup white sauce into the seafood concoction.
Spread 1/2 cup white sauce in a greased deep large enough baking dish.
Top with noodles;spread the spinach over the noodles
Just remember to drain the spinach well before spreading
Then spread with half of the seafood preparation and 1-1/4 cup of sauce.
Repeat the layer pattern. Lay the last layer with remaining noodles,
the seafood sauce and spread evenly the rest of the grated mozzarella cheese.
Put in the oven, uncovered, at 350° for 35 minutes, or until the cheese is nice and brown.
Allow to cool down for 20 minutes before serving.
Serves 10 seafood lasagna portions.
Ingredients for seafood lasagna with white sauce recipe
1 green or yellow onion, chopped
3 tbsp extra virgin olive oil
2 tbsp and 1/2 cup of butter
1/2 cup of chicken broth
8 oz. or one bottle clam juice; for a deeper seafood taste. (Skip if unavailable.)
1 lb. scallops
1 pound small shrimp, deveined and peeled
8 ounces crabmeat imitation, chopped in small bits
1/4 tsp white pepper
1/2 cup of white flour
1-1/2 cups of milk
1/2 tsp salt
1 cup heavy 15%-35% cream
1/2 cup grated Parmesan cheese, divided
1 package frozen spinach, thawed and well drained
9 lasagna noodles, cooked and drained
500g mozzarella cheese, grated
Instructions:
In a deep skillet, slightly cook the onion in olive oil and 2 tsp butter until done.
Stir in chicken broth and pour in the 8 oz clam juice; heat until it boils.
Add in the scallops, shrimps, crabmeat and a sprinkle of pepper; heat back up to a boil.
Set heat to medium-low; uncovered, let it simmer for
4-5 minutes or until shrimps turn pink and scallops are firmer, stirring very gently.
Drain, reserving the liquid from cooking; set seafood preparation aside.
In another skillet, melt the butter that is left; stir in white flour until well blended.
Do not allow the butter to brown, if this happens you have to start this part over.
Mix milk and reserved seafood sauce; gradually add to the skillet.
When mixing, its important to always turn the same way.
Add salt and some pepper. Bring to a boil; once boiling point reached, lower heat immediately.
Cook a bit more and stir for 2 minutes, until thickened.
Remove from the heat, pour in cream and 1/4 cup grated Parmesan cheese.
Mix in 3/4 cup white sauce into the seafood concoction.
Spread 1/2 cup white sauce in a greased deep large enough baking dish.
Top with noodles;spread the spinach over the noodles
Just remember to drain the spinach well before spreading
Then spread with half of the seafood preparation and 1-1/4 cup of sauce.
Repeat the layer pattern. Lay the last layer with remaining noodles,
the seafood sauce and spread evenly the rest of the grated mozzarella cheese.
Put in the oven, uncovered, at 350° for 35 minutes, or until the cheese is nice and brown.
Allow to cool down for 20 minutes before serving.
Serves 10 seafood lasagna portions.
GARLIC SHRIMP PASTA
Garlic Shrimp on Angel Hair Pasta
ngredients
• 10 oz. angel hair pasta
• 1 Tbs. vegetable oil
• 1 tsp. sesame seed oil
• 1 cup broccoli florets
• 3 cups fresh oyster mushrooms
• 1 lb. large shrimp, peeled and deveined
• 5 garlic cloves, minced
• 1 Tbs. ginger, minced
• 3/4 cup chicken broth
• 1/4 cup sherry
• 2 Tbs. oyster sauce
• 1 Tbs. cornstarch mixed with 1 Tbs. cold water*
• 1/2 cup cilantro, chopped
1 Tbs. orange zest
• 1/4 tsp. red pepper flakes
• Salt
Instructions
Heat water in a large pot, adding a dash of salt, if desired. Add angel hair and cook until al dente. Drain well. Heat oils in a large skillet over medium-high heat and add broccoli, mushrooms, shrimp, garlic and ginger. Saute for three to four minutes or until the shrimp begins to turn pink. Transfer vegetables and shrimp to a bowl or plate. Add chicken broth, sherry, oyster sauce, and cornstarch mixture to skillet and cook until thickened, just a few minutes. Meanwhile, place equal portions of cooked pasta on plates, top with shrimp and vegetables and pour thickened sauce over both. Top with cilantro, orange zest and pepper flakes
ngredients
• 10 oz. angel hair pasta
• 1 Tbs. vegetable oil
• 1 tsp. sesame seed oil
• 1 cup broccoli florets
• 3 cups fresh oyster mushrooms
• 1 lb. large shrimp, peeled and deveined
• 5 garlic cloves, minced
• 1 Tbs. ginger, minced
• 3/4 cup chicken broth
• 1/4 cup sherry
• 2 Tbs. oyster sauce
• 1 Tbs. cornstarch mixed with 1 Tbs. cold water*
• 1/2 cup cilantro, chopped
1 Tbs. orange zest
• 1/4 tsp. red pepper flakes
• Salt
Instructions
Heat water in a large pot, adding a dash of salt, if desired. Add angel hair and cook until al dente. Drain well. Heat oils in a large skillet over medium-high heat and add broccoli, mushrooms, shrimp, garlic and ginger. Saute for three to four minutes or until the shrimp begins to turn pink. Transfer vegetables and shrimp to a bowl or plate. Add chicken broth, sherry, oyster sauce, and cornstarch mixture to skillet and cook until thickened, just a few minutes. Meanwhile, place equal portions of cooked pasta on plates, top with shrimp and vegetables and pour thickened sauce over both. Top with cilantro, orange zest and pepper flakes
SHRIMP PASTA
Ingredients
• 3/4 c Butter
• 20 Frozen large shrimp
• 4 Large mushrooms, sliced
• 1/2 ts Dried oregano
• 1/2 ts Dried basil
• 1 lb Cooked drained spaghetti
• 2 Cloves garlic minced
• 1 Bunch Broccoli Flourettes
• 1/2 ts Dried thyme
• 1 Zucchini, thinly sliced
• Parmesan cheese
Preparation
Melt 1/3 of the butter in a large skillet over medium-high heat. Add garlic and saute 1 minute. Add shrimp and cook until pink, about 2 minutes on each side. Remove shrimp from skillet using slotted spoon and set aside. Add remaining butter to skillet and melt. Add broccoli, mushrooms, oregano, thyme and basil and saute 2 minutes. Add zucchini and continue cooking until vegetables are tender, about 2 minutes. Reduce heat to low. Return shrimp to skillet and heat through. Arrange vegetables and shrimp over spaghetti. Top with remaining garlic butter from skillet. Sprinkle with Parmesian and serve immediately.
• 3/4 c Butter
• 20 Frozen large shrimp
• 4 Large mushrooms, sliced
• 1/2 ts Dried oregano
• 1/2 ts Dried basil
• 1 lb Cooked drained spaghetti
• 2 Cloves garlic minced
• 1 Bunch Broccoli Flourettes
• 1/2 ts Dried thyme
• 1 Zucchini, thinly sliced
• Parmesan cheese
Preparation
Melt 1/3 of the butter in a large skillet over medium-high heat. Add garlic and saute 1 minute. Add shrimp and cook until pink, about 2 minutes on each side. Remove shrimp from skillet using slotted spoon and set aside. Add remaining butter to skillet and melt. Add broccoli, mushrooms, oregano, thyme and basil and saute 2 minutes. Add zucchini and continue cooking until vegetables are tender, about 2 minutes. Reduce heat to low. Return shrimp to skillet and heat through. Arrange vegetables and shrimp over spaghetti. Top with remaining garlic butter from skillet. Sprinkle with Parmesian and serve immediately.
SEAFOOD LASAGNE
Seafood Lasagne
8 lasagne noodles
2 tbsp butter
1 cup chopped onion
1 – 8 oz pkg cream cheese, softened
1 ½ cups creamed cottage cheese
1 egg, beaten
2 tbsp basil
½ tsp salt
1/8 tsp pepper
2 – 10 oz cans cream of mushroom soup
1/3 cup milk
1/3 cup dry white wine
1 – 5 oz can crab
1 lb shelled, deveined, cooked shrimp
¼ cup grated parmesan cheese
½ cup shredded, sharp cheese
Cook noodles. Place 4 in 9” x 13” pan. Cook onion in butter. Add cream cheese, cottage cheese, egg, basil, salt and pepper. Spread half of mixture over noodles. Combine soup, milk and wine. Stir in crab and shrimp. Spoon half of mixture over cheese layer. Repeat all layers. Sprinkle with parmesan cheese and bake, uncovered at 350 degrees for 45 minutes. Top with sharp cheese, brown under broiler and let stand 15 minutes before serving. Serves 8 to 10.
8 lasagne noodles
2 tbsp butter
1 cup chopped onion
1 – 8 oz pkg cream cheese, softened
1 ½ cups creamed cottage cheese
1 egg, beaten
2 tbsp basil
½ tsp salt
1/8 tsp pepper
2 – 10 oz cans cream of mushroom soup
1/3 cup milk
1/3 cup dry white wine
1 – 5 oz can crab
1 lb shelled, deveined, cooked shrimp
¼ cup grated parmesan cheese
½ cup shredded, sharp cheese
Cook noodles. Place 4 in 9” x 13” pan. Cook onion in butter. Add cream cheese, cottage cheese, egg, basil, salt and pepper. Spread half of mixture over noodles. Combine soup, milk and wine. Stir in crab and shrimp. Spoon half of mixture over cheese layer. Repeat all layers. Sprinkle with parmesan cheese and bake, uncovered at 350 degrees for 45 minutes. Top with sharp cheese, brown under broiler and let stand 15 minutes before serving. Serves 8 to 10.
INGREDIENTS FOR HOMEMADE PASTA
Flour
There are several choices of flour that can be used when making pasta. Each affects the color, flavor and texture in a different manner. The chart below shows some of the different flours that are available and gives a description of each.
Type Description
Unbleached White Flour
A standard baking flour made from red winter wheat. Unbleached flour has not gone through all the processing that bleached flour has, so it produces firmer dough. Unbleached white flour produces creamy beige colored pasta with a basic pasta flavor. It is used more often than semolina flour when making homemade pasta because it produces dough that is easier to handle.
Semolina Flour
Semolina flour is ground from hard durum winter wheat. Semolina flour produces stronger dough because it contains a high level of gluten, which adds elasticity to the dough. Dough made from semolina flour is easier to form into different shapes and can be sent through an electric pasta machine but it is too hard to handle when rolling out by hand because of its stickiness. Semolina flour can be mixed with unbleached white flour to produce strong dough that is easier to handle when making handmade pasta.
Whole Wheat Flour
Whole wheat flour contains more vitamins and fiber than unbleached flour because it is ground from the whole grain, including the husk of the grain. Whole wheat flour is available in several different grinds. Pasta dough made with the coarser grind is generally used to produce flat noodles and the finer grinds work well for most all shapes. Whole wheat flour produces heavier pasta, which most often requires a little more water added to the dough. The pasta produced when using whole wheat flour will have a nuttier flavor than pasta produced using unbleached flour or semolina flour.
Buckwheat Flour
Buckwheat flour produces pasta with a strong nutty flavor. The flour has been ground from toasted buckwheat seeds and produces pasta dough with a fairly gritty texture. The dough is difficult to handle, similar to coarse ground whole wheat flour, so it is generally used to produce wide and thick ribbon pastas. To produce a slightly smoother texture with a lighter flavor, it can be mixed with unbleached or finely ground whole wheat flour.
Oat Flour
Oat flour provides flour that is high in fiber. It is used in the same manner that coarse ground whole wheat flour is used. It will produce a nutty flavored, heavy textured pasta that has a deeper color than pasta made with whole wheat flour.
Brown Rice Flour
Brown rice flour is made from rice that has only the inedible hull removed. It is perishable, so it should be stored in the refrigerator or freezer. The flour is high in fiber and produces pasta dough similar to whole wheat pasta, except the dough made from brown rice flour is a little stickier. Pasta dough made with brown rice flour works best for making flat ribbon pasta. The pasta has a slightly sweet flavor and is tan or light brown in color. If brown rice flour is not available in a local food store, check for availability in an Asian market or health food store.
Rice Flour
White, fine sandy textured flour produced from finely ground rice. It does not contain any gluten and produces a noodle that is translucent in appearance. The rice noodles produced from rice flour are fairly brittle and need to be soaked in hot water to soften before they are used in stir-fries or soups. They can also be deep-fried but do not require soaking prior to frying. Noodles made from rice flour are most often used in Asian dishes. If rice flour is not available in a local food store, check for availability in an Asian market.
Corn Meal
Corn meal is used to add nutrition and a slight nut-like flavor to the pasta. Corn meal is always mixed sparingly with flour so the pasta dough does not become too grainy. If the dough is too grainy it becomes difficult to roll out or extrude from a machine. Corn meal dough works best for making flat noodles. The type of flour used in making the dough determines the base color. The amount and type of corn meal added will determine how much affect it will have on the color. The corn meal may just add specks of yellow, white or blue to the dough, rather than affect the overall color.
Other Ingredients
Eggs: Eggs add nutritional value to the pasta and provide for a rich creamy color. Most recipes for pasta are based on large size eggs. If you use a larger or smaller size, you may have to adjust the amount of flour you use when making the dough. Eggs are generally available in medium, large, and extra large.
Purchase the freshest eggs possible when making pasta. Check the carton for the "sell by date" to ensure freshness.
Oil: Oil is not essential in making good pasta but when added, the texture of the pasta is smoother and silkier. It will also produce dough that extrudes for the pasta machine easier. Olive oil is used to enhance the flavor. Choose a pure or plain olive oil, which is best suited for cooked foods. Canola oil is a good choice when you want a more bland flavor.
Flavoring Agents for Homemade Pasta - Based on approximately 1 pound of plain pasta (3 egg recipe)
Spinach: Select enough fresh spinach to produce approximately 3/8 cup (6 tablespoons) of pureed spinach. When selecting fresh spinach, choose leaves that are dark green and crisp, avoiding limp, damaged or yellow spotted leaves. Frozen spinach can also be used in place of fresh spinach. Thaw the frozen spinach, drain well and puree it.
Broccoli: Select enough fresh broccoli to produce ¼ cup of finely chopped, steamed broccoli. Choose broccoli with a deep green color throughout and a firm stalk. Avoid any broccoli that has yellow areas or brown spots.
Tomato: Tomato pasta requires approximately two or three tablespoons of tomato paste. Sun-dried tomatoes can also be used. It requires 2 tablespoons of pureed sun-dried tomatoes that have been soaked and well drained prior to being pureed.
Beets: Select one medium size beet or 2 small beets and peel, cook, and puree before adding to the pasta dough. Beets can generally be found during most of the year, but are most readily available during the summer and throughout the fall. To be assured that the beets selected are fresh, select beets with greens still attached. If the greens are crisp and fresh in appearance, you can be assured the beets are fresh.
Carrots: Purchase enough carrots to produce approximately ½ cup of pureed cooked carrots. The pureed carrots can be substituted with 3/8 cup of fresh carrot juice. If selecting fresh carrots, select small to medium size carrots, avoiding the larger carrots, which can be tough and not as sweet as the smaller sizes. The carrots should be firm textured and not easily bent. Avoid any that are dry and split at the ends. If greens are still attached, they should be crisp and fresh in appearance, indicating they have recently been dug.
Bell Peppers: Select one bell pepper to be stemmed, seeded, cut into small pieces and pureed. When choosing a pepper, select any color you desire, avoiding peppers that have skin that is beginning to shrivel or any that contain blemishes.
Chile Peppers: Choose four chile peppers of the type you prefer. The peppers are seeded, stems discarded and then either pureed or chopped to very fine pieces. When selecting peppers, choose those that are firm and free of blemishes.
Note: When handling chile peppers, be sure to keep exposed hands away from the eye area and other sensitive areas of the body, such as nose and lips. The chile oil that your hands are exposed to can cause severe irritation. Wash hands immediately after exposure or wear rubber gloves to protect against exposure.
Garlic: You will need a head of garlic of which you will need 2 to 4 cloves to be finely crushed or minced. Choose a firm, fresh head of garlic that does not contain any green sprouts. The head should be free of spots and the skin should be attached. Other forms of garlic are available, such as flakes, powder and paste, but it is best to use fresh garlic when making pasta.
Herbs: For herb pasta, you will need approximately ½ cup of finely chopped herbs. You can use one herb or a combination of two or more to flavor the pasta. Some of the herbs that work well are basil, mint, oregano, parsley, rosemary, sage, and thyme. Select herbs according to personal preference or as requested by a specific recipe. Be sure the herbs you select are fresh, avoiding herbs that are damaged or blemished.
Curry: Curry powder is a spice blend, which can be made up of anywhere from 5 to 50 spices. Commercially, it can be purchased already blended but you can also mix your own preference in spices to make your own special fresh blend. The most common spices found in a curry blend are cinnamon, coriander, cumin, turmeric, pepper, cardamom, cloves, ginger, and nutmeg. Blends will vary according to regions and local traditions. Other spices used are aniseed, bay leaf, caraway, cayenne pepper, fennel, fenugreek, mace, mustard seed, poppy seeds, and saffron. Stored curry powder will lose some of its flavor so if using stored or commercial curry powder you will need 1 to 1 ¼ teaspoons and if using fresh curry powder, you will need to add approximately ¾ teaspoon to the pasta dough.
Saffron: Saffron is a spice that is orange in color, which creates pasta with a golden tint. It produces a slightly bitter but very distinctive taste. Saffron can be purchased in threads or powder form. To flavor the pasta, you will need a good size pinch of threads ground to a powder or approximately 3/8 of a teaspoon of powdered saffron.
Lemon: For lemon flavored pasta, purchase two lemons whose zest will be used to add to the pasta dough. Select lemons with an entirely yellow peel that have a slightly glossy tint. They should be firm and feel heavy for their size. The peel should be close-grained because a coarse grained peel indicates that the lemon has a thick skin and a smaller amount of flesh. Avoid lemons with blemishes and dull dark yellow peel, indicating the lemons are not fresh.
Strawberry: Purchase a quantity of strawberries that will supply 2/3 cup of strawberries with stems trimmed and berries cut in half. Choose richly colored strawberries that have a slight shine. Overripe strawberries will have a dull appearance. Check the strawberries for bruising and mold spots. Try to select a group of strawberries all at the same ripeness level, otherwise some will become too ripe by the time the less ripe berries are fully ripe.
There are several choices of flour that can be used when making pasta. Each affects the color, flavor and texture in a different manner. The chart below shows some of the different flours that are available and gives a description of each.
Type Description
Unbleached White Flour
A standard baking flour made from red winter wheat. Unbleached flour has not gone through all the processing that bleached flour has, so it produces firmer dough. Unbleached white flour produces creamy beige colored pasta with a basic pasta flavor. It is used more often than semolina flour when making homemade pasta because it produces dough that is easier to handle.
Semolina Flour
Semolina flour is ground from hard durum winter wheat. Semolina flour produces stronger dough because it contains a high level of gluten, which adds elasticity to the dough. Dough made from semolina flour is easier to form into different shapes and can be sent through an electric pasta machine but it is too hard to handle when rolling out by hand because of its stickiness. Semolina flour can be mixed with unbleached white flour to produce strong dough that is easier to handle when making handmade pasta.
Whole Wheat Flour
Whole wheat flour contains more vitamins and fiber than unbleached flour because it is ground from the whole grain, including the husk of the grain. Whole wheat flour is available in several different grinds. Pasta dough made with the coarser grind is generally used to produce flat noodles and the finer grinds work well for most all shapes. Whole wheat flour produces heavier pasta, which most often requires a little more water added to the dough. The pasta produced when using whole wheat flour will have a nuttier flavor than pasta produced using unbleached flour or semolina flour.
Buckwheat Flour
Buckwheat flour produces pasta with a strong nutty flavor. The flour has been ground from toasted buckwheat seeds and produces pasta dough with a fairly gritty texture. The dough is difficult to handle, similar to coarse ground whole wheat flour, so it is generally used to produce wide and thick ribbon pastas. To produce a slightly smoother texture with a lighter flavor, it can be mixed with unbleached or finely ground whole wheat flour.
Oat Flour
Oat flour provides flour that is high in fiber. It is used in the same manner that coarse ground whole wheat flour is used. It will produce a nutty flavored, heavy textured pasta that has a deeper color than pasta made with whole wheat flour.
Brown Rice Flour
Brown rice flour is made from rice that has only the inedible hull removed. It is perishable, so it should be stored in the refrigerator or freezer. The flour is high in fiber and produces pasta dough similar to whole wheat pasta, except the dough made from brown rice flour is a little stickier. Pasta dough made with brown rice flour works best for making flat ribbon pasta. The pasta has a slightly sweet flavor and is tan or light brown in color. If brown rice flour is not available in a local food store, check for availability in an Asian market or health food store.
Rice Flour
White, fine sandy textured flour produced from finely ground rice. It does not contain any gluten and produces a noodle that is translucent in appearance. The rice noodles produced from rice flour are fairly brittle and need to be soaked in hot water to soften before they are used in stir-fries or soups. They can also be deep-fried but do not require soaking prior to frying. Noodles made from rice flour are most often used in Asian dishes. If rice flour is not available in a local food store, check for availability in an Asian market.
Corn Meal
Corn meal is used to add nutrition and a slight nut-like flavor to the pasta. Corn meal is always mixed sparingly with flour so the pasta dough does not become too grainy. If the dough is too grainy it becomes difficult to roll out or extrude from a machine. Corn meal dough works best for making flat noodles. The type of flour used in making the dough determines the base color. The amount and type of corn meal added will determine how much affect it will have on the color. The corn meal may just add specks of yellow, white or blue to the dough, rather than affect the overall color.
Other Ingredients
Eggs: Eggs add nutritional value to the pasta and provide for a rich creamy color. Most recipes for pasta are based on large size eggs. If you use a larger or smaller size, you may have to adjust the amount of flour you use when making the dough. Eggs are generally available in medium, large, and extra large.
Purchase the freshest eggs possible when making pasta. Check the carton for the "sell by date" to ensure freshness.
Oil: Oil is not essential in making good pasta but when added, the texture of the pasta is smoother and silkier. It will also produce dough that extrudes for the pasta machine easier. Olive oil is used to enhance the flavor. Choose a pure or plain olive oil, which is best suited for cooked foods. Canola oil is a good choice when you want a more bland flavor.
Flavoring Agents for Homemade Pasta - Based on approximately 1 pound of plain pasta (3 egg recipe)
Spinach: Select enough fresh spinach to produce approximately 3/8 cup (6 tablespoons) of pureed spinach. When selecting fresh spinach, choose leaves that are dark green and crisp, avoiding limp, damaged or yellow spotted leaves. Frozen spinach can also be used in place of fresh spinach. Thaw the frozen spinach, drain well and puree it.
Broccoli: Select enough fresh broccoli to produce ¼ cup of finely chopped, steamed broccoli. Choose broccoli with a deep green color throughout and a firm stalk. Avoid any broccoli that has yellow areas or brown spots.
Tomato: Tomato pasta requires approximately two or three tablespoons of tomato paste. Sun-dried tomatoes can also be used. It requires 2 tablespoons of pureed sun-dried tomatoes that have been soaked and well drained prior to being pureed.
Beets: Select one medium size beet or 2 small beets and peel, cook, and puree before adding to the pasta dough. Beets can generally be found during most of the year, but are most readily available during the summer and throughout the fall. To be assured that the beets selected are fresh, select beets with greens still attached. If the greens are crisp and fresh in appearance, you can be assured the beets are fresh.
Carrots: Purchase enough carrots to produce approximately ½ cup of pureed cooked carrots. The pureed carrots can be substituted with 3/8 cup of fresh carrot juice. If selecting fresh carrots, select small to medium size carrots, avoiding the larger carrots, which can be tough and not as sweet as the smaller sizes. The carrots should be firm textured and not easily bent. Avoid any that are dry and split at the ends. If greens are still attached, they should be crisp and fresh in appearance, indicating they have recently been dug.
Bell Peppers: Select one bell pepper to be stemmed, seeded, cut into small pieces and pureed. When choosing a pepper, select any color you desire, avoiding peppers that have skin that is beginning to shrivel or any that contain blemishes.
Chile Peppers: Choose four chile peppers of the type you prefer. The peppers are seeded, stems discarded and then either pureed or chopped to very fine pieces. When selecting peppers, choose those that are firm and free of blemishes.
Note: When handling chile peppers, be sure to keep exposed hands away from the eye area and other sensitive areas of the body, such as nose and lips. The chile oil that your hands are exposed to can cause severe irritation. Wash hands immediately after exposure or wear rubber gloves to protect against exposure.
Garlic: You will need a head of garlic of which you will need 2 to 4 cloves to be finely crushed or minced. Choose a firm, fresh head of garlic that does not contain any green sprouts. The head should be free of spots and the skin should be attached. Other forms of garlic are available, such as flakes, powder and paste, but it is best to use fresh garlic when making pasta.
Herbs: For herb pasta, you will need approximately ½ cup of finely chopped herbs. You can use one herb or a combination of two or more to flavor the pasta. Some of the herbs that work well are basil, mint, oregano, parsley, rosemary, sage, and thyme. Select herbs according to personal preference or as requested by a specific recipe. Be sure the herbs you select are fresh, avoiding herbs that are damaged or blemished.
Curry: Curry powder is a spice blend, which can be made up of anywhere from 5 to 50 spices. Commercially, it can be purchased already blended but you can also mix your own preference in spices to make your own special fresh blend. The most common spices found in a curry blend are cinnamon, coriander, cumin, turmeric, pepper, cardamom, cloves, ginger, and nutmeg. Blends will vary according to regions and local traditions. Other spices used are aniseed, bay leaf, caraway, cayenne pepper, fennel, fenugreek, mace, mustard seed, poppy seeds, and saffron. Stored curry powder will lose some of its flavor so if using stored or commercial curry powder you will need 1 to 1 ¼ teaspoons and if using fresh curry powder, you will need to add approximately ¾ teaspoon to the pasta dough.
Saffron: Saffron is a spice that is orange in color, which creates pasta with a golden tint. It produces a slightly bitter but very distinctive taste. Saffron can be purchased in threads or powder form. To flavor the pasta, you will need a good size pinch of threads ground to a powder or approximately 3/8 of a teaspoon of powdered saffron.
Lemon: For lemon flavored pasta, purchase two lemons whose zest will be used to add to the pasta dough. Select lemons with an entirely yellow peel that have a slightly glossy tint. They should be firm and feel heavy for their size. The peel should be close-grained because a coarse grained peel indicates that the lemon has a thick skin and a smaller amount of flesh. Avoid lemons with blemishes and dull dark yellow peel, indicating the lemons are not fresh.
Strawberry: Purchase a quantity of strawberries that will supply 2/3 cup of strawberries with stems trimmed and berries cut in half. Choose richly colored strawberries that have a slight shine. Overripe strawberries will have a dull appearance. Check the strawberries for bruising and mold spots. Try to select a group of strawberries all at the same ripeness level, otherwise some will become too ripe by the time the less ripe berries are fully ripe.
HOMEMADE PASTA WITH SEMINOLA FLOUR
HOMEMADE PASTA WITH SEMINOLA FLOUR
• 2 cups all-purpose flour
• 2 cups semolina flour
• 1 pinch salt
• 6 large eggs
• 2 tablespoons olive oil
DIRECTIONS
1. Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands.
2. Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.
3. Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli. Bring water to a boil in a large pot, then add 4 teaspoons salt. Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness. Drain immediately and toss with your favorite sauce.
• 2 cups all-purpose flour
• 2 cups semolina flour
• 1 pinch salt
• 6 large eggs
• 2 tablespoons olive oil
DIRECTIONS
1. Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands.
2. Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.
3. Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli. Bring water to a boil in a large pot, then add 4 teaspoons salt. Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness. Drain immediately and toss with your favorite sauce.
AVACADO PENNE PASTA
AVOCADO SHRIMP PENNE
1 tbsp butter
2 tbsp minced parsley
½ lb shrimp
2 tbsp white wine
3 tbsp butter
¼ cup parmesan
pinch red pepper flakes
¼ tsp salt
9 oz penne
1 Avocado cubed
½ cup heavy cream
1 tsp minced garlic
1/8 tsp ground pepper
Heat butter over med heat, and add garlic and cook 1 min. Add parsley shrimp and wine and cook 2 minutes. Stir constantly. Transfer mix to a small bowl. In the same skillet, heat 3 tsp butter reduce heat to low, add cream, cheese, and red pepper flakes. Cook 3 min stir constantly until cheese melts and sauce is smooth. Stir in salt and pepper, and shrimp. Toss with noodles and avocado to coat.
1 tbsp butter
2 tbsp minced parsley
½ lb shrimp
2 tbsp white wine
3 tbsp butter
¼ cup parmesan
pinch red pepper flakes
¼ tsp salt
9 oz penne
1 Avocado cubed
½ cup heavy cream
1 tsp minced garlic
1/8 tsp ground pepper
Heat butter over med heat, and add garlic and cook 1 min. Add parsley shrimp and wine and cook 2 minutes. Stir constantly. Transfer mix to a small bowl. In the same skillet, heat 3 tsp butter reduce heat to low, add cream, cheese, and red pepper flakes. Cook 3 min stir constantly until cheese melts and sauce is smooth. Stir in salt and pepper, and shrimp. Toss with noodles and avocado to coat.
Tuesday, September 13, 2011
PASTA CARBONARA
A PERFECT QUICK DINNER, WHEN YOU HAVE NOTHING PLANNED
1 lb. (ish) spaghetti
4-8 slices bacon, chopped
canola oil (optional)
a chunk of onion or handful of mushrooms, sliced (optional)
3 large eggs
1/2-1 cup grated Parmesan cheese
freshly ground black pepper - lots
In a large pot, boil the spaghetti in lots of water until done to your liking. Before you drain it, set aside about a cup of the cooking liquid.
Meanwhile, cook the bacon until crisp; set aside. If you like, discard the drippings and add some canola oil to the pan instead to saute your onion or mushrooms, if you’re adding them. In a small bowl, stir the eggs together with a fork.
As soon as the pasta is done, drain it and return it to the warm pot. Pour the eggs overtop, and add the cheese, bacon, drippings if you like, and sauteed veg if you made some. Toss with tongs, adding a little reserved pasta water if you like, until the eggs are cooked (they will be after a minute as long as the pasta is still steaming) and the sauce is as saucy as you like it. Season with pepper (the cheese is probably salty enough).
Serve immediately. Serves 4.
1 lb. (ish) spaghetti
4-8 slices bacon, chopped
canola oil (optional)
a chunk of onion or handful of mushrooms, sliced (optional)
3 large eggs
1/2-1 cup grated Parmesan cheese
freshly ground black pepper - lots
In a large pot, boil the spaghetti in lots of water until done to your liking. Before you drain it, set aside about a cup of the cooking liquid.
Meanwhile, cook the bacon until crisp; set aside. If you like, discard the drippings and add some canola oil to the pan instead to saute your onion or mushrooms, if you’re adding them. In a small bowl, stir the eggs together with a fork.
As soon as the pasta is done, drain it and return it to the warm pot. Pour the eggs overtop, and add the cheese, bacon, drippings if you like, and sauteed veg if you made some. Toss with tongs, adding a little reserved pasta water if you like, until the eggs are cooked (they will be after a minute as long as the pasta is still steaming) and the sauce is as saucy as you like it. Season with pepper (the cheese is probably salty enough).
Serve immediately. Serves 4.
ORIENTAL NOODLES
½ cup chicken broth
1 ½ tbsp. minced fresh ginger
3 tbsp. soy sauce
3 tbsp. butter
1 ½ tbsp. honey
2 tsp. hot chili paste
3 cloves garlic minced
8 ounces Udon noodles
¼ cup chopped green onion
¼ cup chopped peanuts
Cook noodles in large pot of water till done. Drain.
Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.
Also can add some stir fry chicken and snow peas, makes a nice addition
1 ½ tbsp. minced fresh ginger
3 tbsp. soy sauce
3 tbsp. butter
1 ½ tbsp. honey
2 tsp. hot chili paste
3 cloves garlic minced
8 ounces Udon noodles
¼ cup chopped green onion
¼ cup chopped peanuts
Cook noodles in large pot of water till done. Drain.
Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.
Also can add some stir fry chicken and snow peas, makes a nice addition
GARLIC AND BRIE PASTA
4 large ripe tomatoes, cut into 1/2-inch cubes
1 pound brie, rind removed, and cut into pieces
1 cup packed fresh basil leaves, cut into ribbons
3 garlic cloves, finely chopped
1 cup plus 1 tablespoon olive oil, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Parmesan cheese
Instructions:
In a large bowl, combine the tomatoes, brie, basil, garlic, 1 cup olive oil, salt and the pepper. Cover and let rest for 2 hours.
Bring a large pot of salted water to boil. Add 1 tablespoon olive oil and the pasta. Cook to al dente and drain. Pour over the tomato mixture and combine well. Season to taste with additional salt and pepper, if desired. Before serving, top with Parmesan cheese.
1 pound brie, rind removed, and cut into pieces
1 cup packed fresh basil leaves, cut into ribbons
3 garlic cloves, finely chopped
1 cup plus 1 tablespoon olive oil, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Parmesan cheese
Instructions:
In a large bowl, combine the tomatoes, brie, basil, garlic, 1 cup olive oil, salt and the pepper. Cover and let rest for 2 hours.
Bring a large pot of salted water to boil. Add 1 tablespoon olive oil and the pasta. Cook to al dente and drain. Pour over the tomato mixture and combine well. Season to taste with additional salt and pepper, if desired. Before serving, top with Parmesan cheese.
Friday, September 9, 2011
SHRIMP SCAMPI LINGUINE
•9 oz whole wheat linguine
•1 tbsp extra virgin olive oil
•1 lb medium shrimp, peeled
•4 cloves garlic, minced
•1/2 tsp red-pepper flakes
•1 pt cherry tomatoes, halved
•1/2 C dry white wine
•juice of 1 lemon
•1/2 tsp salt
•3 C packed baby spinach leaves •1/4 C finely chopped parsley
•1/2 C grated parmesan
Directions
1.Prepare pasta per package directions.
2.Heat oil in large frying pan over medium heat while pasta cooks. Add shrimp, garlic, and red-pepper flakes and cook until shrimp start to turn pink, about 2 minutes.
3.Add tomatoes, wine, lemon juice, and salt. Cook until tomatoes start to soften, about 1 minute. Add spinach and parsley and cook until spinach wilts, about 1 minute.
4.Drain pasta and add to pan. Toss to coat and serve sprinkled with cheese.
•1 tbsp extra virgin olive oil
•1 lb medium shrimp, peeled
•4 cloves garlic, minced
•1/2 tsp red-pepper flakes
•1 pt cherry tomatoes, halved
•1/2 C dry white wine
•juice of 1 lemon
•1/2 tsp salt
•3 C packed baby spinach leaves •1/4 C finely chopped parsley
•1/2 C grated parmesan
Directions
1.Prepare pasta per package directions.
2.Heat oil in large frying pan over medium heat while pasta cooks. Add shrimp, garlic, and red-pepper flakes and cook until shrimp start to turn pink, about 2 minutes.
3.Add tomatoes, wine, lemon juice, and salt. Cook until tomatoes start to soften, about 1 minute. Add spinach and parsley and cook until spinach wilts, about 1 minute.
4.Drain pasta and add to pan. Toss to coat and serve sprinkled with cheese.
Tuesday, May 31, 2011
GAIL'S PASTA
1/2 cup olive oil
handful of fresh basil
whole head of garlic
1 jalepeno pepper
15 (more or less) Roma Tomatoes
Feta Cheese
Parmesan Cheese
Fettucini or Spahgetti
Blend the olive oil, basil and whole head of garlic and seeded jalepeno
Wash the tomatoes and cut into quarters, toss with blended mixture
Put mixture in a roasting pan and bake 45 minutes, covered at 350 * take off cover and continue cooking another 15 minutes, to cook off some of the moisture. Add pasta, Feta cheese and toss. Serve with Parmesan cheese.
handful of fresh basil
whole head of garlic
1 jalepeno pepper
15 (more or less) Roma Tomatoes
Feta Cheese
Parmesan Cheese
Fettucini or Spahgetti
Blend the olive oil, basil and whole head of garlic and seeded jalepeno
Wash the tomatoes and cut into quarters, toss with blended mixture
Put mixture in a roasting pan and bake 45 minutes, covered at 350 * take off cover and continue cooking another 15 minutes, to cook off some of the moisture. Add pasta, Feta cheese and toss. Serve with Parmesan cheese.
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