Tag: recipes

One-Pot Pasta With Mascarpone

One-Pot Pasta With Mascarpone

Recipe by LisaCourse: DinnerCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes

Ingredients

  • 16 oz fusilli

  • 1 T olive oil

  • 1/2 large red onion, chopped

  • 5 cloves garlic, crushed

  • 1 T Italian herb blend

  • 1 T salt

  • 28 oz petit diced tomatoes

  • 5 oz tomato paste

  • 2 T balsamic vinegar

  • 4 c vegetable stock

  • 1 T fresh basil

  • 16 oz fresh spinach

  • 4 T butter

  • 1/4 c mascarpone

Method

  • Heat a large pot, add olive oil, and sauté onions.
  • Add garlic and dried herbs, sauté for a minute.
  • Add tomatoes, tomato paste, salt, balsamic vinegar, and vegetable stock. Bring to a boil.
  • Add fusilli. Reduce heat and simmer for 12 minutes.
  • Add basil, spinach, and butter. Stir to combine.
  • Remove from heat and stir in mascarpone.

Tortellini Soup

Tortellini Soup

Recipe by LisaCourse: DinnerCuisine: ItalianDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

15

minutes

Ingredients

  • 1 T butter

  • 1 T olive oil

  • 1 medium onion, diced

  • 2 cloves garlic, minced

  • 2 t Italian seasoning

  • 1/2 t red pepper flakes

  • 1/4 c. flour

  • 4 c. vegetable stock

  • 1 (28-oz.) can diced tomatoes

  • 5 tbsp. tomato paste

  • 1 c. almond milk, reduced to 1/2 c.

  • 1/2 c. freshly grated Parmesan

  • 3 c. spinach, chiffonaded

  • 4 c. cheese tortellini, cooked

Method

  • In a large pot over medium heat, melt butter and add olive oil. Add onion and cook until translucent, about 3 minutes.
  • Add garlic and cook until fragrant, about 1 minute more. Add Italian seasoning, red pepper flakes, and flour and whisk to combine. Cook 1 more minute.
  • Add broth, tomatoes, tomato paste, and tortellini. Bring to a boil, and then simmer for 15 minutes.
  • Add the almond milk, Parmesan, and tortellini. Stir to combine. Remove from heat and stir in spinach.

Notes

  • Can use cream instead of reduced almond milk.

Roasting Pumpkin Seeds

Add enough water to fully cover seeds (2 cups, in my case)

Add a tablespoon of salt for each cup of water. Stir and let sit for a few hours (or overnight).

Preheat oven to 400 degrees F.  Boil seeds in the saltwater for ten minutes, then spread across a baking tray.

Bake for 15 minutes, stir to flip seeds over, and make for 5-10 more minutes.

Pressure Cooked Oat Groats

Add equal parts groats and water (i.e. 2c water with 2c groats) to pressure cooker. Add a teaspoon of oil to reduce foaming (butter, olive oil)

Bring to high pressure and cook for 20 minutes. Remove from heat and allow to release pressure naturally.

To serve – shred an apple, mix into hot groats. Add a teaspoon or two of brown sugar and sprinkle with cinnamon. Add 1/2 cup of almond milk.

Birthday Beef Stroganoff

Ingredients:

  • flat iron steak
  • 4T butter
  • 3 cloves roasted garlic
  • 16 oz mushrooms
  • 1 large onion
  • 1/4 cup all purpose flour
  • 3 cups beef broth (pressure cooker: beef bones, carrot trimmings, onion trimmings, celery trimmings, potato peels)
  • 1-2T mustard spice blend
  • 2-5T porcini mushroom powder
  • 2T corn starch
  • 3/4 cup sour cream
  • package wide egg noodles cooked for lowest time on package directions

Mustard spice blend: mortar together 1c brown mustard seed, 1T salt, 3 bay leaves, 1t rosemary needles, 1/2t sage

Method:

  1. Slice beef across the grain into strips. Season with salt & pepper. Divide meat into small batches so pieces can be placed in pan with an inch between them. Divide 2T of butter into same number of pieces. Put pan on medium heat (6), melt a piece of butter then sear a batch of meat. Remove from pan and set aside. Repeat with remaining batches.
  2. Slice mushrooms. Divide into 4 batches and sprinkle with salt. Divide the remaining butter into four batches. Melt a piece of butter in pan, saute mushrooms until they become golden brown. Remove from pan and set aside. Repeat with remaining batches.
  3. Slice onion into thin pieces about 1″ long. Sauté for a few minutes.
  4. Add flour to onions & stir to coat them in flour. Remove from pan.
  5. Deglaze pan with 1/2c of beef broth. Add mushroom powder and spice blend. Stir to remove any lumps.
  6. Mush garlic cloves and stir in.
  7. Lower heat to simmer. Add remaining beef broth. Return onions to pan and stir to distribute flour.
  8. Put corn starch in a bowl or glass. Add *just* enough water to turn it into oobleck. Drizzle into pan, while stiring, to form a thick gravy.
  9. Return beef and mushrooms to pan and simmer until beef is cooked.
  10. Stir in sour cream.
  11. Serve over egg noodles.

Quick and Easy Carrot Slaw

Ingredients:

  • 2 cups shredded carrots (about half a pound)
  • 2T Dijon mustard
  • 2T extra virgin olive oil
  • 1.5T red wine vinegar
  • 1t fresh orange zest (or 1/2 t Penzey’s Mural of Flavor)

Method:

  1. Combine the Dijon and vinegar, whisk to combine
  2. Slowly drizzle olive oil into mixture, whisking constantly
  3. Stir in zest or spice blend
  4. Stir in carrot shreds, making sure to coat the shreds evenly
  5. Cover in clingfilm and place in refrigerator to marinate for at least an hour
This recipe is a version of the Dijon carrot salad I ate during trips to Lyon and Geneva. It’s got a lot of Dijon, so you might want to start with half the amount and taste as you add more.

Cheddary Cheesy Buttermilk Biscuits

Ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 2 teaspoons Northwoods seasoning
  • 1 cup buttermilk (or put 1 tablespoon of vinegar in measuring cup & fill to 1 cup with milk)
  • 1/2 cup unsalted butter, melted
  • 1 1/2 cups shredded sharp cheddar cheese
  • Optional add-ins like diced scallions, sautéed onions, diced spicy peppers

Method:

  1. Preheat oven to 450 degrees F.
  2. Mix dry ingredients together in a bowl.
  3. Combine buttermilk and melted butter, mix well.
  4. Pour milk/butter into dry ingredients and stir to form a sticky dough.
  5. Gently stir in cheddar cheese and any optional add-ins
  6. Divide into sixteen equal pieces, roll and flatten to form biscuit
  7. Bake for 15-18 minutes, until golden brown and puffy.

Spinach Hemp Seed Pesto Recipe

Ingredients:

  • 1 cup of firmly packed spinach leaves
  • 1/3 cup of hemp seed
  • 1-2 cloves of garlic
  • 1 teaspoon of fresh lemon juice
  • Pinch of sea salt
  • 1/8 teaspoon of freshly ground pepper
  • 1/4 cup of grated Parmesan cheese (not powdery grated, long slivers)
  • 1/4 cup of olive oil

Method:

  1. In a food processor, combine spinach, hemp seeds, garlic, lemon juice, salt, and pepper. Run the processor until the spinach has been chopped into fine pieces.
  2. Add the Parmesan cheese, and run the processor for few seconds to incorporate.
  3. Add the olive oil; run the processor until you’ve got a thick paste.

This was really good. I will probably make a version with 1/2 cup of basil when basil is growing again.

Green Springtime Muffins

Makes 18 muffins in standard sized cupcake liners

DRY INGREDIENTS:

  • 2 cup flour, whole wheat
  • 1 1/2 teaspoon cinnamon
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

WET INGREDIENTS:

  • 3/4 cup milk
  • 1/2 cup honey (I use a combo of maple syrup and honey)
  • 1 large banana
  • 6 ounce spinach
  • 1/2 cup butter, unsalted
  • 1 large egg
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 F, and line a muffin pan with paper liners (or use silicone muffin cups sprayed with cooking spray).
  2. Combine all dry ingredients in a large mixing bowl.
  3. Melt butter. Blend the wet ingredients in a blender or food processor until completely pureed.
  4. Pour the puree into the dry ingredient bowl, and fold together gently until just combined. (Do not over-mix.)
  5. Spoon the batter into the muffin pan, and bake for 18-22 minutes, or until the muffins are firm to the touch on top, but not quite browning.
  6. Cool most or all of the way before serving.

Cherry Jam

Super simple no-added-sugar jam, cherry today. Take a bunch of frozen cherries and toss ’em into a blender. Add enough water that they purée. Add about a tablespoon of tapioca powder for 2 cups of fruit/water mixture. Transfer to saucepan and simmer until it starts to thicken a bit. Cool and pour into glass container. Add lid & refrigerate overnight. Voila, jam without heaps of sugar.

I used it to make cutout heart not-peanut-butter and not-jelly sandwiches for Anya’s preschool Valentine’s Day party “healthy snack”. We cut 48 large hearts (using a cookie cutter) from bread, then used a smaller heart-shaped cookie cutter to create an opening in the centre of 24 of the hearts. Take a big heart, smear on a little sunflower butter (or some nut butter if you’re making them for home), dollop on some jam and spread it out, then align a cut heart on top.

Anya took the little heart cutouts and made “jam sandwiches” (two hearts with a little of the jam in the middle) and “jam pies” (one heart with jam on top).