Posts tagged ‘Pasta’

Lentil Meatballs for Spaghetti

We adopted an Iraqi baby in the spring of 2015, and I’ve become a huge fan of Nadia’s Healthy Kitchen as I learn to cook both authentic Iraqi food as well as fusion foods that combine Middle Eastern and Western flavors.

We’ve made these meatballs a few times and add them to our already prepared pasta and sauce. Our little guy loves them!

  • 1 cup dried brown lentils
  • 2 to 3 cups vegetable broth
  • 2 garlic cloves
  • 1 cup fresh parsley
  • 1/4 cup fresh cilantro
  • 1/4 medium onion, chopped
  • 2 TBSP fresh lemon juice
  • 4 TBSP oat flour
  • 1 TBSP tomato puree
  1. Add the lentils and broth to a pan and simmer for about 30 minutes or until all the broth has been soaked up. I usually start with 2 cups of broth and add more if necessary to ensure the lentils are soft. Leave to cool before moving to the next step. Note: the cooling of the lentils is actually pretty important. I didn’t let my last batch cool, and it made the meatballs soggy.
  2. Preheat your oven to 350 degrees.
  3. Once the lentils have cooled, place them in your food processor along with the rest of the meatball ingredients.
  4. Roll into balls, place on a baking sheet covered with parchment paper and bake for 20-25 minutes.
Advertisements

August 12, 2016 at 9:19 pm Leave a comment

FUSION: Corn Chowdah Mac ‘n Cheese

Another new favorite from Rachael Ray. We veganized and freed the recipe from gluten by leaving out the bacon, substituting the dairy items, and using a rice/potato pasta. You can too, and it’s still very tasty!

Ingredients

  • Salt and black pepper
  • 1 pound mezzi rigatoni, penne rigate or cavatappi pasta (use gluten-free, as necessary)
  • 4 ears corn, husked
  • Extra virgin olive oil, for drizzling
  • 1/4 pound bacon, chopped into 1/2-inch pieces (optional)
  • 1 baking potato, peeled and diced into 1/4-1/2-inch pieces
  • 1/2 tablespoon Essence of Emeril
  • 2 stalks celery, chopped
  • 1 red chili pepper, such as Fresno, seeded and chopped
  • 1 small red bell pepper, chopped into 1/4-inch cubes
  • 1 small red onion, finely chopped
  • 4 cloves garlic, finely chopped
  • A few sprigs thyme, chopped
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 2 cups whole milk (we used soy milk)
  • 1 teaspoon dry mustard
  • About 1/2 teaspoon cayenne pepper
  • A few grates fresh nutmeg
  • 1 cup grated Parmigiano Reggiano cheese (replaced with nutritional yeast)
  • 1 1/2 cups shredded sharp yellow cheddar cheese (raw sharp cheddar goat cheese)
Serves 6

Preparation

Bring a large pot of water to a boil, salt it, add the pasta and cook to al dente. Drain the pasta and return it to the pot.

While the pasta is working, position a rack in the middle of the oven and pre-heat the broiler.

Place a small bowl upside down in a large bowl. Stand each ear of corn on the small bowl and scrape down the kernels.

Heat a skillet over medium-high heat. Add a drizzle of EVOO and the bacon and cook until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.

Add the corn, potato and Old Bay to the bacon drippings in the skillet and brown for 5 minutes, stirring occasionally. Add the celery, chili pepper, bell pepper, onion and garlic; season with the thyme, salt and pepper. Cook, stirring occasionally, until softened, 8-10 minutes.

Meanwhile, melt the butter in a medium size saucepan over medium heat. Whisk in the flour, then the milk; season with the mustard, cayenne, nutmeg, salt and pepper. Cook until the sauce coats a spoon thickly; lower the heat to low. Stir in the Parmigiano Reggiano.

Add the corn-potato mixture and the white sauce to the pasta in the pot and stir together. Transfer to a casserole or serving dish, top with the cheddar and bacon and broil until brown and bubbly, 3-5 minutes. Serve immediately.

January 15, 2012 at 12:32 am 1 comment

NEW COOKBOOK: Adventures

I finally got my own copy of the America’s Test Kitchen Family Cookbook–my favorite Christmas present this year. We have loved eating their Classic Egg Salad, Aglio e Olio, and Baked Ziti.

And when our housemate turned 30 this year, and the cake I baked for her birthday turned out to be a total disaster, the cookbook saved that day with this recipe: Emergency Chocolate Cake.

I want to carry this book with me everywhere.

March 19, 2010 at 7:33 pm Leave a comment

ITALIAN: Whole-Wheat Pasta with Lentils, Spinach, and Leeks

I found this recipe in a magazine, though I can’t remember which one. Maybe Real Simple or Body & Soul. I adjusted the ingredients a little because I don’t like spinach in large amounts. You can add more spinach if you like. I also soaked the lentils for a few hours before cooking.

2 cups (14 ounces) French green lentils
2 garlic cloves
1 dried bay leaf
1 pound small whole-wheat chiocciole or other small tubular pasta
2 TBSP extra-virgin olive oil
4 leeks (about 1 3/4 pounds), white and light green parts only, sliced into 1/8-inch rounds, washed well and drained
1 tsp chopped fresh thyme
1 1/2 tsp coarse salt
Freshly ground black pepper
4 ounces baby spinach, washed

1. In a medium saucepan, combine lentils, 1 whole garlic clove, and the bay leaf. Add enough cold water to cover by two inches. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until lentils are tender, 20 to 25 minutes. Drain, and discard garlic clove and bay leaf; set the lentils aside.
2. Bring a large pot of water to a boil. Add pasta; cook until al dente according to package instructions, about seven minutes. Drain pasta, reserving 1 cup cooking liquid. Place pasta in a large bowl.
3. Meanwhile, mince remaining garlic clove. In a large saute pan, heat oil over medium heat. Add minced garlic, leeks, and thyme; cook, stirring occasionally, until leeks are soft but not browned, about five minutes. Add cooked lentils and salt; season with pepper.
4. Add spinach and reserved cooking liquid to pan; toss to wilt spinach, about 2 minutes. Pour mixture over pasta, tossing to combine. Serve immediately.

June 19, 2008 at 1:11 pm Leave a comment

WORLD: Autumn Vegetable Soup

Another recipe from Simply in Season.

½ cup onion, chopped
2 cloves garlic, minced
½ cup each kale, cabbage, carrots, red or green sweet pepper, chopped
½ tsp each salt, dried basil, dried oregano
1/8 tsp pepper
2 cups vegetable broth
1 cup tomato juice
¾ cup cooked beans
½ cup corn
2 tsp dried instant barley
2 tsp alphabet or orzo pasta
½ cup tomatoes
1 TBSP fresh parsley

1. In soup pot, sauté onion in 1 TBSP olive oil over medium heat until soft. Add garlic and sauté 1 minute.
2. Add kale, cabbage, carrots, peppers, salt, basil, oregano, and pepper. Sauté a little, then turn heat down to low, cover pan, and let cook about 5 minutes, stirring occasionally.
3. Add broth, tomato juice, beans, corn, barley, and pasta. Bring to a gentle boil and simmer about 15 minutes.
4. Add tomatoes and parsley. Simmer another few minutes.

February 6, 2008 at 10:56 pm Leave a comment

ITALIAN: Mushroom and Spinach Lasagna

I’ve made this recipe on both sides of the globe, with Gary and the gang in Korea (his first visit to our house) and with my family for Christmas dinner.

2 cups diced mushrooms
1 cup diced onion
1 tsp minced garlic
1 (10-oz.) package frozen chopped spinach
1 cup ricotta cheese substitutes (recipe following)
½ cup liquid egg substitute
¼ cup fresh basil (chiffonade)
½ tsp salt
1/8 tsp ground nutmeg
½ pound dried lasagna noodles (no egg)
3 cups nonfat marinara sauce, homemade or store-bought
2 ounces (1/2 cup) grated nonfat mozzarella cheese substitute
1 TBSP grated nonfat parmesan cheese substitute

1. In a saucepan, combine mushrooms, onion, garlic, and ¼ cup water. Simmer, covered, until onion is soft, about five minutes. Uncover and simmer until liquid evaporates, about three minutes.
2. Put frozen spinach in a bowl and microwave until hot throughout, about five minutes. Do not drain. Transfer to a large bowl and stir in ricotta substitute, egg substitute, basil, salt, nutmeg, and the cooked mushrooms, onion and garlic. Stir well.
3. Preheat oven to 425 degrees F.
4. Cook lasagna in a large pot of boiling salted water until just tender (check package directions for timing). Drain well. Spread one cup marinara sauce in bottom of a rectangular baking dish approximately 8 x 12 inches. Top with a layer of noodles, arranging them side by side without overlapping. Top with half of the filling, spreading it evenly, then another layer of noodles. Top with remaining filling and a final layer of noodles. Spread two cups marinara sauce evenly over the surface. Top with mozzarella and parmesan. Bake, uncovered, until hot throughout, about thirty minutes. Let stand ten minutes before slicing.

Based on the recipe from Everyday Cooking with Dr. Dean Ornish

November 14, 2007 at 5:02 pm Leave a comment

ITALIAN: Spring Butterflies

Something new. I’m not a big asparagus fan, but I loved this recipe.

1 lb farfalle pasta
3 TBSP Earth Balance margarine
2 TBSP finely chopped onions
8 oz asparagus, 1/2″ diag. slices
2 carrots, peeled, 1/4″ diag. slices
2 tsp chopped fresh thyme
2 cups stock
1 cup frozen peas
1/4 cup chopped fresh basil
1 tsp salt
grated parmesan cheese

1. Cook pasta in a large pot of boiling salted water until tender but still firm, 8 to 10 minutes.
2. In a large frying pan, melt butter over medium heat. Add onion and cook 3 to 4 minutes, or until softened.
3. Stir in asparagus, carrots, and thyme. Cook, stirring, 1 minute.
4. Add stock, increase heat to medium-high, and cook until vegetables are crisp tender and stock is reduced to 1-1/4 cups, about 3 minutes. Stir in peas and basil and heat through. Season with salt and pepper. Mix with pasta and top with parmesan cheese.

May 2, 2007 at 5:30 pm Leave a comment

Older Posts


Archives