Category:

Carrot Gnocchi Pasta

6/22/2016

The colorful and slightly healthier take on gnocchi is simple to make and looks gorgeous. The best part is you are getting extra vegetables along with your pasta. This recipe is from Cooking Light.

Servings: 4

Ingredients
2 cups peeled and chopped carrots
2 egg yolks
Pinch of salt
⅓ cup grated Parmesan cheese, plus more for garnishing
1½ cups all-purpose flour
8 tablespoons (1 stick) unsalted butter
3 garlic cloves, minced
¼ cup sage leaves (fresh is best)
Salt and freshly ground black pepper

Directions

Place the carrots in a medium pot and cover with water. Bring to a boil over medium heat. Continue to boil until the carrots are very tender, 12 to 15 minutes. Drain well.
Transfer the drained carrots to a large bowl and mash until very smooth. I used my food processor, to make quick work of the carrots. Add the egg yolks, salt and Parmesan. Add the flour and mix just until incorporated.

Divide the dough into thirds, on a lightly floured surface, roll a third of the carrot dough into a log about ¾ inch thick. Cut the log into 1-inch pieces. Traditional gnocchi is imprinted by rolling it with a fork to give it some character. Transfer the finished gnocchi to a floured baking sheet. Repeat with the remaining dough.

Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, 3 to 4 minutes. Drain.
In a large sauté pan, melt the butter over medium heat. Cook until the butter begins to turn lightly brown and smells nutty, 8 to 10 minutes. Add the garlic and sage, and cook until fragrant, 1 to 2 minutes.
Add the drained gnocchi to the pan and sauté until well coated in butter, garlic and sage. Season with salt and freshly ground black pepper, and garnish with Parmesan. Serve immediately.

Source:
Cooking light

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Roasted Balsamic Sweet Potatoes

3/15/2015

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We don't eat white potatoes at all but sweet potatoes are so much better tasting and have a lower glycemic index. What's not to love they are so versatile, baked, steamed or mashed. I always make more than we are going to eat, so I don't have to cook every day. Leftovers are always good.

6 Servings
Oven: 400 degrees F.
Bake: 40 minutes

Ingredients:
1/4 c. balsamic vinegar (64g)
1 T. brown sugar (13g)
1/4 c. unsalted butter (57g)
1 tsp. salt
3 large sweet potatoes - peeled and cut into 1 inch pieces

Directions:
Preheat over 400 degrees F.
In a large skillet over medium heat bring the balsamic vinegar and brown sugar to a boil stirring until the sugar dissolves. reduce the heat and simmer until the vinegar thickens slightly, about 3 minutes.

Add the butter and salt and stir until the butter melts.

Add the potato pieces to the skillet, and toss to coat. Season the potatoes with freshly ground black pepper. Spread the potatoes evenly on a baking sheet and bake stirring occasionally, about 40 minutes,.

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Roasted Cauliflower with Turmeric & Ginger

7/21/2014

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Cauliflower can be pretty boring if you just steam it, this definitely gives it a nice kick. This recipe comes from Bobby Flay

Ingredients
Dressing
3 tablespoons vegetable oil
1 tablespoon black mustard seeds
1 jalapeno, finely diced
1 tablespoon grated fresh ginger
1 teaspoon turmeric

1 head cauliflower, cut into florets
Salt

Directions
Preheat oven to 425 degrees F.

Whisk together the oil, mustard seeds, jalapeno, ginger, and
turmeric in a small bowl.

Place cauliflower in a medium baking dish and toss with the
flavored oil and season with salt. Roast until lightly golden
brown and just tender, 20 to 25 minutes. Serve hot.

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Cheesy Baked Quinoa & Spinach

12/8/2013

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Quinoa is a perfect diet food full of nutrition and easy to add to many of your favorite recipes. This recipe was given to me by a dear friend.

You can change the recipe up by adding cooked leftover chicken or turkey and make it a main course, served with a nice roll for lunch.

Also the cheeses may be altered to change the taste. Herbs like fresh rosemary and sage would add a different touch to the dish, be daring!

Serves: 4
Recipe:
1 c. quinoa, rinsed
1 1/2 c. chicken broth
1 T. olive oil
2 -3 cloves minced garlic. (or to taste)
2 cups packed fresh spinach
1/2 c. milk or evaporated milk for a richer taste
1/2 red bell pepper sliced thin...to give it some color
1 large egg
1/4 tsp. salt
1/4 teaspoon pepper or a dash of hot sauce
1 1/2 c. shredded cheese (use a stronger flavor cheese like cheddar or sharp)

Directions:
Preheat oven to 350 degrees F.

Bring the chicken broth to a boil in a large saucepan. Add the quinoa and simmer, covered for about 15 to 20 minutes or until the quinoa is tender and all the liquid is absorbed.

Meanwhile, in a large skillet, heat the oil and add the garlic and saute a few minutes until the oil is infused. Add the bell peppers, spinach and saute until the spinach is wilted about 1 to 2 minutes.

Stir the sauteed spinach mixture into the cooked quinoa. Whisk together the milk, beaten egg, salt and pepper in a small bowl, then add the milk and 1 cup of the shredded cheese to the quinoa mixture and stir well.

Transfer all this to a lightly greased 1 1/2 quart casserole dish and bake, uncovered for 30 minutes.Remove from oven and sprinkle the remaining 1/2 cup cheese and bake until the cheese is melted and slightly brown.

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Kamut Pilaf With Roasted Butternut Squash

12/8/2013

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This recipe comes from Martha Stewart and can be used as a side dish or add some meat and make it a wonderful main course.

Servings 10
Recipe:

1 c. kamut berries or any type berries (barley, wheat...)
Coarse salt and freshly ground black pepper
1 head cauliflower, trimmed and broken into small florets, about 1 1/2 pounds florets
1 small butternut squash, peeled, seeded, and cut into 3/4-inch cubes, about 1 1/2 pounds
1/4 c. plus 3 T. olive oil
2 small red onions, cut thin
4 shallots or onions, sliced
1 teaspoon brown mustard seeds
3/4 tsp. Madras curry powder
3/4 tsp. ground cumin
Pinch cayenne pepper
2 T. sherry or wine vinegar
Juice of one lemon
1/2 c. packed fresh flat-leaf parsley leaves
1/2 c. slivered almonds, toasted

Directions:

Preheat oven to 400 degrees.
Place kamut berries in a small sieve and rinse under cold running water. Transfer kamut berries to a medium saucepan and add enough water to cover by 2 inches; generously salt water. Bring to a boil over high heat; reduce heat to a simmer. Simmer until tender, adding more water as necessary, about 2 hours. Drain and transfer to a large bowl.
Meanwhile, place cauliflower and squash on two separate rimmed baking sheets; drizzle each with 2 tablespoons olive oil and toss to coat. Season with salt and pepper. Transfer to oven and roast until golden and slightly crisp, about 15 minutes for cauliflower and 30 minutes for squash.
Heat remaining 3 tablespoons olive oil in a large saucepan over medium-low heat. Add onions and shallots; season with salt and pepper. Cook, stirring occasionally, until soft and golden, but not browned, about 15 minutes.
Increase heat to medium-high and add mustard seeds, curry powder, cumin, and cayenne pepper; continue cooking until fragrant, about 1 minute. Add sherry vinegar, stirring from bottom of pan to deglaze, and cook 2 minutes more.
Remove from heat and add to bowl with kamut berries along with the lemon juice; stir to combine. Add cauliflower and squash; toss to combine. Just before serving, add parsley leaves and almonds; gently toss to combine. Season with salt and pepper; serve warm or at room temperature.

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Carrot Gnocchi Pasta

Roasted Balsamic Sweet Potatoes

Roasted Cauliflower with Turmeric & Ginger

Cheesy Baked Quinoa & Spinach

Kamut Pilaf With Roasted Butternut Squash

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