Archive for pasta

Broke Student Eats: Hummus Pasta

Ok, I know what you are thinking but hear me out! It’s not gross, I promise. What’s in your typical hummus? Chickpeas, tahini, oil, salt, garlic and lemon right? not bad. when you make spinach lasagna don’t you usually make a thickish, creamy sauce, with some garlic, maybe cook the spinach with some tasty lemon juice. Well, you see my point.

My pantry was bear, I had a whole container of hummus that I had just lost interest in (I know I know, I’m a horrible vegan). Plus I picked up a wicked soy-mayo-dip from the farmers market, so it pretty much left the poor hummus out in the cold.

This recipe is supper adaptable, in fact I think I was originally planning to use my eggplants in this as well. Basically, any lasagna/pasta bake style veggies you have and need to use can go in the pot!

So here we go, I made 2 large containers but you may want to cut back a bit as this was over 4lbs of food. :oof:.

ingredients
– Pasta of your choice, I used macaroni because I bought 10lbs of it at costco ages ago. Spirals also work nice or lasagna noodles if you want to be fancy.
-3-4 good sized handfuls of spinach, torn into peices
-1 medium onion (your choice, I had Spanish so I used those), diced into bite sized pieces
-3 TBSP Pureed Garlic (or minced) I would assume this is around 3-4 cloves
-2 lbs button mushrooms (or any other mushroom/veggie combo, celery is good, so are eggplants and peppers), chopped into chunks.
-1 container of store bought hummus (minus less than 1/3 in my case, any amount will do)
-1 jar tomato sauce
-2 TBSP olive oil
-Fresh cracked pepper, nooch, basil and Italian seasoning, soy-sauce/salt opt.
Optional: Vegan cheese, Almond milk

Preheat oven 355

Start by boiling water for the pasta and washing your veggies. Chop everything. Heat oil in a frying pan. Caramelize your onions in a pan with lots of fresh pepper. Once onions start to colour dump in your mushrooms and continue to sauté, add more oil if needed.

As those cook be sure to stir your pasta. After the mushrooms and onions are almost done add the basil, more pepper, soy-sauce and Italian season. Continue to cook until mushrooms take on the rich brown colour and everything is coated in seasoning and fragrant. Add garlic and sauté until it too is done. Leave on heat, but don’t let burn.

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Your pasta should be ready to drain and rinse with cold water. Take your baking dish(s) and fill half way with pasta. Tear up your spinach and add to dish, toss with pasta and cracked pepper. Now grab your hummus contain and scoop out the hummus into the baking dishes. Tossing with the pasta until everything is nice and coated.
Tossed.
Now the hotter your pasta, the easier it’ll spread. So I took turns dumping in hot mushroom/veggie mix onto the hummus globs to aid in spreading. Toss everything until well combined.
Hummus Pasta: Pre-Baked

Take your hummus container and add a splash of almond milk or water, close cover and shake. This will get all the little bits out, poor mixture into pasta. This also helps create a saucier consistency.
Saucy
now that everything is well combined, open your jar of pasta sauce and add it over top of the pasta creating a red layer. Top with nooch, cracked pepper and optional vegan cheese.

Creamy, oozing, goodness.

Bake in oven for 30 minutes covered*, remove cover and bake another 15 at 450 or until browned in spots/’cheese’ melts.

Serve piping hot! Or put it in the fridge for lunches, it gets better as it ages.

* If your container doesn’t have a cover, add a little extra almond milk or add water to the tomato sauce and shake it up to get all the little bits out and pour that over. The added moisture will help everything from drying out. I did one covered and one not, giving a little extra sauce etc to the non-covered dish.

Pre-baked.

For hummus lasagna, I would toss the vegetables separately with the hummus, then layer, veggie/hummus mix, noodles, spinach, tomato sauce and repeat.

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Squash and Kale Pasta

I am not kidding when I say this may be the best thing I have ever made. Seriously, I was a cocking son-of-a-bitch for 3 full days after I made this, it was that impressive and good. This is so not my typical dish, flavour or style, but it is amazing! Much more sophisticated then my usual kitchen works. And look! there is even a real honest to goodness recipe!

this is the dish to go to for autumn filling.
This is THE Autumn dish!

Butter smooth squash, with a light creamy sauce coating pasta and veggies. And the crunchy, spicy kick of the roasted seeds (optional, but you’ll be missing out!). A great seasonal dish! That is somehow rich and light at the same time!
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Autumn Delight: Squash Pasta
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1/2 lb. winter squash
1 medium onion diced
1/2 bunch baby kale
2-3 fat cloves garlic
2 Tbsp. olive oil
1 cup veggie stock
1/4 cup non-dairy milk
leftover roux based sauce (optional)
nooch (optional)
1 recipe roasted squash seeds (optional)
1/2 lb. pasta (any short pasta)

Seasoning to taste:
Cumin
Cayanne
Pepper
Paprika
sage
mustard seeds
pinch of nutmeg
salt
thyme
rosemary
serves 1 with leftovers
time 45 minutes

So good! Squash pasta
1 Quarter, peel and de-seed the squash. Cut the squash into small cubes (no larger than 1/2″). chop onion into similarly sized cubes
2 Heat the oil in a cast iron skillet over medium-high heat; add the squash, onion, pepper, mustard seeds and sauté, stirring from time to time. Cook until the squash is basically cooked-through, but still relatively firm (about 10ish minutes), seasoning to taste with salt,pepper and other seasonings.
Possibly the best thing I have ever made.
3 Meanwhile, mince the garlic; wash the kale, chop stems and roughly tear up the leaves. When the squash is nearly cooked through, add the garlic and kale. Cook for another couple of minutes, until the kale is wilted and the garlic soft.
4 Add stock and bring to a boil. Lower to a simmer, and continue cooking until the squash has reached a tenderness to your liking . If the mixture starts to dry out, you can add a little bit more stock (or even water). Once the squash is cooked properly, stir in the non-dairy milk and if you have leftover white vegan sauce that is made with a roux add that in chunks. Roux based sauces tend to thicken a lot when chilled and if you add some to your pan it’s kinda like a soft cheese or bits of tofu.
5 Toss squash mixture with nooch, roasted seeds and cooked pasta. Add more salt and pepper to taste. Sprinkle with grated vegan cheese if desired and top with roasted seeds if using.
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1 Recipe Roasted seeds
1 squash worth of seeds
2 tbs olive oil
Seasoning:
Cayenne
salt
pepper
garlic powder

pre-heat oven to 350 and place a piece of parchment paper onto a tray. Toss the seeds with oil and spices and arranged in a single layer on sheet. Bake for 10-15 minutes stirring once or twice. Careful they don’t burn!

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Seriously!! I am not kidding go make this disk right now!

Post-Modern Lasagna

As any good post-modern lasagna this challenges traditional lasagna views and standards, and is a little bit twisted.

What you will need:
2 1/2 cups WW spiral (or bow tie) pasta
1 firm block of tofu (frozen then defrosted)
1/2 cups plain or unsweetened soymilk
1 T lemon juice
1 T dried basil
2 t oregano
1 t sea salt
1/2 white onion chopped
5 garlic cloves chopped
3 cups chopped spinach
1 green onion stalk
3 medium sized green garlic shoots
1 jar or recipe for you favorite tomato sauce
salt and pepper to taste

To begin: Preheat oven to 355
Boil your noodles in salted water until almost done or al dente.While the noodle cook, blend your remaining ingredients (except your tomato sauce and greens!) until nearly smooth (if you like a chunkier texture, I won’t tell). Dice your greens up and put them aside. Take a small amount of Olive oil to grease your baking dish (The deeper the better!). Once the dish is greased, add in your tofu mixture form the blender and add your chopped greens, stir until combined. Once your noodles are done, drain and rinse in cold running water, shake dry and add to baking dish. Toss to combine/coat with tofu mixture, then poor jar of tomato sauce over top. Shake a few times so the sauce drips on down and add your salt and pepper to the top.

Now pop that sucker in for the next 35 minutes or until nice and bubbly. Let sit for a few minutes before serving, optional nooch or vegan cheese for the top and you are set babies!

Quick and Easy Pasta Salad


I have never been a fan of those mayo and macaroni salads. I just haven’t. But for some reason while thumbing through Reader’s Digest Fast and Thrifty from the 70’s I came across a recipe and decided, what the heck.

I cut way back on the required mayo substitute and added lemon juice and some spices, I think the result was quite nice.

Here is the recipe I used, with as many adjustments as I can recall.
This recipe serves two (or one hungry me)
1 cup macaroni (WW)
2 stalks celery diced
1 half small red onion diced
1/4 green and 1/4 red pepper diced
1 tomato diced
1/4 broccoli florets diced
4 teaspoons lemon juice
2 teaspoons spicy mustard
1/4 cup vegan mayo (more if you like that kinda thing, I like liquidy dressing the original recipes ask for 3/4 cups)
salt and pepper to taste
paprika and garlic powder to taste
Optional: Fresh tarragon

Cook noodles as directed, chop vegetables. In the bottom of a large bowl mix remaining ingredients and add vegetables, tossing to coat. Once pasta is done rinse under cold water until cool then add to bowl and toss to coat. Allow to sit for an hour or as long as you can stand.

Small person, Big lunch

The problem of Pasta:

You need to make a giant overflowing pile of this wholesome goodness, you need and your body and soul crave it. I could gush about pasta for years, but I won’t. I made this the other day for lunch, in true slacking style jarred sauce kicked up with spices and chopped veggies. It was good, very, very good. And I made too much and couldn’t eat most of it, but thats what you do with pasta.

Simple, filling, warming and good. General method (because I make this different every time):
Boil water with sea salt
Add a box of whole wheat noodles of choice (or flax or multi grain etc)
While pasta cooks chop:
1 Onion
3 Garlic cloves (or more if you have them, or less because I’m not your mother and you can do as you please)
2 bell peppers (preferably one green and one red, again see above and do as you please)
(Other veggies that work wonders: Celery, hot peppers, mushrooms (cook these with onions and garlic for maximum yummy, my cafe does carrots and it’s not so bad)

Saute the onions and garlic until soft and translucent, grind in black pepper, toss some rosemary, thyme, sage, oregano, paprika and lots of it, crushed red peppers etc.
Cook down, then add veggies and cook until desired done-ness, also looks and taste really good when the peppers are a little scorched. Add sauce to cover veggies, re-spice and heat through.

For my lunch I layer pasta, grated vegan moza onto the noodles, layered more noodles, more vegan moza. Then covered in sauce and used vegan parm to coat the top. Serve with a bottle of Bolthouse Farms Vanilla Chai. Enjoy


Cul tech issue 1st post

In cul tech were making pasta, the recipe contains eggs so all and any alternative recipes I find are posted here for easy access:

Homemade Pasta

Pasta – Dough – Make this your favorite recipeUpload a new picture for this recipe

INGREDIENTS

  • 1/2 cup semolina durum flour
  • 1 teaspoon olive oil
  • 1/4 cup water

METHOD Combine the above ingredients to make a dough. Wrap in a towel and let sit for 30 minutes.

After the 30 minutes, start the water boiling, divide the dough in half and roll out each half, allowing the first sheet of pasta to sit while rolling out the second.

When the sheets are dryish, cut according to how you like your pasta.

The pasta maker recommends rolling, and folding in half before re-rolling. After rolling you are supposed to sprinkle some flour betwixt the two halves. If you create a dry enough dough, then you do not need to do this. In fact, the first time through the rollers, my dough is pretty crumbly at the edges, but a few more passes makes the dough much more workable.

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Mucenici (Romanian martyrs soup — pronounced MOO-cheh-neech)
About 4 servings

1 cup unbleached flour
1/4 teaspoon salt

1/4 to 1/2 cup water
-or – purchased small pasta shapes, such as rings (ditalini) and bowties (farfalle)
additional water for soup

sweetener of choice, including at least part granulated (dry) sweetener — sugar, Sucanat®, brown sugar, etc.
walnuts
cinnamon sticks
pinch of lemon or orange zest, optional
ground cinnamon or cinnamon sugar

This recipe is the copyrighted property of The Cat-Tea Corner™. Copyright © 1997-2006 The Cat-Tea Corner/JPB. All rights reserved. This recipe may be printed out for personal use. It may not be reproduced in any form for any other reason or purpose, nor included in any other recipe collection, online or offline, without prior written permission. For reprint information please contact us. Thank you.

Place the flour and salt in a mixing bowl. Slowly mix in the water until the dough is just stiff enough to knead. (Use only as much water as necessary to make an elastic dough; quantity will depend on how dry the flour and the air in the room are.) Knead the dough for ten minutes, flouring hands as necessary. Form into a ball, cover, and let stand at room temperature for one hour. On a floured surface, roll the dough into long, thin (about 1/4 inch or .6 cm) ropes. Cut into a length that can just wrap around your finger. Pinch the edges together to form a ring. Also make a few figure 8’s by cutting a piece of dough twice as long as for the ring, making a larger ring, and twisting the middle to form an 8. (The figure 8’s are for luck!) Flour hands and work surface as needed. As you finish forming each ring or 8, place it on a flour-covered dish or a piece of waxed paper. Let dry for about ten minutes, then turn over and let other side dry for about ten more minutes. Meanwhile you’ll mix up the soup as follows…

Fill a large, heavy pot large or Dutch oven to 3/4 full with water. Add sweetener to taste, along with one or more cinnamon sticks. You can also add some lemon or orange zest (be sure to avoid using the white part, which will make it bitter). Bring to a boil over high heat, stirring occasionally to make sure the sweetener is completely dissolved. Remove any citrus zest pieces.

Lower the heat to medium, and drop the pasta shapes into the sweetened liquid. After a minute, stir gently to be sure the pastas don’t stick together. Taste-test the pastas after about three minutes; cook only until tender. (You can also do this in several batches, removing the cooked pastas and adding more, if you have more than the pot can accommodate.) If using homemade pastas, they will normally be finished cooking once all the pastas have floated to or near the top of the water. Adjust cooking time if using purchased pasta. When all the pastas have been cooked, remove pot from the heat, and add back any pastas you’ve removed. Stir to be sure none are sticking. Then…

In a blender or food processor, grind walnuts with sugar and ground cinnamon (or combination cinnamon sugar). You can also chop the walnuts finely by hand and mix with cinnamon and sugar in a bowl. The sweetness should be to your taste, but as a general guideline try one cup walnuts to 1/4 cup sugar and 1/2 teaspoon cinnamon powder. Vary proportions to taste. Stir the ground walnut mixture into the soup pot and stir well. Allow to rest at stovetop for about ten minutes, then transfer to a bowl or plastic container and place in the refrigerator until just cool. Serve in bowls — with or without a piece of cinnamon in each — and watch it disappear!

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Eggless Homemade Pasta HT CD Veg MC HD ACC 20mins plus resting

Serves 4 Hot Cold Vegetarian Vegan Dairy Free Main Course Starter Accompaniment

Ingredients

350g/12oz Semolina Flour

Salt

120ml/4fl.oz. Warm Water (approx)

Instructions

1. Mix together the flour and about 1 teaspoon of salt in a large mixing bowl.

2. Add the warm water and mix to make a stiff dough, adding a little more water if the dough seems dry.

3. Turn onto a lightly floured surface and knead for 10 minutes. Cover with clingfilm and allow to rest for 20 minutes.

4. Divide the dough into 4 and, working with one piece at a time (keeping the remainder covered) roll out very thinly and form the pasta into desired shapes.

5. Cook in boiling salted water for 3 to 5 minutes. Drain well.


On a Blog related side note. My PC hates blogger, and I have attempted to make a post about the TV Nachos for about 3 weeks. The post allways clears just before being completed. Damn internet failure.

I also gave up technology for a few days, to test my will and all.

So.. post will be made here, starting now.

Including fixing the one I started and all the posts I should have made in LJ months ago.

Enjoy

-B.A.D.

Verdict?

Pasta turned out pretty good, a little chewy but yummy!
I used an estimated recipe from Lolo’s post about raviolli and besides it sticking to everything like a mofo (my fault mostly) and my crunch for time. The filling, noodle, and sauce was great!
Kcam and Alison enjoyed it, alex ate a plate once I got home and I had a filling lunch and dinner.
Enjoy!
(BTW on the way home all my nice little shapes/cut outs stuck together terribly to the point where it was a big glob V.V, so I just cut them appart and rolled them into

little noddle/filling balls and they still tasted great.. but looked funny)

The Sauce is a simple stewed tomatoes with choped onions and fresh garlic, roast chillies and spices.