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Entries in Vegetables (61)


Spicy Pasta with Broccoli & Sausage

Sausage pasta

It's Secret Recipe Club reveal day again, and sadly, this one marks the end of summer. This month, I was assigned to Kate's blog, Food Babbles. Kate writes a wonderful blog with a great mix of sweet and savory recipes, which of course, made it very difficult to choose just one to make. As per usual, when I got my assignment, I went right to work reading every post from the beginning to the present. I had several that I immediately bookmarked, including Chicken Chorizo Empanadas, which was Kate's most recent post for First on the First, a cool monthly project that she co-hosts (that I am thinking about emailing her to see if she will accept a new member). While I didn't end up making the empanadas (yet), I ended up making this pasta dish because it seemed like just the kind of recipe that we love. And love we did! It was a great pasta recipe to bridge the gap from summer to fall, keeping things fresh and light with the broccoli and minimal ingredients, but still being a comforting, and spicy, pasta dish. Thanks, Kate, for introducing me to a recipe that I am sure will be a household staple for years to come. 

6 Garlic Cloves, finely chopped
1/3 cup Olive Oil
4 cups Broccoli, chopped
1 pound Italian Sausage, casings removed (I used a hot pork sausage)
1 cup Reserved Pasta Water
1/2 cup White Wine
1/2 teaspoon Red Pepper Flakes
1/2 cup Parmesan Cheese, grated
1 pound Orecchiette Pasta, or similar shape (I used small shells)
1/4 teaspoon Salt
1/4 teaspoon Pepper

Cook the pasta according to package directions. Drain, reserving 1 cup of the cooking water. In a pan over medium-high heat, brown the sausage, breaking it up as it cooks. Meanwhile, in a separate pan over medium-high heat, cook the garlic in the oil for about 1 minute, stirring occasionally, until golden. Add the broccoli, 1/2 cup of reserved pasta water, wine, red pepper flakes, salt, and pepper. Cover the pan and cook, stirring occasionally, until the broccoli is tender and the liquid is mostly evaporated. Add the sausage and pasta to the broccoli mixture and toss to combine. Add the other half of the reserved pasta water, if the remaining liquid needs thinning. Stir in the parmesan cheese and serve. 

SOURCE: Food Babbles


Rice with Herb Pesto and Feta

Rice with herb pesto

Some days, I just do not feel like being creative for dinner. I don't feel like getting every kitchen gadget out and dirtying up every pot and pan in the house (and I tend to do that on a regular basis). On those days, I crave something simple for dinner. There are not a whole lot of meals that are more simple than rice that has been jazzed up with a few herbs and some cheese; especially when all of those herbs come from the garden! This meal would be a delicious side dish to almost any protein, or even a great stand alone meal. We chose to grill up some herbed chicken sausage and serve it sliced on top. However you dish it out, this recipe is sure to please!

2 ounces Mixed Fresh Herbs (I used parsley, thyme, chives, and basil from the garden)
2 tablespoons Pine Nuts
12 Walnuts
1 Red Chile, seeded (I used a hungarian hot from my garden)
1 Garlic Clove
1/4 cup Olive Oil
1 pound Cherry Tomatoes, quartered (I used less)
1 1/2 cup Long Grain Rice (I used brown rice)
4 ounces Feta Cheese

Cook the rice in a large saucepan of boiling water until tender, about 15 minutes (mine took more like 35 minutes). Drain and rinse under cold water to stop the cooking process. Meanwhile, in the bowl of a food processor, combine the herbs, pine nuts, walnuts, chile, and garlic and pulse for about 15 seconds. Add the oil and pulse until combined. Transfer the pesto to a large bowl and add the tomatoes and rice. Gently fold in the feta and toss well. Season with salt, if desired. 

SOURCE: Quick Food by Jenny Fanshaw & Annette Forrest


Fresh Corn Ravioli with Herb Cream Sauce

DSC 0002

Corn has been delicious here lately, and cheap! When you can get a whole cob for about 25 cents, you can't go wrong! With my latest haul of corn from the market, I couldn't wait to make this ravioli recipe. While I do not have a nifty little ravioli press, I have a scalloped knife for making pretty designs on vegetables, so I thought that would work perfectly to make a pretty edged ravioli. I'm sure that a pasta maker would have been a great tool to use here because I only made 10 large ravioli compared to the 36 that was recommended with the recipe. I'm sure that mine were far too large and far too thick. Because of this little mishap, I ended up with plenty of extra filling leftover. I plan to make little individual lasagna cups with this, because it was way too delicious to waste! These ravioli were perfectly sweet from the corn and slightly tangy from the wine, yet fresh from the addition of the herbs. If you have a bit of extra time on your hands to make your own pasta, give these a try while fresh corn on the cob is still available!

For the Pasta Dough:
1 3/4 cup Flour
1/4 teaspoon Salt
2 Eggs
1/2 tablespoon Water (more or less, as needed...I ended up using more like 3 tablespoons) 

To prepare the dough by hand, sift the flour into a large pile on a flat surface. Make a fist-sized well in the center and add the eggs, salt, and 1/2 tablespoon of water. With a fork, gradually whisk the eggs to incorporate the flour. Add more flour or water as needed, until a firm dough is formed. Knead the dough for 2-3 minutes, or until smooth. 

Alternatively, use a stand mixer. Place the flour and salt in the bowl and add the eggs. Mix on medium speed, adding water until the dough comes together in a ball. Switch to the dough hook attachment and knead the dough for 1-2 minutes, adding more flour or water as needed until a firm dough is formed. Transfer to a lightly floured surface and knead by hand for 1-2 minutes, or until smooth. Wrap with plastic wrap and allow to rest for 30 minutes before rolling out by hand or with a pasta roller and cutting into the desired shape. 

For the Filling:
2 cups Corn Kernels (cut from about 3 ears)
2/3 cup Whole Milk Ricotta Cheese
1 Egg
2 tablespoons Heavy Cream (I used light)
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 tablespoon Fresh Basil, chopped
1 tablespoon Fresh Oregano, chopped

Place the corn kernels in a food processor and pulse until coarsely chopped (or if you don't want to dirty up the food processor, roughly chop the corn kernels on a large cutting board). In a bowl, combine the corn, ricotta, egg, cream, salt, pepper, and herbs until well blended.

To assemble the ravioli, divide the dough into quarters and roll each out into thin sheets with a rolling pin or pasta roller. Drop about 1 teaspoon of filling into the center of each ravioli, spacing the centers about 2 inches apart. Moisten the edges with water and top with a second sheet of pasta dough. Press to seal, cut apart using a ravioli cutter or a knife, and crimp the edges with a fork to thoroughly seal. The ravioli can be made up to a day ahead of time; arrange in a single layer on baking sheets lined with parchment paper and sprinkled with cornmeal or semolina flour. Cover with plastic wrap and refrigerate until ready to cook. Ravioli can also be frozen in a similar way; transfer them to a zip top bag after completely frozen. 

To cook the ravioli, boil them for 7-8 minutes or until tender. Transfer with a slotted spoon to serving dishes. Reserve about 1/4 cup of pasta water. 

For the Sauce:
1/2 cup White Wine (we used Sauvignon Blanc)
1/4 cup Butter
1/4 cup Cream
1/4 cup Mixed Herbs, chopped (parsley, oregano, and basil)

Heat a skillet over medium heat. Add the wine and simmer until reduced slightly, about 2 minutes. Add the cream and butter and simmer until thickened, 3-5 minutes, whisking constantly to prevent the cream from scorching. If needed, add the reserved pasta water 1 teaspoon at a time until the sauce is the consistency of a thick cream. Stir in the chopped herbs and spoon over ravioli. Top with parmesan cheese, if desired.  


SOURCE: Love and Olive Oil


Crispy Baked Zucchini Fries with Sriracha Lime Mayo

Zucchini fries

It's no secret that I love zucchini. I'm a bit upset that we weren't able to plant any in our garden this year, but there's always next year. I'm always looking for new ways to cook up squash aside from the typical sauté, and this is one way that does not disappoint! I've made countless kinds of fries with regular or sweet potatoes, but never thought to make them using zucchini. I always assumed that there was too much moisture in them and they would end up being soggy. Little did I know that when baking them on a rack, the heat is able to wrap around the entire fry, making each of them perfectly crunchy on the outside and perfectly tender on the inside. I think I will have to try that method next time I make french fries. These fries would have been tasty on their own, but dunked inside of a quick spicy mayo and they are out of this world! They are best when eaten right away, but that was not a problem for us. In fact, when they were gone, I found myself wishing that I had made a double batch just to munch on!

For the Fries:
2 tablespoons Flour
1 Egg
1 tablespoon Water
1 cup Panko Breadcrumbs
1/4 cup Parmesan Cheese
1/4 teaspoon Kosher Salt
1/4 teaspoon Garlic Powder
1/8 teaspoon Cayenne Pepper
1/2 pound Zucchini (about 1 medium squash)

Add the flour to a resealable plastic bag. Combine the egg and water together in a shallow dish and beat lightly with a  fork. In a second shallow dish, mix together the panko, parmesan, salt, garlic powder, and cayenne pepper. Cut the zucchini into fries by first slicing off the top and bottom of the zucchini; then cut into 3-inch fries by cutting the zucchini in half, then cutting the halves lengthwise into 4-6 pieces. Add the zucchini to the resealable bag containing flour and shake to coat. Working one at a time, shake the excess flour off the fry, dip it in the egg mixture, then dredge it in the panko mixture, pressing to coat completely. Repeat with remaining fries. Place the fries on a wire rack that has been placed over a baking sheet lined with foil. Bake the fries at 425 degrees for about 20 minutes, or until the coating is golden brown and crisp. 

For the Dipping Sauce:
3 tablespoons Mayonnaise
1 1/2 teaspoons Sriracha Sauce
1 teaspoon Lime Juice

Add all ingredients to a small bowl and stir to combine.  

SOURCE: Tracey's Culinary Adventures


Antipasto Salad


Growing up, we ordered our fair share of pizzas from the local pizzerias. Generally we would only order pizza, but sometimes we would get wings as well. Only when we were with a large group would we ever order an antipasto salad too. When I was younger, I think I assumed that there would be some kind of pasta in it, since it kind of sounds that way, and I was always a little disappointed when there wasn't. Also, back then I was not a huge fan of cold cuts, so the fact that there was meat in the salad kind of turned me off. Throughout the years, I grew to enjoy antipasto salads, so I decided to make this one for dinner one night last week. Oddly enough, once it was all put together, Joel looked at it with a very puzzled expression on his face. Then he asked where the pasta was! Looks like we are one in the same. Maybe that's why we ended up together! This salad makes a lot, and even though it was our main course, we had enough left over to share with 4 other people the next day as a side dish. 

For the Salad:
1 head Romaine Lettuce (I got mine from my garden!)
2 cups Cherry Tomatoes, halved (I probably used less)
3/4 cup Cucumbers, diced
1/3 pound Genoa Salmi, thick dice
1/3 pound Ham, thick dice (I used a ham steak)
1/3 cup Mozzarella or Provolone Cheese, thick diced
1/4 cup Olives
1 Banana Pepper or 2-3 Pepperoncini, sliced (I used a few whole pepperoncini, too)

For the Dressing:
3 tablespoons Red Wine Vinegar
1-2 Garlic Cloves, minced
1/4 teaspoon Oregano (I used fresh, but dried would be fine)
1 teaspoon Dijon Mustard
5 tablespoons Olive Oil
Salt and Pepper, to taste

Lightly toss together the salad ingredients in a large bowl. In a small bowl, whisk together the vinegar, garlic, oregano, and dijon. Slowly stream in the oil, while continuing to whisk, until it is well combined. Pour the dressing over the salad and toss to combine. 

SOURCE: Elly Says Opa

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