Year of the Noodle: Week 17

I made this dish soooo long ago, I barely remember eating it.  I photographed it back in April when I made it, but between moving across town, taking several trips to the Midwest, and finding wedding season upon me, I didn’t manage the time to blog it.  So now, two months later, here it is.

I do remember that the gnocchi recipe came from Mario Batali, and it wasn’t all that great.  Something about the gnocchi turned out a little too doughy, less fluffy and light.  Probably my technique, but they kinda made a thud in your tummy.  The sauce was a tomato basil cream sauce that I cannot find the recipe for (this is what happens when you wait two months to blog.)  Trust me, you aren’t missing too much on that front.

Yes, I realize gnocchi isn’t a noodle per se, but it is a form of pasta.  Sort of.  I’m allowing myself leniency on this one – just go with it :)

Gnocchi

Ingredients

• 3 pounds russet potatoes
• 2 cups all-purpose flour
• 1 egg, extra large
• 1 pinch salt
• 1/2 cup canola oil Continue reading »

Year of the Noodle: Week 16

We’re moving in one week, which means that last weekend I did the ceremonial pre-move purge.  I LOVE doing this.  Getting rid of stuff makes me so happy.  Because of it we really have very little stuff – and like to keep it that way.  In the year we’ve lived in our current place we haven’t accumulated much, but I managed to toss a number of expired sunscreen bottles, clear out old files, and simplify our space.

I also cleaned out the fridge and pantry – which inspired me to make this dish.  I refused to move the random box of orzo in the pantry, so it was destined for Year of the Noodle.  Alongside some feta leftover from the last noodle dish, and spinach (which I always have on hand),  I managed to whip up this basic recipe.

It’s simple.  Nothing special, but easy and fast to make and a great use of leftover ingredients.  I’ll probably be packing and a little mia for a few days – please excuse my blogging absence :)

Orzo with Spinach and Feta

Ingredients

• 1/2 pound orzo
• 1 pound spinach, trimmed and chopped
• 1/2 cup crumbled feta cheese
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• Salt and pepper Continue reading »

Year of the Noodle: Week 15

The trouble with most pasta dishes is that they essentially require two or three different recipes.  One for the pasta dough, one for the filling, one for the sauce.  More than once I’ve had one element ruin another (ie the Alfredo sauce that killed perfectly good fettucini.)  So for this exercise in making handmade tortellini, I decided to keep it simple.  I used a pasta dough recipe I had already vetted, and made a very simple sauce from an herb infused olive oil and some chopped garlic.  The only wild card was the filling recipe.  Oh yeah and the whole shaping tortellini thing.

Turns out shaping tortellini is not easy.  It sounds easy – roll out the dough, cut it in squares, and pinch opposite corners together.  Viola, tortellini.  Um, no.  Viola, mostly ugly purse-looking things with a few tortellini stand-ins.  Oh well.  I think you need to make about 300 of these little guys before you really get the hang of it.  Fortunately, this recipe only makes about 30.  So they aren’t pretty, but they were delicious.  The filling recipe is excellent, and makes for a really flavorful and balanced bite.  Yum yum.

On a side note, I desperately need placemats.  This photo looks a little ridiculous without one.  Especially when I tell you that the wood is my kitchen floor, not a table.  Ghetto.  Try not to think less of me :)

Have a great weekend!  Continue reading »

Year of the Noodle: Week 14

I’m trying to make it through the Year of the Noodle without gaining 10lbs.  I feel as though this is a realistic goal.  But so many (vegetarian) noodle recipes revolve around cheese, cream, butter and eggs.  Not the healthiest.  After last week’s heavy pumpkin and ricotta dish, I needed the balance of a lighter Asian dish.  Preferably one with lots of fresh vegetables.  And thus, Japanese Pan Noodles.

To be honest, I had a good recipe for Japanese Pan Noodles before, but I found this one just a tad more delicious.  I like lots of veggies in mine, so I added a little more than the recipe calls for and it turned out great.  Served alongside some edamame, this made a fabulous meal – one distinctly lacking in dairy products.  Hearty and filling, and I still fit into my pants – yay!

Enjoy!

Japanese Pan Noodles

Ingredients

• 3 cups hot cooked udon noodles (Japanese wheat noodles)
• 2-3 drops, toasted sesame oil
• 4 tablespoons teriyaki sauce Continue reading »

I know what you’re thinking – why would you make something with pumpkin in the spring?  Who has pumpkins in April?

Oddly enough, we do.  A couple of pumpkin stragglers that managed to narrowly escape carving in October have somehow hung onto dear life in our living room.  I was adamant that the Christmas tree come down before mid-January, yet somehow I’ve left the pumpkins alone.  Now they seem like a fixture in our living room.  And we probably won’t do anything with them until we move at the end of the month because, ironically, I didn’t use either of them to make this recipe.

That’s right, the pumpkin from this recipe was roasted back on October and frozen.  Only now, with the promise of produce-filled Farmer’s Markets on the horizon, am I’m finally getting through the stash of veg I froze in a frenzy last fall.  So yes, I made something with pumpkin in March.  Deal with it.

When you finally have the urge for pumpkin again in the fall, I suggest this dish.  It sounds odd, but its hearty, nicely spiced, and filling.  Enjoy!

Pumpkin & Ricotta Pasta Casserole

Ingredients:

• Olive oil
• 1 pound pasta, such as farfalle, small shells, or elbows
• One 15-ounce container ricotta
• One 15-ounce can pumpkin puree
• 2 eggs
• 1/2 cup yogurt
• 2 teaspoons salt Continue reading »