Another one from Heidi Swanson's 101Cookbooks. Farro is all the rage now, so I thought I'd use up some buttermilk while trying to be hip.
Ingredients
1 clove garlic, minced
1/2 tsp. fine grain sea salt
1/2 c. buttermilk
1/8 c. white wine vinegar
1/8 c. extra virgin olive oil
1/8 c. dill, chopped finely
1/4 . chives, chopped finely
3-4 radishes, sliced paper thin
2 small zucchini, sliced paper thin
1/2 bulb fennel, trimmed and sliced paper thin
2 c. farro, cooked and cooled
Directions
Combine garlic and salt on a cutting board. Mash into a paste using the flat side of a knife. Combine in a medium medium jar or bowl with buttermilk and vinegar. Whisk together and let sit for 5 minutes. Gradually whisk in the olive oil, then the herbs.
In a large bowl, gently toss the radishes, zucchini, and fennel with the farro grains. Add the dressing and toss again. Let sit for 10 minutes, taste, and adjust with more dressing and salt, to taste. Serve sprinkled with chives.
Serves 4 as a side.
Friday, August 16, 2013
Wednesday, August 14, 2013
Spicy Roasted Veggie Macaroni & Cheese
Made without butter and WITH lots of veggies, making this macaroni and cheese a little healthier.
Ingredients
2 to 3 c. fresh vegetables, like broccoli, carrots, red pepper, and squash, chopped
2 c. whole wheat pasta
1/4 cup olive oil
1 garlic clove, minced
3 tbsp. all-purpose flour
1-1/2 c. milk
2 c. cheddar cheese, shredded
1/2 tsp. crushed red pepper flakes
1/2 tsp. cayenne pepper
Salt and pepper, to taste
2 tbsp. Panko breadcrumbs
Directions
Preheat oven to 400 degrees. Set a medium pot of salted water to boil. Prepare a large baking sheet by lining with parchment paper, and coating with a little olive oil or nonstick cooking spray. Toss vegetables onto the baking sheet. Bake for 20 minutes, or until vegetables have softened. Remove from oven and set aside.
Once the water is boiling, lower heat slightly and add pasta, cooking according to package instructions. Drain and set aside.
Meanwhile, heat oil in a large skillet over medium heat. Once hot, add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. Gradually whisk in milk, stirring constantly until mixture is slightly thickened. Remove from heat. Stir in cheddar cheese until well distributed and melted. Add red pepper flakes, cayenne pepper, salt and pepper. Add macaroni and vegetables.
Place mixture in a large casserole dish and sprinkle with panko breadcrumbs. Place under the broiler in your oven (500 degrees) for 3-4 minutes, or until the top is golden brown.
Ingredients
2 to 3 c. fresh vegetables, like broccoli, carrots, red pepper, and squash, chopped
2 c. whole wheat pasta
1/4 cup olive oil
1 garlic clove, minced
3 tbsp. all-purpose flour
1-1/2 c. milk
2 c. cheddar cheese, shredded
1/2 tsp. crushed red pepper flakes
1/2 tsp. cayenne pepper
Salt and pepper, to taste
2 tbsp. Panko breadcrumbs
Directions
Preheat oven to 400 degrees. Set a medium pot of salted water to boil. Prepare a large baking sheet by lining with parchment paper, and coating with a little olive oil or nonstick cooking spray. Toss vegetables onto the baking sheet. Bake for 20 minutes, or until vegetables have softened. Remove from oven and set aside.
Once the water is boiling, lower heat slightly and add pasta, cooking according to package instructions. Drain and set aside.
Meanwhile, heat oil in a large skillet over medium heat. Once hot, add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. Gradually whisk in milk, stirring constantly until mixture is slightly thickened. Remove from heat. Stir in cheddar cheese until well distributed and melted. Add red pepper flakes, cayenne pepper, salt and pepper. Add macaroni and vegetables.
Place mixture in a large casserole dish and sprinkle with panko breadcrumbs. Place under the broiler in your oven (500 degrees) for 3-4 minutes, or until the top is golden brown.
Bowties with Sugar Snap Peas, Lemon & Ricotta
Perfect for early summer when the snap peas arrive at the market!
Ingredients
Salt for pasta water
1 lb. sugar snaps
1 lb. dried pasta bowties
1/2 c. (about 1 oz.) pecorino romano or parmesan, finely grated
A glug, then a drizzle, of olive oil
Coarse or fine sea salt for sprinkling
Black pepper, freshly ground
Juice of 1 lemon, plus more to taste
Few leaves of mint, slivered
1 c. ricotta
NOTE: Lemon juice, rather rudely, discolors green vegetables so be sure to add this only right before serving.
Salt for pasta water
1 lb. sugar snaps
1 lb. dried pasta bowties
1/2 c. (about 1 oz.) pecorino romano or parmesan, finely grated
A glug, then a drizzle, of olive oil
Coarse or fine sea salt for sprinkling
Black pepper, freshly ground
Juice of 1 lemon, plus more to taste
Few leaves of mint, slivered
1 c. ricotta
Directions
Bring a large pot of well-salted water to boil. While waiting, string sugar snaps and cut into 1/2-inch segments. Cook bowties for two minutes less than the suggested cooking time on the package, then add sugar snaps to pasta. Cook for one minute more. Reserve one cup pasta cooking water, then drain the sugar snaps and bowties. Add them back to the empty pot with 1/2 cup pasta cooking water, grated cheese, a glug of olive oil, salt and freshly ground black pepper. Cook on high for one minute, tossing constantly. Add a splash more cooking water if pasta looks too dry. Turn the heat off, dollop ricotta all over in large spoonfuls and, without stirring, tip pasta mixture into a wide serving bowl. (I do this because I love the idea of finding slightly unmixed pockets of ricotta.) Drizzle pasta with a small amount of olive oil, then squeeze lemon juice over the whole dish, sprinkle with mint, and finish with an extra sprinkling of parmesan. Serve quickly.
Bring a large pot of well-salted water to boil. While waiting, string sugar snaps and cut into 1/2-inch segments. Cook bowties for two minutes less than the suggested cooking time on the package, then add sugar snaps to pasta. Cook for one minute more. Reserve one cup pasta cooking water, then drain the sugar snaps and bowties. Add them back to the empty pot with 1/2 cup pasta cooking water, grated cheese, a glug of olive oil, salt and freshly ground black pepper. Cook on high for one minute, tossing constantly. Add a splash more cooking water if pasta looks too dry. Turn the heat off, dollop ricotta all over in large spoonfuls and, without stirring, tip pasta mixture into a wide serving bowl. (I do this because I love the idea of finding slightly unmixed pockets of ricotta.) Drizzle pasta with a small amount of olive oil, then squeeze lemon juice over the whole dish, sprinkle with mint, and finish with an extra sprinkling of parmesan. Serve quickly.
NOTE: Lemon juice, rather rudely, discolors green vegetables so be sure to add this only right before serving.
Serves 4 as a main course, 8 as a side dish.
Enchilada Skillet
I found this recipe on www.plainchicken.com, but obviously needed to adjust to accommodate my meatless preference. This is quick and easy, and tastes very similar to traditional enchiladas without all the work!
Ingredients
2 c. mixed veggies, like zucchini, carrots, and red peppers, chopped
1 tbsp. olive oil
1/2 c. onion, chopped
1 tsp. garlic, minced
1-12 oz. jar enchilada sauce
1-15 oz. can black beans
1/4 c. vegetable broth
1 c. salsa
1/2 c. heavy cream
8 oz. pasta, like penne or campanelle
1 c. cheese, shredded
2 tbsp. cilantro, chopped
Directions
Heat olive oil over medium high heat in a 12-inch skillet, until hot. Add onions, garlic, and veggies until slightly softened. They don't need to be completely cooked because they will continue to cook with the pasta. Add enchilada sauce, black beans, broth, cream, salsa, and pasta. Bring to a boil. Reduce heat to low and cover skillet. Simmer for 15 to 20 minutes, until pasta is tender. Remove skillet from heat. Top with cheese and mix in. Serve with chopped cilantro.
NOTE: I believe this would work well in a crockpot! Just toss in all the ingredients and cook on low for several hours. Check often to make sure veggies are not mushy and pasta is tender.
Serves 4.
Coconut Corn Salad
Yet ANOTHER Heidi Swanson special. Her recipes are so fresh and delicious. This one is perfect when you have farm fresh corn... I probably wouldn't make it at any other time of year. I made a couple of adjustments based on what I had on hand.
Ingredients
3 tbsp. of butter or olive oil
5 ears of corn, shucked
fine grain sea salt
2 tbsp. fresh thyme leaves
1 c. unsweetened coconut flakes, well toasted
1 c. sliced almonds, well toasted
3 tbsp. red onions, diced
juice of one lime
Directions
Melt the butter in a large skillet over medium heat. Add the corn, sprinkle with a couple of pinches of salt and stir well. You want all the corn to be coated. Cook for just a minute, until the corn looses its raw edge, stir in half the thyme, and then transfer the corn to a large serving bowl. Just before you're ready to serve, add most of the almonds, most of the coconut flakes, the rest of the thyme, red onions, and juice. Stir well. Taste, season with more salt to taste, and serve topped with the remaining coconut and almonds (and another jolt of juice, if needed!).
Serves 4 as a salad.
Ingredients
3 tbsp. of butter or olive oil
5 ears of corn, shucked
fine grain sea salt
2 tbsp. fresh thyme leaves
1 c. unsweetened coconut flakes, well toasted
1 c. sliced almonds, well toasted
3 tbsp. red onions, diced
juice of one lime
Directions
Melt the butter in a large skillet over medium heat. Add the corn, sprinkle with a couple of pinches of salt and stir well. You want all the corn to be coated. Cook for just a minute, until the corn looses its raw edge, stir in half the thyme, and then transfer the corn to a large serving bowl. Just before you're ready to serve, add most of the almonds, most of the coconut flakes, the rest of the thyme, red onions, and juice. Stir well. Taste, season with more salt to taste, and serve topped with the remaining coconut and almonds (and another jolt of juice, if needed!).
Serves 4 as a salad.
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