Posts Tagged ‘pasta’

Bun Ga Nuong

A perfect dinner for a hot day.  Easily converted to a vegan-friendly dish (just ditch the “ga”).

Ingredients:

  • 1 pack of rice noodles (try thinner ones than the ones we have here, they’re easier to eat)
  • Chicken breast
  • Basil, carrots, radish, bean sprouts, any other sprouts, cilantro, bell pepper, cucumber, pretty much any veggie you have around that you can eat raw
  • Nuoc Cham

I use this nuoc cham recipe:

http://www.whats4eats.com/sauces/nuoc-cham-recipe

but I substitute flax oil for the fish oil (vegetarians, rejoice!), and this time I  doubled the recipe and added 1 tablespoon fresh ginger juice.  I REALLY recommend the ginger!

What to do:

  • Bring a big pot of water to boil.  Turn it off.  Add the noodles, cover, and stir every 2 minutes.  Test them after 6 minutes to see if they’re done yet.  When they are done, drain and rinse them VERY WELL.
  • Chop up a bunch of vegetables.
  • Chop up some chicken (BBQed is the best) or marinated mushrooms or marinated tofu.

Marinade (idea from Brother Juniper’s Ginger Curry Marinade):

  • 1/2 cup olive oil
  • 1/2 cup canola oil
  • 1/4 cup fresh lemon juice
  • grated rind of 1 lemon
  • 2 tablespoons grated ginger root
  • 2 pressed garlic cloves
  • 1/2 teaspoon chili sauce
  • 1/2 tablespoon whole coriander seeds
  • 1 tablespoon salt
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Modified Wild Rice and Rice Pasta Pilaf

Can it be pilaf without the orzo?  I really don’t know the rules.   I just know that I cook gluten-free dishes for M, so some recipes need to be tweaked.  The original recipe can be found in Good Housekeeping’s Light & Healthy, which I got at the closing Border’s for $5 and has sparked a creative cooking explosion in this house!

Ingredients:

  • 8 ounces rice shell pasta
  • 1 cup wild rice
  • 3 tablespoons butter/margarine/oil
  • 1 small onion, finely chopped
  • 1 medium celery stalk, finely chopped
  • 1/2 pound sliced mushrooms
  • 1/2 pound sliced summer squash
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon fresh ground pepper
  • 1/2 teaspoon sea lettuce flakes

What I Did:

  • Cook the wild rice & rice pasta as directed on the packages
  • In a large skillet on medium heat, melt the butter/margarine/oil
  • Add the onion and celery, cook until tender (10 minutes?)
  • Add the rest of the goodies and cook until the liquid has mostly evaporated (another 10 minutes or so).
  • Preheat the oven to 350F.
  • Mix the rice, pasta, and veggie mixture together in a 3-quart baking dish.
  • Cover and bake for 30 minutes.

Delicious!  I will definitely be making this again!

Asian Influenced Chicken Noodle Soup

I have a cold, and it has hit HARD.  Therefore, I can’t really tell you if this soup is good or not.  My nose is in terrible working order, and only allows me to have a sense of taste on occasion.

Maybe I’ll make it again sometime when I’m not a walking snot factory.

Ingredients:

  • 4 cups chicken broth
  • 1 carrot, sliced thin
  • 1 celery stalk, sliced thin
  • 1 tablespoon peeled & minced ginger root (or 1/2 tablespoon powdered ginger root)
  • 2 washed & roughly chopped heads of baby bok choy (1/2 head “regular” bok choy)
  • 6 oz thai-style rice noodles
  • 2 tablespoons tamari or soy sauce
  • 1 teaspoon jalapeno sauce
  • 2 teaspoons honey
  • 2 teaspoons lime juice

What I did:

  • Put broth, carrot, celery, and ginger into a pot and turn the heat up high.  Bring to a boil.
  • Add the bok choy, return to a boil.
  • Add the noodles, return to a boil, cover, turn down to med/high and allow to boil for 8 minutes.
  • Remove from heat, add tamari, jalapeno, honey, and lime.
  • Stir well and enjoy!

If I had been thinking clearly, I probably would have included two minced cloves of garlic.  Garlic, ginger, and jalapeno all have great healing properties for those battling colds.

M is on his way here right now, and he’ll be able to tell me if it’s good or not.  I promise to let you know!

Edit:  This soup was good, but pretty bland.  I have changed the ingredients to hopefully add a little more Asian flavor to the broth.

Broccoli Raab & Pasta

Broccoli Raab AKA Rapini, is actually a relative of the turnip (yes, I looked it up).    People categorize it as “an acquired taste”, but I think this dish bypasses that.  It’s actually the very first dish I cooked from my very first CSA box!  It was a real treat to make it again.

Broccoli Raab & Pasta

Ingredients:

  • 1 bunch broccoli raab
  • olive oil
  • 1 onion, thinly sliced
  • 6 cloves diced/pressed garlic
  • 1 teaspoon jalapeno sauce
  • salt
  • 1/2 teaspoon wed win vinegar
  • 8oz rice pasta

What I did:

  • bring a big pot of water to boil for the pasta, meanwhile…
  • saute onion with some olive oil in a big pan over medium heat until onion is translucent.
  • add garlic, salt, jalapeno sauce, toss briefly.
  • wash, rip up, and add raab with about a tablespoon of water.
  • turn the heat down to low and cover, but stir occasionally.
  • Mine cooked for about 12 minutes like that, just long enough for me to deal with the pasta.
  • boil your pasta according to the package directions, drain, place in a large bowl.
  • top with raab mixture, more olive oil, and red wine vinegar.

Variations:

  • Since raab is related to turnips, I guess you could substitute it with turnip greens!
  • Top with romano or parmesan cheese… yum!
  • I ate mine with a chopped up chicken sausage.
  • The original recipe calls for red pepper flakes instead of jalapeno sauce.

I inhaled this.

CSA Box #1

Hooray! Last Wednesday marked the beginning of First Light Farm’s CSA season.

The box contained:

2 delicata squash
1 huge head of cabbage
4 yellow onions
7 red potatoes
a big bunch of dino kale
a bunch of mizuna
a big bag of arugula
a small bunch of red leaf lettuce
1 small bunch of thyme

Eager to start one of my favorite dishes, I ignored the first rule of CSA: use the delicate stuff first!

Ah well.

My first dish was the ever-useful winter veggie bake. This one is so versatile and so flavorful no matter how you make it, I highly recommend everyone try out their own variation!

Winter Root & Veggie Bake

My ingredients:
-1 medium delicata squash, cut, scooped, and cubed (use a sharp knife, serrated if possible)
-1 small yellow onion, cut into arches
-3 small potatoes, not peeled, cubed
-4 cloves of garlic, sliced in half
-leaves from two sprigs of thyme
-sea salt, pepper, and a dash of 21 Seasoning Salute (from Trader Joe’s) to taste
-enough olive oil to keep the veggies coated and not burning to the pan (2-4 T?)

What I did:
-I preheated the oven to 425F while prepping the veggies.
-Onions are evil. I wear sunglasses while cutting them.
-I toss all the veggies together with the olive oil and seasonings in a 9×13 pan, then collect everything that inevitably falls out of the pan during this process.
-I highly recommend that you check your baking veggies every 10 minutes. Take the pan out of the oven, stir them up with a bamboo or silicone utensil (no plastic!), and put it back in. This will help it bake evenly.
-I ended up baking everything for 30 minutes. This can vary! Check for done-ness with a fork. Try not to eat it all immediately as your mouth will require four days to recover.

Suggestions for variations:
-turnips (REALLY good if you add a pat of butter to the mix!)
-beets (may need extra baking time, so put them in 10 minutes before other ingredients)
-bell peppers
-carrots
-celery
-rutabaga
-any other winter squash (acorn, carnival, etc)
Just be cautious of the flavors you’re mixing. Beets & peppers probably won’t get along well.

While that was baking up, I made:

Kale, the good way

Ingredients:
-1 bunch kale, washed, stemmed, and shredded
-1 large clove of garlic
-1 juice of 1/2 a lemon
-a dash or two of hot sauce (I am in love with Trader Joe’s jalapeno sauce)

What I did:
-prepare the kale
-take a nice large pan (mine is a 10×2″ stainless steel pan with a well-fitting lid) and fill it with about an inch of water
-stuff the kale into the pan (this is a struggle!) and put the lid on. The kale will shrink down A LOT, so don’t think you’re making too much.
-cook it on medium heat until you think it’s done. Really. Health foodies will tell you to cook it for 8 minutes so it’s only slightly wilted. I personally cook it for 30 minutes so it doesn’t give me intestinal distress. It’s up to you.
-drain the water from the pan
-add the lemon juice and hot sauce, and press the clove of garlic into the cooked kale
-add a little olive oil if it looks like it’s going to stick to the pan
-cook on low for another 5-10 minutes so the flavors meld

Variations:
-greens can be chard, turnip greens, or any other strong dark leaf
-some grated Parmesan cheese to top this is really nummy
-flavor with salt & pepper
-flavor with lime instead of lemon
-flavor with soy sauce & sesame seeds

Suggestion:
Kids can be really weird about these dishes (especially if parents approach them nervously). Get your kids involved with the cooking! Have them help you stem the kale (I used to love to play kitchen and did a lot of similar prepping with leaves from the trees in my yard). Let them pick out what flavors they want on their greens. Involving kids with the cooking process is a great way to get them more excited about their food (and maybe more respectful of what it takes to cook dinner every night).

Today I cooked up a Sesame Pasta Salad with Mizuna.

The original recipe:
Sesame Pasta Salad with Mizuna
from “Greens Glorious Greens” by Johnna Albi and Catherine Walthers
[Debbie’s comments interspersed in brackets]

2 C mizuna leaves, washed and stemmed
1 carrot
1 red pepper (optional if out of season)
1/4 C scallions, thinly sliced
1 8-oz package udon noodles
2 tbsp. light sesame oil
1 tsp. fresh ginger juice (optional) [easily made by grating fresh
ginger and squeezing it to extract the juice from the fibers.]
2 tbsp. tamari (soy sauce)
2 tbsp. toasted sesame seeds

I ended up with something only vaguely resembling the original.

Sesame Pasta Salad with Mizuna

Ingredients:
-1 bunch mizuna, stemmed
-1 red bell pepper (store bought! GASP!), diced
-1 small yellow onion, diced
-1/2 cup shredded cabbage
-8 oz rice pasta
-1/2 tsp toasted sesame oil
-1 tsp powdered ginger
-2 T tamari
-2 T sesame seeds

What I did:
-Uncooked veggies like the ones listed above are painful for me to digest. I put them all in my handy 10×2″ pan and sauteed them on med-low heat in some canola while the pasta cooked. About halfway through the cooking I added the sesame seeds.
-Drain and rinse the pasta
-Add everything together in a big bowl, toss
-Mizuna is nice and delicate, so the heat of the other ingredients wilts it perfectly

I’m snacking on this as I type. YUM!

I still have a lot left over. After I have a chance to go grocery shopping, I will be using the cabbage, potatoes, thyme, squash, and onion to cook up a minestrone soup. I just need some turkey bacon and kidney beans first!