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Posts Tagged ‘italian’

I adapted a recipe for pumpkin risotto from The Silver Spoon Cookbook.

Makes 4  servings

2 cups peeled and chopped butternut squash

2 garlic cloves

1 apple peeled and chopped

5 cups vegetable broth

1 1/2 cups arborio rice

1 Tbs butter or butter substitute (I used smart balance and it was fine)

2 oz goat cheese

2 tspn olive oil

1. Melt the butter in a large pot and add the squash. Cook over medium heat for 5 minutes. Add 1/2 cup of water, crushed garlic, and salt and pepper. Cover and simmer for 15 minutes until soft, stirring occasionally.

2. While the squash is cooking bring the broth to boil in a separate pot.

3. Mash the squash in pot and add the rice. Stir to mix completely.

4. Add one ladelful of the hot broth to the pot with the rice. Stir until completely absorbed.

5. Continue adding one ladelful at a time until the risotto reaches the correct consistency.

6. When the risotto is almost fully cooked, add the chopped apple and goat cheese and season with salt and pepper.

7. Mix in the olive oil just before serving.

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Serves 4:

2 cups arborio rice

32 oz vegetable broth

3 medium beets

1 carrot

1/2 onion

1 tbs butter

1/4 cup red wine

olive oil, salt, pepper

1/4 cup parmesan

goat cheese for garnish

1. Pre heat oven to 350

2. Cut carrots into bite sized pieces and cut beets in half

3. Place carrots and beets on a baking sheet, drizzle with olive oil and season with salt and pepper, and roast for about 20 minutes

Once the veggies are roasted

4. Bring the broth to a boil in a small pot and keep on medium heat

5. Peel the beets and puree half of them in a food processor with the wine, chop the rest into bite sized pieces

6. Melt the butter and saute the onion in your risotto pot then add the beet/wine puree

7. Add the rice and let it cook for a little while in the butter, beet, onion, etc..  make sure it is completely coated

8. Add the broth one ladelful at a time, stirring and waiting until it is all disolved before adding more broth.

9. Continue step 8 until it is the desired texture. Add the rest of the beets and carrots along with some grated parmesan cheese and cook for an additional couple of minutes

10. Garnish with crumbled goat cheese.

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P1010258Serves 2

1 Vegetarian Italian sausage, cut into bite sized pieces

6 Vegetarian meatballs

1 jar tomato sauce

6 baby bella mushrooms, diced

2 servings whole wheat pasta

ricotta cheese

1. Cook frozen vegetarian meatballs in the tomato sauce while it heats with the lid on and bring a large pot of water to a boil.

2. While the water for the pasta is boiling and the tomato sauce is heating, brown the mushrooms and sausage in a small amount of olive oil or cooking spray.

3.  When the water is boiling add the pasta and at the same time add 3/4 of the sausage/mushroom mixture to the tomato sauce.

4. The timing on this always works out for me, if I start heating the sauce and the water at the same time, the meatballs are cooked by the time the pasta is done.

5. Top the pasta with sauce and the remaining sausage and mushrooms. Serve with a scoop of ricotta cheese and sprinkle with black pepper.

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I have never bought and probably never eaten a green tomato. We got a bunch from our CSA yesterday so I thought I would give them a try. I decided to peel them first because the skin seemed pretty tough. They had a great tangy taste. I loved them, and I really am not a big fan of tomatoes.

For 2:

2 serving of pasta, I used wide egg papardelle from Trader Joe’s

1/2 onion, chopped

2 small green tomatoes, peeled and chopped

1/2 cup fresh fava beans

olive oil

salt, pepper, parmesan cheese

1. Take the membranes off of the fava beans and put them in the water for the pasta as it is heating up. I left them in almost boiling water for about 3 minutes. It softened them up and gave them a nice bright color.

2. Saute onions, chopped tomatos, and fava beans in olive oil.

3. Toss in the cooked pasta, salt, pepper, and cheese.

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P1010392I followed a recipe for ravioli dough that I found in a Piemontese cookbook. I’m not 100% in love with the dough so I’m not going to put that in. Basically pasta dough is just flour, eggs, and salt.  A lot of things, including weather, will determine the perfect proportions. I get the feeling that there’s a lot of trial and error. My dough had 3 cups of flour, 2 eggs, and 3 egg yolks. I added a little water too because it seemed too dry. All you do is pile the flour on your work space, make a well in the top, dump the eggs in, mix gradually with a fork until it turns doughy. Then knead it until you get a ball of dough. Mine didn’t look so beautiful, but when I put it through the pasta rollers is worked itself out. Ok, enough about the dough. Here’s the recipe for the filling.

2/3 cup shelled fava beans

3 basil leaves

1 cup ricotta cheese

1/8 pound non grated romano cheese

1 egg

Salt and Pepper

1.  Soak the fava beans in water for about fifteen, then remove the skin.

2. Put the beans into a pot cover them with water and bring to a boil, then drain.

3. Combine everything except the romano cheese in a food processor

4. Fill the ravioli and place a small slice of roman cheese on top of the filling before adding the top layer of dough.

5. This works with a very simple basil infused butter or olive oil sauce with some fresh parsley on top.

I have this cool ravioli mold (the second one here) that was my Grandpa’s. I made some smaller ravioli (not pictured) using it. They really come out looking nice and you don’t have to worry that they’re not completely sealed

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This one is a little more time consuming than my usual recipes, but really really worth it!  It made a lot, probably enough for 3 people.

1 cup arborio rice

about 2 cups water seasoned with salt and pepper

1/2 Tbs butter

olive oil

2 cloves garlic

1/2 cup chopped onion, divided in half

2 carrots, peeled and pureed

splash of red wine

5 small summer squash, peeled and chopped

2 vegetarian italian sausages

1. Heat the water in a small saucepan either next to or behind the burner that you will use for the risotto. Since you will also be cooking vegetables and sausage in a pan, I recommend putting the veggies next to the risotto and the water behind it. This way the things that need stirring are in front.

2. Melt the butter and a little olive oil in your risotto pot.  Add one clove of chopped garlic and half of the onions.

3. While those things are heating chop the squash and sausage into bite sized pieces, and puree the carrot in a food processor or blender.

4. Once the onion and garlic are slightly browned add the carrot to the pot and stir making a paste on the bottom of the pot.

5. Add the rice and stir it around so that it is completely coated with the onion,garlic,carrot,butter,olive oil.

6. At this point the water should be hot. Keep the burner on low and add a ladlefull of the water to the rice. Stir and let the water absorb. The rice pot should be on low heat as well.

7. While adding water and stirring, I like to multi task by sauteing the remaining garlic and onions with the squash and sausage in a pan with a little olive oil or cooking spray.

8. Continue to add the water, stir, and let absorb, until the risotto is the correct consistency. You may find that you need more or less than two cups of water.

8. When you are almost at the desired consistency add a splash of red wine.

9. The final step is to mix in the vegetable/sausage mixture once the risotto is finished.

10. It’s great topped with parmesan cheese.

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This serves 2

2 servings whole wheat penne

2 unbreaded “chicken” patties cut into cubes. (if they start out frozen, microwave them just enough to be able to cut up)

1 garlic clove, finely chopped

1/2 onion, finely diced

1 1/2 cups shredded baby spinach

1/2 can white beans

olive oil

salt and pepper

chili flakes

1. Cook the onions in a heated pan coated with olive oil. Add the garlic when the onions become translucent.

2. Add the “chicken” and allow to brown.

3. Add the beans and spinach and cook until the spinach has wilted.

4. Add salt and pepper to taste. I used a lot of pepper.

5. Add the cooked pasta to the pan and mix everything together before serving.

Sorry there’s no picture today, we were really hungry and ate this before I got a chance to take a picture!

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