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Tag Archives: garlic

quinoa with zucchini and basil

22 Tuesday May 2012

Posted by Delena Rose in cook, whole grains

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Tags

basil, bulgur, farro, garlic, kamut, quinoa, summer squash, vegetarian dish, zucchini

Another great recipe from Lorna Sass’s Whole Grains cookbook. I adapted it by omitting the anchovies (as I had run out) and using zucchini instead of yellow summer squash. Lorna mentions that instead of quinoa, you might also try using farro, kamut or coarse bulgur.

Quinoa with Zucchini and Basil

1 tablespoon balsamic vinegar

2 teaspoons mashed oil-packed anchovies

2 tablespoons olive oil

1 clove garlic, minced

1 pound (3 medium) zucchini or yellow summer squash, coarsely grated

3 cups cooked quinoa

salt, to taste

1/4 cup (tightly packed) fresh basil, chopped

Mix the anchovies and balsamic vinegar in a small bowl.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the garlic and cook for about 30 seconds, stirring frequently, until the squash is tender, about 4 minutes.

Add the quinoa, the remaining tablespoon of oil, salt (to taste) and the basil. Serve immediately. Enjoy!

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spelt pasta with gremolada

11 Wednesday Apr 2012

Posted by Delena Rose in cook

≈ 3 Comments

Tags

fettucini, flour, garlic, gremolada, hand made pasta, kitchenaide mixer, lemon, milled flour, pasta, pasta attachment, spelt, spelt flour

I have been making my own pasta for quite a few years now have been having a lot of fun experimenting with various recipes. Now that I am milling my own flours, my pasta will be even more fresh and flavorful. This spelt pasta was my first experiment using the spelt flour that we milled just minutes before with our WonderMill. If you’ve never tried fresh pasta (not including store-bought, which has preservatives), it is worth either making your own or taking a special trip to the farmers market to get some!

Spelt Pasta

about 2-¾ cups spelt flour

3 medium eggs

1 tablespoon extra virgin olive oil

Place the eggs and oil in the mixer bowl and attach the flat beater. Mix until thoroughly combined. Add the flour a little at a time just until the dough begins to form a ball (you may not need the full amount of flour). Exchange the flat beater for the dough hook and knead at medium speed for 5 to 8 minutes, and a smooth, elastic dough has formed. Divide dough into 8 equal pieces, wrap with plastic wrap and allow it to chill in the refrigerator for at least 1 hour.

Attach the pasta roller to the mixer and adjust to setting 1. Pass the dough through the roller at low speed (dust with flour first if dough is sticky), then fold in half. Do this four or five times. When the dough is no longer sticky, adjust setting to 2 and roll the pasta through. Do not fold in half this time. Continue rolling the dough through four to five times at each setting until the desired thinness is reached. Place on a clean tea towel or over a pasta rack. Repeat with the other portions of dough.

Change pasta roller for the desired pasta cutter attachment. Feed the flat pasta dough through the cutter and place back on clean tea towels or over a pasta rack. Pasta dough can be frozen, dried or cooked immediately in a pot of salted, boiling water.

Gremolada

Grated zest from 2 large lemons (about 2 teaspoons)

Grated zest from 1 orange (about 2 teaspoons)

4 cloves garlic, minced

1/3 cup chopped flat-leaf parsley

1-½ teaspoons lemon juice

¾ teaspoon salt

¼ teaspoon freshly ground black pepper

½ cup extra virgin olive oil

1 pound pasta (linguini, fettuccini, capallini, etc.)

In a glass jar, add the grated lemon and orange zests, garlic, parsley, lemon juice, salt, pepper and olive oil. Cover the jar with the lid and shake vigorously to mix. Let stand until ready to use. (Can be made the day before.)

In a large pot of boiling, salted water, cook the pasta until just done. Drain and toss with the sauce. If desired, add parmesan cheese, capers, olives, minced and cooked Italian sausage or anchovies. Enjoy!

Resources:

Halsey, K. (2003). The Essential Mixer Cookbook: 150 Effortless Recipes For Your Stand Mixer and All of its Attachments. London: Quintet Publishing Ltd.

Hill, J. (1996). Food & Wine Magazine’s Quick From Scratch: Pasta. New York: American Express Publishing Corporation.

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tuscan kale with anchovy

06 Tuesday Mar 2012

Posted by Delena Rose in cook

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Tags

anchovies, dinner, garlic, greens, kale, lemon, Tuscan kale, vegetable, zest

I had a nice bunch of kale to cook with and wanted to try something new. The addition of the lemon and anchovies add a nice kick of flavor to this dish. I served this over brown rice and topped it with a bit of shaved parmesan cheese to make this a fully satisfying meal.

Tuscan Kale with Anchovy

4 bunches of kale

2 tablespoons extra virgin olive oil

2 gloves garlic, minced

8 olive oil-packed anchovy fillets, drained and minced

sea salt

1/2 teaspoon red pepper flakes

1 tablespoon freshly squeezed lemon juice

2 teaspoons lemon zest, shredded

Trim away the rough ends of the kale and chop into bite-sized pieces.

In a wok over medium-high heat, warm the olive oil until shimmering. Add the garlic and anchovies and cook, stirring, just until garlic is golden, about 1 minute. Add the kale, salt and 1 cup of water. Cook, stirring occasionally, until kale is tender, about 10 minutes. Stir in red pepper flakes, lemon juice and zest. Transfer to a platter and serve at once. Enjoy!

Resource:

Attenborough, A., & Kimm, J. (2008). Williams-Sonoma: Cooking fir Friends. Menlo Park, CA: Oxmoor House.

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zesty caesar salad

11 Saturday Feb 2012

Posted by Delena Rose in cook

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Tags

caesar, caesar salad, croutons, garlic, lemon, potluck, romaine, salad, vegetables

 

Zesty Caesar Salad

1 head Romaine lettuce

2 cloves garlic

1/4 cup extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

1/4 teaspoon dry mustard

1 tablespoon Worcestershire sauce

4 tablespoons Parmesan cheese, grated

2 hard boiled eggs, mashed with a fork

bacon, cooked and chopped (optional)

1/2 cup bread, cubed

2 tablespoons vegetable oil

Mince the garlic and place in a small jar along with the olive oil, lemon juice, mustard and Worcestershire sauce. Shake well.

Heat the vegetable oil in a skillet and saute the bread cubes on all sides until brown. Place on a paper towel to drain.

In a large salad bowl, place the lettuce, mashed egg, bacon (if desired), croutons and the oil mixture. Toss well and serve immediately. Enjoy!

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oil and vinegar

05 Wednesday Oct 2011

Posted by Delena Rose in cook, garden, preserve

≈ 3 Comments

Tags

apple cider vinegar, garlic, oil, olive oil, oregano, peppercorns, rosemary, sage, tarragon, white wine vinegar

Fresh herbs in the garden can be dried, frozen (most) or enjoyed immediately in recipes such as herb breads, herb butters, and pestos. You can also preserve the fresh flavors of summer herbs in oils and vinegars, which can then be added to salads, sauces, or used to flavor most cooked dishes, adding a lovely depth of flavor.

Herb Vinegar

1 sprig rosemary

2 large sage leaves

1 garlic clove, crushed

apple cider (to fill the bottle)

Combine all ingredients in bottle. Seal and keep for one month before use.

Tarragon Vinegar

5 sprigs tarragon

2 cloves garlic

White wine vinegar

Put both ingredients into bottle. Fill with white wine vinegar.  Seal and keep for one month before use.

Pizza Oil

2 garlic cloves, crushed

1 or 2 chili peppers

1 sprig rosemary

8 peppercorns

extra-virgin olive oil to fill the bottle

Place herbs and spices in clean bottle and fill with oil. Seal and allow flavors to blend for a week before use.

Olive oil is the very soul of a salad, and far beyond this, for it is one of the finest foods and medicines ever bestowed upon man [and woman]… A teaspoon a day, taken with vegetables in the course of the daily meals, will calm the troubles of many a storm-tossed digestion, and make the world a better place for the brief dwelling of man [and woman]. ~The Epicure’s Companion, E. Buyard, 1937

Pictured above: the raspberry vinegar that I made last month. All just waiting for labels now!

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