De Ma Cuisine

Pasta Archive

Monday

23

March 2015

2

COMMENTS

Sweet Potato Pasta with Fried Eggs

Written by , Posted in Cheese, Dinner, Eggs, Fruit, Gluten Free, Herbs, Lunch, Main Dishes, Pasta, Quick and Easy, Vegetables, Vegetarian

PastaWithFriedEgg-9

I love most any pasta topped with a fried egg. In fact, most any food seems to be better with a fried egg either a-top, or alongside the main component of the dish. Last week were were sans eggs. I didn’t know what to do with myself. We rely on eggs so much for meals.

PastaWithFriedEgg-1

I thought about adding some pasta to this dish. But, when veggies are thinly sliced and steamed they take on a texture that’s very similar to homemade pasta. So, I’m saving the pasta for another day. These sweet potatoes and the thinly sliced collard greens work just fine.

PastaWithFriedEgg-3

After being steamed they’re tossed with some olive oil, lemon zest, and fresh herbs. It’s bright, fresh, and tastes like spring.

PastaWithFriedEgg-4

My favorite way to fry an egg is over medium-high heat. I like my yolk to be runny, but not the whites, so I flip then turn the heat off. But, of course, cook ’em however you like ’em best.

PastaWithFriedEgg-5

I like the yolks to be runny so that when broken they add to the sauce to make it extra rich and delicious. I served this with just one egg per person. But, both Tim and I thought that two eggs would be even better. We wanted some eggy goodness in every bite.

PastaWithFriedEgg-7

My perfect bite includes a bit of sweet potato, collard greens, some parmesan, a bit of the olive oil sauce, and a big piece of egg with yummy yolk. Just heavenly.

PastaWithFriedEgg-8

We ate this for lunch, outside, enjoying the beautiful spring weather.

Happy Eating! 

Sweet Potato Pasta with Fried Eggs

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: 2

Sweet Potato Pasta with Fried Eggs

Ingredients

  • 2-3 C sweet potatoes (about 1 medium), shaved into thin strips
  • 2 C collard greens, cut into strips
  • 1 T lemon zest
  • 1 T lemon juice
  • to taste salt
  • to taste pepper
  • 3 T olive oil
  • pinch cayenne
  • 1 T parsley, diced
  • 1 t balsamic vinegar
  • olive oil
  • to taste salt
  • 1-2 eggs/person
  • 1/4 parmesan, shaved

Instructions

  1. Heat about 1-2 inches water in a pot with a steamer basket. Place sweet potatoes and greens in steamer basket, cover, and steam for about 8 minutes, or until sweet potatoes are tender, but not mushy.
  2. Toss sweet potatoes and collard greens with olive oil through balsamic vinegar. Taste and adjust seasoning if needed.
  3. Heat a skillet over medium-high, add oil, and cook eggs, adding salt. Flip if desired and cook until they're done the way you like them.
  4. Serve sweet potato pasta topped with eggs and parmesan cheese.
http://www.de-ma-cuisine.com/sweet-potato-pasta-with-fried-eggs/

Monday

2

March 2015

0

COMMENTS

Mac and Cheese with Veggies and Beans

Written by , Posted in Beans, Cheese, Dinner, Fruit, Gluten Free, Legumes, Main Dishes, Pasta, Vegetables, Vegetarian

MacAndCheeseWithVeggiesAndBeans-9

Some nights I need something super simple for dinner. Mac and cheese is one of those meals that really hits the spot. It’s comforting, easy to make, and can be packed with veggies and protein.

MacAndCheeseWithVeggiesAndBeans-1

Today I had a ton of broccoli on hand. I made “pasta” out of the stems yesterday, but the florets needed to be used up.

MacAndCheeseWithVeggiesAndBeans-7

They’re tossed in the skillet, with some olive oil, salt, pepper, paprika, and cayenne for a hint of spice.

MacAndCheeseWithVeggiesAndBeans-4

While the broccoli cooks, the sauce comes together (and the pasta boils away). My mission was gluten-free, so I used some ground up flax seeds soaked in milk, and blended chickpeas to thicken. The sauce wasn’t as smooth as I’ve ever had, but it tasted really good.

MacAndCheeseWithVeggiesAndBeans-2

MacAndCheeseWithVeggiesAndBeans-3

MacAndCheeseWithVeggiesAndBeans-5

Added to the nicely thickened sauce is tons of grated gouda. This cheese is seriously good. I could have eaten that whole block on my own, if I had had crackers on hand. I guess it’s a good thing I didn’t.

MacAndCheeseWithVeggiesAndBeans-6

I had bow tie pasta on hand. I’m a use what’s in the house kinda cook. But, if I was making this a second time, I might consider using fusilli or penne pasta (there are some delicious rice pastas out there).

MacAndCheeseWithVeggiesAndBeans-10

Everything gets combined then sprinkled with a touch more paprika, cayenne, salt, and pepper. Just for fun. I like to let it stand for 5-10 minutes so everything can get good and set before serving. But, if you can’t wait, I understand.

MacAndCheeseWithVeggiesAndBeans-8

This dish would work no matter what veggies are in season. In spring you could use asparagus or snap peas. In the summer you could try summer squash or bell peppers. When fall and winter come back around again, butternut squash, cauliflower, or kohlrabi would be nice. No matter what the veggies are, it’s great on its own. But, I also think that it would be great topped with a fried egg (isn’t everything?!) or with some cooked and chopped meat mixed in (ham, bacon, chicken, turkey, beef… pretty much anything would be tasty).

Happy Eating!

Mac and Cheese with Veggies and Beans

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

Mac and Cheese with Veggies and Beans

Ingredients

  • 1 T flax seeds, ground
  • 2 C milk (divided 3 T, then 1 3/4 C plus 1 T)
  • 1/2 C chickpeas (blended) or hummus
  • 1 t dijon mustard
  • 4 oz. pasta (any kind - rice pasta is great)
  • 1 T olive oil
  • 4 C broccoli (or cauliflower, carrots, kohlrabi, asparagus, snap peas, summer squash, bell peppers, or butternut squash)
  • to taste salt
  • to taste pepper
  • pinch cayenne
  • 1/2 t paprika
  • 1/4 C reserved pasta water
  • 2 C gouda, grated
  • 1/2 C parmesan cheese, grated
  • paprika, cayenne, salt, and pepper for sprinkling
  • lemon slices for serving

Instructions

  1. Mix ground flax seeds with milk. Let it stand for 15 minutes (it will get kinda gelatinous).
  2. Heat remaining milk and milk-flax mixture in a saucepan. Bring to a simmer and cook over low heat for about 15 minutes, until slightly thickened. Add chickpeas/hummus and dijon, stir to combine, and cook for about 5 minutes more.
  3. Cook pasta.
  4. Heat skillet, add olive oil, broccoli salt, pepper, cayenne, and paprika. Cook over medium or medium-low heat, stirring occasionally, for about 10 minutes.
  5. Add pasta water to sauce. Remove from heat. Whisk in cheeses. Taste and adjust seasoning if needed. Stir in pasta and broccoli. Top with a sprinkle of paprika, cayenne, salt, and pepper.
  6. Let stand for about 5-10 minutes. Serve with a squeeze of lemon.

Notes

Prep and cooking time includes active and inactive components.

http://www.de-ma-cuisine.com/mac-and-cheese-with-veggies-and-beans/

Wednesday

25

February 2015

0

COMMENTS

Broccoli and Cauliflower Stem “Pasta”

Written by , Posted in Cheese, Dinner, Fruit, Gluten Free, Herbs, Lunch, Main Dishes, Nuts, Pasta, Roasting, Vegetables, Vegetarian

BroccoliStemPasta-1

You ever have one of those nights when you’re all ready to make dinner and then you realize that you’re missing one of the key ingredients? I know I have. Just today I realized that I don’t have enough beans to make the Enchilada Casserole and the Mac and Cheese with Pinto Beans that I have planned for tonight’s dinner and tomorrow’s lunch. So, I’ll improvise. The mac and cheese will likely end up with garbonzo beans. It may even end up as a better dish.

This happens to me with pasta sometimes. For all of the planning and organizing that I do, I still miss things. Or, something changes and I need an easy dish. Pasta’s a great one for that. But, when I’m out? Well, now that doesn’t matter so much. I have a solution.

BroccoliStemPasta-5

Veggie scraps and stems don’t usually go to waste in our home, because I use them to make stock and then they’re composted. But, what if they could be used for eating?! I mean, there’s a ton of goodness that is being wasted, even if it is going towards the garden.

BroccoliStemPasta-6

I sliced off the tough outer peel. Then, with a vegetable peeler (a mandolin would work here too), I sliced, or peeled them super thin.

BroccoliStemPasta-9

Then they steamed for about 10 minutes. And, much to my delight, had the consistency and texture of fresh homemade cooked pasta.

Winner!

BroccoliStemPasta-3

The stems cooked up while some brussels sprouts roasted. I know that some don’t think they like brussels. I didn’t until a few years ago either. I suspect because I’d never had them roasted. For me, pretty much any veggie roasted will be a hit.

BroccoliStemPasta-4

I tossed them with some olive oil, salt, and pepper. Super simple.

BroccoliStemPasta-7

I thought that, rather than getting a baking sheet dirty, I might as well use an oven proof skillet and roast them in there. They turned out just perfect!

BroccoliStemPasta-8

And then it all came together. A bit of butter, some olive oil, dijon mustard, and some seasonings were added to the pan. They didn’t have long to cook.

BroccoliStemPasta-10

I took it off the heat, added those cooked “pasta” stems, and a good squeeze of lemon.

BroccoliStemPasta-11

A handful of fresh parsley from the garden completed things.

BroccoliStemPasta-12

BroccoliStemPasta-2

It would be great topped with a fried egg, alongside a freshly baked baguette, or, as I ate it, just on it’s own, topped with parmesan and crunchy almonds.

I ate my portion and then picked out the rest of the brussels sprouts and ate them. Sometimes I have a hard time sharing.

Happy Eating!

Broccoli and Cauliflower Stem “Pasta”

Prep Time: 25 minutes

Cook Time: 21 minutes

Total Time: 46 minutes

Yield: 2

Broccoli and Cauliflower Stem “Pasta”

Ingredients

  • 1/2 lb. brussels sprouts, quartered
  • 1 t olive oil
  • to taste salt
  • to taste pepper
  • 2 1/2 - 3 C broccoli and cauliflower stems, thinly sliced or shaved (a veggie peeler works great)
  • 3 T unsalted butter
  • 1 T olive oil
  • 1 t fresh rosemary (or 1/2 t dried), chopped
  • 1/4 t dried thyme (or 1/2 t fresh)
  • pinch cayenne
  • to taste salt
  • to taste pepper
  • pinch ginger
  • 1 clove garlic, minced
  • 1 t dijon mustard
  • 1-2 T fresh parsley, chopped
  • 2 T lemon juice
  • 1-2 T parmesan, shaved
  • 2-4 T almonds, chopped

Instructions

  1. Pre-heat the oven to 425F. Toss brussels sprouts with 1 t olive oil, salt, and pepper. Place in an oven proof skillet cut side down. Roast for 10 minutes, flip carefully to the other cut side, and roast for 7-10 minutes more.
  2. Bring 1" water to a boil in a pot with a steamer basket and lid. Place shaved stems in the steamer basket and cover. Steam for 5-10 minutes, or until tender.
  3. Remove skillet with brussels sprouts from the oven. Place on the stove top (being careful of the handle which will be very hot). Add butter through dijon, and cook over medium-low heat for about a minute, stirring often. Remove from heat. Add parsley, lemon juice, and steamed stems. Taste and adjust seasoning if needed.
  4. Serve topped with parmesan and almonds.
http://www.de-ma-cuisine.com/broccoli-and-cauliflower-stem-pasta/

Monday

16

February 2015

0

COMMENTS

Vegetarian Lasagne

Written by , Posted in Cheese, Dinner, Eggs, Fruit, Herbs, Main Dishes, Pasta, Roasting, Vegetables, Vegetarian

VegetarianLasagneFreshPasta-2

I think that homemade pasta is one of the most rewarding things to eat. Maybe after baguettes… maybe tied. In any case, gosh it’s good. Every time I make it I swear that I’m never buying pasta again (and then I totally do). Since homemade lasagne is one of Tim’s favorite meals, I know that I’ve always got a winner on my hands when I combine the two.

VegetarianLasagneFreshPasta-4

If you’re not quite up to the homemade pasta challenge, that’s totally fine. But, if you are, I used a recipe from Alana Chernila’s cookbook, The Homemade Pantry. It turned out great. In the past, I’ve used another recipe that called for waaaaay more eggs. I thought that this one tasted just as good, and it only called for three eggs. Winner.

VegetarianLasagneFreshPasta-5

VegetarianLasagneFreshPasta-6

VegetarianLasagneFreshPasta-7

Making homemade pasta is a seriously time consuming task. It’s well worth it though. It was nice to be forced to do just one thing. To stand and wait for the pasta to roll through the attachment that I have for my KitchenAid. How often am I still, just listening to the food as it’s being shaped? Not often enough.

VegetarianLasagneFreshPasta-8

Maybe because I was already tuned in, I noticed the way the sage popped and crackled after I took it out of the pan of hot browned butter.

Things like this make my heart a little bit lighter.

VegetarianLasagneFreshPasta-9

Once the pasta was rolled out and drying, once the sage was cooked and set aside, fresh greens were chopped up for the tomatoey sauce. Tons of greens. I used chard, collards, and white choi. Any greens that you have on hand will do just fine.

VegetarianLasagneFreshPasta-10

Now, here’s where I need to make a small note. I used diced tomatoes in the greens. My preference would be tomato sauce. But, since I’d already spent like five hours on the dish at this point, I didn’t want to take an extra ten minutes to blend the tomatoes. Tim didn’t mind them diced though. So, just a note that you could do it either way, and I think it would be great. Ok? Ok.

VegetarianLasagneFreshPasta-11

I roasted some butternut squash. This recipe needs about the equivalent of one large squash. I had two on the counter, so I roasted them both at the same time. One for this dish, another to go in the freezer for another time. The squash is mixed with some salt and pepper. Easy.

VegetarianLasagneFreshPasta-12

I went simple when it came to the cheese in this dish. You could also add mozzarella or ricotta (or both!), if you want to. I’m not usually opposed to more cheese, ever. But, parmesan is what I had in the fridge, and I’m trying to be better at using what we have on hand.

VegetarianLasagneFreshPasta-13

I let the pasta dry while I cooked up the tomatoes and greens. Then, once everything else was ready, the pasta got a quick dunk in some boiling water. Just for a minute, if it’s fresh pasta (if you’re using store bought, follow the instructions on the package).

VegetarianLasagneFreshPasta-14

And finally, assembly time (which means closer to eating time). Greens in the bottom, noodle, squash, cheese, repeat. I made two individual ramekins for dinner, and then a loaf pan sized one to put into the freezer for another day. You could also make an 8x8ish pan and I think the amount of ingredients would come out about the same.

VegetarianLasagneFreshPasta-15

The lasagne is served topped with those crunchy sage leaves and a squeeze of lemon.

VegetarianLasagneFreshPasta-3

Happy Eating!

Vegetarian Lasagne

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 20 minutes

Yield: 4

Vegetarian Lasagne

Ingredients

  • 1 t olive oil
  • 1 butternut squash, halved, seeds removed
  • 10-12 lasagne noodles, fresh if you have them
  • 2 T butter, divided
  • 8 sage leaves
  • 6-8 C greens (any greens will do: chard, collards, red or white choi, bok choy, kale, spinach, Tokyo bekana, mizuna...)
  • 3 cloves garlic, diced
  • 1 T balsamic vinegar
  • 2-3 C diced tomatoes (or 3 C tomato sauce)
  • to taste salt
  • to taste pepper
  • pinch cayenne
  • 1 1/2 C parmesan cheese, grated
  • lemon slices, for serving

Instructions

  1. Pre-heat oven to 350F. Drizzle squash with olive oil. Place cut side down on a baking sheet. Roast for 60 minutes (or until flesh pierces easily with a fork). Scoop out flesh and mix with some salt and pepper.
  2. While squash roasts, heat skillet over medium heat. Add 1 T butter. Fry sage, 1 minute per side. Remove from skillet and set aside.
  3. Add 1 T butter to the sage skillet and turn the heat down to medium-low. Add greens, salt, and pepper. Wilt down, turning often, for about 5 minutes. Add garlic and cook 1 minute more. Add balsamic vinegar and cook for 1 minute more. Add tomatoes through cayenne. Increase heat to medium and simmer for about 5-10 minutes. Taste and adjust seasoning if needed.
  4. Par cook lasagne noodles in boiling salted water for about 1 minute (fresh) (or according to package directions for store bought). Remove with a slotted spoon and spread out on a plate.
  5. In a greased 8x8 or 9x9 oven proof pan (or 2 individual ramekins and 1 loaf pan), spread a bit of the tomato mixture on the bottom, top with a noodle, a scoop of squash, and some cheese. Repeat 4 or 5 times, or until pan is full or ingredients are gone, ending with squash and cheese.
  6. Bake for about 30 minutes.
  7. Serve topped with crumbled sage leaves and a squeeze of lemon.
http://www.de-ma-cuisine.com/vegetarian-lasagne/

Thursday

16

October 2014

0

COMMENTS

End of the Week Pasta

Written by , Posted in Dairy-Free, Dinner, Eggs, Fruit, Herbs, Lunch, Main Dishes, Pasta, Quick and Easy, Vegetables, Vegetarian

EndOfTheWeekPasta-7

It’s nearing the end of the week. And the cupboards are a little bare, the pantry is kinda empty, the produce drawers are filled with distant memories (and a few stray veggies).

Sound familiar?

Maybe this only happens at our house.

In any case, I’ve learned to be clever with those final few ingredients before the crisper drawers are re-stocked. Usually, this involves some sort of pasta. Fresh pasta, dried pasta, leftover pasta… just pasta. (Of course you could also use wild rice, quinoa, lentils, or potatoes. They’d all be fabulous!)

The additions change every time though.

Sometimes it’s tuna and peas. It could be artichokes, bell peppers, and tomatoes. Today, it was zucchini, bell pepper, and tomatoes.

EndOfTheWeekPasta-1

It starts with some oil. For this particular recipe it was olive oil. Butter is also great with pasta. Coconut oil could also work, but make sure you’re ok with a hint of coconut if you go that route.

EndOfTheWeekPasta-2

Then, you know the drill… some of the veggies are added to the hot oil. They cook for a few minutes with some salt and pepper.

Easy.

EndOfTheWeekPasta-3

Then things like kale and garlic are added. Kale wilts, garlic smells amazing.

You could use other greens, like chard, mizuna, mustard greens, spinach, or collard greens.

You could add tons more garlic, or use none at all.

I prefer the tons route.

EndOfTheWeekPasta-4

Pasta is cooked and added. I had some leftovers that I’d frozen, then defrosted in the fridge overnight. Worked just fine. If you’re cooking fresh, reserve a bit of the starchy cooking water to add to the veggies. Helps the sauce to stick to the pasta, but isn’t essential.

EndOfTheWeekPasta-5

Serve yourself a huge bowlful. Green goodness all around!

EndOfTheWeekPasta-6

While the pasta hangs out for a minute, fry an egg in the veggie pan. One egg per person. Unless you want two.

Salt the eggs when they’re hot.

EndOfTheWeekPasta-8

Then slide them onto the pasta. The yolk, if it’s still a bit runny, will add to the sauce.

End of the week fridge situation isn’t so bad after all.

Happy Eating!

End of the Week Pasta
Recipe Type: Main, Pasta, Vegetarian, Vegetables, Quick and Easy
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • pasta, cooked
  • 2 T olive oil
  • 1 C zucchini/summer squash, chopped (or carrots or radishes, grated)
  • 1 bell pepper, any color, chopped (or broccoli, cauliflower, eggplant, green beans, celery, or peas)
  • to taste salt
  • to taste pepper
  • 1-2 cloves garlic, minced
  • 1 C kale (chard, spinach, or mizuna would also be great), chopped
  • 1 tomato, chopped
  • 1/2 to 1 C pasta water (optional)
  • 1 T olive oil
  • 1 egg/person
  • to taste salt
  • handful fresh herbs (basil, parsley), chopped, for topping
Instructions
  1. Cook pasta, reserving 1/2 to 1 C pasta water.
  2. Heat skillet. Add olive oil. Add zucchini, bell pepper, and salt. Cook over medium-low heat for 5 minutes, stirring occasionally.
  3. Add garlic, kale, and tomatoes. Cook for about 3 minutes more, stirring often.
  4. Add pasta water, if using. Remove from heat, stir in pasta. Pour pasta in a bowl and keep warm.
  5. Add remaining olive oil to skillet. Add egg and cook to desired doneness. Sprinkle with salt.
  6. Divide pasta between bowls. Top each bowl with an egg. Top egg and pasta with fresh herbs.