Archive for category Pasta & Grains
Duo Colored Pasta, a Tutorial.
Posted by Cmac in Food, Main Course, Pasta & Grains, Tips & Tricks on August 6, 2010
…..It was my wife and my 4 year wedding anniversary, and as for most special occasions I like to get a little crazy with food production (The Big Birthday Cake). I decided since I have recently mastered my new pasta maker it was time to take it up a notch and make duo colored pasta, and after a lot of googling the only methods I found seemed way to complicated. So I experimented with my own, and the result — Perfect. For the filling in the ravioli I decided to go with a mango, fresh mint, and ricotta combination, as for the measurements it was about a 2:1 ratio 2 Ricotta, and 1 of pureed mango, with a tablespooon of fresh chopped mint, as you will notice the pasta is egg free. Enjoy.
Homemade Sweet Potato and Ricotta Ravioli
Posted by Cmac in Food, Main Course, Pasta & Grains on July 21, 2010
This recipe is my second attempt at using the new pasta maker. From this experience I discovered my wife and I make a good Pasta production team. The original filling recipe came from the Vegetarian Comfort food cook book, and the ravioli recipe can be found here. I didn’t stray to much from the originals as they did a wonderful job as they were. Enjoy.
Vegetarian Won-Tons
Posted by Cmac in Appetizers, Pasta & Grains, Tofu on July 12, 2010
….As a test for my new pasta maker and an upcoming potluck with an Asian theme I decided to have a go at making won-tons. They were originally planned to be gluten free but the gluten free pastry dough was a failure. During this experience I learned that one its worth the investment in buying a $7 press, and two these were more like dumplings than won-tons. I am still going to call them won-tons since all the ingredients were won-ton based, and i’m sure if i call them dumplings someone else will have another name for them. Most important point of all this is that they tasted great, and I would definitely make them again. The pasta maker I purchased after a lot of research, I was originally going to get the kitchen aid attachment for my stand mixer but I have read many mixed reviews. Finally I decided on the CucinaPro 150 which is actually made in Italy so I figured I couldn’t go wrong and has many great attachments available. Anyways on to the recipe.
Zesty Mexican Style Bean, Zucchini, and Cous Cous Casserole
Posted by Cmac in Beans, Food, Main Course, Pasta & Grains on July 6, 2010
.....I have been MIA for quite a while, busy with multiple emergency room visits for my daughter and a 3 day hospital stay to get her started on the Ketogenic Diet. When I wasn’t busy I had no motivation to be creative in the kitchen. I’m back, still with no motivation, instead I have decided to go through my binder of recipe ideas I’ve wanted to attempt but never gotten around to it. This dish was inspired by a recipe for Zesty Mexican Zucchini Casserole, with about 15% of the recipe being from the original the other 95% came from the ingredients I had on hand, and a little bit of this and that as I felt the need to add it. Enjoy.
Sweet Quinoa with Garbanzo and peppers
Posted by Cmac in Food, Main Course, Pasta & Grains on June 17, 2010
I think I am feeling my long lost creative spark in the kitchen once again, suddenly I am thinking of more recipes ideas than I have the time to actually create. The inspiration for this dish amazingly came from something I smelled at the doctors office (yes the doctors office). On the counter next to the check-in desk they had large foil containers with steaming hot food ready for lunch — this is where my inspiration came from, the smell instantly triggered the watering of my mouth and a rumbling in my stomach. I had no idea what was in these containers that was making me so hungry, all I knew was that it smelled delicious and I had to go home and create something like that. In the end I had a delicious dish probably nothing like the inspiration but it filled the craving that I had for whatever was in that container at the doctors office. I think next time I make this I will add fresh pineapple chunks, for some reason as I was eating it that was all I could think about.
Vegan Mac & Cheese
Posted by Cmac in Food, Main Course, Pasta & Grains on May 19, 2010
…..This recipe I can take no credit for aside from successfully making it, and of course eating it. The original came from Vegan Dad. My wife is a big Mac n’ cheese fan and with my slow attempt of going Vegan it was one of those carnivorous staples that needed a good replacement. This is definitely not an identical twin to the all famous Mac n’ Cheese in a box, in fact it tastes even better than the original, and is good for you too. So congrats go to Vegan Dad for once again creating a recipe that will be a permanent place holder in my recipe box.
Here is a link to the recipe, I didn’t stray from the original at all.
Smoky Vegan Sausages.
Posted by Cmac in Beans, Food, Main Course, Pasta & Grains on May 17, 2010
…..Something I really miss from the carnivorous diet is a good old sausage, they’re great right on the bun, on a pizza, even with pasta. So I stumbled upon a recipe for Vegan sausages from the VeganDad which seemed perfect as they were, but to follow my tradition I slightly modified the recipe. Really I just added a slight smoky flavor and adjusted some of the other seasonings but the original recipe would have done just fine. I’ve included some variations I might try in the future on this recipe.
Beet Green Risotto
Posted by Cmac in Food, Main Course, Pasta & Grains on April 16, 2010
This would make for a great Halloween dish. I didn't even try to make it look like brains.
The health benefit of beets are never ending, and you can eat every part of it aside from the beets skin (Read the details). My mission right now is to go to the farmers market weekly and stock up with $10-$20 dollars worth of fresh produce keeping in mind whether I can actually use it and how much waste it will create. Beets are a great vegetable, and I can easily think of many recipes to all the different parts of a beet and be satisfied in the end.
Anyways this is a recipe I came up with on the fly while trying to use the beets greens, and stems. This recipe is high in iron, dietary fiber, and really is easy on the pocket book. The total cost for me to make 8 servings was under $5.00 and aside from the similarity to a brain it really has a good presentation on the plate.
Cmac’s Gourmet Mac & Cheese almost from scratch
Posted by Cmac in Dairy, Food, Pasta & Grains on October 14, 2009
I decided to taste test my home made Gouda at day 20 instead of waiting till day 25 and it was amazing. The Gouda was a bit more curdy like cheddar (I think from not pressing it enough) and slightly saltier than normal Gouda, but it still knocked my socks off. As I said in the past I started making the Gouda for a trial run of the upcoming Mac & Cheese from scratch challenge some time next year, so I made Mac & Cheese almost from scratch with the cheese. This is a culmination of a few other recipes I found with some of my own special additions. My wife gave it two thumbs up, and you could call her quite a Mac & Cheese Connoisseur so I would definitely call this a passable recipe. As with most of my recipes the ingredients are just a guideline you can substitute and play around as you like, after all this is the Test Kitchen. If you made any successful changes to the recipe or just want to share your experience comments are welcomed and appreciated. Now on to the Recipe..
Walnut Sweet Pepper Quinoa with Pomegranate molasses.
Posted by Cmac in Food, Main Course, Pasta & Grains on October 12, 2009
Had some issues with layout of the pomegranate molasses but the taste made it worth sharing.
I recently received a case of Pom Wonderful Pomegranate juice to give a try so I decided to come up with some recipes that would suit it. This is my second attempt the first I would call a failure but still edible (won’t be posting it), but this one was a success aside from me not thickening up the molasses enough in a crunch for time. This recipe has a nutty but sweet taste, between the toasted walnuts and quinoa, then the addition of sweet peppers, and topped with a pomegranate molasses to bring it all together. Now onto the recipe.
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