8-16 oz egg tagliatelle
1lb green beans
6 plum tomatoes
2 oz parmesan
1 garlic clove
1 cup heavy cream
3 tbsp basil leaves
Top and tail the green beans, cook in boiling salted water until tender, then drain.
Cut the tomatoes in half and chop the flesh coarsely. Season
Peel the garlic and mince, add to the cream and bring to a boil. Season and add the tomato, green beans, and basil. Stir to combine. Grate the Parmesan.
Cook the tagliatelle (pasta) in boiling salted water until al dente. Drain, and add the tomato and beans. Serve with Parmesan. This is a summer pasta. Always use the ripest tomatoes and the finest green beans.
For pasta:
1 1/2 cup ap flour
2 large eggs
1/2 tsp salt
2 tbsp water
to make in food processor: Blend flour, eggs, salt and water in processor until mixture just begins to form a ball, adding more water, drop by drop, if dough is too dry (dough should be firm and not sticky). Process dough for 15 sec more to knead it. Transfer to a floured surface and let stand, covered with an inverted bowl. 1 hour to let the gluten relax and make rolling easier.
to make by hand: Mound flour on a work surface, preferably wooden, and make a well in center. Add eggs, salt, and water to the well. With a fork, gently beat eggs and water until combined. Gradually stir in enough four to form a paste, pulling in flour closet to egg mixture and being careful not to make an opening in outer wall of well. Knead remaining flour into mixture with your hands to form a dough, adding more water, drop by drop, if dough is too dry. Knead dough until smooth and elastic, 8- 10 minutes. Cover with an inverted bowl. 1 hour to let the gluten relax and make rolling easier.
Roll pasta and make ravioli: Cut pasta dough into 4 pieces, then flatten each piece into a rough rectangle and cover rectangles with an inverted bowl. Set roller of pasta machine on widest setting.
Lightly dust 1 rectangle with flour and feed through rollers. (keep remaining rectangles under bowl. Fold rectangle in half and feed it, folded end first, through rollers 7 or 8 times, folding it in half each time and feeding folded end through. Dust with flour if necessary to prevent sticking. Turn dial to next(narrower) setting and feed dough through rollers with out folding. Continue to feed dough hrough rollers ince and each setting, withou folding, until you reach narrowest setting. Dough will be a smooth sheet about 23 inches long and 4 inches wide.
Put sheet of dough in a floured work surface and drop 6 ( 1.5 tsp) mounds of filling 1.5 inches apart in a row down center of one half of sheet. BRush egg wash around each mound, forcing out air. (air pockets increase the chance that ravioli will break during cooking) Cut pasta (between mounds) with cutter into 3-inch rounds, LIne a shallow baking ban with a clean kitchen towel (not terry cloth) and dust towel with flour, then arrange ravioli in 1 layer in it. Make more ravioli with remaining dough 1 sheet at a time, and remaining filling, transferring ravioli to a lined pan.
Bring a 6-8 quart pot of salted water to a boil. Add ravioli, carefully stirring to separate, and adjusting the heat to keep at a gentle boil, cook until pasta is just tender, about 6 minutes. Transfer with a slotted spoon to a colander.
15 oz ricotta
3-4 pequillo peppers, chopped
red pepper flakes to taste
chives, chopped
opt feta cheese
1 egg
1/4-1/3 cup Romano and/or parmesan
1/2 cup mozzarella
salt and pepper
chopped parsley
Blend all together.
Thank you to Patty Foust for recipe from Gardiner, Mt
That stuff is like crack cocaine of dips/sauces and my gang love it. I got my recipe from a Tapas cookbook by Ann and Larry Walker, now out of print, that I found in a used book rack several years ago. It has just a few ingredients–green bell peppers, garlic, sherry vinegar, olive oil and cilantro…Tina
This bright green sauce probably came to mainland Spain from South or Central America via the Canary Islands, where we enjoyed it with virtually every meal. It is exciting to both the palate and the eye. Explore its uses with fish, meat, and cooked vegetables such as boiled potatoes, or as a lively dip for raw vegetables.
4 cloves garlic
1 cup fresh cilantro leaves
1 medium green bell pepper, stemmed and seeded
1/2 cup olive oil
2 tablespoons red wine or sherry vinegar
Salt and pepper to taste
In a blender or food processor, whirl the garlic with the cilantro until it forms a paste, carefully pushing down the solids with a rubber spatula. Add the bell pepper, then the olive oil and vinegar, and puree until smooth. Season with salt and pepper. Let it rest for 30 minutes before serving. The sauce keeps for several hours, but turns a little gray if kept overnight. Makes about 2 cups.
4 – 8 ounces penne pasta (1 1/2 c.) I used +/- 8 oz. linguine
1/2 bunch asparagus — trimmed & cut into 3/4-inch pieces
3/4 cup whole milk
2 teaspoon whole-grain mustard
2 teaspoon all-purpose flour
1/8 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon extra-virgin olive oil
2 tablespoon minced garlic-I used less
1 teaspoon minced fresh tarragon — or 1/4 teaspoon dried
1/4 teaspoon freshly grated lemon zest
1 teaspoon lemon juice
1/2 cup freshly grated Parmesan cheese — divided
Bring a large saucepan of water to a boil. Cook pasta for 6 minutes. Add asparagus and continue cooking, stirring occasionally, until the pasta and asparagus are just tender, about 3 minutes more. Drain and return to the pot.
Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl.
Heat oil in a small saucepan over medium-high heat. Add garlic and cook, stirring constantly, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in tarragon, lemon zest and juice.
Stir the sauce into the cooked pasta and place over medium-high heat. Cook, stirring constantly, until the sauce is thick, creamy and coats the pasta. Stir 1/4 cup Parmesan into the pasta until combined. Serve the pasta topped with the remaining 1/4 cup Parmesan.
1 tablespoon extra-virgin olive oil
1 medium yellow onion, diced small
2 medium carrots, diced small
2 celery stalks, diced small
2 garlic cloves, minced
2 medium Yukon Gold potato, peeled and diced small
6 cups veggie broth
2 bay leaves
1/2 head (1 1/2 pounds) green cabbage, cored and thinly sliced
Coarse salt and ground pepper
2 teaspoons white vinegar
1 tablespoon chopped fresh thyme leaves
In a large Dutch oven or heavy pot, heat oil over medium-high. Add onion, carrots, and celery; cook, stirring
occasionally, until softened, about 5 minutes. Add leeks and garlic and cook, stirring, until leeks begin to
soften, 2 minutes. Add potato, broth, and bay leaves and bring to a boil. Stir in cabbage and season generously with salt and pepper.
Return soup to a boil, then reduce to a rapid simmer. Cover and cook until vegetables are tender, 15 to 20 minutes. Remove from heat; stir in vinegar
3 medium or 6 small Israeli cucumbers, chopped small
3 medium or 6 small Israeli cucumbers, chopped small
4 Roma tomatoes, chopped small
1 cup fresh parsley, chopped
1/2 cup fresh mint leaves, chopped
1/2 cup olive oil
2 tablespoons vinegar, any type you like
1/4 c. feta cheese
Salt and freshly ground black pepper
Combine all ingredients together in a large bowl and season with salt and pepper to taste.
2 cups coconut milk
1 tbsp oil 1 large onion, halved and thinly sliced
2 cloves garlic minced
1-2 tablespoons green curry paste ( click for recipe I use canned) (note be careful this is HOT, I used 1 tbsp)
1/2 – 1 cup vegetable broth NOTE start with a half cup, add more if needed I used 1 c. and thought it was too soupy so had to thicken)
2 tablespoons lite soy sauce (or tamari)
1 package ounces extra-firm tofu, cubed and lightly pressed
2-4 cups swiss chard leaves, thinly sliced instead of chard, use 2-4 cups of any green leafy vegetable (I used spinach, didn’t have chard)
1 bunch asparagus, ends trimmed and stalks cut into 1-inch pieces
Juice of half a lime
1 teaspoon sugar, agave nectar, or sugar substitute
salt to taste ( I don’t think this is needed)
2 tablespoons chopped fresh cilantro, to garnish
Heat a large, non-stick wok or pan and add oil and the onions. Cook until they begin to soften and then add the garlic and curry paste and cook for another minute.
Add coconut milk. Stir in the vegetable broth, soy sauce, and tofu. Bring to a boil. Reduce the heat and simmer for 5 minutes.
Add the Swiss chard and asparagus and stir well. Cover and simmer, stirring often, until vegetables are tender but asparagus is still slightly crisp. Stir in the lime juice and sweetener and add salt to taste. Serve over rice, garnished with chopped cilantro. Servings: 6 From http://blog.fatfreevegan.com/
NOTE: if this is too soupy you may thicken with a corn starch slurry.
