COOK RIGHT  EAT RIGHT  LIVE RIGHT

pasta dishes

GARDEN DELIGHT LASAGNA

Ingredients:

2 cups thinly sliced zucchini
2 cups thinly sliced yellow squash
1 cup thinly sliced carrot
1 cup thinly sliced fresh mushrooms (usually mix with variety, crimini, mini portabella, shitake)
1 medium onion, diced
 ½ green bell pepper, diced
½ red bell pepper, diced
1 can San Marzano tomatoes (crushed little bit)
1 can tomato sauce (make your own tomato sauce with mix variety home grown tomatoes)
½ can tomato paste
¼ cup sliced fresh basil
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon ground black pepper
1 package cream cheese, softened in room temperature
¾ cups small cottage cheese
1 large egg, lightly beaten
8 oven-ready, “no cook “lasagna noodles (usually I never buy prepack stuff, make my own lasagna and pasta)
12 sliced provolone cheese, thinly sliced
2 cups shredded mozzarella cheese

Combine zucchini,squash,carrot,mushrooms,onion, and peppers with water to cover. Bring to a boil over-medium high heat, and simmer 10 minutes or until veggies are tender. Drain well, and reserve.
Preheat oven to 350 degrees F.
Combine crushed tomatoes, tomato sauce, tomato paste, basil, garlic, salt and pepper in medium saucepan. Bring to a boil, reduce heat, and simmer 20 minutes.
In a medium bowl, combine cream cheese, cottage cheese, and eggs. Stir together.
Spread 1/3 of the sauce evenly over bottom of a 13 by 9 by 2 inch baking dish. Place 4 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread ½ cream cheese mixture over noodles. Cover cheese mixture with ½ the vegetable mixture, more sauce, and top evenly with 6 slices provolone cheese and 1 ½ cups mozzarella cheese. Repeat layers with 4 noodles, rest of the cream cheese mixture, vegetables, sauce, and remaining cheeses. Place in oven for 356 minutes or until lasagna is hot and bubbling.
Let lasagna stand for 10 minutes before serving.



                                                     FETA CHEESE LASAGNA

This recipe comes from my grandmother, she called it "Water Borek", but it's basicaly cheese lasagna..
 
Break 8 eggs into a deep bowl. Add 1/3 cup water and a pinch of salt and whisk them. Add 2 lb flour and knead into a stiff dough. Take 1/3 teaspoon oil on your hand and knead once more. Place a damp cloth over the bowl, allow to set 1/2 hour. 
Place dough on a large floured board and divide into 10 pieces. Roll all the pieces out thin ( 2-3 mm) place a clean cloth over them . From time to time turn them over. When the pieces dry a little and lose their stickiness, stack them all of them top to another.
Fill two large pots with cold water, add salt to one of the pot and bring to boil. With both hands pick up one piece of the dough at a time and plunge it into boiling water.( if done in one quick motion dough will hold and not fall apart ) while boiling, turned the piece once with large slotted spoon. When dough rise to the top water,it means done. It cook very quickly,about 2 minutes.
Take with slotted spoon, let it drain a little and place in the pot of cold water.
Place the first piece on a greased oven pan ( I use circle shape baking pan, about 18 inches round )  Use your fingers to form some wrinkles in the dough. Brush the dough with  little bit of vegetable oil, and egg- milk mixture ( 1 egg mix with 1 cup of milk )Repeat this with each piece. Filled with goat feta cheese ( 400 gr ) and parsley ( chopped ) mixture on the half of the dough layer. Repeat layering dough pieces. Between each pieces,  don't forget to brush oil,egg and milk mixture.Pour the rest of the egg- milk mixture top of the dough, brush evenly in every corner.
Bake  at 375 F degrees oven, until brown. Allow to cool, slice in squares.
Enjoy !!

 

                                                                              STIR FRY PASTA WITH MIX VEGETABLES
                                                                              6 Servings

 Ingredients:

2 bundles of organic ,whole wheat Japanese soba noodles
2 medium carrots,peeled and cut matchstick size
10 broccolini flowers (You can use the stems for juicing or making a vegetable stock )
1 green or red bell pepper, cut in matchstick size
Mix variety mushrooms (3-4 crimini, 2 small portabella, 3-4 Shitake ), washed, cut in slices
2 cloves of garlic,minced
1 inch long fresh ginger, peeled and chopped thinly
Handful of roasted unsalted peanuts
Handful of dry cherries
2 tablespoons of reduced sodium soy sauce
1 tablespoon of fish sauce
2 tablespoons of Hoisin sauce

Half way fill large pasta pot, with cold water and tablespoon of sea salt. When water starts boiling, add your noddles, and mix occasionally to prevent sticking. Boil pasta 7 minutes, and drain. Put aside.
In a large,cast iron wok; pour 1/2 tablespoon of stir fry oil. When the oil gets hot, add garlic and ginger. Stir for couple minutes, then add carrots,bell peppers,broccolini flowers. Cook for 4-5 minutes, still vegetables crunchy but not raw. Add mushrooms,peanuts,and cherries. Mix throughly.
Turn the heat off and add cooked pasta to vegetable mixture. Add fish sauce,soy sauce and hoisin sauce, mix well. You can finish this dish by pouring 1/2 lemon juice.
You can use scramble eggs for decoration on top, if you want. 
Bon appetite..



                                                                    TAPENADE-SOBA NOODLE WITH TOFU
                                                                    4 Servings
                                                                    301 Calories Per Serving

Tapenade is a Provencal dish, consisting of pureed or finely chopped kalamata olives,capers,anchovies and olive oil.It’s a popular dish in the South of France.I just want to make a paste for soba noodles, I take it out anchovies and add black sesame seeds and pine nuts.

Soba noodles are native Japanese noodles made of buckwheat flour (soba-ko) and wheat flour (komugi-ko). They are roughly as thick as spaghetti, and prepared in various hot and cold dishes. Like pasta, soba noodles are available in dried form in supermarkets, but they taste best if freshly made by hand from flour and water.

Ingredients:

2 bundles of Buckwheat Soba Noodle
4 tablespoons black sesame seeds, 2 tablespoons separated for garnish and tofu slice
20 kalamata olives, pitted, chopped thinly,some separated for garnish
2 teaspoons olive oil, separated in half
2 tablespoon pine nuts
1 tablespoon capers, chopped roughly
Extra firm tofu, ¼ inch thick 6 or 7 slices
Salt and freshly ground black pepper

In a small pan, roast pine nuts and black sesame seeds lightly, until pine nuts turn brown. In a hand mortar, put pine nuts, black sesame seeds and grind well.

In a medium bowl, add chopped olives, chopped capers, olive oil, crashed pine nuts and black sesame seeds, mix pressing lightly, until combine.

Cover tofu slices with black sesame seeds pressing with hands. In a medium size pan, pour 1 teaspoon olive oil, and cook tofu slices, until their color turn yellowish-brown. Set aside.

In a large pasta pot, boil water with salt, then add soba noodles, cook just until tender, about 3 minutes. Drain.

In a large pasta bowl, toss together noodles and tapenade mixture, until combine throughly. Taste with salt and pepper if needed.Add tofu slices on top. Sprinkle more black sesame seeds.Finish with chopped olives pieces.


 

                                                                              PASTA OMELET
                                                                             4 Servings
                                                                             362 Calories Per Serving

This recipe comes from past, still our favorite and we enjoy the taste every time we make it.Throwing food away is always painful. This recipe will allow you to use leftover pasta from the day before, and will reward you with a delicious and very unusual dish. Perfect dish for kids !!

Ingredients:

1 cup elbow pasta
1 teaspoon olive oil
2-3 green onions, chopped thinly
1 clove garlic, chopped
1 red or yellow bell pepper, cut into matchstick shape
4 eggs
¼ cup heavy cream or milk (I always use milk instead of cream)
Handful fresh flat leaf parsley, chopped roughly
Salt and freshly ground black pepper

In water fill pasta pot, add salt, and bring it to a boil. Add pasta; cook about 5-7 minutes, until pasta is tender.Drain, set aside.

In a large bowl, whisk eggs, cream, salt and pepper together. Add chopped parsley. Mix well.

In a medium size pan, pour olive oil, add garlic and green onions. When garlic becomes fragrant, add bell peppers. Cook together, until pepper slices are soften. Add drain pasta, and mix to combine. With spatula, press the pasta for creating a flat surface. Pour egg-cream mixture top on until evenly cover the pasta. Cook until eggs are set.

Slice pasta omelet before serving.

Enjoy !!



                                                                   PEARL COUSCOUS WITH MIX VEGETABLES
                                                                  4 Servings
                                                                  226 Calories Per Serving

Ingredients:

1 cup pearl couscous
9-10 broccolini florets
1 yellow bell pepper,cut into matchstick size
1 1/2 cup wild mushroom mixture
1 garlic clove,minced
1/2 inch long fresh ginger,minced
Handful dandelion greens,chopped thinly
Salt and freshly ground pepper
1 teaspoon Grapeseed oil,or any vegetable oil
Dry cranberries and peanuts for garnish

In a large sauce pan,put drop of olive oil,add couscous and cook them until turn lightly brown.Stir continously. Add water to cover couscous pearls,add teaspoon salt,bring to boil, cook until couscous become tender,about 7-8 minutes.Drain and put aside.
In a large skillet or wok,pour Grapeseed oil,add garlic,ginger,yellow pepper, and broccolini florets.Cook,stirring constantly.Add salt and pepper, mushrooms and dandelion greens.Cook 5-6 more minutes,until mushrooms soften.
Turn the heat off,add couscous pearls to vegetable mixture.Mix to combine evenly. Sprinkle with dry cranberries and peanuts.


 


                                                         ASPARAGUS - ARUGULA PESTO SOBA NOODLES
                                                         Makes 4 Servings
                                                         279 Calories Per Serving

Pesto is a sauce that originated from Northern part of Italy. Pesto means crush sauce prepared in a marble mortar or wood pestle but not pounded grinded with a circular motion. Traditionally pesto include basil, pine nuts, olive oil and garlic.

Ingredients:

8-10 stems of asparagus, trim bottom part, thick stems clean with a peeler, cut into small pieces
2 bundles Soba noodles
3 garlic cloves, 1 separated for pesto,minced
5-6  kalamata olives, pitted, chopped
1/4 cup pine nuts, half separated for pesto
2 cups baby arugula, washed, dry
1 tablespoon plus 1 teaspoon olive oil
Parmesan shavings for garnish
Salt and freshly ground black pepper

In a large pan, pour 1 teaspoon olive oil, and saute asparagus until they are tender. Set aside. In the same pan, cook garlic and half amount of pine nuts together until pine nuts lightly brown and garlic fragrant. Mix into asparagus.

In a large pasta pot, fill with water and add salt. Bring it to a boil, then add noodles, cook just for 4 minutes. Drain, and rinse with cold water.

In a hand mortar, crush arugula, other half of pine nuts, 1 garlic clove,and 1 tablespoon olive oil with salt and pepper.

in a mixing bowl, mix cooked noodles, pesto, asparagus and pine nuts-garlic mixture. Add chopped olives. Finish with parmesan shavings if desired.

Enjoy !!



                                                            GREEN TEA SOBA NOODLES WITH SPINACH
                                                           4 Servings
                                                           223 Calories Per Serving

I promised you “green month” challenge during St.Patrick celebrations. I think you can not get greener dish than this one. Not just look festive and colorful, taste delicious, as well. Pine nuts give the nutty sweetness; dry cranberries provide tartness and tomatoes give perfect balance acidity in this pasta.

Ingredients:

2/3 package green tea soba noodles
5-6 garlic cloves, peeled, chopped thinly
1 cup cherry tomatoes
¼ cup pine nuts
¼ cup dry cranberries
10 Kalamata olives, pitted, chopped roughly
10 green olives, pitted, chopped roughly
Salt and freshly ground black pepper
½ pound spinach, washed well, chopped roughly
1 teaspoon olive oil

In a pasta pot, fill with water and add salt, bring it a boil, then add noodles, stir occasionally to prevent sticking. Cook about 5-6 minutes. Drain, rinse with cold water quickly, set aside.

In a large wok, pour 1 teaspoon olive oil, add garlic and pine nuts, cook until garlic becomes fragrant. Add dry cranberries and tomatoes. Cook until tomatoes are soften. Add spinach and olives, cook until spinach are wilted and most of the water evaporated from wok .Add prepared pasta, mix with tongue until combine thoroughly.
Bon appetite !!




                                    FRESH TORTELLINI WITH YOGURT - TOMATO SAUCE
                                                            Makes 60 Pieces Tortellini
                                                            50 Calories Each Tortellini With Yogurt and Tomato Sauce

This fresh pasta dish is loaded with spring vegetables such as mushrooms, asparagus and fresh peas. I used mix variety mushrooms and goat cheese for filling, but you can substitue with spinach-feta, or ricotta-parmesan mixture..

Pasta dough is very easy to make and store for future dinners. You can keep them in deepfreeze after when you lightly bake in oven for 10 minutes.This will be your favorite meal for busy weekday nights. DELICIOUS !!


Ingredients For Pasta Dough:

2 organic eggs
1 teaspoon salt
1 cup water, warm
4 1/4 cup all purpose flour, more for roll out

In a large bowl, pour flour and mix with salt. Make a well in the center, add eggs and water. Knead dough well about 8-10 minutes. Let it rest in the fridge for 1 hour.

Place dough onto well floured surface, and knead again for a minute. Divide into 4 balls. Use pastry roller; roll out each dough very thin but still can hold the fillings. Cut dough by using 4-5 inches round cookie cutter, and put fillings on center of each round pieces. Seal the edges by pressing with your fingers. You can give them any shape you want.

In a large pot, fill with salty water, bring it to a boil. Cook tortellini for 10-12 minutes. Drain. Serve with sautee asparagus and fresh peas. Drizzle with yogurt-garlic sauce and tomato-pepper paste sauce on top. Sprinkle with dry mint.

Filling Ingredients:

3 portabella mushrooms, sliced thinly
8-10 crimini mushrooms, sliced thinly
8-10 Shitake mushrooms, sliced thinly
Handful oyster mushrooms, sliced thinly
1/4 pound goat cheese, crumbled
4-5 springs fresh thyme
Salt and freshly ground black pepper
1 yellow onion, chopped

In a large pan, pour 1 teaspoon olive oil, sautee onion with thyme. Add mushrooms and cook until they are tender. Season with salt and pepper.

In a large bowl, mix goat cheese crumbles with cooled mushroom mixture.

Yogurt - Garlic Sauce:

2 cups plain Greek yogurt
2 garlic cloves, minced
1/4 cup warm water

In a medium bowl, mix yogurt, garlic  and water well.


Tomato- Pepper Paste Sauce:

2 tablespoons tomato puree
2 tablespoons red pepper paste
1 teaspoon dry basil
1 teaspoon dry thyme
1 teaspoon dry mint

In a small pan, put tomato puree, red pepper paste and herbs. Dilute with 2 tablespoons water. Do not boil the mixture, just heat it up.

Bon appetite !!



                       MILKY FRESH PASTA LAYERS WITH TRIPLE GREENS AND FETA - GOAT CHEESE
                                      Makes 9 Slices
                                      282 Calories Per Slice

OK. I have to admit;  this recipe for advance level pasta maker, it's not easy to roll out fresh pasta layers like a paper thin. But if you start making your own pasta freshly, I guaranteed you'll never going to satisfy with store bought ones again.
Very tasty - comfort food can fill you anytime during the day, either for breakfast, lunch, afternoon snack or dinner..

You can use pasta machine for rolling out the layers or" hands on lovers" like me can use french pastry roller pin..


I used mixture of baby spinach, dandelion and mini rainbow chard for filling. At least we feel good about ourself when we are eating pasta.

Dandelion greens, can help to stabilize the blood sugar and have strong anti-viral properties. It's also an excellent diuretic and helping detoxification of liver.Dandelion greens can be found at healthy food
stores.


Ingredients:

5 large organic eggs
1 tablespoon grapeseed oil or any vegetable oil
2 1/2 cups milk, boiling hot
1 teaspoon salt
3 cups all purpose flour, 1/2 cup more for rolling out

In a large bowl, put eggs and salt together. Mix well with your fingers, until corporate. Add oil and slowly pour flour when you are kneading. Divide dough into 5 balls, cover with clean-moist kitchen towel, let it rest for 1/2 hour.

Place balls onto well floured surface, using more flour roll out each one as paper thin. Place them onto clean kitchen towel and let them dry for 10 minutes.

Preheat oven to 375 F degrees.

In a shallow baking dish, about 10" by 15", brush with vegetable oil, and place first layer of pasta. make some wrinkles on pasta layer to fit into dish. Brush with vegetable oil, then put second layer. repeat layering with brushing oil until third one on top. Spread filling mixture evenly onto third layer of pasta. Finish with top two layers with brushing oil again.
For top, brush egg wash ( 1 egg yolk and 1 teaspoon water mixture).

Bake pasta for 20-25 minutes, until lightly golden brown on top. When pasta still hot, pour boiling hot milk on top evenly.

Filling Ingredients:

5-6 mini rainbow chard leaves, thick middle stem removed, chopped
15 stems dandelion green, leaves only, chopped
12 ounce baby spinach, washed, chopped roughly
1/2 pound French feta-goat cheese, crumbled
1 yellow onion
1 teaspoon olive oil
Salt and freshly ground black pepper

In a large pan, pour olive oil, sautee onion, until became translucent. Add spinach, chard, and dandelion. Season with salt and pepper. Cook for 5 minutes. Set aside, let it cool.

Mix with feta crumbles into greens.

Bon appetite !!



                          LEEK - RICOTTA FILLED FRESH RAVIOLI WITH CHICKPEA - POTATO MASALA
                                           Makes 6 Servings
                                           505 Calories Per Serving

" East meets west " in this dish.. I served traditional Indian masala with classic Italian ravioli.. Fresh ravioli filled with creamy leek and ricotta, but you can substitute this with spinach, plain ricotta or anything you like.

Masala is spicy and hot because of serrano pepper. If you don't like spicy food, you can skip that part.

It's a well balanced, delicious and very filling whole dish with pasta and lots of vegetables and spices.

Turmeric is a natural liver detoxifier, natural antiseptic - antibacterial agent, and help to fight with many cancer such as breast, melanoma and prostate.

Ingredients For Ravioli Dough:

2 cups all purpose flour
2 large organic eggs
1/2 teaspoon salt
1/4 cup water

In a bowl, pour flour and salt, mix until combine evenly. Make a well in the center and add eggs and water. Break eggs with your fingers and knead dough until became smooth and elastic, about 15 minutes. You can add more water if needed. Cover dough with moist - clean kitchen towel and let it rest for 20 minutes.


Place dough onto lightly floured surface, divide in half. Roll out each half of the dough into very thin sheet, about 1/8 inch thick.

Lay one of the sheet onto counter and brush with egg white ( from 1 egg ) all over. Drop about 1 1/2 teaspoons filling about 1 inch apart all along the dough. When sheet fully dotted with filling mixture, cover with other sheet of dough on top. use your fingers and gently press dough between each corner of  filling to seal it.

Cut ravioli into squares with a zig-zag edge pastry cutter or ravioli cutter or very sharp knife.

Allow ravioli to dry 1 hour before cooking.

In a large pasta pot, fill with salty water, bring it to a boil. Drop ravioli into boiling water and cook for 10-12 minutes or until tender. Remove cooked ravioli from pot with slotted spoon.

Serve ravioli with chickpea-potato masala with alternating layers. You can also use plain yogurt and tomato sauce in layers.

Creamy Leek - Ricotta Filling For Ravioli :

3 medium size leeks, separated in layers, washed under cold running water well, sliced thinly
2 eggs, whisked lightly
1 shallot, sliced thinly
Salt and freshly ground black pepper
Dash of nutmeg
1 cup ricotta cheese, drained

In a pan, pour 1 teaspoon olive oil, sautee shallots until lightly brown. Add leek and season with salt and pepper. Cook together until leek is tender. Let it cool.

In a medium bowl, mix leek-shallot mixture with eggs and ricotta. Add nutmeg, and mix well until combine.

CHICKPEA - POTATO MASALA

Ingredients:

4 medium red potatoes, cut into small cubes
1 cup dry chickpeas, soaked overnight, cooked in boiling water until soften, drained
1/2 pound fresh snap peas, some keep as beans, some peas
1 white onion, chopped
1 tablespoon curry powder
1 teaspoon turmeric
1 teaspoon cumin seeds, grounded in hand mortar
1 serrano pepper, chopped
1 inch fresh ginger, peeled, chopped
2 garlic cloves, minced
1 teaspoon olive oil
1 cup water
Salt and freshly ground black pepper

In a cast iron pot, pour olive oil and water, add onion,garlic, turmeric, curry powder and grounded cumin. Mix until combine. Add potatoes, peas, serrano pepper, ginger. Season with salt and pepper. You can add more hot water if needed. Cook for 20-25 minutes with closed lid, or until potatoes are soften. Add cooked chickpeas, and stir well.

Bon appetite !!



                                                                    VEGETABLES - PASTA SALAD
                                                                    Makes 6 Servings
                                                                    256 Calories Per Serving

This is an amazing tasty, healthy and flavorful pasta salad that loaded with vegetables. Greens and herbs came from our veggie garden, and gave complex flavor and unbelievable delicious scent into this salad. I couldn't decide which section should I post this recipe, veggie or pasta section ? Because you are getting more veggies and greens than pasta in every bites. Greens and herbs are so powerful in taste, you don't need to use any dressing. 

I used whole wheat Stortini pasta, but farfalle, rotini, or penne can work as well..Simply you can use any
kind of pasta for this recipe, and you can substitute veggies whatever you like.

I decorated top of salad with lady bugs to complete our farm theme on the table, which made of tomato slices and olives.


Ingredients:

1 box whole wheat Stortini pasta, cooked in a boiling salty water for 10 minutes, drained
1 bunch asparagus, about 12 stems, tough stems peeled, cut into small pieces, grilled in pan
1/2 lb. fresh green peas, cooked in a boiling water until tender, drained
1/2 lb. green beans, both ends trimmed, cut in half, cook in a boiling water for 5 minutes, drained
10-12 mix variety olives, pitted, chopped roughly
1/4 lb. French feta goat cheese, cut into small cubes
4 roasted red peppers, sliced thinly
Handful fresh purple and Thai basil, cut in ribbons 
Handful fresh oregano, tore by hand
Handful fresh mint, tore by hand
3-4 springs fresh summer savory, leaves only
4-5 springs fresh rosemary, leaves only
4-5 springs fresh thyme, leaves only
Handful mix color salad greens, tore by hand

In a large pasta bowl, mix all the ingredients together except feta cheese pieces. Add feta goat cheese cubes and gently mix until combine. Season with salt and freshly ground pepper if needed.

Bon appetite !!



                    HOME - MADE PARPARDELLE PASTA WITH OVEN ROASTED TOMATOES AND GRILLED VEGETABLES
                    Makes 4 Servings
                    399 Calories Per Serving

Fresh home-made whole-wheat pasta tossed into oven roasted tomatoes, onion, garlic and pepper sauce and finished with grilled zucchini and eggplants. Delicious, very filling and satisfying bites in every time. Making your own pasta is relaxing, fun for whole family and of course healthier than store bought ones ( ingredients ) besides their unbeatable taste and flavor.

Parpardelle pasta is a flat, Tuscan region classic- Italian pasta that has been cut into wide ribbons. It is not as wide as lasagna, and bit of wider than tagliatelle. It needs little bit longer cooking time than others.


Pasta Ingredients:

1 cup organic unbleached whole wheat flour
1 3/4 organic unbleached all purpose flour plus more for dusting
4 large organic eggs
3/4 teaspoon salt
1 teaspoon olive oil

On a clean counter or silicon pastry mat, pour both flour and salt, mix until corporate. Make a well in the center, Place eggs and olive oil into the well. With your fingers, break up the eggs, then gradually mix the wet ingredients into flour until combine throughly.

Knead the dough by pushing, folding over itself until smooth and elastic, about 5 minutes. Make a ball and cover with plastic wrap, keep in the fridge for 30 minutes.

On a lightly floured surface, divide dough in 3 equal pieces. Roll out each dough with pastry pin, dusting with flour lightly.
Roll out as thin as possible around 12 inches round sheets. Heavily floured on one surface of sheet, then roll itself from longer side like a cigar. Cut roll into 1 inch thick slices. On a clean kitchen towel, open and spread each rolls until dried completely by turning other side after awhile.

In a large pasta pot,
fill with salty water, bring it to a boil. Cook pasta until tender, about 10-12 minutes. Drain and mix with tomato sauce and grilled vegetables. Sprinkle with fresh herbs on top.

Oven - Roasted Tomato Sauce:

3-4 organic medium size tomatoes, cut in half
1 vidalia onion, cut in half
2-3 garlic cloves
1 organic red bell pepper, sliced
Handful fresh herbs, such as rosemary, thyme, basil
Sea salt and freshly ground black pepper
1 teaspoon olive oil
1 organic zucchini, peeled, sliced and grilled then diced
1 organic eggplant, peeled with intervals, sliced and grilled, then diced 

Preheat oven to 375 F degrees.

On a large baking dish or sheet, spread tomatoes, onion, garlic and pepper slices. Drizzle with olive oil. Sprinkle with herbs evenly.

Cook tomatoes until soften, about 30 minutes.

In a blender, puree all the ingredients with dripping on the sheet, until smooth.

Mix tomato-garlic sauce with grilled zucchini and eggplant slices until coated completely.

Bon appetite !!



                                                POTATO - MIX GREEN GNOCCHI WITH OKRA - TOMATO SAUCE
                                                Makes 4 Servings
                                                524 Calories Per Serving

Gnocchi is Italian soft dumplings, made with variety of ingredients, seminole, wheat flour, eggs, potato, cheese.. Gnocchi are eaten as a first course, alternative to soups or pasta. I used chard-kale leaves and potato for gnocchi and okra-tomato and patty-pan squash for sauce. It turned out very filling and satisfying dish with lots of flavors..

Shaping the gnocchi can be time consuming, but fun..You can use back side of cheese grater or a fork sits on the surface with a 45 degree angle.


Ingredients:

5 medium size, organic potatoes or 2 big - organic Russet potatoes, peeled, diced
2 cups organic unbleached all purpose flour plus more dusting
12 organic chard leaves, thick middle stems removed
4-5 organic kale leaves, thick middle stems removed
3 large organic egg yolks
1/2 teaspoon salt
Freshly ground black pepper

In a pot, filled with salty water, add potatoes. Cook until soften. Drain and mash potatoes with a potato masher.

In a pot, filled with water, bring it to a boil, add chard and kale leaves for 2 minutes, until leaves are wilted. Drain,and squeeze with your fingers to remove the excess water.

In a blender, place green leaves, puree until smooth.

On a lightly floured surface, put mashed potatoes.mix with salt and pepper. Make a well in the center, add egg yolks, pureed greens and 1/2 cup of flour. Without kneading, just fold the mass over on itself and press down. Sprinkle more flour little by little; folding and pressing the dough until it holds together. To test the dough for correct consistency, take a small piece and roll it with your hands on well floured surface into a rope. If dough holds together smoothly means it's ready.

Take dough onto well floured surface and roll it into big log, sprinkle more flour when rolling. Using pastry scraper, cut dough into 1 inch thick slices. On clean and well floured surface, roll each pieces into a rope. Using pastry scraper, cut into 1/2 inch thick slices. On 45 degree angle tilted fork, shape gnocchi quickly. As you shape the gnocchi, dust them lightly with flour, and place them on to parchment paper lined baking sheet. If you will not cook the gnocchi immediately, you can freeze them at this point. Alternatively, you can boil them now,  drain and toss with just a drop of olive oil and cool, then refrigerate for several hours.

In a large pot, fill with water and add salt. Bring it to a boil, add gnocchi in batches about 1 to 2 minutes,about they rise to the surface. Remove gnocchi with skimmer. Serve with okra-tomato sauce.

Okra - Tomato - Squash Sauce :

20 organic okra, washed, sliced with an angle
20 mix color, organic cherry tomatoes, cut in half
1 organic red cherry bomb pepper, diced
2 organic patty pan squash, sliced thinly
1 organic shallot, chopped
2 organic garlic cloves, minced
2 tablespoons red pepper paste, or tomato paste
Salt and freshly ground black pepper to taste

In a large pan, add shallots, garlic and red pepper paste. Add 1/2 cup hot water to dilute. Add okra, patty pan and red pepper slices. Season with salt and pepper. Cook until okra is soften. You may need to add more water during cooking. Add tomatoes at the end, stir and cook for couple more minutes.

Bon appetite !!



                                                      HOME-MADE RAVIOLI WITH RICOTTA - MUSHROOM FILLING
                                                      Makes 60 Ravioli With 2 Inches Stamp
                                                      37 Calories Per Ravioli

There is nothing more comforting and welcoming than home-made pasta for your guest. I'm not going to say easy to make, but pasta machines are very helpful when rolling out the dough. You can divide dough 3 or 4 equal pieces and make different kind of pasta for kids. You can change the filling whatever you like..


Ingredients:

3 1/4 cups organic unbleached all purpose flour plus more for rolling out and drying
3 large organic eggs
1/2 cup water
1 teaspoon olive oil
1 teaspoon salt

On to pastry mat or clean kitchen counter, pour flour and salt. Mix with your fingers. Make a well in the center, crack eggs, pour water and olive oil. Gently break the eggs and mix with your fingers. Knead dough until; smooth and not sticky anymore. Let rest the dough for 10 minutes with covering with clean kitchen towel.

Place dough onto well floured surface, knead couple of times. Take a ball size piece, ad roll out with pastry pin or use pasta machine until desire thickness. Don't roll out very thin, dough needs to hold fillings. Cut pasta sheet into half.

Put fillings with equal distance, then close second sheet pasta on top. Cut each pieces with ravioli stamp or with knife. Secure edges with tip of fork. Repeat same process with rest of the pasta dough.

In a large pot, fill with salty water, bring it to a boil on high heat. Stirring occasionally, cook ravioli in batches about 5-7 minutes, or until they float to the top. Drain well. Serve with your choice of sauce.

Ricotta-Mushroom Filling:

8 ounce ricotta cheese
2 small organic portabella mushrooms, rinsed, dried, diced
6-7 organic crimini mushrooms, rinsed, dried, diced
6-7 organic Shitake mushrooms, rinsed, dried, diced
4-5 springs organic fresh thyme, leaves only
1-2 springs organic fresh rosemary, leaves only
1 organic garlic clove, minced
1 teaspoon olive oil
Salt and freshly ground black pepper
1 egg, whisked

In a large pan, pour olive oil. Add mushrooms, garlic and herbs. Cook for 5-6 minutes, until mushrooms are done. Season with salt and pepper.

In a large bowl, mix ricotta cheese, mushroom mixture and egg well.

Bon appetite !!



                                                                       RED BEET RAVIOLI
                                                                       Makes 36 Ravioli
                                                                       65 Calories Per Ravioli With Cabbage Sauce

This is a thoroughly fine dinning recipe for your dinner table. Home-made pasta is very easy and fun to make for whole family, especially this colorful, irresistible ravioli can excite to anyone. Beets are melted inside of the dough and hard to say there are two of them. I can not describe with words, DELICIOUS, wonderfully smooth and tasty..

Beets are unique source of betalains which are providing antioxidant, anti-inflammatory and detoxification properties. Like other root vegetables; beet roots are recommended a serving size of at least 1 whole medium beet a week. Also you can enjoy and benefit from their nutrient-rich greens. When you are storing beet root, cut their green part from the roots, while leaving two inches of the stems attached to prevent the bleeding, and store them seperately.

When roasting the beets, time is crucial. Steaming is the best way to cook beets; steaming them for 15 minutes to maximize their nutrition and flavor. Roasting time must be no longer then 1 hour. If you roast them longer, you will loose their valuable carotenes and nutrition.

For yogurt and purple cabbage sauce, I strongly suggest using home-made yogurt because of yogurt’s sweet, light and creamy texture makes sauce better. If you are using store bought yogurt, you may need to dilute yogurt with water for creamy texture.

Ingredients:

2 large organic eggs
2 1/2 cups organic unbleached all-purpose flour plus ½ cup more for rolling
2 teaspoons good quality olive oil
3/4 teaspoon salt
2 medium organic red beets, brushed well under cold running water, both ends trimmed

Cover beets with aluminum foil tightly. Bake them for 45-50 minutes, until they are soften when tested by piercing with a fork. When they are cool to touch, peel skins and slice. In a blender, add beet slices and 2 tablespoons water, and puree beets until smooth.

Onto clean kitchen counter, pour flour and salt. Mix until combine. Make a well in the center and add eggs, olive oil and pureed beet. Slowly break eggs with your finger tips, and corporate flour slowly into wet part. Knead dough until smooth and not sticky. You may add little more flour if needed. Let dough rest for 15 minutes.

Onto well floured surface, take small pieces of dough ( about baseball ball size ) and roll out with pastry roller while dusting flour each time. Dough sheet must be not too thin or too thick, just strong enough to hold the fillings. Cut sheet in half, place cheese fillings an inch apart. Brush around the fillings with water. Place second sheet on top, press with your fingers around the fillings. Use desire size ravioli stamp, cut ravioli carefully.

Transfer ravioli onto well floured surface, and let them dry for a while about 10 minutes. Repeat same process with the rest of the dough.

In a large pasta pot, bring salty water into a boil, and cook ravioli in batches about 8-10 minutes. Drain.

Serve ravioli with no-oil fry quail eggs, yogurt-purple cabbage sauce, pea shoots, micro greens and eatable flower petals.

Filling Ingredients:

5 tablespoons hand dipped ricotta cheese
3 tablespoons French goat feta cheese, crumbled
1 cup Parmigiano Regiano, grated

Mix all the cheese together, until combine.

Yogurt- Purple Cabbage Sauce:

1 cup organic home – made yogurt
11/2 cups shredded purple cabbage
Salt and freshly ground black pepper
1 organic garlic clove, minced

In a blender, put all the ingredients together. Puree them until smooth and silky.

Bon appetite !!



                                     HOME - MADE BUTTERCUP SQUASH - SPINACH LASAGNA
                                                              Makes 12 Slices
                                                              Calories

What could be better than home-made spinach lasagna sheets layered with pureed steam squash, spinach-kale mixture and wonderful yogurt-cheese sauce ? It can be fun Sunday activity for whole family, plus tasty home-made lasagna leftovers for Monday's lunch. It's totally comfort food for the season. You can use any kind of squash instead buttercup.

Although winter squash ( especially organic squash ) recognized as an important source of carotenoids, recent research studies showed, they can also provide antioxidants. Best way to cook is to steam them, because it takes such a short period of time, about 7 minutes. When you are saving your time with short-steaming, also you can enjoy getting more nutrients too.


Spinach Lasagna Dough Ingredients:

2 large organic eggs
1 cup organic unbleached whole wheat flour
1 1/2 cups organic unbleached all purpose flour
3/4 teaspoon salt
10-12 organic spinach leaves, cooked in boiling water for 1-2 minutes, drained
2 tablespoons water

In a blender, mix slightly boiled spinach and water, until smooth. It will make 1/2 to 3/4 cup spinach mixture.

On a clean kitchen counter, pour flour and salt, mix until combine. make a well in the center of the flour, add eggs and spinach mixture. Knead dough until smooth and not sticky anymore. You may need to add more flour for the right consistency.

Transfer dough onto well floured surface, cover with clean kitchen towel and let it rest for 30 minutes.

Place dough onto well floured surface. Divide dough in half. Roll out each half as thin as possible with dusting more flour. Cut lasagna sheet in 4 inches wide strips. Place lasagna sheets onto well floured kitchen towels, and let them dry for 30 minutes.

In a large pasta pot, boil water with salt. Cook lasagna sheets piece by piece, about 3-4 minutes. Drain.

Lasagna Sauce Ingredients:

1/2 lb. French feta goat cheese, crumbled
3-4 tablespoons organic cream cheese
2 large organic eggs, lightly whisked
2 tablespoons plain yogurt
1/4 cup grated Parmigiano Regiano
2 tablespoons grated aged cheddar
Salt and freshly ground pepper
Pinch of ground nutmeg

In a large mixing bowl, mix all the ingredients together until combine.

Filling Ingredients:

2 small organic yellow onions, chopped
12-14 organic spinach leaves, chopped
6-7 organic kale leaves, middle thick stems removed, chopped
1 medium organic buttercup squash, sliced and steamed or oven roasted

In a large pan, sautee onions with water for 5 minutes. Add spinach and kale leaves. Cook 5 more minutes, or until leaves are tender.



                                                    MUSHROOM - FETA TORTELLINI WITH MIX BEAN KEFTEDES
                                                    Makes 6 Servings
                                                    482 Calories Per Serving

Who doesn't like fresh home-made pasta ? This amazing fresh whole-wheat tortellini and garbanzo, cannellini, adzuki bean balls are delicious and healthy addition to your dinner table. This dish will fill and satisfy you for a long time. Making your own pasta is surprisingly easy and fun process. Completely dry pasta can be stored into zip-top bags or other air-tight container for several months.

Tortellini Dough Ingredients:

1 cup organic unbleached all purpose flour
1 cup organic unbleached white whole wheat flour
2 large organic eggs, plus one yolk
3/4 teaspoon salt
3-4 tablespoons water, more if needed

Mix flour and salt onto clean kitchen surface. Make a well in the center of the flour, add eggs, and water into the hole. Using your fingertips, break the eggs and incorporate ingredients together. If the dough is dry, you may need to add more water. Knead dough until it became smooth, about 8-10 minutes. Cover dough with clean kitchen towel, and let it rest for 15 minutes.

Place dough onto lightly floured surface. Divide it in half, and roll out with a pastry pin ( not too thin or thick ). Cut with a rotary cutter, about 2 inches squares. Place 1-2 teaspoons filling on center of the squares, seal or twist the edges by pressing with your fingers. Repeat same process until remaining dough used.

Preheat oven to 375 F degrees.

Transfer pasta onto parchment paper lined baking sheet. Bake pasta for 20 minutes, or until lightly golden on their top.

Filling Ingredients:

2 organic portabella mushrooms, chopped
7-8 organic crimini mushrooms, chopped
7-8 organic Shitake mushrooms, chopped
1 teaspoon grapeseed oil or any kind vegetable oil
Salt and pepper to taste
3-4 springs organic fresh thyme, leaves only
1/2 lb. French feta goat cheese, crumbled

In a saute pan, pour grapeseed oil, and sauté mushrooms until tender. Season with salt and pepper. Sprinkle fresh thyme on top.

In a medium bowl, mix sauté mushrooms with feta crumbles.

Mix Bean Balls:

1/4 cup organic dry garbanzo bean, soaked overnight, boiled in water until soften, drained
1/4 cup organic dry cannellini bean, soaked overnight, boiled in water until soften, drained
1/4 cup organic dry adzuki bean, soaked overnight, boiled in water until soften, drained
1/2 organic yellow bell pepper, diced
1/2 organic yellow onion, diced
1 organic jalapeno pepper, diced
2 organic garlic cloves, minced
2 ounces organic rolled oat
1/2 teaspoon chili powder
1 teaspoon dry oregano
2 tablespoons organic fresh flat leaf parsley, minced
1/2 teaspoon red chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon celery salt
4 tablespoons bread crumbs
2 eggs, lightly whisked

In a sauté pan, sauté onion, yellow bell pepper, jalapeno pepper and garlic, until onion is translucent.

In a food processor, add half of the garbanzo, cannellini and adzuki beans. Add sauté vegetables. Puree mixture until smooth.

In a large mixing bowl, mix puree beans, other half of the beans, bread crumbs, rolled oat, eggs, dry and fresh herbs and seasonings. Thoroughly mix all the ingredients with your hands. Make small balls. Cover and refrigerate for 30 minutes.

Preheat oven to 400 F degrees.

Place bean keftedes in a parchment paper lined baking sheet. Drizzle with 1 teaspoon olive oil on top. Bake balls until lightly brown on top.

On a serving plate, mix balls with tortellini. Pour tahini yogurt on top. Sprinkle chili powder around.

Tahini Yogurt:

4 tablespoons plain yogurt
1 organic lemon, juiced
2-3 tablespoons organic tahini sauce

In a mixing bowl, mix all the ingredients, until smooth.

Bon appetite !!



                                                             APPLE-MUSHROOM-BRIE MACARONI CHEESE
                                                             Makes 6 Servings
                                                             547 Calories Per Serving

OK, America’s favorite comport dish recipe, but with a nice touch; home made fresh spinach macaroni join in the party with onion, garlic, mushroom, apple, brie, and heavenly combination of cheddar cheese ( Gruyere, Emmental and aged Irish Cheddar ). How could it be bad ?   The secret to bake great mac&cheese is keeping outside-top crispy, while bottom is still soft and creamy. DELICIOUS and satisfying to anyone..

Ingredients For Spinach Macaroni:

2 large organic eggs
3 cups organic unbleached all purpose flour
3/4  teaspoon salt
2 1/2 ounce organic baby spinach, washed
1/4 cup water

In a food processor or blender, puree spinach with water until smooth.

On a clean kitchen counter or pastry mat; pour flour and salt. Mix until combine. Make a well in the center, crack eggs and pour spinach mixture. Knead dough until smooth and not sticky anymore. You may need to add more flour if dough is wet. Let dough rest for 10 minutes.

Insert large macaroni head onto pasta machine. Take two walnuts size dough each time; knead onto well floured surface before using pasta machine. Transfer macaroni onto well floured sheet immediately. Let them dry before cooking.

In a large pasta pot, fill with salty water, bring it to a boil. Cook pasta for 6-7 minutes. Drain.

Ingredients For Macaroni Cheese:

3 cups organic soy milk or any kind milk
6 tablespoons organic unbleached all purpose flour
1 tablespoon organic unsalted butter
1 organic pink lady apple, with peel diced
1 organic yellow onion, chopped
2 garlic clove, minced
1 cup organic crimini mushroom, sliced thinly
1 cup Shitake mushroom, sliced thinly
1/3 cup brie cheese, diced without rim
2 cups grated mix cheddar cheese, such as Gruyere, Emmental and aged Irish cheddar
1 teaspoon grapeseed oil
Salt and freshly ground black pepper to taste

In a large pan, pour grapeseed oil. Cook onion and garlic until translucent. Add mushroom, cook together until mushrooms are tender. Season with salt and pepper. Set aside.

In a medium saucepan, add butter. When butter melts, while stirring vigorously, add flour. When flour turn to dough form, add milk. Stir continuously, until all the lumps are dissolved. On a low heat, stir mixture until creamy and smooth.

Add milk-flour mixture into mushroom mixture. Add diced apple, brie and grated cheddar mixture. Season with salt and pepper. Add cooked macaroni into this mixture. Mix well until evenly corporate.

On an oven-safe individual pans or mini skillets, divide macaroni cheese evenly.

Preheat oven to 375 F degrees.

Bake macaroni cheese for 20-25 minutes, until cheese are bubbly and melted.

Bon appetite !!



                                HOME-MADE MUSHROOM-RICOTTA TORTELLINI WITH COCONUT RED CURRY SHRIMP
                                Makes 6 Servings
                                472 Calories Per Serving

The best thing about making your own pasta, besides you can use best available-organic ingredients; you can control intake of carbohydrates from pasta. That means you are not going to eat pasta every other day, because it won’t be easy like store bought ones, but when you have pasta, it will be the best pasta ever. Especially making tortellini would be fun for whole family..

This unbelievable delicious/tasty pasta dish carries perfectly balanced flavors from amazingly combine Asian ingredients; ginger, bamboo shoots, fish sauce, turmeric and slightly sweetness from coconut milk and spiciness from red curry paste. This meal can change simple dinner into celebration..

Ingredients For Tortellini:

2 cups organic unbleached all purpose flour
1 cup organic Seminole flour
2 organic egg yolks
3 organic eggs               
1 teaspoon olive oil
1 teaspoon salt
1/2 teaspoon ground turmeric

Filling Ingredients:

3 tablespoons hand dipped ricotta cheese
1/2 cup grated Regiano Parmigiano
3 tablespoons French feta goat cheese, crumbled
1 organic egg yolk
1 cup organic mix mushrooms, sliced thinly, sautéed in a pan, cooled

In a mixing bowl, mix all the ingredients together. Set aside.

For tortellini, on a clean kitchen counter, pour flour, seminole flour, turmeric and salt, mix until combine. Make a well in the center of the flour, add olive oil, eggs and egg yolks. Crack egg yolk and eggs with your finger tips, and mix/knead until dough forms. You may need to add more flour if desire consistency not achieved. Dough must be hard enough to hold rolling and stuffing. If you are going to roll out pasta dough by hand you need to knead it for 8-10 minutes. If you are going to use pasta machine for roll out the dough, you just simply cover it with plastic wrap. Shape dough like a disk and cover with plastic wrap; let it rest for 15 minutes. Dough can dry easily; you always have to cover pasta dough while working with other things.

Transfer dough onto well floured surface, divide in half.  Using pastry pin, roll out each dough about 12” by 15” rectangular. Using medium size ( around 3” round ) cookie cutter, cut circles. Place 1 teaspoon filling ingredients on center of the circles. Moist edges with water. Fold dough in half to enclose filling. Press edges firmly to seal. Fold the top half (above the filling ), then shape the half circle around your finger and seal the both ends together.

In a large pasta pot, fill with salty water and 1/2 can ( 7 ounces ) coconut milk, bring it to a boil. Add tortellini in batches, boil until they start to float on surface, about 3-5 minutes. Drain. Reserve some of cooking liquid for diluting the red curry sauce.

Red Curry Coconut Milk Shrimp:

20 large wild caught shrimps on shell, clean shells leaving only at tail part, deveined
2 organic garlic cloves, minced
1 inch long fresh organic ginger, grated
3 tablespoons red curry paste
1 1/4 cups organic light coconut milk
1/4 cup organic fresh basil, sliced in ribbons
1/4 cup bamboo shoot
1 tablespoon fish sauce
1/2 cup organic mix variety mushrooms, sliced thinly
1 tablespoon good quality honey
1 teaspoon grapeseed oil
Salt and freshly ground black pepper to taste

In a large sauté pan, pour grapeseed oil. When oil hot enough, add garlic and ginger. Sauté them for couple of minutes, until garlic is fragrant. Add clean shrimps, sauté for 5-6 minutes, until they start to curling and color turn pink.

In a large pan, pour coconut milk and red curry paste. Mix until combine. Add bamboo shoots, fish sauce, mushrooms and shrimps. Add honey and basil. Season it with salt and pepper. Cook together for 5 minutes, until mushrooms are tender.

Add cooked tortellini into shrimp mixture. Mix until coat completely. You may add couple tablespoons of pasta cooking water in this moment to dilute the sauce.

Bon appetite !!



                                                HOME-MADE RICOTTA-SPINACH TORTELLINI WITH SPRING VEGETABLES
                                                Makes 6 Servings, Makes 44 Tortellini
                                                276 Calories Per Serving

Nothing beats fresh pasta especially if sautéed with fresh spring vegetables like this one. Home-made ricotta-spinach filled tortellini joined the party with spring delicacy asparagus, snap peas, zucchini and carrots and sautéed together by adding just touch of garlic flavor for perfection. There are so many ways to make fresh pasta dough depending of different regions in Italy; with olive oil or without, semolina or all purpose flour etc. This time I didn’t use any oil, but used 1 more egg instead and mix all purpose flour with semolina flour for easy rolling. Semolina is the special variety of the wheat flour and can be found at healthy food stores.

Fresh pasta doesn’t need long time for cooking, in salted boiling water; just 4-5 minutes will be enough for tenderness.

Tortellini Dough Ingredients:

1 cup organic unbleached all purpose flour
1 cup organic semolina flour
3 large organic eggs, plus one yolk
1 tablespoon water
3/4 teaspoon salt

Mix flour and salt onto clean kitchen surface. Make a well in the center of the flour, add eggs and egg yolk into the hole. Using your fingertips, break the eggs and incorporate ingredients together. If the dough is dry, you may need to add little bit of water. Knead dough until it became smooth, about 8-10 minutes. Cover dough with clean kitchen towel, and let it rest for 15 minutes.

Place dough onto lightly floured surface. Divide it in half, and roll out with a pastry pin ( not too thin or thick ). Cut with a rotary cutter, about 2 inches squares. Place 1 teaspoon filling on center of the squares, seal or twist the edges by pressing with your fingers. Repeat same process until remaining dough used.

Cook tortellini into salted boiling water for 4-5 minutes, until start to float of the surface.

Filling Ingredients:

5 tablespoons hand dipped ricotta cheese
4 tablespoons French feta goat cheese
Handful microgreens, such as cilantro, broccoli, clover.., chopped
Handful organic baby spinach, chopped
Freshly ground black pepper
 

In a medium bowl, mix all the ingredients together.

Vegetable Ingredients:

1 small organic zucchini, peeled, sliced thinly
2 small organic carrots, peeled and sliced with a vegetable peeler
10-12 organic asparagus, thick stems trimmed, roasted in oven until start to char, cut in 1 inch pieces
20 organic snap peas, both ends trimmed, strings cleaned, cut in half
2 organic garlic cloves, minced
1 teaspoon grapeseed oil

In a large pan, pour oil, when it’s ready, add garlic, snap peas, carrot and zucchini. Sautee vegetables until soften slightly but not cooked completely. Add asparagus and cooked tortellini and couple tablespoons pasta water into the pan, sauté together for couple of minutes.

Sprinkle more microgreens on top before serving.

Bon appetite !!



                                            BEST POTSTICKERS WITH RAMP, ASPARAGUS, WILD MUSHROOM AND WALNUT
                                            Makes 45 Dumplings
                                            34 Calories Per Dumpling

Pan fried dumplings or known as potstickers are typically made with ground meat or vegetable filling wrapped into a thinly rolled piece of dough, then seal by pressing corners together or by crimping. Usually eaten with soy-vinegar dipping sauce, but I served mine with diluted yogurt-garlic sauce. Home made dough for potstickers is similar like pasta dough, but you have to roll little thicker than pasta for holding heavy  ingredients.

These tasty, home made dough-little pockets are filled with spring vegetables, ramps, asparagus, beans, mushrooms, walnut, and ricotta cheese. So satisfying and filling with lots of flavors.. DELISH !!

Dumplings Dough Ingredients:

2 1/4 cups organic all purpose flour
3/4 cup warm water
1 teaspoon salt

In a large mixing bowl, pour water and salt, mix until salt dissolved. Add flour slowly until dough became smooth and not sticky anymore. Cover dough with moist clean kitchen towel, and let it rest for 20 minutes.

Filling Ingredients:

1 bunch organic ramp, bulb and green part sliced thinly
1/2 bunch organic asparagus, sliced thinly
10-12 organic beans, sliced
2 cups organic variety mushrooms, such as Shitake, baby portabella and crimini
1/2 organic sweet onion, chopped
Handful organic walnut, toasted
1 organic lemon, zest and juiced
3 tablespoons hand dipped fresh ricotta cheese
Salt and freshly ground black pepper to taste
1 teaspoon grapeseed oil
1 tablespoon organic unsalted butter

In a large pan, pour 1 teaspoon grapeseed oil, add onion, ramp, asparagus and beans. Sauté vegetables for 5 minutes, add mushrooms, salt and pepper. Sauté it 3-5 more minutes. Let mixture cool a while.

In a food processor, place vegetable mixture, walnut and lemon juice; pulse couple of times, until blend but not pureed.

Transfer vegetable mixture into bowl, add ricotta cheese and lemon zest. Mix until combine.

Take dumpling dough onto lightly floured surface. Divide dough in half. While working with half, cover other half with a moist kitchen towel. Using pastry pin, roll out dough around 14” by 8’ rectangular. Cut into desire size squares. Place filling in center. Lightly brush water on edges. Press two corners firmly. Repeat same process with the remaining dough.

Preheat oven to 375 F degrees.

Transfer dumplings onto hot-lightly oiled pan, placing side by side tightly. Cook on over medium high heat for 10 minutes until bottom parts turned golden brown. Pour 3/4 cup water on top and cook 10 more minutes with closed lid. Add 1 tablespoon sliced butter around the pan, place them in oven and bake for 5-10 more minutes, until butter melted and absorbed by dumpling, you are ready to go.

Serve dumplings with yogurt and mashed garlic mixture.

Bon appetite !!



                                            SPRING VEGETABLES SOBA NOODLE WITH WATERCRESS PESTO
                                            Makes 4 Servings
                                            265 Calories Per Serving

If you are a follower for this web site, you know well how I like making my own fresh pasta with different flavors and shapes. I never use store bought pasta except buckwheat soba noodles, they are truly life saver if you don’t have time for fresh pasta. When I found newly merged organic watercress and English peas at farmers market, I’ve already had menu in my mind, watercress soup, pasta with watercress pesto and fresh herb-watercress salad.. Why not to celebrate the season’s superfood in every possible way ?

This pasta is so flavorful and nutritious; loaded with asparagus, fresh herbs, fresh peas and taste is elevated with cashew-Pecorino Romano cheese-watercress pesto with only 1 tablespoon olive oil. When you are satisfying with healthy carbs, at the same time you’ll get your daily need veggies, nuts and greens. How perfect is that ?

Watercress raw leaves offer the highest nutrient value. Watercress very high in naturally occuring iodine, that means hypothyroid patients need to eat as much watercress as possible. It's also high in antioxidants and considered an anti-aging food. Watercress is very low in calories, 1 cup has only 4 calories !

LOOK AT THE CALORIES !!

Ingredients For Watercress Pesto:

1 1/2 cups tightly packed organic watercress, boiled in water for 1 minute, drained
1/4 cup organic cashew
3-4 tablespoons pasta cooking water
3 tablespoons organic lemon juice
1 tablespoon olive oil
1 tablespoon honey
2 tablespoons Pecorino Romano cheese, grated
Salt and freshly ground pepper to taste

In a blender, place all the ingredients together, blend until became sauce consistency.

Buckwheat Soba Noddles With Spring Vegetables:

2 bundles organic buckwheat soba noodles
10 stems organic asparagus, thick stems trimmed and shaved, sliced
1 cup organic fresh peas, boiled in water for 5 minutes, drained
1/2 cup tightly packed organic fresh watercress, leaves only
Handful organic fresh mint, chopped
Handful organic fresh basil, chopped
Handful organic fresh oregano, chopped
2 tablespoons organic fresh tarragon, chopped
Salt and freshly ground pepper to taste
Organic eatable flower petals for garnish

In a large pan, sauté asparagus until tender. Add boiled peas and cook 1 more minute together. Set aside.

In a medium sauce pan, bring salty water to boil, add soba noodles and cook for 5-6 minutes. Drain.

Add drained pasta into vegetables, mix with pesto sauce until combine. Add fresh herbs and watercress; season with salt and pepper. Garnish with eatable flower petals.

Bon appetite !!



                                    HAND CUT BEET-SPELT PASTA WITH ROASTED BEETS, WALNUTS AND GOAT CHEESE
                                    Makes 4 Servings
                                    534 Calories Per Serving

What could it be any better than home-made fresh pasta with delightful vegetables ? As I always say, if you make your own pasta, you can have more control for pasta serving - plus there is no taste like fresh pasta - . Our pantry never had pasta stock, we make fresh pasta ones a month sometimes longer than that. If there is no easy access like store bought ones, you can not have pasta dishes twice a week. If we want to eat pasta, we have to plan and work little bit for these delicious bites! Or make one big batch and freeze portions separately for future use. You can roll out the dough by hand or with pasta machine, both work very well, whatever you feel comfortable.. From start to finish, making pasta won't take longer than an hour. It takes 10 minutes to make the dough, 30 minutes to let it rest and 20 minutes to roll it out. Once all process is done, dinner can be on the table less than 5 minutes. This time I tossed pasta in delightful flavor combinations, roasted beet, walnuts and feta goat crumbles. Do I need to say more; flavorful, filling and satisfying meal for whole family.

Ingredients For Beet-Spelt Pasta:

2 1/2 cups organic sprouted spelt flour
1 medium organic red beet, roasted and sliced
2 medium organic eggs
1 tablespoon olive oil                
1/4 teaspoon salt

In a food processor, mix beet, eggs, salt and olive oil until blend completely. Add flour and pulse until dough forms.

Transfer dough onto well floured surface, knead for 5 minutes. Cover dough with plastic wrap, and let it rest for 15 minutes.

Take dough onto lightly floured surface and divide into 4 equal pieces. While working one piece, cover the others with plastic wrap. Using rolling pin, roll out each piece into thin layer. Cut pasta sheets in desire shapes. Place cut pasta in single layer on well floured, parchment paper lined baking sheet. Let them dry for 30 minutes.

Cook pasta into salty boiling water for 5-6 minutes or until tender. Drain. Reserve some pasta water for mixing with beet.

Other Ingredients:

4 medium mix color organic beets, brushed well, cover with aluminum foil and roast in 400 F degrees oven for 50 minutes, peeled and sliced
1/2 cup organic walnut, chopped roughly
4 tablespoons French feta goat cheese, crumbled
Handful organic fresh herbs, such as Greek basil, thyme, tarragon..

For serving, mix beet with pasta well. You can add couple tablespoons pasta water, if desired. Sprinkle chopped walnut and feta crumbles over the top. Garnish with fresh herbs.

Bon appetite !!



                                        HOME MADE PUMPKIN CHINESE POTSTICKERS WITH PUMPKIN-TAHINI DIPPING
                                        Makes 45 Potstickers
                                        59 Calories Per Potsticker With Sauce

Dumplings / potstickers are comfort food for us during fall and winter, and I've never met anyone who doesn’t like them. These home made dough shell dumplings filled with pumpkin puree, French feta goat cheese, mozzarella, labneh (strained yogurt ), bunch of arugula and fresh herbs, and served with pumpkin puree-tahini sauce which tasted like almost peanut butter&jelly. They are 100 times better than any you can buy, and their heavenly taste definitely worth the effort. DELICIOUS in every way !!

I roasted / used red Kuri pumpkin for creamy, nutty and sweet taste, but you can use any pumpkin varieties instead.

Filling Ingredients:                   

1 organic Kuri pumpkin, washed and sliced, roast in 375 F degrees oven until tender, about 35 minutes, scoop out the flesh into a bowl
1 big mozzarella ball, sliced thinly
4 tablespoons French feta goat cheese
3 tablespoons labneh or strained yogurt
3 tablespoons yogurt water
1 cup organic baby arugula or baby spinach
Handful organic fresh herb, such as basil, thyme, nasturtium, baby beet leaves
Handful organic chive, minced
1 inch long organic fresh ginger, grated
4 organic garlic cloves, minced
Sea salt and freshly ground pepper to taste
 

In a food processor, place all the ingredients together, pulse until smooth. 

Ingredients For Dough:

4 cups organic unbleached all purpose flour
1 1/4 cup warm water
Big pinch of salt
More flour for rolling out

In a large mixing bowl, pour flour and salt, mix until combine. Make a well in the center of the bowl, add warm water. Knead dough until smooth and not sticky anymore. You may need to add more flour during kneading. Cover dough with plastic wrap tightly, and allow it to rest for 30 minutes.

Take dough onto well floured surface, knead for a minute. Divide into 4 equal pieces. While working with one piece, cover the rest of them with plastic wrap. With a rolling pin, roll out first piece into round, thin sheet. Each rolled out dough should be paper thin, but not too thin to hold ingredients. Try to leave the center thicker than the edges when rolling out. With a 3 inches round cutter, cut circles from dough sheet. Place spoonful filling ingredients in the center, then fold dough in half, pleating the edges on one side while pressing with your fingers. Repeat the same process with rest of the dough. Transfer prepared potstickers onto corn meal spread baking sheet. 

In a large frying pan, on medium high heat, pour 2 teaspoons grapeseed oil. Place potstickers side by side, and fry them until bottoms are golden about 2-3 minutes. Turn the heat on medium low, add 1/2 cup water, then cover with lid until water has boiled and evaporated. Cook dumplings for another 2 minutes.

Serve with pumpkin-tahini sauce. 

Pumpkin-Tahini Sauce: 

3 tablespoons organic pumpkin puree (reserve from filling)
1 tablespoon organic tahini
1 tablespoon good quality honey
1 1/2 teaspoon home made sriracha sauce
1 teaspoon organic soy sauce
Couple drops fish sauce
1/2 organic lemon, juiced

Mix all the ingredients until blend completely.

Bon appetite !!



        WILD MUSHROOM-GOAT CHEESE STUFFED HOMEMADE RAVIOLI WITH CHANTERELLE AND RED PEPPER SAUCE
        Makes 4 Servings
        558 Calories Per Serving

What makes better comfort food than season’s gift wild mushroom stuffed homemade ravioli with delicate flavor chanterelle and sweet red pepper sauce ? Especially fall is all about comfort food and adjusting our body and mind to changing temperature. I’m not going to say it’s easy to prepare this wonderful dish, but no question every bites will reward you with tons of flavors. I used puffball mushroom for filling, but they are not easy to find mushrooms, you can easily substitute with any other kind. 

As usual winter preparation, I transferred our overgrown herb into inside container for longer enjoyment. For me nothing more precious than homegrown organic green and herb and really hate to waste any of them. I'd like to use all part of the plant as much as I can. Gratefully our Thai and Greek basil are still blooming crazy, so I’m enjoying adding their pepper-y flavor into soups, salads and pasta dishes.

Ravioli Dough:

2 cups organic unbleached all purpose flour
1 tablespoon olive oil
3 organic eggs for dough plus 1 egg for brushing
1 teaspoon salt

In a standing mixer or food processor, place all the ingredients, mix until dough forms. Transfer dough onto well floured surface, and knead for 10 minutes until smooth and elastic. Cover dough with plastic wrap and let it rest for 30 minutes. After the rest on floured surface, divide dough in half. Dust bakery mat with a little flour, roll out dough into rectangular shape. Dough should be paper thin. Sprinkle little flour between rolling and turning. Place filling in half of the dough sheet, brush with egg wash around the filling, and then fold other half over them. Press with your fingers to seal the ravioli edges. Cut ravioli with ravioli cutter, and press by a fork tip to make sure edges are sealed completely. Let ravioli dry a little bit. Cook them in boiling salty water for 5 minutes. 

Filling Ingredients: 

1/2 head of puffball mushroom, chopped thinly
6-7 organic kale leaves, chopped
2 tablespoons mascarpone cheese
6 tablespoons French feta goat cheese
2 tablespoons organic red pepper sauce (preferably homemade)
Handful organic fresh basil and thyme, minced
Freshly ground pepper
 

In a large pan, cook mushroom and kale for 5-7 minutes. Transfer into a food processor with rest of the ingredients. Pulse until became smooth but still grainy paste. 

Red Pepper Yogurt Sauce: 

3 organic red bell pepper, roasted and skin peeled, seeds discarded
1 organic Habanero pepper
3 organic garlic cloves
1 tablespoon red wine vinegar
3 tablespoons homemade yogurt or plain Greek yogurt, diluted with their juice a bit
1 tablespoon good quality honey 

In a food processor, add all the ingredients together, mix until smooth. You can dilute pepper sauce with pasta cooking water if needed. 

For serving, place spoonful pepper sauce on first layer, then add couple ravioli on top, finish with sauteed chanterelle, fresh herbs and basil flowers around. 

Bon appetite !!



                                                    HOMEMADE FETTUCCINE WITH CHANTERELLE-COCONUT CREAM
                                                    Makes 4 Servings
                                                    503 Calories Per Serving

This homemade fettucine alfredo is absolute comfort food for cold winter days. Making your own pasta instantly brings gourmet flavors into your table, and preparation takes only 15 to 20 minutes. Fresh pasta is made with half and half mixture of white whole wheat flour and spelt flour for elevating the nutrition and taste. Sauce is made with healthy coconut cream ( cold separated from coconut milk, for details please check my sweets recipes with coconut cream ), carrot, chanterelle, green onions and touch of gorgonzola cheese. Thanks to healthy version of the sauce and pasta, you can get a big full plate without any guilt; very creamy, insanely delicious and filling meal for whole family.

Fettucine Ingredients:

1 cup organic sprouted spelt flour
1 cup organic unbleached all purpose flour, plus 1/2 cup more for kneading
1 organic egg
1/2 cup warm water
3/4 teaspoon salt
 

In a food processor or by your hand, mix flour and salt. Add egg and warm water, pulse until dough forms. Transfer dough onto lightly floured surface and knead until smooth and not sticky. You may need to add more flour at that point. Loosely cover dough with plastic wrap and let it rest for 30 minutes. 

Take dough onto well floured surface and divide in half. While working with half of the piece, cover other half with plastic wrap. Roll out dough by hand or pasta machine as thin as possible. Cut pasta as desired. With well floured hands, transfer pasta onto drying rack. Let pasta dry for 30 minutes. 

In a pasta pot, fill with salty water, bring it to a boil. Add pasta in batches, cook for 5 to 7 minutes. Drain. Save some pasta liquid for sauce. 

Coconut Cream Sauce: 

1 can organic full fat coconut milk, sit in the fridge for a week, when cream separated from water, take cream with a spoon ( save coconut water for smoothies and bakeries )
1 1/2 cups chanterelle mushroom, brushed under cold running water and sliced
1/2 cup organic Shitake mushroom, brushed under cold running water and sliced
1 medium organic carrot, diced, and cooked in boiling water until tender
2 organic green onions, sliced thinly
1 organic garlic clove, minced
2-3 tablespoons gorgonzola cheese or any blue cheese, crumbled
1 teaspoon olive oil
2-3 stems organic chives
Handful organic fresh basil
Sea salt and freshly ground pepper to taste
 

In a large sauté pan, pour olive oil and sauté garlic for a minute. Add mushrooms, season with salt and pepper and cook for 5 minutes while stirring occasionally. Add cooked carrot, green onion, coconut cream, gorgonzola cheese and couple tablespoons pasta water. Stir cream until thickened a bit. Add warm pasta into the pan, mix until coated with sauce completely. 

Before serving, garnish plates with chive snips and fresh basil leaves. 

Bon appetite !! 



                          HOMEMADE CHEESE TORTELLINI WITH ROOT VEGETABLES, AND COCONUT MILK & GREEN PESTO
                          Makes 4 Servings
                          630 Calories Per Serving

Home made whole wheat cheese tortellini was refined when served on root vegetables tagliatelle -sweet potato, parsnip and carrot shavings- and everything mix with coconut milk, kale, dandelion and parsley pesto just before serving. Delightful meal for any occasion..

Ingredients For Tortellini:

1 1/2 cups organic unbleached all purpose flour, plus more for kneading and rolling
1 cup organic unbleached white wheat flour
1 organic egg
1 tablespoon olive oil
1/2 cup warm water
1 teaspoon salt

In a standing mixer, fitted with dough hook, mix flour and salt well. Add egg, olive oil, and warm water, on low speed mix until dough forms. Transfer dough onto lightly floured surface and knead until smooth and not sticky. Cover dough with plastic wrap tightly and let it rest at room temperature for 30 minutes.

Divide dough in half, while working with one half, cover other with plastic wrap again. On lightly floured surface, roll out dough as thin as possible, but still can hold the fillings. Using cookie cutter, cut 2 to 3 inches rounds. Dip your finger in the bowl of water and run it along the edge on the each rounds, place 1 teaspoon filling on center(do not overstuff your tortellini ), fold over itself to form a half moon. Push fillings with your fingers, seal edges than draw 2 corners together to form a bonnet shape. Press tightly to seal. Set aside on well floured baking sheet and cover with plastic wrap. Repeat same process with remaining rounds, use whole dough, re-rolling the scraps.

In a pasta pot, fill with water and salt, bring it to a boil, add tortellini in batches, cook about 7-9 minutes. Drain and set aside. 

Filling Ingredients:

4 tablespoons hand dipped ricotta cheese
1 tablespoon mascarpone cheese
Handful organic fresh parsley, chopped finely
Freshly ground pepper to taste

In a small bowl, mix all the ingredients until combined.

Root Vegetable:

1 large-long organic sweet potato, peeled and sliced like a ribbon with a veggie peeler
1 large organic parsnip, peeled and sliced like a ribbon with a veggie peeler
1 organic carrot, peeled and sliced like a ribbon with a veggie peeler

In a boiling water, cook vegetables for 2-3 minutes or until they are tender. Drain and set aside.

Coconut-Green Pesto:

1 can organic coconut milk
1 bunch organic kale, thick stems removed, chopped roughly
8-10 stems organic dandelion, thick stems trimmed, chopped roughly
Handful organic fresh parsley, chopped roughly
1 organic garlic clove, minced
1 inch organic fresh ginger, chopped
1 teaspoon olive oil

In a large sauté pan, pour olive oil, cook garlic and ginger for couple minutes. Add coconut milk and greens. Stirring constantly, sauté greens until tender, about 5 minutes.

Transfer mixture into high speed blender, puree until smooth. You may need to add couple tablespoons pasta water to dilute the pesto.                                            

Pour pesto mixture into large pan, add root vegetables and cooked tortellini. Mix until coated completely.

Bon appetite !!



                                                                    PUMPKIN – CAULIFLOWER CHINESE DUMPLINGS
                                                                    Makes 60 Dumplings, 6 Servings
                                                                    508 Calories With 10 Dumplings and Sauce

Fall means all about comfort food !! When I think of comfort food, the first thing comes to my mind is always pasta or dumpling.. Yes of course I’m talking about homemade fresh dumplings, because nothing can compare with their taste and flavor.. This week I’ve made Chinese dumplings with hot boiling water dough which is ideal for pan fry dumplings. I filled them with creamy red Kuri pumpkin pure, cauliflower, mixture of cheese and yogurt, and served on silky-smooth pumpkin-coconut milk sauce and spiced pumpkin seeds. It’s a little bit of time consuming dish but at the end it will reward and satisfy you with flavorful bites.. Super Delicious !!

Ingredients For Dumpling Dough:

4 cups organic unbleached all purpose flour
1/2 teaspoon salt
1 teaspoon ground turmeric
1 1/2 cups boiling hot water, when the bubbles came out to surface, turn the heat off and rest for 2 minutes
 

In a food processor, place flour, salt and turmeric. Pulse couple of times until combined. While machine running, add hot boiling water. Mix about 40-50 seconds or until dough roughly forms. 

Transfer dough onto lightly floured surface, and knead about 30 seconds until dough is not sticky but smooth. Make a ball, lightly sprinkle flour all over, cover dough with plastic wrap, and let it rest at room temperature for 1 hour.

Divide dough into 6 equal pieces, while working with one, cover the rest with plastic wrap. Roll each piece into 7-8 inches long log, cut in half inches pieces. Roll each piece in round shape with a pastry roller, and cut 3” round.  Place 1/2 teaspoon filling in the center, and plead the edges over itself. Repeat the same process with rest of the pieces. 

In a large sauté pan, pour 1 teaspoon grapeseed oil each time, and fry dumplings until bottoms are browned, about 2-3 minutes. Add 1/2 cup cold water, with closed lid, cook dumplings for 6-7 minutes, until water evaporated completely. Take the lid off, and cook for 30 seconds more. Repeat the same process with the rest of the dumplings.

Filling Ingredients:

1/2 head organic purple cauliflower, florets separated, boiled in water until tender, drained
1/2 organic red kuri pumpkin, sliced, seeded, brushed with olive oil, sprinkle sea salt and freshly ground pepper and roast in 400 F degrees oven for 35 minutes, scoop out the flesh
4 tablespoons goat cheese
3 tablespoons ricotta cheese
4 tablespoons blue cheese
2 tablespoons plain yogurt
2 tablespoons red pepper sauce
1 cup organic garlic chive, finely snipped
Handful organic pineapple sage, basil and rosemary, finely chopped
1 tablespoon organic ginger, grated
Sea salt and freshly ground pepper to taste

In a food processor, place all the ingredients together except chive and herbs. Pulse couple of times, until combined roughly. Add chive and herbs, mix well. Set aside.

Pumpkin-Coconut Milk Sauce:

1/2 organic red kuri pumpkin, sliced, seeded, brushed with olive oil, sprinkle sea salt and freshly ground pepper and roast in 400 F degrees oven for 35 minutes, scoop out the flesh
1/2 can organic coconut milk
2 tablespoons plain yogurt
Pinch of ground turmeric
Pinch of ground cinnamon
Pinch of allspice
Pinch of paprika 

In a food processor, mix all the ingredients together until blend.

Spiced Pumpkin Seeds:

2-3 tablespoons organic pumpkin seed
1 teaspoon olive oil
Pinch of ground cumin
Pinch of cayenne pepper
Pinch of coriander

In a small pan, pour grapeseed oil, add rest of the ingredients. Occasionally shake the pan, until seeds are coated completely. 

For serving, place couple spoonful pumpkin pure on the plate, add dumplings, hot red pepper sauce, spiced pumpkin seeds, eatable flowers and raw cauliflower florets. 

Bon appetite !!



                                                                        MACARONI CHEESE STUFFED ACORN SQUASH
                                                                        Makes 6 Servings
                                                                        664 Calories Per Serving

Pumpkin bread, pumpkin soup, pumpkin scones, pumpkin lasagna.. Pumpkin mania is still going on full speed.. I have tons of special pumpkin recipes waiting on the line for posting.. I’m in a hurry to finish my pumpkin to do list but I have a feeling when the season ends I ‘ll never have enough pumpkin as usual. Macaroni cheese is always a quick fix for weekday supper, but how about elevating nutritional value with mixing carbohydrate into lots of fiber and veggies.. Whole wheat organic elbow pasta is lightly coated with bechamel sauce then stuffed into delicious acorn squashes, toped with chopped pecan and baked together for amazing taste. Do I have to say more ? This bubbly hot squashes give you comfort and nutrition at the same time. DELICIOUS !!

Ingredients : 

6 small organic acorn squashes, heads cut, seeds removed
12 ounces organic whole wheat elbow pasta
2 1/2 cups organic soy milk or any kind milk
1 teaspoon dry mustard
1 organic shallot, diced
2 organic red hot peppers, sliced thinly
2 tablespoons organic pecan, toasted lightly and chopped
3 tablespoons organic unbleached all purpose flour
2 tablespoons organic unsalted butter
3 cups aged cheddar
2 teaspoons olive oil
1/2 teaspoon sea salt
Pinch of paprika
Pinch of nutmeg
Sea salt and freshly ground pepper

Preheat oven to 400 F degrees. Place acorn squashes onto parchment paper lined baking sheet. Brush their cavities with olive oil, and season with pinch of salt and pepper. Bake squashes for 30 minutes or until lightly fork tender.

In a medium saucepan, melt butter, whisking constantly add flour, mix until became smooth paste. Over medium heat cook until the mixture has light golden color, about 6-7 minutes. Add milk, whisk constantly until blend completely, on over medium low heat simmer for 10 minutes or until sauce is thickened a bit. Add shallot, mustard, nutmeg, paprika and hot peppers, cook together for another minute. Add cheddar, mix until combine. Set aside. 

In a large pot, fill with water, season with salt, bring it to a boil, then add pasta, cook for 10 minutes. Drained, add pasta into cheese sauce, mix until coated completely.  

Stuffed acorn squashes with macaroni cheese, sprinkle chopped pecan on top. Bake another 20-25 minutes or until cheese melted completely.

Serve with dry sage leaves. 

Bon appetite !!



                                                                FRESH PASTA WITH MEATLESS MUSHROOM BALLS
                                                                Makes 6 Servings
                                                                566 Calories Per Serving

If you are a follower of this site, you know I’m a big fan of fresh pasta, didn’t buy pasta for years. Because doesn’t only taste far better than store bough pasta, also gives opportunity to play with ingredients; organic and whole grain, plus super easy/fun to make with pasta machine or simply roll out with a pastry roller. Guaranteed when you make pasta from scratch, you can not go back to old days. Especially if fresh pasta topped with heavenly tasty meatless mushroom balls and homemade tomato-pepper sauce; you will be dancing around the dinning table with a happy face. DELICIOUS in every bites !!

Mushroom Ball Ingredients:

250 gram organic mix variety mushroom; such as Shitake, portobello and crimini
40 gram organic grounded almonds
1 small organic red onion, grated
125 gram organic panko or any kind breadcrumbs
1 tablespoon organic soy sauce
1 organic egg
75 gram aged cheddar cheese, grated
2 tablespoons olive oil
Salt and freshly ground pepper to taste

In a food processor, add mushrooms and pulse until finely chopped.  

In a sauté pan, pour 1/2 tablespoon olive oil and sauté mushrooms until tender. Set aside, let them cool completely. 

In a large mixing bowl, add sautéed mushrooms, egg, breadcrumb, soy sauce, cheese, onion, almond meal, salt and freshly ground pepper. Form the mixture into walnut size balls, place them into parchment paper lined sheet, and chill in the fridge for overnight. 

In a pan, pour rest of the olive oil, and cook mushroom balls in batches, turning occasionally, for about 5 minutes. Set aside. 

Tomato Sauce Ingredients: 

1 teaspoon olive oil
4-5 tablespoons organic homemade tomato sauce or your favorite marinara sauce
2-3 tablespoons organic homemade hot pepper sauce
Handful organic dry mint, basil and parsley mixture, crushed in between palms
Pinch of red pepper flakes 

In a pan, place all the ingredients together, bring it to a boil, then reduce and add mushroom balls, coat completely with sauce. 

Spelt Spaghetti Ingredients: 

1 1/2 cup organic spelt flour
1 1/2 cup organic unbleached all purpose flour
1/2 teaspoon salt
4 large organic eggs
2 tablespoons water 

In a standing mixer fitted with pedal attachment, mix spelt, all purpose flour and salt until combine. Add eggs and water, mix everything for 1 minute. Place dough hook attachment, mix for 2-3 minutes. Transfer dough onto counter, and knead for a minute. Cover pasta dough with plastic wrap tightly, and rest it for 30 minutes. Divide dough into 4 equal pieces. While working with one piece, cover the rest with plastic wrap. Start pasta machine setting from 1 and mixer speed on 2. Couple of times fold dough like an envelope and let it roll again. Turn pasta machine setting on 2, if pasta sheet is too long you can cut it in half. Roll out pasta sheet machine settings on 3, 4 and 5. After you have a very thin sheet, use cutting machine for desire shapes, or you can cut by hand. Do not allow to pasta dry out before cooking, cover it with slightly moist clean kitchen towels. 

In a large pasta pot, fill with water and salt, bring it to a boil, then reduce on medium heat to maintain the water temperature. Cook pasta in batches without crowding about 4-5 minutes. Drain.

You can mix pasta with tomato sauce directly, or place pasta on serving dish first, then topped with mushroom balls and tomato sauce. 

Bon appetite !!




        HOMEMADE BUTTERNUT SQUASH-RICOTTA TORTELLINI WITH SQUASH-COCONUT CREAM SAUCE
        Makes 6 Servings
        534 Calories Per Serving

There are many simple relaxation techniques which you can do at home, like fresh pasta making.. Calm, relaxing and kind a meditation.. Especially if you have a pasta roller, it’s super fun to do that, and besides nothing can beat freshly made pasta taste. Couple things you need to know before started. You need to roll pasta sheets as this as possible, usually I use through to number 6 or 7 on pasta roller. You need plenty of flour for rolling and keeping the pasta. Fresh pasta dough can dry fast, you need to cover dough, rolled pasta sheet and shaped ones with plastic wrap or kitchen towel. Most important one, don’t over-fill the tortellini rounds, usually 3” round can take 1 teaspoon filling. This time I’ve served delicious tortellini with silky smooth butternut squash-coconut milk sauce and garlic roasted Brussel sprouts. Luxuriously soft tortellini pillows was perfectly paired with caramelized Brussel sprouts, crunchy walnut, and pomegranate seeds.. No words can explain enough neither unbelievable taste nor flavor combination. So satisfying, filling and comforting in every way..

Tortellini Ingredients:

3 cups organic all purpose flour ( I mixed 2 ½ cup all purpose flour and ½ cup quinoa flour )
4 large organic eggs
3/4 teaspoon salt

Water if needed

In a standing mixer attached with dough hook, add flour and salt, mix until combined. Add eggs and 1 tablespoon water, mix until dough forms, start to slapping around the bowl. Transfer dough onto lightly floured surface, gently flatten dough and fold on itself, keep flattening and folding until it is smooth and elastic. Cover dough with plastic wrap and let it rest for 30 minutes.

Knead dough again for 1 minute, and divide into orange size balls. While working with one ball, place others onto generously floured surface, and cover with plastic wrap or moist kitchen towel. Arrange your pasta roller to thickest setting ( number 1 ), and flatten dough ball into a thick disk shape between your palm. You need to use plenty of flour during rolling. Feed the dough disk through the pasta machine, repeat it twice, then fold the pasta sheet in third, like an envelope. Flatten dough again between your palms, feed into the roller twice again. Set one number up (number 2), and roll the dough twice, one number up and same thing until reach the number 6. (You have to roll dough twice at each setting.) Lay long dough sheet onto lightly floured surface, and use 2” or 3” round cookie cutter to cut tortellini rounds. Place 1 teaspoon filling on center of pasta rounds, moist edges with water, shape tortellini as desired.

Place tortellini onto generously floured sheet, cover with moist kitchen towel if you are going to cook them immediately. If not, place baking sheet into freezer for 30 minutes, than place tortellini into freezer bag. You can keep pasta into freezer for couple months.

You can cook fresh tortellini into boiling salty water for 4-5 minutes. If they are frozen you need to boil them for 7 minutes. Drain tortellini into coconut milk-pumpkin sauce directly.

Tortellini Filling:

1 1/2 cup hand dipped ricotta cheese
2-3 tablespoons organic butternut squash puree
2 tablespoon Parmigiano Reggiano, grated
Sea salt and pepper to taste

In a small bowl, mix all the ingredients together until combined.

Butternut Squash-Coconut Milk Sauce:

can organic coconut milk
1/2 cup homemade organic butternut squash puree
1 tablespoon gorgonzola cheese
Sea salt and freshly ground pepper to taste
Handful organic
walnut, roasted lightly
8-10 Brussel sprout; roasted with garlic
Organic pomegranate seeds for garnish

Into deep sautéing pan, mix coconut milk, gorgonzola cheese and pumpkin puree until blend. Add roasted Brussel sprouts and drained tortellini. Before serving garnish with walnut and pomegranate seeds.

Bon appetite !!




                                                BUDAE JJGAE- KOREAN ARMY BASE STEW MY WAY
                                                Makes 6 Servings
                                                451 Calories Per Serving

This amazing stew was invented after the Korean war, when the American army was stationed near to Seoul. Inspiration came from the ingredients, whatever was available that time at the American base - such as canned beans, spam, sausages and ham- mixed with Korean ingredients-such as Kimchi, dried kelp, mushrooms and hot pepper paste- and created a Korean style stew with American taste. Now, I can hear you, no I didn't use any of them in my stew-no ham, sausages, spam, sliced cheese or beef broth- instead I've made my stew with garbanzo beans, mix mushrooms, homemade Kimchi (super easy to make, and convenient to have it on hand for future sandwiches etc.), fresh mozzarella cheese and delicious homemade seaweed-mushroom broth.. Lots of flavors, lots of nutrients and one piping hot comforting stew for pleased to whole family.. I can not describe the taste with words, you have to try this.. So DELICIOUS..

Ingredients For Seaweed-Mushroom Broth:

6 cups water
2 organic shitake mushrooms
Big handful sliced seaweed

In a saucepan, put all the ingredients together. Bring it to a boil, then simmer for 5 minutes. Set aside.

Kimchi Ingredients:

1 lb. organic coleslaw
4-5 cloves organic garlic, grated
1 teaspoon fresh organic ginger
1 teaspoon organic sugar
2-3 tablespoons fish sauce
1 tablespoon cayenne pepper
1 tablespoon paprika
Pinch of red pepper flakes
Water

In a big bowl, mix everything together, until coated completely. Cover and let Kimchi ferment for couple of days.

Sauce Ingredients:

1 tablespoon Thai red curry paste
1 tablespoon organic soy sauce
1 tablespoon organic sugar
1 cup organic hot spicy red pepper sauce
1/2 cup organic diced tomato

Mix everything until smooth. Set aside.

Stew Ingredients:

1 cup homemade Kimchi
1 organic shallot, diced
2 cups organic cooked garbanzo beans
2 organic scallions, sliced
1 cup organic mix mushrooms, sliced
1/2 packet of angel hair pasta or ramen, slightly cooked, 2 minutes under cooking
1 big fresh mozzarella ball, sliced
4 organic eggs, soft boiled
4 cups seaweed-mushroom broth
Microgreens for garnish

In a cast iron pan, place warm broth, add cabbage, shallot, mushrooms, Kimchi, sauce and garbanzo beans. Simmer, cook together for couple of minutes, then add scallions, ramen and mozzarella slices. Mix gently, add boiled eggs and microgreens on top. Serve hot, and keep stew warm for second rounds.

Bon appetite !!




                                                         BEST VEGGIE POTSTICKER
                                                               Makes 24 Potstickers
                                                               75 Calories Per Potsticker

Rooster year started deliciously.. It's our house tradition; we never celebrate Chinese New Year without  homemade dumplings.. Nowadays you can find wrappers in any supermarket; but homemade ones are far tastier than any of them..They're time consuming, but when you taste them, they will take you in another place, happy place.. They are well worth the effort.. If we're lucky enough to have extras; I always freeze them for future enjoyment.. OK, this year I filled them with Brussel sprouts shreds, red bell pepper, carrot, tofu and broccoli florets.. You know there is no rules for filling, vegetarian ones usually fill with cabbage mainly; but again whatever you like to taste, you can use it as a filler.. I served them with two different dipping sauces; one is slightly sweet peanut butter sauce, other is soy sauce base spicy dipping.. How they tasted ? Well, you'll never know if you're not going to make them.. And you'll miss big; because they are amazing, I can not stop eating them..

Ingredients For Wrappers:

3 cups organic all purpose flour
1 cup warm water
1 teaspoon salt

In a mixing bowl, or standing mixer, fitted with dough hook attachment, mix all the ingredients together, knead for 10 minutes. Transfer dough onto floured surface, cover with plastic wrap and rest for 30 minutes. Divide dough into mandarin size balls, cover well.

Use pasta roller, or by hand, roll out each ball very thin sheet. Use 3" cookie cutter, cut rounds. Place 1-2 teaspoons filling on center, and plead to shape into potstickers. Transfer finish dumplings onto floured baking sheet, cover them with moist kitchen towel. If you are going to freeze them, place small baking sheet into freezer first, when freeze a little bit, transfer them into ziploc bag.

In a skillet, add drop of sesame oil, when it's hot, add potstickers without crowding too much. When their bottom turn golden brown, add 1/2 cup water, with close lid, cook until water evaporate completely. Sprinkle golden sesame seed and green onion over the top..

Filling:

10-12 organic Brussel sprouts, sliced thinly
1 organic red bell pepper, minced
2 small organic carrots, grated
1 organic broccoli floret, chopped
2 inch thick extra firm organic tofu, press well for removing extra water, than chopped

In a food processor, place all the ingredients together, pulse couple of times. Transfer filling into bowl, add 2 tablespoons soy sauce, 2 tablespoons sesame oil and 1/2 teaspoon salt. Mix well until combined.

Bon appetite !!




                                                                      BIANG BIANG NOODLES
                                                                Makes 4 Servings
                                                                370 Calories Per Serving

Chinese Biang Biang noodles ( Biang is describing the sound when noodles are smashing against the counter- NO, I didn't hear that sound, maybe "slap slap " but definitely not " biang biang " )  wide -also known as belt noodles- thick, chewy, hand pulled noodles are really fun to make, and super tasty to eat kind a dish.. You don't need to pasta machine or any rolling skills to make them.. Noodle dough is soft, elastic, and easily stretchable.. When you are cooking fresh noodles, be aware, they can cook only 1 1/2 minutes. Traditionally they mix with hot chili oil, I was easy on this; but if you can handle the heat go for more.. Besides hot chili oil; I mixed noodles with my delightful Thai yellow curry sauce, sautéed leeks and blanched broccolini for extra flavor.. I confidently say, this one was the best filling, satisfying and addictive noodles I've ever had, and now I'm still dreaming about it.. I have to warn you, if you ever dare to try this dish, than you'll be hook to the flavors..
SO GOOD !!

Ingredients For Noodles:

300 gram mix organic flour ( 2 1/2 cups einkorn and all purpose mixture )
140 gram water
1/2 teaspoon salt

In a standing mixer with dough attachment, mix all the ingredients for 10 minutes. Cover dough with plastic wrap and rest for 20 minutes. After resting knead dough 5 more minutes, cover and rest again for 20 minutes.

Divide dough in half, than cut each half in 6 equal pieces. Roll out each piece into 4-5 inches long log by using pastry roller. Transfer pieces onto lightly oiled plate and brush oil their surfaces too. Cover with plastic wrap and rest 1 hour.

Take each log onto working surface, roll with pastry roller in 8 inches long 2 inches wide ribbon, than slap
dough onto surface gently. Stretch each slap by pulling hands, and cut in half in lengthwise with a scraper. Transfer noodles onto parchment paper lined baking sheet, cover with clean kitchen towel. Repeat same thing with remaining dough.

In a big pot, boil water, add pinch of salt, and cook pasta for 90 seconds. They can cook very fast, be aware..

Chili Oil Ingredients: Makes 1/2 cup chili oil (more than you need but this is an amazing flavored oil, that you can use in anything )

1/2 cup grapeseed oil
3 star anise
2 organic dried sage leaves
1 organic cinnamon stick
1 tablespoon red pepper corn + Sichuan peppercorn ( or substitude with lemon + white pepper mixture )
1/4 cup crushed Thai chilies
1/2 teaspoon salt

In a small pan, heat the oil, add cinnamon, star anise, sage and peppercorns. When oil starts to bubble, turn the heat down to medium low. Let oil cook like for 30 minutes. When it's ready; seeds should be darker in color but blackened. Strain mixture with cheese cloth lined sieve, slowly pour cool oil over the crushed chili and salt mixture. Stir well. Transfer mixture into jar and keep in the fridge ( for 6 months )

For Serving Noodles:

3-4 tablespoons homemade Thai yellow curry sauce-you can find the recipe @ Steam Bao buns with curry fish balls recipe under "sea food " section
1 tablespoon chili oil
1/2 cup water
1-2 small organic leek, white part only, sliced thinly
2 cups organic broccolini, blanched

In a wok, add Thai curry sauce, water and chili oil. When it's warm, add leek and blanched broccolini, cook for couple minutes, then add cooked noodles, mix until they combined.

Bon appetite !! 




                                                                   GALAXY RAVIOLI WITH RAINBOW VEGGIES
                                                              Makes 4 Servings
                                                              Calories

Here is my secret for making delicious homemade pasta- yes, I'm talking from scratch- every time; just relax, enjoy and have your favorite music on the radio. Making your own fresh pasta is fun, easy - believe me it's taking a bit of time but totally worth the effort - extremely rewarding and strangely most satisfying action you can take in the kitchen.. Sometimes make me thinking, I can trade fresh pasta making with my meditation session.. Other important fact, you'll eat fresh pasta whenever you crave; that means pasta is not going to be quick dinner fix- this will protect you from extra carbs and eating more pasta -; instead you will have very special, fine dining kind a dinner just for occasionally. Of course I'm not mentioning the taste, flavors, nutrition.. This time I challenged myself, push the boundaries; how can I add more veggies, flavors and nutrition in one plate ? I've made three colors ravioli dough - spinach, beet and turmeric - and filled with garlic mushrooms, dandelion greens, mascarpone and cheddar cheese..These plates had only 4 raviolis, but loaded with all other healthy goodies, like carrots, beets, quail eggs, radishes, sunchoke, rutabaga and labneh yogurt balls.. How amazing is this ? Taste is so unique, mind blowingly flavorful, comforting, and I bet you never had something like that before.. I put extra fresh pasta picture with the recipe, what a beautiful colors.. Make sure eat your colors..

Ingredients For Galaxy Pasta: ( this dough makes more than you need, you can freeze them for future enjoyment )

1 1/3 cup organic all purpose flour, if needed little bit more
1 organic egg
1/3 cup + half of 1/3 cup water
1 tablespoon organic beet powder, 1 tablespoon spinach juice, 1teaspoon ground turmeric
1/4 teaspoon salt
1 teaspoon olive oil

In a standing mixer, fitted dough attachment, mix all the ingredients together except coloring veggies, until dough becomes smooth. Divide dough into 3 equal pieces, add coloring veggies, mix until combined. Transfer dough onto lightly floured surface, knead for 5-6 minutes by hand. Cover dough with plastic wrap tightly, and let them rest for 30 minutes.

Roll ( by hand or pasta machine ) each dough piece out to 1/4 inch thick. Place colorful dough sheets on top of each others. Make sure the seal the layers with a bit of water. Trim rough ends off, then cut into 1 inch strips. Put 2-3 strips together, again sealing with water. Gently roll pasta sheet into 1/8 inch thickness. Cut rounds the size as you wish, I used 3" round cookie cutter. Make ravioli with using 1 teaspoon filling in the center of the rounds. Brush edges with water lightly, seal the dough. Cook ravioli in boiling water until desire doneness, don't forget fresh pasta can cook faster than dry ones.

Filling:

2 cups sautéed garlic mushroomh
2 tablespoons mascarpone or ricotta cheese
3 tablespoons organic coconut cream-homemade from cold separation
1 cup grated cheddar cheese
2/3 cup organic dandelion greens
Salt and freshly ground pepper to taste

In a food processor, put all the filling ingredients together, mix until creamy and smooth. Set aside.





Galaxy Ravioli Plate:

8 organic quail eggs, pickled
1 purple, 1 orange, 1 tallow organic mini carrots, sliced diagonally, sauteed in the pan lightly
8 organic radishes, cut in half and sautéed in the pan lightly
1 medium organic purple radish, sliced and kept in lemon juice
Sunchoke chips, sliced sunchoke by mandoline, brush with olive oil and bake in 375 F degrees oven until crispy
1/4 cup organic walnut, chopped
Labneh yogurt balls, made from drained yogurt, shaped in tiny balls, then covered with dried herb, paprika, and kept in olive oil
Red beet and rutabaga puree, recipe follows
Red and yellow beet slices
Microgreen

Paint plates with red beet and rutabaga puree first, then place raviolis. Decorate, and fill the gaps with sliced beets, quail eggs, sliced carrots, sautéed carrots and radishes. Place spoonful rutabaga hummus, labneh balls, sunchoke chips around, sprinkle walnut and garnish with microgreens.

Beet Puree For Painting Plates:

1 big organic red beet, and yellow beet
1 organic shallot, sliced thinly
1 organic garlic clove, minced
1 organic lemon, zest and juiced
Salt and freshly ground pepper to taste

In a pan, sautee onion and garlic. Season with salt and pepper.

In a food processor, add beet, onion mixture, lemon zest and juice. Puree until smooth. Set aside.

Repeat same process with yellow beet. Set aside.

Rutabaga Hummus:(optional)

1 organic rutabaga, diced
1 organic small sweet potato, diced
1 organic lemon, juiced
1 tablespoon organic tahini
Salt and pepper to taste

Boil rutabaga and sweet potatoes in the water until soften. In a food processor, place all the ingredients together, mix until smooth like spreadable texture.

Bon appetite !!

Website Builder