pasta, rice, and grains

PAD SEE EW

INGREDIENTS
1 (14-ounce) package wide rice noodles
1 pound Chinese broccoli or broccoli rabe
5 tablespoons vegetable oil
6 medium garlic cloves, thinly sliced
2 cups thinly sliced cooked turkey, chicken, or beef
1/4 cup dark soy sauce
4 teaspoons sugar
2 large eggs

INSTRUCTIONS

1. Place noodles in a large bowl and cover with boiling water. Soak until loose and pliable but not soft, about 8 minutes; drain and set aside.

2. Bring a large pot of salted water to a boil. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Slice broccoli on the bias into 1-inch-thick pieces and blanch by cooking in boiling water until leaves are wilted and stems just give when pierced with a sharp knife, about 3 minutes. Place in ice water until cold, then drain and set aside.

3. Heat 4 tablespoons of the oil in a large frying pan over medium-high heat. When it shimmers, add garlic and cook until it just begins to color, about 1 minute.

4. Add noodles, broccoli, turkey, soy sauces, and sugar and cook until warmed through, about 3 minutes.

5. Push noodle mixture to one side of the pan and add remaining 1 tablespoon oil to the pan. Crack eggs into oil and scramble briefly until eggs begin to set, then let cook undisturbed until solid, about 3 minutes. Mix eggs into noodles and serve.

Recipe by Aida Mollenkamp

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Arroz con pollo

1 cup white rice

1 onion, chopped

1 can chopped tomatoes

1 small can green chilies

1-2 cups cooked chicken

1 cup chicken broth

dash of garlic

1 tsp each cumin, oregano, cilantro, and salt

Heat a dash of oil in a heavy-bottomed saucepan and add onion.  Saute until translucent, add rice, and stir until rice is evenly coated.  Cook 3 minutes. Add additional ingredients, stir to combine, and bring to boil.  Once it comes to a good boil, cover, reduce heat, and simmer for 15 minutes, or until all liquid is absorbed.  Top with fresh chopped cilantro .

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Lentil Dahl with brown rice pilaf and raita

Dahl:

1 onion, diced

1 cup lentils, rinsed

2 carrots, diced

2 cups broth

1 tsp ginger

1 tsp garlic

½ tsp turmeric

½ tsp cumin

Saute onion in a splash of oil. Add other items once onions become translucent. Bring to boil, reduce to simmer, cover and cook until tender, about 30-40 minutes.

Brown Rice Pilaf:

1 cup brown rice

1 ¾ cup water

Drizzle a small amount of oil into saucepan over medium heat. Add rice and toast until color changes slightly. Add water, bring to boil, reduce to simmer, cover and cook 45 minutes, or until water is absorbed.

Raita:

1 cucumber, halved, seeded and diced into small bits

½ cup plain yogurt

¼ tsp mint

dash of salt

Combine and chill for 30 minutes before serving.

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PUMPKIN FILLED RAVIOLI
(6 servings)

2 c All purpose flour
1 c Semolina flour
1/2 tsp Salt
4 Room temperature egg
2 tb Olive oil
2 tb Warm water
10 oz Solid packed pumpkin
1/2 c Freshly grated Parmesan cheese
6 Single amaretto cookies
2 Eggs
1/2 tsp Salt
1/4 tsp Freshly ground white pepper
1/4 tsp Freshly grated nutmeg
2 tb Olive oil
3/4 c Clarified unsalted butter

For pasta: Combine flours and 1/2 teaspoon salt in processor. Add 4 eggs, 2 tablespoons olive oil and water and blend until dough comes together, about 20 seconds. Turn dough out onto lightly floured surface and knead until smooth, about 3 minutes. Wrap in plastic. Let stand 15 minutes.

For filling: Blend next 7 ingredients in processor. Set mixture aside.

To assemble: Cut dough into 6 pieces. Flatten 1 piece of dough (keep remainder covered to prevent drying), then fold into thirds. Turn pasta machine to widest setting and run dough through. Repeat until dough is smooth and velvety, folding before each run and dusting with flour if sticky. Adjust pasta machine to next narrower setting. Run dough through without folding. Repeat, narrowing rollers after each run until pasta is about 1/16 inch thick, dusting with flour if sticky. Repeat with another piece of dough. Lay 1 dough sheet on lightly floured surface. Mound level teaspoons of filling at 2-inch intervals, leaving 1/2-inch border along edges. Brush dough between filling and along edges with water. Top with second sheet, pressing around filling to seal. Trim around filling using pastry cutter to create ravioli. Arrange ravioli on lightly floured waxed paper. Repeat with remaining dough. Let ravioli dry until leathery around edges. (Can be prepared 1 day ahead and refrigerated.) Stir 2 tablespoons olive oil into large pot of boiling salted water. Add ravioli (in batches if necessary) and cook until just tender but firm to bite, about 8 minutes. Drain well. Transfer to bowl. Add butter and toss well. Divide among 8 plates. Sprinkle each with freshly grated Parmesan cheese if desired. Top with freshly ground pepper.

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