Posted by moderndaygourmet on May 25, 2008
My friend Laura adapted this from something on epicurious. I had never eaten quinoa before, so I was skeptical, but it was very tasty. This makes a ton and I had it for lunch for an entire week.
1 1/2 cups Quinoa
1 1/2 cups cooked black beans
1 1/2 tablespoons red-wine vinegar
1 can corn, or kernels cut from 2 ears
1 red pepper, chopped
1-3 fresh jalepenos, depending on your heat taste
1/4 cup finely chopped fresh cilantro
1 diced avocado
crumbled feta cheese
5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1 1/4 teaspoons ground cumin, or to taste
1/3 cup olive oil
Wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve.
In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about
10 minutes (check water level in kettle occasionally, adding water if necessary).
While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeños, cilantro & feta.
In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.
Drizzle dressing over salad and toss well with salt and pepper to taste.
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Posted by moderndaygourmet on November 3, 2007
This is similar to the butternut squash ravioli that I posted a while back, and I think I prefer it. I really just made this up and it ended up tasting great. I get tired of putting ravioli together so this is better if you want to simplify things. This time, I preboiled the noodles so the oven time ended up being only 30 minutes. I think you could just as easily not preboil the noodles and extend the oven time to one hour.
1 package lasagna noodles
1 1/2 cups butternut squash, diced and roasted
1/2 cup grated carrot
1 cups ricotta cheese
1/2 cup parmesan cheese
2 cups mozzarella cheese, divided
1 teaspoon dried basil or 1 tablespoon fresh chopped basil
Salt and pepper
3 cups milk
3 tablespoons flour
2 tablespoons butter
Boil 9 lasagna noodles about 10 minutes or until softened but not yet al dente. Drain and set aside.
Meanwhile, mash squash and combine with carrot, ricotta, parmesan, 1 cup mozzarella, egg, basil, and salt and pepper to taste. Set aside.
Heat milk in a Pyrex measuring cup in the microwave for 3 minutes, stirring after 2 minutes. Melt butter in heavy large saucepan and then add flour, stirring constantly with a whisk for 1 minute. Slowly add milk, and bring to simmer for about 8 minutes, stirring occasionally, until thickened. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/8 teaspoon nutmeg.
Spread a small amount of sauce (about 1/4 to 1/3 cup) in the bottom of a 13×9 pan. Place 3 lasagna noodles on top of the sauce. Add half the squash filling and spread to cover the noodles. Cover with half the remaining sauce. Add a layer of 3 more lasagna noodles and then the rest of the squash filling. Place the final 3 lasagna noodles on top of the squash filling and pour the remaining sauce over the lasagna. Bake at 350 for 30 minutes, uncovered. After 30 minutes, sprinkle with remaining 1 cup of mozzarella cheese and bake 10-15 minutes longer, until cheese is melted and bubbly.
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Posted by moderndaygourmet on October 9, 2007
I love this. Love it. They serve butternut squash ravioli at my favorite restaurant in San Jose, Il Fornaio, which I go to often since I travel to San Jose several times a year on business. I dream about it the whole time I’m on the plane. This recipe calls for homemade pasta but I plan to substitute wonton wrappers and see how I like that. I’m sure making your own pasta is not difficult, but I just don’t have the patience usually.
1 cup small dice butternut squash, roasted and fork mashed
1 cup ricotta
1/2 cup grated Parmesan, plus 2 tablespoons, flaked
1 orange, zested
1 package of wonton wrappers
1 egg, beaten
2 tablespoons butter
10 sage leaves
Mix butternut squash, ricotta, Parmesan, and orange zest. Season with salt, pepper, and nutmeg. Brush pasta sheet with beaten egg and cut into 4-inch squares. Spoon squash filling in the middle of pasta square and fold over. Cut excess pasta with round dough cutter into half moon shape. Place on floured tray.
Boil agnolotti in salted water until tender, about 3 to 4 minutes. Drain and place on a platter. Add butter and sage leaves to a medium sized saute pan and place over medium high heat. Cook butter and sage until butter is golden brown. Spoon butter and sage over agnolotti and sprinkle with flaked Parmesan.
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Posted by moderndaygourmet on October 4, 2007
This is another one from Confessions of a Kitchen Diva. It’s pretty basic but delicious. Now that fall is around the corner (yes, I know it’s October, but this is Texas for pete’s sake, our fall lasts about 15 minutes), I’ll be making it more.
1 pound package ziti pasta
1 container (15 oz) ricotta cheese
1 cup sour cream
1/2 cup Parmesan cheese
1 large egg, slightly beaten
1 teaspoon sugar
1/4 cup chopped parsley
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups shredded mozzarella cheese, divided
4 cups spaghetti sauce
Cook pasts according to directions until al dente, about 12 minutes. Mix ricotta cheese and next 8 ingredients. Stir in 1 cup mozzarella; set aside. Drain pasta thoroughly; stir with 2 cups spaghetti sauce.
Spoon 1 cup spaghetti sauce in the bottom of a 9×13 pan; top with one half of pasta. Spread ricotta cheese mixture evenly over pasta. Top with remaining pasta, and pour remaining spaghetti sauce evenly over the pasta.
Cover pan with foil and bake at 350 for one hour or until center is bubbly. Remove foil and top with remaining mozzarella. Return to oven 10 minutes until cheese is melted. Remove from oven and let rest 10 minutes before serving.
Posted in Entrees - pasta, Entrees - vegetarian | 1 Comment »
Posted by moderndaygourmet on September 1, 2007
This is another one I found from watching Everyday Italian. It’s incredibly fast and easy. In this particular episode, she was making dishes that required only 5 ingredients and 15 minutes to make.
1 pound rigatoni pasta
3 cups purchased garlic-flavored croutons, (about 5 ounces)
1/4 cup slivered almonds (about 1 ounce), toasted
1 cup julienned roasted red bell peppers
3/4 cup extra-virgin olive oil
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl.
Place the croutons and the almonds in a food processor. Pulse until it becomes the texture of bread crumbs. Add the crouton and almond mixture to the hot pasta. Add the peppers and the olive oil. Toss to combine and serve.
Posted in Entrees - pasta, Entrees - vegetarian | Leave a Comment »