Baked Vegetable Penne (Gluten Free)

Domestic Divas Blog "Baked Vegetable Penne"

I realize it's been a little while since I posted here, but I've had so much going on lately!

My debut novel The 13th Continuum publishes on April 19, 2016. How cool is that? That and everything that goes along with it has been taking up a ton of my time. BUT...I've been getting back to the farmers market lately and cooking up some fun dishes, so I thought I'd share a recent one. 

I'll warn you—this is comfort food.

Yup. No doubt about it.

It's a classic Baked Penne with vegetables and gluten-free pasta. I used a brown rice based penne, but almost any sort of pasta would work here. I filled in the layers with fresh ricotta and summer heirloom squash, purple bell peppers, and spinach, but almost any sort of veggie combo would work. It's topped with organic mozzarella cheese for lots of yum factor. 

Any questions?

This dish can be made a day ahead and then baked when the time comes. It also keeps great leftover (it may even be better a day later). Enjoy!

Domestic Divas Blog "Baked Vegetable Penne"

Baked Vegetable Penne (Gluten Free)

Baking time: 40 minutes

Serves 6 to 8 people

Gluten free; vegetarian

Ingredients

1 pound gluten free penne (or other pasta)

2 cups shredded mozzarella cheese

1 1/2 cups fresh ricotta cheese

1 egg

pinch of nutmeg

2 cups zucchini, sliced

4 cups fresh baby spinach

2 red bell peppers, seeded and chopped

3 cloves of garlic, peeled and chopped

2 tablespoons extra virgin olive oil

1/4 cup chopped fresh basil (optional)

24-ounce jar of tomato sauce

salt and freshly ground pepper to taste

Directions

1. Preheat the oven to 375 degrees. 

2. Heat the olive oil over medium, then add garlic and saute for 30 seconds. Add the zucchini and bell peppers and saute until becoming tender (about 5 minutes). Add the spinach and stir, letting it cook down. Fold in the fresh basil if desired. Season the vegetable mixture with salt and pepper to taste.

3. Meanwhile, cook the pasta in a pot of salted water until al dente (about 7 minutes). Drain and return to the pot. Toss the pasta with the jar of tomato sauce. 

4. To make the ricotta mixture, beat the egg in a mixing bowl. Add the ricotta and 1 cup of the mozzarella and stir together until smooth. 

5. Spray a baking pan (8x12 in.) with nonstick cooking spray (or any oil will work). Spoon half of the pasta and sauce mixture into the bottom. Spread the vegetables on top of the pasta, and then spoon the ricotta mixture over the vegetables in an even layer. Top with the rest of the pasta and sauce, and then finish by sprinkling the remaining mozzarella cheese over the top. 

6. Bake in the oven for about 40 minutes, or until the it's heated and the cheese is melted and starting to brown. Let rest for 10 minutes before serving. Enjoy!

Fusilli Pasta with White Beans, Cherry Tomatoes & Wild Arugula (Gluten Free)

So... I made this for dinner last night.

And it turned out so fabulous!

It was one of those great moments where I was working with the dregs of my last grocery store run, combing through the cupboard. What can I make with this stuff? I always keep a quality gluten free pasta on hand for just such cooking emergencies. This is a new one I tried out last night and really loved—Bionaturae Organic Fusilli. It had the texture of "normal" pasta and held up well.

So that was a start. Then I sorted through the last of my veggies:

Organic heirloom cherry tomates
Organic yellow bell pepper
Organic wild arugula

That had the makings of a tasty pasta. I grabbed a can of organic white beans. I love throwing them into pasta because of their great, creamy texture. Plus, they add some protein to veggie meals. Other cupboard staples include garlic, chili flakes, extra virgin olive oil, white wine and parmesan reggiano.

The final ingredient?

Some fresh basil clipped from the plant on my porch, which miraculously hasn't died yet. There you have it. Now here's how I threw it all together to make this tasty little dish.

Fusilli Pasta with White Beans, Cherry Tomatoes & Wild Arugula (Gluten Free)
Serves 4 people
Cooking time: about 20 minutes
Vegan (if served without cheese); gluten free

Ingredients
1 bag of fusilli pasta (12 oz.), cooked per package instructions
2 tablespoons extra virgin olive oil

3 garlic cloves, peeled and sliced
pinch of chili flakes
1 yellow, red or orange bell pepper, seeded and chopped
2 cups cherry tomatoes, halved
2 cups wild or baby arugula, tightly packed
1 can white beans (15 oz.), drained and rinsed with cool water
1/2 cup dry white wine
salt and freshly ground pepper
2 tablespoons fresh basil, chopped (optional)
grated parmesan reggiano for garnishing (optional)

Directions
1. In a large saute pan, heat the olive oil over medium high heat. Add the garlic and chili flakes, and stir for about a minute, until fragrant. Add the tomatoes and bell pepper and continue to cook, until beginning to soften (about five minutes). Then add the arugula and cook for another minute or so, until beginning to wilt. Add the white beans, stirring to combine, and cook for another minute.

2. Add the white wine to the pan and simmer until reduced by half. Stir in the basil and season to taste with salt and pepper. Set aside.

3. Meanwhile, cook the pasta until al dente. Toss the pasta with the vegetable and bean mixture, adding a little reserved pasta cooking water if needed to create a little sauce.

4. To serve, spoon the pasta into bowls and top with grated parmesan. Enjoy!

Sausage, Zucchini & Bell Pepper Pasta (Gluten-Free)

Happy Monday!

The gluten-free journey continues, and so far I feel much healthier. Though I'd been pretty strictly gluten-free when I started this blog, I'd fallen off the wagon, and consequently, my health suffered. BIG TIME. So I'm back to to it and no more shortcuts this time—I've seen the light!

I'm sure you've heard the news about the Mediterranean diet's health benefits and how it could ward off thirty percent of heart attacks and strokes, so I thought I'd share a gluten-free pasta recipe. In today's world there are so many great options for gluten-free folks, including lots of pasta choices. For this recipe, I used an organic brown rice rotini from Trader Joe's.

This yummy recipe is simple to make and super yummy with no gluten or dairy (cheese). I saute chicken sausage (organic Italian variety from Applegate that's gluten-free) with zucchini and orange bell pepper. I toss the sausage-vegetable mixture with the cooked pasta and top with just a little chopped parsley (basil would be great, too). The resulting dish is healthier than many traditional pasta recipes, but just as satisfying. I might even make it for dinner again tonight.

Sausage, Zucchini & Bell Pepper Pasta (Gluten-Free)

Serves 4 people
Cooking time: about 25 minutes
Gluten-free; dairy-free

Ingredients

1 package gluten-free pasta (such as the organic brown rice rotini from Trader Joe's)
1 package Italian sausage (Applegate makes a good gluten-free variety)
1 orange, yellow, or red bell pepper (seeded and chopped)
2 cups zucchini, chopped
1/4 cup Italian parsley, chopped plus more for garnishing
2 garlic cloves, peeled and chopped
2 tablespoons extra virgin olive oil
salt and freshly ground pepper

Directions

1. Bowl water for the pasta and cook according to package directions.

2. Meanwhile, heat the olive oil in a pan over medium-high heat. Add the garlic and reduce heat to medium. Saute for one minute. Add the zucchini and bell pepper and cook until beginning to soften (about five minutes). Add the sausage and cook for two minutes, until heated through (the sausage should come precooked, but if not then make sure to cook first). Stir in the parsley and season to taste with salt and freshly ground pepper.

3. Toss the sausage-vegetable mixture with the pasta, adding a little pasta water and/or olive oil if needed to keep moist. Garnish with chopped parsley. Enjoy!

Vegetarian Puttanesca Sauce

Happy (Hot) Monday!

I've just been huddled up in the rooms of my house that have A/C with the Adorable Monster, trying to stay cool. I'm hoping it will cool down a bit this week. I want to thank everybody who entered the Chef LaLa Homemade Giveaway! I drew the winner randomly this morning and have emailed him/her. You guys had so many great marinade and grilling ideas.

Today, I'm sharing a fun pantry recipe. As in you can make it from ingredients that should be in your pantry at all times. I love Puttanesca Sauce—salty with olives and capers—hearty—spicy— delicious.

This is a vegetarian version (sans anchovies), but feel free to add them if you so desire. I serve it with a whole wheat pasta, but any sort of whole grain version will work. Also, just leave off the cheese to make it vegan.

Vegetarian Puttanesca Sauce

Serves 4-6 people
Cooking time: about 30 minutes
Vegan; Gluten-free

Ingredients

2 tablespoons extra virgin olive oil

1 medium onion, peeled and chopped

1 carrot, peeled and grated

4 to 6 cloves garlic, chopped

1/2 teaspoon crushed red pepper flakes 

20 oil-cured black olives, cracked away from pit and coarsely chopped

3 tablespoons capers

1/2 cup dry white wine

1 32-ounce can whole tomatoes, roughly pureed

salt and freshly ground pepper

1/4 cup (a couple of handfuls) flat leaf parsley or basil, chopped

Grated Parmigiano Reggiano or Romano, for serving (optional)

Directions

1. Heat the olive oil in a large pan over medium heat. Add the onion and carrot and saute for a few minutes, until beginning to soften (about 4-5 minutes). Add the garlic and red pepper and cook for another minute or two. Add the white wine and simmer, until reduced in half.

2. Add the olives, capers, and tomatoes. Bring sauce to a bubble, reduce heat, cover and simmer for about twenty minutes. Season to taste with salt and freshly ground pasta.

3. To serve, toss the sauce with cooked pasta. Top with chopped parsley and parmesan, if desired. Enjoy!

Orzo Risotto with Kale and Chicken Sausage

Let's talk dining first!

I had a fabulous meal at ink last night, Top Chef winner Michael Voltaggio's new eatery.

It was certainly the most hotly anticipated new restaurant of the year, and it delivers and then some. I loved every dish that I tasted (it's a small plates menu, and we ordered at least three quarters of it). They were all interesting and well-balanced and unique. The cocktails were excellent, too. If you're looking for a great review and pictures, hop over to Kevin Eats (I love his blog!).

Next, the T-Day recap!

I'm happy to report that we survived a joint Thanksgiving with both sets of parents in Des Moines, Iowa. It was my parents' first trip to the Midwest, and I think they were pleasantly surprised. The cooking went off without a hitch—everybody pitched in. My father even tied on an apron and prepped brussels sprouts for roasting, something I don't think I've ever seen in my entire life!

It was a loud, boisterous household, just how you want to spend the T-Day holiday.

Now onto cooking!

In the post-Thanksgiving, winter months I always begin to crave comfort food. Orzo, in any form, certainly fits the bill. It's a rice-shaped pasta that can be prepared much like risotto. I buy a whole wheat version, which is a great, healthier alternative to white pasta.

For this hearty, winter dish, I cook the orzo like a risotto in chicken broth. Meanwhile, I saute chicken sausage (I prefer a spicy variety), kale (great in the winter months), and cherry tomatoes. To finish the dish, I stir it all together and add a healthy infusion of Parmigiano-Reggiano cheese.

The resulting dish is hearty and creamy, the perfect antidote to the cold winter months.

Orzo Risotto with Kale and Chicken Sausage
Serves 4-6 people
Cooking time: about 30-40 minutes
Print Recipe

Ingredients

• 1 lb whole wheat orzo (about 2 cups)
• 2 cups low-sodium chicken stock
• 2 tablespoons extra virgin olive oil
• 1 cup cherry tomatoes, halved
• 2 cups kale, thinly sliced
• 2 cups chicken sausage, chopped
• 2 garlic cloves, peeled and chopped
• pinch of chili flakes (optional)
• 1/2 cup parmigiano-reggiano, grated
• salt and freshly ground pepper 

Directions

1. Bring a pot of water to a boil. Quickly parboil the orzo for about 4-5 minutes, until it has softened, but is still hard in the middle. Drain and rinse with cool water.
2. Add the stock to a pan and bring to a simmer. Add the orzo and simmer in the stock, stirring regularly, until all the liquid has been absorbed and the orzo is al dente. More stock may be used if needed. 
3. Meanwhile, heat the olive oil in a saute pan over medium heat. Add the garlic and the chili flakes and saute for one minute. Add the chicken sausage and cook for another minutes. Then, add the kale and the tomatoes. Continue cooking the mixture, stirring occasionally, until the kale is tender and the tomatoes have broken down (about 5-7 minutes). Remove from heat and set aside.
4. Add the sausage-kale mixture and the parmigiano-reggiano to the orzo, stirring to combine. Season to taste with salt and freshly ground pepper. 
5. To serve, either plate the orzo or serve family style. Enjoy!

Source for Ingredients

• whole wheat orzo, chicken sausage, organic kale, chili flakes, and organic cherry tomatoes from Whole Foods
• garlic from the West Hollywood Farmers Market
• organic low-sodium chicken stock and extra virgin olive oil from Trader Joe's

Meatless Monday: Tofu Bolognese with Whole Wheat Spaghetti

Tofu Bolognese with Whole Wheat Spaghetti

This is a dish that my mother used to make us when we were kids, and she was still a vegetarian. It had generous hunks of tofu in it, and yes, we loved it.

Kids love anything with noodles as a general rule. Even tofu, when it's seasoned well so it actually tastes like something yummy. This recipe essentially substitutes the meat usually found in  bolognese sauce with firm tofu. The tofu is simmered in the tomato sauce, which infuses it with great flavor. It literally sucks it up.

I serve the sauce over a whole wheat spaghetti, but any type of pasta would work great. To finish it, I top it with a little parmesan reggiano cheese, but that's not necessary. The dairy-free version (vegan) is delicious, too.

I also much prefer to use tofu in my sauce, rather than a meat-like substitute vegetable protein (which tends to be very processed).

Finally, for a super shortcut easy version of this recipe, toss bottled organic tomato sauce into a slow-cooker. Add tofu. Simmer on low for several hours. It's delicious.

Tofu Bolognese with Whole Wheat Spaghetti
Serves 4-6 people
Cooking time: about 40 minutes
Vegan (meat and dairy-free)
Print Recipe

Ingredients

• 1 package (14 oz.) firm tofu, drained and cubed
• 28 ounce can of tomatoes, pureed
• 1 medium onion, chopped
• 1 carrot, peeled and chopped
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, chopped
• 1 bay leaf 
• salt & freshly ground pepper
• 1 tablespoon Italian parley, chopped
• pinch of chili flakes (optional)
• parmesan reggiano cheese, for grating (optional)
• 1 package (1 lb) whole wheat spaghetti, cooked and drained

Directions

1. Heat the olive oil in a large, heavy-bottomed pan over medium heat.  
2. Add the onion and carrots and saute until starting to soften, about 5 minutes.  
3. Then, add the garlic and chili flakes (optional) and saute for another minute. 
4. Finally, add the tomatoes, bay leaf, and tofu. Partially cover the pot and allow the sauce to simmer for about 35-40 minutes.  
5. Season to taste with salt and freshly ground pepper. 
6. To serve, place the pasta in a bowl and top with a generous portion of the  sauce. Finish with chopped parsley, freshly ground pepper, and a little grated parmesan reggiano cheese if desired. Enjoy!

Source for Ingredients

• onions, carrots, garlic, and bay leaf from West Hollywood Farmers Market
• organic firm tofu, organic canned tomatoes, organic whole wheat spaghetti, parmesan reggiano cheese, and extra virgin olive oil from Trader Joe's
• organic chili flakes from Whole Foods

Meatless Monday: Zucchini & Chickpea Spaghetti with Hot Paprika

Zucchini & Chickpea Spaghetti with Hot Paprika

The marine layer is back.

This is as close to a change in the seasons as we get in Southern California. Thick cloud cover for most of the day, sometimes burning off a little after midday where I live in the hills. But by the ocean, the layer persists most of the time.

I actually love the chill in the air and the murky sunlight. It gives me a chance to take a breather -- to not have to be go, go, go all the time. To not feel guilty for staying inside, hunkered down with my creaky old white MacBook (I don't even think they make these anymore). Working away on my next novel -- a daunting, but exhilarating task. Like scaling a mountain. Only you don't know the route to take, nor can you see the summit. It's hidden in the clouds.

All you have is hope and a prayer that you'll make it. Will power. It's all up here, in my head, somewhere. I hope I can shake it out, onto the page.

After this post, it's back to work on the story. I'm only at the beginning...

So here's a Meatless Monday recipe that I love. It combines zucchini (though any summer squash will do) and chickpeas with a whole wheat spaghetti. To boost the flavor and make a lovely sauce, I add Hot Paprika (though smoked or regular will work, too). I finish the dish with a dusting of fresh grated parmesan.

This is an easy, healthy recipe that cooks up quickly. It's also hearty and comforting, perfect for these cloudy fall days.

Zucchini & Chickpea Spaghetti with Hot Paprika
Serves 4-6 people
Cooking time: about 25 minutes
Vegetarian
Print Recipe

Ingredients

• 3 cups zucchini, diced
• 1 (15 oz.) can chickpeas, drained and rinsed
• 2 shallots, peeled and chopped
• 2 tablespoons extra virgin olive oil
• 1 tablespoon hot paprika
• 1/2 vegetable stock 
• 1 pound whole grain spaghetti, cooked and drained
• salt and freshly ground pepper
• parmesan reggiano for grating

Directions

1. In a large saute pan, heat the olive oil over medium heat. Add the shallots and saute until softened, about 4 minutes. 
2. Add the squash and cook until becoming tender, about 5-7 minutes. Add the chickpeas and cook for one more minute. 
3. Add the stock and paprika, stirring to combine. Bring to a simmer and reduce by half.
4. Add the pasta to the saute pan and toss with the zucchini and chickpeas. If needed, add more stock to keep everything moist. 
5. Season to taste with salt and freshly ground pepper.
6. To plate, scoop some pasta into a wide-bottomed  bowl. Top with freshly grated parmesan reggiano. Enjoy!

Source for Ingredients

• hot paprika from All Spice
• zucchini and shallots from West Hollywood Farmers Market
• organic chickpeas, whole wheat spaghetti, parmesan reggiano, and extra virgin olive oil from Trader Joe's

Meatless Monday: Mushroom Ragu with Homemade Cavatelli

Mushroom Ragu with Homemade Cavatelli

There's lots of news swirling around this Monday.

First up, Meatless Monday is featuring my recipe for Pomegranate Guacamole this week, so hope on over and give the recipe some love! It's delicious, healthy, and Susan Feniger even loved it (it placed second in a guacamole contest).

Second, the Environmental Working Group has just released the Meat Eaters Guide to Climate Change and Health, where you can calculate the carbon footprint of your diet. This tool can help you reduce your environmental impact and eat healthier by cutting down on your meat consumption. It also helps identify which protein sources, such as beef and farmed salmon, are the least carbon friendly. So check it out!

Now on to this week's Meatless Monday recipe for Mushroom Ragu with Homemade Cavatelli. While I paired this meaty meatless sauce with my homemade pasta, which I blogged about last week, it would work with any boxed pasta, too. Just try to pick up something made from whole grains. For an extra special treat, instead of using parm, I topped the pasta with ricotta cheese. It added a lovely, creamy layer to the dish, and went beautifully with the sauce. This is my favorite pasta recipe that I've made recently, and I can't wait to try it again!

Mushroom Ragu with Homemade Cavatelli
Serves 4-6 people
Cooking time (for the sauce): about 40 minutes
Vegetarian
Print Recipe

Ingredients

•  4 cups portobello mushrooms, chopped
• 28 ounce can of tomatoes, pureed
• 1 medium onion, chopped
• 1 carrot, peeled and chopped
• 1 tablespoon extra virgin olive oil
• 2 garlic cloves, chopped
• 1/2 cup dry red wine 
• 1 bay leaf 
• pinch of chili flakes
• 1 tablespoon fresh thyme or 1 teaspoon dried thyme
• salt & freshly ground pepper
• 1 cup ricotta cheese
• 1 recipe Homemade Cavatelli or other pasta

Directions

1. Heat the olive oil in a large, heavy-bottomed pan over medium heat.  
2. Add the onion and carrots and saute until starting to soften, about 5 minutes.  
3. Add the mushrooms and cook until tender, another few minutes.
4. Then, add the garlic and chili flakes and saute for another minute. 
5. Add the red wine and bring to a simmer and allow it to reduce in half.
6. Finally, add the tomatoes, bay leaf and thyme. Partially cover the pot and allow the sauce to simmer for about 35-40 minutes.  
7. Season to taste with salt and freshly ground pepper. 
8. To serve, place the pasta in a bowl and top with a generous portion of the Mushroom Ragu. Finish with a scoop of fresh ricotta cheese. Enjoy!

Source for Ingredients

• portobello mushrooms, onions, carrots, garlic, and thyme from the West Hollywood Farmers Market
• ricotta cheese from Trader Joe's

Meatless Monday: Homemade Cavatelli Pasta

Homemade Cavatelli Pasta

This is my favorite kitchen experiment of late: making homemade cavatelli pasta!

Yes, it's a bit labor intensive, but it reminded me of being a kid and messing around with Playdoh. Rolling it into ropey tubes. Running a pasta cutter over it. Mashing it with a fork. Now what's better than that? I guess that fact that you get to eat it when you're finished. Not so with Playdoh...

Cavatelli are a type of pasta that resemble a dumpling, typically made with flour and water. Sometimes, as with this recipe, ricotta is added to the dough. While similar to gnocchi, they differ in that gnocchi is made from a softer dough that incorporates potatoes. This recipe was adapted from Eating Cleveland, which has fabulous pictures and step by step instructions on making the pasta by hand. Definitely check it out!

I topped my cavatelli with a vegetarian Mushroom Ragu Sauce (recipe coming next week), but any pasta sauce should work.  Enjoy!

Homemade Cavatelli Pasta
Adapted from Eating Cleveland
Makes 4-6 servings
Cooking time: about 50 minutes, including 30 minutes of resting time
Vegetarian
Print Recipe

Ingredients

• 16 oz. ricotta cheese
• 2 eggs
• 1 pinch of salt
• 3 cups (1 pound) All Purpose Flour 

Directions

1. Pour 2 1/2 cups of the flour into a bowl and make a well in the middle.
2. Drop the 2 eggs and the ricotta cheese into the well. Using a circular motion, slowly incorporate the flour into the eggs and cheese.
3. Once all of the flour has been combined with the eggs and cheese, knead the dough together until a soft, but not sticky dough is formed. It can depend on the day, but if the dough still remains sticky add more flour.
4. Wrap the dough in plastic wrap and let rest for at least a half an hour.
5. After half an hour has elapsed, take your ball of dough and divide it into quarters.
6. Working with one quarter at a time, lay the dough out on a lightly floured surface and divide it into quarters again.
7. Take a piece of the divided dough (now and 1/8 of the original amount) and roll it into a long tube 1/4 inch in diameter. Some people find it easier to work the dough into a tube while holding it in the air and spinning it back and forth between their palms.
8. Divide the tube into pieces 1 inch long with either a pastry cutter or a knife.
9. Using the edge of a butter knife or pastry cutter, with the device at a 45 degree angle, press on each piece of dough and pull across the length of it.  You find that the motion causes the dough to curl up the edge of the device. This process is definitely easier to understand with the pictures below. If you don’t get it at first, don’t be discouraged. Just keep working with the dough, using different amounts of pressure on the dough.
10. When you are done with each cavatelli, have a lightly floured pan near by so you can toss them in and move on to the next. 
11. To cook, drop the cavatelli into a pot of salted boiling water for about 5-7 minutes. When they are finished cooking, they will float to the top of the water. Strain and top with your favorite pasta sauce. Enjoy!

Note on storing cavatelli: There are two options for storing  cavatelli: the refrigerator or the freezer.  To store cavatelli in the fridge, let them dry a bit on the counter, at least an hour. Once you’re sure they won’t stick together any longer, pack them into a Ziploc bag and stick them in the fridge. Make sure you use them within a week. However, the  best option for storing your cavatelli is by far the freezer. Once you are done with your cavatelli making, place your pan into the freezer for a half an hour. That should be long enough to allow the cavatelli to tighten up a bit and they should no longer stick together. Then, place  the chilled cavatelli in a Ziploc freezer bag and store them in your freezer for up to a year.

Meatless Monday: Fried Zucchini Spaghetti

Fried Zucchini Spaghetti

Pasta is the ultimate comfort food, don't you think?

Inspired by a recipe from Gywneth Paltrow's new cookbook My Father's Daughter, I dredged baby zucchini slices in flour and fried them up in my cast iron skillet. These were combined with whole grain spelt spaghetti, parmesan reggiano, and chopped mint (instead of basil) for a simple, delicious dinner. Now who can resist that?

To make a gluten-free free version of this pasta, use a gluten-free flour to coat the zucchini and a gluten-free spaghetti. To make it vegan, simply leave out the cheese.

Serve with Navy Bean Bruschetta and Panko-Crusted Squash Blossoms

Sweet Potato Gnocchi with Saag's Basil Cracked Pepper Sausage, Kale, and Shitake Mushrooms

A big day in the culinary world--James Beard has announced their 2011 Semifinalists!

There are a lot of heavy hitters are on this list. However, I'd like to extend a special shout out to Baru 66 in Windsor Heights, IA and Chef David Baruthio for their nomination for Best New Restaurant. I had a fabulous meal there in November, and was very impressed with their food.

Now, on to more important business--what recipe do I have for you today?

Sweet Potato Gnocchi

Sweet Potato Gnocchi

Sweet Potato Gnocchi

Makes about 50 pieces
Cooking time: about 30 minutes
Print Recipe

Ingredients
6 small sweet potatoes, baked and allowed to come to room temperature (yield should be about 3 cups flesh)
1 egg, slightly beaten
1 1/2-2 cups flour
pinch of salt

Meatless Monday: Whole Grain Spaghetti with Spinach-Walnut Pesto

Whole Grain Spaghetti with Spinach-Walnut Pesto

Big news--the ultimate diva herself, Oprah Winfrey, announced last week that she's adopting Meatless Monday at Harpo, her company (read about it here)!

This was on the same episode that she put over three hundred of her staff members through Oprah's Vegan Challenge for a week, which I think is a great exercise for anyone looking to reform their eating habits. The episode also featured the veganist advocate Kelly Freston and the omnivore himself, Michael Pollan.

Meatless Monday: Pasta al Pomodoro with Sweet Cherry Tomatoes and Basil

Pasta al Pomodoro

Well, it's been a whirlwind few weeks with my wedding and honeymoon in Big Sur, but I'm back in the kitchen and ready to share more great recipes with you.

Today's Meatless Monday inspiration comes from the fabulous tomatoes that are still pouring into my grocery stores and farmers markets. Instead of the classic tomato sauce, this is a fresh pasta tossed with sweet cherry tomatoes that have been sauteed with olive oil, garlic, and fresh basil. The result is a delicious, satisfying, healthy pasta that cooks up in less than twenty minutes.

For an even healthier take on the dish, use a gluten-free and/or whole grain pasta. There are a ton of great ones flooding the market right now (check out this New York Times article). I used a gluten-free spaghetti made from rice and quinoa that was full of fiber and protein. I also love whole grain spelt pastas, and at times, make my own version fresh at home.

Pasta al Pomodoro with Cherry Tomatoes and Basil
Serves 4 people
Cooking time: 20 minutes
Print Recipe

Ingredients
2 tablespoons extra virgin olive oil
4 garlic cloves, peeled and thinly sliced
1 pint sweet cherry tomatoes
1/4 cup fresh basil leaves, thinly sliced
salt and pepper
1 pound spaghetti
parmesan reggiano

Directions
Bring 6 quarts of water to a boil and add 2 tablespoons of salt.

Heat the olive oil in a saute pan over high heat until almost smoking. Reduce heat to medium-high and add the garlic cloves. Cook for two minutes until lightly browned. Add the cherry tomatoes and basil. Quickly saute them until almost bursting (about 4 minutes). Season to taste with salt and pepper.

Meanwhile, cook the spaghetti per package instructions. Drain and add it to the pan with the tomatoes. Toss over high heat for 1 minute, then transfer to four warmed pasta bowls. Top with a little parmesan. Enjoy!

Source for Ingredients
quinoa spaghetti, organic cherry tomatoes, parmesan reggiano, and extra virgin olive oil from Whole Foods

organic garlic from West Hollywood Farmers Market

fresh basil from my garden

Meatless Monday "Mac N Goat Cheese" With Cherry Tomatoes, Bell Peppers, And Walnuts

Happy Meatless Monday!

I'm back with more great meatless recipe ideas.  This is my healthy take on the quintessential Mac N  Cheese.  Instead of elbow pasta made from wheat, I use a gluten-free brown rice rotini (the ridges are great for catching cheese).  I also use fresh goat cheese (chevre) to make a creamy sauce and load the pasta up with fresh vegetables including spring onions, cherry tomatoes and peppers.  I finish it with toasted walnuts (healthy fats and protein) and fresh basil.  I promise that even the pickiest eater will fall in love with this dish!

"Mac N Goat Cheese" With Cherry Tomatoes, Bell Peppers, And Walnuts
Cooking time: 30 minutes
Serves 4-6 people

Ingredients
1 pound brown rice rotini (or other whole grain pasta)
2 tablespoons olive oil plus more for drizzling
1/2 cup green onions, white and tender green parts chopped
1 garlic clove, peeled and chopped
2 cups cherry tomatoes, halved
1 bell pepper, seeded and chopped
1/2 cup fresh goat cheese (chevre)
1/4 cup fresh basil, julienned
1/2 cup walnuts, toasted and chopped
salt and pepper

Directions
Bring a pot of salted water to a boil.

Meanwhile, heat the olive oil over medium heat in a saute pan.  Add the onions and cook until beginning to soften.  Add the garlic and cook for one more minute.  Then, add the cheery tomatoes and the bell pepper.  Saute until all the vegetables are cooked.  Season to taste with salt and pepper.  Remove from heat and set aside.

Add the pasta to the boiling water and cook per package instructions until al dente (about 8 minutes).  Drain the pasta, reserving at least one cup of the cooking liquid.  Toss the pasta with the vegetable mixture.  Add the goat cheese and 1/2 cup of the cooking liquid.  Toss until the goat cheese melts and forms a creamy sauce, adding more cooking liquid as needed.  Check seasoning (salt and pepper).

To serve, put the pasta in a bowl and top with the walnuts and the basil.  Drizzle with a little good olive oil and sprinkle with fresh cracked pepper.  Enjoy!

Source For Ingredients
organic brown rice pasta, organic heirloom cherry tomatoes, organic bell pepper, green onions, organic garlic, walnuts and goat cheese from Trader Joe's

organic basil from my garden

Wine Pairing
With this meal, we drank a wonderful Roar 2005 Pinot Noir, Pisoni Vineyard.  Roar makes great pinot noir with grapes from some of the best vineyards in the Santa Lucia Highlands (California Central Coast), and the Pisoni may be their best - spicy and fruity with great structure.  Also, the 2005's are drinking fabulously right now.  We devoured this bottle.

Meatless Monday: Whole Grain Spaghetti With Marinara Sauce

Sometimes the simplest things are the best.

On Friday night, the A-Girl came over for a hike with the Adorable Monster followed by dinner.  While I've been known on occasion to attempt challenging recipes, more often than not, I prepare simple meals.

My trick to making simple food taste awesome? 

The ingredients, of course.  In fact, this is just about every chef's trick.  It's from where we draw our inspiration, and it's a large part of the reason why the food in top restaurants tastes so flipping amazing. 

For our dinner, I made a classic marinara sauce, an Italian red sauce usually made with tomatoes, garlic, onions, herbs and spices, which I served over a whole grain spaghetti.  I added a healthy portion of fresh organic basil, a highly fragrant leafy herb which gained popularity as the main ingredient in pesto and showcases a variety of awesome health benefits, like protecting cells from free radical damage and aiding in the immune system by inhibiting the growth of bacteria.  This turned out to be the perfect post-Runyon hike meal - a hearty pasta dish accompanied by my famous Roast Cauliflower which I topped with dried cherries, parsley and pine nuts.   Everyone loved it, and the Adorable Monster only tried to hump the A-Girl, who he must consider his girlfriend, one time. 

Whole Wheat Spaghetti With Marinara Sauce
Serves 6 people
Cooking time:  40 minutes

Ingredients
2 boxes whole grain spaghetti (I used one made with spelt flour)
parmesan reggiano
pinch of sea salt

marinara sauce:
2 tablespoons extra virgin olive oil
1 Spanish onion, finely diced
4 garlic cloves, peeled and thinly sliced
3 tablespoons fresh thyme, chopped, or 1 tablespoon dried thyme
1/2 medium carrot, finely shredded
2 28 ounce cans peeled whole tomatoes
1 teaspoon fresh oregono
1 teaspoon fresh thyme
1 bay leaf
2 tablespoons fresh basil, julienned
salt and pepper

Directions
To make the marinara sauce, heat the olive oil over medium heat.  Add the onion and garlic and cook until softened (8-10 minutes).  Add the thyme and carrot and cook for 5 minutes, until carrot is very soft.  Crush the tomatoes with your hands (I love this part!) and add them and their juices.  Add the bay leaf.  Bring to a boil, stirring often, and then lower the heat and simmer for 20 minutes.  Add the thyme, oregano and basil and simmer for 10 more minutes.  Season with salt and pepper.  This sauce keeps for 1 week in the fridge and 6 months in the freezer.

Meanwhile, bring a pot of salted water to a boil.  Add the whole grain spaghetti and cook for about 8 minutes, or until al dente.  Do not overcook.  Drain and rinse with water and toss with a little olive oil to prevent sticking.

To plate, place some pasta in a wide-bottomed bowl and smother with a generous portion of marinara sauce.  Top with a little fresh grated parmesan reggiano.  Enjoy!

Source For Ingredients
organic canned whole tomatoes (Muir Glen) and organic whole grain spelt spaghetti (Vita Spelt) from Whole Foods

organic onion, organic garlic and organic carrot from Studio City Farmers Market

organic basil from Trader Joe's

parmesan reggiano from Surfas

Wine Pairing
We started with a bottle of Copain 2006 Syrah (Robert Parker 95-97 points) from the James Berry Vineyard.  We'd recently tasted the Saxum 2006 James Berry Vineyard, Proprietary Blend (Parker 95 points) and wanted to compare the two wines.  I must admit that we slightly preferred the Copain, at least at this early stage.  But they're both fabulous wines - big boys with an inky-black color and super concentrated fruit.  I'll be interested to taste them both again down the road once they get some age under their belts.  You know we'll be drinking them...

Then, we followed it up with a Cabernet Sauvignon from Anthill Farms.  While we've imbibed copious amounts of Anthill Farms Pinot Noir, for which they're known, we'd never tasted their Cabernet Sauvignon, in part because they just made it for the first time.  So on this night, we popped a bottle of their 2007 Cabernet Sauvignon, Timber Crest Farms, Dry Creek Valley.  It drank great for the first fifteen minutes, but then faded.  We capped it and let it rest until the following night, when we re-tasted it.  I enjoyed it much more on the second day - it mellowed, and some of its mustiness faded, allowing more of the fruit to shine.  I was reminded once again that wine is such a temporal creature, always changing, morphing, elusive yet endearing, welcoming, yet challenging. 

New Column On GeekWeek! DANCES WITH WOLVES Bison Ragu With Pappardelle!

Divas, check out my new "Flicks And Food" column on GeekWeek for DANCES WITH WOLVES Bison Ragu With Pappardelle!

Not only is it a super cute column, but it's also a fabulous, healthy recipe.  So check it out while the checking is good!

Here's the direct link!

Meatless Monday: Whole Grain Pasta With Vegetables And Herbed Goat Cheese

It's Monday, but for most of us in the United States, today is a holiday.

A day for us to stay home from work and reflect upon the progress that we've made since one man said he had a dream.  We've come a long way; we still have a long way to go.  So in the service of going the distance, I'm bringing you another meatless recipe.  If we all ate less meat by cutting it out one day a week, it would make a huge impact on both our health and our carbon footprint.  Remember, small steps do add up over time to a marathon.  So give it a try!

As you know, I love to mix it up, so today I'm writing up one of my favorite quick pasta recipes to throw together.  I start with whole grain spaghetti (I love the Vita Spelt variety).  Then, I stick my nose in the fridge and pull out the best organic vegetables I bought at the farmers market.  I saute them all together, throw in some sundried tomatoes for a nice tart kick, and then toss them with the pasta and fresh garlic and herb chevre (soft goat cheese).

The goat cheese melts into the veggies and pasta, making for a surprisingly light, fabulously tangy dinner.  This one is quick to make, easy to throw together, and an inexpensive way to feed an army. 

A few recipe tips:

1) Goat's milk is closer in its makeup to human milk, and thus easier to digest.  Many people who suffer from dairy intolerances, do well with goat cheese.  For my goat cheese, I have a kick-ass supplier at the farmers market called Soldad Farms.  They make literally the best fresh goat cheese I have ever tasted.

2) I'm a firm believer in seasonality, so in the winter when tomatoes are out of season and not tasting their best, I love using sundried tomatoes.  I always keep jars in my pantry, and toss them into everything from pasta, to risotto, to salads to my famous homemade hummus (a revelation!).  They pack a huge flavor punch that will up to shame those tasteless, washed-up quasi-tomatoes you see at the store.

3) A further note on seasonality, when I made this pasta, I was fortunate to have some winter corn come into stock (reminding me why I love living in California), but feel free to substitute whatever fresh vegetables you have for this recipe.  It's only a template, a mere blueprint, like all my recipes!  Let your imagination carry you.

Whole Grain Pasta with Vegetables and Herbed Goat Cheese
Serves 6 people
Cooking time: 30 minutes

Ingredients
1 pound whole grain spaghetti, cooked al dente
2 bell peppers, julienned (cut into thin strips)
2 ears of corn, kernels removed (can substitute frozen or another fresh veggie)
2 cups baby arugula
1 bunch spring onion, white parts chopped or 2 shallots, peeled and chopped
1 garlic clove, peeled and chopped
3 tablespoons herbed chevre (soft goat cheese)
1/4 cup sundried tomatoes packed in oil, chopped
1 tablespoon cilantro, chopped
2 tablespoons olive oil
salt and pepper

Directions
Heat a pot of water to boiling and cook the pasta per the package instructions. Once cooked, drain the noodles, reserving a little bit of the cooking liquid.

Meanwhile, heat the olive oil in a saute pan over medium heat.  Add the spring onion or shallots and saute until softened and translucent, about 4-5 minutes.  Add the garlic and saute for another minute.  Next, add the bell pepper and corn and cook for a few minutes until beginning to soften.  Last, toss in the sundried tomatoes and arugula and cook for another minute, or until the arugula has started to wilt.  Season to taste with salt and pepper.

Add the cooked pasta and goat cheese to the vegetables, and toss to combine.  Add a little reserved cooking liquid as needed to make creamy.  Check seasoning and correct if needed (salt and pepper).  Top with chopped cilantro.  Enjoy!

Source for Ingredients
garlic and herb goat cheese from Soledad Farms (Hollywood Farmers Market)

organic bell peppers, organic baby arugula, organic cilantro and organic spring onion from Hollywood Farmers Market

corn, organic olive oil and organic whole grain spelt spaghetti from Whole Foods

sundried tomatoes packed in olive oil from Trader Joe's

Simple Suppers: Bison Ragu with Whole Grain Pasta

Happy New Year's Eve, divas!

I hope it's been a great year for all of you, filled with great food and wine, and all the other things that make life so wonderful.  All year long, I've enjoyed bringing you my recipes, wine articles, health tips, and much more, and I have even more exciting things planned for next year.  So stay tuned!

Right now, I'm down in sunny Florida, hanging with Kuzak's family.  It's a house full of ex-policy debaters (and no less than three current attorneys), so there's no lack of healthy conversation, and that's putting it mildly.  Last night, we ate dinner at home, and The Chicago Foodie made her famous hamburgers, made with caremelized shallots and chorizo sausage, and I whipped up a batch of garlic fries (click here for recipe) and a mixed greens salad with pea tendrils, sunflower sprouts, candied walnuts, dried cherries and goat cheese tossed with a mustard vinaigrette.  It was fabulous, if I do say so myself!

So today, as part of my Simple Suppers series, I'm sharing a staple recipe in my rotation, one that reeks of comfort food, but also packs a healthy punch.  I'm talking about my Bison Ragu with Whole Grain Pasta, of course!  I always keep packages of Lindner Bison's grass fed ground bison in my freezer for just such an occasion. If you're not familiar with buffalo meat, it's a great alternative to beef, with a richer, deeper flavor, if you ask me.  Also, it packs a nutritional punch.  Bison is very lean, low in cholesterol and high in protein, with huge nutrient density.  It has a greater concentration of iron and essential fatty acids than other protein sources.  Finally, because this bison is grass fed, it's packed with omega-3's.

For this simple supper, I cooked the ground bison into this decadent ragu sauce, flavored with red wine and spiked with herbs, and tossed with a whole grain spelt penne, but any whole wheat pasta would work.  Finally, I topped it with a some good quality aged Parmesan Reggiano and chopped flat leaf parsley. 

This is one of my favorite meals to make, and I make it often!  It's great for dinner parties, served family style, or just a night at home alone, because it makes great leftovers, too!  Pair this dish with a healthy salad, and you've got a complete meal.  So give it a shot - I promise you'll love it. 

Bison Ragu with Whole Grain Pasta
Serves 6-8 people

1 lb ground bison
1 package whole grain penne or other whole wheat pasta
1 28 oz. can of tomatoes, pureed
1 onion, chopped
1 carrot, peeled and chopped
1 tbsp olive oil
2 garlic cloves, chopped
1/2 cup hearty red wine (I used some leftover syrah)
1 bay leaf
pinch of chili flakes
salt & pepper
herbs, chopped (any combination of thyme, rosemary or sage is great)

for garnishing: 
parmesan reggiano
2 tbsp flat leaf parsley, chopped

Directions:

To make the ragu sauce, heat the olive oil in a large, heavy-bottomed pan over medium heat.  Add the onion and carrots and saute until starting to caramelize, about 7 minutes.  Add the garlic and chili flakes and saute for another minute.  Then, add the ground bison and saute until cooked through, stirring to break it into small pieces (about 5 minutes).

Once the ground bison is cooked through, add the red wine and bring to a simmer, allowing it to reduce for about 5 minutes. Then, add the tomatoes, bay leaf and herbs.  Partially cover the pot and allow the sauce to simmer for about 35-40 minutes.  Season to taste with salt & pepper.

Meanwhile, to cook the pasta, bring a pot of lightly salted water to a boil.  Add the noodles and cook for about 7 minutes, or until cooked al dente.  Once it's cooked, drain the pasta and rinse with a little cool water to stop from cooking.

To serve, toss the pasta with the sauce.  Either plate individual portions, or serve family style from a large bowl (like in my picture).  Top with the chopped parsley and sprinkle with the parmesan.  Enjoy! 

Businesses Mentioned:

Lindner Bison
Santa Clarita, CA 91321
(661) 254-0200 

Run by the husband and wife team of Kathy and Ken Lindner, Jr., they specialize in bison raised humanely and sustainably.  Their bison are grassfed, free of drugs and hormones.  Bison meat tastes similar to beef, but with what some describe as a fuller, richer flavor.  They can be found selling their grassfed bison at the Hollywood Farmers Market on Sunday.  

CLICK HERE TO VISIT THEIR WEBSITE.  

Source for Ingredients:

grass fed ground bison from Lindner Bison (Hollywood Farmers Market)

organic onions, organic garlic, organic carrots, organic thyme, organic rosemary from Hollywood Farmers Market

Muir Glen Organic Fire Roasted Tomatoes, chili flakes, organic bay leaf and organic whole grain spelt penne from Whole Foods

Meatless Monday: Homemade Pumpkin Goat Cheese Ravioli with Fried Sage, Wilted Spinach and Roasted Pumpkin Seeds

Just another Meatless Monday!

Well, not quite, but I'm posting this a little bit early because I'm in Floyd, Virginia, buried under almost twenty inches of snow, with the power going on and off, and while we have a generator, the internet ceases to work.  So I'm blogging this while I can!  

The inspiration for this meal came from Soledad Farms and their spectacular chevre! They sell many flavors at the Hollywood Farmers Market, which I always sample, and the second their pumpkin chevre hit my tongue, I knew it had to be transformed into ravioli!  So I set about conceptualizing a hearty yet delicate winter pasta dish that would showcase the goat cheese first and foremost.  I made the ravioli using a whole grain spelt flour, stuffed them with pumpkin chevre and caramelized shallots, and served them over lightly wilted organic spinach from the farmers market.  Then, I topped the ravioli with roasted pumpkin seeds, crispy fried sage and walnut oil.  Finally, right before serving, I shaved some parmesan reggiano over the top with my microplane grater.

And then... deliciousness ensued!   

I hate to brag, but it was a spectacular dish, with texture, color, depth of flavor, and the goat cheese was truly the star.  I just ordered the pasta attachments for The Original Diva's stand mixer, and I plan to make a similar dish for Christmas Eve dinner.  To complete this meatless meal, after the ravioli, we dined on my Curried Cauliflower Soup, and throughout the night, we sipped a yummy bottle of Windy Oaks 2006 Pinot Noir, Diane's Block, Santa Cruz Mountains.  

Note:  If you don't have access to Soledad Farms pumpkin chevre, this recipe would still taste amazing with plain goat cheese stuffed into the ravioli. 

Homemade Pumpkin Goat Cheese Ravioli with Fried Sage, Wilted Spinach and Roasted Pumpkin Seeds 
Serves 4 people 

4 cups organic spinach
1/4 cup roasted pumpkin seeds (pepitos)
4 sage leaves
3 tbsp olive oil
2 tbsp roasted walnut oil
salt & pepper
parmesan reggiano, for shaving 

homemade whole grain spelt ravioli:
makes 1/2 lb 
2 cups whole grain spelt flour (whole wheat can be used)
2 large eggs
1/4 tsp olive oil
1/2 cup pumpkin chevre or plain chevre

2 shallots, chopped and caramelized in olive oil

Directions: 

To make the ravioli, place the flour on a cutting board.  Create a well in the middle of the flour and add the eggs and olive oil.  Using a fork, whisk them together and then slowly start to incorporate the flour starting with the inner wall of the flour.  As you expand the well, keep reinforcing the flour walls to keep the mixture in the center.  The dough should come together when about half of the flour has been incorporated. Once the dough comes together, clean off the cutting board, lightly dust it with flour and knead the dough with the heel of your hand for about 6 minutes.  The texture should be elastic and slightly sticky.  Once you're finished kneading, wrap the dough in plastic and set it aside for 30 minutes. 

Using the pasta attachments (or can be rolled out by hand), divide the dough into four pieces and feed each one through the pasta roller serveral times, beginning with the widest setting, and gradually moving to the thinnest setting.  Lay one sheet at a time out on the cutting board.  Place little mounds of goat cheese topped by some shallots about 1 inch apart halfway down the sheet.  Fold the top of the sheet back over the mounds, and then stamp out the raviolis using a ravioli cutter.  Place the raviolis on a cookie sheet lined with a kitchen towel.  Repeat with the other sheets of pasta dough.

To make the fried sage, heat 1 tbsp of olive oil in a small frying pan over medium high heat.  Add the sage leaves and fry until crispy, a few minutes.  Remove and drain on paper towels.

To make the wilted spinach, heat the remaining 2 tbsp of olive oil in a saute pan over medium high heat. Add the spinach and cook until lightly wilted.  Season to taste with salt and pepper.

To cook the ravioli, bring a pot of lightly salted water to a boil.  Add the ravioli and cook for a few minutes, until tender.  Remove and rinse with cool water.

To plate, place some of the spinach in the bottom of a wide-bottomed bowl or plate.  Top with about 7 or 8 raviolis.  Sprinkle with the roasted pumpkin seeds, top with a fried sage leaf and then drizzle with some walnut oil.  Sprinkle a little salt and fresh cracked pepper over the dish.  Finish it with some grated parmesan reggiano.  Enjoy!

Businesses Mentioned: 

Soledad Goats
6501 Backus Rd.
Mojave, CA 93501 

Producers of award-winning goat cheese (literally the BEST fresh chevre I have ever tasted), they can be found selling their artisanal cheeses at the Hollywood Farmers Market on Sunday.  Stop by their booth for a free sample and I promise you won't be able to leave without bringing some home with you! 

Source for Ingredients: 

pumpkin chevre from Soledad Farms (Hollywood Farmers Market)

organic eggs from Healthy Family Farms (Hollywood Farmers Market)

organic spinach and roasted walnut oil from Hollywood Farmers Market

organic olive oil, organic whole grain spelt flour, roasted pumpkin seeds (pepitos), parmesan reggiano and organic sage from Whole Foods