Butternut Squash Pasta

Posted by girlgroupgirl 8 Atlanta on Sun, Mar 1, 09 at 23:05

Butternut squash pasta!

OH YUM!

I cup of frozen, mushed butternut squash (from last summers garden)
1/2 a small purple onion finely minced
1/2 t. crushed garlic
1/4 of a cube gluten free bullion
1/2 c. unsweet almond milk
some parmesan or any other delicious hard cheese, grated
toasted pine nuts

Cook up some pasta. I use Trader Joe's brown rice pastas. Spirals will catch the sauce nicely.
While pasta is cooking, place a tablespoon of olive oil in a large skillet and cook up your onions for 4 minutes until they are slightly brown. Throw in some garlic for just a few minutes. Add the squash and the bit of bullion cube. Too much billion will make it too salty (as your cheese is plenty salty enough). I like to add 1/2 cup almond milk now, to make a lovely - creamy, nutty flavor.
Toss in cooked pasta, top with some Parmesan and toasted pine nuts.
So fast and delicious.
I served this with a "winter salad". I grow cold tolerant lettuces under tents all winter and throw in some herbs for a lovely salad!

Great on one of those odd, southern snowy nights!

Debate Night Marinara

Posted by trailrunner AL 8 on Thu, Oct 2, 08 at 21:57

Debate Night Marinara

1 lrg red onion diced small
5 cloves garlic minced
4 c homegrown diced roma tomatoes
1 T turbinado sugar
1 T very good balsamic vinegar
salt and pepper to taste
sweat in 2 T EVOO

add to taste dried thyme, oregano, and basil. Add one small can good tomato paste and about 2c red wine. Simmer very slowly. Add organic chicken broth as it cooks to keep proper consistency. Do not add more wine as it spoils the taste. serve over pasta of choice. Right before serving add a chiffonade of fresh basil and thyme to the sauce ( do not cook) and garnish with same. Also parmesan cheese and a slice of homemade semolina bread w/ homemade pesto

Crock Pot Zucchini Lasagna

Posted by becr zone 9 CA 19 on Tue, Sep 2, 08 at 16:26


CROCK POT ZUCCHINI LASAGNA
Easy and delicious!

1 lb lean ground beef
1 small onion, finely chopped
2 medium zucchini, sliced thinly into 1/4-inch pieces (about 2 cups)
2 garlic cloves, crushed and minced
2 tablespoons extra-virgin olive oil
1/2 teaspoon oregano leaves
1/2 teaspoon basil leaves
1/4 teaspoon ground black pepper
1/8 teaspoon fennel seed, crushed (optional)
1 (4 ounce) can sliced mushrooms (optional)
1/4 cup snipped fresh parsley (optional)
1 (26-28 ounce) jar spaghetti sauce, any flavor
1/4 cup dry red wine
11-12 lasagna noodles, uncooked
1 lb part-skim ricotta cheese
1 egg, beaten
1/2 cup parmesan cheese, grated
2 cups part-skim mozzarella cheese, shredded

Directions:

1. Brown the beef, onions, zucchini, and garlic in 2 tablespoons olive oil in a large skillet, stirring to break up meat.

2. Stir in the oregano, basil, pepper, crushed fennel seeds, sliced mushrooms, parsley, spaghetti sauce, and wine.

3. In a separate bowl, stir together the beaten egg and the ricotta cheese, beating well until mixture is smooth. Stir in the grated Parmesan cheese, combine well.

4. Grease the bottom and sides of the crock pot (I use cooking spray or butter).

5. Layer about 1/4 of the meat sauce mixture in the bottom of the crock pot. Put a layer of noodles on top of that (break noodles to fit, overlapping is fine). Put about 1/3 of the cheese mixture and sprinkle with 1/4 of the mozzarella. Repeat with sauce, noodles and cheese for another two layers. Top with meat sauce and a little Parmesan and shredded mozzarella on top.

6. Cover and cook on low for 4-6 hours (4 hours on HIGH plus 30 minutes on LOW, in my 4 quart older model crock pot), or until noodles are tender.

Zabaione Sauce

Posted by aftermidnight Z8 V. Island B.C. on Tue, Jan 29, 08 at 14:36


ZABAIONE SAUCE

In top of double boiler over simmering water whisk...
1 whole egg
3 egg yolks
Dash of lemon juice
1/4 cup white wine
3 TBSP. sugar
1/4 cup marsala wine
Whisk until thick and creamy.

I've always served this over fresh fruit (raspberries, peaches or canned mandarin orange slices) If you want it to look posh serve it over the fruit in large wine glasses.

Biscotti Di Prato

Posted by trailrunner AL 8 on Thu, Jan 24, 08 at 20:23


(notice these have no fat..they are very very good and easy to make)

Biscotti Di Prato

3 3/4 C all purpose flour (stirred till fluffy before measuring)
2 C sugar
1 tsp double acting baking powder
1/4 tsp salt
4 lrg eggs
2 egg yolks (from large eggs)
1 tsp vanilla ( or 1/2 tsp vanilla and 1/2 tsp almond extract if using
almonds)
1 2/3 c almonds or hazle nuts coarsley chopped and litely toasted.
eggwash

Mix flour, sugar, salt and baking powder.
whisk together eggs, yolks and extracts, add eggs, etc to flour mixture and
stir until a dough forms (looks like it can never happen... but keep
working it...it will. (pretty soft I used a spatula to shaoe logs)
add nuts. Divide into fourths and
shape each piece into a 11 x 2 in. log ( make it "tall" as they flatten
while baking) Place on parchment lined baking sheets, brush with egg
wash (egg yolk whisked with 1 T water). Bake at 350 for 35 min and cool 5-10
min. Slice 1/2 to 3/4 inch thick on diagonal. Place on clean baking sheets ( cut side
down) and bake 10 or 12 minutes at 275. turn pieces over and bake another
10 minutes. If you want to make them extra fancy, dip half a slice in
melted chocolate and sprinkle with finly chopped nuts. You can make bigger
'scottis by making two thicker logs, but be sure to leave room for spread.

Best dipped in tea or coffee....or best yet in a sweet dessert wine!