Sunday, November 22, 2009
Pasta Shells Manacotti or Shells or anything that can be stuffed
1 squash (I used butternut, but you could use pumpkin or any other similar orange squash)
1/2 cube butter
1 container marscapone cheese
1/2 cup (approx.) pecorino romano cheese (or some other similar cheese), grated (freshly grated is best)
sage (dried worked fine)
1. Bake squash/pumpkin. Cut in half and remove seeds, place both halves in baking dish flat side down with about 1 inch of water. Bake at 350-375 for 45 minutes or until completely soft.
2. Once squash has cooled a bit, remove peel. If the squash is stringy, process in food processor. Add the butter, sage, salt, and pepper while it is still warm. This can be done ahead of time, since the mixture doesn't need to be warm when the shells are stuffed.
3. If you are using dried pasta, cook it. If you're using fresh pasta, make it. I made GF pasta and rolled it out into rectangle shapes to stuff.
4. Stuff pasta shells or manacotti with pumpkin mixture. Put in lightly buttered baking pan. Bake covered for 30-35 minutes at 350. You want it to be basically done at this point. Remove from oven and spread marscapone on top. The marscapone melts almost like butter. Add grated cheese on top and bake until cheese is melted and it looks done.
Monday, November 16, 2009
The recipe comes from the Betty Hagman book, but I'm a firm believer in the buckwheat flour (which is not what the recipe in her book calls for):
Thin Pizza Crust
Let sit until bubbly (about 10 minutes):
1 1/2 tsp yeast
1/2 cup warm water
1 tsp sugar
2/3 c. rice flour
1/3 c. tapioca starch
2 tbsp buckwheat flour
1/4 tsp xanthan gum
1 1/2 tbsp melted butter
1 tsp salt
The consistency will be similar to frosting. Spread on a buttered pan. Bake at 425 for about 10 minutes, then add toppings and bake another half hour or so until browned.
Part of the victorious feeling that came from this recipe is the discovery that rice flour and tapioca starch can be purchased in the asian section of the grocery store for about 15% of what the bob's red mill costs. So wonderful.
Another flour that is amazing is millet flour, although I have a harder time finding millet flour in the store so I've been using buckwheat more often.
Another victory: rice noodles. These are about the same price as regular gluten free pastas, which is nice. They taste fantastic and are delicious when made into Pad Thai.
This summer we made strawberry, raspberry, raspberry-lime, and amber raspberry jam, all of which were amazing. It's so nice to have a stock of jam that didn't come from the store. The raspberry-lime is by far my favorite.
Another summer discovery: half pecks of basil at the farmer's market. All summer we would go and buy a huge bag of basil (for only $8!!). I would make a huge batch of pesto, so we had fresh pesto all summer long. We kept a big container in the refrigerator... great for sandwiches, eggs, and pasta (of course).
So those are the victories of the summer: buckwheat flour, delicious crispy crust pizza, raspberry jam, pesto. Wonderful.
We're making Limoncello to give as Christmas gifts this year. Here are the lemon rinds soaking in the alcohol. Hopefully you can see from the photo how the alcohol has started to turn yellow.
Wednesday, April 1, 2009
Chicken Pot Pie (GF Style)
Mix in 9x9 caserole dish:
2 chicken breasts (cut up)
1 broccoli crown chopped into small pieces
1/2 c. frozen peas
1 clove garlic
1 1/2 c. chicken broth
1/2 c. soymilk
1 tsp sage
2 tbsp parmesan cheese
top with crust:
1/2 cube butter
1 c. brown rice flour
1/2 c. potato starch
1 handfull grated mozarella cheese (this was what i had, but any kind would be good)
a few tbsp chicken broth to moisten
bake at 400 for 30-45 minutes.
Sunday, November 16, 2008
4 stalks celery
1/4 tsp corriander
1 1/2 cups cooked squash
1/2 c. mayonaise
Wednesday, October 22, 2008
On the kitchen table sat: two rutabegas, a pumpkin, some onions, and part of a bottle of wine. Cabbage in the fridge. Not inspiring to some perhaps, but I am looking forward to dinner tonight:
Cut rutabega into 1/2 inch cubes. If they're bigger they take longer to bake.
orange juice concentrate
other spices, as you desire
Spread onto a baking sheet or two they brown better if they aren't too thickly spread on the sheet. Put in 400 degreee oven and bake! Baking time depends on how much you have.
This recipe is really best when a variety of root vegetables are used: rutabega, turnip, beets, sweet potato, yam, parsnips. The beets have to be cooked on a separate try from the other veggies or everything turns pink, but here's what it looks like:
and here's what they look like when they're all cooked:
When you use all of the different kinds of vegetables, even if you only use one of each, you end up with quite a lot. Luckily these are fantastic left over.
Cut pumpkin in half (small pie pumpkin)
Place flat sides down in baking dish with 1/2 inch of water.
Throw in oven with rutabegas.
Eat with salt, pepper and parmesan cheese.
Cut cabbage into wedges (red is better, but greens usually cheaper, so take your pick)
brown briefly in a large pot with oil
add some red wine and close the lid.
cook until done.
Delicious winter foods. Delicious.