Posts Tagged "pasta"
Good News and Greek Stew
It seems that there are so many good things going on lately for me and this little blog. I started this site in 2007 because my younger sister was always bugging me for recipes. I am so happy that it has become so much more than just a recipe dumping ground! Only a few days ago I posted about Multicultural Familia a new website and resource for multicultural families. I am really enjoying being a site contributor and hope you’ve had a chance to visit the site too. I’ve got a lot more great posts coming up.
If you’re a Facebook fan or Twitter follower you will know that I am also a new contributor to American Muslim Mom. I am just in awe right now of all these opportunities coming my way. When Ponn asked me if I would be interested in writing for her site I was a little intimidated but soon realized I do have a lot to say that I don’t always feel belongs here. Contributing posts to American Muslim Mom about being a Muslim mom working outside the home and about raising boys is offering me a chance to talk about things I am passionate about without cutting into the food time I share here. I really encourage you to join me there if you’re interested in these topics. Ponn has gotten together a great group of Muslim moms to talk about a wide range of topics and I know that it is really going to be great. Stop over now to hear interviews with all the new contributors (including me)!
Now back to the food….
Have you noticed that it’s Balkan’s week around here? I don’t know what it is but I was making Greek food and Lana was guest-posting so ultimately I think you’re the winner! For me Greek food is summer food. Maybe it’s because I went to Greece in the summer and so the correlation is always there. Yiouvetsi and orzo was, at first bite, one of my favorite foods – ever. Paired with a fresh and delicious Greek salad I always ordered this meal when it was available. The taste that always stands out in this meal is the tomato, both in the yiouvetsi and the salad. Fresh, sun ripened fruit, fresh in a cucumber, tomato, olive and feta salad drenched in really good olive oil and sea salt. The same tomatoes combined with garlic and tender beef over al dente orzo made was simply a meal from heaven. You can make it at home easily too.
Ingredients
- 1 lb (2 kg) beef short ribs (any beef will work, this is what I had)
- 3 cloves of garlic chopped finely or crushed
- 1 tsp chopped fresh oregano leaves
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 c (8fl oz) of tomato sauce
- 1/3 c (3-4oz) cherry juice*
- 2 tsp white vinegar*
- 2c (16oz) water
- 2 c (750g) orzo
- grated cheese for topping
*traditional Greek Yiouvetsi is made with red wine. As we do not drink or use wine in cooking this is my substitute. If you prefer to use wine 1/2c should do the trick.
Directions:
I made this in a pressure cooker, but you can use a heavy bottomed pan instead.
- In the bottom of the pressure cooker add the olive oil and brown the meat on medium high heat. Add all of the remaining ingredients except for the oregano, orzo and cheese. Cover pressure cooker and cook for 45 min – 1 hour. Release the pressure and open. Check the tenderness of the meat. It should be falling off the bone. Stir in the oregano at this point. You should have a medium thickness sauce left over. If there is too much water continue cooking uncovered until sauce reduces.
- Boil 5-6 cups of water separately and add orzo. Cook for 8-10 minutes until al dente. Strain excess water and reserve to serve.
- To finish the dish, spoon orzo at the bottom of the plate, followed by the meat and sauce on top. Sprinkle or grate with a good Greek or Italian cheese such as kefalotyri, parmigiano, pecarino or romano.
Don’t forget your Greek salad on the side!!!
I removed the bone and chopped up the beef before reducing sauce.
Arabic Style Rice Pilaf
I’ve always wanted to give this style of rice a shot. I’ve found that my family is more receptive lately to the idea of rice and other starches in place of bread. That’s a good thing because I get really tired of so much bread! This is my first attempt at an Arabic style rice and it turned out good! As for the vegetables you can use anything you have on hand, or no vegetables at all.
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In a large saute pan, add 2 tbsp butter, 1 tsp garlic and 1/4 finely chopped onion. Brown vermicelli noodles in butter. I used about 3/4c of noodles. Cook them until the noodles soften and start to turn brown.
I had some white asparagus that I wanted to use. I simply cleaned and cut off the tops to use. I also used some frozen peas. Next, I added in about 1 cup of white long-grain rice and 1 c of chicken broth. Watch the water levels. The consistency should be a little drier than a risotto. Continue stirring. Cooking time should take between 15-20 minutes.
This is a great side dish or toss in some chicken or more vegetables for a healthy and tasty main dish!
Gnocchi..nu yokie…no nuu yummy!!
This is a great recipe to use up leftover mashed potatoes. They really taste the best if you use homemade mashed potatoes that have been refrigerated for one or two days.
Ingredients
1 cup of cold mashed potatoes
1 tsp salt
1 cup flour (may be more depending on potato thickness)
1 organic egg
Directions
In a stand mixer or a large bowl add the potatoes, salt, and egg. Slowly begin adding flour while mixing. You are going for a thick consistency that is not too sticky but the dough bounces back slightly when pressure is applied. Allow the dough to rest for about 10 minutes. 
Dust a large work surface with flour and pinch a piece of dough about the size of your palm. Begin to roll out the dough into a snake shape, about 1/4-1/2″ in diameter. (You may need to add more flour as you go – this depends on how sticky your dough is) Cut on a bias, spacing about 1/4″ apart. Use a fork to make indentations on the top of each section of dough. (This is optional). Place on a cookie sheet or another flat surface to partially dry and or freeze.
Continue until all of the dough has been used up. If cooking immediately bring water to a rolling boil and add desired quantity of gnocchi. They need only boil 2-3 minutes if fresh. To freeze, lay out flat on a large cookie sheet and flash freeze for 1-2 hours. The gnocchi can then be placed into a freezer safe bag and used as needed. 
Fettuccini Alfredo
I love pasta. If you told me that all I could eat for the rest of my life was pasta I would hug you and have a huge smile on my face for the rest of my life. I just love it that much. So much to my chagrin, upon marrying my husband I discovered he didn’t like pasta, no he hated it. Hated pasta? It can’t be! After many attempts I finally discovered that he didn’t hate fettuccini alfredo. Score! I’ve played with this recipe a lot and I think right now it’s pretty great.
Ingredients
9 oz heavy whipping cream
1 lb dry pasta
1/3 c grated parmesan cheese
1/3 c shredded mozzerella + 1/2 c shredded mozzerella
5 tbsp butter
3 tsp flour
1 1/2 tsp crushed garlic
salt and pepper to taste
Directions
In a large oven-proof pan boil water, and add 1/2 tsp salt. Once boiling add the pasta and cook until almost al dente. Preheat your oven to 375F. Once pasta is cooked drain and set aside. In the oven-proof pan begin to melt the butter on medium heat and add the flour, continually stirring to make a roux. Slowly begin to add the whipping cream and continue stirring so that the cream doesn’t burn and the roux begins to combine. When it is smooth add the parmesan cheese, garlic, and salt and pepper and continue to stir. Add the 1/3 cup of mozzerella and mix until it is all melted. You should have a semi-thick sauce at this point.
Return the noodles to the pan with the sauce in it. Mix the pasta in the sauce and combine. Top with the remaining 1/2 cup of mozzerella and place the pan into the oven uncovered. Leave in the oven for about 10-15 minutes allowing the cheese to melt and brown. Remove from oven and serve while hot. I usually accompany with broccoli, garlic bread and baked chicken cutlets.
Do you have a favorite pasta dish? Please share!!
Shrimp Tajine
I’ve been following Dinner on a Deadline this past week the homework was to do a meal plan (check) I went with the advanced assignment because I already meal plan as a regular habit. So that was;
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