Feeds:
Posts
Comments

Posts Tagged ‘Indian food’

by Sarah Steimer

The texture of this pasta turned out beautifully. I served it with marinara sauce and tomato-basil sausage, but it would also be perfect just with sauteed garlic, olive oil and Parmesan.

The texture of this pasta turned out beautifully. I served it with marinara sauce and tomato-basil sausage, but it would also be perfect just with sauteed garlic, olive oil and Parmesan.

  • 3 cups packed spinach, steamed until just wilted then squeezed dry
  • 1 pound all-purpose flour (a little more than 3 1/2 cups)

    lskdjf

    The spinach will turn the flour only a pale green. Once the liquids are added, you’ll have a better idea of the pasta’s true color.

  • 1 teaspoon salt
  • 1 egg
  • 6 egg yolks
  • 2 tablespoons olive oil
  • water

Combine the spinach, flour and salt in a food processor using the sharp blade attachment (not the dough blade). Combine until there are no full pieces of spinach.

Add the full egg and egg yolks. With the machine running, drizzle in the olive oil. Add enough water (I may have added around 1/4 cup) until the dough pulls away from the sides and forms a ball. You may need to stop the machine occasionally to scrape the sides. DO NOT add so much water that the dough is wet. It should only be very slightly sticky.

Like most people, I don't own a pasta-drying rack. Instead, I just used clean plastic hangers.

Like most people, I don’t own a pasta-drying rack. Instead, I just used clean plastic hangers.

Remove the dough from the machine and form into palm-sized, imperfect balls. Be careful not to work the dough too much, which can make it tough.

Follow your pasta maker’s instructions to flatten the dough and then cut into pasta. I went with (what I believe is) the fettuccine setting on my pasta maker.

Cook the pasta is boiling water for only about 3-4 minutes. If you are not using all or some of your pasta at once, hang it to dry and then store in an air-tight container in the pantry.

Makes about 4 servings of pasta.

My dried pasta - ready and waiting for the next time I can use it.

My dried pasta – ready and waiting for the next time I can use it.

Recipe adapted from: Korean American Mommy

Read Full Post »

by Caitlin Saniga

This stew is hearty and smells warm and wonderful. It’s food that will make you feel cozy.

  • 1 cup brown basmati rice
  • 1/4 teaspoon salt, plus 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1 tablespoon minced, peeled fresh ginger
  • 1 1/2 teaspoons curry powder
  • 1/4 teaspoon ground cinnamon
  • 1 garlic clove, minced
  • 2 cups water
  • 1 cups green lentils, picked over and rinsed
  • 1 pound sweet potatoes, peeled and cut into 1/2-inch chunks
  • 1 can (14 1/2 ounces) diced tomatoes
  • 1 can (14 to 14 1/2 ounces) vegetable broth
  • 1 bag (9 ounces) fresh spinach
Prepare basmati rice as label directs.
Meanwhile, in a large saucepot, heat the oil over medium heat. Add the onion and cook 8 to 10 minutes or until tender and lightly browned. Stir in the ginger, curry, cinnamon and garlic, and cook 1 minute. Add water, lentils, potatoes, tomatoes, broth and  salt. Heat to boiling.
Reduce heat to low; cover and simmer 25 minutes or until the lentils and potatoes are tender, stirring occasionally. Add the spinach; heat through. Serve the stew over rice.
Recipe adapted from: The Daily Green

Read Full Post »