Archive

Tag Archives: Pasta

Pasta is easy.  Yes, it is!  You don’t need a pasta machine to make this pasta (although if you have one, go for it).  All you need is a pot, a bowl, a stovetop, and 6 basic ingredients.  And your fingers. If you have a food processor, you’ll have a lot less to do, but you can surely manage without.  This is a really fun dish to make at a potluck or similar gathering where you can employ lots of friendly hands.

YOU WILL NEED:
2 cups flour
1 tsp. salt
2 tsp. ground black pepper
1 whole large egg and one yolk
1 Tbsp. olive oil (the good stuff, if you’ve got it)
1/2 lb. chard or spinach

De-vein the chard, if using. Parboil the greens: put greens in a pot of boiling water for about a minute until they are wilted, then remove. After they’ve cooled, squeeze dry and chop very fine with knife or food processor. In a bowl, combine flour, salt, and pepper. Make a well and fill with the eggs, oil, and greens; stir until everything is combined and can be kneaded into a cohesive ball. Leave the ball to sit for an hour, covered by a damp towel. It will be dry, but the greens will release moisture as the dough rests.

Flour a flat surface — a tabletop or cookie sheet will work fine. Pinch off quarter-sized pieces of the dough with your fingers, squish until flat, and deposit on the floured surface. Repeat repeat repeat. If this is tedious, roll out the dough as flat as you can get it and cut or tear into shape.

Bring water with olive oil and salt, or broth, if you’d like to make a soup, to a lightly rolling boil. Add your pasta bits and stir to keep them from sticking. Count three to four minutes, checking often to see if the noodles are done (it won’t take long) and serve (if soup) or drain (if not).

These are very nice served simply with butter and grated Parmesan. Though I bet they’d be good with a mushroom sauce, too.

Serves 2-4, depending

So many beets, so few mouths here at Odd Kitchen!  Time to get creative. This is essentially an alfredo sauce with grated beets. You can make a vegan version, sans cheese, by substituting olive oil and coconut milk for butter and cream.

2 cups grated beet (1 very large beet or 2 medium-sized beets)
1/2 onion, chopped fine
3 cloves garlic, chopped fine
3-4 tablespoons butter
2 cups cream
1 cup fresh grated Parmesan cheese, or a mixture of Parmesan and Fontina
3/4 – 1 cup stock
5-6 leaves fresh basil, shredded (or chiffonade cut, if you like it like that)
Salt & pepper to taste

Heat the butter in a frying pan over a medium-low flame. Add onion and stir, stir, stir until it’s golden brown or darker — caramelized, if you can get it there, but never burned. Add the garlic and a flourish of salt and pepper.

Pour the cream and basil into the pan.  Add grated beets.  Stir and let simmer for about ten minutes; add stock as the liquid evaporates.  When beets are tender, add the cheese and stir until it’s melted and the sauce is creamy. Salt and pepper to taste.

Pasta to come…

2-4 servings

1/2 Butternut squash
1/2 onion
Some cloves of garlic
Salt & pepper
Olive oil
1/2 – 1 head Kale, curly or dino
1 can/2 cups coconut milk
Some cups of stock

Have the squash halved, peeled, and gutted.  Then cut into chunks.  (Don’t worry how they look.  They’ll go into a food processor later.)  Chop the onion and smash the garlic cloves.  Coat everything in olive oil and salt and pepper, put into a baking dish, cover with foil, and pop into a 350-degree oven.

Cut the center vein out of the kale and chop leaves into smallish bits, nothing bigger than a stick of gum.  Rinse them in a colander and put them into a pot with the coconut milk.  Then pour in stock until the leaves are covered.  Bring to a boil and then let simmer until the leaves are very tender.  If they do not melt in your mouth, or if you have to chew them, they are not tender enough.  Tender is the key!

When the squash is soft — about 40 minutes to an hour — remove from oven and let cool a bit.  Then put everything into the food processor and cream it up.  Pour the squash mixture into a bowl, and when the kale is tender, add that too.  It’s better here to incorporate the kale first before adding the broth; strain or spoon it out.  Stir in enough broth to make a consistency you like.  Then put it on your pasta.  Parmesan cheese and hot pepper top things off nicely.

This is one way to incorporate dark leafy greens into your diet if you are not so keen on them.  You could probably puree the kale as well.

About 6 cups, depending

%d bloggers like this: