Creamy Gnocchi Soup

Prep + Cooking Time = 20 minutes

Josh Rating = Loves it (with chicken)

1 tablespoon olive oil

1 stalk celery, diced

1 garlic clove, chopped

1 carrot, shredded

1/2 onion, diced

4 cups chicken stock

2 cups half-and-half

1 teaspoon thyme

16 ounces gnocchi

1 cup fresh spinach, chopped

salt and pepper

1-2 tablespoons cornstarch plus 2-3 tablespoons boiling water

Meat Option: 2 - 3 chicken breasts, shredded

1. Sauté the onion, celery, garlic, carrot in oil over medium heat until onion is translucent.
2.  Add chicken stock, half and half, salt and pepper, thyme. Heat to boiling then add gnocchi. If using chicken add it now. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.
3.  Add spinach and cook for another 1-2 minutes until spinach is wilted.
4. Heat to boiling and add cornstarch dissolved in boiling water to thicken the soup.

Pasta Primavera

I got this recipe through Corinne's blog. I've only made it a couple of times because Josh and Maya aren't up for it often, but I think it is a perfect mix of pasta and fresh vegies.

Prep. Time = Can't remember - I'll let you know next time I cook it
Cook Time = ditto
Josh Rating = It's okay

6 garlic cloves
2 tsp olive oil
3 cups chopped tomatoes
1/4 cup dry white wine
1/2 – 1 tsp salt
1/2 cup sliced fresh basil leaves (slice them crosswise)
1 small red onion, thinly sliced
2 small carrots, peeled and cut into 2-inch matchsticks
1 pound asparagus, cut into 2-inch pieces
1 red bell pepper, cut into 2-inch matchsticks
2 small zucchini, cut into 2-inch matchsticks
1 cup fresh or frozen green peas
Salt and ground black pepper to taste
1 farfalle (butterfly) pasta
1/4 cup grated Pecorino or Parmesan cheese

Bring a covered pot of water (large enough to accommodate steamer) to a boil. Meanwhile, sauté the garlic and oil in a saucepan for about 2 minutes. Add the tomatoes, wine and salt and cook on medium heat for about 5 minutes. Add the basil and red onions, cover, and remove from the heat.

When the water is boiling, steam the vegetables. Put the carrots in first. After 3 minutes, add the asparagus and bell peppers. After another 3 minutes, add the zucchini and peas. Cook for 3 minutes more and then lift out the steamer and all of the vegetables and set aside to drain. Reserve the pot of boiling water for cooking the pasta. Stir the vegetables into the tomato sauce. Add salt and pepper (if needed). Cover and set aside.
Cook the pasta until al dente. Drain, reserving 1/4 cup of the cooking water. Toss the pasta with the reserved cooking water and 3 tablespoons of the grated cheese. Top with the tomato-vegetable sauce. Sprinkle with the remaining cheese and serve immediately.

Recipe From: This Week for Dinner

Farfalle with Caramelized Onions and Broccoli

Prep. + Cook time = 25 minutes
Serves 4
Josh Rating = Likes it
Maya Rating = It is okay (but she asked me after the meal not to make it again soon!)

1 large onion
2 Tbs olive oil, plus more for drizzling (optional)
1 cup water
1 tsp dried tarragon
8 oz (2 cups) dry farfalle pasta
3 cups small broccoli florets

Cut onions into 8 wedges. Cut each wedge into 1cm thick slices. Heat oil in skillet over medium-high heat. Add onion and sauté 10 minutes or until browned. Add 1 cup water and tarragon and cook 5 - 7 minutes, or until most of the liquid  has evaporated.

Meanwhile, cook pasta according to package directions. The recipe says to add the broccoli to the pasta 3 minutes before the pasta is cooked, which I did but I think it would be better to steam the broccoli separately until just cooked then sauté it with the onion mixture for a few minutes so it picks up more flavor. Once the pasta is cooked mix it (and the broccoli if you haven't already) with the onion mixture. Season with salt and pepper and drizzle with olive oil, if desired.

Per 1 1/2 cup serving: 296 calories, 10g protein, 4g fiber.
Recipe from: Vegetarian Times magazine, September 2010

Indonesian Beef...or Beans

Indonesian Beef is one of Josh's favourite meals that his mum makes. I haven't been able to find some of the ingredients in the US yet, but figured I'd post this anyway.
My veggie version substitutes black eye peas for the beef. I don't think it looks super appetizing in this photo, but it is yummy.

1 can of black eye peas, drained and rinsed (or 500g Beef strips)
1 large onion, chopped
2 cloves of garlic
1 jar of satay sauce (500 grams)
1 packet of Dutch curry soup
1/4 cup of gravox (or 2 packs of brown gravy powder)
2 tablespoons of peanut butter
1 or 2 can of coconut milk

Mix all but coconut milk together in crock pot. Cook on high for 2 1/2 hours (or 4 hours if cooking with meat).

Before serving, turn the crock pot off and mix in the coconut milk. Serve over rice.

Bean Curry

Jeni passed this recipe on to me and I'm so glad she did. It has my three favourite things: tasty, quick and nutritious. Thanks for sharing Jeni! The last time I made curry I didn't have garam masala so I left it out. Never again! Garam masala is my new favourite spice. Yum!

Josh Rating: It was okay (Josh doesn't like beans very much so don't let this rating put you off!)

Prep + Cook Time: 25 minutes

1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, finely minced
1 teaspoon freshly grated ginger
1 large tomato, chopped
1/2 teaspoon tumeric
pinch cayenne, or to taste
1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon Garam Masala
3/4 cup half and half
1 cup vegetable stock
1 can black-eyed peas, lightly drained
2 tablespoons chopped fresh cilantro

Heat oil in a large skillet over medium heat. Add onion; saute 5 minutes or until translucent and slightly browned. Stir in garlic and grated ginger root; stir constantly for 30 seconds. Add tomato; cook for 2 minutes. Stir in turmeric, cayenne, salt, paprika, and garam masala; stir constantly for 30 seconds. Add half and half, stock, and black-eyed peas. Reduce heat and simmer 5 minutes, stirring occasionally. Stir in cilantro. Serve immediately with rice, chapati, or naan.

Recipe From: melskitchencafe.com

Cream of Broccoli Soup

Ingredients

1 litre vegetable stock

1 medium onion, chopped

1 bunch broccoli, chopped

3 carrots, shredded

1/2 cup butter, melted

1/2 cup flour

1 litre milk

Directions

Place vegetables in a saucepan and cover vegetable stock, cook until tender.

Make a roux with the melted butter & flour. Add to vegetables. Heat until thickened. Add milk. Heat until thickened. Season with salt and pepper. Top with shredded cheese.

Vegetable Stuffed Cannelloni

Ingredients

18 small cannelloni noodles
5 cloves garlic, minced 5 shallots, chopped 2 tablespoons olive oil 1 cup orange juice 2 cups heavy whipping cream
salt and pepper to taste 1 onion, chopped
1 zucchini, chopped 2 Lebanese eggplants, diced 2 roasted red bell peppers, diced
1 teaspoon dried basil
1 teaspoon dried oregano
3/4 cup ricotta cheese 1 cup grated Parmesan cheese

Directions

Roast two red peppers under the grill until skins are slightly bubbling.

In a large pot of salted water, parboil cannelloni. (I put some oil in the water and as soon as they were partially done I laid them out so that they weren't touching each other. Otherwise, they stick together and it's a major pain - that happened on the first attempt).

Meanwhile, cook 2 cloves garlic and 2 shallots in 1 tablespoon olive oil in a medium saucepan over medium heat for 30 seconds. Pour in orange juice, raise heat to high, and reduce liquid by half. Stir in cream, and reduce until there is about 1 1/2 cups liquid. Remove from heat, and season with salt and pepper to taste. Set cream sauce aside.

(Lebanese eggplant - the original recipe called for regular eggplant but I'm not a big fan. These are good because they don't have so much of that mushy texture inside which is what I don't like.)

In a large skillet, heat one tablespoon olive oil over medium heat. Cook onion, 3 shallots, 3 cloves garlic, zucchini, and eggplant in olive oil until all vegetables are tender. Transfer to a large bowl. Stir in red peppers, basil, oregano, ricotta, and Parmesan cheese. Season to taste with salt and pepper. Set filling aside.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. Stuff vegetable/cheese filling into cannelloni. Place in prepared baking dish, and cover with cream sauce. (I hand stuff - it's just easier. The first time I tried using a zip lock bag but it would split the cannelloni noodles and eventually the bag burst and I used my hands. Second time around I started with my hands and it was much cleaner and faster.)

Bake in preheated oven for 25 minutes.