Advanced Cooking Recipes
Handmade pasta
Fresh pasta is so easy to make. It takes a bit of practice to get it "perfect" but,
hey, what doesn't?! Either way, you can still eat it and it is delicious!
Egg Pasta
For every 1 cup of flour you will need one large egg and a pinch of salt. Flour
choices... unbleached, sifted whole wheat, whole wheat durum flour; it all works. You
can mix and match if you like!
Variations: Add chopped fresh herbs or garlic. Or
replace the egg with 1T tomato paste or pureed spinach and 1T. EVOO (extra virgin
olive oil)
Directions:
Place a mound of flour directly on the table surface. Dig out
a wide hole in the center of the mound making sure you have about 1/2 inch of flour
on the bottom of the whole. Mound up the edges so you have a "fence" going around.
Carefully crack an egg into the hole you have carved out. Give it a sprinkle of
salt. Working swiftly...
use the fingers of your right hand to bust up the egg yolk,
(you can use a fork for this part if you like but it's not as much fun!), With your
left hand, fluff the fence of flour into the egg mess and get mixing. It will be
really a shaggy mess at first but don't give up now! Keep mixing and kneading until
nearly all the flour is incorporated. If there is too much flour to mix in push
it aside for now. If you need more flour add it. Keep kneading for atleast 8 minutes
or till it is a tight, smooth ball of pasta. Let "rest" 15-20 min. while you clean
up your workspace. Flatten out disk and begin rolling as thinly as you can or you
can use a pasta rolling machine. Cut into shapes and toss into salted boiling water,
stirring as you add it. Let cook for 3-4 minutes. Taste to see if it is done.
Yea!!
You did it! Isn't it delicious?
Raw Foods!
Zucchini Noodles with RawMesco Sauce
Ingredients:
3 Medium zucchini
For Sauce: (Makes
about 2 1/2 cups)
1/2 c. almonds, soaked for 1 hr. and drained
2 fresh tomatoes, chopped
1/2 c sundried tomatoes
1 red bell pepper, chopped
2 garlic cloves, chopped
1/2 c. parsley
1/2 c. basil
Directions:
- Prepare zucchini by trimming the ends and thinly julienne
into spaghetti strands.
- Lightly salt and let stand for 15 minutes to "soften"
- Drain off liquid, rinse in cool water and drain again; pat dry with paper towel.
Set aside
- Prepare sauce by placing all ingredients in the blender and blending
till smooth.
- Spoon sauce onto raw noodles and enjoy!
Pineapple Dessert With Cashew
Creme
Ingredients:
1 whole pineapple, sliced or chunked
1/2 c shredded coconut
Creme:
(makes about 2c)
1c. raw cashews, soaked 1 hr. drained, rinsed and drained again
1/2 t. vanilla extract
1c. pineapple juice
2T. pure maple syrup
pinch of cinnamon
Directions:
- To make cashew crème, in blender put everything but the pineapple juice
and blend till thick and smooth.
- Gradually add juice while blender is running.
Buzz till smooth as silk!
- Refrigerate at least 1/2 hr. for best flavor and texture.
Use as a topping for any kind of fruit salad or fruit soup. Keeps about 4 days in
fridge.
Fast and Furious Meals/Pasta Toss
Pasta Della California (serves 4)
Ingredients:
1 lb. Linguini pasta
1 bunch of broccoli, sliced thinly (3c.)
2T. extra virgin olive oil
8 cloves garlic, thinly sliced
1 lime = 1/4 t. lime zest, 2T. juice
1/2 t. red pepper flakes
1c. tomato juice
4c. arugula or fresh spinach
2 avocados, cubed
1 tomato, diced
Directions:
- Cook pasta till "al dente" (to the tooth) in plenty of boiling, salted water
- Prep broccoli, garlic, juice, spinach,tomatoes and avocados... MISE EN PLACE!
- Put raw broccoli into the pasta water just a few minutes before pasta is done.
- Saute garlic and pepper flakes in olive oil in a large saute pan.
- Drain pasta (and broccoli) in colander and put into pan with the garlic and pepper
flakes
- Toss to coat. Add lime zest, juice and tomato juice. Toss again. Let simmer a few
minutes
- Add arugula and avocados to pan. Toss all together and simmer on low till heated
- Garnish with chopped fresh tomatoes and serve immediately.
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