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I can’t wait to try. Thank you Tes for the recipe, ‘how-to’ and great family photos!

Scott

Homemade Pasta with Mushroom and Asparagus Homemade pasta is something to cheer your kid up. Nothing stop Yaseen from running around the house making a mess like show him a big plate of freshly made pasta with rich hearty meat sauce. Making pasta seems to a lot of work. “Why can’t I just snug a bag of dry spaghetti from my pantry and drop them in the boiling water? Won’t it do the justice?” if you haven’t tried the fresh pasta, you wouldn’t know how different and amazing the fresh pasta i … Read More

via Homewarming

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I was about to try something similar at Bottle Rock (Downtown LA) last night but they couldn’t make it without the Chorizo. *Bleh*

Anyway, this popped up thanks to Abby Abanes. Thanks for sharing Abby. Can’t wait to try it!

((BLOG EXCERPT))

Peppery Red Wine Capellini
Vegetarian and vegan
Serves 4 as a main course

  • 1 pound capellini (angel hair) noodles
  • 3 tablespoons extra virgin olive oil
  • 1/2 large white onion, thinly sliced
  • 6 cloves garlic, minced
  • 1.5 pounds zucchini, 1/2″ dice
  • 1 small bunch asparagus, trimmed and cut into 1/2″ lengths
  • 1.5 cups cherry tomatoes, halved, divided
  • 1 tablespoon smoked paprika (pimenton de la vera)
  • 1 teaspoon fresh ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons fresh oregano leaves
  • 1 teaspoon minced fresh rosemary
  • salt
  • 1 1/4 cups red wine (I used a tempranillo)
  • lots of minced fresh parsley for garnish
  1. Preheat the oven to 375 F. Break the capellini into approximately 3″ lengths. Toast on a baking sheet tossing occasionally with tongs, for about 12 minutes, until golden brown.
  2. Meanwhile, in a large pot with a lid (at least 5.5 quarts), heat the olive oil over a medium flame. Cook the onion and garlic with a pinch of salt for 5 minutes, allowing them only to soften and grow aromatic, but not burn. Increase the heat to medium-high and add the zucchini and another pinch of salt. Saute, browning until the noodles have come out of the oven.
  3. Add the noodles on top of the zucchini mixture. Put the asparagus, two-thirds of the cherry tomatoes on top of that and sprinkle in the smoked paprika, black pepper, cayenne pepper, oregano and rosemary. Pour the red wine and 1 1/4 cups of water over the top. Toss as best you can with tongs, but it will be hard at first because the noodles are stiff. Return the heat to medium and cover.
  4. Every 3 minutes, remove the top and toss. The total cooking time will probably be about 8-12 minutes. Towards the end, taste a noodle each time you remove the top to see if it is done. If not, and there isn’t any moisture left on the bottom, add a bit more wine or water (maybe 1/3 cup).
  • When the noodles are done to your liking, make any final adjustments to the seasoning and transfer to serving bowls. Garnish with the remaining uncooked cherry tomatoes and parsley, and another grind of fresh black pepper.
  • Read the commentary and more at Herbivoracious:
    Peppery Red Wine Capellini – Cooked By The Absorption Method – Recipe – Herbivoracious – Vegetarian Recipe Blog.

    Enjoy…

    Scott

    Hi!

    I found this great article on the Huffington Post earlier  in the week, thinking “what is it that I need in my kitchen?” when I decided to repost and share with you. Naturally I  like to point you to the little gems I find on the web.

    The pasta maker has been rolling around in my head for some time. Last summer I went to a party in the Hollywood Hills and this guy was just rollin-and-dollin out the pasta. I was impressed, if a little intimidated with the idea of making my own pasta.

    ME?!?! Yes me. :0

    Anyway. Um, here’s some food for thought, brought to you via the Huffington Post, be sure to follow the link and click through the slideshow, there is a host of photos, recipe, and word:

    ((ARTICLE EXCERPT))

    Pascale Boucicaut: 3 Luxury Kitchen Items Worth Loving

    Three years ago Mark Bittman, who taught us How to Cook Everything, published an article in his New York Times blog, The Minimalist, about kitchen equipment. Reading it, one learned how “$200 can equip a basic kitchen that will be adequate for just about any task, and $300 can equip one quite well.” For many months I kept the article bookmarked in my browser and every time I was tempted by a bread machine, or even a food processor (Bittman cooks without one), I’d go back and remind myself that “a no-frills kitchen still cooks.”

    In the years since Bittman’s article, many of our kitchens have gone through a Renaissance. Sure, we purchased our un-name-brand pots and kept our countertops sparse. And yet, for many of us, the joys of cooking from scratch have replaced our exhausted efforts just to stay fed. It seems the world’s collective conscience has finally deemed food a serious subject of study, and home cooks are working hard to keep up.

    This year, the prestigious Fulbright Association will award its first grant to study at Italy’s University of Gastronomic Sciences. Within the United States, more and more universities are endowing graduate programs in Food Studies. At the French Culinary Institute, aspiring food journalists can enroll in a Food Blogging course with Steven Shaw, founder of eGullet. Food bloggers and inspired home cooks can find just about any recipe online if they look hard enough, as well as the history and mythologies of all the world’s cuisines. But, if they plan on cooking all these new dishes, they need the proper equipment.

    So after negotiating with my bank account and my own limited counter space, I compiled a list of tools that would enhance my kitchen capabilities. I followed his advice and headed to a restaurant supply store downtown where even my luxury items would cost less. Listed below are three kitchen tools that bring me the most joy, and that I recommend to the aspiring foodies seeking culinary bliss and gastronomic credibility.

    via Pascale Boucicaut: 3 Luxury Kitchen Items Worth Loving (PHOTOS, RECIPES).

    ********

    Oh and I forgot to mention, I may have a foodie surprise post on  Friday. I mean it’s not totally fantastic but I tickled me in the right place, the stomach. 🙂

    Be well,

    Scott

    I decided to hit up the Rachael Ray site again for some more recipe’s. List in hand we popped over to the new Fresh and Easy, about an 8 minute drive and just outside of downtown, and picked up the ingredients for 5 recipe’s, some home essentials, and my recipe for Trixie’s homemade food (yes dog food), which I’ll post later.

    Anyway, the Florentine Vegetable Sauce with Penne was another hit from Rach.

    On a side note, trying to find wheat products without “enriched flour” and corn syrup was a pain-in-the-butt without going to Trader Joe’s (over the hill) or Whole Foods, where they overcharge you for everything.

    I’m thinking I’ll start making my own bread products. *another thing to research*.

    Anyway, without further adieu, Florentine Vegetable Sauce with Penne..

    Jam-packed with veggies, this pasta dish is healthy and delicious.

    Ingredients

    • 2 carrots, peeled and sliced
    • 1/2 cup chicken stock or vegetable stock
    • 1 box penne
    • 1 medium onion, chopped
    • 2 garlic cloves, grated
    • 2 tablespoons EVOO – Extra Virgin Olive Oil
    • 1 28-ounce can crushed tomatoes
    • A few leaves basil, torn
    • Salt and ground pepper
    • 2 bunches spinach, chopped
    • 1/2 cup heavy cream
    • Nutmeg, to taste
    • Shaved Parmigiano Reggiano

    Find the entire recipe and cooking instructions at the Rachael Ray Show – Food – Florentine Vegetable Sauce With Penne.

    Enjoy, we did.


    Scott

    Dang this recipe was delicious. We *greedily* had two helpings each. This is officially our first home cooked meal at our new place.

    Very tasty.

    Scott

    ********

    Pasta with Brussels Sprouts

    Ingredients Serves 4

    • 6 ounces bacon (about 7 slices), cut into 3/4-inch pieces
    • Up to 1/4 cup extra-virgin olive oil
    • 2 large garlic cloves, minced
    • 4 large shallots, cut into thin rounds
    • 1 1/4 pounds brussels sprouts, trimmed and halved (quartered if large)
    • 1 1/4 cups homemade or low-sodium store-bought chicken stock
    • Coarse salt and freshly ground pepper
    • 12 ounces rigatoni pasta (whole wheat)
    • 1/2 cup freshly grated Parmesan cheese, plus more for serving
    • 1/3 cup coarsely chopped fresh sage leaves, about 20 leaves

    Directions Heat a dry large skillet over medium heat. Add bacon; cook, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. Add enough oil to bacon fat in skillet to total 2 tablespoons.

    Add garlic, shallots, and sprouts; cook, stirring occasionally, until pale golden, about 3 minutes. Add stock; season with salt and pepper. Cook until most of the liquid has been absorbed and sprouts are tender, 10 to 12 minutes.

    Meanwhile, bring a large pot of water to a boil; add 1 tablespoon salt and the pasta. Cook according to package directions until al dente. Drain, reserving 1/2 cup cooking liquid; return pasta to pot.

    Stir in sprouts mixture, reserved 1/2 cup cooking liquid, and cheese. Drizzle with 2 tablespoons oil; add sage and bacon. Toss until combined. Serve with more cheese.

    via Pasta with Brussels Sprouts and Bacon and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com.
    ********

    Thanks Martha! Here’s a snapshot of our dish.

    Another great meal.

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