Cumin Pasta with Turkey, Black Bean, and Corn Sauce

As I mentioned in a prior post, I wanted to try my hand at cumin pasta after I had a really wonderful meal and Gravity Bar and Grill. In all, I'd say it was a huge success! The sauce portion of the recipe isn't very specific when it comes to the seasonings because (a) we don't measure a lot when it comes to spices, and (b) V did most of it! I've been forcing V to do a lot more of the cooking as he was commenting not too long ago that he thinks he knows a lot of concepts but isn't sure about the execution. Well, the boy's got skills! I can just add this to the long list of reasons I'm glad I'm married to him!


Pasta
1 1/4 C whole wheat flour
1/2 C white flour
1 T roasted Cumin
1 t Red Pepper
1/4 t salt
2 large eggs
1 T water

Sauce
1 onion, diced
1 red pepper, also diced
3 cloves of garlic, minced
1/2 package ground turkey
1 can crushed tomatoes
1 can black beans, drained
1 can corn
Salt
Black pepper
Chili powder
Paprika
Cumin
Red pepper
Oregano
Chipotle Tobasco

Instructions
Place whole wheat flour, white flour, spices, eggs, water, and salt in mixer bowl. Attach bowl and flat beater. Turn to speed 2 and mix 30 seconds.

Exchange flat beater for dough hook. Turn to speed 2 and knead 2 minutes. Remove dough from bowl and hand knead for 1-2 minutes. Divide dough into four pieces and let rest before processing with pasta sheet roller attachment. Roll and cut pasta (keep in mind you probably won't get it as thin as white flour only pasta!).

In a large sauce pan, cook the onion, red pepper, and garlic until they start to turn translucent. Add the turkey, and cook until brown. Next, add the tomatoes, black beans, and corn, and season to taste. I like to then let the sauce simmer while I cook the pasta.

Cook the pasta in boiling, salted water. I only managed to get my pasta to a 4 on my Kitchenaid attachment before the wheat flour started giving me trouble, so I had to cook the pasta for about 9 - 10 minutes.

The dish I had at Gravity was very cheesy, almost like a mac and cheese, I'm guessing with Velveeta. We happened to have some hanging out in our fridge, so I grated a little bit of it to put on the pasta. It turned out to be just the right amount to give it a silky smooth cheesy taste without making the dish too heavy. In all, I think the dish turned out to be pretty close to the one I loved at Gravity, but was a bit more of an "everyday" kind of meal. This one is definitely a keeper!

Homemade Pasta

Last night we made homemade pasta for the Pasta and Cheese recipe I posted the other day. Making pasta, while somewhat time consuming (especially when it involves V making a trip to Walgreens to get eggs), is not very difficult once you get the hang of it and is totally worth the time because it tastes so much better than the dried stuff you get at the store.

The first time we tried to make pasta was kind of a disaster. I have a KitchenAid mixer with some of the pasta attachments, so I decided to follow the recipe that's in the little booklet that came with the attachments. It's a pretty simple recipe:
4 eggs
3 1/2 cups flour
1 T water
Salt

All you do is put the ingredients in the mixer bowl with the paddle attachment, and mix until it just comes together. Then you switch to the dough hook, and let the mixer knead the dough for about 5 minutes. Dump it out, and then knead it a few times on the counter, and let rest for 20 min before you start rolling.

Seems simple enough, right? Well, not really. Getting the dough the right consistency is the first obstacle I've faced in trying to make pasta. I don't think I've ever once used only 1 T of water. Last night I used probably a quarter of a cup, maybe more. It really depends a lot on the weather. The first time I made pasta, it was a crumbly mess that just fell apart when I tried to roll it. Now what I do is put everything in the mixer and start mixing with the paddle. Usually there is quite a bit of flour left in the bottom, but I find at this point it's ok to switch to the dough hook. After that, I'll add water slowly until all the flour is just incorporated into the dough, and then follow the recipe again from there, letting the mixer knead the dough for 5 minutes, kneading it a few times by hand, and letting it rest for 20 min.

Once the 20 min is up, we come to the second obstacle: rolling (and cutting) the dough. The key to this step, which also took me a few tries to figure out, is rolling the dough through on the widest setting enough times to get the dough to the right consistency to be able to get it really thin. To do this, you take about 1/4 of the dough, flatten it out into a shape that will just fit through the roller, and run it through. Take the piece of dough, turn it long ways, fold it in thirds (like a letter) and run it through the machine again, feeding the raw edges of the dough into the roller. A lot of recipes say to repeat this process at least 5 times, but that depends on how long you kneaded it before you let it rest, and the weather/humidity/etc. I would guess that 5 times is probably a pretty good estimate, but what I do instead of counting is keep rolling, turning, and folding the dough until the dough feels smooth and silky. Once you've got the right texture, you can start rolling the dough thinner. Run the dough through on the widest setting, and then set your roller down one setting and run it through again. Keep rolling and narrowing until you reach the thickness you need, depending on the shape of pasta you're making.

Once you get to the right thickness, then you're ready to cut and cook! Last night, we made fettuccine using one of the cutters that my sister-in-law so kindly gave me (she ended up with a spare set). It was perfect with the cheese sauce! We had been cutting by hand, which was kind of a pain and left us with pasta that looked like it had been cut by a little kid, so I was very tickled to be eating homemade pasta that looked like the real deal!

Pasta with Cheese

I'm planning on making this sunday (and having it again monday for Valentine's Day) with some grilled shrimp, a salad, and some garlic bread. Sundays are so perfect for cooking meals that take a little more time, like homemade pasta! Maybe one day soon I'll talk a little bit about using my KA pasta roller. I looooove that thing, and my awesome sister in law gave me a spare set of cutters that she had. I have yet to use them, but I'm going to sunday. I can't wait to try them out!

Ingredients
1 pound angel hair Pasta (I'm planning on using homemade)
½ cup Grated Mozzarella
½ cup Grated Parmesan Cheese
½ cup Goat Cheese (chevre)
2 Tablespoons Butter, Softened
1 cup Fat Free Half&Half
1 whole Garlic Clove, Peeled
½ teaspoons Salt, More To Taste
Freshly Ground Black Pepper
Minced Fresh Parsley

Directions

Heat half&half in a small saucepan on the stove over low heat.

Rub garlic clove all over the inside of a large serving bowl.

Cook pasta in lightly salted water, leaning toward the al dente side. Do not overcook! Drain pasta, then return to the cooking pot. Pour in half&half, add butter, and add cheeses and salt and pepper. Stir gently to combine, adding hot pasta water as needed for consistency. Don’t overmix; if there are little clumps of cheese here and there, it’s fine! Taste and add more salt if needed. Mixing stage should happen very quickly.

Turn pasta into large serving bowl. Sprinkle with parsley and serve immediately with a nice medium rare steak.

Adapted from The Pioneer Woman

Cauliflower Mac and Cheese

Ingredients:

Salt
1 pound short cut wheat pasta, such as macaroni, ziti or penne rigate
1 bag frozen cauliflower
3 tablespoons butter
1 onion, finely chopped
4 cloves garlic, finely chopped
3 tablespoons flour
About 2 1/2 cups skim milk
Freshly ground black pepper
Freshly grated nutmeg
3-4 sprigs fresh sage leaves, very thinly sliced
2 tablespoons Dijon mustard
1 cup sharp white cheddar cheese, divided
1 cup Gruyère cheese, divided
1 cup shredded Parmigiano Reggiano cheese, divided

Directions:

Preheat oven to 400°F.

Bring the water to a boil for the pasta. Salt the water and undercook the pasta by 2 minutes to allow for baking later.

While the water comes to a boil, heat the cauliflower in the microwave. If desired, cut the cauliflower into smaller pieces.

Over medium heat, melt the butter, then add the onion and garlic. Sauté for 3-4 minutes, until tender. Add in the flour and whisk for 1 minute. Whisk in the milk and season with salt, pepper, nutmeg and sage. When thickened, stir in the Dijon mustard and two-thirds of the combined cheeses.

Drain the pasta and add the cauliflower. Stir in the cheese sauce, transfer to baking dish and top with the remaining cheese.

Bake until brown on a baking sheet to catch the bubble-over. The casserole will take 40-45 minutes to heat through.

Adapted from rachaelray.com

Spicy Pasta with Sweet Potatoes

From Better Homes & Gardens

Ingredients

• 1 large (12 oz.) sweet potato, peeled and cut into 3/4-inch cubes (2 cups)
• 1/2 tsp. each sugar, chili powder, and cinnamon
• 8 oz. dried rigatoni
• 1/3 cup peanut butter
• 1 3-oz. pkg. cream cheese, cut up
• 2 tsp. Asian chili sauce (such as Sriracha sauce)
• 1 Tbsp. soy sauce
• 6 green onions, thinly sliced

Directions

1. Preheat oven to 450 degrees F. Oil a rimmed baking pan; set aside. Place sweet potato cubes in bowl. Toss with 1 tablespoon olive oil, the sugar, chili powder, and cinnamon. Spread in prepared pan; bake 20 minutes or until tender.

2. Meanwhile, cook pasta according to package directions. Drain, reserving 1 cup hot pasta water.

3. In saucepan combine peanut butter, cream cheese, chili sauce, and soy sauce; whisk in 3/4 cup of the hot pasta water. Stir over medium heat until heated through. If too thick, stir in additional water. Stir in most of the green onions. Serve sauce over pasta with sweet potatoes and remaining onion. Makes 4 servings.

Sesame-Crusted Tofu with Spicy Pineapple Noodles

Ingredients

• 4 ounces udon noodles or whole-wheat spaghetti
• 1/3 cup sesame seeds, preferably a mixture of white and black
• 1 tablespoon plus 1 teaspoon cornstarch, divided
• 1/2 teaspoon salt
• 1 14-ounce package extra-firm water-packed tofu, drained
• 4 teaspoons canola oil, divided
• 1 tablespoon minced fresh ginger
• 2 cloves garlic, minced
• 1-2 small dried red chiles, such as Thai, cayenne or chile de arbol
• 8 ounces snap peas, cut in half
• 1 6-ounce can pineapple juice (3/4 cup)
• 2 tablespoons plus 2 teaspoons reduced-sodium soy sauce
• 2 cups diced fresh pineapple
• 2 teaspoons hot sesame oil

Directions

Bring a large saucepan of water to a boil. Cook pasta according to package directions, drain and rinse well under cold water.

Mix sesame seeds, 1 tablespoon cornstarch and salt in a shallow dish. Cut the block of tofu lengthwise into 8 thin “steaks.” Pat dry with a paper towel, and press both sides into the sesame-seed mixture.

Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add the tofu and cook until golden brown, about 3 minutes per side. Transfer to a plate, cover and keep warm.

Wipe out the pan. Heat the remaining 2 teaspoons canola oil. Add ginger, garlic and chiles and cook, stirring, until fragrant, about 30 seconds. Add snap peas and cook, stirring, until beginning to brown, about 2 minutes more. Add pineapple juice, bring to a boil and cook 2 minutes. Whisk the remaining 1 teaspoon cornstarch and soy sauce in a small bowl until smooth. Add to the pan and cook, stirring, until the sauce is thickened, about 1 minute. Reduce heat to low, add pineapple, sesame oil and the noodles; toss to coat with the sauce and cook until heated through, about 1 minute. Remove the chiles. Serve the noodles with the tofu.

Pasta with Roasted Red Pepper Sauce

Ingredients

• 3 whole Red Bell Peppers
• 2 Tablespoons Pine Nuts (optional)
• 2 Tablespoons Olive Oil
• ½ whole Medium Onion, Finely Diced
• 2 cloves Garlic, Minced
• ½ cups Heavy Cream
• Flat Leaf Parsley, Finely Minced
• Fresh Parmesan, Shaved Or Grated
• ½ pounds (to 1 Pound) Pasta: Orecchiette, Penne, Fusilli, Etc.

Preparation Instructions

Roast red peppers, and then place in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Set aside.

Lightly toast pine nuts in a skillet. Set aside.

Puree peppers with pine nuts. Set aside.

Cook pasta according to package directions.

In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt.

Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, and then stir together.

Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan.

Red Sauce with Chorizo

Ingredients
2 T extra virgin olive oil
4 links Chorizo
½ green bell pepper, diced
2 cloves of garlic, chopped fine or pasted
Salt and Pepper
1 small roasted red pepper, diced
3 small pieces sun dried tomato, diced
1 cup chicken stock
½ cup red wine
2 T tomato paste
Sliced mushrooms
Sliced green olives
Spices to taste: paprika, roasted red pepper flakes, bay leaves, parsley

Directions
Heat olive oil in a large skillet, then add chorizo, bell pepper, garlic, red pepper, dried tomato, salt and pepper. Cook until done. Deglaze with chicken stock and add wine, tomato paste, mushrooms, olives, and spices. Reduce heat to allow to simmer until the wonderful smell weakens your willpower (or until the mushrooms are cooked). Toss with pasta and serve.

White Sauce with Scallops and Chorizo

Ingredients
2 T butter
1 pint fat free Half and Half
1 cup Bay Scallops
1 link Chorizo
2 cloves of garlic, chopped fine or pasted
Salt and Pepper

Directions
In a saucepan, melt butter and add garlic, chorizo, salt and pepper. Once these have cooked through, add Half and Half and bring to a slow boil. Add scallops and cook until scallops are done. Toss with pasta and serve.

Mussel and Andouille Pasta

Ingredients
2 cans of tomato sauce
2 links of Andouille, sliced
1/2 onion, diced
1/2 bell pepper, diced
5 cloves of garlic, 3 minced, 2 whole
5 ounces chopped mushrooms
Oregano to taste
Basil to taste
3 Bay leaves
Salt and pepper
1 box of spaghetti
1 cup white wine
3 pounds of mussels

Directions:
In a large pot, sweat onion, pepper, and the 3 minced cloves of garlic. When these are done, add the mushrooms and cook through. Then add the andouille, tomato sauce, and herbs and let simmer on the stove.

Put the 2 whole garlic cloves and the wine in a pan and bring to a boil. Add the mussels and cover, steaming until they are all open. Add the cooked mussels and half of the wine to the tomato sauce and toss. Discard remaining wine and whole garlic cloves. Serve over cooked spaghetti and with plenty of bread for soppage.

Pasta Della California

Ingredients:
1/4 pound spaghetti, linguine, or angel-hair pasta
1 1/2 cups broccoli florets
1 tbsp. olive oil
4 cloves garlic
A bit of grated lime zest
/4 tsp. red pepper flakes
1/8 cup white wine
1/2 cup vegetable broth
1 tbsp. lime juice
1/4 tsp. sea salt
A good bit of freshly-ground black pepper
2 cups chopped, loosely-packed spinach (or arugula)
1 avocado, sliced and cut into chunks

Method:
1. Bring a large pot of water to a boil and prep all your other ingredients while the water boils. Once the water boils, add the pasta and cook according to the package directions. When there is about 3 minutes left on the pasta, add the broccoli and cook with the pasta.

2. Meanwhile, heat a large non-stick skillet over medium heat. Add the olive oil, garlic, lime zest, and red pepper flakes. Gently heat, stirring often, for about 2 minutes

3. Pour in the wine and bring to a boil so the wine reduces (2 minutes or so). Add the broth, lime juice, salt, and pepper, and bring back to a boil. Once the sauce is boiling, lower the heat to a simmer. Add the arugula or spinach.

4. Once the pasta and broccoli are done, drain them both in a colander.

5. When the arugula/spinach is wilted, add the broccoli and pasta to the skillet. Use a pasta spoon to toss it around and make sure everything gets covered in the garlicy goodness! Cook about 3 minutes longer, stirring often. Add the avocado and turn off the heat. Gently toss the avocado in with the pasta and veggies, being careful not to squash it.

6. Serve with a couple good grinds of black pepper. Spoon the leftover garlic sauce over the bowls of pasta.

Do not double this recipe and plan on leftovers, it does not keep well!

Creole Chicken Pasta

Ingredients: 3 T. all purpose flour
2 t. creole seasoning, divided
1 lb. boneless, skinless chicken, cut into strips
Cooking spray
2 t. hot pepper oil (or olive oil)
1 medium onion, cut into strips or diced
1 t. minced garlic
1 (9oz.) pkg. of fettuccini or noodle of choice
1 c. fat free half-and-half or fat free evaporated milk
Optional: 1 medium-sized green pepper (or you can mix green, red, and yellow)

Instructions: Combine flour and 1 ½ t. creole seasoning in a large zip-loc bag. Add chicken and shake to coat.

Coat a large nonstick skillet with cooking spray. Place over med-high heat til hot. Add chicken, onion, pepper, and garlic. Cook 8-10 minutes or until chicken is done and vegetables are tender, stirring occasionally. While chicken mixture cooks, cook noodles according to the package directions (omitting salt and fat); drain well.

Combine remaining ½ t. creole seasoning and half and half. Add to chicken mixture in skillet, scraping the bottom to deglaze. Cook 1 minute or until sauce is slightly thickened Toss with cooked fettuccine; serve immediately.

Add mushrooms and chicken stock!

South of the Boarder Casserole

Ingredients
1 lb ground turkey

2 Tablespoons olive oil

1 large red bell pepper, chopped

1 large onion, chopped

3 cloves of garlic, minced

28 oz can diced tomatoes

2 Tablespoons of Chili powder

2 Tablespoons of Cumin

2 cups sour cream

16 oz. rotini noodles

1 cup shredded cheddar cheese

Salt and Pepper

Directions
In a large skillet, brown ground turkey until no longer pink. Drain fat. Add the olive oil, peppers, onions, and garlic. Season with salt and pepper. Cook on medium-high heat until softened (about 8-10 minutes). Add chili powder and cumin, cook for about 30 seconds. Turn the stove to medium. Add the can of tomatoes. Add the sour cream. Stir until everything is mixed. Add pasta and mix it in.

Cover and cook until pasta is al-dente, about 25 minutes, make sure to stir frequently so the pasta doesn’t get stuck to the bottom.

To serve, top with the cheese.

From A Taste of Home Cooking

Rigatoni with Squash and Prawns

Ingredients

3 tablespoons olive oil, plus 3 tablespoons
1 pound butternut squash, trimmed and cut into 1-inch cubes
2 garlic cloves, minced
1 teaspoon salt, plus 1 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/2 teaspoon
1 cup vegetable stock
1 pound rigatoni
1 pound prawns, peeled and deveined
3/4 to 1 cup whole milk
1/2 cup chopped fresh basil leaves
1/4 cup grated Parmesan

Directions
Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 5 to 7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper. Add the prawns to the pan and cook until just pink, about 3 minutes.

In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, basil, and cheese. Stir until warm and serve.

From Food Network

Saffron Spaghetti alla Carbonara

Note:You can add pancetta for the omnivores in your life  =)

Ingredients
1/4 teaspoon saffron (2 pinches)
Salt
1 pound thick spaghetti, such as Barilla brand
3 tablespoons extra virgin olive oil (EVOO)
4 cloves garlic, grated or finely chopped
1/2 cup dry white wine
1 teaspoon turmeric
2 egg yolks
Black pepper
1 cup grated Pecorino cheese
A generous handful of fresh flat leaf parsley, finely chopped

Directions
Place the saffron in a small pot with 1 cup cold water. Bring to a boil, reduce to a simmer and let it steep while the pasta water comes to a boil, about 6-8 minutes.

Bring a large pot of water to a boil, salt the water and cook the pasta to al dente. Heads up: reserve 1/2 cup of starchy cooking water just before you drain the spaghetti.

While the water comes to a boil, heat the EVOO, three turns of the pan, over medium heat. Add in the garlic after 2-3 minutes and stir for another 2-3 minutes until fragrant. Stir in the wine and turmeric. In a small bowl, beat the eggs with the reserved starchy cooking water. Drain pasta and add to the skillet. Pour the saffron water over the pasta and toss to combine, then season with pepper. Add in half the cheese and all of the parsley, pour in the tempered eggs and turn off the heat. Toss the spaghetti to coat evenly in the golden sauce. Top with the remaining cheese and serve immediately.
From Food Network

Cauliflower Sauce with Penne Pasta

Ingredients
1 pound whole wheat penne rigate
Salt
1/4 cup extra virgin olive oil (EVOO)
3 cloves garlic, cracked from skin and sliced
1 red onion, finely chopped
1 head cauliflower, stem removed and chopped
1 cup chicken stock
4 sprigs fresh rosemary, leaves stripped and finely chopped
3/4 cup grated Romano cheese (3 generous handfuls)
Salt and black pepper

Directions
Bring a large pot of water to a boil. Add salt and pasta and cook to al dente. Drain and reserve two ladles of pasta water.

While water is coming up to a boil and pasta cooks, make the sauce: heat a deep skillet over medium heat with EVOO. Add garlic and cook three minutes, then remove. Add onions and cook five minutes, then add the cauliflower, chicken stock and rosemary. Cover the pan and cook 15 minutes.

Uncover the sauce, add 1-2 ladles of pasta water and mash the cauliflower with the back of a wooden spoon or potato masher. Add the pasta and cheese to the cauliflower and toss to combine. Season the dish with salt and pepper to taste and serve.

From Food Network

Braised Dark Meat Turkey over Egg Noodles

Ingredients 4 to 5 pounds turkey wings and drumsticks
Salt and pepper
1/4 cup vegetable oil
1 large onion, cut into 1/2-inch dice
4 carrots, peeled, halved lengthwise, and cut into 1/2-inch dice
4 stalks celery, bottoms and tips removed, halved lengthwise, and cut into 1/2-inch dice
6 ounces tomato paste
1 cup low-sodium chicken broth
1/4 cup cider vinegar
12 ounces ale or good lager beer
6 to 8 cloves garlic, peeled and smashed
1 cup pitted oil-cured olives
2 large sprigs fresh rosemary
Cooked egg noodles, for serving

Directions
Generously salt and pepper the turkey.

Heat 2 tablespoons oil in a large heavy pot or Dutch oven over high heat. Add the turkey wings and drumsticks and brown as evenly as possible all over. Do this in batches if necessary.

Once browned, remove the turkey from the pot. Reduce the heat to medium-high and then add the onions, carrots, and celery and cook until tender. Add the tomato paste and cook, stirring, until it is mixed in. Then add all the remaining ingredients, except the olives and rosemary, and stir until everything is incorporated. Bring this liquid to a simmer, then add the turkey back to the pot, along with the olives and rosemary, and bring to a simmer. Cook about 3 to 3 1/2 hours over a low flame at a low simmer until the turkey meat falls off the bone easily with just a little nudge from a fork. Remove rosemary sprigs and serve over hot egg noodles.

From Food Network