Eggplant Pasta Bake

Happy Earth Day! In the spirit of encouraging and celebrating a more plant based diet, I bring you my family's absolute favorite vegan meal, which desperately needs a better name. If an eggplant parmesan and a lasagna had a vegan love child, it would be this crunchy topped, vegetable filled, gooey centered dish. It may not be exactly health food, but it's certainly a healthier version of some classic kitchen comforts.

Approximating Normal: Macaroni and Cheese

Macaroni and Cheese made with Daiya Shreds, Easy Sauteed Tilapia and Grandma Annie's Candied Carrots.

There's been a lot of buzz in the food allergy community about the new rice based, vegan shreds made by Daiya as a cheese substitute.  Initially I was extremely skeptical.  With the exception of a few cream cheese substitutes, every vegan "cheese" I've tried has caused me to gag and spit it out in disgust.

So after continued rave reviews I finally broke down and tried it.  The verdict?  It's not bad, actually palatable and resembling cheese in flavor in texture.  While that might seem like lukewarm praise, it's not.  It's an amazing accomplishment.

So I did the exact same thing all the other allergy moms did when we discovered this product:  made "normal" pizza and "normal" macaroni and cheese.

The sad truth is that while I can cook all kinds of delicious meals that are free from the foods that cause my son to have an allergic reaction, oftentimes what an allergic kiddo wants is the same thing he sees all the other kids eating.  As a mom, I also have an urge to give my son the same comfort foods I ate growing up.

Since this mac and cheese was a special event, I decided to go all out and make an adaption of Alton Brown's Baked Macaroni and Cheese.  In addition to removing and substituting for the dairy and egg in the dish, I also enhanced the flavors complementing the "cheese," rather than forcing it to stand alone.  The result was amazingly rich, creamy and delicious.

Vegan Baked Macaroni and Cheese

Adapted from Alton Brown

Click here for printable recipe.)

Ingredients:
8 oz elbow macaroni
3 Tbs dairy free margarine
3 Tbs all purpose flour
½ onion, finely chopped
2 tsp powdered mustard
1-2 cloves garlic, pressed
3 C soy or rice milk
1 tsp paprika
1 8oz package Daiya Chedder Style Shreds
salt and/or pepper to taste

Topping:
3 Tbs dairy free margarine
1 C panko or other bread crumbs

Preheat oven to 350°F.  Bring a large pot of salted water to a boil, and cook macaroni until it is al dente.

While the pasta is cooking, melt margarine over medium heat in a separate pot, and stir in flour, onions and mustard.  Cook while stirring until onions are translucent  and flour begins to turn a golden brown.  (The longer it cooks and more caramelized the mixture becomes, the more depth of flavor the sauce will have.  It will also, however, make the color browner and less appetizing in appearance.)

Stir garlic into mixture and cook until just heated through, then add soy milk and paprika.  Whisk together until sauce is smooth, then allow to simmer over low heat 5 to 10 minutes, stirring occasionally while it thickens.  Mix Daiya shreds into sauce and stir until smooth.

Combine pasta with sauce, then pour into a 2 qt casserole dish. (I used a 1 1/2 qt dish and regretted it.)  For topping, melt margarine and stir into breadcrumbs.  Sprinkle breadcrumb mixture evenly over the top of the macaroni and cheese.  Bake for 30 minutes, then allow to sit for 5 minutes before serving.

I'm sharing my macaroni cheese with:

• Presto Pasta Nights hosted by Ruth of Once Upon a Feast and
• Allergy Friendly Friday at Cybele Pascale's place plus
• This post was written as part of NHBPM - 30 Posts in 30 Days.

Patio Pasta

Two of my favorite cookbooks, What's to Eat? by Linda Marienhoff Cross and Go Dairy Free by Alisa Fleming, both have recipes for a Sunflower Pesto that I've long had bookmarked.  I've been thwarted, though, in my desire to make a seed based pesto by the "shared equipment with peanuts" warning printed on every single package of sunflower seeds that I've found in stores.

A number of months ago, I ordered a couple bags of safe sunflower seeds, which had been processed at the Sunbutter plant, from Peanut Free Planet.  We had almost nibbled our way through both bags, when I finally made the mental connection between the pesto recipe, my dwindling supply of sunflower seeds and the vigorously growing basil plant, that had reached new heights on my patio.


I have made a few changes to the pesto.  The recipe calls for raw, unsalted sunflower seeds, but since the only safe ones I can find are roasted and lightly salted, that's what I used.  As much as I love fresh garlic, The Kid has a limited tolerance for it.  He will gladly eat foods well seasoned with garlic powder, which isn't as sharp, so I've substituted that in for the fresh stuff.  I've also discovered over the course of my longstanding hummus addiction, that I can substitute water for half of the olive oil when making it, so I've done that here as well.  To finish the dish, I chopped up a couple of ripe tomatoes from the container garden on my patio, and tossed them in with the pasta.

The result was incredibly nutty, savory and fresh.  We gobbled up every bite of the pasta, and practically licked the bowls afterward!

Sunflower Pesto

(Click here for printable recipe.)

1 C packed fresh basil leaves, washed
1/2 C roasted sunflower seeds
1/4 C extra virgin olive oil
1/4 C water
1/2 tsp garlic powder (not garlic salt)
1/4-1/2 tsp salt

Combine ingredients in food processor or blender.  Puree until smooth, scraping down sides of bowl as needed.  Adjust salt, and toss with pasta.  Serve immediately.  Makes approximately 1 cup.

I'm submitting my yummy pesto to:

• Presto Pasta Nights, the long running event begun by Ruth of Once Upon a Feast and hosted this week by Helen of Fuss Free Flavors, 
• Allergy Friendly Friday, hosted by Cybele Pascale and
• Real Food Weekly at The Whole Gang.

Lunch in Spaaaaaaaaaace!

At my son's annual I.E.P. meeting a few weeks ago, one of the school staff told me about a conversation she had with The Kid:

Q:  What do you want to be when you grow up?
A:  An astronaut and a paleontologist.
Q:  What would you eat in space?
A:  My mom would pack food for me!

Yes.  Yes, she would.

Today's lunch is ready for blast off with a couple of hot dog aliens (turkey dogs and spaghetti) in silver flying saucers (cupcake liners), another in a long running series of lunch box foods that adults won't eat cold, but kids will gobble up, grapes with food pick rings, an astronaut sticker claiming the pretzels for all humankind, cookies in the shape of a rocket and the number 42 made from the raspberry and lemon version of my Creamsicle Cut Outs, all of which is packed in an Easy Lunchbox.  Apple juice is in a reusable juice box on the side.

If you do manage to leave the planet today, make sure you don't forget your towel.

In remembrance of Douglas Adams, an author who took me across a galaxy only he could have imagined.


I'm sharing my interplanetary lunch with:

• What's for Lunch Wednesday hosted by Shannon of Bento Lunch Net
• and Margot of Coffee and Vanilla for her Healthy Lunch Box round up.  (This month I promise to remember to email you my submission!) and
• The UFO bento round up at BentOnBetterLunches.

Disclosure: Post contains Amazon Affiliate links.

Meatball Kebobs with CousCous

We're having a lovely March with the snowbirds still roosting here in Florida.  Our meals, as a result, have tended to be a little more Midwestern than usual with regular servings of meat and potatoes.  One of the flock, my mom, is famous in our family for her delicate palate, which has also taken my seasoning down a notch.  (By "delicate" I mean "unable to tolerate a single fleck of pepper".)

While planning a recent meal I asked Mom if she minded if I served some couscous that was taking up my valuable shelf space.  I was surprised when she hesitated.  Thinking that she might not be familiar with it, I explained that couscous was a pasta that resembled a small grain.  No, that wasn't the problem.  It was just that Mom found couscous to be a little bland.

After I stopped laughing, I told her that I would absolutely be able to make it flavorful without making it spicy.  She said, "You can do that?"  Once my second set of giggles had subsided, I assured Mom that I had quite a bit of practice doing exactly that.

The skewers were an outright hit, and the couscous, um, satisfactory to them.  Next thing you know I'll have the snowbirds eating quinoa!  This recipe is easily adaptable to the seasonal vegetables of your choice and the meatballs can be omitted if you are not of the omni persuasion.

Turkey Sausage Meatball & Marinated Veggie Kebabs with Couscous

(Click here for printable recipe.)

Marinade:

1/4 C olive oil

1/4 C balsamic vinegar

1-2 cloves garlic, pressed

2 tsp dried parsley

1 tsp dried rosemary

1/2 tsp salt

Vegetables:

2 medium zucchini, in half rounds

1 red bell pepper, in 1 inch squares

12-15 pearl onions, peeled

4 oz mushrooms, halved

Meatballs:

1 lb ground turkey sausage

1 C fresh bread crumbs

2 Tbs ground flax

Additional:

10-12 wooden or metal skewers

If using wooden skewers, soak in warm water at least 30 minutes before using.

Combine marinade ingredients.  Clean and chop vegetables.  Mix with marinade and set aside.  (Note:  vegetables may be prepared in advance and refrigerated until ready to use.)

Place oven rack in the second position from the top.  Turn on broiler to preheat.

Combine bread crumbs and ground flax, then stir into turkey sausage until mixture is smooth without any lumps.  Using wet hands, roll into small meatballs no more than one inch in diameter.

Gently slide alternating kinds of vegetables and meatballs onto skewers until all are used.  Arrange in a large broiler pan with none overlapping.  Place under broiler for twenty minutes, turning skewers over and rotating pan halfway through cooking time.

Check to make sure meatballs are cooked all the way through and serve with couscous, recipe below.

Savory Couscous

2 Tbs olive oil

2 C Israeli (large) couscous

1-2 cloves garlic, pressed

2 1/2 C chicken stock, preferably homemade

1 Tbs dried parsley

1/2 tsp salt (omit if using commercial stock)

Heat oil over medium in a heavy bottomed pot.  Add couscous and garlic and stir to coat with oil.  Cook while constantly stirring until couscous is lightly browned.  Add chicken stock and seasonings and bring to a boil.  Reduce heat, cover and simmer for 12 to 15 minutes.

I'm sharing my snowbird special with Presto Pasta Nights, founded by Ruth of Once Upon a Feast and hosted this week by Sarah of Maison Cupcake and as a late entry to Friday Potluck, hosted by Erin of EKat's Kitchen.

Homemade Pumpkin Pasta with Turkey Sausage

The Kid's class decorated pumpkins for Halloween again this year.  Knowing that all the decorations were going to be on the outside (no carving), I bought a pie pumpkin with the intention of baking it after it returned from school.  Unfortunately, the poor thing had an accident on the way in to class and developed a crack, so I had to get a replacement.  All of which led to two sugar pumpkins, one cracked and one covered in paint and glitter, sitting on my counter.

They would probably still be hanging out there, inspiring incipient food wastage guilt, if Shellyfish hadn't posted her incredibly timely pumpkin roasting tutorial.  I waited until The Kid was gone to school, thanks to my new and improved work schedule, to wash off the tempera and disembowel the gourds.  The result was about 4 cups of mild, yellow pumpkin puree and a whole tray full of pepitas, which may be my new favorite snack and favorite word.  Pepiiiiiitas.

It's been a while since I've made homemade pasta, and the idea of a pumpkin version's been lurking in the back of my mind.  So this was the first creation from my pumpkin bounty.

Pumpkin Noodles

printable recipe

3 C all-purpose flour
large pinch of salt
grating of fresh nutmeg
3/4 to 1 C pumpkin puree
2 Tbs olive oil

Whisk together flour, salt and nutmeg in a large bowl.  Combine 3/4 C pumpkin and olive oil.  (Note:  canned pumpkin will be denser than home baked pumpkin and will likely require the entire cup.  Use as little of the puree as possible to make the dough, since less moisture makes a toothier pasta.)  Make a well in the center of the flour, and scoop pumpkin mixture into the middle.  Gradually stir the pumpkin mixture into the flour, then knead dough for a few minutes, until combined.  You should end up with a dimpled ball of incredibly stiff dough.

Place the dough into a resealable baggy, close the bag, and allow to relax for a good hour at room temperature.  Remove from bag, cut into chunks of the appropriate size for your pasta machine, and chuck all but one back into the bag, which should be kept sealed.

Run the dough through the machine, starting with the thickest setting and gradually decreasing until it reaches the desired thickness.  (From number 7 down to number 3 for fettuccine on my hand crank model.)  Cut dough into noodles, either with machine or by hand.  Separate noodles onto a cooling rack, then place in freezer.  Grab another hunk of dough and repeat.

Once all the noodles have been frozen, they can either be moved into a gallon freezer bag or immediately boiled in a large pot of salted water.  Watch closely, since they will not take long to cook.  Serve immediately.

Originally I'd planned to make a mushroom sauce to go with the mildly sweet noodles, but lately my poor, red meat eating husband has started to get that look at meals.  That pitiful, "I want a steak" look.  Not that he doesn't like what I cook, just that he'd enjoy, you know, an occasional chunk of something bloody.

So instead I tossed my lovely vegan noodles with olive oil, peas and some nice savory turkey sausage.  On top I sprinkled a few pepitas, and everyone was happy with another schizophrenic meal at the House of Food Allergies.

I'm sharing my sweet and savory noodles with Presto Pasta Nights.  The long running event, begun by Ruth of Once Upon a Feast is being hosted this week by Helen of Fuss Free Flavors.  Be sure to check out Friday's round up!

Creamy Chicken Florentine (Growth Spurt Chicken)

Lately I've tried to become a little more organized with my meal planning:  checking the sales, using coupons and seasonal ingredients, knowing before I walk into the kitchen what I'm going to cook and that all the ingredients are on hand.

A few nights ago, I had a relapse.

There was a package of chicken in the fridge, and some scrounging around the kitchen produced a box of frozen spinach and a can of cannellini beans, as well as a big tub of soy yogurt that needed to be used.  Necessity, invention, and half a box of linguine later I nervously put a plate of my creation on the table in front of The Kid.  To my surprise, he quickly started stuffing spinach into his face.

Shocked, I asked, "So....how is it?"

"I love it!" he gushed through a mouth full of food.

Normally The Kid simply makes a verdict when he assumes his role as food critic.  Either he says "It's good." or "I don't like it."  He is firm in his decision, but rarely offers it with any sort enthusiasm or variation.  That's when I realized two things:  my thrown together meal tasted really good, and The Kid has begun another growth spurt.

It's a familiar pattern.  First The Kid spends a week or two eating everything that's not nailed down.  Then his clothes get shorter, which is followed by a call from the school nurse about a trip and fall (usually over his own feet) leading to a gash, bruise, bump or contusion somewhere on my child's body.

I really hadn't planned to post this impromptu dish.  It's far (very, very far) from photogenic and I wasn't taking notes or using exact measurements while cooking it.  What it does have is a lovely savory creaminess and some serious nutritional punch, perfect for a growing boy.

Creamy Chicken Florentine (Growth Spurt Chicken)

olive oil for skillet
paprika, garlic powder, and kosher salt to season
1 1/2 lbs chicken (I used skinless thighs)
1 sweet onion, thinly sliced
10 oz package frozen chopped spinach, thawed
1 C plain soy yogurt
1 can cannellini  beans, rinsed
pasta of choice (I used linguine)

Heat olive oil to medium high in a large skillet.  Generously season chicken, then brown it in pan.  Remove chicken and set aside.  Add onion to skillet and sautee until soft.  Reduce heat to medium low and stir in spinach, yogurt and beans.  Contemplate the paprika and garlic powder, and stir some more of them in, too.  When mixture is heated through, return chicken pieces to pan and nestle them into the spinach.  Cover pan with a lid, and allow chicken to soak up the goodness for 20 to 30 minutes until completely cooked and juices run clear.

Prepare pasta according to package directions while chicken is cooking.  Adjust seasonings if needed, and toss spinach mixture with pasta.  Serve in very low light.

I'm boldly sending my ugly chicken to Daphne of More Than Words for this week's Presto Pasta Nights, the always inspirational weekly round up organized by Ruth of Once Upon a Feast.

Alphabet Soup

We recently had a rare (for summer in the Sunshine State) long and rainy, Cat in the Hat kind of day. After a morning of coloring books, DVD's, overcast skies and unending drizzle, I broke out the Dutch oven despite the season to make a cold weather favorite for lunch.

2 Tbs olive oil
1 sweet onion, chopped
2 stalks celery, including leaves, sliced
2 carrots, sliced
1-2 cloves garlic, crushed
1 Tbs dried mixed Italian seasoning
kosher salt and fresh ground white pepper to taste
28 oz can crushed tomatoes
15.5 oz can kidney beans, rinsed well
3-4 C water
1 C alphabet pasta

Heat olive oil on medium in a large, heavy bottomed pot. Add onion, celery (reserving leaves), carrots, garlic and seasonings. Stirring regularly, saute vegetables until soft, about ten to fifteen minutes. Add tomatoes, kidney beans, reserved celery tops and water, then bring to a boil. Add pasta and cook according to package directions. Adjust seasonings and serve. This makes a humongous pot of soup. The extra freezes nicely to save for the next rainy day.

The best part of this meal was The Kid's musical accompaniment. It went something like this:

Look, there's a Z! Z is for zebra, mm mm mm. Ooh, that's a kidney bean, mm mm mm. Look, I found a D! D is for dinosaur, mm mm mm.

I'm sending my well lettered soup both to Deb in Hawaii of Kahakai Kitchen for Souper Sunday and to Psychgrad of Equal Opportunity Kitchen, who is hosting this week's Presto Pasta Nights, the long running event begun by Ruth of Once Upon a Feast.

Potstickers

The June Daring Cooks challenge was hosted by Jen of use real butter. She chose her family's recipe for Chinese Dumplings, also known as Potstickers.

In my pursuit of egg free homemade pasta, I've previously made these yummy little darlings, but neglected to blog the recipe. Thanks to Jen and her terrifically versatile recipe, that wrong is now being righted.

For a simple filling, I combined the following:

1/2 lb turkey sausage
1/2 cabbage, thinly sliced, salted, and drained
2 green onions, including bottom half of green section, thinly sliced
1 carrot, grated

The first time I made these, I was concerned that the turkey sausage would not cook thoroughly. It ends up perfectly done after pan frying, and I really like a filling with minimal prep work.

I didn't exactly follow Jen's instructions for making the dough, sticking (teehee) to the formula that had worked for me before:

2 C all purpose flour
1 C boiling water
additional flour for rolling

By using my standmixer's dough hook, I was able to knead the flour with the water while it was still boiling without scalding myself. The flour sucks the water right up into a remarkably soft and flexible dough.

Once the dough is ready, divide it in half and cover the unused dough with a wet towel. Roll the half batch of dough into a 12" snake, then cut it into 24 evenly divided pieces. Shove most of them under the towel with the other half of the dough, and start rolling them out into flat circles. Place a tablespoon of filling in the center, fold in half, and try to make the characteristic pleat. (Good pleating tutorial at Lunch in a Box.) Repeat until fingers fall off, making sure to either keep finished potstickers under towel or place on cooling rack in freezer.

Most recipes for potstickers direct the cook toward a wok or nonstick skillet to pan fry them. I've found that a cast iron skillet works suprisingly well, and gives the dumplings beautiful brown bottoms. Heat a few tablespoons of vegetable oil to medium high and cook dumplings until golden brown on the pan side. Add 1/2 cup of water, cover, and turn down the heat, allowing to simmer for a few short minutes.

After that, move them onto a plate and start dipping them in this wonderful sauce that...I forgot to write down any sort of measurements of the ingredients for it:

soy sauce
rice wine vinegar
sesame oil
fresh ginger, grated
fresh garlic, smushed
brown sugar

Be sure to check out all the other amazing dumplings made by the brand new Daring Cooks!

Pasta Squidward

This wonderfully creative idea for inserting dry spaghetti into the hot dog of your choice (tofu, turkey, beef, whatever) then boiling them together wound its way across the internet from the original Russian creators, who named them "Hot Dog Strikes Back," to BoingBoing, where the commentators renamed them "Squiddlies" to the Lunch in a Box Forum, where I was immediately transfixed. Of course, we have a Spongebob obsessed five year old, so at our house they became "Pasta Squidward."

These are absurdly easy to assemble, and The Kid absolutely adored making them. Half a pack of turkey dogs and a handful of spaghetti broken into half (so it would fit into the pot) were all we needed. The combination of spaghetti and meatlike sticks deserves to become an instant kid cuisine classic, like S'mores. They bring together two foods that already have strong kid appeal with the opportunity to play with your food. All they lack is a universal and instantly recognizable moniker.

After we finished making our voodoo dogs, I started the pasta water boiling and made my sauce. It was my usual tomato based pasta sauce, except I substituted a 14.5 oz can of diced tomatoes for the usual huge can of tomato puree, so that it would be less liquidy and more goulash like. I like my squash a little blackened, or at least well done, so my veggies started like this:

And ended up looking like this:

Once they landed on the (poorly lit) dinosaur plate, they hitched a ride with the pincushion pasta to my son's tummy with no objections from him. Yeah!

I am shamelessly sending this unsophisticated dish to Kitchenetta at Got No Milk, one of the best looking food allergy/restricted diet foodie blogs around, who is hosting this week's Presto Pasta Nights, the long running weekly pasta round up begun by the always lovely Ruth of Once Upon a Feast.

Lasagne of Emilia-Romagna

I've taken a bit of an unplanned blogging break due to some family events, but the March Daring Bakers challenge has belatedly brought me back:

The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.

Making homemade egg-free pasta has been one of my back burner projects, so I was very excited to try adapting this Spinach Pasta, which is layered with a Bechamel Sauce and a Country Style Ragu.

Spinach Pasta:
10 oz frozen chopped spinach, defrosted and squeezed completely dry
3/4 C water
1/4 C olive oil
3 1/2 C AP flour
1/2 tsp salt

Combine the spinach, water, and olive oil a food processor, and pulverize until smooth. Sift flour and salt together into a mixing bowl. Stir in spinach mixture and knead (by hand or machine) until smooth and elastic. Add additional flour or water if necessary. Wrap in plastic wrap and allow to relax at room temperature for three hours. With a pasta machine, roll out into paper thin sheets, cut to approximately 4" by 8". (You'll need plenty of flour to keep from sticking.) Use immediately or set aside and allow to dry.

For the Bechamel, I would have preferred an alternative to soymilk (to avoid the aftertaste) or coconut milk (to avoid the fat.) Since inspiration didn't strike and the lasagne was filled with plenty of other strong flavors, I went ahead with the soymilk, and was very happy with the sauce once it was integrated into the dish.

Bechamel Sauce:
1/4 C dairy free margarine (Earth Balance, as usual)
1/4 C AP flour, sifted
2 2/3 C soymilk
salt and freshly ground white pepper to taste
freshly grated nutmeg to taste

Melt margarine in a medium saucepan over medium low heat. Mix in flour and stir while cooking for three minutes. Gradually whisk in soymilk, keeping the mixture smooth. Bring to a simmer and continue to stir while sauce thickens, about five minutes. Season to taste.

The original Ragu included pancetta, veal, pork loin or sausage, beef skirt steak, and prosciutto. Although the challenge allowed for freedom in making the sauces, I decided to try to stay as close as possible to the original while substituting poultry for the meat.

Country Style Ragu:
3 Tbs olive oil
6 slices turkey bacon, divided (4 slices minced)
1 medium onion, minced
1 medium stalk celery with leaves, minced
1 small carrot, minced
1/2 lb ground turkey sausage
1 pound turkey thigh meat
2/3 C dry red wine
2 1/2 C turkey stock (from my frozen Thanksgiving batch)
1 C soymilk
1 can plum tomatoes, drained
salt and freshly ground pepper to taste

Heat olive oil in a large skillet over medium high heat. Add minced turkey bacon and vegetables and cook until soft, about ten minutes. Combine remaining meats in food processor and grind together. (I will be very happy to never put raw meat in my food processor again.) Stir into pan and cook until all pink is gone, about fifteen minutes. Remove mixture from pan in order to deglaze.

Add the wine to the skillet, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown glaze as the wine bubbles. Then pour the reduced wine into the saucepan and set the skillet aside. Stir ½ cup stock into the saucepan and let it bubble slowly, 10 minutes, or until totally evaporated. Repeat with another ½ cup stock. Stir in the rest of the stock along with the milk. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook 1 hour. Stir frequently to check for sticking.

Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 45 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper.

The original instructions called for the lasagna noodles to be cooked before layered into a pan, but I discovered that removing the paper thin leaves from a pot of boiling water was like trying to grasp a jellyfish. Once they came from the pot, they also collapsed into an invertebrate heap. So I took a leap of faith and layered them into the pan uncooked. They turned out perfectly.

To prepare the final dish, preheat the oven to 350°F. In a three quart baking dish spread a thin layer of Bechamel. Cover with overlapping noodles. Spread another layer of white sauce, then meat sauce, then more noodles. Repeat until top layer of noodles is arranged, then place a final layer of Bechamel. Since I'm not able to sprinkle with cheese as per the original recipe, I combined some panko, olive oil, and seasonings to cover the top.

Cover the baking dish lightly with foil, taking care not to let it touch the top of the lasagne. Bake 40 minutes, or until almost heated through. Remove the foil and bake another 10 minutes, or until hot in the center (test by inserting a knife – if it comes out very warm, the dish is ready). Turn off the oven, leave the door ajar and let the lasagne rest for about 10 minutes.

Five Pound Pasta

This is a dish that I've been on the verge of posting since I began to blog, but always hesitated, since it isn't a recipe as much as a set of guidelines for making homemade sauce to eat over pasta. Then a few days ago, I ran across a blog event, "Recipes for First Time Cooks." being hosted by Ramki of One Page Cookbooks. After seeing his refreshing approach to deconstructing and demystifying recipes, I realized that my "five pound" formula for pasta was perfect for this event, and was determined to finally share it.

To make make this dish, you will need:

• one pound of pasta (macaroni, shells, bowties, rotini, etc.)
  
• one pound of protein (ground turkey, ground sausage, can of cannellini beans, etc.)
  
• three pounds of vegetables (onions, mushrooms, zucchini, squash, broccoli, bell peppers, etc.)
  
• one large can of tomato puree (29 oz)
  
• a couple tablespoons of olive oil and seasonings to taste (salt, pepper, garlic, oregano, basil, parsley, etc.)

Fill a large pot with water, and place it over high heat, so it can begin to heat up while making the sauce, then make pasta according to package directions.

Heat olive oil in a large skillet over medium heat. Add chopped vegetables and cook until desired degree of doneness. Add seasonings. If in doubt, my standby is 1 or 2 tablespoons of mixed Italian herbs and a sprinkling of garlic powder. (For the sauce in the photograph, I cooked a sweet onion until soft, then added about 2 pounds of yellow squash and a pound of zucchini.)

If you are using ground meat as your protein, add it to the skillet now and cook until all pink is gone. Pour in tomato paste, stir until completely mixed, and heat until sauce just begins to bubble. (My tip for using canned tomato sauce: mix in a little additional garlic powder immediately after pouring tomato puree into pan to remove tinny taste.) If you are using beans as your protein, rinse them, then stir into sauce and cook until heated through.

The sauce and the pasta may not be finished at exactly the same time, but as soon they are both done, mix the pasta into the sauce. (It's not as visually appealing as serving the sauce over the pasta, but it keeps the noodles from drying out or sticking together, and it insures that you won't end up with an uneven amount of sauce or pasta left over.) Adjust seasonings and serve.

This makes an absolutely huge quantity of food. My husband and I will pack leftovers up for work (no white blouses for me on those days!) Sometimes we'll save some for a night when the adults are eating something that's not Kid friendly, and he'll be happy to snarf up some more pasta instead. This pasta dish is easy, infinitely flexible to what's available in my pantry, and reheats beautifully. Many thanks to Ramki for an opportunity to finally share it!

Flax Seed Pasta

During my pre-motherhood existence, I had started to learn to make homemade pasta. The Kid's egg allergy, which we discovered a year postpartum, completely derailed that line of line of culinary exploration. That is, until now. (Drumroll, please.)

I decided to try substituting flax seed meal for eggs in pasta dough. To my complete and utter astonishment, it created lovely workable dough, which made pasta with a nice tooth and nutty flavor, slightly reminiscent of soba noodles. My old recipe called for 3 Cups of flour, 3 eggs, and a pinch of salt. Here's the new version:

3 C flour (I used King Arthur bread flour)
3 Tbs flax seed meal + 1/2 C water, blended
1/2 C water in addition to flax seed mixture
1 tsp olive oil
large pinch of kosher salt

Using a stick blender, pulverize the flax seed meal and water to get maximum glutinousness. (Heh.) Mix flour and salt together on a flat surface and make a well in the center. Pour flax seed mixture and olive oil into well and mix into flour. While mixing, add in the additional 1/2 C water, using less or more if necessary. Use a dough scraper to bring ingredients together and knead until it becomes a stiff, uniform dough. Form into a ball, then place in a plastic bag and allow to rest for at least half an hour. (The rest period for my dough was somewhat longer.)

Cut off smaller pieces of dough, flour well, and run through a pasta machine from higher to lower settings, then cut into desired shape. (I recommend using a pasta machine rather than shaping by hand, though you could roll it out with some muscle and give it additional rest periods covered in plastic to make the dough more easily workable.) The dough did best at the second to lowest thinness setting on the machine for the final pasta. I divided my batch and made half as flat noodles and half as pumpkin filled raviolis.

For noodles, simply cut with the machine or by hand, then separate onto a parchment paper covered cookie sheet and place in freezer for 30 minutes. After the half hour, use immediately or move into a freezer bag for longer storage. To cook the noodles, bring a large pot of salted water to a boil. Add frozen noodles to water, allow to return to a boil, then reduce temperature and cook for six to eight minutes, checking for doneness before draining pasta. The thickness of the pasta will determine the length of time needed, so watch closely.

Since the noodles reminded me of soba, I made a quick miso glaze for them:

1 C water
1 Tbs miso paste
1 Tbs corn starch
3 mushrooms, thinly sliced
2 green onions, chopped
sesame seeds to garnish (optional)

Combine water, miso, and corn starch in a small pan. Whisk together until smooth. Add mushrooms and green onions, and bring to a boil while stirring. Mix with noodles, sprinkle sesame seeds and serve immediately. (The green onions are better if they are added after it has been boiled, but I habitually overcook onions in deference to The Kid's palate.)

Pumpkin Ravioli

I baked a small, 3 pound pumpkin for an hour at 350°F after cutting it in half, removing the seeds and pulp, rubbing the exposed surface with olive oil, then placing it open side down in a baking dish. It produced almost exactly 3 C of cooked pumpkin, which was more than I needed for the mild filling:

2 C cooked pumpkin
1/2 C coconut milk
1/4 tsp kosher salt
1/4 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg

Combine ingredients in a bowl and mix with a blender until smooth.

My ravioli making technique is atrocious, but since it's been about six years since I attempted to make them, I'll just apologize for the unappealing pictures and post them anyway. I think, though, that I felt I had to use the ravioli mold which has been gathering dust for that time, and they would have been much nicer and less tedious if I had just made larger raviolis by hand.

Since I am the wrong source for directions on how to make ravioli, I'll just let you know that the mold needed to be sprayed with olive oil before having the dough placed on it and that I used more of the coconut milk instead of eggs as glue for the little dumplings and then I'll leave you to your own devices.

Once you have produced your tiny darlings, allow them to dry on a cooling rack for at least half an hour. Bring a large pot of salted water to a boil and cook them for 3 to 5 minutes. Toss very gently with a little olive oil and salt and serve immediately.

I'm sending these recipes both to Madhuram at Eggless Cooking for her fantastic Flax Seed Meal Egg Replacement Event and to the always inspiring Presto Pasta Nights, which was begun by Ruth of Once Upon a Feast and will be be hosted this week by Nilmandra of Soy and Pepper.

Basil & Marinated Artichoke Pesto

There are a million wonderful pesto recipes out there, but I wanted one that approximated the taste of the classic basil with parmesan and pine nuts, only without the parmesan and pine nuts. (There's just no pleasing some people!) I sprained my brain for a couple of days trying to come up with ideas for substitutions until lightning finally struck and I decided to try adding marinated artichoke hearts. The result is lick the spatula and dance around the kitchen delicious. To be honest, I thought that the raw garlic might put The Kid off of it, but I used a light touch, and he snarfed the green noodles right on up. (You might wish to roast or eliminate the garlic or use a pinch of garlic powder instead for younger children.)

1 C packed basil leaves, stems removed
1/4 C marinated artichoke hearts, drained
1-2 cloves garlic, chopped
1/4 C olive oil
1/4 tsp salt

Place all ingredients in a food processor or blender and pulverize. Toss judiciously with pasta. I'm looking forward to using the leftovers as a sandwich spread!

This dish is my submission to the awesome Presto Pasta Nights Roundup, which is being hosted by Katie at Thyme for Cooking.

Butterfly Pasta, Dinosaurs and Dewclaws

The sun did not shine.
It was too wet to play.
So we sat in the house
All that cold, cold, wet day.
"The Cat in the Hat" by Dr. Seuss

Today was wet and rainy, causing any plans to go to the park and/or pool to be canceled, so The Kid bounced off the walls, while I suffered from general sluggishness. I also failed to make it to the grocery store, so when dinner time rolled around, I was faced with "nothing to eat" in the kitchen. In reality, my pantry is fairly well stocked, so I just had to use a little more creativity than I had on tap at that moment. I heated some olive oil in a skillet to medium high, cut up a sweet onion and threw it in, then started digging.

2 Tbs olive oil
1 sweet onion, roughly chopped
4 mushrooms, sliced
1-2 tsp mixed Italian herbs
1/4-1/2 tsp powdered garlic
kosher salt and ground white pepper to taste
9 oz package frozen green beans
15.5 oz can cannellini beans, rinsed
14.5 oz can stewed tomatoes with liquid
8 oz bowtie pasta, cooked according to directions

After discovering that the fresh vegetables that I thought were still in the vegetable drawer were a figment of my imagination, I found some more than acceptable substitutes in the freezer and cupboard. I added the mushrooms and seasonings to the onion before I began to search, and the dish's good flavor is mostly due to the extended time that the onion had to caramelize!

Once I'd finalized my vegetable/legume/pasta choices, I put some water on to boil for the pasta and added the green beans and cannellini to the skillet. After they were both warmed completely through, I stirred in the tomatoes and liquid from the can, then turned the burner down to a simmer, while the pasta finished cooking. I added the drained pasta to the pan and discovered that I had a really good dish on my hands.

The Kid was initially suspicious of the new meal and asked what kind of pasta it was. I told him that they were bowties, and he promptly disagreed with me, claiming that they were butterflies, not bowties. Which was absolutely charming, until he started waving the things around in the air so that they could fly.

We then had a spirited discussion over dinner about the differences between two of his many plastic dinosaurs, one of which was a Tyrannosaurus Rex, and one of which was not. The not T. Rex was very similar, but unidentifiable, despite bringing several dinosaur books to the table for reference. We established that:

1. The not T. Rex has distinctive fan-like ridges over its eyes.
2. The T. Rex has two digits/claws on its tiny front arms, the not T. Rex has three.
3. The not T. Rex's dewclaws are on the inside of his rear legs, the T. Rex's in back.

We moved on to the subject of dewclaws and what kinds of animals have them. Then came the evening's stumper, "Do swans have dewclaws?" I couldn't figure out how The Kid came to ask the question, let alone answer it, despite resorting to the Google. He explained to me that we needed to go to the zoo, get a boat, and turn the swans over to look at them! Then I remembered that the very first animal exhibit walking into Lowry Park Zoo is the pond with the black-necked swans in it.

It was an evening that left me in need of more adult conversation, but also very grateful that despite a tanking economy, my family is fortunate enough that, "nothing to eat" in my kitchen is actually a hearty, delicious meal with lots of leftovers. I'm also grateful that my child is so interested in the world and capable of planning elaborate ruses to get us to take a trip to the zoo!

Plus, I liked my Butterfly Pasta with Beans enough to make this my first submission to the fantastic weekly Presto Pasta Nights Roundup by Ruth at Once Upon a Feast.

I still have a few questions, though. If anyone can help us identify the mystery dinosaur or establish whether or not swans have dewclaws without getting arrested at the zoo, I'd really appreciate it.

Leek and Mushroom Noodles

When I saw the Taste & Create event at For the Love of Food, I couldn't wait to join in. Food bloggers sign up, are randomly assigned to each other, and each choose a recipe from each other's blog to cook, photograph, and write a post about.

My assigned partner for this event was Michelle of The Greedy Gourmet. Her blog is full of amazing recipes, but I was immediately attracted to her "Leek and Mushroom Egg Noodles". Leeks and mushrooms are two of my favorites, and The Kid would eat pasta every night if I let him. The addition of honey to the dish intrigued me. It was an unexpected twist, which I hoped would complement these two savory favorites of mine. The easy substitutions for The Kid's food allergies (pasta without eggs and olive oil for the butter) made the recipe irresistible.

Here is how it originally appears at The Greedy Gourmet:

Ingredients

• 250g (9 oz) egg noodles
• 30g (1 oz) butter
• 2 medium garlic cloves, crushed
• 250g (9 oz) trimmed leeks, halved lengthwise and sliced
• 400g (14 oz) mushrooms, washed and cut into ½cm slices
• 30ml (2 tbsp) honey
• salt and pepper, to taste
• sesame seeds, to garnish

Method

1. Boil the noodles according to package directions, drain and keep warm.
2. Melt the butter in a large frying pan. When it starts sizzling add the garlic and leeks. Gently fry the leek mixture for 10 minutes, stirring constantly.
3. Add the mushrooms and cook gently for another 5 minutes.
4. Spoon the honey into the pan, give the vegetables a stir, add the noodles and then mix everything thoroughly.
5. Season to taste, sprinkle the noodles with sesame seeds and serve immediately.

Of course, I strayed a little from the clear, well-written directions. I just couldn't bring myself to cook my beautiful leek for so long. In fact, I put the leeks, garlic, and mushrooms in the skillet at the same time, and cooked them all for between 5 and 10 minutes. When the leek was tender crisp and bright green, I added the honey and mixed in the noodles. The dish was wonderfully quick to cook and the flavors exceptional. Nothing was extraneous. I wouldn't even describe the sesame seeds as a garnish, rather as an ingredient, since they added even more to the dish's taste than to its appearance.

I served this as a side to lemon pepper chicken. The Kid, completely unprompted, declared "These are yummy noodles!" To sum up, this is a deceptively simple pasta dish with rich flavor.

Italian Meatballs with Angelhair Pasta

We've gotten our computer back from the shop, and I've got lots of yummy stuff to share tonight, Project Runway permitting! I made this for The Kid and his best friend, who comes to visit a couple nights a week while his mommy goes to class. Usually the two of them are pasta hounds, picking out noodles to eat, while ignoring all kinds of lovely meats and vegetables. (Sigh.) This time, they both surprised me by picking out the meatballs and having to be coaxed to eat the pasta and tomato sauce. I'll take that as a success!

Meatballs:
2 Tbs olive oil
1 lb. ground chicken
3/4 C soft bread crumbs (from allergen free bread)
1 Tbs mixed Italian seasoning
1/2 tsp salt
1/4 tsp fresh ground white pepper
1/2 tsp garlic powder
1 tsp ground flaxseed meal

Sauce:
1 Tbs olive oil
1/2 onion, finely chopped, approx 1/2 C
1 clove garlic, crushed
1/4 tsp salt
1 tsp oregano
15 oz can crushed tomatoes
15 oz can plain tomato sauce

To make meatballs, heat olive oil in a large skillet to medium high. Mix together all dry ingredients, then wash your hands and get in there to squeeze all the dry stuff together with the ground chicken. Ok, you could use a spoon, but you're going to be using your hands anyway to shape the chicken mixture into balls about one to one and a half inches in diameter. Place the chicken balls in the skillet, turning them to brown on all sides. I was surprised by how much more the ground chicken splatters than the ground turkey I usually cook, probably because it's higher in fat. (I am looking at that Kitchen Aid meat grinder attachment, by the way. Thanks to those of you who recommended it.)

While the meatballs are browning, heat the olive oil in a heavy bottomed pot and cook the onion until translucent. Stir in the rest of the seasonings, then the canned tomatoes. I used this mixture of crushed tomatoes and tomato sauce because that's what was in my cupboard, but use whatever kind of squished tomato you prefer. Once the meatballs are brown on all sides, gently transfer them to the pot of sauce, and allow them to simmer on low for twenty to thirty minutes. Serve over egg and dairy free angelhair pasta. Makes about two dozen meatballs.

Update: You may also enjoy Swedish Turkey Balls.