Chickpea Cannelloni ~ Recipe

When daddy is away the rest of us go vegetarian *grin*.

Hubby is completely meat crazy and wants it pretty much for breakfast, lunch and dinner and by the time he leaves to go back to work the kids and I are totally ready for a meat moratorium :)

We love chickpeas so I thought it would be fun to make cannelloni with a vegetable and chickpea filling and for a first try I'm very pleased with how it turned out.

I started with:

2 large carrots
1 stalk of celery
5 cloves of garlic
2 tablespoons lemon juice
1/2 a sweet onion (approx. 1/2 cup)

I grated the celery and carrot and then pureed all of it in my blender until it was completely smooth.

Next I added:

1 egg
1 cup of ricotta cheese
1 cup cooked spinach
2 cups of chickpeas
2 big bunches of fresh basil & parsley (approx. 3/4 cup each)
Salt and pepper to taste

Add all of the above ingredients into your blender or food processor and blend until smooth. I like to puree it like this so that the kids don't know exactly what vegetables I've put in because each of them has specific likes and dislikes and if they see something they don't like they want to pick it out. This way it just tastes good *grin*. If you like more texture then you can definitely blend it less and personally if it was just for me I wouldn't blend in the spinach. It all depends on who your food critics are! LOL

Note: I used dried chickpeas. If you want to try making your own place your 1 1/4 cups of dried chickpeas in a large glass bowl with 4 cups of water and let sit overnight until morning. When you wake up transfer your beans and water to a cooking pot and make sure you have at least twice to three times as much water as your beans. Bring to a raging boil and boil uncovered on high for 10 minutes. After that reduce the heat and simmer for 1-2 hours until tender. I find it usually takes closer to the 2 hours for mine to be fully cooked. You can also do a double or triple batch of beans all at one time and through the rest of it in the freezer portioned out for future meals to save on some cooking time next time!

With your chickpeas and vegetables all mixed together add 1 cup of shredded Pecorino Romano cheese or another one of your favorite cheeses and 1/2 a cup of brown bread crumbs, stir together and you're ready to start filling your cannelloni noodles :)

Oven ready cannelloni noodles have to be the easiest type to work with because you can fill them in their rigid uncooked form but you have to have enough liquid in the pot when you cook them for them to soften properly.

So to create my tomato cooking sauce I used two tins of regular tomato sauce plus two tinfuls of water to double the volume and then added the following herbs to create an italian flavor :)

1 teaspoon dried basil
1 teaspoon oregano
1/2 teaspoon thyme
1 tablespoon onion powder

In a large 10 x 13 greased baking dish pour in enough of your tomato sauce to thoroughly cover the base of the pan.

I have to tell you I came across the EASIEST way to fill your cannelloni noodle!! Put all of your filling into a large freezer bag, snip off one of the bottom corners and you have created the perfect piping bag for filling your noodles :)

If you place the tip of the bag right inside the noodle while you're filling it, the pressure as it gets nearer the top will actually push all of the filling down towards the bottom creating an even fill. Just keep the base of the noodle against the palm of your hand to prevent it from blowing out the bottom. Don't ask me how I know that *grin*.

Place each filled noodle into your tomato sauce leaving a little bit of space in between each for expansion...

and once all of your noodles are filled and in the pan, top with the remaining tomato sauce and a sprinkle more of cheese :)

Bake at 350 degrees Fahrenheit and serve up with some garlic bread and salad :) So yummy and the kids had second helpings so I'm calling this a smashing good success! LOL

Hugs,
Rosina

PS. Looking for more yummy recipes?? Check out this week's Hearth and Soul blog hop :)

Purple-licious Beet Ravioli ~ Recipe

I promised you a great beet recipe and here it is!
A delicious pasta made with fresh beets from your garden and turned into a stunning purple ravioli :)

Don't you just love the color of this?!

To get your dough started you need to cook 3 or 4 fist sized red beets with their skins intact and just the tops trimmed off. That will keep them from bleeding to much in the water as they cook. It takes roughly 30 minutes for them to be fork tender when tested and once they are cooked you can dump them into your sink and you just grab them and give them a bit of a squeeze and they will pop right out of their skins *grin*.

You need two cups of pureed beets so add them chunk by chunk into your blender until you reach the 2 cup mark and then you will continue pureeing them along with 1 egg and 1 tablespoon of olive oil until they are nice and smooth.

To finish your pasta dough you will need:

2 eggs
3 1/2 cups of flour
1 teaspoon salt

Place your flour and salt in a large bowl or directly on your counter and make a nice big well in the center. In the well add your eggs, and beet puree.

With a fork slowly start to beat your eggs, mixing them into your beet puree and then start to gradually pull the surrounding flour into your wet ingredients until it has taken on a dough like consistency and you can start to work it with your hands. It takes about 10 minutes to get a beautifully soft and silky dough by hand or about 6 minutes if you are using your mixer with the dough hook attachment :)

Once you've finished kneading cover your dough with a greased bowl and let it rest for 20 minutes.

Now comes the fun! Using your pasta machine work your dough through it, dusting it with flour as necessary and gradually tightening the rollers until you have a really thin dough roughly 3mm thick. If you don't have a pasta machine you can definitely use your rolling pin to roll out your sheets of dough as well!

I made a really quick potato, bacon & cheese filling by steaming potatoes until tender, mashing them smooth, adding 1/2 pound of cooked and crumbled bacon, one medium sized sweet onion that I diced and sauteed, stirring it all together and then seasoning it with salt & pepper.

My husband loves this perogi type filling but you could easily use spinach & feta or pine nuts & chard with goat cheese or... well the possibilities are endless *grin*.

Place a teaspoon sized blob of your filling in increments roughly 2 inches apart down the length of your first piece of dough and then top with a second rolled out length of your beet dough. Then using a butter knife or pizza cutter slice each section of dough apart and fold each edge over itself and lightly press it with a fork to seal each little ravioli pocket.

That's it! You've got some beet-a-licious ravioli to serve your family :)

To cook your ravioli bring a large soup pot of salted water to a boil and cook your ravioli for about 10 minutes. You don't want to cook them at a rapid boil though as this might tear your little raviolis apart so reduce the heat so they gently boil in the water. This will reheat your filling and make sure that the thicker folds of dough around the edges cook through.

You know I completely forgot to take a photo of them cooked! We were so excited to taste them that we devoured them before I even thought to grab my camera *grin*. I can tell you that it was plenty for our family of 5 for dinner with fresh garlic bread (there's a really easy recipe here) and a cucumber salad. Mmmm, so good!

Have fun making some for your family :)

PS. Check out the Wholesome Whole Foods and Food Renegade weekly link up for more great recipes and articles :)

~ Rosina

Homemade Lemon Pepper Pasta ~ Recipe

Oh my word do I love homemade pasta *grin*.
I just have to say that if you have been wanting to make your own noodles but have thought that it must be a lot of work it isn't! It takes less time than it does to knead, rise & bake bread or buns... honest :)

Occasionally when we are in the city and we're going to be home late I'll pick up some fresh lemon pepper fettucine noodles that are made locally to cook up for dinner and we all love it but I knew that if I just put my head to it I could make it to *grin*.

I started by grating the zest off of one large organic lemon and squeezing all of the juice out of it with my reamer. I then added it to my blender pureeing it along with 1 egg and 1 tablespoon of whole peppercorns until the peppercorns were broken up into small flecks. This makes quite a spicy dough so if you are less keen on pepper I would go with about 1/2 the amount :)

To finish your pasta dough you will need:

2 eggs
2 1/4 cups of all purpose flour
3/4 teaspoon salt
1 tablespoon olive oil
2 tablespoon lukewarm water

Place your flour and salt in a large bowl or directly on your counter and make a nice big well in the center. In the well add your eggs, oil, water and broccoli puree.

With a fork slowly start to beat your eggs, mixing them into your broccoli puree and then start to gradually pull the surrounding flour into your wet ingredients until it has taken on a dough like consistency and you can start to work it with your hands.

This is probably the only part of making homemade noodles that really requires any elbow grease *grin*. Keep working your dough kneading in a little bit of flour at a time until you have a smooth and silky feeling dough. It took me about 10 minutes and around a 1/4 cup of extra flour to get my dough to a gorgeous soft green stage. Once you've finished kneading cover your dough with a greased bowl and let it rest for 20 minutes.

While your dough is resting you can bring out your pasta machine and clamp it to your counter so you are ready to start rolling :) Don't worry if you don't have a pasta machine. You can roll the dough by hand with your rolling pin and use your pizza cutter to make strips to!

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If you've jumped ahead a bit and noticed that all of a sudden my dough turned *green* that's because I forgot to take photos of us rolling our dough through my pasta maker this time and I'm going to use the photos & text from my Broccoli Pasta recipe that give you the low down on how to finish making your noodles *grin*. I know I'm a total cheater but I thought why type it twice! LOL.



This is my favorite part. I just love to see the dough work through the rollers into long sheets :) It helps to have a second set of hands but definitely not mandatory.

Cut off a chunk of dough a little bigger than a golf ball but not as big as a tennis ball. Does that work for mental imagery? *grin*. Dust your chunk of dough with flour so that it won't stick to the rollers and with your machine set to the widest width start cranking your dough through. Repeat this step 2 or 3 times at that width dusting with flour as necessary and then reduce the roller width one setting. Carry on rolling and dusting as necessary until you have a nice thin sheet of dough roughly 3 mm thick.



Next switch your handle to the noodle cutting rollers and feed your sheet of dough through the fettucine roller from start to finish. That's it! You now have a handful of fresh fettucine noodles to dry!

I don't have a fancy place to hang my fresh noodles so I use the railing of our stairs covered with tea towels that have been dusted with flour so the noodles won't stick as they dry. Let them dry completely if you want to store them or if you plan to eat them for dinner right away let them hang there about 15 minutes before cooking them. They cook up really quickly! I usually boil them 5-6 minutes but if you like yours a little more al dente I'd cut the cooking time by a couple of minutes :)

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It makes roughly 1 pound of pasta and it was the perfect amount for all 6 of us with fresh broccoli from the garden :) It definitely has some kick with all of that pepper and the lovely lemon taste great. This recipe would be fabulous paired with seafood! That will be my next project :)

PS. Check out the Wholesome Whole Foods and Food Renegade weekly link up for more great recipes and articles :)

Bon appetit!

~ Rosina

Making Homemade Pasta ~ Recipe

It's been a while since I've made some delicious homemade pasta noodles but lately a few of my bloggy friends have been making them and well you know the old saying... monkey see, monkey do! *grin*.



Plus I don't want one bit of the broccoli we picked from the garden yesterday to go to waste. So I thought I'd be adventurous and make some gloriously green fettucine noodles using our fresh broccoli as the colorant :)



I started by steaming just under 3/4 of a pound of broccoli. I weighed it on my kitchen scale and it was 11 ounces before it went into the steamer. As soon as it was just tender I removed it from the heat and let it cool completely before moving on to the next step of pureeing it along with 1 egg and 1 tablespoon of dried basil in my blender until it was nice and smooth.

To finish your pasta dough you will need:

2 eggs
3 cups of flour
3/4 teaspoon salt
1 tablespoon olive oil
1 tablespoon lukewarm water

Place your flour and salt in a large bowl or directly on your counter and make a nice big well in the center. In the well add your eggs, oil, water and broccoli puree.

With a fork slowly start to beat your eggs, mixing them into your broccoli puree and then start to gradually pull the surrounding flour into your wet ingredients until it has taken on a dough like consistency and you can start to work it with your hands.



This is probably the only part of making homemade noodles that really requires any elbow grease *grin*. Keep working your dough kneading in a little bit of flour at a time until you have a smooth and silky feeling dough. It took me about 10 minutes and around a 1/4 cup of extra flour to get my dough to a gorgeous soft green stage. Once you've finished kneading cover your dough with a greased bowl and let it rest for 20 minutes.

While your dough is resting you can bring out your pasta machine and clamp it to your counter so you are ready to start rolling :) Don't worry if you don't have a pasta machine. You can roll the dough by hand with your rolling pin and use your pizza cutter to make strips to!



This is my favorite part. I just love to see the dough work through the rollers into long sheets :) It helps to have a second set of hands but definitely not mandatory.

Cut off a chunk of dough a little bigger than a golf ball but not as big as a tennis ball. Does that work for mental imagery? *grin*. Dust your chunk of dough with flour so that it won't stick to the rollers and with your machine set to the widest width start cranking your dough through. Repeat this step 2 or 3 times at that width dusting with flour as necessary and then reduce the roller width one setting. Carry on rolling and dusting as necessary until you have a nice thin sheet of dough roughly 3 mm thick.



Next switch your handle to the noodle cutting rollers and feed your sheet of dough through the fettucine roller from start to finish. That's it! You now have a handful of fresh fettucine noodles to dry!



I don't have a fancy place to hang my fresh noodles so I use the railing of our stairs covered with tea towels that have been dusted with flour so the noodles won't stick as they dry. Let them dry completely if you want to store them or if you plan to eat them for dinner right away let them hang there about 15 minutes before cooking them. They cook up really quickly! I usually boil them 5-6 minutes but if you like yours a little more al dente I'd cut the cooking time by a couple of minutes :)

Everyone just raved over our noodles so I can't wait to make them again! If you have fussy eaters this is a fabulous way to get them to eat their broccoli without even knowing it as the noodle doesn't actually taste like broccoli at all. It just gives it the lovely green color and the basil that I added gave the noodles a deliciously sweet basil taste. Mmmm so good *grin*.

It makes roughly 1 pound of pasta and it was the perfect amount for all 6 of us with our garlic toast :)

Bon appetit!

~ Rosina

Asian Salad

I'm on a total pasta salad kick lately and can't seem to get enough of my favorite Asian salad! Maybe it's because it brings back memories of warm summer days that would be so lovely at the moment as we're drowning in torrential rain & wind. I kid you not, as I type this there is a lake forming in my backyard and if this keeps up we just might get that indoor swimming pool I've always wanted.... in my basement *grin*.

The beauty of this salad is that you can use any pasta noodles & whatever veggies you have in your refrigerator :) Normally I add broccoli florets, julienned carrots & radicchio, but you can add cauliflower, sprouts, sesame or sunflower seeds and if radicchio isn't your favorite try Chinese cabbage instead. It's delicious!!

The sauce is super quick to make by adding equal portions of sesame oil & rice vinegar. For a large salad bowl I usually add about 5 tablespoons of each and then add 2 tablespoons of a low sodium soya sauce. Mix it in well with your salad and if you have time to let it sit in the refrigerator for a couple of hours it actually helps to intensify the flavors as it marinates into the veggies & noodles :)

Now if only I could get the rest of my family to love it just as much as I do!

~Rosina