Gno-Brainer

If you've ever tried packaged gnocchi, and were disappointed, I don't blame you.  The first time I had it, I was on vacation with my boyfriend (now husband) in Duluth.  It was one of the few vegetarian options, and Brad convinced me to give it a shot.  I fell in love with the exquisite puffy pillows of pasta-like deliciousness.  I remember taking my time with each bite.

Until recently, I had only had it one other time.  I bought an Archer Farms vacuum sealed package from the Target shelf about 3 years ago.  It was disgusting.  So gross that I had taken one bite and spit it out (there is very few things I will waste good calories on), taking the disgusting dish off the table.

A few months ago I had made lefse, and had a few cups of leftover riced russets.  I thought I'd give gnocchi a try.  It was amazing, and so simple. 

Ingredients

• 1 1/2 pounds russet potatoes, scrubbed
• 1 cup (or more) all purpose flour
• 1 large egg yolk, beaten to blend
• 1 teaspoon coarse kosher salt
• Large pinch of freshly grated nutmeg
• 1 tablespoon olive oil

In a medium saucepan, place the potatoes and cover with cold salted water by 1 inch. Bring to a boil, lower the heat, and simmer, uncovered, until tender, about 10 minutes. Drain.
Using a ricer, rice the potatoes onto a parchment-lined baking sheet in an even layer (don’t pile the riced potatoes into mounds). Set aside to cool.
Transfer the potatoes to a large bowl and, using a rubber spatula, gently mix in the flour, yolks, salt, nutmeg, and pepper until just combined and a soft dough is formed. Don’t over mix the dough or the gnocchi will be unpleasantly dense.
On a well-floured work surface, turn out the potato dough, and divide into 6 equal parts. With the palms of both hands gently roll each part into a “rope” 3/4-inch in diameter. Using a sharp knife cut each “rope” on an angle into 3/4-inch-long pieces.
Transfer to a lightly floured baking sheet pan. Store in the refrigerator for at least 1 hour and up to 24 hours before cooking.
When ready to serve, bring a large pot of salted water to a boil. Add half the gnocchi to the boiling water and cook for 1 1/2 minutes or until they rise to the top. (Take care not to overcook the gnocchi or they can disintegrate during cooking.) Using a slotted spoon or strainer, transfer the gnocchi to the bowl with your favorite pasta sauce, good olive oil, pesto or cream sauce and gently toss. Repeat with the remaining gnocchi. If the sauce seems too “tight”, add some of the cooking water a tablespoon at time until a saucy consistency is reached. Season with pepper to taste. Divide among warm bowls and serve immediately.

Veg California Roll

I can't say that I have ever tasted real sushi, but when it comes to seaweed and vegetables rolled together with rice?  I love it. 

For this recipe, I did a lot of research.  I don't have a rice cooker, so I found a good recipe for sushi rice, which is a short grain rice that becomes slightly sticky when cooked.  I got this recipe from cookingcute.com.  Scroll to the bottom for the how to video. 

Enjoy!

Perfect Sushi Rice

 Making sushi rice is just a matter of adding seasoning to a perfectly cooked batch of short-grain rice.  I like to use Tamaki Gold, but there are plenty of good brands out there (e.g., Nishiki, Cal-rose, etc.).  The only thing you cannot do, if you want to make onigiri and sushi that don't fall apart, is use any sort of instant, microwave, or converted rice, etc.  Uncle Ben is not Japanese.

There are three key things to remember when making sushi rice: (1) rinse the rice; (2) allow the rice to steam in the pot before opening the lid; and (3) cover the rice with a damp towel until you're ready to use it.

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Rinse the rice.  Rice grains usually are coated with some sort of talc or cereal starch that should be removed before cooking.  I measure out the rice into a bowl, fill the bowl with enough water to cover the rice by an inch or so, then swish the grains with my hand until the water is nice and cloudy.  You also can do this in the rice pot, but it is not generally recommended by the manufacturer. I then pour off the water and repeat at least once more.  (Three rinses is more than enough.  Ignore any rice bag instructions that tell you to rinse until the water runs clear.)

Some folks will tell you to drain the rice in a sieve for anywhere from 1/2 hour to an hour.  I have never drained my rice, and it still has turned out nicely, so I consider this step optional.

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Stovetop Method.  Place the rice and water in a 1:1 ratio in a heavy pot or Dutch oven.  If you are using kombu (optional), add a 2"-long piece for every 2 cups of rice (you should first wipe the kombu  lightly with a paper towel and cut little ridges into the side of the leaf to release the flavor).  Bring the rice to a boil, then reduce to the lowest heat setting to maintain a simmer (and remove the kombu if you are using it).  Once you hit the simmer point, put the lid on the pot and don't take it off until the end.  Cook the rice for 15 minutes, then remove the pot from the heat and let it sit undisturbed for another 10 minutes.  Remove the lid and fluff the rice with a rice paddle.

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Season the Rice.  While the rice is cooking, combine 4 tbsp rice vinegar, 2 tbsp mirin, 3 tbsp sugar, and 2 tsp salt in a non-reactive saucepan.  Heat and stir the mixture until the sugar is dissolved, but do not allow the mixture to boil.  Allow the mixture to cool - this makes enough for 2 cups uncooked rice.  (If you're in a pinch for time, there are commercially available sushi vinegar mixes sold in bottles.)

Once the rice is finished cooking and steaming, turn it out into a large non-reactive bowl (use a wooden hangiri if you have one - I use a ceramic mixing bowl or a glass Pyrex dish).  Sprinkle some of the vinegar mixture evenly over the rice.  With cutting motions, use your rice paddle to mix and fold the vinegar into the rice (the cutting motion prevents the rice from getting smashed), occasionally turning the rice over to coat it evenly and allow it to cool at the same rate.  If possible, use an electric fan (or a fanning friend/significant other) to cool the rice and remove moisture as you mix the vinegar in - this will give the rice a lovely sheen.  Add more of the vinegar mixture as needed.  The rice should have a sweetly acidic bite to it.

The sushi rice should be covered with a damp cloth until you are ready to use it.  It is best eaten on the same day it is made as refrigeration will make the rice hard.  


http://www.youtube.com/watch?v=Q19Uez7lh18

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Pumpkin Curry Soup

A fall favorite in our home is the most delightful pumpkin curry soup.  I have made this recipe with canned pumpkin, roasted butternut squash, and fresh roasted pumpkin.  In all varieties, it is both easy and delish.  Two thumbs up from my 12-year-old, so in my opinion, it’s perfect.  

Pumpkin Curry Soup

2 tablespoons butter or margarine
1 cup chopped onion (1 small)
2 cloves garlic, finely chopped
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground pepper
3 cups low sodium vegetable broth
1 (15-ounce) can pumpkin pie filling (2 cups pumpkin puree or roasted butternut squash as a sub)
1 (12-ounce) can evaporated milk

optional pinch of cayenne pepper.  I like it hot!

1. Melt butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes or until tender. Stir in curry powder, salt and pepper; cook for 1 minute.
2. Add broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes. Stir in evaporated milk. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until smooth. Serve warm with a dollop of chevre and some homemade crackers flatbread, or baguette if preferred. 

Makes about 6 one cup servings.

Black Bean Soup

There is hardly a cold day that goes by that I don't dream of making my black bean soup.  It's another soup that is hearty, smooth and delicious and incredibly easy to make.  One of my go-to recipes that has become a staple in our home.  It's packed with protein and flavor and low in fat.

• 1onion, finely chopped
• 2 garlic cloves, minced
• 2 celery ribs, finely chopped
• 1/4 large red bell pepper, finely chopped
• 1 cup vegetable broth
• 3 (15 ounce) cans black beans
• 1/2 teaspoon salt
•  1-2 teaspoons cumin, to your liking
• splash of lemon juice, fresh if available

Directions:

1. Saute the onion, garlic, celery and bell pepper in olive oil until translucent. 
2. Add vegetable broth, cumin, salt and 1 can beans with juice.
3. Puree soup.  You can use an immersion blender, a Magic Bullet, or a blender with a glass jar.  I usually use my blender, but have also used my Magic Bullet in a couple of batches.  
4. Return pureed soup to saute pan, adding remaining 2 cans of beans, drained. 
5. Cook for 5 minutes, stirring frequently to avoid burning.  
6. Remove from heat and add the lemon juice if desired.  

Serve with a side salad and wedge of bread. 

There are so many additions to this recipe.  I usually saute carrots if I have them available, and sometimes skip the celery depending on the fridge selection.  I also sub green pepper for red pepper.  After filling the bowls for the kids, I also add about 1/8 teaspoon cayenne pepper, but I like it hot.