Pasta Aio e Oio – Pasta with Garlic and Oil

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This is so simple, and is a standard quick meal in most homes in Italy. It’s a late night, “come home and throw it together after drinking” pasta  When I need a quick meal that satisfies and gives me a great garlic fix, this is it.

Normally I start the water, and by the time it’s boiling, the rest of the dish is already cooking and almost ready to go.

Ingredients:

1 lb. of pasta, this is a perfect dish for linguine, spaghetti or even fettuccine. Avoid the tube pasta, as they tend to take on a bit to much oil.

6 Tbsp. of Extra Virgin Olive Oil

3 Tbsp. of freshly chopped Garlic

3 Tbsp. fresh Parsley, chopped

Fresh ground Black Pepper

Parmesan Reggiano

Preparation:

Start the water and add salt to the water. Use more salt than usual, because salt does not dissolve well in olive oil, so we will not be adding any to the olive oil mixture.

Add all of the other ingredients into a small sauté pan and gently cook them while the pasta is cooking. Do not overheat, or the garlic will brown and get bitter. Chop the parsley and set aside.

When the pasta is done, save a bit of the pasta water, drain and add back to the cooking pan. Add the garlic mixture, pasta water and stir until it begins to emulsify and then add the parsley and toss well and then add Parmesan, toss again and serve. If you feel it needs a bit of salt, add it at this point.

Tomato and Basil Vinaigrette – Perfect Summer Salad Dressing

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This is a wonderful dressing for grilled vegetables, salads and is great on pasta salad, for a robust but not overpowering tomato touch. It is easy to prepare and takes literally a minute to throw together. 

Ingredients:

1/2 Cup Extra Virgin Olive Oil
3 Tbsp Champagne or White Wine Vinegar, or more to taste.
1-2 tsp Salt, to taste
3-4 fresh Basil Leaves, rolled and cut chiffonade
Few grindings of fresh Black Pepper
2 Tbsp of Tomato Concentrate. I prefer the concentrate in the tubes, as it does not have that metallic taste like many pastes in a can.

Preparation:

Just combine all ingredients and whisk vigorously until it emulsifies  You can also put all ingredients into a small jar and shake it vigorously to emulsify. This is an easier method if you plan on storing it afterwards. It stores well in the refrigerator.


Note: I have a little 8 oz jar that I use for vinaigrette. It is very handy and the shaking action emulsifies it perfectly.

Curried Carrot Soup

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This is a recipe from a few years back, but it makes such a tasty soup, and it is amazing chilled, so I thought on this very hot day, it sounded perfect.

The key is to make sure the carrots are thoroughly cooked; otherwise they won’t purée properly and to only add the lime juice at the end to maintain the full flavor.

Ingredients:

2 lbs of organic baby Carrots, chopped in half
1 large Onion
1 Shallot, finely chopped
4 Tbsp Butter
2 Tbsp Olive Oil
1 Tbsp Curry Powder. S&B is perfect for this recipe.
1 Tbsp Sea Salt
½ tsp Cayenne Pepper
6 cups of Vegetable Broth
¾ cup Heavy Cream
Juice of one Lime
Preparation:

Heat olive oil and butter in a heavy saucepan, and then add the onions and shallots and sauté until translucent. Add the carrots and cook for a further 5 mintues.

Now add the curry powder, salt, cayenne pepper and sauté for one minute. Add the broth and simmer for 30 minutes or until the carrots are cooked through.

Puree the mixture using an immersion blender in the saucepan or transfer to a food processor and purée in batches.

Then add all back to saucepan and add in heavy cream, bring to a gentle simmer, add lime juice and serve. You may garnish with a bit of chopped chives if desired.

If you want to serve it chilled, cool it down quickly by putting the soup into a large bowl and sitting it in an ice bath. Then cool completely in the refrigerator and serve.

Poached Salmon

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This is a very basic recipe and easy to follow.

Ingredients:

1-2 lb Salmon fillets, pin bones removed, if present, and skin on. Try for pieces that are thicker rather than flat.

½ cup Water

½ cup dry White Wine

1 Shallot sliced

3 springs of fresh Dill
2-3 whole Cloves
2-3 Black Peppercorns
Salt
Black Pepper
Preparation:
Salt the salmon filet. Bring water, wine, shallot, dill, cloves and black peppercorns to a boil. Gently place the salmon, skin side down, into the pan, cover and cook on a very low simmer for 5-10 minutes depending on the thickness of the fillets.
Serve with fresh lemon slices and a bit of freshly ground black pepper. You can also chill and serve later. It makes great leftovers.

Use the leftovers for the amazing “Le Bernardin” Salmon Rilette.

Angel Hair Pasta with Lemon and Chili

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This has always been favorite dish of mine, as it is easy to prepare and it is quick. However, I never liked how the oil and lemon went to the bottom of the dish, so I decided to experiment and found that if I made a lemon sauce/emulsion, then it coated the pasta infinitely better.

Ingredients:

1 lb of Angel Hair(Capellini) Pasta or Spaghettini
4-5 Tbsp of Extra Virgin Olive Oil
Juice of one Lemon
1 clove of Garlic, crushed with the side of your knife.
Sea Salt and Black Pepper to taste
2 tsp of Red Chili Flakes, omit if you don\’t enjoy spicy.
Parmesan Cheese, since I avoid dairy, I enjoy the Go Veggie vegan Parmesan.

Preparation:

As you are cooking angel hair pasta, you need to make your sauce first, so you don’t find yourself in a rush as the thinner pastas cook very quickly.

In a large serving bowl add your olive oil, lemon juice, salt, pepper and beat as if you are making a vinaigrette. Once it starts to emulsify and thicken, then add in your red chili flakes.

Bring your water up to a boil, add salt and then add in your crushed garlic clove. I find that this adds a slight garlic flavor to the pasta without overwhelming you with the raw garlic. If you like that stronger garlic flavor, then just add it directly to the emulsion.

Once the pasta is done,  just to al dente, siphon off a bit of the pasta water and then drain and pour the pasta onto the lemon sauce and add a bit o the pasta water and toss with Parmesan and serve.

The Truth about Cooking Oils

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I have this question all of the time. Why do you put your vegetable oil in the refrigerator? When people see that I have my cooking oils in the refrigerator they wonder why. Well, I’m going to tell you my theory.
Oils are very susceptible to heat and light, so once they are cold pressed from a nut, olive or grain, they begin to oxidize. Now, if you use a lot of oil and use it quickly, say within a couple of weeks of opening, then this is likely not an issue, but this does not apply to most of us. Before anyone calls me out, let me say that when properly stored, olive oil and coconut oil are the only oils that do not need to be refrigerated.
However, most oils will benefit from the cooler temps. So, how do you know which are best refrigerated? Here’s a list:
Nut Oils – Peanut, Hazelnut, Walnut, Avocado etc. – These should all be kept in the refrigerator. Buy small quantities and use as soon as possible. Cold pressed only.
Olive Oil and Coconut Oil – No need to refrigerate. Buy the organic coconut oil as it is not very expensive.
Soybean Oil, Corn Oil, Cottonseed Oil, Canola Oil/ Rapeseed Oil, Sunflower Oil, Sesame Oil, Grapeseed Oil, Safflower Oil, Rice Bran Oil – These should all be kept in the refrigerator. I’m not a big fan of some of these oils in general, as there are so many better choices for oils with less issues surrounding them. In addition, many of these oils are GMO.
So, that is pretty easy, yes? However, the key to cooking healthy is to use oils that have been minimally processed, so here are a few additional guidelines.
  • Make sure that you are using the right oil for the right job. If you are using high heat, then you need an oil with a high smoking point. This means that the oil can take high heat without creating unhealthy free radical  compounds.
  • Make sure the oils you buy are expeller pressed or cold pressed. This means no chemicals or harsh methods were used to extract the oil. It may sound crazy, but if you make a healthy meal and cook it in a chemical laden oil, why bother?
  • Buy your oil in smaller sizes, so you can use it quickly. Buying large quantities of oil is not a good place to save money.

 So here is an easy guide to how to use your oils:
  • Soy Bean, Peanut Oil,  Sunflower or Grapeseed Oil – Perfect for high temperature cooking such as stir frying. Stay away from “refined” oils, as they have been processed to allow them to be used in even higher heat situations, and you really have no idea how they were “refined”.
  • Extra/Light Olive Oil – Perfect for medium to higher temp sautéing. Very healthy oil which is super high in monounsaturated fatty acids. Since it is light olive oil, it does not have that green, citrus and herbal taste associated with EVO (Extra Virgin Olive Oil)
  • Extra Virgin Olive Oil –Perfect for light sautéing and adding just after cooking for extra flavor. Great for salad dressings.
  • Coconut Oil – Fairly good all-around oil with a wonderful flavor, just not for very high heat situations. Amazing on popcorn.
Hopefully this has given you some food for thought and I encourage you to do your own research and decide what works for you.

Vegan Caramel Banana Bread

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This is a wonderful dairy free banana bread, which takes on a fantastic caramel undertone when it cooks. It is a quite dark and heavy banana bread, and packed with flavor.

Ingredients:

1 cup All Purpose Flour
1 cup Whole Wheat Flour
3/4 cup White Sugar
1/2 cup Light Brown Sugar
3/4 tsp Baking Powder
1/2 tsp Salt
1 tsp Cinnamon
1/4 tsp Cardamom
Pinch of Cloves
1/2 Cup Soy or Almond Milk
1 tsp Apple Cider Vinegar
3 cups of mashed very ripe Bananas*
1/4 cup Vegetable Oil
2 Tbsp Maple Syrup
2 tsp Vanilla Extract
1 cup chopped Walnuts and Pecans
1 Tbsp Bourbon- Optional
9 x 5 inch loaf pan

Preparation:

Preheat your oven to 350 degrees. Sift together the flour, salt, sugar, baking powder and spices. In a small cup, mix the soy milk and cider vinegar and allow it to sit for 2 minutes. This is your binder as we are skipping the eggs.

Mix the soy milk mixture into the mashed bananas, vegetable oil, maple syrup, bourbon and vanilla extract and mix until just combined. Then fold in the dry ingredients bit by bit, just until incorporated. Do not over mix and then gently fold in the nuts and pour into a lightly greased loaf pan.

Bake for 1 to 1 1/4 hours, until a knife inserted comes out relatively clean. It needs to cook for a while to develop the caramel undertone. Then allow to sit for at least 20 minutes, turn out of the loaf pan and serve.

* I always take bananas that have gone a bit too ripe and put them in a plastic storage bag and freeze them for later use. They will keep indefinitely,  and they really do make stunning banana bread. If you decide to use frozen bananas, you will need to make sure they come up to room temperature before mixing with other ingredients, otherwise the bread won’t cook through.

Sesame Soba Noodles

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This is a really fantastic salad which is both tasty and healthy. I modified it slightly from a post from my fellow blogger at the Taste Tickler and I made it for guests last night and we ate almost the entire bowl. That’s always a good sign.
Ingredients:
Salad Mixture:
12 oz Soba Noodles
4 cups of Broccoli Slaw mix
4 cups of Cole Slaw mix
1 bunch Scallions, trimmed and sliced in half and chopped.
½ Red Pepper, sliced into thin stripsDressing:
1/2 cup chunky Peanut Butter
3 Tbsp Rice Vinegar
3 Tbsp Toasted Sesame Oil
3 Tbsp  Tamari or other soy sauce
2 Tbsp Honey or Agave Nectar
1 Tbsp finely grated fresh Ginger
1 Garlic clove, pressed or minced

1 Tbsp Chili and Garlic Pasta or Sriracha Sauce

1 Tbsp Sesame SeedsGarnish:
Coarsely chopped cilantro
1 lime, sliced into wedges and squeezed over each serving

Preparation:

Cook the soba noodles by bringing a large pot of water to a boil and cooking the noodles according to the package directions.  Drain and rinse with cold water or plunge into ice water and then drain and add into large mixing bowl.

In a small bowl, whisk together the dressing ingredients until smooth. Then add the slaw ingredients into the soba noodles and toss using your hands or two wooden spoons.
Add the dressing bit by bit, tossing in between and then into the refrigerator for at least 30 minutes,
When ready to serve, sprinkle with cilantro and a squeeze of lime.

Split Pea Soup – Smoky and Delicious

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I think that a well made soup is a real treat and when I have the time I like to make a batch of split pea soup. It is so much better than any sort of store bought soup from a can and it makes a perfect winter meal.
If you want to stretch it or make it even more hearty, you can also add potatoes. This makes a lot, so unless you’re serving a large family, you can have left overs and I think it tastes even better the next day.

Ingredients:

4 Cups low sodium Vegetable Broth
2 tablespoons Vegetable Oil
2 cups Water
2 cups dried Split Peas (soaked overnight)
4 cloves Garlic minced
2 cups Carrots, diced
1 cup Celery, diced
1 Onion, diced
1 tsp Black Pepper
2 tsp Salt (or to taste)
1 tsp Thyme
1 tsp Marjoram
2 Bay Leaves
2 tsp Liquid Smoke
Directions:
Rinse and then soak the split peas overnight in a heavy cast iron pan. In the morning, drain and then rinse again. Pour in vegetable broth, water, and bring to a soft boil. Gently skim away any scum that comes to the surface
In a sauté pan, and add the oil and sauté the carrots, garlic, onions and celery until translucent. Do not brown them.
Add this mixture into the heavy pan and then add the liquid smoke, salt, black pepper, bay leaves, marjoram and thyme and stir well.
Allow the soup to simmer covered for at least 4-5 hours, stirring to keep it from sticking.
If you wish, you can blend the soup in a food processor, to give it a smooth consistency, or use an immersion blender. Once this is done, allow the soup to cook for another 1-2 hours and then serve as desired.

Maple Sweet Potato Pie

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I had this maple sugar hanging around in the cupboard. I had bought it to make some Mennonite cookies and it just never happened, so I decided to figure out how to use it and I thought that maple sugar and sweet potatoes sounded like a great combination and they were indeed. 

The maple sugar can be ordered online at the King Arthur Flour website, if you can’t find it locally. Its worth worth the extra effort and cost to find it. 

Ingredients:

4 cups sweet potato, peeled and cut into 2 inch pieces (About two med/large)
1 cup coconut milk
1 cup Maple Sugar
2 tsp Vanilla Extract
2 Tbsp Butter
2 Tbsp Corn Starch
1 tsp Cinnamon
1/2 tsp ground Ginger
1/4 tsp Nutmeg, freshly grated
1/4 tsp Allspice
1/8 tsp Salt

1 Pie Crust, not deep dish.
 
Preparation:

Boil the sweet potatoes in salted water until they slip off a knife when skewered 

In a mixer, combine the cooked sweet potato, coconut milk, Earth Balance, vanilla extract, maple sugar, corn starch, cinnamon, ground ginger, nutmeg, allspice and salt. Mix until smooth.

Pour it into your pie crust and put into a 400 degree oven for 30-35 minutes, or until the crust is browning on the edges. Remove and let it cool completely before serving.