Chestnut & Ricotta Ravioli

Chestnuts are such a yummy seasonal treat. These nuts are very popular all over Italy but in the US you start seeing them every where right around Christmastime. I got lucky and found chestnut puree which saved a few steps in the cooking process. If you can't find puree boiled chestnuts instead. 

There is some really good flavor in this dish and enough to please anyone at your table. If you can find chestnuts this time of the year I highly suggest trying this recipe out, you will love it! 

For the Ravioli
1 1/2 cups 00 flour or white flour
1/2 cup semolina flour
pinch of salt
1 egg
1/4 cup water

Place the flour and salt into a mound on a smooth floured surface; create a well in the middle. Crack the egg into the well and lightly beat with a fork. Gradually pulling in the flour from the sides in a circular motion until you can't use the fork. At this point start kneading the dough with your hands and continue for 5-8 minutes. If the dough is sticky add in a little flour at a time until you have an elastic ball. Cover in plastic wrap and set aside for 30 minutes. 

For the filling
1 cup of pureed chestnuts
1/3 cup ricotta 
1/2 small onion, diced finely
1 small red apple, peeled and diced finely
4 tbs chopped parsley 
salt & pepper 

Combine all ingredients in a bowl and set aside.          

Once the pasta has set for 30 minutes split the ball into two pieces and run it through a pasta press until you get to the 2nd or 3rd thinnest setting. Place the pasta sheets down on a floured surface. Place filling along one side of the pasta, use your finger to trace around the filling then fold over. 

Use your fingers to press our air from each dollop of filling. Once the air is out and you have use a pasta cutter to cut out the ravioli into squares. Place cut ravioli onto a floured pan or tray then dust with flour so they don't stick together.

Bring a large pot of water to a slow boil. While the water is boiling make the sauce by placing the following ingredients in a pan and heat until butter melts and the sage becomes fragrant.

For the Sauce
4 tbs butter
10 sage leaves 
pinch of salt

Place the pasta into the boiling water, it is ready when it floats. Remove the pasta with a strainer and place into the pan of butter and sage. Serve warm on a plate and garnish with Parmesan or Pecorino cheese and a boiled chestnuts. 

Carrot Curry with Veggies

This is a great twist to one of my favorite recipes. Carrot Curry Soup with Chickpeas. I have been playing around with my carrot curry recipe and have come up with some fun variations. Last time I made the soup I pureed it then pressed it through a sieve making it super thin and left out the chickpeas making a yummy thin soup. This time I decided to make a thicker curry dish loaded with fixins and it turned out to be amazing! 

Ingredients
Makes 6 servings

10 carrots, peeled and sliced
1/2 small onion
2 garlic cloves
2 tbs coconut oil

1 tsp chopped basil
3 tbs curry powder
1 tsp coriander
1 tsp cardamom
pinch of kosher salt
2 tbs red chili paste
4 cups of vegetable broth
1 can of coconut milk

1 can of chickpeas, drained and rinsed
2 small yukon potatoes, cut into cubes
2 cups frozen peas, defrosted 
8 oz firm tofu, cut into cubes

2-4 cups of rice, cooked

Stove Top

Place the coconut oil in a large pot and heat on medium/low. Once the coconut oil is melted add in the garlic, onions and carrots, saute for 5 minutes. Next add in the basil, curry powder cardamom and coriander and cook for another minute.

Pour the vegetable broth in the pot and bring to medium/high heat. Cover and cook for 10 minutes or until carrots are soft. Once the carrots are soft pour in the coconut milk and use an immersion blender* to puree the curry. Add in the potatoes and chickpeas, cook on medium high temp until potatoes are soft. While the potatoes are cooking make the rice. 

When the potatoes are starting to soften add in the peas and tofu. Cook on low for 3-5 minutes. Serve warm on rice. 

Crockpot
Place the coconut oil, vegetable broth, garlic, onions, carrot, basil, curry powder, cardamom, coriander and chili paste. Cook on low for 6 hours.
Use an immersion blender to puree the curry. Taste for flavor and add seasoning as you'd like. At his time add in the potatoes and chickpeas, cook on high for 1-2 hours.  

10-15 minutes before serving add in the peas and tofu. Serve warm on rice. 

Summer Squash & Ricotta Flat Bread Pizza

This has to be one of my most favorite pizza recipes. The combination of zucchini and ricotta is just scrumptious. Like most of the recipes I post this one is also quick and easy! If you don't have the time to make your own pizza dough don't fret, it will still be good. The pizza dough I use is made with an Italian flour that is high in gluten making for extra chewy and tasty pizza dough. 

Ingredients
Makes 1-2 Pizza

1 cup ricotta
3 tbs fresh thyme or oregano
2 garlic cloves, minced
s&p
2-3 summer squash or zucchini, shaved thin
1/2 red onion, shaved thin
1/2 cup shredded Parmesan cheese
10 basil leaves sliced

pizza dough  - click here for my favorite dough recipe

Preheat the oven to 450. Roll out your pizza dough and place it on your pizza stone or baking sheet, Brush the pizza dough with olive oil then top with ricotta. Sprinkle on the thyme, garlic cloves and salt. Follow with the zucchini rounds, onions, cherry tomatoes and finish with the tomatoes then parmesan. Bake for 10-15 minutes or until crust starts to brown. Top the pizza with fresh basil and cracked pepper before serving and enjoy! 

Split Pea Soup -Vegetarian

I don't remember the last time I had split pea soup but I do remember that I very much enjoyed it. When I saw a bag of organic split peas on sale at the grocery I decided it was time for me to give it a shot and see what I could do. With this cold snowy weather all I want is soup anyways so I thought it would be a great idea to whip some up for lunch. 

With the holiday season in full effect I try to eat well as often as possible so for this recipe I decided to skip the ham hocks that traditional split pea soups use and go for a vegetarian version. Split peas are loaded with potassium to help manage your blood pressure, cholesterol-lowering fiber and muscle building protein, making this a good-for-you kind of meal.

Wilson - jumping for joy, it's winter time! 

Grab your immersion blender a deep pot and the ingredients below and make some delicious soup that will keep you warm and healthy this winter

Ingredients
Makes 6 Servings

1 tbs olive oil
1/2 red onion, chopped
3 celery stalks, chopped
3 carrots, peeled and chopped
3 garlic cloves, sliced
salt
2 tsp thyme
1 tsp cumin
2 bay leaves
1 lb green split peas, rinsed
4-5 cups of vegetable broth
1/2 cup of milk, cream or almond milk

Heat 1 tbs of olive oil in a large pot. Add in the onion, celery, carrots garlic, bay leaves and a pinch of salt, thyme and cumin. Cook on medium heat for 5 minutes. Once the split peas have been rinsed add them to the pot and cook for 3-5 minutes, then add 4 cups of the broth. Bring the mixture to a boil, cover and reduce to a simmer. Let the soup cook on a slow simmer for 30-4 minutes or until peas are soft. 

Remove the bay leaves and use an immersion blender or place in a blender to puree, adding in the last cup of broth if needed.. Add in the cream or milk and mix well. Top with parsley and a drizzle of oil. 

Enjoy! 

Cream of Broccoli Soup

I know you're thinking "Another soup? Come'on Arica switch it up". 

But with this weather...

I can't help but want to cook soup, soup and more soup. I'm sure glad I decided on soup for dinner this week because this recipe is a first for me and boy is it YUMMY! 

Ingredients
Makes 4 Servings

3 garlic cloves
1/2 yellow onion
1 large potato, peeled and chopped
1/2 tbs tarragon
4 cups of vegetable or chicken broth
1/2 cup of cream
pinch of salt 
3 broccoli crowns, cut into small florets (1 set aside separated) 
3 carrots, peeled and chopped

Heat 1 tbs of olive oil in a large pot to medium heat. Add in the onion, garlic, tarragon and potato and 2/3 of the broccoli, cook until onions are translucent. Next add in the broth, cover and cook on med/high for 20 minutes or until potatoes are soft enough to puree. Add in a pinch of salt and pepper then puree the soup. After the soup is smooth add in the cream, carrots and the rest of the broccoli, cover and cook on med/low for 10 minutes or until vegetables are soft.

Serve with cheddar cheese and chives. Enjoy!!! 


CROCKPOT IT!!!!
Place all of the ingredients (except the cream, carrots & 1/3 of broccoli) in a crockpot on high for 2 hours or low for 4-6. Puree the soup then add in the cream, carrots and 1/3 of broccoli. Cover and continue to cook on med/low for another 15 minutes or until carrots are tender. 

Zucchini & Fennel Soup

I really enjoy making soup, it makes the a great leftover meal plus you can easily freeze it and save it for another day and it still tastes great. This Zucchini and Fennel Soup recipe is quite delicious and very easy to make on the stove on in a crockpot.  I hope you enjoy it! 

This picture doesn't do this soup any justice so don't judge this book by it's cover.

Ingredients
Makes 4 Servings

2 tbs butter
3 garlic cloves
1/2 red onion
3 large zucchini, chopped
1 fennel bulb, chopped (fronds set aside for garnish)
2 cups of vegetable broth
1 cup of water
1 tsp thyme 
S&P

1/4 cup milk (optional)- add in before pureeing 

Crockpot Instructions
Place all ingredients in the crockpot and cook on low for 6 hours or high for 3-4. One the vegetables are super tender use an immersion blender of stand blender to puree. Serve warm with fronds for garnish. 

Stove-Top Instructions
Place the butter, onion and garlic in a large pot and turn heat to medium. Once the butter has melted and the onion and garlic are fragrant add in the rest of the ingredients. Bring to a boil then reduce to a simmer, cover and cook for 20-30 minutes. 
One the vegetables are super tender use an immersion blender of stand blender to puree. Serve warm with fronds for garnish. 

Gnocchi with Pumpkin Sauce

It's fall and that means it's pumpkin time. This little beauty is a Lady Godiva pumpkin, the meat is not super pumpkiny but the seeds are amazing! The seeds are naked, which means no shell and they plump when you bake them. I had it laying around and decided it was time to cut it open and make something yummy. I was craving gnocchi and wanted something different so I decided to make a pumpkin sauce. You can use any kind of pumpkin for this recipe and it will taste delicious. I had to add a little pumpkin pie spice to the sauce because this specific  pumpkin has a mellow pumpkin taste. It is super easy so give it a try and enjoy. 

Pumpkin Sauce
1 tbs olive oil
1/2 small red onion, diced
3 garlic cloves, diced
1/2 cup vegetable broth
2 cups of pumpkin
1 tbs butter
1 bay leaf
S&P
1 tsp thyme
1 tsp allspice
1/4 cup milk

Heat oil in a small pot and saute the onion and garlic until translucent. Add in the broth, pumpkin and bay leaf, cover and cook on medium/high for 15 minutes or until super soft. Add in the butter and seasonings, remove the bay leaf and the mixture. Puree the pumpkin until super fine and smooth. I typically press the mixture continuously through a mesh colander over a pot to keep all little clumps out of the sauce. Once you place the pumpkin back in a pot heat it to medium heat and add in the milk. Taste the sauce at this point and add any more seasoning that you want. Cover and keep warm on low while you finish the gnocchi. 

Gnocchi
Makes 4 servings

1 lb of Yukon potatoes
1 1/4 cups of flour + 1/4 cup more 
1 egg


Lightly flour a smooth surface on your counter top for working. Bring a large pot of water to a boil and cook the potatoes with the skin on until soft. Once the potatoes are soft remove them from the water and let them cool. 

While the potatoes are cooling, make a mound out of the flour on a lightly floured surface, making a well for the egg. Bring a large pot of water to a light boil. Peel the potatoes and then press them through a potato ricer and place next to the flour.

Crack an egg into the flour well and scramble with a fork then slowly mixing in a bit of flour at a time. Continue doing this until it becomes tough to mix then use your hands to combine the potatoes in with the mixture (this is where things get a little messy). Keep mixing and kneading the dough with your hands until the ball of dough is smooth but not sticky, continue to add in flour as needed. 

To prepare the gnocchi split the ball of dough into four pieces and each piece into a snake like tubes. Cut the tubes into 3/4 inch pieces. Make sure to place the cut gnocchi onto a floured surface to keep from sticking then carefully place a few at a time into the boiling pot of water. The gnocchi are ready when they float. Remove the gnocchi with a slotted spoon and place into a serving dish. Mix in the pesto and serve warm.

Spicy Thai Eggplant Stir-fry

This year I decided to sign up for a new CSA program from Humble Bee Hill Farms. I've been super happy with the vegetables we have received thus far, everything has been delicious and fresh. The past few CSA boxes have had some of the most amazing variety of eggplants and hot peppers. 

The first dish that popped into my head after seeing all of the eggplant an peppers was a Thai dish that is sweet and spicy. This recipe is quite easy and can be easily altered for all of my carnivorous friends. You can also turn up the heat as much as you would like, i'm a wuss when it comes to spice so I went for a medium heat. Go ahead and give this one a try, it is super yummy. And as always let me know your thoughts and suggestions.

Ingredients

2 tbs olive oil

1 jalapeno pepper, diced

3 small red chili peppers, split in halves lengthwise

2 cloves of garlic, diced

1/2 onion, diced

2 tbs soy sauce or fish sauce
2 tbs brown or palm sugar

5-6 small eggplants of any variety, cut into strips
1 red bell pepper, sliced in long strips

2 tbs chopped basil (Thai basil if you have it)

Heat olive oil in a large skillet or wok to medium heat then add in the peppers, garlic and onion. Cook until fragrant then add the soy sauce and sugar until sugar dissolves. 

(At this point if you would like add chicken to the dish do so now until it has started to brown.)

Next add in the rest of the ingredients cook on high heat until eggplant starts to soften. Meanwhile, prep the tofu and make the sauce. 

Sauce

1/2 water
1 tbs cornstarch 

Mix water and cornstarch until dissolves, mix well and pour onto the vegetables. Increase heat to medium/high for 2 minutes then low to keep warm. At this point taste the vegetables and add in any more salt, pepper, soy sauce etc that you feel necessary. 

Tofu (optional)

1 package of extra firm tofu, dried and diced

1 tbs olive oil

Heat a large skillet to medium high heat, add in the tofu and cook until light brown on each side. Add into the vegetables when you add in the sauce.

                                                      

                                                     Serve as is or over rice. Enjoy!!!

Crepes Florentine with Mushroom Gravy

Savory crepes are by far one of my favorite things to cook and eat. It's a little hard to type instruction on these bad boys so it has taken me a while to get the post up, my apologies for holing out on y'all! This recipe in particular was inspired by a dish I learned in my cooking classes in Italy. 

Original Dish I Made in Italy at Giglio Cooking School

Put on your apron, pick up a skillet and get ready to make some crepes, you'll be surprised at how easy they really are. Don't get discouraged when you get started, the first crepe is usually a bust so set it aside and try again... practice makes perfect! 

Crepes

2 eggs

1 cup milk

1/4 cup flour

2 tbs butter (set aside for later)

Whisk together eggs, milk and flour in a small bowl and place in the fridge for at least 30 minutes. 

Filling 

1 cup sauteed spinach, chopped

1 cup ricotta

1/8 tsp nutmeg

sprinkle salt

Mix together the above ingredients in a bowl and set aside.

Gravy 

2 tbs flour

1/2 cup milk

1/2 cup vegetable broth

2 tbs parsley, chopped

1/3 cup pecorino romano, shredded

Whisk  the flour into the milk until smooth. Place the mixture along with the broth and parsley into a skillet, bring to a light boil then reduce to a simmer, careful not to burn the milk. Once the sauce starts to thicken add in the cheese and turn heat to low to let the sauce thicken. While the sauce is cooking, make your crepes. If the gravy gets too thick add a little more broth and stir well. If the gravy is too thin just whisk in another tbs of flour in 2 tbs of broth and add. 

Next Steps 

Heat a non-stick or cast iron skillet to medium high heat. Place 1/2 tbs of butter into the skillet and swirl it around until the pan is coated. Use a 1/4 cup measuring cup to pour the batter into the hot pan. As soon as the batter hits the pan starts to swirl the pan so the batter is spreading very thinly into a circle. Check out this great video for making crepes. 

Cook the crepe for 2 minutes then carefully use a spatula to pick up the edges then flip and cook for another minutes. Place the crepes on a plate and continue until the batter is gone. 

Heat the oven to 200. Place a dollop of the filling on 1/4 of the crepe and fold half, then half again to make a triangle. Repeat until the crepes are finished and top with gravy and place in the oven for 5-10 minutes to warm.

Carrot & Apple Curry Soup

When I think of fall food I think of squash, apples and pumpkins; specifically soups, stews and curries. This soup was inspired by fall goodies that I picked up down in Apple Hill. Apple Hill is an amazing area in El Dorado Hills, CA where there are over dozens of small farms and ranches with produce stands and specialty shops for tourists and locals alike. I scored all kinds of goodies on this trip like apple butter, local honey, a Lady Godiva pumpkin, spaghetti squash and some basic veggies like celery, potatoes and carrots. 

I am calling in a favor on this recipe... I want to know what you think I should change. I love the way this soup turned out on my first try but I think it is missing a little something. I am open to comments and flavor suggestions from those who decide to re-create this dish. My only suggestion is to keep it savory, not sweet. I look forward to seeing your comments below.

I decided to break out the crockpot for this recipe but you can easily do this on the stove-top if you choose. If you are using a crockpot, place all of the ingredients into the crockpot and cook on low for 6-8 hours,otherwise follow the stove-top instructions below.

Ingredients
Makes 4 servings

1 tbs olive oil
1/2 onion, chopped
2 garlic cloves, diced
3 celery stalks, chopped
4 carrots, peeled and chopped
3 medium potatoes, peeled and chopped
3 apples, peeled and chopped
2 tsp ground ginger
1 tsp coriander
2 tsp cumin
1 tsp all spice
1-2 tbs curry powder
S&P
4 cups vegetable broth

1 cup coconut milk
1-2 tbs red curry paste- set aside

Place 1 tbs of olive oil in a large pot and bring to a medium heat. Saute the onion and garlic until fragrant then add in the rest of the ingredients except the curry paste and coconut milk. Bring the pot to a boil then reduce to a low simmer, cover and cook for 10 minutes. In a small bowl whisk the curry paste into the coconut milk until smooth  then add it into the pot with the rest of the fixins, cover and cook for 5-10 more minutes on low until vegetables are very soft. Use an immersion blender or a stand blender to puree the soup. Serve with a dollop of plain yogurt and green onions. 

Enjoy!