Pasta

Baked Pasta with Butternut Squash

Jan 29, 2010

4 long pans

½ cup olive oil
½ cup minced garlic, or 6 onions, diced
Salt and pepper and thyme
--Saute (short for garlic, long for onions)

Add 4 diced (unpeeled) butternut squash
~4 cups water

Cook covered till tender, then uncover and evaporate liquid. Add
4 bunches kale, steamed/blanched and chopped.

Boil 1 gallon milk
8 bay leaves
--just till small bubbles appear. Let cool a few minutes.

Cook 12 pounds pasta (wheat or rice) in salted boiling water until it's barely cooked and still needs another couple of minutes.

Remaining ingredients:
2-3 sticks of butter

Minestrone Soup

Dec 13, 2009

This soup is infinitely variable and adjustable. In fact, the only rule is that you can only make it the same way once.

1/4 cup olive oil
1 large onion
1/2 head green cabbage, cut up small
3 celery stalks or a celeriac
3 cloves garlic
Salt and pepper
Red pepper flakes

1 potato
2 carrots

28-oz can tomatoes, plus some tomato paste or dried tomatoes
2-4 cups cooked beans
1/4 cup dried basil
2 tbsp. dried oregano
pinch of fennel
2 bay leaves

1/2-1 cup cooked grain, or a handful of uncooked rice or wheat pasta

1 head kale, stemmed, finely chopped

Simply Delicious Greek Pasta Salad

Dec 05, 2009

1 pound small shell or spiral pasta
(or use rice pasta)
1/4-3/4 cup olive oil

4-8 oz. feta cheese

1 can black olives

2 medium diced tomatoes, OR 1 pint cherry tomatoes, OR 2 diced red peppers

1/2 small red onion, sliced thinly

3 small cucumbers, diced

1 1/2 tbsp oregano

Salt and Pepper to taste

Cook pasta until just before it's al dente; drain well. Coat pasta gently with olive oil, then add remaining ingredients except for the feta, and mix gently but thoroughly. Mix in the feta.

Super-Good Sesame Noodles

Dec 05, 2009

--George St. Co-op Cookbook
servings: 4-6

1/2 cup peanut butter

1/2 cup hot water

1/4 cup tamari

2 tbsp. red wine or apple cider vinegar

2 tbsp. toasted sesame oil

2 tsp. honey

2 cloves garlic, minced

1/4-1/2 tsp. red pepper

1 tbsp. canola or olive oil

1 lb. spaghetti (wheat or rice), cooked with

1 bunch broccoli, chopped small, including stems (peel off tough parts)

1/2 cup scallions (optional)

Combine sauce ingredients and stir till creamy.

Linguine with White “Clam” Sauce

Dec 05, 2009

Adapted from "Pasta for All Seasons"

1/4 cup extra-virgin olive oil
4 garlic cloves, minced
8 oz. oyster mushrooms, coarsely chopped
1/3 cup dry white wine
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
Salt and freshly ground black pepper
1 teaspoon white miso paste dissolved in 1/3 cup hot water
2 tablespoons minced fresh flat-leaf parsley
1 pound linguine (or use rice pasta, or cooked grain instead)

Whole Grain Pasta with Red Wine, Red Bean, and Portobello Ragout

Dec 05, 2009

“Any nice, chunky pasta works well with this hearty, rib-sticking ragout. However, if you're not in the mood for pasta, you can serve the ragout as a stew, accompanied by bread or rice, or make it into a soup by thinning it with a little water or vegetable stock.” Peter Berley, Fresh Food Fast

12 oz. whole wheat (or rice) penne, rigatoni, or fusilli

2 tbsp. extra-virgin olive oil
1 cup diced red onion
4 garlic cloves, thinly sliced
7 fresh sage leaves, chopped
2 large portobello mushrooms, stems removed, caps sliced into 1-inch pieces
1 tsp. hot paprika
½ cup dry red wine

Tagine of Moroccan Vegetables with Couscous

Dec 05, 2009

Makes 4 to 6 servings

From "May All Be Fed: Diet For a New World" by John Robbins. "When you want to impress your guests, try this impressive, colorful 'tagine,' or Moroccan stew, an exotically spiced vegetable stew spooned over a platter of steaming whole wheat couscous. The list of ingredients may seem long, but the cooking procedure is easy."

2 tbsp. olive oil

2 medium onions, sliced

1 red bell pepper, seeded and cut into 3/4-inch-wide strips

2 garlic cloves, peeled

1 tsp. turmeric

1 tsp. ground ginger

1/2 tsp. ground cinnamon

1/2 tsp. salt

Whole Wheat Pasta with Tofu and Kale

Dec 05, 2009

This is really easy and tasty, although it's not fermented or sourdough. It's what we had for dinner growing up when we were too busy to cook.

1/2-3/4 lb. whole wheat pasta

2 tbsp. canola, safflower, or olive oil

1 lb. firm or extra firm tofu (not silken), drained well

Salt, pepper, hot pepper, and garlic powder to taste

1 bunch kale, center stalks removed and leaves torn into bite-size pieces

1 jar of your favorite tomato sauce

Parmesan cheese, optional

Bring a large pot of water to boil; cook pasta according to package directions.

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