Fettuccine Type of Pasta With Savoy Cabbage And Cream
It is only in recent years that I have developed a rather intense affection for caraway seeds (though I have always liked the flavor in a good pastrami on rye). My mother did not cook with caraway and, indeed, you would think this assertive spice would be out of place in an Italian pasta dish. On the other hand, it is not unlike fennel in its assertiveness, and so one evening I decided to go with a notion I had that caraway might pair nicely with braised cabbage and earthy whole wheat type of pasta. The result was even better than I had imagined, especially when I added diced pancetta and cream to the mix.
INGREDIENTS
• 1 tbsp extra virgin olive oil
• 4 oz/115g pancetta, diced
• 1shallot finely chopped
• 2 tbsp caraway seeds, lightly crushed (pressing on then with a small cast iron pan works well)
• Freshly ground black papper
• ½ head Savoy cabbage quartered through the stem end, cored, and finely shredded crosswise
• ½ cup/120ml homemade chicken broth or best quality low sodium, fat free commercial chicken broth
• Kosher or fine sea salt (optional)
• 1 cup/240ml heavy/double cream
• 1 batch white whole wheat pasta dough (variation), cut into fettuccine type of pasta or • 1 lb/455g dried whole wheat/meal fettuccine or fusilli
• 1 cup/115g freshly grated parmesan cheese
DIRECTIONS
- Warm the olive oil in a large, deep frying pan or sauté pan over medium heat. Add the pancetta, stir to coat with the oil, and sauté for 5 to 7 minutes, or until it is sizzling and has begun to render its fat and become just a little crisp around the edges but is still mostly soft. Stir in the shallot, caraway seeds, and a generous grind of pepper. Saute for about 5 minutes, or until the shallot is translucent and has begun to soften.
- Add as much cabbage as will fit in the frying pan. Pour ¼ cup/60 ml of the chicken broth over the cabbage and cover. Let the cabbage cook for a few minutes, or until it has started to wilt.
- Use tongs to turn it in the frying pan. When the cabbage has wilted, add more cabbage and a splash more broth. Cover and let cook until wilted. Continue until you have added the last of the cabbage and broth. Cook, stirring from time to time, for about 15 minutes, or until the cabbage is just tender but still slightly crunchy.
- Taste and adjust the seasoning with salt, if you like. Stir in the cream, raise the heat to medium high, and bring to a boil. Reduce the heat to medium and simmer for no more than 10 minutes, or until the sauce is slightly thickened.
- While the sauce is cooking, bring a large pot of water to a rolling boil and salt generously. Add the pasta and stir to separate the noodles. If using fresh pasta, cover the pot until the water returns to a boil, then uncover and cook the pasta for 3 to 5 minutes, or until al dente. If using dried pasta, cook according to the manufacturer’s instructions until al dente. Drain the pasta in a colander set in the sink, reserving about 1 cup/240 ml of the cooking water.
- Transfer the pasta to the frying pan and turn the heat to the lowest possible setting. Toss gently to combine the pasta and sauce thoroughly, adding a splash or two of the cooking water if necessary to loosen the sauce. Transfer the dressed pasta to a warmed serving bowl or shallow individual bowls. Sprinkle a little of the parmesan cheese over the top and serve immediately. Pass the remaining cheese at the table.
Sweet Saffron Rice-Delight
Want to experiment more with your rice recipes. Browse the internet for more simple rice recipes and Indian rice recipes and make your menu more enticing.
Sweet saffron rice recipe
Ingredients:
• 1 cup basmati or long grain rice
• 2 tablespoons ghee or butter
• 1 3/4 cup water
• 2 tablespoons milk
• 1/2 cup sugar
• 1″ piece of cinnamon stick
• 1/4 teaspoon of saffron threads
• 4 whole cloves (laung)
• 1/2 teaspoon coarsely crushed cardamom seeds
• Pinch of salt
• 3 tablespoons sliced or crushed pistachios and almonds
• 1 tablespoon raisins
Method:
1. Dry roast the almonds, pistachios and raisins in a pan on medium heat until the raisins puff and the nuts slightly change color. Set aside.
2. Put the rice, water, cinnamom stick, and salt in a saucepan over medium high heat.
3. When the rice comes to boil, reduce the heat to low and cover.
4. Let the rice cook for about 15 minutes, or until the water has evaporated.
5. While rice is cooking, in a separate saucepan combine milk, butter, sugar, saffron, cloves and cardamom and bring to boil on medium heat, stir until the sugar has dissolved. Remove from the heat and set aside.
6. Add the nuts mixture and sugar syrup over the rice. Fold gently into the rice with a spoon gently to avoid mashing the rice.
7. Put the cover back over the rice and turn the heat on to very low. Let the rice simmer for 3 to 4 minutes. Turn the heat off and leave it covered for another few minutes before serving.
Zucchini Rice
Ingredients:
• 1 cup rice
• 2 cups water
• 1 cup shredded zucchini (with skin)
• 1 tablespoon of oil
• 1 teaspoon of butter
• 1/2 teaspoon cumin seed (jeera)
• 1/2 teaspoon black mustard seed (rai)
• 4 red peppers whole
• 2 Bay leaves
• 1/2 teaspoon of salt
• Small piece of cinnamon stick about 1/2 inch
• 1 teaspoon of lemon juice
Method:
1. Heat the oil and butter in a heavy saucepan over medium high heat.
2. Add cumin seeds and mustard seeds to the oil. After seeds crack add red pepper and bay leaves.
3. Add rice and stir-fry for about 2 minutes.
4. Add water, zucchini, salt and lemon juice. Stir and bring to boil.
5. After rice comes to a boil turn the heat down to low and cover the pan. Cook rice for about fifteen minutes or until the rice is tender and the water has evaporated.
It’s time to reinvent your menu, ad more Indian rice recipes especially simple rice recipes and make your meal more nutritious, healthy and tasty.
Spice Cake Recipe With Cream Cheese Frosting
This specific tasty spice cake gives gratitude to my home state. This is a spiced type of traditional cake which is ideal for an birthday cake or a non pumpkin add on to your Thanksgiving holiday desserts. Follow the directions carefully and you will be amazed how nice this spice cake really is.
YOU NEED:
• Two 9 inch layers spice cake
• 1 recipe cream cheese frosting
• Garnish: sprinkle of cinnamon and nutmeg
INGREDIENTS
Spice Cake:
• 4 eggs, separated
• 1/2 pound butter, softened
• 2 cups sugar
• 1 teaspoon vanilla extract
• 2 1/2 cups cake flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/2 teaspoons nutmeg
• 3 teaspoon cinnamon
• 1 teaspoon ground cloves
• 1 cup buttermilk
DIRECTIONS
1. Preheat oven to 350°F.
2. Grease and flour or line two 9 inch cake pans with parchment paper. Set aside.
3. In an electric mixer with wire whisk attachment, beat egg whites until stiff but not dry. Set aside.
4. In an electric mixer on medium speed, cream the butter. Gradually add the sugar and beat until light in colour. Add vanilla and egg yolks, one at a time, beating well after adding each one.
5. In another bowl, combine flour, baking powder, salt, nutmeg, cinnamon, and cloves. Add to the egg yolk mixture alternately with the buttermilk. Begin and end with flour mixture. Mix until batter is smooth.
6. Carefully fold mixture into egg whites.
7. Pour batter into prepared pans. Bake for 25 to 30 minutes, or until a tester comes out with a fine crumb. Remove cakes from the oven. Cool cakes in pans on wire cooling rack for to minutes. Remove cakes from the pans and continue to cool on wire racks. Remove and discard parchment. Makes two 9 inch cake layer.
CREAM CHEESE FROSTING
This kind of unique and also delicious frosting matches spicier cake such as carrot, spice cake, amaretto, apple, and gingerbread.
INGREDIENTS
• 16 ounces cream cheese, softened
• Pound butter, softened
• 6 cups confectioner’s sugar
DIRECTIONS
1. In electric mixer, blend together cream cheese and butter. Whip on medium high speed 3 to 4 minutes, or until fluffy.
2. On low speed, gradually add confectioners’ sugar until well blended and smooth. Use immediately or store, refrigerated in an airtight container. Let frosting come to room temperature before using. Makes enough to fill and frost a two layer 9 inch round cake.
ASSEMBLY FOR SPICE CAKE
1. Make the cake and cream cheese frosting.
2. Level the tops of the cake. Place one layer, cut side up, on a serving plate or doily covered cake circle. Spread a layer of frosting over cake. Place other layer,
Cut side down, on top.
3. Frost the outside of the cake, using the remaining cream cheese frosting. Using a metal spatula, start at the top of the cake and continue to spread to cover sides. Refrigerate cake. Sprinkle the top with cinnamon and nutmeg. Serve at room temperature. Makes one 2-layer 9-inch cake, 12 to 15 servings.
Paleo Raw Food Recipes – Gourmet Raw Food
Paleo raw food diet and the gourmet raw food diets are both plant based. Cooking foods above approximately 116 degrees F destroys food enzymes. Enzymes are foods life force and aid in digestion and absorption of in the body.
Paleo Raw Food Recipes – Gourmet Raw Food
Raw foods are unproceeded and uncooked plant foods: fresh vegetables, fresh fruits, seeds, grains, beans, nuts, dried fruit, beans, grains, legumes and seaweed. If food is cooked above approximately 116 degrees F destroys enzymes. Enzymes aids in the digestion and absorption of foods in the body’s digestion system. Cooking foods is believed to reduce the nutritional value of food.
Importance of Enzymes:
Known as “Life-Force” and or “energy” of foods. Enzymes assist in digestion and absorption of foods. Cooked food reduces enzymes or cooked foods are enzyme-less, not giving the body the maximum nutritional utilization of food.
Benefits:
- Weight loss
- Weight maintenance
- Better digestion
- Increased energy
- Reduces risk of heart diseases. Raw food diets have fewer trans-fats and saturated fats.
- Low in sodium
- Lower cholesterol and triglyceride concentrations.
Organic Foods:
It is recommended eating only organic foods. Organic foods are not grown with pesticides, herbicides, synthetic fertilizers or other toxic chemical harmful to your health. Recommended to eat organic as versus to conventional food but is it 100% practical? For raw food dieters totally eating only raw organic food may not suit their life-style. Therefore, for some their raw food diets maybe a mixture of organic and conventional
The Paleo Raw Food Diet vs. The Gourmet Raw Food Diet. Both Diets are raw food diets but the Paleo Raw Food Diet restricts certain foods that are allowable in The Gourmet Raw Food Diet. Paleo Raw Food Diet is gluten, dairy, soy and preservative free. While the Gourmet Raw Food Diet is preservative free.
Foods Allowed in Paleo Diet
- Fresh Vegetables
- Fresh Fruits
- Seeds
- Nuts
- Dried Fruits and Vegetables
- Seaweed
- Unprocessed foods
- Raw organic plants
- The Paleo Diet only allows plants edible uncooked plants
-
Foods Allowed in the Gourmet Raw Food Diet
- Fresh Vegetables
- Fresh Fruits
- Seeds
- Nuts
- Beans
- Legumes
- Grains
- Dried Fruits and Vegetables
- Seaweed
- Raw organic plants
- Unprocessed foods
Paleo Strawberry Arugula Salad Recipe
Paleo Recipes-Quick, Easy, Healthy and YUMMY! Great Recipe of Paleo Lunch or Paleo Dinner Recipes
Ingredients:
-3 cups fresh Arugula
-1 1/2 cup fresh strawberries, sliced
-3/4 cup fresh blackberries or cranberries
-1 1/2 cup walnuts soaked
-1 tsp cinnamon
-1 tsp nutmeg
Preparation:
-Wash arugula, strawberries and blackberries/cranberries and set aside to dry.
-Cut strawberries in quarter or halves
-Slice walnuts in halves
-Mix arugula, strawberries, blackberries/cranberries, cinnamon and nutmeg
-Top salad with balsamic dressing of choice.
Serves 4
Mini Flax Pizza Bites
Gourmet Raw Food Recipe
Raw Diet Recipes
Non Paleo Diet Recipes
Ingredients:
-1/2 cup flax seeds
-1/2 cup flax meal
-6 medium tomatoes
-1 cup sun-dried tomatoes, soaked 2 hours or more
-1 tablespoon lemon juice
-1/4 cup fresh basil
-3 tablespoons dried Italian herb mix
-3 medium onions
-1 clove garlic
• Grind all ingredients in a food processor
• Spread evenly and thinly over 2 Paraflexx dehydrator trays, right to the edges and then use a knife or spatula to score into individual squares .
• Dehydrate at 105 degrees for 3 hours then invert onto another mesh dehydrator tray to finish drying in the dehydrator for a further 10 – 18 hours.
Pine Nut Cheese Spread
Ingredients
-1/2 cup pine nuts
-1/2 cup macadamias
-2 teaspoons lemon juice
-1/4 teaspoon salt
-2 teaspoons nutritional yeast
-1/4 cup water
• Grind all ingredients in a food processor.
Tomato Sauce
-4 medium tomatoes, de-seeded
-1/4 cup sun-dried tomatoes, soaked 2 hours or more
-1 soft date
-1 clove garlic
-2 teaspoons olive oil
-1 tablespoon fresh basil
-1 tablespoon dried oregano
-2 teaspoons lemon juice
• Blend all ingredients in a high-speed blender until smooth.
Pesto
-2 cups basil, tightly packed
-1 tablespoon minced rosemary
-1/4c pine nuts
-1T olive oil
-1/4t salt
-2t lemon juice
• Pulse all ingredients in a food processor until broken down, but leaving some texture to the finished pesto.
Assembly
• Start with the flax cracker as a base to which you’ll add a layer of the nut cheese spread.
• Next comes the tomato sauce and then top off with some pesto.
• Garnish with olives, capers and a sprinkle of Italian seasoning.
Variation: This recipe works great using marinated whole mushrooms as a base instead of flax crackers.
• Marinate 12 mushrooms in 1/4c tamari and 1/4c olive oil for 2 hours or more.
• Fill the mushroom caps with the nut cheese, tomato sauce and pesto. Going heavier on the amount of pesto works really nicely with mushrooms.
• Once the mushrooms are stuffed, place in the dehydrator at 105 degrees F to warm through 1 – 2 hours.