Tag Archives: basil

Dinner Last Night

21 Dec

Butternut Squash Pierogies

Feeds four

Can be made vegan

Prep Time: About 1 hour, 15 minutes

Cook Time: About 30 minutes

Dough

INGREDIENTS

– 1 cup whole wheat flour

– 1 cup all-purpose flour

– 1/3 cup water (plus more, as needed)

– 1/2 tsp salt

– 1/2 tsp baking soda

– 1 tbsp white vinegar

Filling

– One medium Sweetland butternut squash, baked, peeled, and pureed

– 1 large clove Sweetland garlic, minced and sauteed

– 1/4 tsp salt

– 1 teaspoon dried basil

– 1 teaspoon dried oregano

– 1 teaspoon dried parsley

Sautee with

– Butter or olive oil

– Lots of carmelized onions or pickled peppers (we used banana peppers we’d canned over the summer)

– Fresh Sweetland thyme

Serve with

– Sauerkraut (optional)

– Sour Cream (optional)

Directions

1. Ahead of time, bake, peel, and puree the butternut squash and mince and sautee the garlic. Our garlic had been preserved pre-chopped in olive oil in the fridge.

2. Put flour in a medium bowl and make a well in the center. Dissolve salt into the water and pour into the well. Put baking soda into the vinegar and let fizz. When done, add to well.

3. Mix liquid into flour until it comes into a dough. Add more water if needed. Knead on a lightly floured surface for 5 mins until smooth.

4. Wrap dough in a damp towel and let rest for at least 30 mins.

5. Roll out dough to about 1/8″ thickness. Using a round glass, cut out dough circles, fill with cooled filling, and seal sides with a fork. Place on a dish towel and cover with another towel until ready to cook.

6. Bring a large pot of salted water to a gentle rolling boil. Drop in pierogies in batches and cook for 3-5 mins. The cooked pierogies will be slightly larger than they were uncooked.

7. Drain cooked pierogies. Saute them in butter/oil with onions, peppers and thyme over medium heat, about 3-4 minutes per side, until a nice golden brown.

8. Serve with sprinklings of fresh thyme, sauerkraut and sour cream.

Butternut Squash Pierogies

Feeds four

Can be made vegan

Prep Time: About 1 hour, 15 minutes

Cook Time: About 30 minutes

Dough

INGREDIENTS

– 1 cup whole wheat flour

– 1 cup all-purpose flour

– 1/3 cup water (plus more, as needed)

– 1/2 tsp salt

– 1/2 tsp baking soda

– 1 tbsp white vinegar

Filling

– One medium Sweetland butternut squash, baked, peeled, and pureed

– 1 large clove Sweetland garlic, minced and sauteed

– 1/4 tsp salt

– 1 teaspoon dried basil

– 1 teaspoon dried oregano

– 1 teaspoon dried parsley

Sautee with

– Butter or olive oil

– Lots of carmelized onions or pickled peppers (we used banana peppers we’d canned over the summer)

– Fresh Sweetland thyme

Serve with

– Sauerkraut (optional)

– Sour Cream (optional)

Directions

1. Ahead of time, bake, peel, and puree the butternut squash and mince and sautee the garlic. Our garlic had been preserved pre-chopped in olive oil in the fridge.

2. Put flour in a medium bowl and make a well in the center. Dissolve salt into the water and pour into the well. Put baking soda into the vinegar and let fizz. When done, add to well.

3. Mix liquid into flour until it comes into a dough. Add more water if needed. Knead on a lightly floured surface for 5 mins until smooth.

4. Wrap dough in a damp towel and let rest for at least 30 mins.

5. Roll out dough to about 1/8″ thickness. Using a round glass, cut out dough circles, fill with cooled filling, and seal sides with a fork. Place on a dish towel and cover with another towel until ready to cook.

6. Bring a large pot of salted water to a gentle rolling boil. Drop in pierogies in batches and cook for 3-5 mins. The cooked pierogies will be slightly larger than they were uncooked.

7. Drain cooked pierogies. Saute them in butter/oil with onions, peppers and thyme over medium heat, about 3-4 minutes per side, until a nice golden brown.

8. Serve with sprinklings of fresh thyme, sauerkraut and sour cream.

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Penne with Ricotta and Spinach

30 Nov

Source: Cook What You Love by Bob and Melinda Blanchard

1 pound penne pasta
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 ounces baby spinach leaves, or chopped regular spinach leaves
1 cup ricotta cheese
1/4 cup fresh basil leaves, cut into strips (see note)
1/4 cup chopped fresh parsley
1 1/2 cups freshly grated Parmesan cheese

Bring a large pot of lightly salted water to boil over high heat.  Add the penne and cook until tender but still firm. Drain well and return to the pot.  

With the heat on very low, add the olive oil, salt, pepper, spinach, ricotta, basil, parsley, and 1 cup of the Parmesan to the penne and mix well.  Heat gently, stirring occasionally.  As soon as the spinach is wilted, about 2 minutes, remove the pot from the heat.  Serve immediately topped with the remaining Parmesan.

**To cut the basil into strips quickly, stack the leaves in a pile, then roll them into a long cylinder and slice thin.

recipe submitted by Amy Dawson (from Cook what you Love)

Pesto

30 Nov

3 large garlic cloves
1/2 cup pine nuts
2 ounces Parmigiano-Reggiano, coarsely grated (2/3 cup)
1 teaspoon salt
1/2 teaspoon black pepper
3 cups loosely packed fresh basil
2/3 cup extra-virgin olive oil

With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, add oil, blending until incorporated. Makes about 1 1/3 cups.

submitted by Amy Dawson

Spinach- and Cheese-Stuffed Pasta Shells

30 Nov

20 ounces chopped spinach
15 ounces ricotta cheese
1 cup (about 4 ounces) grated Parmesan
2 tablespoons fennel seeds
2 tablespoons chopped fresh basil or 2 teaspoons dried, crumbled
3 garlic cloves, minced
Salt and pepper
3 1/2 cups purchased marinara or spaghetti sauce
32 jumbo pasta shells, freshly cooked

Additional grated Parmesan

Place spinach in large bowl. Add ricotta, 1/2 cup Parmesan, fennel, basil and garlic to bowl. Season mixture with salt and pepper; blend.

Preheat oven to 350°F. Spoon 1/2 cup marinara sauce evenly over bottom of 9x13x2-inch baking dish. Fill each pasta shell with spinach mixture. Place shells, filling side up, in dish. Spoon remaining sauce over shells. Sprinkle with remaining 1/2 cup Parmesan. Cover loosely with foil and bake until heated through, about 30 minutes. Serve, passing additional Parmesan separately.

submitted by Amy Dawson from Bon Appétit | March 1991