Tuesday, July 8, 2014

Lacto-Fermented Ketchup



Over the past few years I have been doing some reading and research into Lacto-Fermented foods and the health benefits of introducing these recipes into our diets.  I have fun learning new skills and this technique of making and preserving food fascinates me.

Fermented food is something that I have always liked and enjoyed eating.  One of my favorites is sauerkraut.  I will have a recipe for this on the blog soon.  I have been making this ketchup for over a year now.  My kids eat a lot of ketchup.  A lot to me is 2 bottles a month.  We eat ketchup on our eggs, with meat, potatoes, hamburgers, etc....  I also use it as an ingredient in several recipes-meatloaf being the most popular.

I have two delicious meatloaf recipes on the blog:  Mini-Meatloaves and Meatloaf in a bread pan.




Organic Ketchup gets expensive when you eat as much as we do so I decided to make my own.  I like the flavor of this recipe.  Don't be shocked by the use of fish sauce.  The smell in the bottle is enough to gag you but once it is used in the recipe that all goes away.  If you are nervous for the first batch then use less and see how it taste to you.  Honestly, people love it when they come to my house and have no idea that fish sauce is one of the ingredients. 

If you are new to lacto fermented food I have several books that I keep in my cookbook collection to answer any questions that I have.  My first book is Nourishing Traditions by Sally Fallon.  It is a nice thick book that has lots of recipes for healthy eating.  The second book is True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Home by Emma Christensen.  The second book has more to do with drinks but we drink several fermented drinks in our home too.

Fermentation has helped me heal my gut.  It makes me feel good.  I don't have the stomach problems I have had in the past.  I hope to introduce you to more lacto fermented foods as I make and develop recipes for them over the next year.   It is something I really believe in and want to encourage people to make and use in their own homes.  This is a recipe from Sally's book to give you an idea of what you will find in her collection of recipes.

NOTE:  I have linked several ingredients and the books to my Amazon store.  There is no obligation to buy.  I make a small fee from each sale. This is a great way for me to share with you what products we use in our home. 


Lacto-Fermented Ketchup
Makes 1 quart-Adapted from Nourishing Traditions

3 cups canned Organic Tomato Paste
1/4 cup of whey (see below how to make this at home)
1 tablespoon sea salt
1/2 cup maple syrup--use the real thing
1/4 teaspoon cayenne--this is optional
3 cloves garlic, peeled and mashed
1/4-1/2 cup commercial Fish Sauce  <--this is the brand we use but any brand will work

1.  In a medium bowl combine and mix all ingredients until well blended.

2.  Add ketchup to a glass canning jar or any jar with a lid that seals.  I use the jars that have the spring loaded lids that latch on the side.

3.  Let ketchup sit on your counter for two days.  Find a dark part of your counter which is out of the way.  I add a sticky note with the date to it so I don't forget when I made it.

4.  After two days, stir ketchup and taste. Store in refrigerator.  Good for 2 months.


How to make whey:  Buy 1 large container of organic plain yogurt.  Place a piece of cheese cloth, folded several times, over a glass jar with a rubber band around the mouth, or tie the cloth to a sturdy wooden spoon and suspend the yogurt in the jar. The idea is the yogurt to drain and for the glass jar to catch the whey.  Pour yogurt into the cheese cloth.  Let it drip on the counter for 3 hours.  You should have about 1.5 cups of whey and some delicious greek yogurt.  (If you let it drip longer the yogurt will turn into cream cheese)  Store in refrigerator for up to 3 months.

The picture below is my whey that I keep in the refrigerator. The whey will settle once it has sat in the refrigerator.  The picture below is after it has been stirred.



Written by Sherron Watson



Monday, July 7, 2014

Sauteed Beet Greens




Beets have quickly become something that we eat a lot of in our home.  I hate to waste anything.  We have ventured into the territory of eating the greens instead of throwing them away.  They are a bit different than say, a spinach green, but equally as delicious. 

The simplest way is to saute them with a bit of bacon grease or oil.  I heat up a tablespoon of oil in a cast iron pan.  Rinse the greens and pat them dry on the counter while the oil is heating up.


I toss the greens into the oil and saute until wilted.  They do take a bit longer than spinach to cook. The leaves are sturdier.



 Just remember: heat oil, rinse greens, toss in oil, cook until tender, and serve.  I have written the recipe out below if you need it.

My favorite way to eat them is served with two over medium eggs.  The yolk adds great flavor to the sauteed greens.

I also will on occasion season the greens with balsamic vinegar, salt and pepper.  Really, use what you like and what you would normally dress your spinach with.

Enjoy this simple recipe!





Sauteed Beet Greens

Roughly 4 cups of beet greens, washed and cut into strips
3 cloves of minced garlic
1 tablespoon of olive oil
salt and pepper to taste
balsamic vinegar or fresh lemon juice

1.  Wash and pat dry the leaves.

2.  Heat oil in sturdy pan.  Add leaves and saute for 5 minutes.  Add minced garlic and continue cooking for 2 minutes.

3.  Remove from heat, season with salt and pepper.  Squeeze lemon or add balsamic vinegar.

4.  Serve immediately.
ritten by Sherron Watson

Sunday, July 6, 2014

Quinoa Fruit Salad #2 with a Creamy Yogurt Dressing #SundaySupper


Summer is here and we are just chillin' on this gorgeous holiday weekend.  I can't believe how cool and utterly perfect the chill in the air in Maryland is right now.  We are normally in the high 90's and maybe even in the triple digits this time of year and the humidity is off the charts--like you could cut it with a butter knife but not this year--YAHOO!

For Sunday Supper we are sharing a group of recipes that are refreshing and cool--just like our weather at the moment.  I made some quinoa salad this past week and this was our families favorite of the two fruit salads that I made.  I like this one too because the dressing is light but the kids like this one because the dressing is creamy.  

I hope you enjoy this easy and delicious salad.  Feel free to experiment with a variety of fruit combinations.  I made this again for the 4th and used cherries, blueberries , jicama and kiwi.  I also changed the quinoa to a triple combination of red, white and black.  I like a salad where the ingredients can be juggled based on what you have at home.  This is one of those that allows you to use a variety of your favorite flavor combinations.

To find a slew of other COOL desserts, go to the end of this post. 

  


Quinoa Fruit Salad #2 with a Creamy Yogurt Dressing 
Makes about 4 cups of salad

1 cup of prepared (cooked) quinoa
3 cups of fruit: peeled, chopped or sliced
1/2 cup Greek Gods Honey Yogurt (this is the brand I use)
2-3 tablespoons Lemon Balsamic Vinegar (buy the good stuff)
pinch of salt (optional)

1.  Prepare quinoa according to directions on the package.  RINSE and rinse and then RINSE again.  I rinse my quinoa about 4 times.  I even let it sit on the table for a few minutes just to be sure that I get the bitter flavor washed away.

2.  Dice, slice, peel, and cube the fruit of your choice.  I used for this salad: kiwi, jicama matchsticks, peaches and raspberries.

3.  In a small bowl whisk together yogurt and balsamic vinegar.  The flavor of the balsamic can also be varied.  I think that lemon and lime pair well with the quinoa.

4.  In a medium bowl combine the dressing, quinoa and fruit.  TOSS!  Taste and adjust the dressing.  I like ours to be light enough to see the fruit but my kids thought the opaque version of the dressing was better--LOL  You decide.

5.  Serve.  Keep in refrigerator if not served right away.



Summer Chillin’ with My Sunday Supper Friends

Brisk Beverages
Chilled Starters
Snappy Salads and Sides
Refreshing Main Dishes
Cool Confections
CSunday Supper Movement Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here—>Sunday Supper Movement.
Written by Sherron Watson




Sunday, June 29, 2014

Stained Glass Jello with Coconut Milk Panna Cotta #SundaySupper


We are celebrating summer and July 4th in our Sunday Supper group this week with things to take on a picnic, to the beach, your favorite neighborhood BBQ or simply to enjoy at home.

I have wanted to make this dessert for a while and decided to try my hand at a homemade version that would have less refined sugar and made from homemade ingredients.  

I recently bought beef gelatin and set out to make several things.  I first made my own jello.  The red jello you see is made with three simple ingredients: unsweetened pomegranate juice,  raw honey and beef gelatin.  It was really easy!  I have included the recipe down below.

The second thing I wanted to make was panna cotta.  I love the smooth, yet set, feel of this dessert. My only concern was the dairy.  We are trying to cut back and so I wondered if I could use coconut milk.  I discovered that you can and it works like a charm.  I added a bit more beef gelatin to the recipe to make it more "jello-like" so it is firmer than a regular panna cotta.  Recipe is also shared below.

So--you basically get three recipes for the price of one!  





A funny side note about the panna cotta.  I have a schedule each day.  The schedule is centered around nap times.  If you have kids and work from home you might relate to this issue too.  When nap times happen I know that I have exactly 92 1/2 minutes and 39 seconds (roughly speaking, of course) to get about 4 hours of work done.  

It is a race in my kitchen of grabbing, cooking, slicing, picture taking, cooking, washing--yeah, I am sure you are starting to get the picture--so imagine my complete and udder frustration when I have to deal with a malfunctioning piece of ---- (won't say that out loud).  

My husband, for 26 years, has held his tongue about owning an electric can-opener.  I cannot stand these things and have forbidden the purchase of one.  Well, I caved a month ago.  If he wants one, then fine--buy one. 

He did.

It has worked okay. Not great but I have suffered through it. I even put my hand-held can opener out into our trailer (by the way, that is a pop up and the kitchen is not close to the door).

Rye had a follow-up appointment with her oral surgeon and Cory drove so that during nap time I could make this dessert. Everything was fine and on schedule until it came time to make the panna cotta.

Two cans of full fat coconut milk are needed and outside of gnawing the tops off I had to use the electric can opener. I mentally prepared myself and hoped for the best.

Well, I fought with that dang thing for 30 minutes trying to get it to work. I won't repeat the thoughts that were going through my mind but it involved the use of my windows and possibly a huge sledge hammer.

I am trying to be zen like and not get too excited about little things like this and so I decide its not worth it and get my knife and hammer out. DO NOT DO THIS AT HOME--unless you are desperate and need to work while your baby is asleep.

To make a long story short, I got the cans open, made the panna cotta and made my husband stop by the store for a manual can opener on his way home.

I think that peace will once again return to the Watson home.  

You will notice that I have included two pictures that are not stained glass. This is how I used any of the leftover ingredients. I made individual portions to see how it would work.  I loved that they slipped out of the little pyrex bowl and made these cute little desserts.  Next time I will serve them with some berries and whipped cream.



Isabella thought they were really fun to play with and slurp.

Do you remember slurping Jello as a kid?

Please visit my fellow Sunday Supper contributors to learn, discover and find a few more delicious recipes for your summer fun.  Links are at the end of this post.




Stained Glass Jello with Coconut Milk Panna Cotta

Makes one 7X11 baking pan

1 box of blue Jello, prepared for the Jigglers
1 batch of homemade red beef gelatin Jello, recipe below
1 batch of homemade coconut milk panna cotta, recipe below

NOTE:  I used a store bought Jello box because I could not find any true blue juice at my grocery store and in order to do a red, white and blue theme--I had to use this product.  You can also make this using any color gelatin and name it "Broken Glass"  or  "Sea Glass".

1.  Take prepared Jello's and dice them into small pieces with a sharp knife.  Mine ranged in size from a half inch to smaller.



2.  Place all of the blue and red jello pieces in the bottom of a baking dish.  If you use a larger or smaller version than what is recommended your dessert will be either thinner or thicker.

3.  Prepare the coconut milk panna cotta and pour over the red and blue pieces.  Cover with plastic wrap and refrigerate until solid.  About 2-3 hours depending on refrigerator.

4.  When set, remove from refrigerator and slice to serve.  I sliced mine into bite size rectangles.  They can be cut using your favorite cookie cutter too.

5.  Store left overs in an air tight container and refrigerate.


Homemade Jello

1 cup of unsweetened juice.  I used pomegranate to get the red.
1 tablespoon beef gelatin
1 tablespoon raw honey

1.  Add juice and gelatin to a small sauce pan.  Let sit for 5 minutes.  The gelatin needs time to soften and expand.

2.  Place sauce pan on medium heat and warm.  DO NOT BOIL!  Boiling will ruin the gelatin.

3.  Once the juice is warm.  Remove from heat and add honey.  Stir until combined.

4.  Add juice-gelatin mixture to a small bowl.  My bowl was square 4X4.

5.  Let set in refrigerator.  At least an hour.

6.  Remove from refrigerator and serve.  Cut into small pieces, slabs, shapes, etc...



Homemade Coconut Milk Panna Cotta

3 cups (or two cans) of full fat coconut milk
3 tablespoons beef gelatin
1/3 cup raw honey
2 teaspoons of vanilla

NOTE:  A traditional panna cotta is served with berries or has berries in it.  I used the red and blue jello in place of this in the pictures above.  This panna cotta will set very firm.  To make it softer but still set, use 2 tablespoons of gelatin instead of 3.

1.  In a medium sauce pan add one can (1.5 cups) of coconut milk and gelatin.  Let sit for 10 minutes.

2.  Place sauce pan on medium heat and warm coconut milk.  DO NOT BOIL.  When steamy, remove from heat and add remaining ingredients.

3.  Let cool slightly--if you don't do this part--then you will see some of the jello bleed into the dessert.  This did not bother me but you may think differently.  I suggest wait about 10 minutes.  If you are not adding it to a dish full of jello pieces, then go ahead and add to your serving dishes (large or small) and wrap with saran wrap.

4.  Let set for 3 hours.  Serve with berries and whipped cream.


LOOKIE HERE---LOTS OF DELICIOUS PICNIC RECIPES! 

ENJOY

Are you looking for picnic recipes? Look no further than this fabulous list by Sunday Supper contributors. It is everything you need for a scrumptious day in the great outdoors.

Beverages
Orange Blossom Iced Tea by girlichef
Red, White, and Blue Sangria by Hezzi-D’s Books and Cooks
Rosemary Nectarine Sparkling Cocktail by Food Lust People Love
Best Picnic Wines by ENOFYLZ Wine Blog

Appetizers
Baked Garlic Parmesan Wings by Cindy’s Recipes and Writings
Buffalo Chicken Spring Rolls by Daily Dish Recipes
Peppadew Dip by Confessions of a Culinary Diva
Savory Red, White, and Bleu Truffles by Culinary Adventures with Camilla

Mains
Asparagus and Cheddar Quiche by Mess Makes Food
London Broil with Caramelized Red Onions by Crazy Foodie Stunts
Stilton Potato and Stilton Pies by Jane’s Adventures in Dinner
Waffle Batter Fried Chicken Tenders with Maple Mustard Dipping Sauce by Kudos Kitchen by Renee

Sides
Mushroom and Gruyere Cheesecake by Peaceful Cooking
Scotch Eggs by Small Wallet, Big Appetite

Salads
Caprese Pasta Salad by La Bella Vita Cucina
Farro & Walnut Salad by Foxes Love Lemons
Fruit Tortellini Salad by Jelly Toast
Gluten Free Potato Salad by Gluten Free Crumbley
Japanese Noodle Salad by Noshing With The Nolands
Kale and Quinoa Tabbouli by Healthy. Delicious.
Layered Chicken Salad by Nosh My Way
Lightened Up Macaroni Salad by Peanut Butter and Peppers
Loaded Potato Salad by Granny’s Down Home Sassy Southern Cooking
Mexican 3 Bean Salad by Bobbi’s Kozy Kitchen
Old Fashioned Potato Salad by Life Tastes Good
Orzo Salad with Kale Pesto by Cooking Chat
Pizza Pasta Salad by Curious Cuisiniere
Red, White and Blue Fruit and Cheese Salad by Shockingly Delicious
Tomato Bean Salad by Family Foodie
Tuna Noodle Salad by Hot Momma’s Kitchen Chaos
Vegetable Salad by Magnolia Days
Veggie Pasta Salad by Pescetarian Journal
Watermelon and Feta Salad with Verjus by The Wimpy Vegetarian

Sandwiches and Wraps
Pan Bagnat by A Kitchen Hoor’s Adventures
Panino con la Salamella by Manu’s Menu
Roast Beef Wraps by Cookin’ Mimi

Sweets
Banana Pudding Cheesecake by Serena Bakes Simply From Scratch
Berry Cheesecake Chocolate Chip Cookie Cups {#glutenfree option} by Cupcakes & Kale Chips
Cherry Chip Blossom Cupcakes by NinjaBaking.com
Cherry Pie Crumb Bars by The Girl In the Little Red Kitchen
Chocolate Chunk Brownies by What Smells So Good?
Chocolate Syrup Brownies by That Skinny Chick Can Bake
Chocolate Zucchini Cake by Killer Bunnies, Inc
Coconut Oil Chocolate Chip Cookies by Alida’s Kitchen
Flag Cake by Pies and Plots
Peanut Butter Frosted Brownies by Feed Me, Seymour
Red, White, and Blue Berry Angel Food Cake Parfaits by Neighborfood
S’mores Crumb Bars by The Redhead Baker
Stained Glass Jello with Coconut Milk Panna Cotta by Simply Gourmet
Strawberry Banana Oat Muffins by Sue’s Nutrition Buzz

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.



Would you like to join the Sunday Supper Movement? Click here: Sunday Supper Movement



WRITTEN BY SHERRON WATSON





Thursday, June 26, 2014

Figgy Bites



You can thank my daughter for calling these little balls of delight "Figgy Bites". She gets full credit for naming them.

I was going for the obvious choice: Fig Balls.  

I think she was a bit embarrassed...LOL

I am loving them no matter what we call them.  They disappeared from our fridge really fast.

In my mind it is like eating just the center of a Fig Newton.  This used to be my favorite cookie before I found out that my body doesn't like wheat.  Some day I hope to work on a gluten free Fig Newton Cookie but for the time being I will just eat a few Figgy Bites.

They are really easy to make.  The centers are great by themselves and that makes them a simple snack.  But if you want to up the WOW factor and add a gourmet touch then add a coating.  I chose to roll mine in crushed almonds.  

Rye?  CHOCOLATE!!!!!

Guess which ones were eaten first?  

I also thought they would be awesome rolled in toasted coconut, pistachios, crushed Chex cereal, and cocoa powder.  The cocoa powder would make them look like truffles.  YUM!

Next week I have some great recipes coming out.  I have been sharing a lot of simple things because that is what has been easy for me the last 9 months.  I am pretty much back into the groove of things and working on some more advanced recipes for the gluten free cook.  I have a wonderful gluten free pasta dough and a blueberry bread loaf that will knock your socks off or flip flops (summer time wear).

Please Pin, Share and Comment--I love to hear from my readers.

ENJOY!


Figgy Bites

1 1/2 cups almond meal
1/2 cup cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon sea salt
1 cup soft dehydrated figs, stems removed
1 tablespoon water
1/4 cup maple syrup

Coating the bites is your choice: any ground nut, cocoa powder, toasted coconut, etc

1.  I used my Vitamix.  I tossed everything into the pitcher and let it blend until well combined.  Use the stomper to mix as it blends.

2.  If you do not have a Vitamix, then use a food processor.  Add all of the ingredients and blend until the ingredients.  If it is having trouble blending because the dough is stiff, add a tablespoon of water at a time until the dough forms.  It should be stiff but I don't want you to burn up your food processor.

3.  I used a cookie scoop.  A small size is perfect.  Scooped the fig dough into balls and placed them on a parchment paper-lined cookie sheet.  Refrigerate until firm, about 1 hour.

4.  Remove and roll in your choice of coatings: nuts, chocolate, sprinkles, cocoa powder, etc...

5.  Store in the refrigerator.

Written by Sherron Watson




Tuesday, June 24, 2014

S'more Trail Mix


Our first week of summer vacation is in full swing.  

Last week was a doozy!  Rye had all four wisdom teeth pulled on Monday.  She recovered much faster than I had thought she would.  I have no experience with wisdom teeth as I never got any.  I don't know how rare that is but I am so glad that I was one of the few that did not have them.  

The dentist was the last place I ever wanted to be and that fear kept with me all the way until just a few years ago.  I finally realized that it wasn't as bad as my mind made it out to be.  I can't tell you the anxiety that would build up inside of me with each visit I had to make.

I think what finally helped was that my kids were my hero's of courage.  They never bat an eye when I say it is time for a dentist appointment.  They walk in laughing and leave even happier.  How is that possible?

Their bravery has helped me to over-come any anxiety that settled into my bones the night before.  I had less fear of having a baby than I did having my tooth pulled in January.  Silly--I know.

This is not unusual for my kids to be teaching me little things about life.  I know as a parent I am the one they should look to for advice, encouragement and safety but several times in my own life I find them giving these three things to me.  

I am not really sure what S'MORE I could ask for?  

To say thanks to my kids for being my super hero's here is a yummy treat I made just for them to kick off our summer fun.

I love you--Rye, Drake, Isabella and Finnley.

ENJOY!




Smore's Trail Mix

Makes 4 cups
Prep Time:  5 minutes

2 cups cinnamon or graham cracker cereal (Gluten Free Cinnamon Chex Cereal works too)
1 cup mini marshmallows
1/2 cup chocolate chips
1/4 cup sliced almonds
1/4 cup coconut slices

1.  Combine all ingredients in a large zip lock bag.  Mix.

2.  Store in an airtight container of bag for up to 1 month.



Written by Sherron Watson


Friday, June 20, 2014

Tortellini and Sausage Soup




I love making homemade pasta for my family.  I made these little tortellini's in March for a magazine shoot.  We were sharing ideas for taking our lunches to school or work.  

I shared several kid friendly recipes but I also wanted to have an easy adult recipe.  I make ravioli's all the time and decided to make these cute little "belly-button" filled pastas to add to a broth-based soup. I kind of get tired of eating creamy soups and this was nice to have a soup base that was slurp-able.  Although I don't recommend slurping your soup at work--just sayin'.

I know that filled pasta is tricky for those that eat gluten free.  I have found, at Whole Foods, they carry a gluten free filled pasta in the cheese section.  I have not tried it yet but my friends have and they think it is wonderful.  The texture and flavor are both good.  If you don't have a recipe that you use at home I would suggest this as an alternative for this recipe. 

If you want to make your own gluten free wrappers for the tortellini, here is a recipe you can try.  I am working on my own version of a gluten free pasta to make stuffed raviolis and tortellinis. That recipe will come out next week--so check back.


Making homemade pasta is fun and the filled versions are not hard to master.  Time consuming?  A little bit but if you plan the time then it won't be a problem.  The kids love to help make pasta so this is a fun family friendly activity to do together.

Make the homemade pasta only if you want and desire to experience that part of the soup.  Otherwise use your favorite store bought filled pasta.  Do what fits your schedule and family dynamics.



Tortellini and Sausage Soup

Makes 4-6 servings

2 large sausage links, I use the ones from Whole Foods--usually a spicy variety.
1 tablespoon extra virgin olive oil
1/4 cup red onion, diced
3 cloves garlic, minced
1/4 cup green bell pepper, diced small
4 cups chicken broth
1 can diced tomatoes, drained
1 cup fresh baby spinach 
2 cups uncooked tortellini (fresh or frozen/store bought or homemade)
Salt and pepper,to taste

1/4 cup fresh basil, optional
grated parmesan cheese, optional

1.  In a medium frying pan add olive oil. Turn heat to medium.

2.  Cut sausage links into 1 inch pieces.  Cook in oil until done.

3.  Remove sausage pieces to a paper towel and set aside. Add diced onion and bell pepper to oil (add more oil if needed).  Cook for 3 minutes, add garlic.  Continue cooking for 1 more minute. Be careful to not burn the garlic.

4.  In a medium stock pot, add broth, diced tomatoes and the vegetables from above.  Bring to a boil.

5.  Add tortellini and cook until pasta is cooked through.  Time will vary based on whether you are using fresh or frozen pasta.

6.  When tortellini is done, add sausage pieces and fresh spinach/kale.  Stir and let set for 5 minutes.  The spinach will wilt in the hot broth.  

7.  Serve immediately with grated parmesan cheese or store in air tight containers for up to one week.

This was an image for the lunch article I wrote.  This little cup held about 1 1/2 cups of soup.

Written by Sherron Watson


Thursday, June 19, 2014

Homemade Cheese Tortellini


This recipe is not gluten free.  I contribute a variety of recipes to several non gluten free clients.  I made Tortellini and Sausage Soup for Capital Style Magazine a few months ago.   I know that I normally share gluten free recipes but this was a family favorite and I want my family to have it for their virtual cookbooks.

I am trying and testing gluten free pasta doughs all the time.  I have yet to find one that I like or that I can consistently make without a failed attempt.  It has been frustrating for me.  When I need a gluten free filled pasta I shop at Whole Foods and buy the brand they have in their cheese section.  

------------------------------------------------------------------------------------------------------------------

STOP THE PRESSES AND IGNORE THAT LAST PARAGRAPH ABOUT NOT HAVING A GLUTEN FREE PASTA FOR STUFFING--I DO NOW!

Update:  I wrote this last week and I have fretted over the fact that I cannot provide my gluten free readers with a reliable gluten free pasta dough that I have successfully made.  These things do keep me up at night. I have tried a variety of recipes but nothing quite tasted or felt right.  

I woke up yesterday with an epiphany of what I was doing wrong.  I was close but always missed the mark on the dough ever so slightly.  Today--nailed it!  I have successfully made stuffed gluten free pasta in the shapes of tortellini and ravioli.  

So what is next?  I need to make it 3 more times this weekend to be 100% sure that it will work. Please come back next week and I will be posting the recipe for the gluten free pasta dough. 

...continue reading.  {insert happy dance here}

---------------------------------------------------------------------------------------------------------------------

So with that said, here is a recipe that I use for pasta.  It works well in my pasta machine and my family likes the flavor.

First, don't be afraid to make pasta from scratch. It may seem overwhelming your first time but it gets easier the more you do it.  Pretty soon you will be making it without a recipe.  It takes a bit of planning but it is worth the time and effort.  

I promise.

Second, making stuffed pasta is equally as enjoyable but it does take a bit more time and planning. Again, once you make it a few times it will get easier and easier.   Stuffed pasta is fun because you can make a variety of fillings.  The filling recipe I am sharing is a basic cheese  filling that my family, especially the kids, enjoy.  

I own a ravioli tray--LOVE IT! That is an option if you don't want to make the tortellini.  These tortellinis are made using your two hands.  Be patient with your abilities the first few you make.  It took me about 5 before they looked like the picture at the top of this post.  My daughter helped me make a bunch too.  

Kids love to make pasta!

When I make pasta, it is standing room only.  What I mean by this is that my family is standing in the kitchen with bowl in hand waiting for me to take the pasta out of the boiling water.  They go and sit and eat.  Then they start the process over.  I work on an island in the middle of my very small kitchen and whip these puppies out as fast as possible.  I am standing too!

I know this looks like an overwhelming night in the kitchen and it might be your first time.  I would just encourage you to give it a try once.  

Let me know how they turned out for you and your family.

ENJOY!


I used some of the tortellini in this Tortellini and Sausage soup.  Recipe coming tomorrow to the blog.

Pasta (Filling ingredients listed below)

1 batch of pasta is enough to feed my family of 5.  It will make about 50 tortellini's depending on how large of a circle cutter you use.

3 cups of all purpose flour
4 large eggs
pinch of salt
3 T. water (possibly more depending on dough)

1.  Mix the salt and flour together and dump on a clean table. Make a well in the center of the flour and add your eggs and 3T. water.  With a fork, start mixing the eggs into the flour.  I also like to have a metal pastry scrapper so that with one hand I am mixing and the other one I am keeping my flour from going all over the place.  Work the dough into a ball.

I keep a bowl of water nearby.  As I start to knead the dough and if it feels too dry I wet my hands and go back to kneading.  I might do this 3 or 4 times.  The dough should not be dry. 

2.  Kneading time will be about 10 minutes.  Around 8 minutes into the kneading you will notice the dough start to become softer. 


3.  After you have kneaded the dough, cut the ball into 4 sections.  I wrap each section in saran wrap and let it rest for 30 minutes.  

NOTE:  The instructions above are for mixing the dough by hand.  I don't do this every time because I don't always have, well, the time.  I do make this in my Kitchen Aid too.  I add all of the ingredients to the bowl.  Add the dough hook.  Slowly start the mixer until everything is combined and formed into a ball.  If the dough is too dry, add a teaspoon of water.  If the dough is not shaping into a ball, add a dusting of flour until it has pulled away form the bowl. Once the dough is in a ball and pulled away from the bowl, knead for 5 minutes at a medium speed.  Once dough is kneaded, follow step 3 above.

Ravioli Filling

1/2 cup of Ricotta Cheese
1/4 cup of diced green onion, chopped fine
1 tsp minced garlic
1/3 cup of parmesan cheese, grated fine
1/3 cup mozzarella cheese, grated
1/4 tsp of pepper
1/2 tsp of salt
5 leaves of fresh basil, chopped fine

1.  Mix the filling ingredients together in a small bowl.

2.  Keep in refrigerator until ready to use.

To make the tortellini

1. Prepare your pasta and filling.  (Instructions above)  Bring a large pot of water to a rolling boil.

2.  Roll out your dough into long pasta sheets.  Do this by hand rolling with a rolling pin or using a pasta machine.  If you need help with how to use your pasta machine--go here for more detail.

3.  I use a 3 inch round cookie cutter to make the circles.  Add a 1/2 teaspoon or less of filling to the center of each circle. See picture below. You can do more but I find they are harder to close with a very full center.


4.  To shape the tortellini.  I lift each circle, dip my finger in a bowl of water and run it around the edge of the circle. Fold the circle in half. Lightly pinching the dough together . See picture below. I flip the pasta so that the straight edge is next to the tip of my fingers.  Using both hands, and with my thumb and pointing finger, I grab the edges and have them meet together. I overlap the corners and push together to seal.  Add a touch of water if they are not staying.  When you bring the two edges together the rounded part of the halved shape will start to curl up.  See pictures.




5.  Add filled tortellini to soups or boiling water to cook.  They take about 5-6 minutes to cook through.  The size does matter so if they are bigger they may take longer to cook.

6.  Remove tortellini from boiling water and serve with your favorite sauce, browned butter or grated parmesan cheese.

7.  Leftover cooked tortellini can be kept in the refrigerator and reheated the next day.  Leftover dough can also be refrigerated but not for more than 2 days.



Written by Sherron Watson

Donut Breakfast Casserole

--------------------------------------------------------------------------------------------------------------- 1.  Share  this pos...

Popular Posts