Tuesday, September 20, 2011

Broccoli Canneloni Pasta

Note: The recipe calls for Ricotta Cheese, but my kids don't like the taste so I substituted Mozzarella instead. If you like Ricotta, then go ahead with it.
Serves 4

You Need
Olive Oil  - 2 Tbsp
Canneloni Tubes - 12
Broccoli Florets - 4 Cups
Bread Crumbs - 1 and 1/2 Cup
Milk - 2/3 cup
Olive Oil for brushing  -- as needed
Mozzarella Cheese - 1 cup
Nutmeg - a pinch
Parmesan or Pecorino - 6 Tbsp
Pine Nuts - 2 Tbsp
Freshly ground Black Pepper

For Tomato Sauce

Olive Oil - 2 Tbsp
Onion (large) - finely chopped
Garlic Clove -1 Crushed
14oz can of chopped tomatoes- 2
Tomato Paste - 1 Tbsp
Black Olives - 4 (chopped)
Dried Thyme - 1 Tsp 

Make the Broccoli Stuffing
---> Steam / Boil the Broccoli until tender but not mushy. and let cool
---> In a food processor, process Broccoli until smooth.
---> Place bread crumbs in bowl, add milk and oil and stir until soft, add the cheese, broccoli puree, nutmeg, and grated Parmesan or Pecorino cheese and season with salt and pepper and set aside.

Make the Sauce
--->Heat oil in a frying pan, add onions and garlic, cook for 5 to 6 mins until soft, stir in the tomatoes, tomato paste, black olives and thyme. Add Salt and pepper to season and boil for 2 to 3 mins and pour in to oven dish. (leave some to pour on top of the pasta)

Cook the Pasta
---> Bring a large pot water to boil, add olive oil, salt to it. Once it comes to rolling boil, add the pasta  and cook according to package directions.
--->  Drain the pasta and rinse under cold water to prevent from sticking.

Stuff the Pasta
---> Spoon the broccoli mixture in to a pastry tube or a Ziploc bag (with a hole cut in) and fill in the cannelloni tubes, standing each one to upright, Do Not Overfill.

Bake It
---> Preheat to 375 deg F. Lightly grease one big oven proof dish with olive oil (big enough to hold all the tubes)---> Lay the tubes in the dish over the sauce , Brush the top of pasta with olive oil,and pour some sauce over the pasta, and sprinkle pine nuts. You can sprinkle some mozzarella cheese on top too.
--->Bake it for 25 to 30 mins until golden.

and Serve it HOT !!!

Mango / Avocado Salad

Mango / Avocado Salad

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1 Ripe Mango -- 1/2 sliced length wise in slit in half
1 Ripe avocado-- 1/2 sliced length wise in slit in half
1 JalapeƱo - 1/2
Red Leaf Lettuce -- 8 to 10 leaves
Walnuts - 1 handful, chopped
1 cucumber - slit in half and sliced.
Salt - as needed
Olive Oil - 1 tablespoon
1/2 Lemon - squeezed
Ground Pepper - 1/2 teaspoon

Just toss everything in and serve chilled.

Basic Tomato Soup

Basic tomato soup.

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You will need:

1 32 oz can tomatoes (I usually buy the 365 brand from whole foods)
1 box vegetable broth (I usually buy the 365 brand from whole foods)
5 ripe tomatoes (chopped)
1 Teaspoon pepper
20 cloves garlic (chopped in 2)
1 big onion or 2 small ones (cubed)
3 bay leaves
2 teaspoon oil
1 teaspoon cumin
Salt - as needed

The Process:

In a pan, heat the oil, and add the cumin when the oil is hot, let it sputter and then add the garlic, onion and saute for 5 to 6 mins on a medium flame, then add the bay leaves, pepperand then add the tomatoes and the can tomatoes. Let it all come to a rolling boil, add the salt.

At this point, I usually transfer the contents in to a pressure cooker and give it 2 whistles. If you dont want to do that, keep on a medium flame and then keep on simmer for at least 20 mins, to let it all come together. But make sure the water doesnt evaporate and burn it down. You can add an extra cup of water so it does not happen.

Once the pressure is off, in the pressure cooker / or after 20 mins in the pan,
Fish the bay leaves out and then add the vegetable broth to this and with an immersion hand blender blend it all in to a smooth puree. If you don't have an immersion blender, use a food processor to blend it.

Add a little water if its a little thick for you, and taste for salt; serve with croutons...