Swiss Chard or Kale Pesto

When our garden and CSA baskets hit full swing we are always overwhelmed by kale and swiss chard.  Now that I have found this recipe, we will no longer have a problem using up our leafy greens! It even works well with the ones that have been forgotten in the back of the fridge and started to wilt.

The pesto tastes fantastic tossed over pasta with sun dried tomatoes or in a simple pasta salad with cherry tomatoes and feta. I find it tastes even better cold which makes it a staple for lunches in our house right now.

It could also be served over grilled chicken, shrimp or vegetables. 

Adapted from Kitchenaid, makes approximately 2 cups

Ingredients

1 medium bunch (about 8 stalks) swiss chard or kale
1/4 cup pine nuts, toasted
1/3 cup shredded Parmesan cheese
1/4 cup fresh basil
3 cloves garlic, roughly chopped
1 tablespoon lemon juice
Salt
Pepper
1/2 cup olive oil

Directions

Bring a large pot of water to a boil.

Remove the leaves from the stems of the kale or swiss chard. Discard the stems. Blanch the leaves in the boiling water for 15 seconds and then transfer immediately to a sieve. Rinse with cold water and allow to drain. Once the leaves have cooled, squeeze out as much water as possible. Don't be afraid to squeeze the leaves into a tight ball to do so.

Add the drained leaves, toasted pine nuts, Parmesan cheese, chopped garlic, lemon juice, basil, salt and pepper to a blender. Blend the ingredients for 10 to 15 seconds.With the blender still running, slowly drizzle in the olive oil. Continue blending until the mixture is well combined and even consistency.

Store in the fridge for up to a week.

♥  Amy

Basic Marinara Sauce

Another recipe from our Friday Night Pasta Parties... I really need to get better at taking photos at these events!

This time we got adventurous and made ravioli so we needed a good basic marinara to compliment it. I was surprised how the little bit of balsamic vinegar in this recipe seemed to provide the sweetness that is needed to over come the acidity in the tomatoes. No more adding sugar to tomato sauce for me!

Adapted from Style Me Pretty, serves 6 to 8

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1/4 cup fresh basil, chopped
2 tablespoons fresh oregano, chopped
2 28 ounce cans crushed tomatoes
Salt
Pepper
2 tablespoons balsamic vinegar

Directions

In a large saucepan over medium heat, sauté the onion and garlic in the oil until the onions are soft, about 5 to 8 minutes. Add the basil and oregano and sauté for another couple minutes until fragrant. Add the tomatoes. Season with salt and pepper. Bring to a gentle boil, reduce the heat to low and simmer for at least 20 minutes. Longer is better.

Finish the sauce by adding the balsamic vinegar and stirring to combine. Serve hot over fresh pasta.

♥  Amy

Fresh Homemade Pasta

As I mentioned in my last post, a group of girlfriends from work have recently started a tradition of pasta nights. 

Despite owning the pasta attachments for my Kitchenaid mixer for several years, we have rarely used them. I never appreciated how easy and simple it really is to make fresh pasta. Or how fun it is to make with a group of friends.

Now there is no going back... 

Makes approximately 2 pounds of pasta, enough to serve 6 to 8

Ingredients

600 g flour
6 eggs

Directions

Add the flour and eggs to the bowl of a stand mixer and mix together with the paddle or dough hook attachment until well mixed. The dough will be very crumbly and dry.

With the dough hook, knead the dough for about three minutes, until the dough is very smooth. The dough should not feel sticky and should still be on the dry side. If the dough is too wet, it will tear apart when rolled. Add a little flour or water as required to get the right consistency.

Most recipes recommend wrapping the dough in plastic wrap and allowing it to rest in the refrigerator for one hour. I am too impatient (and typically too hungry) for this step.

Cut the dough into four pieces. One piece at a time, mould into a rough flat rectangle. Pass the piece through the pasta roller attachment on the widest setting, setting #1. Fold the dough in half or thirds and pass it through again. Fold and pass it through one more time.

Continue passing the dough through the machine, reducing the setting each time, until you have reached the desired thickness. On my roller attachment, setting #3 produces thick, chunky pasta and setting #4 is perfect for fettuccine and spaghetti.

The flat sheets can be used to make lasagne or manicotti-style stuffed rolls. If you wish to make fettuccine or spaghetti, use the pasta cutter attachment to cut the sheets into the desired shape.

Dust the pasta lightly with flour to keep it from sticking. Drape the pasta over a suspended rolling pin or pasta drying rack until ready to cook. If you do not have a drying rack, a coat hanger works really well!

Cook the pasta in salted, boiling water until el dente. Serve hot with your favourite pasta sauce and garnishes.

♥  Amy

Arrabiata Sauce

A group of girlfriends from work have recently started a tradition of pasta nights where we get together to make homemade pasta and sauce as an excuse to drink wine and gossip.

 

This is the sauce I made for the first of such events. Sorry no photos... we were too distracted...
Adapted from Una Mamma Italiana, serves six to eight

Ingredients

1 tablespoon olive oil
1 medium onion, finely chopped
5 cloves garlic, minced
1/2 cup red wine
2 tablespoons brown sugar, optional but recommended!
2 tablespoons fresh basil, chopped, plus additional for garnish if desired
6 oz can tomato paste
2 28 oz cans crushed tomatoes
1 1/2 teaspoons crushed red pepper flakes
Pepper
Salt
Directions

In a large sauce pan over medium heat, heat the oil. Saute the onion and garlic until soft, about 5 minutes.

Stir in the wine, sugar, basil, red pepper flakes, tomato paste, crushed tomatoes, salt and pepper. Stir to combine. Increase the heat and bring to a boil. Reduce the heat and simmer for 20 minutes, uncovered.

Serve over homemade pasta with parmesan cheese and extra basil to garnish.

♥  Amy

Baked Lemon Pasta

Adapted from The Pioneer Women, serves 6

1 pound spaghettini
4 tablespoons butter 
2 tablespoons olive oil
2 cloves garlic, minced
1 whole lemon, juiced and zested
2 cups sour cream
Salt
Pepper
1/4 cup Parmesan cheese, grated, plus more for garnish
2 tablespoons lemon juice
Parsley, finely chopped
Lemon wedges

Preheat the oven to 375 F.

Cook the spaghettini according to the package instructions until al dente. Drain well and set aside.

In a skillet over low heat, melt butter and olive oil. Add the minced garlic and cook for a minute. Squeeze the juice from the lemon into the pan. Remove from heat. Add the sour cream, lemon zest, salt and pepper. Stir until combined.

Combine the sour cream mixture, parmesan cheese and spagettini in an oven safe dish. Bake covered for 15 minutes. Bake an additional 7 to 10 minutes uncovered. Do not let the pasta dry out or burn.

Remove the pasta from the oven and add the additional lemon juice. Garnish with Parmesan cheese, chopped parsley and lemon wedges.

Serve hot.