Pastamore

Spicy Orange Salsa

2012-02-17T15:56:00.000-08:00

Peach, raspberry, mango, etc. I've eaten and made all sorts of fruit salsas, but what is in season now that would make a good salsa? Berries this time of year are flavorless, and mangoes cost an arm and a leg. Oranges! This recipe uses our Pastamore Kettle Roasted Garlic Oil and Pastamore Fresh Jalapeno Oil, and the tomatoes and oranges offer a great surprise. This recipe was made to be a chunky salsa, but all of the ingredients could easily be added to a food processor. In fact, I think that might be how I try it next.

Ingredients:
5 - large Roma tomatoes
1 - large orange
1 Tbsp - Pastamore Fresh Jalapeno Oil
1 tsp - Pastamore Kettle Roasted Garlic Oil
2 tsp - minced red onion
1/2 tsp - dried oregano
To taste - salt (~1/2 tsp)
To taste - black pepper

Directions:
For smooth salsa:
1. Remove the skin of the orange. This can be done two ways. The first way is simply by using a peeler to remove the skin. The second is to cut the top and bottom off of the orange. Then run a sharp knife around the orange (top to bottom) between the flesh and the peel. Cut the orange into quarters.

2. Add all ingredients into the food processor, and then run until desired consistency has been reached.

For chunky salsa:
1. Dice tomatoes into 1/8"-1"4" x 1/8"-1"4" pieces. Place into a large mixing bowl.

2. Remove the skin of the orange. This can be done two ways. The first way is simply by using a peeler to remove the skin. The second is to cut the top and bottom off of the orange. Then run a sharp knife around the orange (top to bottom) between the flesh and the peel. Mince orange.

3. Add all remaining ingredients to mixing bowl. Season to taste.

Unlike most salsas, this will become less spicy after sitting. For more heat, add some chili powder if desired. The flavors will combine the best if left to sit overnight or for a few hours.

Seared Ahi Tuna Sandwich

2012-02-13T10:03:00.000-08:00

I have always been a fan of Ahi tuna, and I feel that one of its best features is its versatility. Breakfast, lunch, or dinner I could easily think of delicious meals to create. This recipe was for a quick and flavorful lunch, but it could easily to eaten for dinner with a salad or soup.

This recipe utilizes our Pastamore Asian with a Hint of Ginger Dipping Oil. The soy sauce, ginger, and wasabi in the oil give a great flavor to the fish while being seared. The oil is actually used twice in this recipe. Once for cooking the fish, and secondly for mixing with mayonnaise that will top the sandwich.

Ingredients: Servings: 4
12 oz - Ahi tuna*
3 Tbsp - Pastamore Asian with a Hint of Ginger Dipping Oil.
2 - Roma tomatoes
1 Cup - baby spinach
2 Tbsp - mayonnaise
8 - pieces of toasted bread (buns are also acceptable)

Directions:
1. Place the tuna into a plastic bag and add 2 Tbsp of Pastamore Asian with a Hint of Ginger Dipping Oil. Seal the bag and mix well. Allow to marinate for 10--15 mintues.

2. While the tuna is marinating, mix the mayonnaise with the remaining Pastamore Asian with a Hint of Ginger Dipping Oil. Place in the refrigerator. Next, cut the tomatoes into wedges (8 per tomato).

3. Place a cast iron skillet on the stove over medium-high/high heat. Allow to become hot. Place the tuna into pan. The tuna should only cook for approximately 1-2 minute per side (sides may be seared as well). The goal is to achieve a nice sear and crust on the fish without cooking it for too long. When done, remove from the pan and allow to rest for a few minutes.

4. While the tuna is resting, toast the bread. Once toasted, add 1/4 of the mayonnaise to one piece of the bread. Slice the tuna into 1/4" thick pieces. Place the baby spinach down on the bread first, and then top with the tomato wedges. Top with the tuna and the other piece of bread.

*Consuming raw or undercooked meat or fish can cause illness.

Garlic Chive Fettuccine Puttanesca

2012-02-11T11:52:00.000-08:00

Puttanesca is a classic Italian pasta dish. The dish is traditionally made with pasta, capers, anchovies, garlic, onions, tomatoes, olives, and hot peppers. Our Pastamore Garlic Chive Fettuccine is a great base for this dish, and creates a great depth of flavor.

This recipe is really just a starting point depending on what your personal preferences are. This recipe does not include anchovies, but they could be easily added if desired. Also, the amount of olives, types of olives, and amount of heat in this dish can easily be modified to what your personal tastes may be. One recommendation for this recipe is to not use cheap olives. They don't need to be anything expensive, but regular canned black olives are not going to offer this dish the flavor that is needed. This puttanesca packs a serious punch of flavor, and you surely will be able to enjoy this classic dish with a bit of a twists.

Ingredients: Servings: 4
1 - 12 oz package Pastamore Garlic Chive Fettuccine
2 lb - Roma tomatoes
1 Tbsp - capers
4-6 oz - olives, pitted (kalamata olives are recommended)
1 Tbsp - olive oil
To taste - red pepper flakes
To taste - salt

Directions:
1. Dice tomatoes into 1/4" x 1/4" pieces. Place to the side. Remove the pits from the olives (if needed), and chop a few times with a knife. This will keep the olives from being whole, but will allow for some large pieces. Place a large pot of water on the stove over high heat (minimum of 1 gallon of water). Bring to a boil.

2. While the water is heating place a large saucepan on the stove over medium-high heat. Once the pan is hot add the olive oil. Once the oil is hot add red pepper flakes and the tomatoes. Allow to cook for a few minutes, stirring often. Add the capers and the olives to the pan, and continue to reduce the sauce.

3. Once the water is boiling, add the Pastamore Garlic Chive Fettuccine. Cook for 5-8 minutes, or until the pasta has reached al dente. Drain the pasta through a colander, and return it to the pot off of the heat.

4. Season the sauce with salt. If the sauce is too thick add water, and if the sauce is too thin continue to reduce. Once the sauce is done, add it to the pasta and mix well.

5. Serve immediately. Pair with a hearty bread for getting all of the sauce off of the plate.

2012-01-27T11:24:00.000-08:00

Citrus Shrimp with Coconut Brown Rice and Glazed Carrots

Serves 4

February Recipe of the Month...Simple, Healthy and Delicious,

thanks Chef Jon, can't wait to try this one!

Ingredients:
1 lb - shrimp, deveined

1lb - carrots, peeled
1 Tbsp - PastamoreCitrus Balsamic Vinegar
1 Tbsp - vegetable oil
1.5 cups - short grain brown rice
3 cups - water
4 fl oz - lite coconut milk
1 - shallot, minced
1 Tbsp - Pastamore Meyer Lemon Oil
1 Tbsp - flour
2 cups - water, cold
1 - lime
1 - lemon
1 - orange
To taste - salt and black pepper

Directions:
1. Combine short grain brown rice and 3 cups of water in a pot. Place on the stove over high heat and bring to a boil. Reduce to asimmer and cover. Cook time will take approximately 50 minutes.

2. After the rice has been cooking for 10 minutes, preheat oven to 400°F. Place the PastamoreCitrus Balsamic Vinegar into a large mixing bowl. Slowly drizzle thevegetable oil into the bowl using a whisk to incorporate the oil (making adressing). Chop the peeled carrots into 1/2"-3/4" long pieces. Add the carrots to the PastamoreCitrus Balsamic and vegetable oil mixture. Season with salt andpepper, and mix well. Place onto a greased baking sheet, and place intothe oven. Cook time will take approximately 20-30 minutes.

3. Zest the lemon, lime, and orange. Place the zest in a smallmixing bowl. Next, juice the lemon, lime, and orange into the same bowlas the zest.

4. Place a large saucepan on the stove over medium heat. When thepan is hot, add the PastamoreMeyer Lemon Oil. Whenthe oil is hot, add the minced shallot. Sweat the shallot until it istranslucent (if the shallot is becoming brown reduce the heat). Add theflour to the pan and mix together using a whisk. Next, add the zest andjuice from the lemon, lime, and orange. Whisk again to mix well. Next, add 1 cup of water. Bring to a simmer. After simmering,add more water if needed to create a thinner consistency. Season withsalt and pepper to taste.

5. When the carrots are finished cooking, remove them from the oven. When the rice is done, remove the pot from the heat and add the litecoconut milk and season with salt and black pepper. Mix well. Addthe shrimp to the simmering sauce. Turn the shrimp over once during thecooking process. Cook time for the shrimp should only be a few minutes(firm to the touch, but be careful to not overcook because they will becomestringy.

6. Plate the coconut rice and carrots. Next, plate the shrimp ontop of the rice, and spoon the citrus sauce over the shrimp.

Balsamic Roasted Brussel Sprouts and Quinoa

2012-01-26T18:47:00.000-08:00

Brussel sprouts are gross! Why would you write a recipe about them? Just because you couldn't stand brussel sprouts as a child doesn't mean that they can't be delicious today. As we age our palette grows, and this recipe is so delicious it might trick your taste buds anyway.

This preparation of brussel sprouts is fairly common. This recipe utilizes our Pastamore Traditional Barrel Aged Balsamic Vinegar. With the addition of some olive oil, salt, and black pepper these brussel sprouts are sweet and delicious. This recipe also utilizes our new favorite grain, quinoa. If you haven't started cooking with it yet then you are missing out!

Ingredients: Servings: 4
1.5 Cups - quinoa
3 cups - vegetable stock
1 Tbsp - Pastamore Roasted Garlic Balsamic Dipping Oil
.5 lb - fresh green beans
1/2 - shallot, minced
1 lb - brussel sprouts
1 Tbsp - Pastamore Traditional Barrel Aged Balsamic Vinegar
1 Tbsp - olive oil
To taste - salt and black pepper

Directions:
1. Preheat oven to 400°F. Cut ends off of brussel sprouts, and remove any yellow of loose leaves. Cut the brussel sprouts in half, and place them to the side. In a large mixing bowl add the Pastamore Traditional Barrel Aged Balsamic Vinegar. Slowly the drizzle the olive oil into the vinegar, using a whisk to fully incorporate the oil (creating an emulsion). Add the brussel sprouts to the mixing bowl, season with salt and black pepper, and mix until they are evenly coated. Place onto a baking sheet or into a baking dish, and place into the preheated oven Cook time will take 30-40 minutes. The brussel sprouts should be tender on the inside and crispy on the outside.

2. 10 minutes after the brussel sprouts have been in the oven, prep the shallot and green beans. Remove any stems from the green beans, and cut them into 1" long pieces. Mince the shallot. Place the quinoa into a fine strainer and rinse under water for 2 minutes.

3. Place the quinoa and the vegetable stock into a medium sized pot. Bring to a boil, and then reduce to a simmer. Add the shallot and allow to cook for 5-8 minutes. Add the green beans, and mix well.

4. The quinoa will be done when all of the liquid has been absorbed, and the germ ring is visible on the sides of the grains. If it is not present, add more water and cook for a few more minutes. Remove from the heat, and add the Pastamore Roasted Garlic Balsamic Dipping Oil. Mix well.

5. Plate the quinioa and brussel sprouts. Garnish with a drizzle of Pastamore Traditional Barrel Aged Balsamic Vinegar.

Bay Scallops with Lemon Tomato Sauce

2012-01-25T18:28:00.000-08:00

I have always been a big fan of scallops, but I do not particularly like to pay $30 for a plate of diver scallops at a restaurant. Bay scallops offer great scallop flavor, and are much easier to find. These particular bay scallops were frozen, and were priced fairly reasonably.

This recipe again utilizes our Pastamore Meyer Lemon Oil. It is citrus season, and using this oil gives a dish with citrus a deeper depth of flavor. The richness of the olive oil matches well with the brightness of the citrus, and really makes this a fresh and delicious dish.

Ingredients: Servings: 4
1 lb - linguine
1 lb - bay scallops, thawed
1 Tbsp - Pastamore Meyer Lemon Oil
1 Tbsp - flour
2 Cups - cool water
8 - Roma tomatoes
1/2 - yellow onion
1 - lemon
6-8 leaves - fresh basil
To taste - salt and black pepper
To taste - red pepper flakes (optional)

Directions:
1. Place a large pot of water on the stove over high heat (minimum 1 gallon water). While the water is heating dice the onion into 1/4" x 1/4" pieces. Place to the side. Next, dice the tomatoes into 1/4" x 1/4" pieces. Set to the side.

2. Place a large saucepan on the stove over medium/medium-high heat. When the pan is hot, add the Pastamore Meyer Lemon Oil. Once the oil is heated, add the onion and sweat until translucent. Add the flour to the pan, and mix together into the flour has been incorporated into the fat. Add the tomatoes to the pan, and allow to cook for 1 minute. Add the water to the pan, and bring to a simmer. Also, add the juice from one half of the lemon.

3. Once the water in the large pot is boiling add the pasta, a dash of salt, and a drizzle of oil (olive oil or vegetable oil). Drain when al dente.

4. At this time, the sauce should have reached the consistency of a pasta sauce. If it is too thick add more water, and if it is too thin cook longer or whisk in more flour. Season with salt, black pepper, and red pepper flakes. Once the pasta is nearly done add the scallops to the pan. They will only need to cook for 1-3 minutes. While the scallops are cooking, chiffonade the basil and add to the sauce. Check the doneness of the scallops (they should be firm but still tender). Do not overcook the scallops because they can easily become tough and stringy. Remove the pan from the heat.

5. Plate the pasta, top with the sauce, and garnish with lemon zest.

Vegetarian Burrito and Taco Filling

2012-01-13T09:46:00.001-08:00

Sometimes the regular old bean burrito isn't going to cut it. This take on vegetarian Mexican filling changes things up a bit. This recipe is completely missing the typical rice, but it could be added if truly desired. The combination of fresh cilantro, corn, sweet potatoes, onions, green peppers, black beans, and Pastamore Fresh Jalapeno Oil come together to make big vegetarian flavors.

Although corn isn't in season, it was on sale at the local grocery store. You may be better off buying canned corn as it is packed during the peak of freshness, and may offer a stronger 'corn' taste. This recipe is quick, and all of the extra prep work can be done while the sweet potatoes are being cooked.

Ingredients: Servings: 4
2 - large sweet potatoes
2 - ears fresh corn (or 1 can of corn)
1 - can black beans
1/2 - yellow onion
1 - green bell pepper
1/6 bunch - fresh cilantro
1/4 tsp - oregano
1/2 tsp - cumin
1 Tbsp - Pastamore Fresh Jalapeno Oil
To taste - salt and black pepper
To taste - chili powder
1 Tbsp - vegetable oil

Directions:
1. Place a large pot of water on the stove over high heat. Bring to a boil. While the water is heating, clean the sweet potatoes and cut them into 1/2" x 1/2" pieces. Once the water is boiling, add the sweet potatoes and reduce the heat to medium-high. The sweet potatoes will be done when they are fork tender. You still want them to have some bite, so do not cook them until they become mushy. Once cooked, remove from the water and place to the side.

2. Dice the onions into 1/4" x 1/4" pieces and place to the side. Julienne the green peppers, and then cut them cross-ways 3-4 times. Place a large saute pan on the stove over medium/medium-high heat. Once the pan is hot, add 1 Tbsp of vegetable oil. Once the oil is hot, add the onions and green peppers to the pan. Allow to cook, stirring often.

3. To prep the corn on the cob remove the husks. Holding vertically over a cutting board run a knife down the side of the ear removing the kernels. If using canned corn, simply drain the corn and place to the side. Open the can of black beans and place them into a pot. Place the pot onto the stove over high heat. Bring to a boil, and then reduce to a simmer. Once the beans have become hot, drain them through a colander and place to the side.

4. Once the onions have become soft, add the corn to the pan. Cook for approximately 3-5 minutes. Fine chop the fresh cilantro. Next, add the black beans, cumin, chili powder, sweet potatoes, oregano, and Pastamore Fresh Jalapeno Oil to the pan.

5. Saute for 3-5 minutes to mix. If the mixture appears to be dry, add 1/4 C of water if needed (this can be done multiple times if needed). Remove from the heat and add the fresh cilantro, and season with salt and black pepper.

6. Spoon into tacos, burritos, or eat over rice. Enjoy!

Spaghetti Squash with Fresh Tomato Arrabbiata

2012-01-10T16:12:00.000-08:00

Butternut, acorn, and yellow are the typical squashes that most people have eaten. However there is a delicious and spectacular squash that people may not have even tried. This would be spaghetti squash. When cooked, the flesh of this squash resembles spaghetti in both appearance and texture. It is a great pasta replacement for those who are gluten intolerant, are looking for a pasta alternative, or are looking for a lower calorie option.

Arrabbiata is a traditional Italian sauce, and arrabbiata means 'angry' in Italian. It is a combination of tomatoes, garlic, and hot peppers. Sometimes, as in this recipe, basil is added to the recipe. Others choose to simply garnish with some parsley, but I find that the basil offers a nice sweet flavor to accompany the heat from the red pepper.

Ingredients: Servings: 4
2 - large spaghetti squash (approximately 2 lbs)
8-10 - Roma tomatoes
8-10 - fresh basil leaves
1.5 Tbsp - Pastamore Kettle Roasted Garlic Oil
1/4-1/2 tsp - red pepper flakes
As needed - vegetable oil
As garnish - basil leaves

Directions:
1. Preheat the oven to 400° F. Using a large, sharp knife, slice the spaghetti squash in half length-wise. Using a spoon, remove the seeds and stringy flesh from the hole in the squash. Drizzle the flesh side of the squash with vegetable oil and rub to coat evenly. Season with salt and black pepper. Once the oven is preheat, place the squash skin side up on 1-2 oven safe baking sheets. The squash will cook in 30-45 minutes. (The squash is done when fork tender, and the flesh removes easily with a fork.)

2. While the squash is in the oven dice the tomatoes into 1/4" x 1/4" pieces. Set these to the side. Dice the onion into 1/8" x 1/8 " pieces, and again set to the side. The sauce will be created once the squash come out of the oven.

3. Once the squash have been removed from the oven turn them over on the baking sheet using a fork so that the flesh side is facing up, place to the side. Place a large saute pan on the stove over medium-high heat. Once the pan is hot add 1 Tbsp of vegetable oil. Once the pan is hot add the onions and red pepper flakes and allow to cook (stir often). If the onions color too quickly turn the heat down to medium. Once the onions are tender add the tomatoes to the pan. Reduce the tomato sauce until it has reached a normal pasta sauce consistency, stirring often. (The heat may need to be increased to reduce the sauce)

4. While the sauce is reducing, remove the flesh of the spaghetti squash using a fork. Using a raking motion, the flesh will come right out of the skin. Place the squash in a bowl and set to the side.

5. Once the sauce has reached the desired consistency remove from the heat. Chiffonade the basil leaves, and then cut them cross-ways two to three times. Add them to the pan. Then add the 1.5 Tbsp of Pastamore Kettle Roasted Garlic Oil. Mix well and season with salt and pepper (the heat can also be increased by adding more red pepper flakes).

6. Place the spaghetti squash on the plate, and then top with the hot sauce. Garnish with a leaf of basil.

Roasted Garlic Balsamic Hash Browns

2012-01-09T19:28:00.000-08:00

Hash browns are a delicious staple of American breakfasts. Making homemade hash browns is a little messy, but they taste far better than a frozen product bought at the store. This recipe utilizes our Pastamore Roasted Garlic Balsamic Dipping Oil, and it is topped with a drizzle of Pastamore Traditional Barrel Aged Balsamic Vinegar.

For this recipe you will need a cheese grater, preferably a box grater. The fresh potatoes will also need to be wrung out to remove moisture from them. This will make the final product crispier, and will reduce the chances of the hash browns being overly mushy. This recipe is also best cooked in two separate pans at the same time. There is too much hash brown to cook in one pan, so the recipe could be cut in half if desired.

Ingredients: Servings: 4
2 lb - russet potatoes
2 Tbsp - Pastamore Roasted Garlic Balsamic Dipping Oil
1-2 Tbsp - Pastamore Traditional Barrel Aged Balsamic Vinegar
As garish - fresh chives
To taste - salt and black pepper

Directions:
1. Peel the potatoes. Over a cutting board grate the potatoes on cheese grater. Use the side of the grater that has the largest holes available. Once all of the potatoes have been grated, place them into a large kitchen towel or cheese cloth. Wring the potatoes out over the sink, removing as much liquid as possible.

2. Place two large saute or cast iron pans on the stove over medium/medium-high heat. Once the pans are hot add 1 Tbsp of Pastamore Roasted Garlic Balsamic Dipping Oil per pan. Once the oil in the pan is hot evenly distribute the potatoes between the pan.

3. Cook the hash browns until they are nice and brown on the side that is down. Using a large spatula flip the hash brown over (this may need to be done in two separate pieces). Reduce the heat by one level (medium-high to medium, etc.). Cook until both sides of the hash browns are done and portion out using the spatula while still in the pan.

4. Plate the hash browns and drizzle over the balsamic vinegar. Top with fresh chives (diced fine).

This hash browns would be great with some bacon, sausage, or next to some eggs for breakfast. The total cook time isn't much more than 10-15 minutes, and yields a fantastic product.

Moroccan Spiced Ribeye Steak and Mashed Sweet Potatoes

2012-01-07T18:54:00.000-08:00

Hey! The recipe says steak, where is the meat? Well sometimes food is so good that we forget to take pictures when need be. However, at least there is some sort of picture so I don't feel quite so bad. This recipe utilizes some great spices (cardamom, nutmeg, cinnamon, star anise, cocoa, and tumeric). While I'm sure that a spice blend exists that is close to this, it is just as easy to add the spices together with great results.

This recipe utilizes our Pastamore Kettle Roasted Garlic Oil in the mashed sweet potatoes. I know I've been on a Fresh Jalapeno Oil and Kettle Roasted Garlic Oil binge, but they are so versatile I keep finding great recipes to use them in.

Ingredients: Servings: 4
1.5 lbs - Ribeye steak (4 steaks - more can be used if desired)
2 lbs - sweet potatoes
2 Tbsp - Pastamore Kettle Roasted Garlic Oil
1/2 - medium yellow onion
1 - green bell pepper
As needed - vegetable oil
Spice mix: (more may be needed based on size of steaks)
1 tsp - cardamom
1 tsp - cinnamon
1 tsp - nutmeg
1 tsp - cocoa powder
1 tsp - tumeric
1/2 tsp - star anise
1 tsp - salt

1. Preheat the oven to 350° F. Add all of the spices together for the spice mix, and then season the steaks generously. Do not be afraid of using the spice mix. Place the steaks to the side. Julienne the green peppers, and then slice each strip into four pieces. Dice the onion into a fine dice, and add to the green peppers.

2. Place a saute pan on the stove over medium/medium-high heat. When the pan is hot add 1 Tbsp of vegetable oil, and when the oil is hot add the peppers and onion. Cook the onions and peppers until the onions are soft and the peppers still have some bite to them. Place a large pot of water on the stove over high heat, and bring to a boil. Peel the sweet potatoes and cut into 1/2" x 1/2" pieces. Place the sweet potatoes into the boiling water and cook.

3. Place a cast-iron pan on the stove over medium-high heat. When the pan is hot add 1-2 Tbsp of vegetable oil. When the oil is hot add the steaks to the pan. Sear the steaks until there is a good color on both sides of the steak, and then place the cast-iron pan in the preheated oven. The cooking time will depend on the desired temperature. (Steaks may need to be turned over if cooking time exceeds 5 minutes). Remove from the oven when desired doneness has been reached.

4. Once the sweet potatoes have cooked, drain them through a colander (reserving some of the cooking liquid). Mash with a potato masher and add liquid until desired consistency is reached. If there is not enough cooking liquid left over you can use broth or stock instead. Once mashed add the onions, green peppers, Pastamore Kettle Roasted Garlic Oil, and season with salt and pepper to taste.

5. Place the mashed sweet potatoes onto the plate, and then top with the finished ribeye steak. Serve and enjoy.

Spicy Mango Salsa and Home Fries

2012-01-06T18:33:00.000-08:00

There is a reason that breakfast for dinner exists; breakfast is absolutely delicious. I am partial to eggs and toast, but sometimes taking the effort to make some home fries or hash browns is worth the work. As most of you already know, salsa has become the number one condiment in the United States (eclipsing ketchup). Traditional tomato salsa is great, but something brighter (such as mango) does a great job of adding to breakfast.

This recipe utilizes two of our products in simple and delicious ways. The mango salsa is spiced up with some Pastamore Fresh Jalapeno Oil, and the home fries are seasoned with the Pastamore Kettle Roasted Garlic Oil. These home fries covered in salsa would even be great with some breakfast sausage or bacon added in.

Ingredients: Yield: 4 servings
2 lbs - russet potatoes
1 - mango
1 - tomato
1/8 - white onion, small dice (red onion also acceptable)
1 Tbsp - Pastamore Kettle Roasted Garlic Oil
1 Tbsp - Pastamore Fresh Jalapeno Oil
1 pinch - dried oregano
.5 oz - fresh cilantro
To taste - salt and black pepper
1 Tbsp - vegetable oil

Directions:
1. Place a large pot of water on the stove on high. Bring to a boil.

2. While the water is heating up, peel the potatoes and slice them in 1/2" x 1/2" pieces (or whatever looks like appropriate home fry size). Once the water is boiling, place the potatoes in the water and cook. They should only be in the water for 3-5 minutes. They are just in the water to soften them up so that it does not take forever to cook them in the saute pan. Remove the potatoes and place on a towel or paper towel to dry.

3. Once the potatoes are pretty dry place a large saute pan on the stove over medium-high heat. When the pan is hot add 1 Tbsp of vegetable oil. When the oil becomes hot add the potatoes. Be careful of the oil spraying if the potatoes still have water on them.

4. While the potatoes are cooking remove the skin from the mango, and then remove the flesh from the core. Dice the mangoes into 1/4" x 1/4" pieces. Place into a bowl. Cut the tomato to be the same size as the mango, and add to the bowl with the mango. Mince the onions and cilantro and place to the side. Add the Pastamore Fresh Jalapeno Oil, oregano, cilantro, onion, and mix. Season to taste with salt and black pepper.

5. The potatoes will be done cooking when they are tender to bite in the center and crispy on the outside. When the potatoes are finished cooking, remove from the pan and place into a bowl. Add the Pastamore Kettle Roasted Garlic Oil and season with salt and pepper to taste. Plate the potatoes and top with the mango salsa.

Butter Sage Wild Mushroom Linguini

2012-01-02T19:36:00.000-08:00

This again is a recipe that I have been recommending at shows and farmers markets for a long time. Mushroom, butter, and sage is a classic combination that is subtle yet flavorful. The butter and sage sauce offers a great compliment to the pasta without being overwhelming.

This recipe also utilizes a roux. This traditional combination of flour and fat is created to thicken the sauce without being clumpy. The roux and sauce need to be at different temperatures when they are combined, or things will not work out properly. In this recipe the roux is made first and allowed to cool before being added to a simmering sauce (roux is activated under a simmer).

Ingredients:
1 12 oz package - Pastamore Wild Mushroom Linguini
1.5 oz - butter
1.5 Tbsp - flour
7 leaves - fresh sage
16 oz - vegetable stock/broth
16 oz - water
To taste - salt and black pepper

Directions:
1. Place a small saucepan on the stove over medium heat. Once the pan is hot, add the butter and allow to heat. Turn off the heat, and then add the flour and combine using a whisk. Remove from the heat and place to the side.

2. Place a large pot of water on the stove (minimum 1 gallon) over high heat. While the water is heating, pour the water and vegetable stock/broth into a large saucepan over medium-high heat. Bring to a boil and reduce to a simmer. Place the sage leaves into the pan and allow to cook.

3. When the water has come to a boil add the Pastamore Wild Mushroom Linguini, a pinch of salt, and a drizzle of oil. While the pasta is cooking combine the roux with the sauce and reduce. Use the whisk to fully incorporate the roux in the sauce. The sauce will begin to thicken. If the sauce is too thick add more liquid, and if it is too thin reduce longer. When the sauce has reached the desired consistency remove from the heat and season with salt and pepper. Remove the whole leaves of sage and discard.

4. Once the pasta has been cooked, strain through a colander. Return the pasta to the pot it was cooked in, and add the sauce. Mix until thoroughly coated. Plate and garnish with fresh sage leaves.

NEW YEARS DESSERT IDEA

2011-12-31T09:28:00.000-08:00

New Years dessert idea!

WHITE CHOCOLATE with LEMON and LIME CHEESECAKE BARS

Ingredients:

7 ounces high-quality white chocolate (such as Lindt), chopped, plus white chocolate curls (optional garnish)

27 chocolate sandwich cookies (about 11 ounces)

Filling:

1/2 cup chilled whipping cream

1 8-ounce package cream cheese, room temperature

3 tablespoons sugar

1 teaspoon Pastamore Meyer Lemon Oil

3 tablespoons fresh lime juice

1 tablespoon finely grated lime peel

Lime slices or lime twists (for garnish)

Directions: Line 8x8x2-inch square baking pan with foil, extending over all sides. Stir chopped white chocolate in small metal bowl set over saucepan of barely simmering water until melted and smooth. Remove bowl from over water.

Finely grind cookies in processor. Add 2 tablespoons melted white chocolate and blend until mixture clumps together. Firmly press mixture onto bottom of prepared pan. Chill while making filling.

Beat whipping cream in medium bowl until peaks form. Beat cream cheese, Pastamore Meyer Lemon Oil, sugar, lime juice, and lime peel in large bowl until smooth. Beat in remaining melted white chocolate. Fold in whipped cream in 2 additions; spread over prepared crust. Chill until filling is slightly firm, at least 2 hours. Using foil as aid, lift cheesecake out of pan. Cut into 9 bars. Garnish with chocolate curls, if desired, and lime slices or twists.

Fresh Berry and Balsmic Vanilla Bite Dessert

2011-12-23T16:36:00.000-08:00

With the holidays in full swing, there are parties to host and attend. If you are looking for a quick, simple, delicious dessert recipe then you are in the right place. This recipe utilizes fresh berries, vanilla cookies, Pastamore White Balsamic Vinegar with Pear, and Pastamore Fig Balsamic Vinegar.

The cookie for this recipe is fairly important, so the proper cookie should be chosen for the application. A regular vanilla wafer from the store probably isn't going to cut it. The flavor and texture of those wafers are poor, and it is a shame to call them cookies. I personally used Back to Nature Madagascar Vanilla Cookies, but it is also possible to make your own from scratch. I won't pretend like I am a master cookie maker, but I can tell you that Alton Brown has a great recipe for vanilla wafers at foodnetwork.com.

Ingredients:
8 oz - mascarpone fresca
3 Tbsp - honey (agave acceptable)
1 box - Back to Nature Madagascar Vanilla Cookies (or 4 dozen small vanilla cookies)
6 oz - fresh blackberries
4 oz - fresh raspberries
2 Tbsp - Pastamore White Balsamic Vinegar with Pear
1 Tbsp - sugar
3 oz - Pastamore Fig Balsamic Vinegar

Directions:
1. Chop the blackberries and raspberries into small pieces and place into a medium sized bowl. Add the Pastamore White Balsamic Vinegar with Pear and the sugar. Mix well.

2. Remove the marscapone from the container and place into a small bowl. Add the honey and stir until mixed well. Place the marscapone into a sandwich sized zip top bag.

3. Plate the cookies. Cut a 1/4" hole into the corner of the plastic bag (turning it into a pastry bag). Pipe the marscapone on top of the cookies. Using a spoon, ladle the berry mixture on top of the marscapone (be careful not to spoon on too much or it will run off the cookie). Using a separate spoon, drizzle the fig balsamic vinegar over the top of the plate.

Plating is best done when the berries and marscapone are very cold. If they are too warm they will have a tendency to spill off of the cookie. If they are to be served later, place them into the refrigerator. This dessert is small, but it packs a flavorful punch.

Chunky Southwestern Stew

2011-12-19T08:51:00.000-08:00

The colder it gets, the more soup ends up on my table. I can't remember the last time that I bought a can of soup and have been making all of my soup homemade. It surely takes longer to make soup from scratch than to open a can, but the flavor is always worth the effort. This recipe utilizes fresh produce, Pastamore Fresh Jalapeno Oil, and vegetable broth to make a quick and flavorful stew.

Another bonus of making homemade soup is that you have an opportunity to control how healthy the soup is. It is easy to regulate the amount of oil and salt that goes in to a recipe when you are making it yourself. It is also possible to split batches in halves or smaller to account for different tastes when it comes to salt content, heat level, or whether or not the dish is vegetarian.

Ingredients:
1 qt - vegetable broth
1 oz - vegetable oil
2 Tbsp - Pastamore Fresh Jalapeno Oil
3 medium - Mexican squash
6 large - Tomatoes (on the vine preferred, but not beefsteak tomatoes)
1 medium - onion, small dice
1 can - black beans
1/2 can - corn (optional)
To taste - salt and black pepper
1/2 tsp - cumin
1 tsp - oregano

Directions:
1. Place a large pot on the stove over medium-high heat. While the pan is heating, dice the onion into 1/4" x 1/4" pieces. Once the pan is hot, add the vegetable oil and allow the oil to become hot. Add the onion and sweat the onion (temperature may need to be turned down to medium to prevent coloring of the onion). While the onions are cooking, prepare the rest of the vegetables.

2. Cut the squash into 1/2" thick half-moons and place to the side. Dice the tomatoes into 1/4" x 1/4" pieces. Once the onions are completely sweat, add the tomatoes and the squash to the pot (return heat to medium-high heat if turned down). Cook until the tomatoes have become fairly broken down, and then add the vegetable broth and bring to come to a boil.

3. While the broth is heating, add the black beans to a separate pot and heat according to directions. Once cooked, place in a colander and drain the liquid. Place to the side. Do the same with the canned corn if you would like to add it to the recipe.

4. Once the stew has come to a boil, reduce the heat to a simmer. The stew will be finished when the squash are cooked. They shouldn't be too soft, so be careful not to overcook. Once the stew is finished, turn off the heat and add the black beans, Pastamore Fresh Jalapeno Oil, and the spices. Season to taste and remove from the stove.

This stew is great served with some hearty bread or some tortillas. If the soup is not spicy enough for your liking, more jalapeno oil can be added or red pepper flakes/chipotle chili powder. If it is too spicy, add some water to thin down the soup.

This recipe would be great with some chicken or beef added in also. To do this, cut the meat into bite size pieces and sear in a pan. Add the meat to the stew the same time as the tomatoes and squash. The stew would then be finished when the desired temperature has been reached for the meat.

Simple Chipotle Fettuccine Recipe

2011-12-05T20:28:00.000-08:00

Sometimes you don't need a clever name for a dish because it speaks for itself. This is the case with the simple chipotle fettuccine recipe. This recipe utilizes our Pastamore Chipotle Fettuccine, and is simple, smoky, and delicious.

This recipe is a great example of how our products can make a fantastically quick and delicious meal. This recipe only took as long as it took for the water to come to a boil and the pasta to cook. The pasta has a nice medium level of heat that is smoky and flavorful. Spice up your holidays with a little chipotle!

Ingredients:
1 12 oz package - Pastamore Chipotle Fettuccine
1 oz - olive oil or vegetable oil
2 medium - gray squash (Mexican squash)
5 - Roma tomatoes
1/2 - medium yellow onion
To taste - salt and black pepper
1 avocado - for garnish

Directions:
1. Place a large pot of water on the stove over high heat (minimum 1 gallon of water). Cut the tops and bottoms from the squash and cut into quartered coins. Place a large pan on the stove over medium high-heat. Dice the onion into a small dice and combine with the squash. When the pan is hot add the oil and allow to heat. Once hot, add the squash and onions.

2. Dice the tomatoes into 1/4" x 1/4" pieces, and place the tomatoes to the side. Once the water is boiling, add the pasta to the pot along with a drizzle of oil and and 2 Tbsp of salt.

3. Cook the squash and onion until they both have browned a little bit. Once this has been achieved, add the tomatoes to the pan and turn the heat up to high. Cook until the tomatoes have released a good amount of water, and then turn off the burner and remove from the heat.

4. When the pasta has been cooked strain through a colander, reserving just a little of the cooking liquid. Return the pasta to the pot it was cooked in, and add the sauce to the pasta. Stir until mixed well. Plate and garnish with avocado.

Devil Deviled Eggs

2011-11-28T18:48:00.000-08:00

Now that the holiday dust has settled, it is time to share a successful dish. This Thanksgiving I tackled a popular holiday food. This food was deviled eggs. Although there is nothing wrong with the traditional deviled egg, I thought that it could use some "spicing" up. The obvious solution for this was some Pastamore Fresh Jalapeno Oil.

Ingredients:
6 - eggs, hard boiled
1.5 Tbsp - coarse mustard
1/4 tsp - salt
1 tsp - Pastamore White Balsamic Vinegar with Pear
1/4 Cup - mayonnaise
1 tsp - crushed red pepper
1 Tbsp - Pastamore Fresh Jalapeno Oil
.5 tsp - chili powder (can use more for garnish)

Directions:
1. Place the six eggs in a large pot and add enough cold water to cover by a few inches. Place on the stove over high heat and bring to a boil. Once at a boil, reduce the heat to a simmer and allow to cook for 5 minutes. After five minutes, turn off the heat and allow the eggs to stay in the water for 10-12 more minutes. Remove the eggs from the water with a slotted spoon, and place the eggs into an ice bath. Once the eggs are cool to touch, peel the eggs and place them into the refrigerator to cool. Allow to cool for at least one hour.

2. Once the eggs have been cooled, cut them lengthwise down the middle. Remove the yolks and place them into a mixing bowl, and place the whites onto a plate or serving platter. Add all of the ingredients to the mixing bowl and mix using a fork or a potato masher. Mix until fully incorporated.

3. The yolks will now be placed into the whites. This can be done with a spoon, or preferably, a pastry bag. Pipe or scoop the yolks into the egg whites and plate. Garnish with chili powder if desired.

These eggs are spicy and delicious. Be sure to tell your guests these are hot, or they could be in for quite a surprise.

Bruschetta Tapenade Tomato Cream Sauce

2011-11-14T19:16:00.001-08:00

Often times consumers restrain themselves based on the name of a product. For instance, our dipping oils are versatile and can be used for many more uses than simply dipping bread. It is a delicious base to work with, and lots of tasty and interesting concoctions can be made. This recipe utilizes our new Bruschetta Tapenade, and it is used for more than just topping some bread. This sauce is simple, delicious, and as healthy as a cream sauce can get.

Ingredients: Yield: 4-5 servings
1 - 12 oz package penne
4 Tbsp - Pastamore Bruschetta Tapenade
2 Cups - milk
To taste - salt and pepper (white or black)
1.5 Tbsp - butter
1.5 Tbsp - flour
2 Tbsp - oil

Directions:
1. First, a roux will be made. Place a small saucepan on the stove over medium heat. When the pan is hot add the butter and allow to melt. Once the butter is fully melted, add the flour and mix with a whisk until it has been fully incorporated. Remove from the heat and place the pan to the side to cool.

2. Fill a large pot with large (minimum 1 gallon) and place on the stove over high heat. A few minutes before the water begins to boil place a large saucepan on the stove over medium-high heat. When the pan is hot add the milk, and begin to heat. Be sure to use a spatula to scrape the sides and bottom of the pan so that the milk does not burn. Once the water is boiling add 2 Tbsp of salt, 2 tbsp of oil, and the pasta to the water and allow to cook.

3. Once the milk is hot add the cooled roux and Pastamore Bruschetta Tapenade. Whisk in the ingredients so that they are evenly mixed into the sauce. Reduce the sauce until the desired consistency has been reached (pull it a little earlier than when it looks done because it will continue to thicken off the heat). Remove the pan from the heat and season with salt and pepper.

4. Once the pasta has reached the desired doneness, drain and return to the original pot. The sauce can either be mixed into all of the pasta, or the sauce can be ladled onto each of the plates once the pasta has been plated.

This tomato cream sauce could not be any easier to make. It has the full flavor of a store bought cream sauce, but is much healthier. The tapenade offers a great flavor that makes this dish light and fresh.

Butter and Brown Sugar Sweet Potato Pasta

2011-11-09T16:38:00.000-08:00

The majority of the recipes written for this site are healthy and nutritious. Every once in a while, it doesn't hurt to eat something that might not be the healthiest thing for you in the world. Although the Pastamore Sweet Potato Fettuccine is perfectly healthy by itself, adding some butter and brown sugar can turn the tides.

This recipe utilizes the classic combination of sweet potatoes, brown sugar, and butter. Although olive oil could be substituted, the butter is an integral flavor component in this dish. If one is worried about calories, the butter can be reduced by one tablespoon, and a little bit of water can be added in it's place.

Ingredients: Servings: 4
1 12oz package - Pastamore Sweet Potato Fettuccine
3 Tbsp - whole butter, cut into 4 pieces
.5-1 Tbsp - brown sugar
To taste - salt and black pepper

Directions:
1. Fill a large pot with water (minimum of 4 quarts). Place on the stove over high heat, and bring to a boil.

2. When the water is boiling, add the Pastamore Sweet Potato Fettuccine.

3. Cook for 4-7 minutes or until the pasta reaches the desired doneness. Turn off the heat when the pasta has finished cooking.

4. When the pasta has been cooked, drain using a colander. Return the pasta to the pot that the pasta was cooked in, and return the pot to the burner that it was originally on. Add the butter and .5 Tbsp of the brown sugar. Mix until all of the pasta has been coated. Season with salt and black pepper. Depending on the desired sweetness, reserve or add the remaining brown sugar.

Serve with chicken, pork, or even with some regular roasted potatoes on the side. This dish is rich, flavorful, and very filling.

Asian Style Soup with Sauteed Salmon

2011-11-05T08:43:00.000-07:00

Winter is here, and so is the time for delicious soup. As a kid I was always excited for some canned chicken corn chowder, chicken noodle soup, or clam chowder. While these all have there place, sometimes it is great to make a delicious soup from scratch. This soup takes some traditional Asian flavors and makes a very well rounded soup.

In this soup I utilized our Pastamore Asian with a hint of ginger Dipping Oil. This oil offers great flavors and adds depth to the soup. The salmon was also cooked in our Pastamore Meyer Lemon Oil. It also would work to substitute the Asian oil for the Lemon oil in the cooking of the salmon.

Ingredients: Servings: 4
4 - 4 oz salmon fillets
2 tbsp and as needed- Pastamore Asian with a hint of ginger Dipping Oil
As needed - vegetable oil
4 - eggs (optional)
1 qt - vegetable broth/stock
1 qt - water
1 - large head of broccoli
4- carrots, peeled and sliced on bias
1 package - rice noodles (3-4 oz needed)
1.5 tbsp - Huy Fong Chili Garlic Sauce
To taste - salt and black pepper

Directions:
1. Clean broccoli and peel carrots. Cut the broccoli so that the florets are removed from the stalks. Cut or break the broccoli into bite sized pieces. Cut the carrots on a bias into 1/4" thick pieces. Place to the side.

2. Place the eggs into a small pot. Cover with water and place on the stove over high heat. Bring to a boil and reduce to a simmer. Allow to cook for 2-3 minutes. Turn the heat off, and keep the pot on the burner. This will continue to cook the eggs and make it difficult for them to become over cooked. Allow the eggs to sit in the water for approximately 12 minutes, and then place the eggs into an ice bath. This will stop the cooking process and make them easier to peel when they are cool enough to handle.

3. In a large pot combine the vegetable broth/stock and water, and place over high heat on the stove. Bring to a boil and reduce to a simmer. Add the chili garlic sauce, Pastamore Asian with a hint of ginger Dipping Oil, broccoli, and carrots to the pot.

4. Place a large saucepan on the stove over medium-high heat. Place the salmon on a plate and drizzle with Pastamore Meyer Lemon Oil. Season with salt and black pepper, and then rub the fish so that the oil and seasoning is evenly spread. When the pan is hot, place a small amount of vegetable oil in the pan. When the oil is hot place the salmon top-side down in the pan. When a nice sear has been reached, turn the fish over and allow to cook. If it is becoming too dark, turn the heat down to medium. The fish should be able to easily cook within the pan without having to place it in the oven to finish it. Remove from the heat when the desired doneness has been reached. It is recommended that the fish is cooked to an internal temperature of 145°F.

5. When the broccoli and carrots have become tender (but not mushy) it is time to add the rice noodles. Break the noodles in half and place into the pot. Stir so that the noodles become submerged and separate. It should only take 1-3 minutes for the noodles to fully cook. Remove the pot from the heat and season with salt and black pepper.

6. Once the eggs have cooled, peel them and cut them in half length-wise. Using a ladle, serve the soup into four bowls (there may be extra soup). Place the hard boiled egg on one side of the bowl and the salmon on the other. Drizzle a little bit of Pastamore Asian with a hint of ginger Dipping Oil on top of the soup before serving.

This soup is light, yet filling. The spice and the broth are sure to warm you up on a cold winter's day.

Bruschetta Tapenade with Seared Chicken

2011-11-04T11:39:00.000-07:00

Most people who enjoy Italian cuisine have heard of bruschetta. It is believed that bruschetta was created sometime during the 15th century, and it clearly has survived the test of time. While most people think that bruschetta refers to the topping on the bread it actually refers to the entire preparation (much like risotto is more a technique than a specific dish). However, this tapenade is a take on the most recognized bruschetta which is made of olive oil, tomatoes, garlic, and basil.

The new Pastamore Bruschetta Tapenade is both versatile and delicious. The addition of capers and other ingredients to the traditional preparation brings this tapenade to life. It is spectacular prepared in the traditional way on a nice piece of bread (or crostini). This tapenade is a great compliment to chicken or as a topping for white fish. The recipe below is a very simple appetizer idea that utilizes the Bruschetta Tapenade with chicken breast.

Ingredients:
2 - chicken breasts
3 oz - Pastamore Bruschetta Tapenade
1 loaf - baguette
As needed - olive oil
As needed - vegetable oil
To taste - salt and black pepper
To garnish - fresh basil, chiffonade

Directions:
1. Preheat oven to 400°F. Cut the baguette into 1/4"-1/2" thick pieces on a bias. Place the bread onto a baking sheet and drizzle each piece with olive oil, and lightly season with salt and black pepper. Cook until the bread has been lightly toasted. (10-15 min)

2. Once the bread has been removed from the oven, turn the heat down to 350°F. Place the chicken breasts on a plate and lightly drizzle with vegetable oil. Season with salt and black pepper, and rub the chicken so that the oil and seasoning is evenly spread. Heat a medium saucepan on the stove over medium-high heat. When the pan is hot add enough vegetable oil to keep the chicken from sticking. When the pan is hot, place the chicken in the pan smooth side down. Turn the chicken once it has a nice colored sear. Cook until the second side of the chicken also has nice color. Place the chicken onto a baking sheet and place into the oven. Remove the chicken from the oven when the internal temperature reaches 165°F.

3. Place approximately one tablespoon of the Bruschetta Tapenade on the pieces of bread. Slice the chicken into 1/4" thick pieces and place on top of the tapenade. Top with the basil and serve.

Enjoy this simple and delicious appetizer!

Lemon Caper Artichoke Tapenade with Tilapia

2011-11-01T09:21:00.000-07:00

So what the heck is a tapenade any way? A tapenade traditionally consists of finely chopped olives, capers, anchovies, and olive oil. It is generally used as an appetizer on crackers, breads, a dip for vegetables, or a stuffing for meat. Nowadays tapenades include a wide variety of flavors and styles, and can be used for a multitude of preparations.

Here at Pastamore we are introducing four all new tapenades to our product line. These flavors include White Wine Artichoke and Roasted Garlic, Bruschetta, Tuscan Eggplant and Olive, and Lemon Caper Artichoke. These tapenades are made with all natural ingredients, and are both easy to use and delicious. They are great on pita bread, crackers, good bread, and can be used for many other applications. The following recipe utilizes the Lemon Caper Artichoke Tapenade with tilapia.

Ingredients:
1/2 lb - fresh tilapia
3 oz - Pastamore Lemon Caper Artichoke Tapenade
1 loaf - baguette
To garnish - fresh basil, chiffonade
As needed - vegetable oil
As needed - extra virgin olive oil
To taste - salt and black pepper

Directions:
1. Preheat oven to 350°F. Slice the bread into 1/4" thick pieces on a bias. Place the bread on a sheet pan and drizzle each piece with olive oil. Sprinkle salt and black pepper onto the bread and place into the oven. Remove when crisp (~10 minutes).

2. Place the tilapia on a plate and drizzle with vegetable oil, and season with salt and pepper. Rub the fish so that they are evenly coated. Heat a saucepan on the stove over medium-high heat. When the pan is hot add enough vegetable oil to keep the fish from sticking. Place the fish in the pan, and cook until a nice sear is achieved on either side. The fish should be able to be finished entirely in the pan, and it will be done when the flesh is firm and flaky. Remove the fish from the pan and place into a bowl.

3. Using a fork, shred the fish into small pieces. Add the Pastamore Lemon Caper Artichoke Tapenade. Stir until completely mixed.

4. Chiffonade the basil to use as a garnish. Spoon the mixture onto the bread and top with the basil. Serve while warm.

Simple Pastamore Mashed Potatoes

2011-10-18T12:49:00.001-07:00

The time of year is coming where meat and potatoes will be on the menu. Every one has their own tricks for making delicious mashed potatoes, and here at Pastamore we are no different. Although butter and spices make a nice mashed potato, there is something to be said about making delicious mashed potatoes fast.

I have always pushed this recipe at shows for our Pastamore Basil Parmesan Dipping Oil and Pastamore Rosemary with Roasted Garlic Dipping Oil, so I figured that I should put this recipe up so people have an idea of what I am talking about. This recipe is mashed potatoes as easy as it gets, but the flavors make the dish seem far more complex.

Ingredients:
2 lbs - potatoes, peeled
2 Tbsp - Pastamore Rosemary with Roasted Garlic Dipping Oil
6-10 oz - milk
To taste - salt and black pepper

1. Peel potatoes, cut in half, and then cut into 1.5" pieces. Place the potatoes into a large pot and cover with cold water. Place the pot on the stove on high heat and bring to a boil. When a boil is reached, turn the heat down to medium and allow to cook. The potatoes are done cooking when they are fork tender. Strain the potatoes with a colander and place in a large bowl.

2. Mash the potatoes. Potatoes can be mashed with a fork, potato masher, or food processor (if you are very careful as they will become gummy if mixed for too long). For silky smooth potatoes like a restaurant, you will want to run the potatoes through a potato ricer or a food mill. Food mills are not too common in home kitchens nowadays, but they offer fantastic results.

3. Once the potatoes are mashed, add the Pastamore Rosemary with Roasted Garlic Dipping Oil, milk, and season with salt and pepper (Just a note: Mashed potatoes will take a fair amount of seasoning to be at the correct level. Add a little at a time, taste, and then add some more seasoning if it is not as seasoned as you would like). The amount of milk needed for the recipe will depend on how moist the potatoes are after cooking and what kind of consistency you are looking for. Stir well to mix. Serve immediately.

Three easy steps for delicious mashed potatoes; cook, mash, and season. Other oils can be substituted for Pastamore Rosemary with Roasted Garlic Dipping Oil including Pastamore Basil Parmesan Dipping Oil, Roasted Tomato Blend Dipping Oil and Marinade, or Roasted Garlic Balsamic Dipping Oil. Simple, delicious, and healthy, just the way we like it.

Making Homemade Stock

2011-10-11T19:41:00.000-07:00

Every year Americans throw out hundreds of dollars of food to spoilage and waste. Our hectic and busy lives combined with the desire to only shop once per week are great contributors to this problem. Infomercials look to fix this problem by selling bags that slow down oxidation, vacuum seal bags, etc. However there is a simple way to utilize near spoiled meat and produce, make stock.

Stock is very versatile in the kitchen, and can be used to make quinoa, risotto, mash potatoes, sauces, and soups. There are classic recipes for making stock that include mirepoix (carrots, onions, celery), herbs, and flavoring agents (chicken, beef, veal, or vegetables). However, there is no reason why stock can not simply be made from what is left in your kitchen.

My recent vegetable stock included yellow bell pepper, radishes, tomatoes, onion, garlic, broccoli, parsnip, zucchini, and yellow squash. The majority of these vegetables had been cut and frozen for over a month or two, and then thawed out to make the stock. This way you can make stock once there is enough meat or vegetables to make a reasonably sized stock. The ingredients do not have to be frozen, and fresh vegetables are recommended if you have enough around. Below are the basic directions for making stock. Depending on how much meat or vegetables you have the recipe will differ, but it is genuinely difficult to ruin a stock as long as you follow the basic guidelines.

Ingredients:

Cold water

Vegetables/Meat/bones – chopped

An onion brule – described on this website

Herbs (preferably parsley, thyme, and bay leaf)

Vegetable oil or Pastamore Kettle Roasted Garlic Oil

Directions:

1. Place a large stock pot on the stove and heat over medium-medium/high heat. When the pot is hot add the oil and allow to heat. When the oil is hot add the vegetables or meat. The longer the meat or vegetables are roasted the darker the color of the stock is going to be. I roasted the vegetables for about 10-15 minutes before adding additional ingredients.

2. Once the ingredients have been roasted to your liking add enough cold water to fully cover all ingredients. There should be enough water to cook the ingredients but not so much that the stock is not flavorful.

3. Add the onion brule and herbs (this would be the time to add bones if you have any). Bring the mixture to a boil and reduce to a simmer. The cooking time for the stock will be dependent on what the ingredients are. Vegetable stocks can be cooked any where from 45 minutes to 1.5 hours. Chicken stocks should cook for 3-4 hours, and beef stocks should cook for 4-6 hours. Taste the stock as it is cooking to determine if it has been imparted with enough flavor.

4. When the stock is done cooking strain it into a large container through a fine strainer. Next, use a ladle to skim the floating fat off the top of the stock. Place over an ice bath or into the refrigerator to cool.

This stock is a great base for many things. While it may not save you a whole lot of money on buying stock at the store, it will at least use some of the food that was going to waste.

Halloween Treat

2011-10-08T10:35:00.000-07:00

Halloween is a time for ghouls and goblins. This Halloween why not create a Halloween treat for your little goblins...The Melon Brain. A small watermelon can be used to create a brain, and Pastamore Dark Sweet Cherry Balsamic can be used to create a scene!

Ingredients:

Small, round, seedless watermelon

Pastamore Dark Sweet Cherry Balsamic Vinegar

Gummy Worms

Directions: 1.) Use a vegetable peeler to remove the entire green rind, exposing the inner white rind. 2.) Slice off the bottom of the melon to create a flat base that will keep it from rolling. With a toothpick, outline squiggly furrows that resemble the folded surface of a brain.3.) Finally, carve narrow channels along the tracings with a sharp paring knife to expose the pink fruit beneath the rind. 4.) Lightly drizzle with Pastamore Dark Sweet Cherry Balsamic Vinegar and serve. Add gummy worms for an extra special touch.

Pear Strudel

2011-10-04T10:10:00.000-07:00

Here at Pastamore we have nothing against desserts. In fact, we feel that if you are going to indulge in dessert that it better be delicious. This pear strudel takes the classic flavor combination of pears, walnuts, and cheese, and makes it into a delicious dessert that is sweet and savory. This strudel offers a great variety of textures, and is a great combination of sweet, salty, and nutty.

Inspiration for dishes and desserts are sometimes hard to come by. However, I have found that walking the produce aisles in the grocery store has given me great inspiration. The pears this week looked awfully good, and after taking them home I was pleasantly surprised. The pears right now are absolutely delicious! Although you may not have a plan for dinner or dessert, seeing what the store has to offer can really open you to the possibilities.

Ingredients: Servings: 4-6
3 - medium size pears (ripe)
1 tsp - sugar
One pinch - salt
6 - sheets phyllo dough
4 Tbsp - whole butter
1/3 C - walnuts
.75 oz - Pecorino Romano cheese
1 Tbsp - Pastamore Fig Balsamic Vinegar

Directions:
1. Preheat oven to 350°F. Wash the pears and remove the stem and core. Cut the pears into long strips (top to bottom) and then cut in half once. Once the oven is hot, place the walnuts on a baking sheet and cook for 5-10 minutes (until they are toasted but not burnt). Remove the walnuts from the oven and place to the side.

2. Place a large pan on the stove over medium-high heat. Once the pan is hot add .5 Tbsp of butter. Once the butter is almost melted add the sugar and stir until fully dissolved. Once the sugar is incorporated add the pears, salt, and .5 Tbsp Pastamore Fig Balsamic Vinegar. Chop the walnuts and add to the mixture (reserving some for a garnish). Allow to cook for only a few minutes as you do not want the pears to become too soft. Remove from the heat and place to the side.

3. Place a small pan on the stove and melt the remaining butter. Remove the phyllo dough from the freezer. On a clean work surface place one sheet of phyllo dough. Using a brush, brush the melted butter on the phyllo dough. On top of this, place another sheet of phyllo dough and brush with butter. Repeat this process until all six sheets have been used. Be very careful with the phyllo dough because it is very delicate and can break easily. Do not worry if it cracks or breaks a little as it will not make much of a difference once the strudel is rolled up.

4. Scoop the pear filling into two even, long piles on opposite sides of the phyllo dough. You will want a few inches on the short side of the pile, and the filling should only take up one-third of the space off of the long end of the filling. The phyllo will need to be cut in half to be rolled, and it may need to be cut more depending on the size of the sheets.

5. Grate half of the Pecorino cheese on top of the pear filling. Roll the sides of the phyllo dough up, and roll the strudel as you would a burrito. Brush the top with melted butter and place into the preheated oven on a baking sheet lined with parchment paper. Cook until the phyllo is browned but not burned. Remove from the oven.

6. Cut the strudel into slices or halves and drizzle the remaining Pastamore Fig Balsamic Vinegar over the top. Sprinkle with the walnuts, and then grate the remaining cheese over the top.

This dessert would go great with some vanilla ice cream, and it could even be a great ending to a delicious brunch.

Spicy Pineapple Risotto

2011-10-01T15:59:00.000-07:00

Recently I've bee trying out new recipes for risotto. After getting tired of the same old vegetable based risottos I started to venture into the fruit realm. After trying mango and banana, I have created my favorite thus far; a spicy pineapple risotto.

Again, risotto is nothing to be afraid of. A recipe like this would be a side at a restaurant, and you would be charged multiple times more than you can make it at home. As long as this recipe is followed and care is taken, a beautiful and delicious meal can be had. This would go perfectly with seared tuna or teriyaki chicken.

Ingredients:
1 each - flesh of one pineapple, medium dice
12 oz - Arborio rice
1 qt - Vegetable stock
As needed - Water
2 Tbsp - whole butter
1 Tbsp - Pastamore Meyer Lemon Oil
1/2 - white onion, medium dice
1 Tbsp - Huy Fong Chili Garlic Sauce
1 Tbsp - fresh cilantro, minced
One pinch - saffron
To taste - salt and black pepper

Directions:
1. Place the vegetable stock into a pot and bring to a simmer. While the stock is heating, cut the pineapple. Watch THIS you tube video if you are unsure as how to get the flesh from the core and skin. In a separate pot while the stock is heating, place the butter and the diced onion. Sweat the onions over medium heat, ensuring that they do not cook so hot that they brown.

2. When the onions are sufficiently sweat, add the rice to the pot and stir. Make sure that all the grains are covered in fat, but be sure to not brown the rice. When the rice is covered, add enough stock to barely cover the rice and bring the heat up to medium/medium-high (simmer). In a cup place 4 oz of hot stock and the saffron. Stir and allow to sit so that the saffron becomes warm.

3. Stirring often, add stock when the previous addition of stock has been absorbed by the rice. On the second addition add the stock that contains the saffron. Continue this method until the risotto has cooked for twelve minutes.

4. After twelve minutes add the chili garlic sauce and pineapple along with the stock being added. Continue cooking, stirring, and adding stock until the rice reaches the correct level of doneness (thoroughly cooked but still al dente). If you run of of stock during the cooking process warm water can be used in its place.

5. Once the rice is cooked remove the pot from the heat. Add a touch of water (as it will still tighten up once off the stove) and add the Pastamore Meyer Lemon Oil and the cilantro. Mix well and season with salt and black pepper to taste.

6. Serve immediately. Plate and garnish with a sprig of fresh cilantro.

Thai basil would also be a good substitute for cilantro used in this recipe. Be careful not to cook at a temperature that is too high, or the risotto will not have the creamy texture that it should. This dish has the right level of heat that successfully deals with the sweetness of the pineapple while making your mouth water.

Classic Basil Pesto

2011-09-23T14:02:00.001-07:00

Most of the recipes created for this blog are often nontraditional ideas. However, there are times when a classic, traditional dish and recipe are in order. The inspiration for this recipe came from the fact that the garden season is nearly over, and that I had a plant full of basil asking to be used.

Pesto is often misconstrued as being only a basil based sauce. In reality, pesto is more of method of preparing sauce than it is the actual sauce. The five main ingredients needed to create a pesto are a herb, olive oil, nuts, garlic, and cheese. Some nontraditional pestos include cilantro & poblano pepper, parsley and walnut, etc. Walnuts are used in this recipe instead of pine nuts simply because I prefer walnuts, and I also rarely use pine nuts for anything besides pesto. This recipe is simple, straight forward, and takes merely minutes to create.

Ingredients: Yield: 1.5 Cups
3 oz - Fresh basil
1 oz - Pecorino Romano, finely grated
2 oz - walnuts
5 oz - olive oil
1 oz - Pastamore Kettle Roasted Garlic Oil
To taste - salt
To taste - black pepper

Directions:
1. In a dry pan (no oil) place the walnuts and cook over medium-high heat. Toast the walnuts in the pan, but be careful not to burn them.

2. In a food processor (or a good blender) combine the basil, cheese, toasted walnuts, and 4 oz of the olive oil. Blend until fully mixed.

3. Add the remaining olive oil and the Pastamore Kettle Roasted Garlic Oil. Blend until mixed. Adjust seasoning with salt and pepper.

This recipe only takes a few minutes and is very flavorful. Try this out with penne or some gnocchi!

Roasted Corn and Black Bean Southwestern Blend Rotini

2011-09-09T14:56:00.000-07:00

Often times we get requests for recipes for certain pastas and products that we sell. The majority of the time these recommendations are something simple and easy. Our normal recommendations for our Pastamore Southwestern Blend Rotini are pasta salad or macaroni and cheese. The inspiration for this recipe came from a pasta salad recipe that was begging to be served warm instead of cold. This recipe utilizes the general ingredients of a roasted corn and black bean salsa to produce a delicious sauce that matches well with the Pastamore Southwestern Blend Rotini.

Ingredients: Servings - 4
1 12 oz package - Pastamore Southwestern Blend Rotini
2 Tbsp - vegetable oil
1 - small red onion (medium dice)
1 ear - fresh corn
1 can - black beans
3/4 lb - fresh tomoatoes - medium dice (1/4" x 1/4")
2 Tbsp - fresh cilantro
1 Tbsp - Pastamore Fresh Jalapeno Oil
To taste - salt and pepper

Directions:
1. In a large pot place 4 quarts of water and bring to a boil. Remove the corn from the cob. Hold the corn vertically and run a sharp knife down the side of the corn removing as much flesh as possible.

2. While the water is heating, place a separate pot over medium/medium-high heat. When the pot is hot add the vegetable oil and allow the oil to heat. When the oil is hot add the diced red onion. Allow to sweat (heating without adding color) for 4-5 minutes. Add the corn to the pot and cook for 10 minutes.

3. Open the can of black beans and drain then through a colander over the sink. Rinse the black beans with water, and then add the black beans to the pot with the onion and corn

4. Place the Pastamore Southwestern Blend Rotini into the boiling water. Add the fresh cilantro and the Pastamore Fresh Jalapeno Oil to the pot with the corn, black beans, and onion. After 3 minutes add the fresh tomatoes and reduce the heat to medium-low. Stir frequently, trying to remove moisture from the tomatoes. Doing this allows the sauce to be more liquid without having to add any water to the mixture. Season with salt and pepper to taste.

5. The pasta should take approximately 4-5 minutes, but can take longer depending on elevation. It is important to cook the rotini long enough because they can cook very unevenly do to their shape. Be sure to test more than one noodle when determining whether or not the pasta is as done as you would like.

6. Immediately plate the pasta when it is done and top with the fresh corn and black bean sauce.

For a little extra spice add a little more Pastamore Fresh Jalapeno Oil , and for a recipe that is not spicy replace the Pastamore Fresh Jalapeno Oil with Pastamore Roasted Tomato Blend Dipping Oil.

Tuna Steak Burger

2011-09-05T11:03:00.000-07:00

The word 'burger' has become more than the typical beef patty. Today steak, salmon, tuna, and other cuts of meat are considered under the same name as long as they fall between two buns. However, this isn't a bad thing as great things can come from such burgers. Inspired by a sale at the grocery store, this burger is made with fantastic tuna steaks!

For a piece of fish as thick as this, aggressive seasoning and flavors are needed to ensure that every bite is delicious. This tuna steak was marinated in salt, black pepper, and Pastamore Meyer Lemon Oil. The tuna was also topped with a grilled mango slice and wasabi mayonnaise. This burger is delicious and leaves some room for your own specific taste.

Ingredients: Servings: 3-4
1 lb - Tuna (3-4 steaks)
3-4 - buns (toasted)
1 - mango - sliced (skin and core removed)
4 Tbsp - mayonnaise
1 Tbsp - wasabi powder or paste
2 oz - Pastamore Meyer Lemon Oil
To taste - salt and pepper
To taste - chili powder

Directions:
1. In a plastic bag or a large glass pan combine the tuna steaks, Pastamore Meyer Lemon Oil, and season with salt and pepper. Ensure that the meat is completely covered in the marinade. While the tuna is marinating, turn the grill on to medium-high/high heat. Allow the tuna to sit for 10-15 minutes while the grill warms up and is cleaned.

2. Using a peeler or a knife remove the skin from the mango. Cut the mango into slices making sure to discard the fibrous core. Set the mango to the side as it will be grilled when the tuna goes on the grill.

3. In a bowl combine the mayonnaise and wasabi powder/paste. I am recommending to add 1 Tbsp, but it will truly depend on how hot you want the mayonnaise and how strong the powder or paste is. Even after adding the wasabi powder to the mayonnaise I added some chili powder to increase the heat. The mayonnaise had a good amount of wasabi flavor, but lacked the heat that I was looking for. Slowly add the wasabi and chili powder to the mayonnaise as it is easy to add more if needed, but difficult to fix the flavor if too much is added.

4. Place the tuna steaks on the hot grill. Depending on how hot the grill is, the tuna should cook for around 3-4 minutes per side. The recommended temperature for a tuna steak is 145°F, but it is up to your preference as to how done you would like it. If the meat is cooked for too long it will ruin the burger as it will turn the lovely tuna steak into a big hunk of dry meat. While the steaks are cooking place the buns and the mango slices on the grill. Cook the mango until it has nice grill lines on the flesh, and cook the buns until they are toasted.

5. Pull the tuna steaks off of the grill and place onto the bottom half of the bun. On top of the tuna burger place the grilled mango slice, and then top with the wasabi mayonniase. Finally, top with top half of the toasted bun.

This burger is delicious as the recipe is written, but there is still room to experiment with some greens to top the burger. Mixed greens dressed in Pastamore Meyer Lemon Oil, or even an acidic coleslaw would be a great touch. Enjoy, experiment, and savor this delicious burger before grilling season is over!

Cooked Spinach: Popeye Style

2011-09-02T23:49:00.000-07:00

I think the only reason my ten year old brother ever ate spinach was just so that he could acquire those big muscular arms, like "Popeye the Sailor Man," a popular cartoon we watched in the 1960's. Everyone knew that Popeye loved it straight out of the can and we youngsters were lead to believe that it kept the bullies away!
I'll never forget how hard my brother tried, to be just like Popeye and eat it straight out of the can...I can still remember.... how he gagged it down (begging me to join him) as he added vinegar, olive oil and some salt and pepper, and on occasion ketchup. He was so determined to get those kind of muscles, hoping he would look just like his muscular hero......Popeye!
Fortunately for my brother, he had a genetic gene pool and the DNA of a long history of farmers... those biceps we're already going to be there in his future.

But, eating that dark green mush for muscles, just wasn't my gig. I could eat it raw... but cooked and out of the can...ewww, wasn't gonna happen anytime soon for me.

Looking back in those days, if I would have had access to Pastamore's Basil Parmesan Dipping Oil or Barrel Aged Balsamic Vinegar to add to it, I would have been ALL IN! And more than likely my brother would have endured and eaten way more of those precooked cans of spinach that jammed our cabinets!

Recently, we asked a question to our friends on our Face Book Page:
Which vegetable is the LEAST healthy for you when eaten RAW? 1.) Tomato 2.) Cucumber 3.) Spinach 4.) Iceberg Lettuce? The correct answer is Spinach. Here's the facts:

1.) By heating spinach, it increases and boosts the release of antioxidants by breaking down the cell walls. Studies have found that eating cooked spinach (and carrots) – versus raw – results in much higher blood levels of beta-carotene, an antioxidant thought to guard against heart disease and lung cancer.

2.) You’ll also get more lutein, a phyto chemical that helps prevent cataract and macular degeneration.

3.) When it comes to certain minerals, you’re better off eating your spinach cooked. Green vegetables such as spinach, beet greens and Swiss chard are high in calcium, but their high levels of a compound called oxalic acid binds calcium and reduces its absorption. Cooking releases some of the calcium that’s bound to the oxalic acid. For example; Three cups of raw spinach have 90 milligrams of calcium, whereas one cup of cooked spinach has nearly triple the amount (259 milligrams). By cooking this vegetable it can substantially increase the amount of magnesium and iron that’s available to the body.

4.) When it comes to cooking spinach, water is your enemy! Boiling it causes a significant amount of nutrients that dissolve in water – vitamin C, folate and thiamin (vitamin B1) – to be leached away. Steaming is much gentler on nutrients because it doesn't come in contact with cooking water. Dry cooking methods like grilling, roasting, stir-frying and microwave cooking without water also preserve a greater amount of nutrients than boiling or pressure cooking.

Go Spinach, throw it into your next batch of lasagna, pasta, or top it off on your fish as a garnish... or make it you next best side dish ever!!! Cooked Spinach, Popeye Style!!!

The Rise and Fall of Recipe Pamphlets

2011-08-27T11:40:00.000-07:00

Over a century ago, food suppliers such as Pillsbury and Jell-O introduced a new marketing tool: The Recipe Pamphlet. These pamphlets were popular from the late 1800's through the 1970's. Many of them focused primarily on dessert and were often included in food packages or could be sent away for.

These pamphlets evolved over the years; as kitchen appliances went from wood or coal burning stoves to gas and electric stoves. The ice box gave way to electric refrigerators and freezers. As the appliances changed, so did the recipe pamphlets.

In the late 1800's recipe pamphlets were born during a time when most people had ice boxes and coal burning stoves. These written recipe "pamphlets" were once called "receipts." They tended to focus on desserts that used inexpensive products.
1900's: Recipe pamphlets are geared toward multi-layered cakes and "frozen dainties." Most of the recipes were purely aspirational, since most Americans lacked modern appliances such as the refrigerator.

1920's: The pamphlets become more colorful and contain more beautiful images. Most of the recipes are an array of wild desserts and marshmallow recipes are everywhere. General Mills invents a fictional woman that all women could aspire to be; her name is Betty Crocker.

1930's: Die cut recipe pamphlets are made in the shape of the product and the recipe emphasis shifts toward making do with less.
1940's: As the war requires food rationing and women return to the work force, now recipes become simpler and quick to make.
1950's: Nearly every household had a refrigerator and freezer and the pamphlets reflected it. Many recipes were written for "freezing food at home." This era is also the heyday of the homemaker, many illustrations are seen with the "perfect" mom standing proudly over the birthday cake.
1960's and 1970's: This era is the dawn of convenience. Americans rely on more premade foods and spend less time in the kitchen, the recipe pamphlet era comes to a close and companies put less money into them, resulting in many with fewer pages and interior illustrations.

Don't Forget the Sides

2011-08-09T08:27:00.000-07:00

It is uncommon to have a dinner of only a hamburger or only a plate of pasta. Whether it be something simple or complicated, side dishes have the ability to complete a meal. It isn't a coincidence that there are sayings like "meat and potatoes" and "soup and salad."

Sometimes side dishes end up being planned while you are at the store buying food for the entire meal, or it may simply be something that is whipped up with what is found in the refrigerator. Both of these options can yield tasty results that are a success. The recipe for this side dish is very simple and only has a few ingredients. This is a nice summer dish as it is both refreshing and light.

Ingredients:
1 dry pint - mini-bell peppers
1/2 cup - Fage 0% Greek yogurt
1 Tbsp - Pastamore Rosemary with Roasted Garlic Dipping Oil
To taste - salt
As garnish - dried mint (fresh is also acceptable)

Directions:
1. Wash the bell peppers under cool water. Using a sharp knife, cut the stem off the top of the peppers (removing only as much of the pepper as necessary to remove the stem). Slice the peppers in half lengthwise. Try to cut the peppers so that they will sit flat as halves. Remove the seeds and veins from the inside of the peppers.
2. In a bowl combine the Greek yogurt and Pastamore Rosemary with Roasted Garlic Dipping Oil. Mix well and season to taste.
3. Using a spoon or a small spatula place the yogurt mixture into the bell peppers halves. Lightly garnish with the dried mint (fresh is also acceptable).

Give this simple, healthy, and delicious recipe a try!

Warm Caprese Pasta

2011-08-08T08:40:00.001-07:00

This summer has clearly been the "Summer of the Burger." However, at Pastamore we still have been cooking up some tasty dishes with our pasta. Pasta is a great summer dish because of its versatility. A pasta salad can be great on a hot summer day, and a hot pasta can be perfect at night when the temperatures fall. In this recipe, the flavor profile of a cold dish is used in a warm pasta. This warm caprese pasta is fresh, delicious, and light.

These pastas already have great flavors in them, so it is important to find complimentary flavor combinations that won't fight with the pasta. For a quick meal, using just a little bit of olive oil or one of our olive oil blends to top the pasta is a great solution. However, on nights where you have a little more time it is a great idea to be a little more adventurous. By thinking of flavor combinations that work with the flavors of the pasta one can create a fantastic dish that will impress your friends and family. Just remember to not overcook the pasta, and to not be afraid to try something new.

Ingredients: Servings: 4
1 12oz package - Pastamore Sweet Basil Linguini
6 - Roma tomatoes (diced 1/4" x 1/4")
4-5 oz - Fresh mozzarella cheese (diced 1/4" x 1/4")
2 oz - Extra virgin olive oil
To taste - salt and black pepper
For garnish - fresh basil

Directions:
1. Fill a large pot with water and place on the stove (minimum 1 gallon). Bring to a boil.
2. While the water is heating on the stove dice the tomatoes and the fresh mozzarella cheese. Place to the side.
3. When the water has reached a boil add the Pastamore Sweet Basil Linguini. Cook for 3-6 minutes until the pasta is al dente. Our pasta cooks faster than the majority of dry pastas found in the store. Do not doubt the cooking time, as the pasta will be greatly effected by being overcooked.
4. When the pasta is done, strain the pasta to remove the water. Remove the pot from the heat and turn off the stove. Do not shake the strainer as you want to keep some of the water that is on the pasta. Return the pasta to the pot that it was cooked it and add the extra virgin olive oil. Mix well.
5. Once the evoo is mixed into the pasta add the fresh tomatoes and fresh mozzarella and mix. Season with salt to taste. Serve.

There are only a few ingredients for this recipe, but the dish is very flavorful. Just the way dishes should be, simple, delicious, and healthy.

The Hawaiian Burger

2011-08-06T14:40:00.000-07:00

Every one has heard of a 'Hawaiian' burger. These burgers usually entail pineapple and teriyaki sauce and not much imagination. However, this Hawaiian burger is not your typical Hawaiian burger. What makes this burger different? Not only is the pineapple marinated in our Pastamore Honey Ginger Teriyaki Marinade and Grill Sauce, but the burger also features grilled SPAM!

I know that the first thing that comes to mind with SPAM is not necessarily a positive thought. However, sometimes food works in mysterious ways. SPAM is a staple food in Hawaii, and is even offered at McDonald's and Burger King in Hawaii. SPAM used on this burger is used in the same way that bacon would be used on a traditional burger. Sliced thinly and grilled, the SPAM gives a great flavor that makes this burger complete.

Ingredients: Servings: 3- 1/3 lb burger
1 lb - 80/20 ground beef
1 Tbsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
1/2 tsp - salt
1/2 tsp - black pepper
1 pinch - smoked paprika
1 tsp - Pastamore Barrel-Aged Worcestershire
3 onion buns
1 7 oz can - SPAM (sliced bacon thick)
3 pieces Pineapple - 1/2" thick slices (fresh or canned acceptable)
2 oz - Pastamore Honey Ginger Teriyaki Marinade and Grill Sauce

Directions:
1. Turn on the grill (gas or charcoal is acceptable).
2. In a large bowl combine the meat, Pastamore Barrel-Aged Worcestershire, Pastamore Traditional Barrel-Aged Balsamic Vinegar, and all dry ingredients. Mix well.
3. Cut and core the pineapple (if you are using fresh). Slice the pineapple into 1/2" thick slices. In a bowl combine the pineapple and the Pastamore Honey Ginger Teriyaki Marinade and Grill Sauce. Mix the pineapple with the sauce so that it is evenly coated and allow to sit before they go on to the grill.
4. Remove the SPAM from the can and slice into bacon thick slices. Do not cut too thin as it will burn on the grill, but you are welcome to slice it as thick as you would like.
5. After the meat has sat for 10 minutes, separate into 3 equal sized patties. Make sure that the grill has been cleaned off, and turn the temperature to medium-high heat. Allow the burgers to cook on one side for 4-7 minutes and then turn. The goal is to only flip the burger once during the cooking process. Once the burgers are halfway done, place the pineapple and SPAM on the grill. If there is not enough room for all of the food, cook the pineapple first and the SPAM last. Cook the SPAM and pineapple until they have nice grill marks on them, but do not overcook either of them as they will dry out.
6. Check the temperature of the burger to see if they have reached the desired doneness. Servsafe recommends that ground beef is cooked to a minimum internal temperature of 155°F to kill pathogens.
6. Place the bottom of the toasted bun on the plate. On the bun place the burger, and on top of the burger place the SPAM. On top of the SPAM place the grilled pineapple and the top of the bun.

Do not be afraid of the SPAM in this recipe. It may not be the healthiest food out there, but one ounce is not going to kill you. Take the risk and try this recipe as it is written. Although many burgers this summer have been great, there is something about this burger that has made it my favorite.

Toastada: Chipotle and Black Bean

2011-08-03T09:27:00.000-07:00

Not too many foods fall into the category of appetizer, snack, and entree as well the toastada. While many Mexican foods are delicious, the toastada is both delicious and easy to make. With nearly endless possibilities for toppings the toastada is a canvas that is waiting to be used.

One question that arises when eating a toastada is both obvious and difficult to answer. How is it possible to eat this thing without making a mess? The answer may be that it is not possible at all, and that you should just enjoy the flavors of the food without worrying about making too big of a mess. My recommendations are to not be wearing your best clothes and to not have toastadas on a first date. Use both hands and you may escape with only a few crumbs on your shirt.

Ingredients: Servings - 8 toastadas
8 - toastadas
1 can - black beans
1 head - romaine lettuce (fine chop)
3-4 - roma tomatoes (diced, 1/4"x 1/4")
2 - avocados
2 Tbsp - Pastamore Sun-Dried Chipotle Chile Oil
To taste - salt and pepper

Directions:
1. Dice the tomatoes and chop the lettuce. In a bowl combine the lettuce with the Pastamore Sun-Dried Chipotle Chile Oil. Mix well until the lettuce is evenly coated.
2. Open the beans and place them into a small pot. Heat over medium-high heat until the beans are hot. Remove from the heat.
3. Slice the avocados to go on top of the toastada. To do this, cut the avocado down the middle and split into halves. Remove the seed from the center, and then cut the two halves in half. Once in half, carefully peel the skin off the outside of the flesh. To fan the avocado, cut 80% of the way through vertically so that there is still one end that is intact. To fan the avocado simply slide the cut side out without tearing the side that has not been cut.
4. Place the toastadas on a sheet pan or a platter. Spoon the black beans on to the toastada. Use enough to cover the toastada but not so much that it is falling off the sides. Try to use a slotted spoon so that the liquid from the beans does not soften the toastada. Do not place to much on the base of this as it will make a mess and slide off the sides. Next, place the dressed lettuce on top of the beans. On top of the lettuce place the fresh tomato, and on top of that place the avocado fans.
5. Season with salt and pepper if desired. Serve as is or to with grated cotija cheese.

This recipe is for a vegetarian toastada, but meat can easily be added to the recipe. Grilled or sauteed chicken or steak would work great placed between the beans and the lettuce. Let your imagination run wild, and use this simple recipe as a springboard to your toastada adventures.

Blackberry Glazed Burger

2011-08-02T17:18:00.001-07:00

Berry season has been upon us for quite a few weeks now. This means delicious and reasonably priced berries. Now is the time to enjoy them because their quality and price will become worse as the seasons change.

Last year, I ate at a BBQ restaurant that featured blackberry glazed buffalo ribs. The intentions were good, but the flavor combinations just didn't work out quite right. Inspired to prove that blackberries, meat, and BBQ can work together I set out to create this recipe. These burgers are delicious, and have a flavor that you wouldn't expect. The high heat of the grill does a spectacular job of caramelizing the sugar in the blackberry glaze. The addition of goat cheese and spinach elevate the flavors to a higher level while not overpowering the meat.

Ingredients: Servings: 3- 1/3 lb burger
1 lb - 80/20 ground beef
1/2 - shallot - minced
1/2 tsp - salt
1 pinch - cumin
1 tsp - Pastamore Barrel-Aged Worcestershire
3 oz - goat cheese (chevre)
3 oz - baby spinach
3 buns - toasted on the grill (kaiser rolls are preferred)

Blackberry glaze:
5 oz - Fresh blackberries
1 Tbsp - Pastamore Blackberry Balsamic Vinegar
1 Tbsp - Brown sugar
2 oz - water

Directions:
1. Turn on the grill (gas or charcoal is acceptable).
2. In a large bowl combine the meat, Pastamore Barrel-Aged Worcestershire, shallot, and all dry ingredients. Mix well.
3. Combine the blackberries, brown sugar, Pastamore Blackberry Balsamic Vinegar, and water in a saucepan. Cook over medium-high heat for 3-5 minutes, or until the glaze has reached a good consistency. If it is too thin cook for longer, and if it is too thick add more water. Pour the mixture into a food processor and puree (this can also be done by hand). Some do not like the texture of blackberry seeds, and if this is an issue the glaze should be strained through a fine strainer.
4. After the meat has sat for 10 minutes, separate into 3 equal sized patties. Make sure that the grill has been cleaned off, and turn the temperature to medium-high heat. Using a brush, coat one side of the burger with the glaze and then place the glazed side of the burger down. Once the burgers are on the grill, brush the glaze on the top of the burgers. Allow the burgers to cook on one side for 4-7 minutes and then turn. Once turned, apply more blackberry glaze to the meat. The goal is to only flip the burger once during the cooking process.
5. Check the temperature of the burger to see if they have reached the desired doneness. Serve safe recommends that ground beef is cooked to a minimum internal temperature of 155°F to kill pathogens. While the burgers are resting for approximately 5 minutes, toast the buns in the oven or on the grill.
6. Place the bottom of the toasted bun on the plate. On the bun, place one ounce of fresh baby spinach, and on top of the spinach place the burger. Spread one ounce of goat cheese directly on top of the burger and top with the bun. Eat and enjoy!

These burgers will not taste as fruity as one would expect, and offer a fantastic, unique taste. If you are feeling really adventurous, add a few blackberries into the meat before it is cooked.

Mango and Avocado Sliders

2011-07-12T09:39:00.000-07:00

The hot weather has been sneaking up on us and is finally here. With high humidity and scorching heat a refreshing, delicious burger is just what you need. Full size burgers aren't always the best thing to cook as they can be too filling for some. Sliders on the other hand give those eating a chance to eat as many as they want without wasting any food.

While these sliders may be small they pack a serious flavor. The refreshing flavor of mango matches fantastically with the creaminess of avocado. The bun for this slider is more important than for some of the other burgers that have been "the burger of the week". For this slider, the best bun is going to be a King Hawaiian Sweet Rolls. The sweet flavor matches great with the ingredients, and works very well because of their size.

Ingredients: Servings: 8 sliders
Patty:
1 lb - 80/20 ground beef (85/15 acceptable)
1.5 tsp - Pastamore Worcestershire
.5 tsp - salt
.25 tsp - black pepper

Sauce:
2 - flesh of mango
.5 Tbsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
To taste - salt and pepper
As garnish - 1/4 red bell pepper
As needed - water

Avocado:
1 - avocado
1 tsp - lemon juice fresh (lime juice acceptable)
To taste - salt and pepper

Directions:
1. Preheat grill to medium-high heat.
2. Combine all of the ingredients for the patty, and then separate into 7-8 equally sized sliders.
3. Remove the skin from the mangoes and cut out the flesh. Be sure to avoid the fibrous core of the mango. Place the mango in a food processor and combine the Pastamore Traditional Barrel-Aged Balsamic Vinegar. If the mixture looks too dry, add a little water at a time until it resembles a sauce. Cut the red bell pepper into quarters. You will only need one of the quarters for the garnish in this sauce (if it looks like it needs more feel free to add more). Fillet the red bell pepper as you would a fish, removing the skin from the flesh. Since this is for a garnish, only the red skin is desired and not the flesh. Mince into very fine pieces.
4. Place the sliders on the grill to cook, only turning once during the cooking process. These sliders cook very fast, and may take only 2 minutes per side. Be sure not to overcook the meat.
5. While the burgers are cooking, place the flesh of the avocado in a bowl and mash with a fork. Season with salt and pepper, and add the lemon juice.
6. Remove the sliders from the grill when they are finished cooking. Take a roll and spread 1 tsp-1 Tbsp of avocado on the bottom bun. Place the slider on top, and then top with 1 Tbsp of mango sauce.
7. Enjoy the refreshing and light slider.

Healthy Food Can be Delicious and Simple

2011-07-04T01:33:00.000-07:00

Healthy food can be Delicious and Simple!

We all had a great time breaking bread with family and friends while Chef Jon showed us how easy it is to prepare gourmet meals using Pastamore's fabulous balsamic vinegars and olive oils from Modena, Italy. It was simply healthy and delicious!

Salmon Burger with Parsley Pesto

2011-06-24T20:12:00.001-07:00

Beef burgers all the time can get old and monotonous. That is why we have got a great salmon burger recipe for this week. Sure you can buy prepared salmon burgers at the store, but they are usually frozen, tasteless, and have an unpleasant texture. Making salmon burgers out of fresh salmon may be a little more work, but the flavor difference is unbelievable.

When making a burger out of fish, it seems fairly straightforward that cheese would not make that great of a topping. So what should go on a tuna, salmon, etc. burger instead? A flavored aioli, an original sauce, or even a pesto can do wonders for enhancing the flavors of the fish. It is important to not make a sauce or spread that is too strong in flavor as it will cover the taste of the fish itself. It is important to let the fish in the burger shine, and then to top it off with flavors that will compliment instead of mask. That is why for this recipe a parsley pesto was used. Parsley, toasted walnuts, capers, and Pastamore Meyer Lemon Oil combine together to make a light and bright flavor.

Ingredients: Serves 4
4 buns (preferably small kaiser rolls)
Patty:
1 lb - Fresh salmon
3/8 Cup - panko bread crumbs
1/2 - shallot - minced
1/2 tsp - fresh dill - finely chopped (1/8-1/4 tsp dry)
1/2 tsp - salt
zest of 1/2 lemon
1/8 tsp - black pepper
1/2 - 3/4 - large egg (beaten)

Pesto:
1/3 Cup - toasted walnuts
2 Tbsp - capers
1 bunch - parsley
4 Tbsp - Pastamore Meyer Lemon Oil
1/2 Tbsp - fresh lemon juice
2 Tbsp - water
2 pinches - black pepper
to taste - salt

Directions:
1. The salmon for the patties can be cut by hand or cut in a food processor. If it is going into a food processor, chop into rough pieces and add remaining patty ingredients. Do not run the food processor for too long as you want the texture of the meat to remain a little coarse. If cutting by hand, cut the meat into mince size pieces. Add all of the patty ingredients and place into the refrigerator. Allow to sit for at least a few hours so that they are not quite as moist. If they are too wet they will fall apart once they go on the grill.
2. To make the pesto, preheat the oven to 350° degrees. Once the oven is up to temperature, place the walnuts in the oven for 10 minutes. Once cooked, allow to cool before adding to the remaining ingredients and chop them into smaller pieces. Chop the parsley finely, and then add the Pastamore Meyer Lemon Oil , water, capers, lemon juice, salt, and black pepper. Mix thoroughly and adjust seasoning to taste.
3. To cook the burgers turn the grill onto medium-high heat. Make sure that the grill is cleaned off from the previous use as fish burgers have a much more delicate flavor than other burgers. Flip the burgers only once during cooking. Cooking approximately 3-4 minutes per side (cooking time will depend thickness of burger and grill temperature). When the burgers are almost finished, place the buns on the grill to toast them.
4. To serve the burgers, place the salmon patty on the toasted bun and top with the parsley pesto (approximately 1-2 Tbsp).

These salmon burgers should be a great change from both prepacked salmon burgers and beef burgers. The burgers have a bright flavor that compliments the salmon very well. The parsley pesto tops off the burgers with a fantastic flavor.

BBQ Flavor Without the Grill

2011-06-17T16:11:00.000-07:00

Using the grill to cook burgers always ends up tasty results, but what if you don't have a grill or the weather is not cooperating? This week, as I was getting ready to make dinner, the weather turned sour. I wasn't about to let the weather ruin my meal plans, and headed inside to cook instead. This made me think, how can BBQ inspired flavor be made without the actual grill? For the solution I turned to Pastamore Kentucky Bourbon Marinade and Grill Sauce. This sauce offers a bold, delicious flavor that brings out great BBQ flavor.

Now that we have decided to cook indoors, the means of cooking must be determined. For my burger, I used a George Foreman Grill. Why it may seem awfully cliche to use a Foreman to grill on, those who eat the burgers will have a hard time tasting the difference between a normal grill. Other viable options include the oven (the broiler can work pretty well), a regular pan, or a cast iron pan. Of these three options, the cast iron skillet is going to offer the best flavor and cooking properties. Burgers on a cast iron skillet should be cooked on medium-high heat, should be flipped only once, and should take 3-4 minutes per side. If you find that the burgers are cooking to fast on the outside and not enough on the inside, try covering the skillet with a cover or tin foil to speed up interior cooking time.

Now that that has been taken care of, remember that the weather (cold, rain, wind, etc.) can not stop you from making a great burger!

Ingredients: Servings: 3
1 lb - 80/20 ground beef (85/15 acceptable)
1 Tbsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
1 Tbsp - Pastamore Kentucky Bourbon Marinade and Grill Sauce (Sweet and Smoky or Chipotle Chile sauces acceptable)
1/2 - shallot
1 Tbsp - vegetable oil
1.5 tsp - stone ground mustard
1/2 tsp - salt
1/4 tsp - black pepper
One pinch - cumin
3 buns - toasted in the oven
3 slices - cheddar cheese

Directions:
1. Turn on the George Foreman Grill or heat a cast iron skillet to medium-high heat. Preheat oven or toaster oven to 350°. In a small saucepan, saute the shallot in the vegetable oil over medium, medium-high heat. Cook the shallot until it becomes translucent.
2. Combine meat, mustard, all dry ingredients, shallot, Pastamore Traditional Barrel-Aged Balsamic Vinegar, and Pastamore Kentucky Bourbon Marinade and Grill Sauce in a large bowl and mix well. Separate the meat into three equal sized patties, approximately 1/2"-3/4" thick.
3. Place the burgers on the cooking surface and allow to cook for 3-4 minutes before turning (if using a Foreman, total cook time will be around 4-6 minutes and no flipping is required).
4. When the burgers are halfway done place the buns in a toaster oven or oven.
5. When the burgers have reached the desired doneness place a slice of cheese on top of the burger (if the cheese is not melting well, cover them with a metal bowl to help melt the cheese).
6. Place the burgers on the toasted buns and top with 1 Tbsp Pastamore Kentucky Bourbon Marinade and Grill Sauce. Serve with french fries, sweet potato fries, coleslaw, or your favorite side.

The Southwest Burger

2011-06-10T17:02:00.000-07:00

The southwest burger, here is the second installment of the Pastamore Burger Per Week Summer. This week, we head southwest for some inspiration for this southwest burger. This burger takes the Pastamore Basic Burger and adds some spices to the meat. The bun is spread with a black bean paste that has Pastamore Fresh Jalapeno Oil added. On top of the burger is green chile, a roasted red pepper, and shredded cotija cheese. The flavor of this burger is fantastic, and all of the extra toppings and ingredients combine together to create a memorable burger.

Ingredients: Servings: 3- 1/3 lb burger
Burger:
1 lb - 80/20 ground beef
1/2 - shallot - minced
1/4 tsp - dry mustard
1/4 tsp - chipotle chile powder
1/2 tsp - dried oregano
1/8 tsp - smoked paprika
1/2 tsp - salt
1 pinch - coriander
1 pinch - cumin
1 .5 tsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
1 tsp - Pastamore Barrel-Aged Worcestershire

Toppings:
As needed - cotija cheese
1-2 - roasted red peppers (canned or home prepared)
6 Tbsp - green chile sauce (again, homemade or your favorite store bought will do)
1 can - black beans
1 Tbsp - Pastamore Fresh Jalapeno Oil
3 buns - toasted on the grill

Directions:
1. Turn on the grill (gas or charcoal is acceptable).
2. In a large bowl combine the meat, Pastamore Traditional Barrel-Aged Balsamic Vinegar, Pastamore Barrel-Aged Worcestershire, shallot, and all dry ingredients. Mix well.
3. After the meat has sat for 10 minutes, separate into 3 equal sized patties. Make sure that the grill has been cleaned off, and put on medium-high heat. Place the burgers on the grill. Allow the burgers to cook on one side for 5-7 minutes and then turn. The goal is to only flip the burger once during the cooking process.
4. While the burgers are on the grill, heat the green chile and the black beans on the stove top. Once the green chile is hot set off to the side. When the black beans have been heated, drain and place into a large bowl. Combine the black beans with the Pastamore Fresh Jalapeno Oil and mash (using a potato masher or a fork). Set the black bean paste to the side.
5. Check the temperature of the burger to see if they have reached the desired doneness. If the burgers close to being done, place the cheese on top of the burgers and close the grill. If they are already done, remove the burgers from the grill, place the cheese on top, place on a plate, and cover the plate with a large bowl. Servsafe recommends that ground beef is cooked to an minimum internal temperature of 155°F to kill pathogens. While the burgers are resting for approximately 5 minutes, toast the buns in the oven or on the grill.
6. On the inside of the bottom bun, spread on 2 Tbsp of black bean paste. Place the burger on the black bean paste and top with the green chile. On top of the green chile, place a large piece of roasted red pepper. For the final touch, finely grate cotija cheese over the top of the burger.
7. Eat and enjoy!

This southwest burger is delicious and offers many different variations. If you like things spicy, add a tsp of hot sauce to the meat before cooking, or use a hot green chile. If cotija is not available, asadero or queso fresco would be suitable substitutions.

The Pastamore Basic Burger

2011-06-02T08:23:00.001-07:00

Memorial Day has passed and the weather is starting to be consistently nice. The summer will soon be in full swing and grills will be going. As promised, the beginning of the Pastamore Burger per week summer has also started. This first burger is the basic burger to get you started, and will be a base for many of the burgers that are made this summer. While it may seem simple, the ingredients work very well together to create a delicious, juicy burger.

To start, what kind of meat should be bought to make burgers? If the meat is too lean, the meat will stick to the grill and has a higher chance of being dry. If the meat is too fatty, the meat will fall apart on the grill or may taste greasy. I've found that ground beef that is around 80/20 (85/15 is also acceptable) to be the best lean to fat ratio for grilling burgers.

Ingredients: Servings: 3- 1/3 lb burger
1 lb - 80/20 ground beef
1/2 - shallot - minced
1/4 tsp - dry mustard
1/8 tsp - smoked paprika
1/2 tsp - salt
1 pinch - coriander
1 pinch - cumin
1 .5 tsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
1 tsp - Pastamore Barrel-Aged Worcestershire
3 slices - cheddar cheese
3 buns - toasted on the grill

Directions:
1. Turn on the grill (gas or charcoal is acceptable).
2. In a large bowl combine the meat, Pastamore Traditional Barrel-Aged Balsamic Vinegar, Pastamore Barrel-Aged Worcestershire, shallot, and all dry ingredients. Mix well.
3. After the meat has sat for 10 minutes, separate into 3 equal sized patties. Make sure that the grill has been cleaned off, and put on medium-high heat. Place the burgers on the grill. Allow the burgers to cook on one side for 5-7 minutes and then turn. The goal is to only flip the burger once during the cooking process.
4. Check the temperature of the burger to see if they have reached the desired doneness. If the burgers close to being done, place the cheese on top of the burgers and close the grill. If they are already done, remove the burgers from the grill, place the cheese on top, place on a plate, and cover the plate with a large bowl. Servsafe recommends that ground beef is cooked to an minimum internal temperature of 155°F to kill pathogens. While the burgers are resting for approximately 5 minutes, toast the buns in the oven or on the grill.
5. Top with your favorite condiments and accouterments (tomato, lettuce, etc.) and enjoy.

Be sure to check back for some exciting burgers as the summer progresses. I hope the grill treats all of you well!

Grilling Season Is Upon Us

2011-05-25T16:01:00.001-07:00

Grilling season is just around the corner. It is nearly time to start making the important decisions: charcoal or gas, light or dark meat, and what ground beef to buy. Everyone should remember that grilling is only limited by your imagination. New flavors and new recipes are limitless in what can be done. Simple or interesting things can be done with all sorts of varying proteins, vegetables, and sides. One of my favorite recipes involves making pizza on the grill instead of completely in the oven. It gives the pizza a great, distinct flavor.

The decision on what way to grill can be a difficult decision. Some prefer to grill with gas as it gets to temperature faster, offers easier clean up, and does not impart very much flavor to the food. On the other hand, others prefer grilling with charcoal because it offers more flavor and improved heat control. The decision can be difficult, but individual preferences will really tell what will work best for yourself.

Here at Pastamore, we willing be having a new burger recipe each week throughout the summer. Check back to see what great ideas we have in store for your grills!

Walnut, Kale, and Citrus Risotto

2011-05-23T12:23:00.000-07:00

Risotto, isn't that hard to make? Well it isn't easy, but a homemade risotto will impress your friends, family, and taste buds. Risotto isn't as difficult as it is made out to be, and restaurant results can be achieved at home. The key to making a great risotto is to constantly stir. It is very important that the rice never sticks to the pan. If any of it becomes burned to the pot it can ruin the entire batch of risotto. Follow the recipe below and enjoy some delicious risotto.

Before we get to the recipe, I will answer the question which I'm sure some might be asking. What is kale any way? Kale is a type of cabbage that comes in multiple varieties. Curly leaf kale is commonly found in stores, but flat leaf kale should be used if it is available. Kale is extremely nutritious and has a great flavor once it has been cooked.

Ingredients: Yield: 4-6 Servings

1 qt. – Vegetable stock

1 Tbsp - Pastamore Meyer Lemon Oil

1.5 oz. – Whole butter

3 leaves - Kale

2.5 oz. – Shallots, minced

12 oz. – Arborio rice

Zest and juice of one lime

3 oz. - Toasted walnuts - small pieces

To Taste - Salt and Pepper

Directions:

1. Bring the stock to a simmer. Rinse and cut the kale into 1/2" by 1/2" pieces.

2. Heat 1 oz. butter and Pastamore Meyer Lemon Oil in a large, heavy saucepan. Add the shallots and sauté until translucent.

3. Add the rice to the shallots, Pastamore Meyer Lemon Oil, and butter. Stir well to coat the grains with the fat, but do not allow the rice to brown.

4. Add the simmering stock, 4 fl. oz. at a time, stirring frequently. Add the lime zest and juice. Wait until the stock is absorbed before adding the next 4 fl. oz. portion.

5. After the rice has been cooking for 8 minutes add the kale to the pot.

6. After approximately 18 to 20 minutes, all the stock should be incorporated and the rice should be tender (but not too soft). Do not leave the risotto too dry as it will continue to cook after it has been removed from the heat. Remove the risotto from the heat and add the toasted walnuts.

The Big Drizzle

2011-05-20T15:56:00.000-07:00

The big drizzle! There's nothing quite like seeing and eating something drizzled with a delicious sauce. It's refreshing as a summer rain.

It's no secret that a great drizzle starts with a great balsamic. The better the balsamic is, the better your drizzle will be. As you can see in these pictures, drizzling something is truly an art! Just remember practice makes perfect!

Fresh melons wrapped in prosciutto, fresh tomatoes with mozzarella, cheese cake with strawberries, are my summer time favorites.

Presentation is Everything!

2011-05-16T16:34:00.000-07:00

Presentation is everything especially when you're a "trained chef." Typically, this is a person most people trust because they know that he/she is trained to "prepare" and present a "plated" meal that looks as good as it tastes, right? I swear... chefs must have nerves of steel!

Just for a moment, imagine this; you're a "trained chef"and for some bizarre reason, you screw up a meal, what's your excuse? (Maybe that's what chefs dream about in their nightmares?)

For me, when I have dinner guests and it comes time for me to make the garlic bread, I almost go into cardiac arrest hoping it will not burn. For some reason, I can not wrap my mind around watching or even timing the bread....so that it doesn't burn! I tend to get so distracted with my guests, and inevitably it just happens..What's up with that?

Honestly, I've always been fascinated and thoroughly entertained by a chefs unique and artistic ability. I myself am a "trained artist" and occasionally, I will screw up a piece of art work done on a canvas. However, my presentation isn't LIVE and presented to "hungry" people either. I can start over and no one will know any different and my final presentation is not about a bunch of people expecting and RELYING on my LIVE performance. But for a chef...presentation is everything!

Tomato Soup

2011-05-14T15:01:00.001-07:00

Many restaurants are taking classic childhood favorites and putting their own spin on them. These include gourmet grilled cheese sandwiches, truffle macaroni and cheese, and a multitude of desserts. While some of the classics are great unchanged they can become spectacular dishes with just a little work.

In this instance, a simple and delicious tomato soup is made. Just because a can of tomato soup can be bought for less than a dollar does not mean it can't be dressed up a little bit. The goal of this specific recipe is to allow the tomato to shine and to not overpower the flavor. Complimentary ingredients are used, but not in quantities so high as to distract from the tomato. With the weather still rainy and summer not here, get in on some soup action before it is out of season.

Most tomatoes at the store are mealy and flavorless. It is important to choose tomatoes for this soup that have some flavor. I used yellow grape tomatoes because they were on sale, but other acceptable tomatoes are grape, cherry, or heirloom tomatoes. It is best if you are not in a hurry with this recipe because allowing the soup to cook longer improves the flavor.

Servings: 4
Ingredients:
12 oz - Specialty tomatoes (cherry, grape, heirloom, etc.) - diced 1/4" x 1/4"
1 lb - Roma or vine-ripened tomatoes - diced 1/4" by 1/4"
3 cups - Water
2 tbsp - Olive oil
1/4 cup - Milk or cream
1 tsp - Pastamore Barrel-Aged Worcestershire
1 oz - Fresh basil
1 - Shallot - sliced
1 tsp - Black peppercorns
To taste - salt
To taste - Red pepper flakes or hot sauce
As garnish - Pastamore Traditional Barrel-Aged Balsamic

Directions:
1. Place a large pot on the stove over medium heat. When the pot is hot, add the olive oil and allow to heat. When the oil is hot, add the shallot and the black peppercorns. Cook the shallot until it is translucent, and then add the tomatoes to the pot. Turn the heat up to medium-high/high.

2. Add the Pastamore Barrel-Aged Worcestershire and red pepper flakes/hot sauce. Cook the tomatoes until they have been broken down and most of the moisture has been cooked out of them. At this point, add the water, milk, and basil.

3. Next the soup needs to be blended. This can be done in a food processor, blender, or with an immersion blender. After the soup is blended, return it to the pot and bring to a boil. Once at a boil, turn the heat down and allow the soup to simmer. During this time the soup will reduce and build flavor. Allow the soup to simmer for a minimum of 15 minutes. Season the soup with salt. If the soup is too thick add more water, and if the soup is too thin allow it too cook for longer.

4. The soup needs to be strained through a fine colander or a strainer. Place a large bowl in the sink and strain the soup into the bowl. Serve the soup in a cup or bowl and drizzle in the Pastamore Traditional Barrel-Aged Balsamic. Serve with a grilled cheese sandwich, bread, or alone.

This soup is reminiscent of tomato soup out of a can but much better. The tomato shines in this soup, and has a delicious, complex flavor. Sometimes the little extra work to make things from scratch makes a world of difference.

Easter Lamb

2011-04-21T20:33:00.001-07:00

Easter is just around the corner, and ham is surely on the menu for many households. After years of the regular Easter dinner, it might be time to try something different. If you are Greek and celebrating Easter this probably won't be a new concept, but lamb is a great meat to include in your celebration. Below is a new recipe with a red wine and Dark Sweet Cherry Balsamic Vinegar sauce, roasted red potatoes, and lamb t-bone.

Ingredients:
6-8 - Lamb t-bones (any other lamb will substitute)
4 oz - Pastamore Cabernet and Roasted Garlic Marinade
1 lb - Red potatoes
As needed - Vegetable oil
To taste - Salt and pepper
Garnish - 8 pieces of chives
.5 lbs - Green beans

Sauce:
8 oz - Red wine
1 Tbsp + 1 tsp - Pastamore Dark Sweet Cherry Balsamic Vinegar (Fig Balsamic Vinegar also acceptable)
1 tsp - Sugar

1. Place the lamb in the Pastamore Cabernet and Roasted Garlic Marinade. Preheat the oven to 350°F. Clean the red potatoes and slice them each into 8 wedges. Rub the potatoes with vegetable oil and lightly sprinkle on salt and pepper. Place them into the oven in a oven-safe bake dish. The potatoes will take 45-60 minutes to cook.

2. The sauce can be started after the potatoes go into the oven. However, wait to start the meat until the potatoes appear to have 15 minutes to go. Heat a pan on the stove over medium-high heat. When the pan is hot, add the red wine, sugar, and Pastamore Dark Sweet Cherry Balsamic Vinegar. Reduce the sauce until it is 1/2-2/3 of the original volume. Turn off the heat and set the sauce off to the side (keep it in the pan on the stove though as it will be reheated when the meat is finished).

3. When the potatoes appear to be 20 minutes away from being finished, heat a pan on the stove over medium-high heat. When the pan is hot, add vegetable oil to the pan and allow to warm up. Place the lamb in the pan, and allow each side to achieve a nice sear only turning once. Remove the lamb from the pan and place on a baking sheet and place into the oven. Remove the lamb from the oven when the desired temperature is reached (minimum internal temperature of 145°F).

4. While the lamb is in the oven, heat a pan over the stove over medium-high heat. When the pan is hot add vegetable oil and allow to heat. Add the green beans and slightly season with salt and pepper. Cook the green beans for approximately 5 minutes and remove from the heat. Turn the heat back on for the red wine sauce to warm for serving.

5. Remove the lamb and potatoes from the oven and plate. Top the lamb with the red wine sauce, and then plate the green beans.

The marinated lamb has a fantastic flavor, and it is not very gamey. The red wine sauce is a great accent as well, and it is not too sweet or acidic. Enjoy the holiday, and be sure to spend it with great food, friends, and family.

Three Citrus Almond Salmon

2011-04-19T16:08:00.000-07:00

Holidays come and so do the typical dishes that go with them. Sometimes taking a variation of a dish and changing it just a little can make a big difference. Below is a fish dish I have eaten with friends during Passover in the past. This is been changed a little to give it a nice fresh taste, and it is a great introduction to the spring time.

Ingredients: Serves: 4
4 - Salmon fillets
6-8 Cups - Fresh spinach
1 clove - Garlic - minced
Olive oil - As needed

Sauce:
2 oz - Water
3 oz - Almonds
3 TBSP & 1 tsp - Olive oil
2 tsp - Pastamore Meyer Lemon Oil
Juice of 1 orange
Zest of one lime
Salt and Pepper - To taste

1. Preheat oven to 350°F. In a food processor or blender add the almonds. Blend until the almonds are broken into small pieces. Add the orange juice, olive oil, Pastamore Meyer Lemon Oil, lime zest, and water and blend. Mix until the sauce is combined well and there is still some texture to the sauce. Set to the side.

2. Heat a large pan on the stove over medium-high heat. Add vegetable oil or olive oil to the pan and heat. Lightly season the salmon with salt and pepper, and place the fish in the pan when the oil is hot (top side down first). Cook the fish on both sides, achieving a nice color from the sear. After the fish has been cooked on both sides, place the salmon on a tin foil covered baking sheet and bake. (If the fish is thin, it may already be cooked - check the temperature if you are unsure.)

3. In a pot, heat olive oil over medium-high heat. Add the garlic and allow to cook until the garlic slightly blondes. Add all of the spinach. Lightly cook the spinach, approximately 2-3 minutes.

4. Check the temperature of the fish to see if it has reached the desired temperature (minimum internal temperature of 145°F).

5. Plate the spinach, top with the salmon, and spoon on the three citrus almond sauce.

This is a tasty dish that has great depth of flavor. White fish may be substituted if desired.

March

2011-03-08T01:52:00.000-08:00

March Madness....It's in full swing!

March Madness...it's in full swing! Starts today. I always thought it was about buying ski gear at cheaper prices....hmm,..obviously not. I have been enlightened about what March Madness really means:

"MardiGras" or "Fat Tuesday:" Many Cajuns in Southwest Louisiana, Creoles in New Orleans and tourists in America will take this opportunity to laissez le bon temps roulez, translated, let the good times roll. "MardiGras" is a "last chance" celebration before the six weeks of the Lenten abstinence....during which Christians traditionally give up eating meat...at least on Fridays. It's common to forgo the consummation of a favorite food, beverage, or habit during Lent.

"St. Patrick's Day" or "Luck of the Irish" typically follows "MardiGras'" / "Fat Tuesday" and falls on "Thank God It's Thursday!" I personally believe that this was set up as a"saving grace" to help the "meat eaters" to get through the abstinence period; this year it's falls on Thursday, March 17th. It originated as a Catholic Holiday and became and an official feast day in the early 17th century. It has gradually become more of a secular celebration of Irish culture. And BTW, did you know that instead of corned beef and cabbage, that was.more of an American adoption, it originally was Lamb and Cabbage....imagine that..March Madness,,,It's in full swing!

MardiGras Recipe:

Giving Back

2011-03-04T14:00:00.001-08:00

When it comes down to it, very few of us are made of time and money. However, there are times when it is important to think of others that do not have the luxuries that we all do. Some may not know where their next meal is coming from, where they will sleep at night, or how they can afford the pending bills. With our fast paced, stressful lives, we often forget that we really don't have things so bad.

In October of last year, I began volunteering at an organization in Denver called Project Angel Heart. The goal of Project Angel Heart is to provide food and meals for those with life-threatening illnesses (HIV, AIDS, cancer, renal disease, etc.). With the help of a knowledgeable and caring staff, Chef John Emanuel creates daily meals for approximately 800 people per day. The food is cooked, prepared, and packaged on site, and the frozen meals are sent once a week to those in need. Project Angel Heart has been operating in Denver for 20 years, and has touched the lives of countless individuals. The joy and satisfaction that I receive volunteering there is priceless, and has been a wonderful experience.

Sacrificing watching a few hours of television or any other meaningless task is an easy thing to do. While a few hours may not seem like it will make an impact, that is completely false. Even volunteering for a few hours per month can help those who are truly in need. I recommend finding something that you are passionate about and finding an organization that caters to what interests you. If you are interested in food and cooking, look into local food banks or kitchens. If you are worried about going on your own, many organizations are more than happy to accept the help of you and your friends (maybe then you could even carpool).

Many of these organizations also are glad to take donations. This may be a tough economic time for many, but even giving a little can help. So whether it be a little time or a little money, it is time to help those who are in need of the basic things that we all take for granted. Although the holidays and the natural time of giving has passed, there is no reason to not go out and volunteer your time.

Project Angel Heart can be reached at www.projectangelheart.org or by phone at 303-830-0202. Volunteer orientation happens every other week, and they are always looking for more volunteers.

Bacon, Cheddar Cheese, and Jalapeno Oil Biscuits

2011-02-27T19:16:00.000-08:00

When it comes to food, bacon is not a hard sell. It is delicious, flavorful, and is a staple of the American breakfast. For this recipe, it seemed only fitting to combine bacon with two other fantastic flavors, cheddar cheese and Pastamore Fresh Jalapeno Oil. After making these biscuits a few times, I can say that the Pastamore Fresh Jalapeno Oil gives an amazing flavor that is both distinct and mildly spicy. These surely are more work than opening up a can of prepared biscuits, but those who eat them will definitely appreciate your hard work.

Ingredients:
2 Cups - All purpose flour
7 Tbsp - Butter
1 Tbsp - Baking powder
1 tsp - Sugar
1/2 tsp - Cream of tartar
2/3 Cup - Milk
3/4 Cup - Shredded Cheddar Cheese
2 Tbsp - Pastamore Fresh Jalapeno Oil
6 Strips - Bacon (for vegetarian version substitute 8 strips soy bacon)

Directions:
1. Cook bacon or bacon substitute as directed by instructions. (This is best done the night before so that the bacon is cool when added to the dough.) Chop bacon in 1/4"-1/2" pieces.

2. Preheat the oven to 450° F. Combine the flour, baking powder, sugar, cream of tartar, cheese, bacon, butter, and 1 tsp. Pastamore Fresh Jalapeno Oil in a medium mixing bowl. Use a potato masher or a pastry blade to cut the butter into the mix until it looks like large crumbs. Make a well in the center of the mixture and add the milk. Lightly mix until a dough like consistency is reached.

3. Place the dough on a lightly floured work-surface and mix the dough. Do not over mix, the dough will only need to be kneaded 10-15 times to become fully incorporated. Roll or push the dough into a 1/2" thickness, and create a square shape. Using a knife, cut the biscuits into scone shaped pieces (approximately 2-3 inches wide and cut into triangles).

4. Place the biscuits on a baking sheet, brush the top of the biscuits with the remaining Pastamore Fresh Jalapeno Oil, and cook for 10-13 minutes. Biscuits should be golden brown on top and resist being pushed down.

Keep the dough as cold as possible when mixing, as it will help with a light and flaky texture when the biscuits are completed. While these biscuits may not be the healthiest thing to ever come out of your kitchen they surely will be delicious.

Quinoa...Q and A

2011-02-18T15:47:00.000-08:00

Q: Quinoa, What are you?

A: Some people think I am a whole grain. Actually, I am closely related to the beet and spinach and tumble weed family. Quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source among plant foods.^[10] It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration manned spaceflights.^[10]

Q: Where did you come from?

A: I originated in the Andean region of South America.

Q: Why do you need to be rinsed?

A; I have a built in system that protects my seeds from being eaten by the birds. I create a waxy surface (called saponin)over my seeds (that apparently look like bird seed)... this waxy surface prevents the birds from eating my crops. I would recommend for the novice to buy me, pre rinsed...and if you can't find me rinsed; learn how to rinse me well, so that I won't taste bitter.

Q: So how do we make you?

A: Just like I am a rice or orzo dish....same ratio, 2 parts water to 1 part me. I can be replaced for any dish with rice or orzo pasta, because I am gluten free. Keep in mind that I have been told that I have a mildly nutty like flavor and once cooked increase to 4 times my size. I can be eaten for breakfast, lunch and dinner, even dessert!

Crispy Quinoa Cookies

1/2 cup Honey
1/3 cup Brown Sugar
1/2 cup Butter
1/2 cup Almond Butter
1/2 tsp. Vanilla Extract
1 cup Quinoa Flour
3/4 cup Quinoa Flakes
1 tsp. Baking Soda
1/4 tsp Salt
1/2 cup chopped Walnuts

Directions: Heat oven to 350 degrees F. In a medium bowl, cream together honey, brown sugar, butter, nut butter and vanilla. Combine Quinoa Flour, Quinoa Flakes, Baking Soda and Salt in a small bowl. Add dry mixture to creamed mixture and beat until well blended. Add Nuts. Drop by rounded teaspoons about 2 inches apart onto ungreased cookie sheet. Bake 12 - 15 minutes or until golden brown. Cool 2 minutes before removing from cookie sheet. Yields about 3 dozen small cookies.

Make your own Granola

2011-02-15T18:12:00.000-08:00

Make your own Granola? Well, I finally found a recipe that is quite good. This is an easy way to make sure you don't miss breakfast. I get some yogurt, slice up some bananas, raisins, drizzle with Pastamore Raspberry Balsamic Vinegar and top off with granola. Actually, you can use any of the flavored balsamic vinegars, the darker ones are thicker and very delicious. Quick, easy and nutritious. I have added a jpg. that you can download. So why not, try this one...make your own granola.http://www.pastamore.com/product_detail.cfm?CatID=24&PID=8

Pastamore Fresh Jalapeno Oil, Sweet Potato and Red Bell Pepper Frittata

2011-02-05T16:00:00.000-08:00

Recently on our Facebook page, I asked if anyone had a question on how to use a specific product that we sell. One of the responses to this question was the Pastamore Fresh Jalapeno Oil. This oil is amazingly versatile and compliments many different flavor profiles. From salsas, potatoes, eggs, and Mexican dishes this oil shines. The flavor of the oil is a great compliment and can give any dish that little extra zing you are looking for. Below is a new recipe featuring this oil, and I must say it is both easy to make and delicious.

Ingredients:
1 Large sweet potato (baked)
1 Red bell pepper
1/4 Fresh parsley
5 Eggs
2 oz Cheddar cheese
2 Tbsp Pastamore Fresh Jalapeno Oil

Directions:
1. Preheat oven to 400°F. Cut the sweet potato into 1/4"x1/4" to 1/2" to 1/2" cubes. Slice the red bell pepper so that strips are approximately 1/4" wide. Heat a 12" cast iron pan on the stove over medium-high heat. When the pan is hot, add the Pastamore Fresh Jalapeno Oil and then add the red bell pepper. Saute for 2 minutes and then add the sweet potato to the pan. Stir often, ensuring that nothing is sticking to the pan.

2. In a bowl, combine the 5 eggs and beat then until they are evenly mixed. Add the cheddar cheese to the eggs and stir to combine. When the red bell pepper is fairly soft pour the eggs into the pan, and then place the cast iron pan into the preheated oven.

3. After 8-10 minutes the frittata will be finished. The eggs should be firm and be over 155°F. Allow the frittata to sit for at least 5 minutes and then slice and serve. Top with fresh avocado or Greek yogurt for a little something extra.

This is a quick recipe that takes only 20 minutes and delivers great flavor. The jalapeno flavor is subtle and adds just enough heat to the dish.

Fresh Cracked Pepper Fettuccine with Alfredo and Flank Steak

2011-01-15T15:53:00.000-08:00

During the winter time of year, it seems very appropriate to eat the heavier sauces and foods that just don't fit into typical summer fare. While most of these foods taste great, they are normally accompanied with high calories. This may be fine for those shoveling snow or working outside in the cold, but may add up to quickly for others. Leave it up to a chef and nutrition student to try to create an alfredo sauce that is both tasty and health conscious.

The alfredo sauce for this recipe is made with a roux (which is described in our "ask the chef" section of this blog), and is made with fat-free milk and no cream. This sauce is simple to make and is creamy and rich tasting, and has very little fat per serving.

Ingredients: Yield: 4 servings
1 12 oz package - Pastamore Fresh Cracked Pepper Fettuccine
1 lb - Flank steak
1.5 Cups - Fat-free milk
.5 Cup - Fresh grated parmesan cheese
2 Tbsp - Butter
2 Tbsp - Flour
.5 - Shallot - minced
3-4 oz - Pastamore Cabernet and Roasted Garlic Marinade
1 sprig - Fresh rosemary (half chopped, half as garnish)
To taste - Salt and Pepper

Directions:
1. Preheat oven to 350F. Start a large pot of water on the stove for the pasta. In a large pan, sear the flank steak on both sides. (The flank steak should be marinated before being cooked in Pastamore Cabernet and Roasted Garlic Marinade. Marinate for a minimum of 3 hours or overnight.) After the steak is seared, place on a baking sheet and finish the cooking process in the oven. Be sure to take the temperature of the steak in intervals to ensure that the steak does not become overcooked. (If flank steak is cooked past medium it is very tough.) Remove from the oven and let rest for 10 minutes when the desired doneness is reached (Approx. 150F)

2. In a large saucepan, begin making the roux (this process is described in the "ask the chef" section of this blog). When the desired color and thickness of the roux is reached, remove from the heat and allow to cool for a few minutes. In a separate pan, saute the shallots in .5 Tbsp of butter over medium-high heat until the shallots are translucent. Add .5 cup of milk to the pan and add the roux. Mix thoroughly and then add the remaining milk and the parmesan. Add the chopped rosemary and allow the sauce to cook and reduce. Salt and pepper to taste. If the sauce is too thick, add extra milk. However, if the sauce is too thin, reduce longer or add more roux.

3. Lightly salt and oil and the boiling pasta water, and then add the Pastamore Fresh Cracked Pepper Fettuccine. Cook until the pasta is al dente. Drain the water from the pasta. Toss with the sauce or plate the pasta and top with the sauce.

4. Cut the flank steak into strips against the grain of the meat. Place the steak atop the pasta and sauce, and finally garnish with the remaining rosemary.

If a creamier sauce is desired, heavy cream or half-and-half can be substituted for a portion of the milk. For instance, 1 cup of milk can be used in conjunction with .5 cup of heavy cream.

Fish and Smokin Hot Salsa

2011-01-11T11:03:00.000-08:00

Fish and Smokin Hot Salsa is a welcoming meal when the weather turns cold or even when you just want something hot to eat. I substituted this recipe with Tillapia and it was excellent! However, be warned, Pastamore's fresh jalapeno oil gets hotter as it sits, you may want to go easy at first; unless you're one of those people who can tolerate some serious heat. Pastamore's fresh Jalapeno oi l is great on eggs too. Enjoy this Fish and Smokin Hot Salsa!

Quinoa and Black Bean Recipe

2011-01-05T14:28:00.000-08:00

We have come to the time of the year where it is customary to make New Year's Resolutions. While this may not be a practice that every one follows, the beginning of the year is the best time to start out on the right foot. While exercising more, being more polite, or other things may be on the typical list, I believe that food should be the basis for many of these resolutions. What harm is there in trying to eat more fruits and vegetables this year? Or better yet, why not make a commitment to cook more meals at home?

In the fast paced world that we live in, time for cooking at home has taken a back seat. While dollar menus flourish across the nation, more tables at home are unoccupied. In the spirit of easy to prepare, quick cooking, and delicious food, I give you this quinoa and black bean recipe. This recipe is both gluten free and vegetarian, costs only $3-$6 per serving, and takes only 20-30 minutes to prepare.

Pastamore Quinoa and Black Bean Serves: 4-6
Ingredients:
1.5 Cups - Quinoa
1 Cup - Vegetable stock
15 oz Can - Black beans
3 each - Medium Roma tomatoes - medium dice 1/4" x 1/4"
1 Cup - Baby spinach
2 Bunches - Red radishes
1 each - Avocado - sliced
6-10 oz - Fat-free Greek yogurt
2 Tbsp - Olive oil
3 oz - Pastamore Roasted Garlic Balsamic Dipping Oil
2 Tbsp - Pastamore Fresh Jalapeno Oil
2-4 Tbsp - Pastamore Traditional Barrel Aged Balsamic Vinegar
1 tsp - Dry ground mustard
TT - Salt and black pepper
As garnish - Oregano

Directions:
1. Preheat oven to 375F. Clean and cut the radishes into quarters (save a few fresh radishes for garnish). In a bowl, combine the radishes, olive oil and Pastamore Traditional Barrel Aged Balsamic Vinegar. Mix well and place on a baking sheet (cover with tin foil for easy clean up). Once the oven is preheated, place the radishes in the oven and cook for 20-25 minutes.
2. While the radishes are cooking, in a pot place 3 cups of water, 1 cup of vegetable stock, and 1.5 cups of quinoa. Bring the mixture to a boil and then cover and reduce to a simmer. Cook time will range between 10-15 minutes and the quinoa will be done when it is soft, appears translucent and the germ ring is visible. If there is excess liquid, strain through a fine sieve.
3. While the quinoa is cooking, heat the black beans in a saucepan. Once heated, place the beans in a colander and rinse them clean. When the quinoa is finished, add the black beans, diced tomatoes, spinach, dry mustard, Pastamore Fresh Jalapeno Oil, Pastamore Roasted Garlic Balsamic Dipping Oil, and season to taste.
4. Mix thoroughly for at least 1 minute and plate. Garnish with oregano and avocado, and top with the Greek yogurt (in this case the yogurt is used as a healthy substitute for sour cream). On the side of the main dish, plate the roasted radishes.

You will be amazed at how simple this recipe is and how delicious the results are.

Appetizers

2010-12-27T18:11:00.000-08:00

Appetizers! They just make a party seem more like a party. These two pictures are of low calorie appetizers that are easy to make and delicious. The first is melons wrapped in prociottuo and the second is green and yellow squash with a yogurt and Pastamore Basil Parmesan sauce. Go appetizers.

2010-12-14T07:34:00.000-08:00

Here's a Holiday Recipe sure to get the attention of your guests!

Rockin Holiday

2010-12-12T23:55:00.000-08:00

Rockin Holiday might mean that you have to find a good e card to send out into cyber space. I searched many sites; it seemed like forever and finally, I think.....I have found the best one. Its JibJab...it's halarious cards, fun stuff and cool things! What a site, check this video I was able to create for the pastamore staff.
http://sendables.jibjab.com/view/DQsWTSvhpX1nzJ4d Pretty cool!
See the face book page for more like this. Enjoy..and may this season be filled with laughter and happiness....and for sure a Rockin Holiday!

Happy Holidays

2010-12-11T14:50:00.000-08:00

Happy Holidays, wishing you happy, warm and healthy holiday season!

So what if; you forget the wrapping paper... lose your tape...forget to buy something...burn a meal...can't find anything to wear, do nothing with your hair...finish shopping on Christmas eve... get in a fight with your spouse, find a mouse in your house, oversleep for work..eat and drink too much...under decorate your tree, (well, that's where the cat decides to p--).....Life is too short to worry about the minor things, that's when your heart actually sings! Happy Holidays!

Pastamore's Roasted Pear Salad

2010-12-11T14:05:00.000-08:00

Pastamore's Roasted Pear Salad recipe is fabulous! This recipe was created by Pastamore's own Chef Jon, who soon will be getting his degree in nutrition. Right now, Costco is selling pomegranate seeds and it's a great deal for 2 packages! After worrying about how much weight I could gain this holiday season, this recipe came just in the nick of time!....I love Pastamore's Roasted Pear Salad!

Holiday Happenings

2010-12-01T06:13:00.000-08:00

"Holiday Happenings"...every year, it happens.....a monster sneaks into my closet and shrinks all of my clothes. Mall parking lots turn into the Indy 500. There's long lines to stand in and rude people. Credit cards get maxed, tape gets lost, cookies burn, lists are made and some get lost, then sugar plum fairies dance around my head. Once again, the season is in full swing and it's time for Holiday Happenings.

Thanksgiving Leftovers

2010-11-25T11:12:00.000-08:00

Thanksgiving leftovers can be fun to eat. I'm a casserole girl, so this Turkey pasta with asparagus and cheese casserole is one of my favorites.

Ingredients:

8 ounces Pastamore Italian Herb Penne pasta
6 tablespoons butter
6 tablespoons flour
1/2 red bell pepper, chopped
1 clove garlic, minced
1 bunch green onions, thinly sliced
1 1/2 cups chicken broth
2 cups milk
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon poultry seasoning blend, or to taste
cooked asparagus, cut in 1-inch pieces, about 2 cups
3 cups diced cooked turkey
8 ounces shredded Sharp Cheddar cheese
1 cup soft bread crumbs (or left over stuffing)
1 tablespoon melted butter

Directions: Grease a 9x13-inch baking dish. Heat oven to 350°. Cook pasta in boiling salt water following package directions. In a large saucepan over medium-low heat, melt butter; add bell pepper and sauté until tender. Add garlic and green onion; sauté for 1 minute longer. Stir in flour until well blended. Stir in chicken broth, cooking until thickened. Stir in milk; continue cooking, stirring frequently, until thickened and hot. Add seasonings, asparagus, and turkey; heat through. Stir in cheese and cook until melted. Stir in the cooked drained pasta and pour into the prepared baking dish. Toss bread crumbs with 1 tablespoon melted butter and sprinkle over top. Bake for 30 to 35 minutes, or until hot and bubbly.
Serves 6 to 8.

This is delicious! Thank God for Thanksgiving Leftovers!

What does reduce by half mean?

2010-11-01T10:16:00.000-07:00

What does it mean when someone wants you to reduce the balsamic by half? Cook books just expect you to know, right? Well, I had to google this one. Basically, reducing is a term that shows up in a lot of recipes, and apparently you're just supposed to know what it means — whether you've cooked much or not. Really, it just means to evaporate a portion of the liquid; wine, stock, sauce, etc. Often you'll see a direction to reduce a sauce by some fraction, perhaps a half, so using your best judgment, you evaporate and evaporate until only half the original volume is left. Reducing a liquid makes it thicker and intensifies the flavor.

MahiMahi Tacos

2010-11-01T10:11:00.000-07:00

Recently, I was invited to a dinner party and heard the hosts were making "Tacos." I would soon discover that my idea of tacos and the hosts idea of tacos were on two different planets. Before arriving my mouth was watering and my brain was thinking "spicy hamburger, quacamole, cheese, picante sauce, sour cream and iceberg lettuce....yum." Upon arrival, I was informed that we would be eating "Fish" tacos topped with cabbage and a picco de gallo salsa, my mouth went dry and my brain was thinking "hmmm, whose idea was this anyway, they must be on a diet!" When the time came to eat the meal, I'll admit, I was a bit fearful of offending the hosts, so I did the "good guest" trick and...lied about how delicious it looked, as I took the smallest taco on the platter....not expecting to enjoy it much. My first bite wasn't too bad, different. I ended up eating 2 more "Mahi Mahi Fish Tacos" And I have to admit...they were downright delicious and a healthy way to eat. I had to get the recipe.

http://www.pastamore.com/webcontent.cfm?pageID=46