Bacon, Cheddar Cheese, and Jalapeno Oil Biscuits

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

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

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

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

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

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 oil is great on eggs too.  Enjoy this Fish and Smokin Hot Salsa! 

Quinoa and Black Bean Recipe

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.