Sweet Potato Hash

A potato hash is a fantastic thing, but a sweet potato hash is even better.  This is a quick and easy  recipe that will impress your friends, family, and tastebuds.  This recipe is gluten-free, and the bacon can be substituted for imitation bacon if you want it to be vegetarian.  This recipe utilizes our Pastamore Fresh Jalapeno Oil, and this gives a subtle bit of heat of chile flavor.

Ingredients:  Servings - 4
2 - medium yams
2 - medium sweet potatoes (white)
8 oz - bacon
1.5 Tbsp - Pastamore Fresh Jalapeno Oil
1 pinch - smoked paprika
1/2 tsp - oregano
To taste - salt and black pepper
As needed - vegetable oil
As desired - eggs

Directions:
1.  Cut the ends off the sweet potatoes and yams, and them peel all of them.  Dice the sweet potatoes and yams into 1/4" x 1/4" pieces.  Heat a large saucepan on the stove over medium-high heat.  Once the pan is hot, add enough vegetable oil to keep the potatoes from sticking.  Once the oil has become hot, add all of the diced sweet potatoes and yams.  If they begin to stick to the pan, add a little oil at a time to prevent this.  If the potatoes darken too quickly, reduce the heat.  Cook until tender.

2.  While the potatoes are cooking, heat a large saucepan on the stove over medium-high heat.  Once the pan is hot add half of the bacon to the pan.  Turn once during cooking.  Do not overcook, as this will be added to the potatoes and cooked for a little while longer.  Place the cooked bacon onto a towel or paper towel to dry.  Repeat with the remaining back.

3.  Season the potatoes with the paprika, oregano, and black pepper.  Once the bacon has sat for a little while, dice into 1/4" x 1/4" pieces.  Add to the pan with the potatoes.  Mix well.

4.  Season the hash to taste.  Add the Pastamore Fresh Jalapeno Oil.  Mix well.

5.  Serve with your favorite type of eggs.

Basil Parmesan Chicken Sandwich

The cold fall weather is creeping up on us, and now it is time for some non-grilled sandwiches.  This recipe would make a great lunch or a light dinner.  Only a few ingredients were used for this sandwich, but they come together to make a really flavorful sandwich.  This recipe is also light, but it would also be tasty if it were topped with some fresh mozzarella cheese.  This recipe uses chicken thighs (because they are delicious), but chicken breasts can be substituted if desired.

This recipe utilizes our Pastamore Basil Parmesan Dipping Oil.  This flavor has been around for a long time, and has been a customer favorite the entire time.  This is no surprise as this oil offers a great flavor and offers tons of versatility.  This recipe shows just one use of this delicious dipping oil.

Ingredients:  Servings - 4
4 - chicken thighs (approximately 1 lb)
1.5 Tbsp - Pastamore Basil Parmesan Dipping Oil
1 package - cherry tomatoes
1-1.5 cups - arugula
3 Tbsp - mayonnaise
1 loaf - Italian bread
As needed - salt and black pepper

Directions:
1.  Preheat oven to 375° F.

2.  Place chicken into a large baking dish.  Cover with 1 Tbsp of Pastamore Basil Parmesan Dipping Oil.  Rub the oil onto the chicken so that they are evenly coated.  Season with salt and black pepper.

3.  Place the chicken into the oven.  Remove from the oven when the chicken has reached a temperature of 165° F.  Do not turn while cooking.  Total cook time should be approximately 15-20 minutes, but it will depend on the thickness of the chicken. 

4.  While the chicken is cooking, rinse and dry the cherry tomatoes.  Slice the cherry tomatoes in half so that they will sit flat on the sandwich.  Place to the side.

5.  Use a bread knife (or serrated knife) to cut the bread into slices.

6.  Plate one piece of bread, and then top with arugula.  Add the chicken, and then drizzle 1/4 of the remaining 1/2 Tbsp of Pastamore Basil Parmesan Dipping Oil on top.  Next, add  the halved tomatoes.  Put 3/4 Tbsp of mayonnaise onto the top bun, and then plate.

Cheesy Cauliflower and Potato Soup

CHEESY CAULIFLOWER AND POTATO SOUPServings: 4

Cauliflower season will be happening in October, and the temperatures will be dropping. There are only a few ingredients in the soup, and you can really taste each one.

Ingredients:
1 - head of cauliflower
1.5 lb - russet potatoes
6 cups - water
1/2 cup - shredded white cheddar cheese
1 cup - shredded Monterrey jack cheese
1 cup - milk
1 - medium sized white onion
2+ Tbsp - Pastamore Rosemary with Roasted Garlic Dipping Oil
1 tsp - Pastamore Worcestershire Sauce
2 - bay leaves
2 Tbsp - butter
1 Tbsp - rice flour (plain flour also acceptable)
To taste - salt and pepper

 

 
Directions:
1.)  Dice the onions.  Next, chop the cauliflower and potatoes  Place a large pot on the stove over medium heat.  Once the pot has become hot, add 1 Tbsp of butter and allow the butter to warm.

2.) Add the onions to the pot, and cook until they have become translucent.  Add the potatoes, cauliflower, and increase the heat to medium-high.  Cook for a few minutes, and then add the 6 cups of water, Pastamore Worcestershire Sauce,  and the bay leaves.  Bring to a boil, and reduce to a strong simmer.  Cook until the potatoes have become tender (approximately 30 minutes).

3.)  Blend the soup.  This can be done using an immersion blender or by doing a little at a time in a blender or food processor.  Place the empty pot back on the stove and add 1 Tbsp of butter. Once the butter has melted, add the flour and mix with a whisk.  Place the blended soup back into the pot, and then add the milk and cheese.  Cook until the cheese has become fully melted, and then add the Pastamore Rosemary with Roasted Garlic Dipping Oil.  Stir until thoroughly mixed.

 4.)  Season to taste with salt and black pepper.  Stir well.

5. ) Ladle into bowls to serve, and top each with a light drizzle of Pastamore Rosemary with Roasted Garlic Dipping Oil.

October Festivals and Events

We get asked all the time, where are you guys?  Our people work hard during the summer and are at many farmers markets throughout the United States.  Here's a list of places you can find us throughout October.  We're always glad to see you!!!

 

WHERE IN THE WORLD IS PASTAMORE?

October Festivals and Events

Oct. 3 - 6
Christmas in Cowtown
       Will Rogers Memorial Center 
3401 W. Landcaster Avenue
Fort Worth, Texas
http://www.juniorleaguefw.org/?nd=cowtown

October 6
"Colorado My Home/ Tasting Colorado"
1:00 - 5:00pm
8081 E. Orchard Road/Community Center
Greenwood Village, CO
http://skylinechorus.net/images/other/Skyline_dressrehearse_flyer_2012.pdf

Oct. 5 - 7
Reelfoot Arts & Crafts Festival
Tiptonville,TN 38079
www.reelfootartsandcrafts.com

Oct. 5 - 7 & Oct. 12 - 14
RIO GRANDE ARTS and CRAFTS FESTIVAL
Albuquerque, NM
http://www.riograndefestivals.com

Oct. 6 - 7
Chocolate & Coffee show at the Balloon Fiesta
Albuquerque, NM      
      http://www.cabq.gov/culturalservices/balloonmuseum/events/the-big-top-chocolate-festival/

Oct. 6 - 7
Art in the Park 
9am – 5pm
Sierra Vista, Az
http://artintheparksierravista.com/

Oct. 6 – 7
Harvestival Grant Family Farms
Wellington, CO
http://grantfarms.com/


Oct. 11 - 13
Mistletoe Market / Junior League of Oklahoma
Cox Convention Center Myriad Gardens
Oklahoma City, OK
http://www.jloc.org/

Oct. 12 - 14th   
Cowboy Symposium 
                    Ruidoso Downs                 
                     Ruidoso, NM                 
www.cowboysymposium.org

Oct. 12 - 14
Pink Palace Crafts Fair
Audubon Park
Memphis,TN
www.memphismuseums.org

                 Oct. 13 - 14           
                      La Vina Wine Festival, La Union, NM               
http://www.lavinawinery.com/fallharvest09.htm

Oct. 13 -14
Sedona Arts Festival
9am to 4pm
Sedona Red Rock High School
http://www.sedonaartsfestival.org/festival.html

Oct. 14
Sunday Streets at South Glenn Mall
University and Commons
Centennial, CO

Oct 18 -21
An Affair of the Heart
Oklahoma City Fair Grounds
3001 Gerneral Pershing Blvd
Oklahoma City, Ok
http://www.anaffairoftheheart.com/

Oct. 17 - 20
Holiday Market/Junior League of Montgomery
Multiplex at Cramton Bowl
www.jlmontgomery.org

             Oct. 19 - 20           
October Festival
                             Civic Center                               
              Ruidoso, NM               
http://www.trekwest.com/oktoberfest/


October 20
Midlothian Fall Festival
Midlothian, Texas
http://ka-ranch.com/store/index.php?route=product/category&path=38_61

October 18 - 21
Holiday Mart / Junior League of Kansas City, Missouri
Bartel Hall Kansas City Convention Center
Kansas City, Missouri
http://www.jlkc.org/?nd=holiday_mart


Oct. 19 - 21
Holiday Mart / Junior League of Denver
Inverness Hotel
200 Inverness Drive West
Englewood, CO
http://www.jld.org/


Oct. 21, 22 and Oct. 27, 28
Tagawa Gardens - Fall Festival
7711 S. Parker Road
(Bronco Blvd. and Parker Rd)
10am - 2pm
Aurora, CO
http://www.tagawagardens.com/

Oct. 21 - 22
Coronado High School Craft Fair
11am- 4pm
1590 W. Fillmore St.
Colorado Springs, CO

Oct. 24 - 27
Celebration Village
Tupelo, MS
www.sanctuaryhospicehouse.com

 Oct. 27 
                             RhythAMettes Craft Show                          
Rio Rancho High School
Rio Rancho, NM

Oct. 27
JJ Pearce
1600 North Coit Road
Richardson, TX

Oct. 27
Mistletoe Market
McKinney, TX
http://www.meetup.com/soulsis/events/81269562/

Oct. 28
Holiday Boutique
1pm-5pm
Stroh Ranch Rec Community Center
Parker, CO

Italian Herb Pasta Salad

Sometimes all your meal needs is a great side dish to make it complete.  This pasta salad was served beside grilled chicken, and it was a fantastic match.  This recipe only utilizes a few ingredients, and the hardest part of making it is waiting for the pasta to cool.

This recipe utilizes our Pastamore Roasted Tomato Dipping Oil.  This was used as the dressing for the pasta salad, and it imparted a nice depth of flavor throughout the entire dish.  This recipe also used fresh baby spinach, and this added a nice touch to the overall flavor and look of the pasta salad.

Ingredients:   Serves: 4-6
1 - 12 oz package Pastamore Italian Herb Penne
3 Tbsp - Pastamore Roasted Tomato Dipping Sauce and Marinade
3/4 cup - shaved Parmesan cheese
2 cups - baby spinach
2 - red bell peppers
1 pint - cherry tomatoes
1 can - quartered artichoke hearts
To taste - salt and black pepper

Directions:
1.  Preheat the oven to 375° F.  Once the oven is hot, place the bell peppers onto a baking sheet and place in the oven.  Time to roast the peppers will depend on size and thickness of pepper flesh, but cook time should be between 25 and 45 minutes.  The peppers should be rotated a quarter turn every five-ten minutes.  The peppers will be done roasting when they are soft when squeezed.  Do not overcook, as it will be difficult to remove the skin.  If they are undercooked, the peppers will have too much bite.  Once they have been removed from the oven, place into a medium-sized mixing bowl.  Cover with plastic wrap or tin foil.  This will steam the peppers, and make it easier to remove the flesh.  Place to the side.

2.  Place a large pot of water on the stove over high heat (minimum 1 gallon).  Once boiling, add the Pastamore Italian Herb Penne.  Cook until barely still al dente, and drain in a colander.  Rinse with cold water to shock the pasta, and place into a large mixing bowl.

3.  Add the Pastamore Roasted Tomato Dipping Sauce and Marinade to the bowl.  Mix well.

4.  Remove the roasted red bell peppers from the mixing bowl.  Peel the skin off of the skin of the peppers, and dispose of the stem and seeds.  cut into 1/4" x 2" strips.  Place inside the refrigerator.

5.  Allow the pasta to cool in the refrigerator.  This can either be done overnight or until all the pasta has become cool to the touch.

6.  Once cool, add Parmesan cheese, baby spinach, roasted red peppers, and cherry tomatoes.  Open the artichoke hearts, and drain.  Add to the mixing bowl, and season the pasta salad with salt and black pepper to taste.  Mix until even distributed.

7.  Place inside the refrigerator until time to serve. 

Carolina BBQ Burger

I recently had some chicken wings with Carolina BBQ on them, and I have been dying to make my own ever since.  Carloina BBQ sauce is unlike most others in the United States because it is mustard based instead of ketchup based.  If you find mustard and vinegar to be a little to tangy, using half ketchup and half mustard is a perfectly acceptable alteration to the recipe.

 

I will warn you, both this coleslaw and BBQ sauce are hard to stop eating.  The pork in this burger adds a little depth of flavor, and matches well with the Carolina BBQ sauce.  The coleslaw is super easy, and can be modified in any way you prefer.  This burger is a mouthful of flavors, and all of the ingredients manage to compliment instead of overpower each other.  This recipe will make a lot of extra BBQ sauce, but you won't mind having it on hand.

 

Ingredients:     Serves:  4

Carolina BBQ Sauce:

1 cup - yellow mustard

4 oz - Pastamore White Balsamic Vinegar with Pear

2 Tbsp - Pastamore Fresh Jalapeno Oil

3 Tbsp - brown sugar

2 tsp - liquid smoke

To taste - salt and black pepper

1 tsp - chili powder

 

Coleslaw:

1/2 head - cabbage

2 - carrots

1/4 cup - mayonnaise

3 Tbsp - Pastamore White Balsamic Vinegar with Pear

1/2 Tbsp - sugar

1/2 tsp - salt

To taste - black pepper

 

Burger:

4 - onion buns

1/2 lb - ground pork

1/2 lb - ground beef

1 Tbsp - Carolina bbq sauce

1/2 tsp - salt

1/4 tsp - black pepper

 

Directions:

1.  Place a medium-sized saucepan on the stove over medium-high heat.  Add the mustard, Pastamore White Balsamic Vinegar with Pear, brown sugar, salt, black pepper, and chili powder to the pan.  Use a whisk to mix well.  Bring the sauce to a simmer, and cook for approximately 10 minutes.  Once the pot has been removed from the heat, add the liquid smoke and Pastamore Fresh Jalapeno Oil.  Place to the side to cool.

 

2.  Add the mayonnaise, Pastamore White Balsamic Vinegar with Pear, sugar, salt, and black pepper to a medium-sized mixing bowl.  Use a whisk to throughly mix the ingredients.

 

3.  Place the flat side of the half cabbage head onto a cutting board.  Use a knife to cut down the middle of the cabbage from the stem to the top.  Next, shred the cabbage perpindicular to the first cut.  Peel and the carrots, and cut into 2 inch long, thin strips.  Add the shredded cabbage to the mixing bowl containing the mayonnaise mixutre.  Toss until throughly mixed.  Place inside the refrigerator to cool.

 

4.  Add the ground pork, ground beef, 1 Tbsp bbq sauce, salt, and pepper to a medium-sized mixing bowl.  Mix until all of the ingredients are evenly distributed.  Form the meat into four patties.

 

5.  Turn on the grill to medium-high heat.  Once the grill is hot, add the burger patties.  Cook the burgers until the desired doneness has been reached, turning only once during the cooking process. 

 

6.  Plate the bottom half of the onion bun.  Top with the burger, and then add 1/2-1 Tbsp of Carolina BBQ sauce on top.  Add a geneous portion of the coleslaw on top, and then finish with the remaining half of the bun.  Serve and enjoy!

Bolognese with gluten-free Garlic Toasted Onion Pasta

Bolognese is a traditional Italian dish that can be found at many restaurants.  It offers delicious flavors with only a few ingredients, and the only difficult part about the recipe is waiting.  More often than not, this dish is made with canned tomatoes.  However, with it still being cheap fesh vegetable season, I decided to write this recipe with fresh tomatoes.

The two keys this recipe are patience and stirring.  I can't emphasize enough how important it is to stir this every time you walk past when it is cooking.  If the sauce gets burnt to the bottom of the pan, it will most likely ruin the sauce.  You don't need to stand over the pot the entire time it is cooking, but just keep an eye on it as it cooks.

Ingredients:    Servings - 3-4
1 - 12oz package, Pastamore Gluten-Free Garlic Toasted Onion Pasta
1/2 lb - ground beef
1/4 lb - onion
1/8 lb - celery
1/8 lb - carrot
2 lb - tomatoes
1 cup - water
1/2 Tbsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
(Optional) 1 Tbsp - Olive oil
1 - bay leaf
As needed - 
To taste - salt and black pepper

Directions:
1.  Mince the onion, celery, and the carrots.  This can be done by hand, or it can be done quickly and easily with a food processor.  Dice the tomatoes into 1/4" x 1/4" pieces.  Place to the side.

2.  Place a large pot on the stove over medium-high heat.  Once the pan is hot, add the ground beef.  Cook until the ground beef has been browned.

3.  Add the mirepoix (onions, carrots, and celery) to the pot.  Sweat the vegetables until the onion begins to become translucent.  If the mirepoix is becoming brown, reduce the heat to medium.  If the vegetables are sticking to the pot, use enough olive oil to keep them from sticking to the pot.  Stir often.

4.  Once the vegetables have been sweat, add the tomatoes to the pot.  Cook the tomatoes until they have broken down almost all the way.  Add the Pastamore Traditional Barrel-Aged Balsamic Vinegar, bay leaf, and water.  Stir well.  Bring to a boil, and reduce to a simmer. 

5.  The sauce will need to simmer for approximately 45 minutes.  During this time, season the sauce to taste with salt and black pepper.  The longer the sauce cooks the better the flavor will be.  If the sauce is too thin cook it longer, and if the sauce is too thick add more water.  Stir often.

6.  When the sauce is around 15 minutes away from being finished, place a large pot of water on the stove (minimum 1 gallon).  Bring the water to a boil.  Once boiling, add the Pastamore Garlic Toasted Onion Pasta.  Cook until the pasta has reached al dente, and then rinse extremely well.
 
7.  Plate the pasta, and then top with the Bolognese.  Finish the plate with fresh grated Parmesan cheese, and serve.