Spicey Red Curry Over Rice

Spicy Red Curry Over Rice

Ingredients:

2.5 Tbsp - red curry paste

1 Tbsp - Pastamore Fresh Jalapeño Oil

1 Tbsp - grapeseed oil

1 lb - chicken breast

2.25 cup - lite coconut milk

1/2 - medium onion

3 - carrots

3 stalks - celery

4 leaves - fresh basil

1 Tbsp - fish sauce (optional)

2 - bay leaves

1 - thai chili, minced

To taste - salt

1.5 cups - rice

Directions:

1. Remove skin from onion and chop into 1/2" pieces. Rinse celery and cut into 1/2" pieces on a bias. Peel carrots and cut similar in size to celery. Chop chicken breast into bite-sized pieces.

2. Prepare rice according to directions.

3. Heat a large pot on the stove over medium heat. Once hot, add the grapeseed oil and red curry paste. Cook for 1-2 minutes, mixing well. Add onion, celery, and carrots and cook for 3-5 minutes, stirring often. 

4. Add lite coconut milk, Thai chili, bay leaves, and chicken breast. Cook for 10-15 minutes.

5. Add fish sauce and Pastamore Fresh Jalapeño Oil. Cook for 5 minutes and adjust seasoning as needed. Remove and dispose of bay leaves.

6. Plate rice, top with spicy red curry, and garnish with finely chopped fresh basil.

March 2015 Seasonal Recipe by Pastamore

Sweet and Spicy Habanero Linguini

Ingredients:

1-12 oz package - Pastamore Habanero Linguini

1/2 - pineapple

8 oz - roasted corn

2 Tbsp - extra virgin olive oil

1/2 - sweet onion

1/2 tsp - oregano

1/2 tsp - garlic powder

To taste - salt and black pepper  

Directions:

1. Remove core and skin from 1/2 pineapple. Slice into 1/2" thick pieces and dice into 1/2" wide bits. Dice onion into 1/4" x 1/4" pieces.

2. Heat a large pot of water on the stove over high heat.

3. Heat a large frying pan on the stove over medium heat. Add 1 Tbsp of extra virgin olive oil to the pan and allow to heat. Add the onion, pineapple, oregano, and garlic to the pan.

4. Add the Pastamore Habanero Linguini to the pot of boiling water. Cook until al dente. Drain using a colander.

5. Add the roasted corn to the pan and heat until warm. Season to taste with salt and black pepper.

6. Add the pasta to the pan along with the remaining olive oil. Mix well and adjust seasoning as needed.

Pear Strudel

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.

Grilling Season Is Upon Us

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!