Tuna and Noodles

Alright, I get it, canned tuna isn't sexy.  However, it is a quick and convenient way to get more protein into your diet.  You may have had this dish served to you by your mom or grandmother, but our version does it with a little more style.

This recipe makes use of our Pastamore Spinach Basil and Garlic Gluten-Free Linguini and our Pastamore Citrus Balsamic Vinegar.  Both of these products really class this dish up, and make for a tasty surprise from such a mediocre dish.  This recipe can also be made with our regular (non gluten-free pasta), but I just happened to have the gluten-free pasta around.

Ingredients:  Serves - 3-4
1 12 oz package - Pastamore Gluten-free Spinach Basil and Garlic Linguini
1 Tbsp - Pastamore Citrus Balsamic Vinegar
1 5 oz can - Tuna packed in water
1 Tbsp - Extra virgin olive oil
To taste - salt and black pepper

Directions:
1.  Place a large pot of water (minimum 1 gallon) onto the stove over high heat.  Bring to a boil.  Once boiling, add the Pastamore Gluten-free Spinach Basil and Garlic Linguini.  Cook until the desired tenderness has been reached (10-15 minutes).

2.  Drain using a colander.  Rinse throughly with water.  Return the pasta to the pot that it was cooked in.

3.  Add the olive oil and mix until the pasta is evenly coated.  Next, open the can of tuna, drain the water, and add to the pot.  Continue by adding the Pastamore Citrus Balsamic Vinegar, salt, and black pepper.  Mix well.

4.  Plate the tuna and noodles and top with cherry tomatoes to add a nice fresh bite to the dish.

Citrus Balsamic Fish Tacos

Fish tacos are often the first foray into fish for those who are afraid to try.  These fish tacos are typically made of an inoffensive white fish (e.g. cod, mahi mahi).  There is nothing wrong with these types of tacos, but they often lack that something extra that makes you want to go back for more.

This recipe uses our Pastamore Citrus Balsamic Vinegar and seared, shredded fish to change things up. This gives the fish a nice flavor, and shredding prevents you from biting into a big piece of dry and under-seasoned fish.  This recipe can be topped with your favorite salsa or our great Pastamore Avocado Salsa recipe.  Either way, this is another quick and easy way to get more seafood into your diet.

Ingredients:  serves - 3-4
1 lb - mahi mahi filets
1-1.5 Tbsp - Pastamore Citrus Balsamic Vinegar
.5 Tbsp - vegetable or olive oil
1 batch - Pastamore Avocado Salsa
1/8 tsp - red pepper flake
1/4 tsp - dried oregano
To taste - salt and black pepper
Corn tortillas as needed

Directions:
1.  Place a large frying pan on the stove over medium-medium/high heat.  While the pan is heating, place the fish into a mixing bowl and drizzle with the oil.  Add the oregano, red pepper flakes, salt, and black pepper to the bowl and mix until the fish is evenly coated.

2.  Place the fish into the hot pan.  Cook on one side until a nice sear has been reached.  Turn the fish over, and cook until an internal temperature of 145ºF has been reached.  If the fish is becoming too dark but is not done cooking, reduce the heat and continue cooking until the required temperature has been reached.

3.  Remove the fish from the pan and place into a clean mixing bowl.  Allow to sit for 5 minutes.  While the fish is resting, heat the tortillas via your favorite method.  Use two forks to shred the cooked fish.  Add the Pastamore Citrus Balsamic Vinegar to the bowl and mix until evenly coated.

4.  Place the fish onto the tortilla and top with salsa.  Serve immediately.

Pan-Seared Citrus Mahi Mahi

Now that our Pastamore Citrus Balsamic Vinegar is back, it gives me an opportunity to roll out a bunch of recipes that I have had sitting around.  These first few recipes will be like shooting fish in a barrel, as citrus balsamic and seafood go together hand in hand.  The first few recipes will start out pretty easy, and will become more difficult over time.

Searing fish is a quick and easy way to get seafood into your diet.  A little bit of seasoning, a nice piece of fish, and a side dish or two and a delicious, easy meal has been made.  Always remember to not overcook fish as it will be dry and unpleasant to eat.

Ingredients:
4- Mahi mahi filets (1-1.5 lbs)
2 Tbsp - Pastamore Citrus Balsamic Vinegar
1 Tbsp - Vegetable or olive oil
To taste - salt and black pepper

Directions:
1.  Place the mahi mahi onto a large plate or into a large baking dish.  Drizzle the oil over the fish, and then roll the fish around until it is evenly coated in oil.  Season with salt and black pepper.

2.  Place a large fying pan on the stove over medium/medium-high heat.  Once the pan is hot, place the fish into the pan.  Cook until a nice sear has been reached on the first side and then turn the fish over.  Brush 1/2 tablespoon of Pastamore Citrus Balsamic Vinegar on the seared side of the fish filets.  Cook until the internal temperature reaches 145º F and remove from the heat.

3.  Plate the mahi mahi and drizzle with the remaining Pastamore Citrus Balsamic Vinegar.  Serve with asparagus, brocolli, or rice pilaf.

Pastamores October 2013 Recipe of the Month

Kale Pistachio Pesto with Gluten Free Sweet Potato Pasta
Serves 4

Ingredients:

1 - 12 oz package - Pastamore Gluten-free Sweet Potato Pasta

8 oz - kale, chopped

4 oz - pistachios

4 Tbsp - Extra virgin olive oil
2 cup - water
4 cloves - garlic
To taste - salt and black pepper

Directions:

1.  Remove the shell from the pistachios and place them into a food processor.  Mix until chopped into fine pieces.  Add the kale and garlic cloves to the food processor and begin mixing (the kale may need to be added in two parts depending on the size of your food processor).  Slowly add the water into top of the processor as the kale is mixing.  Once all of the water has been added, slowly add the extra virgin olive oil while the processor is mixing.  Season to taste with salt and black pepper, and place into a small pot on the stove.

2.  Place a large pot of water on the stove over high heat.  Bring to a boil.  Once boiling, add the Pastamore Gluten-free Sweet Potato Pasta and cook until al dente.  While the pasta is cooking, place the kale pesto on medium heat, stirring often (if the pesto becomes too thick add more water).

3.  Use a colander to drain the pasta and rinse thoroughly with water.

4.  Plate the Pastamore Gluten-free Sweet Potato Pasta and top with the kale pistachio pesto.

September Shows and Events

We love going around the country and showing our products to you in person at local Farmers Markets,  Festivals, and other Culinary Events!  Here are our upcoming events: September Shows and Events September 1 Southern Vermont Garlic Festival Bennington, VT Sept. 5 - 7 Prescott Rodeo Days Fine Arts and Crafts Prescott Courthouse 9am-5pm Prescott, AZ Sept. 6 - 7 Cowboy Symposium & Celebration Memorial Civic Center Lubbock, Texas Sept. 7 - 8 Germantown Festival Germantown, TN September 7 - 8 Festival Italiano at Belmar Corner of Upham and Alaska (across from Dicks Sporting Goods) Sat. 10am - 9pm / Sun. 10am - 7pm Lakewood, CO Sept. 7, 14, 21, and 28 Cheyenne Farmers Markets Depot Plaza 121 W. 15th Street #300 Cheyenne, WY 82001 Sept. 8 Sunday Streets at South Glenn Mall 10am – 4pm University & Arapahoe Littleton, CO Sept. 11 - 22nd New Mexico State Fair: Manual Lujan Building NM state Fair Grounds Albuquerque, N.M. Sept. 14 Lone Tree Arts Center Autumn Boutique 11am-3pm 10075 Commons Street Lone Tree, CO Sept. 13 – 15 Holly Berry House Folk Art Fest- Rockledge Ranch Colorado Springs, CO Sept. 21 & 22nd Tularosa Basin Wine & Music Festival Alameda Park Alamogordo, New Mexico Sept. 26 Hope Market Memphis, TN Sept. 27 - 29th Aspencade Town Hall Red River, New Mexico Sept. 28 Camden Barn Sale Camden, TN

September Recipe of the Month

Apple season will start in September and continue into the Spring...
with that in mind we created our September Recipe of the Month:

Fig Apple Chicken

Serves 3-4

Ingredients:

2 - Large Granny Smith apples

1 Tbsp - Pastamore Fig Balsamic Vinegar

1 lb - chicken breast

1 Tbsp - extra virgin olive oil

1/2 tsp - sugar

1/2 tsp - dried rosemary

To taste - salt and black pepper

1 dash - cinnamon

Directions:

1.  Preheat oven to 375ºF.  Place chicken into a baking dish.  Drizzle with 2 tsp of extra virgin olive oil and season with salt, pepper, and dried rosemary.  Once the oven is heated, place the chicken inside to cook for 20-30 minutes or until the internal temperature reaches 165ºF.

2.  While the chicken is cooking, peel the apples.  Cut into quarters, and remove the apple cores using a paring knife.  Thinly slice the apples.

3.  Place a medium-sized frying pan on the stove over medium/medium-high heat.  Add 1 tsp of extra virgin olive oil to the pan.  Once hot, add the apple slices to the pan.  Season with the sugar, cinnamon, and a small amount of salt.  Cook for 5 minutes and then add the Pastamore Fig Balsamic Vinegar. Cook for approximately 5 more minutes, and then add 1/4-1/2 cup water to the pan.  Simmer the apples until they have become tender.  If the sauce is too thin, cook longer or thicken with corn starch, flour, or a roux.  If the sauce is too thick, add more water.

4.  Remove the chicken from the oven and allow to rest for around 5 minutes.  Slice the chicken, and top with the apple fig sauce.  Serve with mashed potatoes or your favorite side dish.

Mexican Oatmeal Bowl

Rice and beans always go great with some seasoned ground beef or chicken.  However, sometimes rice gets old and other times rice takes way to long to cook from scratch for a quick meal.  A rice alternative that I have been using recently is oatmeal.  Yeah, I know it sounds weird but it really is a great substitute!

This recipe uses our Pastamore Fresh Jalapeno Oil.  This is my go to for adding heat to a lot of dishes, as it imparts a great flavor and a great spice.  Don't be afraid to try this with oatmeal!  This recipe is especially great if you have left over meat and do not have any tortillas or rice to serve with it. 

Ingredients:  Serves - 4
3 cups - old fashioned oatmeal
5 cups - milk (can substitute water)
.75 - 1 lb - ground beef
1.5 Tbsp - Pastamore Fresh Jalapeno Oil
1 can - pinto beans (optional)
3 oz - cheddar cheese, shredded
To taste - salt and black pepper
1/4 tsp - dried oregano

Directions:
1.  Place a large frying pan on the stove over medium-high heat.  When the pan is hot, place the ground beef into the pan.  Use a spatula to break up the meat, making sure to eliminate all clumps.  Add the oregano and cook until the meat has reached the desired doneness has been reached.

2.  While the meat is cooking, cook the oatmeal by your desired method (stove or microwave).  Follow the directions on the container using the milk (or water), adding the Pastamore Fresh Jalapeno Oil to the oatmeal before cooking.  Heat the beans and drain once cooked.

3.  Remove the meat from the stove and place into a large mixing bowl.  Add the cooked oatmeal, shredded cheese, and beans.  Mix thoroughly and season to taste with salt and black pepper.  

4.  Immediately serve, topping with dried oregano.