GNOCCHI WITH ROASTED BROCCOLINI IN WHITE WINE SAUCE

My daughter introduced me to gnocchi in Portland. She is an amazing cook and has introduced me to a lot of different foods. Well, she is a dietician and that helps too. Gnocchi has come to be one of my favs.

The other night when I got home from work and the “What’s for dinner?” question entered my head, as my stomach was growling, I needed to make a quick dish before I smacked myself to death, I remembered I had some gnocchi in my pantry that I’ve been wanting to cook. I originally was thinking of a mushroom marinara for this dish, but at the last minute I changed my mind (definitely a woman’s prerogative haha) because when I tasted the white wine mixed with the mushroom broth and spices it tasted fantastic.

If you want to make this sauce creamy, blend up 1/2 c cashews in about 1/4 c vegetable broth in a high speed blender and add it to the dish at the end. Make sure you blend this up well so you don’t get that gross grainy texture. Another trick is to soak the cashews for 15 min in boiling water, drain it before adding it to the blender with broth. Now to the recipe…..

GNOCCHI WITH ROASTED BROCCOLINI IN WHITE WINE SAUCE

Serves: 4 but if you have big eaters I would double.

Cook Time: 30 min.

2 cloves garlic, crushed

1 small red onion

2 c. mushrooms sliced

1 bunch broccolini or regular broccoli (see recipe below)

1 package gnocchi, prepare as directed on package and set aside

1/3 c. dry white wine

1/2 c. vegetable broth (I like to make this with the “Better than Bouillon” brand

1 T. oregano

1 T. parsley

(Or in place of oregano and parsley add 1T. Italian seasoning)

1 tsp. salt

Prepare broth. Add 1/4 c. broth to a medium size Dutch oven or large rim pan and turn heat to medium high. As soon as pan is hot, add garlic and sauté for 2 min continuously stirring until it smells fragrant.

Add onion and sauté about 5 min or until slightly translucent. If you need to add more broth here to keep it from burning, do so. Add mushrooms and sauté these for 10-15 min or until a nice liquid broth forms from the mushrooms, add white wine and keep sautéing for 7 min or so until the alcohol burns off.

Add oregano, parsley and salt. Taste the mixture to see if it is to your liking. From here you can make a the cashew cream as mentioned above or leave it out. I thought it tasted good as is, so I opted not to. Add gnocchi and roasted broccolini. Mix well and taste once again to make sure it is properly salted and spiced. Enjoy.

ROASTED BROCCOLINI

Preheat oven to 425 degrees with baking rack on the top slot of the oven.

Place as much broccolini on a baking sheet pan as you want to serve.

Sprinkle broccolini with vegetable broth and salt and pepper.

When oven is up to temperature, place broccolini in the oven and set timer for 7 min. After 7 min stir broccolini on baking sheet and put back in oven for about 4 min or until it’s cooked to your liking.

Remove from oven and serve or add to cooking dish.

Peanut Sweet Potato Curry with Veggies and Peas

SWEET POTATOES AHHHH they are one of my favs, so I love to use them any way I can, whether it’s a Mexican recipe, Indian, Asian or just a plain sweet potato, they call my name. I know, that’s a little weird, but the flavor is so satisfying and a comfort food for me.  This recipe is based on a recipe from veganricha.com.  I served it with Jasmine rice and it was SCRUMPTIOUS!  Here is the recipe:img_0633

Peanut Sweet Potato Curry with Veggies and Peas

1 C. Onion, chopped

5 Cloves of Garlic, minced

1/2 inch Ginger, minced (optional, I did not use it)

2 C. Cauliflower florets, coarsely chopped

1 small Red Pepper, chopped

1 med to large Sweet potato, peeled and cubed

1 tsp. Curry

1 tsp. Garam Masala

1 tsp Salt

1/3 C. Peanut Butter

1 can Chick peas

2 T. Lime juice

2 T. Maple Syrup

1 tsp. Distilled white vinegar

1/2 tsp. Garlic powder

1/4 tsp. Pepper flakes

2 C. Light coconut milk (1 poured the can into a 2 cup container, which is a few ounces shy of 2 cups and then filled it the rest of the way with water to make 2 cups exactly.)

3/4 C. Frozen peas

Black pepper to taste

Lemon juice and Cayenne

Basil and peanuts for garnish

Put a small amount of water in a Dutch oven or skillet over medium high heat.  Add the garlic and cook until fragrant, add onion and cook until translucent.  Fold in ginger.

Add peppers, cauliflower, sweet potato, curry powder, garam masala, and a dash of black pepper and cook for 3 min. or until spices are very fragrant.

Add the rest of ingredients until frozen peas and stir well. Partially cover and cook for 15 min.

Taste and adjust salt, sweet and heat.  Add a dash of lemon and cayenne if needed.  Add peas and simmer another few min until the vegetables are cooked to desired doneness.  Adjust consistency if needed, such as more coconut milk or water if its too thick.

Serve over rice.  This could also be served as a soup by adding more water and adjusting the spices to your liking.  Garnish with basil and peanuts.  Enjoy!

 

BOWLS BOWLS BOWLS!

Bowls, bowls, bowls (thats what I call them) are one of our favs to whip up on a busy work night.  It’s very simple to make and you can make a very colorful, nutritious meal in no time at all.  I mean look at all of these beautiful bowls.  You can use whatever grain, veggies, tofu or no tofu haha, edamame or nuts you have on hand.  The combinations are endless!!

First, choose the grain:

Pearled farro, quinoa, brown rice, white rice.

I have to say pearled or perlato farro is my personal fav.  Pearled cooks faster than the regular farro because the the outer layer is peeled off, so make sure you buy the pearled, otherwise, you’ll be cooking your farro for A LOT longer to get it tender. We buy ours at the local grocery store, Harmons, in the bulk section.  My hubby is the master at cooking farro.  This is the way he likes to cook it—

Pearled Farro Recipe

Makes 4 small servings

Wash the farro throughly.  Farro 3 to 1 ratio vegetable broth to farro, so 1 c. farro to 3 c. broth.  Bring to boil, turn heat down to minimum, put lid on and cook 15 min, drain off access liquid

It’s that easy and so tasty.

If you choose to make quinoa.  The Vegan Corner has the best recipe:

http://www.thevegancorner.com/how-to-cook-quinoa/

Or here is his recipe for Quinoa:

How to cook quinoa

INGREDIENTS:

1 cup quinoa (6oz)

1½ cup water (12.5oz) (I like using vegetable broth)

INSTRUCTIONS

  1. Thoroughly wash the quinoa to remove the bitter-tasting saponins from the outer layer. Drain the Quinoa properly before moving on.
  2. Place a small pot over high heat, pour in the water and bring it to the boil.
  3. As soon as the water starts to boil add the Quinoa to the water, give it a good stir with a fork and cover the pot with the lid.
  4. Lower the heat to the minimum and cook the grains for 15 minutes.
  5. Once that time is up, turn off the heat and let the Quinoa rest for another three minutes before removing the lid.
  6. Fluff the quinoa with a fork, transfer it onto a dish and spread it. This will stop the Quinoa from coking any further.

If you choose to make brown or white rice, you can cook according to directions or in your rice cooker.

Next–choose your veggies:

Broccoli, butternut squash, cauliflower, asparagus, onion, mushrooms, carrots, tomatoes, corn, peas, beans–just any veggies.  You can prepare them by steaming them, roasting them in the oven at 425 for 20-30 min and sprinkle them with a bit of vegetable broth.  Make sure your veggies are cut the same size to equalize cooking times because some veggies cook faster than others.  You can put your veggies in columns on the cooking sheet and pull out the ones that cook faster.  Cover with foil to keep warm.

The last step:

Choose a crunch and a sauce (if you want sauce :).

For the crunch and a little protein:

Edamame, cashews, peanuts, or you can add some tofu and/or beans here too.

This is my favorite BBQ sauce because it has no oil and I can read all of the ingredients ha.  Always a good sign of a good product.  I found this brand at Harmons, but I’m sure other grocery stores have it too.

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I am also in love with this Miso Tahini Sauce in my Isa Does It Cookbook.  This is the recipe:

Miso Tahini Sauce

For the dressing:
1/4 cup mellow white miso
1/4 cup tahini
1 cloves garlic
1/2 cup to 3/4 cup water

Place all ingredients in Vita Mix or other blender and mix well.  Start with 1/2 c water and add more.

I hope you enjoy these bowls as much as we do!  Please tag me on Instagram @itsapegslife when you make this recipe.  I want to see what you come up with :).