![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Other things I've been making - all food processor all the time
Other things I've been making - all of these need another run-through.
Kale pesto with ricotta
Exact same recipe as dandelion pesto, but with kale and ricotta, and extra herbs on hand:
1 bunch kale, stemmed, blanched, and drained
About 1/2 cup pecans or walnuts
2 cloves roasted garlic (or, in my case, garlic that's been stabbed through the husk and microwaved for 20 seconds)
2 tsp frozen basil (maybe 6-7 leaves?)
splash of lemon juice
pinch of sea salt
Shredded oregano and thyme (because they were around)
... I can't remember if there was cheddar.
Good-sized scoop ricotta, maybe 1/3 or 1/2 cup
whirled in the food processor.
I was expecting this to be less good than it was - I made bruschetta out of this and the kale had a nice toothsome texture that made a nice topping.
1/2 a sweet potato
3 eggs
1 cup-ish whole wheat pastry flour
1 cup-ish white flour
plus more white flour as needed (a lot was needed but I did not measure - I would have at least another cup and a half on hand)
Mashed the sweet potato, kneaded it up with the rest of the ingredients, adding some flour as I went. (Clearly I was doing this in a mixer; if I was doing it by hand, I would start in a bowl and stir ingredients in until it started to hold together). Rolled out between two sheets of waxed paper dusted with flour; cut out with a pizza cutter.
Boiled for about 7 minutes in very salty water - the first batch I didn't salt the water and it was bland. I will make this again and see if I can get the ratio right; here's a real recipe from another blog. The main difference is that I tend to egg up my pasta as much as possible; very eggy noodles feel more filling to me.
1 cup walnuts, ground in food processor
1 wine cooler (about a cup of red wine)
rosemary
oregano
thyme (all minced)
1 small onion, bashed in food processor or diced
1 tbsp butter (or enough to sautee onion; I just smeared the open end of a stick of butter over the bottom of the pan, so I suspect there was less than that)
Cottage cheese or ricotta, maybe 1/2 cup total
I'm a big believer in onions and wine - a mainstay of my vegan cooking days - so I sauteed the onions and the herbs, and then dumped in the wine, and then when those had cooked down for a while stirred in the ground onions. After another ten minutes-ish I stirred in some cottage cheese and ricotta (... it was what was on hand), stirred until it melted, and then removed the pan from heat. The flavor of this is really really good, but the texture of the walnuts are a little gritty, so I'm going to try this again with maybe toasted chopped walnuts added after the cheese.
Kale pesto with ricotta
Exact same recipe as dandelion pesto, but with kale and ricotta, and extra herbs on hand:
1 bunch kale, stemmed, blanched, and drained
About 1/2 cup pecans or walnuts
2 cloves roasted garlic (or, in my case, garlic that's been stabbed through the husk and microwaved for 20 seconds)
2 tsp frozen basil (maybe 6-7 leaves?)
splash of lemon juice
pinch of sea salt
Shredded oregano and thyme (because they were around)
... I can't remember if there was cheddar.
Good-sized scoop ricotta, maybe 1/3 or 1/2 cup
whirled in the food processor.
I was expecting this to be less good than it was - I made bruschetta out of this and the kale had a nice toothsome texture that made a nice topping.
1/2 a sweet potato
3 eggs
1 cup-ish whole wheat pastry flour
1 cup-ish white flour
plus more white flour as needed (a lot was needed but I did not measure - I would have at least another cup and a half on hand)
Mashed the sweet potato, kneaded it up with the rest of the ingredients, adding some flour as I went. (Clearly I was doing this in a mixer; if I was doing it by hand, I would start in a bowl and stir ingredients in until it started to hold together). Rolled out between two sheets of waxed paper dusted with flour; cut out with a pizza cutter.
Boiled for about 7 minutes in very salty water - the first batch I didn't salt the water and it was bland. I will make this again and see if I can get the ratio right; here's a real recipe from another blog. The main difference is that I tend to egg up my pasta as much as possible; very eggy noodles feel more filling to me.
1 cup walnuts, ground in food processor
1 wine cooler (about a cup of red wine)
rosemary
oregano
thyme (all minced)
1 small onion, bashed in food processor or diced
1 tbsp butter (or enough to sautee onion; I just smeared the open end of a stick of butter over the bottom of the pan, so I suspect there was less than that)
Cottage cheese or ricotta, maybe 1/2 cup total
I'm a big believer in onions and wine - a mainstay of my vegan cooking days - so I sauteed the onions and the herbs, and then dumped in the wine, and then when those had cooked down for a while stirred in the ground onions. After another ten minutes-ish I stirred in some cottage cheese and ricotta (... it was what was on hand), stirred until it melted, and then removed the pan from heat. The flavor of this is really really good, but the texture of the walnuts are a little gritty, so I'm going to try this again with maybe toasted chopped walnuts added after the cheese.