Tag Archives: Parmigiano-Reggiano

Alfredioliflower Bake (Or, “Cheese is the New Meat”)

In my pantry today:

  • 1 package mini cheese ravioli
  • 1-1.5c cauliflower florets
  • 2 tbsp vegetable ghee
  • 1/2 medium red onion
  • 2 cloves garlic
  • 1 tsp garlic paste
  • 1 tsp cornstarch
  • 3 c unsweeteened almond milk
  • 2/3 c shredded mozzarella
  • 1 c grated Parmesan cheese
  • 1/4 tsp salt
  • pinch cayenne pepper (optional)

alfredibakeMince your garlic and onion, then put in ghee on ML for as long as it takes for them to look apologetically droopy. Add 1.5 c milk and cornstarch and increase heat to MH until a boil barely begins to yawn, then reduce the temperature back to ML. Start stirrin in them cheeses. Well, 1/3c of the mozzarella and 3/4c of the Parm (the rest will go on top). Stir in the salt, other cup of milk and intermittently between said stirrings get your ravioli boiling to almost al dente. Drain and put in a baking pan. Break up any cauliflower florets that are obnoxiously large and tuck them into the pasta. Then drench it all with the cheesy sauce, then top said sauce with the remainder of your cheeses and a pinch of cayenne pepper. Bake in a 350* oven for 20-30m (or until hot).

 

Some Kind of Alfredo (or, “In Very Few Ways Actually a True Alfredo”)

In my pantry today:

  • 3 c cooked ziti
  • 1 c chana dal
  • 1 c kale, stems removed
  • 1/2 leek
  • 4 cloves roasted garlic
  • 1/3 c pine nuts, mostly toasted
  • 1/2 can your favorite “cream of” soup
  • 2/3 c unsweetened almond milk
  •  1 Swanson® Flavor Boost packet (vegetable)
  • 1 medium zucchini
  • 1/2 c Parmesan cheese
  • 1 tsp cayenne pepper
  • 4 tsp olive oil

I made 1/2 this dish yesterday as the base for something I had not yet fully recognized. What I made was exquisite, and I did not know where the end of it’s journey would lie. Here’s how it all started:

  • 1 c chana dal
  • 1 c kale, stems removed
  • 1/2 leek
  • 4 cloves roasted garlic
  • 1/3 c pine nuts, mostly toasted
  •  1 Swanson® Flavor Boost packet (vegetable)
  • 2 tsp olive oil

Start the thinly-sliced leeks and minced garlic in olive oil warming to ML, and let them rest for about 5 more minutes before you re-address their situation. Meanwhile, flash-blanch your kale, drain it in a colander then transfer to a cutting board to mince well. Stir pine nuts into pan and let sit another minute or three before adding the kale and dal. Stir everything together along with the Flavor Boost and let rest on L. Then turn off the stove. Then put it in the fridge when you don’t have time to keep cooking.

Fast-forward to the next afternoon. I’ll let you do the math up there on which ingredients haven’t yet been utilized; the only meat, then, involved in this recipe is: BRAINMEATS! Slice a little zucchini and pan sear it in 1 tsp of olive oil on MH until the edges brown. Set aside. Add a can of “Cream Of” soup in your choice of conciliatory flavor, some almond milk, Parmesan and cayenne pepper. Bring to a slow boil then reduce heat to L and let set while you boil that pasta. Drain it then put it back in its now-waterless pot. Add pan of deliciousness; stir and let set for a few minutes on L. Serve topped with zucchini and Parmesan. 5 spoons!

A Chard Day’s Night

In my pantry today:

  • 6 leaves rainbow chard, stems removed
  • adversity-busting cheese filling*
  • essentially from scratch tomato sauce*
  • 2 c cooked gluten-free pasta shells

I am still trying to reconstitute my internal routine/schedule after a day in the ER last week; apparently on the comprehensive wine list of mismatched symptoms held by MS, nerves at the bottom of your brain stem can misfire and make you think your innards have been set ablaze by Pol Pot himself. You’ll only be able to suspect Pot, however, because your eyeballs will be spasming too hard to see his face. Oh, the delights of an invisible illness! But I digress. It felt wonderful to get back into the kitchen today even if what came out was a nonsensical mess.

The rest of the CSA stock from this past week needs clearing out and I had some open boxes of lasagna noodles in the cupboard… so I gleefully set about making a version inspired by Om Nomalicious’s Spinach Lasagna Rolls. It was going to be so much fun! Oh, except I didn’t check the lasagna boxes until after making the filling and sauce. Those noodles were so very broken; my heart too became as such upon their viewing.

But I had all these big leaves of chard uncut in the drainer behind me. They were big. And in need of justification through consumption. Just like this delicious cheese filling and that from-(mostly)-scratch tomato sauce.

Adversity-Busting  Cheese Filling*:

  • 1 c ricotta cheese
  • 1/2 c mozzerella cheese
  • 1/4 c Parmesan cheese
  • 1 egg
  • 2 tbsp ground golden flax
  • 1/4 tsp thyme
  • 1/2 tsp oregano
  • 4 cloves garlic
  • 1 tsp olive oil

This was made with all the joy of one who believes they are making lasagna. Mince your garlic and cook on ML in 1 tsp of olive oil for 10-15m. Add thyme and oregano shortly before removing it from heat and adding it to a bowl with all of your other ingredients. Set aside via refrigeration.

Essentially from scratch tomato sauce*:

  • 2 tsp olive oil
  • 3 ripe tomatoes
  • 5 cloves garlic
  • 1/2 Vidalia onion, diced chunky
  • 1/4 c red wine
  • 1 tsp thyme
  • 1/2 tsp oregano
  • 1/2 tsp turmeric
  • 1 tsp hot red chili powder

Cook your onions and garlic on L-ML for 20-30m before adding thyme and oregano. Mix everything, then fold in your now-diced tomatoes. Let that come to a boil then splash in your red wine and let it return on M to a slow bubbling place. Add the can of tomatoes, turmeric and hot red chili powder; mix and let return to a gentle boil until as much of the soupiness mists off as you’d like. I gave mine about 20 minutes before being too impatient to let it thicken further.

And about right here is where I turn this from a delicious, first-class meal into a terrible abomination of textures. Everything up until now is stellar… but when layered using raw chard leaves in place of lasagna noodles, this dish crashes and burns. I imagine it was fun enough to play scientist about all this… and it did still have a delicious flavor. Not gon’ lie, I ate two servings. But because I could not look it in the eye while eating it this only gets 2 spoons. Shame! [EDIT: I hear it deserves more than 2 spoons]