FoodFash

Adventure Begins in the Kitchen

Bucatini With Mushrooms & Asparagus

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Runny Egg Pasta

I contemplated a few dishes during my traffic-filled journey to the market this afternoon.  No Recipes’ Parsley Pasta was on my mind.  Eating Well’s Asparagus-Mushroom Mini Lasagnas was printed and tucked in my purse.  And as I walked through the store, somewhere between the produce department and the noodle aisle, I decided to make a hybrid of the two.

Sauteed Mushrooms & Asparagus

I picked up a brown paper bag filled with semolina bucatini {the thickest noodle I had ever seen}, veggies, and parmesan.  And then I rushed through the checkout line, excited to put all of these ingredients together, and even more excited to put an egg on it.

Bucatini with Mushrooms & Asparagus

I haven’t yet mastered how to fully cook the whites of an egg and still keep the yolk extra sunny.  But egg aesthetics aside, I thought it turned out beautifully.  A veggie-filled, protein-topped, totally tasty dinner.

Array

Semolina Superstar

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It’s official.  With the addition of Semolina Flour, Bob’s Red Mill products now take up a larger percentage of space in my pantry than all other pantry items combined.  It’s ridiculous.

I couldn’t help it though.  I’ve been craving ravioli all week and it’s impossible to find a grocery ravioli that meets my non-dairy needs.  And everything I’ve read says all-purpose flour works just fine, but semolina… Well semolina is made for pasta.

I also knew that if I made it, I could add all the mushrooms my little heart desires.

And my little heart desires lots of mushrooms.

So I rolled out the dough that I prepared using Bob’s instructions and stuffed the ravioli with “ricotta” and lots of sauteed portobellos.  I used the same ricotta that I learned how to make at the Rollin’ Oats cooking class I attended a little while back.

The dough was surprisingly difficult to roll out.  It was thick and elastic and gave me an upper body workout I wasn’t prepared for this evening.  It was tough enough to justify looking into the purchase of a KitchenAid Pasta Roller.  Did you know they also make a ravioli attachment??  For the record, I’d like both, please.

The end result?  Yowza!

The ravioli was super delish.  I think the semolina flour added flavor that you wouldn’t be able to achieve using plain old, Jane old flour.  It could all be in my head, but that’s my story and I’m sticking to it.  I also created a personal best in the sauce department tonight.  Check back tomorrow for the recipe!

Spicy? Kale Yeah!

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Kale and I have been pals for quite some time.  Check out FoodFash circa January 2010 for some impressive kale stats and some not so impressive photos!

Tonight was my first kale in the kitchen sans recipe experience.

I’m pleased to report this recipe kicks some serious tail!

FoodFash’s Spicy Kale Pasta

1 Serving of Brown Rice Pasta

2 Tablespoons Olive Oil

3 Cloves Garlic, Crushed

Juice of 1/2 to 1 Whole Lemon

1/2-3/4 Teaspoons Red Pepper Flakes

1 Huge Handful Kale Leaves, Chopped

Salt & Pepper to Taste

Warm olive oil over medium heat and add garlic.  When the garlic is brown, add lemon juice, red pepper flakes, and kale.  I used a whole lemon and 3/4 teaspoon of red pepper flakes, but if you’re sensitive to either tartness or spice, reduce these quantities a bit.

When the kale is wilted and a tad crispy, add the brown rice pasta.

Stir until pasta is coated and serve.

Seeing that I have approximately two pounds of leftover kale that I refuse to let go to waste, I’m super stoked to make this recipe again.  I’m also wondering if halving the oil and ditching the pasta will make a tasty cold Kale salad…

Have a favorite kale recipe?  Do share!