Carrot Pasta PPN PFP

I had one half package of gluten free spirals which I had to use up.  I was also tired and with quite a bit of cleaning for Passover ahead of me.  Since, this is a Prep for Passover post, you know, I searched to see what else was left around.  I did not have a regular sized carrot, in the house but I did have three bags of baby carrots.  This can only mean that I keep thinking I am out of them, bring home a bag, don’t use it and then bring another  one home.  I had to get rid of one of those bags.  I used part for this pasta recipe and another part for my chicken soup for CEiMB.

I needed an easy recipe and this was easy. 

Ingredients :                                                                                                                                                                                                                                                                                                                                                                               

7 baby carrots, peeled into slivers

1/2 red onion, sliced

8 grape tomatoes, cut into thirds lengthwise

cooking oil, spray can

2 tablespoons Parmesan cheese

dash of white pepper

Method:

Slice red onions into longer pieces than if you were chopping

Slice grape tomatoes into thirds.

Peel carrots in long strips.  Considering I was using baby carrots, the strips could not be too long.  It was a challenge to do.  First, I tried my mandolin but I was fearful, I would cut my finger, in the process.  Then, I used a peeler.  Try holding a small carrot and peel long strips.  It was frightening but not as much as if I had used the mandolin which is extremely sharp.

Spray fry pan and let get warm.  I used Canola spray. 

Cook onions for two minutes.

Add carrots and cook for another two minutes.

Add tomatoes and cook until tomatoes are warm.

Add white pepper and combine.

My dilemma appeared, at this point.  Should I mix this with ricotta, sour cream, mozzarella or Parmesan?  I went with the Parmesan, hoping for a lighter dish.  These big decisions, we make, in life. I also had half a bottle of Parmesan left and want to finish it up before Passover.  At this dinner, I completed a bag of pasta, some of the Parmesan and baby carrots.  Progress is the name of the game.

Hubby is my measure of success.  I know what I like and I eat the I food I prefer.  Tonight, I brought home a frozen potato mushroom boureka.  I was in the grocery store and this jumped into my basket, without my permission.  That is as good an excuse as any.  So, it was more important that he liked it and he did.  I think this was one of those that he would like to see again.  I would make it with different vegetables, as well as with the carrots, tomatoes and onions.  I would like scallions, mushrooms and broccoli as another choice.

The fun of cooking comes from making up these combinations and then seeing what fascinating dish, we will be eating.  It reminds me of a cookie, TWD baked and we had no photo and could not figure out what it was supposed to look like.  I was really in a dither, making it gluten-free and having no guidelines.  I was proud because they could have passed for the regular cookies even though I substituted nuts for the wheat germ.

I submitted this to Presto Pasta Nights, hosted by Kirsten of  From Kirsten’s Kitchen to Yours.  Check it out.  I fell in love with her first two recipes and have to go back and check out the rest.  Every Thursday, I envision, Ruth who originate these nights and run and make pasta.  I want to be, in on the fun, with Ruth.  You can find her at Presto Pasta Nights and at her blog, Once Upon A Feast-Every Kitchen Tells Its Stories.

I also sent this to Reenie from Cinnamon and Spice and Everything Nice, for her new and exciting group, Side Dish Showdown.  Many of you know Reeni from her beautiful blog with all those glorious photographs and yummy foods.  I am sure, she will be thrilled, to have your side dish recipes to add to the collection.  Just, in case, you do not know her, run, don’t walk and check that blog out.  You will be back to thank me for such good advice.

Some of you may not know that Ruth wrote a cookbook with family recipes and heartwarming stories.  When you stop at her site, check out the cookbook.  I have it and I have made several recipes, all being delicious. 

 

 

Quinoa Cakes

This was writen in November and I didn’t think about it since.  The other day, hubby found a package of frozen quinoa cakes and brought it up, to clear out t he freezer and to eat.  Since, it was, once again, so vivid, in my mind, I linked it up and within a few hours, over one hundred people came to check this recipe out.

Since this seems to be of interest now, I am moving it up to the top, temporarily so it will be easy for everyone to find.  This is an attractive and tasty food.  We are not spicy eaters.  I suggest, if you are, add any spices you like.

Quinoa is truly beautiful with its lacy appearance.  I have to do more with it.  This is a good starting place.

I have been looking for ways to make quinoa.  I have only one recipe that I tried and that was with vegetables. It was scrumptious.  This turned out to be great, also.  I liked this because Kosher Girl gave two ways to make it fried and baked.  I only posted it the baked.  I did fry one to see what it would be like and it looked like a latke.  These puffed up more and had more substance to them.

Quinoa Cakes (Original recipe found here.)  This has been adapted.   

•  1 cup Quinoa
• 1 carrot, peeled and roughly chopped                                       
• ½ small onion, peeled and roughly chopped
• ¼ cup frozen spinach  
• ¼ cup canola oil

 

• 1 ½ teaspoons salt
• 1 teaspoon lemon juice
• ½ cup part Tofutti cream cheese (non dairy)
• pinch of freshly ground black pepper
• 1 large egg
• ½ cup Rice flour
• ½ teaspoon baking powder

Method

•  Prepare the quinoa according to the directions on the package (2 cups water for 1 cup quinoa).   Rinse several times before cooking it.
•  Add the  carrot, onion and spinach to the bowl of the food processor                                                                                                                                                    
• Pulse 20 times so that the vegetables are all evenly chopped and mixed together.
• You want them to be small but not pureed.                     
•  Place the sauté pan over a medium flame and add 1 tablespoon of canola oil.                                                                                                                       
•       Cook the   vegetable mixture and sauté for 5 minutes until the vegetables are no longer raw. You want them to soften.                                                            
• Add the cooked vegetables and quinoa to a large bowl and allow the mixture to cool completely.
•  In another bowl mix together the Tofutti cheese,  lemon juice and egg.
•  In small third bowl mix together the flour, baking powder, salt and pepper.
• Once the quinoa has cooled add the flour mixture and Tofutti mixture to the quinoa and stir thoroughly. At this point the mixture may be refrigerated for up to 1 day.
•   You can scoop the cake mixture onto an oiled baking sheet and place in a 400º oven for 20 minutes. Be sure to press down lightly on the cakes when you place them on the sheet. The cakes will only be crunchy on one side but they’ll still be tasty   

I have linked

this to Pennywise Platter

Thursday at the Nourishing Gourmet.