Pasta, Poppers, Toilet Paper Roll, and Cardiac Collage

I love lite pasta dishes.  I love that you don't need lots of ingredients, and that you can do almost a one pan meal in about 15-20 minutes.  Onion, mushrooms sauteed, add fresh cut up tomatoes (these are homegrown from our neighborhood market), a handful or two of mix salad greens...lightly stir, add al dente pasta ( I like the very lite angle hair for summer).  Blend, add olive oil if it seems to dry (though usually the tomatoes provide enough liquid or almost enough.  Season with fresh grown pepper and Italian cheese of choose.  

Poppers.......another idea of what to do with your empty toilet paper rolls.  Aren't they pretty!  Fill them with candy, trinkets for youngsters.  I also think you could wrap some gifts this way. Jewelry for example would work...maybe not all jewelry, but rings, some necklaces and bracelets, pendants.  Some hair accessories would work also, ribbons, barrettes, pony tail clips.

Sorry the pictures are out of order.  Here's the meal on the plate from the stove top view you saw in the first photo.

 Cardiac Collage continues to grow, both in the number of colors used, as well as in the number of squares, and the size of the squares/rectangles.  Below picture is quite crooked.  Squares aren't perfect, but they're not as crooked as they look in the bottom picture.  The square pictured on the bottom is the largest.  I like size of it, and will probably add a edge here and there to others blocks to make them close to the same size.  The two most recent colors added are:

The blue and the brown seen in the last square.  Can add a bit of those colors to already existing squares, but don't want that to always be the colors on the edge so won't add it to all.  Will start another couple of blocks with those colors.  The peach color is retired, all out of that, and close with the darkest purple and one of the greens, so need to mix these blocks up to have colors throughout.

Cuisinart Food Spiralizer

 This is my new toy/Spiralizer.  I bought it at Cosco's for $15.00.  It's a 4 cup basically plastic model from Cuisinart.  A friend of mine had been talking about one she got that was a combination of Spiralizer and food processor.  It's nice and light weight.  Comes apart easily to be washed, see picture below.

There are 3 settings: Ribbon Slice, Thin Julienne, and Thick Julienne.  Thus far I've used both thin and thick Julienne.

My first go round was thin Julienne using both summer squash (yellow) and zucchini.  It was easy to use.  I used almost 2 Zucchini's and one summer squash.  Was not sure how much I needed for 2 people.  Also, was unsure how much it would shrink when cooked.  The pan is the top of my double boiler with nice holes.  I had my water hot and simply set the pan with Zucchini and Squash inside the larger pan with water and stirred a few times.  Basically I heated it through for about 1 minute...similar in texture to Angle Hair.

I had mushrooms, onion, cherry tomatoes and pine nuts at the ready.  Once I drained the squash, and the pan was still hot, I added the veggies and put the hot squash on top and stirred to warm the veggies.  Topped with grated Parmesan cheese, and fresh ground pepper.  It was pretty good, but I think more flavor is needed AND next time, I will saute the veggies.  Drizzled nice olive oil on top before adding the cheese.

My 2nd attempt, the following night is Thick Julienne Sweet Potatoes.  Look how pretty.  Used almost 2 whole potatoes which was more then needed for 2 people.

I used the same process of hot water and dipping the pain with holes into the water, but heated the sweat potatoes about 3 minutes, which was a nice aldente...the way we like our pasta.  I sauted onions, mushrooms, pine nuts, and handful of bacon bits.  Added the potatoes into the pan used to saute veggies and mixed them all together.  Drizzled with olive oil, and freshly grated Romano cheese.  The better cheese, the little bit of bacon both seemed to make the 2nd dish more tasty than the first.  

Served with salad and wine.  A definite repeat.  This is suppose to be a healthier alternative to eating lots of pasta.

The little brochure that came with the machine says the following can be Spiralized:

• Zucchini
• Summer Squash
• Radishes
• Beets
• Potato
• Sweet Potato
• Turnips
• Onions
• Firms pears
• Wide Carrots
• Apples
• Seedless Cucumbers

I'll be experimenting further with this new toy/tool/machine.  I think it will be particularly nice in summer when it's hot and you want to eat even lighter.

Christmas Pasta

Don't know if there really is such a thing as Christmas Pasta; but that's what I'm calling this. Above you see pretty green spinach pasta on the drying racks. My daughter and I made a ton of pasta. Really both of us worked on it for about 10 hours solid. We were sure tired at the end. This is just 1 of 4 types we made that day. You need frozen spinach, once it's thawed (which takes quite awhile), you squeeze out as much liquid as you can. Keep the liquid though for later. The spinach is your liquid source. Blend in with fork regular flour, whole wheat flour and semolina flour. I usually add about 1/4th cup at a time as it becomes quite difficult to mix. Once you can't mix with the fork any longer, dive in with your hands. Mix and need, over and over and over again. Keep adding flour as you go. Once you feel like you can't add anymore, cover tightly and put in the fridge for awhile. It let's it rest, and you too. Or would if we hadn't been moving right into another batch of something.
You may or may not need to add a little of liquid you squeezed out. Once you remove it from the fridge you'll need to add more flour as you prepare it for the roller in the pasta machine. I have one of those hand cranks ones. I run it through each number several times and usually stop on #4 for the weight of fettucini we like. Your pasta is cut so next you hang it on the rack to dry. I had 3 separate drying racks set up in the kitchen on this day. Whew! I don't totally dry it, but enough that it's not sticky any longer. Then I store in zip lock bags in the freezer. **When you cook fresh pasta you cook it less than boxed store bought.

The meal I've named Christmas Pasta is the homemade spinach fettucini topped with red and yellow peppers, purple onion, and small pieces of ham. The veggies and ham are warmed quickly in the microwave (3-4 minutes) with a drizzle of olive oil. Serve with a light Alfredo sauce and fresh ground pepper. Pretty and yummy!

Don't forget a nice bottle of wine and bread. No need really for a salad, got your veggies right with your pasta.