Quinoa is actually a pseudo-cereal, closely related to species like spinach and beets. It has been cultivated in the Andean highlands for nearly 6000 years. Considered sacred by the Incas it was called, chisaya mama, the mother of all grains. Nowadays the majority of quinoa is still imported from South America where it grows in poor soil, arid climates and high altitudes. There are over 100 species of quinoa, but only three main varieties are cultivated: the white or sweet variety, the red and black quinoa.

Quinoa is highly appreciated by vegetarians and vegans for its high content of proteins. It’s actually a complete protein, meaning that one can obtain all 9 essential amino acids from the grain. It’s also a good source of dietary fiber phosphorus and is high in iron and magnesium. Quinoa has more calcium than milk and its fat, mostly polyunsaturated, provides the essential fatty acids our body needs. Being gluten-free it’s an alternative for people with celiac disease.

Since I started to use it I often eat it instead of long grain rice, couscous or millet. I tried preparing it in many different ways, the quicker the better. I often stir fry the vegetables I have on hand, while the quinoa is cooking, then I add the cooked quinoa and the dish is done. Its nutty, wild flavor and almost crunchy texture makes a more assertive dish than when I use rice or millet.
Quinoa also makes good salads that can be prepared few hours in advance. One than I prepare often is: cherry tomatoes, mozzarella pearls, chopped fresh basil and olive oil. These are only examples but you can use your fantasy and create many different and appetizing combination.

This recipe is really delicate in every sense, and to maintain his light and fluffy texture I decided to blend the leeks. I used white quinoa and I immediately put into use the first leeks of the season as soon as I came back from the organic farmer.

Quinoa Basic preparation:

Wash quinoa under cold running water, until the water runs out clear and all the impurities are eliminated.
The most common cooking method is to use 2 measures of water and 1 of quinoa.
For this recipe:
Bring 1-1/2 cups of lightly salted water to a boil then add 3/4 cup of quinoa. Cover and cook at a low simmer for 15–18 minutes or until the germ separates from the seed. If some water remains just drain it and continue with your preparation.

Quinoa with cream of leeks

Ingredients:

cooked quinoa (see basic preparation above)
2 tsp. + 1 Tbsp. extra virgin olive oil
2 cups thinly sliced leeks, about 2 leeks
3 cups water
2 tsp. whole wheat flour or rice flour for a gluten free dish
sea salt to taste
[gluten free] nutritional yeast flakes (optional)

Serves: 2 persons

In a nonstick pan, heat up 1 tsp. olive oil then add the leeks and mix for few minutes until the leeks start to sizzle. Add all the water and cook at low medium heat for about 15 minutes or until the leeks are soft and tender.
Drain the leeks and save the water. Purée the leeks with a hand blender and set aside.
In a non-stick skillet add 1 Tbsp. of oil and 2 tsp. flour and mix quickly until well combined and creamy.
Slowly add the water from the leeks and mix constantly until it reaches a creamy and light consistency, about 2-3 minutes. If it gets too thick you can add a little bit of warm water.
Add the pureed leeks to the sauce and combine well.
Place the quinoa in each plate and top it with the cream of leek. I sprinkled the cream with nutritional yeast to give an extra layer.

Minestrone is the Italian word for vegetable soup. Vegetables are cut in small pieces, and to make it tastier a soffritto is added. Soffritto is the base for a lot of Italian dishes. It consists of a small amount of vegetables, thinly chopped and saute in few spoons of olive oil or butter. The vegetables vary from recipe to recipe but the two classics are of onions, carrots and celery for dishes like the ragù alla bolognese, and butter and onions for risotto dishes.

I usually prefer to consume my vegetable soup pureed, and in this case it’s called passato di verdura (pureed vegetable soup). When I saw this recipe on Sale & Pepe Magazine (February 2010), I didn’t think twice and I made it right away. This dish is a complete meal and has all the nutrients you need. The quantity of vegetables and legumes is well balanced and neither of them has an overpowers the complete dish.

I love to make earthy minestrone during the winter season when it’s cold and humid outside. When I’m feeling cold and just want something warm. I imagine you too have those days when you would like to be wrapped in a warm blanket all day. This is a comfort food that makes me feel cuddled and cozy and I hope it’ll do the same for you. Let me know if you try it.

For the recipe I used ditalini rigati but you can choose the shape of pasta you prefer. This dish can also be gluten free. Just substitute regular wheat pasta with your gluten free pasta. If you want to enrich your minestrone and don’t waste a single gram of your Parmigiano the crust can be added to the boiling minestrone. Scrape the outer part of the crust with a knife before adding it to the soup. It will become a chewy and extremely flavorful surprise in your minestrone.
I like to savor my minestrone with a drizzle of extra virgin olive oil and a dust freshly grated black pepper.

Minestrone: food for the soul

Ingredients:

7 oz. squash
1 leek
1 carrot
3-4 leaves savoy cabbage
1 zucchini
2 medium potatoes
3.5 oz. Swiss chard leaves
Parmigiano crust (optional)
7 oz. dry borlotti beans (cranberry beans) soaked overnight
5 oz. ditalini rigati pasta*

For the soffritto:
2 Tbsp. extra virgin olive oil
1 garlic clove minced
1 shallot thinly sliced
2 Tbsp. finely chopped parsley
3-4 basil leaves finely chopped
3 whole canned tomatoes

Preparation:

Prepare the soffritto before the vegetables. In a nonstick skillet heat up 2 Tablespoons olive oil then add the chopped parsley, basil, celery, the garlic, the shallot and saute for 5 minutes. Add 3 canned tomatoes cut in small pieces and cook for 10 more minutes. Set aside.
Cut in cubes the squash, the potatoes, carrot and zucchini. Slice the leek, savoy cabbage and the Swiss chard leaves. Put all the cut vegetables in a pan and add about 2 quarts water. Season with a big pinch of salt and bring it to a boil. When the vegetables start to boil add the soffritto to the soup and combine well.
Add the beans to the vegetables and cook for 2 hours more. If you have your crust of Parmigiano you can add it after one hour the minestrone is cooking. At the end add 5 oz. ditalini rigati pasta and cook for 10 more minutes or according to directions.
I usually serve it with a drizzle of olive oil and a sprinkle of black pepper.

Notes:
* For a gluten free dish substitute the ditalini pasta with a gluten free pasta of your choice, better a small shape.

It’s carnevale and while every pastry store is serving frittelle and crostoli, we in Verona also have the tradition of eating potato gnocchi. A tradition that culminates on Venerdì Gnocolar* that this year will fall on February 12nd and the parade with its allegorical floats and Papà del Gnocco, the main character of our carnival. As usual we all gather at my parents house to enjoy numerous courses of gnocchi served with different sauces. The end of the meal is always gladdened with carnival sweets such as frittelle, crostoli, favette and creme fritte**. We then spend the rest of the afternoon watching the parade passing by.

This dish is not what we usually serve on Venerdì gnocolar, but when I ran across this recipe on l’Accademia della cucina Italiana, I couldn’t resist and I tried it the next day. I was not disappointed by the results. The gnocchi have a hearty and rustic flavor enhanced and complemented by the Speck. The thyme gives a fresh touch to the preparation.
These gnocchi are slightly firmer than the classic potato gnocchi and can be easily mixed in the pan without becoming mushy. Don’t be intimidated by making gnocchi, they’re easy to prepare just follow my instructions. If you like to see pictures just check my basic potato gnocchi recipe. When ready, gnocchi should be cooked within two hours and they are best kept in the refrigerator while waiting to be cooked. If you don’t want to cook them right away they can be frozen. First place the plate in the freezer for about one hour or until the gnocchi are frozen, then fill a freezer bag and store them in the freezer.  When you decide to cook them just add them to the boiling water while still frozen.

Potato buckwheat gnocchi with speck

Ingredients:

For the gnocchi:
2 lbs – 2 oz. whole baking potatoes
1 1/2 cups buckwheat flour
1 cup unbleached all purpose flour
pinch of salt

For condiment:
7 oz. Speck cut in thick slices, about 1/4 inches or prosciutto (cured ham)***
3-4 Tbsp. unsalted butter
2 Tbsp. extra virgin olive oil

Preparation:

Boil the potatoes whole with the skin in salted water until cooked.
Once cooked drain the potatoes and then peel them being careful not to burn yourself.
Pass the potatoes through a potato ricer and into a bowl.
Add the 2 flours previously sifted together.
Mix until you have a nice pliable ball of dough.
Prepare a work area and dust it with all purpose flour.
Take the dough, a piece at a time, and roll it out with your hands until you have rolls about 3/4 inch in diameter.
Cut the tubes of dough into pieces about one inch long. if they are a little bit sticky, sprinkle them lightly with some flour.
With a fork, holding the tines against the work surface, use your finger to press a piece of dough gently against the fork, and roll it slightly then letting it fall to the table.
The result should be gnocchi with an indent on one side from your finger and a pattern on the other side from the fork.
Handle the gnocchi carefully so they don’t loose their shape. Place them on a lightly floured plates. Keep them apart so they don’t touch one another or they’ll stick together.
Heat the butter and oil to a low medium temperature then add the cubed speck and cook it for 3-5 minutes until slightly golden. Don’t over cook it otherwise cubes will become tough.
Bring a big pot of water to a boil and then add the gnocchi carefully a plate or two at a time. When they float to the surface they are ready. Remove them with a slotted spoon, set them in a strainer to drain off the excess water and put them in the pan with the speck.
Mix the gnocchi gently and pour them in a warmed serving bowl. Sprinkle them with chopped thyme and serve immediately.

Notes:

* For more info on Venerdì gnocolar and carnival in Verona view my last’s year post.
** If you wish to try some carnival sweets, visit Cooking with Patty where I gathered them together with all my gnocchi dishes on the home page.
*** If you’re using prosciutto crudo (cured ham), add a pinch of black pepper.

Happy New Year to all of you! I just got back from a long vacation in Minnesota where I had such a wonderful time with friends and family. I’m still adjusting to the time difference, which means staying awake most of the night, but this didn’t stop me from making this pasta that I was craving for a long time.

I like pasta and love to experiment new recipes and methods. A method that I’m particularly fond of is to cook pasta as if making risotto. It’s in fact called “pasta a risotto”. It’s easier than preparing risotto itself, but you still have to follow the preparation closely if you don’t want to end up with an overcooked pasta dish. The best pasta types are the small format like pennette, maccheroni, farfalle and cavatappi. They hold better and they’re prettier to see in the final preparation.

For this particular recipe I chose fresh red beets and leeks that I just bought at my local farmer. Red beets give a pretty color to the pasta not to mention the great taste. I added toasted poppy seeds at the end to give a nutty flavor to the dish and to balance the sweet taste of the red beet. I was going to add some Parmigiano to the pasta as in the risotto, but the poppy seeds proved to be enough to complete the dish without taking away from the beet flavor.

Pasta a risotto with red beets

Ingredients

5 oz. cavatappi pasta
2 1/2 Tbsp. thinly sliced leeks
2 oz. 1/3 heaping cup minced red beets
1 1/2 Tbsp. extra virgin olive oil
1 tsp. poppy seeds
1/2 liter vegetable broth made with 1/2 onion, 1 celery stalk and 1 small carrot

Yields: 2 persons

Preparation:

In a nonstick pan saute leeks, 1 1/2 tablespoon olive oil for few minutes than add the beets.
Add about 1/4 cup water and cook until tender for about 10-15 minutes.
Add the pasta and mix until well combined. Now add about 1/2 cup of vegetable broth and stir until the liquid is all absorbed. Add more broth and keep stirring.
The pasta is ready when is cooked and all the liquid is absorbed.
For the finish touch, heat up 1 teaspoon olive oil and 1 teaspoon poppy seeds in small nonstick pan. Let them pop and then add them to the pasta. Serve immediately.

In this period I’m craving spicy food and in particular Indian. I’m fascinated by this cuisine and particularly interested in the primary role spices and herbs have. I’m amazed by all the different aromas and flavors each individual spice can have: whole and popped, grounded and then cooked, toasted, soaked and more. I have a few books on Indian cuisine and I’ve tried quite a few recipes with success. Notwithstanding I should say I feel I still don’t know anything about it. For the moment I will learn from the books I have, but sooner or later I’m going to follow some cooking classes to learn more about the usage and the different combinations of spices and herbs.

The dish I made today is adapted from a recipe in The Turmeric Trail: Recipes and Memories from an Indian Childhood by Raghavan Iyer. If you have never heard of this book and you’re interested in Indian cuisine you should definitely have it. It’s a beautifully written book where the recipes are well explained and very precise. Each recipe is introduced by an episode from Mr. Iyer’s personal life that captures your attention and brings you on a time travel through India and its world of spices. I’m never tire of reading his recipes and personal notes again and again. I’m planning to try all his recipes and looking forward to going to the States where, thanks to his indications, I can find certain ingredients that I haven’t found in Italy .

I added fresh curry leaves (karhi) to this rice like my friends from Sri Lanka always do. Curry leaves have nothing to do with curry powder which is a blend of spices and herbs created by the British. Curry leaves are shiny dark green leaves, similar in shape to bay leaves but much smaller. They have a unique flavor and aroma which is impossible to imitate, so if you don’t have them don’t try to substitute them with other spices. It’s also possible to find them dry but the aroma will be different from the fresh leaves. It’s worth a trip to your local Indian store to purchase them. Be careful, curry leaves are highly addictive, once you’ll use and smell them you won’t be able to cook without them anymore. If you’re interested in curry leaves there’s an interesting article on the Washington Post written by Monica Bhide, accompanied by two appealing recipes.

Spiced basmati rice with vegetables

2 cups white Basmati rice
2 Tbsp. olive oil
1 big carrot shredded
1 small onion, finely chopped
2 Tbsp. leeks, thinly sliced
the green part of the leek, thinly sliced
2 tsp. black mustard seed
2 tsp. cumin seed
2 three-inch cinnamon sticks
12 green cardamon pods
12 whole cloves
10 fresh Curry leaves or karhi leaves
2 tsp. sea salt
4 cups water

Preparation:

Pour the rice in a bowl full of water and wash it for few times until the water comes out clean. Then leave the rice in clean water for 30 minutes.
In the meantime prepare the vegetables, shred the carrot, chop the onion and slice the leek.
Heat up the oil in a nonstick pan and add the black mustard seeds, when they start popping cover the pan until done. Immediately add the cumin seeds, cardamon, cloves, cinnamon sticks and curry leaves and sizzle them for 20-30 seconds.
Add the onions, scallion and its green part, and cook it for about 2 minutes then add the carrots and continue cooking for 3 more minutes or until the carrots soften.
Drain the rice, add it to the pan together with the water and salt.
Cook the rice uncovered until almost all the water has been absorbed then cover it and cook it at low heat for 5 minutes. Turn the stove off and let the rice rest for 5 more minutes.
Fluff the rice with a fork and serve.

This year my garden is fantastic. I should really thank my husband and my child for the efforts they put in, and the great results they achieved. As some of you might know I find myself full of zucchini and zucchini flowers everyday.  While I’ve decided to let “some” of the flowers go, I still have to find a way to eat my zucchini, and at the same time not get tired of them. So far I prepared fried zucchini flowers, pasta with flowers and zucchini, zucchini in tegame, risotto with zucchini flowers, zucchini salad, zucchini in carpione and so on. The recipe I liked the most though, is this simple zucchini and Swiss chard soup that I often make for my son. He loves vegetable soups, especially if I turn them into a minestrina with small pasta. This latest soup is one of his favorites, so as long as we have fresh zucchini in the garden I’ll prepare it often.

To make the soup I use red or white onions bought at my local farmer. The Swiss chard and zucchini from my garden. I cook the vegetables just until soft, to save as many vitamins and minerals as possible, and then I blend them. I love the vivid green color, and the intense vegetable flavors of this soup. I like it simple like this, but it can be enriched by substituting 1 cup vegetable broth with 1 cup heavy cream or whole milk. To round off the taste I add a pinch of turmeric powder. Turmeric is an interesting spice which is considered the king of spices by the Ayurvedic medicine. It has many curative properties as it helps detoxify the liver, purify the blood, and promotes good digestion. It possesses powerful anti-inflammatory properties as well.

Zucchini and Swiss chard soup

Ingredients:

For the soup:
1 cup finely chopped white onion
4 medium zucchini coarsely grated, about 6 heaping cups
20 leaves Swiss chard thinly sliced, stems removed, about 2 cups
4 Tbsp. extra virgin olive oil
1/4 tsp. turmeric powder
2 tsp. sea salt
4 cups light vegetable broth*
4 slices of whole wheat bread for topping (optional)**
1 Tbsp. extra virgin olive oil

For the broth:
5 cups water
1 small carrot
1 celery stalk
1/2 small white or red onion
1/2 Tbsp. coarse sea salt

Yields: 4 servings

Preparation:

For the broth:
Put the water, the salt and the vegetables in a pot. Cover and let it simmer at medium heat for about 30 minutes.

For the croutons:
Eliminate the bread crust, and cut the slices in cubes. Drizzle 1 Tablespoon olive oil in a nonstick pan, and add the cubed bread. Toast the cubes until golden brown.

For the soup:
Warm up the oil in a pot, then add the onions, and sauté them until tender, about 7 minutes.
In the meantime grate the zucchini, and add them to the onions. Cook them for 5 minutes.
When the zucchini are getting soft, add the Swiss chard, 4 cups broth, the turmeric, and cook for 3 more minutes. Blend the soup until creamy. If the soup is too thick, add some more broth. If it’s too liquid, let it simmer until it reaches the desired consistency.
Serve your soup topped with croutons, if you like.

Note:
* If you want a richer soup, substitute 1 cup vegetable broth with 1 cup heavy cream or whole milk.
** For a gluten free recipe use gluten free bread.

In the last few days I’ve been experimenting some new recipes and I ended up with small portions of different vegetables leftover. Hence I decided to prepare one of my favorite dishes, red Thai rice with stir-fried vegetables. Red rice grows in various countries of the world and it often grows wild in soil rich with clay. It has an aromatic taste, when you cook it its aroma will fill your house. The Thai rice I buy comes from the provinces of Chachoengsao and Chiang Mai in the North and East of Thailand. It is imported by CTM Altro Mercato – the principal organization of fair and supportive trade in Italy – from Green Net a Thai social enterprise that works to promote sustainable agriculture providing fair trade market access to producer groups producing organic and certified products. 1300 families are involved in the cultivation and production of the rice. The cooperative is also a member of the World Fair Trade Organization (WFTO) the global representative body of over 350 organizations committed to 100% Fair Trade.

In Thailand Red this rice is usually consumed for breakfast due to its sweet taste. It’s also really good and tasty if served with stir fry vegetables like in my recipe. You can also add cubed chicken breast or tofu. I particularly like the combination I chose for this recipe, but the vegetables can be substituted with different ones you might like better or others can be added like zucchini, pea pods, soy sprouts, cabbage etc.

Ingredients:

10 oz. red Thai wholegrain rice
1 cup chopped onions
1 small garlic clove, minced
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 green bell pepper
1 cup chopped winter squash
2 Tbsp. pinoli (pine nuts)
3 Tbsp. extra virgin olive oil
1 to 2 Tbsp. fresh finely chopped rosemary
2 Tbsp. pine nuts or sunflower seeds
sea salt to taste

Preparation:

Cook the rice as directed, it should take about 35 minutes. Salt the water with coarse salt just the last 10 minutes. Strain the rice and set it aside.
In the meantime warm up 2 Tbsp. olive oil in a nonstick skillet, add the onions and cook them for about 4 minutes then add the garlic, celery, carrots and squash and continue cooking for other 4-5 minutes at medium high heat. Add the bell peppers and and cook the vegetables for 5 more minutes. Salt to taste.
In a small nonstick pan toast the pine nuts for few minutes until golden.
When vegetables are cooked add the rice and season it with the rosemary. Mix until well combined and salt to taste. Add the pine nuts and serve.

The other day I was grocery shopping at my natural food store and while waiting in line at the cashier I heard the owner telling a customer about this so called fake tomato sauce recipe that you can use in your pasta or pizza instead of tomato sauce. It actually didn’t sound so great but today when I was in hurry to prepare lunch it just came back to mind and I’ve thought to give it a try. I was pretty impressed about the result, it tasted really good and it was ready in no time. I’m not so fond of cooked carrots myself but this sauce strangely enough doesn’t taste like carrots at all. Nobody in fact guessed what it was but they all loved it.
Next time I’m going to use it on my pizza topped with grilled vegetables, but until then I think I’m going to prepare it again for my pasta.

Pasta with fake tomato sauce

1 small white onion
1 big carrot finely grated, about one heaping cup
1/2 tsp. tamari sauce or light soy sauce
3 Tbsp. extra virgin olive oil
freshly minced parsley for topping
toasted sunflower seeds
10 oz. pasta of your choice*

Slice the onions thinly and saute them in a skillet with the oil until soft, about 10 minutes. Add the grated carrots and cook for other 5-8 minutes adding few spoons of water to keep the sauce moist. When ready pure the sauce in a hand blender and put it back in the skillet.
In the meantime cook the pasta as directed and before draining it save few spoons of its water. Add the pasta to the skillet and mix until well combined. Serve the pasta topped with sunflower seeds, parsley and if you like a swirl of olive oil.

*use brown rice pasta for gluten-free.

Romanesco broccoli is a vegetable native to Italy, a relative of the broccoli and cauliflower family. It’s an unusual looking vegetables: green lime color, a fractal pattern growing in a spiral head, composed of conical florets which are spirals themselves. The taste is nutty and more delicate compared to its relatives. It’s delicious when eaten raw with dips or added to salads. I personally prefer it lightly steamed, seasoned with salt and extra virgin olive oil. When buying it in the store, look for bright green firm heads with no discolored or bruised florets.

The dish is really fast and easy to prepare, I also added a little bit of potatoes to have a more delicate effect and texture.

Romanesco broccoli soup

Ingredients:

1 romanesco broccoli, about 28 oz.
1 small white onion
1 medium potato, about 7 oz.
2 Tbsp. extra virgin olive oil
sea salt to taste
freshly grated Parmesan cheese (optional)

Preparation:

Warm up the oil in a nonstick pan and when ready add the chopped onions. Saute at low medium heat until soft about 10 minutes and then add the potatoes cut in small cubes and cook for other 10 minutes then add the broccoli florets. I also use the stem pealed and cut in small pieces. Just barely cover with cold water and cook the soup until the romanesco broccoli is tender about 15-20 minutes. Salt to taste, blend it with a hand blender and add more water if needed. Serve it with a swirl of extra virgin olive oil and freshly grated Parmesan cheese on top.

Baked Pasta with Squash and Spinach

10 oz. penne pasta

3 Tbsp. extra virgin olive oil
1 heaping cup finally sliced scallions (about 2)
1 3/4 cups squash cut in small cubes
fresh spinach or frozen

For the sauce:
3 Tbsp. extra virgin olive oil
3 cups warm vegetable broth
1/2 cup flour
1/2 tsp. salt
a good pinch of freshly grated black pepper

Yields: 4 persons

Warm up a skillet with 3 Tbsp. oil add the sliced scallions and cook at medium-low heat for about 10 minutes adding few spoons of water if they get too dry. Add the cubed squash and cook other 10 minutes or until soft but not overcooked. In the meantime warm up a little bit of water and blench the spinach for few minutes then strain and squeeze the excess water. When the squash is ready add the spinach combine well, salt to taste and set the vegetables aside.

In a pot add the oil and flour, mix until well combined. Slowly add the vegetable broth and mix continuously with a wooden spoon. Be certain to avoid lumping! When you’ve mixed in all the broth grate a bit of black pepper on top, just a dusting. Add 1/2 tsp. salt too. Continue cooking the béchamel, stirring constantly, until it thickens and becomes smooth, about 15 minutes. When ready set aside 1/2 cup of the sauce. In the mean time cook the pasta as directed and  when ready mix it in with the vegetables and then béchamel.
Pour the pasta in a previously greased baking pan with a little bit of olive oil, spread the remaining sauce on top and bake at 400° for 25-30 minutes or until golden brown. You can grill or broil the pasta for the last 5 minutes. Serve warm.