I’m not sure what my recent obsession with chickpeas is about this month. Last recipe share was a chickpea veggie burger recipe and this one is hummus. Must be this growing bump under my frilly apron. I always thought I’d take advantage of late night ice cream or brownie cravings during my pregnancy, but alas everything I eat seems to require chickpeas.
This month’s recipe came from the blog Frugal Feeding. A remarkable blog, where you can find just about everything delicious! I like that the blogger even tells you how much money cooking things at home cost you vs in the store. For most, in fact all recipes, just pennies in comparison to store brought. http://frugalfeeding.com/2011/04/18/hummus/
What I changed:
-Halved the quantity of ingredients (I was low on chickpeas).
-Added fresh basil and parsley in lieu of cilantro.
-Added a tablespoon of tahini
-Made a smoother paste, since I like mine on the smoother side.
The tahini was homemade and I found the recipe on the blog Passion for Family.
Also a wonderful blog with simple and easy recipes. Again I halved the serving size. Since I didn’t have the proper equipment I used my coffee grinder. Got the job done. http://passionforfamily.com/2012/11/27/homemade-tahini/
Heading on summer holiday to France. I have a lovely container of hummus veggies and bread backed for the trip. I’ll try to remember to snap photos of all the delicious food! Happy cooking!
Oh how I long for warm weather, weekends in the sun and naps outside. Is it just me or does this winter feel eternal? February is the shortest month and the prelude to spring, however, the promise of spring seems so far away! Okay, I’ll stop being so dramatic!
This weekend, we had blustery and frosty weather, which inspired this week’s dish: homemade ravioli filled with herbs and cheese. Cold weather always leaves me reaching for soups and carbs. This dish is very wholesome and delicious! It helped me chase away my winter blues. Making this reminded me that winter is a time to do more domestic activities, to be calm and reflective.
I also realized how much I’ve evolved! As a kid I loved eating Chef Boyardee! Yep, Ravioli in a can aka preserved pasta! Makes me gag just thinking about it. In college, I matured and moved on to cheap, frozen ravioli. Still loaded with all kinds of preservatives and fake cheese, but it got me through late night study sessions. Finally, as a young professional I started buying fresh pasta from local pasta shops. This was a delicious option, however it was also expensive. Now, I’ve graduated to making my own ravioli. It’s cheaper, healthier and did I mention delicious!
Adapted from How to Cook Everything (Bittman, M.)
Makes 18 – 30 ravioli (depending on size)
What you need
2 c. flour (You can use all-purpose if you’d like. I used half white/half wheat, whole wheat is possible, but more challenging to handle)
1 tsp salt
Filling of choice: meat sauce, cheese, mushrooms, herbs, really whatever strikes your fancy
How you make it.
In a bowl mix flour and salt.
Make a well in the middle of the flour. Mix 1 egg in the flour. Continue doing this, adding one egg at a time until fully incorporated. You should be able to form a ball with your dough, add few sprinkles of water, if needed.
On a floured surface, knead the dough until smooth (about 1 – 2 min).
Cut the dough in 6 equal pieces. Cover pieces with Saran wrap. On a floured surface knead out one piece of dough as flat as you can (try to make the shape rectangular).
Take another of your piece of dough and roll it out, trying to make it the same shape and size as the first one.
Place about a TBSP of your filling on the dough, leaving about 1/2 – 3/4 in. between each filling. I used ricotta, mozzarella, dried basil, oregano and salt as my filling, you can use whatever you like.
Brush a small amount of water around the filling. This helps create a paste/glue.
Place the second piece of flattened dough over the first, gently press around the filling to seal it.
With a pizza cutter, carefully cut out your ravioli, being careful not to cut too close to your filling.
Cook the ravioli in salted, boiling water for about 2 – 3 minutes or until they start to float to the top. Drain the water and enjoy. I served mine with spicy butternut squash and sage.