Ravioli with Corn Sauce Recipe

November 3, 2014 by 6 Comments

I can’t believe it’s already November. I haven’t posted a recipe here since August! I admit though, I haven’t been cooking as much at home and have been dining out a lot because of my hectic days in September and October. And now, here we are approaching the holidays. Honestly though as soon as it turns November I think I am in holiday mode. It’s the time of year that people all reach out to their family and friends to try to connect and celebrate, which means it’s great rationalization to try new recipes out.

At the farmers market there is still some corn left, and so I hurried to make this recipe. The use of corn here is the main sauce, almost like a pesto recipe but using corn instead of basil (although there is still plenty of basil, just not in the sauce itself!). F really liked this dish because it wasn’t super cheesy, and I liked celebrating corn while it’s about to finish its season. It also takes advantage of the last of the cherry tomatoes before it’s time to batten down the hatches.
Ravioli with Corn Sauce Recipe with Basil and Grape Tomatoes. The corn sauce is almost like a pesto but with corn and toasted almonds instead

The original recipe comes from Lillian Julow in Gainesville Florida that I saw in Taste of Home. That original recipe includes bacon and uses bacon drippings with fettuccine, so you might want to check out her version if you are not vegetarian and that intrigues you.

But to make it vegetarian instead I swapped it out by using grilled corn kernels. If using fresh corn is too time consuming for you, use thawed frozen corn and roast it in a skillet with a little butter until the corn just begins to brown.

I love the colors of this dish too.
Ravioli with Corn Sauce Recipe with Basil and Grape Tomatoes. The corn sauce is almost like a pesto but with corn and toasted almonds instead

Ingredients:

  • 20 ounces of refrigerated ravioli (I used Giovanni Ravioli Caprese Duet, in your refrigerated section, this one is stuffed with either basil pesto or caprese and mozzarella, and offers two colors, green and white! I’m a fan of the various ravioli of this brand as there are many options, such as also their artichoke, mushroom, chicken rosemary and more)
    I used Giovanni Ravioli Caprese Duet, in your refrigerated section, this one is stuffed with either basil pesto or caprese and mozzarella, and offers two colors, green and white! I'm a fan of the various ravioli of this brand as there are many options, such as also their artichoke, mushroom, chicken rosemary and more
  • 4 cups fresh corn kernels after being grilled in the husk (or you could use thawed frozen corn as well)
  • 1 tablespoon butter
  • 3 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon dill weed
  • 1/2 cup grated Parmesan cheese plus additional to taste
  • 1/3 cup unsalted toasted almonds (I recommend toasting them yourself as it tastes better and makes the house smell wonderful. Always make extra because you will snack on some)
  • 1/3 cup olive oil for the pasta sauce, plus an extra drizzle on the pasta
  • 1 cup of fresh basil chiffonade (see here how to chiffonade a basil leaf)
  • Two handfuls or so of grape tomatoes, cut in half
    Almonds, Basil, and Colorful Grape Tomatoes for a Corn Ravioli Recipe

Directions:

  1. Cook the ravioli in boiling water for a couple minutes and then drain from water and toss with a quick drizzle of olive oil so the pasta does not stick. Reserve at least a cup or so of the pasta water to marry the sauce later.
  2. In a skillet, melt 1 tablespoon of butter. After removing the corn from the cob after grilling it, or after thawing your frozen corn kernels, add it to the melted butter along with the 3 minced garlic cloves, salt and pepper, and dill. Stir over medium-high heat until everything is well incorporated.
  3. Remove 3/4 a cup of the corn mixture to reserve for later. With the rest of the corn mixture, add it to a food processor, along with the 1/2 cup grated Parmesan, toasted almonds, and 1/3 cup olive oil. Process until well blended. You’ll notice here that for this corn sauce, it essentially is like a pesto in using corn, olive oil, and toasted almonds (instead of pine nuts). I personally always do the olive oil glugging last so that I can continue to taste it and get it to a consistency I like (although keep in mind some of the pasta water will also be added to marry the sauce with the pasta). F is not a fan of pestos that have too much oil, which is why I only used 1/3 but if it had just been me I might have added more.
    Recipe for a corn sauce for pasta, which is much like a pesto in using corn, olive oil, and toasted almonds (instead of pine nuts)
  4. Return the processed corn portion to the skillet and add the reserved 3/4 of the unprocessed corn mixture and heat until everything softens. Then add the pasta and 3/4 cup of the chiffonade basil to the skillet and mix. Add a small bit of the pasta water at a time until the sauce is the consistency you want- I kept mine pretty thick and used maybe 3/4 cup of pasta water.
    Making a corn sauce for a pasta dish for my recipe of Ravioli with Corn Sauce Making a corn sauce for a pasta dish for my recipe of Ravioli with Corn Sauce
  5. Add the halved grape tomatoes and toss. Top with the remaining Parmesan (optional) and basil and serve!
    Ravioli with Corn Sauce Recipe with Basil and Grape Tomatoes. The corn sauce is almost like a pesto but with corn and toasted almonds instead Ravioli with Corn Sauce Recipe with Basil and Grape Tomatoes. The corn sauce is almost like a pesto but with corn and toasted almonds instead

This dish serves four.
Ravioli with Corn Sauce Recipe with Basil and Grape Tomatoes. The corn sauce is almost like a pesto but with corn and toasted almonds instead Ravioli with Corn Sauce Recipe with Basil and Grape Tomatoes. The corn sauce is almost like a pesto but with corn and toasted almonds instead

Although it’s almost time to say goodbye to tomatoes and corn, I know we are saying hello to so many squashes, romanesco and beets and other root vegetables.

What winter food are you looking forward to?

And what do you think of those refrigerated raviolis? I don’t mind making pasta myself if it’s just plain (like fettuccine, or spaghetti) but when it comes to stuffing them like tortellini or ravioli, I’m all into convenience, and there are so many interesting flavors out there! Do you have a favorite kind?

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Avocado Breakfast or Brunch Recipes

July 28, 2014 by 1 Comment

These Avocado Breakfast Recipes or Brunch Recipes are very simple ways to eat avocado, but so satisfying. I don’t know if I can really call them all of them recipes as much as ideas that are self explanatory. And they are my favorite ways to incorporate avocado into a breakfast or brunch.
The delicious ways to incorporate California Avocados into your breakfast or brunch. When removing avocado, I like to cut them and then peel off the skin rather then trying to scoop the avocado from the skin!

The most obvious way is of course with a breakfast burrito. I decided to make one with bacon and jalapeno with avocado spread This is the recipe for 1 portion, for 1 person.

Bacon Avocado Jalapeno and Cheese Breakfast Burrito

Bacon Avocado Jalapeno and Cheese Breakfast Burrito

Ingredients:

  • 1 avocado, pitted
  • 1/3 of a  jalapeno, finely diced (your call on the seeds)
  • 1/2 of a lime for the juice (about 1 tablespoon)
  • 1 slice of bacon
  • 2 eggs, beaten
  • 1/4 cup of cream
  • pinch of salt
  • freshly ground pepper, to taste
  • 1 flour tortilla
  • 1/4 cup of shredded Mexican cheese

Directions:

  1. In a small mixing ball, add the avocado (I like the cut the avocado in half and then peel off the skin rather than trying to scoop the avocado out of the skin) and the lime juice and mash together.  When you chop the jalapeno, it is your choice whether to leave the seeds in for heat, and how much seed to leave in (I only left in 1/4 the seeds of the whole jalapeno) – add this in as well and mash together. When I made mine, I made 3 avocados worth and with the rest I added some crumbled queso fresco and served it with the breakfast burrito.
    Bacon Avocado Jalapeno and Cheese Breakfast Burrito - the Guacamole topping
  2. On a cold frying pan, add the slice of bacon and turn up the heat. Cook the bacon, turning it halfway, until crispy. Set aside on a paper towel to absorb excess oil and to cool so that you can later crumble it into the breakfast burrito.
  3. In the pan, I poured out the bacon fat until only about 1/2 tablespoon was left (I reserved the rest for other cooking. If you are making multiple portions at once, you can leave more in the pan). I then poured in the egg and cream and scrambled, adding a pinch of salt and bit of freshly ground pepper to my taste.
  4. On 1 flour tortilla, spread out the scrambled egg in the middle, and then crumble the bacon and add on top of the egg. Sprinkle the shredded Mexican cheese (a mix of cheddar, monterey jack, and asadero and queso quesadilla cheese), and then add 1 1/2 tablespoons of the avocado jalapeno mixture.
    Bacon Avocado Jalapeno and Cheese Breakfast Burrito Bacon Avocado Jalapeno and Cheese Breakfast Burrito
English Muffins and Avocado

Another way is after toasting some English Muffins, I scrambled some eggs and instead of a rich Hollandaise sauce, I just sliced up 1 avocado and added a sprinkle of some shredded triple cheddar cheese and it was luxurious without all the fat.
After toasting some English Muffins, I scrambled some eggs and instead of a rich Hollandaise sauce sauce, I just sliced up some avocados and added a sprinkle of some shredded triple cheddar cheese and it was luxurious without all the fat.After toasting some English Muffins, I scrambled some eggs and instead of a rich Hollandaise sauce sauce, I just sliced up some avocados and added a sprinkle of some shredded triple cheddar cheese and it was luxurious without all the fat.

Or on a weekday, I simply mash 1 avocado in a bowl and spread it on toasted English Muffins, top it with sprinkles of queso fresco or cojita cheese, and off to the rest of the workday we go!
Avocado on toasted english muffin topped with queso fresco cheese

What are your favorite ways to have avocado?

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Soba Noodles with Kale, Miso, and Avocado

July 14, 2014 by 5 Comments

Recipe for Soba Noodles with Kale, Miso, and Avocado, vegetarian and gluten free and healthy and easy!
When I was gifted a few avocados from the California Avocado Commission, I knew that I wanted to try one of the recipes I’d seen and pinned a while ago from A House In the Hills: Soba Noodles with Kale, Miso, and Avocado.
Recipe for Soba Noodles with Kale, Miso, and Avocado, vegetarian and gluten free and healthy and easy!

I added ginger and red pepper flakes for mine for a little more heat and burn, and used the kale that I could find even though she had recommended dino kale. After prepping and mixing it, I then put it in the refrigerator to chill for a couple hours to make for a refreshing lunch on a hot summer day that is also healthy!
Recipe for Soba Noodles with Kale, Miso, and Avocado, vegetarian and gluten free and healthy and easy!

Make sure you taste your miso avocado sauce several times- the guidelines here may vary based on how salty your miso may be and your preference levels. Serves 4.

Ingredients:

  • 2/3 package of buckwheat soba noodles (enough for 4 servings – usually 1/2 a bunch is 1 serving. I used King Soba Organic Sweet Potato and Buckwheat Noodles)
  • 1 teaspoon of sesame oil
  • 1 small bunch of kale – mine came out to about 4 cups
  • 1 ripe avocado
  • 1 clove of garlic
  • 1 tablespoon olive oil
  • 3 tablespoons miso – I used shiso miso
  • Juice from 1/2 lime (about 1 tablespoon)
  • 3/4-1 cup of water
  • 1/2 teaspoon of ground ginger
  • 1 teaspoon of red pepper flakes
  • 1 tablespoon of sesame seeds plus additional to garnish
  • freshly ground pepper to taste

Directions:

  1. Cook the soba noodles according to directions in unsalted boiling water. Be careful that you do not overcook them as when you add the avocado miso dressing later it will be adding a lot of moisture and can make them soggy (unfortunately I made that mistake with this batch, but I’m warning you not to!). After they are ready, drain and rinse with running water at least twice to wash off the extra starch. I might even recommend using chopsticks or a fork to lift and swish the noodles a little bit in the new water to make sure the starch is washed off all the noodles. Then mix with 1 teaspoon of sesame oil, distributing well so the noodles will not stick together. Let cool.
  2. While the soba noodles are cooking, cut the kale leaves from the stalk and into either ribbons or small bite size pieces. I then mixed in the kale leaves with the still steaming hot noodles and sesame oil so they did wilt a little. Depending on how much you like kale, you could also consider a quick blanch to soften it further, but the mixing with the hot soba for me was enough.
  3. In a food processor, combine the pitted avocado, 1 clove of garlic, 1 tablespoon olive oil, juice from the 1/2 lime and 1/2 cup of water. Puree, and then taste and continue to add the water and mixing until to your taste. The consistency should be a silky sauce. I happened to have used 1 cup or so to balance out the saltiness of my miso. bring large pot of salted water to boil, add noodles and follow the package instructions to cook
  4. In a large bowl, mix the soba noodles, kale, and avocado miso dressing until well combined. This is when I also added the ground ginger, red pepper flakes, and tablespoon of sesame seeds and ground pepper to taste.
    Recipe for Soba Noodles with Kale, Miso, and Avocado, vegetarian and gluten free and healthy and easy! Recipe for Soba Noodles with Kale, Miso, and Avocado, vegetarian and gluten free and healthy and easy!
  5. When well mixed, chill in the refrigerator for a couple of hours if you can, and enjoy cold! When serving, feel free to garnish with another little sprinkle of sesame seeds. You could also add tofu or fish or other protein of your choice on top!

Recipe for Soba Noodles with Kale, Miso, and Avocado, vegetarian and gluten free and healthy and easy!

This goes well with a crisp white wine and sitting outside on a summer day.

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Tofu and Mushrooms A La King

December 19, 2012 by 1 Comment

I decided to try a vegetarian version of a gorgeous Chicken A La King recipe I saw on Pinterest and which originated from the blog Get off your Butt and Bake! I increased the cheeseiness from the recipe because I love cheese and it has never worked negatively for me when I have upped cheese. Nope, never ever ever. Anyway, this ends up yielding more sauce, so based on how many shells are in a package the recipe below is enough to yield enough sauce for two packages of six shells, or approximately six people if everyone has two puffs each along with another  side.

It is very rich, so would be wonderful to paid with another dish that has some acid to cut through this such as a salad with a citrus vinaigrette. I chose to use tofu and mushrooms, but having a variety of color and shapes in vegetables you choose, such as sliced carrots, peas, diced peppers, etc could make this really visually stunning. You could put anything into this sauce. Really, seriously, anything. This sauce is so good.

Ingredients:

  • 2 package of puff pastry shells (6 in a package).
  • 1 egg and 1 tablespoon of water, beat together
  • 1/3 cup of butter for the sauce
  • 8 ounces of sliced cremini mushrooms
  • Optionally, add in any other vegetables, such as peas, carrots, etc.
  • 1/4 cup cornstarch dissolved in 1/2 cup cold water
  • 1/2 cup vegetable broth
  • 1/4 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon of chopped dill
  • 1/2 teaspoon of  chopped parsley
  • 3/4 teaspoon red pepper flakes
  • 1 teaspoon granulated sugar
  • 2 cups milk
  • 12 oz (3 cups) of shredded cheddar cheese- I used a mild cheddar which is also why I upped the amount
  • 1 extra firm tofu, diced
  • 1/2 teaspoon diced chives

Directions:

  1. Preheat the oven to 425 degrees F. Beat together 1 egg with 1 tablespoon of water. On parchment paper or foil on a baking sheet, lay out the thawed puff pastry shells. Beat together 1 egg and 1 tablespoon of water, and brush the tops with the egg and water mixture. Per the instructions on the package, bake the puff pastry for 20 minutes. After that time, remove the top of the pastry from the pan using a fork to help cut it out and place aside, and then  bake the shell portion for another 5 minutes or so just to make sure they are cooked through. Baking these shells could be done while preparing the sauce.
    Tofu and Mushrooms A La King Tofu and Mushrooms A La King
  2. Meanwhile, optionally prep and cook any additional vegetables (microwave, sautee, or steam them, or however you want to cook the veggies. I considered cooking the mushrooms sauteed in a butter sauce, but then decided since they were so fresh to not cook my tofu or mushrooms at all.
    Tofu and Mushrooms A La King
  3. In a medium saucepan over medium heat, melt the butter, and then add the cornstarch water mixture, broth, milk, and all your seasonings of salt, pepper, dill parsley, pepper, onion powder, and sugar. You can be creative with the seasonings to suit your taste and the flavor of the broth you used. Stir until the sauce has all mixed and thickened so that if you draw a line on the back of your stirring spoon, holding it vertically the sauce should not drip and cross the line.
    Tofu and Mushrooms A La King Tofu and Mushrooms A La King Tofu and Mushrooms A La King
  4. Turn the heat to low, and make sure the sauce does not boil. Add in the grated cheese 1/2 at a time, stirring as the cheese melts.
    Tofu and Mushrooms A La King Tofu and Mushrooms A La King
  5. Combine the mushrooms and diced tofu now into the sauce. I didn’t need to cook my tofu and mushrooms, but obviously you are using meat it has to be cooked beforehand. Stir everything to mix.
    Tofu and Mushrooms A La King Tofu and Mushrooms A La King
  6. Plating time! This was the hardest part for me- spilling little drops of sauce from the pot to the plate! Pour with a spoon the mixture into the puff pastry shells, top with a little bit more cheese if you’d like, but I topped mine with some fresh chopped chives.
    Tofu and Mushrooms A La King  Tofu and Mushrooms A La King Tofu and Mushrooms A La King

This happens to have been done with puff pastry shells, but you can also use any kind of carb you want- toast, biscuits, english muffins, croissants, rice, pasta… Yum. I love how this particular meal plates in a more fancy fashion that you could have at a dinner party, or just for a romantic evening thanks to the pastry shells. As mentioned since you can fold anything into this sauce, you can use any leftovers you would like such as leftover turkey or ham or chicken, etc.

Tofu and Mushrooms A La KingTofu and Mushrooms A La King

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Cornbread Stuffing – Veggie Version

November 19, 2012 by 1 Comment

It’s time for the Thanksgiving 2012 recipe roundup! The best cornbread stuffing I’ve made so far was from a whim 2 years ago. I modified a recipe I had seen by Michael Symon on Food Network. For some reason I had watched him make this in an episode- unusual because I don’t watch him at all but his show happened to be on and my TV still on Food Network. But, what I saw was so intriguing for a stuffing I looked it up online to print his recipe, and used that as my cornbread stuffing inspiration.

The cornbread is one that I made from a mix the day before thanks to Trader Joe’s. When it came to the smoked ham in his recipe I substituted a smoked veggie version, and of course vegetable stock for chicken stock. Meanwhile for the vegetables I replaced his call for red peppers with Thai red chilis (though in less quantity because I did want to keep my stomach lining). I used Thai red chilis because I had them in my herb garden, but you can easily substitute any other diced pepper you would like, or even spicy seasoning instead.

I also changed out the corn because I thought there was enough corn in the cornbread which had kernels already in it. I also used diced carrots, making use of a classic mirepoix as the base then of this stuffing. I’m not a fan of parsley and cilantro, so I went with dill, sage, and rosemary as my seasoning herbs.

The stuffing turned out visually quite pretty, and was even better the next day as a leftover. The “ham” even in the veggie version gave it a hint of smokiness, and the Thai red chilis a bit of extra zing of heat now and then.

Ingredients (serves 6):

  • 4 tablespoons butter
  • 2 cups chopped yellow onions
  • 1 cup chopped celery
  • 1 cup choped carrots
  • 2 tablespoons minced garlic
  • 1 package of diced smoked vegetarian ham- I used Tofurky Hickory Smoked flavor deli meat, but Yves or Lightlife could work as well
  • 2 eggs
  • 3 cups vegetable stock
  • 1/2 cup heavy cream
  • 2 tablespoons chopped rosemary
  • 2 tablespoons chopped sage
  • 2 tablespoons dill
  • 2 tablespoons of diced Thai chili pepper, but you can use any other pepper but adjust based on the heat you want
  • Salt and freshly ground black pepper
  • 8 cups cubed and toasted cornbread – I used Trader Joe’s cornbread mix and prepared per directions on the box. I think TJ’s mix is the best mix out there in terms of taste and texture

Directions:

  1. Preheat oven to 375 degrees F.
  2. Melt butter and sweat the celery, onions, and garlic until tender. Add ham and cook
    over low heat for 2 more minutes. Set aside to slightly cool.
  3. Whisk together eggs, stock, cream and herbs and chilis, and season with salt and pepper
    to taste. Combine all items, including cornbread, in a 4 quart pan.
  4. Cook covered for 30 minutes. Then uncover and cook for additional 20
    minutes or until crusty on top.
  5. Optionally, since when I picked the peppers I had some extra left I also sprinkled a bit more on top before serving the dish to make it look nice- you can do the same with extra herbs also.
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