Portland Foodie

Asparagus and Spinach Pasta

I have to admit that I make a lot of pasta dishes. I use all kinds of pasta shapes and sizes, as well as those made from different flours. In the summer, it is a great way to use multiple vegetables and trick your kids into eating food that is actually good for them. And I am all for food subterfuge...

This dish is something I whipped up when I realized the spinach was about to bolt. Combining that with a handful of asparagus and a big can of chopped tomatoes makes it absolutely full of nutrition.

Here's the scoop:

1 lb ground hamburger 

1 12 oz can of diced tomatoes

3 cloves of garlic, minced

1 medium yellow onion, diced

1/2 cup grated Parm

Splash of half and half (optional)

1 tbs fennel seeds

1 tbsp oregano

1 tbsp basil

1 tsp rosemary

1 tsp thyme

2 bay leaves

pinch of red pepper flakes

generous amounts of flaky salt and freshly ground pepper

1 package of conchiglie pasta

Brown hamburger and onions in skillet. Drain some of the excess fat, leave enough to prevent burning, omit draining if meat is lean. Add spices and herbs, salt and pepper, saute for a few minutes. Add tomatoes and garlic. Let simmer to combine flavors and reduce liquid from tomatoes.

Start a pot of water to boil. Add conchiglie pasta and cook according to directions on package. Conchiglie is also known as shell pasta and is great for this recipe. Since this isn't a really sauce-y pasta dish, the cupped shape of the pasta will grab up the bits of veggies and meat really well.

In the last couple of minutes of cooking, add half and half and cheese. I used fat free half and half. The parm and half and half create a pink sauce...but you can omit it if you like.

Drain pasta and add to sauce. Toss to combine and let stand for a minute or two to allow the pasta to soak up the fantastic flavors. Serve.

Carrot Recipes: Weeknight and Cake

I recently harvested the first carrots from my garden (www.gardenertofarmer.net). They were the cause of much blood, sweat and tears this year...hard to grow! But now, just look at them...

I grated the three of them and used them as carrot confetti for the top of my salad. But there are many ways to use carrots, aside from in salads.

A quick dinner option is to cut the carrots into bite size pieces and saute them in a skillet with olive oilover medium low heat for a few minutes. Add freshly grated ginger, dark honey or a bit of molasses and let simmer until carrots are tender (not complete mush, please)...The molasses or honey is very high in sugar content (as are carrots) so don't let it burn!

I am also a big fan of carrot cake...I mean, what's not to like? Below is one of my favorite Martha Stewart Recipes...And the reason is because she uses real grated ginger, as well as orange zest in the frosting. The combination of orange, ginger and carrots is a no-brainer. I want to try it using molasses or dark honey, like I did in the previous recipe...I am sure it would be delish! Will have to wait until gardening season is over so I have time to experiment...enjoy!

Makes 1 four-layer cake, serves 10 to 12
Unsalted butter, for pans
3 cups all-purpose flour, plus more for pans
1 cup (3 ounces) pecan halves
1 pound large carrots, peeled
3 large eggs, room temperature
1/3 cup nonfat buttermilk
1 teaspoon pure vanilla extract
2 cups sugar
1 1/2 cups vegetable oil
1 tablespoon freshly grated ginger
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
Orange Cream Cheese Frosting
Makes 5 cups
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 (8-ounces each) cream cheese, room temperature
3 cups confectioners' sugar
1 tablespoon freshly grated orange zest
2 tablespoons freshly grated ginger
Pinch of salt

Directions

Heat oven to 375 degrees. Butter two 8-by-2-inch round cake pans. Dust pans with flour, and tap out any excess. Set pans aside. Spread pecans in a single layer on an ungreased baking pan, and toast in the oven until lightly golden, about 7 minutes. Remove pan from oven, and let stand until completely cool. Reduce temperature to 300 degrees. Finely chop pecans, and set aside.
Using the smallest holes (less than 1/4 inch in diameter) of a box grater, grate carrots, yielding 2 1/2 cups. Place carrots, eggs, buttermilk, vanilla, sugar, vegetable oil, and ginger in a large bowl; whisk until well combined.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Fold in the toasted pecans.
Divide batter between the two cake pans, and bake until a cake tester inserted into the middles comes out clean, about 1 hour. Remove pans from oven, and transfer to a wire rack to cool, 15 minutes. Turn cakes out onto rack; let stand until completely cool.
Using a serrated knife, trim tops of the cakes so surfaces are level. Slice each layer in half horizontally. Place a layer on a cake stand or cardboard round, and spread 3/4 cup frosting over top. Place a second cake layer on top, and spread with another 3/4 cup frosting. Repeat with third layer and another 3/4 cup frosting. Place last cake layer on top, and spread the remaining frosting over the top and the sides of the assembled cake. Transfer to refrigerator, and chill 3 to 4 hours.
Cream Cheese Frosting:
Directions
Place butter in the bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until fluffy, about 2 minutes. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more. Add the remaining ingredients, and beat 5 minutes more. Use immediately, or store in the refrigerator in an airtight container for up to two days.