Artichoke Cashew Cream Stuffed Pasta

I've owned Chef Tal Ronnen's cookbook since it came out but somehow never got around to making Artichoke Ricotta Tortellini with Saffron Cream Sauce.  I've had good luck in the past using cashew cream for a mock ricotta so I was excited to use it in both the filling and sauce.  Click on the recipes tab of the chef's website for basic cashew cream instructions.  I made a few changes to the recipe: using a gluten free pasta recipe, omitting the saffron because I'm cheap, and adding a whole lot of lemon--zest and juice--to both the filling and sauce.  Large ravioli took the place of tortellini just to speed things up.

If you compare photos of my version to the original, you'll note that mine appears grainy.  That's because it is.  If you have a super crazy powerful blender, use it when making your cashew cream.  I actually like a bit of graininess for the filling but would have much preferred a smoother texture for the sauce than my food processor could provide.

Finally, this recipe didn't completely click with me.  It was just a little bland, I just kept adding more and more lemon.  I think it is just too much cashew cream based things at once.  I will definitely use the filling and sauce recipes again but probably not together.  Already thinking what a great cajun cream sauce I could make--pair it with some fettuccine, peppers, and onions.  And I have a bit of the filling in the fridge right now that I'll bake up with some pasta, red sauce, and mozzarella Teese.  Glad I finally tried out this!

Remember to check out my other ravioli recipes:

Pumpkin ravioli with mushrooms in a brown "butter" sauce

Mushroom ravioli with peas in a brown "butter" sauce

Rice Noodles with Fried Tofu, Peppers, and Carrots

Yep, I love rice noodles.  They're so versatile and I love throwing in whatever I have on hand.  One of my favorite combinations is focused on right here.  

After making bun chay recently I had the rest of a pack of extra firm tofu hanging out in my fridge.  I decided to have some with some rice noodles.

Boil a pot of water for your noodles and eventually cook them.

While this going on, heat a bit of canola oil in a skillet or wok over medium-high heat.  Cut pressed extra firm tofu into bite size pieces.  Throw them into the skillet, mixing with a spatula so that the tofu evenly fries--you'll see a bit of a crust forming.  When they tofu appear halfway done, toss in some diced red bell pepper and shredded carrot (I just make strands with a vegetable peeler).  I like to put in a minced garlic clove when it's almost ready (don't want it to burn).

Add in a tablespoon or two each of tamari (gluten free soy) sauce and red wine vinegar.  I like a touch of Sriracha as well.  Your pan will really sizzle, mix everything up well.  Rice noodles go in the pan now--stir a bit and put on a plate.  Top with black sesame seeds, chopped cilantro, and as much Sriracha as you can handle.

See how easy that is?  What do you like in your noodles?

Chocolate Peanut Butter No Bake Cookies

I'm sure most of you have made no bake cookies at some point in your life.  I know I sure loved them as a kid--actually.  One of the best things about no bake cookies is that they're made up of 

pantry/fridge staples and come together quickly.  Thankfully, it only takes a couple of tweaks to make these gluten and dairy free.

You'll need:

2 Cups Sugar

4 Tablespoons Cocoa Powder

1 Stick (1/2 Cup) Earth Balance

1/2 Cup Unsweetened Original Almond Milk

1 Cup Peanut Butter

1 Tablespoon Vanilla

3 Cups Gluten Free Oatmeal

Waxed Paper or Oil Sprayed Foil

Bring the sugar, cocoa, Earth Balance, and almond milk to a boil in a heavy pan.  Boil for one minute.  Stir in the peanut butter, vanilla, and oatmeal.  Drop, by spoonful, onto the waxed paper or foil.  Let them cool/harden and eat up.

Or, if you're like me, put a bit of the mixture in a bowl or mug for yourself first.  I honestly like eating the warm mixture more than the cookies!

Macaroni and Tomatoes

When I was a kid, one of my mom's favorite quick meals for herself was macaroni and tomatoes.  I always thought it was gross since kid me only liked tomatoes as pizza/pasta sauce or ketchup. Eventually I realized tomatoes are awesome and that my mom (and lots of other moms out there) knew what was up.  So, when on a recent night a new recipe didn't work out I turned to an old standby, my way.

During tomato season, for goodness sake, use fresh, but any other time use a good quality canned tomato.  I like diced San Marzano tomatoes for this.

Cook a 1/2 pound of macaroni (I use Sam Mills brand corn pasta)

While waiting for your water to boil and during the pasta cooking process:

In another pot or large skillet on medium (medium-high to get things started) heat add:

1 16 oz. can of tomatoes, with juices

1/2 small sweet onion, diced small

2 tablespoons of Earth Balance

Salt to taste

Once the macaroni is done, drain, add to the tomato mixture, mix, and enjoy.  

One of the great things about this meal is that you can easily change up the amounts and even just make enough for yourself.  Like spicy?  Add a pinch of cayenne or a few red pepper flakes.  Sweeter?  A teaspoon of brown sugar.

Bún Chay

Bun Chay is a Vietnamese rice noodle salad.  My photo has the ingredients separated but it is served/eaten in a bowl all together.  It is a great change from your typical pasta salad or warm noodle dishes.  I especially love the freshness of the dish and it makes a wonderful packed lunch. 

I based my bun chay on this recipe over at The Kitchn.  Make sure to replace the soy sauce with tamari to avoid gluten.  I added a bit of zest to my dressing.  Take the toppings list as a suggestion--use what you have one hand!  I was out of lettuce so I made sure I had extra herbs.  Bean sprouts aren't my favorite so I included carrots and jalapeno.  I was out of peanuts so I quickly roasted up some raw cashews I keep on hand for cashew cream.

And maybe make extra fried tofu.  I am forever telling people that fried tofu is super tasty.  It's great in the salad but a lovely snack on its own--especially with peanut sauce.

You'll like this- make it.

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Oldham Family Punch

Sometimes you like things because they provide a nice memory.  This punch reminds me of holidays with my family.  A punch bowl full of this is mandatory.  It is nothing fancy but I still enjoy the taste and make it from time to time.

Mix together:

1 Big Can of Pineapple Juice

1 (same) Can of Water

2 packet of Cherry Kool-Aid

1 packet of Lemonade Kool-Aid

1/2 Cup of Sugar (or more to taste)

Fun Fact: These days my mammaw makes this with already sweetened Kool-Aid and then adds even more sugar.  Typically, a cup of sugar is called for but I like it a bit more tart.

This is nice with some blood orange juice too.  Or Sprite or ginger ale in place of the water.

Hot Chocolate

For an easy hot chocolate, over a medium burner, heat up 2 cups of unsweetened original almond milk.  Once hot, mix in 1/2 cup chocolate chips- I use the ones from Enjoy Life as they're free of all the major allergens.  Stir well until the chips melt and everything incorporates.  Pour into a mug.  I like a splash of Bourbon in mine and some Dandies marshmallows.