Where do I like to spend a hot Saturday night? In the kitchen, of course.
How ironic that canning or preserving needs to take place during the hottest summer months, when the garden is overflowing with food. This task, while enjoyable, heats my kitchen far beyond lasagna-baking or soup simmering temperatures. It is nearly unbearable.
So today, while making mulberry-honey jam and jalapeño jam (that's two kinds, not mulberry-jalapeño...although that might be good), I took breaks in the kiddie pool in the backyard and sipped ice water.
And then, after heating up the kitchen to unbearable levels, I figured, "Hey, why not make some pasta?" Nano and I have lamented over the lack of very local pasta here in MN. I rely on the Dakota Grower's pasta from North Dakota when I need a quick pasta fix, but there's nothing like homemade pasta.
Tonight I decided to make a tortelloni pasta with 1/2 my dough and some fettuccine with the other half.
The pasta itself is pretty darn local, with flour and water being 99% of the ingredients in this recipe. The filling is as follows:
Herbed Sunflower Seed Pasta Filling
1/2 cup raw sunflower seeds, toasted in a dry skillet (MN)
1/4 cup water (MN)
2 Tbsp. nutritional yeast
10 stems from cremini mushrooms (WI)
1/2 tsp. salt
1 tsp. fresh thyme (backyard)
After toasting the sunflower seeds until beginning to brown, add 1/4 cup of water and let them soak for about an hour. Go do some yoga in the meantime. Then whizz around the sunflower seeds, soaking water, and remaining ingredients in a food processor until finely minced, but not quite smooth. Use about 1/2 tsp. per 2" round of pasta dough. This would also be super good as a spread on crackers, inside a tortilla, or just off a spoon.
The sauce for this pasta is a white sauce made with Earth Balance, flour, Org. Valley soymilk (WI), salt, green onions (MN), cremini mushroom caps (WI), parsley (backyard) and blanched snap peas (backyard). I didn't measure anything for this recipe, sorry.
Even though it was 9pm before I got to eat dinner, it was damn good. And the best part is, I have fettuccine in the freezer for another day!
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