January 4th, 2007

Gnocci issues

I don't know what step(s) I messed up on, but any insight would be appreciated...

I made squash gnocci last night. I steamed 1/2 a butternut squash and 2 russets in the microwave until soft/mashable. I let them cool a tiny bit, so all the steam was out and they were handle-able. Then I mashed them until they were fluffy. I added 1 T. of olive oil and about 3/4 - 1 c. of flour in stages. The mixture was a little lumpy, I'll admit, but it seemed to be turning into decent dough--like biscuit dough. I floured the counter and kneaded the dough into a ball, then cut in half, balled up and cut in half, etc etc (as directed on the Good Eats episode with this recipe) until there were 8 pieces. Then I rolled each piece out into a cyllinder and cut into 1/2 in pieces. Put in boiling water, removed when rose to the top, then put into cold water.

It mostly looked like little balls of mashed potatoes, some of which were falling apart.
I fried them in a large, non-stick pan with spray and olive oil, and it all kept sticking to the bottom. More than half of them didn't even firm up at all in the pan really.

I'm not sure if I didn't add enough flour, if I missed an important ingredient, or if I steamed the potatoes/squash wrong, but... yeah, help?

Broccoli and Brussels Sprouts with Tomato Sauce

My roommate raved out this, saying that my kids (which I don't have) will have no trouble loving healthy food. :-) The truth is, the only fat in this recipe is in the soy milk, so we're doing well. I adapted it from "Vegetaria: the best-ever recipe collection" by Linda Fraser

Ingredients
1 onion, finely chopped (in mini-food processor)
2 cloves garlic, finely chopped (as above)
1 14-oz can diced no-salt added tomatoes
3 tablespoons tomato paste
6 tablespoons whole-wheat flour (or less if you want it less thick)
1.25 cups soy milk
1 cup water
1/4 cup nutritional yeast
about 2 small heads of broccoli (without stems)
about 10 oz brussel sprouts (about 10-15)
salt and pepper to taste

1. mix the onion, tomatoes, and tomato paste in a small saucepan. Bring to a boil, lower and simmer gently for 15-20 minutes.

2. Mix 3 tbs of flour with the tomato and add milk and water. If it's not thick enough, add more flour.

3. Add nutritional yeast (to taste really) and stir mixture constantly until it boils and thickens. Season with salt and pepper.

4. Steam the broccoli and brussel sprouts for 5-10 minutes. Transfer the vegetables to a disk, pour the sauce over them and serve!

I served this over leftover quinoa, but the recipe doesn't even call for anything at all. I'll try that for tomorrow at lunch. This makes a TON of sauce, which I bet would be yummy with some pasta too.