Community Kitchens Northwest

 Caramelized Balsamic Onions Tomato Sauce

Ingredients	Serves 4-6 1 batch	Serves 10-12 2 batches
Olive oil	1 T	2 T
Onions	1 medium	2 medium
Balsamic vinegar	2 Tbsp	¼ cup
Crushed tomatoes	1 ½ cups(12 oz can)	3 cups(24 oz)
Diced tomatoes	1 ½ cups(12 oz can)	3 cups(24 oz)
Garlic	4 cloves(2 T)	8 cloves(1/4 cup)
Oregano	1 t – dry1 T – fresh	2 t dry2 T dry
Thyme	1 t – dry1 T – fresh	2 t dry2 T dry
Bay leaves	2  leaves	4 leaves

 Instructions:

• Cut onions into ¼ inch slices.  
• Heat oil in pan over medium heat.  
• Add onions and stir often until caramelized, about 15 minutes. 
• Pour Balsamic vinegar and simmer till liquids reduce down. 
• Add garlic, herbs, and mix until herbs fragrance come out. 
• Add tomatoes and turn heat down to low. 
• Simmer for 30-45 minutes till flavors are absorbed.

 Caramelized Balsamic Onions Tomato Sauce

This twist on the usual tomato sauce adds distinct flavor and will make even the common spaghetti meal taste gourmet!  Use for eggplant parmesan, lasagna, or as a pizza sauce, too!

Ingredients:

 1 T olive oil

1 medium onion, ¼ inch slices

2 T Balsamic vinegar

1 ½ cups (12 oz can) crushed tomatoes

1 ½ cups (12 oz can) diced tomatoes

2 T garlic, minced

1 t dry or 1 T fresh oregano

1 t dry or 1 T fresh thyme

2 bay leaves

 Instructions:

• Cut onions into ¼ inch slices.  
• Heat oil in pan over medium heat.  
• Add onions and stir often until caramelized, about 15 minutes. 
• Pour Balsamic vinegar and simmer till liquids reduce down. 
• Add garlic, herbs, and mix until herbs fragrance come out. 
• Add tomatoes and turn heat down to low. 
• Simmer for 30-45 minutes till flavors are absorbed.

 Fresh Fettuccini Pasta with Greens

A lovely combination of colors and flavors.  Fresh pasta makes this dish so delicious and can be made ahead of time and stored in the refrigerator.

1 T olive oil

1 medium onion, sliced

3-4 cloves garlic, minced

¼ cup dry sherry

1 bunch greens, (collards, kale, or chard) cut into ribbons ¼ inch thick

~ 5- 6 cups fresh pasta (fettuccini or shape of choice)

2 roasted red peppers, sliced

2 T balsamic vinegar

1 tsp salt

½ tsp pepper, fresh ground

½ cup basil, chopped

Garnish with parmesan or Romano cheese

 Instructions:

Heat olive oil in a pan over medium heat. 

• Add onions and caramelize, stirring occasionally for about 10 minutes. 
• Add garlic and sauté for 1 minute. 
• Pour sherry and simmer till reduces down. 
• Add greens and stir till vibrant green.
•  Add roasted peppers, pasta, balsamic vinegar, and salt/pepper. 
• Stir till evenly mixed. 
• Garnish with cheese if desired.

  Fresh Fettuccini Pasta with Greens

 

Ingredients	Serves 4-6 1 batch	Serves 15 – 20
olive oil	1 T	¼ cup
onion, sliced	1 medium	4 medium
garlic, minced	3-4 cloves	½ cup
dry sherry	¼ cup	1 cup
greens, (collards, kale, or chard) cut into ribbons ¼ inch thick	1 bunch	4 bunches
fresh pasta (fettuccini or shape of choice)	5-6 cups	20-24 cups
roasted red peppers, sliced	2 peppers	8 peppers
balsamic vinegar	2 T	½ cup
salt	1 tsp	1 T + 1 tsp
pepper, fresh ground	½ tsp	2 tsp
basil, chopped	½ cup	2 cups
Garnish with Romano Cheese or Parmesan	Garnish	Garnish

 Instructions:

•  Heat olive oil in a pan over medium heat. 
• Add onions and caramelize, stirring occasionally for about 10 minutes. 
• Add garlic and sauté for 1 minute. 
• Pour sherry and simmer till reduces down. 
• Add greens and stir till vibrant green.
•  Add roasted peppers, pasta, balsamic vinegar, and salt/pepper. 
• Stir till evenly mixed. 
• Garnish with cheese if desired.

 Beet Chocolate Cake

Ingredients	Serves 6-8 1 batch	Serves 12-16 2 batches	Serves 60-80 10 batches
White flour	1 ½ cup	3 cups	15 cups
Whole wheat pastry flour	1 cup	2 cups	10 cups
Sugar	1 ¼ cup	2 ½ cups	12 ½ cups
Baking soda	2 tsp	1T +1 t	6 T +2 t
Cocoa powder	1/3 cup	2/3 cup	3 cups +1/3 cup
Salt	½ tsp	1 tsp	2T
Oil	½ cup	1 cup	5 cups
Water	1 ½ cups	3 cups	15 cups
Beets	2 small	3 medium	15 medium
Red wine vinegar	1 T	2 T	½ cup + 2 T
Vanilla	2 t	1T +1t	6 T +2 t

 Instructions:

• Mix dry ingredients together.  Make sure to get out any clumps of cocoa powder.
• Combine wet ingredients in a measuring cup.
• Shred beets into a bowl.  Combine with wet ingredients.
• Add wet to dry and mix just enough to moisten all the ingredients.
• Oil and flour baking pans
• Pour batter into cake pans and place in oven for 30-35 minutes until middle bounces back when pressed

Chick Pea and Red Lentil Stew

Warm up this winter with this protein rich stew!  Add a side of salad and a warm piece of bread for a simple yet balanced meal.

Ingredients

2 tablespoons extra virgin olive oil* 
1 medium yellow onion, chopped 
3 medium chile peppers, chopped (omitted for the little one)
4 cloves garlic, chopped 
2 teaspoons garam masala 
1/4 cup sesame seeds 
3 c cooked garbanzo beans
1/2 cup dried red lentils 
1 (28-ounce) can tomato puree ( i used one of our jars and pureed it
2 cups vegetable stock 
1/4 cup pitted black olives  (substituted Kalamata for flavor)
1/2 cup yogurt

Method

• Heat olive oil in a pan and sauté the onions.
• Add peppers, garlic, garam masala and sesame seeds and cook until peppers begin to soften.
• Combine everything except the yogurt.
• Bring to a boil, then reduce heat and simmer for ~25-30 minutes.
• Add yogurt before serving.

 Red Lentil and Chickpea Stew

 

Ingredients	Serves 4-6 1 batch	Serves 10-12 2 batches	Serves 50-60 10 batches	Serves 100 20 batches
extra virgin olive oil*	2 tablespoons	4 T(1/4 cup)	1 cup + ¼ cup
yellow onion, chopped	1 medium	2 medium	8 -10 onions
garlic, chopped	4 cloves(2 Tbsp)	8 cloves(¼ cup)	1 cup + ¼ cup
garam masala	2 teaspoons	4 tsp(1T + 1t)	7 Tbsp(scant ½ cup)
sesame seeds	¼ cup	½ cup	5 cups
garbanzo beans	3 cups cooked(1 ½ cup dry)	6 cups cooked(3 cups dry)	12 cups dry(3 quarts)
red lentils	½ cup dried	1 cup dried	5 cups dry
tomato	1 28oz can(~31/2 cups)	2 28oz cans(7 cups)	2 #10 can(24 cups)
vegetable stock	2 cups(16 oz)	4 cups(1quart = 32oz)	1 gallon + 1 qt(160oz )
pitted black or kalamata olives	¼ cup	½ cup	2 ½ cups
yogurt	½ cup	1 cup	5 cups1 qt + 1 cup

 Directions:

Heat olive oil in a pan and sauté the onions. Add peppers, garlic, garam masala and sesame seeds and cook until peppers begin to soften. Combine everything except the yogurt. Bring to a boil, then reduce heat and simmer for ~25-30 minutes. Add yogurt before serving.

 

 

 

 

 

  Fresh Ravioli Stuffed with Spinach Cheese and Butternut Sage

 

Ingredients	Serves 4-6 1 batch	Serves 10-12 2 batches	Serves 15-18 3 batches	Serves 50-60 12 batches
Semolina Flour	1 cups	2 cups	3 cups	12 cups
Whole wheat pastry flour	1	2 cups	3 cups	12 cups
Eggs	2 eggs	4 eggs	6 eggs	24 eggs
Salt	½ tsp	1 tsp	1 ½ tsp	2T
Oil	1T	2T	3T	12 T(¾ cup)

 

Instructions:

 

Combine dry ingredients together.  Make a well in the center and add wet ingredients.  Mix all the ingredients together until it forms a ball.  Knead for 10 minutes until it becomes smooth and elastic.  Cover in plastic wrap and let it rest for 30 minutes.  Cut into portions and roll out in pasta maker on lowest setting.  Fold dough over and roll several times to work the gluten.  When it is a smooth texture and works easily, begin to roll it at one higher setting until 4 or 5 to make the ravioli.

 

 

 

Notes:

This entry was posted on Tuesday, October 20th, 2009 at 1:14 pm and is filed under News. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.