Flaxseed Ravioli

This was my first time making pasta without a machine, also without enough eggs...  Fortunately, Patient Girlfriend reminded me that we had flaxseed in the fridge and that it makes an excellent egg substitute.  With that in mind, this is a basic pasta recipe with flaxseed replacing half of the egg requirements.  I actually wound up enjoying this as the flax gave the pasta a nice nutty flavor.  The filling I made was a simple, Greek inspired, onion and bell pepper mix that I cooked through, puréed, set to cool and then added yogurt and seasoning.


Time saving equipment (optional):
Food processor
Pasta machine

Ingredients (pasta):
1 1/2 cups all-purpose flour
1/2 tsp salt
1 Tbsp olive oil
1 egg, beaten
1 Tbsp flaxseed meal
3 Tbsp water

Mix the flaxseed and water in a small bowl and let sit for 2 minutes.  This substitutes for one egg.  The combination of 1 egg and 1 egg substitute seemed to work very well for the dough.

If using a food processor, sift the flour and salt into the processor and slowly add the oil and egg/substitute while the machine is running.  If the machine can mix the dough for upwards of a minute, the product should be a stiff smooth dough.  If the dough is too stiff for your machine, let it mix until smooth, then hand knead for 5 minutes.  You can hand mix the dough if a food processor is not available, the processor just saves a bit of time.

If using a pasta machine, roll out the dough in sheets according to the manufacturer's instructions.  If rolling by hand, divide the dough into two equal portions and roll out each on a floured surface until about 1/4 inch thick.  Fold the pasta into thirds and reroll.  Repeat 4-6 times, each time, rolling the dough a little thinner.  Keep the dough under a clean, dry dish towel while you prepare the filling.

Ingredients (filling):


1 small onion, finely chopped
1 small green bell pepper, finely chopped
1 Tbsp olive oil
1/4 cup water
1/4 cup plain Greek yogurt
salt, pepper, garlic powder, dill to taste (since the pasta dough is fairly nutty and flavorful, you can be fairly liberal with seasoning.)

Add the oil and water to a saucepan or wok and sweat the onion, adding the pepper after a couple of minutes.  Cook the vegetables through, seasoning to taste.  If you have access to a food processor, you can purée the mixture for a few seconds to make a finer filling.  Set the mixture aside and allow to cool, periodically draining off any excess moisture.  Once the filling is cool, add the yogurt and re-season if necessary.  Set aside while you finish the dough, again draining off excess moisture that accumulates.  


Preparation:


1/2 cup grated Parmesan cheese
1/2 cup oil oil


Lay out a pasta sheet and place a small portion of the filling in rows about two inches apart.  The firmer the mixture is at this point the better, and if it seems watery, just pour off the liquid prior to placing on the pasta sheet.  Brush a small amount of water between the filling portions and place another pasta sheet on top.  


Press down between each portion and then use a pasta cutter or sharp knife to cut the sheet into squares.  You can press the edges with a fork to help seal any uncooperative pieces.  Let the ravioli dry in the refrigerator then boil for about 5 minutes.


Sprinkle the cooked ravioli with the cheese and oil.  

Bonk appétit!

Rice and Bean Burrito Bowl with Yellow Onion and Simple Salsa

I've been craving Mexican food for awhile now.  Unfortunately, I don't know how to make a good mole poblano sauce, so I decided on working around a nice tangy salsa.  This dish can be vigorously seasoned and spiced to taste from fiery to mild.  If you don't go the vegetarian route, toss some grilled chicken or pulled pork into this.  I wanted to make tortillas and have burritos, but I was tired so we went with burrito bowls.

The Salsa
You can increase the amount of ingredients proportionally to meet your needs.  This recipe will make about enough for 4 servings.

1 Roma Tomato
2 medium Tomatillos (husked)
1 tsp Cumin
1 Tbsp Chili powder
2 Tbsp minced or grated Lemon Zest
Salt and Pepper to taste

Roughly chop the fruit and put in a food processor.  Add spices and pulse blend until finely chopped.

One of the things I love about this salsa is that it has a wonderful tangy flavor that compliments a spicier dish.  The lemon zest makes for a great undertone when the salsa is fresh, but becomes prominent after it sits for a day.  You can make variations on this salsa quite easily by adding seeded jalapeños for heat, increasing the tomato/tomatillo ration for sweetness, adding cilantro for bite, or pulling out the tomato for a pure salsa verde.       Add lime juice and substitute lime zest for a stronger citrus flavor.  Add chopped onions for body.  The version above is refreshing, simple, and delicious.

The Filling


This is really just a basic rice and bean dish that is topped with sweated onions and garlic.  You can play a lot with with seasonings, as with the salsa, but I tend to prefer a stronger flavor in the base that compliments the salsa.

1 large Yellow Onion
1-2 cloves Garlic
1 tsp Olive Oil
1/4 cup Water
1 cup Brown Rice (and water for cooking)
1 can Garbanzo or Black Beans (rinsed and drained)
Cumin, Chili Powder, Salt, and Pepper to taste
1 Tbsp Balsamic Vinegar
1 Tbsp Soy Sauce

Cook the rice (I use one of humanities' greatest inventions the Zojirushi Neurofuzzy, but cook as you normally would brown rice, leaving it a little on the dry side since we will be stir frying it later.)

Chop the onions and garlic roughly.  Put oil and water in a wok and heat.  Add onions and garlic.  Cook over medium/high heat until the water has cooked off.  While the vegetables are sweating, add chili powder, salt, pepper and cumin to taste.  Set aside.

Put the cooked rice and garbanzos in the wok.  Add the balsamic and soy sauce.  I really enjoy the combination of soy sauce and balsamic vinegar and use it as often as I can.  I love it because it makes a great savory base that you can build on easily.  Don't overdo the vinegar though, else it will overpower the other flavors.  Add cumin, chili powder, salt and pepper to taste.  Stir fry until the rice and beans are lightly browned.  You can easily add to the complexity of the dish by incorporating cilantro, citrus, bell pepper, tofu, meats, etc.  If adding tofu or meat, cook and season it separately then add it to the mix.

Serve the rice and beans in a bowl, top with onions and salsa.  Add grated cheese if you feel so inclined.

Sorry about the photo quality.  We had some lighting and camera issues

I have no doubt that I will revisit this dish with some fresh cilantro and when I've had some practice making mole sauce.  Until then...Bonk appétit!