Vegetarian red sauce for pasta

I’m writing this recipe for myself as much as anyone because this is the first time I’ve managed to make a really great tasting, purely vegetarian red sauce. And I want to remember how I did it! lol

So, just had the sauce with pasta for dinner, and it was rich and delicious. Please note though, I called this a ‘vegetarian’ red sauce. Not vegan. The ingredients include a bit of butter and some cream cheese. That said, you could leave out those two ingredients and I think it would still taste as good, just perhaps not as ‘rich’.

Ingredients

• 1/2 a brown onion, chopped fine
• 1/3 of a red onion [leftover] chopped fine [the red onion adds a bit of sweetness but if you don’t have, simply add a bit more brown onion]
• 1 medium tomato with seeds removed and chopped fine
• 1/2 a sweet red capsicum [bell pepper?] chopped fine
• 2 large cloves of garlic – minced [I do it with a knife rather than the squeezy gadget as you lose too much garlic otherwise]
• 1 sachet of Leggo’s tomato paste [2 tablespoons]
• 1 teaspoon of sweet paprika powder [the Hungarian one if you can manage it]
• a pinch of chilli flakes [for just a little bit of ‘heat’. Substitute a small pinch of cayenne if you don’t have the flakes]
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon table salt
• 1 teaspoon of butter
• 2 tablespoons of peanut oil [or olive if you prefer]
• cream cheese [2 of the Philadelphia Snack tubs, 34gms each] or 2 tablespoons of either cream or sour cream

Method

1. Place the oil in the frying pan with the butter [if using] and very gently cook the two kinds of onions and garlic until the onions are almost translucent. I used a heavy cast iron frying pan which gives a very even heat. If you don’t have one, turn the heat down as low as possible so the onions ‘sweat’ very gently. You do NOT want them to brown.
2. Add the capsicum, chopped tomato, salt, black pepper and chilli flakes and keep cooking until the two vegetables have softened a little.
3. Add the tomato paste and stir in.
4. Add the paprika powder and stir in.
5. Add about 1 tablespoon of water and stir in [just to stop the paprika from burning].
6. Cover with a lid and cook for about 5 minutes.
7. Check the sauce and add about 1/4 cup of water. Cover and cook while you boil the pasta.
8. After the pasta has cooked [approx. 15 minutes], check the sauce. It should now be fairly thick. Taste and adjust the seasonings if necessary.
9. Take the sauce off the heat and swirl in the cream cheese [or cream or sour cream].
10. Drain the pasta, place in a large bowl and pour over the sauce. Toss and voila! Dinner is served.

I never seem to put enough salt into anything I cook so you will probably have to sprinkle some over the pasta after serving. From a health point of view, this is probably not such a bad thing as too much salt isn’t good for. 😉

And finally, you may have noticed… that there is no picture of the dish. That’s because we ate it all before I remembered that I needed one. Sorry.

cheers
Meeks

Recipe – Italian rice croquettes

The Offspring and I are trying to reduce the amount of meat in our diet and have discovered some sensational vegetarian dishes. Rice croquettes [or Arancini here] are one such delectable dish:

This one, lonely croquette is the only one of the 18 that survived for the photo. The rest were wolfed down. 🙂 To give you some idea of size, that’s a bread-and-butter plate with sliced sweet and sour pickled cucumber on the side.

The dish we actually ate was served with raw julienned carrots, pickles and a dipping sauce made from one, beautifully ripe avocado, mashed, and mixed with about two tablespoons of Jalna Greek yoghurt. Thisyoghurt is pot set, creamy and absolutely plain. Beautiful stuff. 🙂

Oh, I forgot, inside each croquette there was one of these:

These are baby Bocconcini – small mozzarella balls around which the rice croquette mixture is formed. In hindsight, getting the very small ones may have been a bit of a mistake as the flavour was a little lost amidst the rice, but still, very moorish. 🙂

I found the recipe for the rice croquettes in an old, slightly battered cookbook that I picked up from an op. shop many years ago. The book is called ‘The Italian Cookbook’ and was written by Maria Luisa Taglienti, copyright 1955. I haven’t cooked many of the recipes, but each one I did try worked beautifully. So here’s my version of rice croquettes. 🙂

Ingredients

2 cups of rice [I usually cook with long grain rice but bought arborio rice just for this recipe. It was worth it]

3 tablespoons ready-cooked tomato sauce [I wasn’t sure what she meant by tomato sauce so I used I sacchet of Leggos tomato paste. The flavour of the rice was delicious]

4 tablespoons butter [I used lightly salted butter as I prefer to sprinkle a little more salt on top rather than over salt the whole dish]

1/2 cup of grated Parmesan cheese [I used shaved Parmesan and added a little more to get the correct amount]

2 eggs, beaten

1 cup diced bel paese or soft white cream cheese [I didn’t know what Bel Paese cheese was so looked it up and found it could be used as a substitute for mozzarella, so I bought the Bocconcini. Next time I may try a cream cheese instead]

1.5 cups of breadcrumbs

2 cups of olive oil [I don’t like deep frying so I only used just under 1 cup and substituted peanut oil for olive oil as it is excellent for frying].

Method

I thought I might have to cook the rice like a risotto with the tomato sauce, but you boil it in salted water instead [approximately 15 minutes].

Next, you have to drain the rice and allow it to cool completely. I made two mistakes here. First, I rinsed the rice instead of just draining it. I think it would have been easier to form the croquettes if I’d left the starch on the grains of rice [to make them stick together better]. The second mistake was that I didn’t leave enough time for the rice to cool. It took well over an hour at room temperature, so dinner was a bit later than usual. Next time I make these croquettes, I’ll boil the rice ahead of time so it’s ready to go by the time I’m ready to cook.

Next, I removed about 20 Bocconcini from the liquid in which they come and allowed them to drain thoroughly.

Once the rice cooled sufficiently, I mixed in the tomato paste/sauce, butter, Parmesan cheese and beaten eggs. You can use a spoon or fork but hands really are the best for this. Besides, you’ll have to form the mix in your hands anyway so why make more washing up for yourself? -grin-

Forming the croquettes is messy but relatively easy. Place a spoonful of the rice mixture in the palm of your hand. Squeeze it with the other hand until it holds together. Make a small indentation in the middle and place one of the Bocconcini in the indentation. Cover with another spoonful of rice mixture and squeeze together to form a firm ball. Roll the ball in breadcrumbs and set aside.

Continue forming the croquettes until all the mixture has been used up. I made about 18 croquettes, but they were smallish.

Once the croquettes were formed, I heated the oil in a heavy, cast iron pot rather than a frying pan. The pot was big enough to hold 3 or 4 croquettes and the oil came to about 1/3 of the way up their sides. I allowed the croquettes to fry gently, turning as required. When they were golden brown all over, I eased them out with a slotted spoon and arranged them in a pile on a platter with the avocado dip and the julienned vegetables.

Enjoy!

Meeks

 

#Recipe – Stuffed Tomatoes

This is a superb, vegetarian dish by Maria Luisa Taglienti, dating back to 1955. I’m a committed carnivore and not a huge fan of cheese, but even I love this dish. And it’s not hard to make.

Ingredients for the tomatoes

• 4 large tomatoes, the firmer the better
• 1/4 cup of rice
• 6 tablespoons butter, melted
• 3 tablespoons grated Parmesan cheese
• 1/2 tablespoon chopped continental parsley
• 1/3 cup diced cream cheese [Neuchatel or Philadelphia]
• 1/4 teaspoon salt
• 1/8 teaspoon pepper [white]

Method

Pre-head oven to moderate [just under 180C in a fan bake oven].

Cook the rice in salted water for 10 minutes. It should still be a little hard in the middle. Drain.

Mix the rice with 4 tablespoons of butter, the two cheeses, parsley, salt and pepper. This is your ‘stuffing’.

Take out the core of each tomato, including the seeds/pulp, [and set aside if making the optional sauce]. You should now have 4 ‘cups’.

Sprinkle the inside of each cup with salt and pepper, then stuff with the cheese mix.

Butter a baking dish and place the stuffed tomatoes inside with a knob of butter on top of each one.

Bake for approx. 25 minutes or until golden on top.

Optional green beans and simple tomato sauce

While the tomatoes are baking, lightly fry a small, chopped onion and 2-3 cloves of garlic. When golden and aromatic, add 1 sachet of tomato paste [approx. 1 tablespoon] and the pulp taken from the inside of the tomatoes. Add a pinch of salt, stir and cook on a low heat until the stuffed tomatoes are done.

While the sauce is simmering, top and tail a handful of green beans per person and steam until cooked but still firm.

To serve

Serve the stuffed tomatoes with the steamed green beans, the red sauce and crusty white bread. Enjoy!

Meeks