Whole Wheat Ravioli Stuffed with Browned Turkey

Sometimes I like to make my own pasta. This is not a quick task by any means, but playing with the dough and shaping it can be a lot of fun. I use a pasta machine, but the dough can be rolled out on a flat surface and cut with a knife or ravioli cutter.

Dough Recipe:

1 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
1/2 tsp sea salt
7 egg whites ( I really never use egg yolk, but if you do, use four whole eggs.)
2 tsp olive oil

Mix the dry ingredients together in a large bowl. Make a well (hollow spot) in the center of the mixture, and add the olive oil. Add the egg whites one at a time while stirring with a fork or use the dough hook attachment on your mixer. I always use my mixer because it's a lot easier on my arm. Mix until all of the ingredients come together to form a mass. Let it rest for about 30 minutes.

After resting, roll out the dough with a rolling pin or run it through your pasta machine. Cut into long strips or follow the directions on your ravioli attachment.

Here's my process:

1. I placed part of the dough in my pasta machine.

2. I made these into fettuccine style noodles. Here's the wikipedia entry for pasta shapes and sizes. I put them on a drying rack for about an hour, then stored them in a large sandwich bag in the refrigerator for later use. 

3. I also wanted to make ravioli, so I browned some lean turkey with garlic, basil, and rosemary for the filling. 

4. I rolled out two flat sheets of pasta and placed them on either side of the opening on the pasta machine. Then, I added the filling about 1 tbsp at a time while rolling the dough through the machine. Here's what it looked like.

5. I pulled them apart and dusted them with flour to help prevent sticking.

6. I let the ravioli sit for about 15-20 minutes so they were more likely to stay together through boiling. I boiled them in salted water until they rose to the top and plumped, then served them with a basil and garlic tomato sauce and the remaining browned turkey. 

This definitely takes more time than opening a box of pasta and boiling it, but there's really nothing like enjoying fresh pasta. 

Favorite Recipe: Veggie Burgoo

Burgoos are very popular in Kentucky, but there is no real agreement on what ingredients constitute the dish. They are usually spicy and include meat, vegetables, and some type of thickener. Then again, that describes a lot of soups! I use the term burgoo anytime I want to clean out my fridge and make a thick vegetable stew.

Note: I tend to avoid canned food, but when I do use it, I look for brands that use BPA free cans. Here's a list of companies and brands that are BPA free:

http://www.treehugger.com/files/2010/03/7-bpa-free-canned-foods.php

Ingredients:

1 carton chicken stock (Veggie stock can be used to make this dish completely vegetarian.)

1 bell pepper (any color will do)

2-3 zucchini or yellow squash

1 small package of carrots (I use shredded because they cook faster than whole.)

1 lb shredded cabbage (I buy coleslaw mix if I don't have time to chop my own.)

1 large can of diced tomatoes (I like to use canned items from Trader Joe's because they use BPA free cans.)

1 tbsp low sodium soy sauce

1 tsp cumin

1 tbsp olive oil

corn meal to thicken

garlic, salt, and pepper to taste

Other veggies I like to add:

Garbanzo beans, yellow or green onions, corn, and potatoes

1. Chop all veggies. Over medium heat, add oil and saute veggies, adding them in order of cooking time. (Thick, moisture heavy veggies like squash should be added first.)

2. Add canned tomatoes with juice after veggies have started to lightly brown.

3. Add chicken or veggie stock. I usually add the cabbage near the end so it isn't overcooked. If the soup seems thin, add corn meal one tbsp at a time to reach desired thickness.

4. Simmer for 15-20 minutes and serve warm. Cornbread makes a nice accompaniment.

Super Food: Quinoa

Super foods are typically good sources for things like omega three fatty acids or antioxidants, which have been shown to help reduce the risk for health problems, such as heart disease. There is not a universal consensus on what makes a super food, but from a nutritional aspect, quinoa is a great choice for fiber and vitamin E.

I like to use quinoa in place of rice or pasta as a side with many main courses. It's also great as a base for cold summer salads like this one:

http://www.savvyvegetarian.com/vegetarian-recipes/quinoa-salad.php

As the above website notes, quinoa has a high oil content, so make sure you store it in a container with a good seal so it doesn't become rancid.

Here's a blurb from WebMD about the health benefits of quinoa:

Quinoa is now readily available in many supermarkets and is one of the best whole grains you can eat, according to Zied. "It is an ancient grain, easy to make, interesting, high in protein (8 grams in 1 cup cooked), fiber (5 grams per cup) and a naturally good source of iron," she says. Quinoa (pronounced keen-wa) also has plenty of zinc, vitamin E, and selenium to help control your weight and lower your risk for heart disease and diabetes, she says. Quinoa is as easy to prepare as rice and can be eaten alone or mixed with vegetables, nuts, or lean protein for a whole-grain medley. Try to make at least half your daily grain servings whole grains. In addition to quinoa, try barley, oats, buckwheat, whole wheat, wild rice, and millet.

A Very Helpful Nutrition Website

Nutrition Data is an easy to use website that can help you identify which foods make the most sense for your personal health goals. Here is the link:

http://nutritiondata.self.com

You can enter different foods, and it will give you nutritional data and charts so you develop a better understanding of the foods you like to eat. I like to use it when planning a meal, so I can make sure I'm incorporating healthy and filling foods.

Here's an example of quinoa, cooked:

Guacamole

Ingredients:

1 Hass avocado

salt, garlic, and cumin to taste

*You may also want to add diced tomatoes, onion, or chopped cilantro for extra flavor.

1. Use an avocado slicer or a fork to scrape out the inside of 1 avocado.

2. Place in a small bowl.

3. Mash with a fork until creamy. Add garlic, salt, cumin, and cumin to taste.

Favorite Recipe: Simple Sweet Potato, Leek and Sausage Soup

Ingredients:

1 large bunch of leeks

3 large sweet potatoes

1 package of lean chicken sausage

1 carton chicken stock

1 1/2 cups of milk

garlic, salt and pepper to taste

1. Chop leeks and sausage.

2. Saute leeks and sausage in a large soup pot until sausage is browned.

3. Bake sweet potatoes in the microwave (time will vary based on potato size). Remove the skin and place potato in a food processor with 1/2 cup of milk.

4. Pour sweet potato puree over leeks and sausage. Add stock and milk. Simmer over medium heat for 10-15 minutes. Serve hot.

Sauteed Veggies with Turkey Ham Over Whole Wheat Pasta

Ingredients:

2 Zucchini Squash

2 Yellow Squash

1 Bunch Green Onions

2 Large Portobello Caps

1/4 - 1/2 lb Lean Turkey Ham

2 Crushed Garlic Cloves

2 Tbsp Olive Oil

Chop veggies and saute with olive oil and crushed garlic cloves. Dice ham and add to mixture.

Boil whole wheat pasta until al dente, about 8 minutes.

Spoon mixture over cooked pasta and top with goat cheese.

A little cracked pepper adds a nice flavor.

Easiest Dessert You've Never Tried

Banana & Peanut Butter "Ice Cream"

1. Slice 2 bananas into 1/4 inch rounds and place them in the freezer. I usually put them on a metal cake pan because they freeze a little faster than just putting them in a plastic sandwich bag.

2. Place frozen sliced bananas into a food processor.

3. Pulse until bananas have a silky appearance. I always add one tablespoon of peanut butter, but it tastes great on its own!

4. Serve immediately. This does not store well, so a good rule of thumb is two bananas = one large bowl of "ice cream."

Very Simple Dinner: Quinoa, Sauteed Carrots and Seared Turkey Ham

Quinoa is an easy to prepare alternative to rice. Here's a section of the Wikipedia entry for its nutritional value:

In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%). Unlikewheat or rice (which are low in lysine), and like oats, quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source among plant foods.^[10] It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest.

1. Start off by rinsing and draining your quinoa.

2. Add one part quinoa to two parts water. I prefer chicken stock because it adds a richness to the flavor, much like when used to prepare rice.

3.Sauté one package of baby carrots with olive oil, garlic and basil.

4. Cut a 1/4 inch slice of turkey ham and sear it for 1-2 minutes on each side in a non-stick pan.

Favorite Recipe: Turkey Meatloaf by Bobby Flay

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small zucchini, finely diced
• 1 red bell pepper, finely diced
• 1 yellow bell pepper, finely diced
• 5 cloves garlic, smashed to a paste with coarse salt
• 1/2 teaspoon red pepper flakes
• Kosher salt and freshly ground pepper
• 1 large egg, lightly beaten
• 1 tablespoon finely chopped fresh thyme
• 1/4 cup chopped fresh parsley
• 1 1/2 pounds ground turkey (90 percent lean)
• 1 cup panko (coarse Japanese breadcrumbs)
• 1/2 cup freshly grated Romano or Parmesan cheese
• 3/4 cup ketchup
• 1/4 cup plus 2 tablespoons balsamic vinegar

Directions

Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.

Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.

Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.

PHOTO UPDATE:

1. Place veggies in food processor.

2. Process until very finely chopped. 

3. Season meat with garlic paste, red pepper flakes, salt, and balsamic. 

4. Saute processed veggies in chicken broth until al dente. 

5. Let veggies cool, then mix into seasoned meat. 

6. Brush with glaze and bake. 

Banana Stuffed French Toast for 2

I always look for ways to make comfort food healthier. The bananas combined with the cinnamon give the filling a nice kick, and baking this French toast really adds a nice crispiness to the texture.

Ingredients

2 bananas

4 slices potato bread

1/4 cup 2% milk

2 egg whites

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Lightly spray an ovenproof pan with cooking spray and heat over medium heat.

3. Mash bananas in a small mixing bowl with a fork until they resemble chunky applesauce. Add 1/2 teaspoon of cinnamon.

4. In a separate bowl, whisk together egg whites, milk, vanilla, and remaining cinnamon. Dip two slices of bread in the mixture for 30-45 seconds. (Dip one side only!)

5. Place the dipped bread onto the hot ovenproof pan, egg mixture side down. Spread desired amount of banana puree on the top of the slices. Dip remaining two slices and place them on top of the puree.

6. Cook bread for about two minutes on each side or until egg starts to brown. Transfer pan to oven for about 5 minutes, or until toast is brown and crispy.

7. Serve hot with drizzled maple syrup and powdered sugar.

1. Mash bananas with a fork and add cinnamon.

2. Whisk eggs, milk, vanilla, and cinnamon.

3. Spread banana puree on bread. Can be done before or after dipping.

4. Dip remaining bread in egg mixture.

5. Place on ovenproof pan on medium heat.

6. Cook about 2 minutes per side.

7. After baking, serve warm with maple syrup and powdered sugar. I added red pears on the side.