Homemade Gnocchi

First, I have to thank my good friend, David, for getting all the supplies and doing all the research for this endeavor. Our homemade gnocchi ended up being fun and relatively easy to make.
The basic gnocchi-making premise is simple: take a starch, add an egg and some flour, and mix until you get a dough the consistency of Play-Dough.
We made two types of gnocchi: potato and butternut squash. Because the cooked squash was very moist, we ended up having to add a lot more flour to get the right dough consistency, thus the squash gnocchi ended up being considerably more dense than the potato gnocchi. We couldn't really tell a difference between the flavors of the two types, so I'm just going to post the recipe for the potato gnocchi, which were easier to make and much fluffier.
One thing to keep in mind is that gnocchi by themselves are pretty flavorless so you'll want to pair them with some flavorful sauces.

Gnocchi Ingredients:
-2 baking potatoes
-1 egg
~3/4 C flour

Sauce #1 (Herbed brown butter sauce) Ingredients:
-1 stick of butter
-4 T fresh basil, chopped
-3 T fresh oregano, chopped
-4 T Parmesan

Sauce #2
-2 T tomato paste
-3 pieces center cut bacon, cooked until crispy
-4 handfuls fresh spinach
~1/3 C wine (whatever you're drinking ;-)

Steps:
1. Cook potatoes until very well done.
 2. Cut in half and use a fork to make shallow scraping motions, removing the potato from the skin onto a large plate as you go. Keep doing this until you get all the potato out of the shells. Once you get all the potato out, fragment any large pieces of potato with your fork (you want your pieces of potato to be as fine as possible). If you actually own a potato ricer you should just use that.

3. Let the potato sit for about 5 minutes, which will allow the steam to escape, leaving less moisture. (Less moisture -->less flour --> fluffier gnocchi).
4. Mix in 1 egg and a 1/4 C of flour at a time, kneading your potato mixture as you go. Keep adding flour until your potato mixture takes on the consistency of Play-Dough. (It took us about 3/4 C of flour).

(Note: the picture is of the squash gnocchi dough; I didn't get a picture of the potato dough)
5. Once you have the dough the right consistency, break your dough into half, and roll out each half on a floured surface into thin logs.

6. Cut your logs into bite-sized pieces.

7. Make your sauce. Both the sauces we made came together super fast. For Sauce #1, simply melt the butter in a small sauce pan and add the herbs. Saute for about 4 minutes. Add the Parmesan about 30 seconds before you serve so it gets melty. For Sauce #2, saute your wine and tomato paste in a sauce pan, add the spinach and crumbled up bacon, and cook for about 1 minute or until spinach wilts.
8. Add your gnocchi to boiling water and cook for about 2 minutes or until gnocchi float to the top.
9. Serve with a sauce of your choice and enjoy!

Pistachio Ice Cream Torte

This is a recipe from my fiance's grandmother and holy smokes is it good. The pistachio flavor isn't super strong, but that might be because it has so much other deliciousness going on. This made a lot, so you might want to cut the recipe in half if you're just making it for two people.

Ingredients:
-1 bag Oreo cookies, crush half into fine pieces, crush other half into bigger pieces
-1/2 stick of butter, melted
-1 quart vanilla ice cream (1/2 of a 1/2 gallon), softened
-1 8oz tub of Cool Whip, softened in fridge
-1 pistachio flavored Jello pudding mix
-2 cups milk

Steps:
1. Let Cool Whip soften in fridge for a couple of hours. Let ice cream soften for about 15 minutes on counter (you can pull it out as you're making everything else).
2. Crush half the bag of Oreos very finely and mix with melted butter. Crush the other half of the bag into bigger pieces and set aside.
3. Push the finely crushed Oreos into the bottom of a 13X9 pan with your fingers to form a crust.
4.Make pudding as directed.
5. Mix pudding with ice cream and spread over cookie crust.
6. Spread Cool Whip over pudding/ice cream mixture.
7. Top with the remaining crushed up Oreos.
8. Let re-freeze before serving.
Note: When you serve, it is best to let the pieces sit out for about 10 minutes to re-soften and get a nice smooth, pudding-like consistency.

Giant Southwest Cobb Salad

This salad ended up being really flavorful and easy to make (though it did take a bit of time to shop everything up). Plus, it was filling but light enough for a hot summer day. We didn't serve any dressing with it because the pico and black bean corn salsa added enough of their own juices to serve as a dressing.

Ingredients (for two salads):
-2/3 head of Romaine lettuce, torn into small pieces
-1 avocado, chopped into bite size pieces
-3 slices turkey bacon (optional)
-2 faux chicken patties, such as Morning Star farms
Pico de gallo ingredients:
-3 Roma tomatoes, diced into small chunks
-2 T diced red onion
-2 T cilantro, divided
-1 T lime juice
- salt and pepper to taste
Black bean corn salsa (note: if you want to save time you could just use plain black beans and some feta or queso fresco)
-1 can black beans
-1 can shoepeg corn
~3 oz crumbled feta cheese
-2 T cilantro
-1/4 C apple cider vinegar

-1/8 C EVOO

-2 T brown sugar 

Steps
1. Make pico de gallo by combining tomatoes, red onion, cilantro, lime juice, and salt and pepper.

2. Make black bean corn salsa by whisking oil, vinegar, and brown sugar, then tossing with beans, corn, feta, cilantro, and green onion. See this link for step by step.
3. Fry bacon and crumble.
4. Cook faux chicken paties per directions and chop into pieces.
5. Assemble salad by layering ingredients vertically.

Bacon, Gouda, and Spinach Bread Pudding

This turned out to be a comforting, easy to put together type of meal. Also, the leftovers were great heated up in a toaster oven the next day. I like bread puddings, but I don't want them to remind me of pudding. In other words, I like mine really firmly set and crunchy on the edges. In order to achieve that I usually reduce the liquid and bake mine for longer than needed. If you like your bread puddings more pudding-like, then I suggest either adding more liquid or reducing the cooking time.

 Ingredients:
-1 large stale baguette, torn/cut into pieces (if your bread isn't stale, leave it out overnight or toast slices in the oven)
-7 oz Gouda, shredded
-3 large handfuls of fresh spinach
-1.5 red onions, diced
-4 slices turkey bacon
-1.5-2 C milk
-4 eggs
-salt & pepper to taste
-1/4 tsp nutmeg

Steps:
(preheat oven to 350)
1.  Cook bacon and chop into small pieces.
2. Saute onion for about 6 minutes, using the bacon drippings for oil.
3. Whisk eggs, milk, salt, pepper, and nutmeg together in a bowl.
4. Place bread pieces in a large bowl. Pour milk mixture over bread pieces and toss to coat all pieces.
5. Add bacon, onion, and spinach to bowl and mix together with bread pieces.
6. Scoop mixture out into a casserole dish or greased 13X9 pan.
7. Top with shredded Gouda.
8. Cook for 1 hour. (I put foil over mine for the first 40 minutes, and then removed to let the cheese get a little browned).
9. Let sit 5 minutes before serving.

Vegan Crockpot Curry

This was really simple and tasty. The recipe I used only called for one can of coconut milk, but that wasn't enough liquid so I added some vegetable broth. However, I wanted the curry to taste more coconutty, so I recommend using two cans of coconut milk. You can basically use whatever combination of veggies, toppings, and spices you like, but I'll list the ingredients I used below.

Ingredients
-1 14 oz can garbanzo beans
-2 13.5 oz cans coconut milk
-2/3 medium eggplant, peeled and cut into cubes
-1 zucchini, cut into bite sized pieces
-1 red pepper, cut into bite sized pieces
-2 small sweet potatoes, cut into bite sized pieces
-1 onion, cut into bite sized pieces
-4 cloves of garlic, chopped
-3 T tomato paste
-2 T curry powder
-1 tsp cumin
-several dashes hot sauce
-1.5 inch knob of ginger, grated
-salt and pepper
-green onion and cilantro for garnish (optional)
-brown rice (to serve curry on)

Steps
1. Mix the coconut milk, ginger, curry powder, garlic, hot sauce, and cumin together in a large crock pot.
2. Stir in your veggies. Heat on low for about 6 hours (or high for about 3 hours), or until sweet potatoes are done to your liking.
3. Serve with rice.

Tuscan Bean and Sundried Tomato Soup

A friend of mine recently posted something on Facebook about having a belly full of homemade bean soup and for some reason that just struck me as being exactly what I wanted--a belly full of homemade bean soup. So I searched the Internets and compiled some recipes and came up with this, which ended up being really tasty and hearty, and made my belly quite happy :)

Ingredients (makes 4 generous servings):
-2 cups of small pasta shells
-1 white onion, chopped
-6 cloves garlic, sliced
~2 tsp fresh rosemary
~1/2 tsp red pepper flakes
-1 cup julienned sun-dried tomatoes in oil, drained
-2 carrots, chopped
-1 can kidney beans
-1 can navy beans
~1 T EVOO
-salt and pepper to taste
-2 C water

Steps:
1. Cook pasta al dente.
2. While pasta is cooking, in a LARGE pot or wok, saute EVOO with onion, garlic, rosemary, and red pepper flakes for about 5 minutes.
3. Add 2 cups of water, sun-dried tomatoes, carrots, and beans.
4. Bring to a boil, then reduce heat and simmer for about 10 minutes, stirring occasionally.

5. Puree 2/3 of vegetable mixture in a blender or food processor.
6. Add pureed soup to the remaining soup mixture in large pan. Stir in pasta. (Add some more water if soup is too thick.)

7. Garnish if you like...we garnished ours with chives and some mozzarella.

Chilaquiles

These are traditionally eaten for breakfast or brunch, but I was really craving them so we had them for dinner. This was my first time making them, and they ended up being very easy. The fried tortilla-salsa mixture is the base, and you can add pretty much anything on top: pulled chicken, beans, fried eggs, avocado...We topped ours with fried eggs, queso fresco, cilantro, and green onion. Since the tortillas are fried (making them delicious) this is not the healthiest recipe, but it does pack a lot of flavor.

Ingredients
~12 white corn tortillas, cut into sixths
~1.5 C salsa verde (you can buy this at the store)
~4 eggs, fried
-queso fresco (Mexican crumbling cheese)
-vegetable oil
-salt
Optional additional toppings:
-Cilantro, green or red onion, beans, chicken

Steps:
1. Get a fair amount of oil (about 1/4 of an inch) nice and hot in a large frying pan. Add your pieces of tortilla and fry on both sides until pieces are a nice golden brown. (This took me about 4-5 minutes, and I had to do three batches).

2. Once tortillas are done frying, place them on paper towels to remove excess oil, and lightly salt.

3. Start frying your eggs in another pan.

4. After you're done frying all your tortillas, dump out most of your oil (not down the drain), but reserve about 1 T of oil in the pan. Add your salsa verde to the frying pan and heat on medium. Once salsa is hot, stir in all your tortilla pieces until they all get some sauce on them.

5. Pour half the tortilla mixture onto a plate and top with two fried eggs.
6. Crumble some queso fresco on top, and garnish with cilantro and green onion.