1 kg (2.2 lb) beef (slow cooking beef, i.e. chuck roast or brisket)
18 oz good ale (a typical bottle of beer is 12oz, so you will use around 1 1/2 bottles)
Salt & pepper
2 cup (240g) fine rye flour
2 cup (280g) flour (if using all purpose, then you will need to sift it first)
10 Tb water
hard goat cheese (optional)
Chop the parsnip, onion and carrot finely.
In a large, heavy-bottomed pot, heat the oil over medium heat and add the chopped vegetables.
Sauté the vegetables until softened and golden, about 10 minutes.
Remove from the pot and set aside.
Turn up the heat and add 1 Tb of butter and 1 Tb of oil to the pot.
Pat the meat dry and cut the meat into four equal pieces.
Place the beef in the pot and sear all sides until browned.
Add the vegetables back into the pot and gently pour the ale over everything.
Add 1 Tb of salt and give it a nice stir.
Turn the heat to low, cover with a lid and let it simmer for around 3-4 hours (checking once every hour or so to turn the meat).
In the meantime, prepare your noodles.
In a bowl, blend the fine rye flour and white flour (tipo 00 is a good choice) together.
Pour out onto a clean surface. Make a well in the middle of the flour with your fingers and crack both eggs inside. Add 5 Tb of the water. With a fork, begin to whisk the eggs gradually adding a little flour from the sides of the well from time to time until it makes sense to stop using the fork and dive in with your hands.
Add the remaining water as you go along if the dough is too dry (you might find you need more or less liquid depending on the size of your eggs, the humidity, etc.). Begin kneading the dough by hand until it is firm, but smooth and elastic. It should take you about 10 minutes.
Let the dough rest, covered with a cloth, for at least 30 minutes.
Divide the dough into 4 pieces.
Flatten the first dough, just thin enough to fit through the first setting on a pasta machine. You will want to make your way through each setting a couple of times (folding the dough in half per setting) until you make your way to the third to last setting (#3 if using a 1-7 setting machine). You’ll notice the dough getting quite a bit longer as you proceed. And you will probably only need to put the pasta through one or two times on the final settings. Keep some flour on hand to lightly sprinkle across the dough if it begins to get a little sticky as you pass it through the machine. Repeat with the remaining pieces of dough.
Cut each rolled-out dough in half.
Sprinkle a little flour over each one.
Take one section of dough at a time and begin to roll it from the shorter side over. You should end up with a 5/6 inch wide scroll.
Take a sharp knife and cut 2/3 inch strands.
Unravel each strand and repeat with the remaining dough. Cover.
Back to the meat
After 3-4 hours, check the tenderness of the meat. It’s ready when it easily pulls away with a fork.
Take out all the meat pieces and shred them coarsely with two forks.
Return the meat back to the pot and bring everything to a boil, uncovered, to allow most (but not all) of the liquid to evaporate. You will want enough liquid to make a nice sauce – not too thick, but not too thin.
Back to the Pasta
Place a large pot of water on the stove over high heat. Add a tablespoon of salt and toss in your homemade pasta.
Cook until al dente, about 1 minute.
Drain the pasta.
Toss it in the pot with the beer-braised beef and mix well. Serve immediately.
Note: This dish goes well with grated hard goat’s cheese.
Notes: Chickpea noodles have a thickening quality in this stew whereas other bean pastas offer a thinner broth. This stew is excellent with green lentil pasta as well!
Prep Time: 25 min
INGREDIENTS 1 tablespoon olive oil, coconut oil or ghee 1/2 red onion, chopped roughly 2 cloves garlic, minced 1/4 teaspoon fennel seeds (optional) 1/2 teaspoon ground allspice 1/2 teaspoon turmeric powder 1 teaspoon whole cumin 1 teaspoon black pepper 17 ounces jar/can fire-roasted, diced tomatoes 5 cups water 1 cup white wine 2 tablespoons balsamic vinegar 1 tablespoon apple cider vinegar 1 red pepper, chopped roughly (~ 1 cup) 6 large collard leaves, stems removed and chopped roughly (~3 cups packed) 1 medium zucchini, sliced thinly (Chinese eggplant also works well) 9 ounces package chickpea rotini OR green lentil penne 1 teaspoon Celtic sea salt + more to taste 6 tablespoons full-fat yogurt (plant based or otherwise)
INSTRUCTIONS 1. Set a large soup pot on medium high heat. Add oil and red onion and sautee the red onion until translucent, about 5 minutes. 2. Then add the garlic and spices (fennel, allspice, turmeric, cumin, pepper) and sautee 2 mins further, stirring frequently. 3. Add the rest of the ingredients: fire roasted tomatoes, water, wine, balsamic vinegar, apple cider vinegar, red pepper, collards, zucchini, salt and pasta. Stir everything together so that the pasta is mostly covered with liquid. 4. Cover and cook for 15-20 minutes, until the pasta is soft and the vegetables have cooked down. Stir the yogurt into the pot just before serving. 5. Serve hot and enjoy!
I love spicy Asian Food and I usually prefer seafood. Thus, please find a Thai pumpkin recipe as an alternative to conventional European pumpkin recipes below…
Time: About 15 min.
50 grams rice noodles
100 grams shrimp (steamed)
40 grams pureed pumpkin (or canned)
1/4 teaspoon ground cinnamon
Less than 1/16 teaspoons nutmeg
Less than 1/16 teaspoons pumpkin spice
Less than 1/16 teaspoons ground cloves
1/4 can unsweetened coconut milk (light)
5/8 tablespoon natural peanut butter
5/8 tablespoon low sodium soy sauce
1/4 teaspoon ginger (grated, or ½ a teaspoon ginger powder)
1/4 teaspoon Sriracha sauce
1/4 tablespoon light brown sugar
1. Cook the rice noodles according to the package instructions and set aside in a large pot. Set aside your steamed shrimp separately.
2. Add the remaining ingredients (except peanuts and basil) into a Vitamix blender and blend on high for 5-7 minutes. Pour the heated pumpkin Thai sauce over the noodles.
3. Add the steamed shrimp and toss until incorporated. Top with peanuts and chopped basil and serve.
If you don’t have a Vitamix blender, simply place a skillet over medium heat and add 1 teaspoon of oil. Add the wet ingredients and seasonings to the skillet and simmer for about 5 minutes. Add noodles and steamed shrimp and toss until incorporated.
4 ramen noodles (servings of, you can use soba or thin egg noodles too)
6 scallions (– chopped)
4 tablespoons chili seasoning (Season with Spice’s Spicy Korean)
4 tablespoons reduced sodium soy sauce
4 teaspoons rice vinegar
2 teaspoons honey
2 tablespoons toasted sesame oil
1. In a pot, cook the noodles according to the package instructions. Add to strainer, and run under cold water. Divide into two serving bowls.
2. While the noodles are cooking, mix together all the ingredients for the dressing. Taste and adjust if needed.
3. Add the dressing into the noodles and toss to coat. Top with scallions and serve.
– Since the dish is vegetarian and served at room temperature or cold, it’s great for a work lunch. Cook it up the night before, and have your lunch outside the next day. No microwave needed:)
– This very basic recipe can be upgraded easily and quickly. For more substance, you can add in a few of these items: cucumber slices, shredded napa cabbage, bok choy, baked tofu, chicken, half or hard boiled egg and so on.