Do you know the difference between dumplings and ravioli? The secret is the pasta, and it occurred to me when I was creating this recipe. To make ravioli you use pasta dough, which, while silky is still toothsome (al dente). Dumplings can use any kind of dough, including slick wonton skins, which are most definitely not toothsome. Of course there are some exceptions to this rule. I've had some very silky udon noodles lately that use soft, slippery noodles and I've had potstickers which definitely use thicker, chewier dough.

I used to make fresh pasta but I'm too lazy these days, instead I've been experimenting with using wonton wrappers. In the past I used the wrappers to make Afghani leek dumplings called aushak. This time I made dumplings in a similar way, but filled them with a combination of brussels sprouts, leeks, green onions, a bit of garlic and parmesan. Many kinds of ingredients or even leftovers can go in wonton wrappers to make delicious dumplings--meat, cheese, mashed roasted vegetables. Another one of my favorite ways is to fill wonton wrappers is with mashed potatoes. I boil the dumplings and then serve them with butter or sour cream for a quick comforting meal. I even make a simple samosa by mixing mashed potatoes with peas and spices then lightly oiling the dumplings and baking them.

If you haven't tried using wonton wrappers before, or have only used them for making wontons, my advice is, experiment! You can make a filling of your choice then make just one dumpling or two to test and see how you like it. If you make a big batch, freeze them in a single layer on a baking sheet then transfer to a ziplock bag and they'll keep in the freezer for months.


Brussels Sprout & Leek Dumplings42 dumplings

Ingredients

2 teaspoons oil
2 garlic cloves, minced
2 cups leeks, green and white parts, shredded
2 cups brussels sprouts, thinly shredded
2/3 cup, about 4 green onions, thinly shredded
2 Tablespoons Parmesan cheese
Pinch freshly ground nutmeg and black pepper
Wonton wrappers

2 Tablespoons fresh lemon juice
2 Tablespoons extra virgin olive oil
1/4 cup chopped toasted hazelnuts
Parmesan cheese

Instructions

Heat a large non-stick pan and add the oil and garlic. Stir until fragrant, about 30 seconds, then add the leeks, brussels sprouts and green onions. Cooking, stirring occasionally until wilted, about 5-7 minutes. Remove from the stove and allow to cool slightly before mixing in the cheese, nutmeg and pepper. Taste for seasoning and add salt if needed.

To make the dumplings, line up the wrappers, bowl of filling and a small bowl with water. Place a teaspoon of the filling in the center of a wonton wrapper then moisten the edges of the wonton wrapper with water. Fold the wonton wrapper in half diagonally, making sure the ends meet. Press down firmly on the edges to seal.

Meanwhile combine lemon juice and olive oil to drizzle on the finished dumplings. Boil the dumplings in boiling water for a couple of minutes, or until they float to the surface. Drain and serve with the olive oil and lemon juice and a sprinkling of additional cheese and toasted nuts. Note: I reserve a bit of the sauteed vegetables as a garnish as well so guests have a better idea of what is inside each dumpling.

Enjoy!

Pasta is my comfort food. It makes me happy to eat it, to cook it and even to look at it. I love all kinds of noodles from Italian to Japanese, Chinese, Vietnamese and even Spanish noodles. I love the texture and the way noodles are chameleon-like, absorbing flavors and reflecting all kinds of cultures. Noodles have something to say, whether lowly instant ramen or handmade fettuccine tossed with butter and shavings of truffle. I have written about noodles many times and am always glad to participate in anything pasta related and this time, it's World Pasta Day!

I would not stop eating pasta for any reason, but it is good to know that pasta is not an "evil starch" but actually is a slowly absorbed carbohydrate, that has a low glycemic index. That means it does not cause sugar in the blood to rise as quickly as many other foods. Studies have shown that when eaten in healthy portions, pasta does not lead to weight gain, may be beneficial for those with diabetes, may reduce the risk of breast cancer, lower the risk of Type 2 diabetes and may reduce the risk of Alzheimer's disease, prostate cancer. You can read more about it and see links to the medical research in Pasta for All.

I was looking for something new to do with pasta and I came across something not so new. It's a recipe that has been floating around in various incarnations for years. In my usual manner I looked at several recipes and mixed and matched until the recipe worked best for me. I don't want to say this recipe is weird, but cooking spaghetti in red wine gives it an unusual color and flavor. In addition to pasta, this recipe features red wine, walnuts, garlic and olive oil in it, so you can eat it for health or eat it because it tastes good! It has a very earthy and slight spicy flavor and is very pretty on the plate. The new plate by the way is from Villeroy & Boch. They sent me a couple of pieces to play with and I just love them.



Red Wine Pasta with WalnutsServes 4

Ingredients

1 pound spaghetti
3 cups fruity red wine
1/4 cup extra-virgin olive oil
4 small garlic cloves, minced
Pinch of crushed red pepper, or to taste, but don't use too much!
1/2 cup finely chopped parsley
1/2 cup walnuts, coarsely chopped
1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving

Instructions

Cook pasta in a pot of salted boiling water for 2 minutes. Drain then return the pasta to the pot and add the wine. Cook over medium-high heat, stirring from time to time, until wine is just about completely absorbed, 7 to 8 minutes.

Meanwhile in a dry skillet, toast the walnuts over medium heat for 2 minutes or until fragrant. Remove toasted nuts from the skillet and set aside. Return skillet and add the oil, heat over medium. Add the garlic and sprinkle with salt. Cook over moderate heat for 30 seconds. Add the parsley, walnuts and stir for a moment or two. Add the pasta and toss then add the cheese and continue tossing until well combined and glossy. Taste for seasonings, serve, passing additional grated cheese at the table if desired.

Enjoy!

I love quick and easy recipes. So I must confess, when I make macaroni and cheese I generally cook it on the stove top and subsequently eat it as fast as I can get it onto my plate. But if I had my choice, I like a bubbly casserole of macaroni and cheese, moist, oozing with cheese, spiked with a little hot mustard and paprika. The perfect macaroni and cheese for me would also have some chewy cheese around the edges and a crisp topping for contrast. I wondered, does everyone prefer this style? So I asked on Twitter and fifty nine people told me they prefer baked macaroni and cheese and about four said they are happy with stove top versions. Baked it is!


Macaroni and cheese is a very versatile dish, some recipes use a white sauce, others a custard sauce and some have no sauce at all. Many variations include the addition of ham, bacon, tomatoes or peas. When it comes to cheese, I've seen recipes using American cheese, gruyere, cheddar, Colby, Monterey jack, and even goat cheese. Most recipes I've seen rely on a combination of cheeses, which adds more depth of flavor.


In preparing to create a baked version I read an article in the New York Times that said most times recipes don't use enough cheese, they recommended twice as much cheese as macaroni. It took several tries to get this recipe right, and along the way I discovered a few more keys to a great macaroni and cheese casserole. If you cook the macaroni all the way through, it will be overcooked after you bake it. For baked versions, you need to undercook the macaroni, and make sure the sauce is fairly soupy so the macaroni has something to absorb. I like layering some cheese to ensure some gooey cheesiness along with a cheesy sauce. Finally a topping of butter, parmesan and panko yields a crunchy and flavorful crust. Panko is crunchy even before being baked, but if you want a dark brown crust, you may need to broil it for a few minutes.


For this recipe I used a combination of sharp cheddar and a fairly new cheese, Bellavitano made by Sartori in Wisconsin. In some ways it's a bit similar to parmesan cheese, it has a dry texture and little crunchy crystals, but it's also a bit like an aged cheddar in terms of flavor and how it melts. Because it's so intensely flavored you don't need quite as much of it when you cook with it. My personal touches to this recipe were the addition of sweet sauteed onions, smoked paprika and piquillo peppers. I wanted to spice it up, but gently. The smoked paprika also lends an orange color to the casserole which is nice if you are using a white cheddar, as I did.


Macaroni & Cheese with Spanish PeppersServes 6-8

Ingredients
3/4 lb elbow macaroni
1/4 cup butter
1 medium onion, diced
1 Tablespoon Spanish smoked sweet or hot paprika "pimenton de la vera"
1/4 teaspoon dry mustard
1/4 cup all purpose flour
4 cups whole milk
1/2 lb Bellavitano cheese, shredded
1/2 lb sharp or extra sharp cheddar cheese, shredded
10 ounces about 1 1/4 cups piquillo peppers drained and diced

Topping
1 cup panko bread crumbs
2 Tablespoons unsalted butter, melted
1/3 cup parmesan cheese

Directions
Preheat oven to 375 degrees. Bring a large pot of salted water to boil. Add pasta to the water, cook until almost al dente (half as long as directed) drain and reserve.

Heat a large pot over medium heat and add butter. When butter melts, add the onions and cook until softened, about 5 minutes, stir in paprika and dry mustard, cook over low for about a minute. Add the flour and cook a minute more, stirring. Whisk in milk slowly, and bring up to a simmer, thicken over medium low heat for a couple of minutes.

Turn off the heat and allow to cool for about 5 minutes, then stir in the drained macaroni, Bellavitano cheese and piquillo peppers. Layer the pasta and cheddar cheese in a broiler safe 13 x 9 inch pan, in 3 layers, starting with the macaroni and ending with the cheese. In a small bowl combine the panko, butter. and parmesan. Sprinkle topping evenly over macaroni and bake for 30 minutes. Broil for 2-3 minutes if you want a browner crust.

Enjoy!

For more macaroni and cheese recipes check out http://www.30days30waysmacandcheese.com/

I'm sure Asian cooking guru Jaden of Steamy Kitchen would cringe if she saw this noodle recipe, but I can't help it. It was my go-to dish my last year in college and it's a keeper. My senior year I shared a big beach house with four other girls in Santa Cruz, California. I seemed to be the only one really interested in cooking. One was a Japanese American basketball player who ate bowls and bowls of rice, one was a perpetual dieter, another favored baked or fried foods that always seemed to incorporate Crisco, and one was a pint-sized Chinese American sophomore from Sacramento who came from a very large family. She didn't cook very frequently, but this easy noodle recipe was something I learned from her.

I recently received a number of Annie Chun's noodles. The dried chow mein noodles reminded me of this long forgotten recipe. Perfect for a college student or anyone else for that matter, it's fast, cheap and easy. It can be eaten very simply or dressed up any number of ways with toppings. It's good served hot or cold. I like it with a sprinkling of chopped cilantro and green onions and shreds of chicken. But it's surprisingly satisfying plain too. I have no idea if it is in any way authentic, I only know it makes a comforting meal when you can't think any further than the pantry.

When you make chow mein noodles be sure to rinse them or they can get very sticky. I've used this sauce on flat rice noodles and even on spaghetti in a pinch. While the recipe I learned was equal parts ketchup and oyster sauce, you could add ginger, toasted sesame oil, Chinese chile garlic sauce, Sriracha sauce, whatever you like! It is one of the reasons I always have a bottle of good quality oyster sauce on hand.

Chinese Noodles
serves 4

Ingredients

12 ounces dry chow mein noodles
3 Tablespoons ketchup
3 Tablespoons oyster sauce

Optional garnishes:
Sliced green onions, cilantro, cucumber, roast pork or shredded chicken

Instructions

Cook noodles according to instructions and rinse briefly. Combine ketchup and oyster sauce in a large bowl, then add noodles and toss to combine. Top with any garnishes you like.

Enjoy!

During Passover, I miss pasta. I make passover-friendly crepes, potato pancakes, and daydream a bit about spaghetti. Of course, if you are eating rice you can eat rice noodles I suppose but I wanted to come up with something else that would satisfy me and be kosher for everyone observing Passover.

The reason I have not posted any new Passover recipes is that, well, I haven't had much luck until now. I can't tell you how many little mini batches of gnocchi I made. Some were too soft, some were too chewy and one batch was frighteningly gummy. But this last batch worked like a charm. Practice makes perfect, I guess.

These sweet potato gnocchi have ricotta in them and are just seasoned with a bit of salt. They are great with butter and sage leaves. Normally I wouldn't specify the sauce, but I'm not sure I'd recommend serving them with a cheese sauce because they are pretty rich and filling without it. By sauteing them in a pan with butter, they take on the flavor of the sage and gain a nice slightly crisp exterior that is a good balance to their tender interior. By the way, there is no reason you couldn't eat these all year round.

Passover Sweet Potato Gnocchi
makes about 3-4 servings

Ingredients

1 cup mashed sweet potato (hot or cold)
1/4 cup ricotta
1/2 cup matzoh meal
1/4 cup potato starch
1 scant teaspoon kosher salt

1/4 cup unsalted butter
10 fresh sage leaves

Instructions

Mash together the sweet potato, ricotta, matzoh meal, potato starch and salt. When the dough is well mixed, break it into four even pieces. Roll each and cut about a 10 inch roll and cut into small pieces, about 15 per piece of dough. Using a fork, roll the bits of dough to flatten them slightly and make indentations. Boil in salted water just until they rise to the surface.

In a large saucepan, preferably non-stick, melt the butter and add the sage leaves, after a few minutes add the gnocchi and cook until the sage leaves are crisp and the gnocchi is slightly crisp on the outside.

Enjoy!

Frozen organic green peas seemed like a bargain. But what could I do with them? I had hoped to come up with a kind of sandwich filling but ended up with a creamy sauce for pasta. It's actually pretty tasty and is perfect for those times when the cupboard is bare, because it uses mostly pantry staples. Surprisingly this ended up being my easiest, fastest and cheapest meal, and one I know I will make again.

Green Pea Pesto with Pasta
56� per serving

Ingredients

1 cup frozen organic green peas, 75�
2 cloves garlic, 5�
2 Tablespoons extra virgin olive oil, 36�
2 Tablespoons parmesan cheese, 42�
(note: recipe makes 5 servings of sauce)

1 cup, about 2 ounces penne pasta 24�

Instructions

Roughly chop the garlic. In a small saucepan combine the garlic and green peas with just enough water to cover. Bring to a boil over medium heat then lower the heat to simmer and cover the pan. Cook for 3 minutes or until peas are cooked through and garlic is no longer raw. Drain the peas, reserving the water. Place the peas and olive oil in the blender and blend, adding just enough water to make a smooth paste, about 1 tablespoon. Combine mixture with parmesan cheese. Serve 2 tablespoons of sauce over each serving of penne pasta.

NEWSFLASH!

After reading one of my "tweets" on Twitter about the Hunger Challenge, Tyson Foods offered to send up to 200,000 pounds of high-quality, protein-rich foods (chicken, meatballs, lunchmeat, etc.) to the six Bay Area food banks! That's six tractor-trailerloads of the most hard-to-come-by foods desperately needed by food banks!

Tyson will donate 100 pounds of food for every comment posted on a special web page, so please go, make a comment and then help spread the word!

1) Go to the Tyson Hunger Relief in the Bay Area post.

2) Read the post and leave a comment. (NOTE: the format asks for an email address to prevent spam, but Tyson guarantees they will not harvest emails or use them for any other purpose whatsoever.)

3) Tyson adds another 100 pounds of high-quality, protein-rich foods (chicken, meatballs, lunchmeat, etc.) to trucks heading for 6 Bay Area food banks!

4) Tell your friends and family, anyone and everyone!

Have you been enjoying these Hunger Challenge posts and recipes? Here are more ways to GET INVOLVED

? Learn more about the San Francisco Food Bank

? Donate and a receive a thank you special thank you gift!

1. Click on donate to go to the donation page.
2. Fill out the necessary info and make a donation of $50 or more.
3. About 2/3 of the way down the form, look for a header that says, �Food Drive/Event Information (not required)�
4. Use the drop-down box to select �Bloggers Hunger Challenge,� so we�ll know you are participating.
5. Be one of the first 12 people to donate $50 or more and you�ll receive a brand new free cookbook as a thank-you.

No question, I learned what frugal cooking was all about in Italy the land of "la cucina povera." Soups and salads made from stale bread, beans, pasta with nothing but olive oil, garlic and parmesan cheese and the most microscopic portions of meat were all part of my Tuscan diet. But I ate extremely well. I also learned many ways to cook beans. They don't call the Florentines "mangiafagioli" or bean eaters, for nothing. Could this dish be made with heirloom beans from Rancho Gordo and bacon from the Fatted Calf? Absolutely and it would still be a very cheap meal, though not quite $1 per person cheap.

Pasta Fagioli
$1.98 for 2 healthy servings

Ingredients

1 cup pinto beans, 50�
2 slices bacon 30�
1/2 onion 17�
2 cloves garlic 5�
1 cup macaroni, 11�
1 bouillon cube 14�
7 ounces canned diced tomatoes, 50�
1 Tablespoon grated parmesan cheese 21�

Instructions

Soak the beans in 3 cups of water in a saucepan overnight (or boil for 2 minutes, cover then allow to soak for one hour). Drain the water then add 3 more cups of fresh water. Bring water to a boil then lower heat simmer beans, covered, for 1 1/2 hours or until almost tender and set aside. Chop the bacon, onions and finely mince the garlic. In a large saucepan cook the bacon over medium heat until almost crisp. Add the onions and cook for 5 minutes or until golden. Add the garlic, tomatoes and bouillon. Stir to combine, add the beans, their liquid, adding more water if necessary, and simmer for 30 minutes. Add the macaroni and cook until pasta is done, about 10-15 minutes. Taste and add salt to your taste. Ladle into bowls and top with parmesan cheese.

Rude awakening:

* I had to be very stingy with the parmesan cheese to stay within the budget

* This soup is simple, but can be made richer with additions like celery, carrots, and herbs such as rosemary but not for $1 per serving

GET INVOLVED!

? Learn about the San Francisco Food Bank

? Join the Hunger Challenge

? Donate and a receive a thank you special thank you gift!

1. Click on donate to go to the donation page.
2. Fill out the necessary info and make a donation of $50 or more.
3. About 2/3 of the way down the form, look for a header that says, �Food Drive/Event Information (not required)�
4. Use the drop-down box to select �Bloggers Hunger Challenge,� so we�ll know you are participating.
5. Be one of the first 12 people to donate $50 or more and you�ll receive a brand new free cookbook as a thank-you.

Conventional wisdom says a good cookbook is one that allows you to reproduce a given recipe with consistently successful results. Another opinion is that the recipes should be really special, not run-of-the-mill or the best versions of classics. I may be in the minority, but I most appreciate a cookbook that inspires me, gives me good ideas, and points the way. Adventures of an Italian Food Lover is such a cookbook.


Italian food is probably my favorite cuisine. I learned to cook Italian food when I lived in Italy but I've never stopped learning. What I understand best is that Italian cuisine is about balance. It's about just the right amount of sauce and just the right texture to the pasta. It's about high quality ingredients combined, often simply, to create something magical. It's this elegant simplicity and balance of flavors and textures that appeals to me. The perfect combination of ripe tomatoes, luscious mozzarella and basil leaves. No balsamic vinegar, no embellishment. Or melon draped with slices of prosciutto. It's like the well-dressed woman who takes off one thing before she leaves the house. Sophisticated and refined but restrained.

This past weekend I made enchiladas. Roasting and shredding the chicken, making the sauce, stuffing then assembling the enchiladas in baking dishes took the better part of a day. But another meal I made this weekend was equally satisfying and took a fraction of the work and the ingredients. It was Spaghetti with Walnuts and Anchovies, from Adventures of an Italian Food Lover.

It was the second time I made the dish, and I tweaked it a little bit. The combination of ingredients is most important, after that, as with all recipes, find the balance that works for you. Just a few other recipes from the book that I find intriguing include Campari Cocktails with Salami and Figs, Pasta and Bean Salad with Celery Pesto, Leek and Sausage Orzotto, Risotto with Almonds and Broccoli and Baked Cherry Tomatoes.

Spaghetti with Walnuts and Anchovies (adapted from Adventures of an Italian Food Lover)
Serves 2 as a main course, or 4 as a first course

Ingredients

2 Tablespoons olive oil
2 cloves garlic, thinly sliced
3-4 filets of oil packed anchovies
2 Tablespoon chopped walnuts
pinch of chili flakes
3 Tablespoons minced parsley
8 ounces spaghetti

Instructions

Heat the olive oil over low heat and cook the garlic until it softens and barely begins to color. Add the anchovies and mash until they dissolve into the oil. Add the walnuts, chili and parsley, stir and remove from the heat. Cook the pasta in boiling water until it is 3/4 of the way done.

Drain the pasta and reserve some cooking water. Toss the pasta with the sauce and cook over high heat, adding about 1/3 cup cooking water. Cook, adding more cooking liquid as needed, until the pasta is al dente.

Enjoy!