Homemade Spinach Pasta
This pasta recipe calls for lots of spinach…it is so tasty and pretty to look at. The pasta can served topped with any sauce you and your family like or just with your favorite cheese.
Let me make a confession, this is not my first pasta…I made egg pasta once before I attempted to make this spinach pasta. It was so much fun playing with the dough, passing the dough over and over again through the pasta machine. Cutting it using different settings that I forgot to take pictures…
I want this spinach pasta to be the “star” of this post, therefore, after I cooked I just served with a drizzle of olive oil and lots of shaved pecorino cheese…nothing fancy…
Since I made enough pasta for a big crowd, I froze them into small “nests” and already used most of it with different sauces.
Making pasta seems overwhelming, but in reality it is very simple. I did not buy the pasta attachment for the mixer…I decided to go for a manual one, to me it seems that I have more control over it than the one electrically powered.
Anyway, I am happy that I did get this pasta maker as recently I see many recipes that use pasta maker to roll bread dough…this will be my next experiment…
- 1 lb fresh spinach leaves
- 200 g bread flour
- 200 g semolina
- Pinch salt
- 2 eggs
Steam the spinach leaves for about 3 minutes, the leaves should still be bright green and softened. Let cool slightly. Squeeze out the liquid as much as you can. Puree spinach in a food processor.
Add the flours and salt and mix until well combined. Add the eggs in the food processor until the dough comes together.
Transfer dough to a well-floured surface. Knead until smooth and elastic, 5 to 10 minutes, adding little flour if dough is still too sticky. Cover the dough with plastic film and let it rest for 1 to 2 hours.
Cut dough into 4 pieces. Work with one piece at a time, keep the other pieces covered. Flatten the dough, dust lightly with flour and feed through the pasta machine at its widest setting. Fold lengthwise into thirds and pass through again. Repeat a couple of times.
Set the pasta machine to the thickness you desire and pass the dough a couple of times, dusting flour as needed. Plate the pasta sheet on the counter as you work with the other pieces.
Pass the pasta sheet on the machine using the cutting attachment. Dust with flour as needed to they strands do not stick.
At this point you can cook the pasta or let it dry slightly on the rack, about ½ hour. Or make small nest (portion) and freeze.
Once the little nest of pasta are frozen, store in a airtight container.
When cooking frozen pasta, just place it in a boiling water and proceed as usual.
Did you know that spinach is very rich in iron? Moreover, spinach are a very good source of vitamin K, A and C.
Thank you for stopping by Color Your Recipes…have a colorful week!
Panko Crusted Crab Cakes
Crab Cakes…with Panko, and Some Pictures…
I am baaaack…and want to share with you a simple recipe for crab cakes and some of my vacation pictures.
I love crab cakes, every time when in restaurants that serve crab cakes I am ordering…so I decided to make myself. After searching for recipes throughout the internet I opted out to come out with my own version, which I must confess that I kind of mix and match what I thought I would like in my crab cake…and yes I used panko for the crust. After making these crab cakes I realized that they are so simple to make…
The good thing about making your own crab cakes, is that you can store them in the freezer and bake or pan fry anytime when you feel like having it. Just freeze on a flat tray until frozen so the cakes stay nicely shaped, then you can place them in a Ziploc bag.
When it is time to serve, just defrost for approximately half an hour (do not have to be totally defrosted) and you can either bake or pan fry with a little oil. I can guarantee you that you will not be able to tell that they were frozen. It is very good to have it handy in the freezer.
1 lb. crab meat in can
2 small potatoes, cooked and slightly mashed
1 red bell pepper, chopped
2 green onions finely chopped
1 teaspoon dry parsley (I’d rather use fresh one, but did not have at the time)
1 tablespoon lemon juice
½ teaspoon lemon zest
1 teaspoon bay seasoning
Salt and pepper to taste.
Canola oil, spray
In a big bowl, add the crab meat, green onion, bell pepper, parsley, bay seasoning, salt and pepper and mix gently. Add to the crab mixture the lemon juice, lemon zest and the egg. Again very gently because I like my crab cakes with lumps of crab meat and not all smashed.
In a deep dish place the panko, make
Make small patties and coat with panko.
Spray the patties with the canola oil and bake in a 400F pre heated oven for approximately 20 minutes.
I hope you enjoy this simple recipe for crab cakes and as I mention, great to have them in the freezer for an elegant appetizer of even as a meal with a side of salad.
Now the pictures…lots of pampering and relaxation. Can you guess where did we go?
and yes…those are my toes
If you still wondering where we were…it was Cancun, Mexico!
Thank you for stopping by Simple Recipes!
Panko Crusted Panela Cheese
If you already are amazed by the large quantity of Costco products you will be speechless once you see the sizes of the cheeses, meat, and produce at their Business Center.
Well, I came back with a huge piece of panela cheese and I knew that we would not be able to finish the cheese before it started to turn bad, and decided to prepare it in a way that could be stored in a freezer…this was sure an experiment, but luckily it worked great.
First, I need to admit that I was a little nervous since I never froze this kind of cheese, so I prepared an extra batch just to be frozen. After a few days, I pan fried the panko crusted cheese and voila, I could not tell the difference from the freshly prepared ones, so I went ahead and prepared all the remaining cheese.
I like this cheese because it has a similar texture to paneer. Once you cook it, it holds its shapes, not like mozzarella which will, in this case, “leak” out of the crust. Moreover, you can serve it as an appetizer or as a main dish, paired with salad.
Panko + dry oregano to taste
1 egg + 1 tablespoon water
Oil for pan fry
Slice the panela cheese into approximately ½ inch thick and 2 ½ by 1 inch size rectangles. Coat with flour and dip into the egg mix. Then cover with panko mix. At this point, you can pan fry with a little oil, until the panko crust turns golden or freeze for future use.
To freeze the cheese, place the cheese coated with panko in a tray, single layer. After a couple of hours in the freezer, remove the frozen cheese from the tray and store in freezer bags.
I hope you enjoy this simple recipe using Panela cheese.
Panela cheese or queso panela is used in many Mexican dishes. When fresh, it has a similar texture to mozzarella, but once cooked, it carries a very different texture, since it does not melt like mozzarella cheese.