Tuesday, November 17, 2009

Kat: Jackpot

One of my favorite feelings in the world is throwing together random ingredients from your almost-bare kitchen and making a surprisingly delicious meal out of what you considered nothing. This is one of those JACKPOT! moments...

Artichoke & Carmelized Onion Pasta

1 can artichoke that has been sitting in your pantry for about a year, drained and halved
1 onion, chopped in large pieces
1 tbsp tomato paste
1/3 cup veggie stock or water
1 cup chopped tomatoes
3 tbsp chopped olives
Cooked Pasta for however many people you are feeding (I used TJs tricolor egg ribbon pasta)
Dash of soy sauce, red pepper flakes, and basil
Salt & pepper to taste

1. Caramelize onion by sauteing it in 2/3 tbs EVOO over low/medium heat for about 15/20 minutes. Cover while the onion is sauteing and make sure to stir occasionally.
2. Add artichokes and heat through.
3. In a small bowl, combine tomato paste and stock (or water), stir until paste has dissolved
4. Add the paste mixture, tomatoes, olives, soy sauce, pepper flakes, and basil and to the onions
5. Simmer for about 5/10 minutes, add salt & pepper to taste
6. Serve over pasta and enjoy

Another Jackpot recipe that happened to turn out on the same night....an easy whole wheat baguette. Usually, baking with yeast scares me, but this was fairly easy to put together.

Whole Wheat French Baguettes

1 envelope dry yeast
1 tbsp sugar
2 tsp salt
2 c warm water
4 c whole wheat flour
1 egg
splash of water

1. In a large bowl, dissolve yeast, sugar, salt, and warm water. Let stand for 10 minutes
2. Stir in flour. Turn out onto floured surface. Knead for 10 minutes (adding more flour if dough is too sticky)
3. Put dough in a clean bowl, cover and let rise in a warm place until doubled (about 45 minutes)
4. Turn dough out onto a floured surface, pat flat, and dust with flour. Fold in half and then fold in half again. Return to bowl and let rise for 30 minutes
5. Turn dough out onto floured surface and divide into 4 equal pieces. Roll each into a ball and let rest for 5 minutes
6. Shape each ball into an oval and roll up like a jellyroll. Place on greased baking sheet. Let rise until almost doubled
7. Beat together egg and water. Brush each loaf with the mixture
8. Bake at 450* for 20 ro 25 minutes

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