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Vegetable Ravioli Lasagna
Vegetable Ravioli Lasagna
Root Vegetables for Comfort and Grounding: A GF Potato Dumpling and Beet Soup
Grab a cup of hot tea and settle in! In this video I discuss the energetic benefits of root vegetables, beets in particular! Then I take a walk down memory lane as I work out how to make the perfect gluten free potato dumpling, inspired by the recipe I remember my grandmother Mutti making when I was a child. I pair it with a lovely beet broth made-from-scratch soup and the combination is soothing and perfect for chilly days and turbulent times.
The ingredients are simple, but the process is a labor of love. It is a perfect recipe for a long quarantine day with little to do, and the results are so satisfying and comforting that the effort is more than worth it!
Here's the recipe:
Broth (From Scratch)
12-14 c water
2 large beets (or equivalent) with greens
2 large carrots
1 small leek
1 small red onion
3 medium cloves garlic
Thumb sized piece of ginger
Thumb sized piece of turmeric
Large sprig of lovage
Large sprig of tarragon
Small bunch of lemon thyme
Small sprig of rosemary
Small bunch of parsley
1 medium bay leaf
1 tbls + 1/2 tsp sea salt
1/4 tsp white pepper
Heat water to an easy boil. cut carrots, leek and red onion into large quarters and tie into a loose bundle with cheesecloth. Crush and peel garlic and cut ginger and turmeric into quarters. Tie into a separate cheesecloth bundle. Wrap herbs with twine into a tight bundle. Place veggies, aromatics and herbs into boiling water. Cut greens off of beets and set aside. Cut tops off beets and peel the just the rough part of skin away, then dice into small pieces and add to water. turn down heat to simmer and cover, cook for 40 minutes. Remove the satchets and herb bundle before serving.
Filling
1 1/2 tbls olive oil
4 c beet greens or chard, stems removed
1 small red onion
4 medium crimini mushrooms
1 large clove garlic
2 tbls balsamic vinegar
1 tbls chopped fresh tarragon
1 tbls chopped fresh lemon thyme
1 tsp chopped fresh rosemary
Salt and pepper to taste
Heat olive oil in skillet and add finely chopped onions and garlic, sauteeing until starting to brown. Chop mushrooms into small pieces and chop greens into thin ribbons and add to saute, cook until wilting. Add balsamic and herbs and continue to cook until the balsamic carmelizes and the mixture is no longer runny, remove from heat.
Dumplings
3 lbs peeled and grated raw potatoes, wrung dry
1/4 c glutinous rice flour
1/2 tsp baking powder
1 small egg
1 heaping tsp cumin
1/4 clove whole nutmeg
1/4 tsp cayenne pepper
1 heaping tsp salt
Fresh ground pepper
Bring a large pot of salted water to a full, rolling boil. In a large bowl combine all of the ingredients and knead together until just mixed, do not over work! Take enough dough to fill your palm and roll into a ball pressing into it with your thumb to make a pocket or cup and fill with some filling, Work the dough up and over the opening to enclose it and place in the boiling water. Repeat with remaining dough and filling (there may be filling left over- enjoy this separately, it's yummy on its own!). Let the dumplings boil until they begin to float 2-3 minutes, then turn the heat to med-low and simmer, covered, for 20 minutes. Remove the dumplings with a strainer.
To serve, place a dumpling in a soup bowl and pour broth and beet chunks over it, garnish with parsley and/or fresh dill. Enjoy!
Ribollita Recipe - Ricetta Ribollita
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INGREDIENTS
300 g stale Tuscan bread
400g dried white beans
A cabbage
A cabbage
3 bunches of beets
2 potatoes
2 stalks of celery
2 onions
A few tablespoons of tomato paste
Olive oil
Salt and pepper
PREPARATION
Boil the beans into two liters of cold water. Meanwhile in another pan fry, with 8 tablespoons of olive oil, chopped onions. When the onion wilts, dice the carrots, potatoes, trimm cabbage, beets and add them to the pot with the broth. Adjust seasoning to taste and cook for a few minutes. Meanwhile, blend the 3 quarters of the beans with a hand mixer until smooth and add the puree.
Allow to cook for a long time, until all the vegetables are well cooked, about 2 hours. At this point add the bread in pieces and the remaining beans. Cook for another 10 minutes, when the bread is softened, turn off and let cool, better overnight.
In a pan put oil, when it is hot add a little of soup, add also tomato paste and make them coagulate. Serve hot or warm
INGREDIENTI
300 g Pane toscano raffermo
400g fagioli bianchi secchi
Un cavolo nero
Un cavolo verza
3 mazzetti di bietole
2 patate
2 gambi di sedano
2 cipolle
Qualche cucchiaio di conserva di pomodoro
Olio d'oliva
Sale e pepe
PREPARAZIONE
Lessare i fagioli in due litri di acqua fredda. Nel frattempo rosolare in un'altra pentola, con 8 cucchiai di olio, le cipolle tritate. Quando la cipolla appassisce, tagliare le carote, le patate, la verza, il cavolo nero, le bietole ed aggiungerli nella pentola insieme al brodo. Aggiustare di sale e pepe e far cuocere per alcuni minuti. Intanto passate i tre quarti dei fagioli ed aggiungere nella pentola la purea.
Lasciare cuocere a lungo, fino a quando non saranno ben cotte, a questo punto aggiungere il pane tagliato a pezzi ed i fagioli interi. Cuocere per altri 10 minuti, quando il pane si sarà ben ammorbidito, spegnere e lasciare intiepidire, meglio se tutta la notte.
In una padella mettere dell'olio, quando è caldo aggiungere un po' di zuppa, aggiungere un po' di conserva di pomodoro e far rapprendere. Servire calda o tiepida.
In the Kitchen: Golden Beet & Goat Cheese Crostinis
Food Writer/Columnist Jenn Press Arata from That's SO Jenn shows us how to make Golden Beet and Goat Cheese Crostinis.
5 INGREDIENT DINNER IDEAS! WHATS FOR DINNER? EASY WEENIGHT MEALS FALL
5 INGREDIENT DINNER IDEAS! WHATS FOR DINNER? | EASY WEENIGHT MEALS FOR FALL
Thanks for watching my 5 ingredient dinners video! I hope you got some inspiration from my 4 easy dinner ideas! We loved all of these recipes and will definitely make them again! I think the shepherds pie was my personal favorite but those pumpkin bites are so dang good! Hope you stick around and subscribe for more meal ideas, meal prep and vlogs of random life!
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Hey y’all, I’m Lauren!???????? I started WW in September 2016 and lost over 60 pounds, in February 2020 I decided to quit WW and focus more on Whole Foods, nutrients and good ingredients! It will definitely be balanced with the occasional taco bell...lol! I started working with a Registered Dietitian in April 2020 and have been reverse dieting since then in order to raise the calories I eat in a day while maintaining weight. In a few months I will cut down a little on calories to lose the last few pounds from there! I live in Texas, have the best cat named Hutch, an amazing boyfriend named Morgan, I love coffee, home decor, and anything true crime. Thanks for joining me on my journey, I hope you find some ideas and motivation for your own!????✨
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