Thrusting from a vacation back into the continual chill known as November in my part of the world, rejolted my need for hibernation.

Part of this ritual naturally consists of no longer wanting to venture outside for long walks along the beach or having bird like meals made up of crunchy vegetables. Rib sticking, hearty, soft and warm is what I crave, and so what if all I want to do is have a nap afterward?

With my onslaught of deliciously sweet pumpkins awaiting my arrival, I’ve made my share of sweet treats. If anything, I’ve noticed from my humble, hearty gourds is that, as wonderful as pumpkin is with sugar and nutmeg, they go fantastically well with the acidic punch of a tomato. So in meeting my hibernation qualifications, I concocted this little twist on a traditional cheese stuffed manicotti.

So, after a bit of an absence, I’m about to check in with Ruth and my other Presto Pasta lover’s to see about the transition from salads to soups and sauces. I’m positive the round-up of dishes will be rib stickingly delicious, as usual.

PUMPKIN MANICOTTI

1 250g Box Manicotti, 14 pasta tubes
1 Package Firm Tofu
4 Cloves Garlic, minced
1 teaspoon Thyme Leaves
1/4 Cup Olive Oil
1 teaspoon Salt
1/8 Teaspoon Freshly Ground Black Pepper, or to taste
3 Tablespoons Nutritional Yeast Flakes, optional
1 Cup Fresh Basil Leaves, packed
2 Cups Marina Di Chioggia Pumpkin, or any good quality pumpkin, roasted
2 Cups Basic Tomato Sauce

Remove the seeds and roast the pumpkin at 350ºF, face down in a small amount of water to cover the bottom of the pan.
Roast the pumpkin for about 90 minutes or until tender.
Remove the pumpkin flesh from the skin and allow to sit in a colander to remove any excess moisture, until ready to use.
Set a large pot of water to boil, add the pasta and cook until just tender, about 6 minutes.
Drain then rinse the pasta and set aside for stuffing.
In large bowl, crumble the tofu into very small pieces.
Add the oil, minced garlic, salt, pepper, thyme and nutritional yeast flakes, if using and mix well.
Rinse and dry the basil. Lay the leaves on top of one another and roll tightly to chop into thin chiffonade strips.
Combine the basil and pumpkin to the tofu mixture and using a spoon, stuff the waiting manicotti tubes.
Evenly spread about 1/2 of the tomato sauce over the bottom of a 9×13 baking dish and lay the finished, stuffed manicotti in a single layer.
Spread the remaining sauce over the top of the finished manicotti, cover the dish with aluminum foil and bake for 25 minutes at 350ºF.
Remove the foil and bake, uncovered for an additional 10 minutes.
Sprinkle with additional thyme, nutritional yeast flakes or parmesan cheese to serve.

Here in Toronto, tucked a few blocks over from the mainland China Town is a small but wonderful Japanese store. After refilling my wasabi prescription, I gaze along the long aisles of offerings. Included are various teas, Hello Kitty Pocky sticks, every shade of miso, enoki mushrooms and of course, noodles.

Wheat, rice, green tea, tofu, ramen, udon and soba noodle varieties ready for any dish the Far East has ever created.

How elated was I to discover that soba is the name for buckwheat in Japanese?
For those of you who weren’t sure, like me, buckwheat is neither a grass or related to the wheat family. It’s a flowering plant which produces the seeds for great things like pillows and yes, buckwheat flour.

Asian noodle soup has to be in my top list of most amazing meals. The simplicity of them makes them satisfying and perfect. The noodles and broth create a host bowl for just about any combination imaginable.

SHITAKE + MISO NOODLE BOWL

1 (4g) Bundle Soba or Udon Noodles
1 Tablespoon Light Miso Paste
1/4 Package Extra Firm Tofu, diced into 1/2″ cubes
1 Sheet Nori
1 Scallion, finely diced
6 – 8 Shitake Mushrooms, wiped clean and sliced
1/4 Cup Red Cabbage, thinly sliced

Drop the noodles in boiling water and cook until tender, 6 – 8 minutes. Drain.
In a large saucepan, heat 4 cups of water and add the miso paste, stirring to dissolve.
Add diced tofu and mushrooms, bringing the soup to a low simmer.
Cook for about 3 minutes.
Break nori into small 1 – 2″ pieces.
Add the cooked noodles to two serving bowls.
Sprinkle over the diced scallions and nori pieces.
Ladle over hot soup and garnish with a topping of red cabbage.

Serve immediately.
Feeds 2.

Discover some of these photos and others in the CLICK and DMBLGIT galleries.

I went outside to try to find any scratch of this great Holiday going on. Any cars gathering for visits, the scent of roasting goodness traveling through a window screen, a football cheer, or the screech of a fork on a plate, but nothing. Nothing but cyclists, lawn mowers buzzing, the summer smell of the backyard grill, fans blowing and kids giggling with their dad on his day off.

I made soup last night, with feast leftovers, two kinds! This time of year, mind floods to comforting, feel good, stick to your ribs meals. But today, as I’m about down to my skivvies, I just can’t imagine any more hot and sticky.

Together with a little roasted pumpkin and grilled tofu, left over from yesterday, I whipped up a creamy spinach pesto to go over some quick, brown rice fettuccine. It was perfectly satisfying and didn’t add heat to the house.

Oh well, shouldn’t complain, it could have been snowing.

CREAMY SPINACH PESTO FETTUCINI

2 Cloves Garlic
8 Large Basil Leaves, fresh
3 Cups Baby Spinach Leaves, packed
1/2 teaspoon Salt, or to taste
1/4 Cup Pine Nuts
1/4 Cup Extra Virgin Olive Oil
1/2 Package Firm Silken Tofu
1 Package Firm Tofu, grilled or roasted – optional
700g Brown Rice Fettucini, 3/4 standard package
Zest of 1/2 Lemon
1/2 Cup Roasted Pumpkin, cubed

Place the brown rice noodles in a large bowl. Pour over enough boiling water to cover. Let the noodles sit to soften, changing the cooling water if necessary.

If using, grill tofu with a light spray of oil, salt and pepper until golden.

In a food processor, add 1/2 of the basil with the peeled garlic cloves, pulsing to chop.
Add the 2 cups of the spinach, salt, pine nuts and silken tofu. Combine well, stopping to scrape the sides, if necessary.
With the motor running, drizzle the oil through the feed tube, continuing to mix until an even, thin, paste-like sauce is created.

Once the noodles are al dente, drain and add them to a large bowl.
Pour over the tofu and toss the noodles well.
Chop the remaining basil and toss it and the remaining spinach to the hot rice noodles.
Serve topped with the cubed pumpkin, sliced, grilled tofu and a sprinkling of lemon zest.

Serves 4.

For this and more great pasta recipes, check out Ruth’s great weekly Presto Pasta round up.

As the weather begins to get a chill on, thoughts of rustic, comfort food are the first to come to mind. To mine at least. I also couldn’t think of a better way to warm up and still enjoy what remains of the farmer’s markets in our area.

Pasta and beans are a classic Italian peasant dish and for good reason. Thick and satisfying, this vegetable based pasta and bean stew uses up what you have on hand and is substantial enough to feed a crowd. Served up with a freshly baked, herbed focaccia, will make welcoming Autumn a little bit easier.

PASTA E FAGIOLI

1 Tablespoon Olive Oil
1 Onion, minced
2 Cloves Garlic, minced
2 Carrots, roughly chopped
1 Stalk Celery, finely diced
6 Cups Vegetable Stock or Water
1 15oz Can Mixed Beans, drained & rinsed
3 tomatoes, cored, peeled & chopped
1/2 Red Bell Pepper, finely diced
1 Cob Corn, shucked
2 Tablespoons Tomato Paste
1 Sprig Rosemary, stalk removed & finely chopped
1 Teaspoon Salt
Crack of Black Pepper
1 Cup Pasta, Canneroni or Tubetti
Handful of Baby Spinach

Heat the oil in a large stock pot.
Finely dice the onion, celery and carrots; sauté in the oil.
Once they begin to soften, about 5 minutes, add the garlic, beans and rosemary.
Cover with the stock and bring to a simmer.
Add the diced tomatoes and continue to simmer for about 10 minutes.
Finely dice the pepper and remove the corn from the cob with a sharp knife.
Add the pepper, corn and pasta to the soup.
Cook until pasta is al dente, 10 – 12 minutes.
Finish by adding the spinach and season with the salt and pepper to taste.

Find this and other great pasta recipes in Ruth’s weekly Presto Pasta round up.

I’m not sure when I first had a sweet potato with tomato, but I do know I’ve always liked it.
The sweetness combined with the slight tang of tomato sauce creates such a delicious balance.

When I first decided I was going to make this for presto pasta night, I was dreading the idea of laborious ravioli when I remembered a gift from my cousin in Poland. Years back, she was here for a visit and in my typical, true form, I wanted to learn whatever she’d share about her favorite traditional and classic meals from home.
Upon her return, she sent me a gift. In it contained a cookbook of tripe, boiled potatoes, battered pork chops and borscht and a set of pierogi makers.

Not one to throw anything away, yes I still have the book – it is a conversation piece after all, I dug out the pierogi maker, rolled my dough and set to seal some sweet potato.
It was so easy and quick, honestly, I was finished making the ravioli faster than my pot of water could boil. And, as expected, homemade pasta wins again!

SWEET POTATO RAVIOLI

1/2 Cup Unbleached Flour
1/2 Cup Semolina Flour
1/3 Cup Hot Water
1/2 Teaspoon Salt
1 Tablespoon Olive Oil
1 Tablespoon Tomato Purée, Optional
1 Sweet Potato

Bring a pot of water to boil; peel and dice the sweet potato and add to the water.
Once the sweet potato is softened, drain, mash and set aside.
In the bowl of a food processor, combine the flours and salt.
With the motor slowly running and the feeder tube removed, add the oil, tomato purée and slowly drizzle in the hot water.
At this point the dough should come together into a ball, if it doesn’t add more water, 1 teaspoon at a time.
Remove the ball of dough from the food processor and divide in half.
Roll each piece as thinly as possible and using the pierog/ravioli maker, cut as many rounds as possible from the dough.
Place one circle of dough into the maker and add about a teaspoon of the mashed sweet potato.
Seal and repeat with the remaining dough.
Bring another large pot of water to boil and add the finished pierogi.
Cook to al denté. Remove when they begin to float, after about 3 – 4 minutes.
Serve with a primavera tomato sauce or a fresh tomato sauce.

FRESH TOMATO SAUCE

2 Tomatoes, skinned and seeded
1 Clove Garlic, Puréed
pinch of salt
1 Tablespoon Extra Virgin Olive Oil

Bring a large pot of water to boil.
Prepare a bowl of ice water.
Score the bottom of the tomatoes and drop them into the boiling water for about 1 minute.
Remove and plunge them into the cold water.
Core the tomatoes and remove the skins; slice and remove the seeds.
Mash the tomatoes with a fork and add the puréed garlic, salt and olive oil; mix well.

With this surplus of beets and an urge to make pasta, I set forth to make one of the prettiest pastas most people get a chance to see. Beet pasta is an unmistakable, vibrant pink which even for those who aren’t crazy for beets, and I know you’re out there, must be tempted to try. The beets tend to lend more colour than flavour to the pasta, but that’s alright, that’s what all those layers of the lasagna are for.

I wanted to keep this Presto Pasta dish to the point and make it quickly. Surprisingly the preparation didn’t take all that long at all. Using a food processor everything, except the dishes, was a breeze.

The recipe’s got it’s layers, but it really did only take about 30 minutes to prepare.

FRESH BEET PASTA

1 Red Beet, Medium Peeled
1/3 Cup Hot Water
3/4 Cup Unbleached, All Purpose Flour
1/4 Cup Semolina Flour
1 Tablespoon Olive Oil
1/2 teaspoon Salt

Peel and roast or boil the beet. Add it to a blender or a food processor along with the hot water.
Purée the beet an strain, reserving the hot liquid.
To the bowl of a food processor, add the flours and the salt.
With the feeder tube open and the motor running, add the oil and the hot water.
Stop the food processor when the dough comes together to form a ball.
If the dough doesn’t come into a ball quickly, you may need to add very small amounts of water, 1/2 teaspoon, at a time until it does.
Remove the ball of dough. It should be moist and pliable but not sticky. Cut it into quarters and cover.
Using a pasta maker or a rolling pin on a lightly floured surface, roll each quarter as thinly as possible.
Trim into long workable strips or leave whole.
Bring a large pot of lightly salted water to a boil and drop the pasta sheets in for about 1 -2 minutes. Drain and lay flat until ready to use.

TOFU RICOTTA

1 Package Firm Tofu
1 teaspoon Salt
1/2 teaspoon thyme, dried
1/2 teaspoon Onion Powder
1 Tablespoon Nutritional Yeast Flakes, optional
2 Cloves Garlic or 1 teaspoon, minced
Small Sprig of Oregano (about 8-10 leaves), finely chopped
4 – 5 Tablespoons Extra Virgin Olive Oil
A good grinding of black pepper

Place the tofu into the bowl of a food processor. Pulse to mash the tofu until it is small and evenly crumbled. To it, add the nutritional yeast, garlic, oregano salt and pepper.
Drizzle over the olive oil making the mixture come and hold together when held or pressed with a fork.
Taste and adjust seasoning, if necessary.

BÉCHAMEL SAUCE

2 Tablespoons Margarine
3 Tablespoons Unbleached All Purpose Flour
2 Cups Soy Milk
1/2 teaspoon Salt
1/2 teaspoon Garlic Powder
Pinch of nutmeg
1/4 teaspoon Fresh Black Pepper

In a large saucepan, melt the margarine on a medium heat. Add the flour, stirring well to incorporate and cook.
Once slightly paste like and golden, remove from the heat and whisk in the soy milk.
Return and reduce heat to low. Add the salt, pepper and garlic, stirring occasionally to incorporate and thicken the sauce.
Adjust seasoning as necessary and remove from the heat. Set aside.

SAUTÉED SPINACH AND BEET GREENS

1 Tablespoon Olive Oil
1/2 White Onion, finely diced
2 Cloves Garlic, minced
1 Bunch Beet Greens
4 Cups Baby Spinach leaves, packed
Salt and pepper to taste

Wash and trim only the brightest and crispest stems from your bunch of beets; chop into 1/2″ lengths.
Heat the oil over a medium high heat in a large sautée pan.
Add the onion and garlic, cook until soft and transparent.
Add the trimmed beet greens, cooking until tender, about 3 – 5 minutes.
Rinse and add the spinach leave; tossing occasionally until bright and wilted.
Remove from heat and set aside.

ASSEMBLY

Preheat the oven to 350ºF.
Spoon a thin coating of the béchamel over the bottom of a shallow baking dish.
Add one layer of the pasta and top with an even layer of the tofu ricotta.
Add another layer of the pasta, topping it with another thin layer of the béchamel, followed by the spinach and beet greens mixture.
Cover everything with a thin layer of the remaining pasta and top with what is left of the béchamel.
Thinly sprinkle over nutritional yeast flakes, if desired and bake for about 30 minutes or until the top has evenly browned.

I’m constantly searching for new ways to make a “risotto” dish. I’ve of course used arborio and tried different grains like barley and quinoa but when I saw these delightfully tiny peperiti staring up at me at the grocers, I knew it was next. That and it’s Presto Pasta Friday, how could I resist?

Besides the fact that my kids typically turn up their noses at most things I make, other than macaroni and cheese or pancakes, I figured this actually being pasta, I would use this as an opportunity to feed them shallots and, of course, asparagus.
Like my other attempts, I made this with my “standard” risotto recipe. I knew it would be quick. I really thought the creaminess from the starch would be higher, but the pasta had a great texture, stayed very light and absorbed so much flavour from the stock it’s instantly become a favourite around here.

What a super pasta, give it a try. Use different stocks and vegetable combinations and let me know.

PEPERINI RISOTTO WITH ASPARAGUS AND SHITAKE MUSHROOMS

2 Tablespoons Olive Oil
3 Cloves Garlic, minced
1 Shallot, minced
2 Tablespoons White Wine
3/4 Cup Peperini
2 Cups Vegetable Stock
1 Bay Leaf
6 – 8 Stalks Asparagus, or equal to 1/2 Cup chopped
4 – 6 Shitake Mushrooms, or equal to 1/2 Cup chopped
Zest of 1/2 Lemon
Sea Salt and Freshly Ground Pepper to taste
1/4 Cup Grated Parmesan, optional for vegetarians

In a saucepan, heat the stock with the bay leaf.
Mince 2 of the cloves of garlic and the shallot.
In another, large saucepan, heat the oil to a medium high heat. Sweat the garlic and shallot until translucent.
Add the wine and allow it to cook down for about a minute.
Add the peperini; stir well.
Ladle over about 1/3 of the stock and continue to stir often enough to keep it from sticking.
Once the pasta has absorbed the stock by half, add another ladleful and continue to stir.
Rinse and chop the asparagus into 1″ pieces.
Add the last of the stock, stir, add the asparagus and cover.
Wipe, trim and slice the mushrooms.
Heat the remaining tablespoon of oil in a sauté pan.
Mince and add the remaining clove of garlic and mushrooms.
Sauté until golden and remove from heat.
Stir the peperiti add the lemon zest and cheese, if using.
Serve and top with mushrooms.

Serves 4

While I cooked and created away, this star of a tomato stared me down from the windowsill. I couldn’t leave it to become over ripe, not after all this concern for the perfect peach. And what would Ruth think? I couldn’t dare miss her six month Presto Pasta Celebration. I must give her carbs and my obsession with the Browniebabe title credit for my extra pounds gained – over the summer no less!

Taking a cue from Marta, I decided to enjoy everything in my kitchen a little bit more, after all, she chose the tomato as produce of the month!

Wanting the spotlight to brighten the tomato, and because I still had a peach cobbler in the oven, I whipped up some quick pasta in all it’s tomato glory.

SPAGHETTINI RUSTICA

250g Whole Wheat Spaghettini
2 Field Tomatoes
1 Clove Garlic, minced
2 Tablespoons Olive Oil
1 – 2 Tablespoons Capers
1/4 Cup Kalamata Olives
2 Tablespoons Italian Parsley
Sea Salt and Freshly Ground Black Pepper, to taste

Cook the spaghettini as to it’s package directions to al denté.
Core and roughly chop the tomatoes.
Drain the pasta and while it is still hot, add the tomatoes, garlic, oil, capers and olives.
Toss well and add sea salt and freshly ground pepper to taste.
Add the parsley just prior to serving.

Serves 4

*Over dinner, we conferred that this dish would go super with a sprinkling of parmigiana and a choice of skewered, freshly grilled prawns or tofu kababs. Give it a try and let me know what you think.

What’s lightening quick, goes with just about anything and uses up even more of the overflow of zucchini?
The title gave it away, didn’t it?

Looking for dinner inspiration, I gazed over my garden. I grew some of my own stuff this year, but now my garden is getting that late August hue of tan with many of the plants either beginning to shrivel or by going to seed; my garlic being one of them. Where the zucchini still overflowith, my garlic has met it’s match and I reluctantly bowed to mother nature and pulled it. I’m always excited to get the fresh garlic but, it being the first to go, does always symbolize the beginning of the end. In celebration of it and my surprising lack of basil, I decided to whip up a different pesto this week.

Zucchini Provinciale, was something my Mom used to make for us as kids and to my surprise, it was standard beginner fare in a culinary class. It makes an excellent side dish, consisting of sautéd onion, garlic, zucchini, finished with fresh tomatoes and parmigiano. I always liked it, even as a kid, so I took that same idea, minus the cheese, to create the pesto.

ORZO WITH ZUCCHINI PESTO PROVINCIALE

1 Medium Zucchini
3 Tablespoons Pine Nuts, toasted
1/4 Cup Sundried Tomatoes, about 5-6, reconstituted in water
3 Cloves of Garlic
2 – 3 Tablespoons Extra Virgin Olive Oil
Salt and Pepper to taste
450g Orzo
1 Small Zucchini, optional
1 Field Tomato, optional

Add the dried tomatoes to a large measuring cup and pour over enough boiling water to just cover them.
In a dry sauté pan, lightly toast the pine nuts.
Combine the zucchini, garlic cloves, and nuts in the bowl of a food processor.
With the motor running, add the tomatoes, once they have softened, and the olive oil through the feeder tube, scraping the sides as necessary.
Start with about a 1/8 teaspoon of salt and a quick grind of pepper, adjusting to your liking.
In a large pot, boil the orzo in lightly salted water, or as to it’s package directions to al dente.
Seed the field tomato and cut it and the small zucchini into matchsticks, if using.
Drain and stir in the zucchini, tomato and about 1/2 cup of the zucchini pesto.
Chill and serve.

FRESH TOMATO SAUCE

2 Tomatoes, skinned and seeded
1 Clove Garlic, Puréed
pinch of salt
1 Tablespoon Extra Virgin Olive Oil

Bring a large pot of water to boil.
Prepare a bowl of ice water.
Score the bottom of the tomatoes and drop them into the boiling water for about 1 minute.
Remove and plunge them into the cold water.
Core the tomatoes and remove the skins; slice and remove the seeds.
Mash the tomatoes with a fork and add the puréed garlic, salt and olive oil; mix well.