If the name of this dish seems strange to you then let me explain and you will see that you have eaten something similar. 'Ricotta' is a type of Italian cheese that is now used in many cuisines. It is made from cow milk commonly. It has a creamy consistency and milky flavor. It's a bit sweet as well. It is used in various dishes like pasta and others.

'Gnocchi' is a kind of Italian pasta. Its difference from normal pasta is that it is made from potatoes. It is not thinly shaped. It can be used to make dumplings as well. So, ricotta gnocchi is basically pasta with cheese. You will find the dish very interesting because the ingredients are different from the traditional pasta.

Difference between gnocchi and ricotta gnocchi

The traditional gnocchi is small dumplings made of potato. Ricotta gnocchi is also dumplings but then are made of ricotta. The texture is lighter than that of the potato dumplings. It has a springy texture as well.

Ingredients

Gnocchi

• Ricotta – 250 gm
• Parmesan cheese – ¾ cup, grated
• Egg – 1
• Egg yolk – 1
• Salt – ¼ teaspoon
• Flour – 1 cup
• Black pepper – a pinch

Mushroom sauce

• Butter – 2 tablespoons
• Garlic cloves – 2, finely mince
• Onion – 1/2, finely chopped
• Dried thyme – ½ teaspoon
• White mushrooms – 250 gm, sliced
• Cooking oil – ½ teaspoon
• Black pepper – ¼ teaspoon
• Chicken stock/broth – ½ cup
• Heavy cream – 2/3 cup

For garnish

• Fresh parsley chopped
• Freshly grated parmesan

Cooking method

1. In a bowl, put the gnocchi ingredients other than flour. Combine everything with a spatula.
2. Now add flour and mix well. It will be a sticky dough that can hold its shape. Make sure it's not runny. You must remember that the stickier the dough is, the softer your gnocchi will be.
3. In the work surface, sprinkle some flour and form a disc. Lightly knead the dough by sprinkling some more flour on top. Make it into a ball and put it in a 1-inch thick disc. Slice the disc into 8 wedges with a knife.
4. Now roll each piece of wedge into a log. Your gnocchi is ready.
5. For the creamy mushroom sauce, melt the butter in a pan. Then add garlic, onion and thyme. Saute for some time. Add mushrooms along with salt and pepper. Cook until the mushroom becomes soft.
6. Add stock or broth and cream. Keep on stirring.
7. Bring the mixture to a simmer till it thickens.
8. Take a pot and boil water in it. Give 2 teaspoon
9. Take a large pot and boil water. Add some salt. Pour the gnocchi and cook for a few minutes. When they start floating on the surface, you know it's done.
10. Scoop the gnocchi from water and put it in the sauce. Heat the mixture till it thickens and coats the gnocchi.

Tips

• Use ricotta that is a bit lumpy, and not too smooth.
• Don't use self-raising flour as it will change the shape of the gnocchi.

How to store

You can store the uncooked gnocchi in the fridge for a few hours. For that, you need to spray some flour on the dish you want to store them so that they don't stick to the dish. If you want to store them for a longer time then you must put them in the freezer.

Health benefits

• Low carbohydrate, high protein
• Rich in potassium
• Helps to maintain electrolyte balance in the body
• Has magnesium which regulates blood pressure.
• Makes bones stronger.
• Good source of vitamins A, B6, and C.

Gnocchi tastes good with any sauce, but the creamy mushroom sauce gives it a more enhanced taste. Its rich an earthy flavor goes well with this light and fluffy ricotta gnocchi. Instead of the white mushrooms, you can use cremini or a mix of other mushrooms for the sauce. The use of heavy cream gives the sauce a luxurious base. The use of different herbs gives a special aroma.

One-pot cajun beef pasta is a wonderful twist for pasta lovers. It's such a filling and nutritious dish that you won't feel hungry for hours. It has everything including meat, vegetables, and lots of cheese. On top of that, you get the unique taste and flavor of cajun.

This dish is often called a super food due to the amount of nutritious ingredients it contains. You can easily prepare part of the dish beforehand to reduce hassle. You can cut the vegetables, boil them, and freeze them in zip-lock bags. You can also pre-cook pasta to reduce your cooking time. However, it's best to prepare the ingredients fresh before cooking and serving the hot dish right away to get the best taste and flavor.

Ingredients

Pasta:

• Pasta of your choice (macaroni, penne, spirals, or small shells) – 3 cups
• Beef – 500 g, minced
• Carrot – 1, shredded
• Zucchini – 1, shredded
• Capsicum (of your choice of color) – 1, chopped
• Olive oil – 1 tablespoon
• Garlic cloves – 2, finely chopped
• Onion – 1, chopped
• Tomato paste – 2 tablespoons
• Canned crushed tomato – 800 gm
• Chicken stock/broth – 2 cups
• Water – 2 cups
• Colby cheese – 1.5 cups
• Green onion stem – 1, finely sliced

Cajun spices:

• Garlic powder – 2 teaspoons
• Onion powder – 2 teaspoons
• Dried thyme – 1.5 teaspoons
• Paprika – 1.5 tablespoons
• Black pepper – ¼ teaspoon
• Cayenne pepper – ½ teaspoon
• Salt – to taste

Cooking process

1. Use a box grater to shred the zucchini and carrot
2. Put a cast iron pot on the stove and heat oil over high heat. Add garlic and onion.
3. Add beef and cook till it turns brown.
4. Add vegetables and spices. As you cook them they will release water. Wait for the water to evaporate. Then add capsicum and cook for 2 minutes.
5. Add tomato paste and cajun spices and cook for a minute.
6. To make the sauce, add water and canned tomato in a pot. Pour beans and chicken stock. Give a good stir and simmer for some time.
7. Add pasta and cook for 15 minutes. When the mixture becomes runny, lower the flame and cover the pot. Stir and keep it for some more time till the cheese melts.
8. Sprinkle cheese over it. Serve your past hot on a nice platter.

Variations

• Add more vegetables; preferably, seasonal ones to make the dish healthier.
• Add cheese or a mixer of cheese of your choice, like mozzarella and cheddar.
• Choose from a wide range of pasta like, macaroni, penne, and others.
• Instead of meat use chicken pieces, shrimp, or tofu.

How to store

You can keep this pasta in your refrigerator for up to 4 days and in the freezer for 3 months. To reheat, you can do so in the microwave or on your stovetop. Just add a little bit of water or oil so that the pasta doesn't get dry.

Health benefits

• Reduces craving for unhealthy snacks, so you can maintain your weight.
• Keeps blood sugar level in check
• Improves immune system
• Lowers cholesterol level
• Promotes better digestive health
• Cajun seasoning is good for the heart because its ingredients contain anti-oxidants.

One pot of cajun beef pasta lets you add lots of vegetables and sauces in one dish. It not only enhances the flavor but also makes the dish nutritious. One-pot dishes like this give exposure to food that we often don't prefer. It is a great dish for your children as they will get exposure to different kinds of vegetables and meat in a single dish.

This grilled sandwich recipe is for the cheese lovers. The sandwich is crispy on the outside and cheesy and soft on the inside. It's a light, yet highly satisfying dish for breakfast or afternoon snacks. You can create several variations of this sandwich using different types of bread and cheese. Here you will learn the full-proof recipe of the classic grilled cheese sandwich.

Ingredients

• Cheddar or gruyere cheese – 1/3 cup, freshly grated
• Mozzarella cheese – 1/3 cup, freshly grated
• Butter – 2 tablespoons, salted
• Mayonnaise – 1 tablespoon
• Dijon mustard – ½ teaspoon (optional)
• Sourdough Bread – 2 slices

Ingredients Explained

Sourdough bread

It is a slow-fermented bread that is best for making cheese sandwiches. This bread doesn't require any yeast. It is made with sourdough started, a natural leavening agent. It has a chewy and crispy texture and a tangy flavor. It is easily digestible.

Cheese

You need to choose cheese that melts easily. Here is a list of cheese from which you can choose:

• Havarti – mild aroma and flavor with a hint of sweetness and butter
• Swiss – soft texture and nutty flavor
• Fontina – mellow and buttery
• Monterey Jack – creamy and fresh
• Aged cheddar – sharp taste
• Blue cheese – pungent and bold flavor

Cooking procedure

1. Grate cheese: It is better to grate cheese by hand rather than buying pre-sliced cheese. Use a box grater to grate it. The pre-sliced cheese found in stores has anti-caking agents that prevent the cheese from melting properly.
2. Butter the bread: Spread salted butter on both sides of the bread.
3. Add mayonnaise: Spread a layer of mayonnaise over the butter on the top surface of the bread.
4. Add Dijon mustard: It's totally up to you to use it. Dijon mustard will give a tangy flavor. You can spread it over the mayonnaise.
5. Fry: Put a grill pan or non-stick fry pan on the stove and put it on medium-low heat. Once the grill pan is heated, toast two pieces of bread side-by-side for a minute. It will make the bread ready to melt the cheese after you flip it.
6. Cheese the bread: Flip the bread with a spatula and spread the grated cheese on top. Place the toasted side of the other bread on top of the cheese. This sill makes the second slice of bread stick to the first one making a sandwich.
7. Cook: Press down lightly on the bread and cook for 3 minutes. You will have the grilled marks on the bread this way. You will get a golden-brown color at the bottom. Lower the heat if it browns too quickly. Now turn the sandwich carefully, and cook for another 3 minutes on low heat the same way. You will get a crispy sandwich full of melted butter.
8. Cut and serve: Take the sandwich out of the pan and cut it in half on a cutting board before serving.

Tips

• Not too thick as the cheese might not melt easily. It shouldn't be too thin as it will be full of cheese then. It also shouldn't be too holey so that cheese may escape. You can use white bread also.
• You can choose any melted cheese or even a combination of cheese, like cheddar, mozzarella, or gruyere.

What can you serve with the sandwich

• Cajun fries
• Roasted Tomato Soup
• Creamy Cole Slaw
• Baked Sweet Potato Fries

Variations

• Add vegetables like bell peppers and tomatoes. Cut them into small cubes.
• Add fruits, and cut into small pieces.
• Add pickles.
• Add the sauce of your choice.
• Sprinkle herbs like dry oregano or basil.

A grilled cheese sandwich can be your grab-and-go meal of the day. You will feel fuller and be in a state to relax. Experiment by adding herbs and other spices. It's a very healthy and energizing food for everyone.

Arugula salad is full of unique flavors. When stone fruit is added to it, you get a sweet and tangy taste to the salad making it irresistible to eat. Arugula leaves have a spicy and peppery flavor. It is full of antioxidants, so good for heart health. It also has vitamin K which is good for your bones. It reduces the risk of cancer. Its strong scent makes it ideal for summer salad. Besides salad, you can use arugula in pizza, pasta, soup, sauce, omelet, or smoothies. It is most common in Italian and Greek cuisines.

Storing arugula

You need to store it in a cold and moist environment. Wrap it in paper towels, put it in a plastic bag, and put it in the fridge. It will remain in good condition for up to five days. Wash it before using it.

What Is stone fruit

Stone fruits have a 'stone' or pit at the center. Common stone fruits include peaches, plums, cherries, nectarines, apricots, mangoes, lychees, raspberries, blackberries, mulberries, olives, coconuts, and dates. In this salad, you can pick your choice of stone fruit. Try to choose stone fruit of various colors to make the salad more colorful and appealing.

Ingredients

• Arugula – 1 package (5 ounces)
• Red cherry tomatoes – 1.5 cups, halved
• Yellow cherry tomatoes – 1.5 cups, halved
• Extra-virgin oil – 2 tablespoons
• Red wine vinegar – 2 tablespoons
• Salt and pepper – to taste
• Lemon juice – 1 teaspoon
• Fresh basil leaves – ¾ cups
• Nectarines – 2, sliced
• Peach – 1, sliced
• Rainier – 1 cup
• Pistachios – ¼ cup, shelled and crushed
• Basil vinaigrette

Basil Vinaigrette recipe

Ingredients

• Shallot – 1, chopped
• Basil leaves – 2 cups, without stems
• Garlic clove – 1
• Red pepper flakes – ½ teaspoon
• Extra-virgin olive oil – ½ cup
• Red wine vinegar – 1 tablespoon
• Salt – a pinch
• Black pepper – a pinch

Process

Blend everything in a blender on high speed until you get a smooth paste. You can adjust the salt and pepper according to your preference. You can store it in the refrigerator for up to 3 days.

Cooking process for arugula salad with stone fruit

1. Make the dressing by whisking olive oil, salt, pepper, and vinegar together.
2. Choose a large platter to serve the dish. Toss arugula with lemon juice and olive oil.
3. Arrange arugula, tomatoes, nectarines, peaches, and rain.
4. Put basil leaves and crushed pistachios on top.
5. Drizzle with basil vinaigrette and eat right away!

How to slice stone fruits

You must buy ripe fruits from the grocery. It will be easier for you to cut these fruits. To cut peaches, that have a large stone, use a serrated knife and cut horizontally across the fruit. You will have one part with the seed and one without. Cut the one with the pit again to reveal the pit. Softer stone fruits like plums, need a different cutting approach. First, halve them like the peaches. Then cut lengthwise beside the seed and pull out the flesh. It is best to keep the plum in one piece rather than cutting it further as it's too soft and might lose its structure.

Health benefits of stone fruit

• Boosts immunity
• Keeps teeth and bones healthy
• Antioxidants improve eyesight and reduce arthritis pain.

In the arugula salad, you can add toppings like cheese, seeds, and nuts. These improve the texture and flavor of the salad. It's a great colorful summer salad that you can enjoy during lunch or dinner. You can cut the stone fruits ahead and refrigerate them to save time. You can serve the salad cold or at room temperature. It is very easy and quick to make this salad once you have the dressing and fruits ready.

Miso soup is a traditional Japanese soup that has gained popularity worldwide. It is a very healthy soup that is rich in probiotics. It helps to keep healthy bacteria at the right levels which is good for your digestive health. It reduces the risk of constipation, diarrhea, and other problems.

Ingredients

• Tofu – 12 ounces, extra firm
• Vegetable oil – 1 tablespoon
• White miso paste – 3 tablespoons
• Green onions – ¼ cup, sliced
• Garlic cloves – 2, minced
• Vegetable stock base – 1 tablespoon
• Fresh ginger – 1 tablespoon, grated
• Cooked rice vermicelli noodles – 1.5 cups
• Shitake mushrooms – 1 cup, thinly sliced
• Baby bok choy = 1 cup, thinly sliced

Cooking instructions

1. Cut tofu ½ inches in size. Put a large skillet over your stove and turn on the heat to medium-high. Cook the tofu thoroughly. Make sure you turn them halfway through. Cook for about 6 to 8 minutes or until they are golden in color. After cooling, cut them into cubes.
2. Take a small bowl and add miso paste, sliced green onions, vegetable stock base, chopped garlic cube, and ginger. Pour this inside 3 canning jars with lids that are microwave-safe.
3. Cook the rice vermicelli noodles in boiling water.
4. Layer it with cooked rice vermicelli noodles, tofu, mushrooms, and bok choy.
5. Cover them and cool them in the refrigerator. You can keep them for up to 5 days.
6. Garnish with green onions.
7. If you are ready to eat, take the jar out from the refrigerator and bring them to room temperature by resting them for 10 minutes. Add 1 cup of water to the jar until it's almost full.
8. Put the jar in the microwave with the lid on for 5 minutes.
9. Shake or invite the jar to mix the ingredients.
10. Transfer it to a bowl and serve. Prep Time 5 minutes

Making miso paste at home

Though you will find miso paste in the supermarket, you can try making it home. You should know that it's a complex process and it takes time. Miso paste has a complex taste as it is salty and sweet at the same time. Miso paste is traditionally made from fermenting soybeans. Now you can find various versions of it which are made from barley, hemp, rye, millet, or seaweed.

There are different types of miso paste like sweet white (Shiro miso), red ( Aka miso), and yellow (Awase miso).

Ingredients

• Soybeans
• Rice koji (steamed rice treated with fermentation culture). It will start the fermentation process in soybeans.
• Salt
• Water

Method

1. Step 1
   Rinse the soybeans and soak them overnight with plenty of water. You will notice that they have doubled in size.
2. Step 2
   Drain and rinse the soybeans.
3. Step 3
   Add lots of water to a large pot and cook the soybeans in them. It may take 2 to 3 hours for the soybeans to become soft. Top up the water so that the soybeans stay submerged in the water.
4. Step 4
   Drain the soybeans again. Keep 1.25 cups of the water in which you cooked the soybeans aside. Mix this liquid with some salt.
5. Step 5
   In the koji rice add warm water and let it soak for 30 minutes.
6. Step 6
   Blend the beans with the soybean liquid till it becomes a smooth paste.
7. Step 7
   Sterilize the container where you want to ferment the paste.
8. Step 8
   Mix the soybean paste by placing it at the bottom of the container with the soaked rice koji. You can knead them for proper mixing. Make sure the mixture is not hot; otherwise, the bacteria won't work.
9. Step 9
   Ferment the paste. Put a plastic wrap on the top of the container and seal it to ensure that no air enters. Place it in a cool place to ferment. You need to ferment it for 6 months.

During the Kamakura period and the Japanese civil war, miso soup became the daily meal of the samurais. Now it's liked by the modern people of different nationalities too.