Spicy Squid Ink Fettuccine with Shrimp and Chorizo

You’re probably wondering what we did with that dramatically colored squid ink fettuccine we made earlier this week…

Well, this is it.

Since the squid ink pasta has a mild brininess to it (it actually smells stronger while you’re making it than it tastes in the final dish, but it’s still an underlying flavor that shouldn’t be ignored), it’s definitely best used within the context of more seafood.

One of our favorite cookbooks has a recipe for a frutti di mare (fruit of the sea) pasta with squid ink spaghetti that would be a seafood lover’s dream. I also think it’d be great with a crab fra diavolo-style sauce, with tomatoes and spicy red pepper flakes.

We went a slightly different route, a twist on surf and turf, if you will, combining shrimp with spicy Spanish chorizo along with garlic, red pepper flakes, and tomatoes for a fiery red sauce that compliments the squid ink pasta perfectly in both color and flavor.

If you make your homemade squid ink noodles ahead of time (it can be dried or frozen – one batch of pasta makes enough for two 4-serving meals), then you can easily throw this recipe together in under 30 minutes. That’s my kind of dinner recipe.

If you want to use dried pasta instead, simply cook it according to the package directions, and adjust the timing of the sauce accordingly: ideally you want the pasta cooked to al dente at the same time that the shrimp is fully cooked through.

Pro Tip: Whenever you cook pasta (fresh or dried), always set aside a cup or so of the cooking water before you drain your pasta. This starch-laden water is your new pasta secret weapon: a splash or two will improve the consistency and help the sauce and the pasta stick together.

When sourcing your chorizo, look for dried Spanish chorizo (like salami) instead of raw Mexican chorizo (which carries a much different flavor profile). The most notable flavor in Spanish-style chorizo is the paprika, lots and lots of paprika, with garlic and other spices mixed in. While we wanted the flavor profile of Spanish chorizo, we chopped and pulsed ours in a food processor before cooking to give it more of the texture of ground meat and make it more cohesive with the rest of the sauce.

If you can’t find Spanish chorizo, a spicy salami such as linguiça or sopressata or other dry-cured meat, or even Nduja (a spreadable spicy cured meat) would be the closest substitution. You can even get chorizo on Amazon (seriously, they sell everything) if you can’t find it locally. Trust me, it really makes the dish.

While we used diced tomatoes here, plain tomato puree or sauce will work here as well (use whatever tomato product you have on hand). Tomato sauce will make a smoother, sweeter result while the diced tomatoes will be chunkier and more rustic. If you use sauce, maybe toss in a few fresh quartered cherry tomatoes with the shrimp for texture.

We topped our pasta with some lightly toasted panko breadcrumbs, which adds a nice textural crunch.

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Savory Vegan Pot Pie with Sage Crust

  

Fact: the human brain remembers negative events better than positive ones. (Heres’ one source, there are many.) Yes, it’s true. Those snide remarks, criticisms, fears, and worries stick out like sore thumbs. Have you ever had something fabulous happen, then to be dwarfed by the smallest “negative” event your mind can’t help from focusing on?

Confession: my perception of what parenting would be like was skewed to the negative. Hearing what parents all around me had to say about it, I assumed my life would be full of dirty diapers, sleep deprivation, frustration, helplessness, loneliness, and boredom. But what I’ve realized is that I’ve heard positive things from parents too, I just didn’t remember them as well.

It’s the best, most fun thing you’ll ever do. (Check!)
Your soul is changed; you cherish the smaller things more. (Check!)
Looking at your kiddo makes your heart melt in a way you’ve never felt before. (Check!)

And it goes on. I do think Alex and I got lucky: Larson is an extraordinarily awesome kid who is fun-loving, curious, hilarious, and sweet, and pretty much the most fun person to be around in the universe (I know, I’m biased!). But I think the fact that I’m surprised that parenting is the most positive thing I’ve ever done is because my brain hears and remembers negative loud and clear.

How does that relate to this vegan pot pie? Well, you may remember us talking about all the kitchen failures we’ve had in the past. Being adventurous in the kitchen calls for taking risks, and with risks comes failures. It can be easy to start to fear failure when you’re taking culinary risks. Last week, Alex said he’d make dinner for me. That evening, he made up this vegan pot pie from scratch based on just an idea in his head. Knowing what I know about risk and failure, I assumed it would be a flop–and I wanted to keep my expectations low in case we ended up eating peanut butter sandwiches. Miraculously, this vegan pot pie was one of the best things I’d ever tasted. The earthy potatoes and onions are slathered in a savory, creamy sauce, along with fried shallots and white beans. And on top, a flaky sage crust that you’d never believe is vegan (his secret: coconut oil).

This time, I decided to bask in the glow of the vegan pot pie triumph. We made it again, and it was spot on. Larson was in love with the pot pie, eating more than we’d ever seen him eat and slamming the table with his hands in glee. And though I know my brain is wired to remember the negative best, I intentionally impressed this positive memory into my brain: Cozy, delicious vegan pot pie. Sparkling snow on the ground. Sweet 11 month old Larson covered in vegetable goo. This is what I want to remember.

Looking for more healthy dinner recipes?

Looking for some healthy dinner recipes? Here are a few more of our favorite healthy dinner recipes, which happen to be vegan recipes:

• Moroccan Spiced Cauliflower Soup
• Spiced Chickpea Tacos with Avocado Cream
• Simple Chickpea Curry with Tart Cherries
• Creamy Vegan Pasta Marinara

Did you make this recipe?

If you make this vegan pot pie with sage crust, we’d love to hear how it turned out. Leave a comment below or share a picture on Instagram and mention @acouplecooks.

This recipe is…

Vegetarian, vegan, plant-based, dairy-free, and sugar-free.

Savory Vegan Pot Pie with Sage Crust

 

Print

by: a Couple Cooks

Serves: 6

What You Need

• For the crust
• 1⅓ cups all-purpose flour
• ½ teaspoon kosher salt
• ¼ teaspoon baking powder
• 2 teaspoons dried sage
• ½ cup refined coconut oil (room temperature)
• 7 tablespoons ice water
• For the filling
• 1 large shallot
• 1 15-ounce can cannellini beans
• About ⅓ cup olive oil, divided
• 1 small sweet potato (about ½ pound)
• 1 small Yukon gold potato (about ½ pound)
• 1 medium yellow onion
• 1 small or ½ large red bell pepper
• 8 ounces baby bella mushrooms
• 2 teaspoons garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground thyme
• 2 tablespoons all-purpose flour
• 2 cups vegetable broth
• 1 tablespoon soy sauce
• ¾ teaspoon kosher salt

What To Do

1. Preheat oven to 450°F.
2. Make the crust: In a medium bowl, mix all-purpose flour, kosher salt, baking powder, and sage. Measure ½ cup of room temperature coconut oil and then drop small blobs of the coconut oil into the flour mixture. Use a pastry blender to cut it into the flour mixture until a coarse meal texture is obtained.
3. Sprinkle 7 tablespoons ice water over the flour, mixing gradually with fork until the dough sticks together. Add additional water by the tablespoon until the dough comes together with your hands, but is not sticky (add a bit more water or flour if necessary). Form the dough into a ball and refrigerate in a covered container until the filling is ready.
4. Make the filling: Slice the shallot into rings. Drain and rinse the cannellini beans, shaking them dry. Place a medium skillet over medium-high heat and pour in olive oil until the bottom of the skillet is just covered. Add the shallot and beans to the skillet in a single layer. Cook without stirring for 3 to 4 minutes until the bottoms are browned and crispy, then stir and cook without stirring for another 4 to 5 minutes until crispy and fully browned. Remove from heat and add a pinch of kosher salt.
5. Meanwhile, dice the sweet potato, Yukon gold potato, yellow onion, and bell pepper into ½-inch cubes. Slice the mushrooms.
6. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sweet potatoes, Yukon gold potatoes, onion, pepper, and mushrooms. Cook, stirring frequently, until the potatoes are tender, about 10 minutes. When tender, reduce the heat to low. Add the spices and flour and stir until the vegetables are coated. Add the vegetable broth, soy sauce, and kosher salt. Stir for about 4 minutes until the broth thickens into a sauce. Remove from the heat and add the crispy beans and shallots. Taste and adjust seasoning as desired.
7. Pour the filling into a deep dish 9” pie pan or small baking dish, or into several smaller baking dishes.
8. Remove the dough from the refrigerator and roll it out on a floured surface until it is large enough to cover the pan. Work quickly as the dough is easiest to work with while it’s just come to room temperature. Drape the dough over the pan and remove excess dough. Lightly crimp the edges (it’s a rustic pie, so it doesn’t have to be perfect!). Cut 4 small slits to vent for steam in the center of the crust. In a small bowl, mix a few drops of water with 1 tablespoon of olive oil and lightly brush it over the dough.
9. Bake for 20 to 25 minutes until golden and crispy. Remove from the oven and allow to cool for several minutes before serving.

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10 Delicious Ways to Eat Your Greens

It’s winter and we’re focusing on adding immunity-boosting dark leafy greens in every way we can: spinach, kale, chard, and arugula. And guess what? You don’t just need to eat salad to eat your greens. We’ve made a habit of throwing handfuls of greens into soups, stews, pizzas, sandwiches, you name it! After our latest recipe featuring greens (quinoa fried rice), we decided to provide a few more examples of recipes that put our greens obsession into practice. While salads and nourish bowls are perfect ways to get your greens, we try to get creative by loading them in any place we can.

Here are our favorite ways to eat your greens, outside of a salad:

1. Veggie Packed Quinoa Fried Rice

Most fried rice recipes don’t feature baby kale, spinach and chard, but this one does! Here we’ve used quinoa as an alternative to the traditional rice, and loaded in the expected fried rice flavors: garlic, ginger, and soy. It’s a hearty and unexpected way to eat your greens.

2. Vegetarian Spinach Meatballs

Usually Alex and I throw handfuls of greens into pasta and stir for a minute or so until it wilts down. Here’s a fancier way to add greens to pasta: as vegetarian meatballs! This one is a recipe from one of our favorite cookbook authors, Izy Hossack. We made and photographed this recipe from her book  The Savvy Cook in the summer, so we added some beautiful tomatoes. Now that it’s winter, we’d make it without the tomatoes for a cozy, wintery vibe.

3. Spinach Artichoke Grilled Cheese

One of our most popular recipes to date, grilled cheese might not qualify as hardcore health food. However, if you’re in the mood for one, why not throw in some nutritious greens? This sandwich is a take on the popular dip and tastes just as good (or better). Made at home with quality ingredients, it has a big leg up on takeout or processed options.

4. Tomato Artichoke Lentil Stew

Stews and soups are our favorite place to eat your greens. You can throw a handful of greens into almost any soup to add beautiful color and nutrients. This stew is one of our most popular and a big favorite in our family. It features Tuscan kale, but you could also substitute handfuls of spinach or other baby greens.

 

5. Green Apple Smoothie

A natural place to eat your greens are smoothies; they go down easy when combined with some natural sweetness! Alex and I are obsessed with this sweet-tart green apple smoothie and make it all the time. In fact, we don’t have a lot of other favorite green smoothies, so this one gets a lot of play time in our house. It’s quick and easy to whip up, and full of nutrients.

6. Cauliflower and Tomato Coconut Curry

When I said we throw handfuls of greens in soups and stews: I’m not kidding. We do it all the time. And a curry is just another variation on the theme! This intriguingly-spiced curry is full of nourishing vegetables and gets rave reviews from readers. We added spinach for a pop of green color and additional nutrients. It wilts down in no time.

7. Green Hummus

Yes, you can absolutely eat your greens while dipping into your favorite dip! This green hummus is a tasty way to get more greens: dip it with pita wedges or other green veggies. And side benefit: a reader mentioned that she uses this as an alternative to guacamole since she has an avocado allergy. Genius!

 

8. Spinach Artichoke Rice Casserole

Casseroles are another way to eat your greens: they wilt into the texture and add nutrients without eaters even realizing it! This casserole is a play on the popular dip (another riff on Number 3), instead adding red rice as a nourishing whole grain. It’s a cozy main dish that we love making in the cooler months.

 

9. Chard Quiche with Almond Crust

Throwing handfuls of greens into quiches and frittatas is another great way to eat your greens. This chard quiche is from our friend Andrea’s cookbook Dishing Up the Dirt. It features a naturally-gluten free almond crust that’s packed with flavor. This recipe gets rave reviews from everyone who’s tried it out: it’s perfect for an elegant brunch or cozy dinner.

10. Get Your Greens Naan Pizzas

And finally, pizza. These naan pizzas are actually vegan, spread with hummus and drizzled with a tahini miso sauce. The toppings: nutrient-dense kale, along with some brocolli, green onion, artichoke, and radish. They’re visually stunning and bursting with flavor: a healthier take on the traditional gooey pizza.

 

 

 

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New Products Abound at Winter Fancy Food Show

Culinary Collective will introduce its Zocalo Gourmet brand Aji Chili Cooking Sauces from Peru at the upcoming Winter Fancy Food Show. The sauces that are made with fresh, organic aji chilies, fruits, herbs, spices, and extra virgin olive oil are available in Aji Panca Chili and Herbs, Aji Amarillo Chili and Goldenberry, and Aji Limo Chili and Passionfruit varieties. They can be used as simmering sauces, marinade, brushed on grilled meats or poultry, or combined with whole milk yogurt or mayo for a spicy dip.

In other new product news, Unisoy Foods is debuting a miniature-sized version of its Vegan Jerky. The smaller 1-ounce packages will be available in Black Pepper, made with cracked black and white peppercorns; Spicy made with crushed Szechuan peppers and chili powder; and Teriyaki, glazed with an all-natural sweet and savory teriyaki sauce.

Mamie’s Pies will also be exhibiting its new Maine Blueberry and Cherry Pocket Pies flavors of pocket pies at the show. The single-serving pocket pies are made with fresh fruit and no preservatives and come frozen.

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Sauces, Spreads, Oils to Make Fancy Food Show Debut

Woodland Foods will showcase its new line of all-natural dry curry sauce starters at the Winter Fancy Food Show, next week. The just add water sauces are made with sweet coconut milk powder and blended with traditional ingredients. They come in Goan Coconut Curry, Indonesian Rendang, Jamaican Coconut Curry, Thai Coconut Green Curry, and Thai Coconut Red Curry varieties.

“Global flavors are one of the hottest and most exciting trends in the food world,” said Aram Karapetian, vice president of national sales for Woodland Foods. “We are excited to offer a product that is not only quick and easy to prepare, but made with authentic ingredients that honor unique culinary traditions from around the globe.”

Bee & You will debut four new propolis products at the Show. Propolis is a resinous mixture that bees produce by mixing saliva with beeswax and substances they collect from plants and trees. Propolis contains natural germicidal properties. The new products include Propolis Raw Honey Throat Spray, Peanut Raw Honey Spread, Propolis Nasal Spray, and Propolis Raw Honey Syrup.

Also in new product news, Bellucci, a co-operative of Italian growers, will unveil its fresh Italian harvest of extra virgin olive oil. Every fall, at the peak of harvest, olives are carefully picked, pressed, and transformed into extra virgin olive oil that is smooth and fruity with notes of peppercorn and artichoke. Bellucci’s New Harvest hails from Toscana, Sicilia, Puglia, and more regions.

To see more Specialty Food Association member products, visit the Product Marketplace.

 

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Homemade Squid Ink Pasta

Homemade pasta is something I’m going to try to do more of in 2018. It’s really not all that hard and, even when you’re just making plain pasta, the result is so worth the effort. But throw into the mix the fact that you can go wild with different shapes, flavors and colors and, well, the benefits of homemade fresh pasta become even more pronounced.

And while it might take a little time and effort to make, the process is surprisingly easy. You can also make a big batch and freeze it for later use (we get two whole dinners and two leftover lunches out of one batch of pasta, making it well worth the initial effort).

Dramatic black squid ink pasta is one of my favorite kinds of pasta, and something I usually only see on fancy restaurant menus. You can often find dried squid ink pasta in Italian specialty shops or gourmet grocery stores, but, like regular pasta, it’s so much better when it’s fresh.

The squid ink is not flavorless, but rather lends a subtle brininess to the pasta in addition to the dramatic black color, so sauce accordingly. I find it’s best served with some sort of seafood, such as shrimp, crab, or calamari. And, might I add, stay away from the cheese: it’s Italian culinary doctrine that cheese and seafood shall not mix. I’d argue there are some situations where that rule can be broken, but in this instance, I think it’s valid.

If you have flour and eggs, then technically you can make pasta at home. That said, there are a few tricks, strategies, and special ingredients that will make your pasta even better.

Tips for making homemade pasta:

– The easiest way to get an even color throughout the dough is to blend the squid ink with the eggs and then add that liquid to the dry ingredients. This ensures the color is distributed evenly and you don’t end up with a streaky dough.

– One thing that is not optional when making homemade pasta is the rest period. Resting your dough allows the flour to fully hydrate and the gluten to relax, making for a pasta dough that’s much smoother and more workable than if you tried to roll it out immediately. You need to let it rest for AT LEAST 30 minutes, ideally more like an hour. You can also pop it in the fridge overnight to rest, just be sure you take it out at least 30 minutes before rolling to let it come to room temperature.

– Traditionally, noodles are cut using a chitarra or guitar string cutter, but you can use a pasta cutter (the KitchenAid attachment I use comes with both fettuccine and spaghetti cutters), or you can cut it by hand with a sharp knife (say if you want luxuriously wide pappardelle noodles). Just know that the noodles will expand when cooked, so for pappardelle I recommend cutting your noodles about 1/2-inch wide.

– I prefer a combination of Italian-style 00 and Semola flour in my pasta, as I like the flavor/texture that the semola adds (you can see below that the dough looks a bit sandy; if I had used entirely 00 flour it’s look much smoother and silkier).

I used Antimo Caputo brand 00 chef’s flour and fine semola flour, both of which are easily acquired online. You can read more about the different kinds of flours, and how they differ from regular AP flour below.

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Cozy Farro & Brussels Sprouts Soup

 

Some people are winter people. Though I was born and raised in the cold hard north (Minnesota), over time I’ve become a softie. My beef with the season: navigating the snow, shivering even indoors, itchy dry skin, wearing socks, missing the sun, and being forced to drive everywhere instead of walk. Last year I almost cried with joy the first spring day where I could wear flip flops walking down my front sidewalk. Summer has a feeling of carefree that lifts my soul and try as I might, that feeling just is not there in winter.

But, I’m not ready to give up hope. One of my dear friends is a winter person: Melissa of The Faumartha. She loves snow, tea by the fire, and the slower pace. She sees the beauty in the quiet still moments. She knows how to cultivate cozy like the heartiest of Minnesotans, even though she’s originally from Texas. A while ago, we chatted with Melissa on our podcast about how to thrive in winter. There was a lot of talk about warm beverages, fuzzy blankets, cozy soup, and good books. Though it’s not natural for me, I’m trying to reframe my brain this year. Cultivate cozy. More soups. Hot tea. You can do this. (In fact, that reminds me that I have a cup of tea to pour myself.)

This is the heart behind this recipe, a cozy winter soup full of nourishing vegetables. Brussels sprouts are one of our favorite vegetables (and many of yours, as we’ve come to find out!), but we’d never tried a Brussels sprouts soup. Here, we’ve shredded them and added them to a soup pot along with the other star ingredient: farro. Farro is a whole grain that’s a bit like barley, but cooks in about 1/3 the time, which significantly speeds up the prep time. We cooked our farro outside of the soup, then added it at the end to make sure it doesn’t soak up too much of the broth. For the remaining flavoring: a bit of shallot, garlic, ginger, soy sauce, and Worcestershire sauce, which adds a savory, unexpected flavor. And what’s a soup without a bit of greens thrown in at the end? We’ve taken to adding a handful for color and nutrients. Brussels sprouts soup might sound unexpected, but it’s exactly what we’ve been craving to boost immunity and get our cozy on.

What are you doing to cultivate cozy this year? Here are a few of our top tips for cultivating cozy:

1. Drink tea. A lot of it! It’s healthy and warming. (My favorite blend is Bengal spice: I’m obsessed!)
2. Eat soup. Soups are healthy, typically simple to make (and easy to double), and seriously cozy. This Brussels sprouts soup and our Moroccan cauliflower soup are a few favorites; we’ve listed a few others below.
3. Light candles. It’s makes your house smell good, and of course brings twinkling ambiance.
4. Use fuzzy blankets and pillows. We got a few more this year, and I must say: they definitely take the edge off.
5. Put up twinkle lights. Adding some to our third floor attic space brightened it up in the sweetest of ways.
6. Read good books. Alex and I are both in a book club, and we just read The Handmaid’s Tale. I found it to be an excellent book, genius and thought-provoking, and gave it a double thumbs up, the highest of honors in our book club ranking system. This month’s book is a novel called Sourdough. (What are you reading?)

What else? We’d love to know what you’re doing to thrive this winter season.

Looking for more soup recipes?

Looking for some soup recipes in addition to this farro and Brussels spouts soup? Here are a few cozy soup recipes to have you covered:

• Moroccan Spiced Cauliflower Soup
• Tomato Sage Chickpea Soup
• Za’atar-Spiced Butternut Squash Soup
• Hearty Sweet Potato and Kale Soup
• Creamy Coconut Curry Pantry Soup

Did you make this recipe?

If you make this cozy farro & Brussels sprouts soup, we’d love to hear how it turned out. Leave a comment below or share a picture on Instagram and mention @acouplecooks.

This recipe is…

Vegetarian, vegan, plant-based, dairy-free, and sugar-free.

Cozy Farro & Brussels Sprouts Soup

 

Print

by: a Couple Cooks

Serves: 4

What You Need

• ½ cup dry farro
• 2 large shallots
• 4 medium garlic cloves
• 1 inch nub ginger (1 tablespoon minced)
• 2 carrots
• 8 ounces mushrooms
• 16 Brussels sprouts
• ¼ cup olive oil
• 1 teaspoon dried thyme
• 2 tablespoons vegan Worcestershire sauce
• 1 tablespoon soy sauce
• 15-ounce can cannellini beans
• 8 cups (2 quarts) vegetable broth
• 4 cups baby spinach leaves or chopped spinach
• Kosher salt, to taste

What To Do

1. In a saucepan over high heat, bring 3 cups water to a boil. Add the farro, stir once, and continue to boil uncovered for about 15 minutes, bubbling rapidly. Taste a grain of farro; if the grain is plump and tender, remove the pan from the heat and pour it into a strainer. If not, continue to cook and taste until tender. Brands of farro can vary, so adjust the cook time as necessary.
2. Mince the shallots and garlic. Peel and mince the ginger. Peel and dice the carrots. Thinly slice the mushrooms.
3. Shred the Brussels sprouts: Lay each sprout on its side, then thinly slice starting from the top and working towards the root. Then use your fingers to gently separate the shreds.
4. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the carrot and saute for 5 minutes. Add the shallot, garlic, ginger, mushrooms and Brussels sprouts and saute for 5 minutes, stirring often so the sprouts don't get stuck to the bottom of the pan. Drain and rinse the beans.
5. Add the farro, thyme, Worcestershire sauce, and soy sauce and stir. Add the beans and broth, then heat until warmed, about 5 to 7 minutes. Add the greens and heat until wilted, about 30 seconds. Season with kosher salt to taste (add pinches until the flavor pops -- since all broths have different levels of salt, the exact amount varies).

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