Saturday, December 20, 2008

Ricotta Spinach Gnocchi

These tasty little dumplings are a great side dish with roasted chicken or any other roasted meat. We are having prime rib for Christmas dinner and in addition to the traditional baked potatoes I plan to have these on the side. For those who are watching their carbohydrates, these are a nice substitute because they are high in protein due to the cheeses.

When cooked and served in a broth and topped with a bit more grated cheese they make a great and satisfying soup. Easy to make and yummy to eat.

Ricotta Spinach Gnocchi

1 Tbs minced onion
2 Tbs butter
2 Tbs finely
chopped ham
1 package frozen chopped spinach thawed
3/4 cup ricotta cheese
2/3 cup flour

1 cup grated parmesan cheese
2 egg yolks
1 tsp salt
1/4 tsp nutmeg
3/4 tsp pepper

Saute onion in butter until translucent. Add ham. Squeeze water from spinach and add to onions. Saute 5 minutes or until very dry. Place in large bowl.

Add the flour and ricotta. With a wooden spoon blend. Add the rest of the ingredients and mix well. It will be like cookie dough.

Shape into balls the size of walnuts. Dust with flour. Bring a large amount of water to boil. Drop the gnocchi into the water and simmer at a low boil for 4 minutes or until the gnocchi float. Drain

Serve with melted butter and fresh grated Parmesan. the cooked gnocchi's in a shallow casserole, dot with butter and parmesan and bake in the oven until warmed through and bubbly.....OR use the dumplings in a soup made with browned beef bones and onions.

Sunday, December 07, 2008

Armageddon Pantry Part 2

A while back I posted about the stockpiles of food and other items that I have been putting into our pump house. It really isn't that I think the end of the world is coming, but hey... why not be prepared. We go to Costco and purchase in bulk. It cost much less to purchase in bulk, by the case lot.
Because we live in a rural area and often in the winter there is snow, it is so handy to go out to the well house and pull some staple or even a luxury like liquor or wine off the shelf.

When I use something from the pump house, we replace it so the stock is always the same. The pump house stays basically the same temperature year round because it is a block building that is well insulated and sided. In the winter the temp is about 40 -45 degrees. In the hot summers the cool water from the well keeps the temp in th 50 degree range. Our well water is very very cold, even in the summer.

Freezer storage is in another building along with most of the non food items. I'm ready.