Whole Wheat Gnocchi Stroganoff Recipe

The term "stroganoff" is synonymous with beef, but for this dish I made everything vegetarian. I used the usual ingredients needed for the sauce, which originated from Russia: mushrooms, onions, shallots, vodka, sour cream, coarse-grain mustard and tomato paste, but I paired it with my homemade gnocchi. This was my first experiment with making gnocchi from whole wheat flour. To ensure that the pasta turned out moist and to enhance the flavor, I added goat ricotta cheese.

If you have a vegetarian in the house as I do, finding an alternative to meat dishes isn't as complicated as it seems. Try this recipe, and you'll agree.

Purple Potato Gnocchi with Roasted Beets

Gnocchi are a lot easier to make that one would think. The dough is made of mashed potatoes, flour and eggs. The preparation is very basic. The gnocchi bathe in boiling water for a few minutes and they're sautéed in a little butter.

To make it more fun and playful for the kids to eat, I used purple potatoes, called Okinawan sweet potatoes. They look very similar to a white sweet potato and are oval-shaped with pointy tips. To repeat the purple-colored theme, I paired the pasta dish with roasted beets. I also added sage for flavor and almonds for crunch.

We eat with our eyes first, and the vibrant color of this dish is sure to capture the attention of even the pickiest eater. After the reception it got from my girls, I expect I'll be making it fairly often.

Uncooked gnocchi.

Scrambled Tofu and Kimchi

Using the kimchi from yesterday's post, I made a dish today for true vegetarians and vegans like my Aunt Elise. She is a monk from Vietnam who's currently visiting us, and one of her favorite meals is mock scrambled eggs with kimchi.  The mock scrambled eggs are actually scrambled boiled tofu. Today, I made mine with turmeric and green onions.

The fluffiness of the tofu complements the salty flavor of the kimchi well. Lulu's New Year's resolution has been to exercise and live a healthier life. He's enrolled at the gym and has been going regularly. My way of supporting his effort is by making quick, healthy meals and snacks that are tasty and good for him.

Caramelized Fuyu Persimmons

Roasted Beet and Corn Salad with Tangerine Vinaigrette

I love beets. They have a wonderful sweetness and texture. I sometimes cook beets into hot dishes, but my favorite way to enjoy beets is in a simple salad. For this particular recipe, I paired the beets with a tangerine vinaigrette with tangerine-infused oil and tangerine juice. The vinaigrette brightens the flavor of the dish and acts as a nice complement to the flavor of the beets. I also added corn to create a contrast of texture and color. The result is a salad with some very bold flavors.