Month: August 2020

Homemade Pasta – Fettuccine

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Homemade pasta takes some time, but it’s so much better than store bought or boxed pasta! Homemade pasta has texture and substance. This is the same pasta recipe I used for ravioli, however instead of making squares, we made strings. I also saw afterwards that it’s easier to cut the pasta by rolling it first before cutting, so make note. Making nests is also important, though I didn’t do that. When I cooked my pasta, it held the shape it was in, so it had lots of awkward bends and twists than would have been present if i just make them into nests. Finally, form into 4 nests, because this recipe makes 4 adult sized servings.

Homemade Pasta Fettuccine Recipe CardDownload

What You Will Need

  • 2 Cups Flour
  • 2 Eggs
  • 2 Tbsp Oil
  • Rolling pin and knife or pasta roller
  • Flour to dust
  • Optional Saran Wrap
  • Optional Freezer Bag

Directions

  1. In the bowl of a stand mixer, or on a clean counter, add flour. Add the eggs and oil, and mix until it becomes a shaggy dough.
  2. On a floured counter, knead the dough until it comes together. It is a drier dough that should not be sticky or wet, you may add a bit of warm water if it won’t come together.
  3. Wrap in saran to roll out later. You can also choose to roll out the dough now. Using a rolling pin, or a pasta roller, make the dough less than 1 cm thick. Use a pasta cutter attachment, or flour both sides thoroughly, loosely roll, then cut the dough into pasta. Shake out pasta then hang on a pasta rack, or form into nests. Cook nest(s) for 30 seconds to 1 minutes, or place nests into freezer bag, seal and freeze.
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Meals Without Refrigeration

This weekend, Josh and I were looking at an end of season camping trip. As the weather was getting colder, we decided it was now or never for finally going on a summer trip. We chose not to, but I did lots of research, and below that I will have a list of refrigeration free meals and snacks. This is not only a good resource for future camping trips, but it’s a good idea to have some of these items in storage for the next possible natural disaster.

Meals

  • Cereal with Evaporated/Powdered Milk
  • Oatmeal with Evap./Powdered Milk, with dried fruit
  • English muffins with Butter or Jelly packets
  • Bagels with Butter
  • Muffins, Banana/Pumpkin Bread
  • Canned Meat Sandwiches/Soups (Tuna, Chicken, Ham/Spam, Salmon, Clams, Etc)
  • Boxed Mac & Cheese
  • Canned Pasta (Ravioli, Spaghetti Os, etc)
  • Canned Soup (Condensed Chicken Noodle, Vegetable Beef, Chicken and Rice, Etc)
  • Spaghetti with Red Sauce
  • Cheesy Chicken Casserole, make in a pot over fire, and used canned chicken, exclude cheese if don’t have shelf stable
  • Tuna Salad Cucumber Boats
  • Buffalo Chicken Sandwich
  • Fried Rice with canned veggies/meat
  • Tuna Noodle with Evap./Powdered Milk and Canned peas

Snacks

  • Peanut Butter on bread
  • Crackers, Chips, Nuts, or Cookies
  • Pop Tarts
  • Fresh Fruits/Veggies
  • Apple Sauce
  • Granola Bars
  • Trail Mix
  • Fruit Cups/ Canned Fruit
  • Muffins
  • S’mores
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Carrot Top Pesto Shrimp

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To see my recipe for Carrot top pesto, click here! When I froze this pesto, I didn’t add any parmesan, so if you are using store bought or even your own homemade pesto, please note that I did not add double the cheese. Also based on flavor, add some sugar or salt to flavor the sauce before adding the pasta.

This pasta is easy and straight forward, pasta, pesto, and shrimp. I didn’t strain my pasta in a colander, and instead used a slotted spoon to transfer the pasta to the pesto. I then boiled my shrimp for 1-2 minutes before using the same spoon to transfer them to the pasta mixture. I boiled my shrimp because I bought precooked shrimp, and at the time I hadn’t thawed them, so it was a great way to warm them up. If you will be doing that yourself, just be careful not to overcook the shrimp. Shrimp is fully cooked when it forms a “c” in shape. If the shrimp looks like an “o” then is will be over cooked, and tougher to eat. This recipe made 4-5 adult sized portions.

Carrot Top Pesto Shrimp Recipe CardDownload

What You Will Need

  • 2/3 cup Pesto
  • 1/2 cup Parmesan
  • 1/2 Tbsp Sugar
  • 1/2 cup Pasta Water
  • 1 1/2 cup Rotini Pasta
  • 1 1/2 Cup Shrimp
  • Large frying pan
  • Large sauce Pan & Colander

Directions

  1. Use the large frying pan with 1/2 Tbsp oil to cook any raw shrimp, 2 minutes per side in a hot pan. If using cooked and frozen shrimp, place your shrimp in a bowl with cold water for 5-10 minutes to thaw then strain through a colander.
  2. Fill a large sauce pan 3/4 with water and bring the water to a boil. Add rotini and cook until al dente. Reserve pasta water before straining.
  3. In a large frying pan, add pesto, sugar, and parmesan. Heat over low heat and combine.
  4. Add cooked pasta, cooked shrimp, and pasta water to pesto. Stir together and heat for a 3-5 minutes over low heat. Serve immediately.
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Carrot Top Peanut Pesto

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Pesto is traditionally made with basil, however, currently people are making pesto with many different ingredients. Typically, people use a leafy green, a type of nut, oil, garlic, and some lemon. Pesto is delicious not only as a pasta sauce, but also as a sandwich spread, mixed into dips, marinade for meats, and a topping for a salad. Pesto is also easy to make in bulk and can easily be frozen to be used at your own pace. Carrot tops are rather bitter, but partnered with peanuts mellows out the bitter flavor. The lemon adds some bright citrus flavor, and the oil holds it all together. Once you are ready to use the pesto, if it’s been frozen, you’ll have to add cheese and a bit of salt/sugar to taste. This recipe makes many servings of pesto.

Carrot top Peanut Pesto Recipe CardDownload

What You Will Need

  • Blender
  • 6 Cups Packed Carrot Tops
  • 2 Cups Salted Peanuts
  • 3 Tbsp lemon juice
  • 4 Tsp Garlic Powder
  • 1/2 cup Oil
  • Ice cube tray (Optional)
  • Parmesan & Sugar/Salt at serving

Directions

  1. Working in two batches, add 1/2 the carrot tops, peanuts, lemon and garlic into a blender. Begin blending on high, and slowly add the oil. If the mixture stops moving, stop and stir before continuing to add the oil. Blend until your desired consistency is reached, and hold back oil or add additional as necessary.
  2. Transfer into a bowl to store in the fridge, or transfer into an ice cube tray to freeze.
  3. Repeat step one with the second half. The full recipe makes almost 3 cups pesto. Freeze for 6-8 hours before transferring to a freezer bag, if desired. If you want to use it right away, mix in 2 cups parmasean, and 2 Tbsp sugar before serving.
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Chicken Veggie Stir Fry Side

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If you have rice and any vegetables, you can make this dish. Cook your veggies in oil, add your cooked rice and broth, cook together and serve. I added 1 Tbsp soy sauce to the whole wok before serving. This recipe makes 3-4 side sized servings. I used leftover rice, but you can also make new rice for this dish. If you’d like, you can also make this vegetarian by using vegetable stock instead of chicken.

Chicken Veggie Stir Fry Side Recipe CardDownload

What You Will Need

  • 2 Tbsp Oil
  • 1 Cup Sliced Carrots
  • 1/2 Diced Onion
  • 1 Cup Sliced Green Beans
  • 2 Garlic cloves, Minced
  • 2 Cups Cooked Rice
  • 1 Cup Water
  • 1 Chicken Bouillon
  • Wok and Spoon

Directions

  1. Place wok over medium high heat. Add oil. Add Carrots, onion, green beans, and garlic. Cook until everything is tender.
  2. Add cooked rice, water and bouillon. Continue to cook over heat until there is no excess liquid.
  3. Remove from heat and serve right away.
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