Tag: Milk

Spinach Pasta with Savory Bechamel Sauce

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Adding Spinach to your homemade pasta makes a beautiful pasta, and is a great way to add more veggies to you and your families’ diet. I made this with fresh spinach, boiled it for 4-5 minutes, strained it, squeezed out any additional water, then chopped it before adding it to my pasta ingredients. I did mix the pasta with the bechamel, however in the future I should have just poured the sauce on top. This sauce is very rich and can make the dish soupy. Also, mixing it together covers the beautiful homemade noodles. These spinach noodles do not have a different flavor from other homemade noodles, they just have a different appearance. This recipe makes 6 adult servings of pasta.

Spinach Pasta with Savory Bechamel Sauce Recipe CardDownload

What You Will Need

  • 2 Cups and 4 Tbsp Flour
  • 2 Eggs
  • 1 Cup Boiled Spinach
  • 4 Tbsp Oil
  • 4 Tbsp Butter
  • 1 Onion, Diced
  • 2 Garlic Cloves, Minced
  • 2 Cups Milk
  • 4 oz Sharp Cheddar Cubed
  • 1/2 Cup Shredded Mozzarella
  • Rolling Pin
  • Medium Sauce Pan
  • Large Sauce Pan

Directions

1. In a large mixing bowl, add the first half of flour, eggs, and spinach. Begin to combine, slowly add oil as needed until the pasta comes together. Roll out into a thin layer, sprinkle with flour, roll, then cut to 1/4 inch thick noodles. Straighten out noodles and set aside.

2. Fill large sauce pan with water, place over medium high heat and bring to a boil. Place medium sauce pan over medium heat, add butter, onion, and garlic. Once onions are sweating, add second half of flour, then stir and cook for 2 minutes. Add milk, stir constantly and bring to a boil. Add cheese and stir until cheese melts, remove from heat. Add pasta to large sauce pan of boiling water, boil for 4 minutes. Strain. Plate pasta, then top with cheesy bechamel.

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Freezing Pumpkin Pies Before the Holiday

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Pumpkin pie is delicious and a classic dessert for this time of year. If you plan to have pumpkin pie at your holiday meals this year, look no further than this recipe; it makes 2 pies, and you can freeze one or both. These pies take some time to make, so save some during the holiday by making these pies early. This recipe also makes lots of pie filling. You could probably even make 3 pies with the amount of filling this makes! With my extra filling, I made some mini custards that I can enjoy in the meantime.

This recipe is straight forward. The only important thing to note with this recipe is that these pies shouldn’t stay frozen for longer the 1 month. Their quality will begin to get worse after that time, so if you make these pies the week of thanksgiving, the second pie will only just make it until Christmas before the quality starts to get worse. Or, you could choose to do what I am doing, and gift the second pie to a family member if you can’t see them for the holiday. If you choose not to freeze these pies, they last one week in the fridge. If you freeze your pies, you should thaw them for at least 12 hours in the fridge before serving!

Freezing Pumpkin Pies Recipe CardDownload

What You Will Need

  • 4 eggs
  • 4 cups Pumpkin puree
  • 4 tsp Ground Cinnamon
  • 1 tsp Ground Nutmeg
  • 1 tsp Ground Ginger
  • 1/2 tsp Ground Cloves
  • 1 Can Evaporated Milk
  • 1 Can Milk
  • 2 cups Brown Sugar
  • 2 Tbsp Flour
  • Pinch of salt
  • 2 Pie Crusts (Homemade recipe here)
  • 2 9in Pie Pans (disposable is best)
  • Aluminum Foil

Directions

1. Heat oven to 450 F. In a mixing bowl, beat your eggs. Add Pumpkin, Spices, Milk, evaporated milk, brown sugar, flour, and salt, then mix until blended.

2. Place pie crust into pans. Fill 1/2 to 1 inch from top of pastry. Line edge with foil. Place on large baking sheet and bake for 10 minutes before reducing heat to 350. Bake for 40-50 minutes, remove foil, then bake for another 10-20 minutes, or until tester comes out clean. Let cool for 2-3 hours. Wrap twice with cling wrap, being careful to not touch the top of the cake, then wrap with aluminum foil before freezing.

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Blueberry Buckle Coffeecake Review, King Arthur Baking

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Original Recipe found Here!

This recipe came from the King Arthur Baking site. Blueberry buckle is a classic dessert. This recipe is very good. It tastes not too sweet, and is very tasty with the coffee cake twist. I only have two critiques. First, a bit of lemon would be very nice in this cake. Either adding lemon juice in place of vanilla extract, or adding some lemon zest to both/either dough and/or crumb topping. Second, I used a 7 x 11 baking dish. I don’t know whether the directions work for a square pan, but I had to bake my cake for 1 hour and 15 minutes, where the edges were beginning to burn. Just a warning to make sure the cake is fully cooked if you use a square pan, and a bit of advice if you wish to use an elongated pan like I did. It would be best to cover with foil for 1 hour, then bake without for the last 15 minutes.

Blueberry Buckle Coffeecake Review Recipe CardDownload

What You Will Need

  • 1/3 cup and 3/4 cup Sugar
  • 1/2 cup and 2 cups Flour
  • 1 tsp cinnamon
  • 4 Tbsp and 4 Tbsp Butter
  • 2 tsp Baking powder
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 2 cups fresh or frozen blueberries
  • non-stick spray
  • Baking pan, 8inx8in, 9inx9in, 9in round, or 7inx11in

Directions

1. Heat Oven to 375 F. Lightly grease your pan with nonstick spray. In a small mixing bowl, mix first half of flour and sugar with cinnamon and a pinch of salt. Then break up first half of butter in mixture until a sandy texture is reached, this is the topping.

2. In a medium mixing bowl, mix together remaining butter, sugar, an egg, and vanilla. In a small bowl, mix together remaining flour, baking soda, and a pinch of salt. Begin slowly adding flour and milk to butter mixture, ending with flour. Add blueberries and stir just to combine. Pour mixture into greased pan.

3. Top dough with crumb topping. Bake for 45 minutes for a square or round pan. Bake for 1 hour covered and 15 minute uncovered for a rectangle pan. Use a tester to be sure. Let cool before serving.

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French Onion Chicken Noodle Casserole

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Casseroles are a great option for larger families and for an easy meal. This recipe was made using packaged ingredients, so there isn’t anything you need to prepare beforehand, unless you would want to make something homemade, such as the chicken or the chicken soup. If you didn’t want to make this on the stove, you could mix the sauce ingredients together, and mix them with the noodles then bake all, covered for about 45 min. I just prefer to make things on the stove top. This recipe is very similar to my tuna noodle recipe as far as ingredients and steps. This recipe was very delicious the way I made it, but the only alteration I made was the addition of a veggie into the dish. If you were to add spinach, broccoli, or green beans, the dish would be a bit more balanced and have less of a heavy milk flavoring, and have a bit more light and healthy flavoring. This recipe makes 6 large adult sized servings.

French Onion Chicken Noodle Casserole Recipe CardDownload

What You Will Need

  • Dutch Oven
  • Medium Sauce pan
  • Colander
  • Casserole Dish (if desired)
  • 12-16 oz Egg Noodles
  • 1 Can Cream of Chicken
  • 1/2 Pound of Cooked, Shredded Chicken (2 cans)
  • 1 1/2 Cup Milk
  • 1 Packet of French Onion Soup Mix
  • 1 1/2 Cup Sour Cream
  • Green Veggie of Choice (optional)

Directions

1. In a medium sauce pan, add 8 cups of water and bring to a boil. Once boiling, add your egg noodles and cook according to package. In a Dutch oven, add shredded chicken, cream of chicken, milk, french onion soup mix, and a green veggie. Heat over medium low stirring to make sure milk doesn’t burn or stick.

2. Once noodles are cooked, strain and add to the dutch oven. Cook together for a few minutes until everything is hot. Finally, add your sour cream. Stir and cook until sauce begins to bubble. Remove from heat and serve, or transfer to a casserole dish and bake at 350 F for 20-30 minutes.

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Garlic Rosemary Mashed Potatoes

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Mashed potatoes are a great side dish for many different meals. They pair well with any type of protein and they offer a blank pallet for customizing. Mashed potatoes can have many herbs, spices, and surprises added into it. The options for mashed potatoes are limitless, but here are just a few options, truffles, spinach, garlic, sage, thyme, ginger, parsley, rosemary, chili powder, paprika, or vanilla. Beyond flavoring, you can also make chunky mashed potatoes or smooth. This all depends on how long you cook your potatoes. I use the fork test to see how tender the potatoes are. If you can stab a potato with a fork and it breaks cleanly in half then they are done, this will give you smooth mashed potatoes. If you can stab it but doesn’t break apart immediately, but it still breaks, then that is a good texture for chunky mashed potatoes. For this recipe I also made some alterations from what I did. First, you will need to break up the rosemary with a grinder or mortar and pestle if you use dried like I did. The needles are just a bit too large to be enjoyed at that size. You could also use fresh rosemary and avoid the problem all together. And second, I minced my garlic, but it should have been grated. Hitting pockets of raw garlic was not a fun experience. Having it grated you still give strong flavor, but it will be mellower from being stirred more thoroughly through the potatoes. This makes enough for 4 large adult sized side servings.

Garlic Rosemary Mashed Potatoes Recipe CardDownload

What You Will Need

  • 5-6 Medium Potatoes, Peeled and Diced
  • Dutch Oven
  • Mixing Bowl
  • 4 Tbsp Butter
  • 2 Cloves of Garlic, peeled, and grated
  • Dried Rosemary, Ground/Crushed
  • 1 Cup Evaporated Milk with 1/2 Cup Warm Water

Directions

1. Prepare your potatoes. Place in a Dutch oven, cover with 2-3 inches of water and place over medium high heat. Boil for 15 minutes or until form tender. Strain.

2. In mixing bowl, add butter, rosemary, and grated garlic. Add potatoes, evaporate milk and water. Mix until potatoes reach your desired texture. Plate and serve with butter.

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