Tag: Recipes

Homemade Pasta – Spaghetti

Advertisements

Spaghetti can be made by hand like fettuccine, however the quality of your pasta will not be as good if you don’t use a pasta maker. This was my first time using a pasta maker and it is shocking how thin you can get your dough and how uniform the pasta ends up coming out. If you would like to make spaghetti without a pasta maker, follow the directions for fettuccine however cut your dough thinner for smaller pasta. You can find these instructions here. So below I’ll be giving you instructions for how to make pasta with a pasta maker.

I did make some mistakes in this, but I have corrected them down below. My biggest mistake was not flouring my dough before I ran it through the cutting roller. The noodles immediately began to stick together and though some detached during cooking, there were still several stuck together by the time it was plated. The only other thing I changed was that I had rolled and cut the dough in halves instead of quarters. This made for a very long roll of pasta that I had to cut in half before running through the cutting roller. This recipe made 6 adult sized portions of pasta. I cooked this pasta in half batches, using half in this spaghetti dish, and using the other half in my recipe for tomorrow, ramen.

Homemade Pasta Spaghetti Recipe CardDownload
Advertisements

What You Will Need

  • 2 Cups Flour
  • 2 Eggs
  • 2 Tbsp Oil
  • Pasta roller
  • Flour to dust
  • Saran Wrap
  • Optional Freezer Bag

Directions

1. In the bowl of a stand mixer with a paddle attachment, add flour, eggs, and oil, and mix until it becomes a shaggy dough. Switch to a dough hook, and 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. Divide the dough into quarters and wrap 3 of the sections in saran wrap.

2. Using a pasta roller, begin rolling out your pasta starting at the thickest setting. Fold the dough in half and place the ends of the dough through the roller first on the next pass. Continue to fold and roll until the dough is consistent in appearance and there are no holes in the dough. Then, begin making the dough thinner one setting at a time until the pasta is as thin as you desire. (I stopped at 5 for a standard spaghetti thickness). Dust both sides of the pasta sheet with a layer of flour, send through the cutting roller, then transfer to a clean and dry counter space. Repeat this step for remaining quarters.

3. Form pasta into nests to place in freezer bags and freeze, or place into boiling water and cook for 2-3 minutes before straining. Serve as desired.

Advertisements

0

Yolk Only Cheese Omelets

Advertisements

After making angel food cake, I was left with 10 egg yolks I needed to use. After only seeing recipes for desserts, I figured I would share what I did with my yolks, and that was make Omelets. I used a technique similar to the Japanese way of making omelets. You simply pour a thin layer of egg mixture into your greased pan and let it cook until the bottom is firm and the inside is only slightly wet. At that point, add your fillings of choice, fold in half, cook on one side, flip cook on the other, and serve. Once you fold you don’t need to cook any further since the carry over heat will cook the inside, but eggs are less safe in America than in other countries, so I like to make sure the egg is fully cooked. I then served with ketchup. This recipe made 4 mini omelets, enough for 1 adult.

Yolk Only Cheese Omelets Recipe CardDownload
Advertisements

What You Will Need

  • 10 Egg Yolks
  • 1/2 cup Milk
  • Pinch of Salt and Pepper
  • Butter, for Cooking
  • Large Bowl and Whisk
  • Small Non-Stick Frying Pan
  • 2 Slices of Cheese, Halved
  • Ketchup to Serve

Directions

  1. Begin heating frying pan over medium heat. In the large bowl, whisk together eggs, milk, and salt and pepper until eggs are fully mixed with the milk. Add 1/2 Tbsp butter to the frying pan and coat the pan. Heat should be low enough not to cause the butter to brown. If it does reduce heat to medium low and remove from heat until pan cools.

2. Add about 1/4 of the egg mixture to your buttered pan. Move pan to evenly coat and distribute the egg mixture. Let cook for 1 minute. Add your cheese to half the omelet, then fold the other half of the omelet over the cheese. Let cook for 30 seconds, flip and let the second side cook for 30 seconds, then plate to serve. Butter pan and repeat step until finished.

Advertisements

0

Bacon Wrapped Chicken Breast with Ranch Pasta

Advertisements

Chicken, bacon, and ranch is a very popular flavor combination right now, and I’m also a huge fan of the flavor combination. Sandwiches, salads, or casseroles, that were all good options, but I decided to do a special meal and made bacon wrapped butterflied chicken breast with a homemade ranch pasta side. This meal won’t serve a huge family the way a casserole will, but if you are looking for a special meal that is also very easy to make, this is a great option. This recipe has very little active cooking since most of the time is baking. Also, if you want your chicken to be a bit more brown, broil your chicken breasts for 30 seconds to 1 minute watching carefully to prevent burning! This recipe made 4 adult sized servings.

Bacon Wrapped Chicken Breast with Ranch Pasta Recipe CardDownload
Advertisements

What You Will Need

  • 1 Large Chicken Breast, Butterflied in Half
  • 4 Thick Slices of Bacon
  • 1 Lb Rotini, or Pasta of Your Choice
  • 1/2 Cup Ranch Dressing
  • 1/4 Cup Mayo
  • 1 Tbsp Parsley
  • 1 Tbsp Chives
  • Baking Pan
  • Aluminum Foil
  • Large Sauce Pan
  • Colander
  • Medium Serving Bowl

Directions

  1. Fill large sauce pan 3/4 with water and place over high heat. Heat oven to 375 F. Line baking pan with aluminum foil. Wrap each half of chicken breast with 2 pieces of bacon and place in baking pan. Bake chicken for 30 minutes or until internal temp of at least 165 F is reached.

2. Once water is boiling, add pasta and cook as directed on the box. Strain, and rinse with cold water before transferring to the serving bowl. Add ranch dressing, mayo, parsley, and chives to serving bowl and stir everything together. Once chicken is cooked, remove from oven and let rest for 5 minutes before serving. Serve chicken over noodles, or dice chicken and stir together. Serve hot or cold.

Advertisements

1

Baked Pork Chops with Sauerkraut and Smashed Acorn Squash

Advertisements

Pork chops and sauerkraut is a very popular dish in my region, so most people grow up with it and are able to make it. The smashed squash is something I just came up with by taking inspiration from mashed potatoes while also having many winter squash that are getting very close to over ripe. This meal is easy to make and just needs a little work to make a filling dish! This recipe makes 3 adult sized servings.

Baked Pork Chops with Sauerkraut and Smashed Acorn Squash Recipe CardDownload
Advertisements

What You Will Need

  • 2 Bone-in Pork Chops, about 1 inch thick
  • Sauerkraut
  • 1 Acorn Squash, Halved and Cored
  • 2 Potatoes, Peeled and Cubed
  • Aluminum Foil
  • 2 Casserole Dishes

Directions

1. Heat oven to 400 F. Line both casserole dishes with aluminum foil. Spray one pan with non-stick spray, and place squash and potatoes in that dish. Add to oven. Place Pork Chops on second pan, and add to oven 10 minutes after squash. Bake pork chops for 25 minutes.

2. Heat oven to 400 F. Line both casserole dishes with aluminum foil. Spray one pan with non-stick spray, and place squash and potatoes in that dish. Add to oven. Place Pork Chops on second pan, and add to oven 10 minutes after squash. Bake pork chops for 25 minutes.

Advertisements

0

Spicy Bean Curry with Rice

Advertisements

Curry is an easy and warming meal. Not only does is have great depth in flavor, but it is often times very healthy and a very filling dish. So I figured, why not add some beans to my curry. I took inspiration from southern rice and beans, but I added some leftover cooked sausage for a bit more protein. The only note I have with this dish is to add the spices a bit at a time if you are nervous of flavor. You can easily taste it as you add them, and also, the earlier you add them, the more the heat from the cayenne and hot sauce will cook out. This recipe maked 7 adult sized servings.

Spicy Bean Curry with Rice Recipe CardDownload
Advertisements

What You Will Need

  • 1 Pint Diced Tomatoes
  • 1 Can Northern Beans
  • 1/2 Onion, Sliced
  • 1 Tbsp Ground Cumin, Curry powder, Ground Mustard, Cayenne Powder, Ground Paprika, and Ground Cinnamon, Alter to taste
  • 1/2 Tbsp Hot sauce, Optional
  • 1/2 lb Cooked Ground Sausage
  • 2 cups Beef Broth
  • Large Saucepan
  • 6 Cups Cooked Rice

Directions

1. Add all your ingredients but the broth, sausage and rice to the large saucepan. Bring mixture to a boil. Once boiling, reduce to a simmer. Add your broth and cook until sauce becomes thick, about 30 minutes.

2. Once sauce is thick, add your sausage, stir and cook until heated through. Serve over cooked rice.

Advertisements

0

Website Powered by WordPress.com.

Up ↑

Design a site like this with WordPress.com
Get started