How To Make Fresh Pasta from Scratch

How To Make Fresh Pasta from Scratch



Note ~ I don’t have a pasta machine so I roll with hand cut, pun intended 😉

In this guide, I’m walking you through every single step in detail, but in reality, fresh pasta comes together quite quickly. Mixing and kneading the dough takes about 10 minutes, then you let it rest for 30 minutes. You can use this resting time to pull together the ingredients for the pasta sauce. After resting, rolling out and cutting the dough takes maybe another 10 to 20 minutes, depending on how fast you go and how many helpers you have.

Speaking of helpers, it helps to have a few. You can definitely do it by yourself, but it’s really nice to have an extra set of hands, especially if you’re hand-cranking the dough through a counter-top pasta roller. Whether working by yourself or with someone else, I find that you fall into a rhythm of rolling the sheets of pasta, cutting the noodles, and sprinkling everything with flour.

Ready? Let’s make some pasta.


Fresh Egg Pasta

From The Kitchn – via Emma Christensen
Makes enough for about 4 to 6 servings

What You Need

2 cups flour, plus extra for rolling the pasta
1/2 teaspoon salt
3 large eggs

Mixing bowl
Fork or dough whisk
Pasta machine (see Additional Notes for rolling pasta by hand)
Baking sheet
Clean dishtowel


1. Combine the Flour and Salt: Whisk together the flour and salt with a fork in a medium mixing bowl.

2. Add the Eggs: Create a deep well in the middle of the flour and crack the eggs into this well. Whisk the eggs with the fork to combine.

Note: You can do this on the counter-top “Italian Grandmother Style” if you prefer, but I find it’s easier and less messy to do it in a bowl. For food-processor instructions, see below.

3. Begin Combining the Flour and Eggs: As you whisk the eggs, begin gradually pulling in flour from the bottom and sides of the bowl. Don’t rush this step. At first, the eggs will start to look like a slurry. Once enough flour has been added, it will start forming a very soft dough. Don’t worry if you haven’t used all the flour.

4. Knead the Pasta Dough: Turn the dough and any excess flour out onto a clean counter. Begin gently folding the dough on itself, flattening, and folding again. It will be extremely soft at first, then gradually start to firm up. Once it’s firm enough to knead, begin kneading the dough. Incorporate more flour as needed to prevent the dough from sticking to you or the counter. Slice into the dough with a paring knife; if you see lots of air bubbles, keep kneading. The dough is kneaded when it forms a smooth elastic ball and has very few air bubbles when cut.

5. Rest the Pasta Dough: Clean and dry the mixing bowl. Place the ball of dough inside and cover with a dinner plate or plastic wrap. Rest for at least 30 minutes.

Note: At this point, the pasta dough can be refrigerated for up to 24 hours. Let it come back to room temperature before rolling.

6. Divide the Pasta Dough: Sprinkle a baking sheet generously with flour and scrape the ball of dough on top (it will stick to the bowl; use a spatula or bowl scraper if necessary). Divide the dough into four equal portions. Dust the portions with flour and cover with a clean dishtowel.

Note: The name of the game at this point is to keep everything well-floured to prevent the pasta from sticking to itself or the roller as you work. If the dough starts to feel sticky as you roll it, sprinkle it with flour. Also sprinkle flour on any pasta you’re not working (rolled, cut or otherwise) with and keep it covered with a dishtowel.

7. Begin Rolling Out the Pasta: Set your pasta machine to the thickest setting (usually marked “1”). Flatten one piece of dough into a thick disk between your hands and feed it through the pasta roller. Repeat once or twice. Fold this piece of dough into thirds, like folding a letter, and press it between your hands again. With the pasta machine still on the widest setting, feed the pasta crosswise between the rollers (see picture). Feed it through once or twice more until smooth. If desired, repeat this folding step. This helps to strengthen the gluten in the flour, giving it a chewier texture when cooked.

8. Thin the Pasta: Begin changing the settings on your roller to roll the pasta thinner and thinner. Roll the pasta two or three times at each setting, and don’t skip settings (the pasta tends to snag and warp if you do). If the pasta gets too long to be manageable, lay it on a cutting board and slice it in half. Roll the pasta as thin as you like to go. For linguine and fettuccine, I normally go to 6 or 7 on the KitchenAid attachement; for angel hair or stuffed pastas, I go one or two settings thinner.

9. Cut the Pasta: Cut the long stretch of dough into noodle-length sheets, usually about 12-inches. If making filled pasta or lasagna, proceed with shaping. If cutting into noodles, switch from the pasta roller to the noodle cutter, and run the sheet of pasta through the cutter. Toss the noodles with a little flour to keep them from sticking and gather them into a loose basket. Set this basket on the floured baking sheet and cover with a towel while you finish rolling and cutting the rest of the dough.

Note: I find it easiest to roll all the pasta at once before proceeding to cutting it into noodles. I sprinkle the sheets of pasta liberally with flour and overlap them on a floured baking sheet, covered with a towel.

10. Cooking, Drying, or Freezing the Pasta: To cook the pasta immediately, bring a large pot of water to a boil, salt the water, and cook the pasta until al dente, 4-5 minutes. To dry, lay the pasta over a clothes drying rack, coat hangers, or the back of a chair, and let air dry until completely brittle. Store in an airtight container for several weeks. To freeze, either freeze flat in long noodles or in the basket-shape on a baking sheet until completely frozen. Gather into an airtight container and freeze for up to three months. Dried and frozen noodles may need an extra minute or two to cook.

Additional Notes:

Pasta Dough in the Food Processor: Combine all the ingredients in the bowl of a food processor. Pulse until combined, then run the processor continuously until a dough is formed. Proceed with kneading and shaping the dough as directed.

Rolling and Cutting Pasta by Hand: It can be done! Divide the dough into four pieces and mimic the action of a pasta roller with a rolling pin. Roll as thin as possible, lifting and moving the dough constantly to make sure it doesn’t stick. Sprinkle the dough generously with flour and then gently roll it up. Use a very sharp chef knife to cut the roll cross-wise into equal-sized noodles. Shake out the coils, toss with flour, and proceed with cooking.

Pernil Asado

Pernil Asado
The great PORK butt, it’ll never go away…for good reason AND… pairing it up with a Puerto Rican or Cuban marinade…MUY BIEN!
I prefer slow roasting in oven method (for the crispy skin), however…when it goes over 100° I’ll definitely be up for trying slow cooker method! So I’m posting both; Oven first 😉
Let me add …if you have the basics; lime, orange, garlic, peppercorns & slices of onions thrown in, it’ll be great. Goya seasonings are nice! I like the bitter orange adobo.
 With this along with rest of ingredients  (orange, lime, garlic,  etc.)…tasty.
from Chowhound adapted from Sofrito Restaurant NY

A long soak in a citrus-, garlic-, cilantro-, and oregano-infused marinade gives this Puerto Rican pork dish from Sofrito restaurant in New York a mellow herby flavor. Cooking it slowly wrapped in banana leaves ensures a juicy, moist roast. Serve it up with some rice, black beans, and sweet plantains.

What to buy: Banana leaves are often kept in the frozen foods section of the grocery store. Thaw in the refrigerator before using.

If you can’t find sour oranges (also known as bitter oranges), use a mixture of half lemon juice and half grapefruit juice.

Game plan: Be sure to start making this a day before you want to serve it, as it needs 12 to 24 hours to marinate.


For the marinade:

  • 1/2 cup peeled and coarsely chopped garlic (from about 1 medium head)
  • 1/2 bunch fresh cilantro
  • 1/4 cup freshly squeezed lemon juice (from about 2 to 3 medium)
  • 1/4 cup freshly squeezed sour orange juice (from about 2 medium)
  • 1/4 cup packed fresh oregano leaves
  • 1/4 cup water
  • 3/4 cup olive oil
  • 3/4 cup vegetable oil

For the pork:

  • 3 tablespoons kosher salt
  • 1 tablespoon dried oregano
  • 2 teaspoons freshly ground black pepper
  • 1 (4-pound) bone-in pork shoulder (also known as pork butt)
  • 1 large banana leaf, about 4 feet long and defrosted in the refrigerator if frozen
  • 3/4 cup water


For the marinade:

  1. 1Place all ingredients except the oils in a blender and process until smooth. With the motor running, add the oils in a slow, steady stream until evenly incorporated; set aside.

For the pork:

  1. Combine the salt, oregano, and pepper in a small bowl.
  2. Rinse the pork with cold water and pat dry with paper towels. Make 3 to 4 horizontal incisions through the fat, cutting until you hit the flesh. Rub the pork all over with the salt mixture. Place in a large resealable plastic bag, add the marinade, and turn the pork to coat. Seal the bag and refrigerate, turning occasionally, for 12 to 24 hours.
  3. Heat the oven to 350°F and arrange a rack in the middle.
  4. Cut the banana leaf in half horizontally and overlap the two pieces of leaf so that they roughly form a rectangle about 2 feet long and 1 foot wide. Remove the pork from the marinade and place it on the banana leaves so that the short and long ends of the pork and the leaves match. Fold in the left and right sides of the leaves and roll up the pork like a burrito to completely encase the meat.
  5. Place the wrapped pork seam-side down in a Dutch oven or other large, heavy-bottomed pot with a tightfitting lid. Add the water, cover, and bake until the meat is fork tender, about 2 to 3 hours.
  6. Unwrap the pork, place it in a bowl, and, using two forks, shred it into bite-size pieces. If the meat is dry, add pan juices as needed and stir to combine. Serve with rice and beans.



Now … Slow Cooker Version…

Prep time
24 hours
Cook time
8 hours
Total time
32 hours
Pernil is a traditional Puerto Rican dish that is slow roasted in the oven. This twist takes a pork shoulder and slow-cooks it in a crockpot until tender.
Author: Meseidy
  • 4 lb pork shoulder or pork butt
  • 6 garlic cloves, pressed
  • ¼ teaspoons ground black pepper
  • 1 tablespoon oregano
  • 1½ tablespoons olive oil
  • 1½ tablespoons white vinegar
  • 4 teaspoons salt
  1. Combine garlic, pepper, oregano, olive oil, vinegar, and salt. Rub pork with garlic mixture and refrigerate overnight or a minimum of 4 hours.
  2. When ready drop into the crockpot on low for 8 hrs.
  3. Done! Consume with vigor.

No liquid needs to be added to the crockpot with the pork. The pork has enough fat to produce needed juices.

Recipe for oven roasted pernil:

Aceto Balsamico Tradizionale di Reggio Emilia 25 Years by Cavalli

Aceto Balsamico Tradizionale di Reggio Emilia 25 Years by Cavalli


Elixir From the Gods ~
Ambrosia is the food of the goods, the Aceto Tradizionale di Reggio Emilia – 25 years is worthy of being the elixir of the gods — ambrosia. This product is the PERFECT addition to any dish; be it hot or cold. Great with shaved parmigiano reggiano cheese and some pasta. Believe me, it is addictive

Shredded Beef y Bean Wet Burritos 

Shredded Beef y Bean Wet Burritos 

My son made this; first the beef and red sauce in slow cooker, then finished in oven. 

I still have to get his recipe! But it was so GOOD I have to give it a shout out until then. 😉

Maybe pictures will give enough clues?







.I was tired!

He makes food SPICY so I needed that dollop of sour cream. 



Slow Cooker Cabbage, Sausage and Potatoes 

Slow Cooker Cabbage, Sausage and Potatoes 

Great for a cold day or night. Easy delicious comfort food. 



  • 1½ lbs potatoes, quartered 
  • 2 packages kielbasa, smoked sausage, unsmoked- sliced
  • 1 small head of cabbage (or 6 cups)- chopped
  • 4 cups stock (chicken, vegetable or ham)
  • Salt and pepper to taste
  • 1 Bay Leaf
  • Pssst….I did sprinkle a little brown sugar in there 😉

My daughter adds carrots & loves it. Flexible recipe for sure 😀 


I layered, starting with potatoes & onion 


  1. Place all the ingredients in a6 quart slow cooker
  2. Cook on low for 6-8 hours








Extra pics; to get them off my phone and well..I like pictures of food LOL-samu-chan.gif

And I’ve upped the amount of sausage.





























Homemade beef stock

Homemade beef stock

– from Eat Well Spend Smart

Somehow in the past week I exchanged swimming pools for apple picking.

90 degree temps for 40 degree temps…

grilling for slow cooking…

tank tops for sweatshirts…

popsicles for hot tea…

I wasn’t ready for it.  I didn’t see it coming.  I was still enjoying my sweet summer garden tomatoes, sprinklers, shorts, and flip flops when out of nowhere the sky turned overcast and the temperature fell into the forties.  Where did this cold weather come from?  Who ordered this change in temperature?  Certainly not me!

I kept seeing my friends post fall goodies, pumpkin spiced coffee drinks, and baked apples, but I just wasn’t feeling it at all!

This weekend though, I got in my kitchen and went to work.  Believe it or not it was beef bones that changed my mind and finally got me in the mood for cool temps and all that it brings.  Yes, beef bones.  Meaty beef bones that had been sitting in my freezer waiting for me to make a delicious homemade beef stock with them, and that is exactly what I did.

You know you have made a good beef stock when it gels after taking it out of the refrigerator.

Gelled beef stock

Just look at that gelatin rich broth!  I just about cried.  🙂

So how do you make such a gelatin rich homemade beef stock that blows the canned and tetra packed broths out of the water?  It’s simple really.  Let me show you.

Start with several pounds of soup bones.  I had a mix of marrow bones, meaty bones, etc.  Mine came from a grass-fed cow that I had butchered last year.  Some people don’t like that they get bones with their beef purchase, but I rejoice at the fact.  So much potential lie in those bones. They are just begging to be made into a delicious and nutritious homemade beef stock, which in turn will be made into soups, stews, gravies, and sauces.  I can feel my gut thanking me already.


Brown those babies really well.  This is a crucial step that you shouldn’t skip.  Trust me.  With chicken stock, no roasting of the bones is required, but with beef stock, it’s necessary.  I roasted mine in a 400 degree oven for about 45 minutes.


After roasting the bones, your house will already be smelling fabulous.  Now it’s time to transfer them to a stock pot.  With a chicken, I use my slow cooker, but with beef stock, I usually need more room than will fit in my slow cooker, so the stock pot it is.

Then I roughly chop a couple of carrots, celery stalks, and onion and place them in the pot with the bones.  Don’t worry about chopping them small.  I usually quarter the onion, and break the carrots and celery in half and just toss it in.

You can throw some extras in there too as you wish:  bay leaf, a few peppercorns, fresh thyme, or any other fresh herbs that you like.


Add water to cover the bones and vegetables.  Put the lid on slightly vented and simmer for all day or overnight.  I usually simmer for at least twelve hours.  You are looking for a gentle simmer and not a rolling boil.  You can cook it for up to 24 hours, but I wouldn’t go more than that.  Add more water if it starts getting too low, but DO NOT water log it or you probably won’t get it to gel.

Now once you have cooked your stock, it’s time to strain it.  I use a fine mesh strainer and discard the vegetables.  Store in jars for the refrigerator or freeze for future use.  You can also freeze some in ice cube trays for quick sauces and gravies.


Save the meat!

If your bones were meaty, pick off any meat that is on the bones.  It will be super tender and delicious.  I got about a pound of meat off of my bones, which I saved for beef stew the next day.

If your bones are still super hard, you can add them to a slow cooker with fresh vegetables and water and cook overnight again for more stock.  It likely won’t gel like the first batch but it will still be good for you.

What do I  mean, “gel”?

After you refrigerate your broth, if it has a good ratio of water to meaty bones, it will turn solid and a jelly-like consistency.  Do not panic if this happens!  You did nothing wrong and your broth is full of gut healing and collagen boosting broth. Your skin and tummy will thank you!

Gelled beef stock

If it doesn’t gel, it certainly doesn’t mean that your stock is no good and not nutritious.  It will still be full of minerals and nutrition and gelatin, but is just a tad watered down.  I also find that I get a much better gel when I have plenty of meaty bones in the mix.  For some reason, it really makes a difference for me.  My chicken broth is the same in my experience.  When I cook a whole chicken I’m much more likely to get it to gel than just from the bones alone.  So for me, meaty bones + long slow simmer + not too much water = a nice gel.

Should you keep the layer of fat or skim it off?

That’s entirely up to you.  I’m not one that is afraid of fat, especially from healthy grass fed animals.  I do however scrape off the fat layer that forms in the refrigerator just because I don’t like the greasy flavor that it gives the broth.  I either toss it, save it for cooking, or give it to my dog as a treat.

Now here is a handy printable recipe for you to tuck away in your recipe box:

Homemade beef stock

Yields 4

A delicious and nutritious easy homemade beef stock. A staple in every real food kitchen.


  1. Several pounds of meaty beef bones
  2. 1 onion
  3. 2 celery stalks
  4. 2 carrots
  5. herbs, peppercorns, bay leaf (optional)
  6. water to cover


  1. Brown bones in the oven at 400 degrees for 45 minutes.
  2. Transfer bones to a large stock pot.
  3. Add vegetables and additional flavorings.
  4. Add water to cover bones and vegetables.
  5. Simmer for 12-24 hours.
  6. Strain broth in a fine mesh strainer and discard vegetables.
  7. Pull any meat off of bones and reserve for a later meal.
  8. Store broth in refrigerator for a week or the freezer for a longer period of time.

~ I’ll add my own pics later…off my phone.

I made this for my freezer 😀

Oh.. and here’s a version ..

I found this AFTER I made mine; -)

Kinda similar though




Recipe courtesy of

Emeril Lagasse

How to Make “Brown” Beef Bone Stock

Laid out by the Paleo Spirit


This recipe is based on one from Emeril Lagasse. I have tweaked the quantities, eliminated the wine and thyme, increased the cooking time and included vinegar to pull the minerals out of the bones for maximum health benefit. You could make bone stock without roasting the bones but it would not have quite the same rich flavor. The process of browning the bones makes for a sophisticated flavor that is beyond compare. This is a classic method chefs use to obtain maximum flavor from bones for use in stocks and sauces.

The recipe makes a fairly significant amount of mineral rich, delicious bone stock which means the invested time and money is well worth it.


beef and veal bones for stock

Beef and veal bones for stock

  • 5 pounds beef and veal bones (preferably including some joints)
  • 6 ounce can tomato paste
  • 1 onion, roughly chopped
  • 2-3 carrots, cut into chunks
  • 2-3 stalks of celery, cut into chunks
  • 1/3 cup cider vinegar
  • 4 Bay leaves
  • 4 cloves of garlic
  • 10-15 peppercorns
  • 12 cups of cold water
  • Celtic sea salt (added at the end of the process)


  1. Preheat the oven to 400 degrees F.
  2. Place the bones on a roasting pan and roast for 30 minutes, flip them over and roast for another 30 minutes.roasting bones for stock
  3. Remove from the oven and brush hot bones on all sides with the tomato paste.painting roasted bones
  4. Add the onion, carrots and celery to the roasting pan and roast for a final 30 minutes.

    Before and After

  5. Add the roasted bones and vegetables to a large crock pot (or stock pot).adding roasted bones to crock pot
  6. Place the pan on the stove and deglaze with the vinegar, scraping the bottom of the pan for browned particles.

    deglaze pan with vinegar

    Deglazing the pan with vinegar

  7. Pour some of the water into pan to further deglaze it and then pour the resulting liquid into the crock pot along with the remainder of the 12 cups of cold water.
  8. Add the Bay leaves, garlic and peppercorns to the pot.
  9. Cover and cook on low heat for at least 24 hours and up to 72 hours.

    before and after stock

    Before and After Beef Bone Stock

  10. Remove from the heat and skim off any fat that has risen to the surface.
  11. Strain the liquid and discard the bones and other ingredients.
  12. Add the celtic sea salt to taste. (I used 1 tablespoon for the entire batch)
  13. Pour the beef bone stock into glass jars.beef bone stock
  14. Store in glass jars in the refrigerator for 3 days or freeze it. Just be sure you do not freeze in the ball mason jars. (I use Pyrex)

I made three batches of beef stew with this stock. It was concentrated enough that I diluted it by half with water for the recipe. That just goes to show how rich it was (after 48 hours). You could also reduce the beef bone stock further by cooking it down on the stovetop for more compact storage. If you are sensitive to tomatoes you can leave it out of the recipe.

Making your own beef bone stockwill truly raise the caliber of any recipe you use it in. When I made my beef stew I found that I only needed to add some fresh thyme and a little salt and pepper along with the meat and veggies and I had a truly restaurant quality final product. It was also good to know that I was feeding my family and myself some really nutritious food.

Happy bone roasting!

– courtesy of the Paleo Spirit

Braised Chicken Thighs with Squash and Mustard Greens

Braised Chicken Thighs with Squash and Mustard Greens


Braised Chicken Thighs With Squash And Mustard Greens
Don’t have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.


  • 4 pounds skin-on, bone-in chicken thighs (about 12), patted dry
  • Kosher salt, freshly ground pepper
  • 2 tablespoons vegetable oil
  • 8 scallions, white and pale green parts sliced into 1-inch pieces, dark green parts thinly sliced
  • 4 dried chiles de árbol
  • 1 2-inch piece ginger, peeled, thinly sliced
  • 1 cup dry white wine
  • ½ cup low-sodium soy sauce
  • 3 tablespoons dark brown sugar
  • 2 tablespoons toasted sesame oil
  • 2 cups low-sodium chicken broth, divided
  • 1 acorn squash, halved lengthwise, seeds removed, sliced ½ inch thick
  • 1 bunch mustard greens, tough stems removed, leaves torn
  • 2 tablespoons unseasoned rice vinegar
  • 2 teaspoons toasted sesame seeds
  • Cooked white rice (for serving)


Lightly season chicken thighs all over with salt and pepper. Heat vegetable oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches and pouring off all but 2 Tbsp. fat between batches, cook chicken, skin side down, until skin is browned and crisp, 8–10 minutes. Transfer to a plate, placing skin side up (chicken will not be cooked through at this point).

Cook white and pale green parts of scallions, chiles, and ginger in same pot, stirring often, until scallions and ginger are golden, about 3 minutes. Add wine, bring to a simmer, and cook until reduced to about 3 Tbsp., 5 minutes. Add soy sauce, brown sugar, sesame oil, and 1 cup broth and bring to a simmer, stirring to dissolve sugar. Return chicken to pot, placing skin side up and overlapping if needed. Partially cover pot, reduce heat, and simmer until chicken is cooked through, 25–30 minutes. Transfer chicken to a plate.

Add squash and remaining 1 cup broth to pot and push in squash so it’s mostly submerged. Arrange greens on top. Bring to a simmer, partially cover pot, and cook until squash is barely fork-tender and greens are wilted, 10–12 minutes. Uncover, increase heat to medium, and continue to cook until liquid is reduced by about two-thirds and has the consistency of thin gravy, 10–15 minutes.

Remove pot from heat and drizzle vinegar over vegetables. Taste sauce; it should be plenty salty, but season with more salt if needed. Add chicken back to pot, turning to coat in sauce, then scatter dark green parts of scallions and sesame seeds over top. Serve with rice.

Chicken can be braised 2 days ahead. Let cool; cover and chill. Reheat covered over low.

Recipe by Claire Saffitz
Photograph by Michael Graydon & Nikole Herriott














Got a Can of White Beans? You’re Halfway to Dinner Tonight

Got a Can of White Beans? You’re Halfway to Dinner Tonight


Another favorite dish from my favorite blog (at top of favorites  😉 w/ Kevin’s CLOSET COOKING being another) and that’s Bon Appétit 


Welcome to Cooking Without Recipes, in which we teach you how to make a dish we love, but don’t worry too much about the nitty-gritty details of the recipe, so you can create your own spin. Every day this week, we’ll be bringing you a staffer’s favorite quick dinner—we’re talking under 15 minutes. Seriously. Today, integrated marketing associate Jordan Schaefer reaches for an old favorite.

With two small kids and a limited amount of time, I’m always open to new ways to get a healthy, fast dinner on the table. One afternoon, after overhearing a coworker tell her husband she was making sausage and white beans for dinner, I thought: That could work. Great Northern beans and sweet Italian sausage are grocery staples in our family, and with a few seasonal tweaks, this winning combo has become a year-round foundation for a quick, delicious dinner that’s ready in no time. Here’s how I do it:

Alex Lau

Drain and rinse one can of white beans (we use Great Northern or cannellini). Remove two to three sweet Italian sausages from their casings and crumble into a nonstick skillet with some olive oil over medium-high heat, breaking up any large pieces with a fork. When sausage is almost cooked through, about five minutes, add beans and toss until warm. If the beans and sausage get dry, add a splash of white wine or chicken stock. Add a big handful of shredded kale until slightly wilted. Top with a drizzle of extra virgin olive oil, shaved Parmesan, a squeeze of lemon, and crushed red pepper flakes, if you crave some heat. I like to mix this up in the summer by skipping the kale and topping with fresh arugulaand cherry tomatoes dressed lightly with lemon and olive oil.

If you have a few extra minutes to spare, this is also delicious with a poached orfried egg.

More Cooking Without Recipes

Slow Cooker Garlic Mashed Potatoes

Slow Cooker Garlic Mashed Potatoes


Slow Cooker Garlic Mashed Potatoes

Slow Cooker Garlic Mashed Potatoes

Mashed potatoes have to be one of my favourite side dishes for pretty much any meal! There is just something magical about those creamy, buttery warm mashed potatoes! Usually I make mashed potatoes on the stove top and although it’s easy, it’s even easier in the slow cooker! You just need to throw the potatoes and the garlic in the slow cooker in the morning and you have perfect mashed potatoes by dinner time! Mashed potatoes on the stove top only take about 30 minutes to make but that’s usually right when you are pulling the roast out of the oven and fixing the other sides so it’s a real relief to be able to remove one side dish from the chaos! You can throw the potatoes in the slow cooker in the morning, add the butter, cream, etc. and mash them a few hours before the meal leaving them in the slow cooker on the keep warm setting so they are completely done long before you start the final preparations of the meal! No matter how you mash these slow cooker garlic mashed potatoes, they are sure to be a hit at your next meal!

Slow Cooker Garlic Mashed Potatoes
Slow Cooker Garlic Mashed Potatoes
Slow Cooker Garlic Mashed Potatoes
Slow Cooker Garlic Mashed Potatoes

Slow Cooker Garlic Mashed Potatoes

Prep Time: 5 minutes Cook Time: 4 hoursTotal Time: 4 hours 5 minutes Servings: 4

Super easy and tasty slow cooker garlic mashed potatoes!

  • 2 pounds potatoes, diced
  • 4+ cloves garlic, peeled
  • 1/4 cup broth or water
  • 2 tablespoons butter, cubed
  • 1/2 cup sour cream
  • 1/2 cup parmigiano reggiano (parmesan cheese), grated
  • 2 tablespoons parsley, chopped
  1. Place the potatoes, garlic, broth and butter in a slow cooker and cook until the potatoes are nice and tender, about 4+ hours on low or 2+ hours on high, before adding the remaining ingredients and mashing!
Option: Replace the sour cream with Greek yogurt or cream cheese.
Option: Omit the cheese or replace it with your favourite cheese!
Option: Add one tablespoon white miso paste!
Note: You can keep them in the slow cooker on the keep warm setting for a few hours!
Again…another good one from Kevin’s CLOSET COOKING!
That & Bon Appétit are top 2 favoriteS

Reasons Why I’m Still Single #435

Reasons Why I’m Still Single


Reasons Why I’m Still Single…

When you wake up in the middle of the night, sharing your bed with a box of Domino’s Cinna-Stix, you can’t help but judge yourself at least a little&#…

Source: Reasons Why I’m Still Single #435

Although, just for the record, I don’t do Domino’s ;  the very bad experiences could be Arizona locally. Just Sayin’