Yield:1 pound of pasta, 4 servings
- 3 1/2 cups unbleached all-purpose flour
- 4 extra-large eggs
Mound the flour in the center of a large wooden cutting board. Make a well in the middle of the flour, add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated.
Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/2-cup increments, if the dough is too sticky. Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll and form as desired.
Note: Do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.
Recipe courtesy of Mario Batali
with the Food Network
Especially here in Arizona, when the heat is on & it’s just getting started. No oven after it hits 100°.
AND IT’S ON!
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
- Place all the ingredients in a6 quart slow cooker
- Cook on low for 6-8 hours
Extra pics; to get them off my phone and well..I like pictures of food
And I’ve upped the amount of sausage.
Slow Cooker Balsamic Glazed Roast Beef
Another recipe from one of my favorite food blogs! Kevin’s CLOSET COOKING
We are getting into roast season and you really can’t get any easier than this super tasty slow cooker balsamic glazed roast beef dinner! The slow cooker is amazing for long slow braises for meat where you can literally just throw the roast into the slow cooker in the morning and let it cook all day long, completely unattended! Pot roast style roast beef is one of my favourite comfort meals and for this one the roast is braised in a tasty gravy wit balsamic vinegar, soy sauce, brown sugar, Worcestershire and garlic.
This recipe starts out by browning the beef and onions in a pan before transferring to the slow cooker; browning the meat and onions first adds plenty of flavour but you can cheat and skip this step to save time! (I won’t tell anyone!) After the roast is cooked in the slow cooker the juices/gravy is transferred to a sauce pan and cornstarch is added to thicken up the gravy. I like to add carrots and potatoes to cook in the juices/gravy along with the roast and this makes it a complete, one-pot, meal! I like to use a nice chuck roast (like Ontario Corn Fed Beef) or a brisket, or round, etc. for this slow cooker balsamic glazed roast beef.
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Slow Cooker Balsamic Glazed Roast Beef
Prep Time: 10 minutesCook Time: 8 hours 30 minutesTotal Time: 8 hours 40 minutes Servings: 8
Moist and fall apart tender roast beef in a tasty balsamic glaze that is so easy to make in the slow cooker!
- 1 tablespoon oil
- 3 pounds Ontario Corn Fed Beef roast such as chuck, round, brisket
- 1 large onion, sliced
- 4 cloves garlic, chopped
- 1/2 teaspoon red pepper flakes
- 1 cup beef broth
- 1/2 cup balsamic vinegar
- 2 tablespoons soy sauce (or tamari)
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 pound baby carrots (optional)
- 1 pound mini potatoes or diced potatoes (optional)
- 2 tablespoons cornstarch + 2 tablespoons water
- Heat the oil in a large pan over medium-high heat, add the beef and brown on all sides, about 20 minutes and set aside.
- Add the onions and cook until tender, about 2-3 minutes, before adding the garlic and red pepper flakes and cooking until fragrant, about a minute.
- Place the beef, onions, broth, balsamic vinegar, soy sauce, brown sugar, Worcestershire sauce, carrots and potatoes in a slow cooker, cover and cook on low for 8-10 hours or on high for 3-5 hours. (The beef will be falling apart tender when done!)
- Remove the carrots, potatoes and beef and slice or shred the beef.
- Skim any fat from the cooking juices, place it in a sauce pan, bring to a simmer, add the mixture of the cornstarch and water and cook until the glaze has thickened a bit.
Option: Skip steps 1 & 2 and just place everything into the slow cooker!
Option: Instead of transferring to a slow cooker in step 3, place everything in the pot that you cooked the beef in, bring to a boil, reduce the heat and simmer, covered, until the meat is pull apart tender, about 3-4 hours. OR Transfer the pot to a preheated 275F and braise until the meat is pull apart tender, about 3-4 hours.
Ham and Potato Corn Chowder
Ham and Potato Corn Chowder
from Kevin’s CLOSET COOKING
Prep Time: 10 minutes Cook Time: 20 minutesTotal Time: 30 minutesServings: 6 (2 cup servings)
A lighter, creamy and tasty ham and potato corn chowder that is pure comfort in a bowl!
- 3 tablespoons oil or butter
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 1/4 cup flour (or rice flour for gluten free)
- 2 cups ham broth or chicken broth
- 2 cups milk
- 1 1/2 pounds potatoes, diced small and optionally peeled
- 8 ounces ham, diced
- 1 cup corn
- salt and pepper to taste
- Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
- Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes.
- Slowly stir in the broth, deglazing the pan as you go, add the milk and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-12 minutes.
- Add the ham and corn, cook until heated and season with salt and pepper.
Option: Start by cooking 4 strips of bacon, crumbling and setting aside before using the bacon grease to cook the veggies instead of the oil and then use the crumbled bacon as garnish.
Option: Omit the carrots and celery.
Option: Replace the potato with cauliflower.
Option: Fry the ham until slightly crispy on the outside before adding it to the soup.
Option: Add 1-2 tablespoons white miso paste by taking some of the hot broth and mixing it into the miso in a bowl and then mixing it back into the chowder as you remove it from the heat. (The miso adds a nice umami flavour!) Note: miso is salty so you will not need to season with as much salt.
CHEATER CHICKEN AND DUMPLINGS
by Sam the Cooking Guy
Okay…Sam, I am a grandma and I made a roast chicken. BUT…I’m all for those rotisserie chickens!
Otherwise this is classic chicken and dumplings 😀
I always watch you too; does that help? ♡
Serves 6 people
Unless you’re already a grandma, this’ll for sure make you feel like one.
1 tablespoon olive oil
2 tablespoons butter
2 sticks celery, diced
1 1/2 cups diced, carrots
1 yellow onion, diced
1 teaspoon dried thyme
2 garlic cloves, crushed
3 tablespoons Vermouth
1/4 cup flour
2 cups deli-roasted chicken, shredded
1 quart chicken broth
3/4 cup flour
2 teaspoon baking powder
1/2 cup milk
large pinch dried thyme
Kosher salt and pepper to season
Heat oil and butter in a large pot over medium heat and add celery, carrot, onion, thyme, and garlic – cook for 5 mins until softened
Then add vermouth and flour, and mix until it’s dry and crumbly
Add broth and mix thoroughly
Add the cooked chicken and the broth and bring to a simmer & cook until thickened and heated though, about 10 minutes
While it heats put flour, baking powder and thyme in a large bowl, season with salt & pepper and mix well to combine
Add the milk and mix until just enough for it to come together to a loose wet dough
Drop spoonfuls (about a tablespoon and a half) on top of the chicken mixture but keeping them from touching too much, bring to a slow simmer and put on the lid cook about 10 minutes
Serve and enjoy.
LOOK…I HAD LEFTOVERS…it’s what we do. #grandmas
Asian Chicken and Corn Soup
Chinese chicken corn soup is delicious and nutritious. It contains chicken meat, egg and tasty corn. This soup makes a nice starter for a Asian-themed meal or an excellent quick soup when in a hurry for something tasty and healthy.
This version is from Penzey’s Spices Recipes ~
The closest I’ve seen here in the U.S. is egg drop soup, but this is much heartier and tastier, to me anyway
2 chicken breasts
1 15-oz. can corn (or 2 cups corn kernels)
1 15-oz. can creamed corn
2 Cups chicken stock (or 2 Cups water mixed with 1 tsp. CHICKEN SOUP BASE)
2 TB. sesame oil
1 1-inch piece fresh ginger, crushed (or 1 tsp. PENZEYS MINCED GINGER)
2 green onions, chopped
salt, to taste
2 eggs, beaten
Place the chicken in a saucepan and just cover with water. Simmer until cooked through. While the chicken is cooking, in a large pot, combine the corn, creamed corn and stock (you may also wait to start cooking the corn until the chicken is done and use 2 cups of the chicken-cooking stock; it tastes great, but it will add to your total cooking time). Cook the stock and corn 20 minutes on low. Once the chicken is cooked, shred it. Heat the sesame oil in a pan over medium-high heat. Add the chicken and ginger. Cook for 5 minutes, stirring frequently. Add the chicken to the pot. Add salt to taste. Cover and cook over low heat for 15 minutes. Remove from the heat. Very slowly pour the egg into the soup. Using a figure-eight motion with a fork or flexible spatula, mix the egg into the soup. Don’t mix too fast or it will clump together. Garnish with green onions and serve.
– this photo via http://www.mykeuken.com/2012/02/chicken-and-sweetcorn-soup.html?m=1
And her recipe is easier too. Using already made (like my fav rotisserie) chicken & FRESH corn 😀
Coconut-Marinated Short Rib Kebabs with Peanut-Chile Oil
-,- courtesy of Bon Appétit
Don’t braise your short ribs—grill them. They’re intensely beefy, with gorgeous marbling that encourages crispy bits.
1 lemongrass stalk
1 large shallot, chopped
2 garlic cloves, chopped
1 1-inch piece ginger, peeled, chopped
½ cup vegetable oil
½ teaspoon kosher salt
4 guajillo or New Mexico chiles or 2 ancho chiles, seeds removed, flesh torn
1 teaspoon crushed red pepper flakes
¼ cup crushed salted, roasted peanuts
2 teaspoons fish sauce
Short Ribs And Assembly
1¼ pounds boneless beef short ribs
1 lemongrass stalk
2 garlic cloves, finely grated
1 2-inch piece ginger, peeled, finely grated
¾ cup unsweetened coconut milk
2 tablespoons fish sauce
2 tablespoons light brown sugar
1 tablespoon fresh lime juice
1 teaspoon ground turmeric
Vegetable oil (for grill)
Remove tough outer layers from lemongrass. Trim off top third of stalk; discard. Bruise remaining stalk by whacking a few times against a cutting board. Transfer lemongrass to a small saucepan and add shallot, garlic, ginger, oil, and salt and bring to a gentle simmer over medium heat. Cook, reducing heat as needed to keep at a low boil, until shallot is soft and just beginning to turn golden around edges, 15–20 minutes. Remove from heat and add chiles and red pepper flakes, pushing down with a spoon and stirring occasionally until chiles soften slightly. Purée in a blender until chiles are broken down to small flecks (be careful not to overprocess). Transfer to a small bowl; stir in peanuts and fish sauce.
Do Ahead: Peanut-chile oil can be made 1 week ahead. Cover and chill. Bring to room temperature before using.
Short Ribs And Assembly
To make them easier to slice, freeze ribs just until very firm around edges, 20–30 minutes.
Meanwhile, remove tough outer layers from lemongrass. Finely grate bottom third of stalk; discard remainder or freeze for another use. Combine lemongrass, garlic, ginger, coconut milk, fish sauce, brown sugar, lime juice, and turmeric in a large resealable plastic bag. Slice short ribs lengthwise against the grain into ¼”-thick strips and add to bag. Seal bag, pressing out air, and chill at least 2 hours and up to 2 days.
Prepare a grill for medium-high heat; oil grates. Remove beef from marinade, letting excess drip off. Thread onto 6–8 skewers, folding back and forth in accordion style; season lightly with salt. Grill, turning once, until browned and just cooked through, about 5 minutes. Serve beef with peanut-chile oil.
Recipe by Chris Morocco
Photograph by Ted Cavanaugh
Loosely adapted from Campbell’s Recipes ~
What You’ll Need
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1/2 cup milk → (I had to use more)
1 cup frozen green peas
2 cans tuna in water, drained
4 ounces medium egg noodles, cooked and drained →(I used Ziti & more than this)
2 tablespoons plain dry bread crumbs 1 tablespoon butter, melted → (I used french fried onions, crushed)
→ and I added finely diced onion and CHEESE! Monterey, cheddar & parmesan
How to Make It
1. Heat the oven to 400°F. Stir the soup, milk, onions if desired, peas, tuna and noodles in a 1 1/2-quart casserole. Stir the bread crumbs and butter in a small bowl. Or skip this & top with crushed fried onions.
2. Bake the tuna mixture for 20 minutes or until hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumbs mixture/French Fried Onions/or crushed potato chips 😀 .
3. Bake for 5 minutes longer or until the topping is golden brown.
Wow…yeah…I went overboard…again
Definitely have to use a baking sheet under this casserole!
I am aware that I could certainly do a better job at photos. I’m tired day. That’s my story…& I’m sticking to it 😉