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February 03, 2005
Alouette Pasta
Ingredients:
Alouette cheese
8 oz. dry pasta
various vegetables
Directions:
Cook 8 oz. of your favorite pasta. Drain and immediately add 1 package of Alouette. Toss with steamed vegetables. Serve warm.
Posted by Kelli Little at 07:32 AM
Creamy Spinache Penne
Ingredients:
12 oz fresh spinache leaves, stemmed
12 oz penne pasta, uncooked
1 clove garlic
1 cup cottage cheese
1/4 cup milk
1/4 cup grated parmesan cheese
1 tsp. dried basil leaves, crushed
1/2 tsp. salt
1/4 tsp. pepper
12 oz roasted red peppers, chopped (and drained if in a jar)
Directions:
Spoon the spinach into a large pot of boiling water. Cook 1 minute. Remove spinach from the water with a slotted spoon, reserving the water in the pot for cooking the pasta. Rinse the spinach with cold water and drain well. Chop the spinache and set aside. Return the water to a boil.
Add pasta to the boiling water and cook for 10 minutes, or until just tender. Drain well.
Meanwhile, place the garlic in a food processor, cover, and process until minced. Add chopped spinach, cottage cheese, and milk; cover and process until well-blended. Add parmesan cheese and seasonings and mix well. Toss with pasta and red peppers. Serve warm.
Health Hint: Substitute the cottage and parmesan cheese for low-fat cheeses.
The whole food processing thing isn't necessary - it just makes things easier. You can always mince all of the ingredients, stir them together, simmer them in a pot for a minute or so, and then pour it over the pasta. That works too.
Posted by Kelli Little at 07:32 AM
Basil Fettucini
Ingredients:
3/4 cup chopped fresh basil
1 1/2 cups all-purpose flour
1 egg
1 tsp olive oil
2 tbl water
2 1/2 tbl all-purpose flour
Directions:
Using a food processor, process basil leaves until chopped very fine. Add 1 1/2 cups of flour and pulse two or three times, or until combined. Add egg, 1 teaspoon oil, and the water until dough forms a ball shape. If dough seems dry, add a bit more water. Wrap dough in a piece of plastic wrap which has been coated in a few drops of olive oil. Refrigerate dough for 2 hours.
Remove dough from refrigerator, and cut into 6 equal size portions. Run pasta though pasta machine, or roll with rolling pin to desired thickness. Use the additional flour to coat pasta while rolling.
Allow pasta to dry for one hour prior to cooking.
Cook in a large pot of boiling water until al dente. This should take only a 3 to 5 minutes, depending on the thickness of the pasta.
Posted by Kelli Little at 07:29 AM
4-Egg Pasta Noodles
Ingredients:
4 eggs, beaten
2 tsp salt
4 cups all-purpose flour
Water
Directions:
Note: The amount of flour you use is approximate. It can vary on the humidity of where you live, and also how much you use to roll out and stuff. Just judge the actual ball of pasta you're making by experience and get to know the consistency of it.
Note2: If you allow your eggs to sit in their shells for about an hour before actually whipping them, it will help with the consistency of the noodles.
In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten eggs, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Let dry for about 45 minutes, and then flip over and let dry for 30-45 minutes more. Roll tightly, without cracking the sheet of pasta dough. Slice evently down the 'log', approximately 1/4" to 1/2" each slice. Remember that the width you're cutting the pasta is going to expand once you cook it.
Posted by Kelli Little at 07:29 AM
Kelli's Lasagna
Ingredients:
1.5 lb hamburger
1.5 - 2 16oz tomato sauce
2 8oz cans tomato paste
2-4 tbls fresh basil
4-6 garlic cloves
Lasagna noodles
4 cups cottage cheese
2/3 cup parmesan cheese
2 tbls parsley
1/2 tsp pepper
16oz mozzarella cheese
2 eggs
Ingredients:
Brown hamburger. Add tomato sauce and paste as needed, basil and garlic, and simmer for thirty minutes. Season with salt and pepper to taste. Cook lasagna noodles.
Combine remaining ingredients and mix thoroughly. Layer the cooked noodles, ricotta mixture, and the meat in a 13X9 dish, then repeat the layers. Bake at 350 degrees for forty minutes.
This recipe serves 8 to 10.
Posted by Kelli Little at 07:28 AM
Linguini with Crab, Radicchio, and Garlic
Ingredients:
1/4 cup extra virgin olive oil
3 shallots, finely chopped
4 cloves garlic, thinly sliced
1 tsp red chili flakes
1 cup dry white wine
1 lb linguini
2 tbl unsalted butter
1/2 lb fresh crab meat
1/2 head radicchio, shredded
2 scallions, thinly sliced
Directions:
Bring 6 quarts of water to a boil and add 2 tablespoons salt. In a large saute pan heat the oil over medium-high heat. Add the shallots, garlic, and chiles and saute for 5 minutes. Add the wine, bring to a boil, then add the butter and remove from heat. Cook the pasta according to the package instructions and drain. Add the drained pasta to the pan with the wine mixture and return pan to heat. Add crab, radicchio, and scallion and toss until radicchio is wilted, about 1 minute. Pour into a warm serving bowl and serve.
Posted by Kelli Little at 07:28 AM
Strangozzi alla Spoletina
Pasta Dough:
3 2/3 cups all-purpose flour
2 tsp salt
5 large eggs, beaten
Tomato Sauce:
3 tbl extra-virgin olive oil
2 large garlic cloves, minced
¼ to ½ tsp crushed red pepper
One 35-ounce can Italian plum tomatoes, tomatoes crushed, juices reserved
Salt and freshly ground black pepper
½ cup finely chopped parsley
Ingredients:
1. Make the Pasta Dough: Combine the flour and salt in a food processor and pulse to mix. With the machine on, add the eggs and process until moist crumbs form. Turn the dough out onto a lightly floured work surface and knead until firm and smooth. Shape the dough into a disk, wrap in plastic and let rest at room temperature for 1 hour.
2. Make the Tomato Sauce: Heat the olive oil in a medium saucepan. Add the garlic and crushed red pepper and cook over low heat until the garlic is golden, about 1 minute. Add the tomatoes and their juices and simmer over moderately low heat, stirring occasionally, until thickened, about 30 minutes. Season with salt and a generous amount of black pepper.
3. Cut the dough into quarters; work with one piece at a time and keep the rest covered. Using a hand-cranked pasta machine, roll the pasta through the widest setting. Then roll it until you reach the next-to-the-thinnest setting. Halfway through, when the sheet of dough becomes too long, cut it in half crosswise and continue rolling. Cut the pasta sheets to 10 to 12 inches long and drape them over drying racks or the back of a chair. Repeat with the remaining pasta dough. Let the sheets dry slightly before cutting them.
4. Beginning with a short end, loosely roll each pasta sheet into a log. Cut the logs crosswise into ½ inch strands. Unfold the strands and arrange them loosely on a large rimmed baking sheet.
5. Bring a large pot of salted water to a boil. Add the pasta and cook, stirring, until just tender, about 4 minutes. Drain well and return the pasta to the pot. Add the sauce and toss well. Transfer the pasta to 6 warmed plates, garnish with the parsley, and serve at once.
Serves 6.
Posted by Kelli Little at 07:27 AM
Deep Dish Pizza Dough
Ingredients:
1/3 cup lightly packed potatoes
3 1/2 cup flour
1 1/2 tsp instant yeast
1 3/4 tsp salt
1 cup warm water
6 tbl extra virgin olive oil
Directions:
Wash and peel russet potatoes. Cook russet potatoes until tender, and then grate in large cheese grater to get the 1/3 cup of lightly packed potatoes.
Put ingredients in a food processor with the metal blade. Mix. Add 1 cup of warm water while processing. Add 6 tablespoons of extra virgin olive oil and mix.
Put in a little oil in the mixing bowl and rub it around the sides. Put dough in bowl and cover with plastic wrap.
Heat oven to 200F. Put the dough in the prepped oven (in a safe bowl) and turn the oven off. Let sit in oven for 30 minutes.
Flour the counter. Put the dough on it when it is done, and press down and shape into a 12" round.
Oil a 14" pan. Use enough oil to get a touch of 'fried' to it. Put the pizza dough on there and cover with a plastic wrap for 10 minutes.
Shape the dough to the pan. Cover back up for another 1/2 hour, and then work it once more. Poke the dough with a fork like you would a pie crust. Put in the oven for 425F for 15 minutes on a pizza stone.
Take the dough out of the oven and put the ingredients on the pizza. One traditional recipe includes the following toppings: chopped tomatoes, mozerella, garlic, basil, and parmesan. Whatever the ingredients, put the pizza back in and bake for 10-15 minutes. For a slightly more done pizza, leave in for 5 minutes more.
Posted by Kelli Little at 07:24 AM
Pizza Dough
Ingredients:
2 envelopes active dry yeast
2 cups warm water
1/2 teaspoon sugar
5 cups all-purpose flour, plus more for kneading
2 teaspoons kosher salt
Olive oil, for brushing
Directions:
In a glass measuring cup, sprinkle the yeast over the warm water. Sir in the sugar, then let the yeast mixture stand until foamy, 5 minutes.
In a large bowl, mix 2 cups of the all-purpose flour with the kosher salt. Add the yeast mixture and stir until smooth. Add the remaining 3 cups of flour and stir until a stiff dough forms. Turn the pizza dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Transfer the pizza dough to a large bowl lightly brushed with olive oil.
Cover the dough with plastic wrap and let rise in a warm, draft-free spot until doubled in volume, about 1 hour.
Punch down the dough and knead it 3 times. Divide the dough into 6 pieces and roll into balls. Transfer to a lightly floured baking sheet and cover loosely with plastic wrap.
(The recipe can be prepared through Step 2, covered with plastic and refrigerated overnight. The dough balls can be frozen for up to 1 month.)
Posted by Kelli Little at 07:23 AM
Sweet Dough Buns
Ingredients:
1/2 cup warm water
2 tablespoons of yeast
1 tablespoon of sugar
Let rise while you mix the next ingredients:
1 1/2 cups of warm water
1 cup of warm milk
1 tablespoon of salt
3/4 cup melted shortening
3/4 cup sugar
2 cups of flour
2 eggs
Directions:
Mix all and add flour 1 cup at a time as needed to meet the desired consistancy. Put the mixture into a greased bowl.
Raise one hour, then knead.
Raise one hour, then knead.
Raise one hour, then shape.
Raise 2 1/2 hours, before baking. Bake at 375 degrees for 14 minutes.
Posted by Kelli Little at 07:23 AM
Sourdough-Sage Stuff
Ingredients:
16 tbl butter
3 medium yellow onions, peeled and finely chopped
1 head celery, trimmed and finely chopped
1 large bunch parsley, stems trimmed and leaves finely chopped
½ cup finely chopped fresh sage leaves (about 6 lg. Sprigs)
Salt and fresh ground black pepper
10 cups fine fresh sourdough breadcrumbs
½ cup chicken stock
Directions:
1. Preheat oven to 350 degrees. Melt butter in a large, heavy-bottomed skillet over medium-low heat. Add onions, and cook without browning, stirring often, until very soft, about 20 minutes. Add celery, parsley, and sage. Generously season with salt and pepper, and cook, stirring often, for 5 minutes. Remove from heat, and transfer to a large mixing bowl.
2. Add breadcrumbs to onion-celery mixture, and toss until well combined. Add chicken stock, and mix u8ntil stuffing is just moist but not packed together. Adjust seasonings to taste.
3. Spoon warm stuffing into turkey, truss, and bake. Or put stuffing in a buttered baking pan, and bake until hot and golden on top, 30-45 minutes.
This recipe makes 12 servings.
Posted by Kelli Little at 07:21 AM
Parmesan Rice Crisps
Ingredients:
1 cup brown rice
1/4 cup wild rice
3/4 cup freshly grated Parmesan cheese
Salt and freshly ground pepper
Directions:
Bring a large saucepan of water to a boil. Add boththe brown rice and the wild rice to the boiling water, cover and cook over low heat until the rice mixture is very soft, about 55 minutes. Drain the rice mixture and spread it on the platter, then let cool completely.
In a food processor, pulse the cooled rice mixture until it is coarsely chopped and sticky. Scrape the chopped rice mixture into a large bowl and stir in the grated Parmesan cheese until well blended. Season the rice mixture with salt and pepper.
Preheat the oven to 450 degrees F. Line a large cookie sheet with parchment paper. Scoop 1/2 cup of the rice mixture onto one half of the prepared cookie sheet and pat it into a disk. Cover the rice disk with plastic wrap, then press or roll it out to a very thin 7-by-10" rectangle. Repeat on the other half of the cookie sheet.
Bake the rice crisps in the lower third of the oven for about 12 minutes, or until they are crisp and golden brown. Using a spatula, carefully transfer the parchment paper with the crisps to a wire rack and let the crisps cool completely. Repeat with the remaining rice.
(The rice crisps can be stored at room temperature in an airtight container, layered between sheets of wax paper, for up to 2 days. Recrisp on a baking sheet in a 350 degree oven if necessary.)
Posted by Kelli Little at 07:21 AM
Cranberry Bread
Ingredients:
Nonstick cooking spray
1 cup all-purpose flour
½ cup whole-wheat flour
1 cup granulated sugar
1 ½ tsp cinnamon
½ tsp salt
½ tsp baking soda
3 egg whites
1/3 cup applesauce
3 tbl buttermilk
1 ½ cups fresh cranberries
½ cup chopped walnuts
Directions:
1. Preheat oven to 350 degrees. Lightly coat a loaf pan with nonstick cooking spray.
2. In a medium-sized bowl, combine flours, sugar, cinnamon, salt, and baking soda. In a larger bowl, beat the egg whites at a high speed for 1 minute. Beat in applesauce and buttermilk. Gradually add the flour mixture and beat until just combined. Stir in cranberries and walnuts. Transfer to prepared loaf pan.
3. Bake for 45 minutes or until edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Slice and serve.
This recipe makes 12 servings.
Posted by Kelli Little at 07:20 AM
Caramelled Popcorn
(DO NOT use microwave popcorn. The false butter does something weird to this.)
Ingredients:
5 or so cups of brown sugar
1 cup of light corn syrup
1/2 cube of butter
1 can condensed milk
Bring to boil on medium-low, stirring. When sugar is all blended and dissolved, cook to 250 on candy thermometer. Drizzle the mixture a bit at a time over the popcorn with a large spoon until it's coated.
Makes 24 cups.
Posted by Kelli Little at 07:18 AM