Archives for category: carbs

I am officially obsessed with handmade pasta! You need only a few simple ingredients and the combinations of flavors, herbs, spices, and fillings you can add are endless. The kids love cranking out the pasta into sheets, and noodles, and cutting ravioli shapes. Here’s some ravioli we made with my favorite red sauce:

Cheese Stuffed Ravioli Recipe with Red Wine Marinara Sauce Recipe - pasta dough with just 2 ingredients!
WHAT YOU NEED:

  • 5 large eggs
  • 3 ½ cups (14 oz.) all-purpose flour, plus any additional needed for dusting/kneading
  • 1 container ricotta cheese
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • salt and pepper, to taste
  • optional: grated cheese for topping
  • Red Wine Marinara Sauce

WHAT YOU DO:

STEP 1. MAKE THE DOUGH

MIX: Mound the flour in the center of your work surface. Using your hands, make a well in the middle that will be wide enough and deep enough to hold 4 eggs. Add 4 eggs (save 1 egg for the filling), and add any optional liquids or flavoring (for example chopped spinach, or ½ cup dry white wine, and/or herbs and spices such as basil or parsley). Using a fork, beat the eggs (and any liquids/flavors). Gradually incorporate small amounts of flour from the sides of the well as you go, until all the flour is mixed in. This will be a lumpy mess, but the next step will take care of that.

KNEAD: Knead for 3 minutes or so. If the dough is really sticky, add a little more flour. The dough should be slightly springy and just a tiny bit sticky. Knead for 10 additional minutes until the dough becomes smooth. Wrap ball-shaped dough in plastic wrap and let sit at room temperature, for an hour or so.

STEP 2. WHILE THE DOUGH RESTS, MAKE THE FILLING
In a bowl, mix together the ricotta cheese, 1 lightly-beaten egg, Parmigiano-Reggiano cheese, and salt and pepper to taste. Cover and refrigerate until ready to use.

STEP 3. After dough has rested, roll into sheets. I used a hand-crank pasta machine, but you could use a rolling pin and flour as well.

Place dough sheets on work surface and place dollops of ricotta cheese every few inches. Wet the dough with a few drops of water around each cheese, then place a second dough sheet on top, and seal with your fingers. I used a cutter to cut out square shapes (a roller tool or knife would work well too). If you want to get really gadget-y (ha) I have also seen molds/forms for homemade ravioli.

STEP 4. COOK

Bring 6-8 quarts of salted water to a rapid boil. Add pasta, and boil until firm but not mushy (fresh pasta only takes a few minutes). Drain and serve with red wine marinara sauce.

adapted from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rossetto Kasper

Two-Ingredient Homemade Egg Pasta Recipe

Two Ingredient Homemade Pasta Recipe - Just eggs and flour - I will never buy the boxed stuff again.

Here’s a fun and easy recipe: homemade egg pasta. It’s just two basic ingredients: flour and eggs. You can use this to roll out in flat sheets for cutting into fettuccine noodles or tagliatelle. It’s also perfect for filled pastas such as ravioli or tortellini.

The fun part is you don’t even need a mixing bowl – just make a “bowl” out of flour right on your work surface and place the eggs in the middle.

We used a hand-crank pasta machine to roll out the dough. Our kids thought this was great. It was like a PlayDoh Fun Factory – except we got to eat our work.

I cut some of the pasta dough into fettuccine and spaghetti noodles, and used a hand stamper tool to make ravioli another time.

Of course there are tons of flavors and liquids you can add to this basic pasta dough: try 6-10 oz. of spinach, or a teaspoon of grated lemon zest and 6 oz. grated Parmigiano-Reggiano cheese, or even ½ cup dry white wine to your dough while mixing. Herbs and spices (basil, parsley, etc) or even vegetable purees can be great additions.

And if you’re making ravioli or tortellini, there are so many delicious options for the filling besides the usual ricotta: for example butternut squash, mushrooms, blue cheese, etc.

I made the batch in the photos with just plain old, boring, flour, since we have a bunch of it. I do want to try switching up the flour, though, and experiment with cornmeal, rice, semolina, whole wheat, and/or buckwheat.

Anyway, here’s the basic recipe. It makes approximately the same amount as 1 pound of store-bought dried boxed pasta.

WHAT YOU NEED:

  • 4 large eggs
  • 3 ½ cups (14 oz.) all-purpose flour

WHAT YOU DO:

MIX: Mound the flour in the center of your work surface. Using your hands, make a well in the middle that will be wide enough and deep enough to hold the eggs. Add eggs, and any optional liquids or flavoring. Using a fork, beat the eggs (and any liquids/flavors). Gradually incorporate small amounts of flour from the sides of the well as you go, until all the flour is mixed in. This will be a lumpy mess, but do not worry. The next step will take care of that.

KNEAD: Knead for 3 minutes or so. If the dough is really sticky, add a little more flour. The dough should be slightly springy and just a tiny bit sticky. Knead for 10 additional minutes until the dough becomes smooth. Wrap ball-shaped dough in plastic wrap and let sit at room temperature, for 30 to 60 minutes.

ROLL OUT (<– said in my best Transformers voice): Using a rolling pin (and extra flour for dusting) or pasta machine to turn the dough into sheets. Cut into desired shapes, or add filling if you’re making stuffed pasta.

Tip: I sprinkled a tiny bit of cornmeal on the dough before I put it through the roller the first time to keep it from sticking, and I put a tiny amount of cornmeal on the plate for the finished pasta and tossed the noodles around to keep them from sticking. To keep noodles from drying out, cover with a damp towel as you go.

COOK: Bring 6 to 8 quarts of salted water to a rapid boil. Add pasta, and boil until firm but not mushy (depending on the thickness of your pasta, anywhere from 30 seconds-2 minutes or so). Drain and serve.

adapted from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rossetto Kasper

Two Ingredient Homemade Pasta - just flour and eggs - I will never buy the boxed stuff again

 

Here’s a basic recipe you can use in tons of cooking: Mornay sauce. This classic old-school cheesy French white sauce is an awesomely versatile sauce, which goes great with poultry, fish, vegetables, eggs, and pasta. It takes only a few minutes to make; it’s basically a bechamel sauce with extras added in (cheese, butter, cream, curry, etc).

I decided to make a mac & cheese with a Mornay sauce recipe adapted from Julia Child’s Mastering the Art of French Cooking. I had all of the ingredients already, which was a bonus. Hurray for simple basics! 🙂

Here’s how my Mac & Mornay turned out – both the plain version and then one with sauteed portobello mushroom strips tossed in.

Mac and Cheese - French Mornay Sauce - Simple but delicious recipe

 

Pasta with Cheesy Mornay Sauce Recipe - tossed with sauteed portabello mushroom strips

WHAT YOU NEED:

  • 1 lb. boxed Penne pasta, cooked according to package directions
  • 2 c. milk
  • 1/4 tsp. salt
  • 2 Tbs. butter
  • 3 Tbs. flour
  • 1/2 c. grated cheese (Swiss, Gruyere, white cheddar, or a Swiss/Parmesan mix)
  • 1 Tbs. softened butter
  • white pepper, to taste
  • additional salt, if needed for taste
  • freshly grated nutmeg, to taste
  • pinch of cayenne pepper
  • optional add-ins: sauteed mushrooms, etc.

WHAT YOU DO:

In a small saucepan, heat milk and 1/4 tsp. salt to a boil. Keep hot.

Make the roux: In a large saucepan, melt butter over low heat. Blend in flour, and stir gently until the mixture froths together for two minutes without changing color.

Remove from heat. As soon as bubbles stop, pour in the milk/salt from the saucepan. Whisk quickly to blend, making sure to incorporate all the roux from the pan’s edges.

Place saucepan on medium-high heat and whisk until sauce comes to a boil. Boil for one minute while stirring.  Remove from heat. Add cheese and stir until melted, then add butter, and remaining spices (pepper, salt, nutmeg, cayenne) to taste.

Add the sauce to the pasta, and any optional add-ins, and stir to combine. Voila!

Chicken Fettuccine Casserole

TGIF. It’s the weekend so bring on the carbs! 😉 Here’s an easy dinner I made: Chicken Fettuccine Casserole. You don’t have to use just fettuccine though, use any kind of pasta shapes or noodles you like. Here’s what I came up with:

Easy Cheesy Chicken Fettuccine Casserole Recipe - just a few easy ingredients - you don't even have to use fettuccine, pick your fave noodle or pasta shape.

Chicken Fettuccine Casserole

WHAT YOU NEED:

  • 1-2 chicken breasts, cooked and cut into small pieces (OR two 10-oz cans of chicken, drained)
  • 1 can cream of chicken soup — do not add water
  • 1 c. sour cream
  • 1 16-oz package fettuccine noodles (OR 16 oz of any type uncooked noodles or pasta)
  • 1/2 c. shredded cheese; I used a cheddar/monterrey jack blend
  • 1/3 c. Panko Italian-seasoned bread crumbs
  • 1/2 tsp. dried parsley flakes
  • salt & pepper, to taste

WHAT YOU DO:

Preheat oven to 350°F. Spray a 13×9 inch casserole pan with non-stick cooking spray.

Boil fettuccine according to package directions. Drain, rinse with hot water, and return to the pot.

Add chicken, cream of chicken soup, and sour cream to pot. Mix well with noodles.

Add salt & pepper to taste then mix.

Spread noodles evenly into prepared casserole pan. Sprinkle with bread crumbs, then cheese.

Bake 10-15 mins or until cheese is melted.

recipebookandmore.wordpress.com

recipe adapted from somewhatsimple.com

Easy Cheesy Chicken Fettuccine Casserole - just a few easy ingredients - awesome recipe

Stuffed Italian Deli Bread

Hello cheesy, baked, stuffed bread goodness! This loaf contains everything you love from an Italian deli: delicious bread, salami, pepperoncinis, mozzarella, and provolone. I can’t wait to make this in the summer on the grill, and even better, with pepperoncinis from our garden. It was a pretty easy recipe too – you just mix up the spread, spread it on, stuff it, and bake it.

Stuffed Italian Deli Bread Recipe - full of salami, provolone, mozzarella, and pepperoncinis.

Stuffed Italian Deli Bread

WHAT YOU NEED:
1 loaf Italian bread (I used poppy seed)
1 c. mayonnaise
1/2 tsp onion powder
1 tsp garlic powder
1 tsp dried parsley
4-5 basil leaves, chopped
1 tsp oregano
1/4 c. pepperoncini pepper slices
1 Tbs pepperoncini brine from the jar
1 pkg. sliced salami
1 pkg. sliced provolone
1 pkg. sliced mozzarella

WHAT YOU DO:

Preheat oven to 350°F.

Slice the bread into the size of pieces you want, but don’t cut all the way through the bottom.

In a small bowl, combine mayo, onion powder, garlic powder, parsley, basil, oregano, and pepperoncini brine. Mix until combined. Spread the mixture in between the sliced parts of bread.

Alternating provolone and mozzarella cheeses, insert a slice of cheese into each cut. Add salami into the slices, then pepperoncinis.

Wrap the entire loaf tightly with foil. Place on a baking sheet and bake 25-30 mins, or until the outside is crispy and cheese has melted.

recipebookandmore.wordpress.com

recipe adapted from baconbuttercheesegarlic.blogspot.com

Stuffed Italian Deli Bread Recipe - just mix, spread, stuff with salami, provolone, and mozzarella then bake. 

I have seen tons of recipes for “Crack Potatoes” on Pinterest; I guess they are so good they are addictive. So I guess due to the peer pressure and since EVERYONE’S doing it (just kidding) I decided to try them.

So I made a batch, but I substituted plain Greek yogurt in place of sour cream. I’m sure the cheese, bacon, and potatoes still have lots of bad-for-you calories and fat, but at least I saved a *tiny* amount with the yogurt. At least that’s my excuse lol. It’s a lightened-up version but I’m sure it’s still way unhealthy.

Here’s a clean eating option for potatoes: Lemony Dill Mustard Smashed Potatoes

But back to the crack ‘taters. Here’s what I ended up with…

Crack Potatoes - just mix a few ingredients together and bake. Awesome side dish. Lightened up (slightly) with a substitution for sour cream.

recipe adapted from justaddasliceoflove.blogspot.com

WHAT YOU NEED:

  • 4 c. plain Greek Yogurt
  • 3 c. shredded cheese (I used 2 c. colby jack + 1 c. sharp cheddar)
  • 1 (3 oz.) jar real bacon bits
  • 1 pkg. Ranch Dip mix
  • 1 bag (28-30 oz) frozen shredded hash browns, thawed just enough so you can break them up to mix with the other ingredients.

WHAT YOU DO:

  • Preheat oven to 450F.
  • Combine all ingredients in a large mixing bowl and stir until mixed.
  • Spread into a 9×13 pan lined with foil (or sprayed with cooking spray), and bake for approximately 50-60 minutes.
  • Optional: sprinkle a little shredded cheese on top before serving.

TIP: Buy a super giant container of plain Greek yogurt at Costco, Sam’s Club, etc., and use the extras in these recipes…

Greek Marinated Chicken (freezer-friendly)

Skinny Bang Bang Shrimp

Strawberry Banana Spinach Smoothie (add honey if using plain yogurt vs. vanilla)

Here’s one more recipe to add to my recent noodle collection:

Sesame Noodles, which I adapted from babble.com

Awesome Sesame Noodles - great meatless option, or add chicken or shrimp. Also increase siracha for more spiciness if you want.

WHAT YOU NEED:

  • 1 lb. thin spaghetti
  • 1 Tbsp. canola oil
  • 2 garlic cloves, minced
  • 1 Tbsp. grated fresh ginger
  • 2 Tbsp. sesame oil
  • 2 Tbsp. soy sauce
  • 2 Tbsp. rice or balsamic vinegar
  • 1 1/2 Tbsp. honey
  • Tiny squirt of siracha
  • Optional toppings: additional siracha (for spiciness), toasted sesame seeds, chopped peanuts, sliced green onions, cooked chicken, cooked shrimp, etc.

WHAT YOU DO:

  • Cook pasta according to the package directions, then drain.
  • While pasta boils, in a large skillet heat oil and sauté the garlic and ginger for a few minutes, until soft but not brown. Transfer to a bowl and add the sesame oil, soy sauce, vinegar, honey and sriracha.
  • Toss pasta into a hot skillet with a bit of sesame and/or canola oil, stirring for a few minutes, until the noodles start to brown. Set aside to cool before tossing with the dressing.
  • Add to the bowl of dressing along with the any veggies or meat or other toppings (if using) and toss well to coat. Let sit for an hour, or refrigerate overnight. Serve topped with chopped peanuts, if you like. Served chilled or at room temperature.

Other recent noodle recipes I’ve tried…

Creamy Lemon Spinach Pasta

Spicy Thai Noodles

Looking for a lower carb option? Here’s an un-noodle “zoodle” recipe I made with zuchhini ribbons!

I’m on a noodle kick! After making some Creamy Lemon Spinach Pasta the other day, I tried a Spicy Thai Noodle recipe. Sooooo yummy.

I ate a few bites when it was still warm, and thought it was gross! I threw it in the fridge though, and ate it cold like recommended in the recipe from asmallsnippet.com, and it was *awesome!* It was really spicy, and I love spice, so feel free to adjust the amount of crushed red pepper.

Spicy Thai Noodles - boil linguine, mix in some soy sauce, honey, sesame oil & red pepper flakes. So easy and so delicious!

WHAT YOU NEED:

  • 1 box linguine
  • 1 Tbsp. crushed red pepper flakes (NOTE: this was super spicy. If you’re not a spicy fan, try reducing the red pepper flakes by say half or so?)
  • 1/4 c. vegetable oil
  • 1/2 c. sesame oil
  • 1/3 c. soy sauce
  • 1/3 c. honey
  • Optional toppings: sliced green onions, chopped cilantro, crushed peanuts, toasted seasme seeds

WHAT YOU DO:

  • Cook noodles according to instructions on package then drain.
  • While noodles are boiling heat the oils and crushed red pepper in a pan.
  • Strain out pepper flakes, then into the oil whisk in the soy sauce and honey.
  • Pour the oil mixture into the noodles and stir to combine.
  • Refrigerate for a few hours, or until cold.
  • Before serving add toppings.

By the way, here’s one of my favorite things from Amazon Prime – an entire gallon can of soy sauce! We use it all the time for cooking, stir fry recipes, rice, etc.

Spicy Thai Noodles - boil linguine, mix in some soy sauce, honey, sesame oil & red pepper flakes. So easy and so delicious!

Spicy Thai Noodles - boil linguine, mix in some soy sauce, honey, sesame oil & red pepper flakes. So easy and so delicious!

Spicy Thai Noodles - boil linguine, mix in some soy sauce, honey, sesame oil & red pepper flakes. So easy and so delicious! (4)

Spicy Thai Noodles - boil linguine, mix in some soy sauce, honey, sesame oil & red pepper flakes. So easy and so delicious!

Spicy Thai Noodles - boil linguine, mix in some soy sauce, honey, sesame oil & red pepper flakes. So easy and so delicious!

Spicy Thai Noodles - boil linguine, mix in some soy sauce, honey, sesame oil & red pepper flakes. So easy and so delicious!

 

Looking for a low-carb, healthier option? Here’s an un-noodle recipe I made using zucchini ribbons: Zoodles!

Here’s a delicious recipe for a creamy, garlicky, lemony pasta. The hubs even enjoyed it and he is not even a pasta fanatic like I am. 🙂

Lemon Garlic Spinach Pasta - creamy and delicious. Tastes like it was straight out of a fancy restaurant. Must save to make again!

Here’s what I did…

WHAT YOU NEED:

  • 1 lemon: zested, and juiced
  • 1/2 c. chopped green onions
  • 1 clove garlic, minced
  • 1 c. shredded Parmigiano Reggiana cheese + more for garnish
  • 1 c. half and half
  • 1 lb. thin spaghetti
  • 10 oz. fresh spinach

WHAT YOU DO:

  • In a stock pot, bring salted water to a boil.
  • Add pasta then cook for 5 mins.
  • Meanwhile, in a saucepan, bring the lemon juice, zest, green onions, and garlic to a simmer. Add the half and half, whisk for 1 minute, and make sure you don’t scald the mixture.
  • Remove the saucepan from heat.
  • Add spinach to the boiling water while the pasta is still cooking, and cook for 3 more mins (or until the pasta is al dente).
  • Drain the pasta/spinach, then return to the pot and toss with lemon mixture.
  • Add the shredded cheese and toss to combine.
  • Garnish with more cheese then serve.

recipe adapted from cozycountryliving.com

Here’s another pasta recipe I recently tried and loved: Spicy Thai Noodles. Check it out! 🙂

Or, for a healthy option, substitute zucchini ribbons in place of pasta noodles – here’s my Zoodles recipe.

I adapted some recipes from heymikiheymiki.wordpress.com and thetipgarden.com, and made a braided loaf- pepperoni pizza style. I used frozen bread dough for the crust, and pepperoni for the filling, but you can use whatever pizza toppings you like. Also, this is freezer friendly, so you can make some extras for later!

Here’s what I came up with…

YUM Braided Pepperoni Pizza - put a twist - literally - on homemade pizza

WHAT YOU NEED:

  • 2 (1-lb.) loaves of Rhodes frozen bread dough, thawed
  • 1/4 c. pizza sauce
  • 1 (8 oz) pkg. pepperoni slices
  • 2 c. shredded mozarella cheese
  • 1/4 c. butter, softened
  • 3 Tbs. grated Parmesan cheese
  • Minced garlic, to taste

WHAT YOU DO:

If baking right away…

  • Preheat oven to 375F.
  • Roll out dough into a large rectangle on a parchment paper lined baking sheet.
  • Spread marinara sauce down the middle of the rectangle.
  • Add mozzarella and pepperoni.
  • Using an oiled knife cut diagonal strips up each side of the dough, from the edge, to the sauce.
  • Fold the strips up and over the filling, alternating sides to achieve a braided look.
  • Melt butter, then stir in grated Parmesan and garlic. Brush on top of the braided dough.
  • Bake for 35 mins, or until golden brown.

If freezing…

  • Roll out pizza dough into a large rectangle on a piece of saran wrap.
  • Spread marinara sauce down the middle of the rectangle.
  • Add mozzarella and pepperoni.
  • Cut 1-inch diagonal strips up each side of the dough using an oiled pizza cutter or knife.
  • Fold the strips up and over the filling, alternating sides to achieve a braided look.
  • Melt butter, then stir in grated Parmesan and garlic. Brush on top of the braided dough.
  • Wrap in saran wrap, then in foil. Label with a permanent marker and freeze for up to 4 mos.
  • To Bake: Remove from freezer and allow to thaw in fridge. Place bread dough on parchment paper lined baking sheet and bake in preheated 375F oven for 35 mins, or until golden brown.

Braided Pepperoni Pizza - put a twist - literally - on homemade pizza

Braided Pepperoni Pizza - put a twist - literally - on homemade pizza

Braided Pepperoni Pizza - put a twist - literally - on homemade pizza

Braided Pepperoni Pizza - put a twist - literally - on homemade pizza

Braided Pepperoni Pizza - put a twist - literally - on homemade pizza

Braided Pepperoni Pizza - put a twist - literally - on homemade pizza

Braided Pepperoni Pizza - put a twist - literally - on homemade pizza

2 ingredient pizza dough - seriously just 2 ingredients! Customize with your fave pizza toppings or use for breadsticks, garlic bread, dessert pizza, and more.Want to try a recipe for homemade crust? This one has just 2 ingredients! Greek yogurt and self-rising flour. YUM.

 

 

Delicious Zucchini Pizza Bites - cheesy baked goodness. Low carb and great meatless option. Can also top with veggies, or other fave pizza toppings.Or how about a low carb pizza?

Use zucchini coins instead of crust!