Archives for category: chives

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

 

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Herbed Mashed Potatoes Recipe

Herbed Mashed Potatoes Recipe - Yukon gold potatoes with half and half and butter - So easy and super delicious

WHAT YOU NEED:

  • 4 pounds Yukon gold potatoes, peeled and cut into 1-inch cubes
  • coarse salt
  • 1 3/4 cups half-and-half
  • 4 Tbs (1/2 stick) butter
  • 2 Tbs chopped fresh parsley, plus more for garnish
  • 2 Tbs chopped fresh chives, plus more for garnish

WHAT YOU DO:

Place potatoes in a large pot; cover with cold water by 1 inch, and add 1 tsp salt.

Bring to a boil; reduce heat to medium-low, and simmer until potatoes are tender, 15-18 minutes. Drain; return potatoes to pot.

Stir potatoes over medium heat until dry (a film of starch will form on bottom of pot), about 1 minute. Remove from heat.

In a small saucepan, combine half-and-half and butter; bring to a simmer over medium heat. Pour half of hot liquid over potatoes. Mash just until smooth, adding more liquid to reach desired consistency. Stir in parsley and chives; season with salt. Garnish with more herbs.

MAKE-AHEAD OPTION: Prepare mashed potatoes without herbs, up to 1 day ahead; and refrigerate. Reheat in a bowl set over a pot of simmering water, then stir in herbs.

recipe adapted from MarthaStewart.com

OMG you guys — this might be my most favorite potato recipe EVER. I used potatoes from our garden and topped it with chives from our herb pots. It reminded me of a delicious mustard potato salad, but it has no mayonnaise! It’s a “clean eating” recipe and has just a few simple ingredients. Here’s what I ended up with:

Clean Eating Lemony Dill Mustard Smashed Potatoes - my absolutely new FAVE recipe. I used 'taters from our garden and topped it with fresh chives. Lemony and dill mustard-y.
recipe adapted from “Tosca Reno’s Eat Clean Cookbook

Clean Eating Lemony Dill Mustard Smashed Potatoes

WHAT YOU NEED:

  • 3 lbs. potatoes, peeled and cut into chunks
  • 1/4 c. extra virgin olive oil
  • 2 Tbsp. dill mustard
  • juice from 1/2 of a lemon
  • 1 tsp. sea salt
  • chives, chopped (just a sprinkle for topping)

WHAT YOU DO:

Boil potatoes until “fork tender” (approximately 20 mins or so).

Drain then place on low heat to dry potatoes, shaking the pan frequently to prevent burning.

Keeping the potatoes on the stove, add the rest of the ingredients. Use a large wooden spoon to smash everything together, then serve. Garnish with chives.

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Need more potato recipes?

Not your Mama’s pork chops and potatoes: 3 ingredient cheesy ranch pork chops served with lemony dill mustard smashed potatoes, and corn on the cob with “corn dog” holders:

Not your Mama's pork chops and mashed potatoes - put a spin on this comfort food with cheesy ranch slow cooker pork chops and lemony dill mustard smashed potatoes.