Ingredients:
1 1/2 cup of Flour
1 Whole Egg
1 Egg White
1/8 cup of water
1 Medium butternut squash
Preparation:
Peel squash and cut up into small pieces approximately 1/2" cubes. Bring water to a boil and drop in squash allowing to boil until fork tender. Strain squash and use a potato masher to mash up similar to mashed potatoes. Set aside and allow to cool (you can put it in the freezer for a short while or use an ice bath).
In a stand mixer with a dough hook, mix together flour, egg, and egg white until well incorporated. Set aside and allow dough to rest for 5 - 10 minutes. Split dough ball up into 3 - 4 smaller pieces. Run through the pasta roller attachment on the stand mixer (you can use a manual one but its significantly easier). Roll pasta down to a 4 in thickness and allow to rest on a drying rack.
How to Roll Pasta dough
Fill a small ziploc bag with the mashed squash and cut one corner off of the bag. Lay one sheet of pasta dough down, using the ziploc bag similar to a pastry bag, place a dollop of squash down every 1 1/2 inches. Wet a finger and make a square outline around each dollop of squash pressing a second layer of pasta dough over top.
To cut individual raviolis, use a ravioli stamp or a pizza cutter returning leftover dough to a ball to roll out again.
This recipe should produce between 30 and 40 raviolis. If you need to store these for the future, lightly coat in cornmeal and place in a freezer safe container using aluminum foil between layers as needed.
Serving:
Bring water to a boil and salt lightly. Drop in raviolis and boil until they float to the top. Allow raviolis to cook for between 3 and 4 minutes until cooked through. Strain and empty pot. Add 1 Tbsp of light butter and a light sprinkling of Parmesan cheese as well as raviolis. Cover and mix well allowing butter to melt.
Alternatively you can dress this with a Marsala sauce and some sliced Cremini mushrooms.
Nutrition Info:
8 Raviolis is 5 Weight Watchers Points plus points. (approx 0.625 points / ravioli)
Thursday, February 28, 2013
Monday, February 18, 2013
Polish-Mexican Fusion: Kielbasa with Pinto Beans and Brown Rice
Ingredients:
Homemade Vegetable Broth
1 Link Hillshire Farm Polska Kielbasa
122 g Pinto Beans drained
1/4 Cup Brown Rice (Carolina Brown Rice)
1 Clove Garlic
Olive Oil*
Black Pepper*
Preparation:
Mince or press garlic into small pieces (1/8" or less). Spray medium saucepan with a light coating of olive oil and heat over medium heat. Add garlic to pot, season with pepper lightly and add rice toasting. Add in 2 cups of vegetable broth and bring to a boil covered.
Slice Kielbasa link into 1/4" slices and drain beans. Once mixture has boiled for about 20 minutes, add beans stirring occasionally to ensure they do not stick to the bottom of the pot. After approximately 20 minutes lift cover to reduce and add Kielbasa stirring well. Reduce until there is as much or as little broth as you like.
Serving:
Serve in a bowl.
Nutritional Information:
This is about 11 Weight Watchers points plus points using the above ingredients.
Homemade Vegetable Broth
1 Link Hillshire Farm Polska Kielbasa
122 g Pinto Beans drained
1/4 Cup Brown Rice (Carolina Brown Rice)
1 Clove Garlic
Olive Oil*
Black Pepper*
Preparation:
Mince or press garlic into small pieces (1/8" or less). Spray medium saucepan with a light coating of olive oil and heat over medium heat. Add garlic to pot, season with pepper lightly and add rice toasting. Add in 2 cups of vegetable broth and bring to a boil covered.
Slice Kielbasa link into 1/4" slices and drain beans. Once mixture has boiled for about 20 minutes, add beans stirring occasionally to ensure they do not stick to the bottom of the pot. After approximately 20 minutes lift cover to reduce and add Kielbasa stirring well. Reduce until there is as much or as little broth as you like.
Serving:
Serve in a bowl.
Nutritional Information:
This is about 11 Weight Watchers points plus points using the above ingredients.
Homemade Low Salt Vegetable Broth
This is a low salt vegetable broth with flavor similar to that from a can but with significantly less sodium content.
Ingredients:
2 Quarts of Filtered Water
1/2 Red Onion
4 Medium Carrots
4 Medium Parsnips
5 Stalks of Celery
2 Sprigs of Tarragon
2 Bay Leaves
Sea Salt*
Preparation:
Peel and rough chop all vegetables to between 1 - 1 1/2 " pieces. Cut onion in quarters and place all vegetables in the crock pot. Fill with water until vegetables are covered. Lightly salt. Add in bay leaves and tarragon and cook on high for approximately 6 hours covered. Add additional salt (less than 1 tsp) when broth is finished cooking (my crock pot switches to keep warm).
Serving:
This is a good base for any kind of soup, can be used for risotto, couscous, quinoa, or as the base for a cheese fondue. This is extremely low in salt but rich in vegetable flavor and keep in mind that anything added as part of a larger meal will require more salt than if it were from a can.
Ingredients:
2 Quarts of Filtered Water
1/2 Red Onion
4 Medium Carrots
4 Medium Parsnips
5 Stalks of Celery
2 Sprigs of Tarragon
2 Bay Leaves
Sea Salt*
Preparation:
Peel and rough chop all vegetables to between 1 - 1 1/2 " pieces. Cut onion in quarters and place all vegetables in the crock pot. Fill with water until vegetables are covered. Lightly salt. Add in bay leaves and tarragon and cook on high for approximately 6 hours covered. Add additional salt (less than 1 tsp) when broth is finished cooking (my crock pot switches to keep warm).
Serving:
This is a good base for any kind of soup, can be used for risotto, couscous, quinoa, or as the base for a cheese fondue. This is extremely low in salt but rich in vegetable flavor and keep in mind that anything added as part of a larger meal will require more salt than if it were from a can.
Tuesday, February 5, 2013
Chocolate Peanut butter candies
Ingredients:
1 Package Ghiradelli Milk Chocolate chips
1 heaping tablespoon of Peanut butter
Recommended to use:
Cuisinart Electric Fondue Set (Google Affiliate Ad)
Casino Cubes Ice Tray (Google Affiliate Ad) (you can opt to use any silicone ice cube tray)
Preparation:
In a fondue pot, melt together the chocolate and peanut butter, mix well together until incorporated and completely liquid. Spoon into the silicone ice cube tray while warm and place in the refrigerator for approximately 40 minutes before releasing from the mold.
Serving:
There isn't much to say about serving these. Enjoy
1 Package Ghiradelli Milk Chocolate chips
1 heaping tablespoon of Peanut butter
Recommended to use:
Cuisinart Electric Fondue Set (Google Affiliate Ad)
Casino Cubes Ice Tray (Google Affiliate Ad) (you can opt to use any silicone ice cube tray)
Preparation:
In a fondue pot, melt together the chocolate and peanut butter, mix well together until incorporated and completely liquid. Spoon into the silicone ice cube tray while warm and place in the refrigerator for approximately 40 minutes before releasing from the mold.
Serving:
There isn't much to say about serving these. Enjoy
Monday, February 4, 2013
Quinoa with Peppers and Onions
Ingredients:
1 Tbsp Olive Oil
1 Orange Pepper
1 Medium Red Onion
1/2 cup of Quinoa
1 Can chicken stock
1/2 tbsp butter
* Kosher Salt
* Black Pepper
Preparation:
Dice pepper and onion into 1/4 inch pieces. Heat up a skillet over medium high heat and add peppers and onion seasoning with kosher salt and pepper. When softened and translucent, move vegetables to the outside and add butter and quinoa. Mix together and add in 1 can of chicken broth. Cook covered stirring often until liquid has reduced down and quinoa firms up.
Serving:
I suggest serving this alongside any strong protein such as pork or steak.
1 Tbsp Olive Oil
1 Orange Pepper
1 Medium Red Onion
1/2 cup of Quinoa
1 Can chicken stock
1/2 tbsp butter
* Kosher Salt
* Black Pepper
Preparation:
Dice pepper and onion into 1/4 inch pieces. Heat up a skillet over medium high heat and add peppers and onion seasoning with kosher salt and pepper. When softened and translucent, move vegetables to the outside and add butter and quinoa. Mix together and add in 1 can of chicken broth. Cook covered stirring often until liquid has reduced down and quinoa firms up.
Serving:
I suggest serving this alongside any strong protein such as pork or steak.
Sunday, February 3, 2013
Handmade Raviolis
Ingredients:
2 Cups Flour
1 Egg
1 Egg White
1 Cup of baby spinach (optional)
1/2 Cup of Ricotta Cheese
1/2 Cup of Mozzarella Cheese
*Extra Flour for dusting
* Sea Salt
* Cornmeal - this is used only to keep pasta from sticking together
Best if using: KitchenAid Pasta Roller And Cutter - KPRA (Google Affiliate Ad)
Preparation:
Using a stand mixer with a dough hook, mix together the flour and egg. Keep the mixer going until all flour has been incorporated and dough has a firm texture (not sticky).[If making the spinach dough, chop spinach finely and add to the dough mixture as it is kneading]. Add flour if necessary to smooth out. Wrap tightly in plastic wrap and place in the refrigerator for at least 1 - 2 hours.
Using a pasta roller attachment on the stand mixer, start rolling dough until you have a long sheet. For reference on how best to roll out pasta dough, see this previous article:Rolling Pasta Dough. Once the dough thins (use flour if necessary to avoid sticking) begin reducing the roller thickness from 1 - 5. Hang sheets on a drying rack but do not allow them to dry out as we will need them to be moist.
Use a food processor/blender to shred mozzarella cheese into tiny pieces. Mix mozzarella and ricotta together in another bowl. Spoon this mixture into a ziploc bag and cut the corner off (leaving about a 1/2 - 3/4" hole in the bag.
Keep a small bowl handy with some water to help seal the pasta together. Lay one sheet of dough down, using the ziploc bag with the filling, squeeze a small dollop approximately every 1 - 1 1/2 inches lengthwise and if you can fit 2 across with a 1/4 - 3/8" border, do so otherwise only use 1 row to start. Once all filling is down, use your finger in the water and outline (square) around each dollop of filling. Press another sheet of dough over and apply pressure specifically over the seams that were just moistened. Using a pizza cutter (or ravioli stamp) cut out around each ravioli.
Allow raviolis to sit before cooking on a sheet of parchment paper dusted with cornmeal. If they will not be cooked right away, ensure that the container they are put in has a fair amount of cornmeal and parchment paper and freeze.
Boil salted water (should taste like the sea) and cook raviolis until they float. They will rise up quickly, let them cook for about another minute once they float to the surface.
Serving:
If making a spinach dough, this goes well with: Alfredo Sauce
If making a non-spinach dough, this goes well with: Joe's Homemade pasta sauce
2 Cups Flour
1 Egg
1 Egg White
1 Cup of baby spinach (optional)
1/2 Cup of Ricotta Cheese
1/2 Cup of Mozzarella Cheese
*Extra Flour for dusting
* Sea Salt
* Cornmeal - this is used only to keep pasta from sticking together
Best if using: KitchenAid Pasta Roller And Cutter - KPRA (Google Affiliate Ad)
Preparation:
Using a stand mixer with a dough hook, mix together the flour and egg. Keep the mixer going until all flour has been incorporated and dough has a firm texture (not sticky).[If making the spinach dough, chop spinach finely and add to the dough mixture as it is kneading]. Add flour if necessary to smooth out. Wrap tightly in plastic wrap and place in the refrigerator for at least 1 - 2 hours.
Using a pasta roller attachment on the stand mixer, start rolling dough until you have a long sheet. For reference on how best to roll out pasta dough, see this previous article:Rolling Pasta Dough. Once the dough thins (use flour if necessary to avoid sticking) begin reducing the roller thickness from 1 - 5. Hang sheets on a drying rack but do not allow them to dry out as we will need them to be moist.
Use a food processor/blender to shred mozzarella cheese into tiny pieces. Mix mozzarella and ricotta together in another bowl. Spoon this mixture into a ziploc bag and cut the corner off (leaving about a 1/2 - 3/4" hole in the bag.
Keep a small bowl handy with some water to help seal the pasta together. Lay one sheet of dough down, using the ziploc bag with the filling, squeeze a small dollop approximately every 1 - 1 1/2 inches lengthwise and if you can fit 2 across with a 1/4 - 3/8" border, do so otherwise only use 1 row to start. Once all filling is down, use your finger in the water and outline (square) around each dollop of filling. Press another sheet of dough over and apply pressure specifically over the seams that were just moistened. Using a pizza cutter (or ravioli stamp) cut out around each ravioli.
Allow raviolis to sit before cooking on a sheet of parchment paper dusted with cornmeal. If they will not be cooked right away, ensure that the container they are put in has a fair amount of cornmeal and parchment paper and freeze.
Boil salted water (should taste like the sea) and cook raviolis until they float. They will rise up quickly, let them cook for about another minute once they float to the surface.
Serving:
If making a spinach dough, this goes well with: Alfredo Sauce
If making a non-spinach dough, this goes well with: Joe's Homemade pasta sauce
Saturday, February 2, 2013
Penne ala Vodka
This recipe is a conglomerate that assembled over the years. Particularly favored by one of my sisters-in-law, this dish can be a spectacle to make. (Just be sure to keep the fire extinguisher handy the first time you do it in the off chance that something un-intended catches on fire). The author takes no responsibility for accidental fires that may occur as a result of following this recipe in an unsafe fashion.
Ingredients:
2 Tbsp Butter
1 White or Yellow onion
1/2 cup of Vodka
28 oz can of Tuturosso Crushed Tomatoes
1/2 pint of heavy cream
1 Tbsp parsley (fresh or dried)
56 g / serving of Penne
* Kosher Salt
* Black Pepper
* Sea Salt
It is recommended to cook this sauce using a high walled stainless steel skillet: Bobby Flay 2-Pc. Stainless Steel Skillet Set (Google Affiliate Ad)
*** SAFETY TIP ****
It is also recommended to move any flammable objects away from the stove while cooking this such as oils, alcohol, paper products, or plastic utensils and to use either a wooden spoon or a high heat silicone spoon.
Preparation:
Dice onion into 1/4 inch or smaller pieces. Heat butter in the skillet on high heat until it melts completely. Add onions and season with salt and pepper. Stir around until onions become translucent and soft. Add vodka and mix together. Using a Grill lighter, carefully ignite the vodka, it should produce a blue flame and be difficult to see (turn lights off for better visibility). Once all alcohol burns off (smooths out the sauce) mix in crushed tomatoes, stir well, and let sit covered for approximately 15 minutes. Stir in heavy cream and add parsley and continue to cook with the lid lifted to allow the mixture to reduce down. Cook for an additional 15 minutes until it thickens and stays a pink/orange color. Stir occasionally so that the sauce doesn't burn.
Prepare pasta using sea salt to season the water (should taste like the ocean) and keep slightly under-cooked (just before al dente). Strain and cook the remainder of the way in the vodka sauce.
Serving:
It is recommended to serve this with a garlic bread and with Parmesan cheese to compliment the flavors.
Ingredients:
2 Tbsp Butter
1 White or Yellow onion
1/2 cup of Vodka
28 oz can of Tuturosso Crushed Tomatoes
1/2 pint of heavy cream
1 Tbsp parsley (fresh or dried)
56 g / serving of Penne
* Kosher Salt
* Black Pepper
* Sea Salt
It is recommended to cook this sauce using a high walled stainless steel skillet: Bobby Flay 2-Pc. Stainless Steel Skillet Set (Google Affiliate Ad)
*** SAFETY TIP ****
It is also recommended to move any flammable objects away from the stove while cooking this such as oils, alcohol, paper products, or plastic utensils and to use either a wooden spoon or a high heat silicone spoon.
Preparation:
Dice onion into 1/4 inch or smaller pieces. Heat butter in the skillet on high heat until it melts completely. Add onions and season with salt and pepper. Stir around until onions become translucent and soft. Add vodka and mix together. Using a Grill lighter, carefully ignite the vodka, it should produce a blue flame and be difficult to see (turn lights off for better visibility). Once all alcohol burns off (smooths out the sauce) mix in crushed tomatoes, stir well, and let sit covered for approximately 15 minutes. Stir in heavy cream and add parsley and continue to cook with the lid lifted to allow the mixture to reduce down. Cook for an additional 15 minutes until it thickens and stays a pink/orange color. Stir occasionally so that the sauce doesn't burn.
Prepare pasta using sea salt to season the water (should taste like the ocean) and keep slightly under-cooked (just before al dente). Strain and cook the remainder of the way in the vodka sauce.
Serving:
It is recommended to serve this with a garlic bread and with Parmesan cheese to compliment the flavors.
Friday, February 1, 2013
Mozzarella Sticks
Ingredients:
Polly-O String Cheese sticks
Egg Roll Wrappers
1 Pint Egg beaters
1 cup whole wheat breadcrumbs
Soybean Oil - Enough to fill a skillet approximately 1/2 inch
Preparation:
Cut cheese sticks in half (approx 2 1/2 inch pieces) and place at the end of an egg roll wrapper. Roll wrapper halfway around the cheese stick and then fold each side over (similar to how you would have rolled quarters in a wrapper). Continue to roll the remainder of the wrapper until approximately 3/8 - 1/2 of an inch of the wrapper exposed. Brush on a small amount of egg beater and complete roll.
Place breadcrumbs in one shallow dish and egg beaters in another. Dip the rolled cheese stick in the egg beater mix then roll in the breadcrumbs pressing them into the sides.
Repeat this with the rest of the cheese sticks (should yield 2x the total number of sticks in the package).
In a shallow skillet, heat oil until a droplet of water will dance (excess of 212 degrees F). Place cheese sticks in pan rotating every 10 - 15 seconds to ensure even cooking. Remove from oil when breading has browned and place on a paper towel to allow excess oil to drain.
Serving:
Best served with Joe's homemade pasta sauce
Polly-O String Cheese sticks
Egg Roll Wrappers
1 Pint Egg beaters
1 cup whole wheat breadcrumbs
Soybean Oil - Enough to fill a skillet approximately 1/2 inch
Preparation:
Cut cheese sticks in half (approx 2 1/2 inch pieces) and place at the end of an egg roll wrapper. Roll wrapper halfway around the cheese stick and then fold each side over (similar to how you would have rolled quarters in a wrapper). Continue to roll the remainder of the wrapper until approximately 3/8 - 1/2 of an inch of the wrapper exposed. Brush on a small amount of egg beater and complete roll.
Place breadcrumbs in one shallow dish and egg beaters in another. Dip the rolled cheese stick in the egg beater mix then roll in the breadcrumbs pressing them into the sides.
Repeat this with the rest of the cheese sticks (should yield 2x the total number of sticks in the package).
In a shallow skillet, heat oil until a droplet of water will dance (excess of 212 degrees F). Place cheese sticks in pan rotating every 10 - 15 seconds to ensure even cooking. Remove from oil when breading has browned and place on a paper towel to allow excess oil to drain.
Serving:
Best served with Joe's homemade pasta sauce
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