Fresh Pasta (serves 8)
3 C. Semolina flour + more as you knead the dough (you can find this at Tony Capputo’s deli)
1 tsp. Kosher salt
4 eggs
1 egg yolk
2 to 3 TBSP water
1 TBSP olive oil
Mix flour and salt together in a large bowl, then move flour to sides of bowl to create a well in the center. Add the remaining ingredients to center of bowl. Mix wet ingredients with a fork and slowly mix in flour from sides of bowl. Should look like bread crumbs once all mixed together. Dump out onto a counter and knead for 10 minutes (a long time but the dough really needs that long to moisten and soften.) As you knead you will need to add little bits of flour at first so that it isn't too sticky. Let dough rest on counter, wrapped in plastic, for about 30 minutes to an hour. Cut ball into quarters. Wrap the dough balls up that you are not using and flatten one into a rectangle.
*Feed the rectangle shaped dough through the pasta machine starting at #1 setting. Fold into thirds and feed through #1 setting again – (keep folds on the sides and open end into machine). Continue this process of feeding through largest setting, folding into thirds, and feeding into widest setting again a couple more times. Then feed through #2 setting, #3, and on down to #7 (just one time for each setting and no more folding dough). Dust well with flour throughout the process as needed. Cut the long pasta sheet in half lengthwise then into roughly 3" squares, place about 2 teaspoons of filling in the middle of each square and fold one corner to the other, seal shut with water. You can cook it immediately or let the pasta dry on your counter top (on top of plenty of flour so it doesn't stick!) for about an hour then put it in ziplock bag and freeze it. Or put your finished raviolis on a cookie sheet with flour on it and put that right into your freezer, once frozen you can put them all together in a ziplock.
*Or if rolling out by hand roll dough until it is so thin you can see the table through the dough. Dust the dough with a good amount of flour while rolling it out.
To cook – bring a pot of salted water to a boil then add the pasta and cook for only about 2 – 3 minutes, it is very fast so keep an eye on it! The frozen pasta cooks the same way.
*****This dough does not save, so when you make it, you must roll out and cut all of it because it goes bad – even in the fridge.
Here is the link for the butternut squash filling. This recipe makes just over 50 raviolis. You will only use half of the pasta dough to make the raviolis, so you could double the butternut squash filling to use all of your pasta dough or you could cut your remaining pasta sheets into fettucini noodles and freeze those for later!
Here is a link to a youtube video for homemade raviolis you may find helpful. It is a different (and larger) recipe but gives you a good idea of how to make them!
Green Fruit Smoothie
Blend in a blender: a handful of baby spinach (the tubs come already pre-washed and ready to eat!), one banana, 1 1/2 to 2 Cups of frozen fruit (I use the pineapple, mango, strawberry mix from Costco) and 1 to 2 Cups of apple juice (or water if you want less sugar!).
Strawberries
I washed off the strawberries then immediately rolled them around in a bowl of sugar so that the sugar would stick. Sprinkle lemon zest and balsamic vinegar over top and enjoy!
Chicken Picatta
- 4 boneless skinless chicken breasts, pounded thin
- all-purpose flour, for dredging
- 2 tablespoons unsalted butter
- 3 tablespoons extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1/2 cup chicken stock (or White Wine)
- 2 TBLSP. brined capers, rinsed
- 1/3 cup fresh parsley, chopped
- 2 cloves of minced garlic
Dredge chicken in flour and shake off excess. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers, and garlic. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter (or Cream mixed with a little cornstarch) to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
Cauliflower "Alfredo"
Link found here. The only thing I add is about 1/4 c. of parmesan cheese to the sauce.
Trifle Brownie Dessert
Cook a batch of brownies (I just use a box mix). Cut it up in small pieces, layer them in the bottom of a trifle dish. For the chocolate layer melt in the microwave 2 and 1/2 of the Giant size (6.8 oz) Hershey's Almond bars with one cube of butter. Mix well then layer on top of the brownies (if the chocolate is too hot and "melty" let it set up a little in the fridge- you want it to spread like frosting). For the whip cream layer beat a pint of whipping cream with a teaspoon of vanilla and 1/4C. of powdered sugar. Repeat layers once or twice more. On top you can shave the sides of your remaining chocolate bar with a vegetable peeler for pretty chocolate curls on top.
This recipe was adapted from a triple layer chocolate cake that is also delicious, the chocolate frosting and whipping cream layers are the same - only the cake is different. Here is that recipe if you are interested!
Grease and flour just the sides of either 2 or 3 round pans. Trace and cut out parchment paper to place in the bottom of the pans. (you can buy parchment paper at the store near the baking items)
In a large bowl combine 8 tblsp. of cocoa with ½ C. of water. Stir until cocoa dissolves.
Add-
2/3 C. Shortening,
1 tsp. Salt
1 ¾ C. flour,
¼ tsp. Baking powder
1 ¾ C. Sugar
1 tsp. Vanilla
and 1 ¼ tsp. Baking soda dissolved in 1 ¼ C. of water.
Beat together, then add 3 eggs and beat again.
Pour in either 2 or 3 pans. Bake at 350 for 18 min (3 pans) or 30 min. (2 pans)
Popcorn
I use a popcorn popper I found at Target (I have also seen them at the DI for just $3) but really any pot with a lid could be used. Add about 1/3C of kernels and 2-3 TBLSP of vegetable oil to the popper (you want a layer of oil the oil in the bottom of the pan that should just be covering the kernels - you can't skimp on the oil or the kernels will be hard instead of fully popped and fluffy). Cook the kernels on a heat just above medium (about a 6). As it pops gently shake the pan (or turn the crank) so that the kernels fall to the bottom. Once a good amount is popped pour into a bowl, then continue cooking the rest until it's done. I then put butter in the empty but still hot popper, once it's melted pour over the popcorn along with salt. Toss to coat. FYI -I don't ever wash my popcorn pot, it has all kinds of "seasoning" as a result!
