Posts Tagged ‘flour’

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Fresh Spinach Pasta

May 4, 2017

I love when you are talking to friends and decide it is a lovely day for a spontaneous dinner party. We decided to contribute some fresh spinach pasta to go with a friend’s amazing alfredo sauce.

20170408 Spinach Pasta 04

You will need:

  • 1 t olive oil
  • 12 oz fresh baby spinach
  • 1/2 t garlic powder
  • 3 eggs (whites and yolks)
  • 2 egg whites
  • 1 t salt
  • 1 t dried basil
  • 1 t dried oregano
  • 5 c flour
  • 4-7 T ice water

Then you will…

  1. Heat the olive oil in a nonstick skillet.
  2. Cook the spinach with the garlic power just until wilted.
  3. Remove and press between paper towels until the spinach is as dry as you can make it.
  4. Put the spinach in a blender and puree till smooth.
  5. Add the egg yolks and whites plus the salt, basil and oregano. Pulse until mixed well.
  6. Create a mound of flour on the counter with a well in the middle.
  7. Pour the spinach mixture into that well.
  8. Incorporate with your hands.
  9. Add a tablespoon of the ice water and then knead until smooth and elastic, about 8-10 minutes. (Add water as needed until dough comes together).
  10. Cover with plastic wrap and let rest for 20 minutes.
  11. Divide into portions and either use a pasta machine of your choice or roll it out and shape however you want.
  12. Gently toss the fresh pasta with cornmeal to keep it from sticking.
  13. Allow it to dry for at least an hour before cooking. (If you want to freeze some, form it into small heaps/nests. Place those on a parchment-lined baking sheet and cover with plastic wrap. Place in freezer until hard. Transfer from sheet into freezer ziplock bags and then cook from frozen as desired).
  14. Then add to a pot of boiling salted water and cook for 2-4 minutes, or until al dente.
  15. Toss with your favorite sauce!
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No-Knead Garlic Boule Bread

October 20, 2016

I had read about no-knead bread in several different places over the past few years. You need a Dutch oven or something similar to bake the bread, which I didn’t have until we received one as a wedding present. What I love about this recipe is that you can do some quick mixing in the morning and head off on whatever adventure you have planned. Then when you get home, you only have a few steps before you end up with bread that is deliciously crispy on the outside and full of airy goodness on the inside. The first week I tried this, we made it twice…so good!

20161003-bread-03

You will need:

  • 1 package active dry yeast
  • 3 c all-purpose flour, plus more for shaping
  • 1 T garlic powder
  • 1 1/2 t salt
  • 1½ cups warm water (about 110 to 115 degrees F)
 Then you will…
  1. In a large bowl (recommend plastic or glass), mix together the yeast, flour, garlic powder and salt. until well mixed.
  2. Stir in the warm water and stir until a sticky dough forms.
  3. Cover the bowl tightly with plastic wrap or a lid and set in a warm place for 8 to 18 hours. Dough should rise up and then flatten on the top.
  4. Preheat your oven to 450 degrees. Place a 4 or 6-quart Dutch oven in the oven with its lid and allow to preheat in the oven for 30 minutes.
  5. Meanwhile, generously flour a piece of parchment paper and your hands.
  6. Transfer the down to the parchment and shape into a ball. Place the dough on the parchment paper, and then transfer the parchment paper in a medium bowl. (You could skip the bowl if you want, but I found it helped the dough hold its shape better).
  7. Cover with plastic wrap and allow to rise for another 30 minutes or so.
  8. Remove your Dutch oven from the oven.
  9. Remove the plastic wrap from your dough and transfer it to your Dutch oven with the parchment paper. (Careful! The Dutch oven will be extremely hot). Cover with the lid.
  10. Bake 30-40 minutes covered until the boule is baked through and golden brown on top. It should sound hollow if you tap the bottom.
  11. Cool on a wire rack at least 10 minutes before slicing.

20161003-bread-01

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Parmesan Chicken Tenders

July 9, 2015

I LOVE CHICKEN TENDERS. I admit it. They are one of my favorite meals and can always turn my day around for the better. These are quick to put together and then are baked. The end result is a crispy meal that will make you smile.

You will need:

  • 2 c buttermilk
  • 1/4 c hot sauce
  • 1 lb chicken tenders
  • 1 c flour
  • 1/2 t paprika
  • 1/2 t garlic powder
  • 3/4 t pepper, divided
  • 3 eggs
  • 1 1/2 c Panko bread crumbs
  • 1/4 t salt
  • 3/4 c shredded Parmesan

Then you will…

  1. In a large ziplock bag, combine the buttermilk with the hot sauce.
  2. Add the chicken into the marinade.
  3. Allow to marinate for at least an hour.
  4. On a large plate, combine the flour with the paprika, garlic powder, and 1/4 teaspoon of the pepper.
  5. On a large plate, beat the eggs until the whites and yolks are combined.
  6. On a third plate, combine the bread crumbs with the remaining 1/2 teaspoon of pepper, the salt and the Parmesan.
  7. Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
  8. For each piece of chicken, allow the excess buttermilk to shake off. Then dredge in the flour mixture. Coat with egg and then dredge in the Parmesan mixture.
  9. Place the chicken on the prepared baking sheet.
  10. Bake for 10 minutes.
  11. Flip the chicken over and bake for another 10 minutes, or until cooked through and golden.

20150621 Parm Chicken Tender 02

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Sweet Potato Casserole

January 12, 2015

This is an addictive side dish that could almost double as a dessert! We served this for our big holiday meal and it was the perfect accompaniment to the savory main dishes on the table.

You will need:

  • 4 c mashed sweet potato (either bake and mash some or check out the freezer section)
  • 1 2/3 c brown sugar, divided
  • 1/2 t salt
  • 1/2 t ground nutmeg
  • 1/4 t ground ginger
  • 1 t vanilla extract
  • 2 eggs, beaten
  • 3/4 c (1.5 sticks) unsalted butter, divided
  • 1/3 c flour
  • 1 c chopped pecans

Then you will…

  1. Preheat your oven to 375 degrees. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. In a small bowl, mix together 1 cup of the brown sugar with the flour and pecans.
  3. Melt 1/4 cup (1/2 of a stick) of the butter and mix into the pecan mixture. Set aside.
  4. In a large bowl, mix together the sweet potato with the remaining 2/3 cup of brown sugar, salt, nutmeg, ginger, vanilla, and eggs.
  5. Melt the remaining 1/2 cup (1 stick) of butter and mix into the sweet potato mixture.
  6. Spread the sweet potato mixture into the baking dish. Bake for 30 minutes.
  7. Sprinkle the top of the sweet potato mixture with the pecan mixture. Bake for another 10-15 minutes.
  8. Allow to rest at least 15 minutes before serving.

20141226 Sweet Potato 01

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