This is something my Mom used to make every so often. It never really had a name we just all called it 'Rice Junk'. Since then my oldest brother has adapted it by adding mixed veggies and whatever else, but I make it much the same as Mom always did.
2 packages of Farmer John sausage links
6 handfuls of rice
1 box, 2 packets of Lipton chicken noodle soup mix (I like the extra noodle version and even Ramen noodles work in a pinch)
I package slivered almonds (optional)
Brown and shred the sausage links in a frying pan.
Boil water in a large pot for the rice. When it is boiling add the rice. As the rice is nearing finished, add the two packets of chicken soup mix. When the rice has finished cooking, drain the water off using a colander. When drained, put the rice & noodle soup mix back in the pot, add in the almonds (optional) and the sausage, stir to mix and serve. Done. Simple as that. I made this last night and the girls were all over it. It's better somehow if they 'steal' a bite from someone else's plate.
Pic's to follow later
Wednesday, November 9, 2011
Wednesday, October 12, 2011
Thanksgiving leftovers?
Canadians celebrated Thanksgiving on Monday. Some of them may have leftovers they aren't sure what to do with. I recently found a recipe to help with that. Of course I altered it a bit so I wouldn't have to wait until next month to make it...
Thanksgiving leftover stuffed shells.
Ingredients
Alterations-
I used rigatoni shells, chicken instead of turkey and cream of chicken soup instead of gravy. Stuffing the shells is a little trickier, but a teaspoon works well.
Thanksgiving leftover stuffed shells.
Ingredients
- 1 (12 ounce) box jumbo pasta shells
- 2 cups cubed cooked turkey
- 1 1/2 cups leftover stuffing
- 1 (4 ounce) package cream cheese, softened
- 1/2 cup Parmesan cheese
- 1/3 cup mayonnaise
- 4 cups shredded mozzarella cheese
- 1 1/2 cups leftover turkey gravy
Directions
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink.
- Place turkey and stuffing in food processor, and pulse until finely ground and combined. Place the ground turkey and stuffing mixture in the bowl of a stand mixer along with the cream cheese, Parmesan cheese, mayonnaise, and 2 cups of the mozzarella. Mix with paddle attachment on medium-low until well blended.
- Spread 1/2 cup of gravy on the bottom of the prepared dish. Stuff the pre-cooked pasta shells with the turkey mixture and place in the dish in tight rows. Top with the remaining gravy and the remaining 2 cups of mozzarella cheese.
- Bake, covered, for 45 minutes. Uncover and cook for an additional 10 minutes until top is browned and bubbly. Allow to cool for 5 minutes before serving.
Cook's Notes-
- 1 - 6 ounce package of prepared instant stuffing mix can be used in place of leftover stuffing and 1 - 10.75 ounce can of cream of chicken soup can be used in place of leftover gravy.
Alterations-
I used rigatoni shells, chicken instead of turkey and cream of chicken soup instead of gravy. Stuffing the shells is a little trickier, but a teaspoon works well.
Friday, September 23, 2011
Rolled lasagna
Now that we all know how to make our own pasta and ricotta, let's put it together with a few other things for some lasagna....
I found this recipe somewhere online. I forget where, because I would gladly post a link and give them Kudos like I always do. I love a good lasagna, but somehow layering the noodles doesn't work for everyone including me. Even laying them different directions as you go, sometimes you cut into it and stuff goes everywhere. You are left with a big pile of noodles, cheese, meat and sauce, not resembling much of anything recognizable.
Rolled lasagna-
When I make the noodles, I make the 2 egg pasta, which makes about 9 lasagna noodles. The 9 noodles will fill a 9X9 pan. You can also place 1 or 2 rolls in separate pans for single servings- good for lunches...
Lasagna noodles, 1 package if not making your own
ricotta cheese, 8 oz if you are using store bought.
1 lb mozzarella cheese, grated
grated Parmesan cheese- optional
1 lb Italian sausage- optional
1 jar of pasta sauce
Cook the meat if you are using any, shred or crumble, drain any grease off and set aside. Cook the noodles in boiling water until they float. I usually cook one or two noodles at a time. Taking one out to cool, slipping another one in and going along from there until the noodles are all cooked.
Place a small amount of pasta sauce in the bottom of the 9X9 pan, this will keep the noodles from sticking when you bake. As the noodles cool enough to handle them, place a spoonful of pasta sauce on the end of the noodle, smear it the length of the noodle if you choose. Spread some ricotta cheese on the end of the noodle, sprinkle some meat, Parmesan and mozzarella cheese on the end or full length. Roll the length of the noodle and place the roll in the pan.
When all of the noodles are rolled and in the pan, use the rest of the sauce over the noodles. Use the remainder of the mozzarella and Parmesan to sprinkle over the top of the noodles as well. This can now either be frozen for later or baked in the oven for 30 minutes at 350 degrees. I try to make Italian bread, garlic bread or at least bread sticks to go with this. Enjoy!
*Edited to add- Lasagna Alfredo Roll Ups, same thing sort of, but stuffed with spinach instead and covered with alfredo sauce... I gotta try this one. All recipes also has a few other variations- Lasagna roll ups. Turkey, tofu, veggie, southwest sausage, chicken, seafood, crab... I guess it depends on your tastes.
I found this recipe somewhere online. I forget where, because I would gladly post a link and give them Kudos like I always do. I love a good lasagna, but somehow layering the noodles doesn't work for everyone including me. Even laying them different directions as you go, sometimes you cut into it and stuff goes everywhere. You are left with a big pile of noodles, cheese, meat and sauce, not resembling much of anything recognizable.
Rolled lasagna-
When I make the noodles, I make the 2 egg pasta, which makes about 9 lasagna noodles. The 9 noodles will fill a 9X9 pan. You can also place 1 or 2 rolls in separate pans for single servings- good for lunches...
Lasagna noodles, 1 package if not making your own
ricotta cheese, 8 oz if you are using store bought.
1 lb mozzarella cheese, grated
grated Parmesan cheese- optional
1 lb Italian sausage- optional
1 jar of pasta sauce
Cook the meat if you are using any, shred or crumble, drain any grease off and set aside. Cook the noodles in boiling water until they float. I usually cook one or two noodles at a time. Taking one out to cool, slipping another one in and going along from there until the noodles are all cooked.
Place a small amount of pasta sauce in the bottom of the 9X9 pan, this will keep the noodles from sticking when you bake. As the noodles cool enough to handle them, place a spoonful of pasta sauce on the end of the noodle, smear it the length of the noodle if you choose. Spread some ricotta cheese on the end of the noodle, sprinkle some meat, Parmesan and mozzarella cheese on the end or full length. Roll the length of the noodle and place the roll in the pan.
When all of the noodles are rolled and in the pan, use the rest of the sauce over the noodles. Use the remainder of the mozzarella and Parmesan to sprinkle over the top of the noodles as well. This can now either be frozen for later or baked in the oven for 30 minutes at 350 degrees. I try to make Italian bread, garlic bread or at least bread sticks to go with this. Enjoy!
*Edited to add- Lasagna Alfredo Roll Ups, same thing sort of, but stuffed with spinach instead and covered with alfredo sauce... I gotta try this one. All recipes also has a few other variations- Lasagna roll ups. Turkey, tofu, veggie, southwest sausage, chicken, seafood, crab... I guess it depends on your tastes.
Thursday, September 8, 2011
Ricotta Cheese
Now that everyone knows my recipe for homemade pasta, I will put this one up for ricotta. I haven't tried it out yet, but I hope to soon. I found this recipe on the Smitten Kitchen back in June.
I can only imagine how much different (to read Better!) lasagna will taste with not only the homemade pasta, but also the ricotta being used... and I have an easy recipe for rolled lasagna that I will be sharing soon too.
From the SK website-
Rich Homemade Ricotta
Inspired by Salvatore Ricotta, via Tasting Table
I made this ricotta three different ways: with all milk, as the Salvatore recipe suggested (we found it a bit dry), with 3 cups milk and 1 cup heavy cream and with 3 1/2 cups milk and 1/2 cup heavy cream. Guess what? The last two ricottas were virtually indistinguishable.The extra cream did indeed add an even richer edge, but the one with less cream was also very indulgent. I imagine I’d use the richer version for toasts, for putting out at a party and the almost-as-rich one for pastas and things where I might need a larger, sturdier quantity. I’ll leave it up to you which way you go.
Makes about 1 generous cup of ricotta
3 cups whole milk
1 cup heavy cream (see Note above about using less)
1/2 teaspoon coarse sea salt
3 tablespoons freshly squeezed lemon juice
Pour the milk, cream and salt into a 3-quart nonreactive saucepan. Attach a candy or deep-fry thermometer. Heat the milk to 190°F, stirring it occasionally to keep it from scorching on the bottom.Turn off the heat [Updated] Remove from heat and add the lemon juice, then stir it once or twice, gently and slowly. Let the pot sit undisturbed for 5 minutes.
Line a colander with a few layers of cheesecloth and place it over a large bowl (to catch the whey). Pour the curds and whey into the colander and let the curds strain for at least an hour. At an hour, you’ll have a tender, spreadable ricotta. At two hours, it will be spreadable but a bit firmer, almost like cream cheese. (It will firm as it cools, so do not judge its final texture by what you have in your cheesecloth.) Discard the whey, or, if you’re one of those crafty people who use it for other things, of course, save it. Eat the ricotta right away or transfer it to an airtight container and refrigerate until ready to use.
Serve: On 1/2-inch slices of baguette that have been run under the broiler until lightly bronzed. Serve it simply [as shown in the top photo, left to right] with honey and a pinch of flaky sea salt, a couple grinds of black pepper, pinch of salt and drizzle of olive oil, and/or a few droplets of an aged balsamic. Or with zucchini ribbons [as shown in the last photo], I started with about half a pound of miniature zucchini my mother-in-law had found at Trader Joes. Larger ones will work just fine, but you might want to first cut a big one in half lengthwise. Peel them into ribbons and toss them with 1/4 teaspoon of salt and let them drain in a colander for a while (this wilts them), about 20 minutes. Rinse and pat them dry. Toss with lemon juice, olive oil, salt and black pepper to taste. Arrange in piles on ricotta crostini.
Do ahead: I keep mine only 3 to 4 days; the really fresh milk I used doesn’t last long. However, Salvatore also uses really fresh milk, and theirs appears to keep closer to two weeks. In conclusion? Shelf lives will vary. Use your nose to judge freshness. Or your partner’s nose, because who doesn’t like hearing “Hey honey, sniff this for me?”
I can only imagine how much different (to read Better!) lasagna will taste with not only the homemade pasta, but also the ricotta being used... and I have an easy recipe for rolled lasagna that I will be sharing soon too.
From the SK website-
Rich Homemade Ricotta
Inspired by Salvatore Ricotta, via Tasting Table
I made this ricotta three different ways: with all milk, as the Salvatore recipe suggested (we found it a bit dry), with 3 cups milk and 1 cup heavy cream and with 3 1/2 cups milk and 1/2 cup heavy cream. Guess what? The last two ricottas were virtually indistinguishable.The extra cream did indeed add an even richer edge, but the one with less cream was also very indulgent. I imagine I’d use the richer version for toasts, for putting out at a party and the almost-as-rich one for pastas and things where I might need a larger, sturdier quantity. I’ll leave it up to you which way you go.
Makes about 1 generous cup of ricotta
3 cups whole milk
1 cup heavy cream (see Note above about using less)
1/2 teaspoon coarse sea salt
3 tablespoons freshly squeezed lemon juice
Pour the milk, cream and salt into a 3-quart nonreactive saucepan. Attach a candy or deep-fry thermometer. Heat the milk to 190°F, stirring it occasionally to keep it from scorching on the bottom.
Line a colander with a few layers of cheesecloth and place it over a large bowl (to catch the whey). Pour the curds and whey into the colander and let the curds strain for at least an hour. At an hour, you’ll have a tender, spreadable ricotta. At two hours, it will be spreadable but a bit firmer, almost like cream cheese. (It will firm as it cools, so do not judge its final texture by what you have in your cheesecloth.) Discard the whey, or, if you’re one of those crafty people who use it for other things, of course, save it. Eat the ricotta right away or transfer it to an airtight container and refrigerate until ready to use.
Serve: On 1/2-inch slices of baguette that have been run under the broiler until lightly bronzed. Serve it simply [as shown in the top photo, left to right] with honey and a pinch of flaky sea salt, a couple grinds of black pepper, pinch of salt and drizzle of olive oil, and/or a few droplets of an aged balsamic. Or with zucchini ribbons [as shown in the last photo], I started with about half a pound of miniature zucchini my mother-in-law had found at Trader Joes. Larger ones will work just fine, but you might want to first cut a big one in half lengthwise. Peel them into ribbons and toss them with 1/4 teaspoon of salt and let them drain in a colander for a while (this wilts them), about 20 minutes. Rinse and pat them dry. Toss with lemon juice, olive oil, salt and black pepper to taste. Arrange in piles on ricotta crostini.
Do ahead: I keep mine only 3 to 4 days; the really fresh milk I used doesn’t last long. However, Salvatore also uses really fresh milk, and theirs appears to keep closer to two weeks. In conclusion? Shelf lives will vary. Use your nose to judge freshness. Or your partner’s nose, because who doesn’t like hearing “Hey honey, sniff this for me?”
Tuesday, August 16, 2011
I scream, you scream
We all scream for Ice Cream!!!! Especially when it is hotter than HELL like it has been here in Aridzona. So why not go for something cool, cheap, and tasty?
First of all a shout out to Andrea for sending this one over. Your timing on this one is Awesome! since we were away showing and no time to be cooking or making anything...
First of all a shout out to Andrea for sending this one over. Your timing on this one is Awesome! since we were away showing and no time to be cooking or making anything...
One ingredient? I know it sounds crazy, but that's it. Frozen bananas...
From the website in case you cannot access it-
Choose two bananas- not too ripe
Peel the bananas, cut them into 'coins'.
Set them on a plate and freeze them for 1-2 hours.
Put them into a food processor or blender.
Blend on high.
Initially it will look crumbly, and it will stick to the sides. Keep scraping it down into the blades and eventually it turns into....
creamy ice cream!
Now is when it is recommended to add, chocolate syrup, chocolate chips, peanut butter, milk (if you want it creamier) cinnamon, nuts, honey, hazelnut cocoa mix- the options are endless. It is the texture of soft serve, but says you can freeze it in an airtight container for the standard, harder ice cream. In the comments someone else suggested adding cottage cheese (?), mango's and even alvacado.
I am looking forward to trying this one soon...
Monday, August 8, 2011
Lotsa Pasta...
A while back on another blog, I posted a pasta recipe I had found in the newspaper several years ago. Last night I made Chicken Alfredo from the recipe I had posted here before. The only thing that would have made it better- home made pasta of course! It is really easy to make and the taste is definitely worth it.
One egg pasta and variations
One egg - 2 servings
3/4 cup semolina flour
1 egg
1/2 Tablespoon olive oil
1 or 2 teaspoons of water or milk
Two egg- 3-4 servings
1 1/2 cups flour
2 eggs
3/4 Tablespoon oil
2-3 teaspoons water or milk
Three egg - 5-6 servings
2 1/4 cups flour
3 eggs
1 Tablespoon oil
3-4 teaspoons water or milk
Mix flour oil and egg(s) in a bowl or mixer until it has a course, crumbly look like corn meal. Add water or milk 1/2 teaspoon at a time until the mixture starts to hold together.
Switch to the dough hook on the mixer or knead by hand.Knead in mixer 7-10 minutes. Dough should not be sticky or in separate pieces. Add liquid if separating, flour if sticky.
If kneading by hand, turn out onto a floured surface and knead for 7-10 minutes. Cover with plastic wrap and let rest for 15-30 minutes. (Now is a good time to get out the pasta machine and set it up)
Set the pasta machine to the widest opening and roll out a ball of dough a little larger than golf balls. Roll through pasta machine to make a thick oblong shape. Fold in half and run through again. Repeat 3-4 times then roll out to the desired thickness.
Let dry as you roll out each ball of dough. Lightly flour the sheets of pasta and run them through the blade attachment. (*if you choose, if making lasagna noodles, cut them to size and let them dry.)
Hang the strips on a pasta rack , floured surface or cooling racks to air dry. (*I like to let them dry overnight if possible. Lasagna noodles definitely overnighters.)
To cook, be sure the water is at a full boil. Fresh pasta cooks very quickly and floats when done. Drain in a colander, but do not rinse. Because pasta will continue to cook after it's done, be careful not to overcook.
___________________________
Variations
I make the two egg version and get 9 pasta noodles- good for rolled lasagna in a 9 X 9 baking pan.
I use a full Table spoon of oil (vegetable works just as well as olive) and a Tablespoon of milk right out of the gate.
When I let the dough rest, I don't cover it. Did the first few times, haven't since- no differences, so don't waste the plastic wrap.
I hang my pasta over the metal cooling racks- turned on their sides. Just the right height to get noodles on both sides.
Once dried, the noodles can be stored in a plastic bag until you use them. I will be making some lasagna noodles soon and making rolled lasagna, pics and all to post here.... I also found a homemade ricotta recipe. I think I will post that one next, then make the lasagna. Good stuff and rarely any leftovers...
One egg pasta and variations
One egg - 2 servings
3/4 cup semolina flour
1 egg
1/2 Tablespoon olive oil
1 or 2 teaspoons of water or milk
Two egg- 3-4 servings
1 1/2 cups flour
2 eggs
3/4 Tablespoon oil
2-3 teaspoons water or milk
Three egg - 5-6 servings
2 1/4 cups flour
3 eggs
1 Tablespoon oil
3-4 teaspoons water or milk
Mix flour oil and egg(s) in a bowl or mixer until it has a course, crumbly look like corn meal. Add water or milk 1/2 teaspoon at a time until the mixture starts to hold together.
Switch to the dough hook on the mixer or knead by hand.Knead in mixer 7-10 minutes. Dough should not be sticky or in separate pieces. Add liquid if separating, flour if sticky.
If kneading by hand, turn out onto a floured surface and knead for 7-10 minutes. Cover with plastic wrap and let rest for 15-30 minutes. (Now is a good time to get out the pasta machine and set it up)
Set the pasta machine to the widest opening and roll out a ball of dough a little larger than golf balls. Roll through pasta machine to make a thick oblong shape. Fold in half and run through again. Repeat 3-4 times then roll out to the desired thickness.
Let dry as you roll out each ball of dough. Lightly flour the sheets of pasta and run them through the blade attachment. (*if you choose, if making lasagna noodles, cut them to size and let them dry.)
Hang the strips on a pasta rack , floured surface or cooling racks to air dry. (*I like to let them dry overnight if possible. Lasagna noodles definitely overnighters.)
To cook, be sure the water is at a full boil. Fresh pasta cooks very quickly and floats when done. Drain in a colander, but do not rinse. Because pasta will continue to cook after it's done, be careful not to overcook.
___________________________
Variations
I make the two egg version and get 9 pasta noodles- good for rolled lasagna in a 9 X 9 baking pan.
I use a full Table spoon of oil (vegetable works just as well as olive) and a Tablespoon of milk right out of the gate.
When I let the dough rest, I don't cover it. Did the first few times, haven't since- no differences, so don't waste the plastic wrap.
I hang my pasta over the metal cooling racks- turned on their sides. Just the right height to get noodles on both sides.
Once dried, the noodles can be stored in a plastic bag until you use them. I will be making some lasagna noodles soon and making rolled lasagna, pics and all to post here.... I also found a homemade ricotta recipe. I think I will post that one next, then make the lasagna. Good stuff and rarely any leftovers...
Thursday, August 4, 2011
Pizza, calzones & snack sized treats
I have this recipe for pizza crust that is super easy. Which is why I love it. No need to wait for the dough to rise, just mix it up, roll it out and add the toppings.
3 cups of flour
1 packet or 2 tablespoons of quick rise yeast
1 teaspoon of salt*
1 tablespoon of sugar*
3 table spoons of vegetable oil
1 cup of warm water
*I have used and skipped both the salt and sugar. They are not necessary and can be left out to adjust for any dietary issues or concerns.
Combine the dry ingredients, add the oil & water. mix to form a light dough. Let it sit for about 10 minutes. Turn out onto a floured surface and knead until it is well combined. I have found this makes 2 very large pizzas with a thinner crust. If you let it sit for a little bit, the dough will rise and become thicker, yet lighter.
-Cut up for hot pockets type snacks, this will make about 8-10 depending on the size. Maybe more, maybe less.
-Calzones 2 giant ones.
-Personal size pizzas- 4-6 dinner plates depending on thickness.
1 jar of pizza sauce (not sure of the size or oz, but I will add it after I check)
1-2 lb of mozzerella cheese (depending on how much you like)
package of pepperoni or other toppings to taste- ham, sausage, pinapple, green peppers, onions, black olives...
The one jar of sauce will cover both pizzas. I have used these to make pepperoni, ham & pineapple, plain cheese, or combinations. Over the weekend I made my own Hot Pockets, type food. Easy to freeze and bring for lunch... Guess what I'm having today?
Pepperoni pizza, ham & cheddar, turkey & cheddar, roast beef and swiss... Sliced sandwhich meat is great for this and leftover meat can be used for sandwiches too. I rolled out the dough, used an old rack from a toaster oven or a plastic take out lid, to mark out my rectangles, cut the out with a pizza cutter, added sauce, meat & cheese to one side, fold the other side over, wet the edges, press together to seal and bake at 350 degrees for about 25 minutes. Once cooled I put them (2 each) into zipper lock bags- $1 store- and freeze for later. They are good hot, warm and cold I have found since our microwave is still on the fritz.
Enjoy!
3 cups of flour
1 packet or 2 tablespoons of quick rise yeast
1 teaspoon of salt*
1 tablespoon of sugar*
3 table spoons of vegetable oil
1 cup of warm water
*I have used and skipped both the salt and sugar. They are not necessary and can be left out to adjust for any dietary issues or concerns.
Combine the dry ingredients, add the oil & water. mix to form a light dough. Let it sit for about 10 minutes. Turn out onto a floured surface and knead until it is well combined. I have found this makes 2 very large pizzas with a thinner crust. If you let it sit for a little bit, the dough will rise and become thicker, yet lighter.
-Cut up for hot pockets type snacks, this will make about 8-10 depending on the size. Maybe more, maybe less.
-Calzones 2 giant ones.
-Personal size pizzas- 4-6 dinner plates depending on thickness.
1 jar of pizza sauce (not sure of the size or oz, but I will add it after I check)
1-2 lb of mozzerella cheese (depending on how much you like)
package of pepperoni or other toppings to taste- ham, sausage, pinapple, green peppers, onions, black olives...
The one jar of sauce will cover both pizzas. I have used these to make pepperoni, ham & pineapple, plain cheese, or combinations. Over the weekend I made my own Hot Pockets, type food. Easy to freeze and bring for lunch... Guess what I'm having today?
Pepperoni pizza, ham & cheddar, turkey & cheddar, roast beef and swiss... Sliced sandwhich meat is great for this and leftover meat can be used for sandwiches too. I rolled out the dough, used an old rack from a toaster oven or a plastic take out lid, to mark out my rectangles, cut the out with a pizza cutter, added sauce, meat & cheese to one side, fold the other side over, wet the edges, press together to seal and bake at 350 degrees for about 25 minutes. Once cooled I put them (2 each) into zipper lock bags- $1 store- and freeze for later. They are good hot, warm and cold I have found since our microwave is still on the fritz.
Enjoy!
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