Easy BBQ Chicken Thighs

BBQ Chicken Thighs are a family favorite.  They are economical, delicious and so simple to prepare!  The secret is to start with a dry seasoning and finish with BBQ sauce.  Make a big batch, everyone will want seconds!  Here’s how….

 Ingredients:

  • 18 chicken thighs (serves 6-8)
  • 1 tbsp. brown sugar
  • 1 tsp. chipoltle seasoning
  • 1/4 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/4 tsp. paprika
  • BBQ sauce, your favorite kind

Preparation:

Rinse the chicken thighs and pat dry.  Trim off excess skin.  Place thighs skin side up in a baking dish coated with cooking spray.  It is important not to crowd the chicken, use 2-3 pans if needed to maintain space between pieces.  Whisk together the brown sugar and seasonings and sprinkle over both sides of the chicken.

Easy-BBQ-Chicken-Thighs-The-Extruded-Noodle-001

Cover with foil and bake 50-60 minutes at 325º.  The skin should be nicely browned.

Easy-BBQ-Chicken-Thighs-The-Extruded-Noodle-011a

Drain off most of the fat, and brush the thighs all over with your favorite BBQ sauce (we love Bull’s-Eye).  Return to the oven and continue baking, uncovered for 30 minutes longer.  If the weather is nice you can do this final step on the grill, just use low heat and keep the chicken off direct flame.

Easy-BBQ-Chicken-Thighs-The-Extruded-Noodle-014a

Yum!  Serve with extra BBQ sauce and your favorite sides.  Thanks for stopping by today.  Be sure to check out my BBQ Baked Beans and other BBQ favorites!

 The Extruded Noodle ©

joycebug

Print This Post Print This Post

 

Posted in BBQ, Chicken, Chicken Dinner, Comfort Food | Leave a comment

Beef Short Rib Ravioli

For this week’s Italian Sunday Dinner I’m making Beef Short Rib Ravioli served in a rich mushroom cream sauce.  I’ve had a small package of beef short ribs from the farmer’s market sitting in the freezer, and this was the perfect recipe to use them up!  The mushroom cream sauce was perfect with this hearty pasta.  I used a pasta roller and a ravioli press to make this dish.

Ingredients:

  • 1/2 lb. beef short ribs
  • 1 cup red wine
  • 1/4 cup dried shallots
  • 1 tsp. dried thyme
  • 1 sprig fresh rosemary
  • —————————
  • 2-3 tbsp. olive oil
  • 2 cups vegetable stock
  • 1 tbsp. ketchup
  • 1 tbsp. honey
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 3 garlic cloves, minced
  • 1/2 cup sweet onion, diced
  • —————————
  • 1 large sweet onion, diced fine
  • 2 tbsp. olive oil
  • 1/2 cup dried mushrooms
  • 1 cup boiling water
  • —————————
  • 100 g. 00 flour
  • 100 g. semolina flour
  • 100 g. whole wheat pastry flour
  • 1 extra large egg
  • 10 tbsp. ice water
  • —————————
  • 4 tbsp. butter
  • 4 tbsp. olive oil
  • 1 pkg baby bella mushrooms, cleaned and sliced
  • salt and pepper
  • 1/4 cup half n’ half
  • 1/4 cup sour cream
  • 2 tbsp. flour
  • —————————
  • grated cheese
  • fresh Italian parsley and basil

Preparation:

Combine the red wine, shallots, rosemary and thyme to make a marinade.  Place the short ribs in a deep baking dish with the marinade, cover and refrigerate overnight.

Beef-Short-Rib-Ravioli-The-Extruded-Noodle-003a

The following day, pour the marinade into a sauce pan and keep warm.  Remove the ribs and sear them in a heavy skillet with olive oil.

Beef-Short-Rib-Ravioli-The-Extruded-Noodle-005a

Remove the ribs, and add the carrots, onion, celery and garlic.  Add a little more olive oil, season with salt and pepper.

Beef-Short-Rib-Ravioli-The-Extruded-Noodle-007a

Cook 5 minutes, stirring frequently.  Remove the skillet from the heat and pour in the reserved marinade.  Deglaze the skillet then add the vegetable stock, honey and ketchup.  Return the short ribs to the skillet, cover and turn heat down to low.  Braise for at least 3 hours, until meat easily pulls away from the bone.

Beef-Short-Rib-Ravioli-The-Extruded-Noodle-019a

Remove the short ribs from the skillet.  Strain the liquid into a sauce pan, skim the fat and discard the vegetables.  This will be the base for the mushroom cream sauce, cover and keep it warm.

Beef-Short-Rib-Ravioli-The-Extruded-Noodle-025a

Allow the ribs to cool slightly then shred them with 2 forks.

Beef-Short-Rib-Ravioli-The-Extruded-Noodle-023a

Cover and refrigerate until ready to use.

Beef-Short-Rib-Ravioli-The-Extruded-Noodle-028a

In a small saucepan, soak the dried mushrooms in hot water for 15-20 to re-hydrate.  Drain the mushrooms in a fine mesh sieve or cheese cloth, and add strained liquid to the sauce.  Coarsely chop the re-hydrated mushrooms.  Wipe the skillet clean, and add 2 tbsp. olive oil.  Cook the onions until caramelized, stirring frequently, 15-20 minutes.  Add the re-hydrated mushrooms to the skillet and cook several minutes more.  Season with salt and pepper, remove from heat, and stir in the shredded beef.  Set aside to cool while you make the pasta dough.

Beef-Short-Rib-Ravioli-The-Extruded-Noodle-034a

Combine all of the pasta dough ingredients in the bowl of a stand mixer with the paddle attachment, using just enough ice water to create a shaggy dough.

Beef-Short-Rib-Ravioli-The-Extruded-Noodle-031a

Press the dough into a ball, cover with plastic wrap and rest for 20 minutes.  Divide the dough into 6 pieces and roll each into a long thin sheet.  I used my Kitchenaid® pasta roller attachment, and rolled each sheet to setting #4.  Flour lightly and cover with waxed paper so the dough doesn’t dry out.

Beef-Short-Rib-Ravioli-The-Extruded-Noodle-038a

Dust your ravioli press with flour to keep the dough from sticking.  Carefully lay a sheet of pasta dough over the press and top each ravioli with 1 tbsp. of the filling.

Beef-Short-Rib-Ravioli-The-Extruded-Noodle-049a

Brush lightly with water all around the filling, then lay another sheet of pasta dough on top.  Press gently with your fingers to seal the edges.

Beef-Short-Rib-Ravioli-The-Extruded-Noodle-056a

Use a small rolling pin or dowel to press all around the outer edges and remove the extra dough.

Beef-Short-Rib-Ravioli-The-Extruded-Noodle-060a

Now press between each row like this to seal and define the edges.

Beef-Short-Rib-Ravioli-The-Extruded-Noodle-062a

Then down the middle.

Beef-Short-Rib-Ravioli-The-Extruded-Noodle-065a

Carefully lift out the ravioli and place them on a floured surface.  Ahhhh!

Beef-Short-Rib-Ravioli-The-Extruded-Noodle-069a

Continue with the remaining sheets.  I saved all the scraps of extra dough and there was enough to roll out one extra sheet.

Beef-Short-Rib-Ravioli-The-Extruded-Noodle-078a

Aren’t they lovely?  Now let’s finish the dish.  Set up a large pot of salted water and bring to a rolling boil.  Heat a large skillet with 4 tbsp. olive oil and 4 tbsp. butter.  Cook the fresh mushrooms until they release their liquid.  Season with salt and pepper.  Whisk 2 tbsp. flour into the sauce and add it to the skillet.

Beef-Short-Rib-Ravioli-The-Extruded-Noodle-083a

Gently drop the ravioli into the boiling water and cook 3-4 minutes.  They will float to the top when cooked.

Beef-Short-Rib-Ravioli-The-Extruded-Noodle-087a

Stir 1/4 cup sour cream and 1/4 cup half n half into the sauce.

Beef-Short-Rib-Ravioli-The-Extruded-Noodle-088a

Use a spider strainer to lift out the ravioli and add to the sauce.  Gently turn to coat with sauce and cook one more minute.

Beef-Short-Rib-Ravioli-The-Extruded-Noodle-089a

Transfer to a serving platter and garnish with grated cheese, fresh parsley and basil.

Beef-Short-Rib-Ravioli-The-Extruded-Noodle-097a

Oh my!  Friends, this Italian Sunday dinner was 5-star restaurant quality!  It would be a most amazing and memorable course for a holiday or special dinner party.  If you have a ravioli press tucked away somewhere collecting dust I hope you will be inspired to bring it out and give this recipe a try ♥   

Check out more of my Italian Sunday Dinner’s here.

The Extruded Noodle ©

joycebug

 

 

Print This Post Print This Post

 

Posted in fresh pasta, handmade pasta, Holiday Favorites, Italian Sunday Dinner, Pasta | Leave a comment

Beef Tagliatelle

Melt in your mouth slow cooked beef simmered all day in a mushroom wine sauce tops ribbons of silky egg tagliatelle.   This Italian Sunday Dinner got rave reviews!  Make the meat sauce in your crock-pot, and if you’re feeling adventurous make the tagliatelle from scratch as I did.  4 Servings.

For the Meat Sauce:

  • 1 lb. stew beef cut into 1″ cubes
  • olive oil
  • 4 cups sweet onion, chopped
  • 1 tbsp. flour
  • salt and pepper
  • 1/2 cup red wine
  • 1/4 cup tomato paste
  • 1/2 cup cream of mushroom soup
  • 1/3 cup light sour cream
  • 1 pkg. baby bella mushrooms, sliced
  • grated Parmesan
  • chopped fresh Italian parsley
  • chopped fresh basil

Preparation:

Brown the stew beef in a large skillet coated with olive oil.  Season with salt and pepper.  Be sure not to crowd the pan.

Tagliatelle-The-Extruded-Noodle-002a

Sprinkle the beef with flour and stir well.  The flour will absorb liquid and help the sauce thicken.

Tagliatelle-The-Extruded-Noodle-008a

Transfer the meat to the crock-pot.  Cook the onions in the same skillet with any remaining meat drippings.  Add more oil and seasoning as needed.

Tagliatelle-The-Extruded-Noodle-012a

When the onions are translucent, move them to the crock-pot.  Remove the skillet from the heat and pour in the wine.  Return to heat and de-glaze the pan, scraping the bottom and sides with a spatula.

Tagliatelle-The-Extruded-Noodle-014a

Pour the wine over the beef mixture.  Add the tomato paste to the skillet and cook for 2 minutes, stirring frequently.

Tagliatelle-The-Extruded-Noodle-019a

Now whisk in the cream of mushroom soup and stir into the crock-pot.  Be sure all of the ingredients are well combined.  Cover and cook 1 hour on high, then reduce heat to low and continue cooking 7 hours more.

Tagliatelle-The-Extruded-Noodle-021a

For the tagliatelle:

  • 100 g. 00 Flour
  • 100 g. semolina flour
  • 100 g. whole wheat pastry flour
  • 1/8 tsp. salt
  • 2 extra large eggs
  • ice water, about 5 tbsp.

Combine the flours, salt and eggs in the bowl of a stand mixer with the paddle attachment.  Add just enough ice water to form a shaggy dough.

Tagliatelle-The-Extruded-Noodle-031a

Press the dough into a ball, cover with plastic wrap and rest for 20 minutes.  This step allows the flour to hydrate and makes the dough easier to work with.

Tagliatelle-The-Extruded-Noodle-032a

Divide the ball into six equal parts.  Roll each section into a thin sheet using a pasta roller or rolling pin.  Cut each sheet into ribbons just over 1/4″ wide.  I used a tagliatelle cutter, pictured here.  It scored the dough, but didn’t cut quite all the way through and I had to finish the job with a pizza cutter.  Yes, this turned out to be a labor of love!

Tagliatelle-The-Extruded-Noodle-037a

Here is my finished tagliatelle.  See the beautiful yellow color from the eggs?  Let it dry a bit then refrigerate until ready to cook.  According to food safety guidelines, pasta made with eggs should be refrigerated within one hour.

Tagliatelle-The-Extruded-Noodle-040a

Here is the meat sauce, after simmering 8 hours in the crock-pot.  To put together the final dish, set up a large pot of salted water for the pasta and bring to a rolling boil.  Heat a large skillet and cook the sliced mushrooms in a little olive oil.  Season with salt and pepper.

Tagliatelle-The-Extruded-Noodle-047a

Reduce heat.  Transfer the meat sauce to the skillet with the mushrooms, and add the sour cream.  Doesn’t this look mouth watering?

Tagliatelle-The-Extruded-Noodle-052a

Stir in the sour cream and the sauce is ready.  Lower the heat and cook the pasta.

Tagliatelle-The-Extruded-Noodle-053a

Remember, fresh pasta cooks quickly!  My noodles were done in 2-3 minutes.  If using box pasta cook to package directions.

Tagliatelle-The-Extruded-Noodle-056a

Gently remove the noodles with a spider strainer and add to the skillet.  Toss well, and add a little of the pasta water if needed to loosen up the sauce.  The aromas of braised beef, wine and mushrooms will have everyone running to the table in anticipation!

Tagliatelle-The-Extruded-Noodle-060a

Transfer to a large serving platter and garnish with grated cheese, fresh basil and parsley.

Tagliatelle-The-Extruded-Noodle-063a

There’s the finished dish.  What a meal!  The noodles were luscious and held up well to the rich hearty sauce.  I’ll definitely be making this again.  I hope you enjoyed this week’s Italian Sunday Dinner and have been inspired to give it a try.

The Extruded Noodle ©

joycebug

 

Print This Post Print This Post

 

Posted in Comfort Food, fresh pasta, handmade pasta, Italian Sunday Dinner, Pasta | Leave a comment

Spring Pasta Toss

Asparagus, yellow squash and red bell pepper star in my Spring Pasta Toss, showcasing the vibrant colors of the season!  Ham, chicken or sausage would work well in this recipe.  It’s a great way to use up leftovers.  Once the veggies are prepped this meal comes together in minutes.  It’s light, easy and delicious.  Serves 3-4.

Ingredients:

  • 1/2 lb. whole wheat Fusilli pasta
  • 8 oz. cooked ham, diced (or substitute chicken, etc.)
  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • 1 cup red bell pepper, sliced
  • 3/4 cup yellow squash, sliced
  • 1/2 cup asparagus tips, roasted
  • 1/3 cup red onion, diced
  • 3 garlic cloves, minced
  • 2 tbsp. fat free, low sodium chicken broth
  • 2 tbsp. half n’ half
  • salt and red pepper flakes
  • grated Parmigiano Reggiano cheese
  • chopped Italian parsley
  • 2 tbsp. toasted pignoli

Spring-Pasta-Toss-The-Extruded-Noodle-008a

 

Spring-Pasta-Toss-The-Extruded-Noodle-009a

Preparation:

Roasting the asparagus really adds a depth of flavor to this dish, but you can skip this step if you are in a hurry.  I had a little leftover from another meal so it was a no-brainer.  Toss the asparagus with olive oil, 1 strip of chopped bacon, salt and pepper and roast for 30 minutes at 350º.  Cut a small amount into 2″ pieces (about 1/2 cup) and reserve the rest for an omelette or salad.

Roasted Asparagus The Extruded Noodle 019a

Cook the pasta for 2 minutes less than package directions (it will finish cooking in the skillet).  While the pasta cooks, heat a large skillet over medium low with 1 tbsp. each of olive oil and butter.  Add the onion and bell pepper and cook 2 minutes.  Add the yellow squash, garlic and ham, cook for 2 minutes.  Season with salt and red pepper flakes.

Spring-Pasta-Toss-The-Extruded-Noodle-010a

Drain the pasta, reserving a little of the cooking water.   Add the pasta to the skillet, along with the asparagus.  Toss and cook for 1 minute more.  Whisk together the chicken broth with the half & half and drizzle over the pasta, tossing well to coat.  If needed, you can add a little of the reserved pasta water.  Continue stirring and turning the pasta until the liquid is bubbling.

Spring-Pasta-Toss-The-Extruded-Noodle-014a

Transfer to a serving dish.  Top with grated cheese, chopped parsley and toasted Pignoli.

Spring-Pasta-Toss-The-Extruded-Noodle-020a

This easy weeknight dinner was on the table in under 30 minutes.  It was so delicious we gobbled it all up, your family will too!  If you enjoyed this post check out my other easy weeknight meals ready in 30 minutes or less.

The Extruded Noodle ©

joycebug

 Print This Post Print This Post

 

Posted in 30 Minutes or Less, Comfort Food, Eat your Vegetables, Pasta, Stir Fry | Leave a comment

Garganelli Pasta

For this week’s Italian Sunday dinner I am making Garganelli.  The “rigate” pasta tubes are formed by rolling squares of dough around a wooden dowel, using a gnocchi board to create the ridges.  I have been experimenting with this shape for a couple of weeks.  For my first batch I used a wooden skewer to roll the pasta, but hubby has since made me a dowel that is just the right size!  It’s the little things that make me smile :-)  This recipe serves 3-4.  As a rule of thumb I plan on 100 g. of flour per serving.  You can easily double or triple this for a large crowd.

Garganelli-The-Extruded-Noodle-012a

Ingredients:

  • 100 g. semolina flour
  • 100 g. 00 flour
  • 100 g. whole wheat pastry flour
  • 1 large egg
  • pinch of salt
  • 10-12 tbsp. ice water

Preparation:

Combine all of the ingredients except the water in the bowl of a stand mixer with the paddle attachment.  Add the ice water 1 tbsp. at a time, using just enough to form a shaggy dough.

Garganelli-The-Extruded-Noodle-009a

Press the dough into a ball, cover tightly in plastic wrap and rest for 20 minutes at room temperature.

Garganelli-The-Extruded-Noodle-058a

Divide the dough into 4 sections and pass each through a pasta roller to form thin sheets.

Garganelli-The-Extruded-Noodle-063a

I rolled mine out to setting #5.  Lay the sheets out on floured wax paper.  Work with one sheet at a time, keeping the rest covered in plastic wrap so it doesn’t dry out.  Cut the sheet into 2″ squares.  I used my gnocchi board as a guide to cut the squares evenly.  As you can see, there was a little remnant strip on the edge of this pasta sheet and I worried that they were not perfect squares.  As it turned out, the rectangles rolled up a bit smaller but I did use every bit of dough.

Garganelli-The-Extruded-Noodle-014a

Set up a large baking sheet lined with waxed paper or parchment and dust lightly with flour.  Lay a square diagonally on the gnocchi board.

Garganelli-The-Extruded-Noodle-069a

Starting from one corner, begin rolling up the square, pressing into the gnocchi board to create the ridges.  Apply pressure to seal the edges.  Here is a shot from my first batch, I’m using a wooden skewer.  It was slow going but it worked.

Garganelli-The-Extruded-Noodle-071a

Our Extruded Photographer was on hand with the camera.  Watch! ——>  Handmade Garganelli from The Extruded Noodle

After this batch hubby made me a dowel that is just the perfect diameter!

Garganelli-The-Extruded-Noodle-020a

It was so much faster working with the dowel.  Here is my second batch, made in half the time!

Garganelli-The-Extruded-Noodle-022a

Aren’t they beautiful?  If you’re making a batch along with me today, remember food safety and be sure to refrigerate egg pasta within one hour.  Keep it in the refrigerator until you are ready to cook.  You will want to have a large pot of salted water heated to a rolling boil.  Lift up the parchment and slide the pasta right into the pot.  Stir and cover, to allow the water to return to a boil quickly.  The pasta will be done in just under 3 minutes.  Don’t overcook!

Garganelli-The-Extruded-Noodle-025a

Use a spider strainer to lift out the pasta and arrange on a serving platter.

Garganelli-The-Extruded-Noodle-028

Garganelli are traditionally served with a Ragu sauce.  We are all about tradition here at The Extruded Noodle!

Garganelli-The-Extruded-Noodle-097a

Topped with fresh basil and shaved Parmesan, this meal was wonderful!  The ridges really hold onto the sauce.  A loaf of crusty bread and glass of red wine are all you need to complete this meal.  Cheers!

The Extruded Noodle ©

joycebug

 Print This Post Print This Post

 

Posted in Comfort Food, fresh pasta, handmade pasta, Italian Sunday Dinner, Pasta | Tagged , , | 1 Comment

Beef Ragu

This rich and hearty Beef Ragu is the perfect sauce for large ridged pasta shapes.  In a recent post we made Garganelli, a ridged tube shaped pasta and topped it with this delicious Beef Ragu.  The ingredients are similar to a Bolognese sauce, except that the Ragu includes a large can of tomatoes.  (A traditional Bolognese sauce is made with just a tiny bit of tomato paste).  Both sauces require several hours of cooking on low heat.

Ingredients:

  • 1 lb. ground beef
  • 1/2 red onion, diced
  • 1 tbsp. olive oil
  • 3 tbsp. tomato paste
  • 1/2 cup chicken broth
  • 1/2 cup white wine
  • 1 stalk celery, minced
  • 1 carrot, minced
  • 3 garlic cloves, minced
  • salt, red pepper flakes
  • 1/2 tsp. each dried basil, oregano
  • 1 28 oz. can whole peeled tomatoes
  • fresh basil and shaved Parmesan for garnish

Preparation:

Heat 1 tbsp. olive oil in a heavy skillet over medium low heat, and add the ground beef and the red onion.  Brown the meat on all sides, breaking it up with a spatula.  Clear a spot in the center of the pan and add the tomato paste, allowing it to caramelize for a few minutes before stirring it into the meat.  It’s fine to have liquid in the pan at this point, it will evaporate during the long simmer.

Beef-Ragu-The-Extruded-Noodle-043a

Add the carrots, celery and garlic.

Beef-Ragu-The-Extruded-Noodle-046a

Stir in the wine and chicken broth.  Season with salt, red pepper flakes, oregano and basil.  Turn the heat down to low and cover the pan with a mesh splatter screen to allow liquid to slowly reduce as it simmers.

Beef-Ragu-The-Extruded-Noodle-047a

After 2 hours you will have a thick sauce.

Beef-Ragu-The-Extruded-Noodle-057a

Break up the tomatoes with your hands or use an immersion blender for a smoother consistency.  Stir in the tomatoes and continue simmering for 30 minutes more.  Serve over your favorite pasta, garnished with a chiffonade of fresh basil and shaved Parmesan.  How good does this look?

Beef-Ragu-The-Extruded-Noodle-097a

If you are feeling adventurous, you can make the pasta pictured here.  Follow the link to learn how to make Handmade Garganelli.

The Extruded Noodle ©

joycebug

 

Print This Post Print This Post

 

Posted in Healthy Italian Favorites, Italian Sunday Dinner | Leave a comment

Ancient Grains Sourdough

I love baking with whole grains and they are a staple in my bread recipes.  For today’s bake I made a beautiful whole grain loaf using freshly milled ancient grains Spelt, Kamut® and Sorghum (left to right).  I topped it with poppy, sunflower and pumpkin seeds to add even more crunch and texture to the crust!  If you don’t have a grain mill, whole grain flour can be purchased online or try the bulk section at Whole Foods where you can buy small quantities.

Ancient-Grains-Sourdough-The-Extruded-Noodle-001a This is one of my favorite kitchen gadgets, my grain mill.  I use it just about every weekend to mill my whole grain flours.

Ancient-Grains-Sourdough-The-Extruded-Noodle-007a Here is my freshly milled ancient grains flour that will be used in this loaf.  I should mention that unlike the other grains, sorghum does not contain gluten.  While I like it’s mild flavor, I am using a smaller percentage of this grain because we are making a yeasted bread which needs gluten to rise.  And yes, the ingredients do list 3/4 cup of white bread flour.  I always use a little to improve the rise in my whole grain loaves.  Diastatic malt powder also promotes the rise and texture of the loaf.

Ancient-Grains-Sourdough-The-Extruded-Noodle-004a

 Ingredients:

  • 1/3 cup sorghum berries
  • 2/3 cup Kamut® berries
  • 2/3 cup spelt berries
  • 1/4 cup whole rye flour
  • 3/4 cup white bread flour
  • 1 tsp. salt
  • 1 tsp. diastatic malt powder
  • 1/2 tsp. instant yeast
  • 3/4 cup sourdough starter
  • 1-1/2 cups warm water
  • olive oil
  • cooking spray
  • cornmeal
  • 1 egg white
  • poppy seeds
  • pumpkin seeds
  • sunflower seeds

Preparation:

Milling 1-2/3 cups of grain yielded exactly 2 cups of whole grain flour.  Substitute any whole grain flour combination.

Ancient-Grains-Sourdough-The-Extruded-Noodle-006a In a large bowl, whisk together the ancient grains flour, 1/4 cup rye flour, 3/4 cup bread flour, salt, diastatic malt powder and instant yeast.

Ancient-Grains-Sourdough-The-Extruded-Noodle-111a Here is my starter, looking lively for today’s bake!  Each time I bake, I feed my starter and switch it to a clean jar.  Then I fill the old jar with warm water, give it a shake and use that water in the dough.

Ancient-Grains-Sourdough-The-Extruded-Noodle-020a Add 3/4 cups of starter to the bowl of your stand mixer with the paddle attachment.  Begin adding the flour mixture,  alternating flour and water on lowest speed to form a soft dough.  Switch to the dough hook, increase speed and knead 5 minutes.

Ancient-Grains-Sourdough-The-Extruded-Noodle-025a Transfer the dough to an oiled bowl, turning to coat with oil.  Cover with plastic wrap and a warm dish towel for a 2 hour rise.

Ancient-Grains-Sourdough-The-Extruded-Noodle-029a After 2 hours the dough has doubled in size and has lots of happy air bubbles.

Ancient-Grains-Sourdough-The-Extruded-Noodle-033a Gently stretch the dough into a rectangle without deflating the bubbles.

Ancient-Grains-Sourdough-The-Extruded-Noodle-034a Fold the dough over, letter style then pat into a loaf, pinching the seams.

Ancient-Grains-Sourdough-The-Extruded-Noodle-038a Place seam side down in a loaf pan that has been coated with cooking spray and sprinkled with corn meal.  Cornmeal gives the bottom of the loaf that extra crunch, I love it!  Cover with plastic wrap and a dish towel for a 45 minute rise.

Ancient-Grains-Sourdough-The-Extruded-Noodle-040a Preheat the oven to 425°.  Give the loaf three slashes, 1/2″ deep with a serrated knife.

Ancient-Grains-Sourdough-The-Extruded-Noodle-048a Brush the loaf with egg white, and sprinkle with poppy seeds, sunflower seeds and pumpkin seeds.

Ancient-Grains-Sourdough-The-Extruded-Noodle-051a Bake for 45 minutes at 425º.  Tap the crust, it should feel nice and hard.

Ancient-Grains-Sourdough-The-Extruded-Noodle-062a It’s a gorgeous loaf!  Try to resist devouring it right out of the oven, it needs to cool at least 2 hours before slicing.

Ancient-Grains-Sourdough-The-Extruded-Noodle-089a For all my bread friends out there, here is the crumb shot.  I know you love bread as much as I do!

Ancient-Grains-Sourdough-The-Extruded-Noodle-092a

This was a delicious dipping bread, and the leftovers were great toasted!  I’ll be making it again and will be experimenting with different grain and seed combinations.  Thanks for stopping by and I hope you enjoyed today’s bake!

The Extruded Noodle ©

joycebug

  Print This Post Print This Post

Posted in Baking, Bread, Sourdough, Whole Grains | Tagged , , , | Leave a comment

Asian Chicken and Cabbage

I bought a huge head of cabbage for our St. Paddy’s Day Corned Beef Dinner, so big that it didn’t all fit in my crock-pot.  So for our “use it up” challenge this week, here’s what I made with the extra cabbage, and it was a hit!  If you too have a leftover chunk of cabbage in the fridge, try this Asian inspired stir fry and use it up!  Prep veggies the night before for a quick weeknight meal.  Fiber rich cabbage and whole grain brown rice make this a very healthy and diet friendly dish.

Serves 4-5

Ingredients:

Rice:

  • 1 cup long grain brown rice
  • 1 tsp. butter
  • 1 cup fat free, low sodium chicken stock
  • 1 cup water
  • salt and red pepper flakes

Stir Fry

  • 24 oz. boneless chicken breast, cut into 1″ cubes
  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • salt and red pepper flakes
  • 1/2 sweet onion, diced
  • 1 celery stalk, sliced thin
  • 1/2 red bell pepper, cut into strips
  • 3 garlic cloves, minced
  • 4-5 cups shredded green cabbage
  • 2 tbsp. olive oil
  • 1 tsp. sesame oil

Whisk together

  • 1 tbsp. balsamic vinegar
  • 2 tbsp. soy sauce
  • 2 tbsp. brown sugar
  • 1/4 tsp. powdered ginger

Whisk together

  • 1 tbsp. corn starch
  • 1/2 cup chicken broth

Preparation:

Brown rice is the flavorful base of this stir fry.  Cook 1 cup brown rice in 1 tsp. butter, 1 cup water and 1 cup fat free, low sodium chicken stock.  Season with salt and red pepper flakes.  I always use brown rice for flavor, texture and nutrition.  It does take longer to cook, (about 40 minutes) but it’s worth it.  Give the rice a 10 minute head start so it will be ready as you finish the stir fry.

Asian-Chicken-and-Cabbage-The-Extruded-Noodle-013a

Heat a large skillet over medium and coat with 1 tbsp. butter and 1 tbsp. olive oil.  Brown the diced chicken on all sides, about 5 minutes.  It doesn’t need to be cooked through at this step, just get some color on the outside.  Season with salt and red pepper flakes.

Asian-Chicken-and-Cabbage-The-Extruded-Noodle-001a

Remove the cooked chicken from the skillet, set aside and keep warm.  Wipe the skillet clean.

Asian-Chicken-and-Cabbage-The-Extruded-Noodle-004a

Add 2 tbsp. olive oil and 1 tsp. sesame oil to the skillet.  Add the onions and stir fry 3 minutes.  Add the celery and bell pepper, stir fry 5 minutes.

Asian-Chicken-and-Cabbage-The-Extruded-Noodle-005a

Add the garlic and all of the cabbage.  It looks like a lot but it will cook down.  Toss well.

Asian-Chicken-and-Cabbage-The-Extruded-Noodle-006a

Return the chicken to the skillet.  Drizzle in the balsamic mixture and toss well to combine.  Cover and cook 5 minutes more.

Asian-Chicken-and-Cabbage-The-Extruded-Noodle-009a

The cabbage has wilted but still retains a little crunch.

Asian-Chicken-and-Cabbage-The-Extruded-Noodle-012a

Whisk the corn starch and chicken stock and add to the skillet.  Stir and toss until the liquid thickens.

Asian-Chicken-and-Cabbage-The-Extruded-Noodle-015a

Spread the rice out on a large platter and spoon the stir fry over the rice.

Asian-Chicken-and-Cabbage-The-Extruded-Noodle-019a

Garnish with toasted sesame seeds and serve.  Now watch it disappear!  My family gave this one a big thumbs up and yours will too.  Please comment, like and share!

The Extruded Noodle ©

joycebug

 Print This Post Print This Post

Posted in Asian Inspired, Chicken, Comfort Food, Stir Fry | Tagged , , , | Leave a comment

Irish Soda Bread

This weekend we are celebrating St. Paddy’s Day with a traditional Crock-pot Corned Beef dinner and Irish Soda Bread.  This is a brown soda bread, made with good for you whole grains.  It’s very easy to make, and unlike yeasted breads, this dough is raised with baking soda.  With no kneading or waiting for the dough to rise, it comes together in a jiffy.  So this St. Patrick’s day, skip the supermarket soda bread and make your own!  Hint: ingredients like wheat bran and wheat germ can be purchased in small quantities in the bulk section.  This is a great way to try out a new recipe without purchasing an entire package of something you don’t use often.

Ingredients:

  • 1-3/4 cup whole wheat flour
  • 1-3/4 cup bread flour
  • 3 tbsp. wheat bran
  • 3 tbsp. toasted wheat germ
  • 2 tbsp. rolled oats
  • 2 tbsp. dark brown sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3 tbsp. butter
  • 2 cups buttermilk

 

Preparation:

Whisk together the dry ingredients.

Irish-Soda-Bread-The-Extruded-Noodle-004a

Cut the butter into small pieces and work it into the flour mixture using your fingertips, (similar to a streusel topping).

Irish-Soda-Bread-The-Extruded-Noodle-008a

Fold in the buttermilk just until the dough is moistened, don’t knead or work the dough.

Irish-Soda-Bread-The-Extruded-Noodle-010a - Copy

Transfer the dough to a 9 x 5 loaf pan coated with cooking spray.  Smooth the top with a spatula.

Irish-Soda-Bread-The-Extruded-Noodle-015a

Bake 40 minutes at 425º – it’s looking good!

 

Irish-Soda-Bread-The-Extruded-Noodle-021a

Remove from the pan immediately and cool on a rack.  We couldn’t wait to slice into it!

Irish-Soda-Bread-The-Extruded-Noodle-023a

For all you bread-heads, here’s the crumb shot!

Irish-Soda-Bread-The-Extruded-Noodle-025a

This bread was so delicious with our Crock-pot Corned Beef dinner and will definitely become part of our St. Patrick’s Day foodie tradition!

Happy St. Patrick’s Day!

The Extruded Noodle ©

Print This Post Print This Post

 

Learn how to make a delicious Crock-pot Corned Beef dinner here.

Crock-pot-Corned-Beef-and-Cabbage-The-Extruded-Noodle-046a

Posted in Baking, Bread, Holiday Favorites | Tagged , , , | Leave a comment

Chicken Marsala Bites

Chicken Marsala bites, a fun twist on the old classic that is fast and easy to prepare!  I made this to serve over the fresh Trofie pasta that I made in the previous post.  Wowie wow wow, what a meal!  Fresh pasta makes it amazing.  Substitute box pasta and it’s a 20 minute miracle!

Ingredients: (4 servings)

  • 12 oz. chicken breast
  • 1/2 sweet onion, diced
  • 1 pkg. mushrooms, sliced
  • 1/4 cup flour
  • 8 tbsp. butter, divided
  • 3/4 cup Marsala wine
  • 1 tbsp. olive oil
  • salt, pepper, red pepper flakes
  • 3/4 lb. pasta

Preparation:

Cook the pasta according to directions.  Drain and set aside, reserving some of the pasta water (keep it hot, to be used later in the recipe).  Heat a large skillet over medium and melt 2 tbsp. butter and 1 tbsp. olive oil.

Trofie-II-The-Extruded-Noodle-002a

Dice the chicken into 1″ pieces and season lightly with salt and pepper.  Toss in the flour, reserving any excess.

Trofie-II-The-Extruded-Noodle-003a

Brown the chicken on all sides.  It does not need to be cooked through at this step.

Trofie-II-The-Extruded-Noodle-004a

Remove the chicken from the pan and set aside.  Add 2 tbsp. butter with all of the onions.  Cook for several minutes until softened.  Add the mushrooms with 2 tbsp. more butter, season with salt, pepper and red pepper flakes.  Cook just until the mushrooms have released their liquid.  Return the chicken to the pan.  Remove from heat (I forgot to do this and ended up with a flambé) and add 1/4 cup of Marsala wine.  Whisk the reserved flour with the remaining 1/2 cup of Marsala.  Pour over the chicken, return to heat and toss well.  The sauce will begin to thicken.

Trofie-II-The-Extruded-Noodle-006a

Add your drained cooked pasta to the skillet.  Remember the reserved pasta water?  If the sauce is too thick add 1-2 ladles to loosen it up.  Toss well until heated through and finish with 2 tbsp. butter.  Mmmm!

Trofie-II-The-Extruded-Noodle-010a

Transfer to a serving platter and garnish with fresh basil.  Serve with grated cheese.

Trofie-II-The-Extruded-Noodle-013a

Learn how to make the beautiful Trofie pasta that I used in this dish.  It really was special and I’ll be making it again very soon! ♥  Please like, comment and share!

Watch!

 

The Extruded Noodle ©

joycebug

 Print This Post Print This Post

 

Posted in Chicken, Chicken Dinner, Comfort Food, fresh pasta, handmade pasta, Italian Sunday Dinner, Pasta | Tagged , | Leave a comment

Trofie Pasta

Trofie is a thin, twisted pasta with tapered ends popular in Liguria, Italy.  They are formed by rolling small pieces of dough on a flat surface, or between the palms of your hands.  Twisting into the final shape can be done using a skewer, or as I did here with a bench knife.  Check out my short video, I had so much fun making these!  The twisted shape holds onto sauce beautifully.  

Trofie-The-Extruded-Noodle-011a

 Watch the Video Here!

Ingredients: (4 Servings)

  • 100 g. semolina
  • 100 g. 00 flour
  • 100 g. whole wheat pastry flour
  • 1/8 tsp. salt
  • 1 large egg
  • 10 tbsp. ice water

Preparation:

Combine the ingredients in the bowl of a stand mixer with the paddle attachment.  Add the water 1 tbsp. at a time just until the dough comes together.  Press the dough into a ball, cover with plastic wrap and rest for 15 minutes.

Trofie-The-Extruded-Noodle-001a

Divide the dough into 4 pieces.  Work with one section at a time, keeping the rest covered to prevent it from drying out.

Check out my Graham Kerr bench knife!  Who remembers the Galloping Gourmet?   #itwasthesixties, #agegiveaway

Trofie-The-Extruded-Noodle-002a

Divide the section in 2 and roll each into a long rope 1/2″ thick.  Cut each rope into 1/2″ pieces.

Trofie-The-Extruded-Noodle-005a

Roll each piece between the palm of your hands into a long thin shape with tapered ends.

Trofie-2a-from-The-Extruded-Noodle

Hold your bench knife at a 90 degree angle, and pressing lightly roll it over the trofie to curl into the final shape.

Trofie-3a-from-The-Extruded-NoodlePlace the Trofie on a baking sheet lined with parchment and dusted lightly with flour.

Trofie-The-Extruded-Noodle-012a

Keep enough space between each piece so they don’t stick together.  Start a second tray if needed.  Cover and refrigerate until ready to cook.  Remember food safety guidelines, pasta made with eggs should be refrigerated within 1 hour!

Trofie-The-Extruded-Noodle-014a

When ready to cook, bring a large pot of salted water to a rolling boil.  Add the pasta, stir and cover so that water returns to a boil quickly.  Mine were done to al dente perfection in just 3 minutes.  Fresh pasta cooks quickly, don’t overcook!

Trofie-II-The-Extruded-Noodle-007a

Use a spider strainer to gently remove the Trofie.  Transfer to a large skillet with your favorite sauce, toss well to coat and serve.  Here’s a sneak peek at the finished dish, coming up in the next post!

 Sneak Peek!

 

The Extruded Noodle ©

joycebug

 Print This Post Print This Post

 

 

Posted in Comfort Food, handmade pasta, Italian Sunday Dinner, Pasta | Tagged , | 1 Comment

Onion Gravy

This is one versatile gravy that can be made a day ahead, no pan drippings needed!  It can be paired with pork, chicken, turkey, veal or even beef just by varying the base broth.  Making a gravy is not my favorite thing, especially trying to pull one together from pan drippings just as a holiday meal is about to be served.  Take the pressure off the big day and make a delicious onion gravy the night before.

Ingredients:

  • 1/2 cup (1 stick) unsalted butter
  • 1-1/2 cups sweet onion, minced
  • 1/4 cup flour
  • salt and pepper to taste
  • 2 cups of warm broth (use low sodium chicken, beef or vegetable)
  • 1 tbsp. brandy
  • 1 tbsp. heavy cream (or use half and half, or milk)

Preparation:

In a heavy skillet melt the butter, add the onions and season with salt and pepper.  Stir frequently and cook slowly on medium low heat until the onions begin to break down, about 20 minutes.

Onion-Gravy-The-Extruded-Noodle-020a

Have the flour, broth and a whisk ready for the next step.  Sprinkle the flour evenly over the onions and whisk whisk whisk for 1-2 minutes.  Don’t stop!

Onion-Gravy-The-Extruded-Noodle-023a

Stream in the warmed broth and continue whisking.  The gravy will thicken.  Transfer it to a small sauce pan, then stir in the brandy and cream.  Cover and keep warm until serving.

Onion-Gravy-The-Extruded-Noodle-016a

See how the onions have almost melted into the gravy?  If you don’t want the little bits of onion that remain you can strain the gravy or puree with an immersion blender.  I like a little texture so I left them in.  This gravy was made with chicken broth and has a nice light color.  I served it with a pork roast.  Beef or vegetable broth would have worked just as nicely, and you can experiment with each or a blend to create the shade and flavor you like best.

Onion-Gravy-The-Extruded-Noodle-026a

If making a day ahead, cool the gravy to room temperature and refrigerate.  The day of the meal gradually reheat and thin with a little extra broth if needed.

The Extruded Noodle ©

joycebug

 Print This Post Print This Post

Posted in Comfort Food, Holiday Favorites | Leave a comment

Chicken Farfalle Toss

I love spending all day making a special dinner, but when I get home from work I want comfort food that is diet friendly and doesn’t take hours to prepare!  Here is another 30 minute meal, perfect for those busy weeknights.  This is my kind of dinner, made with good for you fresh veggies and healthy whole grains.

Ingredients:

  • 1 lb. boneless chicken breast, cut into 1″ cubes
  • 1/2 lb. whole wheat farfalle (butterfly pasta)
  • olive oil
  • 1 cup sweet onion, diced
  • 1/2 cup red bell pepper, cut into thin strips
  • 1 cup broccoli small florets
  • 1 cup white button mushrooms, sliced
  • 1/2 small zucchini, diced
  • 1 cup low sodium chicken broth
  • 1/4 cup white wine
  • 2 tbsp. corn starch or flour
  • salt and pepper to taste
  • red pepper flakes
  • garlic powder
  • 3 tbsp. toasted pignoli
  • grated Romano cheese
  • chopped Italian parsley

Chicken-Farfalle-Toss-The-Extruded-Noodle-001a

Preparation:

Cook the pasta according to package directions, drain and set aside.  Whisk together the chicken broth, wine and corn starch, season with salt, pepper, red pepper flakes, and garlic powder.  Heat a large non-stick skillet over medium low heat with a little olive oil.  Brown the chicken breast on all sides, then add the onion, bell pepper and broccoli.  Season and cook for 4-5 minutes.

Chicken-Farfalle-Toss-The-Extruded-Noodle-008a

Add the zucchini and mushrooms.  Cook 2 minutes more then add the cooked farfalle.

Chicken Farfalle Toss The Extruded Noodle 011a

Pour the chicken broth mixture over everything and use 2 spatulas to turn and coat evenly.  Continue stirring and turning 1 minute more, or just until the liquid begins to bubble and thicken.  Transfer to a serving dish.

Chicken-Farfalle-Toss-The-Extruded-Noodle-019a

Finish with chopped parsley and toasted pignoli, and dinner is on the table!  Serve with grated cheese and dig in, it’s that easy!  So whether you have hours or just 30 minutes, you can put together a delicious healthy meal every night of the week!

The Extruded Noodle ©

joycebug

 

Posted in #dashdiet, 30 Minutes or Less, Chicken, Comfort Food, Dash Diet Friendly, Healthy Italian Favorites, Pasta | Leave a comment

Balsamic Pork Chops with Orecchiette and Peas

Make an easy and delicious meal that looks like you fussed for hours  This is an old favorite of mine, a recipe that I have been making for years.  It comes to the table in just 30 minutes with an impressive presentation that will bring on the compliments!

Ingredients:

  • Bone in pork chops, one per servingPork-Chops-with-Orecchiette-Peas-and-Mushrooms-The-Extruded-Noodle-227a
  • 1/2 lb. whole wheat orecchiette
  • 1/2 bag frozen peas
  • 1 sweet onion, diced
  • 1 small zucchini, sliced
  • 1/2 package fresh mushrooms, sliced
  • 3 tbsp. honey
  • 2 tbsp. soy sauce
  • 1 tbsp. balsamic vinegar
  • salt and pepper to taste
  • pinch of red pepper flakes
  • 2 tbsp. olive oil

Preparation:

Cook the pasta according to package directions and set aside.  Whisk together the honey, soy sauce and balsamic vinegar.  Coat a large skillet with olive oil, season the pork chops with salt and pepper, and brown 4 minutes each side on medium heat.


Pork-Chops-with-Orecchiette-Peas-and-Mushrooms-The-Extruded-Noodle-220a

Add the onions, zucchini, mushrooms and peas to the skillet.  Drizzle with 1/2 of the balsamic mixture and cook for 5 minutes.

Pork-Chops-with-Orecchiette-Peas-and-Mushrooms-The-Extruded-Noodle-224a

Add the cooked pasta to the skillet with the remainder of the balsamic mixture and toss well to coat.  Cook 1 more minute or until the pasta is heated through.

Pork-Chops-with-Orecchiette-Peas-and-Mushrooms-The-Extruded-Noodle-225a

To serve, arrange the pork chops over the orecchiette and vegetables in a large oval or rectangular platter.

Pork-Chops-with-Orecchiette-Peas-and-Mushrooms-The-Extruded-Noodle-227a

That’s one beautiful presentation!  You can’t go wrong with this delicious 30 minute meal.  Try it tonight, and I hope it becomes a regular in your kitchen!

The Extruded Noodle ©

joycebug

 

Print This Post Print This Post

Posted in 30 Minutes or Less, Comfort Food | Tagged , | Leave a comment

Crock-Pot Bone Broth

With a good month of winter still ahead of us, I’m planning to have some beef based soups in the next few weeks.  Last weekend I made a batch of bone broth, which will be the base for a beef barley soup, or maybe a minestrone.  Bone Broth is very popular and is touted for its medicinal and nutritional benefits.  All I know is that Bone Broth is delicious and so easy to make in the crock-pot, better than any store bought.  Beef bones are available at the grocer, are inexpensive and full of flavor.  Look for marrow bones that have a little meat attached.  Searing the bones and deglazing the pan with wine adds even more depth of flavor.

Ingredients:

  • 1 package beef bones (1-2 lbs.)
  • olive oil
  • 1/4 cup white wine
  • 1 medium onion, chopped
  • 1 large carrot, cut into large chunks
  • 2 celery stalks, cut into large pieces
  • 1 bouillon cube
  • 2 bay leaves
  • 1/2 tsp. sage
  • 1/2 tsp. thyme
  • salt and pepper to taste

Preparation:

Sear the bones in olive oil, turning to brown all sides.  I am not using a non-stick pan, I want that nutty flavor and color that comes from browning.

Bone Broth The Extruded Noodle 017a

Add the browned bones to your crock-pot, and deglaze the skillet with 1/4 cup white wine.  Use a spatula to scrape up the little browned bits on the bottom of the pan.

Bone-Broth-The-Extruded-Noodle-019a

Pour the liquid into the crock-pot.  Add the onion, carrot, celery, bouillon, bay leaves, thyme, sage, salt and pepper.  Stir in 12 cups of water, cover and cook on low for 12 hours.

Bone-Broth-The-Extruded-Noodle-020a

After 12 hours of simmering, you will have a fragrant stock and the vegetables will have given up all of their goodness.

Bone-Broth-The-Extruded-Noodle-002a

Remove and discard all of the bones and the vegetables.   Strain the broth through a fine mesh sieve (or use cheese cloth) into a sauce pan.

Bone-Broth-The-Extruded-Noodle-003a

Simmer 1 more hour with the cover slightly ajar, allowing the liquid to reduce and thicken.  You will be left with about 6 cups of beautiful dark broth.

Bone-Broth-The-Extruded-Noodle-020b

 

Here’s a better shot.

Bone-Broth-The-Extruded-Noodle-032a
I like to divide and freeze mine, to have on hand whenever I want to make soup.

Bone-Broth-The-Extruded-Noodle-022a

Here is one of my containers defrosting on the counter.  Look how easy it is to skim the fat.

Bone Broth The Extruded Noodle 007a

I made a delicious Beef Barley Minestrone, but that’s another post :-)

Bean-Barley-Minestrone-The-Extruded-Noodle-015a

 

I hope that I have inspired you to try making your own bone broth.  It’s so easy, and it tastes so much better than store bought.  So ditch the can, or the carton and make your own from scratch!

The Extruded Noodle ©

joycebug

Print This Post Print This Post

Posted in #dashdiet, Comfort Food, Crockpot, Dash Diet Friendly, Soup | Leave a comment

Pain d’Epi – Wheat Stalk Bread

Instead of my usual round loaf, last weekend I decided to step out of my comfort zone with this beautiful Pain d’Epi, or Wheat Stalk Bread.  It was easy to shape the long thin loaves, snipped with scissors to form the stalk pattern.  We loved the crispy, crunchy crust and soft crumb!

Ingredients:

  • 2-1/4 cups whole grain flour
  • 1 cup bread flour
  • 1/3 cup instant nonfat dry milk
  • 1/2 tsp. instant yeast
  • 1 tsp. salt
  • 1 tsp. diastatic malt flour
  • 1 tbsp. softened butter
  • 3/4 cup sourdough starter
  • 1 tsp. honey
  • 1-1/3 cups warm water
  • olive oil
  • red pepper seasoning

Preparation:

Combine the dry ingredients in a large bowl and whisk well.  Add the starter and honey to the bowl of a stand mixer with the dough hook attachment.  Gradually add the flour mixture, 1/2 cup at a time on low speed, alternating with the warm water.  Use all of the water, whole grain flour needs more liquid than white flour to fully hydrate.  Increase the speed to #3, and knead for 5 minutes to form a soft, supple dough.

Pain-d'Epi-The-Extruded-Noodle-002Transfer the dough to a large oiled bowl, cover with plastic wrap and proof in a warm place for 3 hours.  Here is our risen dough.

Pain-d'Epi-The-Extruded-Noodle-001

You can see how elastic the dough is as it pulls away from the side of the bowl, and there are lots of happy air bubbles!

Pain-d'Epi-The-Extruded-Noodle-003

It smells good already!  Now we transfer the dough onto an oiled cutting board and divide it roughly in half.

Pain-d'Epi-The-Extruded-Noodle-004

Do a letter fold with each section.

Pain-d'Epi-The-Extruded-Noodle-005

Shape each piece onto a log.  Cover with plastic wrap and rest for 15 minutes.

Pain-d'Epi-The-Extruded-Noodle-007

Line a large baking sheet with parchment paper and dust with cornmeal where you will lay out the loaves.

Pain-d'Epi-The-Extruded-Noodle-011

Once the dough has rested, you will easily be able to shape each log into a long thin baguette, about 15″ x 2″.  Lay them on the baking sheet, leaving plenty of space in between.

Pain-d'Epi-The-Extruded-Noodle-012

Starting at one end, use scissors to snip the loaves every few inches (don’t cut all the way through), and as you snip each section, pull it over to one side, alternating left and right.

Pain-d'Epi-The-Extruded-Noodle-014

It takes no time at all to create the wheat stalk pattern.  Now brush the loaves with olive oil and sprinkle with pepper seasoning.  I used a garlic infused oil, and the aroma as it baked was wonderful.

Pain-d'Epi-The-Extruded-Noodle-021Heat the oven to 425º and bake for 30 minutes.  Cool in the pan for 10 minutes then transfer to a rack.

Pain-d'Epi-The-Extruded-Noodle-024

The loaves are beautiful, and the smell of freshly baked bread has filled the entire house.

Pain-d'Epi-The-Extruded-Noodle-036a

Allow the bread to cool for at least 2 hours before slicing, you will have a hard time waiting!  Check out the bottom of the loaf.  Can you say crunch?

Pain-d'Epi-The-Extruded-Noodle-052

And now for all the Bread Heads out there, who have been patiently waiting to see the crumb.  Here it is!

Pain-d'Epi-The-Extruded-Noodle-040

This was my first time making this style loaf, and it was AMAZING.  Now that I know how easy it is I’ll be making it often.  I hope you enjoyed this post as much as I did!  Your comments are always welcomed

The Extruded Noodle ©

joycebug

Posted in Bread, Sourdough, Whole Grains | Tagged , , , | Leave a comment

Handmade Cavatelli

For this week’s Italian Sunday Dinner I’m making Cavatelli using my favorite tri-flour blend, shaped with knife and gnocchi board, the way it has been done for generations.  It’s a labor intensive process, but we have fallen in love with the flavor and texture of this simple pasta made from scratch.  After all that work, I will finish this dish with a simple Amatriciana sauce, a dusting of cheese and chopped parsley.  Follow the steps, including a quick video to see how it’s done!

Pasta Ingredients:

  • 130 g. semolina flour
  • 130 g. whole wheat pastry flour
  • 140 g. “00″ flour
  • 1 large egg
  • 12 tbsp. ice water
  • 1/8 tsp. salt

Sauce Ingredients:

  • 1 large can whole plum tomatoes
  • 1 large can tomato sauce
  • 1 large red onion, chopped fine
  • 4 oz. pancetta, diced
  • olive oil
  • salt and pepper to taste
  • red pepper flakes to taste

Finishing:

  • Grated cheese
  • Italian parsley

There are many flour choices for pasta dough.  My personal favorite is an equal parts blend of semolina, whole wheat pastry flour and “00″ flour.  Semolina for it’s texture and yellow hue, whole wheat pastry flour for whole grain nutrition and fiber, and ultra-refined 00 flour for tenderness.  If you don’t want to buy the specialty flours you can use bread flour, or all purpose flour with surprisingly good results.

Semolina-Cavatelli-The-Extruded-Noodle-022a

Combine the dough ingredients in the bowl of a stand mixer with the paddle attachment.  Add the water 1 tbsp. at a time, just until the dough comes together.

Semolina-Cavatelli-The-Extruded-Noodle-025aThis is a little more moist than my usual pasta dough, the reason is that we are going to form the pasta by hand rather than machine processing.  If we were passing the dough through a pasta roller or using any of the pasta press attachments, I would have reduced the water by a few tbsp. for more of a dry crumbly dough.  Now pat the dough into a ball and wrap tightly in plastic wrap.  Let it rest 15 minutes on the counter.

Semolina-Cavatelli-The-Extruded-Noodle-027ab

Set up a baking sheet and dust with flour.  Use a bench knife to divide the dough into 6 sections and work with one section at a time, keeping the remaining pieces covered with plastic wrap.  Roll each section into a 1/2″ rope and cut into 3/4″ pieces.

Semolina-Cavatelli-The-Extruded-Noodle-035a

Use a butter knife to roll each piece over the gnocchi board.

Semolina-Cavatelli-The-Extruded-Noodle-045a

We are having a little fun with video this year so be sure to check us out on YouTube.

video-camera-symbol_318-40225

Homemade Cavatelli – The Extruded Noodle ©

 

Set the finished Cavatelli on the floured baking sheet, don’t let them touch or they will stick together.

Semolina-Cavatelli-The-Extruded-Noodle-036ab

Continue with the remaining sections until you have used up all of the dough.  Follow food safety guidelines and refrigerate the pasta within 1 hour.

Semolina-Cavatelli-The-Extruded-Noodle-039ab

It’s a labor of love and a most relaxing way to pass the afternoon.  Gnocchi boards are relatively inexpensive so invest in several to get the whole family involved!  Now, after working so hard shaping the pasta I’m going to make a simple sauce.  While you make the sauce, bring a large pot of salted water to a rolling boil.  Heat a large skillet over medium and begin rendering the pancetta in a little olive oil.  Add the red onion.

Semolina-Cavatelli-The-Extruded-Noodle-039a

Add the tomatoes, season with salt, pepper and red pepper flakes.  Simmer 15 minutes in a wide skillet over medium heat.  You can make the sauce a day ahead.

Semolina-Cavatelli-The-Extruded-Noodle-048a

When the sauce is ready, cook the pasta.  Just 3 minutes in rapidly boiling water is all fresh pasta needs.  Drain the pasta and add it to the skillet and cook one more minute in the sauce, tossing well to incorporate.

Semolina-Cavatelli-The-Extruded-Noodle-049a

How good does that look?  We couldn’t wait to dig in.

Semolina-Cavatelli-The-Extruded-Noodle-055a

Dinner is served.  Handmade Cavatelli, dusted with grated Romano and chopped parsley.  Mmmmm, delicious!

The Extruded Noodle  ©

joycebug

 

 

Print This Post Print This Post

Posted in Comfort Food, fresh pasta, handmade pasta, Italian Sunday Dinner, Pasta | Tagged , , | 1 Comment

Puff Pastry Pinwheels

My new favorite appetizer is so easy to make and everyone loves it!  Just three ingredients and you can prepare most of it a day ahead.  This gives you more time to devote to a special meal or just relax on game day.  Yum!

Ingredients:

  • 1 sheet of puff pastry dough (in the freezer section)
  • 1/2 lb. Parma prosciutto, sliced thin
  • 4 oz. Gruyere cheese, coarsely shredded

Preparation:

Puff pastry is available in the freezer section of your grocer.  Defrost in the refrigerator before rolling.  Roll out one sheet into a thin rectangle.  Layer with prosciutto, and then spread the Gruyere over the top.

Puff-Pastry-Pinwheels-The-Extruded-Noodle-021a

Now roll it up on the long edge like a jelly roll.

Puff-Pastry-Pinwheels-The-Extruded-Noodle-023a

Pinch the seam and wrap in waxed paper or parchment.  Place in the refrigerator for at least 1 hour and up to one day ahead.

Puff-Pastry-Pinwheels-The-Extruded-Noodle-025a

Use a serrated knife to cut 1/2″ slices.  Lay the slices on a baking sheet that has been coated with cooking spray.   You can brush with butter, but the puff pastry has so much butter in it already that you really don’t need to add more.

Puff-Pastry-Pinwheels-The-Extruded-Noodle-0026a

Bake for 20-30 minutes, until the tops are just beginning to brown and the cheese is bubbling.

Puff-Pastry-Pinwheels-The-Extruded-Noodle-041a

Transfer to a platter and serve hot.

Puff-Pastry-Pinwheels-The-Extruded-Noodle-044a

Don’t they look good?  What a fun way to start a dinner party or casual get together.  So easy, give it a try!

The Extruded Noodle ©

joycebug

Posted in Appetizers | 1 Comment

Turkey Mushroom Soup with Wild Rice

Turkey Mushroom Soup with Wild Rice is on the menu this week at our house.  The base for this soup was a delicious stock that I had made weeks ago with the remnants of the Thanksgiving turkey.  It yielded several pints of golden rich stock that will be featured in several more meals this winter.  Check out the link to see how easy it is to make the stock and then use it to create delicious soups and stews.

Ingredients:

  • 2 cups turkey or chicken stock, homemade or store bought
  • 6 cups turkey or chicken broth, homemade or store bought (buy low sodium)
  • 1 medium sweet onion, diced
  • 3 carrots, peeled and diced
  • 3 celery stalks, diced
  • 1 tbsp. olive oil
  • 2 garlic cloves, minced
  • 1″ fresh ginger root, peeled and minced (about 1 tbsp.)
  • 1/2 tsp. thyme
  • 1/2 tsp. sage
  • 1 beef bouillon cube (omit of you are limiting salt)
  • salt and fresh ground pepper
  • pinch of saffron threads
  • 1 pkg. white button mushrooms, sliced (substitute baby bella or a combination)
  • 2 cups diced turkey or chicken, reserved from the stock or another meal
  • 1 cup uncooked wild rice blend
  • Romano cheese for serving

Preparation:

Like many of my soups, this one begins with a mirepoix, a combination of onion, celery and carrots.  Heat a large stockpot on medium with 1 tbsp. olive oil.  Add the carrots, onion and celery and cook for several minutes, stirring occasionally.  Season with salt and pepper.

Turkey Mushroom Soup-The-Extruded-Noodle-006a

Add the garlic and ginger.  Stir and cook 1 minute.  Add the stock, broth and the seasonings.  Bring to a boil and then simmer, covered on low heat for 1 hour.  Slice the mushrooms and add to the pot during the last 15 minutes of cooking.  I like to use a combination of white button and baby bella.

Semolina-Cavatelli-The-Extruded-Noodle-020a

Turn the heat down to low.

Semolina-Cavatelli-The-Extruded-Noodle-032a

Cook the rice according to package directions.  Add the rice to the pot along with the reserved turkey or chicken.

Turkey-Mushroom-Soup-The-Extruded-Noodle-006a

Stir well and warm over low heat until rice and turkey are heated through (do not boil once the meat has been added or it will shred).

Turkey-Mushroom-Soup-The-Extruded-Noodle-009a

Serve with grated Romano cheese.

Turkey-Mushroom-Soup-The-Extruded-Noodle-047a

I have made this recipe several times now and everyone loves it.  Chase away the winter chills with a bowl of rich hearty soup!

 

The Extruded Noodle ©

joycebug

 

Posted in Comfort Food, Soup | Tagged , , | Leave a comment

Turkey Stock

Did you make a stock with your holiday turkey leftovers?  I did, and now we’re making delicious soups and stews with our homemade stock.  If you are too tired to think about making stock after the holiday just pop the remnants of the turkey (carcass with bones and a bit of meat attached) into the freezer.  When you are ready, place everything into the crock-pot along with carrots, onions, celery, bay leaf and peppercorns.  Cook on low for twelve hours and you will have a rich golden stock to use as a base for soups and stews.  

Holiday Dinner The Extruded Noodle 003a

Strain through a fine mesh sieve or use cheesecloth.  Freeze in pint size containers.

Holiday Dinner The Extruded Noodle 004a

Remove any bits of meat and freeze them separately.  They will be delicious in soup.

Holiday Dinner The Extruded Noodle 006a

Get every last bit of goodness out of your holiday turkey, ham or roast.  The bones will make a rich and satisfying stock that can be used for several more meals.

The Extruded Noodle ©

joycebug

Posted in Soup | 1 Comment