Chicken Pot Pie-Less

Foodie friends, when you have just returned home from a calorie laden vacation the last thing you need is a heavy meal!  So our first “back to reality” dinner was a deconstructed chicken pot pie, minus the crust.  It was an easy meal made from pantry staples, which is nice when coming home to an almost empty fridge.  We didn’t miss the crust at all, well maybe just a little…

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Ingredients:

  • 1/4 cup brown rice
  • 3/4 cup low sodium chicken broth
  • 1/4 large sweet onion, chopped
  • 14 oz. boneless chicken breast cut into 1″ chunks
  • 1/2 cup frozen corn
  • 1-1/2 cups frozen mixed vegetables (I used stir fry veggies)
  • 1 clove garlic
  • olive oil
  • Seasoned Salt (or use salt and pepper)
  • 1 cup low sodium chicken broth
  • 2 tbsp. corn starch
  • fresh basil for garnish

Preparation:

Cook 1/4 cup brown rice in 3/4 cups of chicken broth seasoned with salt and pepper.  While the rice cooks, cut the chicken into cubes and chop the onion and garlic.  Heat a large skillet over medium low.  Add olive oil and begin cooking the onion until translucent.  Add the chicken and spread it out in the pan.  When the chicken has browned on all sides add the frozen vegetables and the garlic.

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Toss everything well and season to taste.  Cover and cook 5 minutes or more, depending on how well done you like your vegetables.

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Whisk together 1 cup chicken broth, 2 tbsp. cornstarch and more seasoning.

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When the rice is cooked, add it to the skillet along with the cornstarch mixture and toss together until everything is coated and the liquid has thickened.

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Transfer to a serving platter and garnish with fresh basil leaves.

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There you are, an easy meal on the table in no time, with only 2 pans to clean.  Now that is a weeknight dinner everyone can look forward to!

The-Extruded-Noodle

 

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New Orleans Shrimp Boil on the Grill

Tonight we are having dinner on the grill with a spicy New Orleans twist!  Bites of shrimp, sausage, potato and corn are assembled into foil packets and served up hot and flavorful! It’s easy to make, and most of the prep can be done in advance.  We loved the shrimp and sausage combination, and I’ve added sweet onions to the mixture and zucchini for color.  If you have never tried Old Bay seasoning this recipe is a good excuse to go and buy some, you will find yourself using it in on everything.  Plan on about 45 minutes to prep and cook this meal.  I know you will enjoy it as much as we did.

4 packets

Ingredients:

  • 12 extra large raw shrimp
  • 4 oz. Andouille sausage
  • 2 ears of corn, cut into 2″ pieces
  • 1/2 bag of baby marble potatoes, halved
  • 1/2 large sweet onion, cut into wedges
  • 1 small zucchini, cut into 1″ slices
  • Old Bay seasoning
  • olive oil

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Prep:

Defrost the shrimp under cold water (if using frozen), peel and devein leaving the tails on.  Cut the sausage into 1/2″ slices.  Place the potatoes in a microwave safe dish with a little water and microwave for 4 minutes to give them a head start.  Start the grill while you assemble the packets.

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Lay out 4 sheets of foil, 12″ long.  Divide the ingredients evenly on the 4 sheets.  Drizzle with olive oil (1-2 tbsp. per packet) and sprinkle with Old Bay.

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Bring the sides of the foil together and fold over twice to seal, then do the same on each end.  Turn the heat down to medium low and place the packets on the grill.  Cover and cook for about 15 minutes.

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Use tongs or a spatula to remove the packets from the grill and open carefully so the steam doesn’t burn your fingers!  Serve immediately.  Doesn’t that look good?

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This is a must try dish for summer!  Packets can be assembled ahead and refrigerated for easy entertaining.

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We will be having this again very soon, I’m already thinking of some variations that I want to try.  I hope you have enjoyed tonight’s dinner on the grill, and thank you for visiting!

The-Extruded-Noodle

 

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Posted in #dashdiet, BBQ, Dash Diet Friendly, For the Grill, Seafood, Under an hour | Tagged , , , | Leave a comment

Individual Beef Wellingtons

This week I took a little detour from my usual comfort food meals and prepared a real gourmet delight!  Beef Wellington has been on my to do list for a while, at Hubby’s request.  Beef tenderloin, the star of this dish is not usually available at our local supermarket, but this week not only did they have it, but it was on sale!  We got to the  store, expecting to purchase a small tenderloin roast, but found it was only being sold as individual fillets.  What to do?

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Of course you know from the title of this post that I decided to create individual serving Beef Wellingtons.  Yes, there are a lot of steps and it took about 2 hours to prepare this dinner.  The verdict, totally worth it.  They were amazing!

3 Servings

Duxelles:

  • 3 g. dried Porcini mushrooms
  • 1-1/4 cups water
  • 8 oz. (about 3 cups) mixed fresh mushrooms such as white button, Shitake, baby bella
  • 1 shallot
  • 2 cloves garlic
  • 1 sprig thyme
  • 2 tbsp. butter
  • 1 tbsp. olive oil
  • salt and pepper

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So what are Duxelles?  A very fancy name for a mixture of finely minced mushrooms, shallots and herbs, Duxelles is used to make sauces and stuffing.  I am using both dried and fresh mushrooms in this recipe.  Dried Porcini can be purchased in small packets and are also available in the bulk section of some markets.  Definitely worth the trouble of seeking them out, they will intensify the flavor of your sauces and gravies.  To prepare, bring 1-1/4 cups water to a boil and add the 3 g. dried Porcini mushrooms.  Turn off the heat and soak for 20 minutes.  Drain the mushrooms and reserve the liquid (it will be used later to make a sauce).  Process the fresh mushrooms, shallots, porcini, garlic and thyme into a fine mince.  Heat the butter and olive oil in a skillet and cook the mushroom mixture until most of the liquid has evaporated.  Season with salt and pepper and transfer to a bowl to cool.

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Beef:

  • 3/4 lb. beef tenderloin cut into 3 fillets
  • olive oil
  • salt and pepper

Wipe out the skillet, add more olive oil and sear the fillets 2 minutes per side.  Season with salt and pepper and cool slightly.  Set the skillet aside (don’t wash it) for making the sauce.

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To Assemble:

  • 6 tsp. Grey Poupon
  • 6 slices of prosciutto

Arrange 2 slices of prosciutto cross-wise on a sheet of plastic wrap.  Spread 1/3 of the mushroom mixture on the prosciutto.  Coat one beef filet with 2 tsp. mustard and place in the center.

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Wrap the prosciutto around the beef to form a packet then wrap in plastic wrap.  Continue with the other fillets then place them in the refrigerator for 30 minutes.

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Pastry:

  • 1 sheet of puff pastry, thawed
  • flour for rolling
  • 1 egg, beaten

Divide a sheet of puff pastry into 3 sections.  Roll each section into a 5 x 10″ rectangle, 1/8″ thick.  Cut out 2 circles from each section, 5″ diameter.  Unwrap each meat bundle and place on top of one pastry circle.

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Brush around the edges with water and top with another circle of pastry.  Pinch the edges together to seal, and crimp with a fork.  Place on a nonstick baking sheet.  Continue with the remaining bundles to create 3 individual Beef Wellingtons.

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Preheat the oven to 425º, brush the top of the pastry with beaten egg and pierce several times with a fork to allow steam to escape.  Bake for 20 minutes.

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Sauce:

  • reserved 1 cup mushroom liquid, strained
  • 1/4 cup brandy
  • 1 shallot
  • 1/2 cup sliced Shitake mushrooms
  • 1 tbsp. olive oil
  • salt and pepper
  • 1 tbsp. butter
  • 2 tbsp. half and half
  • 3 fresh thyme sprigs

Heat the mushroom liquid and brandy in a small sauce pan.  Heat the skillet that the beef was seared in, add more olive oil and cook the mushrooms and shallots until they release their liquid.  Remove the pan from heat, and pour in the mushroom liquid.  Deglaze the pan, scraping the bottom with a spatula.  Season with salt and pepper and simmer until the liquid is reduced by half.  Finish with 1 tbsp. butter and 2 tbsp. half and half.

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Serve:

Transfer the Beef Wellingtons to a serving platter.  Strain the sauce and drizzle over the top.  Garnish with fresh thyme sprigs.

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This was a meal fit for a king and queen.  Mr. Extruded Noodle was very happy.  So much so that he didn’t mind cleaning up all the pans I used!

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The Beef Wellington was very filling!  I served it with a side of roasted marble potatoes and that was more than enough.  We had one each and split the 3rd one for lunch the next day.  I will certainly be making this again in the future, maybe doubling the recipe for a small dinner party.  I hope you enjoyed this post and don’t forget to Pin it for your own special occasion!

The-Extruded-Noodle

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Lasagna with Homemade Noodles

For this week’s Italian Sunday Dinner I am making a classic Lasagna.  Fresh homemade noodles make it extra special and they don’t need to be precooked.  I used a pasta roller and a fluted pastry cutter to create the lasagna noodles.

For the Sauce:

  • 1 lb 93% lean ground beef
  • 1/2 medium sweet onion, diced
  • olive oil
  • 2 tbsp. tomato paste
  • 2 large cans (28 oz.) tomato sauce
  • 6 cloves garlic, minced
  • 2 tbsp. brown sugar
  • 1 tsp. sweet basil
  • 1/2 tsp. oregano
  • salt and fresh ground black pepper, to taste
  • 1/4 tsp. red pepper flakes, optional
  • 16 oz. tub ricotta cheese
  • 1+ cups Parmesan cheese

 

For the Noodles:

  • 133 g. Semolina Flour
  • 133 g. 00 Flour
  • 134 g. Whole Wheat Pastry Flour
  • 1 large egg
  • 1/8 tsp. salt
  • 10-12 tbsp. ice water

 

Preparation:

Make the sauce first.  Heat a heavy saucepan over medium low heat.  Add a little olive oil and begin cooking the onions.  Add the ground beef and brown all sides, breaking it up with a spatula.  Season with salt and pepper.

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Make a space in the center of the pan and add the tomato paste.  Allow it to cook for a minute before stirring it into the meat mixture.  Add the remaining sauce ingredients, through red pepper flakes.

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Simmer on low for 1 hour, then set aside to cool.

While the sauce is simmering, make the lasagna noodles.  Combine the ingredients in the bowl of a stand mixer with the paddle attachment.  Add the water 1 tbsp. at a time, just enough to form a shaggy dough.

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Press the dough into a ball and wrap in plastic wrap.  Allow it to rest 20-30 minutes.

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Use a bench knife to divide the dough into 6 sections.  Work with one piece at a time, keeping the remainder covered to prevent it from drying out.

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Flatten each piece of dough into a disk and use a pasta roller to create a long thin sheet.  I used my KitchenAid® pasta roller attachment and rolled the dough to setting #4.  Lay the sheets out on a floured surface.  I lined my counter with wax paper and dusted it with flour.  Don’t worry about the ends being uneven, they will be trimmed to size.

Lasagna-The-Extruded-Noodle-5gWith a ruler as a guide, use a fluted pastry wheel to cut the dough into 24 noodles, roughly 8″ x 2.5″ each.  They don’t need to be perfect, use those uneven pieces in the bottom layer!

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Dust the noodles lightly with flour and keep them covered with plastic wrap until ready to assemble.  If the sauce will not be ready for a while, refrigerate the noodles.  Always follow food safety guidelines, fresh pasta made with eggs should be refrigerated within one hour.

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When you are ready to assemble the lasagna, place several ladles of cooled sauce into a bowl and whisk in the ricotta.

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Coat a 9 x 13″ baking dish with cooking spray and begin layering the lasagna.  Start by spooning sauce over the bottom of the baking dish, top with a layer of noodles, then a layer of the ricotta mixture.  Sprinkle Parmesan over each layer.  Continue layering sauce, noodles and ricotta until all of the noodles are used up, 6 layers.

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Finish the top with sauce, making sure all of the edges and corners are covered.  Sprinkle liberally with Parmesan.

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Cover with foil and bake 25 minutes at 350º.  Remove the foil and continue baking another 20 minutes.  I like to finish it under the broiler, about 2 minutes on high.  Watch that it doesn’t burn.

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Allow it to rest for a few minutes before you dig in.  Serve with extra sauce, crusty bread and dipping oil.

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It’s delicious!  Look at the layers.

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The corners are so good!

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This is a big lasagna, enough for 10-12 servings.  We had plenty left over and it was even better for lunch the next day.  I packaged the remainder in individual portions that went into the freezer for a night when I want to take it easy.  I hope you have enjoyed this week’s Italian Sunday Dinner.

 

The-Extruded-Noodle

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

My Favorite BBQ Rub

This is my favorite dry rub for all things barbeque!  Now that grill season is here mix up a batch for your next meal.  This recipe is enough to coat a rack of ribs, a small chicken or a half dozen legs.  You can easily double or triple it for a party.  Chances are you already have the ingredients in your pantry.  If not, here’s your shopping list!

Ingredients:

  • 2 tbsp. brown sugar
  • 1 tbsp. paprika
  • 1 tbsp. black pepper
  • 1 tbsp. coarse salt
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. celery seed
  • 1/2 tsp. cayenne

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Try this spicy rub on chicken, fish and of course ribs!

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Here’s a recipe you might like for BBQ Chicken Drumsticks!

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Using a dry rub creates a crispy skin on the outside, and keeps the meat nice and juicy on the inside.  When baking, cover meat with foil half way through cooking to keep it moist.  For grilling, place meat to the side of the heat source instead of directly over the flame.

 

The-Extruded-Noodle

 

 

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Veggie Meat Sauce

Eat your vegetables!  Traditional meat sauce gets a healthy twist with the addition of colorful veggies.  It’s a hearty sauce that will satisfy big appetites.  Even better, it’s on the table in about 45 minutes.  Dice the vegetables to the same size for even cooking.  Carrots take longer to cook so give them a head start by steaming or microwaving.  Serve this sauce over your favorite whole grain pasta, or for a low carb option try it over spaghetti squash!

4 Servings.

Ingredients:

  • Olive oil
  • 6 oz. lean ground beef
  • 6 oz. ground veal
  • 1/2 cup sweet onion, diced
  • 1/4 cup white wine
  • 3 garlic cloves, minced
  • 2 tbsp. red bell pepper, minced
  • 1/3 cup yellow squash, diced
  • 1/3 cup zucchini, diced
  • 1/2 cup mushrooms, sliced
  • 3/4 cup cooked carrots, diced
  • 1 tsp. sweet basil
  • 1/2 tsp. oregano
  • salt and pepper to taste
  • red pepper flakes, optional
  • 14.5 oz. can tomato sauce
  • 8 oz. whole wheat pasta

Preparation:

Set up a deep heavy skillet over medium low heat.  Add a little olive oil (1-2 tbsp.) and cook the onions just until translucent.  Add the meat and begin breaking it up with a spatula, turning to brown on all sides.  Add the wine, and simmer on low until almost completely evaporated, stir frequently and continue breaking up the meat.  Now add the vegetables, tomato sauce and seasonings. Combine well and simmer 30 minutes with the cover slightly ajar to allow any excess liquid from the veggies to evaporate.  Here is the sauce, thick and chunky.

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Cook pasta to al dente, drain and add it to the skillet.  On weeknights I don’t always bother with serving dishes, and this skillet came right to the table with grated cheese and crusty bread to soak up the sauce.

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Eating well on busy weeknights means keeping it simple.  This one dish meal is easy to prepare and comes together quickly.  If you enjoyed this post be sure to check out some of my other meals ready in 30 minutes or less.

 

The-Extruded-Noodle

 

 

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Posted in #dashdiet, Comfort Food, Dash Diet Friendly, Healthy Italian Favorites, Pasta, Under an hour, Whole Grains | Leave a comment

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.

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

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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.

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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

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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.

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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.

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

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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.

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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.

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

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Cover and refrigerate until ready to use.

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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.

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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.

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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.

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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.

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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.

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

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

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Then down the middle.

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

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

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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.

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

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

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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.

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

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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

 

 

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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.

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

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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.

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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.

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

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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.

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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.

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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.

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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!

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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.

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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.

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

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

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

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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!

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

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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 ©

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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

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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.

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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.

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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.

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

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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

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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.

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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.

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

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

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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.

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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.

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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.

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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!

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

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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!

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

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

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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 ©

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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.

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Add the carrots, celery and garlic.

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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.

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After 2 hours you will have a thick sauce.

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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?

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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

 

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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.

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 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!

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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

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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.

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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.

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

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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.

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

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

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The cabbage has wilted but still retains a little crunch.

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

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

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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!

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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.

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

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

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

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

 

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

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

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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 ©

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

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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.

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

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

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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.

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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!

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

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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 ©

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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.  

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 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.

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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

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

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

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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.

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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!

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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!

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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 ©

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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.

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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!

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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.

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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.

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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 ©

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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

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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.

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

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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.

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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.


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

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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.

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

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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

 

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