Split Pea Soup

Digging in the back of the freezer this morning I spotted the leftover Easter ham bone.  It was a cold rainy day here in New England, a great day to make soup.  Split Pea is one of my favorites, and it comes together in just a couple of hours.  If you don’t have a ham bone, pork shanks also work well in this recipe.  Double the amount of peas for a thicker soup.

Ingredients:Split Pea Soup The Extruded Noodle 011b

  • 1 leftover ham bone, or pork shank
  • 1 bay leaf
  • 2 carrots
  • 2 celery stalks
  • 1/2 medium onion
  • 1-1/2 cups split peas (about half a bag)
  • 1 pkg. salt free beef bouillon
  • 1 tsp. sage
  • 1 tsp. thyme
  • ground black pepper

Preparation:

Place the ham bone or pork shank in a stock pot and cover with water.

Split Pea Soup The Extruded Noodle 00323b

Add a bay leaf, cover and bring to a boil.  Lower the heat and simmer 1-1/2 hours. Transfer the ham bone to a plate and cut away any bits of meat from the bone and reserve.  Skim any visible fat from the broth. Chop the onion, carrots and celery into small dice.  Add all of the vegetables, the sage, thyme, pepper and beef bouillon to the stockpot.  Simmer 30 minutes.

Split Pea Soup The Extruded Noodle 012a

Rinse the split peas under cold water, and add to the pot.  For thicker soup, use more peas.

Split Pea Soup The Extruded Noodle 010a1

Simmer for an additional 40 minutes, or until the peas are tender.  When the soup is ready, I like to use a stick blender to partially puree the ingredients.  If you prefer, you can  puree the whole thing.  Just be sure to remove the bay leaf first!  If you don’t have an immersion blender, transfer a portion of the soup to a food processor or regular blender, puree and return to the pot.  Add back all of the reserved meat and warm through.

Split Pea Soup The Extruded Noodle 013a

Can you smell it?  This soup is so delicious.  Serve with a nice chunk of crusty bread for a great lunch!

Split Pea Soup The Extruded Noodle 029a

You will be very happy that you made a big pot of this soup, as it tastes even better the next day!  Be sure to add this one to your fall menu!

 Split Pea Soup The Extruded Noodle 038aSplit Pea Soup The Extruded Noodle 034aSplit Pea Soup The Extruded Noodle 011b

 

The Extruded Noodle ©

joycebug

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Posted in Comfort Food, Soup | Leave a comment

Apple Stuffed Carnival Squash

The old saying “we eat with our eyes first” is so true.  When I see all the beautifully colored Carnival Squash at our local farmer’s market, I can’t resist buying!  The size is perfect for the two of us.  Roasted and stuffed with a saute of diced apples, bacon and spices, the finished dish is as appealing to the taste buds as it is to the eye.  Follow these easy steps to create the perfect fall side!

Apple Stuffed Carnival Squash The Extruded Noodle

Ingredients:

  • 1 carnival (or acorn) squash
  • 1 small gala apple
  • 1 slice nitrite free bacon
  • 1 tbsp. toasted pignoli
  • pinch of salt
  • 1 tbsp. olive oil
  • sprinkle of nutmeg
  • sprinkle of cinnamon
  • 1 tbsp. brandy
  • 1 tbsp. real maple syrup

Preparation:

Use your muscles and a good sturdy knife to cut the squash in half!

Apple Stuffed Carnival Squash The Extruded Noodle 005a

Now scoop out the seeds, brush the inside with olive oil and sprinkle with salt.  Arrange cut side up in a baking dish coated with cooking spray.

Apple Stuffed Carnival Squash The Extruded Noodle 010a

Cover with foil and bake for 35 minutes at 375º.  While the squash is baking, peel and dice the apple and sprinkle with cinnamon and nutmeg.

Apple Stuffed Carnival Squash The Extruded Noodle 013a

Heat a small skillet on medium low.  Chop the bacon into 1/4″ pieces and cook over low heat until well browned.  Add the apples and toss to combine.  Carefully add the brandy, then the pignoli and the maple syrup.  Cook 3 minutes, stirring frequently.

Apple Stuffed Carnival Squash The Extruded Noodle 016a

Remove the carnival squash from the oven and pierce all over with a fork.  Spoon the apple mixture into the squash, and return to the oven uncovered for another 15 minutes.

Apple Stuffed Carnival Squash The Extruded Noodle 026a

Look at that beautiful presentation!  Guest worthy, but on the table in just under an hour so you can try it on a week night!  Be sure to pin this side dish to your fall favorites!

The Extruded Noodle ©

joycebug

 

Posted in #dashdiet, Dash Diet Friendly, Eat your Vegetables, Farmers Market Favorites, Side Dish | Leave a comment

#TheWeekendSocial – Recipe, Craft & DIY Link Party Guest Host!

 Welcome to The Weekend Social Link Party and Blog Hop!  I’m very excited to be this week’s Guest Host!

Weekend Social

20131101_32aMy Mummy Bread won “Most Viewed” last weekend, and my recipe is being featured!  See how easy it is to make this Stromboli style bread for your Halloween party.  Thanks to everyone who came to The Weekend Social and clicked on my post ♥

In second place, be sure to check out 31 Easy DIY Costumes from Crystal & Co.

 

———————————————————–
Visit the Weekend Social starting Thursday night at 9:00pm!

 

KD FINAL DRAFT Caricatures

1230552 Culinary Flavors Logo KC The Kitchen Chopper Logo

 

 

.

 

Posted in Awards | Leave a comment

Hake Fillet

Hake Filet The Extruded Noodle 007aWhat the hake!  See how this ho hum white fish gets all dressed up with a champagne orange butter reduction.  Substitute real champagne or white wine if you have it on hand.  Perfect for weeknights, on the table in 30 minutes!

Ingredients:

  • 1 lb. hake fillet
  • 1 cup orange juice
  • 2 tbsp. champagne vinegar
  • 1 tsp. sugar
  • 2 tbsp. butter
  • 1 tbsp. olive oil
  • salt and pepper to taste
  • Italian parsley for garnish

Preparation:

In a small sauce pan, heat the orange juice and champagne vinegar to a low simmer.  Cut the fillet into six pieces.  Brush on both sides with olive oil and season with salt and pepper.  Place in a glass baking dish and drizzle with 3 tbsp. of the orange juice mixture to keep the fish moist.  Bake for 25 minutes at 350°.  About 10 minutes before the fish is done, whisk the sugar and butter into the remaining orange juice mixture.  Continue to simmer another 10 minutes, stirring frequently as it reduces and thickens.  To serve, drizzle the orange sauce over the fish and garnish with chopped parsley.

Hake Filet The Extruded Noodle 003a

Sides of steamed broccoli and couscous keep this meal in the 30 minutes or less timeframe!

Hake Filet The Extruded Noodle 011a

 

The Extruded Noodle ©

joycebug

 

Posted in 30 Minutes or Less, Dinner for two, Seafood | Leave a comment

Mummy Bread

For your spooky pleasure!  See how easy it is to make this Stromboli style bread for your Halloween party.  Feel free to substitute store bought dough, and change the filling ingredients to your taste.  The variations are endless!  There is nothing difficult about the technique, just follow the photos!

For the Dough:20131101_30a

  • 2 cups bread flour
  • 1 cup whole wheat flour
  • 2 tsp. instant yeast
  • 1-1/2 tsp. salt
  • 1 cup warm water
  • olive oil
  • 1 egg white, for glaze

For the Filling:

  • olive oil
  • Italian seasoning
  • 6-8 slices Virginia ham or other cold cuts
  • 6-8 slices Provolone cheese
  • 1 cup sautéed onions, peppers and mushrooms

Preparation:

Combine the flour, water, salt and yeast in the bowl of a stand mixer.  Knead for 5 minutes, transfer to an oiled bowl and turn to coat.  Cover with plastic wrap and allow to rise for 1 to 1-1/2 hours or until doubled in size.

20131101_7a

Gently deflate the dough and rest for another 20-30 minutes.  Oil a large cutting board and place the dough in the center.

20131101_18a

Roll the dough into a long thin oval shape and cut strips down either side like this.  Brush lightly with olive oil and sprinkle with your favorite Italian seasoning.

20131101_19a

Arrange the ham slices down the middle of the dough.  Use any cold cuts that you prefer.

20131101_21a

Top with the cheese slices.

20131101_22a

Spread the sautéed vegetables in a single layer.  Be sure to drain any excess liquid from the vegetables before adding them to the filling.  Pizza sauce or pesto would also be a nice addition, just spoon on a little and be sure it isn’t watery.

20131101_23a

Now fold the top and bottom sections inward over the filling, like the flap of an envelope.  Begin folding the strips toward the center, alternating left and right until you reach the end.  Carefully transfer the mummy to a large baking sheet lined with parchment paper.

20131101_28a

 

Whisk the egg white with 1 tbsp. water and brush over the top.  Bake for 30 minutes at 400º.

20131101_35a

 I made the eyes from red bell pepper and olive slices.

20131101_37a

Chase away the hungry horrors and give it a try!

Happy Halloween from The Extruded Noodle!

images[1]

 

Print This Post Print This Post

 

If you liked this recipe, check out a “sloppy Joe” version here, just add the eyes!

http://www.extrudednoodle.com/2014/04/13/stromboli/

 

 

Posted in Baking, Bread, Holiday Favorites | Tagged , , | 3 Comments

Pumpkin Ravioli with Brown Butter Sage Sauce

Fall inspired Pumpkin Ravioli is on the menu today!  I had never made pumpkin filled pasta before, and there was some trial and error on my first attempt.  I made a few with my KitchenAid® ravioli attachment and some by hand, both were delicious! Don’t let the preparation overwhelm you.  Break it down into four steps; filling, pasta dough, sauce, and garnish.

Pumpkin Ravioli The Extruded Noodle 008aFor the filling:

  • 1/4 cup pumpkin puree
  • 1/4 cup fat free ricotta
  • 1/8 tsp. pumpkin or apple pie spice (if you don’t have this use a pinch of cinnamon and nutmeg)

For the pasta dough:

  • Pumpkin Ravioli The Extruded Noodle 001a70 g. “00″ flour
  • 70 g. semolina flour
  • 70 g. whole wheat pastry flour
  • 1/8 tsp. salt
  • 1 egg
  • 2-3 tbsp. ice water

For the sauce:

  • 1 stick unsalted butterPumpkin Ravioli The Extruded Noodle 037a
  • 1/4 cup olive oil
  • 2 tsp. brown sugar
  • 1/2 lb. Italian sausage
  • 6 whole sage leaves
  • salt and fresh ground black pepper
  • 1 cup sliced baby bella mushrooms

For garnish:

  • 1 tbsp. toasted pignoli (pine nuts)
  • Italian parsley
  • Parmigiano Reggiano cheese, shaved

Preparation:

Whisk together the filling ingredients and refrigerate.  It may not look like much, but this will go a long way.  Each ravioli will only need 1/2 tsp. filling.  Mine was a little watery, not a good thing for this recipe.  Next time I will let it drain a bit first, use a colander lined with cheesecloth or a fine mesh sieve.

Pumpkin Ravioli The Extruded Noodle 010a

Combine the pasta dough ingredients in the bowl of a stand mixer with the paddle attachment.  Add the ice water 1 tbsp. at a time, until you have a dry dough that holds together when you give it a squeeze.  The consistency will be like pie dough.

Pumpkin Ravioli The Extruded Noodle 015a

Divide the dough into 2 pieces and flatten each into a disk.

Pumpkin Ravioli The Extruded Noodle 016a

Roll out each piece into a long thin sheet.  I used my KitchenAid® pasta roller attachment.  Use any pasta roller, or your rolling pin.

Pumpkin Ravioli The Extruded Noodle 020a

Lay the sheets on a floured dish cloth and sprinkle the top lightly with flour.

Pumpkin Ravioli The Extruded Noodle 024a

Trim the ends even.

Pumpkin Ravioli The Extruded Noodle 026a

For the first sheet I used my KitchenAid® ravioli attachment.  Here is a peek at how it works.  Not every kitchen experiment turns out well, and because my dough and filling were a bit too moist, half of it got mashed into a ball of goo.  :-(  I salvaged what I could and decided to shape the second sheet by hand.

Pumpkin Ravioli The Extruded Noodle 029aPumpkin Ravioli The Extruded Noodle 030aPumpkin Ravioli The Extruded Noodle 035a

 

 

 

Here is the second sheet, cut into squares and ready to shape tortellini style.

Pumpkin Ravioli The Extruded Noodle 032a

Satisfied that I now had enough to feed the two of us, I refrigerated the pasta on a baking sheet lined with wax paper, and lightly dusted with flour.  Be sure to follow food safety guidelines and refrigerate raw pasta within an hour of preparation.

Pumpkin Ravioli The Extruded Noodle 045a

Toast the pignoli in a dry skillet and set aside for the final garnish.  Heat a large pot of water and bring to a boil.  Salt generously.

Pumpkin Ravioli The Extruded Noodle 007a

Slice the sausage into coin size pieces and cook in a large skillet over medium heat.  You can also broil the sausage for 5 minutes.

Pumpkin Ravioli The Extruded Noodle 041a

Drain on paper towels.

Pumpkin Ravioli The Extruded Noodle 043a

Wipe the skillet clean, and add the butter.  Skim off and discard the solids as they separate, or strain the butter through a fine sieve.  Transfer the browned butter to a heat safe container.

Pumpkin Ravioli The Extruded Noodle 040a

Wipe out the skillet again, and add the olive oil, sage leaves and the mushrooms.  Sautee the mushrooms until they release their liquid.  Add back the browned butter, and sprinkle with the brown sugar, pinch of salt and fresh ground pepper.  When the pot of water has reached a rolling boil, cook the ravioli for 3 minutes.  Do not overcook, and do not crowd the pot.  Cook in batches if necessary.  Remove the ravioli gently with a spider strainer and transfer them to the skillet with the brown butter sauce.  Turn gently to coat both sides.

Pumpkin Ravioli The Extruded Noodle 047a

Return the sausage to the pan and stir gently to heat through.

Pumpkin Ravioli The Extruded Noodle 049a

Transfer to a serving platter and garnish with the toasted pignoli, Italian parsley and parmigiano reggiano cheese.

Pumpkin Ravioli The Extruded Noodle 056a

This was delicious!  A little more work than I anticipated, but worth it!  The sweetness of the pumpkin filling and the browned butter pair well with the savory sausage, sage and mushrooms.

Pumpkin Ravioli The Extruded Noodle 058a

So what did you think of this recipe?  I hope it was a fun read and your comments are welcomed.  Is it something you would try at home?

 

 

The Extruded Noodle ©

joycebug

Print This Post Print This Post

 

Posted in Comfort Food, Italian Sunday Dinner, Pasta | Tagged , , | Leave a comment

Beer Can Chicken

Beer Can Chicken!  This is an old barbeque favorite that I clipped from the local paper many years ago.  Indirect grilling, a technique in which the food is placed to the side of the heat source instead of directly over the flame is key to this preparation.  The dry rub keeps the moisture inside, yielding the most delicious juicy bird.  I have a special insert that holds beer can upright in the cavity of the chicken, but if you don’t have one you can balance the bird by arranging the legs and beer can to form a tripod.  A disposable pie plate is handy to catch the drips.  I forgot to buy one, so I arranged sheets of foil underneath to keep everything clean.

Ingredients:

  • 1 chicken, 3-4 lbs.
  • 1 can of beer

Rub Ingredients:

  • 2 tbsp. brown sugar
  • 2 tbsp. paprika
  • 1-1/2 tbsp. black peppercorns
  • 1 tsp. whole coriander seeds
  • 1-1/2 tsp. sea salt
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. celery seeds
  • 1/2 tsp. cayenne pepper

Preparation:

Grind the peppercorns and coriander seeds in a coffee grinder.  Combine with the other rub ingredients.

Beer Can Chicken The Extruded Noodle 001a

Whisk it all together.

Beer Can Chicken The Extruded Noodle 005a

If using an insert, set it up on a clean plate.  Remove the tab from the beer and pour out half.  You can use the extra beer to soak some wood chips, or just drink it :-)

Beer Can Chicken The Extruded Noodle 007a

Prepare the chicken, remove the neck and giblets, and trim any loose fat from the body and neck cavities.  Rinse in cold water and pat dry.  Now position the chicken over the can, so that it sits in an upright position.  This beautiful bird is fresh from our local poultry farm!

Beer Can Chicken The Extruded Noodle 008a

Now coat every inch generously with the dry rub.  Be sure to get under the wings.

Beer Can Chicken The Extruded Noodle 014a

Use toothpicks to secure the wings close to the body so they don’t burn.

Beer Can Chicken The Extruded Noodle 017a

Remove the grate from one side of the grill, and light the opposite side.  If using wood chips, wrap them loosely in foil and place in the corner, away from the flame.  Line the bottom of the grill with foil or use a disposable aluminum pan to catch the drips.

Beer Can Chicken The Extruded Noodle 018a

Place the chicken upright in the grill, on the opposite side of the flame, close the cover and cook for 1-1/4 to 1-1/2 hours.  Use a thermometer to check for doneness, 165º.  Our bird is ready.

Beer Can Chicken The Extruded Noodle 022a

Use tongs to remove the chicken from the grill, keeping it in an upright position.

Beer Can Chicken The Extruded Noodle 041a

Carefully remove the beer can, discard the hot liquid and transfer the chicken to a serving platter.

Beer Can Chicken The Extruded Noodle 050a

Rest for 5 minutes before carving.

Beer Can Chicken The Extruded Noodle 053a

This chicken was so moist and juicy, it was the perfect early fall meal!  We had very little leftover, but I am still going to get every last bit of goodness from this bird.  I think that a nice spicy soup is next on the menu!

Chicken Tortilla Soup 002a

 

The Extruded Noodle ©

joycebug

Print This Post Print This Post

 

 

Posted in Chicken, Chicken Dinner, Comfort Food, For the Grill | Tagged , | Leave a comment

My Favorite Apple Pie

It’s pie season!  Apple pie was the first pie that I learned to make, and it is my favorite!  Once you have peeled and sliced the apples, it comes together in a snap.  I bought my pastry dough, and if you are not inclined to make your own it’s perfectly fine to take a little shortcut.

Inspired by Taste of Home

Ingredients:

  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 3 tbsp. flour
  • 1 tsp. cinnamon
  • 1/4 tsp. ginger
  • 1/4 tsp. nutmeg
  • 5-6 apples, peeled and sliced thin
  • 1 tbsp. lemon juice
  • pastry dough for double pie crust
  • 1 tbsp. butter
  • 1 egg white

Preparation:

Squeeze the lemon juice into a large bowl.  Peel and slice the apples and add to the bowl, tossing with the lemon juice after each addition.  I like to use Braeburn apples, Cortland or Granny Smith.

20131127_5a

Whisk together the sugars, flour, cinnamon, ginger and nutmeg.  Combine with the apple slices and toss to coat.

20131127_6a

Place one sheet of pastry dough into the pie dish.  Fill with the apple mixture and dot with the butter.

20131127_16a

Place the top sheet of pastry dough over the top and seal the edges, it doesn’t have to be fancy.  Cut slits to allow the steam to escape.  Whisk the egg white, and brush all over the top.  Place foil loosely around the edges, but don’t press into the dough (or it will not lift off).

Bake for 25 minutes at 375º.  Remove the foil and bake an additional 25 minutes.

20131127_18a

Cool at least 2 hours before slicing.  It smells so good, you will have a hard time waiting!

 

The Extruded Noodle ©

joycebug

 

Print This Post Print This Post

Posted in Baking, Comfort Food, Holiday Favorites | Tagged , | Leave a comment

Shrimp and Scallops over Sorghum Rice Pilaf

Shrimp and scallops, one of my favorite seafood combinations!  Whole grain sorghum adds an interesting twist to the usual rice pilaf.  This easy dinner for two is ready in one hour.

Ingredients:

  • 6 oz. sea scallops
  • 6 oz. large raw shrimp, peeled and deveined
  • 1 strip bacon
  • 1 tbsp. butter
  • 1/3 cup total of brown rice and whole grain sorghum (I used 50% long grain brown rice, 25% Arborio rice, 25% sorghum)
  • 1 tsp. butter
  • 1 cup low sodium chicken broth (or use 1 cup water + 1 packet sodium free chicken bouillon)
  • pinch of salt and red pepper flakes

So what is Sorghum?

I first read about sorghum in Cooking Light.  It is a gluten free whole grain with a mildly nutty, sweet taste.  It paired well with my brown rice, as both need about an hour to cook.  Ratio of grain to water is 1:3 (use 3 cups water for every 1 cup of grain).

Sorghum The Extruded Noodle 002a

Preparation:

Melt 1 tsp. butter in a small saucepan.  Add the rice and sorghum mixture and toast for 2-3 minutes, stirring frequently.  Whisk together the chicken broth (or water and bouillon) and pepper flakes.  Pour over the rice mixture, and stir well.  Cover and reduce the heat to low.  Simmer for 55-60 minutes, or until the liquid has been absorbed.

If using frozen shrimp and scallops (the budget friendly option), defrost in a colander and pat dry.  Cook the bacon strip in a heavy skillet.  Remove and drain on a paper towel.  Add 1 tbsp. of butter to the skillet with the rendered bacon fat.  Add the shrimp and scallops and cook 3-4 minutes per side.

Shrimp and Scallops The Extruded Noodle 024a

To serve, spread the rice pilaf on a serving platter and top with the shrimp and scallops.  Crumble the bacon over the top.

Shrimp and Scallops The Extruded Noodle 031a

The Extruded Noodle ©

joycebug

 

Print This Post Print This Post

Posted in Dinner for two, Seafood, Under an hour, Whole Grains | Leave a comment

Skirt Steak with Grilled Cauliflower and Rainbow Quinoa

It’s grill night!  I love fast easy meals after working all day, and this weeks dinner for two comes together in just 30 minutes!  This is a low sodium recipe, but if you are not limiting salt go ahead and add a dash!

Ingredients:

  • 1/2 cup rainbow quinoa
  • 1 packet salt free beef bouillon
  • 1/4 cup no salt added vegetable broth
  • 3/4 cup water
  • 1 tsp. butter
  • pinch of cayenne pepper
  • 1 small head of cauliflower, cut into florets
  • 1 tbsp. of olive oil
  • black pepper
  • 2 strip steaks, 6 oz. each
  • 1 tsp. black peppercorns
  • 1 tsp. coriander seeds
  • 1/2 tsp. fennel seeds
  • cooking spray

Preparation:

Light the grill and line one side with foil, mist the foil with cooking spray.  Chop the cauliflower into florets and toss with olive oil and black pepper.  Spread the cauliflower evenly over the foil and cook for 20 minutes on medium heat, turning every 5 minutes.

Strip Steak The Extruded Noodle 006a

Melt the butter in a small saucepan, and add the quinoa.  Stir for 1 minute then add the vegetable broth, water, beef bouillon, salt and cayenne.  Bring to a simmer, cover and cook 20 minutes or until the liquid is absorbed, stirring occasionally.

Strip Steak The Extruded Noodle 012a

Use a coffee grinder to chop the peppercorns, coriander and fennel seeds.  Season the steaks on both sides.  Mist the grill with cooking spray, or brush with oil.  Cover and cook the steaks 5 minutes per side, turning once.

Strip Steak The Extruded Noodle 007a

Do not poke the meat with a fork, move it around or press on it with a spatula.

Strip Steak The Extruded Noodle 008a

Transfer the cooked steaks to a plate and cover tightly with foil.  Set a timer for 5 minutes.

Strip Steak The Extruded Noodle 011a

While the steak rests, remove the cauliflower from the grill.

Strip Steak The Extruded Noodle 017a

That’s it, dinner is served!

Strip Steak The Extruded Noodle 022a2a

A healthy and delicious meal with easy cleanup!  Just what you need on a busy weeknight.

Like this recipe?  I have put together a collection of meal ideas in my “30 Minutes or Less” category.  Check it out today!

http://www.extrudednoodle.com/category/30-minutes-or-less/

 

The Extruded Noodle ©

joycebug

Posted in 30 Minutes or Less, Dash Diet Friendly, Dinner for two, For the Grill, Low Sodium | Tagged , , , | Leave a comment

Grilled Swordfish with Spinach and Couscous

Grilled Swordfish with a side of wilted baby spinach and quick cooking couscous.  This week’s dinner for two is on the table in under a half hour.  Your busy weeknight just got a little easier!  Use whole grain couscous for a healthy grain option.

Ingredients:

  • 12 oz. swordfish steak
  • 1/2 cup large couscous (I used half regular and half whole grain)
  • 1 package salt free chicken bouillon
  • 1 tsp. butter
  • 1/4 cup vegetable broth
  • 3/4 cup water
  • salt and pepper to taste

To make the spinach, see the previous post, Wilted Spinach with Mirin and Pignoli. 

http://www.extrudednoodle.com/2014/09/18/wilted-spinach-with-mirin-and-pignoli/

Dinner for Two The Extruded Noodle 003b

Preparation:

Light the grill and coat with cooking spray.  Combine the vegetable broth, water, butter and beef bouillon in a small sauce pan.  Add the couscous, pinch of salt and pepper and simmer until the water is absorbed, about 20 minutes.  Season the swordfish with salt and pepper, and grill 5-6 minutes per side, turning once.  While the swordfish is cooking, prepare the spinach.

http://www.extrudednoodle.com/2014/09/18/wilted-spinach-with-mirin-and-pignoli/

Dinner for Two The Extruded Noodle 001a

Ten minutes to prep, twenty minutes to cook, it should all finish at the same time.

Dinner for Two The Extruded Noodle 006a

For more fast and healthy dinner ideas, check out my 30 Minutes or Less menu.

http://www.extrudednoodle.com/category/30-minutes-or-less/

Print This Post Print This Post

The Extruded Noodle ©

joycebug

Posted in 30 Minutes or Less, Dinner for two, For the Grill, Seafood | Leave a comment

Pork and Bean Soup

We awakened this morning to the wonderful aroma of delicious soup that had been simmering all night in the crockpot.  Fall is upon us and the crockpot is officially back in service with this hearty Pork and Bean Soup.  I love using pork shanks in my soup stock, especially for bean and lentil soup.  There is a surprising amount of meat in this cut, and when slow cooked it literally falls off the bone.  Don’t rush the recipe.  Beans love to be cooked slowly.  After an overnight (or all day) soak and 12 hours in the crockpot your patience will be rewarded with the most tender and flavorful beans.

Ingredients:

  • 2 cups mixed dry beans
  • 1 pork shank
  • 1 small onion, diced
  • 3 celery stalks, diced
  • 3 carrots, diced
  • olive oil
  • 1/2 cup vegetable broth
  • 1/3 cup tomato sauce
  • 1 vegetable bouillon cube
  • 1 packet no salt beef bouillon
  • 1/2 tsp. sage
  • 1/2 tsp. thyme
  • 1 carton low sodium chicken broth
  • salt and pepper to taste

Preparation:

Rinse the beans and place in a stock pot.  Add cold water, to completely cover the beans plus an extra 2-3″.  Do not add salt to the soaking water.  Cover the pot and let soak (no heat) for 8 hours.  I started at 9am, because I wanted to cook the soup overnight in my crockpot.

Bean Soup The Extruded Noodle 003a

Aren’t these beans beautiful?  I love the colors, so nice for fall.  Here is what they looked like after an 8 hour soak.

Bean Soup The Extruded Noodle 004a

Nearly doubled in size, they are now ready for a final rinse before going into the crockpot.

Bean Soup The Extruded Noodle 005a

Wipe out the stockpot and return to the stove on medium heat.  Add a little olive oil, and stir in the carrots, celery and onions, salt and pepper to taste.  Cook for a few minutes, stirring frequently.  Add the veggies to the crockpot along with the rinsed and drained beans.  Whisk together the vegetable broth, tomato sauce, bouillon and seasonings.  Pour over the bean mixture.

Bean Soup The Extruded Noodle 010a

Remove the pork shank from the package and rinse under cold water.

Bean Soup The Extruded Noodle 001a

Nestle the pork shank in the center of the crockpot.  Top it all off with the chicken broth, and season with salt and pepper.

Bean Soup The Extruded Noodle 011a

After 12 hours in the crockpot on low, here is what we woke up to.  Can you smell it?

Bean Soup The Extruded Noodle 016a

Remove the shank to a cutting board.  It will literally fall away from the bone.

Bean Soup The Extruded Noodle 017a

Shred the meat with 2 forks and return it to the crockpot.

Bean Soup The Extruded Noodle 020a

You can keep it warm like this until ready to serve.  I added a little egg pasta.

Bean Soup The Extruded Noodle 024a

A nice slice of homemade bread tops off the perfect fall lunch.

Bean Soup The Extruded Noodle 038a

I like to make enough for us to enjoy several times during the week.  There was certainly plenty of soup left over.  The recipe could easily serve 8 for lunch, or 6 as a main course.  I hope that you have been inspired to get out your crockpot and give it a try!

The Extruded Noodle ©

joycebug

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

Wilted Spinach with Mirin and Pignoli

This recipe will make a spinach lover out of you!  Tender leaves of fresh baby spinach are wilted in rice wine.  Sweet and savory come together as the Mirin is complimented by the nutty flavor of the toasted pignoli, all playing nicely with garlic and tomato.  I love the unexpected sweetness and combination of textures.  It’s fast and easy, the perfect side for busy weeknights!

Ingredients:

  • half large bag of fresh baby spinach
  • 4 garlic cloves, coarsely minced
  • 2 tbsp. toasted pignoli
  • 1/2 dozen grape or cherry tomatoes, halved
  • salt and pepper to taste
  • 1 tbsp. olive oil
  • 1/4 cup Mirin (sweet rice wine)

Preparation:

Lightly toast the pignoli in a dry skillet, and set aside.

Maple Pecan Salmon The Extruded Noodle 001a

Add the garlic, tomatoes and olive oil to a large nonstick skillet with a pinch of salt and pepper.

Maple Pecan Salmon The Extruded Noodle 006aCook on very low heat for 5 minutes, stir frequently and don’t let the garlic burn.

Maple Pecan Salmon The Extruded Noodle 008a

Add the Mirin, bring to a simmer then add the spinach, with another big pinch of salt and pepper.  Toss well to coat the leaves, then cover and cook just until wilted, about 1 minute.  Don’t overcook!  You want the spinach to retain some of its texture.

Maple Pecan Salmon The Extruded Noodle 009a

Transfer to a serving dish and toss with the toasted pignoli.

Dinner for Two The Extruded Noodle 003a

This is a wonderful side with seafood, and you will be seeing it in my weeknight Dinner for Two posts.  Don’t like spinach?  Try this preparation, it may just change your mind!

Dinner for Two The Extruded Noodle 006sp

 

The Extruded Noodle ©

joycebug

Posted in Dash Diet Friendly, Eat your Vegetables | 1 Comment

Homemade Tortellini

Tortellini with a traditional cheese filling topped with San Marzano sauce.  We had so much fun preparing and eating this pasta!  It’s a great recipe to make with the family that everyone will enjoy.  Read on as we recreate one of my favorite restaurant dishes right here at home!  Six servings.

Pasta Ingredients:

  • 100g “00″ flour
  • 50g whole wheat pastry flour
  • 470 bread flour
  • 3 eggs
  • 3/8 tsp. salt
  • 12-15 tbsp. ice water

Filling Ingredients:

  • 1 cup fat free ricotta
  • 1 cup Italian 3-cheese blend
  • 1/4 tsp. salt
  • 1 egg

Tortellini The Extruded Noodle 032a

Sauce Ingredients:

  • 28 oz. can crushed peeled San Marzano tomatoes
  • 28 oz. can whole peeled San Marzano tomatoes
  • 3 tbsp. tomato paste
  • 1/2 small onions, diced
  • 3 garlic cloves, sliced
  • 2 white mushrooms, sliced
  • 1 tbsp. sugar
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. oregano
  • 1 tsp. basil
  • 1/2 tsp. Italian seasoning blend
  • olive oil

Preparation:

Make the sauce first.  Sauté the onion, mushroom and garlic in a little olive oil.  Add the rest of the sauce ingredients and simmer on low for 3 hours.

Tortellini The Extruded Noodle 009a

We are keeping the filling simple and traditional.  Combine the ricotta, three cheese blend and salt in a small bowl and mix well with one beaten egg.  Cover the bowl and refrigerate while you make the pasta dough.

Tortellini The Extruded Noodle 033a

Combine the flours and the salt in a large bowl.  You will need a total of 620g flour.  If you prefer, you can use all bread flour.  Whisk the 3 eggs in the bowl of a stand mixer, then with the paddle attachment, gradually add the flour and 1 tbsp. of water at a time.  You may not need all of the water, use just enough to bring together a nice crumbly dough.  The consistency will be like pie dough, but it should hold together when you give it a squeeze.

Tortellini The Extruded Noodle 036a

Divide the dough into 6 pieces and form each into a disk.  Flatten slightly and roll each piece into a long thin sheet.  We used the Kitchenaid® pasta roller attachment, and rolled each sheet to setting #5.  Here is the Extruded Noodle crew, showing off our work in progress!

Tortellini The Extruded Noodle 069a

Lay the sheets of pasta on lightly floured parchment paper and use a pizza cutter to make 3″ squares.

Tortellini The Extruded Noodle 044a

Now for the assembly!  Top each square with a scant 1/2 tsp. of filling, and brush around the edges with water.

Tortellini The Extruded Noodle 055a

Fold the square in half to form a triangle, and press the edges together.

Tortellini The Extruded Noodle 057a

Pinch the sides.  Pardon the shaky camera work (we’re excited!)

Tortellini The Extruded Noodle 058a

Finally, wrap the ends around your finger and squeeze together.

Tortellini The Extruded Noodle 059a

One down!

Tortellini The Extruded Noodle 080a

It’s a family affair as four of us get busy cutting, filling and shaping the tortellini!

Tortellini The Extruded Noodle 045a

We’re having a great time!

Tortellini The Extruded Noodle 070a

One hour later, here is our labor of love!  Ready to cook, refrigerate, or freeze.  Always follow food safety guidelines.  The tortellini should be cooked or refrigerated within one hour.

Tortellini The Extruded Noodle 072a

We worked up quite an appetite making our tortellini.  Fortunately fresh pasta cooks very quickly!  Heat a very large pot of salted water and bring to a rolling boil.  Add the tortellini and cover the pan so that the water will quickly return to boiling.  Cook for 4 minutes, don’t overcook!  Drain well and transfer to a serving platter.

Tortellini The Extruded Noodle 090a

Al dente perfection!  Top with sauce and Italian parsley.  Serve with grated cheese.

Tortellini The Extruded Noodle 097a

Look at this beautiful platter!  It was soooo delicious!  I hope that we have inspired you to try making tortellini at home with your family!

 

Tortellini The Extruded Noodle 080a

The Extruded Noodle ©

joycebug

 

 

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

Mini Hash Brown Casserole

Dinner for two is the norm at our house.  We love leftovers, but who wants to eat the same thing all week?  Using smaller pans like the baking dish you see in this post is a great way to keep portions under control.  A petite 5″x7″ baker holds just enough for the two of us with a little leftover for lunch the next day.  Of course you can double and triple the recipe for larger families (and appetites!).

Ingredients:

  • 2 cups frozen hash browns
  • 1 egg
  • 1/4 cup shredded parmesan
  • 1/8 tsp. onion powder
  • 1/8 tsp. garlic powder
  • 1/8 tsp. red pepper flakes
  • salt, to taste
  • 1/4 cup half & half
  • 1/4 cup 1% milk
  • Topping: paprika, whole wheat seasoned breadcrumbs, grated parmesan

Preparation:

Whisk together the egg, shredded parmesan, onion and garlic powders, pepper flakes, salt, half & half, and 1% milk.  Toss with the hash browns.  Coat the baking dish with cooking spray, and add the potato mixture.  Press down with a spoon or spatula to make a nice even layer.

Mini Hash Brown Casserole The Extruded Noodle 001a

Sprinkle paprika, bread crumbs and grated parmesan over the top.

Mini Hash Brown Casserole The Extruded Noodle 003a

Bake for 30 minutes at 350º, then finish under the broiler for 3 minutes on high.

Mini Hash Brown Casserole The Extruded Noodle 007a

Slice into wedges and serve.

Mini Hash Brown Casserole The Extruded Noodle 012a

I love easy sides that can be put together while you work on your main course.

Mini Hash Brown Casserole The Extruded Noodle 013a

 The Extruded Noodle ©

joycebug

 

Posted in Comfort Food, Dinner for two, Side Dish | Tagged , , | Leave a comment

Zesty Italian Chicken Drumsticks

Farmers market chicken, fresh garden tomatoes and sage leaves come together beautifully for this week’s Italian Sunday Dinner!

Ingredients:

  • 6-8 chicken drumsticks
  • 1 medium sweet onion coarsely chopped
  • 2 cups grape or cherry tomatoes, cut in half
  • 6 large sage leaves
  • 2 cups fingerling potatoes cut into 1″ pieces
  • 1/4 cup zesty Italian dressing
  • salt and pepper
  • 2 cups whole wheat orecchiette or other pasta

Preparation:

Marinade the chicken legs in the Italian dressing for 2-3 hours.

Zesty Italian Chicken Drumsticks The Extruded Noodle 003a

Coat a 9 x 13″ baking dish with cooking spray.  Spread the onions and tomatoes in the baking dish, and season with salt and pepper.

Zesty Italian Chicken Drumsticks The Extruded Noodle 004a

Arrange the chicken drumsticks and the sage leaves, and pour the marinade in the bowl over the top.  Cover with foil and bake for 45 minutes at 325º

Zesty Italian Chicken Drumsticks The Extruded Noodle 006a

Remove the foil, turn the chicken legs and add the potatoes.  Continue baking uncovered for another 30 minutes.

Zesty Italian Chicken Drumsticks The Extruded Noodle 013a

Add the cooked orecchiette to the dish and toss to coat.  Broil on low for 5 minutes.

Zesty Italian Chicken Drumsticks The Extruded Noodle 017a

Serve with grated parmesan and crusty bread to soak up the juices!

The Extruded Noodle ©

joycebug

 

 

 

Posted in Chicken, Chicken Dinner, Italian Sunday Dinner | Leave a comment

Sangria Chicken Portabella

Throw this dish together any night of the week!  For me it was a weeknight and I wanted something quick.  I just happened to have a few leftover roasted potatoes, and a half bottle of Sangria in the fridge.  A beautiful Portobello mushroom from the farmers market and the rest came together easily.

Ingredients:

  • 2 boneless chicken breast
  • 1 large Portobello mushroom, sliced
  • 1 medium sweet onion, sliced into rings
  • 1 cup marble potatoes, cooked and cut in half
  • salt and pepper to taste
  • garlic powder
  • onion powder
  • pinch of red pepper flakes
  • 1/4 cup Zesty Italian dressing
  • 1/4 cup sangria or sweet wine
  • 1 tsp. cornstarch

Sangria Chicken The Extruded Noodle 037a

Preparation:

Slice the mushroom and onion.

Sangria Chicken The Extruded Noodle 024a

Heat a large skillet over medium heat.  Add the chicken breasts and cook 6 minutes per side.  They should be nearly cooked through.  Remove to a plate and slice into 1/4″ medallions.  Toss with the Italian dressing.  You can prepare the recipe up to this step ahead of time, and refrigerate until you are ready to make dinner.  Wipe the skillet clean and add more oil.  Sautee the onions and mushrooms 2 minutes, seasoning with salt and pepper.  Add back the chicken, and the potatoes.  Whisk together the cornstarch and the sangria.  Pour over the skillet and stir well.

Sangria Chicken The Extruded Noodle 029a

Simmer until the chicken is cooked through and the potatoes are warmed, about 5 minutes.  The sauce will thicken slightly.  Transfer to a serving dish.

Sangria Chicken The Extruded Noodle 033a

Dinner is served.  Nothing fancy, just good weeknight comfort food.

Cheers!

Sangria Chicken The Extruded Noodle 026aThe Extruded Noodle ©

joycebug

 

 

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

Wacky Mac Pasta Salad

Perfect for Labor Day weekend!  Make this bright, colorful pasta salad for your next cookout!  With no mayonnaise, it’s a light refreshing side dish that won’t leave you feeling stuffed.

Ingredients:

  • 4 slices bacon, cooked and crumbled
  • 1 cup frozen peas, thawed
  • 2.25 oz. can sliced black olives, drained
  • 1/2 cup red onion, diced
  • 1 cup green beans, blanched and cut into 1/2″ pieces
  • 1 cup diced cucumber (no seeds)
  • 1 medium carrot, coarsely grated
  • 1 lb. bow tie pasta
  • 1 tbsp. olive oil
  • your favorite Italian dressing (use a reduced fat version if you like)
  • shredded parmesan

Wacky Mac Pasta Salad The Extruded Noodle 009a

Prepare all of the veggies a few hours ahead of time and chill.

I love bow tie pasta, and these colorful Veggie Bows from Wacky Mac are perfect for this salad!  Cook just to al dente (a minute or 2 less than the package directions) and rinse immediately under cold water.  Toss with olive oil and refrigerate for 1-2 hours in the collander.  I’m using my salad spinner.

Wacky Mac Pasta Salad The Extruded Noodle 007a

Just before serving, combine all of the ingredients in a serving bowl and toss well with Italian dressing and parmesan cheese.

 

Wacky Mac Pasta Salad The Extruded Noodle 023a

 

The Extruded Noodle ©

joycebug

 

Posted in Holiday Favorites, Pasta | Leave a comment

Maple Pecan Salmon

This week’s romantic dinner for two is a Maple Pecan Salmon served with brown rice, and baby spinach wilted in a sweet rice wine over garlic and tomato.  Elegant enough for guests, but easy enough to prepare on a weeknight, this meal comes together in just under an hour.  What a beautiful meal to impress your special someone! ♥ 

Ingredients:

  • 1/3 cup brown basmati riceMaple Pecan Salmon The Extruded Noodle 012Rice
  • 1 cup water
  • 1 pkg. sodium free chicken bouillon
  • 1/8 tsp. onion powder
  • 1/8 tsp. garlic powder
  • 1/8 tsp. red pepper flakes

—————————————Maple Pecan Salmon The Extruded Noodle 015Salmon

  • 2 salmon filets, 6-8 oz. each
  • 1/4 cup egg whites
  • 1/2 cup ground pecans
  • 1 tbsp. maple syrup

—————————————Maple Pecan Salmon The Extruded Noodle 015spinach

  • 4 large handfuls baby spinach
  • 4 garlic cloves, minced
  • 2 tbsp. toasted pignoli
  • 4 small Roma tomatoes
  • salt and pepper to taste
  • 1 tbsp. olive oil
  • 1/4 cup Mirin (sweet rice wine)

 

Preparation:

One hour, start to finish!  Ready?

One hour before serving:  Start the rice one hour before serving time.  Combine all of the ingredients in a heavy saucepan, cover and simmer 55 minutes.

35 minutes before serving: Set up breading trays with the egg whites and ground pecans.  Dip each salmon filet in the egg white, and dredge in the ground pecans.  Drizzle with the maple syrup.  Place the filets in a baking dish coated with cooking spray.  Bake 30 minutes at 350º

Maple Pecan Salmon The Extruded Noodle 003a

10 minutes before serving: Lightly toast the pignoli in a dry skillet, and set aside.  Add the garlic, tomatoes and olive oil to the skillet and sauté for 5 minutes.  Add the Mirin, bring to a simmer then add the spinach, salt and pepper.  Cover and cook just until wilted, about 1 minute.  Don’t like spinach?  Try this preparation, it may just change your mind!

Maple Pecan Salmon The Extruded Noodle 009a

Look at this beautiful meal!

 Maple Pecan Salmon The Extruded Noodle 015a

Make it tonight for your special someone!

The Extruded Noodle ©

joycebug

 

Posted in Dinner for two, Seafood, Under an hour | Leave a comment

Asian Chicken Stir Fry

My fast and easy Asian inspired Chicken Stir Fry is loaded with fresh Farmer’s Market veggies!  Chop the veggies ahead of time and this dish comes together in a snap!  2-3 servings.

Ingredients:

  • 12 oz. boneless chicken breast
  • 1 carrot, cut into matchsticks
  • 1/2 celery stalk, sliced
  • 1/2 small red bell pepper, cut into matchsticks
  • 1 bunch baby bokchoy, chopped
  • 4 button mushrooms, sliced
  • 3 garlic cloves, minced
  • 1 bunch scallions, sliced
  • 2 tsp. sesame seeds, toasted
  • 2 tsp. cornstarch
  • 3/4 cup low sodium chicken broth
  • 1/8 cup Ponzu sauce
  • 1/8 cup low sodium soy sauce
  • 1/4 tsp. powdered ginger
  • 1/4 tsp. garlic powder
  • 1/4 tsp. red pepper flakes
  • 1 tbsp. sesame oil
  • 1 tbsp. olive oil
  • 6 oz. Chinese noodles (I used Hang’s noodles, my favorite!)

Note: I always choose low sodium products, but if you are not limiting salt and prefer to use the regular version go for it!  I do salt the pasta water in case you were wondering.

Chinese Chicken The Extruded Noodle 001a

Preparation:

Chop all of the veggies.  Toast the sesame seeds and set aside.  Whisk together the chicken broth, Ponzu sauce, soy sauce, garlic powder, ginger, pepper flakes and the cornstarch.  Boil water for the pasta and heat a large skillet over medium heat.

Chinese Chicken The Extruded Noodle 005a

Sear the chicken breast on all sides in 1 tbsp. olive oil.  Transfer to a cutting board and slice into 1/4″ medallions, then return to the skillet.  Add all of the vegetables, reserving a few of the scallions for garnish.  Add the sesame oil and saute for 3 minutes.  Cook the pasta according to package directions.

Add the chicken broth mixture to the skillet and continue cooking until it begins to thicken, 3-5 minutes.  Drain the cooked pasta and add to the skillet.  Toss well and cook for 1 more minute to incorporate.

Chinese Chicken The Extruded Noodle 007a

Serve on a large platter, and garnish with the reserved scallions and toasted sesame seeds.

Chinese Chicken The Extruded Noodle 011a

 

How easy is that?  You can substitute any veggies you like in this dish.  Zucchini and onions would be a great addition, as would cabbage.  Beef or pork would also stand in for the chicken.  Have fun creating your own favorite version!

The Extruded Noodle ©

joycebug

Posted in Chicken, Comfort Food, Dinner for two, Eat your Vegetables, Farmers Market Favorites, Low Sodium | Leave a comment