Seafood Chowder

Rich creamy seafood chowder was on the menu at our house this weekend.  The inspiration for this recipe came from a favorite summer spot that hubby and I have visited quite often.  Spoiler alert – there’s rum and bacon!  Read on to learn how to recreate this delicious dish.  For a beautiful presentation, I served the chowder in bread bowls and a link to that recipe is also included.  It takes several hours to prepare but well worth the time!

For the chowder:Bread Bowls with Seafood Chowder The Extruded Noodle 053a

  • 6 oz. shrimp, peeled and chopped
  • 12 oz. flounder or other white fish, diced
  • 6 oz. can chopped clams
  • 1 celery stalk, cut into small dice
  • 1/2 medium sweet onion, cut into small dice
  • 1 large potato, peeled and cut into small dice
  • 1 garlic clove, minced
  • 2 tbsp. red bell pepper, minced
  • 2 tbsp. olive oil
  • 2 tbsp. butterBread Bowls with Seafood Chowder The Extruded Noodle 026a
  • 2 tbsp. flour
  • 2 cups chicken stock
  • 3 cups fish stock (or chicken broth)
  • 1/4 tsp. paprika
  • big pinch of cayenne
  • 1/4 tsp. dill
  • 3 tbsp. rum
  • 2 tsp. liquid smoke
  • 6 tbsp. half n half
  • 4 strips bacon
  • 1 tbsp. flour
  • salt and pepper to taste

Preparation:

Heat 2 tbsp. olive oil and 2 tbsp. butter in a heavy stock pot.  Sautee the celery, onion, garlic, bell pepper and potato for 3 minutes.  Season with salt and pepper.

Bread Bowls with Seafood Chowder The Extruded Noodle 007a

Sprinkle 2 tbsp. flour over the vegetables and stir.  Gradually add the 2 cups chicken stock, stirring constantly.

Bread Bowls with Seafood Chowder The Extruded Noodle 013a

Cover and simmer on low for 2 hours.  Use a stick blender to partially puree the vegetables.

Bread Bowls with Seafood Chowder The Extruded Noodle 020a

Just look at the transformation from thin liquid to rich creamy chowder.  We are now about an hour away from serving.  It’s time to cook the bacon!

Bread Bowls with Seafood Chowder The Extruded Noodle 017a

Reserve the rendered bacon fat in the skillet.  You should have about 1 tbsp.  Quickly whisk in 1 tbsp. flour to make a roux.  Whisking constantly, add 1 cup of fish stock to the pan to deglaze.  Strain the thickened mixture through a fine mesh sieve.  Add about 1/2 cup to the stockpot and rinse out the skillet.

Bread Bowls with Seafood Chowder The Extruded Noodle 024ab

Chop the flounder into small pieces and add directly to the stock pot, along with the chopped clams.  I like to quickly cook the shrimp in a skillet with a little oil or butter, just until it turns pink.

Bread Bowls with Chowder The Extruded Noodle 051a

Add to the stockpot with the rum, dill, paprika, cayenne and liquid smoke.  Simmer on very low heat for 45 minutes.  Stir in the half and half toward the end of the cooking time and keep warm.

Bread Bowls with Seafood Chowder The Extruded Noodle 026a

This is so good.  The roux gives it a beautiful color.  You are now ready to serve.  The bread bowls really do make a beautiful presentation and I hope you are inspired to give this a try.  Top each bowl with chopped bacon and enjoy!

Bread Bowls with Seafood Chowder The Extruded Noodle 056a

Click here for the Bread Bowl recipe!

The Extruded Noodle ©

joycebug

 

Posted in Comfort Food, Seafood, Soup | 1 Comment

Bread Bowls

I’m making a very special lunch this weekend!  Bread bowls have been on my to-do list for a while!  Today they will be filled with creamy seafood chowder, but you can substitute your favorite soup or stew.  Thicker is better!  Make the bread bowls the night before your meal.  The bread will have better texture and structure to hold the hot liquid.

Ingredients:

  • 1 cup whole wheat flour
  • 2 cups bread flour
  • 1 cup fully active sourdough starter
  • 1 tsp. honey
  • 1-1/2 tsp. salt
  • 1 tsp. diastatic malt powder
  • 2 tsp. instant yeast
  • 1-1/2 cups warm water
  • olive oil

4 Servings

Preparation:

Combine the starter and the honey in the bowl of a stand mixer with the dough hook attachment.  In a separate bowl, whisk together the flours, salt, yeast and malt powder.  With the mixer on low, gradually add the flour mixture and water to the starter.  When combined, increase the speed and knead for 5 minutes.

Bread Bowls with Chowder The Extruded Noodle 001a

Transfer the dough to an oiled bowl and turn to coat.

Bread Bowls with Chowder The Extruded Noodle 006a

Cover with plastic wrap and a dishtowel and let the dough rise in a warm, draft free area for 90 minutes or until doubled in size.

Bread Bowls with Chowder The Extruded Noodle 009a

Remove the risen dough to a cutting board.

Bread Bowls with Chowder The Extruded Noodle 011a

Use a bench scraper to divide the dough into 4 even pieces.

Bread Bowls with Chowder The Extruded Noodle 012a

Working with one section at a time, pat the dough into a rectangle.

Bread Bowls with Chowder The Extruded Noodle 014a

Fold the left side over and press into the dough, like this.

Bread Bowls with Chowder The Extruded Noodle 015a

Fold the right side over, letter style and press.

Bread Bowls with Chowder The Extruded Noodle 017a

Rotate the dough 180º and stretch into a rectangle.

Bread Bowls with Chowder The Extruded Noodle 018a

Fold the left side over and press.

Bread Bowls with Chowder The Extruded Noodle 021a

Fold the right side.

Bread Bowls with Chowder The Extruded Noodle 022a

Turn the dough over and shape into a tight round.

Bread Bowls with Chowder The Extruded Noodle 024a

Do the same with all four sections of dough.  Coat a baking pan with cooking spray and sprinkle with cornmeal.  Arrange the dough balls with enough space in between to double in size.

Bread Bowls with Chowder The Extruded Noodle 026a

Cover with plastic wrap and allow to rise for 30-45 minutes.

Bread Bowls with Chowder The Extruded Noodle 029a

Preheat the oven to 500º.  Use a sharp serrated knife to score an X in the top of each dough ball.  Brush the tops with a little more olive oil.

Bread Bowls with Chowder The Extruded Noodle 031a

Bake for 2 minutes at 500º, then reduce the temperature to 425º and bake an additional 18-20 minutes.

Bread Bowls with Seafood Chowder The Extruded Noodle 003a

Cool in the pan for 15 minutes then move to a wire rack to cool completely.  Store overnight in a paper bag or airtight container at room temperature.  If the bread feels too soft the next day, take it out 2 hours ahead of time.

Bread Bowls with Seafood Chowder The Extruded Noodle 031a

To serve, cut the top off each bowl.  Using a spoon, scoop out some of the bread from the inside.

Bread Bowls with Seafood Chowder The Extruded Noodle 042a

Fill each bowl with soup and serve immediately.  We had seafood chowder garnished with crumbled bacon.

Bread Bowls with Seafood Chowder The Extruded Noodle 056a

What a lunch!  If your mouth is watering at the sight of my seafood chowder then be sure to look for the recipe in the next post.

The Extruded Noodle ©

joycebug

This recipe is dedicated to Meghan
Posted in Bread, Comfort Food, Sourdough, Whole Grains | Tagged | 1 Comment

Roast Turkey Gravy

Quite possibly the best turkey gravy I have ever made.  Forget skimming the pan drippings and fussing over a roux.  This is much easier and you can make it ahead so there will be no last minute gravy fiasco.

Ingredients:

  • 1 turkey drumstick, thigh or large wing
  • 3 tbsp. olive oil
  • 1 onion
  • 1 celery stalk
  • 1 carrot
  • 8 garlic cloves
  • 4 thyme sprigs
  • salt and pepper
  • 3 tbsp. Wondra flour
  • 6 cups turkey stock

Preparation:

Preheat the oven to 400º. Heat the olive oil in an oven proof skillet.  Add the turkey, vegetables and thyme sprigs, season with salt and pepper.

Roast Turkey Gravy The Extruded Noodle 008a

Cook over medium heat for 15 minutes, turning the turkey once.  Transfer to the oven and roast for 45 minutes.

Roast Turkey Gravy The Extruded Noodle 010a

Remove the turkey from the pan.  Sprinkle the vegetables with flour and whisk for 30 seconds.

Roast Turkey Gravy The Extruded Noodle 012a

Continue whisking as you drizzle in the turkey stock.  Simmer uncovered for 25 minutes.  Taste and add more salt if needed.

Roast Turkey Gravy The Extruded Noodle 013a

Strain through a fine mesh sieve or use cheesecloth.

Roast Turkey Gravy The Extruded Noodle 018a

Discard the vegetables.

Roast Turkey Gravy The Extruded Noodle 020a

Look at the beautiful color!  I have been making mediocre gravy for years, but no more.  From now on this is my Thanksgiving go-to recipe.

Roast Turkey Gravy The Extruded Noodle 027a

 

The Extruded Noodle ©

joycebug

Posted in Holiday Favorites | Leave a comment

Brick Chicken

Brick Chicken The Extruded Noodle 027aThis recipe has been on my 2014 culinary bucket list.  My husband was a little surprised when I asked him to get me a brick!  The technique is simple, a whole split chicken is cooked skin side down in a heavy skillet, weighed down with a brick to ensure continuous contact with the surface of the pan.

 

I used an oval Dutch oven for this recipe.  A cast iron skillet would also work.  You need a pan (not nonstick) that can go from stovetop to oven.  The chicken came out beautifully browned and moist.  This marinade is amazing!

 

 Brick Chicken The Extruded Noodle 007aIngredients:

  • 3-lb. chicken, split down the middle (but not cut all the way through)
  • 2 tbsp. peppercorns
  • 2 tbsp. coriander seeds
  • 1 tbsp. fennel seeds
  • 1 tsp. paprika
  • 1 tsp. cayenne
  • Brick Chicken The Extruded Noodle 009a1 tsp. cumin
  • 1 tsp. turmeric
  • 1 tsp. salt
  • 1/4 cup olive oil + 2 tbsp. divided
  • 1 tbsp. butter
  • zest and juice of 1 lemon

 

 

Preparation:

Toast the whole peppercorns, coriander seed and fennel seed in a hot skillet for 2 minutes, just until fragrant.  Grind in a coffee grinder.  Transfer to a small bowl with the paprika, cayenne, cumin, turmeric and salt.  Whisk in the olive oil, lemon juice and zest.  It smells really good!

Brick Chicken The Extruded Noodle 016a

The chicken came from our local poultry farm and to make things easy I asked them to split it for me.  Rinse the chicken thoroughly and pat dry.  Place in a large baking dish.

Brick Chicken The Extruded Noodle 017a

Now rub the chicken all over with the spice mixture.  Cover and refrigerate for 4 hours.

Brick Chicken The Extruded Noodle 019a

Wrap the brick in aluminum foil.

Brick Chicken The Extruded Noodle 022a

Preheat the oven to 375º.  Heat your Dutch oven or oven proof skillet on the stovetop and add 2 tbsp. olive oil and 1 tbsp. butter.  Place the chicken in the pan skin side down and cover immediately with the brick.  Cook over medium heat for 15 minutes to develop the crust.

Brick Chicken The Extruded Noodle 027a

Transfer the Dutch oven or skillet to the oven and continue cooking for 35 minutes more.  Carefully remove the brick and use a thermometer to check for doneness, 165º

Brick Chicken The Extruded Noodle 031a

Transfer the chicken, skin side up to a serving platter.  Look at the beautiful color!

Brick Chicken The Extruded Noodle 034aa

Can you see how moist it is?  Hubby and I both loved the marinade.

Brick Chicken The Extruded Noodle 040a

 

I made sweet potato and corn bread to go with the chicken.  It was a great meal!

 

Brick The Extruded Noodle

The Extruded Noodle ©

joycebug

 

 

 

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

Multigrain Sourdough – My Favorite Bread Recipe

Ever wonder why I sometimes taunt you with pictures of my homemade bread, hot out of the oven with no recipe link?  The truth is that I bake more by feel than by formula.  My favorite bread, the one I love to make on a Sunday afternoon is one of those recipes that are part measurement and part instinct.  Professional bakers might snicker, but remember our Nonnas were making amazing bread long before there were master chefs.  So with that in mind, today I took the time to write down my recipe for you.  Even if your measurements are a bit off, it will yield a consistently good loaf.  Read the notes at the end to learn more about my sourdough starter and my home milled flour.

Ingredients:Multigrain Sourdough Boule The Extruded Noodle 070a

  • 1 cup fully active sourdough starter
  • 1.5 cups freshly milled whole wheat flour (or substitute store bought whole wheat flour)
  • 1.5 cups bread flour
  • 2 tsp. active dry yeast
  • 1.5 tsp. salt
  • 1 tsp. diastatic malt powder
  • 1 tsp. honey
  • 1-1/4 cups warm water
  • 1 tbsp. milk

Preparation:

Why use a starter?  The flavor that a starter imparts to your finished loaf is what real artisan bread is all about.  Think of your favorite bakery loaf vs. the bland mass produced supermarket variety.  So why are we using instant yeast in a sourdough?  The starter will absolutely leaven the bread all by itself, and it will be amazing.  But it will take much, much longer and hey, we’re busy right?

Sourdough Starter The Extruded Noodle

Measure the flours, for a total of 3 cups.  The more whole grain flour you use, the more water you will need to properly hydrate the dough.  Whisk in the instant yeast, salt and diastatic malt powder.  In the bowl of a stand mixer, combine the starter and a squeeze of honey.  Gradually add the flour mixture and the water with the dough hook attachment on low.

Multigrain Sourdough Boule The Extruded Noodle 019aWhen all of the ingredients have been incorporated, the dough will look very wet.  Increase the speed to #4 and knead for 5 minutes (use a timer).  You will have a soft, supple dough.

Multigrain Sourdough Boule The Extruded Noodle 025a

Transfer to an oiled bowl and turn to coat.

Multigrain Sourdough Boule The Extruded Noodle 030a

Cover with plastic wrap and a dish towel and allow to rise for 75 minutes or until doubled.

Multigrain Sourdough Boule The Extruded Noodle 034a

Gently deflate the dough and transfer to a cutting board.  Stretch and pat the dough into a rectangle.

Multigrain Sourdough Boule The Extruded Noodle 037a

Now fold the left side over, like a letter fold, and use the side of your hand to press it into the dough.

Multigrain Sourdough Boule The Extruded Noodle 038a

Fold the right side over and press.

Multigrain Sourdough Boule The Extruded Noodle 042aRotate the dough 180º, stretch and fold the dough again.  Here’s the stretch.

Multigrain Sourdough Boule The Extruded Noodle 045a

And the left fold.

Multigrain Sourdough Boule The Extruded Noodle 046a

And the right fold.  See how I tucked the ends in?

Multigrain Sourdough Boule The Extruded Noodle 048a

Now turn the dough over and shape it into a tight round.  There’s the boule!

Multigrain Sourdough Boule The Extruded Noodle 050a

Oil a 9″ round baking dish and sprinkle the bottom with cornmeal.  Set the shaped dough into the baking dish, and cover with plastic wrap and dish towel.

Multigrain Sourdough Boule The Extruded Noodle 052a

Allow to rise another 30 minutes.

Multigrain Sourdough Boule The Extruded Noodle 057a

Preheat the oven to 425º.  Set a baking dish with water on the bottom shelf to create steam.

Multigrain Sourdough Boule The Extruded Noodle 054a

Brush the top of the loaf with milk, and quickly score the top twice with a sharp serrated knife.

Multigrain Sourdough Boule The Extruded Noodle 064a

You can also do a box score (like a tic-tac-toe).  Bake for 30 minutes.  Remove from the pan after 5 minutes and cool on a rack for at least 4 hours before slicing.  Here is today’s loaf.

Multigrain Sourdough Boule The Extruded Noodle 070a

Here’s a loaf that was box scored.

Stuffed Shells The Extruded Noodle 017a

 

You’ll have a hard time waiting for the bread to cool!

Pilgrims Delight The Extruded Noodle 003a

Wonderful spread with butter, dipped in oil or toasted the next morning.  I also use this recipe for my pizza dough, and some of this loaf may turn up in my Thanksgiving stuffing.  Bread baking is addictive and I have been doing it for many years.  I hope this post will inspire you to try it yourself.

The Extruded Noodle ©

 joycebug

 

Notes:

English Muffins The Extruded Noodle 001aAbout my sourdough starter:  My starter is  now over 2 years old.  You do not have to capture wild yeast from your back yard!  I bought my starter, and if you don’t know someone who will share a bit with you I recommend you do the same.  Companies like King Arthur and Sourdoughs International (my personal favorite) have a fine product.  Taking care of a starter is not difficult.  I keep mine in the fridge in a 1 qt. ball jar with the cover on very loose (it needs to breathe).  I feed it once a week, with equal parts flour and water by weight (100% hydration).  Typically, 1/3 cup stone ground rye flour and 1/3 cup all purpose flour, and 1/2 cup of water.  I don’t get all hung up on the measurements.  If it feels like it needs more flour or water, I add a little more.  I am looking for a consistency of thick pancake batter, and that to me is more important than the measurement.

About my flour:  I mill my own whole grain flour.  Many of my recipes are 100% whole grain and others like this one are a blend of whole grain and white flour.  My favorite grain combination is White Wheat, Spelt and Kamut®.  Whole grain flour can quickly become rancid sitting on the shelf, as it degrades more quickly than white flour.  Freshly milled flour is tastier and more nutritious.  If you use store bought, buy in small quantities and be sure to check the expiration date.

Multigrain Sourdough Boule The Extruded Noodle 004a

I love hearing from you!  Questions and comments are always welcomed.

 

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

Pork Chops with Cipollini

Have you tried cipollini?  Cipolla means onion in Italian, and cipollini are small onions.  They are a sweet addition to this beautiful dish.  To make peeling easier, I soaked the cipollini in water before I started preparing the meal.  This easy dinner for two is on the table in 30 minutes.  With only one pan required, cleanup is a breeze!

Ingredients:

  • 2 pork chops, 6 oz. each
  • 1/2 cup all purpose flour
  • 12 cipollini, peeled
  • 1-1/2 cups sliced baby bella mushrooms
  • 1 small apple, peeled and sliced
  • 1 cup of wine (use what you have on hand)
  • salt and pepper
  • 2 tbsp. olive oil
  • 1 tbsp. butter

Preparation:

Heat a large skillet with the olive oil and butter.  Season the cipollini with salt and pepper and cook on medium low for 8-10 minutes, turning every few minutes.  Dredge the pork chops in the flour, sprinkle with salt and pepper, and add to the pan.  Cover and cook 4 minutes.

Pork Chops with Cipollini The Extruded Noodle 025a

Turn the pork chops, add the mushrooms and apples to the pan and toss well.  Add the wine, cover and cook for an additional 4 minutes.  Remove the cover, stir and simmer another minute or two, allowing the liquid to thicken.

Pork Chops with Cipollini The Extruded Noodle 027a

Plate and drizzle with some of the pan juices.  Isn’t that beautiful?

Pork Chops with Cipollini The Extruded Noodle 034a

Another delicious weeknight dinner, fast and easy with minimal cleanup.  For more 30 minute meal ideas, check out my 30 Minutes or Less menu!

The Extruded Noodle ©

joycebug

 

 

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

Escarole Bean Soup with Chicken

There’s a chill in the air and soup is on the menu!  Navy beans are one of the easiest to work with and a good overnight soak guarantees success, so don’t reach for the can!  Store bought stock is ok, just be sure to choose low sodium.

Ingredients:

  • 1-1/2 cups dry navy beans
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 1/2 sweet onion, diced
  • 3 garlic cloves, minced
  • 1/2 tsp. sage
  • 1/2 tsp. thyme
  • pinch of cayenne
  • salt and pepper to taste
  • 1 pkg. salt free beef bouillon
  • 4 cups stock
  • 1 cup reserved cooking water from the beans
  • 1 boneless chicken breast (about 10 oz.)
  • 1/2 head of escarole

Preparation:

Soak the beans overnight in water.  Drain and rinse, and add to a clean pot of water.  Simmer for 2 hours.

Escarole Bean Soup The Extruded Noodle  003a

Drain 2/3 of the cooked beans and reserve the other 1/3 with about 1 cup of the cooking liquid.

Escarole Bean Soup The Extruded Noodle 003b

In a heavy stockpot, sauté the carrots, celery and onion in a little olive oil.  Add the stock, all of the seasonings, and the drained beans.

Escarole Bean Soup The Extruded Noodle 006a

Use a stick blender to puree the reserved beans and cooking liquid.

Escarole Bean Soup The Extruded Noodle 010a

Add to the pot.  Simmer on low 1/2 hour.

Escarole Bean Soup The Extruded Noodle 015a

Clean and chop the escarole.  Cook the chicken breast in a skillet with olive oil, salt and pepper.  Cool slightly and cut into small dice.

Escarole Bean Soup The Extruded Noodle 018a

Add the escarole and the chicken to the pot and simmer on low for an additional 20 minutes.

Escarole Bean Soup The Extruded Noodle 025a

Serve with grated cheese.

Escarole Bean Soup The Extruded Noodle 029a

The Extruded Noodle ©

joycebug

Posted in #dashdiet, Comfort Food, Dash Diet Friendly, Healthy Italian Favorites, Soup | 2 Comments

Pilgrims Delight

Imagine your Thanksgiving dinner, layered and baked lasagna style.  The turkey, the stuffing, the potatoes and the gravy.  I even snuck in a few green beans, and because I’m Italian, there’s prosciutto!  Assembly is a snap.  I made each layer from scratch, but imagine how easy it would be if you had Thanksgiving leftovers!  I was going to call this dish Thanksgiving Lasagna, but my husband took one look and said “Pilgrims Delight!” Inspired by the “Thanksgiving in a Bucket” craze, I think our Pilgrims Delight takes the idea to a new level and makes an impressive presentation.  Oh, and it was delicious!

The Turkey:Pilgrims Delight The Extruded Noodle 018a

  • 24 oz. boneless turkey thighs, cut into 3″ pieces
  • toss in olive oil, fresh thyme, rosemary, salt and pepper
  • brown on all sides and cool
  • wrap each piece in a slice of prosciutto

 

The Stuffing:Pilgrims Delight The Extruded Noodle 022a

  • 6 cups day old sourdough bread, cut into 1″ cubes
  • 1 cup minced celery
  • 1 cup minced onion
  • 1 egg
  • 1/4 tsp. each sage, thyme, salt, pepper
  • 1/2 cup milk
  • 1/2 cup turkey stock
  • Combine well and refrigerate until ready to assemble

The Sweet Potato:Pilgrims Delight The Extruded Noodle 025a

  • 1 large sweet potato, peeled and baked (or boiled) until soft
  • mash well with 2 tbsp. butter, 2 tbsp. brown sugar, 1/2 tsp. cinnamon and pinch of salt

The Potato:Pilgrims Delight The Extruded Noodle 030a

  • 1 large baking potato, peeled and baked (or boiled) until soft
  • mash well with 2 tbsp. butter, 1/4 cup half n half, pinch of salt

The Gravy:

  • 1/2 cup cream of mushroom soup
  • 1/2 cup turkey broth

Put it All Together:

Coat a casserole dish with cooking spray.  Spread the stuffing evenly over the bottom of the dish.  Begin layering the prosciutto wrapped turkey over the stuffing.

Pilgrims Delight The Extruded Noodle 033a

Continue arranging the turkey bundles in a single layer.

Pilgrims Delight The Extruded Noodle 035a

Top the turkey with a layer of potato, in alternating bands of white potato and sweet.

Pilgrims Delight The Extruded Noodle 040a

Finish it off with a border of green beans, and spoon some of the cream of mushroom soup over the white potato.

Pilgrims Delight The Extruded Noodle 046a

Cover with foil and bake for 35 minutes.  Remove the foil and bake 15 minutes more.  Garnish with rosemary.

Pilgrims Delight The Extruded Noodle 051ab

I served it with homemade bread and extra gravy.

Pilgrims Delight The Extruded Noodle 050a

Believe me when I tell you, this was delicious!

Pilgrims Delight The Extruded Noodle 057a

 Let us give thanks!

The Extruded Noodle ©

joycebug

Posted in Comfort Food, Holiday Favorites | Leave a comment

Veal Meatballs with Pappardelle

I have been wanting to make this dish for a while now.  If you are a frequent reader, you know I am a big fan of KitchenAid® and love all of their pasta making attachments.  Since I found out they do not make a pappardelle cutter, I have been on the hunt for an alternative.  Here it is!

Veal Meatballs with Pappardelle The Extruded Noodle 082a

According to Wikipedia, the name pappardelle derives from the verb “pappare”, to gobble up.  The Extruded Noodle crew had a great time making the pappardelle, and gobble it up we did, along with the veal meatballs, rich Marsala sauce and homemade bread.  What a meal!

Pasta Ingredients:

Veal Meatballs with Pappardelle The Extruded Noodle 055a

  • 100 g. whole wheat pastry flour
  • 100 g. semolina flour
  • 213 g. Italian “00″ flour
  • 1/4 tsp. salt
  • 2 eggs, beaten
  • 8-10 tbsp. ice water

 

Meatball Ingredients:

Veal Meatballs with Pappardelle The Extruded Noodle 008a

  • 1 lb. ground veal
  • 1 egg
  • 1 tbsp. minced garlic
  • 1/3 cup sweet onion, finely chopped
  • 1 tbsp. Italian parsley, finely chopped
  • salt and pepper
  • 1/2 cup seasoned whole wheat breadcrumbs

 

Sauce Ingredients:

Veal Meatballs with Pappardelle The Extruded Noodle 015a

  • 1/2 cup sweet onion, finely chopped
  • 1 tbsp. minced garlic
  • olive oil
  • 1 tbsp. Italian parsley, finely chopped
  • 1 cup baby spinach, coarsely chopped
  • 2 cups white mushrooms, sliced
  • 1 cup, fat free low sodium chicken broth
  • 2/3 cup Marsala wine
  • 1/4 cup fat free sour cream
  • 1 tbsp. flour

 

Preparation:

To make the pasta dough, whisk together the flours and salt.  In the bowl of a stand mixer, gradually combine the beaten eggs and flour mixture with the paddle attachment.  Drizzle in  just enough of the ice water to form a dry crumbly dough.

Veal Meatballs with Pappardelle The Extruded Noodle 017a

It should hold together when you squeeze it, like this.

Veal Meatballs with Pappardelle The Extruded Noodle 019a

Divide the dough into 4 pieces and flatten each into a disk.  Roll each piece into a thin sheet.  I used my KitchenAid® pasta roller, and rolled each sheet to the 4th setting.  Lay the sheets of dough on lightly floured parchment paper.

Veal Meatballs with Pappardelle The Extruded Noodle 024a

Now for my new toy!  The roller scores the dough into perfect even strips.

Veal Meatballs with Pappardelle The Extruded Noodle 037a

How cool is that?  The Extruded Noodle crew can’t wait to get in on the action!

Veal Meatballs with Pappardelle The Extruded Noodle 045a

The scored sheets separate easily into clean cut noodles!

Veal Meatballs with Pappardelle The Extruded Noodle 048a

Tada!

Veal Meatballs with Pappardelle The Extruded Noodle 055a

Now, let’s make the meatballs!  Combine all of the meatball ingredients in a large bowl.  Mix well, use your hands.

Veal Meatballs with Pappardelle The Extruded Noodle 006a

Line a baking sheet with foil and coat with cooking spray.  Form 24-26 small meatballs, 1-1/2″ in size.

Veal Meatballs with Pappardelle The Extruded Noodle 008a

Broil the meatballs 4 minutes on each side, turning once.

Veal Meatballs with Pappardelle The Extruded Noodle 059a

Set up a large pot of salted water to boil while making the sauce.  In a deep skillet, sauté the onions and garlic in a little olive oil.  Add the parsley, spinach and mushrooms to the skillet and toss well to combine.  Cook for 2 minutes, then add the Marsala wine and all but 1/4 cup of the chicken broth.

Veal Meatballs with Pappardelle The Extruded Noodle 061a

Whisk the reserved 1/4 cup chicken broth and the sour cream together until smooth.  Return the meatballs to the skillet with the sour cream mixture and simmer 15 minutes.  Sprinkle with flour to thicken the sauce.  Isn’t that beautiful?

Veal Meatballs with Pappardelle The Extruded Noodle 070a

Now the hard work is over and it’s time to finish the dish.  When the water has reached a rolling boil, add all of the pasta, stir and cover.  You want the water to return to a boil right away, but watch that it doesn’t boil over!  Cook the pasta for 3 minutes.  Fresh pasta cooks quickly, do not overcook!  Drain the pasta into a large serving bowl.  Look at our pappardelle noodles, dotted with flecks of whole grain!

Veal Meatballs with Pappardelle The Extruded Noodle 069a

Arrange the meatballs in a ring around the pasta and top with the sauce.  Garnish with more parsley.

Veal Meatballs with Pappardelle The Extruded Noodle 073a

Serve with grated cheese, more sauce and crusty bread to soak it all up!

Another great Italian Sunday Dinner brought to you by The Extruded Noodle ©

 joycebug

 

Print This Post Print This Post

Posted in Comfort Food, Healthy Italian Favorites, Italian Sunday Dinner, Pasta | 1 Comment

Baked Stuffed Shells

Baked Stuffed Shells are on the table for this week’s Italian Sunday Dinner.  I couldn’t decide between a spinach ricotta filling or a meaty Sloppy Joe style filling.  I ended up making both, and mixing them together!  I like a chunky tomato sauce, so I start with whole San Marzano tomatoes and use a stick blender to partially break them down.  If you prefer a smooth sauce then use your favorite.

Ingredients:

  • 1 box large shell pasta (I used Barilla)
  • 2 large cans whole San Marzano tomato
  • 1/2 carton fat free ricotta
  • salt and pepper
  • 2 cups fresh baby spinach
  • 1 lb. lean ground beef
  • 1/2 onion, chopped into small dice
  • 4 cloves garlic, minced
  • 1 tbsp. olive oil
  • 1 tsp. each of basil and oregano
  • 1 cup grated Parmigiano Reggiano
  • Italian parsley, for garnish

Preparation:

For the ricotta filling, roughly chop the baby spinach and stir it into the ricotta.  Season with salt and pepper.  Cover and refrigerate.

Stuffed Shells The Extruded Noodle 022a

For the Sloppy Joe filling, cook the onions and garlic in a heavy skillet with a little olive oil.  Add the ground beef and break it up with a spatula.

Stuffed Shells The Extruded Noodle 016a

Pour the tomatoes into a bowl and use a stick blender to partially puree.  Add the basil and oregano, and more pepper.  When the meat is completely browned, add 2/3 of the tomatoes and simmer covered for 45 minutes.  Puree the remaining 1/3 of the tomatoes into a smooth sauce and keep warm in a small saucepan on low heat.  After the meat sauce had cooled I combined about half of it with the ricotta filling.

Stuffed Shells The Extruded Noodle 023a

Cook the shells to al dente, about 1 minute less than the package directions.  Coat a baking dish with cooking spray and ladle some of the reserved sauce over the bottom.  Use a spoon to fill the shells and arrange them in the baking dish.

Stuffed Shells The Extruded Noodle 028a

Top with more sauce and parmigiano reggiano.

Stuffed Shells The Extruded Noodle 029a

Cover with foil and bake at 350º for 30 minutes.  Remove the foil and bake for an additional 15 minutes.  Garnish with more cheese and fresh parsley.

Stuffed Shells The Extruded Noodle 034a

I had more shells to use up, and extra Sloppy Joe filling for a second dish.

Stuffed Shells The Extruded Noodle 048a

I don’t know which version I liked better!  We had a great Sunday dinner and plenty more for leftover night!

The Extruded Noodle ©

joycebug

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

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