Skillet Fusilli and Sausage

You simply cannot have enough skillet recipes.  They come in handy for quick lunches, easy dinners and times when you have bits of this and that in the refrigerator to use up.  Sweet Italian Sausage is the star of this dish, and it imparts great flavor to all of the other ingredients.  This is also a great recipe to use fresh Oven Roasted Plum Tomatoes while they are in season.  Dinner is on the table in under a half hour.

4 servings

Ingredients:

  • 1/2 lb sweet Italian sausage, cut into coins
  • 1/2 large sweet onion, diced
  • 1 small zucchini, diced
  • 1/2 red bell pepper, diced
  • Oven Roasted Plum Tomatoes (or substitute 1 can 14.5 oz.)
  • 6 oz. whole wheat fusilli pasta
  • olive oil
  • salt and pepper to taste
  • Chipotle seasoning
  • Italian seasoning
  • fresh Italian parsley
  • grated Parmigiano Reggiano for serving

Skillet-Fusilli-with-Sausage-The-Extruded-Noodle-050a

Preparation:

Dice the veggies and sprinkle with Chipotle seasoning, salt and pepper.  Slice the sausage into coins.  My sausage was frozen, which made it easier to cut even slices.

Skillet-Fusilli-with-Sausage-The-Extruded-Noodle-052a

Cook the pasta according to package directions.  Heat a large skillet on medium low with a little olive oil.  Brown the sausage on all sides then add the onions, pepper and zucchini.

Skillet-Fusilli-and-Sausage-The-Extruded-Noodle-062a

Cook for 2 minutes, stirring frequently then add the tomatoes and sprinkle with Italian seasoning, salt and pepper to taste.

Skillet-Fusilli-and-Sausage-The-Extruded-Noodle-065a

Cover and cook for 5 minutes.

Skillet-Fusilli-and-Sausage-The-Extruded-Noodle-067a

Drain the pasta, add it to the skillet and toss well.  Drizzle with good olive oil and transfer to a serving bowl.  Finish with fresh parsley and grated cheese.

Skillet-Fusilli-with-Sausage-The-Extruded-Noodle-071a

Dinner is served, a hearty meal on the table in under a half hour and it is delicious!  If you enjoyed this recipe check out some of my other skillet dinners here.

The-Extruded-Noodle

Print This Post Print This Post

 

Posted in 30 Minutes or Less, Comfort Food, Farmers Market Favorites, Healthy Italian Favorites, Italian Sunday Dinner, Skillet Dinners | Leave a comment

Oatmeal Honey Sourdough Loaf

Today’s bake is an Oatmeal Honey Sourdough.  The enriched bread is slightly sweet with a soft crumb, almost like cake.  The honey and sourdough compliment one another perfectly.  We will have it with dinner and hope there are leftovers for toasting during the week!  Ingredients like wheat berries, bran and germ can be purchased in small quantities in the bulk section.  This is a great way to try out a new recipe and only buy the amount you need.

Ingredients:

  • 1/2 cup white wheat berries, milled
  • 1/2 cup red wheat berries, milled
  • 1/3 cup steel cut Irish oats, milled
  • 2 tbsp. wheat bran
  • 2 tbsp. toasted wheat germ
  • 1-1/4 cups bread flour
  • 1 tsp. salt
  • 1/2 tsp. instant yeast
  • 1 tsp. diastatic malt powder
  • 1/4 cup honey
  • 3/4 cup fully active sourdough starter
  • 1 egg
  • 1 to 1-1/4 cups warm water
  • canola oil, for the proofing bowl
  • 2 tbsp. old fashioned rolled oats for topping

Oatmeal-Honey-Sourdough-The-Extruded-Noodle-038a

Preparation:

Mill the oats and wheat berries, or substitute 1-1/4 cups whole wheat flour and 1/2 cup oat flour.  Whisk together the flours, bran, germ, salt, yeast and diastatic malt powder.  In the bowl of your stand mixer, combine the starter, honey, and egg.  With the dough hook attachment, gradually incorporate the flour mixture and enough water to form a soft dough.  Transfer the dough to an oiled bowl and turn to coat.

Oatmeal-Honey-Sourdough-The-Extruded-Noodle-009a

Cover with plastic wrap and a dish towel and let it rise for 2 hours.  Stretch and fold the dough to redistribute the yeast, then return to the bowl for 45 minutes.  Perform a final stretch and fold before shaping into a round.  Place in a baking dish coated with cooking spray and sprinkled with corn meal.  Cover with plastic wrap and rest 30 minutes.

Oatmeal-Honey-Sourdough-The-Extruded-Noodle-015a

Brush the top of the loaf with milk, and sprinkle with old fashioned rolled oats.  Slash the top in a box score.

Oatmeal-Honey-Sourdough-The-Extruded-Noodle-018a

Preheat the oven to 425º and bake for about 40 minutes.  My loaf rose so high that it got a little singed on top but it was delicious!

Oatmeal-Honey-Sourdough-The-Extruded-Noodle-035aa

Cool the loaf completely on a rack before slicing.

Oatmeal-Honey-Sourdough-The-Extruded-Noodle-038b

This loaf did not last long.  Here’s the crumb shot.

Oatmeal-Honey-Sourdough-The-Extruded-Noodle-004a

Try it spread with butter or dipped in olive oil.  We managed to save a few slices for breakfast and it was very good toasted.

Oatmeal-Honey-Sourdough-The-Extruded-Noodle-006a

Home made with love!  With freshly milled whole grains and no preservatives, this bread tastes nothing like store bought.  Try it and see.   I hope you enjoyed today’s bake!

 

The Extruded Noodle ©

joycebug

Print This Post Print This Post

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

Skillet Chicken and Vegetables

My 14″ skillet is the hardest working pan in my kitchen.  Skillet dinners are great for busy weeknights.  Healthy fresh ingredients cook up quickly for tasty meals that everyone will love.  Use veggies that you have on hand, including leftovers from another meal.  With a little advance preparation, you can have this dinner on the table in about 20 minutes.  I used fresh Oven Roasted Plum Tomatoes that I had made earlier (a link to that recipe is included) and we had some leftover cooked broccoli.  Substitute your favorite veggies that are fresh and in season.

4 Servings

Skillet-Chicken-The-Extruded-Noodle-074a

Ingredients:

  • 20 oz. boneless chicken breast, cut into 1-1/2″ cubes
  • olive oil
  • Oven Roasted Plum Tomatoes, from scratch or substitute 14.5 oz. can
  • 3 cloves garlic, minced
  • 1/2 large sweet onion, diced
  • 2 cups cooked broccoli florets
  • 1/2 yellow squash, sliced into half moons
  • salt and pepper
  • Italian seasoning
  • 6 oz. whole wheat orecchiette pasta
  • fresh basil leaves for garnish
  • grated cheese for serving

Preparation:

Cook the pasta according to package directions.  While the pasta cooks, heat a large skillet over medium heat with a little olive oil.  Season the chicken with salt, pepper, and Italian seasoning, and brown it on all sides.  Begin adding the vegetables, using a bit more olive oil, salt and pepper as needed with each addition.  Start with the onion, cook until translucent, then continue with the broccoli and the squash.  Stir frequently.

Skillet-Chicken-The-Extruded-Noodle-061a

Next add the roasted tomatoes (drain first if using canned) and the garlic.  Toss well to combine, cover and cook 3-5 minutes until the tomatoes are heated through.

Skillet-Chicken-The-Extruded-Noodle-066a

Drain the pasta, reserving a little of the pasta water.  Toss the pasta with the chicken and vegetables, and if it seems dry add a little of the reserved pasta water.  Taste to adjust the seasoning, and finish with a drizzle of good olive oil.  Transfer to a serving dish.

Skillet-Chicken-The-Extruded-Noodle-075a

Now here is where I drive everyone crazy with the camera.  It’s a beautiful plate with all the colorful veggies and I must have my photos to share with you!  Garnished with slivers of fresh basil, it is finally ready to bring to the table.  Serve it with grated cheese.  We also had a loaf of freshly baked bread with oil for dipping.  It doesn’t get any better than this.  Thanks for stopping by!

 

The-Extruded-Noodle

Print This Post Print This Post

Posted in #dashdiet, 30 Minutes or Less, Comfort Food, Dash Diet Friendly, Eat your Vegetables, Farmers Market Favorites, Skillet Dinners | Leave a comment

Oven Roasted Plum Tomatoes

It’s the peak of the season, when farmers markets and grocery stores are overflowing with beautiful ripe tomatoes.  Now is the time to make your own roasted tomatoes from sweet, vine ripened fruit.  Use it as a chunky sauce to top your crostini, pizza or pasta.  Add to skillet dinners for a quick meal.  Plum tomatoes are firm and easy to work with and they roast up delicious and sweet.  See how easily they can be peeled and seeded.  Make the most of the summer harvest and try this very easy recipe.

Ingredients:

  • 9 plum tomatoes
  • olive oil
  • salt
  • black pepper
  • garlic powder
  • Italian seasoning
  • 2 tsp. brown sugar

Oven-Roasted-Plum-Tomatoes-The-Extruded-Noodle-044a

Preparation:

Choose tomatoes that are red and firm.  To peel, use a sharp paring knife to cut a slice off the top and bottom.  Stand the tomato on one end, and cut downward to slice the skin off.

Oven-Roasted-Plum-Tomatoes-The-Extruded-Noodle-047a

Now take each tomato in the palm of your hand and squeeze it over the sink to release the water and seeds.  Cut into 1″ dice.

Oven-Roasted-Plum-Tomatoes-The-Extruded-Noodle-049a

If there are still too many seeds you can rinse them off under cold water.  Place the tomatoes in a colander to drain, then pat them dry with paper towels.

Oven-Roasted-Plum-Tomatoes-The-Extruded-Noodle-050a

Now spread the tomatoes evenly on a baking sheet and drizzle with olive oil.  Sprinkle with salt, pepper, garlic powder, Italian seasoning and 2 tsp. brown sugar.

Oven-Roasted-Plum-Tomatoes-The-Extruded-Noodle-051a

Bake for 350º for 30 minutes.  Aren’t they beautiful?

Oven-Roasted-Plum-Tomatoes-The-Extruded-Noodle-063a

Use them in all your favorite summer recipes!  This batch is going into an easy skillet dinner and the recipe will be up shortly.

Oven-Roasted-Plum-Tomatoes-The-Extruded-Noodle-066a

As always, thank you for stopping by and I hope you enjoyed this summer delight.  Click here to see some of my other Farmers Market Favorites.

The-Extruded-Noodle

Print This Post Print This Post

Posted in #dashdiet, Dash Diet Friendly, Farmers Market Favorites, From Scratch, Healthy Italian Favorites, Under an hour | Tagged , , | 1 Comment

Sourdough English Muffins

I never buy supermarket English Muffins any more.  Once you have tasted the goodness of homemade you won’t either.  This is my go to recipe, made with a sourdough starter and freshly milled whole grain flour.  They are simply the best!

Ingredients:

  • 3/4 cup fully active sourdough starter
  • 1 tsp. honey
  • 2 cups whole grain flour
  • 1 cup bread flour
  • 1 tsp. instant yeast
  • 1 tsp. salt
  • 1 tsp. diastatic malt powder
  • 4 tbsp. powdered buttermilk
  • 2 tbsp. softened butter
  • 1-1/4 cups warm water
  • 2 tbsp. canola oil (to coat the proofing bowl and cutting board)
  • cornmeal
  • cooking spray

English-Muffins-The-Extruded-Noodle-022a

Preparation:

I bake bread every week, and whole grains are a pantry staple.  I mill my own multi grain flour from red and white wheat, Khorasian wheat and spelt berries.  If you don’t have a grain mill, purchase a good quality whole grain flour and be sure that it is fresh (check the expiration date).  You can combine several flours together as I have for a multi-grain blend.

English-Muffins-The-Extruded-Noodle-008a

I am blessed to have a very vigorous sourdough starter that I have nurtured for the last 4 years.  I feed it weekly and it needs only 6 hours to become fully active.  On the day I want to bake, I take it out of the refrigerator early in the morning, feed and by noon it is ready to go.  If you don’t use your starter as often it could take several days to activate, so plan ahead.  To make this recipe without a sourdough, substitute an additional 2/3 cups whole grain flour and 1/3 cup water, and increase the instant yeast to 2 tsp.

English-Muffins-The-Extruded-Noodle-002a

Combine 3/4 cups starter, the softened butter and 1 tsp. honey in the bowl of a stand mixer.  Whisk together the flours, buttermilk powder, salt, yeast and diastatic malt powder.  With the dough hook attachment, gradually begin mixing in the flour mixture and water to form a soft sticky dough.  Knead for 5 minutes.  Transfer the dough to an oiled bowl and turn it several times to coat.  Cover with plastic wrap and set aside to rise in a warm place for 1-1/2 hours.

English-Muffins-The-Extruded-Noodle-010a

Line a baking sheet with parchment paper, mist with cooking spray and dust with cornmeal.  Turn the dough out onto an oiled cutting board and use a bench knife to divide it into 12 pieces.  I used a scale to weigh out uniform 3 oz. pieces but you can eyeball it.  Shape each piece into a round ball and place on the prepared baking sheet.  Use English Muffin rings if you like, or just free form for a more rustic look.  If you don’t have enough English Muffin rings, large canning jar rings are a great stand in (can you spot one in this photo?).  Rub the inside of the rings with oil so the dough doesn’t stick.

English-Muffins-The-Extruded-Noodle-014a

Mist the tops with cooking spray and cover with plastic wrap for a second rise of 30 minutes, they should not quite fill the muffin rings.  Preheat the oven to 425º.  Bake for 15-16 minutes.

English-Muffins-The-Extruded-Noodle-019a

The tops will be light with just a little browning on the sides.

English-Muffins-The-Extruded-Noodle-024a

The bottoms are nice and toasted.  Sprinkling the baking sheet with cornmeal gives the bottom a nice crunch.

English-Muffins-The-Extruded-Noodle-027a

Transfer to a cooling rack.  Don’t cover or package them until they are completely cooled.  You can store them at room temperature for up to 2 days.  They freeze beautifully, wrap individually in plastic wrap and store in freezer bags.

English-Muffins-The-Extruded-Noodle-025a

I know you have been waiting patiently to see the crumb shot, here it is!

English-Muffins-The-Extruded-Noodle-007a

English Muffins have become a Saturday tradition at our house.  Breakfast made with love.

English-Muffins-The-Extruded-Noodle-023a

Thank you for stopping by and I hope you have enjoyed today’s bake.  Check out some of my other  bread recipes here!

 

The-Extruded-Noodle

 

Print This Post Print This Post

 

 

Posted in Bread, Breakfast, Sourdough, Today's Bake, Whole Grains | Tagged , , | Leave a comment

Cinnamon Swirl Bread Pudding French Toast

Cinnamon Swirl Bread Pudding French Toast.  This is probably my favorite breakfast casserole.  Most of the preparation can be done ahead, so it is a real time saver when you have company coming.  I love making it for Sunday Brunch.  It’s so delicious, everyone will want seconds!

A recipe within a recipe…

The Cinnamon Swirl Bread you see in this recipe is from scratch, and that just makes it all the more special.  The preparation is straight forward and well worth the extra effort.  Here’s how…

8-10 Servings

Ingredients:

  • 1 loaf of homemade cinnamon swirl bread (recipe here)
  • 1 tbsp. softened butter
  • 11 eggs, divided
  • 2 tbsp. brown sugar
  • 2 cups 1% milk, divided
  • 1 tsp. vanilla extract
  • nutmeg
  • cinnamon
  • chopped pecans, about 1/3 cup

Preparation:

A day or 2 before, make a loaf of Cinnamon Swirl Bread.  It’s a delicious sweet bread that is perfect for French Toast.  Cool completely on a rack, and store it at room temperature for 24 hours in a plastic bag.  If you are going to buy the bread, choose a good quality enriched loaf, sweet bread, brioche or cinnamon bread.

Cinnamon Swirl Bread The Extruded Noodle 038a

The night before, cut the bread into cubes.  Arrange the bread cubes evenly in a 9″ x 13″ buttered glass baking dish.

Cinnamon-Swirl-Bread-Pudding-French-Toast-The-Extruded-Noodle-008a

Whisk together 8 eggs, 2 tbsp. brown sugar, 1 tsp. vanilla extract and 1-1/2 cups 1% milk.  Pour the mixture over the bread cubes.

Cinnamon-Swirl-Bread-Pudding-French-Toast-The-Extruded-Noodle-015a

Be sure all of the bread cubes are coated.

Cinnamon-Swirl-Bread-Pudding-French-Toast-The-Extruded-Noodle-020a

Cover the baking dish with foil, and press it down evenly with your hands.  Refrigerate overnight.

Cinnamon-Swirl-Bread-Pudding-French-Toast-The-Extruded-Noodle-024a

The next morning whisk together an additional 3 eggs and 1/2 cup milk.  Pour it over the bread cubes and press down with a spatula to keep everything level.  Sprinkle the top with cinnamon, nutmeg and chopped pecans.

Cinnamon-Swirl-Bread-Pudding-French-Toast-The-Extruded-Noodle-035a

Preheat the oven to 350º.  Mist a sheet of foil with cooking spray, and cover the casserole with the oiled side down (so it doesn’t stick to the bread) and bake 25 minutes.  Remove the foil and bake for an additional 25 minutes.

Cinamon-Swirl-Bread-Pudding-French-Toast-The-Extruded-Noodle-041a

Despite my efforts to keep everything perfectly even, we had a little volcano popping up in the top left corner!  It didn’t matter, it was delicious!  Serve it hot out of the oven.  You can dust it with powdered sugar and drizzle maple syrup over the top, but it really doesn’t need anything extra.  This is a very special treat for the whole family, made with love.

The-Extruded-Noodle

 

Print This Post Print This Post

Posted in Bread, Breakfast, Casserole | Tagged , , , , | Leave a comment

St Louis Ribs on the Grill

Tonight we are celebrating the 4th of July with St. Louis Style Ribs on the grill.  The secret to tender juicy ribs is a long slow cook time on low heat, placing the meat to the side of the heat source instead of directly over the flame.  Using a dry rub also keeps the meat nice and juicy on the inside.  Hubby and I are sharing a half rack tonight along with first of the season local sweet corn.  You can adjust the recipe to your family size.

Dinner for 2

St-Louis-Ribs-The-Extruded-Noodle-002a

Ingredients:

  • Half rack St. Louis Style Ribs
  • Cooking spray
  • BBQ Rub (try my favorite blend)
  • BBQ Sauce (we love Bull’s-Eye)

St-Louis-Ribs-The-Extruded-Noodle-003a

Preparation:

Whisk together the rub ingredients.

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

Pat the ribs dry, and coat them all over with the rub, use your hands to work it in.

St-Louis-Ribs-The-Extruded-Noodle-007a

Mist the grill grates with cooking spray.  Light one side of the grill on medium low.  Place the ribs on the opposite side.

St-Louis-Ribs-The-Extruded-Noodle-017a

Grill for 60-90 minutes, checking the temperature with a thermometer after 1 hour.

St-Louis-Ribs-The-Extruded-Noodle-019a

During the last 10 minutes of cooking, brush the top with BBQ Sauce.

St-Louis-Ribs-The-Extruded-Noodle-023a

Yes, it’s that easy.

St-Louis-Ribs-The-Extruded-Noodle-024a

Happy 4th from The Extruded Noodle kitchen!

 

The-Extruded-Noodle

 

Print This Post Print This Post

Posted in BBQ, For the Grill | Tagged , , | Leave a comment

High Hydration Sourdough

This recipe is for my bread friends.  I know you love bread as much as I do!  With a little practice you can work with a high hydration dough like this one to bake light airy loaves and sandwich buns, even with whole grains.  The wet sticky dough is turned and folded using a bench scraper, no hand kneading.  It produces a soft crumb with beautiful air bubbles forming the characteristic holes.  I used freshly milled grains and a sourdough starter in this recipe.  If you don’t have a grain mill or a sourdough I am including substitutions.  See how I created a beautiful round loaf plus six sandwich buns all from one batch of dough.  

High-Hydration-Sourdough-The-Extruded-Noodle-066a

Ingredients:

  • 1/3 cup spelt berries, 70 g.
  • 1/3 cup kamut berries, 70 g.
  • 1/3 cup sorghum berries, 70 g.
  • 1-3/4 cups bread flour, 225 g.
  • 2 tsp. instant yeast
  • 1-1/4 tsp. salt
  • 1 tsp. diastatic malt powder
  • 3/4 cup sourdough starter, 175 g.
  • 1 tsp. honey
  • 1-3/4 cups warm water
  • olive oil
  • more flour for the cutting board
  • cooking spray
  • corn meal
  • 2 tbsp. milk
  • sesame seeds
  • rolled oats
  • coarse salt
  • fresh ground pepper
  • dehydrated bell pepper
  • dehydrated garlic
  • crushed fennel

High-Hydration-Sourdough-The-Extruded-Noodle-076a

Preparation:

Begin with a fully active sourdough starter.  Measure out 3/4 cups (175 g) and add to the bowl of a stand mixer.  Stir in a tsp. of honey.  (If you don’t have a starter, substitute a poolish made from 100 g. water, 40 g. rye flour, 35 g. all purpose flour, 1/8 tsp. instant yeast.  Let the mixture stand 2-3 hours at room temperature or overnight refrigerated.)

High-Hydration-Sourdough-The-Extruded-Noodle-008a

Mill the grain (or substitute 200 g. whole grain flour), about 1-1/4 cups.  Whisk together the whole grain flour, 1.75 cups bread flour, salt, yeast and diastatic malt powder.  Add the flour mixture and 1-3/4 cups warm water to the mixer bowl and knead 5 minutes on medium speed with the dough hook attachment.  Although I said knead, you can see in this video clip that the dough is very wet, the consistency should resemble pancake batter.

High-Hydration-Sourdough-The-Extruded-Noodle-017a

Use a spatula to scrape the dough into an oiled bowl.  Cover with plastic wrap and a dishtowel, and place in a warm spot to rise.

High-Hydration-Sourdough-The-Extruded-Noodle-021a

In 60-75 minutes the dough should be puffy and bubbly.  The dough will be hard to handle so prepare your work surface first, coat a large cutting board or counter top with a generous amount of flour for working the dough and coating your fingers.  See how elastic the dough has become as it pulls away from the sides of the bowl.

High-Hydration-Sourdough-The-Extruded-Noodle-026a

Turn the dough out onto the floured work surface.

High-Hydration-Sourdough-The-Extruded-Noodle-029a

Now with minimal handling, use a dough scraper to turn and fold the dough over several times, incorporating flour as needed.  Cover and rest 15 minutes.

High-Hydration-Sourdough-The-Extruded-Noodle-031a

I have prepared a sheet pan for buns, lined with parchment paper and an 8″ round stoneware baking pan for the loaf.  Both the parchment and the loaf pan have been coated with cooking spray and dusted with cornmeal.  The weight of the final dough is about 36 oz. and I’m using a scale to weigh out six sandwich buns, 2 oz. each.  Use the bench knife to cut pieces of dough for the buns and transfer them to the baking sheet with floured fingers.

High-Hydration-Sourdough-The-Extruded-Noodle-035a

Use a spatula to turn the remainder of the dough into the loaf pan.  Handle it as little as possible to retain the air bubbles.  Rest 30 minutes.

High-Hydration-Sourdough-The-Extruded-Noodle-037a

Mist large sheets of plastic wrap with cooking spray, and cover the rolls and the loaf with the oiled side down so that it doesn’t stick to the dough.  With the plastic wrap on, press the sandwich buns into 5″ rounds with a small rolling pin.  After 30 minutes the buns will be puffy with visible air bubbles.  Preheat the oven to 450º.

High-Hydration-Sourdough-The-Extruded-Noodle-042a
Bake the buns first.  Remove the plastic wrap, brush with milk and sprinkle with sesame seeds and rolled oats.  Bake for 8 minutes, then use a spatula to transfer the buns to a cooling rack.

High-Hydration-Sourdough-The-Extruded-Noodle-049a

While the buns are baking, prepare the loaf.  It should be nice and puffy.  Brush with milk and sprinkle with salt, pepper and seasonings.  I’m using dehydrated garlic, onion, bell pepper, fennel and sesame seeds.

High-Hydration-Sourdough-The-Extruded-Noodle-047a

When the buns have finished baking, lower the oven temperature to 425º and bake the loaf for 30-35 minutes.  This loaf has a soft crumb and delicate crust.  Carefully remove it from the pan and cool on a rack for at least 2 hours.  Try to resist cutting into it too soon as the top will deflate.

High-Hydration-Sourdough-The-Extruded-Noodle-057a

I know you can’t wait to see the crumb shot.  Here is one of the sandwich buns.

High-Hydration-Sourdough-The-Extruded-Noodle-064a

I bake a few thin sandwich buns like this every week for lunches.  This dough is perfect for making light, soft buns!

High-Hydration-Sourdough-The-Extruded-Noodle-077a

Finally, the finished loaf.  I love the soft, open crumb, like eating cake!  We are dippers, and this bread is excellent dipped in olive oil!  The leftovers are great toasted.  I hope you have enjoyed today’s bake and that I have made you curious about baking with sourdough and milling your own whole grains.

High-Hydration-Sourdough-The-Extruded-Noodle-078a

The-Extruded-Noodle

 

Print This Post Print This Post

 

Posted in Baking, Bread, Sourdough, Today's Bake | Leave a comment

Farfalle with Squid Rings

Foodie friends, we are still getting caught up after returning home from vacation, and I’m so glad we keep a well stocked freezer and pantry!  Tonight’s meal has just a few simple ingredients and is on the table in 30 minutes or less.  About 3 servings, but hubby and I were hungry and we polished off most of it :-)

Ingredients:

  • 6 oz. whole wheat farfalle pasta
  • 2 tbsp. olive oil, divided
  • 2 tbsp. butter, divided
  • 2 cups sweet onion, diced
  • 3 cloves garlic, minced
  • 1/2 lb. squid tubes, thawed and cut into rings
  • 14.5 oz. can diced tomatoes
  • 3/4 cup frozen peas, thawed
  • Italian seasoning
  • salt and pepper
  • fresh basil leaves for garnish

Farfalle-Pasta-with-Squid-Rings-The-Extruded-Noodle-001a

Preparation:

Cook the pasta for 2 minutes less than the package directions.  While the pasta is cooking heat a large skillet over medium low.  Add 1 tbsp. each of butter and olive oil and swirl to coat the pan.  Add the onion and cook 2-3 minutes, stirring frequently.  Add the tomatoes and garlic, season to taste.  Cover and cook another 3 minutes.  If it looks dry, add a ladle or two of the pasta water to the skillet.

Farfalle-Pasta-with-Squid-Rings-The-Extruded-Noodle-004a

When the pasta is almost done, add the peas and the squid rings to the skillet.  Season and  cook 3 minutes longer.  Drain and add the pasta, tossing well to coat.  Cook for another minute or two, depending on how firm you like your pasta.  Finish with another tbsp. of butter and drizzle of olive oil.

Farfalle-Pasta-with-Squid-Rings-The-Extruded-Noodle-007a

Isn’t that beautiful?  Transfer everything to a serving platter and garnish with fresh basil.

Farfalle-Pasta-with-Squid-Rings-The-Extruded-Noodle-010a

I used what I had on hand for this dish.  If you don’t have squid, shrimp or chicken would be fine substitutes.  I think a little chopped fennel would be delicious along with a splash of white wine.

I hope you enjoyed this post. Click here for more meal ideas that are ready in 30 minutes or less!

 

The-Extruded-Noodle

Print This Post Print This Post

Posted in 30 Minutes or Less, Comfort Food, Dinner for two, Healthy Italian Favorites, Pasta, Seafood, Skillet Dinners, Whole Grains | Leave a comment

Chicken Pot Pie-Less

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

Chicken-Pot-Pie-Less-The-Extruded-Noodle-014a

Ingredients:

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

Preparation:

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

Chicken-Pot-Pie-Less-The-Extruded-Noodle-003a

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

Chicken-Pot-Pie-Less-The-Extruded-Noodle-006a

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

Chicken-Pot-Pie-Less-The-Extruded-Noodle-007a

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

Chicken-Pot-Pie-Less-The-Extruded-Noodle-009a

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

Chicken-Pot-Pie-Less-The-Extruded-Noodle-013a

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

The-Extruded-Noodle

 

Print This Post Print This Post

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

New Orleans Shrimp Boil on the Grill

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

4 packets

Ingredients:

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

A-New-Orleans-Shrimp-Boil-on-the-Grill-The-Extruded-Noodle-001

Prep:

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

A-New-Orleans-Shrimp-Boil-on-the-Grill-The-Extruded-Noodle-009

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

A-New-Orleans-Shrimp-Boil-on-the-Grill-The-Extruded-Noodle-011

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

A-New-Orleans-Shrimp-Boil-on-the-Grill-The-Extruded-Noodle-017

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

A-New-Orleans-Shrimp-Boil-on-the-Grill-The-Extruded-Noodle-023

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

A-New-Orleans-Shrimp-Boil-on-the-Grill-The-Extruded-Noodle-026

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

The-Extruded-Noodle

 

Print This Post Print This Post

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

Individual Beef Wellingtons

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

Beef-Wellington-The-Extruded-Noodle-077b

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

3 Servings

Duxelles:

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

Beef-Wellington-The-Extruded-Noodle-016a

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

Beef-Wellington-The-Extruded-Noodle-21a

Beef:

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

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

Beef-Wellington-The-Extruded-Noodle-030a

To Assemble:

  • 6 tsp. Grey Poupon
  • 6 slices of prosciutto

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

Beef-Wellington-The-Extruded-Noodle-036a

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

Beef-Wellington-The-Extruded-Noodle-040a

Pastry:

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

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

Beef-Wellington-The-Extruded-Noodle-055a

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

Beef-Wellington-The-Extruded-Noodle-063a

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

Beef-Wellington-The-Extruded-Noodle-071a

Sauce:

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

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

Beef-Wellington-The-Extruded-Noodle-072a

Serve:

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

Beef-Wellington-The-Extruded-Noodle-077a

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

Beef-Wellington-The-Extruded-Noodle-084c

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

The-Extruded-Noodle

Print This Post Print This Post

 

 

 

Posted in Dinner for two, Dinner Party, Elegant Dining, Holiday Favorites | Tagged , , , | Leave a comment

Lasagna with Homemade Noodles

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

For the Sauce:

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

 

For the Noodles:

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

 

Preparation:

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

Lasagna-The-Extruded-Noodle-005a

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

Lasagna-The-Extruded-Noodle-012a

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

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

Lasagna-The-Extruded-Noodle-1g

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

Lasagna-The-Extruded-Noodle-032g

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

Lasagna-The-Extruded-Noodle-6d

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

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

Lasagna-The-Extruded-Noodle-018b

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

Lasagna-The-Extruded-Noodle-022a

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

Lasagna-The-Extruded-Noodle-027a

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

Lasagna-The-Extruded-Noodle-030a

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

Lasagna-The-Extruded-Noodle-034a

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

Lasagna-The-Extruded-Noodle-041a

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

Lasagna-The-Extruded-Noodle-044a

It’s delicious!  Look at the layers.

Lasagna-The-Extruded-Noodle-002b

The corners are so good!

Lasagna-The-Extruded-Noodle-004b

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

 

The-Extruded-Noodle

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

My Favorite BBQ Rub

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

Ingredients:

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

BBQ-Rub-The-Extruded-Noodle-020a

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

My-Favorite-BBQ-Rub-The-Extruded-Noodle-005a

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

BBQ Chicken Drumsticks The Extruded Noodle 036a

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

 

The-Extruded-Noodle

 

 

Print This Post Print This Post

Posted in BBQ | Tagged , | 1 Comment

Veggie Meat Sauce

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

4 Servings.

Ingredients:

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

Preparation:

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

Veggie-Meat-Sauce-The-Extruded-Noodle-047b

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

Veggie-Meat-Sauce-The-Extruded-Noodle-052a

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

 

The-Extruded-Noodle

 

 

Print This Post Print This Post

 

 

 

 

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

Easy BBQ Chicken Thighs

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

 Ingredients:

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

Preparation:

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

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

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

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

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

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

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

 The Extruded Noodle ©

joycebug

Print This Post Print This Post

 

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

Beef Short Rib Ravioli

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

Ingredients:

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

Preparation:

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

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

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

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

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

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

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

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

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

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

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

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

Cover and refrigerate until ready to use.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Then down the middle.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The Extruded Noodle ©

joycebug

 

 

Print This Post Print This Post

 

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

Beef Tagliatelle

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

For the Meat Sauce:

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

Preparation:

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

Tagliatelle-The-Extruded-Noodle-002a

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

Tagliatelle-The-Extruded-Noodle-008a

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

Tagliatelle-The-Extruded-Noodle-012a

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

Tagliatelle-The-Extruded-Noodle-014a

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

Tagliatelle-The-Extruded-Noodle-019a

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

Tagliatelle-The-Extruded-Noodle-021a

For the tagliatelle:

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

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

Tagliatelle-The-Extruded-Noodle-031a

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

Tagliatelle-The-Extruded-Noodle-032a

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

Tagliatelle-The-Extruded-Noodle-037a

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

Tagliatelle-The-Extruded-Noodle-040a

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

Tagliatelle-The-Extruded-Noodle-047a

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

Tagliatelle-The-Extruded-Noodle-052a

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

Tagliatelle-The-Extruded-Noodle-053a

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

Tagliatelle-The-Extruded-Noodle-056a

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

Tagliatelle-The-Extruded-Noodle-060a

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

Tagliatelle-The-Extruded-Noodle-063a

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

The Extruded Noodle ©

joycebug

 

Print This Post Print This Post

 

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

Spring Pasta Toss

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

Ingredients:

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

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

 

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

Preparation:

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

Roasted Asparagus The Extruded Noodle 019a

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

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

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

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

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

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

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

The Extruded Noodle ©

joycebug

 Print This Post Print This Post

 

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

Garganelli Pasta

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

Garganelli-The-Extruded-Noodle-012a

Ingredients:

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

Preparation:

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

Garganelli-The-Extruded-Noodle-009a

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

Garganelli-The-Extruded-Noodle-058a

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

Garganelli-The-Extruded-Noodle-063a

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

Garganelli-The-Extruded-Noodle-014a

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

Garganelli-The-Extruded-Noodle-069a

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

Garganelli-The-Extruded-Noodle-071a

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

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

Garganelli-The-Extruded-Noodle-020a

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

Garganelli-The-Extruded-Noodle-022a

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

Garganelli-The-Extruded-Noodle-025a

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

Garganelli-The-Extruded-Noodle-028

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

Garganelli-The-Extruded-Noodle-097a

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

The Extruded Noodle ©

joycebug

 Print This Post Print This Post

 

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