Posts Tagged ‘Pasta’

Mac n Cheese Primavera

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

1 cup elbow macaroni (when cooked, feeds 2 two 4)
1/2 cup of 1/4 in cubed Velveeta Cheese pieces
1/4 cup of 3 Mexican Cheese Blend
1/4 cup of milk
1/4 stick of butter
Salt and white pepper
1 pinch of pepper flakes (optional)
1 cup of finely chopped vegetables (3 or 4 broccoli florets finely chopped, 1 red and 1 yellow sweet pepper, 1/4 sweet onion) Saute them in Olive oil until tender.

Once you cook the macaroni, drain and put back in the pot, add the milk and turn the heat down to low. Add the vegetables and cheese and stir until all the cheese melts!

Pasta Fagioli

PastaFagioli1PastaFagioli2

Homemade Egg n Spinach Pasta

Campers just don’t have the space to store a pasta maker/cutter so here’s an answer if you want to make your own homemade  pasta in a camper!

You can purchase this from Amazon! Save yourself a ton of money but rolling out the dough as then as you can and cut manually!

You can purchase this from from your local grocery store or Amazon! Save yourself a ton of money by rolling out the dough as then as you can and cutting it manually!

 

Ingredients

2 1/4 cups all-purpose unbleached flour (2 3/4 cups if making green pasta)
3 eggs
8 ounces spinach or 12 ounces fresh spinach leaves (if making green pasta)
Directions

Pour the flour in a mound in the center of your work counter. With your fingers make a well. When your fingers reach the counter, push the sides out to make a well in which the eggs will fit comfortably. To avoid the possibility that the eggs will overflow, it is better to make the well a little wider than necessary than too small.

Break the eggs into the center of the well. Using a fork, beat the eggs as if you were making scrambled eggs until the yolks and the whites are thoroughly blended together. Use the fork to mix a little flour into the eggs by taking it from the bottom of the inside walls of the well. Continue until the mixture thickens enough to cling to the fork when you lift it into the air. Use your fingers to squeeze the dough attached to the fork back into the well and set the fork aside. Push about 1/4 cup of flour to the side, then use your hands to bring the rest into the center of the well. Mix together with your hands to begin forming a dough. If the dough feels sticky when you plunge a finger into the it add a little more flour. The dough should feel moist but not sticky. Wrap the dough in plastic, because the surface of the dough can begin to dry out in as little as a minute, while you scrape off any bits of dough that have stuck to the counter. Reserve any remaining flour off to the side.

Unwrap the dough and begin kneading it. Think of stretching the dough rather than compressing it by using the heel of your palm and pushing away from you. Knead until the dough feels homogeneous and smooth. If it seems to stick to your hand or to the counter, add a little more flour. On the other hand, if it feels too hard to knead, you may have added too much flour. Try wetting your hands and kneading the moisture in. If that does not seem to help, it’s probably easier and faster to start over. I you don’t need to add any more flour while kneading, it should only take 5-6 minutes. Adding flour during the kneading process may increase the time since the further along you are, the longer it takes for the flour to get incorporated. When you have kneaded the dough sufficiently, wrap it in plastic again and let it rest for at least 15 minutes or up to 3 hours. Never refrigerate or freeze pasta dough. As the dough rests, the gluten in the flour will relax, making it much easier roll the dough.

Green Pasta Variation: Cook 8 ounces frozen spinach or 12 ounces fresh spinach in salted boiling water until tender. Drain and set aside to cool. Using your hands, squeeze out as much water as possible. Chop finely by hand or in a food processor. Proceed as above, adding the spinach to the eggs and an extra 1/2 cup of flour.

Unwrap the pasta dough and knead it a few times to incorporate the moisture that inevitably rises to the surface. The surface of the dough at this point should feel silky smooth (a baby’s bottom is what it is traditionally compared to). Roll out the dough: (a) Cut the dough in as many pieces as you used eggs, in this case three. Wrap two of the pieces in the plastic wrap. Flatten the remaining piece of dough as best you can with your hands then put it through the rollers of the machine set at the widest setting. Fold the dough in three, and put it through the rollers again with the folds perpendicular to the rollers. Fold the dough in half and put it through one more time, again with the folds perpendicular to the rollers. Lay the dough on a towel and repeat the procedure with the other two pieces. (b) When all the pieces have been through the machine at the widest setting, adjust the rollers down one notch and put each piece of dough through once. Repeat, going down one notch at time, until you reach the next to last setting. Cut each sheet of pasta in half then put each piece through the machine at the thinnest setting.

Yield Makes enough pasta for 4

An affordable rolling pin at Amazon and you are good to go!

An affordable rolling pin found at your local grocery store or Amazon and you are good to go!

We found this recipe at http://www.craftsy.com/recipe/homemade-egg-pasta

 

Mac N Cheese Primavera with a Kick!

 

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

Serves 2 to 4

1 1/2 cups of elbow macaroni

1 red Jalapeno seeds removed and finely chopped ( add more if you like a little more heat)

2 mushrooms finally chopped

1 cup of even blended shredded sharp cheese and mozzarella cheese

2 spring onions chopped

1/2 cup heavy whipping cream

1/2 stick butter

salt and pepper to taste

Directions:

Boil macaroni and drain while al dente’. Add cream while macaroni is on low to medium heat until it reaches enough heat to add the  cheese and vegetables. Stir well and cook for about 3 minutes stirring every minute to keep it from clumping and to allow blending of the cheese and vegetables. Remove from heat, sprinkle top with grated Ramona, Asiago and Mozzarella Cheese.

Serve warm.

 

 

Chicken with Mini Penne and Pesto Cream Sauce

 

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

Ingredients: serves two

2 boneless, skinless chicken breast halves (6 to 8 ounces each) grilled is best!

Coarse salt and ground pepper

1 tablespoon olive oil

1 cup Mini Penne

1 tablespoon Basil Pesto

1 fresh chopped garlic clove

1 finally chopped Shallot

2 tablespoons of dried Italian Herbal Blend

1/4 stick of butter

1/4 cup heavy cream

Directions

Place chicken breasts between two pieces of plastic wrap. With a meat mallet or heavy skillet, pound chicken to an even 3/4-inch thickness. Season with salt and pepper.

Heat the oil in a large nonstick skillet; cook the chicken until golden brown and cooked through, 3 to 4 minutes per side. Slice each piece across the grain into 4 or 5 strips; cover to keep warm. (if you grill the chicken, grill marks really add flavor)

Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup cooking water. Drain pasta and return to pot.

In a small saucepan, stir in reserved pasta water, heavy cream, pesto, shallots, Italian Herbal Blend, Butter  and crushed garlic. Cook over over low heat until smooth and creamy. Toss pasta with half the sauce and save the rest to drizzle of the chicken.

Chicken With Sun-Dried Tomato Cream Sauce

Recipe and Photo found at http://12tomatoes.com/2014/01/dinner-recipe-chicken-with-sundried-tomato-cream-sauce.html

Recipe and Photo found at http://12tomatoes.com/2014/01/dinner-recipe-chicken-with-sundried-tomato-cream-sauce.html

Ingredients
4 boneless, skinless chicken bread halves (about 1 1/2lbs)
2 tablespoons oil from the packed sun-dried tomatoes
4 cloves garlic, minced
1/4 cup drained sun-dried tomatoes patted dry and coarsely chopped
1/2 teaspoon dried hot red pepper flakes
1 tablespoon drained capers
1/4 cup dry white wine
1/2 cup chicken broth
1/3 cup heavy cream
1/4 cup thinly sliced fresh basil

Directions
Pat the chicken dry then sprinkle with salt and pepper.
Heat the oil in a large, heavy skillet over medium-high heat.
Add the chicken to the skillet and saute until golden (about 4 minutes per side).
Add the garlic and stir for 30 seconds, then add the white wine, chicken broth, cream, capers, and tomatoes, and bring to a boil.
Cover the skillet, reduce the heat to medium-low and simmer until the chicken is just cooked through (about 3 minutes).
Transfer the chicken to a serving plate. Add basil and red pepper flakes to the sauce in the skillet.
Increase the heat to a boil until the sauce thickens enough to coat a spoon (about 2 minutes).
Season sauce to taste with salt and pepper.
Spoon over the chicken and serve with pasta or rice.