How to Make Homemade Pasta WITHOUT a Machine

recipes, video
homemade pasta without a machine
You can make homemade pasta WITHOUT a machine. It’s easy, fun to make and delicious to eat. This pasta dish is served with a braised chicken sauce, but you can serve it with a variety of tasty sauces

This quick video shows you how to mix and shape your fresh, homemade pasta

Pasta dough recipe

2 cups all-purpose flour

3 eggs

1 tablespoon olive oil

½  teaspoon salt

Handmade Pasta Drirections

Put your flour into a large bowl.  Add beaten eggs, olive oil and salt.  Mix all the ingredients together and put onto a lightly floured counter top.  Knead your pasta dough until it becomes smooth, about 5 minutes.  Be careful not to knead in too much flour, it’s better to have a softer dough than a stiff one.

Wrap the pasta dough in plastic wrap and let it rest for 30 minutes.

Cut off a piece of pasta dough (keep the rest of the pasta dough wrapped in plastic until you are ready to use it)  and roll it into a rope.  Cut off 1/2 inch piece of dough and flatten it out with  the heel of you hand. Roll  the pasta around the lightly floured handle of a wooden spoon.  Slide the pasta off the spoon handle and continue with the rest of your dough.

Let the pasta dry on a sheet pan lined with parchment paper for about 10 minutes.

Boil the pasta in salted water for 3-4 minutes or until its tender.  Drain your pasta, add it to your sauce and simmer for 1 minute. Serve and enjoy

I served my pasta with the a braised chicken sauce and it was absolutely delicious.  My kids went nuts for it

Braised Chicken Pasta Sauce 

2 tablespoons olive oil

 

1 pound boneless skinless chicken thighs, cut into 1 inch chunks

 

5 chicken Italian sausage links, casing removed

 

1/2 cup chopped onion

 

1/4 cup chopped carrots

 

2 cloves chopped garlic

 

2 tablespoons tomato paste

 

2 cups chicken stock

 

1-14.5 ounce can diced tomatoes

 

1/2 teaspoon dried oregano

 

Salt to taste

½-1 cup of water

 Heat olive oil in a wide, heavy bottomed pan over medium heat.  Brown chicken thighs and remove from pan.  Break the sausage into chunks with a spoon in the pan and brown sausage.  Remove from pan.

 

Lower the heat. Sauté onions and carrots until they begin to soften, about 4 minutes.  Add garlic and sauté for an additional 30 seconds.

 

Add tomato paste into the pan with the carrots, onion and garlic and stir for 30 seconds.  Add chicken thighs and sausage to the pan.  Next add the chicken stock, diced tomatoes, oregano and salt to the pan and stir to combine.

 

Let this simmer over medium-low heat for about an hour adding a ½ -1 cup of water if the sauce gets too thick.
Brown the chicken thighs in olive oil
Brown the chicken thighs in olive oil
Brown the sausage in the same pan
Brown the sausage in the same pan
Add tomato paste to the sauteed vegetables
Add tomato paste to the sauteed vegetables
Add diced tomatoes and chicken stock. simmer for about an hour, until the chicken is tender and the sauce is thick.
Add diced tomatoes and chicken stock. simmer for about an hour, until the chicken is tender and the sauce is thick.

 

 

 

23 Comments

Fresh Pasta dough your tummy will thank you for, Homemade Agnolotti (it’s kinda like ravioli) Recipe+how to Video

recipes, video

Making fresh pasta is a lot of messy fun.  The flour may be flying but the end result is so worth it.  You really don’t need any special equipment to make fresh pasta, just a bowl and a rolling pin,  but a food processor and a pasta machine make things so much easier.

Pasta dough recipe

2 cups all-purpose flour

3 eggs

1 tablespoon olive oil

½  teaspoon salt

 

Food processor directions

Add all ingredients into the bowl of a food processor fitted with a blade.

Process until the dough forms a ball.

Remove the dough from the processor and knead on your floured counter top and by hand until smooth

The dough should be slightly sticky.  Wrap the dough in plastic and let it rest on the counter for 30 minutes.

Rolling the Pasta by Pasta Machine

Divide the dough into 4 sections, work with one section at a time keeping the other sections wrapped in plastic.

Sprinkle the pasta maker with a little flour as needed to keep the dough from sticking.

Set your pasta machine to the widest setting, on my machine the widest setting is number 1.  Flatten your dough into a rectangle about ¼ inch thick and roll through the pasta machine.

 Fold the pasta into thirds and roll through the pasta machine on the widest setting. Repeat the process once more. This conditions the dough and makes it less likely to tear.

Reduce the setting on your pasta machine by one and roll the dough through. Repeat the process reducing the setting on your pasta machine by one size each time until you reach your desired thickness.

You can use these pasta sheets for lasagna or cut them into fettuccine if you like.

After folding the dough, Roll the dough at the largest setting.
After folding the dough, Roll the dough at the widest  setting.  Repeat this process three times to condition the dough.  Then reduce the width setting on your machine one size each time you pass the dough through.  I rolled the dough for the agnolotti to setting 7 which is very thin.  If you try it you may want to roll your dough out to setting 6, that will be easier to work with and still thin enough.
Pipe out the filling on the pasta sheet
Pipe out the filling on the pasta sheet and fold the dough over the filling twice.  Press the dough down in one inch intervals to seal the agnolotti.  Cut between each section.  Cover any unused dough with plastic wrap to keep it from drying out
Sweet potato Agnolotti filling makes about 100 agnolotti3 medium sweet potatoes about 8 ounces each

1/3 cup heavy cream

1 teaspoon salt

¼ teaspoon granulated garlic

Roast the sweet potatoes at 350° until tender, about 1 ½ hours.  Let the potatoes cool.

Dice the sweet potatoes and place into a food processor with the blade attachment

Process until smooth. Season with salt and granulated garlic.  Add cream and process to combine.

The sweet potato filling can be made 2 days in advance and stored in your refrigerator.
This is the finished dish,Sweet potato agnolotti with sauteed bay scallops and cream. Finally an excuse to use these scallop shells I bought years ago
This is the finished dish,Sweet potato agnolotti with sauteed bay scallops and cream. Finally an excuse to use these scallop shells I bought years ago

After boiling the pasta in salted water for 2 minutes you can toss it in some browned butter and serve.  I made a cream sauce with sauteed Bay scallops and wilted spinach.

Scallops with spinach in cream sauce

 

1 pound fresh agnolotti

 

1 pound bay scallops

4 ounces spinach

1 tablespoon olive oil or butter

½ cup heavy cream

Salt and cayenne pepper     (optional) to taste

 

Boil water . Add 2 tablespoons salt to the water. Add Agnolotti and bring the water back to a boil. Cook Agnolotti for 2 minutes. Drain

Pat the scallops dry. Chiffonade spinach (cut into 1/3 inch ribbons)  Heat skillet over medium/high and add oil or butter. Sauté scallops for 2 minutes tossing to cook both sides.  Stir in spinach and cook until it wilts. Add cream and simmer 2 minutes. Season with salt and cayenne pepper

      Add cooked Agnolotti and serve

 

 

28 Comments

Natural and Organic Foods, Local products and Great Prices at Kroger

recipes
This Natural food swag and gift card from Kroger were a great blogger treat. They had one of my daughter's favorite snacks, chocolate covered raisins, and a cool T-shirt that she claimed. My son devoured the sweet potato chips and asked me to buy more the next day.
This Natural food swag and gift card from Kroger were a great blogger treat. They had one of my daughter’s favorite snacks, chocolate covered raisins, and a cool T-shirt that she claimed. My son devoured the sweet potato chips and asked me to buy more the next day.

I love that my local grocery store is making it easy to purchase natural foods and products at reasonable prices.  Kroger is a store I shop at frequently so I was happy to participate in  Kroger’s  Healthy Living blogger event.  I was provided with two $25 Kroger gift cards and a swag bag to thank me for my participation and post.

Buy natural foods in bulk to keep costs down. They have a great selection
Buy natural foods in bulk to keep costs down. They have a great selection

Kroger’s Simple Truth Organic™ ,  brands of natural and organic foods are “Free From 101” artificial ingredients and preservatives.  Kroger also helps to keep healthy living affordable with digital coupons that get loaded to your Kroger plus card.

Beef srew made with some ingredients from the Kroger Simple Truth line as well as some conventional products
Beef stew made with some ingredients from the Kroger Simple Truth line as well as some conventional products.  Mix and match them to meet your needs.

I was happy to see so many locally produced items at Kroger as well.  From local honey and bee pollen (great for helping to treat allergies) to gluten free products produced in dedicated kitchens for food safety.

Kroger features local products like this raw honey from Blue Ridge Honey Company
Kroger features local products like this raw honey from Blue Ridge Honey Company

Delicious Gluten free caramel snack mix from local Roswell GA company American Gra-Frutti at Kroger

Delicious Gluten free caramel snack mix from local Roswell GA company American Gra-Frutti at Kroger
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Sauteed Cabbage and Apples #Recipe-Vegan, Clean, Healthy and Delicious Eating

recipes
Healthy recipe, clean eating, cabbage, caramelized onion, carrots and apples
Talk about a healthy and delicious dish. This recipe for sauteed cabbage with charred carrots and apples is great as a side to roasted sweet potatoes for a vegan meal. Also fantastic with roasted pork or sausage.

Sautéed cabbage doesn’t need to be boring.  Caramelized onions add a deep sweetness and cooking the carrots until slightly charred concentrates the flavor.  The apples add a tart fruity-ness that make this a fun family dish.

I circled the core of the cabbage. It's tough and hard to eat so I remove it before you slice the cabbage.
I circled the core of the cabbage. It’s tough and hard to eat so remove it before you slice the cabbage.
Cut the cabbage into quarters through the stem. Then remove the tough core
Cut the cabbage into quarters through the stem. Then remove the tough core
After you remove the core, slice the cabbage about 1/2 inch thick.
After you remove the core, slice the cabbage about 1/2 inch thick.  Careful, watch those fingers!!

 

Sautéed cabbage with carrots and apples serves 4-6 people

2 tablespoons vegetable oil

1 onion

3 carrots

1 small cabbage

1 apple ( I used a Fuji apple)

½ cup water, chicken broth or apple juice.

Salt

Ground ginger (optional)

Slice the onions, carrot and cabbage.

Heat the oil in a large skillet.  Cook the onion over medium heat until it’s caramelized.  Add carrots and cook until they are tender and a little bit brown.  Add sliced cabbage and water (or broth, or apple juice) to the pan and stir. Cover and cook for 5 minutes on medium heat until everything is tender and liquid has cooked out. Slice the apple.  Push the contents of the pan to one side; add the apple to the empty side and sauté until golden. Add salt and ginger (if using) and serve.

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Volunteering with Hop, Skip and Serve-Dr. King day of Service in Atlanta

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Over 4,400 sandwiches were prepared by a small army of volunteers through Hop, Skip and Serve for Martin Luther King Day
Over 4,400 sandwiches were prepared by a small army of volunteers through Hop, Skip and Serve for Martin Luther King Day

Today was a beautiful day, not because of the weather (though the weather was phenomenal; sunny and fairly warm for Atlanta in January).  Today was beautiful because I had the opportunity to volunteer with my daughter, wonderful friends and the good folks over at Hop, Skip and Serve for Martin Luther King Day.  The order of the day was sandwiches and LOTS of them (over 4,400 ) for those in need.  School supplies and clothing were collected as well.  Hop, Skip and Serve made volunteering a party with a DJ and impromptu dance breaks.  Kids as young as 4 are able to serve their community in a meaningful way, making this a perfect family service opportunity.  It did my heart good to see so many young people there; Girl Scout troops, high school students and students from Spelman, Morehouse and Clark Atlanta University.

Thanks to Drew Charter School for giving a home to the many groups that came together to serve.

Young Volunteers from Clark Atlanta University, Spelman College and Morehouse College
Young Volunteers from Clark Atlanta University, Spelman College and Morehouse College

Volunteers brought in wheat bread and sandwich fixins and we got to work at about 9am.  The college kids counted and organized the sandwiches and got them ready for transport.  Hop, Skip and Serve volunteers got the food where it needed to go and many hungry folks in Atlanta will be fed.   All in all, a great way to spend the day and bond with my daughter.

Also, shout out to Yumbii and Nana G’s food trucks for coming out to support and for bringing tasty treats for the volunteers,

Hop, Skip and (VERY Happy to) Serve Staff. The DJ turned this volunteer opportunity into a family party.
Hop, Skip and (VERY Happy to) Serve Staff. The DJ turned this volunteer opportunity into a family party.  I’m looking forward to their next volunteer opportunity, I’ll b sure to bring the whole family next time.
30 Comments

Crab and Sweet Potato Bisque Recipe

recipes

You already know how much I love a crab boil (you do know that, right?).  I prefer to have a crab boil with blue crabs but they can be hard to come by, so I’ll pick up a few pounds of frozen snow crab legs in a pinch.  We boiled some up this weekend but this time I saved the crabby, corny, sausagey broth to make crab bisque later in the week.

De-fatting chilled stock or broth
Reserve the broth from cooking the crab, corn and sausage. Chill the broth in the refrigerator for up to 3 days or freeze it for up to 1 months. If there is some fat from the sausage you can just pull it off after the broth has been chilled
Simmer rice and diced sweet potato in crab broth
Bring the broth to a boil and add 1/3 cups of rice and 1 1/2 cups of diced sweet potato. Simmer for 45 minutes. You’ll see many recipes for bisque the require a lot of cream, but traditionally bisque is thickened with rice.
Puree the crab bisque
Use an immersion blender (or a regular blender) to puree the soup until smooth. Strain the soup.
Crab and sweet potato bisque recipe
Top the soup with some crab meat, swirl in some half and half and drizzle in a bit of sherry for the grown folks

CRAB AND SWEET POTATO BISQUE serves 6

8 cups of crab broth (from the crab boil you had)

1/3  cup uncooked rice

1 -1/2 cups of diced sweet potato

8 oz back fin crab meat

1/4 cup half and half

1/4 cup dry sherry (for grown folks…it’s optional)

Bring the broth to a boil. Add the rice and sweet potato, simmer for 45 minutes.  Puree the soup and strain. (Be very careful if you use a blender to puree hot soup, it can explode.  Puree in small batches for safety)

Pour into serving bowls or cups.  Swirl half and half onto the top of the soup drizzle with sherry if you’re using that.  Add 2 tablespoons of crab meat to each bowl and serve.

24 Comments

Panettone French Toast Recipe

recipes
French toast, panettone, breakfast, brunch, Christmas
I made our Christmas morning breakfast French toast with panettone, an Italian fruit cake. It’s only slightly sweet with a bread like texture and its’s loaded with raisins and candies fruit rinds.  It has a more delicate flavor than the fruit cake your aunt brought last week. You’ll usually see panettone in stores in the U.S. around Christmas time

If someone brought a panettone to your Christmas party, here’s the BEST thing you can do with it.

French toast, panettone, breakfast, brunch, Christmas
Cut some of the slices in half to make it a more manageable size.  Cook the French toast in butter on a griddle or in a pan for 2-3 minutes per side. Put cooked French toast on a pan with a rack while the rest are cooking.
French toast, syrup, butter, panettone, breakfast, brunch, Christmas
Drizzle a little syrup on the finished French toast and you’re good to go

French Toast Recipe serves 8 people

1 Panettone cake about 26 ounces or 16 slices of bread

2 cups half and half

6 large eggs

1/2 cup granulated sugar

1 teaspoon vanilla extract

zest of one orange about 1 Tablespoon

4 ounces of butter

Equipment: Griddle or wide shallow pan, 2 sheet pans, 2 wire racks, 1 pie plate

Slice the pannetone serving sizes about a 1/2 inch thick

Preheat oven to 350 degrees

Beat half and half, eggs, sugar, vanilla and orange zest in a bowl.  Pour batter into a pie plate.

Dip panettone slices (or bread) into the batter for about 15 seconds per side. Cook the French toast in about one tablespoon of butter on griddle set to medium heat (325 degrees on an electric griddle). Cook for 2-3 minutes per side, until golden brown.  Remove cooked French toast to a wire rack placed over a pan.  When all of the French toast is finished on the griddle, place the French toast (still on the pan on the wire rack) into the oven and bake for 5 minutes.

Serve with butter and syrup.

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