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Monday Homemade Pasta Dough

2 1/4 c. all-purpose flour
1/3 c. water
2 eggs
1 tbsp. olive or salad oil
1 tsp. salt In large bowl with wooden spoon, stir 2 1/4 cups flour with remaining ingredients to make a stiff dough. On well floured surface knead dough until smooth and not sticky, about 20 minutes. Wrap dough with plastic wrap and let rest 30 minutes for easier rolling. Makes 1 pound noodles.

Basic Tomato Sauce Recipe

Ingredients

· 2 Tbsp olive oil

1/2 medium onion, finely chopped

· 1 small carrot or 1/2 large carrot, finely chopped

· 1 small stalk of celery, including the green tops, finely chopped

· 2 Tbsp chopped fresh parsley

· 1 clove garlic, minced

· 1/2 teaspoon dried basil or 2 Tbsp chopped fresh basil

· 1 28 oz. can whole tomatoes, including the juice, or 1 3/4 pound of fresh tomatoes, peeled, seeded, and chopped

· 1 teaspoon tomato paste

· Salt and freshly ground black pepper to taste

Directions

Heat olive oil in a large wide skillet on medium heat. Add the chopped onion, carrot, celery and parsley. Stir to coat. Reduce the heat to low, cover the skillet and cook for 15 to 20 minutes, stirring occasionally until the vegetables are softened and cooked through.2 Remove cover and add the minced garlic. Increase the heat to medium high. Cook for garlic for 30 seconds. Add the tomatoes, including the juice and shredding them with your fingers if you are using canned whole tomatoes. Add the tomato paste and the basil. Season with salt and pepper to taste. Bring to a low simmer, reduce the heat to low and cook, uncovered until thickened, about 15 minutes. If you want you can push the sauce through a food mill, or blend it with an immersion blender, to give it a smooth consistency.Makes 2 1/2 cups of sauce.

Parmesan Garlic Bread

1 loaf (8 oz.) French bread

2 Tbsp. Margarine or butter, softened

2 cloves Garlic, minced

1/2 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese

1/4 cup Grated Parmesan Cheese
Directions

Preheat oven to 350°F. Cut bread lengthwise in half. Place, cut sides up, in shallow baking pan. Mix margarine and garlic until well blended. Spread evenly onto bread halves; sprinkle with cheeses. Bake15 minutes or until cheese is melted. Cut each bread half crosswise into 6 slices. Serve warm.

Tuesday

PASTA FOR MAKING HOMEMADE RAVIOLI

2 cups flour
2 large eggs, whole
1/4 cup extra virgin olive oil
1/2 tsp. sea salt
3 tablespoons water

Combine all ingredients in a food processor and process for 30 seconds. Check consistency and add a small amount of flour is pasta is too wet, or a small amount of water if pasta is too dry. Process another 30 seconds to incorporate any additions. Turn dough out onto a silicone mat or work surface sprinkled lightly with flour and knead by hand for a minute or two, until smooth. Place the dough under a bowl to rest for 20 minutes before rolling, or refrigerate, tightly wrapped in plastic and stored in a plastic bag if not using right away. Use within a few hours for best results. Roll pasta out using a roller machine, beginning with the widest setting. Fold dough over and roll through again, gradually decreasing the roller setting as the pasta becomes smoother; dust lightly with flour as needed, but not too much. It helps to brush off excess flour with a pastry brush. When pasta is thin enough (about a 3 setting on most machines) it is ready for use in making ravioli. Use the pasta sheets as soon as they are rolled; dry pasta sheets don't seal as well at the edges as fresh sheets, causing the ravioli to separate when cooking. If your pasta sheets have dried out, brush the edges with an egg wash or water

Meat Ravioli Ingredients:

½ lb Ground Beef (antibiotic free)
3 oz Parmesan Cheese
¼ Onion
2 - 3 cloves Garlic
1 Egg (from free range chickens)
some Fresh Oregano
some Fresh Parsley

The Basic Ravioli Filling Process:

Chop and mince garlic and onion.
Grate parmesan cheese (or buy it already grated if you're a weenie).
Brown ground beef.
Add in chopped garlic and onion and finish browning beef.
Drain browned ground beef, garlic and onion in colander.
Chop or process fresh oregano and parsley.
Add oregano and parsley to browned ground beef, garlic and onion.
Beat or whisk an egg and stir into mixture.

Italian Tomato & Cheese Bread

1 loaf (1 lb.) French bread, cut in half lengthwise, toasted

2 Tbsp. Olive oil

2 cloves Garlic, minced 1 tsp.

Italian seasoning

2 large Tomatoes, seeded, chopped (about 2 cups)

1 pkg. (8 oz.) Shredded Mozzarella Cheese
Directions

Preheat oven to 400°F. Place bread halves, cut-sides up, on baking sheet. Mix oil, garlic and seasoning; drizzle over bread. Sprinkle with tomatoes and cheese. Bake 10 to 15 min. or until cheese is melted. Cut each bread half crosswise into 10 slices to serve.

Wednesday

Whole Wheat Pasta Ingredients

1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1/2 teaspoon sea salt
4 eggs
2 teaspoons olive oil

Directions

Stir together the all-purpose flour, whole wheat flour and salt in a medium bowl, or on a clean board. Make a hollow in the center, and pour in the olive oil. Break eggs into it one at a time, while mixing quickly with a fork until the dough is wet enough to come together. Knead on a lightly floured surface until the dough is stiff and elastic. Cover, and let stand for 30 minutes to relax. 2. Roll out dough by hand with a rolling pin, or use a pasta machine to achieve the desired thickness of noodles. Cut into desired width and shapes. Allow the pasta to air dry for at least 15 minutes to avoid having it clump together.

Chicken & Vegetable Sauce

This colorful pasta toss showcases summer's bounty, with vibrant vegetables like red, green and yellow bell peppers, zucchini, squash, mushrooms and tomato that dish out plenty of nutrition and flavor.
Ingredients

1 lb fresh whole wheat pasta
1lb diced cooked chicken
½ cup green bell peppers
½ cup red bell peppers
½ cup yellow bell peppers
2 tablespoons olive oil
1 zucchini, sliced
1 yellow squash, sliced
6 mushrooms, chopped
1 clove garlic, minced
2 medium tomato, peeled, seeded and chopped
Salt and ground black pepper to taste

Cooking Instructions

In a large pot cook pasta in boiling salted water until al dente drain.
While pasta is cooking, wash the bell peppers and cut them into 1/4-inch strips.
For sauce, in a large skillet over medium heat sauté chicken in olive oil until cooked.. To the skillet, add the sliced peppers, zucchini and yellow squash and sauté for 2 minutes. Add the mushrooms and garlic and sauté an additional 2 minutes, stirring frequently. Add the chopped tomatoes and remove from heat.
Spoon pasta onto warm plates; top with sauce. Sprinkle with salt and pepper.
Sprinkle fresh parm cheese

Cesar Salad with homemade croutonsCroutons

1/2 cup olive oil, divided
3 large garlic cloves, crushed, divided
1/2 teaspoon coarse kosher salt
1 15-ounce loaf country-style white bread, crust removed, cut into cubes

Dressing

1/3 cup freshly grated Parmesan cheese
1/4 cup mayonnaise
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons fresh lemon juice
1/2 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce

1 very large head of romaine lettuce, torn into bite-size pieces

Thursday

Extra Cheesy Lasagna

3/4 lb. Extra-lean ground beef

3 cloves Garlic, minced

1-1/2 tsp. Dried oregano leaves

2 cups sauce (use recipe attached)1 large Tomato, chopped

1 Egg

BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese

1/4 cup Grated Parmesan Cheese

9 Lasagna noodles, cooked 1 pkg. (7 oz.)

2% Milk Shredded Mozzarella Cheese, divided
Directions

HEAT oven to 375°F.BROWN meat with garlic and oregano in large saucepan. Stir in spaghetti sauce; simmer 5 min., stirring occasionally. Remove from heat; stir in tomatoes. Spread 1/2 cup onto bottom of 13x9-inch baking dish. MIX egg, cottage cheese and Parmesan. Top with layers of 3 noodles, 1 cup cottage cheese mixture, 1/2 cup mozzarella and 1 cup sauce. Repeat layers. Top with remaining noodles and sauce; cover. BAKE 30 min. or until heated through. Top with remaining mozzarella. Bake, uncovered, 5 min. or until melted. Let stand 5 min. before serving

Homemade Sauce

Ingredients

2 cans crushed tomatoes
2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
1/4 cup chopped fresh basil
1/4 teaspoon Italian seasoning
1/4 cup Burgundy wine
1 bay leaf
2 tablespoons tomato paste

Directions

1. In a large pot or Dutch oven over medium heat, cook onion, bell pepper, and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in crushed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole in pot. Bring to a boil, then reduce heat to low, cover and simmer 1/2 hour. Stir in tomato paste and simmer an additional hour. Discard bay leaf and and serve.

Bruschetta Salad with Fresh Mozzarella

8 slices Italian bread (3/4 inch thick), cubed

3/4 cup Zesty Italian Dressing, divided

1 lb. Plum tomatoes, coarsely chopped

1/2 cup coarsely chopped red onion

4 cups torn mixed salad greens

1 pkg. (9 oz.) POLLY-O Fresh Mozzarella Cheese, drained, cubed

1/2 cup chopped fresh basil
Directions

PREHEAT oven to 425°F. Toss bread cubes with 1/4 cup of the dressing; spread into 15x10x1-inch baking pan. Bake 8 to 12 min. or until lightly toasted, stirring occasionally.

MEANWHILE, mix tomatoes, onions and remaining 1/2 cup dressing in large bowl. Add greens, cheese and basil; toss lightly.

ADD toasted bread cubes just before serving; mix lightly.

Friday

Chocolate Fettuccine with Vanilla Sauce and Strawberries

Ingredients:
1 3/4 cup all-purpose flour, plus more for the board
2 tablespoons unsweetened cocoa
2 tablespoons powdered sugar
1 pinch salt, plus more for the cooking water
2 large eggs
1 tablespoon water, more if needed
1 cup sliced strawberries tossed with
1 tablespoon sugar
several turns of black pepper
Fresh mint leaves, for garnish

Vanilla Sauce
6 large egg yolks
3 tablespoons granulated sugar
1 pinch salt
1/3 cup sherry
1 teaspoon fresh lemon juice (more if needed)
1 teaspoon vanilla extractDirections:Put the flour, cocoa, sugar and pinch of salt on a clean wood or marble work surface and use a fork to blend it. Form the dough into a circle and make a well in the middle; break the eggs into the well.

Using a fork, gradually draw the flour mixture into the well, mixing and scrape in a circular motion. Continue until all of the flour is incorporated, sprinkling the mixture with a little of the water as needed. The dough should be fairly stiff but not crumbly. Gather the dough into a ball.

Sprinkle your work surface generously with flour and knead the dough for 10 minutes. To knead, set the dough in the center of the work surface. Push the heel of your right hand into the dough and then press it away from you. Turn the dough a quarter turn and repeat. Continue until the dough is very smooth and satiny.

Cover the dough and let rest 30 minutes.

While the dough rests, make the sauce and set it aside. To finish the pasta, set up a pasta machine and put the rollers on the widest setting. Cut the dough into four pieces. Sprinkle a baking sheet with flour. Crank each piece of dough through the machine, fold it in half crosswise and crank it through again. Repeat twice. Change the rollers to the next setting and roll the dough through 3 or 4 times. Continue through three more settings. When you finish a piece, set it on the floured baking sheet. At this point, the dough may be so long that you should cut it in half crosswise. Crank each piece through the narrowest setting. Crank the rolled pasta through the fettuccine cutter, set the cut fettuccine on the baking sheet and sprinkle with a little flour.

Cook the pasta immediately or wrap it tightly in plastic wrap and chill for up to two days.

To cook, fill a large pot two-thirds full with water, add 1 tablespoon kosher salt and bring to a boil over high heat. When the water has reached a rolling boil, add the pasta, stir and cook for 60 to 90 seconds, until the pasta is tender but not mushy.

Drain the pasta thoroughly and transfer to warm soup plates. Top with sauce and use two forks to gently lift the pasta and allow the sauce to coat it. Spoon the berries on top, garnish with mint leaves and serve immediately.

Before you begin the sauce, have everything else - the chocolate pasta, cooking water, warm serving bowls - ready. The sauce must be served within minutes of taking it off the stove.

Vanilla Sauce:

Fill the bottom of a double boiler or a medium saucepan with water and bring to a boil over high heat. Reduce the heat to medium.

Put the egg yolks in the top part of a double boiler or in a copper or stainless steel bowl that will sit on top of the saucepan. Whisk the eggs vigorously until they turn pale yellow. Whisk in the sugar and salt. Set the eggs over the boiling water and whisk constantly as they increase in volume. Turn the bowl frequently to avoid hot spots.

Whisk in the sherry, lemon juice and vanilla extract and continue to beat the mixture until it has doubled in volume and is smooth and glossy. Be sure to beat too long. If the sauce begins to deflate stop immediately and remove from the heat.