Homemade Almond Pasta

I love Saturdays. Every other day of the week is filled with work and routine, but Saturday is my one day to really spend time in the kitchen. That's the way it was for my mom. 

Early Saturday morning I would awake to the aroma of yeast dough proofing in the pantry, waiting to be formed into loaves of bread, rolls, or coffee cake. And while waiting for the dough to rise there would be a pie in the making—apple, peach, maybe apricot, rhubarb, or (Daddy's favorite) gooseberry.

And then, in the afternoon while the bread was baking and pies were cooling, mom would make pasta dough for egg noodles.

Mom made the most amazing noodles. They were hand-rolled—paper-thin, and light as air. And when she wasn't looking (or so I thought) I would grab a bit of the raw dough and pop it in my mouth. Flour-y, eggy, salty wonderfulness!! As the years passed Mom's arthritis made it impossible for her to wield the rolling pin that formed those thin layers of pasta dough. So Daddy bought a pasta machine for her.

I have Mom's pasta machine now, and whenever I use it I think of her. Today with the help of Mom's pasta buddy I made noodles. But these were no ordinary noodles. In my pantry is a large (I mean REALLY large) package of sliced almonds. I found them in our local warehouse store; they were just too great of a bargain to resist. They have appeared in salads, cakes, and cookies. And today they served as my inspiration for this pasta.

Almond Pasta

Ingredients

• 1/2 cup sliced almonds
• 1 tablespoon wheat gluten
• 1 tsp. salt
• 1 1/2 cups all-purpose flour
• 2 eggs

Instructions

1. Process the almonds in a food processor until ground. However, don't process to the point of having almond butter. There should be a bit of texture in your pasta. 
2. To the same bowl add the wheat gluten, salt, and flour. Pulse until mixed. 
3. Add the eggs and process until a stiff dough forms and cleans the sides of the bowl. This will take a few moments and a bit of patience. At first, it will seem that the dough will not come together—it will be a bowl full of crumbs. But as the gluten in the flour breaks down, your dough will come together. Trust me!
4. With a pasta machine or by hand roll the dough out to desired thinness. When rolling out the dough, your goal is a thickness somewhere between 1/8 and 1/16 inch thick. If rolling out by hand, you will need to
   (a) cover the dough with a bowl and allow to rest for 15 minutes,
   (b) use a large well-floured surface, and
   (c) lift and flip over your dough several times to ensure that it doesn't stick to your work surface.
5. If using a pasta machine, use the setting you prefer to cut your noodles to the desired width. If cut by hand, you have two options.
   (a) You may use a pizza wheel to slice the dough into strips of the desired width, or
   (b) liberally flour the top surface of the dough, roll it up jelly-roll fashion, and then slice it into ribbons of the desired width (this option takes a bit more patience). Once all the dough is cut into noodles, sprinkle again with flour and toss so that all pieces are coated with flour to prevent sticking.
6. Bring a large kettle of water to boil. Place your noodles in a colander. Shake to remove excess flour and then drop the noodles into the boiling water. Cook until done; the amount of time needed will depend upon the thickness of your dough. Very thin noodles might need only 2 minutes. Thicker noodles will require 5 minutes or more. Sample, taste, assess, and enjoy when ready!

NOTE: Wheat gluten is available in health-food stores and in many major grocery stores in the baking goods section. Gluten provides the "glue" that binds dough and makes it sticky and pliable. A bit of gluten is needed in this recipe because almonds (which do not contain gluten) are taking the place of some of the flour.

Recycled Cookies

I have a confession to make. Yesterday, I rediscovered the cookie jar in the back of the pantry. I don't know how it got there. My heart breaks thinking of the lonely days (weeks?) it might have spent back there feeling unappreciated, neglected, and alone.

And yes, there were cookies within. Oatmeal cookies with pumpkin kisses. The kisses still look wonderful, but the cookie part is horribly stale. The kisses can be snapped off and are "as good as new," but what about the oatmeal cookie that was left behind?

I can't and won't throw them away; my frugal heart just won't allow that. 

Well, years ago I was lucky enough to get a recipe from my local bakery—Recycled Cookies. (This was long before recycling was in vogue). This recipe is the perfect answer for those times when you have cookies, cake, or (at New Year's?) fruitcake that seems past its prime.

Recycled Cookies

Ingredients

• 1 cup shortening
• 1 cup brown sugar
• 1 cup white sugar
• 2 eggs
• 1 tsp. vanilla
• 1 1/2 cups flour
• 1 tsp. salt
• 1 tsp. soda
• 3 cups rolled oats (not instant oatmeal)
• 2 - 2 1/2 cups crumbled cookies, cake, or fruitcake

Instructions

1. Cream together shortening and sugars. Beat in eggs and vanilla. Stir in flour, salt, soda, and cookie/cake/fruitcake crumbs. 
2. At this point, you will need to add some liquid to moisten. If you have used chocolate cookie crumbs/cake add milk or coffee. Otherwise, use orange or apple juice. You want to add just enough to moisten but not end up with a sticky/gluey mass. 
3. Form the dough into a roll 2 inches in diameter. Wrap in plastic wrap and freeze until firm. Slice 1/4 inch thick and bake on a lightly greased baking sheet at 375 degrees F for about 8 minutes.

Super Bowl Sunday

When my team is playing, I love Super Bowl Sunday. Unfortunately, this year "the other guys" are the star of the show. But we can still enjoy the Puppy Bowl, Kitty Half-Time, the Budweiser ad, and (best of all) the food.

Here is one dish that might be in my oven on Sunday:

Photo Credit: Image by tarheelgarden from Pixabay 

Seafood Nachos

Preheat oven to 350 degrees F.

On a heatproof platter, layer the following ingredients in the order given:

tortilla chips

chopped green chilies

chopped, seeded tomato

sliced ripe olives

minced green onion

canned black beans, rinsed and drained

cooked shrimp and/or imitation crab flakes

shredded Cheddar or Jack cheese

Repeat layers once. Bake until heated through and cheese is melted. Serve with sour cream and guacamole.

Quiche with Tater Tot Crust

Of all the "carb diva" foods I make in my kitchen, quiche has to be in the top 10 of my favorites.

• It's so versatile. You can serve it for breakfast, brunch, lunch, dinner or even as an appetizer. 
• You can adapt the basic recipe to just about whatever ingredients you have in your refrigerator. Change the cheese, change the protein.
• It's a tasty way to get your family to eat more veggies.

There is one downside, however. The pastry crust. I'm pretty darned good at making pie dough, but depending on the humidity it can be a tad fussy. Sometimes I'm just not in the mood for fuss. Yesterday was that kind of day, so I made a quiche with a potato crust.

I took a few photos during the process but didn't have a recipe (I'm making this up as I go). Here's what I did.

Quiche With Tater Tot Crust

Equipment and Ingredients

• a tart pan with removable bottom
• parchment paper
• straight-sided drinking glass or measuring cup
• measuring cups
• wire whisk
• frozen tater tots (about 4 cups)
• 1 cup cooked chicken Italian sausage (see other suggestions below)
• 1/2 cup diced red bell pepper
• 1 cup shredded Parmesan cheese
• 4 large eggs
• 1/2 cup milk

Instructions

(1) Preheat oven to 200 degrees F.

(2) Line a tart pan with a sheet of parchment paper. Here's the first Carb Diva trick for you. My parchment is notoriously uncooperative. It's stiff and doesn't like to nestle into the bottom of a pan. Simply take that sheet of paper and wad it up into a ball. Don't be gentle. Then unwrap; it will now submit to your will and line the bottom and sides of your tart pan.

(3) Fill the tart pan with tater tots—be generous but don't crowd them in.
Place in the preheated oven and "bake" for 5 minutes, just enough to thaw the tots.
Remove from the oven and allow to sit for a few minutes to cool.

(4) Grab that drinking glass (or measuring cup) and use it to squish the no longer solid tater tots over the bottom of the pan and up the sides. Be sure to completely cover the bottom of the pan.

(5) Increase the oven temperature to 350 degrees F.

(6) Bake the tater tot crust for 15 minutes, or until golden and crisp on the edges. Remove from the oven.

(7) Layer on the meat. I used chicken Italian sausage, but you can use your imagination here. 

(8) Next, add the veggies, and then the cheese.

(9) Whisk the 4 eggs with the milk until well-blended. Pour over the cheese layer. Bake the quiche for 30 minutes or until the eggs are set. 

Meat Suggestions

• cooked ground beef, turkey, or chicken
• vegetarian crumbles (faux ground beef)
• pulled pork
• diced cooked ham
• crisp-cooked crumbled bacon

Cheese Suggestions

• Cheddar
• Swiss
• Mozzarella
• Parmesan
• Colby
• Cheddar jack
• Provolone

Veggie Suggestions

• diced bell pepper
• diced onion
• chopped tomato, seeds removed
• broccoli florets
• asparagus tips
• black olives

Gorgonzola Chicken

When did I first make this meal? I have no idea. Was there a special occasion? Maybe. 

What I do know is that I posted this on my other website where my alter-ego lives. It was one of the first recipes that I recorded there. Since then, I've found my voice on that web place, and it isn't merely posting recipes. I explore individual food ingredients, delve into their history, and then find interesting ways to use that specific ingredient. 

So, those "early postings" I will move here. One at a time. This one is (in my humble opinion) pretty good. I hope you enjoy it.

Chicken Gorgonzola with Marsala Mushrooms

Ingredients

• 6 medium boneless, skinless chicken thighs
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 2 strips of bacon or turkey bacon
• 1/2 small onion, minced (about 1/2 cup)
• 2 cups white button mushrooms, sliced
• 1/3 cup marsala wine
• 1 cup half and half
• 1/2 cup Gorgonzola cheese, crumbled
• 1 10-ounce package frozen chopped spinach, thawed and squeezed dry

Instructions

1. Preheat oven to 375 degrees F.
2. Season the chicken thighs with salt and pepper. Add the olive oil to an oven-safe  medium sauté pan and heat to medium-high. Place the thighs in the pan and reduce the heat to low. Saute until the underside is beautifully golden, about 7-8 minutes. Turn the thighs over. Transer the saute pan to the preheated oven and roast the thighs until the internal temperature reaches 165 degrees F, about 5 minutes. Remove the thighs to a plate, cover with foil, and set aside.
3. Next, in the same saute pan cook the bacon, onion, and mushrooms over medium-high heat. Be careful! The handle of that pan is extremely hot! Cook, stirring frequently, until the bacon is crisped and the mushrooms and onions are golden. 
4. Add the Marsala wine. Cook until Marsala reduces a bit then add the half and half. Cook for a few minutes, until the half and half reduced a bit and has a sauce-like consistency. Stir in the Gorgonzola. When it is melted, taste the sauce for seasoning. (The cheese and bacon are salty so you probably won't need any additional salt).
5. Add the spinach and then nestle the chicken thighs into the pan. 
6. When chicken is ready, remove from oven; place one cooked chicken breast on each serving plate and top with mushroom-Marsala-Gorgonzola sauce. Reduce the heat to a simmer and cook for a few minutes, until everything is heated.
7. Serve immediately over rice, linguine, or whipped potatoes.

What Makes This Recipe Work?

• Boneless, skinless chicken thigh is a healthy, no-waste protein.
• Frozen chopped spinach is convenient, inexpensive, and nutritious; and again, no waste.
• Bacon or turkey bacon lends a smokey, savory note.
• Sauteing the onion removes its hot bite and makes it sweet.
• You deserve the mushrooms; they make any dish "fancy", don't they?
• Marsala wine, half and half, and Gorgonzola marry to make a creamy, sweet, tangy sauce that unites all of the flavors of the dish and makes it rich and luxurious.

Oatmeal Pancakes

How are those resolutions working out for you? If one of your goals for 2020 was to eat healthier, I have a recipe to share with you.

Here's a hearty, healthy pancake that takes a bit of planning (part of the batter needs to rest overnight in the refrigerator), but it's well worth the wait.

Oatmeal Pancakes

Cook Time.

Prep time: 12 hours,

Cook time: 10 min.

Ready in: 12 hours 10 min.

Yields: Who knows? This feeds 4 people in my house

Ingredients

• 2 cups regular rolled oats, not instant
• 2 cups buttermilk, or 2 teaspoons cider vinegar plus enough milk to make 2 cups
• 2 eggs, lightly beaten
• 1/4 cup butter or margarine, melted and cooled
• 1/2 cup raisins or dried cranberries, fresh blueberries, chocolate chips, etc.
• 1/2 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

1. In a medium bowl combine oats and buttermilk (or soured milk). Stir to blend. Cover and refrigerate overnight.
2. In the morning add the eggs, melted butter, and raisins--stir just to blend. In another bowl combine all of the remaining ingredients. Add to the oatmeal mixture and stir just until moistened.
3. Cook on a lightly greased griddle or frying pan over medium-high heat. Use about 1/4 cup of batter for each pancake.

So What are the Health Benefits of Oatmeal?

Oatmeal is truly a "superfood". Packed with soluble fiber and healthy nutrients, oatmeal is a nutritional superhero. According to the National Heart, Lung, and Blood Institute, elevated total cholesterol is a chief risk factor for cardiovascular disease. Soluble fiber-rich foods such as oatmeal are an effective way of reducing elevated cholesterol levels.

Sticking to a diet can be challenging if your appetite isn't under control. According to a study published in the October 2009 issue of "Molecular Nutrition & Food Research" a compound in oatmeal reduces appetite by increasing a hunger-fighting hormone. You can help reduce your appetite even further by consuming fibrous foods such as fresh fruits and vegetables with your bowl of oatmeal.

And then, there is colon cancer. According to the National Cancer Institute, almost 50,000 adults die each year from colon cancer. Antioxidants help reduce colon cancer risk by fighting cancer-causing compounds known as free radicals. Oats are rich in a class of antioxidants known as avenanthramides, which may help reduce colon cancer risk (December 2009 issue of "Nutrition Reviews").

Cassoulet - A New Twist on an Old Favorite

I know that some of you are wondering "what is cassoulet"? Does the name sound French? Well, there's a good reason for that—it is. Cassoulet is an all-day-simmered casserole of beans and meats. A Google search of recipes will give you numerous variations made with sausage, veal, venison, and even duck confit. It seems that cassoulet is French for "clean out the refrigerator."

But I digress. Many people traditionally begin the New Year with cassoulet. I don't like veal or venison, don't get me started on duck, and I don't have all day. So here is a Readers' Digest version of cassoulet. To a few this might be sacrilege. To me, it's just good-tasting, nourishing, savory food that doesn't take all day to cook and doesn't break the bank.

This is the recipe I created and posted on my blog at HubPages.

Photo Credit: Nibelle et Baudouin

Recipe: Salmon and Chanterelles

Last week I prepared a celebratory dinner for my older daughter in recognition of her 16th anniversary of working with the same company. Way to go Beth! 

I don't remember where I first got the idea to put these ingredients together, but I know that it sprang from our love for chanterelle mushrooms, a delicacy that can only be gleaned from the forest (they aren't grown commercially) and is available for just a short season (a few weeks to a month) in the Autumn. 

Ingredients 

• 18 ounces of fresh salmon filet
• 2 tablespoons extra virgin olive oil
• 1 tablespoon unsalted butter
• 1/2 pound crimini mushrooms, sliced
• 1/2 pound chanterelle mushrooms, sliced
• 1/4 cup dry sherry
• 1 cup half and half
• 1 cup fresh wild berries (we used blackberries) or 1/2 cup dried cranberries
• fresh parsley for garnish
• fresh chopped hazelnuts for garnish (optional)

Chanterelles are all clean and sliced and ready for the pan

Chanterelles and crimini mushrooms sauteeing

Add half and half and let it reduce for a few minutes

Instructions

1. Inspect salmon filet for bones. Heat olive oil and butter in large saute pan over medium heat until shimmering. Place filet, skin side down, in saute pan, cover, and saute until cooked through, about 7 minutes (internal temperature of 145 degrees F.)
2. Remove salmon from pan and set aside; cover with foil to keep warm.
3. Add mushrooms to the same pan and cook until they begin to brown, about 5 minutes.
4. Deglaze pan with sherry then add half and half. Continue to cook until the sauce is slightly thickened. 
5. Break the cooked salmon into chunks (bite-size or a bit larger) and add to the pan. Don't include the skin (it should separate from the cooked meat very easily). Simmer for a minute or two to heat through.
6. Serve over rice and garnish with berries, parsley, hazelnuts. (We added cooked broccoli too).

Makes 3-4 servings

There's the salmon in the pan getting all warm and cozy in the sauce