Asian Sesame Noodle Salad

I started making this salad a couple of summers ago and it was love at first taste.  It combines all the wonderful asian cuisine flavors I have come to love such as tamari, fresh ginger root, and peanut; culminating into one fantastic salad!

Ingredients

PEANUT DRESSING

• 1/2 cup smooth peanut butter
• 1/4 cup tamari ( or use soy sauce)
• 1/3 cup warm water
• 2 tablespoons peeled fresh ginger, chopped
• 1 teaspoon fresh minced garlic
• 2 tablespoons rice wine vinegar
• 1 1/2 tablespoons sesame oil
• 3 teaspoons honey
• 1/2 teaspoon crushed chili pepper flakes ( or to taste)

NOODLE SALAD

• 3/4 lb linguine ( or use vermicelli or thin spaghetti)
• 2 tablespoons vegetable oil
• 4 green onions, thinly sliced
• 1 red bell pepper and 1 yellow pepper, seeded and cut into thin strips
• 1 cup of sliced carrots
• 2-3 tablespoons toasted sesame seeds

Directions

1. Cook the pasta in a large pot of boiling salted water until tender; drain and rinse well under COLD water, then toss with 2 tablespoons vegetable oil, transfer to a large bowl, then add in the red bell pepper and green onions.
2. Using a food processor or blender puree all the dressing ingredients until smooth (about 2 minutes).
3. Just before serving pour the dressing over the cooked pasta and veggies, then add in the toasted sesame seeds; toss well to combine.

Source:  Adapted from Food.com

Thinking Outside the Noodle – Part IV – Pesto Fettuccine Noodles – Shrimp Fra Diavolo

This will be my last post before vacation.  Wooooo Whooooo … I’m just a tad bit excited! lol  We’re headed on a jet plane very early Wedesday morning for 11 days of being beach bums!  I am so looking forward the sound of the surf, the sand beneath my toes and the warmth of the sun!  I will of course, be enjoying dinner out every evening with plenty of fresh fish and seafood!  I have written some posts ahead of time so I should be able to post while on vacation.

Thinking Outside the Noodle – Part IV

I cannot even begin to describe just how wonderfully delicious this recipe is; you will just have to try it for yourself and find out!  Once again, a fantastic recipe from Annie.  Thank you Annie!

Shrimp Fra Diavolo with Pesto Fettuccine
Ingredients:
1 lb. large shrimp (31-40 per lb.), peeled and deveined
1 tsp. red pepper flakes, divided
6 tbsp. extra-virgin olive oil, divided
1½ tsp. salt
¼ cup cognac or brandy
12 cloves garlic, minced or pressed through a garlic press (about ¼ cup), divided
½ tsp. sugar
1 (28 oz.) can diced tomatoes, drained
1 cup medium-dry white wine, such as Sauvignon Blanc
¼ cup minced fresh basil
1 lb. Pesto Fettuccine Noodles

Directions:
Bring a large pot of salted water to boil.

Meanwhile, heat a large skillet over high heat until the pan is very hot.  Combine the shrimp, half of the red pepper flakes, 2 tablespoons of the oil, and half of the salt in a medium bowl; toss to blend.  Add the shrimp to the skillet and spread into a single layer.  Let cook without stirring until the bottoms of the shrimp turn a spotty brown, about 30-45 seconds.  Off the heat, flip the shrimp over.  Add the cognac or brandy to the pan.  Let stand briefly to allow the cognac to warm slightly, about 5 seconds, then return the pan to high heat.  Wave a lit match over the skillet until the cognac ignites.  Shake the skillet until the flames subside, then transfer the shrimp to a bowl and set aside.

Cool the skillet for 2 minutes.  Return the skillet to the burner and reduce the heat to low.  Add 3 tablespoons of the oil and 3 tablespoons of the garlic.  Cook, stirring frequently, until the garlic is sticky and light golden and begins to foam, about 7-10 minutes.  Mix in the remaining red pepper flakes, the remaining salt, the sugar, tomatoes and wine.  Increase the heat to medium-high and simmer until thickened and fragrant, about 8 minutes.

While the sauce is simmering, add the fettuccine to the boiling water and cook according to the package directions until al dente.  Drain, reserving 3/4 – 1 cup of the pasta water.  Return the pasta to the now empty pot, add about ½ cup of the sauce and 2-3 tablespoons of the pasta water.  Toss well to coat.

Stir the reserved shrimp and accumulated juices, remaining garlic and the basil into the sauce.  Add the reserved pasta water as needed and simmer until the shrimp are heated through, about 1 minute.  Stir in the remaining 1 tablespoon oil.  Divide the pasta among warmed serving bowls and top with the shrimp and sauce.  Serve immediately.

Source:  Adapted from Annie’s Eats

Thinking Outside the Noodle – Part II – Cilantro Lime Fettuccine with Grilled Chicken in a Mango Cream Sauce

Thinking Outside the Noodle – Part II

When I first came across this recipe I wasn’t sure about it, but I saved it and put it into my “to make” folder.  It was certainly different, but intriguing.  I was looking through the folder and saw this again and that’s when the inspiration hit me.  This would be great with cilantro lime noodles.  I wasn’t wrong!  I loved the combination and each bite was bursting with incredible flavors.  Think outside the noodle and give it a try!  Enjoy!

Ingredients

• 1 lb Cilantro Lime Fettuccine
• 1 tablespoon olive oil
• 2 skinless, boneless chicken breast halves – grilled and cut into pieces
• 1/2 medium onion, chopped
• 1 red bell pepper, cut into thin strips
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, minced
• 1 mango – peeled, seeded and chopped
• 1 cup half and half
• 1 jalapeno pepper, chopped fine
• salt and pepper to taste
• 1 tablespoon grated Parmesan cheese
• 1/4 cup fresh cilantro, chopped

Directions

1. Bring a large pot of lightly salted water to a boil. Add fettuccine pasta, cook for 3-4 minutes, until almost done, and drain.
2. Heat the olive oil in the skillet, and cook the onion and red pepper until tender. Mix in the garlic, ginger, mango, and jalapeno, and continue to cook and stir 5 minutes, or until mango is soft. Gradually mix the half and half into the skillet, and cook 5 minutes, until thickened.
3. Add the grilled chicken to the skillet. Stir in the partially cooked pasta, and chopped cilantro and season with salt and pepper. Cook and stir 2 minutes, until ingredients are well blended and pasta is al dente. Mix in the cheese. Garnish with cilantro to serve.

Source:  Adapted from Allrecipes

Coming Next – Thinking Outside the Noodle – Part III – Pesto Fettuccine Noodles

Thinking Outside the Noodle – Part I – Pasta Princess’s Cilantro Lime Fettuccine Noodles

This is the first in a 4 part series of “Thinking Outside the Noodle”.  Thinking Outside the Noodle is about new and exciting flavors for pasta noodles and recipes to accompany the pasta.  I am constantly challenging myself to think of different creative ways to make pasta.  The possibilities are endless and exciting!  I absolutely loved this fettuccine with one of my favorite herbs, cilantro, infused with lime.  What a great combo!

Pasta Princess’s Cilantro Lime Pasta Dough 

• 2-1/4 Cups Flour
• 3 Eggs
• 1/4 cup finely chopped cilantro
• Juice and zest of 1 Lime
• 1 Tablespoon Olive Oil
• 3-4 Tablespoons Water (as needed)
• Dash of Salt

Directions:

Combine flour and salt in a mixing bowl. Make a well in the middle of the flour.  Put eggs, cilantro, zest and juice of one lime together in a small bowl and briefly wisk to combine. Add to the middle well of flour the eggs and cilantro lime mixture, olive oil, and water.  Add flour or extra water to dough as needed – consistency should not be sticky. With beater attachment, beat on low for 1 minute. Switch to dough hook and mix for 6 minutes. Take dough and cover in plastic wrap and let rest for at least 10 minutes.  Put dough through pasta machine, or roll by hand and cut into desired shapes.

Coming Next:  Thinking Outside the Noodle – Cilantro Lime Fettuccine with Grilled Chicken in a Mango Cream Sauce

Homemade Pasta 3 Ways – Bow Ties – Orange Colored Pasta – Part III

Homemade Pasta 3 Ways – Bow Ties – Orange Colored Pasta - Part III

This concludes my 3 part series of pasta 3 ways, 3 different shapes, 3 different vegetables.  It is my hope that I have inspired you to create your own pasta.  Once you have savored homemade pasta … there is no turning back.  Is it worth the effort and time … YES …absolutely, positively YES YES YES!!!  Enjoy and experience pasta at its finest!

Pasta Dough - Orange Color

• 2-1/4 Cups Flour
• 3 Eggs
• 1/4 cup carrots, cooked and finely chopped
• 1 Tablespoon Olive Oil
• 3-4 Tablespoons Water (as needed)
• Dash of Salt

Directions:

Put eggs and carrots together in food processor and pulse to combine. Combine flour and salt in mixing bowl. Make a well in the middle of the flour.

Add to the middle well of flour the eggs and carrot mixture, olive oil, and water.  Add flour or extra water to dough as needed – consistency should not be sticky. With beater attachment, beat on low for 1 minute. Switch to dough hook and mix for 6 minutes. Take dough and cover in plastic wrap and let rest for at least 10 minutes.

Split dough in half and roll each half into desired thickness.  Using a pastry wheel, cut into sections of 2-1/2″ x 1 inch squares.  Place your index finger in the middle of the square and then bring the top and bottom to meet your finger, and press to seal the middle, making your bow!  That’s all there is to it.  Once you do a few it goes quickly.  If not using right away, place on a cookie sheet until frozen, then place in a zip lock freezer bag.  To cook, take directly from the freezer into boiling salted water, boil for approximately 4-5 minutes or until pasta floats to the top.

Homemade Pasta 3 Ways – Fettuccine – Green Colored Pasta – Part II

Homemade Pasta 3 Ways – Fettuccine – Green Colored Pasta - Part II

 Pasta Dough - Green Color

• 2-1/4 Cups Flour
• 3 Eggs
• 1/4 Heaping cooked fresh spinach (all water drained)*
• 1 Tablespoon Olive Oil
• 1-2 Tablespoons Water (as needed)
• Dash of Salt

*  Spinach will add more liquid to the dough, so add water accordingly.

Directions:

Put eggs and cooked spinach together in food processor and pulse to combine. Combine flour and salt in mixing bowl. Make a well in the middle of the flour.

Add to the middle well of flour the eggs and spinach mixture, olive oil, and water.  Add flour or extra water to dough as needed – consistency should not be sticky. With beater attachment, beat on low for 1 minute. Switch to dough hook and mix for 6 minutes. Take dough and cover in plastic wrap and let rest for at least 10 minutes.

Tip:

Once you have rolled your pasta sheets, let them dry out a little before putting them through the cutter so that they won’t get stuck.  If not eating the fettuccine the same day, simply toss with a little bit of flour and make into “nests”, put on cookies trays and freeze.  Then store in zip lock freezer bags. 

Coming Next:  Homemade Pasta 3 Ways – Farfalle (Bowties) – Orange Colored Pasta – Part III

Homemade Pasta 3 Ways – Part I – Magenta Colored Pasta – Ravioli

Part I of a 3 Part Pasta series.  I spent a good part of the day Saturday creating some eye-catching, taste tantalizing pasta that I’d love to share with you.  I made pasta 3 ways ~~ 3 different shapes, 3 different colors, 3 different vegetables!  Travel along and have some fun!

Homemade Pasta 3 Ways – Magenta Colored Pasta – Ravioli Part I

Pasta Dough - Magenta Color

• 2-1/4 Cups Flour
• 3 Eggs
• 1/4 Heaping Cup Beets, finely chopped*
• 1 Tablespoon Olive Oil
• 1-2 Tablespoons Water (as needed)
• Dash of Salt

*Preheat over to 425 degrees, wrap red beets in foil, and roast until tender approximately 45 minutes, depending on size.  Let cool then chop fine in a food processor.  Beets will add more liquid to the dough, so add water accordingly.

NOTE:  You can make pasta without a pasta maker, but in all honesty, if I had to roll and cut all that dough by hand I wouldn’t be making pasta!    I have a Kitchenaid Mixer and also purchased the pasta attachments.  It wasn’t until a year ago, that I finally bought a Kitchenaid Mixer.  It was one of those things that I thought I didn’t need and could make do with the inexpensive mixer I had for 15 years  and I did make do.  But let me tell you … I wish I had purchased it years ago ~ if only I knew then what I knew now!  The Kitchenaid is a workhorse!!  It has made my life so much easier and is so worth the money if you do a lot of baking and pasta making.  No, this blog isn’t endorsed by Kitchenaid, just trying to pass on what I wish I had known years ago.

Directions:

Put eggs and beets together in food processor and pulse to combine. Combine flour and salt in mixing bowl. Make a well in the middle of the flour.

Add to the middle well of flour the eggs and beet mixture, olive oil, and water.  Add flour or extra water to dough as needed – consistency should not be sticky. With beater attachment, beat on low for 1 minute. Switch to dough hook and mix for 6 minutes. Take dough and cover in plastic wrap and let rest for at least 10 minutes.

After all my pasta dough was made I then put all the dough through a pasta roller.  This recipe is for 1 lb. of pasta so I split it in half, and rolled one half at a time.  I did the same for all 4 lbs of dough.  One in magenta, green, orange and plain.  I covered each sheet with plastic wrap so it wouldn’t dry out while I was rolling the rest of the dough.

Making the Criss-cross Design

I took a sheet each of the magenta, green and orange and put each one through the spaghetti cutter.  I then took the plain colored sheet of pasta and laid it out on the counter. I placed the colored spaghetti alternating on top of the plain sheet of pasta and repeated crosswise.  I pressed the spaghetti to the plain sheet with my fingers and then lifted the sheet carefully and put it through the pasta press.  It is then ready to make ravioli.  Make sure to put the patterned side face down, facing the counter, in your ravioli press.  Fill your ravioli with desired filling, lay a sheet on top, roll with a rolling-pin to ease out any air pockets.  Flip it over and admire your handiwork!

Tip:  When using a ravioli press always be sure to spray it with cooking spray each time so that the ravioli pop out easily.

If you won’t be eating the ravioli right away simply put them on a cookie tray, pop them into the freezer and then store in a zip lock freezer bag.  When you are ready to indulge in a sumptuous treat, boil some water, place the frozen ravioli gently in the boiling water and cook for approximately 4-5 minutes until they rise to the top! Enjoy!

Coming next … Homemade Pasta 3 Ways – Green Colored Pasta – Fettuccine

Pasta Princess’s Homemade Lemon Fettuccine Noodles with Chicken and Kale in Pesto Sauce

I hadn’t made pasta in a little while and had been hungry for my lemon fettuccine. I also had an overabundance of homemade pesto in the freezer from last summer’s crop of basil.  I came up with the following recipe with ingredients I had on hand and I must say, I was quite pleased with the outcome!  Delicious.  Enjoy!

Ingredients:

• 2 tablespoons butter
• 2 cups chopped kale
• 1 red bell pepper, diced
• 2 boneless chicken breasts, grilled and cut into small pieces
• 1/2 cup homemade pesto
• 1 lb. lemon fettuccine
• 1 cup freshly shredded parmesan cheese
• 1 cup reserved pasta water

Directions:

Grill chicken breasts and cut into small pieces.

Heat butter in frying pan and saute red bell pepper for approximately 6 minutes.  Add chopped kale to the pan and cook until wilted, approximately 5-6 minutes.

While heating the pasta water, put pesto in a small pan and heat on low.  Add pasta to boiling water and cook according to directions (or if using fresh homemade pasta, cook approximately 3 minutes until pasta floats to the top).  Reserve 1 cup of pasta water to add to pesto.

Add water to pesto to desired sauce consistency (I used the entire cup) and add freshly shredded parmesan.  Toss with pasta and add chicken, red bell peppers and kale.

Lemon Fettuccine Noodles

Homemade Pasta with Sausage and Kale

Usually when I’m making up my menu for the weekend I have to go to the store and get quite a few ingredients.  Not for this recipe!!  I had some fresh kale in the fridge (my new-found love).  I had sausage, home-made pasta, and home-made chicken stock in the freezer so I was good to go!  Not only was this easy and fairly quick .. but it was incredibly good.  Sometimes recipes with the simplest of ingredients turn out surprisingly full of flavor.  Enjoy!

Ingredients:

1 tablespoon olive oil
3 cloves of garlic chopped
1 lb turkey or pork sausage, casings discarded and sausage crumbled
3/4 lb kale, tough stems and center ribs discarded and leaves coarsely chopped
1 teaspoon hot pepper flakes
1 lb bowtie pasta, or pasta of your choice
3/4 cup reduced-sodium chicken broth
zest of 1 lemon
1 oz finely grated Pecorino Romano (1/2 cup) plus additional for serving

Preparation:

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, add chopped garlic, then cook sausage, breaking up any lumps with a spoon, until browned, 5 to 7 minutes.

Meanwhile, blanch kale in a 6-quart pot of boiling salted water , uncovered, 5 minutes. Remove kale with a large sieve and drain. Return cooking water in pot to a boil, then cook pasta in boiling water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.

While pasta cooks, add kale to sausage in skillet and sauté, stirring frequently, until just tender, about 5 minutes. Add hot pepper flakes, and broth, stirring and scraping up any brown bits from bottom of skillet, then add pasta and 1/2 cup reserved cooking water to skillet, tossing until combined. Stir in cheese and lemon zest and thin with additional cooking water if desired.

Serve immediately, with additional cheese on the side.

Lasagna with Homemade Pasta Noodles

I hadn’t made lasagna in a long time and I wanted to try it with homemade noodles.  This turned out to be the best lasagna I’ve ever had!

Ricotta Filling

• 1 lb. Ricotta (drained*)
• 1 Egg beaten
• 1/2 Cup Parmigiano Reggiano
• 1/4 Cup Italian Parsley, Chopped
• Sea Salt
• Freshly ground black pepper
• Freshly ground nutmeg**

*Put your Ricotta in a strainer over a bowl and let sit for approximately 1 hour – you will be amazed at how much liquid drains out.  This produces a lasagna that is not runny!

**Fresh nutmeg is fantastic – this adds a great taste to your ricotta filling!

Mix all ingredients together well, allow to rest in the fridge for 20 minutes to set up.

Marinara Sauce

Adapted from Giada De Laurentiis Recipe

Directions

• 1/2 cup extra-virgin olive oil
• 2 small onions, finely chopped
• 2 garlic cloves, finely chopped
• 2 stalks celery, finely chopped
• 2 carrots, peeled and finely chopped
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 (32-ounce) cans crushed tomatoes
• 2 dried bay leaves
• 1/2 lb. sausage & 1/2 lb. ground beef*

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

* I made this sauce over the summer with fresh tomatoes and froze quite a few containers as it can be used as a base for many recipes.  For this lasagna I added sausage and beef to the marinara recipe.  I browned the sausage and beef together and added to my sauce.

Homemade Lasagna Noodles

For the noodles I used my ”go to” pasta dough recipe.  I rolled out my dough and cut my noodles to measure in wide strips.  Boil water and add noodles 2 – 3 at a time and cook for approximately 1 minute (fresh pasta cooks up fast and you don’t want your noodles overcooked).  Repeat the process until all noodles have been cooked.

Assembly

Spread a small amount of sauce on the bottom of a lasagna pan.  Place 3 noodles over sauce.  Spread sauce mixture over noodles along with Ricotta filling and top with 3 more noodles.  Repeat until all noodles have been used, ending with noodles on top, spreading with a small amount of sauce on top of the noodles.  You can do 3 or 4 layers of noodles.

Bake in a pre-heated 350 degree oven for approximately 1 hour and let sit, covered in foil for approximately 15 minutes before serving.  Cut into serving sizes and be prepared for a wonderful taste sensation! 

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