scratch pasta

 prep 30 min

resting 30 min

2.5 c flour

4 large eggs

1 t sea salt

1 T evoo

Flour on work surface, make well. Add eggs, oil and salt to center. Break up eggs and incorporate until to have dough. If dry, add water.

Knead 8-10 min until smooth. (Can do all this in stand mixer with dough hook)

Wrap in clear wrap and rest 30 min.

Dust baking sheets with flour for noodles

slice dough into 4 pieces. Roll into oval, fold sides in to make straight edge.

Run through past roller 3 times 2, 3 on 3 and once on further levels. Lightly flour sheets before cutting into noodles.

Cook in boiling water 1-2 min.

Fresh pasta can stay in fridge 2 days.

vegan shepherd's pie

PREP TIME15 minutes

COOK TIME45 minutes

TOTAL TIME1 hour

Servings6

CourseEntree

CuisineBritish-Inspired, Gluten-Free, Irish-Inspired, Vegan

Freezer FriendlyNo

Does it keep?3-4 Days

Ingredients

FILLING

• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 1 1/2 cups uncooked brown or green lentils (rinsed and drained)
• 4 cups vegetable stock (DIY or store-bought)
• 2 tsp fresh thyme (or sub 1 tsp dried thyme per 2 tsp fresh)
• 1 10-ounce bag frozen mixed veggies: peas, carrots, green beans, and corn

MASHED POTATOES

• 3 pounds yukon gold potatoes, partially peeled (thoroughly washed)
• 3-4 Tbsp vegan butter
• Salt and pepper (to taste)

Instructions

• Slice any large potatoes in half, place in a large pot and fill with water until they’re just covered. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes or until they slide off a knife very easily.
• Once cooked, drain, add back to the pot to evaporate any remaining water, then transfer to a mixing bowl. Use a masher, pastry cutter or large fork to mash until smooth. Add desired amount of vegan butter (3-4 Tbsp as original recipe is written // adjust if altering batch size), and season with salt and pepper to taste. Loosely cover and set aside.
• While potatoes are cooking, preheat oven to 425 degrees F (218 C) and lightly grease a 2-quart baking dish (or comparable sized dish, such as 9x13 pan. An 8x8 won’t fit it all but close! // as original recipe is written // adjust number or size of dish if altering batch size).
• In a large saucepan over medium heat, sauté onions and garlic in 1 Tbsp olive oil (amounts as original recipe is written // adjust if altering batch size) until lightly browned and caramelized - about 5 minutes.
• Add a pinch each salt and pepper. Then add lentils, stock, and thyme and stir. Bring to a low boil. Then reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes).
• In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together.
• OPTIONAL: To thicken the mixture, add 2-3 Tbsp (amount as original recipe is written // adjust if altering batch size) mashed potatoes and stir. Alternatively, scoop out 1/2 of the mixture and whisk in 2 Tbsp (amount as original recipe is written // adjust if altering batch size) cornstarch or arrowroot powder and whisk. Return to the pan and whisk to thicken.
• Taste and adjust seasonings as needed. Then transfer to your prepared oven-safe baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.
• Place on a baking sheet to catch overflow and bake for 10-15 minutes or until the mashers are lightly browned on top.
• Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge for up to a few days. Reheats well in the microwave

Serving: 1 servingCalories: 396Carbohydrates: 72 gProtein: 17.7 gFat: 5.3 gSaturated Fat: 1.6 gTrans Fat: 0 gCholesterol: 0 mgSodium: 109 mgFiber: 19 gSugar: 4 g

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ginger garlic pan roasted swordfish

 

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4.95 from 56 votes

Ginger-Garlic Pan Roasted Swordfish

You'll love my easy Ginger Garlic Pan Roasted Swordfish. It's the perfect restaurant style meal for your next date night dinner!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Entree

Cuisine: American

Keyword: pan roasted swordfish, swordfish recipe

Servings: 2

Calories: 410kcal

Author: Chef Dennis Littley

Ingredients

• 2 tablespoons butter room temperature
• 2 teaspoons chopped fresh parsley
• 1 clove garlic minced
• 1/2 teaspoon ginger grated
• 1/8 teaspoon crushed red pepper
• 1/2 teaspoon lemon peel grated
• 1 tablespoon olive oil
• 12 ounces swordfish fillets should be 6-7 ounces each

Instructions

• Preheat oven to 400°F.
• In a small bowl blend together the butter, parsley, garlic, ginger, red pepper and lemon peel.
• Season the swordfish to taste with sea salt.
• In an ovenproof skillet heat oil over medium-high heat.
• place the swordfish in the skillet and cook until browned, 2- 3 minutes.
• Turn the swordfish over and transfer the pan to the oven. Roast until just cooked through, about 8-10 minutes or until desired doneness.
• Add seasoned butter mixture to the same skillet.  Allow it to cook slightly over medium-high heat until melted and bubbling.
• Transfer swordfish to a serving dish
• Pour butter sauce over swordfish and serve with your favorite side dishes

Nutrition

Calories: 410kcal | Protein: 33g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 142mg | Sodium: 240mg | Potassium: 711mg | Vitamin A: 590IU | Vitamin C: 1.1mg | Calcium: 8mg | Iron: 0.6mg

pork chops

 bone in or out

brine

3 T salt dissolved in 1 c hot water

add 2 cup cold water 

Brine 30 min- several hours

Preheat skillet in 400 deg oven

Dry pork, brush with evoo

season with salt and pepper

Sear over M-H 3 min

flip and return to oven until 140deg

Remove, and tent with foil 5 min to rest

Pasta carbonara

 

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Pasta Carbonara

Servings: 6 Servings

Prep Time 1 hour 45 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 8 - 10 slices bacon , cut into 1/2-inch pieces
• 8 1/2 cups water , divided
• 4 cloves garlic , minced
• frozen peas 
• 1 lb linguine or spaghetti
• 1 1/4 cups finely grated parmesan cheese , plus more for serving
• 3 large eggs
• 1 large egg yolk
• 1 tsp each salt and pepper
• Chopped fresh parsley , for garnish

Instructions

1. Add bacon and 1/2 cup of the water to a large non-stick skillet and bring to a simmer over medium-high heat.
2. Allow to simmer until water evaporates about 6 - 7 minutes, then reduce heat to medium-low and continue to cook until bacon is brown and crisp, about 6 - 8 minutes longer.
   
3. Place a fine mesh strainer over a bowl then pour bacon into strainer while reserving about 1 tsp of the rendered fat in pan. Return pan to heat and saute garlic about 30 seconds, until fragrant and lightly golden. defrost peas and add them here.
   
4. Pour into a medium mixing bowl then add 1 Tbsp rendered bacon fat (drippings in bowl set under strainer) to mixing bowl with garlic. Add eggs, egg yolk, parmesan and pepper to garlic mixture and whisk until well combined.
5. Meanwhile, bring 8 cups of water to a boil in a large dutch oven (no more than 8 cups because you want a very starchy water for the sauce). Add spaghetti and salt to boiling water and cook until al dente. While pasta is boiling, set a colander in a large bowl
6. . Drain al dente pasta into colander in bowl, while reserving pasta water in bowl. Measure out 1 cup hot pasta water and discard remaining water. Place pasta in now empty large bowl.
   
7. Slowly pour and whisk 1/2 cup pasta water into egg mixture, then slowly pour mixture over pasta while tossing to coat. Add bacon and toss to combine. Season with salt if desired.
   
8. Let pasta rest, tossing frequently, 2 - 4 minutes until sauce has thickened slightly and coats pasta. Thin with remaining 1/2 cup hot pasta water as needed. Serve immediately topped with additional parmesan and parsley.

Recipe Notes

• Recipe source: adapted from Cook's Illustrated
• Use freshly grated Parmesan, not the stuff in the shaker can. It'll melt better and gives this dish a richer flavor. 
• Be sure you immediately add the hot pasta water into the egg mixture to help cook it (if needed, you could even re-warm it in the microwave, but it needs to be very hot).

Copyright © 2020 Cooking Classy

Maple mustard bressel sprouts hash with eggs

 2 lbs brussel sprouts

3 T evoo

6 strips cooked bacon (crumbled)

2/3 c maple syrup

2/3 c mustard

2 clove minced garlic

1/4 lb goat cheese

3 T vegetable oil

6 large eggs

1. preheat oven 400

2. Trim brussels sprouts in halves

3. Toss with 2 T oil, salt, pepper. Bake on baking sheet 35 min. 

remove from oven and let cool, lower oven to 375

4. heavy skillet over medium

saute garlic in 1T oil

add cooled brussel sprouts, maple syrup, mustard. Cook until sticky and carmelized ~5 min.

add chevre, crumbled bacon and toss well.

5. Make 6 wells in hash. Crack egg into each well and season. Bake 12-15 min until whites are set.

Garnish with paprika & pepper.

egg roll bowl

 

Egg Roll in a Bowl | Keto + Paleo

This Egg Roll in a Bowl recipe is loaded with Asian flavor and is a Paleo, Whole30, gluten-free, dairy-free and keto recipe to make for an easy weeknight dinner.  From start to finish, you can have this healthy and low-carb dinner recipe ready in under 30 minutes!

Course Dinner, lunch, Main Course

Cuisine Asian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 servings

Calories 315 kcal

Author London

Ingredients

• 2 Tbsp. olive oil divided
• 1 lb. ground meat
• 1 ½ cup sweet onion finely diced
• 1 cup carrots shredded
• ½ tsp ginger minced
• 3 cloves garlic crushed
• ¼ cup chicken broth
• 5 cups cabbage cut into ¼-inch shreds
• 2 Tbsp. soy sauce
• 2 tsp. rice wine vinegar
• ½ tsp. salt to taste
• ¼ tsp. pepper to taste
• 1 tsp. toasted sesame oil
• Toasted sesame seeds optional
• Green onions optional
• See this recipe in Healthy Meal Plan #1

Instructions

1. In a large saute pan over medium heat drizzle 1 tablespoon olive oil and add ground turkey. Cook for 5-6 minutes, or until turkey is almost cooked through.

2. Push turkey to the side of the pan and add onion and other tablespoon of oil. Saute for 3-4 minutes.

3. Add shredded carrots, garlic, and ginger and saute for 2 minutes. Stir the vegetables and turkey together.

4. Pour chicken broth in the pan and scrape the bottom of it to deglaze it.

5. Add cabbage, coconut aminos or soy sauce, vinegar, salt, and pepper. Stir well and cover with a lid. Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage is to your desired tenderness.

6. Just before serving add toasted sesame oil and top with green onions and toasted sesame seeds. Serve over regular rice, cauliflower rice, or eat it in a bowl by itself. Enjoy!  See this recipe in Healthy Meal Plan #1

Recipe Notes

• Use coconut liquid aminos if you are on a Paleo and Whole30 diet.  Tamari sauce and gluten-free soy sauce work well if you're on a gluten-free diet.
• If on a keto diet, leave out the carrots for 10 grams carbs / 7 grams net carbs per serving.

Nutrition Facts

Egg Roll in a Bowl | Keto + Paleo

Amount Per Serving

Calories 315 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 3g19%

Cholesterol 83mg28%

Sodium 824mg36%

Potassium 616mg18%

Carbohydrates 15g5%

Fiber 4g17%

Sugar 7g8%

Protein 24g48%

Vitamin A 5515IU110%

Vitamin C 40.1mg49%

Calcium 87mg9%

Iron 2.1mg12%

* Percent Daily Values are based on a 2000 calorie diet.

Noodles peanut sauce

 

Noodles with Peanut Sauce

A delicious and easy 20-minute meal you can throw together with pantry ingredients and any vegetables you like.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Main Course

Cuisine: Asian, Chinese

Servings: 4 People

Calories: 411.52kcal

Author: Katie Workman

Ingredients

• 8 ounces angel hair or other skinny pasta or udon noodles
• ½ cup creamy peanut butter
• ¼ cup hot water or more as needed
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• ½ teaspoon chili garlic paste
• dash sesame oil or roasted seeds
  
• 1 tablespoon brown sugar or honey
• ½ teaspoon minced garlic
• ½ cup slivered radishes julienned, or cut into matchsticks, broccoli slaw
  
• ½ cup sliced scallions white and green parts

Instructions

• Cook pasta according to package directions.
• While the noodles are cooking, put the peanut butter, water, soy sauce, lime juice, chili paste, brown sugar or honey, and garlic in a food processor or blender and process until smooth.
• When the pasta is cooked, drain it and return the pasta to the pot. Add the sauce and toss until well coated. If you need to add more hot water to loosen the sauce so it distributes easily over the noodles, add more.
• Turn the pasta into a shallow serving bowl and top with the radishes and scallions. Toss and serve warm.

Nutrition

Calories: 411.52kcal | Carbohydrates: 50.22g | Protein: 17.93g | Fat: 17.84g | Saturated Fat: 3.4g | Sodium: 1371.36mg | Potassium: 296.67mg | Fiber: 5.68g | Sugar: 12g | Vitamin A: 124.63IU | Vitamin C: 6.74mg | Calcium: 26.49mg | Iron: 1.05mg

Noodles with Peanut Sauce | https://themom100.com/recipe/noodles-with-peanut-sauce/