Showing posts with label Cheese. Show all posts
Showing posts with label Cheese. Show all posts

Friday, September 4, 2015

Portabella Mushroom Casserole



In my neck of the woods it is casserole season.  Living at the beach in Oregon brings a cooler climate, especially in the mornings and evenings, that makes each day seem like the perfect blend of summer and fall.

Portabella Mushrooms are a family favorite because they are meaty in texture and have a mild earthy flavor.   My kids like mushrooms and this is a fun variety to buy at the store because they come in different sizes.  I usually buy the large ones in a 4 pack.  The mushrooms can be grilled (love the flavor when grilled), diced up for casseroles or used in stir frys.  These are just a few ways I incorporate them into our menu.

This casserole was a combination of a few ingredients that I had in my refrigerator.  I have a tendency to buy the mushrooms and then forget to use them.  I could tell I was nearing the end of their "fresh" cycle.  I recently switched to turkey sausage and find that these two ingredients pair well together.

On a scale of 1 to 10 this is an easy dish to prepare.  The kids love it and the leftovers leave you wanting more.

ENJOY!


Portabella Mushroom Casserole
4 servings

4 large portabella mushrooms
2-3 turkey sausage links (I choose the Italian flavor)
1 tablespoon extra virgin olive oil
1/2 red onion, diced small
1 small zucchini, diced small
1 cup of ricotta cheese
1/2 cup parmesan cheese
1 cup of mozzarella cheese
2 cups of prepared marinara (homemade or store bought)

1.  Preheat the oven to 350 degrees.  Oil a casserole dish.  Add the 4 portabella mushrooms and prebake them for 15 minutes.

2.  Saute red onion and zucchini in olive oil until tender.  Add turkey and cook until done.

3.  Combine the parmesan cheese and mozzarella cheese together.

4.  Remove mushrooms from oven and layer the turkey sausage mixture with the ricotta cheese,  marinara sauce and mozzarella/parmesan cheese around the mushrooms in the casserole dish.  If you wish to slice or chop the prebaked mushrooms into smaller pieces you can before adding the sauce and cheese.

5.  Bake until bubbly--25-30 minutes for most ovens.

Recipe by Sherron Watson

Tuesday, October 28, 2014

Baked Tomatoes with Gruyere, Garlic and Onion

 

I just got back from a wonderful vacation spent with friends.  We ate our hearts out and chatted up a storm.  I feel amazing.  My time in New York City refuels my inner fountain.  Each time I go visit I leave a small part of my soul.  The draw to move there grows stronger and stronger with every visit.   Our time in Maryland is numbered.  I know this.  We have set a timeline of two years to make it possible for us to experience life living in a large city.


As our plans become more solid and time grows closer, I will share our journey here on the blog.  In the meantime I will continue to explore as much of the DelMarVa area as possible.  I have learned that when the call to move sets into our bones our time here becomes precious.  

I found this recipe in a cookbook by Elizabeth David.  I knew that my family would fall in love with these little morsels of cheesy goodness.  Elizabeth's recipe is simple.  I decided to add a few more ingredients to enhance the flavor profile to that of my families preferences.  The addition of garlic and onion was just the right touch.

Next time I will make a double batch.  I roasted some tiny potatoes and steamed carrots to make a beautiful platter of easy to eat foods.  

Enjoy!

Baked Tomatoes with Gruyere, Garlic and Onion 
Makes 6 small tomatoes

6 Campari Tomatoes
1 teaspoon melted butter
2 large garlic cloves, minced
2 teaspoons red onion, diced very small
1/4 teaspoon dried parsley
1 cup of Gruyere Cheese (I have used a combination of Jack and Gruyere with great success)
1-2 teaspoons of Dijon Mustard
a splash of White Wine, optional

1.  Preheat oven to 400 degrees.

2.  Core tomatoes and arrange in a small baking dish.

3.  In a small sauce pan add butter and heat on medium.  Add red onion and garlic.  Saute for a few minutes.  Add remaining ingredients and stir until cheese is melted and well combined.

4.  Spoon the cheese mixture into the hollow tomatoes.  I filled my cheese to the top.

5.  Bake for 15 or until cheese starts to turn golden brown (see photo).  Remove from oven and serve immediately.  If you have problems with the tomatoes tipping over in the baking dish, slice some carrots and use them to hold up the tomatoes while baking.

Written by Sherron Watson


Thursday, August 21, 2014

Chicken Cordon Bleu Casserole #glutenfree


This is a dish that my kids request I make on multiple occasions.  I don't cook casseroles very often anymore because of the requirement of dairy and cheese.  BUT--my kids don't have any diet restrictions and so I don't mind making this once in a blue moon; or as they say in this day and age, a Super Moon.  

I make this gluten free with several changes to the original recipe.  I don't buy any canned cream soups. I make the "cream soup" as I go in the recipe.  It takes but a few minutes to whip it together and you have a "made from scratch" version without all of the extra preservatives.  This is one way that I can make our casseroles gluten free.  Some people are surprised that these soups have wheat listed as an ingredient.  This is why I suggest, if you are new to the gluten free style of eating, to read ALL labels. 

The cracker crumbs on top are our favorite garlic and onion gluten free crackers whizzed in the Vitamix two or three times. I also buy my sliced ham from a reliable vender that sells a gluten free product.  I buy our ham from a local farmer or Whole Foods.

I have not attempted to make this paleo for my family.  The cream soup is easy because you can use a nut milk and arrowroot.   The cheese is my kids favorite part.  If you're Lacto-Paleo or an 80/20 Paleo family then use the cheese that works best for your family.

I find a casserole version of this dish easier than the fancier breast rolled with a cheese and ham center. When I find that much time to make them again, I will, but for now I think this casserole will work, especially on busy activity nights.  In fact this could easily be made with your kids help.

Enjoy!

Chicken Cordon Bleu Casserole

5 cups of precooked chicken, cubed (use breast, left over rotisserie or thighs)
1/2 pound of deli style ham
1/4 pound cheese: provolone or swiss
4 tablespoons grass fed butter or ghee
4 tablespoons rice flour, tapioca starch or arrowroot starch
3-¼ cups whole milk (I have not made this using nut milk or coconut milk before)
2 tablespoons fresh squeezed lemon juice
1 tablespoon Dijon mustard
1-½ teaspoon salt
¼ teaspoons white pepper
Topping
6 Tablespoons Butter
2 cups of your favorite gluten free cracker, coarsely smashed (see picture)

1.  Preheat oven to 350 degrees.  Butter a 9 x13 inch baking dish. Set aside.

2.  This dish is layered in this order starting with the chicken, then the ham, then the cheese, the sauce goes on top and finally sprinkle with the cracker and butter crumbs.

3.  In a medium sauce pan melt butter.  Stir in flour or starch and stir.  Add milk.  Sauce should begin to thicken.  When thick remove from heat and stir in the lemon juice, Dijon mustard, salt and white pepper. Return to heat and continue cooking at medium heat until the cream sauce is thick.

4.  Pour cream sauce over the top of the chicken, ham and cheese.  Prepare the topping by melting the butter and adding the cracker crumbs.  Sprinkle topping over the cream sauce.

5.  Bake casserole for 40-45 minutes.  The top should be bubbly and start to brown.  Remove from oven and let cool for 10 minutes.  As the sauce cools the casserole will thicken too.

6.  Serve with rice, noodles or by itself.  This makes great leftovers and can be reheated in the microwave for school or work.

Written by Sherron Watson

Tuesday, August 12, 2014

Cheese-Filled Ravioli #gluten free

These have been fried in a little bit of olive oil.  The boiled picture is at the very end.  

When I started making homemade gluten free pasta for my family the options were wide open and they started requesting specific things.  Mainly, stuffed pasta.  They missed the little pillows filled with cheese and sprinkled with more cheese.  I wonder if they just did not miss the cheese?

I make two types of stuffed pasta: tortellini and raviolis.  The gluten free tortellini recipe will be out soon. Here is the recipe for my raviolis.

We are split in our home between having them boiled or boiled and then lightly fried.  Me personally?  I love them fried in a hot pan for just a few seconds on each side and then drizzled with brown butter and topped with grated parmesan cheese.    My mouth is watering as I type this and I just made them again yesterday.

You can use this filling in a regular batch of homemade stuffed pasta too. The filling is the same it is just the pasta that is different.  My homemade GLUTEN FREE pasta dough recipe can be found here.  I have included lots of pictures and specific instructions to help you be successful with gluten free pasta making.

Ravioli, of the two stuffed pastas that I make, are by far the easiest.  This is a great stuffed pasta to start with.  It just requires a Ravioli Maker with Rolling Pin . Click on the links or see the pictures below to see which tools I have in my own kitchen.


The only thing I would have you keep in mind when preparing the ravioli' is the cook time.  This pasta needs to be cooked all the way through.  It will be tempting to toss them in your boiling water and wait a minute and take them out.  You might be disappointed.  Have patience and let them cook until tender.  I would recommend testing a pasta pillow after about 3 minutes.  Find your perfect "bite" to this pasta and not this on the printed recipe.

I hope that you enjoy this recipe.  Please leave me a comment or ask any questions and I will get back with you as soon as I can.

Enjoy!



Cheese-Filled Ravioli  #gluten free
I will estimate that this makes about 75 raviolis in a tray


Filling:

1/2 cup whole milk ricotta cheese
2 tablespoons of green onion, minced
1 teaspoon garlic, minced
1/3 cup parmesan cheese, grated fine
1/3 cup mozzarella cheese, grated
pinch of salt
dash of pepper

5 fresh basil leaves, diced small (optional)
or
1/4 cup fresh spinach, diced small (optional)

1.  Bring a large stock pot, filled with water, to a boil.  Add 1 tablespoon of salt to every 8 cups of water.

2.  Combine filling ingredients in a medium bowl.  Set aside until pasta dough is rolled and ready to be filled.

3. Roll out pasta dough in to long sheets.  See this post if you need instructions on how to do this.  You will notice that I usually am able to roll the pasta wide enough for 2 full rows.  This is because the gluten free pasta does not go through the pasta machine past 4 or 5.

 4.  I use potato starch to sprinkle over the ravioli tray.  Use a generous amount so the pasta will not stick to the inside of the pan.  Fill each ravioli with a small amount of filling. Do not over fill the pouches.  I use maybe 1/2 a teaspoon in each ravioli.  It depends on the size of tray you use.

5.  Lay a second sheet of pasta across the top and with the rolling pin, roll the pasta.  By pressing down and rolling across the tray you will create the ravioli.  Gently pull any left over pasta dough away and wrap in plastic wrap for later.   Dump the pasta ravioli out.  

6.  Toss in the boiling water and cook for 3-5 minutes.  Test the pasta starting at 3 minutes.

7.  Serve with your favorite sauce and cheese. To fry your raviolis, add a small amount of oil to a frying pan and add a single layer of raviolis.  Fry for 1-2 minutes on each side and remove.  Add your favorite topping or eat them with a bit of salt.  


Written by Sherron Watson



Thursday, August 7, 2014

Beef and Kale Rolls served with Rice




My family and I really love kale.  We first were introduced to kale about 4 years ago when we traveled the US in our motorhome for one year.  We found that our refrigerator was small and we had to look for new ways to eat our meals. In came the smoothie craze.

I could easily store vegetables and fruits in a large cooler much easier than I could store gallons of milk for cereal in my shoebox of a refrigerator.  This was also the start of discovering that we wanted to eat healthier. Smoothies fit in perfectly with our new lifestyle changes and so did kale.

Since this time I have been using kale in a variety of other recipes.  I add it to our pasta dishes, meatballs, make the ever-so-popular kale chips and then thought to myself, "what about using them in place of cabbage in our favorite roll?"

It worked and a star was born.  I actually like the kale more than the cabbage.  The kale has a different texture--it's sturdier than cabbage- and the flavor is different.  My kids like it better because the flavor of cabbage is not their favorite.

This recipe is another recipe I created in my attempt to use up left over rice in my fridge.  I have come to appreciate left over rice and look forward to finding it in the morning taking up extra room in my refrigerator.  Some of my favorite recipes are using up the rice that we made the night before.

This recipe is made with all homemade ingredients.  Let me just say that homemade is not store bought.  DUH-right?  But you would be surprised by how many people are used to the store bought flavors of so many premade ingredients.  Tomato Sauce is a great example.  Often times the store bought version is sweet and full of LARGE flavors.  I find that my tomato sauce is not so robust.  First it taste like tomatoes.  Simple tomatoes.  I add a few ingredients to build the flavor up a bit but it is not a sweet sauce.  Of course, you can change that by adding your own honey, molasses, maple syrup or refined sugar to match the flavor of store bought condiments.  We don't do that.  We are trying to eliminate sugar from most of our dishes.  Our taste buds have adjusted just fine and my kids don't miss the store bought varieties.

With this thought in mind, if you need to use store bought ingredients--then do.  I will always encourage you to cook from scratch because I believe it is a healthy choice but I completely understand when, for a variety of life style reasons, a store bought item needs to be used in place of my suggestion.  This is part of learning to cook--to make adjustments that meet the needs of your family.

Look at the recipe and decide to make it as is OR make it with your own adaptations.  Just keep in mind that when you start substituting ingredients the recipe's flavor profile may change slightly.





Beef and Kale Rolls served with Rice
Makes 8-10 rolls depending on size of kale laeaves

1/2 pound ground beef
2 tablespoons diced red onion
1 teaspoon minced garlic
oil to saute
2 cups of precooked rice (divided into 1 cup portions)
1/2 cup ricotta cheese or soft cream cheese
1 cup of mozzarella cheese, grated
1/4 cup finely grated parmesan cheese
salt and pepper to taste
10 large kale leaves, blanched for 2-3 minutes in boiling water
2 cups of homemade tomato sauce (see recipe below) OR premade red sauce (marinara)

1.  Preheat oven to 350 degrees. Start a large pot of water (for the kale). Let it reach a boil. Prepare the tomato sauce (recipe below).

2.  In a medium frying pan heat oil and saute onions for 4 minutes, add garlic and saute for 1 minute.

3.  Toss the ground beef into the onions and garlic and fry until cooked through.  Remove from heat and drain off any excess oil.

4.  Add the kale leaves to the boiling water and blanch for about 4 minutes.  You be the judge.  The longer they cook, the more tender they will become and may fall apart a bit when rolling the rice and meat inside.

5.  In a small bowl combine 1 cup of cooked rice, the cheese, salt and pepper.  Mix well.  Combine the meat/onion/garlic mixture with the rice/cheese mixture.  This is your filling.

6.  Take a 7X11 baking dish or something very close, and spread the remaining rice on the bottom of the dish.  Take a kale leaf, cut the hardy part of the vein out, and add your meat/rice mix.  Roll and line them up next to each other (see photo above).  The amount you add to the leaf will vary on size of leaf and how many leaves you are working with. Try to mentally divide the filling between what you have prepared.

7.  Top with your favorite red sauce (homemade or premade) and bake for 20-25 minutes.  The sauce should be bubbly and the inside of the kale rolls warm.  Remove from heat and serve.


Homemade Tomato Sauce
Makes about 3 cups (you will have some leftover from this recipe)

2 medium size tomatoes, cut in half
2 cups of cherry tomatoes
4 sprigs of fresh thyme
1 teaspoon of dried rosemary
1 teaspoon of minced garlic
1/2 lemon, juice only
1/4 cup of extra virgin olive oil
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 teaspoon onion powder

1.  Combine all ingredients in a high speed blender.  I use my Vitamix and pulse 10 times. Taste and adjust flavors to suit your families taste buds.  Add more lemon, more olive oil, more seasoning, etc...

2.  You have two choices: transfer to a medium pot and simmer for 30 minutes to reduce or take two cups and cover the top of the cabbage rolls in the recipe above.  The rice will soak up some of the "loose" tomato juice in the recipe.


Written by Sherron Watson


Tuesday, August 5, 2014

Gluten Free Basil Parmesan Popovers #TwelveLoaves


August is my favorite month so far for Twelve Loaves because we are working with herbs.  I love them all. I find great joy in preparing a dish and walking to my herb plant boxes in my front yard and snipping a few leaves or bunches of fresh herbs to add to my meals for the day.  I guess it makes me feel nostalgic.

My daughter cringes if I use the word vintage.  It is a joke now with us and she points out all things vintage to me.  It is true. I do feel connected to a simpler time.  I enjoy old things.  I find myself happiest when I have worked hard all day and then sit down to a meal that I made from scratch using ingredients that I grew.

Popovers are a vintage dish to me.  They use basic ingredients that we have had in our kitchens for centuries.  They are an American version of the Yorkshire Pudding from England.  I usually make them "as-is" but last week I decided to have some fun with them. I wanted to incorporate a fresh herb into the batter and add a bit of cheese to see if they would still be loved by my family with the extra ingredients.

Isabella asked for seconds and thought they were the "bees knees".  I guess they were too.


Making anything gluten free from a regular recipe is challenging.  I am working with some of the same ingredients but then adding new flours and starches to the mix.  Sometimes it works and every once in a while it does not.  This time it worked.   The outside was crispy, the inside hollow and the top "popped" over the top of the pan, hence we have a great Gluten Free POPOVER!  YAY.

I get excited about this stuff because those that have to eat with food restrictions give up a lot of their favorite foods.  It makes me happy when I can share a recipe that brings an item they miss back into their diets.

I hope that you will experiment with your own popover version mixing up the herb of choice.  Try thyme, rosemary or parsley--or get crazy--and combine all three.

Scroll to the bottom of this post to see my friends recipes too!  We have a great selection for Twelve Loaves this month.  The highlighted links will redirect you to their pages.  If you need help converting a recipe to gluten free, let me know.  Most recipes  can use a basic all purpose gluten free flour to exchange 1:1 for the wheat based flours.


NOTE:  To guarantee the success of this recipe I encourage you to use the volume measurements.  I have tried to get the cup measurement as close as possible but using the grams will guarantee the recipe turns out the same each time.  The batter is thicker than crepe batter yet thinner than pancake batter.  If the batter seems too thick, add a bit more milk.  If the batter is too loose then add more rice flour.  


Gluten Free Basil Parmesan Popovers 
Makes 12

4 large eggs
215g (just under 1 cup) milk
85g (1 cup) tapioca flour
110g (1 cup)white rice flour, fine
1/4 teaspoon xanthan gum or guar gum
pinch of salt
2 tablespoons lard or butter, melted (used in bottom of popover pans)
1 tablespoon fresh basil, minced fine
2 tablespoons finely grated parmesan (divided between the 12 popovers)
lard, for popover pan

1.  Preheat oven to 450 degrees.

2.  In a medium bowl combine eggs and milk.  In a separate bowl combine dry ingredients and whisk well.  Add the two together.  Whisk until the batter is smooth.

3.  Mince the basil and combine with egg batter.

4.  Let batter sit for 15 minutes.  While batter is sitting, put a small dab of lard or butter into each popover. If you use butter, adjust time, because it may burn.  My pan has 12 popovers.  Put pan in oven long enough to heat pan and melt lard, about 5 minutes.

5.  Take pan out of oven and ladle the batter into each popover. They should be about 3/4's of the way full.  Sprinkle the batter with a dusting of parmesan cheese.

6.  Return to a very hot oven and let cook18-20 minutes.  Do not open the oven to keep checking on them.  This may cause them to not rise or POP.

7.  Remove from oven and serve immediately or let cool and refrigerate leftovers.  My kids reheat them in the microwave with butter, lemon and powdered sugar.  






  • Thyme for Beer Bread by Kudos Kitchen by Renee
  • Pesto Quick Bread by Rhubarb and Honey
  • Basil Buns by  Rise of The Sourdough Preacher
  • Herbed Skillet Cornbread by Magnolia Days
  • Rosemary Grissini by  Cake Duchess
  • Rosemary Parmesan Flatbread Crisps by A Shaggy Dough Story
  • Herbed Buttermilk Biscuits by That Skinny Chick Can Bake
  • Keema Naan by Food Lust People Love
  • Gluten Free Basil Parmesan Popovers by Simply Gourmet
  • Pull-Apart Bread w/ Herbs & Seeds  by  girlichef
  • Pesto Bread by Karen's Kitchen Stories



  •  #TwelveLoaves August: Herbs If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!

    1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone's posts. Please make sure that your bread is inspired by the theme!

    2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.

    3. Have your Twelve Loaves bread that you baked this August 2014, and posted on your blog by August 30, 2014.

    #TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess. #TwelveLoaves runs smoothly with the help of our friends.

    Thank you to Sherron from Simply Gourmet for hosting this month’s event!
    Written by Sherron Watson

Sunday, July 20, 2014

Sweet and Tangy Blueberry BBQ Chicken Pizza #SundaySupper



We have an abundance of blueberries at our home. I have been buying them left and right trying to stock our freezer for the winter months that are sure to be here before I know it.  The blueberries add great color, sweetness and a touch of flavor to this fun BBQ sauce.

I have always been a fan of BBQ Chicken Pizza.  My family, on the other hand, not so much.  Well, sometimes I decide to make it anyways and they can eat it or leave it.  I guess I was having a mean Mom moment.

I made it and they ate it.  I loved my version of Blueberry BBQ sauce.  It is sweet and tangy, just like I like my BBQ sauce to be.  The blueberry is subtle but it adds great color to the sauce.  To enhance the blueberry flavor, I tossed some fresh blueberries on the pizza.  This made for a gorgeous presentation. I even got an "ooh-ahhh" from the kids.  I like that.

The Blueberry BBQ Sauce recipe will make more than you need but I can tell you that added to some chicken sliders is a great way to use the left over sauce.  

You are in for a real treat with this weeks Sunday Supper recipes because they are all BBQ related.  Scroll to the bottom of this post and you will find links to each one.



I recently shared our gluten free pizza crust that is also featured in the pictures that are posted in this post.   If you need a gluten free pizza recipe I would suggest you give this one a try.  The recipe can be found here with step by step pictures.



Sweet and Tangy Blueberry BBQ Chicken Pizza
Makes one pizza

1 pizza crust (homemade or store bought) (gluten free version here)
1 batch of Blueberry BBQ Sauce (recipe to follow)
2 cups of cooked chicken pieces
2 cups of mozzarella cheese, shredded
1 handful of arugula leaves
1/2 cup fresh blueberries, add more if you want

Preheat oven to 400 degrees.

1.  Pre-bake pizza crust for 6-8 minutes.

2.  Remove from oven and add BBQ sauce, cheese, chicken pieces, blueberries and arugula.  Return to oven and bake until cheese is melted--about 10 more minutes.

3.  Slice and Serve.  Store leftovers in refrigerator.

Blueberry BBQ Sauce
Makes about 2 cups, you will have leftovers

1 cup fresh blueberries
1 1/4 cups ketchup
1/4 cup rice vinegar
1/4 cup balsamic vinegar
1 teaspoon minced garlic
2 teaspoons molasses
1/2 teaspoon jalapeno-garlic oil (optional)
1/2 teaspoon onion powder
2 tablespoons minced red onion

1.  Combine all ingredients in a medium sauce pan.  Turn heat to medium and bring to a boil. Using a potato masher or back of a spoon, mash blueberries into sauce.  You should still see pieces of blueberry just not whole berries.

2.  Turn heat down to low and let simmer for 30 minutes to thicken.  Depending on stovetops, it may take more or less time to achieve the desired thickness.  It will also thicken as it sits in the refrigerator if you do not use it right away.

3.  Store leftover sauce in refrigerator for up to 2 weeks.


Beverages
Appetizers
Sides and Accompaniments
Main Dishes
Desserts
Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Written by Sherron Watson

Thursday, June 19, 2014

Homemade Cheese Tortellini


This recipe is not gluten free.  I contribute a variety of recipes to several non gluten free clients.  I made Tortellini and Sausage Soup for Capital Style Magazine a few months ago.   I know that I normally share gluten free recipes but this was a family favorite and I want my family to have it for their virtual cookbooks.

I am trying and testing gluten free pasta doughs all the time.  I have yet to find one that I like or that I can consistently make without a failed attempt.  It has been frustrating for me.  When I need a gluten free filled pasta I shop at Whole Foods and buy the brand they have in their cheese section.  

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STOP THE PRESSES AND IGNORE THAT LAST PARAGRAPH ABOUT NOT HAVING A GLUTEN FREE PASTA FOR STUFFING--I DO NOW!

Update:  I wrote this last week and I have fretted over the fact that I cannot provide my gluten free readers with a reliable gluten free pasta dough that I have successfully made.  These things do keep me up at night. I have tried a variety of recipes but nothing quite tasted or felt right.  

I woke up yesterday with an epiphany of what I was doing wrong.  I was close but always missed the mark on the dough ever so slightly.  Today--nailed it!  I have successfully made stuffed gluten free pasta in the shapes of tortellini and ravioli.  

So what is next?  I need to make it 3 more times this weekend to be 100% sure that it will work. Please come back next week and I will be posting the recipe for the gluten free pasta dough. 

...continue reading.  {insert happy dance here}

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So with that said, here is a recipe that I use for pasta.  It works well in my pasta machine and my family likes the flavor.

First, don't be afraid to make pasta from scratch. It may seem overwhelming your first time but it gets easier the more you do it.  Pretty soon you will be making it without a recipe.  It takes a bit of planning but it is worth the time and effort.  

I promise.

Second, making stuffed pasta is equally as enjoyable but it does take a bit more time and planning. Again, once you make it a few times it will get easier and easier.   Stuffed pasta is fun because you can make a variety of fillings.  The filling recipe I am sharing is a basic cheese  filling that my family, especially the kids, enjoy.  

I own a ravioli tray--LOVE IT! That is an option if you don't want to make the tortellini.  These tortellinis are made using your two hands.  Be patient with your abilities the first few you make.  It took me about 5 before they looked like the picture at the top of this post.  My daughter helped me make a bunch too.  

Kids love to make pasta!

When I make pasta, it is standing room only.  What I mean by this is that my family is standing in the kitchen with bowl in hand waiting for me to take the pasta out of the boiling water.  They go and sit and eat.  Then they start the process over.  I work on an island in the middle of my very small kitchen and whip these puppies out as fast as possible.  I am standing too!

I know this looks like an overwhelming night in the kitchen and it might be your first time.  I would just encourage you to give it a try once.  

Let me know how they turned out for you and your family.

ENJOY!


I used some of the tortellini in this Tortellini and Sausage soup.  Recipe coming tomorrow to the blog.

Pasta (Filling ingredients listed below)

1 batch of pasta is enough to feed my family of 5.  It will make about 50 tortellini's depending on how large of a circle cutter you use.

3 cups of all purpose flour
4 large eggs
pinch of salt
3 T. water (possibly more depending on dough)

1.  Mix the salt and flour together and dump on a clean table. Make a well in the center of the flour and add your eggs and 3T. water.  With a fork, start mixing the eggs into the flour.  I also like to have a metal pastry scrapper so that with one hand I am mixing and the other one I am keeping my flour from going all over the place.  Work the dough into a ball.

I keep a bowl of water nearby.  As I start to knead the dough and if it feels too dry I wet my hands and go back to kneading.  I might do this 3 or 4 times.  The dough should not be dry. 

2.  Kneading time will be about 10 minutes.  Around 8 minutes into the kneading you will notice the dough start to become softer. 


3.  After you have kneaded the dough, cut the ball into 4 sections.  I wrap each section in saran wrap and let it rest for 30 minutes.  

NOTE:  The instructions above are for mixing the dough by hand.  I don't do this every time because I don't always have, well, the time.  I do make this in my Kitchen Aid too.  I add all of the ingredients to the bowl.  Add the dough hook.  Slowly start the mixer until everything is combined and formed into a ball.  If the dough is too dry, add a teaspoon of water.  If the dough is not shaping into a ball, add a dusting of flour until it has pulled away form the bowl. Once the dough is in a ball and pulled away from the bowl, knead for 5 minutes at a medium speed.  Once dough is kneaded, follow step 3 above.

Ravioli Filling

1/2 cup of Ricotta Cheese
1/4 cup of diced green onion, chopped fine
1 tsp minced garlic
1/3 cup of parmesan cheese, grated fine
1/3 cup mozzarella cheese, grated
1/4 tsp of pepper
1/2 tsp of salt
5 leaves of fresh basil, chopped fine

1.  Mix the filling ingredients together in a small bowl.

2.  Keep in refrigerator until ready to use.

To make the tortellini

1. Prepare your pasta and filling.  (Instructions above)  Bring a large pot of water to a rolling boil.

2.  Roll out your dough into long pasta sheets.  Do this by hand rolling with a rolling pin or using a pasta machine.  If you need help with how to use your pasta machine--go here for more detail.

3.  I use a 3 inch round cookie cutter to make the circles.  Add a 1/2 teaspoon or less of filling to the center of each circle. See picture below. You can do more but I find they are harder to close with a very full center.


4.  To shape the tortellini.  I lift each circle, dip my finger in a bowl of water and run it around the edge of the circle. Fold the circle in half. Lightly pinching the dough together . See picture below. I flip the pasta so that the straight edge is next to the tip of my fingers.  Using both hands, and with my thumb and pointing finger, I grab the edges and have them meet together. I overlap the corners and push together to seal.  Add a touch of water if they are not staying.  When you bring the two edges together the rounded part of the halved shape will start to curl up.  See pictures.




5.  Add filled tortellini to soups or boiling water to cook.  They take about 5-6 minutes to cook through.  The size does matter so if they are bigger they may take longer to cook.

6.  Remove tortellini from boiling water and serve with your favorite sauce, browned butter or grated parmesan cheese.

7.  Leftover cooked tortellini can be kept in the refrigerator and reheated the next day.  Leftover dough can also be refrigerated but not for more than 2 days.



Written by Sherron Watson

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