Homemade Cavatelli Pasta Dough Recipe

Learn how to make this Homemade Cavatelli Pasta Dough Recipe & enjoy simple, rustic casalinga-style pasta with your favourite sauce. Ingredients • 4 cups all-purpose flour sifted • 1½ cups water room temperature • 1 teaspoon salt • extra flour for rolling Instructions 1. Place the sifted flour on a wooden board and make a well in the center. (Foodie Fran Note-I use my mixer) 2. Add the water and the salt in the center of the well. 3. With a fork, start incorporating the flour and the water until you get a thick batter. Pull in the flour from the bottom of the well. 4. With the help of a dough scraper, incorporate the rest of the flour (it may appear to you that there isn't enough water...just keep kneading...magically everything comes together). 5. Knead for about 8-10 minutes or until dough is smooth and elastic. If the dough feels sticky, add a little bit of flour. If, on the other hand, the dough feels dry, sprinkle a few drops of water over the dough and continue kneading. 6. Wrap dough in cling wrap and let it rest for about one hour at room temperature (I will usually place a tea towel over the top). 7. Cut the dough into 4 pieces. 8. Roll out each piece of dough to approximately ¼ inch thick. Make sure your board and rolling pin are floured. 9. Cut the into ¾ - 1 inch strips. 10. Cut each strip into 1/4 - 1/2 inch rectangular pieces. 11. Using the index finger, apply a gentle pressure on the dough, dragging it toward you. There should be a slight curl that forms. 12. Place cavatelli on large baking sheets that have been dusted with flour. Place the cavatelli in a single layer and not touching one another. 13. Continue until all the dough has been formed into cavatelli. 14. Allow to air dry for at least 30 minutes. 15. If using immediately, drop in a large pot of salted boiling water for a few minutes. The cavatelli are done when they float to the top. (Try to shake off as much as the flour as possible before boiling them). Taste to make sure they are cooked to your liking. 16. If freezing, place the tray of cavatelli in the freezer and once frozen, place in plastic bag in the freezer. Can be cooked frozen. (Should take 6-8 minutes to cook. Once they rise to the top, they should be done. Taste to make sure they are cookedto your liking). 17. Serve with your favorite sauce. Notes You can substitute the all-purpose flour with bread flour, or a mixture of the two. You can also replace up to half of the all purpose flour with semolina flour. Cavatelli can be stored in the freezer for up to 6 months. Author Maria Vannelli RD

Crockpot Pulled Pork Recipe

Crockpot Pulled Pork Recipe Ingredients 2 - 2.5 lbs. boneless pork loin1/2 onion sliced1 Tbsp paprika1 tsp black pepper2 tsp salt1/2 16 oz. bottle BBQ sauce2 cloves garlic minced or pressed1/2 cup water Instructions Add all ingredients to the slow cooker. Cook on medium for 6 hours or low for 8-10 hours. Shred and enjoy! Laurengreutman.com

Zuppa di Zucchine e Patate (Zucchini & Potato Soup)

Ingredients  Olive oil 1 cubed carrot 1 cubed onion 2 tbsp water 3 medium zucchini cubed 1 large cubed and peeled potato 5 or 6 cherry tomatoes halved  1 cup frozen peas 1/2 white wine Water as needed.  Salt  Pepper Oregano  Rosemary  Pinch hot pepper flakes ChoppedParsley  Instructions  In olive oil, add carrots, onion, water, 1 tsp salt, pepper, hot pepper flakes and saute about 10 minutes. Add the peas, zucchini, potatoes, and tomatoes. Mix and stirring for about 5 minutes. Add the white wine cooking 2-3 minutes. Add enough water to completely cover the Soup. Add the oregano, Rosemary, adjust the salt and stir.  Cover ventilated for about 40 to 45 minutes. Add half of the parsley.  Use immersion blender for about 10 seconds. Drizzle with olive oil and the rest of the chopped parsley. You can add rice or pastina or broken up spaghetti if desired. Cucina di Mauro Foodie Fran-Add grated cheese.

Greek Lentil Soup

Serves 6

Ingredients
* 1 cup lentils
* 1 medium sweet onion
* 2 large carrots
* 2 sticks of celery
* 4 cups veggie broth plus extra for sautéing
* 2 - 4 tablespoons tomato sauce
* 3 garlic cloves
* 3 bay leaves
* Himalayan pink salt, ground black pepper & dried oregano to taste

* Traditional toppings to drizzle on top:
* vinegar
* lemon juice
* I prefer a drizzle of hot sauce

Instructions
1. Rinse the lentils and add them to a pot. Cover with water and bring to a boil. Cook for about three minutes or until half done. Strain and set aside.
2. Peel and chop the onion, carrots and celery and slice the garlic cloves.
3. In the pot, sauté the onion, carrot and celery with veggie broth until semi soft. Add the garlic and sauté for about one minute.
4. Add lentils and tomato sauce and stir for one minute.
5. Add the 4 cups of veggie broth, bay leaves, oregano, salt and pepper to taste.
6. Bring to a boil and simmer over very low heat until lentils and vegetables are .cooked, about 15 minutes. Check periodically to see if more broth is needed. Enjoy!
Authors Notes:
I sauté with veggie broth but you can also use your favorite oil if you sauté with oil. The salt, pepper and oregano are to taste, so start with a little bit and continue to try the soup until you achieve the flavor you want. Traditionally this soup is also topped off with the white vinegar and lemon juice, but I prefer to add a touch of hot sauce like my dad!

Tips to prep ahead: Wash and chop the veggies. Rinse and partially cook the lentils.
Recipe by Veggies Don't Bite at http://www.veggiesdontbite.com/2015/05/27/greek-lentil-soup-fakes/
Foodie Fran's Notes:
I do not add the traditional toppings, but I add grated Parmesan cheese.
When the soup is cooked, I puree half of the soup for  a creamy texture

15 Minute Spicy Udon and Vegetable Stir Fry

This quick and easy recipe makes 2 main dish servings, or 4 servings as a side dish. If needing more, simply double the recipe. This is a great base recipe, that is ripe for addition add-ins. Chicken, shrimp or pork is a nice addition for a meal. Extra vegetables, such as mushrooms, bell peppers, bean sprouts, chopped cabbage or just about anything else you might have around would also be great. Prep Time5 mins Cook Time10 mins Total Time15 mins Servings: 2 people Ingredients Stir Fry:1 Tbsp vegetable oil or other neutral cooking oil1/2 medium onion sliced or diced 1 medium carrots spiralized and chopped or grated 1cup green onion sliced diagonally (green part only) 3 cups baby spinach 14 oz soft vacuum-packed udon noodles 400g Sauce:1-2 tsp Sambal Oelek (or Asian Chili Garlic Sauce/Sriracha) 1/4 cup soy sauce 2 tsp rice wine vinegar 1tsp sesame oil 2 Tbsp brown sugar2 cloves garlic minced 1 tbsp fresh ginger minced For garnish:Sesame seeds Additional sliced green onion 1/4 cup chopped parsley or cilantro Instructions Prepare your vegetables and set aside. Mix up the sauce by combining all the inguredients in a small bowl. Set aside. If you like, you can fill a large bowl with hot tap water and add udon noodles to the bowl to soak, so they can be separated before adding to the wok This isn't necessary though, as you can add fresh udon noodles directly from the package to the wok. I just find it easier to stir fry them having them separate before the go in to the wok. In a large frying pan or wok, heat oil over medium-high heat until very hot. Add carrots and cook, stirring for a minute or so. Add onions and cook, stirring, until onions are soft and carrots are tender. Add green onion and cook, stirring, for 30 seconds or so. If soaking udon noodles, gently stir to loosen udon noodles and separate, then drain. Add drained noodles (or unsoaked noodles)to the wok and cook, stirring, for 30 seconds or so. (Stir fry a little longer is soaked, to cook off any extra water before adding the sauce). Add sauce and cook for another 30 second, stirring to combine well. Scatter baby spinach over top and cook, stirring constantly, until spinach is wilted. Remove stir fry to a bowl or plate and garnish with sesame seeds, additional sliced green onion and parsley/cilantro. Notes Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe! Nutrition Calories: 480kcal | Carbohydrates: 80g | Protein: 18g | Fat: 11g | Saturated Fat: 5g | Sodium: 2729mg | Potassium: 588mg | Fiber: 8g | Sugar: 23g | Vitamin A: 9815IU | Vitamin C: 28.6mg | Calcium: 118mg | Iron: 2.7mg Printed from www.seasonsandsuppers.ca . Copyright "Seasons and Suppers".

Rice Cooker Mac & Cheese

Okay, at first I thought no way. Could this recipe turn out good? So I had to try it. To my surprise, it was amazingly good! And so easy to make. Even the kiddies can make this! And another reason to use that rice cooker!

Ingredients

• 2 C pasta
• 2 C chicken broth
• 1/2 tsp salt
• 1 C milk
• 1 1/2 C shredded cheese. I used a combo of cheddar and mozzarella

Instructions

• Place pasta, salt and chicken broth in rice cooker.
• Cook until liquid is absorbed. Watch to see how long your rice cooker takes. Mine took about 15 minutes.
• Stir in milk and cheese.
• Allow to cook for another 15 minutes.

AuthorLeigh Anne Wilkes

Glazed Lemon Cake

This cake reminds me of Starbucks' Lemon Poppyseed Loaf! Succulent, not too lemony and soft. I found it not overly sweet by reducing the amount of sugar to the cake from 1 1/4 cup to 1 cup.

Prep Time15 mins

Cook Time50 mins

Total Time1 hr 5 mins

Ingredients

Wet:

• 2/3 cup / 165 ml vegetable or canola oil
• 2 eggs
• 1 ½ tbsp grated lemon rind (1 large or 2 medium lemons)
• ¼ cup / 65 ml fresh lemon juice
• 1 cup / 250g plain yoghurt (Note 1)
• 1.25 cups / 275g caster sugar (superfine sugar, granulated ok too)

Dry:

• 2 cups/300g plain flour (all purpose flour)
• 4 tsp baking powder
• Pinch of salt

Glaze:

• 1 3/4 cup / 210 g icing sugar (powdered sugar)
• 1 tbsp lemon juice
• 1 1/2 tbsp plain yogurt

Instructions

• Preheat oven to 180C/350F (standard) or 160C/320F (fan/convection). Grease a 20 cm / 8” cake pan with butter.
• Place Wet ingredients in a bowl. Whisk until combined.
• Sprinkle over flour, baking powder and salt. Whisk until smooth - few small lumps is ok.
• Pour into pan - it should be fairly thick but pourable (see video). Bake for 50 minutes or until a skewer comes out clean.
• Remove metal ring and cool on rack then glaze.

Glaze:

• Place ingredients in a bowl and whisk until smooth. Test down the side of the bowl to get the right thickness, using 1 tsp of yoghurt at a time to thin it out if required. Glaze should drip (slowly, because it's thick) but not be see through.
• Place rack on a tray or baking paper.
• Pour glaze over the middle of the cake, gently push towards the edges so it drips down the sides.
• Let it set for 1 hour before transferring to a serving plaSee note for how I did the lemon slices in the photos, and the alternative quick Cream Cheese Frosting.
• Any plain, thick yoghurt will be fine for this. Full fat is better, but low fat will also work. I don't recommend zero fat yoghurt, it tends to be too thin and the purpose of yoghurt is to add wetness to the batter while keeping it thick which is why the cake is so moist.
  

  Sour cream (light or full fat) can also be used.
  

  2. Lemon Slice decoration - cut 2 thin lemon slices. Then cut a slit into the centre. Twist and place on the cake. Twist the other slice in the opposite direction and place on the cake, overlapping with the first slice.
  

  3. Quick Cream Cheese Frosting (pictured in post): Use 200g/6 oz SPREADABLE Cream Cheese (comes in tubs, not blocks) and mix with 2 cups icing sugar / powdered sugar + 2 tbsp lemon juice. Use a wooden spoon to mix well then spread on cake.
  

  4. DIFFERENT MEASURES IN DIFFERENT COUNTRIES: Tablespoon and cup measures differ slightly between some countries around the world. The main differences are US measures vs rest of the world. For most recipes, the difference is not material enough to affect the recipe. For baking recipes, it can be the difference between success and failure. Luckily, this particular recipe is actually rather forgiving so the difference in measures does not affect it so there is no need to convert. Exception: Japan - please use weights provided, not Japanese cups.
  

  5. STORAGE: Keep in an airtight container for up to 5 days, it stays really moist. The glaze sweats into the cake slightly so you get a similar effect to those coke syrup cakes / poke cakes where you pour sweet syrup over the cake to soak into it and this also helps keep it moist. If it's crazy hot where you are (Dec - Feb in Australia), keep it in the fridge after 24 hours (because mould loves moisture + heat and this cake is very moist :) )

recipetineats.com

Japanese Garlic Fried Rice

For a quick fix Japanese rice crave, try this recipe! Easy, good and delicious!

Serves: 2

Ingredients

2 cups Japanese short grain rice
3 tbsp Japanese ‘Kewpie’ mayonnaise
2 tbsp unsalted butter
3 garlic cloves, finely chopped
1½ tbsp soy sauce
2 eggs, lightly whisked
2 tsp finely chopped parsley
sea salt to taste

Instructions

STEP 1
To cook the rice, place the rice in a sieve and rinse under running water. Then transfer the rice to a large bowl, cover with water and soak for 30 minutes. Drain the rice very well before adding to a medium saucepan. Add 2¼ cups of water. Cover with a lid and bring to the boil. Then reduce the heat to low and cook for 10 minutes. Keep the pot covered but remove it from the heat. Allow to rest for 10 minutes to allow the residual steam and heat to continue cooking the rice. Use a fork or wooden spoon to fluff up the rice.

STEP 2
Transfer 2 heaped cups of rice to large bowl (save the rest in the fridge or another meal). While the rice is still warm, mix through the mayonnaise.

STEP 3
Heat the butter in a pan over medium-high heat. When the butter is melted, add the garlic and stir-fry for a minute. Then add the rice and stir-fry for another half a minute. Then add the soy sauce and toss until well combined. Move the rice to one side of the pan and add your eggs into the empty side. Allow to set for half a minute before scrambling and mixing the egg into the rice.

STEP 4
Taste and season with salt to taste. Toss through the parsley and serve.

Marionskitchen.com 
Foodie Fran's Note:
Although it won't taste exactly the same, I used regular mayonnaise.

Egg and cheese Breakfast Wrap

My go to breakfast in a pinch. Quick, simple and delicious! And the best part...easy!

Ingredients
1 egg
1 medium tortilla wrap
Grated cheddar cheese
Salsa
Cooking sray

Directions
Prepare the tortilla wrap by adding grated cheese and salsa to one end.
In a small skillet over medium heat, add cooking spray. Cook an over easy egg.
While egg is cooking, add prepared tortilla wrap in microwave for about 10 seconds. (This will make the tortilla easier to roll).
Leaving burner on, add cook egg on top of the tortilla with cheese and salsa. Roll tortilla tucking in the ends.
Spray pan again and place tortilla seam side down for about 10 seconds. Turn and brown other side.
This will prevent the tortilla from opening and have a warm slightly crunchy bite versus a soggy tortilla.

5 Minute Nacho Cheese Sauce

Servings: 6 (1/4 cup each)

1 cup whole milk
6 oz. medium cheddar, shredded (about 1.5 cups)
1/4 tsp salt
1/4 tsp chili powder

Instructions
Add the butter and flour to a small sauce pot. Heat and whisk the butter and flour together until they become bubbly and foamy. Continue to cook and whisk the bubbly mixture for about 60 seconds.
Whisk the milk into the flour and butter mixture. Turn the heat up slightly and allow the milk to come to a simmer while whisking. When it reaches a simmer, the mixture will thicken. Once it's thick enough to coat a spoon, turn off the heat.
Stir in the shredded cheddar, one handful at a time, until melted into the sauce. If needed, place the pot over a low flame to help the cheese melt. Do not over heat the cheese sauce.
Once all the cheese is melted into the sauce, stir in the salt and chili powder. Taste and adjust the seasoning as needed. If the sauce becomes too thick, simply whisk in an additional splash of milk.

5 Minute Nacho Cheese Sauce https://www.budgetbytes.com/5-minute-nacho-cheese-sauce/

Hoisin Beef Noodles

Serves: 4

Ingredients
2 tbsp vegetable oil
500g (1.1 lb) beef mince
1 onion, sliced
2 garlic cloves, finely chopped
2 cups shredded Chinese cabbage (also known as Napa or wombok cabbage)
1 cup shredded carrot
250g (9 oz) fresh Chinese egg noodles
2 tbsp oyster sauce
2 tbsp hoisin sauce
1 tsp dark sweet soy sauce
2 tsp white vinegar

Instructions
STEP 1 Heat the vegetable oil in a wok or large frying pan over high heat. Add the beef mince and spread it out in pan. Leave the beef to sear and cook for at least 5-6 minutes or until the meat juices evaporate and the beef starts to char. Now use a spatula to lift the charred beef from the pan and toss it around.

STEP 2 Now add the onion and stir-fry for another minute. Add the garlic and stir-fry for another 20 seconds. Then add the cabbage and stir-fry for another 20 seconds. Then toss through the carrot until it’s just wilted. Turn the heat off and set aside.

STEP 3 Cook the noodles in boiling water for a minute or until just al dente. Drain and add to the pan with the beef. Turn the heat back to high and add the oyster sauce, hoisin sauce, dark sweet soy sauce and vinegar. Toss until well combined. Scatter over spring onion and sesame seeds and serve. 

Marionskitchen.com

Foodie Fran's Note:
For more flavour, use thinly sliced steak instead of minced meat.
If you don't have Chinese egg noodle, and the other noodle would work as well.

Ricotta Cavatelli

This recipe is great to use with the Sauteed Broccoli Ricotta Cavatelli!

Homemade Ricotta Cavatelli is a fresh pasta dough recipe made with flour, ricotta, milk, and eggs. Pairs perfectly with Italian broccoli rabe and broccoli.

Serves 6
Author Maria Vannelli RD

Ingredients
500 grams all-purpose flour sifted
500 grams ricotta
1 egg
4 tablespoons milk
1 teaspoon salt
extra flour for rolling

Instructions
Stand Mixer Method:
Simply place all of the ingredients in the bowl of a stand mixer. With the dough hook, knead for 8-10 minutes on medium speed.
The dough should pull away from the sides and the bottom of the bowl. The texture should be soft.

Traditional Method:
Place the flour on a wooden board and shape it in a well. You also use a large bowl.

Add the rest of the ingredients in the middle of the well. Beat together and slowly incorporate the flour with a fork. You will obtain a raggy dough.
Transfer to a lightly floured wooden board.

Knead for about 8-10 minutes or until dough is smooth and elastic. If it feels sticky, add a little bit of flour. If, on the other hand, it feels dry, sprinkle a few drops of water over the dough and continue kneading.

Wrap the ball of dough in cling wrap.
Cover with a tea towel. Leave it on the counter to rest, at room temperature, for about 30 minutes.

During this waiting period, line 1-2 rimmed baking sheets with tea towels and sprinkle a little bit of flour over them. This will prevent the cavatelli from sticking together.

Cutting the dough:
Cut off a section of our freshly made ball of dough.
Using both hands, apply a gentle pressure to stretch it out into a rope shape that is about ½ inch thick.
Flatten the rope by applying gentle pressure over the top.
Use a pastry cutter or a knife to cut the rope evenly into ½ inch pieces.

Shaping the dough:
Use your fingers or a gnocchi board to shape the pasta.
(Create this shape by applying gentle pressure in the dough using a floured pinky finger).
Then, simply place cavatelli on large baking sheets that have been dusted with flour. Place in a single layer and not touching one another.
Continue until all the dough has been formed into

Allow to air dry for at least 30 minutes.

If using immediately, drop in a large pot of salted boiling water for a few minutes. The cavatelli are done when they float to the top. (Try to shake off as much as the flour as possible before boiling them). Taste to make sure they are cooked to your liking.

If freezing, place the tray of cavatelli in the freezer and once frozen, place in a plastic bag in the freezer. They can be cooked frozen. (It should take 6-8 minutes to cook. Once they rise to the top, they should be done. Taste to make sure they are cooked to your liking).
Serve with your favorite sauce.

Notes
If the dough appears wet and a little sticky, add 1 tablespoon of flour at a time until the right consistency is achieved.
On the other hand, if the dough appears dry and crumbly, add 1 tablespoon of milk (or water) at a time until the right consistency is achieved.
While shaping the pasta, keep the rest of the dough covered with the cling wrap to prevent it from drying out.
Do not flour your work surface when rolling the rope of dough. The extra flour makes it harder to roll the dough.
In the absence of a gnocchi board, use the side of a cheese grater.
Freeze cavatelli for up to 3 months.
You can substitute the all-purpose flour with bread flour, or a mixture of the two. You can also replace up to half of the all-purpose flour with semolina flour.

If using immediately, drop in a large pot of salted boiling water for a few minutes. When they float to the top, combine with your favorite sauce and enjoy them.
If freezing, place the baking sheet of cavatelli in the freezer. Once frozen, transfer to freezer bag and store in the freezer.

Ricotta Cavatelli https://www.shelovesbiscotti.com/ricotta-cavatelli/ March 24, 202

Ricotta Cavatelli and Sauteed Broccoli

I found this recipe delicious and simple. The recipe says to use either homemade cavatelli or any kind of pasta. As always, definitely worth the for the taste of homemade :)

Servings 6
Author Maria Vannelli RD

Ingredients
* 6 tablespoons olive oil separated
* 4 cloves garlic chopped
* 2 anchovy fillets
* pinch red pepper flakes optional
* 3 stalks broccoli florets and stalk, trimmed and chopped
* 1 pound cavatelli pasta homemade or commercial (500 grams)
* 2-3 cups reserved pasta water
* ½ cup Pecorino Romano Cheese freshly grated
* salt and pepper to taste

Toppings:
* Extra virgin olive oil to drizzle
* Pecorino Romano cheese to taste

Instructions
* Over high heat, bring a large pot of salted water to a rolling boil.
* While waiting for the water to boil, trim and cut up the stems and head of the broccoli.
Rinse and set aside.

* In a large skillet, over medium-low heat, heat 6 tablespoons of olive oil.

* Sauté the chopped garlic for 1-2 minutes.

* Add the anchovies and mash them together with a fork or the back of a spoon into a smooth paste.

* If using, add red pepper flakes.

* Add the bite-sized pieces of broccoli to the pan and saute for 3-5 minutes.

* Add the pasta to the boiling water and cook until al dente.

* Transfer about 1 cup of the pasta water to the skillet to cook the broccoli a little more. Turn the heat to medium-high. Add more pasta water if necessary. Do not allow skillet to become dry. Make sure to taste so that you have the right texture.

* As the cavatelli pasta float to the top, remove with a slotted spoon and add to the skillet with the broccoli.

* Add another ladle of pasta water, along with ½ cup of Pecorino Romano Cheese. Turn off the heat and quickly stir to combine.

* Then gently toss the pasta and the broccoli together in the pan. Continue tossing and stirring for 1-2 minutes. The extra liquid will be absorbed by the pasta. Conversely, add a little pasta water if the mixture appears dry.

* Top with extra cheese and a drizzle of olive oil, if using.

* Serve immediately.

Notes
* Use both the head and the stalk of broccoli.

* Although anchovies provide lots of character and flavor to this dish, it is totally optional.

* The tossing of the pasta in the skillet creates a silky sauce.

* Cavatelli can be replaced with any short pasta that can scoop up the pasta sauce. Orechiette and small pasta shells are great alternatives.

Nutrition Note: Not only are anchovies high in heart healthy omega-3 fatty acids, they also contain the least amount of harmful chemicals (like mercury).

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.

Nutrition
Serving: 1serving | Calories: 467kcal | Carbohydrates: 62g | Protein: 15g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 131mg | Potassium: 422mg | Fiber: 4g | Sugar: 3g | Vitamin A: 505IU | Vitamin C: 68mg | Calcium: 146mg | Iron: 2mg

Sauteed Broccoli and Cavatelli Recipe https://www.shelovesbiscotti.com/sauteed-broccoli-and-cavatelli-recipe/ March 9, 2020
 

Italian Lemon Cookies

These cookies were amazingly easy for such a delicious cookie! If you love lemon flavour, then you'll love these cookies...

Italian Lemon Cookies

Are you ready for this simple recipe for Italian Lemon Cookies? These twist cookies have a cake-like texture, glazed with the perfect burst of lemon flavor.

Coursecookies

CuisineItalian

KeywordItalian cookies, Italian lemon biscuits, Italian lemon cookies

Prep Time1 hour 30 minutes

Cook Time20 minutes

Total Time1 hour 50 minutes

Servings48 cookies

Calories76kcal

AuthorMaria Vannelli RD

Ingredients

• 4 cups all purpose flour
• 3 teaspoons baking powder
• 1/8 teaspoon salt
• 6 eggs room temperature
• 1 cup granulated sugar
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice freshly squeezed
• zest of one lemon

lemon glaze

• 1 cup icing sugar
• 3-4 tablespoons lemon juice freshly squeezed

Instructions

• In a medium mixing bowl, sift together flour, baking powder and salt. Set aside.
• In a large mixing bowl or the bowl of an electric mixer fitted with the whisk attachment, whisk the eggs until slightly thickened (about 3-4 minutes).
• Add sugar. Continue to whisk until well combined.
• Add the oil, vanilla extract, juice and zest of lemon. Combine well.
• Switch to paddle attachment.
• Slowly add the flour mixture until well combined.
• Cover the dough with plastic wrap and allow to rest for about 30 minutes.
• Preheat the oven to 350℉. Position rack to middle.
• Line large baking sheet with parchment paper.
• Scoop dough with medium sized cookie scoop and drop on a lightly floured surface.
• Roll into a 6 inch strand about 1/2 inch in diameter.
• Line up the two ends and twist once or twice (refer to visual in the text).
• Place on parchment-lined baking sheet.
• Bake for 18-20 minutes or until bottoms are lightly browned.
• Repeat until all the dough has been shaped.
• Transfer cookies to wire rack to cool.
• Whisk together icing sugar and lemon juice.
• Glaze cookies and allow to dry before serving.

Notes

Unglazed cookies can be kept frozen for up to 3 months.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

Nutrition

Serving: 1cookie | Calories: 76kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Cholesterol: 20mg | Sodium: 14mg | Potassium: 44mg | Sugar: 6g | Vitamin A: 30IU | Vitamin C: 0.5mg | Calcium: 15mg | Iron: 0.6mg

Italian Lemon Cookies https://www.shelovesbiscotti.com/another-simple-italian-lemon-cookie-recipe/ August 26, 2017

Slow Cooker Baked Beans

​

 

Prep Time: 1 hour 15 minutes

Cook Time: 8 hours 6 minutes

Total Time: 9 hours 21 minutes

Servings: 10 cups

Ingredients

3 cups died navy beans

1 pound bacon cut into 1/2 inch pieces

1 onion diced

1 green bell pepper diced (optional)

1 tbsp kosher salt

1 tbsp ground mustard

1 tsp black pepper

1/4 tsp cayenne pepper

1 15oz can tomato sauce

3/4 cup brown sugar

1/4 cup molasses

4 cups vegetable broth

Instructions

Rinse the beans and then soak overnight (at least 8 hours) or boil for 1 hour. Drain and then add to the slow cooker.

In a large skillet, cook bacon, onion, and bell pepper (optional) over medium heat for 6-8 minutes or until bacon fat renders enough to soften the onion.

Stir in the salt, mustard, black pepper, cayenne pepper, tomato sauce, brown sugar, and molasses and then add it all to the slow cooker with the beans. Mix in the vegetable broth and then cover and cook on low for 8 hours or until beans are tender. Stir occasionally if possible.

If you want the sauce thicker, let the beans cook on high uncovered for the last 30 minutes.

​

#bakedbeans #slowcookerbakedbeans

Centsless Meals

Spinach Ricotta Pie

Yummy and delicious! Easy to make and deliciously paired with salad! I used my pie recipe for the crust.

INGREDIENTS:

• 2 sheets of puff pastry (thawed out or fresh)
• 500g (2US cups) fresh ricotta
• 120g (4oz) baby spinach (chopped)
• 2 x eggs
• Pecorino cheese
• Salt & Pepper
• Nutmeg
• Oil spray (Or baking paper to line the baking dish)

UTENSILS:

• Round pie dish
• 1 x sharp knife
• 1 x fork
• Spatula
• Large mixing bowl
• Pastry brush

COOKING METHOD:

1. Preheat your oven to 180 degrees (350 F).
2. Put the ricotta into the bowl and begin to break it down using a fork.
3. Add chopped baby spinach and a generous handful of grated pecorino cheese.
4. Mix together well and add a sprinkle of salt and pepper and a touch of nutmeg.
5. Add an egg and mix together once again.
6. Once the ingredients are mixed and the filling looks much creamier, it is ready.
7. Line a baking dish with one sheet of puff pastry and prick the bottom of it using a fork so it helps it to cook through.
8. Fill it using the ricotta mixture and even it out as much as you can using a spatula.
9. Cover the pie with another sheet of puff pastry, angling it so that the edges cover any gaps.
10. Create a crust by gently folding down the edges and joining the two layers together.
11. Press down around the edges using the teeth of a fork.
12. Beat an egg lightly in a small cup and add a drop of water.
13. Brush the egg mix over the top of the pie using a pastry brush.
14. Cook in the oven at 180 degrees celcius (350 F)for 40 minutes or until golden.

HOW TO SERVE

1. Let the spinach ricotta pie rest and cool for up to ten minutes, then slice into triangular serves and place on a wooden board.

Recipe by Italian Food Recipe