Potato Gnocchi

Yield: 6 servings Ingredients 6 large Idaho or russet potatoes 2 tablespoons plus 1 teaspoon salt Dash of freshly ground white pepper 2 eggs, beaten 4 cups unbleached flour Grated Parmigiano for serving Directions Boil the potatoes in their skins about 40 minutes, until easily pierced with a skewer. When cool enough to handle, peel and rice the potatoes, and set them aside to cool completely, spreading them loosely to expose as much surface as possible to air. (The reason for this is to allow as much evaporation of moisture as possible to avoid the need of additional flour, therefore keeping the gnocchi light). Before proceeding further, bring 6 quarts of water and 2 tbs. of the salt to a boil. On a cool, preferably marble work surface, gather the cold riced potatoes into a mound, forming a well in the center. Stir the remaining 1 tsp. salt and the white pepper into the beaten eggs and pour the mixture into the well. Work the potatoes and eggs together with both hands, gradually adding 3 cups of the flour and scraping the dough up from the work surface with a knife as often as necessary. (Incorporation of the ingredients should take no longer than 10 minutes. The longer the dough is worked, the more flour it will require and the heavier it will become). Dust the dough, your hands, and the work surface lightly with flour and cut the dough into six equal parts. Continue to dust dough, hands, and surface as long as the dough feel sticky. Using both hands, roll each piece of dough into a rope ½” thick, then slice the ropes at ½” intervals. Indent each dumpling with a thumb, or use the tines of a fork to produce a ribbed effect. (This facilitates adhesion of the sauce). Drop the gnocchi into boiling water a few at a time, stirring gently and continuously with a wooden spoon, and cook for 2-3 minutes, until they rise to the surface. Remove the gnocchi from the water with a slotted spoon or skimmer, transfer them to a warm platter, adding a little sauce of choice, and boil the remaining piece in batches until all are done. Sauce as desired, add freshly ground white pepper to taste and, if appropriate, grated cheese, and serve immediately. la Cucina di Lidia

Turkey and Escarole Soup

One of the best things about winter is comfort food. My all-time favourite types of minestrone/ soups And here's another one! Ingredients For the Soup: 4 quarts watercarcass of turkey. 2 pounds escarole, washed. 2 cups pulled turkey meat 1 medium onion, chopped. 5 cloves garlic. 4 bay leaves. 3 stalks celery, chopped. 1 cup chopped carrots. 2 tablespoons fresh parsley, chopped. 3 medium potatoes, cubed. 14 ounces crushed tomatoes. 4 tablespoons extra virgin olive oil,salt & pepper. Directions In a large pot add the extra virgin olive oil, the onion, the garlic, the carrots, the celery and bay leaves. Add salt and pepper as desired. Saute` all the ingredients for about 5 minutes or until the onion is translucent. Add the water, the potatoes and the crushed tomatoes. Add the turkey carcass and the turkey meat. Cover the pot and boil for  about 1 hour. Add the escarole. Once the escarole are cooked to your liking, add parsley and serve with some parmigiano cheese if you like. cookingwithnonna.com Foodie Fran's Notes: when soup is done, add parmesan cheese and 1 beaten egg. I found a big difference in taste!

Acini di Pepe Pastina in Vegetable Soup.

When you're just in the mood, this soup and so quick and easy, but most important, so delicious!Serves 4. Ingredients: 3 tablespoons extra virgin olive oil1 small onion, cut into a 1/4 inch dice2 small carrots, cut into a 1/4 inch dice1/2 cup cherry tomatoes, halved1 10oz bag frozen peas4 cloves garlic, sliced1 large potato, peeled and cut into 1 inch chunks8 cups water2 chicken bouillon cubes 8 ounces Ancini di Pepe Pastina. Directions: Put a stockpot over a medium flame and heat the oil. Add the onion & carrots and tomatoes. Cook until softened, about 5 minutes. Add in the peas, garlic and potatoes and cook until the peas have thawed, about 3 minutes. Add the water and bouillon cubes and bring the pot to a boil. Add in the ancini di Pepe and cook until tender. Serve with a drizzle of fresh extra Virgin olive oil and crusty Italian Bread. Add a sprinkle of grated cheese if desired. cookingwithnonna.com

Italian sponge cake - 3 Ingredients

Ingredients 6 eggs 180 g sugar (1 cup) 180 g sifted flour 1 ¼ cups) Directions Beat eggs and sugar till firm about 6 to 7 minutes. Add flour in three portions once again sifted. Gently fold with a hand whisk rolling it from bottom to top, being careful not to deflate it. Place in greased with parchment paper spring form pan evenly. Tap three times to remove any air, and place in in a 165 C – 329 F oven for 50 minutes. When cake is done turn off the oven but leaving the cake in the oven with the door ajar for 10 minutes. Remove from oven and let it cool. Then remove from the pan and parchment paper. Rita Chef

Tuscan Garlic Chicken and Linguine

20 Minutes! Yield: 4Author:Donna Elick Garlic Chicken and Linguine is a simple recipe ready in 20 minutes. Tender and juicy chicken with linguine pasta and fresh red peppers are tossed in a rich and creamy Chardonnay garlic-cream sauce to create this Tuscan-inspired dish. There is nothing quite like a restaurant-style dinner that comes together in a snap. prep time: cook time: 20 minstotal time: 20 mins INGREDIENTS 1 teaspoon kosher salt, plus more for pasta water1 pound linguine pasta, uncooked3 tablespoon extra virgin olive oil1 pound boneless skinless chicken breasts1/2 teaspoon freshly ground black pepper4 cloves garlic, minced2 red bell peppers, cored, seeded and cut into thin strips1/4 teaspoon crushed red pepper flakes1 cup Chardonnay2 teaspoons Italian Seasoning Blend2 cups half-and-half1 cup freshly shredded Parmesan cheese5 ounces fresh spinach1/4 cup chopped fresh Italian parsley INSTRUCTIONS Bring a pot of water to a boil over high heat. Add a small handful of salt and the linguine and cook until it’s al dente (has a bite to it). Drain the pasta and reserve 2 cups of the pasta water.Meanwhile, warm a 10-inch skillet over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the skillet, add the oil. Season both sides of the chicken with the salt and pepper. Add the chicken to the skillet. Cook the chicken until it’s a deep golden brown and completely cooked through, 3 to 5 minutes on each side. Remove the chicken and place it on a plate.Add the garlic, bell peppers and red pepper flakes to the skillet and cook until the peppers are crisp-tender, about 3 minutes, stirring occasionally. Add the wine and seasoning blend to the skillet and scrape the browned bits from the bottom of the pan. Bring the wine to a boil for 2 minutes. Add the half-and-half and the Parmesan cheese. Stir until the cheese melts into the sauce, about 1 minute. Add the reserved pasta water, a ladleful at a time, to thin the sauce if necessary. Sprinkle in the spinach and add the pasta.Twirl the pasta and spinach into the sauce with tongs. Top with the cooked chicken. Sprinkle with the parsley. DONNA'S NOTESCovering your pot while bringing it to a boil will cut your cooking time. Be sure not to leave it unattended, or you may have a boil-over to clean up.If you are sensitive to alcohol, you can substitute the Chardonnay for chicken stock. https://www.theslowroasteditalian.com/2017/10/tuscan-garlic-chicken-linguine-recipe.html Recipe developed by Donna Elick The Slow Roasted Italian Copyright ©2017 The Slow Roasted Italian – All rights reserved.

Have fun when prepping your food!

Baked Donuts Filled with Jelly

Prep Time: 30 minutes Cook Time: 11 minutes Rising Time: 1 hour 15 minutes Total Time: 41 minutes Servings: 12 donuts Baked Donuts are incredibly soft, airy and melt-in-you-mouth delicious. This homemade donut recipe is easy and always gets rave reviews! The little hint of jelly peeking out of the side makes them irresistible. Ingredients 2 1/2 cups all-purpose flour divided, plus more for dusting* 1/4 cup granulated sugar 1/4 tsp salt2 1/4 tsp instant yeast quick acting, (1 packet = 7 grams) 2/3 cup warm milk 110˚F - microwave 35 sec. 4 Tbsp unsalted butter melted, divided 2 egg yolks 1/2 tsp vanilla extract 1/3 cup jelly or jam (no large fruit pieces) 1/3 cup granulated sugar to roll donuts Instructions In a large mixing bowl, whisk together 1 cup flour, 1/4 cup sugar, 2 1/4 tsp (1 packet) instant yeast and 1/4 tsp salt. Add warm milk, 3 Tbsp melted butter, 2 egg yolks and 1/2 tsp vanilla extract, and whisk vigorously to combine well. Cover with plastic wrap and rest at room temperature 10 minutes, until some bubbles form on the surface. Add remaining 1 1/2 cups flour, adding just enough until dough holds together and no longer sticks to the sides of the bowl. Knead in the bowl 5 minutes. If dough is really sticking to your hands, dust lightly with flour then continue kneading with clean dry hands. Cover bowl with plastic wrap and let rise in a 100˚F oven for 45 min or at room temperature for 1 1/2 hours, or until doubled in size. Line a baking sheet with parchment paper and preheat oven to 375˚F with rack in the center of the oven. Turn dough out onto a floured surface and roll the dough out to just under 1/2” thick. Cut circles using a 2 1/2 inch round cookie cutter. Re-roll scraps if needed to make 12 donuts total. Place donuts on prepared baking sheet, cover with a tea towel and let rise in a 100˚F oven for 20 min or at room temperature 45 min, or until puffed. Bake uncovered in the center of a preheated oven at 375˚F for 10-12 minutes or until lightly golden on top. Right out of the oven, brush a hot bun all over with remaining 1 Tbsp melted butter and roll in a bowl of sugar to coat lightly with sugar. Cut a deep slit in the side of each donut and pipe jam with a pastry bag into each one.  Recipe Notes *For best results, be sure to measure the flour correctly - spoon it into the cup and level off the top for an accurate measure. Natasha's Kitchen

Orecchiette with Sausage and Broccoli Rabe

This Italian pasta recipe .is simply made by combining Orecchiette with Italian Sausage and Broccoli Rabe.It comes together in 30 minutes for a quick and easy weeknight dinner. Servings 6 Ingredients 2 bunches broccoli rabe approximately 1½-2 pounds, trimmed and washed1 pound orecchiette pasta 1 package (454 grams)1 tablespoon olive oil extra virgin½ pound Italian sausage spicy or sweet, casings removed, crumbled1 french shallot finely chopped4-6 garlic cloves roughly chopped¼ teaspoon red pepper flakes or to taste¼ cup white winereserved pasta water¼ cup Parmigiano-Reggiano Cheese grated¼ cup Pecorino Romano Cheese gratedsalt and pepper to tastegrated cheese to garnish top optional Instructions Over high heat, bring a large pot of salted water to a rolling boil.  Add the broccoli rabe. Return to a boil and cook for an additional 3 minutes or until the stalks are tender.  With a slotted spoon, remove from boiling water and place in a colander to drain. Gently squeeze out excess moisture. Coarsely chop into 1-inch bite-sized pieces. Set aside. In the same large pot of boiling water, slowly add 1 pound of orecchiette pasta and stir continuously for one minute. Cook according to package directions until almost al dente. While the pasta is cooking, heat 1 tablespoon of olive oil in a very large saucepan, over medium-high heat. Swirl to coat the entire pan. Add the chopped shallots and saute until beginning to soften about 2-3 minutes. Stir often.  Add ½ pound of crumbled Italian sausage (spicy or sweet). With a wooden spoon, break up the meat into small pieces, about ¼- ½ inch pieces, until lightly browned. This should take about 5 minutes. If necessary, adjust the heat.  Add the chopped garlic and ¼ teaspoon of red pepper flakes (or to taste) and sauté for 30-45 seconds.  Add the white wine and deglaze the pan.  Lower heat to medium-low and add the cooked chopped broccoli rabe. Combine properly together. If too dry, add a little of the pasta water. Adjust seasonings. At this time, the pasta should be almost al dente. Reserve a cup of the pasta water. Drain and add to the saucepan. Combine gently together. Turn the heat off. Add a little of the hot pasta water and the grated cheese and toss to combine. Toss and shake the pan back and forth for 1-2 minutes, until a sauce forms. If necessary, adjust the consistency of the sauce with the rest of the cooking liquid.  Taste and adjust seasonings with salt and pepper. Plate and garnish with more grated cheese, if desired. Serve immediately. 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: 512kcal | Carbohydrates: 63g | Protein: 23g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 450mg | Potassium: 590mg | Fiber: 7g | Sugar: 3g | Vitamin A: 4039IU | Vitamin C: 32mg | Calcium: 283mg | Iron: 5mg Orecchiette with Sausage and Broccoli Rabe https://www.shelovesbiscotti.com/orecchiette-with-sausage-and-broccoli-rabe/ November 1, 2020

Honey-Garlic Shrimp Stovetop Rice Casserole

Honey-Garlic Shrimp Stovetop Rice Casserole SERVES4 to 6 INGREDIENTS 2 tablespoons   vegetable oil 1   medium yellow onion, diced 1 1/2 cups   long-grain white rice 3 cloves   garlic, finely chopped, divided 1 teaspoon   finely chopped peeled fresh ginger 1 teaspoon   kosher salt 1/4 teaspoon   red pepper flakes (optional) 2 cups   low-sodium chicken broth 3/4 cup   plus 1 tablespoon water, divided 12 ounces   frozen broccoli florets 12 ounces   (21 to 30 per pound) frozen uncooked, peeled and deveined shrimp 1/4 cup   honey 2 tablespoons   tamari or soy sauce 1 teaspoon   cornstarch INSTRUCTIONS Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the rice, 2 cloves of the garlic, ginger, salt, and red pepper flakes if using. Cook, stirring occasionally, until the rice makes a crackling sound, about 3 minutes. Add the broth and 3/4 cup of the water and bring to a boil. Reduce the heat to medium-low, cover, and simmer undisturbed for 10 minutes. Add the broccoli and shrimp and stir to combine. Cover again and simmer until the rice is tender and the shrimp is cooked through, stirring every 10 minutes, 25 to 30 minutes more. Meanwhile, place the honey, tamari or soy sauce, and remaining 1 clove garlic in a small saucepan over medium heat and bring to a simmer. Place the cornstarch and remaining 1 tablespoon water in a small bowl and stir until the cornstarch is dissolved. Pour into the simmering sauce and stir until thickened, about 30 seconds. Remove from the heat. When the rice is ready, drizzle with the sauce before serving. RECIPE NOTES Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Thekitchn.com 

Chicken and Broccoli Noodle Casserole

Shredded chicken breast and broccoli cooked with noodles in a light creamy sauce topped with toasted breadcrumbs. A simple dish the whole family will love, even the little ones! Ingredients 6 oz Ronzoni Smart taste noodles (or no-yolk)2 tsp oil4 cloves garlic (sliced thin)12 oz fresh broccoli florets (chopped)1 tbsp butter1 medium shallot (minced)3 tbsp all purpose flour1-3/4 cups fat free chicken broth1 cup 1% milk12 oz cooked shredded chicken breast4 oz shredded reduced fat sharp cheddar (Sargento)cooking spray3 tbsp shredded parmesan cheese2 tbsp seasoned breadcrumbs (I used whole wheat) Instructions Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside. Heat oil in a large skillet. Add garlic and cook on medium heat until golden, about 1 minute. Add the broccoli and a little salt, sauté and cover the broccoli for about 3 minutes on medium heat until the broccoli begins to soften. Set aside. Preheat the oven to 375°. Lightly spray a 9 x 12 casserole dish with cooking spray. In a large pot, heat butter over medium-low heat, when melted add the shallot and cook until soft, 2-3 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat. Slowly whisk in the chicken broth until well combined over medium heat; whisk well for 30 seconds, then add the milk and bring to a boil. Simmer on medium heat, mixing occasionally until it thickens (about 6-7 minutes). Remove from heat and add reduced fat sharp cheddar and 1 tablespoon of the parmesan cheese; mix well until the cheese melts. Add the shredded chicken, noodles and broccoli to the sauce and mix well until evenly coated. Pour into a casserole dish and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray on top and bake for about 20 - 25 minutes. Place the casserole under the broiler a few minutes to get the crumbs crisp and golden (careful not to burn). Serving: 1/6th, Calories: 313kcal, Carbohydrates: 31g, Protein: 27g, Fat: 10g, Sodium: 256.5mg, Fiber: 4.5g, Sugar: 2.5g Printed from Skinnytaste: https://www.skinnytaste.com/chicken-and-broccoli-noodle-casserole

Chicken Broccoli Stir Fry Recipe

Chicken Broccoli Stir Fry Recipe Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Servings: 4 people The sauce in this stir fry is perfectly "saucy," making it ideal for serving over hot and fluffy white rice. This recipe moves fast so start cooking your rice first and be sure to prep and chop all of your stir fry ingredients and make the sauce before cooking the stir fry. Ingredients Chicken and Broccoli:1 lb chicken breast (boneless skinless), cut into 3/4" pieces2 Tbsp cooking oil (I used extra light olive oil), divided1 lb broccoli cut into florets (about 5 cups)1 small yellow onion sliced into strips1/2 lb white button mushrooms thickly sliced Stir Fry Sauce Ingredients:2/3 cup low sodium chicken broth3 Tbsp low sodium soy sauce (use Tamari for gluten free), or added to taste2 Tbsp light brown sugar packed (or honey to taste)1 Tbsp corn starch1 Tbsp sesame oil1 tsp fresh ginger peeled and grated (lightly packed)1 tsp garlic (2 small cloves) grated1/4 tsp black pepper plus more to season chicken Instructions In a small bowl, combine all of the sauce ingredients and whisk to dissolve sugar and corn starch (warm broth will help dissolve the sugar faster). Set sauce aside. Cut chicken into small bite-sized pieces (no more than 3/4” thick) and season lightly with pepper. Heat a large heavy skillet or wok over medium-high heat. Add 1 Tbsp oil. Add chicken in a single layer and let it sit undisturbed for 1 minute to get a good sear then stir fry for another 5 minutes or until golden brown just cooked through then remove to a bowl and loosely cover to keep warm.  In the same skillet, add another 1 Tbsp oil along with broccoli florets, sliced onion and sliced mushrooms. Stir fry 3 minutes or until mushrooms are softened and broccoli is crisp-tender then reduce heat to medium/low. Give the sauce a quick stir in case there was any settling of starch and pour all of it over the vegetables. Simmer 3-4 minutes or until sauce is thickened and garlic and ginger are mellowed in flavor. To thin the sauce, add water a tablespoon at a time. Return chicken to the pan and stir another 30 seconds or until heated through. Add more soy sauce to taste if needed and serve over hot rice. Copyright © 2020 Natasha's Kitchen

​ The Best Authentic Spanish Rice

​

Ingredients

2 cups long-grain white rice (Riceland)

1 -2 medium green pepper, sliced

1 medium onion, sliced

1 medium tomatoes, sliced

2 tablespoons tomato & chicken bouillon (Knorr brand, "Caldo de Tomato con Sabor de Pollo", in Mexican food aisle)

1⁄8 teaspoon garlic salt (to taste)

4 cups water

vegetable oil (no olive oil)

Directions

Pour rice into a deep pot and stir in enough oil so that every grain is coated.

Cook rice on medium and constantly stir, using a spatula, until it becomes a light toasted color (20-25 min), be careful not to burn.

Add onion and green pepper, cook until they become soft, add more oil if needed.

Stir in tomato, cook for 2-3 minute.

Tilt pot, remove any excess oil w/ spoon.

Sprinkle bouillon and garlic salt over rice (DO NOT STIR).

Pour water over rice (DO NOT STIR), then cover.

Bring to a boil, then lower heat and cook for 25-30 min, or until most liquid evaporated (DO NOT LIFT LID DURING THIS TIME).

Pick out large pieces of veggies w/ a fork and discard, (this step may be omitted if you chopped your veggies, I have picky eaters).

*This rice actually tastes better when cooled, and then heated in the microwave, as any remaining liquid is evaporated.

#spanishrice #authenticspanishrice

Food.com

Twice Baked Broccoli Potatoes

Mmmm potatoes! So many ways to make them, but this is an old time favourite! Make your family happy and serve them this side dish!

INGREDIENTS
4 large russet potatoes
Olive oil
Salt and pepper, to taste
6 tablespoons butter, melted
3 ounces cream cheese
3/4 cup sour cream
1 cup cooked broccoli florets
1 cup cooked broccoli florets
2 green onions, chopped
Shredded cheddar cheese
Paprika

INSTRUCTIONS
1) Preheat oven to 400 degrees Fahrenheit. Line a baking tray with parchment paper.

2) Make sure potatoes have been washed thoroughly. Place potatoes on baking tray and puncture all over with a fork. Rub with olive oil and season generously with salt and pepper. Bake for 1 hour.

3) Remove potatoes from oven allow to cool until you can touch them without burning yourself. Cut cooled potatoes in half, lengthwise, and scoop out the insides and place in a large bowl. Leave some of the potato inside to make the skins sturdy.

4) Heat oven to 350 degrees Fahrenheit.

5) Mash the potatoes the bowl and add butter, cream cheese, sour cream, salt and pepper. Mix until combined. Gently fold in broccoli and chopped bacon.

6) Scoop potato mixture back into the potato skins and place on parchment lined baking tray. Cover each one with shredded cheddar cheese and a pinch of paprika.

7) Bake for 20 minutes. Remove from oven and allow to cool for 10 minutes.

#potatoes #bakedpotato #twicebakedpotato #broccoli

Cooking Panda

Broccoli and Chickpea Soup with Sagnarelli

Ingredients For the Soup:3 tablespoons extra virgin olive oil3 rosemary sprigs2 medium carrots, cut into a 1/4 inch dice1 medium onion, cut into a 1/4 inch dice3 cloves garlic, sliced2 celery stalks, cut into a 1/4 inch dice10 cups water or chicken broth2 chicken boulion cubes (do not use if using broth)2 19oz cans chickpeas2 heads broccoli, cut into bite sized pieces8 ounces Sagnarelli pasta, or any small cut of pasta you desire Directions Put a large stockpot over a medium flame and heat the oil. Add in the rosemary and cook for one minute. Add in the carrots, onions, garlic and celery and cook until softened, about 7-8 minutes. Separate out about 1 cup of the chickpeas and mash them with a wooden spoon. Add the whole and mashed chickpeas to the pot. Add in the water and bouillon or water to the pot and bring to a boil. Add in the broccoli and cook until tender, about 10 minutes. Drop the Sagnarelli pasta into a large pot of salted boiling water. Cook about 3 minutes less than the package instructions. Drain and add the pasta to the pot with the soup. Serve with a generous sprinkle of grated Parmigiano reggiano cheese. Cookingwithnonna 

Beef and Broccoli

Serves 4 3 tablespoons cornstarch, divided 1⁄2 cup water, plus 2 tablespoons water, divided 1⁄2 teaspoon garlic powder 1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips 2 tablespoons vegetable oil, divided 4 cups broccoli florets 1 small onion, cut into wedges 1⁄3 cup reduced sodium soy sauce 2 tablespoons brown sugar 1 teaspoon ground ginger hot cooked rice DIRECTIONS In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth. Add beef and toss. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm. Stir-fry broccoli and onion in remaining oil for 4-5 minutes. Return beef to pan. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan. Cook and stir for 2 minutes. Serve over rice. (Or cauliflower rice) Source: food. com https://www.facebook.com/groups/mommasrecipes/