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

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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.

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#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 

CARRABBA'S SAUSAGE AND LENTIL SOUP

So I had to try this. I've never had Carrabbas' soup. But with all these simple and delicious ingredients, I had to try the recipe. Wow! This hearty soup will certainly become a regular for my dinner menu!
This recipe was given a 5 star rating! I must agree!

READY IN: 1hr 15mins, SERVES: 6-8

INGREDIENTS

1 lb Italian sausage (You can also use Italian turkey sausage)

1 large onion, chopped

1 stalk celery, chopped

2 large carrots, chopped

1 small zucchini, chopped

6 cups chicken broth

2 (14 1/2 ounce) cans diced tomatoes, undrained

2 -3 garlic cloves

1 teaspoon salt

2 cups dry lentils

black pepper

red pepper flakes

basil

oregano

parsley

thyme

DIRECTIONS 

Brown sausage; drain off fat. In a large pot combine all ingredients bring to boil.

Reduce heat, cover. Simmer for about 1 hour or until lentils are tender. Add water if necessary, for desired consistency. 

I like to puree about 1 cup of the soup and add back to pot to give it a thicker consistency.

Sprinkle with Parmesan cheese and serve.

Recipe by Boos Mom

Foodie Fran's Note:

When the sausage has almost fully browned and leaving in the fat, add the vegetables and sauté for a few minutes. Stir in lentils, then add the rest of the ingredients.

I highly recommend pureeing the one cup of soup.