Fresh Semolina Pasta Dough

I'm still experimenting with pasta dough recipes, but this is one I keep coming back to make over and over again. Weighing the flour, for consistency, seems to work best. I use my Kitchenaid mixer, but you could mix the Italian way--right on the counter top.

Ingredients:

7 ounces all-purpose flour
7 ounces semolina flour
4 large eggs, at room temperature
little water , or oil

Directions:

• Mix flour and semolina in large mixing bowl.  Add eggs and mix with dough hook until well combined.  
• Add a little water or oil if too dry.  Dough should not be sticky when combined.
• Dump dough onto counter and knead by hand fro a few minutes until smooth.
• Wrap dough and let sit for 1 hour.

Creamy Mushroom Sauce and Pasta

The best thing about this easy mushroom sauce is that it uses no cream!  I make it with skim milk--fewer calories, but every bit as tasty!  It's great over any pasta.  We love it over my Cheesy Chicken Meatballs

Ingredients:
1 pound pasta
3 tablespoons of olive oil
12 ounces of mixed mushrooms, sliced
2 cloves of garlic, minced
4 green onions, chopped
2 tablespoons flour
1 1/2 cups milk
2/3 cups shredded parmesan, plus more for garnish
1/4 cup fresh chopped parsley

Directions:

• Cook pasta in salted water according to package directions.
• Heat oil in large saucepan over medium heat
• Add mushrooms, garlic, onion, salt and pepper and saute about 4 minutes.  Add another tablespoon of oil if too dry
• Add flour to pan and stir.  Cook for 1 minute
• Add 1/2 cup milk and stir to break up any lumps.  Add remainder of the milk and stir to combine
• Bring to a simmer and cook about 5 minutes until thickened
• Remove sauce from heat and stir in parmesan cheese and parsley
• Garnish with extras and serve over pasta immediately

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Pesto Pasta Salad

This is a great salad to add-in extras--pine nuts, cucumber--whatever you have on hand.

Ingredients:

• 8 ounces of rotini pasta
• 1/3 cup pesto
• 1/2 cup parmesan cheese, shredded
• 1/2 cup mayo
• 1/2 cup sour cream
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup grape tomatoes, halved
• 1/2 cup black or kalamata olives, halved
• 4 ounces of mozzarella cheese, cubed
• extra parmesan

Directions:

• Cook the pasta in salted water. Drain and rinse in cold water.
•  Allow pasta to dry slightly, then toss in a bowl with 4 tablespoons pesto. (Add more if you want the pasta to be more coated.) 
• Add Parmesan and toss. Cover and refrigerate pasta until cold.
• Whisk together the mayo, sour cream, the rest of the pesto and enough milk for the consistency you need to coat the pasta.  
• Add salt and pepper, then taste and adjust seasonings as needed. Set the dressing aside.
• Add tomatoes, olives, and chunks of cheese to pasta. Top with enough dressing to coat the pasta.  
• Sprinkle with extra parmesan before serving. 
• ( You may need to add more dressing if you're going to refrigerate it before serving.  Keep the dressing in a separate container in the refrig--add before serving if necessary.)

Macaroni Salad

Everyone has a favorite macaroni salad--this is mine.  


Ingredients:
2 cups uncooked elbow macaroni
1 medium onion, chopped
2 stalks of celery, chopped
4-5 sweet pickles, chopped
2-3 hard boiled eggs, chopped
2/3 cup mayonaisse
1/8 cup white vinegar
1/8 cup juice from the pickle jar
1/4 cup sugar
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika


Directions:

• Cook macaroni in salted water for 8 minutes. Drain.
• Combine onion, celery, pickles, and eggs in a large bowl.  Add the macaroni
• In a small bowl, combine remaining ingredients to create a dressing.  Pour over macaroni mixture and toss.
• Refrigerate for more than 4 hours or overnight.

Servings:  6

Pasta Bolognese Sauce

It takes hours to make this meat sauce, but it's worth it!  It makes nearly a gallon, so plan on freezing some, or using for another recipe.  Be patient while it simmers, but don't forget to stir and check the liquid level.  I set the the kitchen timer and stir at 20 minute intervals.

Ingredients:

• 1 large onion, chopped
• 2 large carrots, chopped
• 3 ribs celery, chopped
• 4 cloves garlic
• Extra-virgin olive oil
• Kosher or Sea Salt
• 3 pounds ground round
• 2 cups tomato paste
• 3 cups red wine
• Water
• 3 bay leaves
• 1 bunch thyme, tied in a bundle
• 1 pound spaghetti
• 1/2 cup grated Parmesan
• Half and Half, or cream

Directions:

• In a food processor or blender, puree onion, carrots, celery, and garlic into a coarse paste.
• Coat a large pan with oil and heat over medium heat.Add the pureed veggies and season generously with salt. 
• Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes.
• Add the ground beef and season again generously with salt. Don't rush this step. Cook another 15 to 20 minutes.
• Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.
• Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. 
• Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 1 cup at a time. 
• Stir and TASTE frequently. Season with salt, if needed (you probably will). Simmer for 3 1/2 to 4 hours.
• During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. 
• When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.
• While the pasta is cooking, stir in 1/2 to 1 cup of half and half. Remove bay leaves and thyme. 
• Remove 1/2 of the ragu from the pot and reserve.Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce.
• Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced.
• Turn off the heat and give a big sprinkle of Parmesan. Toss vigorously.
• Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmesan and serve immediately.

Lasagna

I really like this lasagna, and it freezes well. Be sure to use whole-milk ricotta and mozzarella--especially if freezing. Both will retain more moisture and be creamier than part-skim cheeses. Eat a smaller piece if you're worried about the extra calories!

Ingredients:

2 tablespoons oil
1 medium onion, minced
6 cloves garlic, minced
1 pound meat (1/2 pound ground pork, 1/2 pound ground beef)
1/4 cup cream
1 (28 ounce) can tomato puree
1 (28 ounce) can diced tomatoes, drained
3 cups whole-milk ricotta
1 cup grated Parmesan cheese
1/2 cup chopped fresh basil leaves
1 egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon pepper
12 flat no-boil lasagna noodles
4 cups shredded whole-milk mozzarella
1/2 cup grated Parmesan

Directions:

• Heat oil in Dutch oven over medium heat. Add onion and cook about 3 minutes. Stir in garlic and stir, 3o seconds. Stir in meat, 1 teaspoon salt and 1 teaspoon pepper. Cook, breaking meat into small pieces, about 4 minutes.
• Stir in cream, bring to simmer and cook until liquid evaporates and only fat remains. Stir in puree and tomatoes. Bring to simmer and cook about 3 minutes. Season with salt and pepper to taste.
• Stir together ricotta, Parmesan, basil, egg, salt and pepper until combined. Set aside.
• Spread 1 cup sauce over bottom of 9'x13" baking dish. Place 3 noodles in single layer atop sauce. Spread 1/3 cup ricotta mixture over each noodle, then sprinkle with 1 cup mozzarella. Spoon one cup sauce over cheeses. Repeat twice more. Top with 3 noodles, remaining sauce, mozzarella and Parmesan.
• Cover with foil that is coated with cooking spray. Bake in a 400 degree oven 15-20 minutes. Remove foil and bake 25-30 minutes longer. Cool 10 minutes before cutting into squares.
• To freeze. Wrap unbaked casserole in plastic wrap and foil. Thaw completely 24 hours in refrigerator. Remove plastic wrap and replace foil before baking. Increase covered baking time to 30-40 minutes.

Servings: 8

Orzo Salad

Now that grilling season is here, I always keep ingredients on hand for this simple salad. It's great paired with grilled chicken or pork.

Ingredients:
1 cup uncooked orzo
1/3 cup pine nuts, toasted
6 ounces feta
1 ounce goat cheese
1/2 cup sliced olives
6-8 large leaves of fresh basil
1/2 cup finely chopped onion
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
1 teaspoon dijon mustard
pinch dried taragon

Directions:

• Cook orzo according to package directions; drain.
• Combine pine nuts through onion with pasta and toss.
• Combine dressing ingredients, mixing well, and pour over pasta tossing to coat.
• Cover and refrigerate for 1-2 hours; bring to room temperature before serving.

Butternut Squash Penne

I just made this for dinner for the first time. It's delicious! A little extra prep time up front, but it comes together quickly. I used pepper bacon for an extra smoky flavor.

Ingredients:
4 slices bacon, cut into 1/4 inch pieces
8 large fresh sage leaves, plus 1 tablespoon minced
1 butternut squash (about 2 lbs), peeled, seeded and cut into 1/4 inch dice
1 tablespoon unsalted butter
6 scallions, sliced thin
1/4 teaspoon nutmeg
1 teaspoon sugar
salt and pepper
2 cups chicken broth
1 pound penne
2 tablespoons grated Parmesan, extra for serving
4 teaspoons fresh lemon juice
1/2 cup sliced almonds, toasted

Directions:

• Cook bacon over medium heat until crisp, about 8 minutes. Add whole sage leaves and cook one minute more. Strain mixture through fine-mesh strainer into small bowl, reserving bacon fat and bacon mixture separately.
• Return skilled to high heat and add 2 tablespoons reserved bacon fat (add olive oil if necessary). Add squash in an even layer and cook, without stirring, until beginning to caramelize, 4-5 minutes. Continue cooking, stirring occasionally until spotty brown, 3-4 minutes.
• Add butter and allow to melt. Add scallions, nutmeg, sugar, 1/2 teaspoon salt, 3/4 teaspoon pepper, and minced sage. Cook stirring occasionally for 3 minutes.
• Add broth and bring to a simmer; cook until squash is tender, 3 minutes longer.
• Meanwhile, cook pasta according to directions in Dutch oven over high heat. Drain and transfer back to Dutch oven.
• Add squash mixture to pasta; stir in 2 tablespoons Parmesan, lemon juice and reserved bacon. Add toasted almonds and additional cheese when serving.

Servings: 4-6

Cincinnati Chili

When I first moved to Cincinnati twenty years ago, Cincinnati chili was only served in local chili parlors. It's a unique taste, but everyone in Cincinnati has their "way" of enjoying it. A two-way is chili over spaghetti. A three-way is topped with mounds of cheese. A four-way is topped with kidney beans or chopped raw onions, and a five-way is the works!

Ingredients:
1 tablespoon vegetable oil
2 medium onions, chopped fine
1 medium glove garlic, minced
2 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon dried oregano
1 1/2 teaspoons ground cinnamon
salt
3/4 teaspoon black pepper
1/4 teaspoon allspice
2 cups low-sodium chicken broth
2 cups canned tomato sauce
2 tablespoons cider vinegar
2 teaspoons dark brown sugar
1 1/2 pounds 85-90% lean ground beef

Directions:

• Heat oil in Dutch oven over med-high heat. Cook onions until soft and browned around edges, 7-8 minutes.
• Add garlic, tomato paste, chili powder, oregano, cinnamon, 1 teaspoon salt, pepper and allspice. Cook until fragrant, about 1 minute.
• Stir in broth, tomato sauce, vinegar and sugar.
• Add beef and stir to break up meat into small pieces. Bring to a boil; reduce heat to med-low and simmer until chili is deep brown and slightly thickened, 15-20 minutes.
• Season with salt and serve with spaghetti, cheddar cheese, onion and kidney beans.

Servings: 6-8

Sausage, Tomatoes and Goat Cheese Pasta

I love the strong flavors in this dish. Use a milder cheese or sausage if you like.

Ingredients:
1 (10 ounce) jar sundried tomatoes in oil (chopped, reserve oil)
3 links of Hot Italian chicken sausage
1 small onion, chopped
4 cloves of garlic, minced
1 can tomato paste
1 cup dry white wine
12 ounces angel hair pasta
salt and pepper
2 ounces soft goat cheese, coarsely crumbled

Directions:

• Heat 2 tablespoons of the reserved oil in a large skillet over medium heat.
• Cut the sausage from the casings and brown in skillet, breaking into small crumbles as it cooks.
• Add onion and saute until tender, about 3 minutes. Add garlic and saute 1 minute.
• Add the tomato paste and cook for 2 minutes, stirring constantly.
• Add the wine and tomatoes, simmer 2 minutes.
• Meanwhile, cook pasta 5 minutes until al dente. Drain, reserving 1/2 cup of cooking liquid.
• Add the pasta to the tomato mixture and toss to coat, adding some of the reserved liquid to moisten.
• Season with salt and pepper. Mound into bowls and sprinkle with goat cheese.

Servings: 4

Homemade Noodles

Homemade noodles are a favorite dish of my entire extended family. My Mom made beef and noodles as a special meal when we were kids. The grandkids begged them to be included in holiday meals, so now they're a side dish at Thanksgiving and Christmas. It takes a few tries to get them just right, but they're worth the effort.

This is more of a "how to" than a recipe. The recipe begins with flour and eggs. I start with about 3 cups of flour and mix in 6 eggs. Add flour as needed to make a workable dough. Roll out about 1/3 of the dough onto a floured surface, dusting with additional flour to keep it from sticking. Roll to about 1/8 of an inch.

Roll up the dough into a tube, dusting with flour as needed.

Continue with remaining dough until all dough is rolled into tubes. With a thin, sharp knife, slice tubes into 1/4 to 1/2 inch pinwheels.

Unroll pin wheels into strands of dough and lay on a large flat surface to dry. I use my kitchen island. My mom used the kitchen table. Let dry about 3 hours, turning noodles once, until no longer sticky.

When dry, place noodles in gallon size freezer bags and freeze until ready to use.

For a main dish: Boil 1-2 pounds of stew beef in enough water to cover. Simmer for 2 hours. Add water and beef broth and return to a boil. Add a bag of noodles and boil 30 minutes stirring often. Excess flour on the noodles will thicken the broth.

For a side dish: Bring beef or chicken broth to a boil. Add desired amount of frozen noodles. Boil 20-30 minutes stirring often.

Macaroni and Cheese

This is not the stuff in the "blue box". This is real mac and cheese. Vary the cheeses for different flavors or use a combination of them.





Ingredients:

2 cups macaroni
3 tablespoons butter
1/2 cup finely chopped onion
2 tablespoons of flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 1/4 cups milk
3 cups shredded cheese (cheddar, monterey jack, american, etc.)



Directions:

• Cook the macaroni according to package directions; drain.


• In a medium saucepan, melt butter. Cook onion in butter until tender.


• Stir in flour, salt and pepper. Add milk all at once and stir until thickened and bubbly


• Remove from heat and stir in 2 1/2 cups cheese until melted


• Combine cheese and macaroni and pour into a 9'x13" baking dish coated with cooking spray.


• Sprinkle with remaining cheese


• Bake at 350 degrees for 30 minutes

Servings: 6