...recipes
Ok..so many of you have asked for recipes..and, I cannot help but smile because Scott is the chef around here. Although, I do cook..and yes, I do know how cook..!! I am more of a baker, or I used to..until the high altitude threw my game off..and a couple more pounds around my waste line..ugh umm..!
But, if I do bake I make things from a cook book that is specifically for high altitude. I like Muffin Lady's high altitude cookbook..best snickerdoodles...EVAH..!! And, there are a few others..that I haven't dollied out to buy yet...yet..yet..!!
Anyways, I am a very simplistic thinker. If the recipe I'm baking isn't perfect, I don't refer to it anymore. And, I don't mean it wasn't because I didn't do my part. Everything that goes into most baked items HAVE to be room temperature. And, if they say sift..SIFT for crying out loud..! The only exeption I can think of is pie dough..you work with ice cold and you work quick..there's a lot of chemistry I am not smart enough to explain in that stuff..but, it must be cold and you must not over stretch the dough, unless with a rolling pin...mamma says..!
If you ever make your own pasta..I was taught by my Italian rooted family..you MUST make a well in the flour and add all the ingredients inside and then mix with your hands. All you need is flour, eggs and maybe water..or milk. The amount depends on how much you make...but, do buy a pasta machine...if you dare to ever make it yourself!! The best lasagna (or pasta) of your life will be homeade pasta dough and the good news..you do not pre-cook it..it goes directly in the oven..with layers of other goodness..of course.
I have pretty much perfected my sauce and meatballs. So, Here is my pasta sauce/meatball recipe..sorry if you don't do milk or eggs..but, if you try this and substitute things..lmk how it turns out. The milk is a tenderizer for the meat..it will break it down and make it smooth...which is why it is essential.
The recipe
I use hamburger meat and sausage..about a half pound of each.
One egg
Lots of fresh basil
Finely grated half of an onion and bell pepper if you like
A few crackers..optional
1/4 cup parmesan
Teaspoon Fresh pepper flakes
Teaspoon Curry powder
Good dose of salt and pepper
Teaspoon paprika
Teaspoon oregano
Enough milk to ALMOST cover mixture but you can still see a little meat looking at you
Use your hands to toss it together enough to where you can see the meat come together..but not to be over-worked or tight like a hamburger patty..it is suppose to be mushy and just barely coming together.
Spray a grated rack that you would cool a cake or cookies on and put over a sheet baking pan, then grab a handful of the mixure pending on how large or small you want the meatballs and just form it into a ball-or I just clump it on there.
Bake 25 minutes
Sauce is
one and a half (large) cans crushed tomatoes
Tablespoon of paprika
Teaspoon oregano
Tons of fresh basil
Salt and pepper to taste usually plenty of salt!
1/4 cup of sugar
1/4 cup parmesean
Teaspoon curry powder
Garlic..as much as you like
1/2 cup cream or 3/4 cup whole milk..just not low-fat or it doesn't mix well
Bring to boil about 8-10 minutes and then put on simmer..add your meatballs from oven and hopefully it tastes good!!
If you don't like meatballs or have time..and want quick..put everything in together..
...add the meat RAW to the sauce with all the spices. You will tenderize the meat..just cook it on a good medium high for about 20 minutes..then add your milk and fresh parmesan...and let it simmer for another 20 minutes on medium/low. Taste it and add more salt or basil..or whatever you think you want. Sometimes, I add a splash of balsamic.
So, for a cake recipe, it's barefoot contessa off the food network's site, Aunt Betties chocolate cake..super easy..and really good..yet, I have not tried it for high altitude..so, you're on your own..!
Other cookbooks I use for my healthy friends..moosewood restaurant cookbook..for vegans and super healthy eaters..they have awesome stuff..and you can add meat to any of it!
All cooking magazine are cateloged in our house..and um..before kiddos I have put together a food notebook with recipes and pictures. Yes, I know..I had that much time to waste..YA...!
Cooking Light, Food and Wine, Bon Apetit are the only ones I'll buy..or have bought...oh, and of course Southern Living.
For desserts I have referred to the Cake Bible, and the Secrets of Baking, and Perfect Cakes..good stuff in those!!
Don't ever disregard Martha Stewart..she is the queen...whatever she makes..you make..!! Although, I can tell you it's more of a time issue for me these days..so Barefoot Contessa's cookbooks and her recipes are always crowd pleasers and usually short-cutted.
So here you are you Diva-licious cooks..!! I have a feeling someone will be inviting me over for dinner..someday!! :-)
Also, for amazing recipes, that my friend makes up and pours an insane amount of energy and love over..go to...
But, if I do bake I make things from a cook book that is specifically for high altitude. I like Muffin Lady's high altitude cookbook..best snickerdoodles...EVAH..!! And, there are a few others..that I haven't dollied out to buy yet...yet..yet..!!
Anyways, I am a very simplistic thinker. If the recipe I'm baking isn't perfect, I don't refer to it anymore. And, I don't mean it wasn't because I didn't do my part. Everything that goes into most baked items HAVE to be room temperature. And, if they say sift..SIFT for crying out loud..! The only exeption I can think of is pie dough..you work with ice cold and you work quick..there's a lot of chemistry I am not smart enough to explain in that stuff..but, it must be cold and you must not over stretch the dough, unless with a rolling pin...mamma says..!
If you ever make your own pasta..I was taught by my Italian rooted family..you MUST make a well in the flour and add all the ingredients inside and then mix with your hands. All you need is flour, eggs and maybe water..or milk. The amount depends on how much you make...but, do buy a pasta machine...if you dare to ever make it yourself!! The best lasagna (or pasta) of your life will be homeade pasta dough and the good news..you do not pre-cook it..it goes directly in the oven..with layers of other goodness..of course.
I have pretty much perfected my sauce and meatballs. So, Here is my pasta sauce/meatball recipe..sorry if you don't do milk or eggs..but, if you try this and substitute things..lmk how it turns out. The milk is a tenderizer for the meat..it will break it down and make it smooth...which is why it is essential.
The recipe
I use hamburger meat and sausage..about a half pound of each.
One egg
Lots of fresh basil
Finely grated half of an onion and bell pepper if you like
A few crackers..optional
1/4 cup parmesan
Teaspoon Fresh pepper flakes
Teaspoon Curry powder
Good dose of salt and pepper
Teaspoon paprika
Teaspoon oregano
Enough milk to ALMOST cover mixture but you can still see a little meat looking at you
Use your hands to toss it together enough to where you can see the meat come together..but not to be over-worked or tight like a hamburger patty..it is suppose to be mushy and just barely coming together.
Spray a grated rack that you would cool a cake or cookies on and put over a sheet baking pan, then grab a handful of the mixure pending on how large or small you want the meatballs and just form it into a ball-or I just clump it on there.
Bake 25 minutes
Sauce is
one and a half (large) cans crushed tomatoes
Tablespoon of paprika
Teaspoon oregano
Tons of fresh basil
Salt and pepper to taste usually plenty of salt!
1/4 cup of sugar
1/4 cup parmesean
Teaspoon curry powder
Garlic..as much as you like
1/2 cup cream or 3/4 cup whole milk..just not low-fat or it doesn't mix well
Bring to boil about 8-10 minutes and then put on simmer..add your meatballs from oven and hopefully it tastes good!!
If you don't like meatballs or have time..and want quick..put everything in together..
...add the meat RAW to the sauce with all the spices. You will tenderize the meat..just cook it on a good medium high for about 20 minutes..then add your milk and fresh parmesan...and let it simmer for another 20 minutes on medium/low. Taste it and add more salt or basil..or whatever you think you want. Sometimes, I add a splash of balsamic.
So, for a cake recipe, it's barefoot contessa off the food network's site, Aunt Betties chocolate cake..super easy..and really good..yet, I have not tried it for high altitude..so, you're on your own..!
Other cookbooks I use for my healthy friends..moosewood restaurant cookbook..for vegans and super healthy eaters..they have awesome stuff..and you can add meat to any of it!
All cooking magazine are cateloged in our house..and um..before kiddos I have put together a food notebook with recipes and pictures. Yes, I know..I had that much time to waste..YA...!
Cooking Light, Food and Wine, Bon Apetit are the only ones I'll buy..or have bought...oh, and of course Southern Living.
For desserts I have referred to the Cake Bible, and the Secrets of Baking, and Perfect Cakes..good stuff in those!!
Don't ever disregard Martha Stewart..she is the queen...whatever she makes..you make..!! Although, I can tell you it's more of a time issue for me these days..so Barefoot Contessa's cookbooks and her recipes are always crowd pleasers and usually short-cutted.
So here you are you Diva-licious cooks..!! I have a feeling someone will be inviting me over for dinner..someday!! :-)
Also, for amazing recipes, that my friend makes up and pours an insane amount of energy and love over..go to...
please let me know how things turn out...!! |
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