Cooking in Pajamas

Pasta dough 2 c. Whole wheat flour 1 1/4 c. All purpose flour 4 Eggs 3-5 Tbsp Water Filling 1.5-2 lbs Ground beef 1 bulb Garlic, roasted 3 c. Spinach, fresh 1 Large onion, finely chopped 3 Eggs 1/2 c. Rolled oats 4-5 Tbsp Parmesan, freshly grated To roast the garlic, cut off the top of the bulb and drizzle with olive oil.  Roast at 350°F for 45 min. While the garlic is roasting, cook the ground beef and onion on a frying pan and drain the excess fat and liquid.  Set aside. Cook the spinach until just wilted.  Add to the ground beef mixture. Combine the ground beef, roasted garlic, spinach, ground beef mixture, oats, Parmesan and eggs in a large mixing bowl.  Blend it in a food processor until well mixed.  This can be made ahead of time, store in the fridge for 3-4 days or freezer for several weeks. To make the pasta, add the two types of flour, eggs and 1 tbsp of water into the stand mixer mixing bowl.  Using the paddle attachment, ...

2 tbsp Olive oil 1 c. Orzo pasta 1 can Chicken broth (14.5 ounce) 1/2 c. Red onion, chopped 1/4 c. Fresh basil, chopped 1/2 c. Parmesan cheese, grated Salt and pepper to taste Vegetarian option: substitute the chicken broth with a vegetable broth. Heat the olive oil in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned. Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes. While the orzo is cooking, chop up the fresh basil and set aside. Soften the red onion in a small frying pan using a little bit of olive oil. Set aside. When the orzo is cooked, stir in the red onion, fresh basil and the parmesan cheese. Season with salt and pepper. My comments: I made myself a little herb garden this summer and I was desparately looking for recipes to use my fresh herbs. I wanted to explore new recipes with herbs I'm growing and my hubby came across this easy pasta side dish usin...

1/2 - 1 c. Homemade spicy peanut sauce 1 c. Egg noodles 1 Carrot, medium size 2 Mushrooms, sliced 1/2 Cauliflower, cut small 1 Cooking onion, sliced 1 Green onion, sliced 1 tbsp Toasted sesame Slice carrots into thin strips using a peeler. Soften all vegetables on a large frying pan. Add water to vegetables to prevent sticking. Prepare the egg noodles as instructed on the package. Once the noodle are cooked, drain the hot water in a colander and rinse with ice cold water. Set aside. Drain the excess liquids from the cooked vegetables. Add peanut sauce to the vegetables and egg noodles. Mix well. Stir in the toasted sesame. Chill for 1 hour before serving. Garnish with toasted sesame and green onion. My comments: I had lots of peanut sauce leftover from the Vietnamese Spring Wrap and I remember once upon a time, I ate a cold noodle served with peanut sauce that I really liked. I couldn't remember exactly what was in the dish, so I sort of made up my own recipe and it turned out pre...

3/4 c. Homemade teriyaki marinade 1 c. Egg noodles 2 Mushrooms, sliced 1/2 Cauliflower, cut small 1 Cooking onion, sliced 1 Green onion, sliced 1 Red hot chilli pepper, small, minced 1 tbsp Toasted sesame 1 Grilled chicken breast, skinless and boneless, sliced [Vegetarian option: Omit the chicken or replace it with firm tofu.]1 Carrot, medium size Cook the chicken breast on a BBQ (or frying pan), sliced and set aside. [Firm tofu can be pan fried with a little bit of olive oil and teriyaki marinade.] Slice carrots into thin strips using a peeler. Soften all vegetables, except for the green onion, on a large frying pan. Add water to vegetables to prevent sticking. Cook the egg noodles as instructed on the package. Add the noodles, chicken (or tofu), green onion and toasted sesame to the vegetables and stir-fry for a few minutes. Pour in the teriyaki marinade, stir well and cook for 5 minute. Garnish with toasted sesame and green onion. My comments: My husband loved these teriyaki noodles...