Rich and Creamy Alfredo

Alfredo Sauce is extremely easy to create.  It is a rich white sauce that should be buttery and creamy, with the tang of Parmesan Cheese and the zip of garlic.  I have had some Alfredo that tastes like paste and others that are rich and creamy.
This recipe goes together so fast, make sure all of your ingredients are prepped and ready to go before starting.  

Equipment:
8 inch non-stick skillet
Silicone coated whisk

Ingredients:
4 oz Cream Cheese
1/2 Cup Cold butter 
1/2 Clove of Garlic, minced
1/2 tsp pepper
1/2 Cup grated Parmesan Cheese
1 Cup Whole Milk or Heavy Cream
Freshly Grated Nutmeg; about 1/8 of a teaspoon
Fresh chopped Parsley

Procedure:
1.  Beginning in a cold skillet, place the butter and the cream cheese and heat to medium.  Whisk together until combined.  It will look like tiny curdles of milk; 1 to 2 minutes.
2.  Add the minced garlic just as the butter and cream cheese mixture is coming together and whisk for a few seconds to release the oils in the garlic.
3.  Add the heavy cream or milk and whisk until a creamy bubbly sauce forms.
4.  Turn down the heat to low and add the Parmesan Cheese and whisk until combined and melted into the sauce.
5.  Add the pepper and grate the nutmeg over the top of the sauce then stir into sauce off the heat.
6. Cooked Fettuccini noodles and drain.  Toss with final tablespoon of butter and then pour finished sauce over the top for family style.   Garnish with some fresh chopped parsley.

Mamma Valentine's Spaghetti Sauce

Spaghetti Sauce is one of those staples every kitchen should have.  It is one of the most versatile sauces I can think of and so easy to make you will never buy commercially made sauce again!
I had to spend a bit more time working out the measurements for this recipe, because I don't measure.  It is all eyeballed.  The more you make this sauce, the less you will have to measure.  This is one of the few recipes I will open a can for.  If you make your own basic tomato sauce then use that but I find the S&W Brand Organic Tomato Sauce to be very good and works well with this recipe.  If you are going to the trouble to make your own sauce, then use the best ingredients you can.
All of the herbs I add are at a measurement based on the strength of their flavor.  If there is an herb you prefer above others than adjust to your liking.  I find I like the Rosemary and Thyme flavors under the Oregano and Basil.  I also like Marjoram very much but don't usually have it on hand so that is one that comes and goes in my sauce.  Have fun with it and work out what your favorite flavors are. 
Equipment:
Mortar and Pestle
8 Qt Stock Pot with lid-Dutch oven style is best
Long wooden spoon
Good cutting knife
Garlic Press if you don't want to mince your own garlic

Ingredients:
4 15oz cans of Organic Tomato Sauce-Why organic?  Why not?
1 finely diced small white or yellow onion
4 cloves of garlic minced
1/4 Cup Olive Oil
1/4 Cup Dried Parsley
2 T Dried Basil
2 T Dried Oregano
1 T Dried Thyme
1 T Dried Marjoram
1/2 T Dried Rosemary
1 tsp Ground Savory
1 tsp Kosher Salt and Pepper to taste

Procedure:
1.  Finely Dice the onion. Open all of the cans of tomato sauce and set out ready to add to the pot.
2.  Mince the garlic and place in a small prep bowl.
3.  Measure all of the dried ingredients into the mortar and grind till fragrant and medium fine.  Set aside.
4.  Heat the oil in the bottom of the stock pot and add the onions and 1 tsp of kosher salt.  Cook on medium to medium low heat.  You do not want the onions to caramelize.  They should cook till opaque; about 4-5 minutes
5.  Add the ground herbs and stir continuously until the herbs are fragrant and combined with oil and the onions; about 45 seconds to 1 minute.
6.  Add the garlic and stir till fragrant; about 30 seconds.
7.  Add all 4 cans of tomato sauce and let simmer on medium low for 45 minutes.
8.  Taste and add more salt if needed.
9.  Serve over spaghetti noodles or your favorite pasta and sprinkle some freshly grated Parmesan Cheese over the top.

Creamy Fettuccine Pomodoro

This is a wonderful way to use your fresh basil and tomatoes from the garden!  It is quick and easy and very good for you! 
Equipement:
Large skillet with tall sides
Pasta pot and strainer

Ingredients:
2 T garlic minced
1/2 cup minced red onion
1/4 C fresh basil-chopped or ribboned
4 roma tomatoes-or fresh tomatoes you have-diced
2 T High quality balsamic vinegar
1 8 oz can of tomato sauce
1/2 cup white wine or chicken stock
1/2 cup heavy cream
pinch of red pepper flakes
salt and pepper to taste
2 T olive oil for sauteing
8 oz fettuccine cooked

While you are cooking the sauce- drop the pasta in boiling water and let cook till al dente. 
 Prep all of your ingredients so you can add them quickly when needed. 
Saute onions on low medium heat until they are clear and soft.  Add salt and pepper to flavor
Add garlic and toss in pan for 1 minute until it becomes fragrant.
Add red pepper flakes.

Add chopped tomatoes and saute for another 2-3 minutes until they are soft and cooked.
Add 3 T of the basil and 1 T balsamic vinegar and let reduce for about 5 minutes.
De-glaze the skillet with the white wine or chicken stock and cook for another 2-3 minutes.
Once the alcohol has cooked off add the remaining 1 T of the balsamic vinegar and the tomato sauce.  Cook for 3-4 minutes to impart flavors to the tomato sauce.
Then add the heavy cream and cook until all the flavors are combined then turn off the heat. 
Add the cooked pasta to the sauce and toss to coat the pasta.  Add 1/4 cup of pasta water to the sauce if needed to keep the pasta from drying out the sauce.
Sprinkle with remaining basil and fresh Parmesan cheese.
Enjoy!

Pot Stickers

Pot Stickers are a fun finger food and delicious.  Pull the won ton noodles   Won Ton Noodles from scratch out of the freezer you may have already made and let them thaw till you can bend them without them breaking.  The link for the recipe is above if you want to make them fresh.  If you don't want to make the noodles yourself, then you can buy pre-made noodles in the store. 
Pot sticker filling:
1 1/2 lb of ground pork or beef -if you don't have ground meat, it is easy to grind up in your food processor.  Just make sure it is room temperature, it grinds better that way.
1 lb of mild andouille sausage, remove the casing-ask the butcher if you aren't familiar with it.
1/2 cup grated carrots
1/2 cup grated bok choy or other cabbage
1 T soy sauce
1/4 tsp chinese five spice powder-can omit if you don't have it.
1 tsp salt
1/2 tsp pepper

Knead all of the ingredients together well.
Scoop 1 tablespoon of filling into the center of one won ton noodle.
Brush 2 edges of the noodle with water lightly then fold over and seal together.
After filling all of the noodles, cook in a pot of boiling water.
Place 5 or 6 at a time in the water and let cook for 5 minutes.  Drain on a baking rack over paper towels.
Once all of the pot stickers are cooked, let them dry a bit on the rack.
You can eat them as is or for extra texture, fry them up in a skillet with 1 T of oil to give them a crusty exterior.
Dip in 2 T of soy sauce with 2 tsp of sugar mixed in.
Enjoy!

Won Ton Noodles from scratch

You may say, but Carie, you can buy these at the store.  Yes, I know, all things can be purchased at the store.  I however, am on a new quest to see what exactly I can make at home.  I love going to the store now and walk past items I use to buy because I didn't know how to make them at home.  There are other great reasons for making things yourself.
1.  You become very empowered and can create wonderful things without the aid of big food conglomerates.
2.  You know what is in the food you are making.  Most pre-made foods have preservatives and fillers in them that we really don't need to ingest.
3.  It is exciting to know how to make things that seem exotic and out of reach.
Won Ton Noodles are one of my latest ventures.  They are tremendously easy, and even if you don't use them right away, they can be wrapped and put in the freezer for another time.  I enjoy rolling out dough, but if you don't like to work that much a pasta machine is very helpful for getting your dough paper thin. 
The recipe is easy and the equipment is minimal.
Equipment:
You will need a food processor-unless you want to incorporate the ingredients by hand.  If you want to save some time, then use the food processor. 
Small bowl
Wet Wash clotch
Rolling Pin or pasta machine
Pizza cutter or sharp knife
Recipe:
2 Cups of all purpose flour
1/2 tsp salt
1 egg
2/3 Cup tepid water

Procedure:
Put the flour and the salt in the food processor and pulse for a few seconds.
Add the egg and 1/3 Cup water.
1.  Turn the food processor on and let the dough incorporate.  As the liquid is mixed into the flour it should thicken and form a ball of dough in the bowl.  If the dough is too dry, add more water to get it to hold together.
2.  The dough should not be sticky at all.  It should be smooth and elastic feeling.
3.  Pour the dough out on the counter and knead it a few times and form it into a ball.
4.  Place it in a small bowl covered with a damp wash cloth and let it sit for 30mins to 1 hour.  This lets the gluten in the dough relax and allows the dough to be rolled out later.  If you don't let the dough rest, it will be very difficult to roll out.
5.  Cut the dough into 4 equal pieces and work with one at a time leaving the other pieces to sit under the damp towel in the bowl until you are ready to use them.  This is noodle dough and you don't want it to dry out.
6.  Roll the dough out on the counter.  No flour should be necessary.  If you have the right balance of flour to liquid the dough should easy come off the counter on its own.  Each time you roll the dough thinner, peel the dough up from the counter and turn it. 
7.  Roll the dough until it is paper thin-really, I mean paper thin.
8.  Using the pizza cutter, cut out desired shapes and either layer in plastic wrap-alternating plastic wrap and then a noodle, etc.  
9.  If you are using them right away, stuff them as you go.  Lay the stuffed won tons out on a cookie sheet lined with parchments paper and when you have them all done, cook them in boiling water. It will take about 5 minutes for them to boil and cook the filling through. 
10.  To stuff the won tons, place the filling in the center of the dough.  Then, brush some water on the two edges of the dough.  Then fold it over onto itself and seal the edges.  Don't brush water all the way around because the dough will become a sticky mess.
11.  The stuffed won tons can also be frozen for use later.  Just boil them frozen.