Pasta Bolognese

There’s nothing more magical than homemade sauce and pasta. I got a pasta maker for Christmas and I have loved using it. There’s something about knowing all the ingredients that go into your meal. The pasta recipe is from Love & Lemons the Bolognese comes from Pasta Evangelist, I tweaked it a little as I found it worked better for me personally.

Ingredients

HOMEMADE PASTA:

  • 1 Cup Semolina Flour
  • 1 Cup All Purpose Flour [if no semolina just do 2 cups APF]
  • 3 Large Eggs
  • 1/2 TSP Sea Salt
  • 1/2 TBSP Extra Virgin Olive Oil

BOLOGNESE SAUCE

  • 2 TBSP Extra Virgin Olive Oil
  • 1 Small Onion, diced
  • 2 Garlic Cloves, peeled and crushed
  • 1 Large Carrot, diced
  • 1-2 Celery Stalks, diced
  • 300g Ground Beef [about 1lb]
  • 2 1/2 TBSP Red Wine
  • 1 14oz Can Diced Tomatoes
  • 1 Cup Tomato Sauce
  • 1/4 Cup Pasta Water
  • Salt & Pepper

Let’s Get Cooking

You’re going to start by making the homemade pasta first. I made the dough in the mixer, I found that it came out a lot smoother than doing it by hand. You can still do it by hand if you prefer of course.

Combine eggs + oil + salt + flour into the mixer and mix on low until combined into a shaggy ball. Flour the counter and knead the dough for about 8-10 minutes. If it’s sticky, add flour while kneading. It should turn into a smooth ball. Wrap in plastic wrap and let rest at room temp for about 30 minutes.

Using a pasta maker, or rolling pin, roll out your pasta into thin sheets and cut based on your preferred pasta shape.

Onto the bolognese.

Heat the oil in a large skillet. Once the oil is hot, add in the onions until soft. Add in the crushed garlic and cook until fragrant, turn down the heat to MED-LOW so you do not burn the garlic. Add in celery + carrots until soft.

Add in the ground beef, making sure to break it up with a wooden spoon. Make sure there is no pink left in the meat.

Add in the red wine + diced tomatoes + tomato sauce + salt + pepper. Cover and simmer on MED-LOW for about 40 minutes.

In a separate pot, bring salted water to boil. Cook your homemade pasta for about 3-4 minutes, the noodles will begin to float up to the top. Add in the reserved pasta water to your bolognese. Drain the noodles after cooking but do not rinse. Immediately add to the bolognese sauce. Let cook together for another 5-10 minutes.

Serve in a bowl topped with parmesan cheese.

Made with Love,

Hannah

Tuna Poke Bowl

Poke bowls have been my recent food obsession, mostly because I can have a heaping helping of kimchi with it. Poke, which means to cut, is a native Hawaiian dish. You can make it with a variety of different fishes, vegetables, and fats. This has been a favorite lunch/dinner of mine that is easy to throw together. You can get sushi-grade tuna from your local fish monger or you can get frozen tuna and thaw it in a bowl of water in the fridge.

Ingredients

  • 1/2 Cup Sushi Rice/ whatever rice you have
  • 1 piece Frozen/Fresh Tuna, cut into bite sized pieces. I’ve also used canned tuna and salmon
  • 2 TBSP Rice Wine Vinegar
  • Soy Sauce
  • 1/2 TSP Ground Ginger
  • 1/2 Avocado, diced
  • Cucumber, diced
  • 1 TBSP Cream Cheese (I like it for that extra tang)
  • 1/4 Cup Kimchi, I like Cleveland Kitchen’s
  • Nori sheets, to eat with
  • Kewpie Mayo
  • Hot Sauce

Let’s Get Cooking

If you’re making your rice for the first time cook per package instructions and then add in your rice wine vinegar. Mix thoroughly.

Begin prepping all your ingredients until they are in bite sized pieces. You can add any other veggies you want that, like my Asian-inspired zucchini.

Place the tuna in a bowl with soy sauce and some ground ginger, let marinate while you get the bowl ready.

Grab a bowl and fill with your rice, if you want drizzle with some kewpie mayo, hot sauce & soy sauce, mix well.

Top the rice with your veggies, kimchi, avocado, cream cheese, nori, and finally your tuna.

Made with Love,

Hannah

Chic-Fil-A Mac & Cheese

Chil-Fil-A makes some of the best mac and cheese ever. However, you can’t go to chic-fil-a every day just to get this mac & cheese, well you can but that’s not very healthy, no offense. So instead of spending all your money by going to chic-fil-a every day, you can make it at home! Thanks to Hot Rods Recipes, I got an idea of exactly how I can make this at home. I made some slight changes because I feel that more Colby jack should be added into the melty cheese rather than just on top.

Ingredients

  • 16 oz Macaroni, or noodle of your choicee
  • 1 1/4 lb Velveeta cheese, cubed
  • 2 TBSP Parmesan cheese
  • 1 TBSP Romano Cheese
  • 4 oz Colby Jack Cheese, shredded
  • 2 Cups Heavy Cream
  • Salt + Pepper

Let’s Get Cooking

Bring a pot of salted water to boil and cook the macaroni per package instructions. Drain the pasta, but do not rinse.

In a large pot over MED heat, add heavy cream + parmesan cheese + Velveeta + romano + half of the shredded Colby jack. Keep an eye on it to not let it burn. Stir occasionally until melted.

Once melted, pour the cooked noodles into the pot of cheese and stir to combine well. Pour the noodle/cheese mixture into a baking dish. Top the mac & cheese with the remaining shredded Colby cheese.

Turn the broiler on LOW and place in the mac + cheese. This is another time that it is vital that you keep an eye on this so it doesn’t get burnt. Broil until the cheese on top is bubbly and slightly beginning to brown.

Remove from the broiler and serve immeditately.

Made with Love,

Hannah

The Best Chocolate Chip Cookies

My Step-Mom, Cathy, makes the best chocolate chip cookies EVER. I remember learning that her secret ingredient was Captain Morgan and I thought somehow I would get drunk from eating all the cookie dough. The recipe is a simple one, it’s on the back of the Hershey’s chocolate chip bag [use whatever chocoloate chips you like just don’t use Nestle, Nestle steals resources from indigenous people]. Enjoy these chocolate chips with family and friends and don’t forget to thank Cathy for the secret ingredient. Makes about 5 dozen cookies.

Ingredients

  • 1 Cup Butter, softened (2 Sticks)
  • 3/4 Cup Granulated Sugar
  • 3/4 Cup Light Brown Sugar, packed
  • 1 TSP Vanilla Extract
  • 2 Eggs
  • 2 1/4 Cups All Purpose Flour
  • 1 TSP Baking Soda
  • 1/2 TSP Salt
  • 2 Cups Milk Chocolate Chips
  • 3 TBSP Captain Morgan

Let’s Get Bakin’

Preheat the oven to 375F

Beat the butter + sugar + brown sugar + vanilla in a large bowl until it’s creamy. Add in the eggs one at a time and beat well.

Add in the Captain Morgan. In a seperate bowl combine the salt + baking soda + flour. Slowly pour in the flour and mix until well blended.

Stir in the chocolate chips.

Bake the cookies for about 8-10 minutes or until lightly browned. Remove from the cookie sheet and allow to cool on a wire rack.

Made with Love,

Hannah

‘Bleu by You’ Burger

Back with another Bob’s Burgers burger recipe. Who would have thought a cookbook based on a cartoon has some of the best burger recipes around, I WOULD HAVE. I would consider this burger fancy, I mean it involves a red wine reduction so pull out your fancy napkins and dive in.

Ingredients

  • 1 LB Thick-cut Bacon
  • 2 Small Onions, finely chopped
  • 2 Garlic Cloves, chopped
  • 3 TBSP Butter
  • 2 Roma Tomatoes, diced
  • 1 1/2 Cups Red Wine, I like the Dark Horse red blend
  • 1 LB Ground Beef
  • 4 oz Bleu Cheese, diced
  • 1 Bunch Red Swiss Chard, stalks removed & leaves cut into thick ribbons
  • 1 TBSP Olive Oil
  • 4 Buns

Let’s Get Cooking

Cook the bacon on the stove top or in the oven, until crispy

Saute the onions and garlic with 2 TBSP of butter over MED heat. Cook until the onions are translucent.

In the same pan, add in the tomatoes + wine and bring the mixture to a boil. Let it cook down for about 2 minutes, then lower the heat and bring to a simmer. Stir occasionally, and after about 5 minutes stir in the other TBSP of butter. Continue to simmer until the reduction thickens, enough to cover the back of a spoon, about 20 minutes. Pour through a straining into a bowl to remove the solids, set the red wine reduction aside.

Fold in the bleu cheese into the beef and gently form into 4 patties. Press a thumb gently into one side of the patty, creating a small indent. Season both sides with salt + pepper. The cheese may ooze a little so be careful flipping.

Saute the chard leaves with a bit of olive oil over MED heat. Add salt and stir continuously until wilted.

Toast the buns and then it’s time to build:

Bottom Bun – Burger – Bacon – Sautéed Chard – Red Wine Reduction – Top Bun

Serve with fries & enjoy!

Made with Love,

Hannah

Anthony Bourdain’s Saffron Risotto

I know I’ve said it before, risotto is all about patience. So if you don’t have patience, don’t make it; if you’re working on your patience maybe give it a try. There’s nothing daunting about risotto, it’s just time consuming. Anthony’s recipe focuses on simple ingredients to make excellent side dish, or for me, a main course.

Ingredients

  • 1 1/2 Quarts Chicken Stock
  • Generous pinch of Saffron Threads
  • 1/4 Cup Extra Virgin Olive Oil
  • 1 Small Yellow Onion, peeled and finely diced
  • 1 1/2 Cups Carnaroli Rice, or sushi rice, it’s all the same small grain
  • 1/2 Cups Dry White Wine, like a Sauvignon Blanc, Pinot Grigio, Pinot Noir
  • 4 TBSP Cold Unsalted Butter, cut into small chunks
  • 1/2 Cup Finely grated Parmigiano-Reggiano Cheese
  • Salt to taste

Let’s Get Cooking

Pour half the stock into small pot and add in the saffron threads. Bring to a low simmer over med-low heat.

In another medium pot, heat up the oil over med-low heat and add in the onion. Stir to coat the onions in the oil and cook until they are soft, but not browned, about 5 min. Stir in the rice and increase the heat to med-high heat. Cook about 3-4 min, until the rice smells toasty. Decrease the heat to med-low and add in the wine, stir until the wine is absorbed and the smell has cooked off.

One ladle at a time, add in the saffron infused stock, stirring the rice as it becomes absorbed. Once all the saffron stock has been added, heat the remaining stock in the same pot and use for the rice. Taste the rice for doneness, it should be tender and cooked through.

Beat in the butter and cheese into the hot rice mixture with a wooden spoon. Season with salt & enjoy!

Made with Love,

Hannah

Greek Pasta Salad

I think some of the best recipes come from scavenging in your fridge. I needed some lunches for the week but did not feel like going grocery shopping. I had a lot of different individual items so figured why not throw it into a pasta salad; that always ends up turning out well. Here is my little creation, I don’t know how greek it really is, but that’s the name I came up with.

Ingredients

  • 1/2 Cup Cherry/Grape Tomatos, quartered
  • 2 Cups Spinach
  • 1/2 Cup Olives, halved, Kalamata or Green
  • 2 Cups Cooked Rotini
  • 1/4 Cup Olive Oil
  • 1/4 Cup Feta Cheese
  • Salt + Pepper

Let’s Get Cooking

Cook the noodles per package instruction, make sure you cook it al dente.

Prep the rest of your ingredients.

Grab a large bowl and place spinach on the bottom, then pour the cook pasta over top, add in the olives + tomatoes + feta cheese + olive oil and toss. This allows the spinach to slightly cook due to the warm pasta.

Season with salt + pepper and enjoy!

Have for your weekly lunches or for a quick pasta side dish.

Made with Love,

Hannah

Dill Potatoes

I planted a small herb garden on my patio, my very small patio. One of the herbs, dill began to completely take over, in a good way. I decided that I needed to use some to clear up some space and let its herb neighbors grow. I had some potatoes in the pantry and found this recipe from the Kitchn which is a Ukrainian Dill Potato recipe. I edited the recipe a bit, I prefer a crunchy potato with the grassy dill. This is a perfect summer side.

Ingredients

  • 1-2 Large Potatoes, cut into cubes
  • 2 TSP Duck Fat [optional]
  • 1 TBSP Olive Oil
  • 1/2 Cup Chopped Dill
  • Salt

Let’s Get Cooking

After cutting the potatoes into cubes, boil in salted water until a fork can pierce them easily, but does not fall off.

Preheat the oven to 420F. Place the par-boiled potatoes on a baking sheet and toss with the duck fat. Roast in the oven for about 25-30 minutes.

Once the potatoes are done, place in a bowl and toss with the olive oil, salt, and chopped dill.

It’s as easy as that!

Made with Love,

Hannah

Homemade Hibachi

I freaking love hibachi, the food just tastes better when it’s made on a flat grill I guess. I have not been able to go to hibachi since this whole COVID thing so I figured I would try and tackle the challenge of making it at home. This is for a single serving, since I cook for one so if you need it for more people just bump up those numbers. It’s a super easy recipe and a lot less stressful than trying to catch broccoli in your mouth in front of all your friends and strangers.

Ingredients

  • 1 Chicken Breast, cubed.
  • 2 Garlic Cloves, diced
  • 1/2 TSP Butter
  • Black Garlic Salt (optional)
  • Hot Sauce
  • Soy Sauce
  • 1 egg, scrambled
  • 1 Onion, cut into thick slices
  • Carrots, cut into match sticks
  • Sushi Rice, cooked by package instructions
  • Toppings: Yum Yum Sauce, Edamame

Let’s Get Cooking

I am not very good with measuring shit when I am free-handing it in the kitchen, I gotta get better at that. I apologize. Moving forward, start with cooking the sushi rice and let it cool.

While the rice is cooking, prep your veggies and cut the chicken. Heat a large pan and add the butter and about 3 TBSP of soy sauce. Once the butter is melted add in the chicken. Sprinkle with a little bit of the black garlic salt (if around) and add in the diced garlic + hot sauce. Cook until done and place into a separate bowl.

Place the chopped vegetables into the same pan you cooked the chicken in and cook until soft, feel free to add in a little more soy sauce and pepper. Once the veggies are done, add in the chicken and cooked rice. Make a well in the middle of the rice and add in the scrambled egg. Cook until done and then mix in with the rest of the rice.

Serve in a bowl with your fav toppings like, yum yum sauce, edamame, or whatever you’d like!

Always Hungry,

Hannah

Sourdough Pizza

If you’re like me & every other food lover, you made some sour dough starter during this quarantine. You can make so many delicious things with sourdough starter. I personally love the sour taste so I have been trying to find new ways to use the starter. Recently, I made pizza dough from my starter & omg it’s everything I could have wanted. I got the recipe from Little Spoon Farm, check them out! Enough talking, let’s get cooking.

Ingredients

  • 1/2 Cup/100 g Sourdough Starter (If you don’t have starter, check out the recipe here to make your own!)
  • 2 TSP/10 g Sea Salt
  • 1/3 Cup + 2 TSP/ 50 g Whole Wheat Flower
  • 3.5 Cup + 1 TBSP/ 450 g All Purpose Flour
  • 1.5 Cup/ 375 g Water
  • You’ll also need whatever pizza toppings your heart desires, I’m a cheese and sausage kinda gal but it’s your pizza so you run the show

Let’s Get Cooking

The night before: Add the pizza crust ingredients into a large mixing bowl. Using your hands, mix until all the ingredients are incorporated. Cover the bowl and let it ferment over night at room temp.

In the Morning: wet your hand with water and gently pull one side of the dough up & over its self. Turn the bowl and complete this on all sides.

Cover the bowl and place in the fridge up until about 36 hours until you are ready to bake. You can skip this step if you’d like and get right to cooking!

When you’re ready to eat: remove the bowl from the fridge and let sit for about 30 min.

Divide the dough into 4 pieces on a floured surface, shape the dough into a ball form and let rest for about 30 min. Cover with a towel

Turn the broiler on high and heat up a cast iron skillet. While the skillet is heating up, press the dough into about an 8″ circle (use as much flour as you need)

Remove the skillet once it is hot and place the dough into the skillet. Put on whatever toppings you desire and then place back into the oven for about 5-6 minutes, or until the crust on the bottom begins to char.

Remove from heat, slice it up, & enjoy with friends, family, or just yourself.

Made with Love,

Hannah