Tag: homemade

Homemade Gnocchi

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Pasta is a fall favorite, I mean we all start to crave carbs when the sun starts to go down sooner. My roommate and bestfriend decided that she wanted to make gnocchi so we went for it. Love Bakes Good Cakes provided us with a great guide on how to be pro’s. Be your own pasta granny and make homemade gnocchi with your best pals like I did!

Ingredients

  • 2 Medium Potatoes, peeled and quartered
  • 2 Cups All Purpose Flour
  • 1 Eggs, Slightly Beaten
  • Pinch Salt

Let’s Get Cooking

After peeling and quartering the potatoes and place them in a pot of boiling water. Cook the potatoes for about 15 min, until they are able to slide off the fork. Drain the potatoes from the water and mash them.

Remove a cup of the mashed potatoes and place into a medium bowl. Add in the flour + egg + salt and mix until the dough forms a ball. Divide the ball into 4 equal parts and on a floured surface, roll into long snakes. Cut the snakes into 1/2 inch pieces.

To add the grooves, place a fork upside-down and roll the gnocchi off the tines.

In a large pot of salted boiling water, place the gnocchi in. Let cook for about 5 minutes and until they float to the top. Drain the gnocchi and serve with your favorite pasta sauce!

This recipe proves that though a food might seem scary but in reality it is very scary. Take on that challenge for foods or recipes that seem intimidating. Add loads of cheese and you’ll go to bed with a full belly and a big smile.

Always Hungry,

Hannah

Sourdough Pizza

Categories Fermentation, Recipes2 Comments on 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.

  • Fully Mixed Dough
  • Fermented dough the next morning

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

Lamb Rogan Josh

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Indian cuisine may just be one of my favorites. All the spices and aromatics, the fluffy basmati rice and naan, omg. I crave it all the time, but it can be daunting to make at home with a limited spice cabinet. A few spices can go a long way so I suggest investing in them! I got this recipe from Krumpli.co.uk, check them out! A kitchen scale, if you have one, is super helpful for this recipe!

Ingredients

  • 14 oz/400 g Lamb
  • 3.25 fl oz/ 100ml Natural Yogurt (I used Greek Yogurt)
  • 30 g / 1 oz Ginger
  • 30 g / 1 oz Garlic
  • 1 Star Anise
  • 6 Green Cardamom Pods
  • 4 Cloves
  • 1 TSP Black Pepper Corns
  • 2 TBSP Cooking Oil
  • 150 g Onion, diced
  • 1/2 TSP Ground Cumin
  • 1/2 TSP Ground Cinnamon
  • 2 TSP Chili Powder
  • 1 TSP Ground Coriander
  • 1 TSP Ground Turmeric
  • 1/2 TSP Salt
  • 2 TBSP Tomato Puree

Let’s Get Cooking

Cut the lamb into small cubes and place into a bowl. Add in the yogurt, and allow the lamb to marinate for about 8 hours, maximum 24 hours.

A couple hours before the lamb is ready to cook, blitz together garlic + ginger + a little water to make a paste. Mix half of this paste, in with the lamb and yogurt and let it marinate.

When you are almost ready to cook, prep the onions, dicing them.

In a dry pan add cardamom pods + black peppercorns + cloves + star anise. Toast the spices on med-high heat for about 3-4 minutes

Once the spices are toasted, grind them in a mortar and pestle, or a coffee grinder

Using the same pan, reduce the heat and add cooking oil. Once the oil is warm add in the ground up spice mix and let cook for about 30 seconds.

Add in the onions + ground cumin + ground cinnamon + remaining garlic/ginger paste. Cook until golden brown, about 10-15 min

Add in the lamb and yogurt marinate along with chili powder + turmeric + ground coriander + salt. Cook for about 10 minutes, moving the lamb around the pan.

10 minutes in add the tomato puree and about 75 ml of water and stir

Reduce the heat to low and allow to simmer for about 25 minutes.

Serve with basmati rice and naan!

Made with Love,

Hannah

Halušky

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To complete this weeks theme of recipes from the homeland I bring you Halušky! One of the most simple, delicious meals you might ever have and guess what, it’s a no waste recipe if you are using the leftover cabbage from the Stuffed Cabbage recipe! Let’s get into this recipe and be sure to salute to the motherland before eating.

Ingredients

  • 1 1/2 lb Cabbage, cored, boiled, and sliced into long pieces
  • 6-8 slices of Bacon, diced
  • 6 TBSP Butter, cut into individual TBSP
  • 2 cups Onion, diced
  • 1 1/2 TSP Salt
  • 1/2 TSP Black Pepper
  • 6 oz Egg Noodles

Let’s Get Cooking

If you are using the left over cabbage that you already used for the stuffed cabbage, you are good to go, just slice length-wise the remaining cabbage. If you haven’t already boiled, don’t worry about it! Just core the cabbage and cut into length-wise pieces.

Get out a large skillet and add 2 TBSP of butter, left that melt and add the diced bacon, cook until it’s slightly crispy. Add in the diced onion and cook until they lighten in color.

Add in 2 more TBSP of butter + cabbage + salt & pepper. Mix until everything is combined, lower the heat to med & cook for about 10 min.

During this time cook the egg noodles by the package directions.

Check and make sure the cabbage is to the doneness of your liking, I like mine a bit more crunchy but that’s completely up to you. Once at your desired doneness, remove cover and add the cooked and drained egg noodles.

Add the remaining TBSP of butter and cook until all is combined.

Serve hot & with all the salt and pepper you desire!

You’ll want to eat the whole pan, trust me it’s hard not to.

Made with Love,

Hannah

Champagne and Lemon Risotto

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While creating the future lesson plans for my dream counseling approach, Culinary Art Therapy, I am making sure that while touching on the topic of patience we will be making risotto. Patience is absolutely key when making risotto so make sure you know that going into this process or you are going to absolutely hate it. This is one of Antoni’s recipe… again. I’ve made this multiple times and it is always amazing.

Ingredients

  • 7 Cups of Low-Sodium Chicken Broth
  • 4 TBSP Unsalted Butter
  • 1 Cup Finely Chopped Onion
  • Kosher Salt
  • 1 1/2 Cup Arborio/Carnaroli Rice
  • 1 1/2 Cup Champagne or Dry White Wine
  • 3/4 Cup Grated Parmesan
  • 1 TBSP Grated Lemon Zest
  • 1 1/2 TBSP Lemon Juice
  • Fresh Ground Pepper

Let’s Get Cooking

Bring the chicken broth to a simmer over a medium heat, once hot reduce heat to low

In a large saucepan, melt the butter over medium heat. Add in onion + 1/2 TSP salt. Stir the onions until they have softened and become almost translucent, about 8-10 min. Add in the rice and stir constantly until the rice starts to lighten in color, about 4 min. Add in the Champagne/Wine and increase heat to med-high heat, stir constantly until all the liquid has evaporated.

Once all the liquid is gone, add in 3/4 cup of the hot broth and stir gently, scrapping down the the edges of the pot as well, until all the liquid is absorbed. You’ll continue to add 3/4 cup at at time, allowing it to get absorbed each time until the rice becomes tender and slightly creamy. Keep a fork close by for taste testing but this is where the patience comes in.

Once the rice is at the proper texture, remove from heat. Add in cheese + lemon zest + lemon juice. Stir to make sure all the cheese is melted. Then add in salt and pepper.

To serve: place in small bowls & top with more cheese & pepper.

Made with Love,

Hannah

Homemade French Fries

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God’s gift to the culinary world has to be french fries. They are probably my favorite potato form to exist, thought it is hard to choose. You can make these beauties at home and trust me you will want to make them over and over.

Ingredients

  • Potatoes
  • Frying oil, pick your poison, veggie, castor, peanut whatever you like.
  • You’ll also need: lots of paper towels

Let’s Get Frying

Wash the potatoes, peel them if you please.

Cut off the two ends of the potato, then the sides, making it almost like a box. From there cut the longer side cut into about 1/4-in thick slices. Cut these slices again into little potato sticks

Place the potato sticks into ice water for at least 5 min to get the starches off.

Heat the frying oil to about 325F [This is round 1], while this is heating up lay out paper towels and dry off the potato sticks. Making sure these bad boys are dry before dropping them into the fryer.

In small batches, drop some potato sticks into the oil, don’t let them get brown, let them go for about 5 minutes and then remove with a metal slotted spoon and place on a paper towel. Continue this until all fries are done.

REMEMBER BE CAREFUL THIS IS HOT OIL WE ARE TALKING ABOUT

Now for round 2: Crank up the oil now to about 375F and start with small batches again. This time you’re going to want to them to brown, this will be for about 3 minutes or more. Again, continue this until all the fries are golden brown and crispy, trust me you’ll know when it’s right. Remove from the oil when you think they are done and place them on paper towels to remove excess oil.

Once all fries are done, place in a bowl & sprinkle with salt & whatever other goodies you like.

Trust me this is the only recipe I use for french fries & it goes perfectly with the Bob’s Burgers recipes on my blog! *Wink Wink Nudge Nudge, Chèvre Which Way but Loose Burger & Do the Brussel* It also makes it better knowing you know all the ingredients in your french fries.

Made with Love,

Hannah

Homemade Potato Chips

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The ULTIMATE weekend snack, potato chips. The best part is you can make them at home [no need to put on a mask] & you know everything that’s in them! Now that I’ve achieved potato chips at home, quarantine is getting slightly easier.

Ingredients

  • Mandoline slicer
  • Potatoes
  • Vegetable Oil
  • Salt

Let’s Get Cooking

This is just about one of the easiest recipes, ever.

Break out your Mandoline slicer and set it on the smallest setting, to about 1/3-1/4 in. Carefully slice the potatoes and place into ice water to remove the starches. Let sit for at least 15 minutes.

While waiting, pour the oil into a deep pot and bring up to temperature, about 300F.

Once the potatoes are finished soaking, lay them out on paper towels & pat off all the excess water.

Place a few chips in the oil, making sure that they do not stick together. Flip the slices around a few times to ensure that they are evenly cooked. Once there are less bubbles and the chips look brown, remove from the oil and place on a paper towel.

Pat of excess oil + place in a bowl + sprinkle with salt, & enjoy!

It’s the little thing in life, like homemade potato chips that make things look a little bit brighter!

Made with Love,

Hannah

Baked King’s Onion Soup

Categories Recipes, Travel5 Comments on Baked King’s Onion Soup

This has to be the all time BEST French Onion Soup recipe ever. Now, I do not say this lightly. This soup alone has caused countless trips to The Dobbin House Tavern in Gettysburg, PA. The stew meat and the gooey cheese are the KEY to this recipe. Seriously, I think I love this recipe so much solely because the amount of cheese that is involved. This recipe serves 6, but it is also perfect for leftover night!

Ingredients

  • 6 Cups of Beef Stock (If you’re grocery shopping you’ll need 2 containers of stock)
  • 2 TBSP Sweet Butter
  • 6 Medium Onions, Peeled & Diced
  • 1 Cup Stewing Beef, cut into 1/2 in. cubes
  • 1 Cup Dry Sherry
  • 6 Slices of White Bread
  • Provalone Cheese
  • Swiss Cheese

Let’s Get Cooking

Bring the beef stock to a low boil in a large saucepan.

While the beef stock is coming to a boil, melt butter in a skillet.

Add the diced onions to the skillet and sauté until they yellow.

In another skillet, brown the stew beef.

Once the onions have yellowed and the beef is cooked, add to the beef stock, along with the sherry.

Let the stock simmer for about 30 minutes.

Once ready to serve fill ovenproof bowls with the soup.

Add 1 slice of bread then comes the best part…

add 2 slices of the swiss cheese then 2 slices of provolone

Broil in the oven until the cheese browns and becomes ooey and gooey.

Trust me, just by looking at that melty cheese you are going to fall in love with this recipe. I also recommend going to the Dobbin House in Gettysburg, PA. It is such an experience, with history and food coming together, what’s not to love!

Made with Love,

Hannah

Roll Your Own Sushi

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It makes it hard to get our favorites when all the restaurants are closed. But do not fear, you can make a lot of your favorites at home. Sushi can seem daunting, but really it is one of the easiest meals you can prepare to impress your friends, over Zoom meetings.

The ingredients for the filling is entirely up to you. I’m going to list a few of my favorites.

Ingredients

  • Sushi Rice
  • 1 TBSP Rice Vinegar
  • Nori, Seaweed Paper
  • Cucumber
  • Cream Cheese
  • Imitation Crab sticks
  • Avocado
  • Bamboo Roller

Let’s Get Cooking

Cook the rice following the bag’s directions. Once fully cooked, let cool and add about a TBSP of rice vinegar.

While the rice is cooking slice the ingredients into long strips.

Lay a seaweed sheet on the bamboo roller. Scoop rice onto the sheet. Wet our hands to spread around the rice.

Create your own combos of ingredients like, cucumber + cream cheese or crab + avo + cream cheese.

Once you have all your ingredients in a row, grab the end of the bamboo sheet and fold over the ingredients. Continue to roll the seaweed until there is no seaweed left.

Slice the roll to desired thickness.

It’s as easy as that!

Serve with soy sauce and wasabi!

Practice your skills during this quarantined time to share with all your friends when we no longer have to be 6ft apart!

Made with Love,

Hannah

“Do the Brussel”

Categories burgers, Recipes5 Comments on “Do the Brussel”

The things that I always reach for when I am feeling down is cartoons and food. It’s only fitting that one of my favorite cartoons is Bob’s Burgers. I have the cookbook based off the show and it has some of the best burgers out there! So due to us being stuck inside and down in the dumps I thought I would share one of my new favorites from the cookbook!

Ingredients

  • 1/2 lbs Bacon
  • 1 lbs Ground Beef
  • 1/3 lbs Brussel Sprouts, thinly sliced
  • 1/4 cup Shelled Pistachios, roughly chopped
  • 4 Buns
  • Green Leaf Lettuce
  • Sour Cream

Let’s Get Cooking

Cook the bacon on the store in a large frying pan over low heat. Cook bacon until it’s crispy (But not too crispy). I diced up the bacon but you can also keep it in full strips.

While bacon is cooking, thinly slice the brussel sprouts and chop the pistachios.

Remove bacon from the pan and throw the sliced brussel sprouts into the bacon fat. Increase the heat to medium high.

As the sprouts start to brown, add the pistachios and stir. Remove from heat and set aside.

Season beef with salt and pepper. Form patties and cook burgers in the same pan to desire doneness, I prefer medium-rare but you do you.

Let’s plate

To build the burger I recommend following the Bob’s Burgers Cookbook to a T. This is how to build your burgerss:

Bottom bun, Lettuce, Burger, Bacon, Brussel Sprout mixture, sour cream, and top bun.

The whole family loved this burger, personally, the sour cream just tied it all together. You also don’t feel so bad about eating a giant burger when there are some brussel sprouts on it!

The burger also goes amazingly well with homemade fries, which are coming in a blog post soon!

Let me know if you try this burger out and what you think! If they go well I am happy to share more of the amazing recipes.

Made with Love,

Hannah