Category: Cooking

Cooking

Pasta Meatball Bake

Lora Knows...

Some time ago I purchased an Instant Pot, and while it is great for some things, I do not like it for pasta. I tried a couple of times and the texture was just wrong. It was, hmmm, what word am I searching for here? Gummy, and not at all appetizing. However, the idea of making pasta all in one dish seemed practically genius to me.

I started looking and found a video where a home cook placed spaghetti and other ingredients in a baking dish and voila, a short time later, not gummy pasta. Since then I have tried various pasta shapes, ingredients, and sauces.

This is a great dish to make on days I know I’ll be working late. In a magical world I would go to the freezer and get a container of homemade marinara, and a packet of twelve small prebaked homemade meatballs and set them in the fridge to defrost all day. However, in reality, that happens about one out of ten times. Most of the time I make this dish with a good quality marinara like Rao’s. It is worth the money, and as close to homemade as I have ever found. If the freezer is depleted of homemade meatballs too, there is usually a bag of fully cooked Italian style meatballs from the grocery, I like Nature’s Rancher.

Pasta Meatball Bake

1 16 ounce box pasta (I like penne, rotini, or riccioli)
1 24 ounce jar sauce (I like Rao’s Marinara or Arrabbiata for some spice)
12 thawed fully cooked small meatballs (I like Italian style)
3 cups water
1 cup shredded good mozzarella cheese (I use shredded Swiss)
Garnish with fresh basil or Italian parsley

Preheat oven to 425

Give a 9 x 13 baking dish a light coat of cooking spray. In the dish put the pasta, meatballs, pasta sauce, and water. I like to swirl some of the water in the sauce jar to get it all. Add salt and pepper to taste. You can also add red pepper flakes if you want a bit of heat.

Cover with foil and bake for 35 minutes. Check the pasta, it should be just about done. Stir and add the cheese. We don’t like a lot of cheese so 1 cup is enough, you can add more. I use swiss cheese most of the time, because Dean doesn’t like mozzarella unless it is fresh.

Leave it uncovered and put it back in the oven for 8 minutes. Remove and sprinkle the herb of choice on top. I serve it with a refreshing salad with a tangy vinaigrette.

Cooking

Creamy Peanut Butter Fudge

Lora Knows...

I finally made Dean a batch of creamy peanut butter fudge. This recipe is super peanut buttery, and is incredibly tasty. I like chocolate fudge to be firmer, but for peanut butter fudge I like it softer and creamier. This recipe is always a crowd pleaser.

1 1⁄2 Cups granulated sugar
3⁄4 Cup unsalted butter (do not substitute)
5 Ounce can Carnation Evaporated Milk
1 1⁄2 Cups creamy peanut butter
2 Cups miniature marshmallows
1⁄4 Teaspoon Kosher salt
1 Teaspoon good vanilla extract

Using nonstick spray prepare an 8″ or 9″ pan and set aside. Parchment can also be used if you prefer.

Using a saucepan set to medium high heat add the butter, sugar, evaporated milk, and salt. Stir to mix and bring to a rolling boil, then reduce the heat to medium low. Allow the mixture to continue to boil while constantly stirring for 5 minutes.

Remove the saucepan from the stove and add the vanilla, marshmallows, and peanut butter. Stir until completely melted and blended together into a smooth yummy peanut butter sauce.

Pour the fudge into the prepared pan and place in the refrigerator for at least 5 hours. Using a knife move around the edge of the pan and flip over onto a board to release the fudge from the pan. Cut into desired size pieces. It is best to wipe the blade between slices so it results in cleaner cuts. Refrigerate and enjoy!

Cooking, Holidays

Chicken Soup Is Always A Good Idea

Lora Knows...

It’s the Sunday before Christmas, The cards have been mailed, all the gifts are wrapped, and everything for our holiday dinner for two has been purchased. That leaves making Dean a batch of peanut butter fudge, and a pot of homemade chicken soup with pasta.

It is a cold dreary day, a perfect time to make the soup. There is something cozy, nourishing, and delicious about this homemade soup. I have made this recipe countless times, and this version is a favorite. This soup is all about the yummy rich broth that will warm you inside.

1 Whole Chicken – 4 lbs’ish
1 large Yellow Onion
5 Carrots
5 Celery Stalks
1 Garlic Bulb (big one or 2 small)
4 Springs Fresh Thyme
5 ounces Ditalini or other small pasta
1 32 Ounce Chicken Bone Broth
8 Cups Cold Water
Kosher Salt
Black Pepper Mill or Peppercorns

You can skip this step, but it really does make the chicken even better. 4 or 5 hours before you make the soup (or even overnight) unwrap the chicken and pat it dry, set the chicken in a shallow dish. Remove the giblet package, open and place them in the dish too. Salt everything very well. If you use Morton Kosher Salt use at least 1 Tablespoon on the outside, and 1 Teaspoon inside the cavity. Morton is more salty than Diamond, so adjust to the brand you use. Loosely cover the chicken and giblets, put the dish in the fridge.

When you are ready to make the soup:

In a large heavy pot (I use a 4 quart pot with lid) place the chicken breast side up. Add the following :
Quarter the large yellow onion – do not remove skin.
Chop 2 of the carrots into large chunks – do not peel.
Chop 2 celery stocks into large chunks – if there are celery leaves put those in too
4 Sprigs fresh thyme – leave on the branches
1 Head of garlic – do not peel, just cut on the equator to half
1 32 Ounce chicken bone broth (will make the broth a deeper color)
8 Cups cold water
If you have a pepper mill do several turns all over the top of the chicken, liquid, and vege, or toss in 9 or 10 whole peppercorns

Bring to a boil, skim the top as needed to remove any bubbling foam. Cover with the lid and turn down to a simmer. Let it simmer for 60 minutes, or until the chicken is cooked through.

While the chicken cooks peel 3 carrots and cut them into circular slices, and do the same with 3 stalks of celery and set aside for later.

When the chicken is done remove from the pot, and put on a board or plate. While the chicken cools enough to handle, strain the broth. Discard all the vegetables from the stock, they’ve done their job.

Put the broth back in the pot and taste for seasoning, add salt or pepper if needed. Bring the seasoned broth to a boil and add the ditalini. Stir well, and add the carrots and celery. While the pasta and vege cook remove the skin from the chicken and tear into pieces. When the pasta is cooked add the chicken. Turn the stove off and check for seasoning. I always add fresh thyme leaves to the finish the soup. Serve & enjoy!