Oh no...

My kids were talking to one another the other night and one turned to the other and said, "Wow, I just realized that as soon as we are old enough to cook we will be cooking for the REST of our lives."

Eggy Pasta

OK, I will admit I've had an obsession with fresh pasta lately. I've been scouring the web looking for the "best" recipe I can find and can't stop thinking about it. In the last week I have made pasta 4 times! It all started two weeks ago when a friend came to cook some new recipes with me. We had a great time chatting, drinking wine, and cooking some fabulous food. We got to talking about fresh pasta and this is when the thoughts of creamy pasta began running through my mind. The next day I got out my flour and eggs and started kneading, rolling, cutting, and boiling. I drizzled the pasta with olive oil, filled my bowl to the top, and was happy as a clam. The next night I made ravioli filled with fresh mozzarella, basil, pecorino romano and olive oil...yes, I know it isn't very original but the cheese oozing out of the eggy pasta was delightful. Up until this point, I had been using half white flour and half whole wheat (because I hadn't been able to figure out the best ratio for flour to eggs), so last night I made it with durum wheat flour and eggs. I cut it into fettuccine and tossed it with butter and pecorino romano. Again, I filled the bowls up, served everyone, and there wasn't a word spoken at the table, except at the end, when my daughter said, "This is the best creamy pasta I have ever had in my entire life." The pasta was smooth, creamy, eggy...really everything a fresh pasta should be.

Whole wheat pasta with butter and cheese
(yields about 2 pounds)
The pasta from start to finish should take about 30 minutes, and this is also allowing time for the pasta to rest for 15 minutes.

2 1/2 cups durum wheat flour
3 eggs
8 tablespoons butter
1 cup pecorino romano cheese, grated
sea salt
fresh cracked pepper

Place 2 1/2 cups of durum wheat flour on the counter and make a well in the center. Crack all three of the eggs and begin kneading the dough together. You will need to knead the dough for about 1-2 minutes until it becomes smooth and uniform adding more flour as necessary. Cover the dough and let it rest for 15 minutes and up to 2 hours.

Meanwhile, bring a large pot of water to boil. Start by cutting the dough in half and take the first piece and roll it out using a pasta maker or if you don't have a pasta maker you can roll the dough out into VERY thin sheets..no more than 1mm. As you cut the pasta into fettuccine dust your pasta with flour to prevent it from sticking. Boil the pasta for 3-4 minutes or until al dente. Drain the pasta and then toss with butter, cheese and season with sea salt and fresh cracked pepper. Serve immediately.

If you don't want to make all of the pasta in one night, just store the leftover dough in the fridge (for up to 2 days). Let the dough come to room temperature before forming it into pasta.

Recipes

Main Dish:

Gnocchi with Wild Mushroom Ragu
Bacon Wrapped Meat Loaf
Cheesy Beef and Pasta
Double Stuffed Portabella Mushroom Sandwich
Chicken Tenders
Spicy Pecan-Crusted Chicken
Spaghetti with Tuna and Lemon
Grand Isle Shrimp
Southwestern Grilled Chicken
Chicken Stir-fry with Garlic Sauce
Loaded Baked Potato Soup
Tortilla Soup
Meat Loaf
Whole Wheat Pasta with Butter and Cheese
Simple Weeknight Chili
Spinach Pockets with Marinara
Twice Baked Spinach Potatoes
Spicy Black Bean Soup
Red Pepper, Corn and Potato Soup
Creamy Chicken and Mushroom Potpie
Cream of Tomato Soup
Cauliflower Soup with Black Truffle Oil
Quick Sauteed Snapper
Lentil, Carrot and Kale Soup topped with Creme Fraiche and Dill
Grilled Hamburgers with Sour Cream and Herbs
Slow-Roasted Garlic and Lemon Chicken
Bulgur Salad with Parsley Pesto and Grilled Chicken


Sides and Salads:

Sugar Snap Pea Salad
Watermelon, Arugula and Feta Salad
Mom's Favorite Salad
Sauteed Beets
Grilled Halloumi with Oregano
Quick Sauteed Broccoli
Spinach Madeline
Carrot Souffle
Karin's Everyday Salad
Roasted Beet, Goat Cheese, and Maple Pecan Salad
Butternut Squash, Pomegranate, and Roquefort Salad
Green Bean Casserole
Sweet Potato Casserole
Strawberry Jello Pretzel Salad
Brussels Sprout and Bacon Hash
Sauteed Zucchini with Garlic and Lemon
Roasted Baby Potatoes
Mixed Green Salad
Garlic Noodles
Mexican Quinoa Salad
Avocado Salad Dressing
Cheesy Hashbrown Casserole
Sauteed Baby Artichokes with Garlic and Lemon
Roasted Parsnips
Wild Rice Thai Salad
Baked Garden Tomatoes
Potato Gnocchi Tater Tots
Mexican Quinoa Salad
Tomato and Bacon Hash
Green Beans with Garlic
Three Cheese Mini Macs


Breakfast:

Tomato and Bacon Hash
Chocolate Peanut Granola
Hashed Browns
Whole Wheat Waffles
Blueberry and Cornmeal Scones
Banana Bread
Raspberry-Coconut Smoothie
Strawberry-Raspberry Soup
Everyday Whole Wheat Bread
Gingerbread Pancakes
Tiny Pecan Muffins
Baby Butterball Chive Biscuits
Strawberry Coconut Smoothie

Green Chili and Egg Casserole
Whole Wheat Buttermilk Pancakes
Granola Bars
Chicken and Pecan Quiche


Desserts:

Strawberry Cheesecake Icebox Pie
Peanut Butter and Jelly Cookies
Butterscotch Pudding
Pumpkin Whoopie Pies with Maple Cream Cheese Frosting
Fudgy Chocolate Tart
Vanilla Ice Cream with Strawberries and Balsamic Syrup
Creamy Mango Granita
Pineapple Creamsicle
Caramel-Apple Tartlets
Blackberries and Devonshire Cream
Butterscotch Brownies
Chocolate Pudding
Chocolate Mousse
Salted Caramel Cupcakes
Chocolate Cake with Chocolate Buttercream Frosting
Pumpkin Pie
Chocolate Caramel Bars
Milk Chocolate Pie
Almond Linzer Cookies
Cinnamon Oatmeal Chocolate Chunk Ice Cream
Orange Creamsicle Smoothie
Upside-Down Caramel Apple Cake
Gooey Butter Cake
Banana Cream Tart
Fresh Apple Cake
Lemon Meringue Pie
Kiwi Sorbet
Kamut Pound Cake with Apricot Preserves
Chocolate Pudding Cakes
Rice Pudding
Strawberry Shortcake
Mini Coffee Almond teacakes
Oatmeal Cream Pies
Plum Crisp
Homemade "Cracker Jacks"
"Little Debbie" Devil Squares
Chocolate Almond Mousse with Boozy Cherries
Milky Way Tart
Plum Crisp


Misc:

Whole Wheat Graham Crackers
Cinnamon Strudel Coffee Creamer
Chocolate Almond Coffee Creamer
Pumpkin Spice Coffee Creamer
French Vanilla Coffee Creamer
Peppermint Mocha Coffee Creamer
Homemade Kombucha
Pecan Pie Larabars
Almond Butter
Homemade Vanilla
Peppermint Mocha
Whole Wheat Tortillas
Spiced Pecans
Homemade Pickles
Raspberry-Strawberry Coolers
Almond-Poppyseed Crackers with Ricotta and Honey
Avocado Salad Dressing
Apricot Preserves

Banana Bread

Tonight I baked a loaf of banana bread with my kids. It had been raining all day and I couldn't resist the idea of a warm, sweet, slice of banana bread smothered in butter. As the smell began wafting through the house my kids kept running up to the oven, taking a peek and asking, "How much longer?" As soon as the bread was out of the oven the kids were perched on their stools with forks in hand. I cut huge, thick slices and topped them with large pats of butter. As I was cleaning up I took one more little slice to eat and my daughter said, "Wow, that is a HUGE slice of butter on a very small piece of bread." Yes, my dear, it is, and I am enjoying every bite...


Banana Bread

3 Tablespoons unsalted butter

3 Tablespoons coconut oil
2 1/2 cups whole wheat pastry flour
1 cup organic whole cane sugar or sucanat
3/4 teaspoon baking soda
1/2 teapsoon sea salt
3 very ripe bananas, mashed
1/4 cup buttermilk
2 large organic eggs
1 teaspoon vanilla extract

Heat oven to 350 degrees. Grease bottom and sides of 9x5-inch loaf pan. In a small saucepan, melt butter and coconut oil and let cool slightly. (if you don't have coconut oil you can substitute with butter, so it would be a total of 6 T. of butter) Whisk flour, whole cane sugar, baking soda, and salt in a large mixing bowl. In a medium bowl, mix mashed bananas, buttermilk, eggs, butter and coconut oil mixture, and vanilla. Pour wet ingredients into dry ingredients and fold together until just incorporated. Pour batter into loaf pan and bake for 50-55 minutes until golden brown and cake tester comes out with a few moist crumbs attached.