Rustic Homemade Goodness... Just like Mom's Kitchen

Today was one of those days where you just want to come home take off your shoes and plop yourself down on the first piece of furniture you run into.  As it was chilly and rainy outside I wanted to make something that made my house smell like those days when you were small and you came home from school and Mom was up to something heavenly in the kitchen.

My sweet mom :) In the kitchen as always!

There is something to be said about the rustic flavor, texture and taste of homemade noodles. Add those rustic noodles to a pot of fresh chicken soup and you have instant love and comfort. No matter how far away your mom is this will bring you a little bit of home and a full tummy!

Homemade Noodles
1 C Whole wheat flour
1/2 tsp Kosher salt + 1 Tbs Kosher salt for cooking
1 Egg (beaten)
2 Tbs Water
1 Tbs Olive oil

Bring large stock pot to boil, add 1 Tbs salt to water for taste.
Add flour to a large bowl. Combine all other ingredients well and add to flour.  Work dough until mixed throughly.  Cover and let sit for 10-30 minutes)
Take dough and roll into 3 inch balls.  Use excess flour and roll dough to 1/2 inch thickness cut to desired shape and width.
Add noodles to boiling water, cook until they rise to top of water.  Remove from water and set aside.

Homemade Chicken Soup
2 Tbs Olive oil
2 C Baby portabella mushrooms
1 1/2 Lbs Cooked Chicken (I use a rotisserie chicken and it tastes amazing and cuts time)
5 C Chicken broth
2 C Carrots (chopped)
5 Cloves garlic (minced)
3 Celery stocks (finely chopped)
2 Tbs Fresh parsley (chopped)
1 Large yellow onion  (diced)
2 Green onions (chopped)
2 Bay leaves
Pinch of Oregano and Thyme
Salt and Pepper to taste

Heat olive oil on medium heat, add mushrooms, carrots,  and celery.  Cook for 5 minutes, add onion, garlic chicken and seasoning.  Add chicken broth and bring to a boil.  Turn heat to low and simmer for 30 minutes.  Add homemade noodles and serve.

Asian Beef with Cilantro Gremolata

This is a super easy dish and can be made with chicken or tofu. Gremolata is very similar to Chimichuri (substitute cilantro with basil and parsley) which is a marvelous South American topping served with beef.
1/4 C Low sodium soy sauce
1/2 tsp Toasted sesame oil
1/4 C Orange juice
2 Tbs Ginger (fresh, finely chopped)
1/4 C Honey
3 Garlic cloves (finely chopped)
3 Tbs Scallions sliced
Fresh ground pepper
1 LB Top sirloin (Sliced into 1 inch chunks)
Bamboo skewers (soak in water for 2 hours)

Gremolata
2 Garlic cloves (crushed)
Zest of 1 lemon
1 tsp Crushed chili pepper
1/2 C Cilantro (chopped)
3 Tbs Olive oil
Combine all ingredients in food processor until coarsely ground.

Combine soy sauce, sesame oil, o.j., honey, ginger, scallions, and black pepper in large bowl.  Mix well until blended.
Reserve 1/4 C marinade.  Add beef to remaining marinade.  Marinated for 3 hours up to 24 hours in refrigerator.
Remove beef from marinade and place 3 chunks of beef on skewers.  Grill beef 1-2 minutes on each side, until medium rare, blast with remaining marinade while grilling.

Let meat rest for 1 minute, sprinkle with scallions and serve with Gremolata on side.

308 calories
15 g fat
16 g carbs
27 g protien
1 g fiber

Wilted Greens with Crispy Goat Cheese

I love goat cheese, and I am always looking for new ways to work it into dishes. If you are a fan try this recipe, it is a perfect mixture of textures, flavors and looks great on a plate!  The bitter greens and the goat cheese will fill you up, but keep you wanting more.

Wilted Greens with Crispy Goat Cheese

2 Cups Argula
1 Cup Radicchio (Chopped)
1 Cup Endive (Chopped)
-Combine and set aside

6 Servings (12oz) Goat Cheese  (find a great local goat cheese)
11/2 Cups Bread Crumbs
1 tsp garlic salt
1/4 Cup Walnuts
-Combine Ingredients (other than goat cheese) in food processor. Slice goat cheese into 6 slices.  Press in palm to 1inch thickness.  Press goat cheese in bread crumb mixture.  Place on parchment paper in pan and place in freezer for 10 minutes.  Take out of freezer and place in hot olive oil  (on medium heat) for 2 minutes on each side.  Place back on parchment paper and keep in warm over while you prepare dressing.

2 Tbs Mustard (Dijon) 

2 Tbs Olive Oil

2 Tbs Sherry Cooking Wine

1 Large Shallot (Minced)

- Add olive oil to pan along with shallots.  Whisk in wine and mustard.  Add greens and toss.  Remove from heat.  

Place greens on warm plate.  Top with goat cheese and grab a fork.  

Creamy Polenta

This dish is a perfect accompaniment to a great veal dish or chicken or fish with an Italian flair. It is definitely on my top 10 most palatable foods.

1 Tbs basil infused olive oil
1 Large shallot (diced)
In sauce pan heat olive oil, add shallots and cook for 1 minute.  Remove from heat and set aside.

1 1/2 C Chicken Stock
1 1/2 C Whole Milk
Sea Salt
Pepper
3/4 C White Corn Meal
1/2 C Romano Cheese
In sauce pan bring first 4 items to a boil.  Add corn meal slowly and whisk until creamy (8-10 minutes).  Stir in cheese.

Ready to serve :)

Mozzarella Stuffed Meatballs with Tomato-Pesto Sauce

Pre-Heat oven to 425 degrees
Makes 16-18 meatballs

1.5 Lb Lean ground turkey
3 Cloves diced garlic
1 C diced fresh flat leaf Italian parsley
1/4 Cup Parmigano-Reggiano cheese (grated)
1 Egg
1/4 C bread crumbs
1 Diced shallot
1 Lb Fresh Mozzarella cut into cubes
1/4 C Extra virgin olive oil

In large mixing bowl beat egg, add all ingredients but fresh Mozzarella.  Mix ingredients well. Take a small handful of mixture in your palm, flatten and put fresh Mozzarella inside.  Form ball around Mozzarella. Coat meatballs with olive oil in baking pan.  Cook for about 18-20 minutes, turning halfway through.

Pesto
3 Tbs Extra virgin olive oil
1 tsp. Grated lemon zest
1/2 C Pine nuts
1 C Fresh basil
1/2 C Parmigano-Reggiano
Sea Salt
Fresh White Pepper

Combine all ingredients in food processor.  Pulse until thoroughly mixed.  Set aside.

Tomato Sauce
1 28 oz can of Italian Plum Tomatoes diced
2 Tbs. Roasted garlic
2 Tbs. Olive Oil
1/4 C. Fresh flat leaf Italian parsley (Diced)
Sea Salt
Pepper

Combine all ingredients in sauce pan.  Heat on medium temp until hot.

To Serve:
Place 1 C Tomato sauce on each plate.  Add small spoonfuls of pesto over tomato sauce.  Add 3-4meatballs per serving. Sprinkle with cheese. Serve with fresh spinach salad and crusty bread.