Pasta Bosciala Woodsmen's Pasta

Fettuccine alla Bosciala 

Woodsman’s Pasta using,

Tomato, Basil and Garlic Fettuccine

In your blender, whiz together ten garlic cloves with ¼ cup dry basil leaves and 1 cup water.  In the bowl of your mixer place eight cups durum wheat flour and 1- 6 oz can tomato paste.  Mix in the stuff in the blender and mix to form coarse crumbles.  Roll the dough into sheets then cut into 3/8 inch strips.  Cook in boiling water for 2 minutes, drain. 

Bosciala

 Brown 6 slices bacon in large skillet.  Remove and coarsely chop.  In the bacon fat, cook 6 oz. sliced mushrooms until browned.  Add a cup of diced onion and continue to cook another 2 minutes.  Add 6 garlic cloves sliced thinly.  Cook another 2 minutes.  Add 1 and ½ cups half and half and stir well.  Add the bacon back in.  Season with lots of cracked pepper and a bit of salt.  Optional addition here is a 14 ounce can of diced tomatoes.  Add a teaspoon of good Italian Seasoning, then cook the pasta in boiling salted water for 2 minutes.  Drain and add to the pan and toss well and serve.  Garnish with sliced scallions and Parmesan cheese. 

Having Fun Learning to Cook at Austin Healthy Cooking

This was made a class last Wednesday for two very special young ladies that came to the store to learn some techniques to eat a bit healthier and to enjoy that health food more.  Well, I had some stuff in the fridge and showed them how easy this dish was to make.  I used one package of Roasted Garlic and Jalapeno Linguine and cooked it in boiling water.  Meanwhile I heated a large skillet over medium high heat and sauted about 8 medium button mushrooms in 1/4 cup olive oil until browned.  Then added a half an onion and half a red pepper, both diced in half inch dice.  Continued to cook them for about another 2 minutes then threw in 2 leftover spicy sausages the I had and sliced into half inch slices.  Then I opened a 14 ounce can of petite diced tomatoes and pour that in, stirred a bit then dumped in the drained linguine and added about a half cup of the water the pasta was cooked in.  Stirred it all well and turned onto platter.  Sprinkled all over with shaved parmesan and it was spectacular and just unbelievably quick and easy!

Pizza Pizza Pizza my Favorite is Smoked Salmon

Pizza is such a staple in America today, but let's be realistic -  the stuff out there is made with brominated flour, the cheeses used are preshredded and have silica added to prevent caking, the sauces used are monstrosities of chemical additives.  YOU can do better, and it is so easy.  And it is possible to make pizza crusts by the dozen, freeze them and then make your own quick and easy, yet ever so satisfying pizza at home that you will never buy delivery again.  Pizza dough needs to be a bit stiffer than regular whole wheat dough.  If you have been to any of my bread classes at the store, then you will know that in order to have bread that is light and fluffy, you need to keep it sticky and add as little flour into the dough as possible.  Although that works great for loaves, it is hard to make pizza crusts with dough that sticky.  Make your dough using the basic bread recipe, except when it is just beginning to mix and pull away from the sides of the bowl, add another ½ to ¾ cup flour.  Let knead for the 9 minutes and feel the dough.  It should be just slightly sticky, but still hold together and allow you to form it into a ball on an oiled counter top.  Pinch off a big ball and roll it out with a rolling pin into a circle just large enough for your pan.  Lift the dough on one edge and slide the pan under it.  Freeze it this way and wrap in plastic wrap for fast pizza construction, or allow to rise and make a pizza right away.  I also like deep dish pizza and so do the same as above, just with more dough and then throw it into a deep dish pan and allow to rise for a while before building the pizza.  MY FAVORITE Pizza is Smoked Salmon. 

Take a nice salmon fillet and wash well.  Place in a dish large enough that the fillet will lay down completely.  Dust the surface with dill, black pepper and pour on a small amount of sherry.  Cover the fish with kosher salt and put in the fridge for 3 hours.  Take the fish out and rinse off the salt.  Pat the fish dry and sprinkle on some dill and black pepper.  Place the fillet in the stovetop smoker and add light flavored wood chips.  Smoke on medium high heat for about 20 minutes.  Remove from the heat and take out the salmon.  Flake into large flakes.  Take a pizza crust and brush with olive oil.  Add a layer of grated smoked Gouda cheese.  Lightly sprinkle some dill over the cheese, the distribute some of the smoked salmon around.  Add some capers and bake.  When you take the pizza out, garnish with some very thinly sliced scallions that you cut on the bias and serve with pickled red onions on the side.  Try it with the onions, it makes the pizza.

Super Easy Super Healthy Super Fabulous Meatloaf

Take 2 pounds ground organic or free range chicken and mix into it 2 eggs, 1 cup home made whole wheat bread crumbs, 2 tablespoons Italian seasoning, 1 cup each diced onion and bell pepper, I like to add about 6 or so jalapenos, and 1 cup of my homemade ketchup that I make with organic evaporated cane juice or sometimes with honey so you don't have to eat any of those horrific chemicals in store bought ketchup.  Mix all ingredients by hand and form into a 9 inch round cake pans.  Cover with foil tightly and place one onto trivet in bottom of pressure cooker.  Add a cup of water into the bottom of the pan and bring to a boil.  Place the pressure lid on the pan and bring to pressure, then reduce heat.  Keep an eye on the pressure, make sure it remains at 15 pounds pressure and cook for 25 minutes.  Remove from heat and allow to cool naturally until pressure releases.  Remove pans from pressure cooker and set out to cool slightly.  Slather with homemade ketchup, and if desired place under broiler and brown that top layer of ketchup.  Perfect with healthy mashed potatoes, and great sliced and made into sandwiches on real whole wheat bread.