Italian Sausage Meatballs and Rigatoni

Rainy days and pasta go together, am I right? Tender and juicy meatballs, rigatoni smothered in a full-bodied sauce with a side of tender carrots. (PS you don't have to wait for a rainy day to make it!)

Ingredients:
3/4 cup torn/crumbled baguette or country bread
2 tbsps red wine
1/2 lb ground beef
1/2 lb Italian sausage meat
2 eggs
1/2 cup milk
1/4 cup parmesan cheese
1/3 cup minced onion
2 tsps minced garlic
1 tsp olive oil

Sauce:
28 oz can diced tomatoes
4 tsps olive oil
1/4 cup minced onion
2 tsps minced garlic
1 tbsp balsamic vinegar
2 tbsps tomato paste
1/2 cup broth
salt and pepper
1 tsp oregano
1 tsp basil
2 tbsps fresh chopped parsley
1/2 tsp sugar
pinch fennel seeds
2 carrots, cut in lengthwise pieces
squeeze of lemon juice

2 cups rigatoni

To make the sauce brown onion in olive oil 2-3 minutes then add the garlic for 1 minute. Add the rest of the ingredients, bring to a boil, then simmer, uncovered, for about 1 hour or until the carrots are cooked.

While the sauce simmers prepare the meatballs. Soak the torn bread in red wine for 10 minutes. Next add the ground beef and sausage. Work the rest of the ingredients in and form into kiwi-sized balls. Place on a lined pan and bake in a 350°F oven for 30 minutes.

When the sauce is ready boil the rigatoni for the time indicated on the package. Then drain and toss with the sauce. Serve with carrots and meatballs.

Makes 9 kiwi-sized meatballs and enough rigatoni for 3-4 people.

Slow Cooker Dinner Rolls

Yes really, they're baked in the slow cooker and there's no proofing time (aka rise time) required. And what's especially good about baking in the slow cooker is that it frees up the oven for other things. Also (if the weather ever warms up this spring!!) you can bake these rolls without heating up the house!

Ingredients:
3 cups flour
1 cup milk
2  1/4 tsps quick rise or instant yeast
2 tbsps honey
2 tbsps sugar
2 tbsps melted butter
2 tsps salt
1 tbsp melted butter

Buttery topping:
1 tbsp melted butter
coarse salt (optional)

Warm milk in the microwave 1 minute on high or until the temperature reaches 105-115° F. Then pour the milk in the mixer bowl. Sprinkle the yeast on top, cover with a dish towel or pot lid and wait 10-15 minutes. Once the yeast starts to bubble add the flour, honey, sugar, 2 tbsps melted butter and 2 tsps salt. Using the dough hook on medium speed (or by hand) knead 5-6 minutes until a ball forms.
Turn the dough out onto a floured work surface and cut into 12 equal pieces.

Form into balls by pulling the pointed parts underneath and place them in a parchment lined slow cooker. Brush with 1 tbsp melted butter.

Place a paper towel under the lid to absorb any condensation, cover and cook on high for 1  1/2 hours. No peeking!

Once baked use the parchment paper to lift the buns out of the slow cooker.

They are ready right now but if you want them a little golden place the parchment and buns on a baking sheet. Brush with 1 tbsp melted butter again, sprinkle a little sea salt if you like on top, and broil 1-2 minutes.

Makes 12 pull-apart dinner rolls.

Original recipe from: livingsweetmoments.com

Orange Teriyaki Chicken with Sesame Noodles

So many layers of flavour! Sweet and salty and baked in the oven so the chicken is juicy and tender. And the sesame noodles are done in the time it takes to boil spaghetti!

Ingredients:
4 chicken legs, split

Sauce:
1/4 cup orange juice
1/4 cup soya sauce
1/3 cup sugar
1/4 cup apple cider vinegar
1 tsp garlic powder
1 tsp minced garlic
1/2 tsp powdered ginger
1 tsp minced ginger
1/2 tsp salt
1/4 tsp pepper
1/2 tsp sriracha sauce
2 tsps cornstarch
1/4 tsp orange zest

1 tbsp olive oil for marinade

Sesame noodles:
1 lb spaghetti

1/4 cup low sodium soya sauce
2 tbsps rice wine vinegar
2 tsps sesame oil
1 tsp minced ginger
1/2 tsp sriracha sauce
1/2 tsp garlic powder
1/4 tsp black pepper

Toppings: chives, sesame seeds, chopped greens

Start with the chicken... mix the sauce ingredients together starting with the orange juice through to and including the orange zest. When combined remove 1/3 cup of sauce and to that add 1 tbsp olive oil for the marinade. Place chicken pieces in a container and pour the marinade over. Refrigerate at least 1 hour or overnight, turn a couple of times. Cover and refrigerate the remaining sauce if overnight.
When you're ready to cook line a baking sheet with foil and place a rack on top. Place the chicken on the rack. Discard the marinade.

Heat the reserved sauce in a small pot. Bring to a boil then reduce and stir until slightly thickened. See how the glaze clings to the pot.

Brush the chicken with glaze and bake at 425°F for 50-60 minutes. Turn and glaze the pieces a couple of times during cooking. (See how covering the pan with foil was a good idea!)

In the last 10 or 15 minutes of cooking time start the noodles. Combine the sesame sauce ingredients. Cook the spaghetti and drain then toss immediately with the sauce.

The noodles absorb the totally awesome sauce and the chichen glaze pretty much sticks to the chicken so you don't have the two sauces swimming on the plate. 

Serves 4 with some sesame noodles leftover for lunch the next day!

Bacon and Cheese Quiche

A versatile dish that can be served for breakfast, lunch or dinner. And add-ins can be changed to suit your mood or what's in your fridge. Ham instead of bacon, onion for sweet pepper or spinach in place of kale. And mushrooms, you could definitely add mushrooms!

Ingredients:
9" baked pie shell
1 cup milk
5 eggs + 1 egg white
1/4 tsp salt
pinch of turmeric
1/4 tsp pepper
1/4 tsp paprika
4 or 5 slices of bacon
2 cups shredded old cheddar cheese
2 tbsps finely chopped red pepper
1/4 cup parmesan
1/4 cup massaged and chopped kale
sprinkle chives

Cook the bacon then drain on a paper towel and crumble.
Whisk the milk, eggs and egg white, salt, turmeric, pepper and paprika together.

Place the crumbled bacon in the bottom of the baked pie shell. A baked pie shell will keep you from having a soggy bottomed quiche. Add the kale, red pepper and parmesan then top with the shredded old cheddar.

Sprinkle on some chives and more parmesan.

Bake at 425°F for 15 minutes then reduce heat to 325°F for 20-25 minutes or until a knife in the center comes out clean.
If you find the crust is darkening too much cover with foil.
Cool 10 minutes before cutting.

Pizza Stuffed Baked Potatoes

The plain old potato gets a pizza party makeover. Top your potatoes any way you would your favourite pizza. (But please, no pineapple!!)

Ingredients:
4 medium potatoes
1 tsp vegetable oil
salt
2 tbsps chopped red or green pepper
1 tbsp chopped onion
1 tsp minced garlic
1 tbsp vegetable oil
1 cup tomato or meat sauce
1 tsp oregano (if not already in sauce)
4 slices pepperoni, cut in pieces
Optional toppings: sliced mushrooms, black olives, etc
1/4 cup shredded mozzarella or Italian blend

Scrub the potatoes clean then rub all over with oil and sprinkle with salt. Microwave about 7 minutes on high or until just tender.

Heat oil in skillet and add red pepper and onion. Fry a few minutes until tender adding the garlic in the last minute. Stir in the tomato or meat sauce and heat through.
Take the potatoes out of the microwave and slit the tops. Sit them on a lined baking sheet and fluff the insides with a fork then fill with sauce.

Top with cheese and pepperoni and any other toppings you like.

And broil 2-4 minutes on top rack of oven.

Cool a few minutes before serving.

Quick Shrimp Pad Thai

Tired of take-out? Why not try make-in tonight with this Shrimp Pad Thai fake-out! Full of flavour and it comes together in less than 30 minutes.

Ingredients:
6 oz spaghetti or rice noodles
2 tsps minced garlic
300g (.66 lb) shrimp (size 56/65)
1 onion, sliced
1 red pepper, sliced
1 carrot, thinly sliced in strips
2 celery stalks, sliced in strips
1 1/2 cups shredded cabbage (bagged coleslaw mix)
handful of greens
1/4 cup frozen edamame beans
1 egg
2 tbsps vegetable oil

Sauce:
2 tbsps hoisin
2 tbsps brown sugar
3 tbsps broth
2 tbsps rice wine vinegar
2 tbsps soya sauce
1 tsp sriracha sauce

sesame seeds

Get all the ingredients ready...

And if you have an assistant (like I was lucky enough to have this time) get them to cut all the veggies, peel the shrimp and start cooking the noodles. Combine the sauce ingredients and set aside.

While the noodles cook, heat 1 tbsp oil in a wok to medium high and cook the onion, red pepper, carrot and celery for 4-5 minutes. Add garlic in the last minute then remove to a plate.

Sauté the shrimp in a tbsp of oil until pink on all sides then toss in the cooked and drained noodles.

Have your assistant add the sauce and cook on high

stirring to combine and slightly thicken.

Make a well in the center and add the beaten egg. Leave it for 30 seconds ...

then stir together very quickly.

Add the sautéed veggies, the cabbage and edamame beans to the wok. Cook 3-4 minutes then stir in the greens.

and it's ready!

Plated with sesame seeds this recipe serves 4

Giant Coffee Chocolate Chip Cookies

Lots of chocolate, with a little coffee and a pinch of salt for the ultimate sweet and salty treat!

Ingredients:
1  1/2 cups flour
1/2 cup oat flour (use oats in food processor)
1/2 tsp baking soda
1/2 tsp salt
2 tsps instant coffee granules
3/4 cup butter, melted
1 cup brown sugar
1/2 cup white sugar
2 tsps vanilla
1 egg
1 cup chocolate chips
1/2 cup broken chocolate bar or more chips
salt to top cookies (optional)

So, if you don't have oat flour just take 1/2 cup of oats and whirl it in a food processor. Then combine the white flour, oat flour, baking soda, salt and coffee.
In a large bowl mix the melted butter, brown and white sugars, vanilla and egg. Add the dry ingredients to the wet, then fold in the chocolate chips. I used some large bittersweet chips and a bunch of mini semi-sweet chips.

Take a 1/4 cup scoop to measure out the cookie dough onto lined baking sheets. Leave a good 2" between each cookie and do not press down. I used 3 cookie sheets. Break your chocolate bar in pieces. I used this Dark Chocolate with Coffee Crunch bar from Ikea for an extra punch of coffee!

Stick some chocolate bar chunks into each ball of cookie dough and if you want sprinkle some salt. Usually this calls for flaked sea salt, but I use Himalayan pink salt for the job. Salt really enhances the chocolate.

Bake at 325°F for 16-18 minutes

Leave them on the cookie sheet a few minutes then remove to cool on a rack a few more minutes (if you can wait that long!)

Makes 15 hand-sized cookies.