Tonight I have been busy prepping for a meeting with one of my clients regarding skincare...not a bad (self given) homework assignment. I want to have glowing skin when I walk into the meeting :)
Wednesday, September 28, 2011
Monday, September 26, 2011
- 3 cups flour
- 3 eggs
- 1 tsp olive oil
- 1 tsp salt
- water (if needed - we needed)
- Measure flour and add to a medium sized bowl. Make a hole in the middle of the flour (enough room to add the remaining ingredients). Add eggs, oil and salt.
- Start mixing the wet ingredients (in the middle of the bowl) with a fork until they are all mixed together. Little by little add flour with a fork from the sides (don't just try to mix everything together) until a sticky dough starts to form. Once you have a formed dough (sticky and not all the four is incorporated) you can start to knead with your hands. If mixture is too dry add water as needed to form a tight dough (not sticky).
- Knead for 10 to 15 minutes (until you have an elastic dough that is not sticky). If you have two or three people break the large dough ball up and let everyone kneed equal portions of the dough.
- Let rest for 30 minutes (this step is crucial)
- Once dough has rested form small balls to feed through the pasta machine
- Start with setting 1 and feed dough through (folding it in half every time) aprox 8 to 10 times. (Important - Make sure dough is not wet or sticky, if it is knead small dough ball and add flour so it is elastic and smooth). Setting 1 is important because its the final step to the kneading process
- Move to settings 2 - 4 feeding pasta through 2 times per setting
- Lay out do slightly dry (or on a pasta rack).
- Switch to the cutting attachment and feed through your sheets of pasta
- Boil water (and a 1 tsp of olive oil)
- Add cut pasta to water to cook (it only needs to cook for 3 to 4 minutes)
- TIME - give yourself LOTS of time upon first attempt! It took us aprox an hour and a half from start to completed pasta on plate. I imagine it will get easier as we get use to it!
- MESS - be prepared to make a mess (and in our case use almost all of our dishes). We had flour everywhere.
Sunday, September 25, 2011
Saturday, September 24, 2011
7 - 1/2 pint mason jars (or any jars that will seal for canning)
6 (ish) lbs fresh tomatoes (6 lbs was aprox 18 medium sized tomatoes)
2 large white onions
Olive oil (for cooking onions)
1/2 cup chopped basil and/or 1/8 cup fresh oregano
juice of 2-3 lemons or 1/4 cup vinegar
salt and pepper to taste (start with 1 tsp salt, 1/4 tsp pepper and don’t over season)
Wednesday, September 21, 2011
I pulled this gorgeous jewel toned silk slip-dress out of my closet this AM. I had originally bought it to be a staple throughout my wardrobe this summer; however every time I tried to style it I just didn't like how it looked.
Skip to fall; I now LOVE this dress with tights and a cardigan! Yeah for shopping my closet.
Tuesday, September 20, 2011
- Preheat oven to 425 F
- Combine the dry ingredients
- Cut in butter with pastry blender until mixture resembles coarse crumbs (if you don't have a pastry blender, which I don't, you can take the butter and break it up by hand to resemble coarse crumbs. The best way to do this is to take your stick butter and cut it into small squares. Once you have done that toss each of the squares in the dry ingredients so they have flour on each of them. Individually take each square and start breaking off small pieces of butter and tossing them into the flour. Once you have done this to each square your butter will resemble course crumbs)
- Stir in blueberries
- Add milk
- 1 whole egg and 1 egg yolk (reserve 1 egg white)
- Stir with fork until all ingredients are moist and generally mixed together
- Take dough and form into small round balls and stick on baking sheet (should make 12 to 18 small to medium size scones)
- Brush with beaten egg and sprinkle with sugar or cheese (as directed above)
- Bake at 425 F for 12-15 min.
- Serve hot with butter or homemade jam (both recipes to come in a later post)
Monday, September 19, 2011
Sunday, September 18, 2011
For years I have been using baby oil to remove make-up on my face! Initially I was scared to put actual oil on my face (especially since in high school I was told oil was the cause of all breakouts so only purchased oil free products for many many years). My best friend turned me onto this miracle product (sometime in college) and I have been in love ever since. My face has never felt softer and the oil removes any pesky make-up! I am also approaching the big 3-0 an don't have any wrinkles in sight (wish I could say the same about grey hair) and have super soft skin! The other great (arguably best) part of this product is that it's very inexpensive and lasts a long time (I have to refill cotton balls before I refill the oil)!
I recently purchased this pretty green glass bottle to house said oil; doesn't it look pretty!
Saturday, September 17, 2011
Last night I had the urge to make homemade bread. I have made it in the past and it's been so delicious! I tried a different recipe this time (I think I'll try the old one to compare). The bread came out a good but not great. It was a little hard in the middle (I like it nice and soft and almost hard to cut).
Below is the recipe I used as well as an image! Hard or soft; homemade bread is the best!
Honey Wheat Bread
2 1/2 cups all-purpose flour
3 1/2 cups whole-wheat flour, divided
2 (.25 ounce) packages active dry yeast
1 cup milk
1 1/4 cups water
1/4 cup honey
3 tablespoons butter or margarine
1 tablespoon salt
In a mixing bowl, combine 2 cups all-purpose flour, 2 cups whole wheat flour and yeast. In a saucepan, heat milk, water, honey, butter and salt to 120 degrees F-130 degrees F; add to flour mixture. Blend on low speed until moistened; beat on medium for 3 minutes. Gradually stir in remaining whole wheat flour and enough of the remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into two loaves; place in a greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375 degrees F for 40-45 minutes. Remove from pans to cool on wire racks.
Friday, September 16, 2011
Thursday, September 15, 2011
Wednesday, September 14, 2011
Tuesday, September 13, 2011
This is kind of funny for me because I don't really like pasta but have strangely had this obsession with learning to make it! So when I saw a steel of a deal of gilt city for a BYOB pasta making class for pennies I jumped at the chance! I bought two tickets (prior to having anyone to go with)!
I invited my friend Jillian (featured below) - she is the best date and we had so much fun! Randomly Jillian also knew the owner of the company (who also randomly attends the church my husband and I go to).
We made four kinds of pasta (and I am kicking myself for forgetting to grab the recipes on the way out) and all were delicious!
- ravioli (spinach ricotta filling)
- tortellini (spinach ricotta filling)
- dessert ravioli (ricotta honey filling - berry balsamic topping)
- delicious simple tomato sauce (tomato, basil, oregano, carrots, onion, parsley, thyme, salt, pepper)!
I want to recreate this meal (need to convince the husband that we need the pasta kitchen aid attachments as I don't think hand rolling the dough is doable) every night!
Lessons learned -
- fresh pasta is not like anything else (boxed pasta is no good)
- it's not that hard (with the right equipment)
- dessert pasta is delicious - I already have additional recipes brewing in my head foe additional desserts!
-cooking with friends is a fabulous way to spend Tuesday evening!