This might be the easiest Macaroni Monday recipe ever, so I will spice it up with a few pics of John cooking fresh sardines.
First, the macaroni!! We are going super quick, easy, and comforting with Pastina!
While it cooked, I put frozen peas in the steamer basket.
Topped with lots of butter and Parmesan Cheese? Perfect!
To go with it, John made sardines.
He fillets them and removes the head.
Then, he bakes them at 350* until they are done!
Does anyone know if I can use the head and bones in stock? I thought I could, then, I thought I couldn’t because they are too oily… Now I have no idea! Thoughts?
This post was shared on Fat Tuesday!
I am really into making the soaked whole wheat macaroni lately. It does take a little time (more than opening a box, that’s for sure!) but it isn’t hard. I have to get better at the texture, though. Sometimes it is too doughy, sometimes it is too soft. I am having trouble getting it al dente, which is how we like it. The texture was the biggest stumbling block with this ravioli. I am open to suggestions!!!
Anyway, the flavor of everything else was great. I wanted to make the filling with clams, but we didn’t have any. So, I sauteed some shrimp in butter and olive oil.
When they were done, I toasted up some bread and crumbled it in the pan with more butter, a can of anchovies, and some garlic.
I put the shrimp and the breadcrumb mix in the food processor with an egg and some parsley.
Once this was done, I rolled out the dough.
Then, I spooned the mixture on.
I covered the raviolis, pressed the air out, and sealed them.
To go with it, I sauteed some spinach in lemon and LOTS of butter.
I forgot to take a picture of the raviolis topped with the lemon-butter spinach, but I did snap a picture of the raviolis John fried in coconut oil!
We enjoyed the Macaroni Monday meal with an arugula tomato salad with balsamic vinaigrette and shaved Parmesan cheese!
The whole thing wouldn’t have taken too long, but, as always, I get easily distracted!
This Macaroni Monday post comes to you from my pre-Jemma photo archives. I made this back in January and I just realized I never shared it. I guess I got preoccupied with pictures like this, instead!
Sorry, just had to share!
Anyway, on to the food, which is the real reason you are here, right? I started by taking the top off of a head of garlic and slicing up a butternut squash.
I mixed together some olive oil and rosemary to brush on the squash.
Once the squash was coated, I put it in the oven at 400*.
In the meantime, I melted butter in our cast iron skillet. There are few things that smell better than hot butter!
I added tons and tons of sliced onions to caramelize.
It’s crazy how small and tasty they get!
I took the onions out of the pan and added in more butter. I used it to wilt down arugula.
I added in the cooked butternut squash and roasted garlic.
The tastiest part was the Parmesan cheese!
The whole concoction sat on top of macaroni and was perfect!
This post was shared on Simple Lives Thursday!
For Macaroni Monday this week, I made fresh soaked whole wheat fettucine. I used this recipe as my blueprint. I mixed together the whole wheat flour, water, whey, and salt the night before .
I kneaded it up, coated it with olive oil, and let it sit overnight.
In the morning, I rolled it out thinly in batches.
I then rolled the dough up loosely to slice.
I sliced up the dough log into fettucine-width slices.
Each piece of dough was then unrolled and hung to dry. Yes, in case you were wondering, that is my clothes drying rack… and yes, I washed it before and after.
When it was time for dinner, I served it with our home made alfredo sauce and parsley.
I realized that I hadn’t made ravioli in almost a year, since I made the fried ravioli. I had a jar of butternut squash puree so I decided to make it into ravioli.
To make the filling, I melted down a small log of goat cheese.
Then, I added in the butternut puree and mixed it up.
While that was warming, I made the macaroni dough. I rolled it out and added a small scoop of filling in each.
I covered them…
and separated them.
While all of this was going on, I sauteed a bunch of onion slices in butter.
John was a bit leery of the butternut filling. Once he tried it, his eyes widened… he LOVED it!
This post was shared with Simple Lives Thursday!
One of John’s favorite meals is Fettuccine Alfredo. I never really made it in the past, because that much dairy rarely agreed with my stomach. Once we switched over to raw, grassfed dairy, my belly stopped having temper tantrums, but I forgot all about poor John’s favorite. Until… I ordered cream and decided to take the plunge. I used this recipe for the sauce, mostly.
First, I melted down tons of butter.
Then, I smushed up lots of garlic and added it to the butter.
When it smelled delicious, I added in the raw milk cream and warmed it up.
While this was going in, I cut up some chicken thighs. Usually, I buy whole chickens because they are more cost effective, but sometimes the thighs are a good price so I grab them for a special dinner. The can be used the same way breasts are used, but are much, much juicier.
Back to the meal. I melted down some chicken fat that I skimmed off of the top of stock in a separate pan from the sauce.
When it was nice and hot, I added the chicken to the pan.
After the chicken was cooked, I added in some frozen broccoli.
At this point, the macaroni was cooked, the sauce was cooked, and the chicken/broccoli mixture was cooked. The only thing left to do was mix it together!
I left the heat on low for a few minutes to help the sauce marry the other ingredients.
I served it up with tons of parmesean cheese and a kale/tomato salad. Mmmmm!
Happy Monday! This Macaroni Monday recipe is quick and easy.
1. Melt butter in pan
2. Cook shrimp in butter and garlic
3. Add more butter and garlic (roasted if you have any lying around)
4. Add spinach
5. Add beans
6. Put shrimp back in and season as desired (I just used some sea salt and butter)
7. Serve over macaroni (or rice… or quinoa… or anything, really) and enjoy!
This post was shared with the Hearth and Soul Hop!