HOW TO: Fresh Cheese Tortellini

Homemade tortellini takes time as each one requires hand filling and shaping. It’s time well spent for those of us that enjoy the process of cooking.

It is recommended to use both a Cuisinart Food Processor and Pasta Roller Kitchenaid attachment in this recipe.

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HOW TO: Fresh Cheese Tortellini

Step 1: Food Processor

To the bowl of a food processor, add:

1 1/2 cups flour

2 eggs

1/2 tsp salt

2 Tbsp water

Process until mixture appears like sand. Using your hands, press into a ball and transfer to a bowl. Cover tightly with plastic wrap.

Allow to rest ~30 minutes.

Step 2: Cheese Filling

To a small bowl, add:

4 oz cream cheese

2 Tbsp parmesan cheese

1/4 tsp garlic powder

Stir together. Set aside.

Step 3: Kitchenaid Pasta Attachment

Using the Pasta Roller Kitchenaid attachment, prepare the Tortellini squares:

• Note: between steps, keep the pasta covered so that it doesn’t dry out.

• Divide dough into 4 equal pieces, kneading each into a disk

• Starting with setting 1, run each piece of pasta through

  • Repeat at each number setting, flouring sheet lightly between rolls

    • Final setting will be 6 on the Kitchenaid Pasta Roller

• Using a sharp knife or bench scraper, cut each pasta sheet into squares (1 1/2” to 2”)

  • Lightly flour between squares to prevent sticking together

Step 4: Fill & Shape

Select a square:

• Using a pastry brush, dab a bit of water all around the edge

• Place ~1/2 tsp of prepared filling in the center

• Fold one corner diagonally to the opposite, creating a triangle

• Press around the edge to seal

• Wrap the ends together to form a circle, pressing tightly to seal

• Place prepared tortellini onto floured sheet pan

• Repeat with remaining squares until all are filled & shaped

Freeze or cook immediately.

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Brenda’s tips:

• Serving size: 4 servings

• Some serving possibilities:

• Most basic: add to simmering beef stock, cooking for about 5 minutes, and serve

• Use prepared pasta in Tortellini Sausage Soup

• Cook and then serve with your favorite pasta sauce

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Window to B’s kitchen . . .

Making tortellini with Vivian (:

Creamy Tortellini Soup

A rich, creamy soup full of Italian flavors. Prepare a batch of homemade Cheese Tortellini prior to making the soup or speed things up tremendously by using a pre-packaged fresh tortellini.

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Creamy Tortellini Soup

To a large pot, heated to medium, add:

1 Tbsp oil

1/2 cup onion, finely diced

1 Tbsp garlic, minced

Sauté, cooking for 2-3 minutes. Add:

1 lb ground sausage

Cook until nicely browned, then season with:

1 tsp Italian seasoning

1 tsp oregano

1 tsp salt

1/4 tsp cayenne pepper

1/4 tsp ground sage

Deglaze pan with:

1 cup chicken broth

Then stir in:

4 cups chicken broth

1 (8 oz) can tomato sauce

Simmer 20 minutes. Add:

1 batch fresh cheese tortellini (prepared in advance)

• Substitute: 1 (9 or 10 oz) package cheese tortellini

Simmer ~5 minutes. Stir in:

1/2 cup heavy cream

Cook for 2 minutes and serve hot.

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Brenda’s tips:

• Serving size: 4 servings

• No cream on hand? In a saucepan, put together a bechamel sauce and whisk it into the simmering soup:

  • 3 Tbsp butter

  • 3 Tbsp flour

  • 1 cup milk

• This soup can also be made with chicken or beef

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Window to B’s kitchen . . .

Pea and Carrot Casserole

There are a few casseroles that need to be added to any dinner menu rotation - this is one. It is:

• a Saunders family favorite

• a comfort food casserole

• a great hamburger recipe

Make this tonight and find a new favorite.

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Pea & Carrot Casserole

Step 1: Beef

To a skillet heated to medium, add:

1 lb ground beef

Brown beef, breaking it up as it cooks through. Then add:

1 (8 oz can) tomato sauce

1 tsp seasoned salt

1 tsp garlic powder

Fold together, set aside.

Step 2: Pasta & Veggies

To a large pot (6-8 qt), add:

~2 qts water

Turn heat to High. Bring to rolling boil, add:

1 cup carrots, 1/4” diced

Cook for 5 minutes. Then add:

1/2 tsp salt

8-10 oz pasta (egg noodles recommended)

Reduce heat slightly, to Med-High, retaining a rolling boil until pasta is cooked to desired texture.

• Follow the package recommended cooking time for best results

Then stir in:

1 cup frozen petite peas

Rest 1 minute, then drain through a colander. Return to pot. Stir in:

1 (16 oz) pkg cottage cheese

1 cup milk (or cream)

Set aside.

Step 3: Assemble & Bake

Spray a 13”x9” casserole dish with non-stick spray

In the prepared casserole dish, layer:

• 1/2 pasta & veggie mix

• 1/2 cup grated cheese

• 1/2 ground beef mix

Repeat. Cover tightly with aluminum foil.

Bake at 350F for 45-60 minutes. Serve hot.

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Brenda’s tips:

• Serving size: 4 to 6 servings

• Freezer option: this casserole can be fully prepared and assembled in a metal pan. Freeze instead of baking. Two hours before dinner: remove from freezer, place in oven and bake at 350F for 90 minutes (or until heated through).

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Window to B’s kitchen . . .

Crispy Mongolian Beef

Crispy Mongolian Beef

Step 1: Pasta

To a large pot (6-8 qt), add:

~2 qts water

Turn heat to High. Bring to rolling boil, add:

1 tsp salt

8 oz pasta (spaghetti recommended)

Reduce heat slightly to Med-High, retaining a rolling boil until pasta is cooked to desired texture.

• Follow the package recommended time for best results

• Once cooked, remove from heat, drain water, and set aside

Optional: While pasta cooks, continue with steps 2 & 3.

Step 2: Prepare sauce

To a mixing bowl, add:

1 cup beef broth

4 Tbsp brown sugar

3 Tbsp soy sauce

2 Tbsp peanut butter

1 tsp vinegar

1 tsp garlic powder

1/2 tsp ground ginger

1/2 tsp chili garlic sauce

1/2 tsp Chinese five spice

1/4 tsp red pepper flakes

1/4 tsp pepper

Stir together until well blended, set aside.

Step 3: Prepare steak:

Caution: always be careful when frying - even in shallow oil.

To a 9” or 10” cast iron skillet, add:

1/4” oil*

Begin preheating over medium heat.

Slice:

1 1/2 lb sirloin steak, cut into 1/8” strips

Dredge strips in:

1/2 cup cornstarch

Fry in small batches in the preheated skillet. Using heat-proof tongs:

1. Carefully & quickly, piece by piece, add the coated beef strips to the hot oil

2. Cook for ~2 minutes, or until golden

3. Flip each piece to other side, cooking an additional 2 minutes or until golden

4. Transfer cooked beef strips to a bowl

Once all of the beef is fried, pour 1/2 cup of the prepared sauce into the hot skillet. Cook for ~1 minute.

Return all of the fried beef strips to the skillet and toss with the reduced sauce.

Step 4: Finish

Drain pasta, return to pot and add the remaining sauce. Simmer for 3-5 minutes.

Serve the fried beef over the pasta, garnished with:

Green onions, sliced

Serve hot.

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Brenda tips:

• Serving size: 4

• *The oil added to the skillet is not specified in cups or ounces, but instead adding oil until it is 1/4” deep in the skillet - this direction is given because two skillets that are marketed as the same size may have vastly different volumes (due to shape) and the depth of the oil is the important element.

• When cooking, “dredge” refers to coating the item with a dry ingredient, in this recipe it is corn starch.

Garlic Chicken Pasta

Garlic Chicken Pasta

Step 1: Chicken

Following these directions, oven roast:

1 lb chicken, boneless skinless breast recommended

• Once chicken tests done (~165F), remove from heat

• Once cool enough to handle, chop into bite-size pieces, set aside

Optional: While chicken is roasting, continue to step 2.

Step 2: Pasta

To a large pot (6-8 qt), add:

~2 qts water

Turn heat to High. Bring to rolling boil, add:

1 tsp salt

8 oz pasta (penne recommended)

Reduce heat slightly to Med-High, retaining a rolling boil until pasta is cooked to desired texture.

• Follow the package recommended time for best results

• Once cooked, remove from heat, drain water, and set aside

Optional: While pasta cooks, continue with step 3.

Step 3: Veggies

Preheat large skillet over medium heat, add:

~1 Tbsp oil

1/2 cup carrots, julienned

Sauté until crisp-tender, transfer to a separate bowl.

Return pan to heat, add:

~1 Tbsp oil

1 cup mushrooms, peeled & sliced

Sauté for 2 minutes, add:

1 cup zucchini, sliced

Sauté for 1 minutes, add:

1/2 cup asparagus, cut into 1” pieces

Sauté for 1 minute, then remove pan from the heat.

Step 4: Sauce

Make a double batch of:

Brenda’s Creamy Garlic Sauce

Once prepared, continue to step 5.

Step 5: Assemble

To a large bowl, add:

Pasta (Step 2)

Creamy Garlic Sauce (Step 4)

Mix together until pasta is evenly sauced, then add:

Veggies (Step 3)

Chicken (Step 1)

Toss lightly, serve hot.

Recommended to garnish with:

• Tomatoes, diced

• Parmesan cheese

• Blue cheese crumbles

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Brenda’s tips:

• Serving size: 4

• This Saunders family favorite was inspired by a visit to Johnny Carino’s when Brenda was attending college. On the menu it was called Penne Gorgonzola …. sadly it’s no longer on Carino’s menu, but you can make this instead! Perhaps you’ll also find it: “Better than Johnny’s Penne Gorgonzola”

Tuscan Style: One Pot Pasta & Chicken

Tuscan Style: One Pot Pasta & Chicken

To a large pot heated to medium, add:

1 Tbsp oil

1 lb chicken, cut into 1/2” pieces

Season with:

1 tsp Italian seasoning

Cook chicken, stirring regularly, until just cooked through. Transfer chicken to a small bowl and set aside.

To the same pot, heated to medium, add:

1 Tbsp oil

1/2 cup onion, finely diced

Sauté for 2 minutes, then stir in:

1 tsp garlic, finely minced

Sauté for an additional 2 minutes, then stir in:

1 (15 oz) can diced tomatoes

1 1/2 cups chicken broth

1/2 cups milk

1/4 cup apple juice

1/2 tsp salt

1/4 tsp crushed red pepper flakes

Increase heat to high, bring to boil. Stir in:

8 oz pasta (penne recommended)

Reduce heat to medium-low, cover. Simmer 10 minutes, stirring occasionally.

Shut off heat. Add:

Chicken

2 oz cream cheese

Cover for 5 minutes. Add:

2 cups fresh spinach, chopped

Stir until well mixed. 

Serve hot, garnished with:

Parmesan cheese

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Brenda tips:

• Serving size: 4 servings

• For extra spice, increase the crushed red pepper to ~1 tsp, and conversely, if you prefer extra mild, leave out the red pepper.

• Garlic toast (made with Brenda’s French Bread) makes the perfect side dish with this pasta.

Roast Beef Stroganoff

This recipe is the most decadent way to make this savory dish. This recipe is also a great way to use up two leftovers: Roast Beef and the Beef Gravy.

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Roast Beef Stroganoff

To a large pot, add:

~1 qt water

Turn heat to High. Bring to rolling boil, add:

1 tsp salt

8 oz pasta (fusilli recommended)

Reduce heat slightly to Med-High, retaining a rolling boil until pasta is cooked to desired texture.

• Follow the package recommended time for best results

While pasta cooks, prepare the sauce.

To a large skillet, heated to medium, add:

1 tsp oil

1/4 cup onions, finely diced

1 tsp garlic, minced

Sauté for 1 minute, then add:

2 cups fresh mushrooms, peeled & sliced

Continue to cook, stirring regularly, until mushrooms are tender, about 2 minutes.

Add:

1 1/2 cups beef broth*

2 Tbsp ketchup

1 tsp Worcestershire sauce

1/2 tsp salt

1/4 tsp pepper

Increase heat to Med-High and bring to a boil.

While heating, in a small jar combine:

1/4 cup warm water*

3 Tbsp flour*

Shake until smooth. Once beef broth is boiling, pour the mixture into the broth, whisking continuously.

• Pro-tip: pour water and flour mixture through a wire strainer to avoid lumps

Continue cooking at a rolling boil for about 1 minute.

Reduce heat to Med-Lo. Stir in:

1/2 cup sour cream

Add:

1 1/2 cups roast beef, fully cooked and chopped into ~1/2” cubes

Fold in, being careful not to break up the pieces.

Simmer until pasta is finished cooking.

Drain pasta. Add to sauce. Fold together.

Serve hot.

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Brenda’s tips:

• Serving size: 4

• *If available, substitute ~ 2 cups Beef Gravy for the Beef Broth & flour mixture.

• This recipe works great with canned mushrooms, simply substitute one can mushroom stems & pieces for the fresh mushrooms. You may want to give them a quick chop to create uniform pieces.

Marinara Sauce

This basic marinara comes together quickly and can simmer for a few minutes. For a more developed flavor, simmer all day.

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Marinara Sauce

To a large pot, heated to medium, add:

1 tbsp oil

1/2 cup onions, finely diced

2 tsp garlic, minced

Sauté until translucent, then add:

2 (15 oz) cans crushed tomatoes

1 tsp salt

1/2 tsp oregano, crushed

1/8 tsp cayenne pepper

1/8 tsp crushed red pepper

Simmer on low for 15 minutes. . . or a few hours.

If making with meatballs . . .

• Add meatballs, continue to simmer for 15 minutes.

Serve hot over pasta.

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Brenda’s tips:

• Serving size: 4

• The perfect pair with classic beef meatballs

• Delicious over pasta

Cajun Style: One Pot Pasta & Chicken

Cajun Style: One Pot Pasta & Chicken

In a small bowl, combine:

1 tsp oregano, dried

1 tsp thyme, dried

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp cayenne pepper

1/4 tsp pepper

Mix together, then toss with:

1 lb chicken, cut into 1/2" cubes

To a large pot, heated to medium, add:

1 Tbsp oil

Seasoned chicken

Brown the chicken and add:

1/2 cup onion, finely diced

Saute, and cook for an additional 2 minutes. Then add:

1 (15 oz) can diced tomatoes

2 cups chicken broth

Increase heat to high, bring to boil. Stir in:

8 oz pasta (penne recommended)

Reduce heat to medium-low, cover. Simmer 10 minutes, stirring occasionally.

Shut off heat. Add:

2 oz cream cheese

Cover for 5 minutes. 

Stir until cream cheese is mixed in. 

Serve hot garnished with:

Green onions

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Brenda tips:

• Serving size: 4 servings

• For extra spice, increase the cayenne pepper to 1 tsp, and conversely, if you prefer extra mild, leave out the cayenne. 

• Brenda's toddler loves this dish! He asks for seconds & thirds & fourths when Brenda makes this tasty pasta.

• Garlic toast (made with French Bread) pairs perfectly.

Slow & Steady Style Lasagna

There's Quick Lasagna, tasty and plenty filling. Then there is Slow & Steady Style Lasagna, where every bite is perfection. Both are great to know . . .

The highlight of this lasagna is the delicate handmade pasta sheets.

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Slow & Steady Style Lasagna

Step 1: Make pasta for lasagna noodles

• Recommendation: if available, use a food processor to make the dough

• Don't have a pasta roller? Brenda strongly recommends making Manicotti Crepe Noodles to replace the pasta sheets in this lasagna, it will taste just as amazing

To a mixing bowl, add:

1/2 tsp salt

2 cups flour

Sift together, then stir in:

3 eggs

3 tsp water

Knead until dough is elastic (food processor: pulse until dough is smooth).

Divide dough into 7 equal portions. Let rest 1-2 hours.

Step 2: Make Sauce

Make one batch of Brenda’s Spaghetti (or Lasagna) Sauce

To the sauce, add:

1/2 cup water

1 (7 oz) can mushroom pieces, chopped (optional)

Bring to a light boil & cover. Simmer until time to assemble lasagna.

Step 3: Put together cottage cheese mixture

In a medium bowl, combine:

16 oz cottage cheese

1 egg

1 Tbsp parsley, dried

Stir together until combined. Set aside.

Step 4: Make Sauce

Make one batch of Creamy Garlic Sauce, set aside.

Step 5: Gather remaining ingredients

8 oz cheese, shredded

1 (15 oz) can spinach, drained (optional)

Set aside.

Step 6: Prepare pasta sheets

Add cold water to a large mixing bowl, set aside. *To be used to cool the cooked pasta.

To a large pot add:

3-4 quarts water

2 tsp salt

Bring to a boil. 

While waiting to boil, roll each of the 7 dough balls into a rectangular sheet, approximately 13"x9." 

• If available, use a pasta machine: 

  • Run each sheet of pasta through at each number setting, flouring sheet lightly between rolls   

    • Expected that final roll will be setting 7 (out of 8)

    • Dual purpose of rolling pasta and developing delicate texture

  • Roll each sheet to be ~5"x 26" then cut in half to create two ~5"x13" strips

    • 14 strips will be enough to cover the 13"x9" pan for the 7 layers

• If no pasta roller, Brenda strongly recommends making Manicotti Crepe Noodles instead of lasagna noodles

Boil sheets/strips in small batches for 1 minute. Remove from boiling water and put in cold water until all pasta is cooked and cooled. Drain.

Step 7: Assemble lasagna

In a greased 13"x9" baking dish, layer as follows:

1. Sauce

2. Noodle sheet/strips

3. 1/2 cottage cheese mix

4. Noodle sheet/strips

5. Sauce

6. Spinach (optional)

7. Cheese

8. Noodle sheet/strips

9. 1/2 Creamy Garlic Sauce

10. Noodle sheet/strips

11. Remaining cottage cheese mix

12. Noodle sheet/strips

13. Sauce

14. Cheese

15. Noodle sheet/strips

16. Remaining Creamy Garlic Sauce

17. Noodle sheet/strips

18. Sauce

All ingredients should be distributed evenly so that each layer completely covers the full 13"x9" surface.

Step 8: Cook lasagna

Bake at 350F for 60-70 minutes. 

Making ahead? Prepare 12-24 hours in advance, once assembled cover tightly with plastic wrap. Refrigerate until baking time. Swap plastic for aluminum foil. Place in cold oven, set to 350F and bake for 65-75 minutes.

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 Brenda’s Tips:

• Serving size: 8-12 servings

• This lasagna is totally worth the work!

• Brenda and John both prefer the Slow & Steady style. It has many similarities to the Quick Style but the homemade noodles give it incredible flavor throughout the delicate structure.

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Window to B’s Kitchen…

Quick Lasagna

There's Quick Lasagna, tasty and plenty filling. Then there is Slow & Steady Style Lasagna, where every bite is perfection. Both are great to know . . .

Brenda would periodically make lasagna for Sunday dinner when we lived in NYC. She'd put it together on Saturday night and then bake it to come out just in time for our guests to arrive. Add a loaf of fresh french bread and vegetables and it was the perfect menu for a leisurely dinner party.

After she married John, she adjusted her standard recipe to use homemade noodles as John preferred the thin delicate noodles to the boxed style. She'll still make the quick style when needed, but she also prefers the fresh homemade noodles.

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Quick Lasagna

Make Brenda’s Spaghetti (or Lasagna) Sauce Recipe

To the sauce add:

1/2 cup water

1 (7 oz) can mushroom pieces, drained & chopped (optional)

Bring to a light boil & cover.

While sauce is simmering, in a medium bowl, combine:

16 oz cottage cheese

1 egg

1 Tbsp parsley, dried

Stir together until combined. 

And gather:

16 oz pkg lasagna noodles, uncooked**

8 oz cheese, shredded

1 (15 oz) can spinach, drained (optional)

In a greased 13"x9" baking dish, layer as follows:

1. Sauce

2. Noodles

3. Cottage cheese mix

4. Noodles

5. Sauce

6. Spinach (optional)

7. Cheese

8. Noodles

9. Sauce

All ingredients should be distributed evenly so that each layer completely covers the full 13"x9" surface.

Bake at 350F for 60-70 minutes. 

Make ahead: prepare 12-24 hours in advance, once assembled cover tightly with plastic wrap. Refrigerate until baking time. Swap plastic for aluminum foil. Place in cold oven, set to 350F and bake for 65-75 minutes.

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Brenda’s tips:

• Serving size: 8-12 servings

• For quick lasagna, the sauce doesn't simmer very long, but baking adds enough cooking time to meld the flavors.

• Brenda's mom always added spinach to her lasagna and it is a great way to incorporate a vegetable. Canned or fresh steamed work equally well. Other vegetables can be substituted but consider the water content and adjust sauce if needed.

• **If you prefer to use boiled lasagna noodles, only about 8 oz is needed. While gathering, boil water and cook noodles according to package directions. Immediately drain and add cold water to halt cooking. Set aside until ready to assemble, drain, then follow recommended order.

Manicotti Crepe Noodles

Manicotti Crepe Noodles

To a bowl, add:

2 cups milk

4 eggs

1 3/4 cups flour

1/2 tsp salt

Whisk together until smooth.

To cook crepe noodles - 

Heat a non-stick skillet (set to medium heat) and spritz with cooking spray. 

Once hot:

1. Poor in 2T of batter, swirling pan to help batter spread thin in a circle

2. Cook 30-60 seconds until beginning to brown

3. Flip

4. Cook 20-40 seconds longer

5. Remove

Repeat until all crepes are cooked, batter should make 20-24 crepe noodles.

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Window to B’s Kitchen…

How Brenda uses Manicotti Crepe Noodles for lasagna:

Creamy Chicken Soup

Sam, Brenda’s 2 year old son, loves to help his mom in the kitchen. She recently sent me a video of Sam making french toast all by himself. He also looooooves Brenda Cookies.

Vivian, Brenda’s 1 year old daughter, is the sweetest girl. Smiling, squawking, and on the move. She’s also a human vacuum for Brenda Food. She recently scooted her way across the floor to consume Brenda Cookie crumbs kindly left behind by Sam.

While they love all of Brenda’s cooking, this soup recipe is Vivian’s favorite. If it’s good enough for Vivian, it’s good enough for us all!

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Creamy Chicken Soup

In a large pot heated to medium, cook:

1 lb chicken, cut into 1/2" cubes

1 tsp oil 

Season lightly with:

Seasoned salt

Garlic powder

Brown and then let simmer, stirring regularly, for 5 min.

Remove chicken from pot, set aside.

In the same pot, heated to medium, saute:

1/4 cup onion, finely diced

1/2 cup celery, finely diced

1 tsp oil

Deglaze the pan with:

1/2 cup cold water, or broth 

Then add:

6-8 cups chicken broth

Bring to boil and add:

2 cups carrots, diced 1/4"

1/4 tsp garlic powder

1/4 tsp dried rosemary, crushed

1/2 tsp dried thyme, crushed

1/2 tsp dried parsley

3/4 tsp salt 

Cook 5 minutes on medium, then add:

6 oz pasta, ditalini recommended

Reduce heat to medium-low and cook, covered, for 15 minutes. 

While soup simmers:

In a non-stick skillet set to medium heat, make a roux:

3 T butter

3 T flour

Stir together until melted and bubbling, then whisk in:

1 cup milk

Continue to cook white sauce on medium heat until thickened, 2-4 minutes. 

Whisk white sauce into soup. 

Add: 

Cooked chicken

Immediately prior to serving, stir in:

1/2 cup frozen petite peas

Serve hot. 

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Brenda’s tips:

• Serving size: 4 servings

• Brenda usually uses bouillon + water in place of broth when making soup. 

• Brenda prefers to crush the dried thyme and rosemary using a small mortar & pestle, to enhance flavor. 

• Instead of mixing in the frozen peas, Brenda suggests pouring about 2T in each bowl and ladling the hot soup over the peas. This sufficiently heats the peas and enhances the individual textures.

Baked Mac & Cheese

When Chelsea lived in Salt Lake City, UT she would visit Brenda + John in Victor, ID about 2-3 times per year. She would often stop by Trader Joe’s or Costco on her way and pick up anything they were in need of. She had to bring the big city to the small town!

On the trip to Victor to meet Brenda’s daughter, Vivian, Chelsea stopped at Costco and picked up a few take and bake meals…one of them being Costco’s Mac and Cheese.

Brenda later told Chelsea that while John isn’t a huge fan of mac and cheese, he LOVED Costco’s. This is the recipe Brenda made to recreate Costco Mac and Cheese.

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Baked Mac & Cheese

 In a large pot, boil water. Once boiling, add:

1 tsp salt

8 oz pasta, macaroni or cavatappi

Reduce heat slightly but retain boil, follow package directions for cooking time. 

While cooking pasta:

In a non-stick skillet set to medium heat, make a roux:

4 T butter

4 T flour

1/4 tsp salt

1/4 tsp pepper

1/8 tsp paprika

1/8 tsp garlic powder

Stir together until melted and beginning to brown, then whisk in:

2 cups milk

Cook on medium heat until thickened, 2-4 minutes. Then stir in:

1 cup shredded cheese (medium cheddar recommended)

Pasta, cooked & drained

In a greased 8"x8" baking dish (or 10"x6"), layer:

1/2 pasta

1/2 cup shredded cheese

1/2 pasta

1/2 cup shredded cheese

Cover, bake at 325F for 20 minutes.

Or refrigerate and bake at 325F for 45-60 minutes. 

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Brenda’s tips:

• Serving size: 4 servings as a main, 8 as a side.

• Cheese: medium cheddar has a pleasant flavor great for this dish and is generally the most affordable melting cheese. If desired you can also try combinations of the following cheeses:

  • Sharp cheddar

  • Gruyere

  • White cheddar

  • Jarlsburg

  • Parmesan

  • Romano

  • Cream cheese

• There was this awesome mac & cheese place in NYC called S'mac - - - they do some incredible combinations by adding other tasty ingredients to their base mac & cheese, try some out:

  • Bacon, mushroom & Swiss cheese

  • Roasted tomatoes & garlic

  • Chicken & buffalo sauce

  • Goat cheese & spinach 

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Window to B’s Kitchen…

1. Combine flour and butter for roux

2. Add spices

3. Add milk

4. Thicken the roux

5. Add cheese

6. Add noodles

Chicken Pad Thai

Growing up in a small farm town in Eastern Oregon, Brenda had never heard of Pad Thai. Once in New York City this dish quickly became a favorite. So much so, she was determined to learn how to make it at home. If you ask Brenda about it, she’ll tell you it took a few tries, but this recipe is just right.

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Chicken Pad Thai 

In a medium bowl, stir together sauce:

5 T brown sugar, packed

4 T soy sauce 

3 T fish sauce 

2 T peanut butter

2 T white vinegar 

2 T lime juice

1 tsp chili garlic sauce 

1/2 cup water

Set aside. 

Bring a large pot of water to a boil. Once water is boiling, add:

10 oz rice noodles (recommended: medium, flat)

Cook for 5 minutes. Drain, then cover with cold water. Set aside. 

To a large non-stick skillet heated to medium, add:

1 Tbsp oil

1 lb chicken, uncooked, cut into 1/2” cubes

Cook 5 minutes. Add:

1/2 cup onions, thinly sliced

1 cup carrots, matchsticked 

Cook 5 minutes. 

Pour in sauce.

Drain rice noodles and add to skillet. 

Bring to simmer until sauce is absorbed, 5-10 minutes.

While simmering, in a separate skillet, scramble:

3 eggs

Add scrambled eggs to sauced noodles.

Serve hot, garnished with:

1/4 cup cilantro, chopped

1/4 cup green onions, chopped 

1/2 cup roasted peanuts, chopped

1 cup bean sprouts 

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Brenda’s tips:

• Serving size: 4 servings 

• Instructions on rice noodle packages often suggest soaking in cold water for 30 minutes, but Brenda has found that the cold water doesn't adequately soften the noodles. She prefers to cook the noodles (as outlined above) to obtain the desired texture. You are welcome to follow either method.

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Spaghetti Sauce (or Lasagna Sauce)

Spaghetti is Brenda’s all-time favorite food that she makes for herself.

That’s a big statement considering everything that she’s known for making.

Today, Brenda’s sharing her favorite Spaghetti Sauce recipe with us. Simple, flavorful, and the perfect paring to some al dente noodles.

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Spaghetti Sauce (or Lasagna Sauce)

In a skillet heated to medium, brown:

1/2 lb ground beef

Drain fat. Season with:

Garlic salt

Seasoned salt

Set aside.

In a large pot, sauté:

1 tsp oil

1/2 cup onions, diced

2 cloves garlic, minced

Once translucent, stir in:

1 can (15 oz) crushed tomatoes

1 can (15 oz) diced tomatoes

1 can (8 oz) tomato sauce

1 tsp brown sugar

1/2 tsp dried basil, crushed

3/4 tsp dried oregano, crushed

3/4 tsp Italian seasoning

1 tsp seasoned salt

Bring to low boil, add:

1/2 lb ground beef, cooked

Let simmer. Stir periodically.

Optional: serve hot over cooked spaghetti noodles with grated cheddar cheese.

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Brenda’s tips:

• Serving Size: 4 servings

• Brenda loves watching the tomatoes reduce and the herbs permeate the sauce. Brenda prefers to allow the sauce to simmer 4-6 hours.

• This sauce is perfect for lasagna.

• Brenda sources her beef in pound packages so generally will brown the entire pound and freeze half for another meal.

Creamy Garlic Sauce

Brenda makes this creamy garlic sauce for pretty much any savory dish that needs a boost: pasta, gnocchi, veggies, chicken, pizza, beef, rice…the sky is the limit!

Scroll to the Brenda’s Tips section to learn how to turn this recipe into a soup.

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Creamy Garlic Sauce

Make a roux:

1 Tbsp butter

1 Tbsp flour

Cook for 2-4 minutes on medium heat.

Whisking continuously, add:

1 cup milk

Once smooth, also add:

1/4 tsp garlic powder

1/8 tsp pepper

1/4 tsp salt

1/8 tsp parsley

1 oz cream cheese

1 Tbsp parmesan cheese

Simmer.

Once thickened, cook an additional 1-2 minutes.

Serve hot.

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Brenda’s tips:

• Serving Size: makes about 1 cup.

• Roux? Sounds complex? Nope. Heat a skillet. Add butter and flour. Start whisking. The butter will melt and whisking will incorporate the flour. Once smooth let it bubble for at least a minute - to cook the flour - and longer will develop flavor. Eventually it can burn so keep stirring but don’t let it darken too much.

• And once you add milk you now have a béchamel. Brenda’s mom always called it a white sauce.

• Brenda makes this creamy garlic sauce for pretty much any savory dish that needs a boost: pasta, veggies, chicken, pizza, beef, rice .... thin it out with a little more milk, cook the roux longer for deeper flavor, or even make a small batch to thicken soup.

Turkey Noodle Soup

Still have leftover turkey from Thanksgiving? Look no further! Make this delicious Turkey Noodle Soup to warm your soul.

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Turkey Noodle Soup

In a large soup pot, sauté:

1 tsp oil

1/2 cup onions, finely diced

1 clove garlic, minced

Then add:

6-8 cups turkey broth

1/2 tsp dried rosemary, crushed

1/4 tsp dried sage, ground

1 tsp salt

1/4 tsp pepper

Bring to boil, then add:

8 oz pasta

Cook until tender (7-12 minutes), stir in:

1-2 cups turkey, chopped

Serve hot.

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Brenda’s tips:

• Serving Size: 4 servings

• This is the best way to use leftover turkey.

• Always taste-test soup. Salt is a bit finicky in broth and sometimes more will be needed than the recipe suggests.

• Brenda often makes the noodles from scratch because that is the way her mother always made turkey noodle. Here is how.

• You can always make Turkey Bone Broth from your Thanksgiving turkey bones, or replace with chicken broth.

Non-Vodka Cream Sauce

As members of The Church of Jesus Christ of Latter-day Saints, we follow what’s known as The Word of Wisdom. We believe that The Word of Wisdom is a law that helps us stay physically and spiritually fit. Part of this law is abstaining from alcohol consumption.

The Church doesn’t have a stance on cooking or consuming food cooked with alcohol; they leave that decision to the individual. While I’ve never cooked with alcohol, I do consume food cooked with alcohol. Brenda neither cooks nor consumes food cooked with alcohol, which means she creates really delicious modified recipes. Just like this one.

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Non-Vodka Cream Sauce

In a medium pot, heated to medium, combine:

1 Tbsp oil

1/4 cup onion, finely diced

2 cloves garlic, minced

Saute for 3-4 minutes, add:

1/2 cup vodka substitute (see Brenda’s Tips)

1/2 cup chicken broth

1 can (15 oz) crushed tomatoes

1/2 tsp salt

1/8 tsp pepper

1/16 tsp red pepper

Bring to boil, reduce heat to simmer for 30-60 minutes. Before serving, add:

1/2 cup heavy cream

Fresh basil leaves

Serve hot over cooked pasta.

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Brenda’s Tips:

• Serving Size: 4

Brenda’s favorite vodka substitutions:

• Apple juice

• Grape juice

• Water with lemon juice

Gnocchi

Whenever Brenda has leftover mashed potatoes she makes one of two things:

1. Shepherd’s Pie

2. Gnocchi

Today she’s making gnocchi, a potato-based dumpling that’s treated like pasta because it’s served with a sauce. Brenda’s go-to sauce is her Non-Vodka Cream Sauce which we’ll post later this week!

Gnocchi

Add water to a large pot and set to high heat.

While waiting for water to boil, in a mixing bowl combine:

2 cups mashed potatoes 

1 egg

1 tsp salt

Mix well and then knead in:

1 1/2 cups flour

Turn dough onto floured countertop (or mat) and roll into long snakes (diameter 1"). Use a pastry scraper or knife to cut "snakes" into 1/2" lengths. Roll the 1/2" lengths under a fork to create ridges in the gnocchi.

Add to boiling water and cook 4 minutes at a rolling boil. Strain. Toss with sauce and serve.

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Brenda’s Tips:

• Serving Size: 4

• Brenda isn't a big leftover fan but she hates to waste. So she will repurpose leftovers into ingredients for a fresh new meal. Note: John does love leftovers and is glad to find them in the fridge. 

Some great sauce options .....

• Brown Butter & Sage

• Pesto

• Marinara

• Non-Vodka Cream Sauce

• Creamy Garlic Sauce

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Window to B’s Kitchen…

How to roll gnocchi with a fork: