Category: In the Kitchen

We’ve had an intense amount of life happening these last six months. Purchased a farm, improving a farm, COVID and a direct impact on my family, building a covered arena, building a second barn, building a warehouse, selling a horse, selling a boat, selling a house.
Phew. Let me catch my breath a minute.

So when I asked the man of the house what he wanted from my Instacart delivery and his response was his favorite “baked ziti and meatballs,” I was less than thrilled at the prospect of standing in the kitchen for hours. But he only asks for this particular treat on special occasions so I felt compelled to oblige him. He dove right into farm life for me and has earned himself a meatball or twenty.

To my surprise, I am SO grateful for the few hours of solitude I spent in the kitchen last night. Did I curse the farmhouse kitchen’s dated stove regularly? Sure. Did the dog steal a meatball? You bet. But the quiet process of crushing tomatoes with the flat of my knife, mincing garlic (because I forgot I brought a press to the new house, der), and smelling sauce simmering on the stove set me at a peace that I didn’t even know I needed.

I’ll save the details of our last six months for another day and will leave you with the hope that this recipe will still your mind and remind you of friends and family and all the good in your life, as it did for me.

Alteration Option: I’m going to tell you a secret. I don’t use my recipe. I tend to use however much meat I feel like and add breadcrumbs and milk until I’ve got the right consistency. If you like regularity, use the recipe and you’ll have excellent melty meatballs every time. If you’re like me, use it once or twice and then let yourself run wild. The key is always always always cook in the sauce and don’t turn them until twenty minutes have passed.

Ingredients

• 1 lb ground beef
• 1 lb ground pork (you can use any mixture of the two meats)
• 1/2 cup fine Parmesan
• 1/2 cup milk
• 1/3 cup breadcrumbs (Italian or regular)
• 1 egg
• 1 clove fresh minced garlic
• 1/4 cup finely chopped parsley
• 1 tsp cracked ground pepper
• 1 tsp sea salt
• 2 Jars of Pasta sauce (see note below)

TO BE COOKED IN:
2 jars pasta sauce of your choosing. I use one Michael’s of Brooklyn Homestyle Gravy + one jar of Il Mulino Pomodoro

Directions:

1. In the largest deep sided saucepan you have, heat your two jars of pasta sauce to simmering temperature.
2. Mix all ingredients by hand in a large bowl
3. Shape into 2″ ish meatballs
4. Place meatballs into the simmering sauce until they are snugged up to each other and cover each with a little sauce.
5. Simmer for twenty minutes. This is key. Don’t turn your meatballs -AT ALL- for twenty minutes. I’m talking to you twitchy fingers. Let them lie. They’ll be fine I swear.
6. Turn your meatballs and continue simmering in the sauce for another twenty-five minutes.
7. They should be fully cooked and ready to devour after 45 minutes, but you can let them simmer for as long as you’d like.

Notes:

• Cooking in the sauce is really how they get so delicious. Don’t cook them in the oven. Just don’t.
• Feel free to take some liberties with your balls. I forgot my egg last night and it was totally okay. I also used like 3.5 lbs of meat so I just kept adding milk and breadcrumbs and parm until the consistency was the way I like it, also totally fine. The only problem with the double batch is the quantity of balls. My big All Clad pan couldn’t fit them all so I cooked the first set and had about ten leftover and cooked them in the same sauce. You can also freeze the raw meatballs or keep them in the fridge to cook in the next few days.
• My fella doesn’t love them overly garlicky so feel free to add another clove if you’re a garlic lover. (Bay Area fam, I’m sorry that I haven’t trained him well after thirteen years)

• 

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This has been quite the week.

Sweet Venti is ten days post-OCD surgery. Kimber is one week post-puppy period (thank god). We’re making some changes at work. We put in an offer on a property. Oh, and Billy was struck by a driver running a red light.

Like I said, quite the week.

Shall I fill you in on that last bit? Billy was on his way to golf with friends, driving across an intersection in his Ford F250 when he was hit directly in the driver’s side door by an elderly woman who never even tapped her breaks as she blew through the red light.

His head hit the driver’s door window shattering the glass in a perfect billy head shaped hole while his elbow and shoulder slammed into the door. But somehow, miraculously, he is mostly unscathed. I credit his ability to walk away from the crash to his tank of a truck. It’s an absolute beast. If we weren’t already Forever Ford people, we certainly are now. If any less of a car had been hit like that he wouldn’t have been so lucky.

He’s getting some R&R this weekend and I’m happy to oblige with his favorite recipes. He only regularly requests three things; meatballs with baked ziti, peanut butter kiss cookies, and these pancakes from Grace & Good Eats. He woke up asking if it was pancakes and bacon day (duh) and I realized that she re-posted the recipe so I thought I’d share this unreal yumminess with you all! I won’t even attempt my own recipe, she wins y’all. They’re p.e.r.f.e.c.t.

Read her tips for the perfect pancakes, watch a video and get the full recipe here: https://www.graceandgoodeats.com/best-ever-pancake-recipe/

Best Ever Homemade Pancakes Recipe

Simple ingredients and a few minutes time is all you need to make these perfect, homemade pancakes.Course BreakfastCuisine AmericanKeyword pancakesPrep Time 5 minutesCook Time 10 minutesTotal Time 15 minutesServings 10 pancakesCalories 139kcalAuthor Emily Grace

Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1 1/4 cups whole milk
• 1 egg
• 3 tablespoons unsalted butter melted
• 1 tsp vanilla extract optional

Instructions

• Melt the butter in microwave for 30 seconds, set aside.
• In a medium bowl, mix together flour, sugar, salt, and baking powder.
• Stir milk and egg together.
• Create a well in the center of the flour mixture.
• Pour the butter, vanilla, and milk mixture into the well.
• Use a wire whisk to stir everything together until just combined. It will be slightly thick and lumpy, but should be well incorporated.
• Allow the batter to rest while heating a lightly oiled skillet or griddle to medium high heat.
• Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
• Cook each side for 3-6 minutes, until lightly golden brown.

Notes

I answer these questions in depth above.Can this pancake recipe be used to make waffles?  YesCan this pancake recipe be made into mini pancakes or “silver dollar” pancakes?  YesCan this pancake recipe be made with buttermilk?  YesCan this pancake batter be made ahead of time?  NoCan these pancakes be frozen? YesCan this recipe be doubled?  YesCan this pancake recipe be made dairy free?  YesCan you make these pancakes with egg?  YesCan these pancakes be made using whole wheat flour, almond four, oat flour, arrow root flours, etc?  Yes

Nutrition

Serving: 1pancake | Calories: 139kcal | Carbohydrates: 19g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 183mg | Fiber: 1g | Sugar: 6g

Sooo I hate to toot my own horn, but tonight’s baked ziti may be one of the scrummiest things I’ve ever made. Beep beep, y’all.

It’s rare for me to make a baked pasta, we generally eat a little lighter fare. But every now and then we’re in the mood for something savory. Usually I would follow the Pioneer Woman’s recipe for this Italian indulgence https://thepioneerwoman.com/cooking/baked-ziti/ , but I knew I could make a version of my own and I’m so tickled I gave it a whirl.

I wanted to kick the cheese up a notch (or ten) and omg it paid off. Three cheeses and heavy cream blended together in ooey gooey perfection is just what a weekend needs. Plus I had a little extra time on my hands today so I decided to make a more proper sauce as the base rather than using a jarred sauce. Disclaimer: I am NOT Italian. My ‘proper’ might not be sanctioned as Italian-proper. I was not taught the art of sauces by generations of Italiano cooks. I know there’s probably some cute little nonna rolling her eyes at me somewhere over my sauce prep. But let me tell you nonna, it came out delish.

Further disclaimer; I guess I basically made lasagna but with ziti. #sorrynotsorry Layering with noodles, sauce, cheese, noodles, sauce, cheese. It works. Oh yum does it work. Grab a glass of vino, let’s get cozy in the kitchen.

Alteration Option: I added a pound of meat to my sauce which was moderately meaty to me. You could go a little heavier or lighter on the meat depending on your preferences. I also did half and half ground pork and half ground beef, but of course you could use whatever mix you want.

Ingredients

• ¼ cup good olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, pressed or minced
• Salt and ground pepper to taste
• 1 lb ground meat, beef and pork
• 1 small can tomato paste
• 1 28oz can whole peeled tomatoes in juice (you’re going to crush them with the flat of your knife & add tomatoes and juice to your sauce)
• 2-3 dashes of red pepper flakes
• 15oz tub of good ricotta
• ½ cup heavy cream
• ½ cup grated Parmesan
• 1 pound bag of dry ziti pasta
• 1 pound fresh mozzarella, cut into pieces
• Parsley and grated Parmesan to garnish if chosen

Prep

Base Sauce:

1. Heat 1/4 cup olive oil in a large pot over medium heat. Good olive oil really makes a difference. Yum.
2. Add the finely chopped yellow onion and pressed/minced garlic. Top with a couple cranks of freshly cracked salt and pepper.
3. Add the meat (or don’t, it’s yummy with or without)
4. Cook until the onion is completely translucent and the meat is cooked through, about 10-15 minutes.
5. Add the tomato paste and mix completely. Cook another two minutes.
6. Hopefully you’ve already crushed your tomatoes with the flat of your knife. Add your crushed tomatoes and all of their sauce/juice and stir completely, making sure to scrape the sides and bottom of your pot.
7. Season again with salt and pepper and add the red pepper flakes.
8. Bring to a simmer. Cook for 20 minutes stirring occasionally.
9. Heat the oven to 400 degrees as the sauce cooks.

Filling:

1. In a medium bowl, combine the 15oz ricotta, 1/2 cup heavy cream and 1/2 cup Parmesan. Season with salt and pepper and set aside.

Bring it All Together:

1. It’s perfection if you cook the pasta just south of al dente. We want it undercooked slightly since it’s going to bake in the oven more.
2. Ladle out 1 cup of the pasta water into a measuring cup, then strain the ziti and rinse with cool water. Set aside until the sauce is ready.
3. Once your base sauce is done, stir in the 1 cup of pasta water you just reserved.
4. Place those yummy noodles in a large bowl and add two cups of the sauce. Stir it up to coat the pasta evenly.
5. Now let’s prep the baking dish! I really need cuter bakeware. Using a glass brownie dish over here. But boring dish aside, spoon a lil sauce on the bottom of a 3 quart baking dish. The you will layer ziti, sauce and mozzarella in thirds. With two layers of ricotta magic. Like so:
6. Layer in 1/3 of the pasta.
7. Spread 1/2 of the ricotta/cream/parm mixture on top of the noodles.
8. Scatter 1/3 of the mozarella pieces. Eat one or two.
9. Layer 1/3 of the pasta.
10. Dollop the other half of the ricotta mixture.
11. Scatter 1/3 of the mozzarella
12. Add the remaining 1/3 of noodles.
13. Spread the last third of the sauce.
14. Artfully scatter the remaining 1/3 of mozzarella. Sprinkle on some parm, why not. This is going to be good.
15. I placed my dish on top of a sheet pan in case it dripped. Bake at 400 degrees for 30 minutes-ish until the edges are golden and bubbling.

PS: I have a perfect bubbling mozzarella temp that is my golden standard for all things pasta and pizza. I missed my window while I prepped meatballs, but the good news is that it’s yummy even if it’s slightly less bubbled and obviously it was delish as a slightly crispier than ideal mozz too. I also cooked today’s dinner at 425 resulting in my crispy cheese, but have altered the recipe to 400. You got this.

Every now and then, I actually do something non-horse (or work) related. Shocking, I know. Occasionally, that something is an adventure in the kitchen! We love cooking at home for one big reason; you know exactly what’s going into your food. We can choose hormone-free meats, local veggies and make sure our recipes don’t include a pound of salt.

Some weeks are busier than others and it’s take-out all day erryday. But when we’re consistent and take the time to plan meals, we both feel so much better. Higher energy levels, more stamina during training and sounder sleep are just some of the perks.

I’ve found so many delish recipes from the great wonderful interwebs so I wanted to share some of my favorite recipes with you this year and maybe pay back the favor to a friend or two. I hope you enjoy them as much as we do.

My first featured recipe, Massaman Curry, is not – I repeat NOT – one to take on in a hurry. Non-cooks, don’t write it off, it’s not difficult at all. Swearsies. It just has a bit going on and you need to prep more than you might think. But guys, anything that can cook in one pot is a keeper in my book.

Our favorite local Thai restaurant makes a much creamier, brothier version of Massaman which is delicious and made me want to make our own. Buuuut, we love how every single scoop from our version is good enough to be a last bite.

Side Note: I’m not the only one who saves a perfect last bite, am I?

I happened to head home early today and realized I had everything for this dish. It’s usually one of my ‘Sunday sauce’ features but it was fun to squeeze it in on a workday! How do you balance your time to include homemade meals?

Ingredients

• 1 can Masaman curry paste (get this at an Asian or specialty market. You can use red curry paste but it’s not quite as perfect)
• 2-3 Tbs. Peanut oil
• 3 cans coconut milk
• 1 tsp. fresh ginger
• 3-4 Tbsp. chopped cilantro
• 2 Tbsp. brown sugar
• 1 Tbsp. lime juice / 1 fresh squeezed lime
• 1 Tbsp. Worcestershire sauce
• 1 onion sliced thin
• 2 lb. chicken sliced as paper thin as you can get it.
• 3 medium potatoes peeled and cubed
• 1 c. crinkle carrot chips
• 3 Tbsp peanut butter, heaping scoops
• 1/2 c. peanuts
• Sriracha sauce to taste.
• Thai or Red pepper flakes to taste
• Cooked Jasmine rice

Instructions

1. Ok I have to preface, this batch size is meant for my 6’6” athlete man. It’s going to make 5-8 servings for normal folks. We eat it for leftovers for a few days and it reheats beautifully in the microwave or on the stove. Cut the recipe to 1lb chicken, 2 cans coconut milk and 1-2tbs peanut butter for normal people portions. Leave all other ingredients the same. Yours will be s little brothier which is equally scrummy.
2. PREP PREP PREP. Slice your chicken into super thin pieces, slice your onion, and chop your cilantro before starting. I promise you’ll thank me. The chicken takes a minute to slice if you’re doing 2lbs. So many chickens.
3. Heat the peanut oil in the largest saucepan you have over medium heat.
4. Stir in the curry paste and cook for about 2 minutes. Let it sizzle. Yum.
5. Add 1 can of the coconut milk and stir together with the curry paste until blended.
6. Add the ginger, cilantro, brown sugar, lime juice and Worcestershire sauce and bring to a boil.
7. Once boiling, add the chicken and onion then reduce heat to simmer.Cook for about 6 minutes until the chicken pieces are cooked through.
8. Add the other 2 cans of coconut milk and stir together thoroughly then bring back to boil. (If you’re making the smaller batch with 1lb of chicken instead of 2lb, only use one can of coconut milk here – OR if you’re making 2lbs of chicken but want a less creamy end product)
9. Add the carrots, potatoes, peanuts, peanut butter, siracha and red pepper flakes and stir until mixed.
10. Cover and simmer for 20-25 minutes.
11. Serve over rice in a shallow bowl and garnish with cilantro.
12. NOTE: My fella adds more Thai pepper flakes to his bowl when serving to make his dish a 5* spicy so I don’t have to over-spice the enter batch. I happened to have added too many during step number nine today and it didn’t melt my face off so I think that means I’m becoming one with the spices, right?