Baked Ziti

DSC_0034-01

To 1 3/4 cups plain tomato sauce, add 5 cloves of roasted garlic, minced, 1 1/2 teaspoons red pepper flakes, 1/4 cup minced fresh basil, 1 teaspoon dried oregano leaves and 1/2 teaspoon salt. Mix together and set to the side.

Heavily salt a pan of water and bring to a boil. Add 3 cups ziti and cook according to al dente instructions. Drain well. Mix the noodles and around 2/3 of the sauce together in a large bowl.

In either three small spring pans or one large spring pan, stand your saucy noodles on end. This is best accomplished by holding or propping the spring pan nearly vertical and using a small flat silicone spatula to transfer the noodles from the bowl to the spring pan. Once full, return pan to a flat position and spoon sauce over, using the back of a spoon to encourage the sauce into the noodles. Top with shredded mozzarella, a sprinkling of Parmesan cheese and a dash of bread crumbs.

Cook in the oven at 350 for 15 minutes or until mozzarella is melted. Broil the tops to get them golden brown. Remove from the oven and the spring pan and top with fresh topped basil. You can serve it atop meat sauce if you’d like it that way.

Did you love this recipe? To get this and others delivered by post each month, be sure to join the Osmakadamia Nut family for just $2 a month. Joining up is easy and helps fund culinary adventures such as these! 

Chicken Stock

DSC_0015

To a large stock pot add the bones of one chicken, 2 quartered onions, 3 quartered carrots (scrubbed but not peeled), 3 chopped ribs of celery, 1 large leek (quartered with the greens and ends discarded), 2 teaspoons dried thyme leaves, 4 sprigs fresh parsley, 3 small bay leaves, 1 teaspoon peppercorns, 3 cloves peeled garlic and 1 teaspoon kosher salt.

Cover all this goodness with water.

Bring to a boil, then reduce to a simmer. Keep simmering, partially covered, for 8-10 hours. Check in on it often and add water as needed. Pour through a colander and use as you normally use broth.

If you’re in a hurry or don’t want as full a flavor, you can remove the mixture from the heat when it begins to smell and taste like chicken (about three hours). If you do this, I recommend adding another teaspoon of salt.

Did you love this recipe? To get this and others delivered by post each month, be sure to join the Osmakadamia Nut family for just $2 a month. Joining up is easy and helps fund culinary adventures such as these! 

Pão de Queijo

DSC_0028

If you’re looking for a bread that’s lovely and melty and that you don’t have to let rise in a bowl for an hour, this has your name all over it. It comes together in a blender and uses a muffin tin. It also doesn’t require the use of yeast so it feels less intimidating as far as breads go.

In a blender (I use our trusty mini food processor) combine: 1 room temperature egg, 1/3 cup extra virgin olive oil, 1/3 cup plain Greek yogurt, 1/3 cup water, 1 1/2 cup tapioca flour (aka tapioca starch, sold at Sprouts from Bob’s Mill), 1/2 cup of grated cheese (I used feta) and 1 teaspoon salt. That’s the basic recipe. I added 1/2 teaspoon of garlic powder and a pinch of cayenne for some extra flavor. Change these according to whatever sort of cheese you use. Pulse until everything is combined into a batter.

Spoon into mini muffin tins (I like these from Wilton) greased lightly with olive oil. Fill the muffin tin to the brim. This recipe should make 16 full mini muffins.

Cook at 350 for 35 minutes. Cool briefly but serve warm.

Did you love this recipe? To get this and others delivered by post each month, be sure to join the Osmakadamia Nut family for just $2 a month. Joining up is easy and helps fund culinary adventures such as these! 

Crispy Sweet Potato Fries

DSC_0154.JPG

Wash and skin 2 medium sweet potatoes. Cut into 1/4″ matchsticks; soak in cool water for at least one hour.

Drain sweet potatoes, pat dry with paper towels. Add to large gallon sized ziploc with 2 tablespoons corn starch. Toss until evenly coated.

In a large bowl, combine corn starch coated matchsticks, 2 tablespoons olive oil, 1/2 teaspoon cumin, 1/2 teaspoon white pepper, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper. Do NOT add salt at this stage or you’ll have soggy fries. Them’s the breaks.

Spread matchsticks out on baking sheets lined with parchment paper or silicone baking sheet. You want to leave some space on the sheets so the potatoes can crisp up. Bake at 400 for approximately 40 minutes, until crisp. Some will blacken. They’re tasty nonetheless. Once removed from the oven, sprinkle with coarse sea salt or kosher salt. Serve with sriracha ketchup if you’re bold.

Did you love this recipe? To get this and others delivered by post each month, be sure to join the Osmakadamia Nut family for just $2 a month. Joining up is easy and helps fund culinary adventures such as these!