Gnocchi with Sausage and Fall Vegetables

16 oz. potato gnocchi (use the kind that is shelf-stable; do NOT cook ahead of time!)

1 lb. Brussels sprouts, tips removed and halved

1 medium red onion, sliced

3 carrots, peeled and chopped

14 oz. smoked sausage (already cooked)

2 Tbs vegetable oil

1 tsp salt

1 tsp thyme

1 tsp garlic powder

1 tsp smoked paprika

1/2 tsp freshly cracked black pepper

1/2 c fresh Parmesan cheese, grated

Chop all ingredients while oven preheats to 450℉.  Place the gnocchi, Brussels sprouts, red onions, carrots, and sausage in a large bowl.  Drizzle with vegetable oil and sprinkle with spices.  Using a rubber spatula, fold all ingredients to coat and lay them flat on a sheet pan lined with parchment paper.

Cook for 25-30 minutes.  Top with Parmesan cheese!

From Budget Bytes

Taco Casserole

1 lb ground beef

1/2 onion, diced small

1 green bell pepper, diced medium

1/2 T chili powder

1 tsp cumin

1 tsp paprika

1/2 tsp oregano

1/4 tsp cayenne

1/4 tsp salt

1/4 tsp freshly cracked pepper

16 oz. jarred thick and chunky salsa

15 oz. black beans, drained and rinsed

2 c cheddar cheese, grated

6 large flour tortillas (burrito size)

Preheat oven to 350℉ and grease a 9 X 13 baking dish.

Heat a medium skillet over medium heat.  Once hot, add the ground beef, onions, and green peppers and sauté for 5 minutes until the meat is browned and the vegetables are tender.  Drain off extra grease.  Add chili powder, cumin, paprika, oregano, cayenne, salt, and pepper.  Cook for 1 minutes.  Add the salsa and black beans and continue cooking for 4 minutes.

To assemble, lay two tortillas across the bottom of the pan overlapping a bit.  Top with 1/3 of the meat filling and 1/3 of the cheese.  Repeat the layers three times.

Bake for 20 minutes in the oven until it's good and melty.  Remove from the oven, slice, and garnish with any toppings you like!

From Budget Bytes

Homemade Pasta

9 oz (255 g; about 2 cups) all-purpose flour, plus more for dusting (we used 00 flour)

4 yolks from 4 large eggs

2 whole large eggs

1 tsp kosher salt, plus more for salting water

To Make the Dough: On a large, clean work surface, pour flour in a mound.  Make a well in the center about 4 inches wide.  Pour eggs, egg yolks, and salt into well and, using a fork, beat thoroughly.  When combined, gradually incorporate flour into the eggs until a wet, sticky dough has formed.

Using a bench knife, scrape excess dough from fork and fingers.  Begin to fold additional flour into the dough with the bench knife, turning the dough roughly 45 degrees each time, until the dough feels firm and dry, and can form a craggy-looking ball, 2 to 5 minutes.

Press the heel of your hand into the ball of dough, pushing forward and down.  Rotate the ball 45 degrees and repeat.  Continue until dough develops a smooth, elastic texture similar to a firm ball of Play-Doh.  If dough feels too wet, add flour in 1 tsp increments.  If dough feels too dry, add a few drops of water slowly (can use a spray bottle).

Wrap ball of dough tightly in plastic wrap and rest on countertop for 30 minutes

To Roll the Pasta: Place a sheet of parchment paper on a tray or cutting board and dust lightly with flour.  Unwrap the rested dough and cut into quarters.  Set one quarter on work surface and re-wrap the remaining dough.  With a rolling pin (or your hand) flatten the quarter of dough into an oblong shape, about 1/2 inch thick.

Set pasta maker to widest setting and pass dough through 3 times.

On a lightly floured work surface, fold ends of dough in so they meet, then fold the dough in half where the end points meet, trying not to incorporate too much air into the folds.  This will make your dough more rectangular and less oblong.  Using your rolling pin, flatten dough to 1/2 inch thick.  Pass through the rollers 3 more times.

Narrow the setting by 1 notch (to 2) and repeat folding process and pass through rollers 3 times.

Narrow setting again (to 3) and repeat folding process and pass through rollers 3 times.

Continue passing the dough through the rollers, reducing thickness by 1 setting each time until it reaches desired thickness.  It should now be very delicate and elastic to the touch and slightly translucent.  

Setting 1-- 3 passes

            2-- 3 passes

            3-- 3 passes

            4-- 1 pass

            5-- 1 pass

            6-- 1 pass, etc.

Each time you finish with a piece of dough, lay it out folded in half on your cookie sheet either dusted with flour or with parchment paper to keep it from sticking.  Repeat with each remaining quarter of the dough.

Finally, Cut and Cook the Pasta: run the pasta sheets through your desired pasta cutter attachment.  Gently scoop the noodles into a nest, and place on floured cookie sheet.  Cover gently with a kitchen towel until ready to cook.  (They can also be frozen right on the cookies sheet and then placed in a ziplock bag and kept in the freezer until ready to cook.)

Cook the noodles in a pot of boiling salted water for 90 seconds to 2 minutes and enjoy!

From Serious Eats and Love and Lemons

Elaine's Fettuccine Alfredo

Salt

2 Tbs butter

1 small clove garlic, finely chopped

1.5 c heavy cream

1 large egg yolk

1 lb fresh fettuccine

1 c freshly grated Parmigiano-Reggiano (I used regular Parmesan cheese and it was fine!)

Freshly ground pepper to taste

Bring 6 quarts of generously salted water to a boil

While the water heats, melt the butter in a large, deep skillet over medium-high heat.  Add garlic, sauté until fragrant and sizzling, about 2 minutes.  Whisk the cream with the egg yolk in a bowl until blended, pour into the garlic butter.  Reduce heat to a medium-low, stir until hot but not boiling.  Keep warm over low heat.

Meanwhile, cook the pasta, partially covered, until al dente.  (The pasta will float when it's done.). Drain in a colander, shaking out excess water, but reserve a little cooking water.  Pour hot pasta into the cream mixture and toss to coat (still over low heat).  Add the cheese and keep tossing gently until the cream is mostly absorbed.  Season with salt and pepper.  If sauce is absorbed too much, toss with a little pasta water.  Serve in warm bowls.

From The New York Times Cooking Page

Cream Cheese Ramen

*I haven't actually tried this yet, but it looks amazing!

1 instant ramen brick (not a noodle cup; discard flavor packet)

1 Tbs butter

2 oz. cream cheese, cubed

3 Tbs Parmesan cheese (from the green can is fine!), plus more if desired

Kosher salt and black pepper

1 tsp olive oil

Any desired additional toppings: sautéed sausage or pepperoni; you could sub out the cream cheese                 with half a round of Boursin or four wedges of Laughing Cow cheese; you could add a sprinkling of          Everything Bagel seasoning mix...  the options are limitless!

In a small saucepan, bring 2 cups water to boil.  Add the noodle brick and cook for about 90 seconds, until the strands are separated and loose but still slightly underdone.  Using a slotted spoon or spider strainer, remove noodles to a serving bowl but keep the noodle water in the pot.

Pour out most of the water, leaving about 1/3 c in the saucepan.  Over low head, add the butter, cream cheese, Parmesan, a pinch of salt, and a generous amount of black pepper to the remaining noodle water.  Stir to incorporate and melt the cream cheese into the liquid until the sauce is uniform and smooth.

Turn off heat.  Add the cooked noodles back to the pot and gently fold into the sauce.  Return the finished noodles to the serving bowl.  Top with more Parmesan, cracked pepper, and a drizzle of olive oil, along with any desired additional toppings.

From The New York Times Cooking Page

Birria Tacos

For the Birria Beef and Broth:

8 dried guajillo chiles

2 dried ancho chiles

1 dried arbol chile (can sub a Japonese chile)

3 large Roma Tomatoes

1 medium onion, quartered and peeled and trimmed of root ends

6 cloves of garlic, peeled but left whole

3 c beef broth

2 Tbs white vinegar

1 tsp cumin

1 tsp oregano (if possible, use Mexican oregano)

1 tsp chili powder

1 tsp salt

1/2 tsp freshly ground coarse pepper (use 1/4 tsp for finely ground) 

1/4 tsp allspice

3 bay leaves

3 to 5 pound bone-in or boneless chuck roast

For the tacos:

Corn tortillas (yellow or white)

Shredded cheese for melting (Monterey Jack)

Cilantro and chopped white onions, for serving

In a large pot, add the dried chiles, tomatoes, onions, and garlic.  Add water until ingredients are completely covered.  Bring to a simmer over medium heat.  Cook for 15 minutes until the chiles and onions have softened.

Remove the pot from the heat.  Carefully remove the tough stems from the chili.  With a slotted spoon, scoop out the chiles, onions, tomatoes, and garlic and transfer to a blender.  Add 1 1/2 c of the chile broth from the pot to the blender with the vegetables.  Add a lid and vent slightly to release steam (or vent in spurts, holding the lid down!).  Blend until very smooth.

Pour the mixture into the insert of an 8-qt slow cooker.  Add beef broth, vinegar, cumin, oregano, chili powder, salt, pepper, and allspice.  Stir to combine.  Add the bay leaves.

Season the beef lightly on all sides with salt and pepper and rub lightly into the meat.  Place the beef in the slow cooker, turning to coat in the chile mixture.  Cover and cook on low for 8 to 9 hours, or on high for 5 to 6 hours until beef is fall-apart tender.

Remove the beef from the slow cooker to a dish, discarding bone and bay leaves.  Shred the beef into bite-sized pieces.  Stir or whisk the consomé to recombine and spoon 1 to 2 cups of it over the meat.  Keep remaining sauce warm.  

To make the tacos, heat a skillet or griddle over medium to medium-high heat.  Dip a corn tortilla fully in the warm consomé and lay flat in the hot skillet.  Spread beef on half of the tortilla and top with cheese.  Fold the tortilla over the filled half and press down gently with a spatula as it sizzles and cooks on one side.  Flip and cook on the other side until golden and sizzling.  Remove to a plate or platter and repeat with remaining tortillas/tacos.  A four pound bone-in roast will make enough beef for about 20 tacos made with 6-inch corn tortillas. Leftover beef and consomé can be frozen in well-sealed bags or containers for 1 to 2 months.

From Mel's Kitchen Cafe

Loaded Burger Bowls

Special House Sauce:

3/4 c mayonnaise

2 Tbs ketchup or BBQ sauce

1 Tbs mustard (yellow or Dijon)

1 Tbs pickle juice brine from a pickle jar

1 tsp Worcestershire sauce

1/2 tsp garlic powder

1/4 tsp sweet or smoked paprika

Cayenne pepper, to taste

Bowl Ingredients:

4 to 6 c chopped or shredded lettuce

1 cup diced tomatoes

1 to 1.5 c shredded cheddar cheese

1 c thinly sliced red onions (or caramelized or pickled onions)

1 c diced avocados

Optional: French fries or tater tots

Beef:

1.5 tsp coarse salt

1 tsp garlic powder

1 tsp sweet or smoked paprika

1/2 tsp onion powder

1/8 tsp black pepper

1 to 1.5 lbs ground beef

For the sauce, mix all the ingredients until well-combined and creamy.  The sauce can be made several days ahead of time and refrigerated.

For the bowl ingredients: prep and chop all the bowl ingredients and set aside (or refrigerate if prepping ahead of time).  If cooking fries, get those in the oven/air fryer!

For the beef, add the beef to a medium bowl.  Sprinkle in the seasonings and mix until evenly combined.  Pat the beef mixture into a large, thick patty, about 3/4-inch to 1-inch thick.  Heat a nonstick or cast iron skillet over medium heat (if the beef is extra lean, add a drizzle of olive oil to the pan).  Place the beef patty in the hot skillet and let cook, undisturbed, for 1 to 2 minutes until well-browned (you want the beef to get delicious little crispy bits on the outside).  Carefully flip and cook for another minute on the other side.  Once both sides are browned, break the meat into 1-inch pieces and continue cooking until no longer pink.  Drain excess grease.

Serve the beef in bowls with the prepped vegetables and drizzle special house sauce on top!

From Mel's Kitchen Cafe