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A Life From Scratch.

A Life You Adore Around A Table You Love.

The next best thing.

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I recently posted on Facebook that last year around this time, I experienced a meal that I still have dreams about. Homemade pasta will do that sort of thing to you.

Fast forward to this year. With my Italian friend miles away (literally in Italy), my pasta confidence was lacking but the meal was calling my name, so I did the next best thing. I purchased fresh pasta from the store (locals, Heinen’s has some awesome options!) and mixed it up with homemade pesto.

Even shorter on time? Buy the fresh pesto. You’ve got a two ingredient dinner at this point – fresh pasta + pesto. Well three, let’s not forget parmesan on top.

And of course sliced heirloom tomatoes on the side rock my world. I mean, look at that meal.

Make it this week. Promise?
C

Cilantro peanut noodles.

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cilantro peanut noodles

Well, hello there ALFS. It’s nice to be back in the writing and cooking saddle. Well, kind of. To be honest this was the first trip in many that I was not ready to leave, but vacation isn’t forever and it was back to reality filled of laundry, errands, baseball, and of course – cooking!

First up on the agenda? Between another business trip for M and leaving town for a family wedding this weekend, we had one evening to enjoy dinner on the patio. I knew it had to be special. Friday morning I whisked up the marinade for the best grilled chicken and settled on making some cilantro peanut noodles (killer) during nap time. 

Warm grilled chicken and cold peanut noodles on a hot night? Ok, ok. It’s good to be back.

Cilantro Peanut Noodles
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Ingredients
  1. 1 pound spaghetti
  2. 3/4 cup smooth peanut butter
  3. 1/2 cup unseasoned rice vinegar
  4. 3 tablespoons plus 1 teaspoon sugar
  5. 6 tablespoons soy sauce
  6. 1/4 cup water
  7. 1 tablespoon toasted sesame oil
  8. 2 teaspoons crushed red pepper
  9. One 2-inch piece of fresh ginger, peeled and coarsely chopped
  10. 1 large garlic clove
  11. 3 celery ribs, thinly sliced
  12. 1/2 cup coarsely chopped cilantro leaves and tender stems
  13. Lime wedges, for serving
  14. Handful of chopped peanuts, for topping
Instructions
  1. In a pot of boiling salted water, cook the spaghetti until tender. Drain and rinse under cold water until cooled. Drain well.
  2. In a blender, puree the peanut butter with 6 tablespoons of the vinegar, 3 tablespoons of the sugar, the soy sauce, water, sesame oil, crushed red pepper, ginger and garlic. Transfer 1/2 cup of the peanut dressing to a bowl and toss with the noodles.
  3. In another bowl, toss the celery with the cilantro and the remaining 2 tablespoons of vinegar and 1 teaspoon of sugar.
  4. Transfer the noodles to bowls and drizzle with the remaining peanut dressing. Top with the celery and peanuts. Serve with lime wedges.
Adapted from Food & Wine
Adapted from Food & Wine
A Life From Scratch. https://a-life-from-scratch.com/

Skillet Gnocchi

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Skillet Gnocchi

I asked my faithful Facebook fans the other night whether or not they wanted to hear about a killer Philly cheesesteak recipe or a killer skillet gnocchi recipe next. It was a close call, but skillet gnocchi won. So, let’s do this.

The thing I love most about this recipe is how incredibly versatile it is. Don’t love red peppers? Skip ’em! Add zucchini or eggplant instead. Love mushrooms? Double up! Need some protein in your life? Add some crumbled italian sausage. Swirl in some pesto at the end. Add a pinch of red pepper flakes (or more, if you’re like me). The opportunities are endless to put your own twist on it. 

What are you waiting for? Make it this weekend!

Skillet Gnocchi
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Ingredients
  1. 3 tbsp olive oil
  2. 2-3 cloves of garlic
  3. 3/4 tsp basil
  4. 1/2 tsp sea salt
  5. 1 medium yellow onion
  6. 1/2 jar sundried tomatoes
  7. 1 large handful of spinach
  8. 1/2 red bell pepper
  9. 1 portabello mushrooms
  10. 1 large package of gnocchi
  11. parmesan cheese, for serving
Instructions
  1. 1. boil a large pot of water. read gnocchi package for water amounts and gnocchi cooking instructions.
  2. 2. in a pan heat oil, add diced onions. sautee until lightly browned. add chopped mushrooms, basil, salt and other chopped veggies, except the spinach.
  3. 3. add sundried tomatoes.
  4. 4. stir gently, ensuring the vegetables are evenly cooking.
  5. 5. once your gnocchi has boiled, drain water from pot and add pasta to your skillet. continue stirring gently. you want the gnocchi to absorb the flavors of the vegetables and be coated in the olive oil.
  6. 6. add spinach. keep stirring. remove from heat.
  7. 7. serve in a plate or bowl and top with fresh ground pepper and parmesan cheese
Adapted from Bear&Lion Mama
Adapted from Bear&Lion Mama
A Life From Scratch. https://a-life-from-scratch.com/

garlic parmesan chicken and noodles.

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garlic parmesan chicken and noodles

Typically when you think of chicken and noodles all baked to bubbly perfection in a deep casserole dish, you’re thinking about how delicious it is – but, it comes at a cost. Let’s face it, most casseroles are served with their fair share of butter and cream of condensed soups. Honestly, as delicious as it all can be, I don’t even want to think about what is in those cans.

Meet this tasty dish, garlic parmesan chicken and noodles. You get the hearty from the chicken and noodles, but it’s all wrapped up in a much lighter and easy on the jeans sauce. The top isn’t forgotten as it’s sprinkled with a breadcrumb parmesan mixture that gets that come hither golden color. Go ahead – with this one, you can have seconds.

Garlic Parmesan Chicken and Noodles
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Ingredients
  1. 12 ounces extra-wide egg noodles (I used whole wheat)
  2. 1 2 - 2 1/4 pound purchased roasted chicken
  3. 1 cup frozen peas
  4. 4 cloves garlic, minced
  5. 1 3/4 cups whole milk or light cream
  6. 1 cup breadcrumbs (white or wheat)
  7. 3/4 cup shredded Parmesan cheese
  8. 2 tablespoons butter, melted
  9. fresh thyme
Instructions
  1. Preheat oven to 450 degrees F.
  2. Cook noodles according to package directions and drain.
  3. Meanwhile, remove chicken from bones. Discard skin and bones; shred chicken.
  4. In a saucepan combine chicken, peas, garlic, and whole milk; heat through.
  5. Cover and keep warm.
  6. Place breadcrumbs in a bowl and add 1/4 cup of the Parmesan cheese and melted butter.
  7. Stir noodles and remaining Parmesan cheese into hot chicken mixture.
  8. Heat and stir until bubbly.
  9. Divide among four individual casserole dishes or one large one.
  10. Top with the bread crumb mixture.
  11. Bake for 5 minutes or until top begins to brown.
  12. Sprinkle with fresh thyme.
A Life From Scratch. https://a-life-from-scratch.com/

Eat up!

C

Company sauce.

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company sauceYou guys. Let me let you in on a little secret here. This sauce? Well, it’s killer for a lot of reasons. Let’s do a list, shall we? It’s been awhile since we’ve done a list.

  • It will stay fresh for 4 days in the fridge. So it’s Thursday, right? You can make this today for company on Sunday. Toss with some fresh pasta and voila you’ve got yourself one chic dinner party entree.
  • It’s just delicious. Best marinara sauce I’ve ever had, hands down.
  • It’s pretty. Like so pretty you can bring out your inner Pinterest goddess on this one.
  • Your home will smell amazing for two days. The day you make it and the day you warm it up and serve it.
  • You can store it in a super cute jar which, let’s be honest, is just fun.
  • Every time you open your fridge you will feel less stressed because there it is just waiting patiently to be used.
  • Every time you open your fridge you will feel like a rockstar because hello! you are so organized you are ready for a meal days in advance.
  • But hey – it’s easy! So, if you decide to make it the day of company it won’t stress you out. 
  • It stretches. Make a big batch for you and share some with a friend. You’re so nice.
  • Don’t count on leftovers after a dinner party but I’ve always taken that as a great sign. Even the Italian stallion wolfed it down.

Eat up!
C

P.S. Thank you, Tia and Mark, for joining us! Awesome salad.

Company Sauce
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Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Ingredients
  1. 2 28-oz. cans whole peeled tomatoes
  2. 16 garlic cloves, peeled, crushed
  3. 3 anchovy fillets packed in oil
  4. 1 stick unsalted butter, cut into small pieces
  5. 1 teaspoon crushed red pepper flakes plus more for serving
  6. Kosher salt and freshly ground black pepper
  7. handful fresh chives
  8. handful fresh thyme
  9. handful fresh oregano
  10. splash of good red wine
  11. Finely grated Parmesan (for serving)
Instructions
  1. Preheat oven to 425°.
  2. Combine tomatoes (crushing them with your hands – so fun!), garlic, anchovies, butter, and red pepper flakes in a 13×9” baking dish or large pot; season with salt and black pepper.
  3. Roast (lid on), tossing halfway through, until garlic is very soft and mixture is jammy, roughly 1.5 hours or so.
  4. When I tossed it halfway I was careful not to disturb the herbs too much.
  5. Remove herbs. Using a potato masher or fork, mash to break up garlic and tomatoes to create your sauce.
A Life From Scratch. https://a-life-from-scratch.com/
 

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