Beet Pasta

 It has been a long time since I posted on my blog and I have a lot of new things to share with you all. I was blessed with a Christmas gift from one of my clients, Kitchen-Aid Mixer, and I have been a busy bee! Ordered the pasta attachment and learned how to make my own pasta! 

Making raviolis & saving rest for noodles

Put dough through pasta roller & cutting up noodles by hand.

Noodles ready to cook!

Beet Pasta 🍝

Ingredients:

2 cups of organic white flour 

1 cup of pre-cooked pureed beets

2 brown organic eggs

1/4 cup of olive oil

1 teaspoon of pink salt 

Directions: 

1. Add the ingredients together in a mixer on the dough setting. Keep a little bit extra of the white flour on the side to help with rolling out the dough. Allow the mixer to knead the dough for about 5 minutes. Keep adding some of the extra flour to the dough until it doesn't stick to your hands.

2. Flour your wooden board with some more of the extra flour and separate the dough in 3 or 4 portions. Wrap in plastic or cover in a container and refrigerate for 30 minutes or freeze until needed. 

3. Remove a portion from the refrigerator and let sit for about 5 - 10 minutes before rolling it out with a rolling pin. One portion makes a good amount of noodles for 1 - 2 people. I have a kitchen-aid pasta roller attachment which makes the whole process a lot easier. Make sure to have some extra flour to keep the dough from sticking. 

4. Make sure to wrap in plastic the rest of the dough and place it in the freezer until you are ready to cook. Once you have you dough at the consistency and as flat as you want, you can cut up your pasta in noodles or raviolis. I have made both. I don't have the pasta cutter so I cut my pasta by hand. You can make your noodles has thick or thin as you want!

5. Boil the noodles or raviolis in water, a teaspoon of olive oil and a pinch of salt. Noodles should be ready in 10 minutes depending on how thick they are. Raviolis take about 10 minutes depending how big they are as well. 

Enjoy making your beet pasta!

Grilled Balsamic Chicken Pasta Recipe

Grilled Balsamic Chicken Pasta
3 boneless chicken breast
1 cup of balsamic vinegar
1 onion, chopped
8-10 cloves of garlic
8 roma tomatoes
3/4 of a package of whole wheat pasta
2 oz. of fresh basil
sea salt and pepper

Directions:
Step 1: Heat up the grill and season the chicken breast with sea salt and cracked pepper. Once, the grill is hot, add the chicken breast and cook thoroughly on both sides.

Step 2: Put some oil in a pan with your spray bottle and allow to get hot. Add the onion and saute until clear. Chop up the garlic, add to the onion and saute for 1 minute. Heat up a small sauce pan and add the cup of balsamic vinegar. Allow it to reduce by half.

Step 3: Place a pot filled 3/4 of the way with water on the stove and heat to a boil. With your spray bottle add some oil so that the pasta will not stick together while cooking. Slice the tomatoes and put in the pan with the onion and garlic. Cook the tomatoes until tender so you can smash them with a spoon.

Step 4: Once the chicken is done, slice and put it to the side. By this time your balsamic vinegar should be almost reduced by half. You can add some organic sugar if you like to make it sweeter. Put it on a lower heat and allow the vinegar to thicken into a syrup. Your pasta should also be finished by this time (usually 13 minutes on medium temp.). Put the pasta into a strainer and run some cold water through it to stop the cooking process.

Step 5: The tomatoes in the pan should be almost like a thick sauce (if not add a little water). Add the fresh basil (I got mine from my garden!) and cook for 2-5 minutes. Once it is done, grab a large mixing bowl and put the pasta, the tomato and basil mixture, the sliced chicken breast and then the reduced balsamic vinegar. Mix together and it is done.

Hope you like this recipe. I love it!

Nutrition Facts Grilled Balsamic Chicken Pasta Serving Size 1 bowl
Amount Per Serving
Calories 91.83 Calories from Fat  5
% Daily Value
Total Fat 0.79g	1%
Saturated Fat 0.23g	1%
Trans Fat 0g
Cholesterol 26mg	9%
Sodium 217.59mg	9%
Total Carbohydrate 9.79g	3%
Dietary Fiber 1.15g	5%
Sugars 5.6g
Protein 10.93g	22%
Vitamin A (IU) 443.49	9%
Vitamin C 8.85mg	15%
Calcium 30.03mg	3%
Iron 0.93mg	5%

Chicken and Broccoli Pasta

Chicken and Broccoli Pasta

Chicken and Broccoli Pasta

2 roasted or cooked chicken breast, shredded

2 cups of steamed broccoli florets

2 cups of whole wheat linguine or spaghetti pasta

1 cup of chicken broth

1 cup of steamed cauliflower, pureed
pinch of sea salt

olive oil

Directions:

Step 1: Roast or cook 2 chicken breast for about 15 min on each side. Cut up the head of broccoli into florets and steam for 10 minutes. Set a large pot on the stove to boil some water for the pasta.

Step 2: Once the water is boiling add some olive oil and pasta and cook for 13 minutes. Next, In another pot, boil some chicken broth and add the pureed cauliflower to thicken up the sauce.

Step 3: Shred the chicken, add all the other ingredients together in a bowl and serve

Nutrition Facts Roasted Chicken and Broccoli Pasta Serving Size 1 bowl
Amount Per Serving
Calories 189.07 Calories from Fat  30
% Daily Value
Total Fat 3.34g	5%
Saturated Fat 0.71g	4%
Trans Fat 0g
Cholesterol 36.55mg	12%
Sodium 100.65mg	4%
Total Carbohydrate 21.96g	7%
Dietary Fiber 4.85g	19%
Sugars 1.88g
Protein 19.2g	38%
Vitamin A (IU) 121.35	2%
Vitamin C 46.82mg	78%
Calcium 38.95mg	4%
Iron 1.69mg	9%