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Roasted Spaghetti Squash with Mushrooms, Spinach and Parmesan
Roasted Spaghetti Squash with Mushrooms, Spinach and Parmesan
Preheat your oven to 375 degrees F. Lightly coat a large baking sheet with cooking spray. Set aside.
Halve the spaghetti squash and remove the seeds. Lightly drizzle and rub the insides and outsides of the squash with olive oil, sprinkle the insides of each half with 1/4 teaspoon kosher salt, then place cut sides down on the prepared baking sheet. Bake the squash until fork tender, about 25 minutes. Let rest for 10-15 minutes, until cool enough to handle, then shred in insides into strands with a fork. Set aside.
Meanwhile, heat 1 tablespoon olive oil in a large, deep skillet over medium high. Add the mushrooms and sauté until golden brown, about 8 minutes. Add the garlic, thyme, remaining 1/2 teaspoon salt, and black pepper, then sauté until fragrant, about 1 additional minute. Add the chopped spinach by handfuls, allowing it to wilt, then adding more as it will fit into your skillet. Cook just until all of the spinach wilts, about 2 minutes.
Add the shredded squash to the skillet, then cook just until heated through, about 2 minutes. Taste and add additional salt and pepper as desired. Stir in the Parmesan and parsley. Serve warm, topped with additional parsley and Parmesan as desired.
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Honey Sriracha Chicken with Scallions
Honey Sriracha Chicken with Scallions
Pour oil into frying pan at least 1 inch deep and heat to medium heat. In a small bowl, whisk egg. In a separate small bowl, pour 1 cup cornstarch. Coat chicken cube first in egg mix, then coat in cornstarch and then put into heated frying pan. Fry for a few minutes until chicken is a golden brown. You can do a few pieces at a time, in small batches until all the chicken is used up. Place already fried chicken aside on plate lined with paper towel.
In a small saucepan, add the honey, sriracha, garlic powder, soy sauce and onion powder. Turn saucepan to low heat. Completely dissolve cornstarch into water in a small bowl and add to sauce. Bring to a low boil and cook until sauce becomes thick.
Set aside about 1/3 of the sauce. Leave remaining 2/3 in saucepan and add in fried chicken pieces and coat with sauce. (If your sauce pan is too small, you can also move the sauce and chicken to a bigger pan to finish cooking. If desired, add chopped peanuts. Serve chicken over rice. Pour the remaining sauce on top the chicken before serving. Garnish with chopped scallions.
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Tagliatelle with Mixed Mushrooms (with or without homemade pasta)
Tagliatelle with Mixed Mushrooms (with or without homemade pasta)
For the Pasta Dough:
For the Mushroom Ragout:
Make the pasta dough: In the bowl of a stand mixer fitted with a paddle attachment, or on a work surface, combine both flours and make a well in the center. On medium speed, or using your fingers, mix in the egg yolks, oil and water, adding them one ingredient at a time and mixing just until the dough comes together, 2 to 3 minutes. If the dough seems dry, add another tablespoon of water.
Turn the dough out onto a lightly floured work surface and using the palms of your hands, knead the dough until it feels silky and smooth, about 8 to 10 minutes. The dough is ready when it gently pulls back into place when it is slightly stretched.
Shape the dough into a ball and then flatten the ball into a disk. Cover the dough with plastic wrap and let it rest at room temperature for at least 30 minutes or chill in the fridge for up to 3 days. To roll out the dough, cut it into 4 equal pieces. Let the pieces sit, covered, at room temperature for 10 minutes if chilled.
Shape each piece into an oval wide enough to fit the width of your pasta roller. Lightly flour your work surface and set the pasta roller to its widest setting. Lightly flour 1 piece of dough, pass it through the roller and then lightly dust the rolled dough with flour, brushing off the excess with your hands. Pass the dough through the widest setting again. Lower the setting by 1 notch and continue to pass the dough through until you’ve reached the desired thickness. For tagliatelle, roll the dough to about ⅛-inch thick.
Fit the pasta machine with the appropriate cutter and run the pasta sheets through the cutter. Using floured hands, toss the pasta to keep from sticking. Cover the pasta and refrigerate it until ready to cook. Meanwhile, make the mushroom ragout: Bring a large pot of salted water to a boil.
In a large skillet over medium heat, warm the oil. Add the onions. Season with salt and cook, stirring occasionally, until the onions are soft and translucent, 4 to 6 minutes. Add the mushrooms and cook until lightly browned and softened, 5 to 7 minutes. Season with salt and continue to cook for another 2 to 3 minutes. If the pan looks dry, add another tablespoon of olive oil.
Meanwhile, add the pasta to the boiling salted water and cook it two thirds of the way through, 10 to 20 seconds. The pasta will finish cooking in the sauce. Drain the pasta, reserving ½ cup of the pasta cooking liquid.
Add the pasta, chicken stock, butter, ¼ cup Parmesan and half the parsley and rosemary to the mushroom ragout and cook, thinning with the reserved pasta cooking liquid as needed, until the pasta is coated with sauce and cooked through, 3 to 4 minutes. Top with the remaining herbs and a sprinkle of Parmesan.
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