Teaching Michael Mondays (12/28) -- Launch

I have three siblings: two older sisters and a younger brother, Michael. Michael is a recent graduate from Worcester Polytechnic Institute and has recently moved to his own apartment in CT... and has since been having issues cooking for himself.

To illustrate, Michael attempted to make himself a tuna melt for dinner a few weeks ago. However, he didn't have cheese..so Michael decided to top off the tuna with a fried egg (because one animal byproduct is completely interchangeable from another... right?) For the first egg, Michael didn't use any oil at all; for the second, he used too much.

His recent difficulties have prompted the launch of this mini-series: "Teaching Michael Mondays" in which I will provide readers who, like Michael, may be new to cooking, with easy recipes and tips. I have no doubt that I will also be regaling everyone with Michael's kitchen mishaps.... because what are older sisters for?

The Homemade Pasta Experiment

I've wanted to make fresh pasta for awhile. In honor of the Cutthroat Kitchen Superstar Sabotage finale (airing tonight), I attempted to make ravioli tonight with neither a pasta maker nor a rolling point.

Yep, things got interesting. Luckily for you, I live-snapchatted the whole thing! 

Pictures below, compliments of my excellent sous chef, Trevor.

To explain the process, the dough was flour, salt and eggs. I mixed it and rolled it out flat with a bottle of barbecue sauce. I cut out circles, put ricotta in the center, and sealed the raviolis with egg wash. In the spirit of full disclosure, I gave up after 25 raviolis, and made the rest into linguini. Then cooked the pasta in small batches in boiling water and topped with a creamy tomato sauce that I whipped up.

I think the experiment was a mixed success. The flavor of the pasta was good, but the whole process was very labor intensive and took about two hours.  It was also difficult to gauge done-ness on the ravioli.

Next time, I think I'll be investing in a rolling pin or a pasta roller (maybe both) and I'll stick to noodles rather than filled ravioli. 

Calphalon Self-Sharpening Knives

I've seen this commercial playing frequently on (where else) The Food Network.

Now, I'm sure Calphalon has made a great product -- they're known as gold standard among home chefs. That being said, is no one else alarmed that this woman has chopped vegetables, and then put the soiled knife back?!?!

Some fun for Monday -- Have a good one, fellow foodies!

Food Network Fan Girl

It's official: The Food Network has retweeted me. Naturally, the tweet in question has a grammatical mistake, because such is life.

I'm not going to lie, the sound that came out of me when it happened was a cross between a squeal and gasp. #Fangirl for life.

My Sharing Network 5K

Today, I completed two 5Ks (one running, one walking) to show support for the NJ Sharing Network, a non-profit, federally designated organ procurement organization, that is responsible for the recovery of organs and tissue for the nearly 5,000 New Jersey residents currently awaiting transplantation.

Donations from the race raised over $1 million to support organ donations in NJ. If you're interested in supporting the NJ Sharing Network, please visit http://www.njsharingnetwork.org/.

For those tracking my running progress, I finished the race in 35:40. Of that time, I ran for 33:50, which means my total time walking was less than 2 minutes!

Post race picture

Two 5Ks means noms for days 

Sous Chef Snoop Dogg

I've got a helper, today! I'm making a veggie stir fry with peppers, broccoli, mushrooms, water chestnuts, soy sauce and sesame oil over brown rice!

Anyone else have kitchen "helpers"?

Recipe: Lemon Broccoli Rabe

This is a great side if you are looking to switch your greens up. For those who are new to broccoli rabe, it is more bitter than its broccoli cousin. If you aren't a fan of bitter veggies (think mustard greens), then broccoli rabe might not be for you.

Ingredients:

• 2 bunches broccoli rabe, trimmed and chopped
• 1 red bell pepper, thinly sliced
• 1 TBS olive oil
• 2 cloves minced garlic
• 1/4 cup black olives, pitted and thinly sliced
• Juice of one lemon (approx. 3 TBS)
• Lemon zest
• Red pepper Flakes (to taste)

To Make:

• Heat 3/4 cup of water over medium heat until the water boils.
• Add broccoli rabe, cover and cook for 4 minutes, stirring occasionally.
• Transfer broccoli rabe to colander, and run under cold water to stop cooking process.
• In a skillet over medium heat, cook red bell pepper in olive oil. Add minced garlic and olives. Continue cooking for 1 minute. Add broccoli rabe and lemon juice. Cook for an additional 3 minutes. 
• Transfer to serving dish and garnish with red pepper flakes and lemon zest.

Serves: 4

Each Serving: 53 Calories, 3 g Carbs, 5 g Fat, 1 g Protein, 1 g Fiber

Weight Watchers Points: 2