Join Anna Esmond, mom of young children, as she discusses creative ways to maximize nap time and how to teach kids hospitality and service. She shares mouthwatering menu ideas and a simple yet delicious make-ahead dessert. Along with practical tips for engaging toddler helpers and a humorous mishap from an eager young helper in her kitchen, Anna invites listeners to learn from the experienced women in your circle. Discover one of her favorite cookbooks and kid-friendly music, delve into the benefits of joining the Bible Reading Challenge, uncover essential kitchen tools, and hear a story that will leave you scratching your head and pondering the lesson to be learned. This is an episode you don't want to miss! We're so glad you're here!
Pasta Alla Vodka with Homemade Pasta Noodles, Paella, or Chicken Gyros (See recipes below!)
Homemade Pasta Noodles by Lada Javorek and Anna Esmond Time: A relaxing afternoon
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Ingredients: 262.5 g all purpose flour 3 large eggs
Notes: 3 eggs tends to feed 4 people, adjust recipe accordingly, keeping the ratio. Kneading should not hurt your hands. Dough will stay stiff if there is not enough moisture (say your eggs are medium not large) You can try sprinkling water or begin again if you are learning. |
Instructions: Start during nap time! Use kitchen scale and medium bowl to weigh flour. Make a well for the eggs and add eggs. Using a butter knife, break the yolks and stir into the flour. Keep cutting in until the mixture starts to come away from the sides. Wipe knife’s edge on bowl then dump out and begin hand kneading. Knead for 15 min. Listen to a podcast! Put dough back in bowl and cover for 30 minutes. Go do laundry or take a tea break. 😊 Divide dough in half, placing one half on a lightly floured counter. (Other can keep resting in bowl) Roll out the dough using a rolling pin, occasionally sprinking the counter and flipping over. The dough is thin enough when you can see your kitchen towel pattern through it. (Maybe slightly thicker than construction paper.) Lay dough on a kitchen towel on your dining table and repeat with other dough half. Let dough dry to a leathery texture, occasionally flipping over. When leathery, grab a pizza cutter and cut the dough in 3” wide strips. Stack strips and cut into 1/4” long noodles with a knife and cutting board. Spread noodles out on counter until ready to boil. Boil noodles in water salty as the sea for 4-5 minutes. Do a chew test. Scoop out of water with spider web strainer and dumb into pasta sauce. Feel free to let a little pasta water into the sauce to loosen it. |
Vodka Sauce By Mateo Zielonka Time: 15 minutes
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Ingredients:
60ml or 2fl oz olive oil 2 large onions, finely chopped 6 garlic cloves, finely chopped or pressed 100g/3oz tomato paste 60ml/2floz vodka 13 ½ oz. double cream (heavy whipping cream) ¼ tsp. chili flakes (more if you like spicy) Parmesan, finely grated, to serve
Notes:
Make noodles first. While noodles are drying and bringing water to a boil, begin this sauce. |
Instructions:
In a large saucepan, heat the olive oil, add the garlic and cook for 30 seconds before adding the onion. Cook on a medium heat for 5 minutes until soft and golden, but not brown, stirring occasionally. Add the tomato paste and keep cooking for 5 more minutes on a low to medium heat, so that the tomato paste will coat the onion and garlic and absorb their flavors. Reduce the heat to low to avoid lighting the alcohol as you add it. Once you have added the vodka, leave to bubble for a few moments before stirring. Keep cooking for 2 minutes then add the double cream. Combine everything together by lightly whisking, then turn up the heat to medium. Now add the chili flakes and season to taste with salt and fresh ground pepper. Cook for a further 5 minutes and then take off the heat. Add fresh pasta to the sauce and a protein. (I add Aidell’s Sausage or Costco meatballs.) |
Shrimp Chorizo Paella By Hello Fresh Serves 4
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Ingredients:
16oz. shrimp (we treat the shrimp as opt.) 1 ½ c. rice 2 pkg. dried cured chorizo 8 oz. peas 2 Roma tomatoes 4 cloves garlic 2 t. paprika 2 yellow onions 2 T. olive oil
10-12 c. chicken stock A few pinches saffron
Notes: For chorizo, I use Chorizo Autentico Mild by Palacios from Amazon. I have found it at World Market as well. Trader Joes has a reasonably priced saffron.
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Instructions:
Prep: 1/2 and dice onion. Mince garlic. Core, seed, and dice tomato. Slice chorizo (my husband likes them in half moons). Bring 8 oz. chicken stock to a boil and add a pinch of saffron.
Paella: Heat oil, medium heat, saucepan. Add onion, cook 4-5 min. Season with salt and pepper. Add garlic, cook 30 seconds. Add chorizo, tomato, and ½ paprika. Cook 4-5 min til chorizo sweats oil. Stir in rice, add stock to paella saucepan. Bring to boil then reduce to simmer. Cook 25-30 min. continuing to heat and add chicken stock to sauce pan as rice absorbs liquid. At the end of the rice cooking, stir in peas. Turn heat to high, til brown crust forms on edges of pan. Cook shrimp (w/ remaining paprika, salt, pepper) Garnish with parsley and serve! |
Chicken Gyros with Tzatziki Sauce By Joanna Gaines Prep: 30 minutes Cook: 25 minutes Serves 4
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Ingredients:
1 medium cucumber 1 c. plain Greek yogurt ¼ c. + 1 T. olive oil 3 T. fresh lemon juice 3 t. minced garlic 2 ½ t. kosher salt 2 ½ t. fresh cracked black pepper 1 t. chopped fresh dill Cooking spray 2 lb. boneless, skinless chicken breasts (about 4) Grated zest of 1 large lemon 8 pita breads 1 c. halved cherry tomatoes |
Instructions:
1. Using a food processor or a cheese grater, shred the cucumber. Place the shredded cucumber in a paper towel and gently squeeze to release any excess liquid. 2. To make tzatziki sauce: In a medium bowl, stir together ½ c. of the shredded cucumber (reserve the rest), the yogurt, 1 T. of the olive oil, the lemon juice, 1 t. of the minced garlic, 1 t. of the salt, 1 t. of the pepper, and the dill until well combined. Refrigerate until ready to serve. 3. Preheat the oven to 425 degrees Fahrenheit. 4. Spray a 9x13” baking dish with cooking spray. Arrange the chicken in one layer, pour the remaining ¼ c. olive oil over the top, then season the chicken all over with the remaining 1 ½ t. salt and 1 ½ t. pepper. Sprinkle with the remaining 2 t. minced garlic and the lemon zest. 5. Bake until the chicken reaches an internal temp of 165 degrees Fahrenheit, about 18 min. Let rest in the baking dish for 5 minutes. Wrap the pita bread in foil and place in turned-off oven to warm up, about 5 min. 6. Slice the chicken into ¼ “ strips. 7. To assemble the gyros: Place the pita breads on a separate pieces of parchment paper or foil, then top each with ½ c. sliced chicken, 2 T. tzatziki sauce, about 6 cherry tomato halves, and 2 T of reserved shredded cucumber. Roll the gyro, then wrap the bottom half securely with the parchment or foil to keep the gyro together while eating.
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