Matt Cooking Stuff, Recipes

Pasta Carbonara

This is one of my favorites Aya makes. I have had it in awhile so it was a special treat. I love pasta and pasta carbonara is one of my favs. Aya added mushrooms and spinach to jazz it up a bit.

RECIPES:

Pasta Carbonara

1 tbsp olive oil
3 tbsp butter
3 1/2oz pancetta or bacon, diced
3 eggs beaten
2 tbsp milk
1 tsp thyme
12 oz pasta (she used linguine)
2 oz Parmesan cheese, grated
salt and pepper to taste

Heat the oil and butter in a skillet. Add the pancetta or bacon and cook until browned. Mix together the eggs and milk in a small bowl. Stir in thyme and season to taste with salt and pepper. Cooke the pasta according to the directions and drain thoroughly. Add the cooked drained pasta with the eggs and cook over high heat for about 30 seconds or until eggs just begin to cook and set. Do not overcook the eggs or they will become rubbery. Add half of the grated cheese, stirring to combine. Transfer the pasta to a serving plate, pour the over and toss to mix well. Sprinkle the rest of the grated Parmesan over the top.

Matt Cooking Stuff, Recipes

Grown-Up Grilled Cheese and Tomapple Soup

Tomatoes + apples + soup = tomapple soup. It’s fall and that means all is food is so much better with apple or pumpkins added. It doesn’t matter what it is. I even put pumpkins in meatloaf. Anyway, the soup is easy, and really good. I’m not a huge fan of tomato soup, but I really liked this one! Pair it with a nice grilled cheese sandwich with bacon and grilled onions and it’s a winner of a meal.

I made a few changes to the sandwich recipe though. Instead of sharp cheddar I used shredded mozzarella. And instead of red onion, I used regular white onions. We always use turkey bacon instead of regular bacon too. Nothing against bacon bacon, we just don’t buy it often. And for the bread, I used fresh Japanese bakery bread which we love. But I’ve used regular wheat before. But I think the lighter, fluffier, and thicker the bread, the better the sandwich will be.

RECIPES:

Tomato Apple Soup

Grown-Up Grilled Cheese Sandwich

Matt Cooking Stuff, Recipes

Orange-Scented Chocolate Zucchini Cake

My mom found this recipe in the newspaper and made it for Aya and me to celebrate our wedding anniversary. What a nice gift! This is one of the moistest chocolate cakes I’ve ever had. Very chocolatey but not heavy. The orange zest adds just the right amount of flavor to compliment the chocolate. We loved this cake! Thanks mom!

RECIPES:

Orange-Scented Chocolate Zucchini Cake

2 cups sifted unbleached all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/3 cup unsweetened cocoa
1 3/4 cups sugar
1/2 cup vegetable oil
2 tsp freshly grated orange zest
1 whole egg, slightly beaten
3 egg whites, slightly beaten
2 cups finely shredded, unpeeled zucchini
1/3 cup buttermilk
1 tsp vanilla (not imitation)
1/2 cup chocolate chips
sifted powder sugar for topping

Preheat oven to 350 degrees. Lightly grease and flower a round 10 inch springform baking pan.

Sift together the flour, baking powder, baking soda, salt, cinnamon and cocoa two times.  In a large separate bowl, combine the sugar, oil, orange zest, mixing well.  Add the whole egg and egg whites one at a time,  mixing well after each addition.  Stir in the zucchini.  Combine the buttermilk and vanilla in a separate cup.

Add the dry ingredients to the zucchini mixture, alternating with the buttermilk and vanilla, a third at a time, mixing well after each addition.  Stir in the chocolate chips until just combined. Pour into the prepared pan and bake 30 – 45 minutes, or until a wooden toothpick inserted in center comes out clean.

Let the cake cool on a wire rack for 20 minutes, then run a knife around the edge of the pan, between the pan and the cake.  Remove the sides of the pan.  When cake is completely cool, sprinkle with powdered sugar.
Serves 10

Mom’s Notes:
Baking time will vary depending on the moisture of the zucchini.  If the zucchini seems too wet, slightly pat dry with a paper towel before adding. Definitely sift the dry ingredients twice, it makes a difference. I used milk chocolate chips which were great.

Matt Cooking Stuff, Recipes

Puffed Oven Pancake

You can barely see the pancake part because I piled sauteed apples on it pretty high. And fruit is healthy and good for breakfast regardless of how much butter you use, right?

My friend had suggested this to me and not wanting to go through the hassle of making regular pancakes, I thought Id give it a go. The ingredients were few and the process was very simple. The end result had the taste and texture of a thick crepe. These were really good, but I was left still hungry. I’d double the recipe next time or plan for some more sides.

There were a ton of recipes on the internet that were very similar, but I chose this one from thisweekfordinner.com

RECIPES:

Puffed Oven Pancake

Matt Cooking Stuff, Recipes

Chocolate Zucchini Bread

Have too many zucchinis left over from your garden? Getting sick of eating them? Don’t like zucchini bread? Just add chocolate!

Aya was craving very specifically, chocolate zucchini bread, so I whipped this up. I cut the amount of sugar in half, but it you like it sweet, go for the full amount. Very good!

RECIPES:

Chocolate Zucchini Bread