This recipe came about from spaghetti boredom one day. I had just enough leftover spaghetti noodles to make one serving and I'm not a big tomato spaghetti sauce person. It wasn't until later that I realized there actually was a name for this type of spaghetti!! Spaghetti ala oglio, similar also to spaghetti aioli, but without the egg, as I'm allergic. With food allergies, cooking gets inventive! This recipe is good for one or two servings only. I've tried to stretch the sauce to make three or more servings with these proportions in a single pan but it loses flavor. The sauce cooks up quickly in less than five minutes. The longest amount of time spent is cooking the spaghetti noodles.
3 Tbs olive oil
2 medium/ large cloves garlic, sliced
1Tbs dried parsley or basil
4 Tbs cooking sherry or red cooking wine
salt and pepper to taste
parmesan cheese
Heat a large pan of salted water to boiling. Add about 1/4 lb (4 oz) of spaghetti noodles. Boil until tender about 10 minutes.
Just before noodles are done, heat 2-3 Tbs olive oil in a fry pan and add 2 sliced cloves of garlic.
Saute garlic until light brown (about 1 minute) by keeping the pan moving just over the stove top, so the oil does not overheat.
Add 1 Tbs of your favorite dried herb (basil or parsley go well) to the oil, then immediately add 3-4 Tbs cooking sherry and allow sauce to simmer about 1-2 minutes. Add noodles to pan and sauce, moving pan to coat noodles. Serve hot, sprinkled lightly with cheese.
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Turkey Pot Pie (Bot Boi)
Most people associate the term "pot pie" with a meat and vegetable pie, complete with a top and bottom crust, like the kind you get from the frozen foods section of the supermarket. However, this is misleading. The term "pot pie" comes from the anglicization of the Pennsylvania Dutch term "bot boi". Bot boi is actually a stew, usually based on chicken or turkey, with peas, potatoes, and large flat egg noodles, simmered together. Quite simple, and a great idea for leftover Thanksgiving Day turkey and even some of that spare gravy!Turkey Pot Pie
Scale ingredients up or down as needed! This recipe makes enough for about 4 people.
1-2 cups leftover (pre-cooked) turkey shredded, de-boned
turkey gravy (optional)
2-3 peeled diced potatoes
1/2 Cup frozen peas (or leftovers!)
2-3 Cups water; more if necessary
Pot Pie egg noodles (these can be purchased or home made)
Simmer together until potatoes are cooked, then add pot pie noodles until tender.
Serve!
Pot Pie/ Egg Noodles
This recipe can be adapted to any egg noodle shape you like.1 Cup all purpose flour
1/3 tsp salt
1 egg
Mix together until flour becomes pea sized.
Add water, 1TBS at a time until dough holds together, but not too wet. If you've added too much water, add a TBS flour until dough becomes the texture you need.
Flour a sheet of wax paper, and begin to roll your egg dough until about 1/4 inch thick (1/2 cm)
For Pot Pie noodles, cut dough into 1 to 1 1/2 inch large squares and add to stew.
***For other types of noodles, cut as needed. Dough can even be added to boiling soups or stews prior to rolling, just by adding lumps of dough as "rivlets" (Not sure if this is an actual term or not!! It's one I use when I'm too lazy to roll it out!)
