Mom Up or Go Home

Blogger Here I Come!

Like many bloggers before me, I am packing up my wordpress blog and heading for greener posts through blogger. Please click over and join me at my new location. I’ve been doing a lot of work and I’d love you to see what’s come of it! I will continue to post of Casein Free Cooking, Crafts, Parenting, and all the joys that come along with these!


Spaghetti Squash & Marinara Sauce, Oh and Homemade French Bread!

There are many things in which I’ve learned recently. One of which is how to spell Spaghetti.

This staying at home mothering is really getting to my kitchen lately. I’m so glad to be able give my dear husband the relief he earned after 10 months of dinner cooking last year by cooking for he and my son starting NOW. With Boomba’s allergy to casein home cooking is basically the only way to go ’round here. I’m having a lot of fun networking and researching, learning and experimenting to accommodate this challenge.

I have also acquired a large variety of garden vegetables from my new neighbors! These two factoids added together equals a whole new plate full of who knows what at the dinner table.

When I was handed the Spaghetti Squash I was only thinking thankful thoughts. After is sat in my kitchen a few days and the cookbooks turned up nothing in the index I had a stare down. Then I called my Pastor’s wife. She admitted after her cookbook came up blank after her searches that she treated it like any other squash and put the ole’ brown sugar butter to it and desserted it up. And there it was. A sweet treat! I can do that. Husband will like it too. But as my fingers clickity clacked I realized there is much more to this squash then it was letting on. It was bound for greatness. It was designed to be a Gluten Free dieter’s dream. It was to replace the pasta in Spaghetti. I think this is true. After I found a random recipe and announce I would try it many of my friends encouraged that they too make this vary dish for their deserving families.
My googleing and researching turned up this recipe.

I’m not going to lie. Especially after I committed to quick making French Bread I did not make homemade marina sauce- I grabbed a Prego Chunky Garden Veggie and delighted in it. That brings us my my very first ever homemade bread adventure: French Bread! Husband is a bread maker. He digs that. It’s always been his thing. I may have committed theft here. Try this.

The recipe made two loafs so I froze one for later. 10 points for Winter Mommy! This was a little dense. One of the loafs I reshaped a second time so I think this one was that one and that’s the reason it wasn’t as fluffy as I dreamed. But dang- was it yummy. Smelled soooooo good. It looked good too. See:

Homemade Basil Noodles

I finally did it. After literally a year of pondering, I did it.
I made homemade noodles!
I used this site as a guide.
Check it out.

I read many different tips. Some say knead the dough for 5 minutes, some say knead it till your backside sweats and then keep going. I collected the general consensus agreed that the more kneading, the better. As I was mixing the ingredients I sprinkled a healthy amount of dried basil in there too. Good thing I did because otherwise they would have been rather flavorless. It was not as hard as I imagined and I did it all by hand- no rolling machine involved. Still easier than I imagined!

You may have noticed that this blogger measures in grams and ounces. He’s English. I’m American. I was lost. Thank God for Google search “conversions” and a little sticky math. Here’s my version of his recipe:

1 1/2c plain ole’ flour
2 lg eggs
Salt -pinch
Dried Basil -hearty sprinkle

There, now that’s an American Recipe.

Here’s how it all went down:

Mix dry ingredients and make a well for your eggs. This is where I sprinkled those yummy little dried basil leaves in. Get your hands in there and turn that lovely pile into a sticky doughy mess! Lightly flour the surface and knead till your back side sweats aka at least 10-15 minutes. I’ve read this is where it’s all at: the knead. You want an elastic but tough and smooth dough.

Roll this hummer out till it’s thinner than a dime! whew. Yea that’s right- THIN. Continue to flour the surface if needed, and use the rolling-pin as a way to flip the thinning dough by rolling it onto itself an then off again.

Roll the dough into one big fairly taught roll and cut into 1/4 inch wide noodles. Shake out the curly Q’s and cut at desired length. I’ve read you can boil them immediately, otherwise lay them over a chair back to dry. I just left them on the counter till dinner time… They only take literally a couple of minutes to cook- so CAREFUL! Theses aren’t your store packaged noodles.