food

Faça Massa e Economize Massa

Preparar refeições em casa é mais barato e muito mais nutritivo! Frankie faz cafés da manhã portáteis para uma semana de trabalho e investe na massa recheada de diferentes culturas.

food

Faça Massa e Economize Massa

Preparar refeições em casa é mais barato e muito mais nutritivo! Frankie faz cafés da manhã portáteis para uma semana de trabalho e investe na massa recheada de diferentes culturas.

Supplies

Dumplings

  • ½ pound ground pork
  • 5 green onions, minced
  • 2 garlic cloves, minced
  • 1-inch fresh ginger, peeled and minced
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 25 square dumpling wrappers
  • 3 to 6 tablespoons vegetable oil
  • ¼ cup water

Green Beans

  • 2 tablespoons vegetable oil
  • 1 pound green beans, trimmed and blanched
  • 2 cloves garlic, minced
  • 1-inch fresh ginger, minced

Sauce

  • 2 garlic cloves, minced
  • ½ cup soy sauce, low sodium
  • 3 tablespoons water
  • 1 tablespoon sugar
  • 2 teaspoons seasoned rice wine vinegar
  • 2 teaspoons toasted sesame oil
  • ½ teaspoon crushed red pepper flakes

Passo a passo

Dumplings

  1. In a large bowl, combine all ingredients. Using a fork, mash all ingredients to form a paste. Stir until well combined.
  2. On a work surface, place dumpling wrappers and spoon 1 tablespoon of filling in the center of each. With fingertips, moisten the edges of the wrappers. Pleat edges of the wrapper, pinching the edge closed after each pleat and the entire dumpling is sealed. Then, pinch and twist top to seal.
  3. In a large nonstick skillet on medium to low heat, add 2 tablespoons vegetable oil. When hot, add dumplings and fry for 30 to 60 seconds. Add a quarter of a cup water, cover with lid. Cook for an additional 1 to 2 minutes. Remove to plate. Repeat with remaining dumplings.

Green Beans

  1. In a cast iron skillet on medium to high heat, add vegetable oil. Toss in green beans and sauté for 1 minute. Stir in garlic and ginger, cooking for another minute. Set aside.

Sauce

  1. In a mixing bowl, whisk together all ingredients. Stir well. Set aside.

Supplies

  • FOR THE DOUGH:
  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 2 tablespoons butter, melted
  • 1 cup sour cream
  • 1 egg
  • FOR THE FILLING:
  • 2 medium russet potatoes, peeled and cubed
  • 1 cup sharp cheddar cheese, shredded
  • 2 tablespoons butter, melted
  • 1 teaspoon kosher salt
  • ¾ teaspoon black pepper
  • ½ teaspoon garlic powder
  • FOR THE SAUCE:
  • 8 tablespoons butter, unsalted
  • 1 teaspoon kosher salt
  • 6 cups spinach

Passo a passo

  1. In a medium bowl, combine the flour, salt, butter, sour cream, and egg. Mix until combined. Knead the dough several times, until smooth. Cover, and let sit for 30 minutes.
  2. Next, in a large pot, add cold water and potatoes. Bring to a boil. Cook until the potatoes are tender, about 15 to 20 minutes until easily pierced with a fork.
  3. Drain the potatoes, and return to the pot. While warm, mash with butter, cheese, salt, and pepper. Set aside to cool.
  4. On a floured surface, divide dough in half. Working with one half, roll to 1/8 inch thick. Using a glass, about 3 inches wide, cut out circles, and re-roll, cutting as many circles as possible.
  5. In the center of each circle, spoon 1 teaspoon of filling. Fold over and press down the edges to seal. Using a fork, press the edges to seal.
  6. On a sheet tray, place the pierogies and cover with a towel. Prepared pierogies can be frozen for 3 months if desired.
  7. In a large stockpot filled with water, bring to a boil. Once boiling, cook pierogies in batches for 1 to 2 minutes, or until they float.
  8. Meanwhile, in a large skillet, brown the butter. Once pierogies are cooked, drain from pot into skillet, and cook until lightly golden brown. Remove to plate.
  9. In the same large skillet, add spinach and sauté in the butter until lightly wilted. Season with salt, and plate with pierogies. Serve immediately.

Supplies

  • 1 pound pizza dough
  • ½ cup whole milk ricotta
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 3 ounces pepperoni, divided
  • ½ pound sausage, crumbled and cooked
  • ½ cup mozzarella, shredded
  • Tomato sauce, for dipping

Passo a passo

  1. Preheat oven to 425 degrees.
  2. Divide pizza dough into 2 balls. Roll each ball into a flat disc, about 8 inches round. Divide filling between both doughs.
  3. Starting with ricotta, spread evenly, leaving a 1-inch border around the edge. Season with salt and pepper. Top with pepperoni and cooked sausage. Sprinkle with mozzarella. Next, fold dough in half over filling. Crimp edges to seal.
  4. On a baking sheet lined with parchment paper, place calzone. Carefully, slash the tops of each calzone, making a few small cuts for ventilation.
  5. Bake for 20 to 25 minutes. Let cool slightly before serving.

Supplies

  • 2 tablespoons of butter
  • 8 eggs
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper, divided
  • 12 oz ground breakfast sausage
  • 1 teaspoon ground paprika
  • 5 12-inch flour tortillas
  • 1 cup refried beans
  • 1 1/4 cup shredded cheddar cheese
  • 3 to 6 tablespoons vegetable oil

Passo a passo

  1. In a cast iron skillet over medium heat, add 2 tablespoons butter. Scramble eggs with 1 teaspoon salt and ½ teaspoon black pepper. Remove and set aside.
  2. Brown the sausage with paprika, remaining salt and pepper. Cook until no longer pink, about 5 minutes. Drain any fat. Set aside.
  3. Place a large tortilla on a workstation. Spread 1 tablespoon of refried beans on the center of each tortilla. Sprinkle with 1/4 cup of cheese. Equally divide eggs and sausage among the 5 tortillas. Tightly fold the edges of the large tortilla towards the center, creating pleats. Invert so the pleats are on the bottom and they stay together.
  4. In a 10 in cast iron, over medium heat, heat 1 tablespoon vegetable oil. Place wrap seam-side down and cook until tortilla is golden on the bottom, about 1 minute. Flip and cook until the other side is golden. Let cool completely. Wrap individually and freeze.

Supplies

  • 3 strips Prosciutto
  • 3/4 cup whole milk
  • 1 tablespoon lemon juice
  • 8 tablespoons cold unsalted butter, cut into 1/4-in cubes
  • 1 1/2 cups all-purpose flour
  • 1 1/4 teaspoons aluminum free baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup finely shredded cheddar cheese
  • 2 tablespoons chopped chives
  • FOR THE EGGS:
  • 3 tablespoons of butter
  • 8 large eggs
  • 1/4 cup milk
  • 1/2 teaspoon kosher salt
  • tabasco, for tasting

Passo a passo

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Place prosciutto on baking sheets. Bake until crispy, about 15 - 20 minutes. Let cool. Crumble into pieces. Set aside.
  3. In a small bowl add milk and lemon juice. Let sit for 10 minutes.
  4. In a large bowl, whisk together flour, baking powder, cheese, salt and pepper. Using your fingers, mix in butter until mixture resembles coarse meal texture.
  5. Add milk mixture and chives. Stir until dough comes together. Dough will be sticky. Crumble in prosciutto. Using a 1/3 cup, scoop dough onto baking sheet.
  6. Bake biscuits until golden brown, about 25 - 30 minutes. Let cool.
  7. In a nonstick skillet, add eggs, milk, butter, pepper and hot sauce (tabasco). Turn heat to low and stir eggs, making sure all ingredients are mixed well.
  8. Cook until eggs are creamy but set, scramble to your liking. Sprinkle with salt.
  9. Assemble biscuits and eggs sandwich. Wrap individually in foil and freeze.
  10. Reheat in a 425 oven for 7 to 10 minutes.

Supplies

  • 1 tablespoon butter
  • 3 cups old fashioned rolled oats
  • 1 1/4 teaspoon aluminum-free baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon nutmeg
  • 1/2 teaspoon kosher salt
  • 2 1/2 cups milk
  • 2 large eggs
  • 1/3 cup maple syrup
  • 3 tablespoons unsalted butter, melted
  • 2 teaspoons pure vanilla extract
  • 3 cups blueberries
  • 2 ripe bananas
  • 1/2 cup pecan pieces, toasted and chopped

Passo a passo

  1. Preheat the oven to 375°F. Grease a 10 in cast iron skillet with 1 tablespoon butter.
  2. In a bowl, mix together the oats, baking powder, cinnamon, nutmeg and salt.
  3. In another bowl, whisk together milk, eggs, 2 tablespoons of butter, maple syrup and vanilla.
  4. Add to dry ingredients and stir until fully combined. Add blueberries and bananas and gently fold into the mixture.
  5. Pour into cast iron pan. Top with the pecans.
  6. Bake for 30 to 40 minutes, until golden brown and center is set. Remove from the oven. Let sit for 5 minutes.