Pre-heat oven to 375F. Lightly grease a small cookie sheet.
In a large bowl whisk together the flour, sugar, baking soda and salt, then add the buttermilk and mix together with a fork until almost combined.
Move the dough to a lightly floured flat surface and knead for 30 seconds only, form into an oval loaf (about 8 inches wide) place on prepared cookie sheet. And score the loaf with a deep cross with a serrated knife.
Bake for approximately 30-40 minutes or until bread is done. Serve warm. Enjoy!
*Buttermilk substitute: Measure 13.5 Tablespoons any milk you have, place in measuring cup or small bowl, stir in .5 Tablespoon vinegar. Let set 5 minutes before continuing with recipe.
~Recipe adapted from An Italian in my kitchen website
Heat oven to 400°F. Peel the squash and seperate the bulbous seed-bearing section from the slender end. Chop the slender end into 2cm cubes, toss in half the oil, season lightly with salt and pepper and roast in the oven, stirring occasionally, until golden brown on the outside and soft in the centre, about 30 mins. Cut the bulb in half and scrape out the seeds with a spoon. Chop the flesh into 2cm pieces. Warm the stock in a medium pan,set over a low heat. Drop in squash and leave to gently poach.
While the squash is roasting, warm a large-size pan (or dutch-oven) over a gentle heat. Add the remaining olive oil and half the butter, followed by the onion. Cover and cook for 3 mins until the onion turns translucent. Stir in the celery, garlic, herbs and a few turns of pepper (no salt at this stage). Cover again and cook for a further 2 min. Increase the heat slightly and stir in the rice. Stir, uncovered, for about 5 mins – this will help to develop the toasty aroma of the rice without burning the veg.
Turn up the heat, stir in the wine and let it bubble away to almost nothing. Reduce the heat and start adding the stock. Add one ladle at a time, stirring gently every minute and at each addition of stock. The idea is to encourage the rice to absorb the liquid and soften, but also give its starch to thicken the remaining broth. Don’t stir too aggressively or you will end up with a pan of mush. When the stock has been absorbed, it’s time to add the next ladleful and so on. It will take about 15 mins to reach the final ladle of stock. By this time the squash in the stock should have softened.Mash it up with the remaining stock and stir into the risotto.
Turn off the heat, dot the top of the risotto with remaining butter and most of the Parmesan, cover, leave to rest for 2 mins, then stir through and check the seasoning. Spoon the risotto into shallow bowls and sprinkle the roasted squash and leftover Parmesan on top.
Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl.
Place shrimp in a large zipped-top bag or tupperware. Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3. (Time-saver tip: while shrimp is marinating, I steamed steamed the broccoli and made the rice.)
Heat olive oli in a skillet over medium-high heat. Place shrimp on the skillet. (Discard used marinade) Cook shrimp on one side until pink – about 45 seconds – then flip shrimp over. Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more.
Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed veggies on the side.
Nonstick cooking Spray, for basket (I use Avocado because it has a high smoking point)
2 lbs chicken wings, split at the joint and tips removed
4 Tablespoons unsalted butter
1/2 cup hot sauce, such as Frank’s Red-Hot
Ranch or blue cheese dressing, for serving
1. Pre-heat air fryer to 360 degrees. Meanwhile, Pat the chicken wings dry and sprinkle generously with salt. Spray the air frying basket with cooking spray. Place the wings in the fryer basket so they are not touching (if necessary to fit, line up the drumettes standing along sides). Set the air fryer to 360 degrees F and cook for 12 minutes, then flip the wings with tongs and cook for 12 minutes more. Flip the wings again, increase the heat to 390 degrees F and cook until the outsides are extra-crispy, about 6 minutes more.
2. Meanwhile, warm the butter in a microwave-safe bowl in the microwave until melted, about 1 minute. Whisk in the hot sauce.
3. Toss the wings with the butter mixture to coat in a large bowl and serve with dressing on the side.
*Cooking recipe works for any flavor sauce you would like to use.
Cut bacon into 1/4 inch slices. Cook in large non-stick pan. Once done remove and reserve on plate.
Sauté finely finely chopped vegetables in the large pan with olive oil. Once vegetables are softened add beef and sausage, breaking up with a spatula until brown.
If there’s a lot of excess fat you can use a spoon to remove it from pan. Add tomato paste and mix well in mixture. Add the red wine and reduce liquid by half (gentle boil).
Add your favorite jar of tomato sauce and bacon previously reserved.
Stir everything together and head through. Take off heat and set to side.
White Sauce (béchamel):
Add the butter to a saucepan and cook until melted and bubbling.
Add the flour to the melted butter and stir to form a paste. Let flour cook for 1 minute.
Slowly whisk half of the milk into the butter and flour constantly whisking to avoid any lumps. Once it has started to thicken add the rest of the milk, nutmeg, parmesan, and a pinch of salt and pepper.
Continue to heat the sauce whilst stirring until thickened enough to coat the back of a wooden spoon. Take off the heat and set aside.
Assemble the lasagna:
Preheat the oven to 350 degrees
To assemble the lasagna, spoon a small amount of the ragu on the very bottom of the baking dish. Top with an even layer of lasagna pasta sheets (I used 3 across over lapping slightly)
Add a few spoonful’s of ragu so the pasta is completely covered followed by 2 ladles of white sauce.
Repeat the layers of pasta, ragu, and white sauce until everything is used up making sure to keep enough of the white sauce for the very top layer.
Cover the top layer of the lasagna with white sauce and mozzarella and bake in the oven for 45 minutes or until bubbling and golden brown.
Let it cool 5-10 minute before serving.
*I like the complexity the bacon adds but it can be omitted.