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Skillet Skills

Skillet Dish

My Kitchen Life lately has centered around the lessons I’ve been learning through my friend Wardeh Harmon’s GNOWFGLINS Fundamentals eCourse. One of my most recent adventures actually employed two of the techniques she’s taught so far: how to make soaked homemade pasta, and how to combine ingredients on hand to make versatile skillet dishes.

In the pasta lesson, I learned to create a dough that “soaks” overnight (which basically means that the flour is moistened with liquid that includes an acid—such as apple cider vinegar—to help break down the grain’s phytic acid, which blocks vital minerals from being absorbed during digestion). After making the dough exactly as it was presented in the eCourse recipe, I got brave enough to try a variation on another recipe—one I’ve made and loved for awhile—from The Lemon Lovers Cookbook, by Peg Bailey. It already included an acid—lemon juice—so I just needed to give it time to soak. And I replaced the all-purpose flour called for in the original recipe with kamut flour, which I’d read lends a “nutty” quality to pasta. Well, it just couldn’t have turned out better! The pasta was a nice golden color, with a heavenly lemon fragrance and flavor. It rolled out easily and held its shape beautifully. I will definitely be making it again—and again!

I decided to put the pasta to work in my very first improvisational skillet dish (which is just a fancy way to say that I didn’t follow a recipe!). The basic idea for a skillet dish—as I’ve learned in the eCourse—is to combine a starch (the lemon pasta, in this case) with a protein (I used diced pastured chicken that I’d cooked in a crock pot) and a scratch-made sauce (I used coconut milk as a base, and blended it with sauteed onion and garlic, extra-virgin olive oil, salt and pepper). I was concerned that the lemon and coconut flavors would clash, but they were actually quite complementary. Topped with a little grated Parmesan cheese, it was an absolutely delicious dish—one that I’m happy to add to my growing repertoire.

What’s been cooking in your kitchen? I’d love to hear about any new techniques you’ve tried or family favorites you’ve come up with!

This post is part of the Tuesday Twister blog carnival hosted by www.gnowfglins.com. To link to today’s Tuesday Twister on that site, click here.

Please note: It is my goal to provide a top-quality, content-driven, ad-free blog. That said, I do occasionally include affiliate links in some of my posts. For example, if you click on the book cover above, you will link to Amazon.com, where you will have an opportunity to purchase it—and if you do buy it after clicking through from my site, I will receive a small commission to support my work here, as well as my own book-buying habit. :-) Seriously, though, I’d be just as happy if my recommendation inspired you to check out the title from your local library or borrow it from a friend.

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1 Millie @ Real Food for Less Money { 05.11.10 at 10:33 am }

Well done!
I love Kamut for pasta. I couldn’t believe how different it was compared to my usual whole wheat. Your noodles look so perfect. Mine never seem to look that good. They do taste good though 🙂

2 Sonya Hemmings { 05.11.10 at 12:46 pm }

Hi, Millie! Yes, the kamut is so good. And when it comes to noodles, looks are fine, but it’s the taste that matters! 🙂

3 Wendy { 05.12.10 at 9:04 am }

Well I like your cute rigatoni pasta bowls!

4 Wendy { 05.12.10 at 9:06 am }

Oh, I just noticed you changed your pictures! They look great!

5 Sonya Hemmings { 05.12.10 at 1:51 pm }

Thank you, and thank you! Yes, I’m finally taking the time to trick out my blog a bit more. Stay tuned for some more changes!

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