Lemon Capellini (Ina Garten)

Ingredients:
2 sticks of butter
Zest of two lemons
Juice of two lemons
2 Teaspoons Kosher Salt
1 Teaspoon Pepper

One pound of dried capellini.


Directions:
Fill a large pot with water and a 2 tablespoons of salt and a 2 tablespoons of olive oil and heat to boiling. Add the dried capellini and cook 3-4 minutes until cooked al dente. Reserve pasta water.

For the sauce:
In a 12 inch stainless skillet add the butter; zest and juice of two lemons; salt and pepper. Combine when melted. Once the pasta has cooked, drain and add pasta to the lemon sauce. Mix to combine and allow to absorb the sauce for a few minutes.

Divide into serving bowls.

NOTE: If making or purchasing fresh pasta please note that it cooks much faster than dried pasta.

Basic Pasta Recipe (James Beard)

This recipe makes enough pasta to serve 4 as an appetizer or 3 as a main course.

INGREDIENTS:
1 1/2 cups of all-purpose flour
1/2 teaspoon kosher salt
2 large eggs
1 tablespoon of olive oil (if using the food processor or stand mixer)


DIRECTIONS:

Food Processor

Put the metal blade into the food processor. Measure in the flour and salt and process  briefly to blend them. Drop the eggs and oil through the feeding tube, and let the machine run until the dough begins to form a ball; around 15 seconds should do it. Once you become familiar with the method, you'll be able to correct the recipe at this point. If the dough is too sticky and tablespoon or two more flour. If the dough is too dry, add a few drops of water or part of an egg. Process again briefly.

Turn the dough onto a floured surface. you will notice that this method results in the yellowest and stickiest dough of all. That's because it;;s already half kneaded. Due your hands with flour and continue the kneading. Work for 3 to 5 minutes, adding more flour if necessary, until you have a smooth ball of dough. Set it to rest under a dish towel or in plastic wrap.


RESTING:
I cannot emphasize too strongly the importance of letting the dough rest between the kneading and the rolling. During this period, which should last at least 30 minutes and can continue in the refrigerator for days, gluten in the flour relaxes and the dough becomes soft, all blended, and easy to work. I've put many a worrisome dough to rest under a dish towel only to retrieve it 2 hours later, in perfect condition for rolling.

White Chicken Chili (Taste of Home)

INGREDIENTS"
1 pound boneless white meat rotisserie chicken chopped
1 medium Onion, chopped
1 Tablespoon Olive Oil
2 Garlic Cloves , minced
2 14 Oz cans of chicken broth
1 4 ounce can of green chilies
2 teaspoons ground cumin
2 teaspoons dried oregano
1 1/2 teaspoons cayenne pepper
3 cans of great northern beans, drained and divided
1 cup shredded Monterey jack cheese
Sliced jalapeno pepper (optional)


DIRECTIONS:
In a Dutch oven over medium heat, cook onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano and cayenne and rotisserie chicken; bring to a boil.

Reduce heat to low. With a potato masher or an immersion blender, mash one can of great northern beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender.

Top each serving with cheese and, if desired, jalapeno pepper.

Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.