extra virgin olive oil
8 dried lasagna noodles
5oz baby spinach, washed
1 container (15oz) ricotta
1 egg, beaten
1/4 cup finely grated Parmesan
1/4 tsp pepper
1 jar marinara sauce
4 sticks string cheese, halved crosswise
1. Preheat oven to 400. Bring a large pot of water to a boil. Salt the water and add a splash of olive oil. Put lasagna noodles into the pot. Cook according to package directions; do NOT overcook! Drain, then rinse with cold water, being careful not to tear the noodles. Transfer noodles to a large bowl of cold water until ready to use.
2. Rinse out the pot, and 1" of water and bring to a boil. Add spinach and cook, stirring, until wilted, 1-2 minutes. Drain and rinse with cold water. Using your hands, squeeze all the liquid from the spinach.
3. Pulse the spinach, ricotta, egg, Parmesan, and pepper in a food processor to blend. Transfer mixture to a medium bowl.
4. Grease a 9" square baking dish. Spread about half the sauce in the dish.
5. Place 4 noodles on a work surface and spread each with spinach-ricotta mixture. Place a piece of string cheese horizontally across one end of the noodle. Roll up the noodle around the cheese.
6. Cut each pinwheel in half crosswise (so it maintains it round shape, with one "smooth" cut side and one "ruffled" edge) with a serrated knife. Arrange pinwheels, cut side down, in the baking dish. Repeat entire process with remaining 4 noodles.
7. Cover the dish tightly with foil. Bake until sauce is bubbling and the spinach-ricotta mixture is firm, about 45 minutes. Let stand 5 minutes.
8. Warm the remaining sauce in a small saucepan over medium heat.Spoon some sauce onto each plate and top with pinwheels. Serve with additional grated Parmesan, if desired.
Notes: If you prefer to have some meat in the dish as well, I have browned up a half pound of Italian sausage until it is crumbly and cooked through, then drained it and added it in between the pinwheels in the baking dish, before baking.
(adapted from "Everyday With Rachael Ray," JAN/FEB 2014 issue)
Thursday, April 10, 2014
extra virgin olive oil
Saturday, March 8, 2014
1/2 cup mayonnaise
3 tbsp dijon mustard
2 tbsp honey
1/8 tsp salt
1 tbsp lemon juice
1 tbsp white vinegar
3 tbsp milk
1 tbsp canola oil
1. Mix all ingredients in blender for 30 seconds, until well combined.
2. Keeps for one week, refrigerated.
Tuesday, March 4, 2014
8 oz ground beef
1/4 cup grated Parmesan, plus more for topping
1/4 cup chopped fresh parsley, divided
1 large egg, lightly beaten
1 clove garlic, grated
salt and pepper
2 tbsp extra virgin olive oil
2 carrots, peeled and diced
2 stalks celery, diced
6 cups chicken stock
1.5 cups water
1 (9oz) package refrigerated cheese tortellini
4-5oz baby spinach
1. Combine beef, Parmesan, 1 tablespoon of the parsley, egg, garlic, 1/2 teaspoon salt, and pepper to taste in a medium bowl; mix with your hands until just combined. Form into 1-inch meatballs; set aside.
2. Heat olive oil in medium skillet over medium-high heat. Add meatballs and cook, turning, until golden, 3-4 minutes; remove to a plate. Add carrots and celery to the skillet; cook, stirring, until just beginning to soften, about 5 minutes.
3. Meanwhile, put broth in a large pot, add water, and bring to a boil. Add carrots and celery to broth; return to boil for 3-4 minutes. Add meatballs to broth, along with remaining parsley and 1/2 teaspoon salt. Simmer until meatballs are just cooked through, 2-3 minutes.
4. Add tortellini to pot and cook 4-5 minutes. Add spinach, stirring, until wilted.
5. Serve topped with additional Parmesan, salt and pepper to taste.
Sunday, February 23, 2014
12 oz angel hair
6 tbsp flour
1 tsp salt
2 lbs sea scallops, rinsed
4 tbsp olive oil, divided
2 tbsp butter
1 tbsp coarsely cracked black pepper
1/3 cup whipping cream
1.25 cups freshly grated Parmesan cheese
6 oz baby spinach, rinsed and patted dry
additional pepper and Parmesan (optional)
1. Cook angel hair according to package directions. Reserve 1.5 cups of cooking water, before draining pasta and setting aside.
2. While pasta cooks, combine flour and salt in a small bowl. Toss scallops in flour mixture and set aside.
3. In the pasta pot, heat 2 tbsp of the olive oil and the butter over medium heat. When butter is melted and beginning to bubble, add pepper. Cook and stir 1 minute. Carefully add about 3/4 cup reserved pasta water (mixture may steam) and bring to a boil. Add pasta, whipping cream and grated Parmesan. Cook and stir until cheese is melted and pasta is coated. Remove from heat, cover and keep warm.
4. In a large skillet, heat remaining 2 tbsp olive oil over medium-high heat. Add half the scallops and cook for 2 minutes per side or until opaque and firm. Transfer to a plate. Repeat with remaining scallops, adding a bit more olive oil if necessary. Set scallops aside.
5. Add spinach to skillet, cook and toss about 1 minute or until just wilted.
6. To serve, arrange scallops and spinach over a bed of angel hair, with lemon juice, and additional pepper and grated Parmesan, if desired.
Wednesday, January 22, 2014
1/2 cup oil
1/2 cup water
6 tbsp Worcestershire sauce
2 tbsp salt
4 tsp garlic powder
4 tsp onion powder
2 tsp ground bay leaves
2 tsp ground thyme
2 tsp ground sage
2 tsp ground black pepper
1. Combine all ingredients in a saucepan.
2. Simmer 5 minutes. Allow to cool before injecting into turkey.
Makes 2 cups.