My friend Janice made this for her son's birthday dinner.
1 qt. tom sauce
1/4 cup parsley
2 eggs beaten
3 cups ricotta cheese
1/2 tsp. salt
4 to 5 Tb. finely chopped onion
1/2 cup Parmesan
1 tsp. caraway seeds
16 manicotti shells
2 to 3 Tbs. grated Parmesan
Stir the parsley into the beaten eggs. Combine the eggs with the ricotta, salt, onion and parm. Heat the caraway seeds in a dry pan for a few minutes over a medium flame. The heat releases their flavor---otherwise they will taste like bits of sawdust. Sir them into the cheese mixture, hot out of the pan.
Stuff the cooked manicotti with this mixture; it should fill about 16 shells. Pour about half the sauce into a baking dish. Arrange the manicotti in the dish on top of the sauce, then pour the rest of the sauce over them and bake in a hot oven 400 degrees for 20 minutes. Before serving, take of the cover, sprinkle with a little grated Parmesan and bake uncovered for a few minutes.
Monday, September 25, 2017
Crock Pot cookbook recipes for chicken bratwurst, garbanzo bake, etc..
These are recipes from a crock pot cookbook that we had. I can find them on the Internet I bet.
Spanish-Style chicken onion, celery, toms, garlic, paprika, smoked sausage links
Bratwurst with apple kraut
apples, sauerkraut, bratwurst, brown sugar, caraway seed
Sausage Garbanzo Bake
beans, polish sausage, tom sauce, onion, bay leaves, water, garlic, oregano, cumin, pepper
Home style pot roast
turnip
onion
carrot
celery
garlic
pot roast
red wine parsley
Eastern Beef and Eggplant
Hungarian Goulash
Meaty Split Pea Soup
stud onion with cloves to make a chicken broth
French Onion Soup
6 to 8 onions
1/4 cup butter
beef broth
water
Worcestershire sauce
Coq au vin blanc
Lemon Chicken
Wednesday, September 6, 2017
Zucchini Quinotto (Zucchini with Quinoa and parmesan cheese)
Joe and I like shredded zucchini and Parmesan cheese baked. I saw this recipe in Melissa's Run Fast, Eat Slow book and wanted to try it. It is like a macaroni and cheese substitute. It would be easier to just make the zucchini, Parmesan cheese shredded yummy dish.
3 cups broth
2 Tbsp. butter
1 onion, diced
1/2 tsp. salt
2 cups quinoa, rinsed and drained well
1/2 cup dry white wine
4 zucchinis, grated
1 bulb roasted garlic
1 cup parmesan cheese
grated zest of a lemon
2 Tbsp. lemon juice
1/4 tsp ground pepper
6 fresh basil leaves, thinly sliced
1. Bring broth to a simmer, turn off heat and cover.
2. Melt the butter in a large skillet over medium heat. Add the onion and salt and cook until soft but not brown.
3. Add the qquinoa and cook und toasted. The grains will start to crackle. Add the wine and stir until most of the moisture evaporates.
4. Ladle 1 cup of the broth over the quinoa, add the zucchini and garlic, and stir until the zucchini softens, 5 to 10 minutes.
5. Reduce the heat to low. Once the moisture from the zucchini evaporates, continue adding 1/2 cup of the broth at a time, until the quinoa is cooked through, about 10 minutes. You'll know it's ready when the individual grains open, exposing a tiny tail. Depending on how much moisture your zucchini releases, you may not need all the broth.
6. Add the Parmesan, lemon zest and juice, and pepper and stir to combine. Once the cheese melts, taste and add more salt and pepper, if needed.
7. Serve immediately topped with fresh basil.
Zucchini Quinotto aka Zucchini with quinoa
3 cups broth
2 Tbsp. butter
1 onion, diced
1/2 tsp. salt
2 cups quinoa, rinsed and drained well
1/2 cup dry white wine
4 zucchinis, grated
1 bulb roasted garlic
1 cup parmesan cheese
grated zest of a lemon
2 Tbsp. lemon juice
1/4 tsp ground pepper
6 fresh basil leaves, thinly sliced
1. Bring broth to a simmer, turn off heat and cover.
2. Melt the butter in a large skillet over medium heat. Add the onion and salt and cook until soft but not brown.
3. Add the qquinoa and cook und toasted. The grains will start to crackle. Add the wine and stir until most of the moisture evaporates.
4. Ladle 1 cup of the broth over the quinoa, add the zucchini and garlic, and stir until the zucchini softens, 5 to 10 minutes.
5. Reduce the heat to low. Once the moisture from the zucchini evaporates, continue adding 1/2 cup of the broth at a time, until the quinoa is cooked through, about 10 minutes. You'll know it's ready when the individual grains open, exposing a tiny tail. Depending on how much moisture your zucchini releases, you may not need all the broth.
6. Add the Parmesan, lemon zest and juice, and pepper and stir to combine. Once the cheese melts, taste and add more salt and pepper, if needed.
7. Serve immediately topped with fresh basil.
Tuesday, July 18, 2017
Monday, January 16, 2017
Broccoli recipes
Roasted broccoli salad with pine nuts and, dried fruit and feta
4 cups broccoli florets
1 cup raw pine nuts
2 Tbsp. coconut oil or avocado oil
1 tsp. dried oregano
1 tsp. salt
ground pepper
1/2 cup dried cherries or raisins, etc.
4 oz. feta cheese, crumbled
Dressing: 4 Tbsp. red wine vinegar, 4 Tbsp. olive oil, 1 clove garlic minced, 1/4 ground nutmeg, 1/4 tsp. ground pepper
Preheat oven to 425 F. In a large mixing powl, toss broccoli, pine nuts, oil, oregano, salt and pepper. Spread in an even layer on a foil-lined baking sheet Roast for 10-15 minutes, or until broccoli and pine nuts begin to brown, Transfer to a large bowl and cool for 10 minutes. Stir in cherries and feta cheese.
In a small bowl, whisk together vinegar, olive oil, garlic, nutmeg and pepper. Add to broccoli mixture and toss to combine. Chill in fridge for 2 hours prior to serving. Makes 6 servings.
4 cups broccoli florets
1 cup raw pine nuts
2 Tbsp. coconut oil or avocado oil
1 tsp. dried oregano
1 tsp. salt
ground pepper
1/2 cup dried cherries or raisins, etc.
4 oz. feta cheese, crumbled
Dressing: 4 Tbsp. red wine vinegar, 4 Tbsp. olive oil, 1 clove garlic minced, 1/4 ground nutmeg, 1/4 tsp. ground pepper
Preheat oven to 425 F. In a large mixing powl, toss broccoli, pine nuts, oil, oregano, salt and pepper. Spread in an even layer on a foil-lined baking sheet Roast for 10-15 minutes, or until broccoli and pine nuts begin to brown, Transfer to a large bowl and cool for 10 minutes. Stir in cherries and feta cheese.
In a small bowl, whisk together vinegar, olive oil, garlic, nutmeg and pepper. Add to broccoli mixture and toss to combine. Chill in fridge for 2 hours prior to serving. Makes 6 servings.
Spinach recipes I want to save
This one is from the Williams-Sonoma Cookbook called Vegetables. I made this for Thanksgiving once and it was really good.
2 lbs. spinach, 1/4 cup pine nuts (or almonds), 1/4 cup raisins, 1 yellow onion finely chopped, 1 or 2 cloves chopped garlic, 2 Tbsp. olive oil, salt and pepper
Put the 1/4 cup raisins in a small bowl and add boiling water to cover. Leave the raisins to plump for about 10 minutes. Drain and set aside.
Meanwhile, toast the pine nuts by heating them gently in a dry small, heavy frying pan over medium heat, tossing them every so often as they become golden and fragrant, 2-4 minutes. Watch the pine nuts closely, as they burn easily. When toasted, immediately pour onto a plate.
In a frying pan, heat the olive oil over medium heat. Add the onion and saute lightly until golden, 5-8 minutes. Add the garlic and saute for 1 minutes longer. Remove the pan from the heat and set aside.
Put the spinach with just the rinsing water clinging to the leaves in a saucepan over medium-high heat, cover, and cook until the spinach is bright green and wilted, 1-2 minutes. Remove from the heat and drain well. When the spinach is cool enought to handle, chop it coarsely.
Add the spinach, drained raisins, and pine nuts to the onion and garlic in the frying pan and return to medium heat. Stir until the spinach and onion are heated through, 1-2 minutes. Season to taste with salt and pepper. Serve hot or a room temperature.
Spinach with garam masala
Easy Palak Paneer (use tofu instead of paneer)
2 lbs. spinach, 1/4 cup pine nuts (or almonds), 1/4 cup raisins, 1 yellow onion finely chopped, 1 or 2 cloves chopped garlic, 2 Tbsp. olive oil, salt and pepper
Put the 1/4 cup raisins in a small bowl and add boiling water to cover. Leave the raisins to plump for about 10 minutes. Drain and set aside.
Meanwhile, toast the pine nuts by heating them gently in a dry small, heavy frying pan over medium heat, tossing them every so often as they become golden and fragrant, 2-4 minutes. Watch the pine nuts closely, as they burn easily. When toasted, immediately pour onto a plate.
In a frying pan, heat the olive oil over medium heat. Add the onion and saute lightly until golden, 5-8 minutes. Add the garlic and saute for 1 minutes longer. Remove the pan from the heat and set aside.
Put the spinach with just the rinsing water clinging to the leaves in a saucepan over medium-high heat, cover, and cook until the spinach is bright green and wilted, 1-2 minutes. Remove from the heat and drain well. When the spinach is cool enought to handle, chop it coarsely.
Add the spinach, drained raisins, and pine nuts to the onion and garlic in the frying pan and return to medium heat. Stir until the spinach and onion are heated through, 1-2 minutes. Season to taste with salt and pepper. Serve hot or a room temperature.
Spinach with garam masala
Easy Palak Paneer (use tofu instead of paneer)
If you have spinach make Spanakopita
Spanakopita
2 lb. fresh spinach
1 lb. filo
2 to 7 eggs
1/2 lb. Feta cheese or 1/2 lb. cottage cheee
green onions chopped or 1 yellow onion sauted in olive oil with garlic
sal and pepper
oregano
butter
wash the spinach and wilt the spinach in a skillet.
Beat the eggs, crumble the feta cheese, and mix together. Add to the spinach. Add onions. Season the mixture with ground pepper, etc.
9 by 13 inch casserole. Buttered. Melt butter to brush between each layer of filo. Do this until you only have two or three pastry sheets left. Pour in the filling
Bake in a 375 degree oven for 50 minutes.
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