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Posts Tagged ‘ricotta’

These were some vegetarian pizzas we made on New Years Eve. On the left we have roasted grape tomatoes, fresh mozzarella, and basil. The middle is ricotta mixed with fresh garlic and rosemary, provolone, mozzarella, parmesan, and basil, with a brushing of balsamic vinegar on the crust under all of the cheese. On the right is sauteed baby bella mushrooms and cipollini onions, roasted asparagus, havarti and smoked gouda cheese.

We bought the dough from the local italian deli. Yum!!!!!

For dessert, my friends made this amazing recipe

http://www.marthastewart.com/recipe/molten-chocolate-cake

and it looked like this !!!!

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P1010258Serves 2

1 Vegetarian Italian sausage, cut into bite sized pieces

6 Vegetarian meatballs

1 jar tomato sauce

6 baby bella mushrooms, diced

2 servings whole wheat pasta

ricotta cheese

1. Cook frozen vegetarian meatballs in the tomato sauce while it heats with the lid on and bring a large pot of water to a boil.

2. While the water for the pasta is boiling and the tomato sauce is heating, brown the mushrooms and sausage in a small amount of olive oil or cooking spray.

3.  When the water is boiling add the pasta and at the same time add 3/4 of the sausage/mushroom mixture to the tomato sauce.

4. The timing on this always works out for me, if I start heating the sauce and the water at the same time, the meatballs are cooked by the time the pasta is done.

5. Top the pasta with sauce and the remaining sausage and mushrooms. Serve with a scoop of ricotta cheese and sprinkle with black pepper.

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P1010257

We’ve been getting these amazing yellow cherry tomatoes from our CSA. I usually am not a fan of tomatoes, I still don’t like eating them raw, but it’s kind of like a challenge every week to use as many of the vegetables as we can. I’ve discovered that I really do like cooking with tomatoes, who knew!

We were hungry so I made 2 pieces of chicken for each of us. I can’t always find Quorn chicken cutlets but when I do I love them. My husband prefers the breaded chick patties. So I tried this with both types and they worked well.

4 vegetarian chicken patties
1/2 pint yellow cherry tomatoes
1 large red tomato
4 basil leaves or 2 cubes of frozen chopped basil.  (If you are using the frozen basil pop out two cubes into a little prep bowl with some olive oil and put on top of the oven while it preheats)
8 Tbs ricotta cheese
Olive oil, salt, and pepper

1. Preheat the oven to 350 then partially microwave the frozen “chicken” just enough to be able to cut through it. I put all 4 at once for a minute and a half.

2. Butterfly the chicken.
3. Drizzle the inside of each piece of chicken with olive oil and stuff with 2 Tbs of ricotta, halved cherry tomatoes, and a sprinkling of parmesan cheese. Season with salt and pepper. If you are using fresh basil add chopped basil leaves too.
4. Place in a greased casserole dish in the oven for 20 mins.
5. While the chicken is in the oven chop the rest of the cherry tomatoes and  the large tomato and sautee in olive oil with salt and pepper.
6. After about 15 mins in the oven brush the top of the chicken with the olive oil/frozen basil mixture (if that’s what you’re using). Cover with the tomatoes and cook another 5 minutes.P1010255

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P1010392I followed a recipe for ravioli dough that I found in a Piemontese cookbook. I’m not 100% in love with the dough so I’m not going to put that in. Basically pasta dough is just flour, eggs, and salt.  A lot of things, including weather, will determine the perfect proportions. I get the feeling that there’s a lot of trial and error. My dough had 3 cups of flour, 2 eggs, and 3 egg yolks. I added a little water too because it seemed too dry. All you do is pile the flour on your work space, make a well in the top, dump the eggs in, mix gradually with a fork until it turns doughy. Then knead it until you get a ball of dough. Mine didn’t look so beautiful, but when I put it through the pasta rollers is worked itself out. Ok, enough about the dough. Here’s the recipe for the filling.

2/3 cup shelled fava beans

3 basil leaves

1 cup ricotta cheese

1/8 pound non grated romano cheese

1 egg

Salt and Pepper

1.  Soak the fava beans in water for about fifteen, then remove the skin.

2. Put the beans into a pot cover them with water and bring to a boil, then drain.

3. Combine everything except the romano cheese in a food processor

4. Fill the ravioli and place a small slice of roman cheese on top of the filling before adding the top layer of dough.

5. This works with a very simple basil infused butter or olive oil sauce with some fresh parsley on top.

I have this cool ravioli mold (the second one here) that was my Grandpa’s. I made some smaller ravioli (not pictured) using it. They really come out looking nice and you don’t have to worry that they’re not completely sealed

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Serves 1

1 toasted whole wheat pita pocket
7 shredded baby spinach leaves
4 vegetarian “chicken nuggets”
4 teaspoons ricotta cheese
Drizzle of olive oil
Fresh ground pepper

1. Microwave the chicken nuggets for 30 seconds less time than the package instructions.
2. Distribute the spinach evenly on top of each nugget and drizzle with olive oil.
3. Top each nugget with a teaspoon of ricotta and some black pepper.
4. Place in the microwave for the remaining 30 seconds.
5. Place everything into a toasted whole wheat pita pocket.

img00073-20090215-16033

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Well, this is not the most innovative thing, has no fake meat, and is not really a much of a recipe. But… it’s what I made for dinner tonight, and I was really good, so I wanted to share.

whole wheat pizza dough

1/2 carton of baby bella mushrooms and 2 handfuls of shredded baby spinach lightly sauteed with 1 garlic clove

1/2 medium ball of fresh smoked mozzarella

8 tablespoons of ricotta cheese

fresh ground pepper

olive oil

1. Roll out the dough to the desired thickness, and lightly brush with olive oil

2. Assemble the other ingredients on top and sprinkle with ground pepper.

3. Bake on a pizza stone in a very hot oven for 7-10 minutes.img00070-20090213-1932

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