This week I’m having fun with unusual recipes in unusual gadgets. Here’s one from December 2012:
This is a great take on spinach lasagna, using a slow-cooker. This entire dish completely surprised me. I was at work, one day, in our morning meeting – which was actually an excuse for the guys to wow me with their cooking ideas – when Vern told me about the slow-cooker lasagna he’d made the night before. I was skeptical. Lasagna in a slow-cooker sounded like it would have the consistency of canned ravioli. But he insisted it was really good. So I set out to see for myself. I have to say, he wasn’t wrong. It had a great flavor, the texture was very similar to having cooked it in an oven and the top was nicely browned and the cheese perfectly gooey. The only caveat is that it cooks in about 4 hours, so you can’t put it together in the morning and have it ready when you get home at the end of the work day. It would be burned to a crisp, even on low.
So, here is tonight’s featured recipe, my version of slow-cooker lasagna:
Slow-Cooker Spinach Lasagna
- 1 lb lean ground beef (opt, you can skip to keep this vegetarian)
- 1/2 onion, chopped
- 2 tsp crushed garlic
- 1 carrot shredded (this cuts the acidity of the sauce, adds a touch of sweetness)
- 1 green pepper, seeded and chopped
- 28 oz canned tomato sauce
- 6 oz can tomato paste
- Salt & pepper to taste
- 1 tsp dried oregano, crushed
- 2 tsp of dried basil, crushed
- 12 ounces ricotta cheese (you can sub in cottage cheese if desired)
- 1 egg
- 2 cups fresh spinach, washed and rough chopped
- 16 ounces shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 12 ounces lasagna noodles, uncooked (I used brown rice pasta to keep it gluten free)
Sauce: Brown ground beef, along with onion, garlic, carrots and green pepper in a saucepan (if you are omitting the beef, sauté vegetables in a tbsp of olive oil). Add tomato sauce, paste and spices. Bring to a low boil, reduce heat and let simmer on low while preparing remaining ingredients.
Mix together ricotta cheese and egg, until well combined. Fold in spinach.
In the slow-cooker, spoon a layer of sauce onto the bottom, add a double layer of uncooked lasagna noodles (break to fit) and top with a portion of the ricotta mixture and then a portion of the mozzarella. Add sauce, then a single layer of noodles, ricotta and mozzarella and repeat layers until ingredients are all used up. (Because slow-cookers vary in size, I unfortunately can’t give you precise layering, as I can with the traditional lasagna. You’ll have to eye it. The good news is, it will all cook together and be just fine regardless).
Finish with sauce, mozzarella and then shredded Parmesan.
Cover and cook on low for 4 to 5 hours.
Things are not slowing down here. I put a bid in on a cute little Victorian house, only to face 15 other bids this past week. I did not realize house hunting was going to turn into a full-time job that feels like an episode of the Bachelor, where I go home without the rose each week. Between that and raising a rambunctious 10-month old Great Dane, the weeks are slipping by. Speaking of the Beast, I had to clean out the freezer to make room for his frozen apples halves (apples were on sale, so I stocked up) and his giant beef bones (again, on sale, so I stocked up and boiled a good two week supply). Deep in the freezer, behind the pumpkin, cranberries and leftovers, was a pint of ricotta.
Decided I needed to use it up, so I dug into the archives looking for my vegetarian meatball recipe. That became tonight’s featured recipe, and I pulled up the previous recipe exchange where it was featured and said, “hey, that looks good.” In other words, tonight is a repeat. Next week, though, I’m planning on sharing some fun recipes I’ve been playing with this week.
To start tonight, how about homemade ricotta? JeffreyW has made it and if you click here and he’ll take you step by step through the process.
He then puts his homemade ricotta to good use with Stuffed Shells, as pretty to look at as they are delicious. (recipe and photos here)
I have a great alternative to regular gnocchi, a lighter, easier version using ricotta cheese and a fire roasted sauce to make a simple, quick Baked Gnocchi. (recipe here).
A quick Skillet Lasagna (recipe here) is great for weeknights and a breeze to make.
And a yummy dessert from JeffreyW, a beautiful Cannoli recipe, pictured above and found here.
Finally, for the pet lovers, a Bixby update from the pup himself. If you click here, be prepared, he’s a Beast, standing at his full height on his hind legs.
What’s on your menu for the weekend? Anyone else house hunting? Have you started your gardens in earnest yet?
Now on to the featured recipe. These are very simple to make and are delicious. It’s a great vegetarian alternative for your pasta dishes. They’re light and once you get the technique down, you can play with the flavors and customize them to your palate.
Most of the recipes I looked at used Italian Breadcrumbs. But I really feel these need fresh breadcrumbs, so I’ve included instructions for making your own. I didn’t season mine because I didn’t want them to overpower the delicate flavors of the cheeses. Fresh breadcrumbs absorb flavors and moisture more than packaged ones, so I thought it gave the whole meatball a better, lighter texture. I added a bit of garlic powder (fresh garlic did not work with this, it was overpowering and a touch bitter), basil, oregano and fennel. The fennel really took it up a notch. My second round of these, I added a bit of red pepper flake.
Spinach and Ricotta Vegetarian Meatballs
- 1-1/2 to 2 cups fresh breadcrumbs (instructions below)
- 1 cup ricotta cheese
- 1 cup grated Parmesan, asiago, romano cheese mix
- 1-1/2 cups fresh spinach, chopped
- 1 tbsp fresh oregano or 2 tsp dried oregano, crushed
- 2 tsp fresh basil or 1/2 tsp dried basil, crushed
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp fennel seeds
- Salt and pepper
- 4 eggs, beaten
- 1/4 cup fresh bread crumbs
- 1/4 cup grated Parmesan, asiago, romano cheese
- Olive oil
Breadcrumbs: this took a full 1-lb loaf of day-old Italian or French bread. I bought it from the day-old rack for cheap. I tore it into small pieces, spread out on a baking sheet and dried it in a 200 degree F oven for about 30 minutes. I didn’t want them toasted or seasoned because I thought it would overpower the delicate flavors of these meatballs. Once they were dried, I ran them through the blender. I reserved 1/4 cup for rolling the balls in before cooking.
Meatballs: Mix together ricotta, grated cheeses, spinach and spices. Add the eggs and mix well. Then add the breadcrumbs, 1/2 cup at a time. You want it to come together to form soft balls, but you don’t want it to be dry. Once you can form a soft ball with some structure, you don’t need to add more breadcrumbs.
Scoop up a heaping tablespoon (I used my cookie dough scoop) and roll the mixture into balls.
Mix together 1/4 cup breadcrumbs and 1/4 cup grated cheeses in a bowl and roll each meatball in the mixture, coating on all sides.
You can bake or pan fry these. I chose to pan fry, it used a bit of oil, but it gave them a nice flavor. Baking them would be my option if I was doubling the recipe.
To fry: heat olive oil in a skillet on medium and add the meatballs, leaving enough space between them to easily turn them. They are soft, so it’s a delicate process. The good news is, if you really want them round (instead of kind of flattened) you can reshape them after they come out of the pan. Turn them until they are golden brown on all sides.
To bake: place them on a well oiled baking sheet or use parchment paper. Brush them with a bit of oil if desired. Leave space around each one so they brown evenly and bake at 375 degrees F for 30-40 minutes until golden brown. You can turn them halfway through if desired.
That’s it for this week. Have a great weekend – TaMara
We have a couple of grape tomato bushes out back and they have been churning out tomatoes by the score. I went out this morning and picked a half bucketful and there were that many on the ground. I went looking for a roasting recipe and Martha Stewart came through for me.I used more olive oil than required, probably, and had a lot of fresh thyme. These took longer than a hour and I bumped the temp up to 400 or so before I got much in the way of a color change. I stirred them once and returned them to the oven.We ate some of them with angel hair pasta for lunch. My basil has gone to seed but I did find a few bright green new leaves that looked tender. The portion of the tomatoes I used for the dish had a tablespoon or two of butter stirred in. Pretty good stuff, not sure what to do with the rest of the tomatoes, I picked enough to fill that pan three times, the last batch is in the oven as I write this.
Living as we do in the remote wilderness of Southern Illinois the latest food fad filters down to us a few years behind most everyone else. Not sure how long this sauce has been a thing but I’ve been seeing it here and there lately and gave it a try tonight. Most recipes use peeled tomatoes but I had a bunch more of those little cherry toms and there is no way I’m peeling them. I went looking for an easy recipe.I have a bunch of fresh thyme leaves in this, and a good bit of fresh basil. Not sure why the directions call for cooking down the vodka with just the onions and garlic in the pan, most of the recipes I looked at mention using the alcohol to bring out flavors from the tomatoes that water and oil can’t touch. I cooked the cherries down a bit and then added the vodka. As the sauce thickened I added some white wine, too. This recipe didn’t mention cheese but I mixed in a cup of grated Romano right before the cream. I wish I could say this stuff was really delicious and I can’t wait to do it again but it was just OK. I sure won’t be using unpeeled tomatoes in any more of it. The salad was nice. This has blue cheese dressing and some crumbled blue cheese.
This year, the margherita pizza celebrates its 125th birthday. One of the world’s favourite foods was reputedly invented at a pizzeria nowadays known as Brandi (00 39 081 416 928;brandi.it) at Salita Sant Anna Di Palazzo 1-2 in the city’s Chiaia neighbourhood. In 1889, its pizzaiolo, Raffaele Esposito, and his wife, Maria Giovanna Brandi, were summoned to the nearby Capodimonte palace and asked to invent a pizza for the then-queen, Margherita.
(Via)I’m sure this crust is much too thick for a purist. I started the dough yesterday with 2 cups of bread flour and then added water to equal 65% of the weight of those 2 cups. I used a handy electronic kitchen scale to weigh the flour but I don’t remember now what that came to. Anyway, multiplied that by .65 to get the weight of the water I wanted. Add a scant 1/4 tsp of yeast and a teaspoon of sugar to the liquid, plus a tablespoon of olive oil and stir into the flour. The dough was very wet so I only kneaded it a little and then plopped it into an oiled bowl and covered with plastic and a damp towel. It was left overnight to rise.I punched the dough down this morning and returned it to the bowl to continue proofing. Why the fuss with weighing the water and flour?
Hydration affects the process of bread building and the nature of the final result. Generally speaking, the more water in the dough, the more open the final bread’s crumb. Bread can also be classified according to three categories based on hydration: stiff, standard or rustic.
I rolled the dough out on a floured board and transferred it to my rimmed pan for baking, brushed the top with garlic oil, and distributed the toppings. This one got the traditional Margherita treatment with mozzarella and Roma tomatoes and went into a 500 oven until the crust and toppings got a nice color. Add the basil after the pie comes out of the oven or it will burn to a crisp.I like ground red pepper on my slices, along with fresh grated black pepper and salt. Drizzle more of the garlic oil over it and enjoy!
Thin sliced bread, brushed with olive oil and toasted, topped with my homemade mozzarella, a slice of my patio grown San Marzano tomato, and fresh basil. That’s kosher salt on that basil leaf, not some kind of scaly bug! LOL These are a few caprese bites I tried with balsamic glaze. Pretty good stuff.
This is one of my favorite quick pasta dinners. Afew years ago we were looking for something to do with all the cherry tomatoes that our two patio vines were producing and came across several recipes for a sauce made from them. I don’t need to look at recipes any longer, just start your tomatoes cooking in some olive oil and let them cook down. All the recipes say they will burst on their own but I always have to mash them a bit. Add minced garlic and salt and pepper, give them a splash of pasta water if they get too thick. A tablespoon of tomato paste works well as you stir the sauce, and a pat or two of butter won’t be a bad thing. Toss your drained pasta with the sauce and a handful of thin sliced basil leaves. I added some of my freshly made mozzarella to this one.I complained about the quality of the mozzarella available at the local market when I made the caprese salad yesterday so I gave making my own a shot. We ran down some junket rennet at the store today so I bought a couple of gallons of milk. Turned out pretty well for our first time. I ordered some liquid rennet that seemed to be recommended over the junket rennet tablets we used today and I’ll save the second gallon of milk for when that shows up.
JeffreyW makes an easy pasta salad. Just toss garden veggies and pasta with a little olive oi, vinegar and herbs. Dinner’s done.
In my email this morning there was a nice recipe for pasta salad and suddenly I had a craving for a veggie filled summer pasta salad. Pasta salads can be served cold, warm or hot, depending on what you’re looking for and what style of ingredients are added. The featured recipe tonight is a warm pasta salad using garden fresh vegetables and melted cheese.
This appealed to me because one of my clients has given me a big hunk of the most amazing cheese. I have no idea what it is, except it’s clearly a very sharp white cheddar in a black rind. It’s a creamy and salty, best I’ve ever had and goes great with apples and strawberries. It melts beautifully and crumbles like feta on salads. I’ll be sad when it’s gone. But…
I live within walking distance of a great cheese shop, it has an entire room that is basically a walk-in refrigerator. They even lend you jackets to wear while shopping. It’s fun to stop by there on a hot summer day and spend a half hour in the fridge and sample cheese from around the world and from local farms. I think I’ll see if they can help me identify or duplicate the cheese. Side note: I’ll miss everything that is within walking distance when I move. Right now I live near downtown and can walk to bank, post office and any number of great restaurants. But it’s the trade off for more space and a functional bike path.
On to the recipes.
First up, Chipotle Macaroni Salad (recipe here), which takes cold pasta salad up a notch and has become my go-to cookout salad.
One of the keys when making a good cold pasta salad is to cook the pasta al dente, drain, rinse with cold water to stop the cooking process and then drain again, but let the pasta stay wet. This allows the pasta to absorb whatever flavors are added, but not absorb all the moisture from the dressing. Don’t toss with dressing until just before serving. Taking these steps will keep the salad moist and flavorful, avoiding the mushy pasta, dry salad problem that makes many pasta salads unappetizing.
What’s on your menu for the first day of summer? Have any favorite salad recipes (pasta or otherwise)? I am crazy about salads, so would love to have a few new varitions to add to my recipe box.
Tonight’s featured recipe is adapted from an American Test Kitchen recipe. I’d link to the original, but it’s behind a firewall. Sorry for that.
Summer Vegetable Pasta
The beauty of this recipe is you can substitute whatever vegetables are fresh and available.
- 12 oz of favorite pasta (penne, large shells, rotelle, etc)
- 1 tbsp olive oil
- 1/2 small yellow onion, diced
- 1 to 3 tsp crushed garlic (depending on your preference)
- 2 small zucchini, halved lengthwise and sliced 1/4 inch thick
- 1 small summer squash, halved lengthwise and sliced 1/4 inch thick
- 5 ounce package Garlic & Herb Boursin cheese – or any creamy cheese, flavored or you can add your own fresh herbs to it instead – I actually used the cheddar mentioned above because it melts so well, and is really creamy, not like typical cheddar.
- 2 cups cherry tomatoes, halved (more as desired)
- Salt and pepper to taste
- Fresh basil, chopped
- Parmesan cheese as garnish
Dutch oven or large saucepan
Bring 4 quarts water to boil in Dutch oven. Add pasta to the boiling water and cook until al dente (this is a still chewy texture). Reserve 3/4 cup pasta cooking water and drain pasta (the easiest way to do this is to ladle pasta water into a measuring cup and then drain the remaining water).
Wipe out the pan, add oil and heat over medium-high heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook about 30 seconds. Add zucchini, summer squash, and ¼ cup reserved pasta water and cook, covered, until vegetables are tender, about 6 minutes. Stir in cooked pasta, and cheese, remaining 1/2 cup pasta water, tomatoes and basil until pasta is heated through.
Season with salt and pepper to taste. Serve with grated Parmesan. Serves 4.
Have a great weekend – TaMara