Fettuccine with Spinach Pesto

the goods:

12 oz. fettuccine noodles

Course salt and ground pepper

1 (10 oz) pkg. frozen chopped spinach, thawed

1/3 c. grated Parmesan cheese, plus more for serving

2 T. pine nuts, plus more for serving

1 garlic clove

1 tsp. grated zest, plus 2 T. juice from 1 lemon

1/4 c. EVOO

1. Cook pasta in pot of boiling salted water until al dente, according to package directions. Reserve 1/2 c. pasta water; immediately drain pasta and then return to the pot.
2. While pasta is cooking, place spinach, Parmesan, nuts, garlic and lemon zest and juice in a food processor. Process until a paste forms. While the processor is running, add oil and 1/4 c. cold water; process until smooth and creamy. Season with salt and pepper. Add to pasta; toss. Adding reserved pasta water a little at a time until sauce is thinned slightly and coats fettuccine (you may not need all the water).
3. Serve. Sprinkle with additional Parmesan and pine nuts, if desired.
   

   photo, compliments of martha stewart

Vegetarian Burrito Bar

the goods:

1 c. brown rice

1 3/4 c. chicken broth or vegetable broth

1 (15 oz) can refried beans

flour tortillas

sour cream

shredded cheddar cheese

romaine lettuce, shredded

salsa

guacamole

In a small pot, bring rice and broth to a boil. Cover, reduce heat to low and cook for 30 minutes (if white rice reduce cooking time to 15 minutes). Remove pan from heat and let it stand, covered, for 5 minutes.

Meanwhile, in another saucepan, warm beans and 1/4 c. water over low heat, stirring occasionally.

Wrap tortillas in foil and place in the oven at 350 degrees to warm them, about 8-10 minutes.

Let everyone build their own burrito and chow down!

Baked Manicotti

This manicotti recipe is awesome! It's done a little differently than your typical manicotti recipes. The thing I enjoy the most about this recipe is that you get alot more noodle to filling ratio. Yum! Enjoy!

the goods:

tomato sauce:
1 (28 oz) can diced tomatoes (in juice)
1 (28 oz) can crushed tomatoes
2 T. EVOO
3 garlic cloves, finely minced
1/2 tsp. red pepper, optional
1/2 tsp. salt
2 tsp. dried basil

Cheese Filling and Pasta:
3 c. part skim ricotta cheese
4 oz. grated parmesan cheese (about 2 cups)
8 oz. shredded mozzarella cheese (about 2 cups)
2 large eggs, lightly beaten
3/4 tsp. table salt
1/2 tsp. ground black pepper
2 T. chopped fresh parsley leaves
2 tsp. chopped fresh basil
16 no-boil lasagna noodles (i use barilla, but i also want to try healthy harvest)

1. Adjust oven rack to middle position and preheat oven to 375 degrees.
2. Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 tsp. salt and simmer until thickened slightly, about 15 minutes.
3. In a medium bowl combine ricotta, 1 c. parmesan cheese, mozzarella cheese, eggs, salt, pepper and herbs; set aside.
4. To assemble, pour 1-inch boiling water into 9x13 baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, seperating noodles with a tip of a sharp knife to prevent sticking. Remove noodles from water and place in a single layer on clean kitchen towels; discard water in baking dish and dry the baking dish.
5. Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soup spoon, spread 1/4 cheese mixture evenly onto the bottom 3/4 of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish, seam side down. Top evenly with remaining sauce, making certain that pasta is covered completely.
6. Cover dish with aluminum foil. Bake until bubbling, about 30-40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 c. parmesan cheese. Bake until cheese is browned and bubbly about 6-7 minutes. Remove from oven and let it sit for about 15 minutes before serving. ***The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. If frozen, thaw the manicotti in refridgerator for 1-2 days. To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.***

Baked Ravioli

This is one of our favorite meals. SO GOOD!
(and yes, you're right.....this is not a picture i took. my camera is not functioning correctly right now, so i have to go online and find pictures that look similar to what i make. is that cheating?). I know, cheap.

the goods:



2 T. olive oil
1 medium onion, chopped
3 cloves garlic, minced
coarse salt and ground pepper
1 1/2 tsp. dried thyme, or oregano
1 (28 oz) can whole tomatoes
1 (28 oz) can crushed tomatoes
2 pounds store-bought ravioli
1 1/2 c. shredded mozzarella cheese
1/2 c. grated Parmesan cheese

1. Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion, garlic and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with a spoon, until sauce is thickened and reduced, 20-25 minutes.
2. Meanwhile, cook ravioli in a large pot of boiling water, just until they float to the top (pasta will continue to cook in the oven). Drain pasta; return to pot.
3. Toss sauce with pasta. Pour pasta in to a 9x13 baking dish, and sprinkle with cheeses. Bake until golden, 20-25 minutes. Cool slightly before serving.

Vegetarian Chili

the goods:

1 T. olive oil
1 small onion, minced
2 garlic cloves, minced
2 carrots, thinly sliced
1 T. chili powder
1 tsp. ground cumin
2 cans (15 oz) black beans, rinsed and drained
1 (28 oz) can crushed tomatoes
1 (10 oz) package frozen corn kernels, thawed
1-2 c. water

toppings:
avocado, sour cream, cheese tortilla chips, scallions

1. In a 5-quart heavy soup pot, heat oil over medium high heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onions begin to softened, about 4 minutes.
2. Add carrots, chili powder and cumin. Cook, stirring occasionally (be careful not to let the spices burn onto the bottom of the pan), until carrots are crisp-tender, about 6-8 minutes. Add beans, tomatoes, corn, and 1 to 2 cups of water. Simmer until slightly thickened.

Serve with desired toppings.

Brown Rice and Black Bean Burritos with Jicama Salad

the goods:

2 cups chicken stock or water
1 cup brown rice
Salt and ground black pepper
3 Tbls. EVOO - Extra Virgin Olive Oil, divided
1 small onion, chopped
2 cloves garlic, finely chopped or grated
1 jalapeño, chopped
1 tsp. cumin
1 (15 oz.) can fire-roasted tomatoes, diced
2 (14 oz.) cans black beans, drained and rinsed
4 large, whole wheat tortillas
1 cup of smoked white cheddar
1/2 head iceberg lettuce, chopped
4 small tomatoes, seeded and diced
2 scallions, white and green parts, thinly sliced
1/2 bunch (about a handful) of cilantro leaves removed from stems

1. Place a medium pot over medium-high heat with the stock or water and brown rice. Season with salt and pepper, and bring up to a bubble. Cover the pan, reduce the heat to low and simmer until the rice has absorbed all the liquid, about 25 minutes. Fluff the rice with a fork.


2. While rice is cooking, place another pot over medium heat with 1 turn of the pan of EVOO, onion, garlic, jalapeño, salt and ground black pepper. Cook until tender, about 3-4 minutes. Stir in cumin and cook about 1 minute then add tomatoes and beans, and heat through, about 2 minutes. Keep warm until the rice is ready.


3. Just before the rice and beans are ready, place a dry skillet over medium heat. Warm the tortillas in the pan until hot and lightly blistered. Transfer finished tortillas to a plate and cover them in a clean kitchen towel to keep them warm.


4. When everything is ready, lay down the tortillas and divide the cheese evenly between them. Divide the rice and beans between the tortillas as well as the lettuce, tomatoes, scallions and cilantro. Roll up each burrito.

Salad goods:

1 Tbls. honey
Juice of 1 lime
A few dashes hot sauce
1 jicama, peeled and cut into matchsticks
1 red onion, sliced
2 carrots, peeled and cut into matchsticks

1. For the salad, whisk together honey, lime juice, hot sauce, salt and ground black pepper and remaining 2 tablespoons EVOO. Toss with jicama, red onion, and carrots. Serve on the side with a burrito.

Veggie Burritos

the goods:

1 tablespoon vegetable oil

1 medium onion, finely chopped

2 garlic cloves, minced

1 teaspoon ground cumin

1 package (10 oz.) frozen corn, thawed

2 cans (15 oz. each) black beans, rinsed and drained

1 package (10 oz.) frozen leaf spinach, thawed and squeezed dry

flour tortillas (10-inch), could also use whole wheat tortillas

8 ounces pepper jack cheese, shredded

salsa

lite sour cream, for serving

In a large skillet, heat oil over medium. Add onion, garlic, and cumin; cook, stirring occasionally, until onion is tender, 5 to 6 minutes. Add corn, beans, and spinach. Cook until warmed through, 4 to 6 minutes; season with salt and pepper, and set aside.


Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 2 minutes. Place tortillas on a work surface. Spread cheese, then filling, then salsa in a line down the center of each tortilla.

Fold bottom of tortilla up, then each side to tightly roll burrito. Serve with sour cream.

***I was actually a little nervous to try this without any meat. AND I didn't think my girls would eat it either (because of the green). But we made them try the burritos and they both LOVED them! They were really good.