Showing posts with label greens. Show all posts
Showing posts with label greens. Show all posts

Sunday, February 11, 2018

Greens and Pea Manicotti

Use your favorite greens to make Greens and Pea Manicotti, a lovely savory vegetarian main course of crepes filled with peas, goat cheese, ricotta and, of course, greens, covered in a fragrant tomato sauce.

Food Lust People Love: Use your favorite greens to make Greens and Pea Manicotti, a lovely savory vegetarian main course of crepes filled with peas, goat cheese, ricotta and, of course, greens, covered in a fragrant tomato sauce.

When my elder daughter came home from university the first summer after her freshman year, she surprised me with the news that she had become a vegetarian. But I guess I really wasn't that surprised since I knew that her new best friends were mostly vegetarian and that sort of thing rubs off on a person.

When her little sister followed in her footsteps, not just to the same school, but into vegetarianism, no surprise at all there. Frankly, I think it's a great thing - I'm not ready to go there yet, but I fully supported their choice. Neither of them is completely vegetarian these days, but we do eat more meatless meals because I discovered during those years that there are many delightful recipes without it.

Several years ago, while I was researching recipes on the internet, I came across what sounded like a rich, satisfying vegetarian dish and I couldn't wait to give it a try. I had to make a few changes because of what I had available but it was very tasty and I've made it again since.

It would be perfect for a Meatless Monday dinner or a Lenten meal for those who fast from meat, whether all month or just on Fridays. If you are looking for more meatless casserole recipes, make sure to scroll down and check out the link list from my Sunday Supper friends.

Greens and Pea Manicotti


My greens and pea manicotti is adapted from this recipe here. I love her writing. She's funny and she has great recipes so go check her out. Here's my favorite post!

Ingredients
For the filling:
3 oz or 85g goat cheese
4 1/2 oz or 125g fresh ricotta or small curd cottage cheese
5 oz or 140g raw greens of your choice (spinach, kale, silver beets, etc.)
6 oz or 180g frozen peas, thawed
1 large clove garlic
1 whole egg
Zest of one lemon
Black pepper
1/2 teaspoon salt
4 oz or 225g freshly grated Parmesan
1/4 cup or 60ml whipping cream
Sea salt
Black pepper

For assembly:
1 1/2 cups or 240ml tomato sauce – store bought will work if you have a favorite or make this sauce, from my eggplant parmigiana recipe. It freezes very nicely so the extra will come in handy for future meals.
10 6-inch or 12cm crêpes (recipe here)
1 oz or 55g freshly grated Parmesan

Method
Clean your greens thoroughly and remove any thick stems. Rinse them at least three times.
These are silver beet greens but I've also made this with kale.
Yes, I know the package might say pre-washed. It’s lying to you. Just like when I told my mother I had vacuumed but I really just ran the vacuum cleaner around to make the lines on the shag carpet without turning it on. (Fact: The vacuum cleaner is much easier to move when it’s not sucking.)

Steam the greens for several minutes with the lid on.

Remove and cool by immersing in some cool water. Spin them dry in a salad spinner or a dry tea towel. If they still feel too wet, give them a squeeze with your two hands.


Using a fork, break your goat cheese and ricotta up into small crumbles. Chop your clove of garlic.


Add the greens, peas and garlic to your food processor and pulse. If you hear a clank, clank, clank at this point, realize that your peas are still frozen.

Pour the whole mess into a microwaveable bowl and thaw properly this time. Jeez. Okay, try again. You are looking for a rough mixture that still has lumps and bumps.


Now add the lemon zest and Parmesan to your other cheeses.


In a bowl big enough for thorough stirring, add the cheese mixture to the greens and pea mixture. Sprinkle on your salt and pepper. Give it a good stir. Taste it and add more salt, if necessary.


Now add the egg and stir again.


Add the cream and stir again. Your filling is ready and just needs to hang out for a while in the refrigerator to allow the flavors to develop.



Time to get on with the tomato sauce and the crêpes. By the time you have those two done, the filling should be ready to use. Follow these two recipes here and here. Make double the crêpe recipe and you can easily half the tomato sauce. Or make the full batch and freeze some. Go ahead, get on with them. We’ll wait here.
Just twiddling while we wait.

Okay, so, when you are ready to fill your crêpes and bake, preheat oven to 350°F or 180°C. Spray a little Pam in your baking dish or drizzle in a little olive oil and rub it around. Cover the bottom of your pan with about a 1/2 cup or 120ml of your tomato sauce.



Put about a 1/4 cup or 60ml of filling on the top crêpe and spread it along the middle. Fold one side over and then the other side.



Lay it in the pan, ends side down. Continue filling the crêpes until all the filling is gone. Extra crêpes can be wrapped in cling film and frozen.



Top the manicotti with another cup or 240ml of tomato sauce and then a good sprinkling of freshly grated Parmesan.

Food Lust People Love: Use your favorite greens to make Greens and Pea Manicotti, a lovely savory vegetarian main course of crepes filled with peas, goat cheese, ricotta and, of course, greens, covered in a fragrant tomato sauce.

Bake for about 30-40 minutes or until the sauce and cheese are bubbling. Serve with a side green salad or vegetable of our choice.

Food Lust People Love: Use your favorite greens to make Greens and Pea Manicotti, a lovely savory vegetarian main course of crepes filled with peas, goat cheese, ricotta and, of course, greens, covered in a fragrant tomato sauce.

Enjoy!

Food Lust People Love: Use your favorite greens to make Greens and Pea Manicotti, a lovely savory vegetarian main course of crepes filled with peas, goat cheese, ricotta and, of course, greens, covered in a fragrant tomato sauce.

Meatless Meals for Lent



Pin it!

Food Lust People Love: Use your favorite greens to make Greens and Pea Manicotti, a lovely savory vegetarian main course of crepes filled with peas, goat cheese, ricotta and, of course, greens, covered in a fragrant tomato sauce.
.
Posted by at 4:00:00 AM 2 comments
Labels: , , , , , , , , , ,

Sunday, May 22, 2016

Grilled Shrimp Corn Salad with Avocado Vinaigrette

This beautiful grilled shrimp corn salad with avocado vinaigrette can be enjoyed as a main course for two or three or as an appetizer for more. 

This week my Sunday Supper group is sharing grilling recipes. Since weather is unpredictable, the powers that be are being flexible and allowing us to use grill pans too. Or share recipes associated with grilling like sauces, rubs and spices. You will find lots of inspiration and deliciousness in the link list below. Many thanks to our host this week, Sue from Palatable Pastime.

Use your grill pan or actual grill to roast the corn on the cob and cook the seasoned shrimp before adding them to a fresh salad of tomatoes, cucumbers and feta. The vinaigrette with avocado adds a subtle creaminess that is bright with flavor. Serve the whole shebang on top of some leafy greens.

Ingredients
For the salad:
2 ears corn
1 lb 13 3/4 oz or 860g cleaned, peeled shrimp (I leave the little tail on though because I like the way they look.)
Sea salt
Black pepper
Cayenne
2 tablespoons olive oil
2 medium cucumbers
4.4 oz or 125g grape tomatoes
1 shallot or purple onion
6 1/3 oz or 180g goat’s milk feta, crumbled
Good handful flat leaf parsley

For the avocado vinaigrette:
3 tablespoons white balsamic vinegar
1 clove garlic, minced
Few grinds black pepper
Healthy pinch flakey sea salt
1 teaspoon whole grain mustard
4 tablespoons extra virgin olive oil
2 medium avocados

To serve: Clean mixed greens or arugula

Method
Season your shrimp with a good sprinkle of fine sea salt, freshly ground black pepper and cayenne. Add in the two tablespoons of olive oil, mix well and set aside.



Heat your grill pan till it’s smoking hot and cook the corn on the cob, turning several times until it’s got charred marks all over. Remove from the pan and allow to cool.



Add shrimp to the hot grill pan and cook for just a few minutes on each side until they are cooked through. Remove from the pan and set aside.



Halve then quarter your cucumbers lengthwise. Use a sharp knife to remove the seeds from the middle. Then cut them into bite-sized pieces.

My helper is a huge fan of cucumber innards so he’s always poised waiting for this part of the job.


When the corn is cool enough to handle, use a sharp knife to slice the kernels off.



Half your grape tomatoes, chop your purple onion and parsley. Pile them all in a big bowl with the cucumber, corn and crumbled feta. Toss to combine.


Add in the shrimp and toss again.

Add all of the dressing ingredients, except the avocado, to another glass bowl and whisk to combine.

When you are almost ready to serve the salad, scoop the avocado into the dressing bowl and stir well to coat the avocado pieces.



Pour the dressing over the salad and toss gently to mix it in.



Serve as is or on top of some fresh mixed greens.

Enjoy!



Check out this great link list for grilling inspiration:

Patio Libations
Let’s Get This BBQ Started!
The Main Event
On a Side Note
Saucy Sentiments and Rebellious Rubs
Finishing Touches


.

Posted by at 2:30:00 AM 0 comments
Labels: , , , , , , ,

Sunday, September 21, 2014

Cheesy Potato Chard Bake


This casserole of potatoes, chard and two cheeses is a great vegetarian main course option. It’s deliciously rich so it’s very filling and, best of all, you can easily double or treble the ingredients to feed a crowd. Add a green salad, tomato salad or some grilled asparagus to round out the meal.

Last spring I was in Providence visiting my girls and, as usual, they invited their friends over for dinner. I miss a full house now that they are living away but those evenings make up for it a little bit. Such a delightful group of young people, almost all students or recent graduates of Rhode Island School of Design! We had taken advantage of the farmers’ market that morning and had a couple of big bunches of fresh chard and some locally made goat cheese in hand, so we adapted a recipe from Bountiful * for creamed Swiss chard that is supposed to be served over baked potatoes, and made it into a casserole. It turned out gorgeously! One of the talented friends (Debora V. Fulop!) who helped to cook the meal has promised to illustrate some of the steps, since we didn’t take many photos and as soon as she gets around to it, I’ll share that recipe. Right now Deb is busy designing jewelry but she also takes commissions for other illustration and design work.

Meanwhile, this version is much healthier, with no cream in sight. I did use a mix of feta and mozzarella that makes this just as fulfilling to eat.

This week, our Sunday Supper group is celebrating the official start of autumn in the northern hemisphere with cozy dishes that fit the season. As temperatures start to cool down and you are looking for comfort food, it doesn’t get more comforting, in my opinion, than something made with potatoes and melted cheese. Make sure you scroll on down to see all the beautiful seasonal recipes we have for you today and find out how to join Sunday Supper on our mission to get folks back around the family table.

Ingredients
3 1/2 oz or 100g (without the hard stems) Swiss chard or other local greens - Kale also works great!
1 lb 6 oz or 635g new potatoes
2 cloves garlic
About 4 1/2 oz or 125g feta (I like to use sheep's milk feta for stronger flavor.)
About 4 1/2 oz or 125g fresh mozzarella
Olive oil
Black pepper – freshly ground
Cayenne pepper or paprika- optional

Method
Preheat your oven to 350°F or 180°C.

Cut the new potatoes into chunks and chop your garlic. (If you can't find new potatoes, by all means, use regular ones but peel them first. I even peeled some of my new potatoes because they had some funny bits.)

Wash your Swiss chard or other greens really well and cut out and discard any hard middle stems. Chop the leaves roughly.

Slice the mozzarella and crumble the feta. Set aside.

In an ovenproof pan that is big enough to hold all of the potatoes, sauté the garlic with a good drizzle of olive oil. Add the potato chunks into the garlic pan and cook for a few minutes, stirring them around so they are coated with the olive oil. Drizzle in a little more olive oil, if the pan is too dry.



Add the Swiss chard, cover the pot and allow the chard to wilt.



Sprinkle everything with some generous grinds of fresh black pepper and stir the pot so that the chard and potatoes are evenly distributed.

Top with the crumbled feta and sliced mozzarella.



Sprinkle with a little bit of cayenne or paprika for color, if desired. Drizzle with olive oil.

Bake, uncovered, in your preheated oven until the potatoes are tender and the cheesy top is golden and bubbling. Mine took about 30 minutes.



Enjoy!

Many thanks to our host for this week’s Fabulous Fall Foods Sunday Supper, Coleen of The Redhead Baker and, her host mentor, Conni of The Foodie Army Wife. Is summer still hanging on where you live or are you ready to celebrate autumn with seasonal fruit and vegetables and warming dishes for cold nights?

Appetizers and Drinks
Soups, Stews, Chili, and Casserole
Salads and Side Dishes
Main Dishes
Desserts and Baked Goods

*This is an Amazon affiliate link. I earn some small change if you buy through this link, at no extra cost to you.

Posted by at 4:42:00 AM 0 comments
Labels: , , , , , , , , ,

Sunday, March 16, 2014

Smothered Cabbage with Pork

Pork pan-fried until the edges are crunchy and caramelized, smothered with plenty of onions and cabbage, seasoned with chilies and freshly ground black pepper is home cooking at its Louisiana best.

In southern Louisiana, we like to smother things. My mother says that growing up, she never had a crunchy vegetable. Green beans, cauliflower, broccoli, okra, eggplant, you name it, it was cooked till soft and mushy. Now when she’s making maque choux, she cuts the fresh corn off the cob and barely introduces it to the heat and calls it done. I’m really not sure what my grandmother would think. We all think it’s very tasty.

My maternal grandmother has been mentioned on these “pages” before. She was a woman who had it all, before we even knew what that looked like. She ran her own business with my grandfather, raised three girls, kept a tidy house and cooked a full meal for dinner (what she called the midday meal) every day of the week, with an extra full menu on Sunday. Their major appliance store was on Center St. in a small town and their house was right behind it. She’d nip away to get dinner started and leave a pot roast or round steak, smothered with onions, simmering on the stove while she attended to customers and answered the phones. She and my grandfather would close the store for dinner and open again after they had eaten and they had watched their stories, which is what they called the soap operas. The characters on The Guiding Light  and As the World Turns were part of daily life and their adventures were discussed as if they were neighbors. They had been watching those characters live their lives for almost 20 years so by the mid-1970s, when I started eavesdropping, the conversations were candid and, frankly, a little bit alarming. John Dixon’s wife Kim wants to divorce him! He forced himself on her. Is it rape since he’s still her husband? This was pretty radical stuff for daytime television. Even my grandfather was hooked.  If I sat quietly on the periphery, the grownups never even noticed me there, with my wide eyes and bigger ears.

Anyway, the point of all this is that dishes that could simmer, covered, were easy favorites for a woman trying to run a store, cook a meal, and keep up with her stories, and this cabbage with pork was no exception. It’s still one of our favorite dishes so, when I make it, I make a BIG pot. We can eat this for days!

This week’s Sunday Supper theme is Eat Your Greens in honor of St. Patrick’s Day. Our host with the most is DB from Crazy Foodie Stunts and we have a great round up of green dishes and drinks for you.  Make sure to scroll on down for the link list.

Ingredients - for six to eight servings
4 thick pork chops, bone in (Approximate weight 2 lb 10 oz or 1200g)
White vinegar (just a few tablespoons)
Sea salt flakes
Black pepper
Cayenne
Monosodium glutamate (optional) – my grandmother used something called Adolph’s Meat Tenderizer. But I use MSG since none of us have a sensitivity to it.
2 heads cabbage – I used one normal cabbage and one Savoy – total weight 7 3/4 bs or 3500g
1- 3 small red chilies – This is my addition. My grandmother would have seasoned this dish with cayenne and black pepper so if I don’t have fresh hot chilies, I do that instead.
2 large onions (Approximate weight 1 lb or 500g)
11 1/4 oz or 320g smoked slab bacon
Olive oil

Method
Cut the bone off the pork chops, leaving a little meat for those who like to chew the bones, by which I mean me.  Cut the meat into small chunks and sprinkle the bones and chunks with some plain white vinegar. (I keep one bottle with a lid that has holes cut into it for easy sprinkling.)

The vinegar helps tenderize the meat as it marinates.
Season the meat liberally with sea salt, freshly ground black pepper, cayenne and, if desired, MSG.

Put the pork into a bowl and toss it around so that all the pieces are well seasoned. Cover with cling film and set aside to marinate.

Cut the bacon into similarly sized chunks.



Core your cabbage and then slice it into thin pieces. Set aside a couple of handfuls of the very greenest pieces for adding to the pot right at the end. Smothered cabbage may taste delicious but it’s not the prettiest dish. Adding some bright green at the end helps with this.



Peel and slice your onions thinly. Split the red chilies down the middle then mince them finely.



In a big pot, big enough to hold all your ingredients, and that has a tightly fitting lid, heat a good drizzle of olive oil and start to pan fry the pork, including the bacon, a few pieces at a time.

As they brown, remove them to a plate and keep pan frying until all the pork is wonderfully browned and caramelized. Add a little more olive oil along the way, if necessary.



Once all the pork is browned, you should have some lovely sticky stuff left in the bottom of the pot too. Add another drizzle of olive oil then the sliced onions and chilies.



Pop the lid on and let the onions sweat for a few minutes.  Use a wooden spoon or spatula to scrape all the delicious brown bits off the pot.


When the onions are translucent, add the pork back into the pot, making sure to scrape in any juice that pooled in the bottom of your plate.


Right here I need to tell that my grandmother would have cut the cabbage into larger pieces and put it all in at once and cooked till it was smothered down and completely soft. So feel free to use her method if that appeals to you. I add mine in a bit at a time so that when the pork is cooked and tender, there is cabbage of varying degrees of doneness in the one pot, all the way from melted into almost nothing to still just a bit crunchy.

So here it goes, my way. Add about one third of the cabbage to the pot and put the lid back on. No need to stir yet. Simmer over a medium low heat until the cabbage is wilted and soft, about 20-25 minutes.



Remove the lid and give the whole thing a good stir.  Add in another third of the cabbage and put the lid back on. Simmer for another 20-25 minutes before removing the lid and stirring the pot. The second batch of cabbage should be wilted now too.

Finally, add in all but the couple of handfuls of the greenest cabbage leaves and put the lid back on again. Simmer, covered, for another 20-25 minutes.





Stir the pot and season with salt and black pepper to taste. Finally, add in the last green handfuls of cabbage and stir. Cook for just a few more minutes until those greens are slightly wilted but still a little crunchy.

These were the outer leaves of the Savoy cabbage. I saved them because they are a much brighter green than the normal cabbage. 


Enjoy!


Eat Your Greens this week! Now you have no excuse not to!

Green Light Appetizers and Sides
Getting Greens Through Salads
Entreés That Will Leave You Green With Envy
Desserts and Beverages That Will Make Others Turn Green



Posted by at 4:00:00 AM 33 comments
Labels: , , , , ,
Subscribe to: Posts ( Atom )