EASY FOUR CHEESE MANICOTTI

This is another one of my family's favourites.  A quick great make-ahead dinner.  Just heat and serve.

INGREDIENTS:

1 package fresh egg pasta sheets (360 grams)(6 sheets), cut in half. This recipe will make 12 manicotti
1/4 cup Marscapone cheese
2 cups shredded Mozzarella cheese
1 container extra smooth ricotta (340 grams)
1/2 cup freshly grated Parmigiano Reggiano plus 1/3 cup to sprinkle on top
1 whole large egg
1/4 teaspoon nutmeg
3 cups basic tomato sauce
salt
freshly ground black pepper










METHOD:


Preheat oven to 350 F.

In a large bowl mix marscapone, mozzarella, ricotta, 1/2 cup Parmigiano Reggiano, egg, nutmeg, salt and black pepper.

In an oven-proof casserole, coat the bottom with 4 tablespoons of the tomato sauce.

Using a regular sized ice-cream scoop, place a leveled scoop of the filling onto each 1/2 sheet of pasta.
Roll in from the longer edge. Place the manicotti seam down in the casserole dish.  Continue with the remaining filling and pasta sheets. 

Pour the remainder of the tomato sauce over the
rolled manicotti. Sprinkle with 1/3 cup freshly grated Parmigiano Reggiano . At this point it can be frozen or stored in refrigerator until you are ready to cook it.

If you are cooking this right away, pop in oven for 25 minutes, until heated through.
 





TIPS:

1. You can also add 1/2  cup of finely chopped raw baby spinach to the cheese filling.  Do not use regular spinach if you are choosing to add raw spinach. It will not cook evenly in the oven.

2. Because of the simplicity of the recipe, the key is to have very fresh high quality ingredients.

3. The flavour of tomato sauce is paramount as well. Choose your favourite, preferably homemade.

4. Some of the liquid in the sauce will evaporate in the oven. If your sauce is very thick, I would add 1/2 cup of water along the edges of the casserole (not over the casserole), just before popping it in the oven.

5. I usually double the above recipe and freeze one casserole. It only takes an extra 10 minutes to prepare the additional one.

6. To reheat from the refrigerator, cook uncovered in a preheated 350F oven for 35 minutes, until heated through. 

7. To reheat from frozen, cook uncovered in a preheated 350F oven for 50-55 minutes . 


SERVING SIZE: Approximately 2 manicotti per person. This recipe will serve 6.

AVOCADO and RICOTTA PESTO with LINGUINE

A creamy and nutritious meal.  It is ready in less than 20 minutes.

INGREDIENTS:

1 package (500 grams) of linguine (regular or whole wheat)
1 avocado
juice of 1 lemon
2 garlic cloves
1 cup fresh basil leaves
3 tablespoons of  extra virgin olive oil plus more for serving
1/2 tablespoon of butter
1 cup EXTRA SMOOTH full fat ricotta cheese
salt
freshly ground black pepper
dried chili flakes (optional)
freshly grated Parmiggiano-Reggiano for serving


METHOD:

In a food processor, combine peeled avocado, lemon juice, garlic, basil, olive oil, 1/2 tablespoon of butter, salt and pepper. Add chili flakes if desired. Pulse until smooth. Then add the ricotta and process until well combined. Pour pesto into a large bowl.

Meanwhile cook the linguine. Drain and reserve half cup of the cooking water. 
Add the hot cooked drained linguine to the bowl with the uncooked pesto mixture, and toss to coat. Adding additional cooking water, if necessary to loosen the sauce.

Serve with freshly grated Parmiggiano-Reggiano, chili flakes (optional) and a drizzle of olive oil (optional).
 
 TIPS:


1. The lemon juice keeps the avocado from turning brown.
2. Do not use regular ricotta. Or else the sauce will be lumpy.
3. The cooked linguini is going into a cold sauce, therefore ensure that the it is cooked to your liking. 
4. The hot drained pasta warms up the uncooked pesto mixture.


SERVINGS: This recipe will serve 4 generous portions or 6 smaller portions 


  

HEARTY MUSHROOM and SAUSAGE OVEN RISOTTO

 A delicious one pot meal.   Leftovers reheat well.  Thank you to Sara,  for the inspiration.

INGREDIENTS:

2 cups arborio rice
3 Italian style pork sausages, casings removed
12 button mushrooms, sliced
2 red peppers, large-diced
1 onion, diced
1 cup frozen peas
1 bay leaf
2 tablespoons tomato paste
splash of white wine
1 tablespoon of butter
2 tablespoons of olive oil
3 3/4 cup chicken or vegetable stock
1 tablespoon of soya sauce
1/4 cup freshly grated parmigiano-reggiano cheese
1/4 cup fresh basil cut into chiffonade
chili flakes to taste (optional)
salt and freshly ground black pepper


METHOD:

Preheat oven to 350F.
 
In a large oven proof sauteuse or oven-proof skillet, heat olive oil over medium high heat. Add sausage meat.  Break up into small pieces. Saute for 10 to 12 minutes until golden brown. Move sausage over to one side in the pan to make room for the onion.  Add diced onion to the hot spot to saute.  Saute for 4 minutes.  

Meanwhile, in medium size pot bring chicken stock to a boil, and continue to simmer as you prepare the next steps.

Deglaze pan with a splash of white wine.  Add tomato paste and chili flakes (if using) for about  a minute.  Next add mushrooms and peppers, stir fry for 2 minutes.  Lastly stir in rice, bay leaf, butter, hot chicken stock, soya sauce and peas.  Raise heat to high and bring to a boil.

Cover and place in oven for 18 minutes.  Uncover for additional 5 minutes.

Remove from oven and let stand covered at room temperature for 5 minutes. Be careful pan will be very hot.

Sprinkle freshly grated Parmesan over rice and fluff with a fork. Sprinkle basil over top, give it a gentle stir and serve.



TIPS:

1. General rule for cooking rice is that the ratio of liquid to rice is 2 to 1.  In this recipe, I have decreased the stock by 1/4 cup to allow for the additional liquid from the vegetables and splash of wine. This step is important to prevent the rice from becoming overcooked.
2. You can substitute the Italian style pork sausages, with your favourite sausage.
3. I use a potato masher to break up the sausage meat, while I saute.
4. To add more flavour depth you can saute 1/4 cup of diced bacon with the sausage.
   

 


 

LOW-FAT GLUTEN FREE WHOLE GRAIN JAPONICA RICE and GREEN LENTIL SALAD

A flavorful, hearty, nutritious side dish or light lunch. This salad is gluten-free, and full of protein.

INGREDIENTS:

2 cups cooked black Japonica rice 
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
1/4 tsp cinnamon
1/4 cup white balsamic vinegar
1/4 cup olive oil
2 cups cooked brown or green lentils
1/2 cup thinly sliced green onions or finely diced purple onion
1/4 cup currants (not raisins)
1/2 cup finely chopped parsley or cilantro
1/2 cup sliced or chopped toasted almonds
kosher salt and freshly ground black pepper

METHOD:

In a large bowl whisk together vinegar, oil, ground coriander, cumin, turmeric, cinnamon, and onions.  Lastly toss in lentils, rice, currants, fresh chopped parsley (cilantro) and almonds. Season with salt and freshly ground pepper.

Serve at room temperature or cold from the fridge.


 TIPS:

1. You can substitute the Black Japonica rice with wild rice, brown rice or your favourite cooked grain. I like quinoa, freekeh, barley, wheat berries, or farro.
2. If the rice or grain is still warm, ensure that it is not over cooked. Any warm grain will continue to soften (expand) as it absorbs the dressing. I usually under cook by 1 to 2 minutes.
3.  The salad tastes best if you let it sit at room temperature for at least half an hour before serving. This allows the flavours to blend.




    

PUMPKIN GNOCCHI with BUTTER , CRISPY SAGE and PINE NUTS

You can substitute the pumpkin with pureed squash, or mashed sweet potato. Either way, it is simply delicious.

 

INGREDIENTS:

2 cups pumpkin puree
1/2 cup grated Parmesan cheese
1 large egg
1 tsp salt
1/4 tsp ground nutmeg
2 cups flour
1/2 cup butter
1/3 cup pine nuts
10 fresh sage leaves
chili flakes to taste
additional 1/2 cup of freshly grated Parmesan cheese to serve


METHOD:

 Gnocchi

In a medium sized bowl, mix pumpkin puree, parmesan cheese, egg, salt and nutmeg.
On a large work surface dusted with flour, drop the 2 cups of flour and make a well in the center.
Add the pumpkin mixture to the center of the flour.
Mix in the sides of the well, first with the tips of your fingers, gathering all the ingredients and then with your hands.
Gently knead to form a uniform dough, do not over knead. It should be a soft and sticky dough.
Roll dough out into a log.
Cut into 4 equal portions and then again, so that you have 8 portions to work with.
With lightly floured hands, gently roll and shape each eighth into a 3/4 inch diameter rope.
Cut each rope on the diagonal, approximately 1/2 inch long pieces.
And transfer to a lightly floured tray, as you continue preparing the rest of the dough.
 
In a large pot, bring salted water to a boil. Cook gnocchi in 3 or 4 batches. Add each batch gently to the boiling water. Gnocchi is cooked when they float to the surface, approximately 1 minute. Remove with slotted spoon to a large wide bowl, to prevent clumping, as you continue to cook rest of gnocchi.

Sauce

In a large skillet, melt butter and add pine nuts.
Cook pine nuts for about 3 minutes or less, until lightly toasted.
Add sage leaves and cook until crispy, approximately 1 minute.
Add chili flakes to taste. (optional)


Assembly:

Pour the sauce over the gnocchi and serve with the additional grated parmesan cheese.

TIPS:

1. Do not over knead the dough. It should be soft and sticky, in order for the gnocchi to be light pillows of goodness.
2. Always make sure surface is well floured.
3. If gnocchi is too soft after forming, place in refrigerator for 15 minutes before cooking.
4. When boiling any pasta, salt the water after it comes to a boil and salt generously.
5. Gnocchi should be cooked in batches. Do not over fill pot, or they will clump together.
6. Do not over cook gnocchi, they are ready once they come to the surface of the pot, it only takes a minute or 2.
7. Avoid burning butter, cook over medium heat. Butter should have a light brown colour when ready to serve.
8. You can substitute the pureed pumpkin, with mashed sweet potato, or pureed butternut squash.

HEALTHY AVOCADO, BLACK BEAN and FARRO SALAD

A great side salad or light lunch. Flavours are fresh and remind me of summer. A low-fat, nutritious and filling dish.

 
INGREDIENTS:

2 cups cooled cooked Farro
1 cup frozen corn (or shucked grilled corn)
1 can drained and rinsed black beans
1 medium jalapeno, seeded, ribbed and minced
half a sweet red pepper diced
2 avocados diced
15 to 20 grape tomatoes, sliced in half
1 tablespoon of finely chopped purple onion or shallot
1/2 cup chopped fresh cilantro (or more to taste)

Dressing:

zest of 1 lime
juice of 3 limes, approximately 1/4 cup
2 tablespoons apple cider vinegar
3 tablespoons  extra virgin olive oil
1 tablespoon honey
pinch of cayenne
pinch of salt
pinch of freshly ground black pepper

METHOD:

In a large bowl, combine farro, corn, black beans, jalapeno, red pepper, avocado, grape tomatoes, purple onion and cilantro.
In a medium bowl, whisk the ingredients for the dressing .
Add dressing to salad and toss gently until mixed .
Let stand for 20 minutes for flavours to blend.


TIPS:

1. You can substitute farro with quinoa or barley.
2. If you prefer this to be spicy, do not seed jalapeno.
3. If you have a bit more time to prepare the salad, prepare the dressing while the farro is cooking. After draining the farro, while it is still hot, mix in 2 to 3 tablespoons of the dressing.  A warm/hot grain will absorb more of any dressing/flavours. Let the farro cool and then continue with the directions in the METHOD part of the recipe. 
4. You can also make the above salad without any farro/grain. It is just as delicious without the farro/grain.

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WARM ROASTED VEGETABLE ORZO SALAD

A colourful and nutritious side dish.  Delicious served warm, room temperature or cold from the fridge.

INGREDIENTS:

1 medium sweet potato, diced
2 medium carrots, diced
1 large beet, diced 
1 medium turnip, diced
8 brussels sprouts, quartered
1 parsnip diced
4 tablespoons of extra virgin olive oil
1 tablespoon of salt
1 teaspoon of coarsely ground black pepper

500 grams of Orzo pasta, or Quinoa, or Barley or Wild Rice  (I have made this with all of the different grains and all are delicious. But do not mix the grains, choose only one)

For the Dressing: 
2 tablespoons soya sauce
3 tablespoons balsamic vinegar
3 tablespoons of extra virgin olive oil
1 bunch of green onions, thinly sliced ( white and light green part only)
1 tablespoon of finely minced fresh ginger
1/2 teaspoon of sesame oil
1/4 cup of chopped cilantro

METHOD:
Preheat oven to 400 Degrees F.
Cook orzo for only 6 minutes and drain well. It is important to under cook the orzo, otherwise it will taste overcooked (mushy) after you add it to the warm vegetables. 

In a large bowl, place the diced vegetables (except the diced beet). Toss with 3 tablespoons of olive oil, salt and pepper. In another bowl, toss the diced beet with  remaining tablespoon of olive oil, salt and pepper.  Spread the vegetables on a parchment lined cookie sheet, keeping the diced beet separate. This is to minimize the bleeding of the beet onto all the other vegetables. Roast for 25 minutes, stirring every 10 minutes.

Meanwhile whisk all dressing ingredients in a small bowl.

To ASSEMBLE:

In a large bowl, add the drained orzo, roasted warm vegetables and dressing.  Toss gently with a large fork and large spoon.  Mix gently until orzo is fluffy .

Serve warm, room temperature or cold from the fridge .

COOKING TIPS:

1. Always under cook any pasta that is being tossed with anything warm. Such as the warm roasted vegetables in this recipe. Because the pasta will continue  to cook as it absorbs the warm liquid of the vegetables.
2. When roasting, oven should be preheated to the correct temperature.
3. Evenly spread cut up vegetables on a cookie sheet.  Do not over crowd.  Otherwise the vegetables will steam not roast.
4. Before seasoning vegetables, they should be as dry as possible, not wet, to ensure that they caramelize.
5. When mixing any dressing, use a whisk to emulsify .