Shrimp Linguine with Ricotta, Fennel, and Spinach Thursday, Sep 8 2016 

9 ounces fresh linguine
1 tablespoon olive oil
8 ounces medium shrimp, peeled and deveined
1 cup vertically sliced fennel bulb
1/2 cup thinly sliced shallots
2 garlic cloves, thinly sliced
1 (6-ounce) package fresh baby spinach
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 ounces grated fresh Parmesan cheese (about 1/2 cup)
1/4 cup part-skim ricotta cheese

Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.

Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add shrimp, fennel, and shallots; sauté 3 minutes. Add garlic; sauté 30 seconds. Add spinach; cook 2 minutes or until spinach wilts.

Stir in rind and next 3 ingredients (through salt). Stir in reserved cooking liquid; cook 1 minute or until slightly thickened. Add pasta and Parmesan cheese; toss to coat. Top each serving with 1 tablespoon ricotta.

Cooking Light, March 2013, page 26.

Grilled Ricotta Sandwiches and Cold Tomato Soup Thursday, Aug 11 2016 

2 pounds tomatoes, coarsely chopped
1/2 small red onion, coarsely chopped
1 clove garlic
2 teaspoons red wine vinegar
1/4 cup olive oil, plus more for the grill
kosher salt and black pepper
8 slices country bread
8 ounces fresh ricotta
1 tablespoon chopped fresh herbs (such as chives, oregano, or tarragon)

Puree the tomatoes, onion, and garlic in a blender until smooth. Add the vinegar, 2 tablespoons of the oil, and ½ teaspoon each salt and pepper and pulse to combine.

Heat grill to medium. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.

Top 4 slices of the bread, dividing evenly, with the ricotta, herbs, and ½ teaspoon pepper. Sandwich with the remaining slices of bread. Drizzle the tops and bottoms of the sandwiches, dividing evenly, with the remaining 2 tablespoons of oil.

Grill until the bread is toasted and the cheese is warm, 2 to 3 minutes per side. Serve with the tomato soup.

Real Simple

Shrimp Linguine with Ricotta, Fennel and Spinach Tuesday, Mar 26 2013 

9 ounces fresh linguine
1 tablespoon olive oil
8 ounces medium shrimp, peeled and deveined
1 cup vertically sliced fennel bulb
1/2 cup thinly sliced shallots
2 garlic cloves, thinly sliced
1 (6-ounce) package fresh baby spinach
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 ounces grated fresh Parmesan cheese (about 1/2 cup)
1/4 cup part-skim ricotta cheese

Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.

Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add shrimp, fennel, and shallots; sauté 3 minutes. Add garlic; sauté 30 seconds. Add spinach; cook 2 minutes or until spinach wilts.

Stir in rind and next 3 ingredients (through salt). Stir in reserved cooking liquid; cook 1 minute or until slightly thickened. Add pasta and Parmesan cheese; toss to coat. Top each serving with 1 tablespoon ricotta.

Serves 4, Amount per 1 cup serving:
Calories 377, Fat 10.6g, Saturated fat 4.1g, Monounsaturated fat 4.6g. Polyunsaturated fat 0.9g, Protein 23.9g, Carbohydrate 43.6g, Fiber 4.8g, Cholesterol 122mg, Iron 2mg, dium 650mg, Calcium 296mg

Cooking Light, March 2013, page 26

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Fresh Cherry and Jicama Relish with Goat Cheese Crostini Friday, Feb 15 2013 

Serves 6

1 cup fresh sweet cherries (about 5 1/2 oz), pitted and finely chopped
1/2 cup finely diced jicama
1 medium scallion (white and green parts), very thinly sliced
1 tsp chopped fresh mint
1/2 tsp red wine vinegar
Pinch of cayenne; more to taste
Kosher salt and freshly ground black pepper
2 1/2 oz (1/3 cup) soft fresh goat cheese
2 1/2 oz (1/3 cup) ricotta cheese
18 1/2-inch-thick baguette slices, toasted

In a medium bowl, stir the cherries, jicama, scallion, mint vinegar, and cayenne. Season to taste with salt black pepper, and more cayenne. In a small bowl, mix the goat and ricotta cheeses with a pinch each of salt and black pepper. Lightly spread the cheese over each baguette toast and top with the cherry relish.

Cook Fresh 2011 Magazine, Page 14

Open-Faced Sandwiches with Ricotta, Arugula, and Fried Egg Thursday, Feb 14 2013 

4 (2-ounce) slices whole-wheat country bread
Cooking spray 2 cups arugula
1 tablespoon extra-virgin olive oil, divided
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 large eggs
3/4 cup part-skim ricotta cheese
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1 teaspoon chopped fresh thyme

Preheat broiler.

Coat both sides of bread with cooking spray. Broil 2 minutes on each side or until lightly toasted.

Combine arugula, 2 teaspoons oil, juice,  teaspoon salt, and 1/4 teaspoon pepper, toss gently.

Heat remaining 1 teaspoon oil in a large nonstick skillet over medium heat. Crack eggs into pan; cook 2 minutes. Cover and cook an additional 2 minutes or until the whites are set. Remove from heat.

Combine 14 teaspoon salt, ricotta, Parmigiano-Reggiano, and thyme; spread evenly over toasted bread slices. Divide arugula mixture and eggs evenly among toast slices. Sprinkle with remaining 4 teaspoon salt and remaining 1/4 teaspoon pepper.

Yield: 4 servings (serving size: 1 sandwich).

COOKING LIGHT page 33

Pea Ravioli Wednesday, Feb 6 2013 

Serves 4, Hands-on time 40 minutes, Total time 40 minutes

1 tbsp extra-virgin olive oil
1 medium shallot, finely chopped (about 1/4 cup)
1 clove garlic, finely chopped
1/2 cup low-sodium vegetable or thicken broth
1¼ cups fresh or frozen peas, divided
Sea salt and fresh ground black pepper, to taste
1/3 cup low-fat ricotta cheese
5 tbsp grated Pecorino Romano cheese, divided
2 tbsp chopped fresh chives, plus additional for garnish
1/2 tsp lemon zest
32 whole-wheat wonton wrappers

In a medium saucepan, heat oil on medium. Add shallot and cook until soft and translucent, about 3 minutes. Add garlic and cook, stirring constantly, for 1 minute. Add broth and bring to a simmer. Add 1 cup peas and simmer until just tender, 2 to 3 minutes. Season with salt and pepper With a slotted spoon, transfer pea-shallot mixture to a food processor. Cover saucepan and set broth aside. To food processor, add ricotta, 3 tbsp Pecorino Romano, chives and lemon zest; purée. Taste and adjust seasoning, if desired.

Bring a large pot of water to a boil while you make ravioli. Arrange a small bowl of water and a baking sheet near your work surface. Place 2 wonton wrappers in front of you; keep remaining wrappers covered with a kitchen towel to prevent them from drying out. Place 1 tbsp pea purée on 1 wrapper. Dip your finger into water and moisten edges of wrapper. Place second wrapper over top and press edges together firmly to seal. Transfer to baking sheet. Repeat with remaining pea purée and wrappers.

Just before cooking ravioli, return reserved broth to a simmer. Add remaining ¼ cup peas to broth and cook, uncovered, until tender, 2 minutes.

Meanwhile, add ravioli to pot with boiling water and cook for 2 minutes, until dough is al dente and ravioli rise to the surface. With a slotted spoon or skimmer, transfer directly to 4 shallow serving bowls. Divide pea-broth mixture evenly among bowls and sprinkle with remaining 2 tbsp Pecorino Romano (½ tbsp per bowl). Garnish with additional chives and serve.

Nutrients per serving (4 ravioli, 1 tbsp peas plus broth, 1/2 tbsp Pecorino Rumano) Calories 414, Total Fat 9g (Sat 3g, Mono 3g, Poly 1g), Carbs 68g, Fiber 12g, Sugars 1.5g, Protein 21g, Sodium 445mg, Cholesterol 16mg

Clean Eating, JUNE 2011, Page 46

Potato Cheese Pierogi Thursday, Feb 2 2012 

Dough
2 1/2 cups whole wheat pastry flour
2 1/2 cups all purpose flour
2 teaspoons salt
1/3 cup melted no salt butter
2 large eggs
1 -1 1/2 cups warm water

Filling
1 pound russet potatoes, peeled and cut into chunks
1 1/2 teaspoons extra virgin olive oil
1 medium onion
2/3 cup cottage cheese
2/3 cup riocotta cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

To prepare dough
Whisk whole wheat flour, all purpose flour, and 2 teaspoons salt in a large bowl. Whisk 1/3 cup melted butter and eggs in small bowl. Add to the dry ingredients along with 1 cup warm water and stir to combine. Add more water, 1 Tablespoon at a time, stirring, until a soft, slightly sticky dough forms. Knead a couple of times in the bowl. Shape into 3 disks, wrap each in plastic and chill for 1 hour.

To prepare filling
Place potatoes in a large saucepan and cover with water. ?Bring to a boil and cook until very tender. Meanwhile heat 1 1/2 teaspoons oil in a large skilled over medium heat. Add onion and cook, stirring occasionally, until tender and beginning to brown. When the potatoes are done, drain well and place in a medium bowl. Mash the potatoes with cottage chese, then stir in the onion, riocotta, 1/2 teaspoon salt and pepper.

Preparing pierogi
Roll out one disk of dough on a well floured surface to a thickness of 1/16 inch. Using a 3 1/2 inch round cutter (a large glass works well) cut out dough. Moisten the edges of the round with water. Place a teaspoon full of filling in th middle then fold the dough over and press together. Place on a baking sheet covered with parchment paper. Repeat with remaining dough scraps until all filling is used.

Cooking the pierogi
Bring a large pot of water to boil. Cook the pierogi, a few at a time, in boiling water until they float. In a large non stick skillet over medium heat melt 2 Tablespoons butter. Transfer pierogi with a slotted spoon to the skillet. Cook until browned on both sides. Reduce heat as necessary. Repeat with remaining pierogi. Serve.

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