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Entries in Meatless (34)


Homemade Mushroom, Spinach, and Ricotta Ravioli with Rosemary Olive Oil

Ravioli is something that I have been wanting to make for a while now.  I've seen cheater style homemade ravioli that use egg roll shells as the dough, and I just assumed I would do that and call it a day.  But then, I found this recipe on Cheeky Kitchen, and it just seemed way too easy not to make!  I whipped these up on a Wednesday night and it was such a great dinner.  Now that I have seen how easy these were, I plan to make a double or triple batch a weekend sometime soon, and put them in freezer bags for quick weeknight meals!

For the Dough:
3 Eggs
1 1/2 cups Flour
1/4 teaspoon Salt

In a large bowl, whisk together the eggs.  Then, stir in the flour and salt.  Add water as needed, until a soft dough is formed.  *Be careful not to add too much water here.  I did at first, and I had to start over! Knead the dough several times, then separate it into two large pieces.  On a lightly floured surface, roll out half of the dough into a very thin rectangle.  Spoon your filling by the teaspoonful at 1 1/2 inch intervals on top of the piece of rolled out dough.  Moisten your fingers with a little bit of water and wet the dough slightly around the circle of filling, to help the dough stick together when you top it.  Take the second piece of dough, roll it out into another very thin rectangle and carefully drape it over the top of the filling.  Slice the dough into individual raviolis, securing the edges with a gentle press.  At this step, the ravioli can be frozen or cooked immediately.  To cook, bring a pot of water to a boil.  Gently slide the ravioli one by one into the boiling water and cook for 6-8 minutes.  Serve immediately with your favorite topping.

For the Filling:
1 tablespoon Olive Oil
4 Garlic Cloves, crushed
1 package (8 ounces) Mushrooms, finely chopped
1 package (6 ounces) Baby Spinach, finely chopped
1 cup Ricotta Cheese
1/4 cup Parmesan, grated
1/2 teaspoon Salt
Ground Pepper, to taste

In a large skillet, heat the olive oil and cook the garlic for about one minute.  Add the mushrooms and spinach, and cook until softened, about 3-5 minutes.  Remove from heat and stir in the ricotta, parmesan, salt, and pepper.  Spoon into the ravioli as a filling.

For the Rosemary Olive Oil:
2-3 sprigs Fresh Rosemary, torn into pieces (I used a few pinches of dried)
3-5 Garlic Cloves, crushed
1 teaspoon Crushed Red Pepper Flakes
1/2 cup Olive Oil

Place the rosemary, garlic, and pepper flakes in a bowl. Pour the oil over the herbs and spices. Set aside for about 30 minutes to allow the flavors to meld. Drizzle over freshly cooked ravioli in place of sauce.


Roasted Cauliflower Risotto

Risotto is something we love to make during the colder months. It is such hearty and warming dish. I saw this version of a risotto recipe from Pink Parsley a while back and was intrigued by the simple ingredients.  I do enjoy cauliflower very much, but when I showed Joel the recipe, he wasn't too sure because he didn't think that cauliflower had that much flavor. I still went ahead and made the recipe, because anything I've made from Josie's blog in the past has been very good, so I knew this would be too. Sure enough, it was. Joel took his first bite and was amazed by how flavorful it was. I can see this being a variety we make often this coming winter!

1 head Cauliflower, cored and cut into florets
Olive Oil
6 cups Vegetable Broth
1 tablespoon Butter
1 Shallot, minced (I just used half of a small red onion)
2 Garlic Cloves, minced
Salt and Pepper
1 cup Arborio Rice
1 cup Dry White Wine
1 teaspoon Thyme Leaves, minced (I used dried)
1/2 cup Parmesan Cheese, grated

Toss half of the cauliflower with olive oil, salt, and pepper. Roast the cauliflower on a sheet pan at 400 degrees for 15-20 minutes, or until browned and cooked through, turning once.  Steam the remaining cauliflower, then puree it in a food processor until smooth. Season with sat and pepper, and thin with about 2 tablespoons of broth; set aside.  Meanwhile, in a large heavy bottomed skillet, melt the butter over medium-high heat. Add the shallot, reduce heat to medium, and cook until soft, 3-5 minutes. Add the garlic and 1/4 teaspoon salt and cook until fragrant, about 1 minute. Add the rice, and stir constantly, until they are opaque around the edges, 2-3 minutes. Add the wine and cook until it is mostly evaporated, 1-2 minutes. Pour 1 1/2 cups of the broth into the skillet. Cook, stirring often, until most of the broth has been absorbed.  Repeat with the remaining broth, adding it 1/2 cup at a time, stirring constantly until the rice is tender but still al dente and the sauce is creamy, about 20 minutes.  Add the cauliflower puree, thyme, and parmesan and stir to combine. Remove from the heat and season with salt and pepper to taste.  Divide between plates, top with roasted cauliflower, and sprinkle with additional parmesan. Serve immediately.


Portobello Cheesesteak Sandwiches

Wow, has it really been a week since I posted last?  Well, I have a back-log of recipes I plan on posting, so this week, posting should be a little bit more regular.  Last week, I was looking for easy week-night meals and spotted this one from Stephanie Cooks, adapted from Eating Well.  We aren't huge meat eaters, so I thought this would be a nice and healthy alternative to the traditional Philly Cheesesteak sub.  Oh man, was this good...and super fast, too!  Between the sub and the baked {microwaved} potato, I think dinner took all of about 7 minutes to prepare!  I wouldn't mind making this more often.

2 Sub Rolls
1/2 teaspoon Olive Oil
2 Portobello Mushroom Caps, gills removed
1/2 Red Bell Pepper (we omitted)
1/4 Yellow Onion, sliced thin
1/4 teaspoon Oregano
1/2 tablespoon Soy Sauce
1/2 tablespoon Hot Sauce
2 slices Provolone Cheese

Wash the mushrooms and use a spoon to remove the gills from the cap (optional step).  Slice the mushroom and pepper into thin strips.  In a large skillet, heat the oil.  Add the mushrooms, peppers, and onions.  Cook until they are soft.  Add the oregano, soy sauce, and hot sauce.  Stir and cook for an additional 1-2 minutes.  Divide the mixture in two and top each pile with cheese.  Continue cooking until the cheese melts.  Place each pile onto toasted sub rolls.  Serve hot.


Baked Summer Tomatoes

I bought a block of feta for my Greek chicken salad the other day, but only used a little bit.  As I was looking for recipes that use feta, I came across this one from Fresh 365, which I had bookmarked since last July.  I would have loved to make this dish with fresh tomatoes from my garden, but we got a late start with planting and they are not quite ready yet.  Though it seemed that these were lacking a little flavor, these were still a nice change from our normal meals.  If I were to make them again, I might just add a little bit of garlic or some other spices to give it more flavor.

2 cups Cubed Ciabatta Bread, 1/2 inch cubes
1 cup Arugula, packed
6 Eggs, beaten together
Salt and Pepper, to taste
1 large Tomato, sliced (I sliced 2 Roma tomatoes)
Handful of Basil Leaves, sliced thin
1 cup Feta Cheese, crumbled
2 tablespoons Olive Oil
3 medium Shallots, sliced thin (I thinly sliced a leftover red onion)

Separate the bread cubes between two small oven-safe dishes, about 4-6 inches each (I used 3 4-inch ramekins).  Top each with half of the arugula and half of the beaten eggs.  Season with a few pinches of salt and pepper.  Top each dish with half of the tomato slices, basil, and feta cheese.  Bake at 400 degrees for 15-20 minutes, or until the egg has set.  In the meantime, heat the olive oil in a skillet over medium heat.  Add the shallots/onion and cook until softened and slightly brown, about 10 minutes.  When the tomato-egg dish is done cooking, remove it from the oven and top it with the onions and serve.

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