Spicy Kale Stuffed Shells

Not that rain has ever stopped us from grilling in the past, but last week, rather than grill while it rained, we decided to make pasta. I know that pasta is a little on the heavy side, and it has been warm here, but sometimes, pasta is just the perfect comfort food on a rainy day. As soon as I saw this recipe posted on Pink Parsley, I was intrigued by the use of cottage cheese instead of ricotta. Until making this dish, I had never had cottage cheese. Once, I accidentally bought it, thinking that it was yogurt. When I opened it up for lunch at work, I saw the curds, and thinking that it was just yogurt that had gone bad, I threw it out. It was only after I got home and looked for the date on the other "yogurt" in the fridge that I realized it was actually cottage cheese. I think I was so grossed out by that whole experience, that I let it sit in the fridge until it was way past the expiration date, then threw it away. Now that I have tried cottage cheese, however, I realize that I actually enjoy it! These shells were delicious! I cooked up an entire box of shells, and it ended up being way too much. Next time, I plan to double the filling so that I can make a double batch and freeze some for later!

8 ounces Jumbo Shells
3/4-1 pound Kale, washed, stems removed, and roughly chopped
2 cups Cottage Cheese, low-fat
1/2 cup Parmesan Cheese, grated
1 cup Mozzarella Cheese, shredded
2 tablespoons Fresh Parsley or Basil, minced
2 tablespoons Olive Oil
2 Garlic Cloves
1/2 teaspoon Red Pepper Flakes
16 ounce can Crushed Tomatoes
1/2 teaspoon Dried Oregano
Salt and Pepper 

Boil the shells according to package directions, then drain and set aside. Meanwhile, heat a large skillet over medium-high heat. Add the kale and a splash of water, stirring until the kale is wilted and softened, about 5 minutes. Remove the pan from the heat, transfer the kale to a strainer, and set aside. Return the pan to the stove, add the oil, and heat over medium heat until shimmering. Add the garlic and red pepper flakes, stirring constantly, until fragrant, about 1 minute. Add the tomatoes, dried oregano, and 1/2 teaspoon of salt. Bring to a simmer and cook for 5-10 minutes, stirring occasionally. Meanwhile, wrap the kale in a lint free kitchen towel or paper towels and squeeze out as much moisture as possible. Chop into small pieces and set aside. Strain the cottage cheese through a strainer, pressing to remove as much liquid as possible (mine didn't have much liquid to strain out of it). Transfer the strained cheese to a medium bowl and stir in 1/3 cup of the parmesan cheese, 3/4 cup of the mozzarella, the herbs, and the kale. Season with 1/2 teaspoon of salt and pepper, to taste. To assemble the shells, spread a thin layer of the tomato sauce in the bottom of a greased 9-inch pie plate or square baking dish. Use a spoon to fill each shell with the kale-cottage cheese mixture, then arrange them in a single layer in the dish. Pour the remaining sauce over the top, then sprinkle with the remaining parmesan and mozzarella. Cover the dish with foil and bake at 375 degrees for 25-30 minutes, or until the sauce is bubbly and the cheese is melted. Remove the foil for the last 5 minutes. Let stand for about 5-10 minutes before serving. 

Zucchini Frittata

This past Saturday was island planting day on our street. We couldn't have asked for a better weekend to do it, either! That morning, I woke up to the birds chirping outside my bedroom window, and a beautiful summer-like breeze blowing in. I got up about an hour before my alarm went off, went downstairs, and started chopping vegetables for this frittata, which I found on Steamy Kitchen. It came together quite nicely, and it was a great aroma for Joel to wake up to. I ate my frittata as a slice, while Joel chose to make this into a breakfast sandwich by putting his piece between a toasted bagel. Either way, we had a relaxing, hearty breakfast to give us energy to play in the dirt with our neighbors!

1 Onion, sliced
3 tablespoons Butter
1/8 teaspoon Sugar
12 ounces Zucchini (I used 1 large)
Salt and Pepper
5 Eggs
1/4 teaspoon Dried Thyme
1 Tomato, sliced
4 ounces Goat Cheese

Add the butter to a nonstick pan over medium heat. When it starts to bubble, add the onion and sugar. Saute the onion until it is caramelized, about 8-10 minutes. While the onion is sautéing, slice the zucchini very thinly (1/8" thick). Cut the tomato into 1/4" thick slices. When the onion is ready, add the zucchini and season with salt and pepper. Cook, stirring occasionally, until the zucchini is tender and has just started to brown. In a large bowl, beat the eggs along with the thyme. Once the zucchini is cooked, pour the eggs into the pan. Top with the sliced tomatoes and dot with crumbles of goat cheese. Cook for 6 minutes. Place the pan under a preheated broiler (with the rack set 8-10 inches below the heating element). Broil for 2-3 minutes, or until the top is lightly browned. Let the frittata cool for about 10 minutes before slicing. Serve warm or at room temperature. 

Pasta Primavera

It's no secret that we are carb lovers! I could eat pasta just about every night and I don't think I'd ever get sick of it, as long as the toppings were switched up every so often. Now that spring has sprung, the thought of light pasta dishes have begun to entice me. When I came across this recipe on Elly Says Opa, I knew it was the perfect pasta dish for this time of the year. The addition of mounds of roasted vegetables makes me feel less guilty about eating the pasta itself. I look forward to the day I can make this again using only vegetables grown in my garden rather than having to use all store-bought produce!

1 Carrot, peeled and cut into thin strips
1 Zucchini, cut into thin strips
1 Summer Squash, cut into thin strips
1 Red Bell Pepper, cut into thin strips
1 Yellow Pepper, cut into thin strips
1 small Onion, thinly sliced
2 teaspoons Herbs de Provence
1 1/2 tablespoons Olive Oil
2 Garlic Cloves, minced
8 ounces Pasta
15 Grape Tomatoes, halved
1/4 cup Pecorino Romano Cheese, grated

Toss the carrot, zucchini, squash, peppers, and onion onto a baking sheet along with the herbs de Provence and olive oil. Roast at 450 degrees for about 8 minutes, then stir in the garlic and roast for an additional 5 minutes, or until the vegetables are tender and begin to brown. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Toss the pasta, vegetables, and tomatoes to combine. Stir in as much reserved pasta water as necessary to moisten the pasta. Add the cheese, as well as the salt and pepper, to taste. 

Veggie Enchiladas

This past weekend, I went out of town to a conference for my teaching sorority, where I received an award and was inducted as the new state treasurer. I had a good time, but I didn't sleep well on Friday night. The bed at the hotel felt like a pile of rocks! Though I was only gone for a total of about 36 hours, when I got home on Saturday night, I was just too exhausted to cook. We had hoped to catch up with the local taco truck for a Cinco de Mayo feast, but I checked their schedule and they weren't going to be around until after 11pm. Instead, we met up with a friend, ate gyro wraps on his porch, then stopped in to his girlfriend's "Derby de Mayo" party. It seemed like a fun party, but I was pretty much good for 1 beer and I was ready for bed. We were home and in bed by 10pm! I guess that's what happens when you don't get a good night's sleep! Anyway, on to the food. As soon as Nicole from Prevention RD posted this recipe, I couldn't wait to make it. I figured that since I missed out on a Mexican feast on Cinco de Mayo, I'd celebrate by eating these enchiladas on Seis de Mayo! They totally topped the taco truck meal I had planned on eating! For some reason, as I was getting ready to publish this post, I double checked my archives and noticed that I have already posted a vegetable enchilada recipe. However, this is slightly different, and way too delicious to not share, so here you go, a second vegetable enchilada recipe for you! 

For the Enchilada Sauce:
1 teaspoon Canola Oil
1/2 small Onion, finely chopped
2 Garlic Cloves, minced
1 1/2 tablespoon Chili Powder
1/2 tablespoon Ground Cumin
1 teaspoon Sugar
1 (8 ounce) can Tomato Sauce
1/4 cup Water
Black Pepper, to taste

Heat the oil in a saucepan over medium-high heat. Add the onion and cook until softened and lightly browned, approximately 5 minutes. Add the garlic, chili powder, cumin, and sugar; cook until fragrant, about 30 seconds. Whisk in the tomato sauce and water, bring to a simmer, and cook until slightly thickened, about 5 minutes. 

For the Filling:
2 teaspoons Olive Oil
1/2 small Onion, chopped
1/2 cup Corn, fresh or frozen
1/2 Red or Yellow Bell Pepper, seeded and chopped
1 small Zucchini, halved lengthwise, seeded, and chopped
2 Garlic Cloves, minced
7 ounces (1/2 can) Black Beans, drained and rinsed 
1/3 cup Enchilada Sauce (see above)
1/4 cup Fresh Cilantro, minced
1 (4 ounce) can Diced Green Chiles, optional

Add oil to a large skillet over medium-high heat until shimmering. Add the onion and corn, and cook until slightly softened, 3-5 minutes. Add the bell pepper and cook until softened, about 2-3 minutes. Add the zucchini and cook until tender, 3-5 minutes. Add in the garlic and black beans and cook until warmed through, about 2 minutes. Take off of the heat and stir in 1/2 cup of the enchilada sauce, cilantro, and green chiles.

To Assemble:
12 (6 inch) Tortillas (I used flour, but corn was recommended)
1 cup Cheddar, Pepper Jack, or Mexican Blend Cheese, shredded

Spread about 1/4 cup of enchilada sauce around the bottom of a 9x13-inch baking dish that has been sprayed with non-stick cooking spray. Place 1/3 cup of the filling mixture down the center of a tortilla. Tightly roll up the tortilla and place in the baking dish, seam side down. Repeat with the remaining filling and tortillas. Evenly pour the remaining sauce over the enchiladas. Sprinkle the shredded cheese over the top of the sauce. Cover with foil and bake at 450 degrees until the enchiladas are heated through, about 10 minutes. Remove the foil and continue baking until the cheese has melted, 3-5 more minutes. I also put mine under the broiler for about 2 minutes to brown the cheese. Serve immediately.  

Pasta with Roasted Beet Sauce

A while back, I bookmarked this pasta recipe from Apple A Day. I love beets and I love pasta, so I figured it would be pretty good. Last week, I needed a beet for a recipe I was making, and the bunch I bought was huge, I'm taking softball sized beets, so I knew I would get another recipe out of them. Immediately, I remembered Kelsey's beet pasta recipe, so I added it to this week's menu. After roasting the beets for a while, I took them out of the oven to check if they were tender. I managed to splash beet juice onto my dress pants, white shirt, and silk scarf, which forced me to angrily, (yet kind of excitedly!), put my pajamas on at 4:30 in the afternoon! Aside from my clumsy mishap, the rest of this meal was a cinch to put together. It was quick and almost effortless, because the food processor did much of the work! I absolutely loved this pasta dish. It was slightly sweet from the beets, yet a little tangy from the balsamic vinegar. The addition of the chia seeds for crunch and goat cheese for some creaminess was the perfect touch. So, make this pasta if you like beets, just make sure you wear an apron so you don't ruin your work clothes! (PS-anybody have a good tip for getting beet juice out of clothes?!)

6 medium Beets, washed clean and stems removed
4 Garlic Cloves, peels left on
6 tablespoons Olive Oil, divided
6 Thyme Sprigs
2 tablespoons Balsamic Vinegar
3 tablespoons Sweet Vermouth (I omitted, just used an additional tbsp balsamic)
3/4 cup Freshly Grated Parmesan Cheese
3/4 cup Vegetable Stock
1/2 cup Milk, Cream, or Half and Half
1 pound Dried Pasta
Coarse Salt and Freshly Ground Pepper
Goat Cheese or additional Parmesan, for garnish
2 tablespoons Poppy or Chia Seeds
Mint Leaves, for garnish (optional--I omitted)

Place the beets and garlic cloves on foil, drizzle with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Seal the beets and garlic in a foil packet and roast at 400 degrees for about 40 minutes, or until the beets can be easily pierced with a fork. Peel the beets with a paring knife and cut into pieces. Place the beets in a food processor, along with the juices and oil left inside the packet. Squeeze the garlic out of the peels and add to the food processor. Add thyme, vinegar, vermouth, 1/2 cup of Parmesan cheese, and remaining oil. Pulse the mixture until it becomes as smooth as possible. Transfer the beet mixture to a small saucepan. Add the stock and milk/cream and bring to a light simmer. Add the remaining Parmesan cheese and another pinch of salt. Simmer on medium-low while you prepare the rest of the meal. Toast the poppy/chia seeds in a small skillet until fragrant, about 2 minutes. Set a large pot of salted water over high heat and bring to a boil. Cook the pasta according to package directions. Drain and return to the pot. Pour the sauce over the pasta and toss to combine. Taste and season, as necessary. Serve the pasta garnished with seeds, additional cheese of your choice (we used goat cheese), and mint, if desired. Serves 4 as a main dish, or 6 as a side. 

Grilled Eggplant Caponata Salad

About a month ago, it was just way too hot not to grill. I mean 80's in March in Buffalo?! I knew that I needed to take advantage of it while I could, because it was unseasonably warm and I knew it wouldn't last. I searched for some meatless grilled recipes, since we had been eating more meat than we usually like to, and came across this one on Delish. It definitely made a lot, but it was great! I could see this being a staple in the summertime, especially when tomatoes are fresh and plentiful from the garden! We at this as a main dish, but it would be delicious as a side salad along with a piece of grilled chicken or fish.

2 small Red Onions, cut into 1/2 inch thick slices
2 small Eggplants (about 1 1/4 pounds each), cut into 3/4 inch thick slices
Nonstick cooking spray
4 medium Celery Stalks
1/2 teaspoon Salt
2 tablespoons Red Wine Vinegar 
2 tablespoons Olive Oil
1 teaspoon Sugar
1/4 teaspoon Ground Pepper
6 medium Plum Tomatoes (about 1 1/2 pounds), cut into 1/2 inch chunks
1 cup Kalamata Olives, pitted and chopped
3 tablespoons Capers, drained
1/2 cup Italian Parsley Leaves, loosely packed

Spray both sides of the eggplant slices with nonstick cooking spray. Sprinkle onions, eggplants, and celery with salt and place them on a hot grill rack. Cover the grill and cook the vegetables for 8-10 minutes or until tender and lightly browned, turning once during cooking time. Remove the vegetables from the grill and set aside to cool slightly. Cut the eggplants and celery into 3/4 inch chunks and coarsely chop the onions. In a large bowl, mix together the vinegar, oil, sugar, and pepper until blended. Stir in the tomatoes, olives, raisins, capers, and parsley. Add the eggplant, onions, and celery, and gently toss to coat. Serve this salad at room temperature or cover and refrigerate for up to 1 day.

Wild Rice Salad

When I first signed up for Pinterest, this recipe from Fat Girl Trapped In A Skinny Body was one of the first things I repined to my "To Eat" board. I didn't know when I was going to make this salad, but I knew it was something I had to try. When we decided to host Easter dinner again this year, I immediately remembered this salad and added it to my menu. It is a great dish to make for a crowd because it is very easily doubled (although I still ended up making entirely too much!). Another plus is that it can be made up to 3 days ahead of time, so I made it on Saturday and put it in my fridge, allowing me to have more time on Sunday to finish the other dishes I had planned to make! The sweetness of the cranberries, the crunch from the toasted nuts, and the chewy texture of the rice really come together to make a delicious salad! I could see myself making a big batch of this salad on a Sunday and keeping it in the fridge to eat all week for lunch.

For the Salad:
1 cup Wild Rice
1/2 cup Dried Cranberries
1/3 cup Toasted Pecans, chopped
1/3 cup Toasted Unsalted Cashews, chopped
1/4 cup Scallions, finely chopped
2 tablespoons Celery, finely chopped
2 tablespoons Red Onion, finely chopped

Combine 4 cups of water and 1 teaspoon of salt in a saucepan and bring to a boil. Add the rice. Reduce the heat to medium-low, cover, and simmer until the rice is tender, about 45 minutes. Drain well (if necessary) and cool. Transfer the rice to a large bowl. While the rice is cooling, mix in the cranberries, pecans, cashews, scallions, celery, and red onions. Pour the dressing (recipe below) over the rice mixture and toss to coat. Serves 4-6 as a side dish.

For the Dressing:
2 tablespoons Red WIne Vinegar
1 tablespoon Lemon Juice
1 Garlic Clove, minced
1 teaspoon Dijon Mustard
1 teaspoon Sugar
1/3 cup Olive Oil
1/2 teaspoon Ground Black Pepper

Add all ingredients to a ball jar with a cover and shake to combine.

Lentil Tacos

Sailing will be starting back up for Joel pretty soon, and to get ready, there was a get together for the crew at the boat club last Tuesday night. Because of that, we needed to have a pretty quick meal. I had flagged this recipe from Prevention RD a little while ago, and thought that Tuesday would be a great night to finally give it a try. I have only ever cooked with lentils once in my life, making a red lentil soup which turned out kind of mushy, so I was a little apprehensive about the filling for these tacos, but I've heard that green lentils are a little heartier than red ones. Plus, I love Mexican food, so I really couldn't think of any reason not to try these tacos! I was pleasantly surprised by them, too! The filling comes together in about 30 minutes, and the texture is so similar to ground meat that I really couldn't tell that I was eating a vegetarian taco. I bet I'd be able to fool the biggest of meat eaters with these! What a delicious, and inexpensive, Mexican meal.

For the Filling:
1 teaspoon Olive Oil
1/2 Onion, finely chopped
1 Garlic Clove, minced 
1 cup Dried Lentils, rinsed (I used green)
1 tablespoon Chili Powder
2 teaspoons Ground Cumin
1 teaspoon Dried Oregano
2 1/2 cups Vegetable Broth

For the Tacos:
Shredded Lettuce
Diced Tomato 
Sliced Avocado
Shredded Cheddar Cheese
Plain Greek Yogurt
Salsa
Flour Tortillas

Heat the oil in a nonstick sauce pan. Add the garlic and onion and saute until tender. Add the lentils, chili powder, cumin, and oregano; coo and stir for about 1 minute. Add the broth and bring to a boil. Reduce the heat, cover, and simmer for about 25-30 minutes, or until the lentils are tender (I did have to add more liquid and cook a bit longer). Uncover and cook for 6-8 additional minutes, until the mixture has thickened. Mash the lentils slightly. To assemble the tacos, layer about 1/4 cup of lentils onto the tortillas. Top with lettuce, tomato, avocado, cheese, salsa, and a dollop of greek yogurt.

Vegetable and Edamame Pasta with Basil Cream Sauce

Oh my goodness, I think I may have just found my favorite new recipe! Every so often, people I know who know I enjoy cooking share recipes with me. A few weeks ago, my sister-in-law made this pasta from Oh She Glows then sent the recipe my way. It has been sitting in my email inbox until today when I decided to give it a try. The recipe came together quickly, which made for a great weeknight dinner. Quite possibly Joel's favorite part was the fact that absolutely no butter or cream went into making this sauce. Despite the title, it is actually an avocado that gives the sauce a creamy texture. This pasta was about as guilt-free as you can get! I am very much looking forward to lunch tomorrow when I can eat the leftovers. This dish is good eaten warm or cold, so I can see this becoming a staple in the summer, when (or if…) the garden is producing plenty of tomatoes, zucchini, and basil!

For the Pasta:
300 grams Rotini or Penne Pasta
1-2 teaspoons Olive Oil
1 cup Onion, chopped
3 Garlic Cloves, minced
1 Orange Bell Pepper, chopped
1 Yellow Bell Pepper, chopped
1 Zucchini, chopped
2 Tomatoes, roughly chopped (I used only 1 since they are still mealy this time of year)
1 cup Edamame

Cook the pasta according to package directions; drain and set aside. In a large skillet, sauté the onion and garlic in the olive oil for about 5 minutes on medium heat. Add in both peppers, zucchini, and edamame. Saute for an additional 10 minutes, reducing heat as needed.  Add the tomatoes and cook for about 5 more minutes, until tender. Add the drained pasta to the vegetables and pour on the basil cream sauce (recipe below). Toss until combined. Season with additional salt, pepper, and red pepper flakes to taste (mine didn't need any). Garnish with a basil leaf. Serve warm or cold. Makes 4-6 servings.

For the Sauce:
1 cup Fresh Basil, packed
1 Avocado
1/4 cup Fresh Lemon Juice
2 tablespoons Water
2 tablespoons Olive Oil 
Salt, to taste
Black Pepper, to taste
Red Pepper Flakes, to taste

Combine all ingredients in the bowl of a food processor. Combine until smooth.

Mango Guacamole

Mangoes were on sale at our grocery store and I remembered seeing this recipe on How Sweet It Is a while back, so I picked a few up so that I could give it a try. Guacamole isn't something that I've always liked. It took me a while to get around to trying and liking avocado, but I am so glad that I do now! The sweetness of the mango and the spiciness of the jalapeño really help balance this guacamole. It ended up pairing so well with our magic enchiladas on Friday night, too!

4 Avocados
1 Tomato, chopped
1/2 cup Mango, chopped
1/3 cup Red Onion, chopped
1 small Jalapeño, seeded and chopped
1/2 teaspoon Salt
1/4 teaspoon Pepper
Juice of 2 Limes
Handful of Cilantro, chopped

Remove the flesh from the avocado and place it in a bowl. Add the tomato, jalapeño, onion, mango, and cilantro and mix until combined. Add the salt, pepper, and lime juice and mix until the desired consistency is reached. Makes about 1 1/2 cups.