Week nights can be hectic with little time to spend on preparing dinner. Today's recipe is quick and easy and uses simple ingredients. Just add some crusty French bread for a delicious week night meal. It comes from EVERYDAY WITH RACHAEL RAY.
CHEESE RAVIOLI WITH MUSHROOMS AND SPINACH
2 pkg. (about 9 oz. each) fresh or 1 pkg.(about 20 oz.) frozen cheese ravioli
3 tbsp. butter
1/4-1/3 c. fresh breadcrumbs
salt and pepper
1 pkg. (8oz.) sliced white mushrooms
3 garlic cloves, finely chopped
8 oz. baby spinach
EVOO for drizzling
In a large pot of boiling, salted water, cook the ravioli according to package directions. Drain, reserving 1/2 cup of the cooking water.
Meanwhile, in a skillet, melt 1 tbsp. butter over medium heat. Stir in the breadcrumbs and season lightly with salt and pepper. Toast until golden, 3 minutes. Transfer to a plate. Wipe out the skillet.
Return the skillet to medium-high heat. Add 1 tbsp. butter and melt. Add the mushrooms; season with salt and pepper. Cook, stirring, until the mushrooms are tender and browned, about 8 minutes. Add the garlic and cook for 1 minute. Add the spinach in handfuls, tossing to wilt.
Add the reserved pasta water and the ravioli to the mushrooms and spinach. Stir in the remaining 1 tbsp. butter; toss.
To serve, top the ravioli with the breadcrumbs. Drizzle with EVOO.
** Stir in a pinch of red pepper with the mushrooms to add a spicy note.
Monday, August 12, 2013
SEAFOOD SUNDAY
This dish sounds so good and will make a complete meal with bread and a simple salad. It's also special enough to make for company. The recipe comes from FOOD NETWORK MAGAZINE.
SPANISH SHRIMP AND RICE
3 tbsp. vegetable oil
1 small onion, chopped
2 cloves garlic, chopped
1/2 tsp. turmeric
1 medium tomato, chopped
1 small carrot, diced
1/2 red bell pepper, diced
Kosher salt and freshly ground black pepper
1 lb. large shrimp, peeled and deveined
1 1/2 c. converted white rice
1 tbsp. chopped, fresh parsley
1/2 c. frozen peas, thawed
Hot sauce for serving(optional)
Heat the vegetable oil in a hot, deep skillet over medium heat. Add the onion, garlic, and turmeric and cook until onion is slightly softened, about 3 minutes. Add the tomato, carrot, and bell pepper and cook stirring occasionally, until tender, about 5 minutes. Sprinkle with 3/4 tsp. salt and pepper to taste.
Add the shrimp and cook, stirring occasionally, until they begin to turn pink, about 1 minute. Add the rice, 2 cups water and 1/2 tbsp. parsley; bring to a boil. Reduce the heat to medium low, cover and simmer until rice is tender, 15-20 minutes. Remove from the heat and sprinkle the peas and the remaining 1/2 tbsp. parsley. Cover and let stand 5 minutes.
Fluff the rice mixture with a fork and incorporate the peas and parsley. Season with salt and pepper. Serve with hot sauce.
SPANISH SHRIMP AND RICE
3 tbsp. vegetable oil
1 small onion, chopped
2 cloves garlic, chopped
1/2 tsp. turmeric
1 medium tomato, chopped
1 small carrot, diced
1/2 red bell pepper, diced
Kosher salt and freshly ground black pepper
1 lb. large shrimp, peeled and deveined
1 1/2 c. converted white rice
1 tbsp. chopped, fresh parsley
1/2 c. frozen peas, thawed
Hot sauce for serving(optional)
Heat the vegetable oil in a hot, deep skillet over medium heat. Add the onion, garlic, and turmeric and cook until onion is slightly softened, about 3 minutes. Add the tomato, carrot, and bell pepper and cook stirring occasionally, until tender, about 5 minutes. Sprinkle with 3/4 tsp. salt and pepper to taste.
Add the shrimp and cook, stirring occasionally, until they begin to turn pink, about 1 minute. Add the rice, 2 cups water and 1/2 tbsp. parsley; bring to a boil. Reduce the heat to medium low, cover and simmer until rice is tender, 15-20 minutes. Remove from the heat and sprinkle the peas and the remaining 1/2 tbsp. parsley. Cover and let stand 5 minutes.
Fluff the rice mixture with a fork and incorporate the peas and parsley. Season with salt and pepper. Serve with hot sauce.
Saturday, August 10, 2013
SALAD SATURDAY
The ingredients in this salad sounded really odd to me at first but the more I looked at it, the better I liked it. Full of fiber, vitamins, flavorful, and colorful, all adds up to a good salad choice.
SWEET POTATO AND CHICKPEA SALAD
2 medium sweet potatoes(about 1 lb.), peeled and cubed
1 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper
1 can (15oz.)garbanzo beans or chickpeas, rinsed and drained
DRESSING
2 tbsp. seasoned rice vinegar
4 tsp. olive oil
1 tbsp. minced fresh gingerroot
1 garlic clove, minced
1/4 tsp. salt
1/4 tsp. pepper
SALAD
4 cups spring mix salad greens
1/4 c. crumbled feta cheese
In a large bowl, combine the sweet potatoes, oil, salt and pepper; toss to coat. Transfer to a 15x10x1 inch baking pan coated with cooking spray. Roast at 425 for 20-25 minutes or until tender, stirring once.
In a large bowl, combine garbanzo beans and sweet potatoes. In a small bowl, whisk the dressing ingredients. Add to sweet potato mixture; toss to coat. Serve over salad greens; top with cheese.
SWEET POTATO AND CHICKPEA SALAD
2 medium sweet potatoes(about 1 lb.), peeled and cubed
1 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper
1 can (15oz.)garbanzo beans or chickpeas, rinsed and drained
DRESSING
2 tbsp. seasoned rice vinegar
4 tsp. olive oil
1 tbsp. minced fresh gingerroot
1 garlic clove, minced
1/4 tsp. salt
1/4 tsp. pepper
SALAD
4 cups spring mix salad greens
1/4 c. crumbled feta cheese
In a large bowl, combine the sweet potatoes, oil, salt and pepper; toss to coat. Transfer to a 15x10x1 inch baking pan coated with cooking spray. Roast at 425 for 20-25 minutes or until tender, stirring once.
In a large bowl, combine garbanzo beans and sweet potatoes. In a small bowl, whisk the dressing ingredients. Add to sweet potato mixture; toss to coat. Serve over salad greens; top with cheese.
FRIDAY'S FAMILY FAVORITE
Sticky Buns are a favorite weekend breakfast item but are loaded with calories. Today's recipe is less than 300 calories and is a make-over recipe from COOKING LIGHT. They substituted a low-fat roll mix to make these indulgent and easy sticky buns.
MAPLE PECAN STICKY BUNS
1 (16oz.) package hot roll mix
3 tbsp. butter, melted
1/2 c. firmly packed dark brown sugar
1 tsp. ground cinnamon
Maple Glaze
1/2 c. chopped toasted pecans
Lightly grease 2(8inch) round or square cake pans or skillets. Spoon Sticky Bun Syrup into pans.
Prepare hot roll dough as directed on back of package; let dough stand 5 minutes.
Roll dough into 18x10 inch rectangle. Spread with melted butter. Stir together brown sugar cinnamon; sprinkle over butter.
Roll dough up tightly starting, starting at 1 long end; cut into 16 slices using a serrated knife. Place 1 slice in center of each prepared pan. Place 7 slices around center roll in each pan.
Cover pans loosely with plastic wrap; let rise in a warm place (85degrees), free from drafts, 30-45 minutes or doubled in bulk.
Preheat oven 350. Uncover rolls, and bake 15-20 minutes or until golden brown and done. Cool in pans on a wire rack 5 minutes. Prepare Maple Glaze, and brush over rolls. Top with toasted pecans.
STICKY BUN SYRUP
Whisk together 2/3 c. powdered sugar, 1/4 c. melted butter, 2 tbsp. maple syrup, and 1 egg white until smooth.
MAPLE GLAZE
Melt 3 tbsp. butter in a small, heavy saucepan over medium heat. Whisk in 1/4 c. firmly packed dark brown sugar, 2 tbsp. maple syrup, and a pinch of salt until blended. Whisk in 3 tbsp. milk; bring mixture to a boil, whisking constantly, 3-4 minutes or until or until glaze is golden brown and glossy. Use immediately.
MAPLE PECAN STICKY BUNS
1 (16oz.) package hot roll mix
3 tbsp. butter, melted
1/2 c. firmly packed dark brown sugar
1 tsp. ground cinnamon
Maple Glaze
1/2 c. chopped toasted pecans
Lightly grease 2(8inch) round or square cake pans or skillets. Spoon Sticky Bun Syrup into pans.
Prepare hot roll dough as directed on back of package; let dough stand 5 minutes.
Roll dough into 18x10 inch rectangle. Spread with melted butter. Stir together brown sugar cinnamon; sprinkle over butter.
Roll dough up tightly starting, starting at 1 long end; cut into 16 slices using a serrated knife. Place 1 slice in center of each prepared pan. Place 7 slices around center roll in each pan.
Cover pans loosely with plastic wrap; let rise in a warm place (85degrees), free from drafts, 30-45 minutes or doubled in bulk.
Preheat oven 350. Uncover rolls, and bake 15-20 minutes or until golden brown and done. Cool in pans on a wire rack 5 minutes. Prepare Maple Glaze, and brush over rolls. Top with toasted pecans.
STICKY BUN SYRUP
Whisk together 2/3 c. powdered sugar, 1/4 c. melted butter, 2 tbsp. maple syrup, and 1 egg white until smooth.
MAPLE GLAZE
Melt 3 tbsp. butter in a small, heavy saucepan over medium heat. Whisk in 1/4 c. firmly packed dark brown sugar, 2 tbsp. maple syrup, and a pinch of salt until blended. Whisk in 3 tbsp. milk; bring mixture to a boil, whisking constantly, 3-4 minutes or until or until glaze is golden brown and glossy. Use immediately.
Thursday, August 8, 2013
THIRSTY THURSDAY
I'm still stuck on lemonade this week so here are a couple of lemonade recipes with a twist. One is from SOUTHERN LIVING and the other from PAULA DEEN.
WATERMELON LEMONADE
Squeeze juice from 10 large lemons to equal 2 cups; reserve 4 squeezed lemons. Bring 6 cups water, 1 1/2 cups sugar, and 1/4 tsp kosher salt to a boil; stirring occasionally. Remove from heat; add reserved lemons. Cool; strain into a large pitcher. Process 4 cups chopped watermelon and 1 cup water in a blender until smooth; strain into a pitcher. Stir in juice. Serve with ice.
MAKES 12 CUPS
STRAWBERRY LEMONADE
6 cups water
2 1/2 c. chopped strawberries
2 c. sugar
1 1/2 c. fresh lemon juice (about 11 lemons)
Garnish: lemon slices
In a large saucepan, combine 6 cups water, strawberries, sugar and lemon juice. Bring to a boil, then reduce heat to simmer. Cook, stirring occasionally, for about 10 minutes or until sugar dissolves and mixture turns a deep pink. Let cool completely.
Strain mixture through a fine-mesh sieve into a pitcher; discard solids. Cover and refrigerate until ready to serve. Serve over ice, and garnish with lemon, if desired.
WATERMELON LEMONADE
Squeeze juice from 10 large lemons to equal 2 cups; reserve 4 squeezed lemons. Bring 6 cups water, 1 1/2 cups sugar, and 1/4 tsp kosher salt to a boil; stirring occasionally. Remove from heat; add reserved lemons. Cool; strain into a large pitcher. Process 4 cups chopped watermelon and 1 cup water in a blender until smooth; strain into a pitcher. Stir in juice. Serve with ice.
MAKES 12 CUPS
STRAWBERRY LEMONADE
6 cups water
2 1/2 c. chopped strawberries
2 c. sugar
1 1/2 c. fresh lemon juice (about 11 lemons)
Garnish: lemon slices
In a large saucepan, combine 6 cups water, strawberries, sugar and lemon juice. Bring to a boil, then reduce heat to simmer. Cook, stirring occasionally, for about 10 minutes or until sugar dissolves and mixture turns a deep pink. Let cool completely.
Strain mixture through a fine-mesh sieve into a pitcher; discard solids. Cover and refrigerate until ready to serve. Serve over ice, and garnish with lemon, if desired.
Wednesday, August 7, 2013
CROCKPOT WEDNESDAY
Today's recipe came across my Facebook page a couple of weeks ago. I'm making it this week. We eat chicken a lot. Boneless thighs are so tender and juicy and not quite as large as boneless breasts so I use them every chance I get.
CROCKPOT BALSAMIC CHICKEN
1 tsp. garlic powder
1 tsp. dried basil
1/2 tsp. salt, pepper
2 tsp. dried, minced onion
4 garlic cloves, minced
1 tbsp. olive oil
1/2 c. balsamic vinegar
8 boneless thighs or breasts (24 oz.)
CROCKPOT BALSAMIC CHICKEN
1 tsp. garlic powder
1 tsp. dried basil
1/2 tsp. salt, pepper
2 tsp. dried, minced onion
4 garlic cloves, minced
1 tbsp. olive oil
1/2 c. balsamic vinegar
8 boneless thighs or breasts (24 oz.)
- Combine first 5 dry spices and spread on both sides of the chicken.
- Pour olive oil and garlic on the bottom of the crockpot.
- Put chicken on top
- Pour balsamic vinegar over the chicken.
- Cook 4 hours on HIGH
Saturday, August 3, 2013
SALAD SATURDAY
Today's recipe was in the April issue of FAMILY CIRCLE. It contains some very healthy ingredients and the combination is very tasty indeed. Since it does contain chicken I think it could stand alone as a light and cool summer meal.
SPINACH, ORANGE AND CHICKEN SALAD
6 small juice oranges
2 tbsp. red wine vinegar
1 tsp. grainy mustard
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. ground cumin
1/3 c. olive oil
1 1/2 lb. boneless, skinless chicken breasts
1 pkg.(5 oz.) baby spinach
1 head green leaf lettuce, trimmed, cleaned, and torn into bite-size pieces
1 pkg.(3.5oz.) crumbled goat cheese
SPINACH, ORANGE AND CHICKEN SALAD
6 small juice oranges
2 tbsp. red wine vinegar
1 tsp. grainy mustard
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. ground cumin
1/3 c. olive oil
1 1/2 lb. boneless, skinless chicken breasts
1 pkg.(5 oz.) baby spinach
1 head green leaf lettuce, trimmed, cleaned, and torn into bite-size pieces
1 pkg.(3.5oz.) crumbled goat cheese
- Cut off peel and slice sections from 5 of the oranges. Place in bowl. Juice remaining orange (you will need 1/4 c. juice.
- In a small bowl, whisk orange juice, vinegar, mustard, sugar, 1/4 tsp of the salt and 1/8 tsp. of the pepper. Microwave cumin in a small bowl for 40 seconds or until fragrant. Whisk into orange juice mixture. While whisking, add oil in a thin stream.
- Place chicken in a resealable plastic bag and add 1/3 c. of the dressing. Marinate 15 minutes.
- Meanwhile, heat grill or grill pan. Remove chicken from marinade and discard any remaining marinade. Grill for 14 minutes, turning once, or until chicken registers 160 on an instant-read thermometer.
- In a very large bowl, toss spinach, lettuce, orange sections( and any juice in bowl), red onion slices, goat cheese and remaining dressing. Slice chicken and fan over top of the salad. Sprinkle with remaining 1/4 tsp. salt and 1/8 tsp. pepper and serve.
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