Manicotti

Manicotti has to be one of my favorite pasta dishes ever! And this one is the best homemade one I have ever had. I have made a couple and hated them so I decided that I would just give up and I did for a while, until I came across this recipe. I decided to give it ONE more try, and boy I am glad I did! This recipe is so yummy! It is adapted from My Kitchen Cafe.

Manicotti

(6-8 servings)

Tomato Sauce

1-28 oz can diced tomatoes, in juice (I like petite diced)

1-28 oz can crushed tomatoes

2 T extra-virgin olive oil

3 cloves garlic, minced

1/4-1/2 t red pepper flakes

1/2 t salt

2 t dried basil or 1 t fresh, chopped

Cheese Filling and Pasta

3 cups ricotta cheese (I used low-fat)

2 cups grated Parmesan cheese

2 cups shredded mozzarella

2 eggs, beaten

3/4 t salt

1/2 t pepper

2 T chopped fresh parsley (I like flat leaf/Italian)

2 t chopped fresh basil

16 lasagna noodles, large shells or manicotti shells

Preheat oven to 375.

In a large saucepan heat oil. Add garlic and pepper flakes until fragrant but not brown. Stir in tomatoes, basil and 1/2 t salt and simmer for about 15 minutes.

In a medium bowl, combine ricotta, 1 cup Parmesan cheese, mozzarella, eggs, salt , pepper and herbs.  Set aside.

Cook the noodles according to box directions.  I loved using lasagna noodles, they were easy to use and gave a cute ruffle to the edge of the manicotti.

Spread 1 1/2 cups of sauce on the bottom of a 9x13 pan.  Fill noodles.  If using lasagna noodles, lay them on a clean dish towel with the short side facing you.  Spread 1/4 cup of the cheese mixture on the bottom 3/4 of the noodle, leaving the top 1/4 exposed.  Roll the noodle starting with the edge closest to you.  Place into the pan.  Repeat with the remaining noodles.  Put 8 filled noodles in each row creating 2 rows in your pan.  Pour the rest of the sauce evenly over the top of the noodles, making sure the noodles are covered.

 Cover the manicotti with foil.  Bake for about 40 minutes until the sauce is bubbling.  Remove foil and top with the other 1 cup of Parmesan cheese.  Cook uncovered for 6-7 minutes until the cheese is bubbly. Remove from the oven and let sit for 15 minutes before serving. The manicotti can be prepared up until the baking step then covered with parchment paper and then foil and stored in the fridge for 3 days or frozen for up to 1 month.  Thaw before cooking.  To bake, remove parchment, replace foil and increase the cooking time to 1 hour to 1 1/4 hours.  

Garden Fresh Pasta Sauce

I just LOVE having a garden! It is so neat and rewarding to be able to cook from it, besides it tastes SO much better and it is healthy! We have tomatoes coming out of our ears right now so we decided to make pasta sauce from them. It really was just as easy as opening a can. And I love that our boys can help pick, prepare and understand exactly where their dinner came from. I found a basic pasta sauce recipe at Cooks.com and then added a few more things to it. We made this bread to go with it, perfect!

Garden Fresh Pasta Sauce

(4 servings)

2 cloves garlic, minced

1 large onion, chopped

2 T olive oil

2 lbs tomatoes (about 6 medium)

1 1/2 c water

1 (6oz) can tomato paste

1 T sugar (I will use less next time, our tomatoes are really sweet)

2 t beef bouillon

1 t oregano

1/2 t salt

1/8 t pepper

1 t fresh chopped basil

1 t fresh thyme

1 bay leaf

sliced mushrooms

sausage, fully cooked (we used chicken mozzarella sausage from Sam's Club) browned and sliced

To peel the tomatoes, cut an "x" on the bottom. Put them in boiling water for 30 seconds and then directly into ice water for a few seconds. The skins almost fall off. Then cut them into quarters, set aside. In a 3-quart sauce pan cook garlic and onion until tender. Add tomatoes, water, paste, sugar, bouillon, salt, pepper, herbs and bay leaf. Stir and bring to a boil. Let this simmer for 1 1/2 hours. Remove bay leaf and add mushrooms and sausage and let simmer for another 1/2 hour. Spoon over cooked pasta.

Turkey Meatballs

I have never made meatballs before and for some reason had a burning desire to venture into meatball land. So I did a little research and finally found a recipe that I thought sounded good and that was fairly strait forward. It is a recipe from Giada De Laurentis off of Food Network, love her. Anyway here is the recipe for meatballs and her sauce. Yummy, yummy, yummy!

Turkey Meatballs

Ingredients

1 small onion, grated
3 garlic cloves, minced
1 large egg
1/4 cup dried bread crumbs
3 tablespoons ketchup
1/4 cup chopped fresh Italian parsley leaves
1/4 cup grated Parmesan
1/4 cup grated Pecorino Romano (I didn't have this so I just doubled the Parmesan)
1 teaspoon salt
1/4 teaspoon ground black pepper
1 pound ground dark turkey meat (I used ground turkey breast)
3 tablespoons olive oil
Simple Tomato Sauce, recipe follows, or store-bought marinara sauce

Directions

Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, Pecorino, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large plate or baking sheet.
Heat the oil in a heavy large frying pan over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. Turn off heat. Transfer the meatballs to a plate. Pour off any excess oil. Add to marinara sauce. Turn the heat to medium-low and simmer until the sauce thickens slightly and the flavors blend, 15 to 20 minutes. Season the sauce, to taste, with salt and pepper.

Simple Tomato Sauce:

1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
1 t sugar
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves (I used dried)
fresh rosemary
fresh thyme
2 dried bay leaves

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, thyme, rosemary, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. Optional{Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.} I liked mine just how it was without smoothing it out.

Chicken Stew over Biscuits

We recently went to Mackinaw Island to see the Fall colors and get out of town for a few days. It was as beautiful as ever, even though it was in the 40's. We stopped for lunch at a little place along Main Street and my husband had turkey stew over biscuits, it was Amazing! So after spending a week with a cold and in desperate need of comfort food, I decided to recreate that delicious meal. This biscuit recipe I got off the Sister's Cafe and I LOVE them! The sister's and the biscuits ;) !

Chicken Stew over Biscuits

1 rotisserie chicken (I got mine at Sam's club, the kind that is already cooked)
1/4 cup butter
1/4 cup flour
5 cups chicken broth
1/4 cup chopped onion
1 stock of celery, chopped
4 small red potatoes, sliced
4 oz mushrooms sliced
1/2 cup peas
fresh thyme
flat leaf parsley
1 bay leaf
salt and pepper to taste

Remove skin from chicken and shred meat. Melt butter in pan and saute veggies until tender. I just used whatever veggies I had in my fridge or garden. Add flour and cook for about 1 minute. Add chicken broth, about half the shredded chicken (save the rest for something else), a sprig of fresh thyme and the bay leaf. I let this simmer while I made the biscuits, about half an hour. Right before serving chop and add the parsley, salt(if needed), and pepper. Place a biscuit in the bowl and top with the stew.

Biscuits
(Sister's Cafe)

2 cups all-purpose flour (9 ounces)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
3/4 cup fat-free buttermilk (I used milk and added lemon juice and let it sit for a few minutes)
3 tablespoons honey

1. Preheat oven to 400°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes. (I didn't chill mine and it worked fine)
3. Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.
4. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.

Sausage and Lentil Soup

My very favorite sausage and lentil soup is at Carrabbas. At a time that I lived no where near a Carrabas, I searched high and low for a recipe that was even close to how delish their soup is. After many attempts, I finally came across this. It isn't the same but it is close! I loved this with the artisan bread below.

Sausage and Lentil soup
(This makes a ton, enough to serve about 10, I would guess)

1 lb. Italian sausage
1 large onion, chopped
1 stalk of celery, chopped
2 large carrots, chopped
1 small zucchini, chopped
6 cups chicken broth, we always add about 2 more
2-14.5 oz cans petite diced canned tomatoes, undrained
2 cloves garlic, minced
1 t salt
2 cups dry lentils, rinsed
black pepper, red pepper flakes, basil, oregano, parsley, and thyme to taste (dried or fresh)

Brown sausage, drain grease. Combine all the ingredients in a large pot and bring to a boil. Simmer for 1 hour or until lentils are tender. Add more chicken broth or water to desired consistency. Sprinkle with Parmesan cheese.

Chicken Pot Pie

This is the ultimate comfort food! I first time I had this was at my BFF Abby's house. I thought I had died and gone to food heaven! It is a Martha Stewart recipe. The flavors are so perfect and comforting and now that it is officially Fall I feel I can start cooking "Fall", if you know what I mean! I borrowed Abby's explanation because she put it into words in a way the made it so easy for me to follow. Here is the link to her blog to see the original explanation. Sometimes to cut down on time I simply cook 3 skinless, boneless chicken breasts shred it and use chicken broth instead of stock thus cutting out the whole cook a whole chicken and debone it thing. I love it both ways so if a whole chicken scares you just use chicken breasts. This recipe is the sole reason I grow Thyme and Flat leaf parsley in my garden! We also got to use our carrots, my boys love that they are eating things that they are growing!

Chicken Pot Pie

I've simplified it here by giving you the three major steps:

Prep time: 1 hour & 20 minutes
Total time: approx. 2 hours

1.) Start cooking the chicken (1 hour cook time)
2.) Mix dough, get it in the fridge (1 hour chill time)
3.) About 20 minutes before chicken is done, cut veggies, chop parsley, measure milk, chicken stock, & flour, get casserole pan ready

STEP 1: Cook Chicken:

3-4 lbs. Chicken
4 c. Chicken Stock (or 4 c. water + 4 bullion cubes)
1 Yellow onion, split in half
2 dry bay leaves
1/2 t. whole black peppercorns (or ground pepper, whatever)
1 small bunch fresh thyme
1 rib celery, cut in 3 pieces

Combine all ingredients above in a large stockpot, add enough water to cover the chicken. Bring to a boil, reduce heat, and simmer uncovered 1 hour. When chicken is cooked, remove the chicken and reserve the stock. Remove the skin & bones, shred into bite-size strips, set aside. Strain stock and save for later.

STEP 2: Crust:

1 c. flour
1/4 t. salt
1 T. fresh thyme leaves
10 T. chilled butter, cut into small pieces (1 cube + 2 T. of another cube)
3 T. ice water
1 egg yolk

Pick enough thyme leaves to make 3 Tablespoons. Set 2 Tablespoons aside. Combine flour, salt, thyme either in a food processor or in a medium bowl. Cut in the butter until mixture resembles coarse meal. Add ice water and egg yolk, mix until dough holds together. Try not to over mix. Turn dough out onto plastic wrap, flatten into a circle, wrap well, refrigerate at least 1 hour.

STEP 3: Filling:

5 T. Butter
9 oz. red potatoes, scrubbed, cut into 1/2” pieces
1 large onion, diced (or 12 pearl onions, peeled & cut in half)
1 medium leek, white and light-green parts only, sliced into 1/4” thick rounds
2 carrots, peeled & cut into rounds
6 oz. mushrooms, sliced or cut into chunks

THEN LATER:

5 T. flour
2 c. reserved chicken stock (save the rest for another use.)
1 c. milk
2 T. fresh thyme
2 T. chopped, fresh flat-leaf parsley
1/2 t. fresh ground pepper
2 t. salt

Heat oven to 375º. Melt 5 T. butter in large sauté pan or stockpot over medium heat. Add potatoes and onions and cook, stirring occasionally, 4-5 minutes, until potatoes begin to turn golden. Add leeks, carrots, and mushrooms, cooking 4-5 minutes more. Add 5 T. flour, and cook, stirring for 1 minute. Stir in reserved chicken stock and milk, bring to a simmer. Cook until thick and bubbly, stirring constantly, 2-3 minutes. Add reserved chicken pieces, chopped parsley, and remaining thyme, 2 t. salt, and ground pepper. Transfer to a large casserole dish. Set aside.Working quickly so you keep the dough cold, roll out the dough until it is 1/4” thick, transfer to a baking sheet and chill if necessary. Otherwise, place dough over the top of the chicken mixture, tuck extra dough around the edges. Cut slits on top to allow steam to escape. Bake 35-40 minutes, until crust is golden. Serve hot.

Margherita Pizza

This is a definite all time favorite of ours. I love this pizza in the summer because it is so fresh and light. This pizza is the main reason we grow Basil in our garden. So, if you live close to me come over and pick some fresh basil and make this tonight, you will not be disappointed.

Margherita Pizza
Pizza Dough

Starter

1 cup bread flour
1/2 T yeast
1 cup warm water
1 T sugar or honey

Mix all the ingredients together and let them sit for at least 3 hours, then add...

3 Cups bread flour
1 cup warm water
1/2 T yeast
2 egg whites
2 T olive oil
2 t salt

Toppings

olive oil
garlic
mozzarella cheese
fresh tomatoes, sliced
fresh basil, sliced

Mix the dough for 7 minutes in a kitchen aid or Bosch, if you do it by hand, I don't know what to tell you, just knead away. The dough should be like soft play dough but not sticky, so adjust flour accordingly. Split the dough in half and let it rise on a floured surface, covered, for an hour or so. Each dough ball will make a large 8 slice pizza. If you want to make smaller pizzas divide the dough into smaller pieces. The crust turns out the best the less you handle it so instead of punching it down I just grab an edge with both hands and let the weight of the dough do the stretching. I slowly move my hands around the outside until it is the size I want it. Don't give into the temptation to roll the dough, this will make your dough more tough and it will shrink when you cook it. It doesn't need to be perfectly round because when you place it on your pan you can shape it. After your dough is on the pan, brush it with olive oil and spread minced garlic on it (I use about a tablespoon of garlic). Cook it just like this in a 500 degree oven until it no longer sticks to the pan but is NOT browned (about 3-5 minutes). Take it out of the oven and add mozzarella cheese, fresh tomato, and fresh basil. Continue cooking it for 8-10 more minutes until the crust is lightly browned and the cheese is melted.