Speedy Skillet Ravioli Lasagna

 

Speedy Skillet Ravioli Lasagna

Ingredients

TOMATO SAUCE

• 2 tablespoons extra-virgin olive oil
• 2 large garlic cloves, thinly sliced
• 2 tablespoons tomato paste
• Pinch of dried red pepper flakes
• One 28-ounce can crushed tomatoes

• 2 large fresh basil sprigs, plus torn leaves for garnish
• 1 teaspoon sugar
• 1 teaspoon coarse kosher salt (preferably Diamond Crystal)
• 1/4 teaspoon freshly ground pepper

LASAGNA

• 1½ pounds frozen cheese ravioli
• 8 ounces mozzarella cheese (preferably fresh), shredded (2 cups)

• Parmesan cheese

Preparation

1. MAKE THE TOMATO SAUCE: Preheat the oven to 450°F with a rack in the center. Heat the oil in a large ovenproof skillet over medium heat until shimmering, about 2 minutes. Add the garlic and cook, stirring, until softened but not browned, 1 to 2 minutes. Add the tomato paste and cook, stirring, until it darkens slightly, 1 to 2 minutes. Add the red pepper flakes, crushed tomatoes, basil sprigs, sugar and 1 cup water. Season with the salt and black pepper and increase the heat slightly to bring to a boil.

2. COOK THE RAVIOLI: Gently separate any frozen ravioli stuck together without tearing. Any that resist will separate during cooking. Add the ravioli to the skillet and cook over medium heat, stirring gently, until the sauce is very thick and the ravioli are just tender, about 15 minutes.

3. ASSEMBLE THE RAVIOLI LASAGNA: Spoon half of the ravioli and sauce into a bowl. Arrange the ravioli in the skillet in an even layer and sprinkle with half of the mozzarella. Arrange the remaining ravioli on top and sprinkle with the Parmesan and remaining mozzarella.

4. Bake the ravioli lasagna until bubbling and the cheese is lightly browned, 10 to 12 minutes. Scatter the basil leaves on top and let rest for 10 minutes before serving.

 

Green Curry Lentil (or whatever else you want like mini wontons) Soup

Store-bought Thai curry pastes can vary widely in flavor and intensity from brand to brand, so there are also lots of aromatics like onion, ginger, and garlic to ensure there’s plenty of flavor to balance the earthy lentils. Some comments sub chicken for lentils. Lentils take longer to cook than the sweet potatoes so may want to cook them a while first.

4 servings

2 Tbsp. virgin coconut oil

1 small onion, chopped

2 garlic cloves, finely chopped

1 1" piece peeled ginger, finely chopped

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

¼ cup Thai green curry paste

1 medium sweet potato, peeled, cut into ½" cubes

¾ cup brown or green lentils, we made it with the chicken wontons and it was great

4 cups low-sodium chicken or vegetable broth

1 13.5-oz. can unsweetened coconut milk, shaken well

4 cups (loosely packed) baby spinach leaves

½ tsp. (or more) fish sauce

Small handful cilantro leaves with tender stems and lime wedges (for serving); we topped it with thinly sliced red onions and it was great.

Preparation

Step 1 Heat oil in a large saucepan over medium. Add onion, garlic, and ginger; season with salt. Cook, stirring often, until onion is translucent and starts to soften, about 3 minutes. Add curry paste and cook, stirring and scraping bottom of pan constantly, until paste is fragrant and slightly darkened and mixture starts to stick to pan, about 3 minutes.

Step 2 Stir sweet potato and lentils into onion mixture, then add broth and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and bring to a boil. Reduce heat to a simmer and cook soup, stirring occasionally, until sweet potatoes are cooked through and lentils are tender but not mushy, 20–25 minutes.

Step 3 Add coconut milk to soup; return to a simmer. Add spinach and fish sauce and cook just until spinach is wilted, about 30 seconds. Taste soup and season with more salt and/or fish sauce if needed.

Step 4 Ladle soup into bowls and top with cilantro. Serve with lime wedges.

Pumpkin Cheesecake Pie

 

Pumpkin Cheesecake Pie

Ingredients

·         1 Deep dish pie shell (I used 2 small premade pecan pie crusts)

·         15 oz can of pumpkin puree

·         8 oz cream cheese softened

·         1/2 cup white granulated sugar

·         1/2 cup brown sugar

·         1 tsp cinnamon

·         1/2 tbsp pumpkin pie spice mix

·         1/8 tsp salt

·         2 large eggs

·         1/2 cup heavy cream

·         1 tsp vanilla

Instructions

1.                  Preheat the oven to 350.

2.                  Beat cream cheese and sugar until smooth (about 2 minutes).

3.                  Add pumpkin puree and dry spices, beat until well blended.

4.                  Add eggs, heavy cream and vanilla. Beat well.

5.                  Place pie shell on the baking sheet. (This will make it easier to place the pie in the oven and take it out.)

6.                  Pour filling into the pie shell and make sure it's spread evenly.  (Don't overfill the pie shell. There will be a little bit of pie filling left over.)

7.                  Bake for 40-45 minutes (it will be a little jiggly in the middle but set at edges).

8.                  Turn off the oven and open the oven door half way. Let pie sit in the oven for about 10 minutes before taking it out.

9.                  Cool pie to room temperature and refrigerate for at least 4 hours. 

10.             Serve it cold.

Turkey Poutine with Thanksgiving leftovers

 

Turkey Poutine with Sweet Potato Fries

Sweet potato poutine is a creative way to use Thanksgiving leftovers and store-bought fries

Prep Time20 mins

Total Time45 mins

Servings: 4 to 6

Calories: 452kcal

 

Ingredients

·         1 15 oz bag frozen sweet potato fries

·         1½ cups prepared bread stuffing (use leftovers or make it from a mix)

·         2 cups turkey gravy

·         1½ cups (8 oz) diced or shredded cooked turkey

·         1 cup (4 oz) cheese curds (I used shredded sharp cheddar cheese)

·         1 cup cranberry sauce or cranberry jelly

·         Chopped fresh herbs such as parsley or sage

Instructions

1.                   Heat oven to 400ºF.

2.                   Heat the turkey gravy in a saucepan. Add the diced turkey to heat through and keep warm while the fries cook.

3.                   Spread sweet potato fries on a metal cooling rack set over a baking sheet. Bake until heated through and just starting to crisp, about 12 minutes.

4.                   Remove fries from the oven and add bits of bread stuffing to the rack along with the fries. Return to the oven and bake until hot and crisped, 5 to 7 minutes more.

5.                   Immediately layer fries, stuffing, and cheese curds in a serving dish or on plates, allowing the cheese curds to melt with the hot fries.

6.                   Strain turkey from gravy using a slotted spoon and add to the poutine. Serve with extra gravy drizzled on top, cranberry sauce, and herbs.

Notes

Use an air fryer:

Make this recipe by cooking the fries and stuffing in an air fryer. The setting should be at 400ºF to 425ºF.

Variations: 

Swap sweet potato fries for regular fries or home fries.

Use shredded cheddar cheese or diced fresh mozzarella in place of the cheese curds.  

Amaretti Cookies I doubled this recipe since I had 6 egg whites left after making key lime pie. This is a delicious cookie.

 

Soft Amaretti Cookies Sardinian Recipe

 

• Prep Time: 15 minutes

 Cook Time: 15 minutes

Total Time: 30 minutes

 Yield: 20-24 servings 

 

Description

Sardinian amaretti cookies are a soft and chewy almond cookies with a touch of lemon zest. These cookies are slightly crunchy on the outside from the sugar meringue crust and a deliciously soft and tender on the inside with a sweet almond flavor. Bonus: they are naturally gluten free! 

 

Ingredients

·         2 1/2 cups (250 g) almond flour

·         pinch of salt

·         1 cup (110 g) powdered sugar (more for topping)

·         3 egg whites

·         Zest of 1 lemon

·         1 teaspoon pure almond extract

·         36 almonds without skin (optional)

·         Plate with 1/2 cup of sugar for rolling cookies

 

Instructions

1.       Preheat oven to 325° F. Position rack in the center. Line large baking sheet with parchment paper and set aside.

2.       In a large bowl, whisk almond flour and sugar together. Add grated lemon zest and salt and whisk a few more times. No lumps or clumps. Set aside.

3.       In a separate bowl, whisk egg whites to a soft peak stage. Whisk in the almond extract.

4.       Gently incorporate the egg whites to the dry ingredients. Once the dough is completely moist, you are done.

5.       You can shape them two ways: 1. Use a tablespoon to get a portion of the dough to roll into a ball. With slightly damp hands, press your palms into the plate of sugar. Roll each ball of dough with your sugar coated palms and then again in the sugar found on the plate. Place on lined baking sheet. 2- place batter into a pastry bag with a large round tip and make small rounds on prepared baking sheet. Sprinkle tops with sugar. 

6.        Gently place the whole almond in the center of the cookie (you do not have to add the whole almond you can bake without). 

7.       Bake for about 15 minutes or until cookies are slightly golden brown in color.

8.       Cool before storing at room temperature in airtight containers. Will keep for 1 week.

 

Brussels Sprouts, Kale and Pomegranate Salad

 

BRUSSELS SPROUTS, KALE AND POMEGRANATE SALAD

Serves: 

6 people

Cooking Level: Beginner

PREP TIME

30minutes

INGREDIENTS:

• 1/4 cup apple cider vinegar or pomegranate molasses
• 2 tsp Dijon mustard
• 4 tsp honey or maple syrup
• 1 tsp coarse salt
• 1/2 cup extra-virgin olive oil
• 2 lbs Brussels sprouts, shaved or thinly sliced
• 2 small bunches Tuscan kale, ribs removed, leaves sliced into thin ribbons or torn (7 cups)
• 2/3 cup pomegranate seeds
• 2/3 cup Marcona almonds, coarsely chopped (or slivered almonds)
• 8 oz Gorgonzola Dolce or goat cheese, crumbled (2 cups)

INSTRUCTIONS:

• Whisk together the apple cider vinegar, mustard, honey, and salt in a large bowl.
• Drizzle in oil, whisking constantly to emulsify.
• Add Brussels sprouts and kale to bowl. Toss to coat in dressing, working greens with your hands to help soften them. Fold in pomegranate seeds and almonds. Top with Gorgonzola.

Butternut Squash Soup

 

Butternut Squash Soup

Ingredients: 

·      butternut squash large

·      2-3 carrots (full size or equivalent baby carrots) 

·      1 yellow onion 

·      1 large apple

·      2 large yukon gold potatoes 

·      1 can coconut milk 

·      4 cups vegetable stock 

·      4 cloves garlic

·      1 tsp salt

·      ¾ tsp pepper,

·      1/8 to ¼ tsp cayenne

·      ½-3/4 tsp cinnamon

·      ½-3/4 tsp nutmeg 

 

Directions: 

·      Wash, peel, and chop vegetables and fruit into small chunks. Add all ingredients into a crockpot or large pot except the coconut milk. 

·      You can cook this on high for 3-4 hours or slow cook it on low for 6-8 hours (I recommend slow cooking it, personally.) 

·      After the desired cooking time has passed and ingredients are a nice, soft texture, remove from heat and add the coconut milk.

·      Use an immersion blender or pour soup mixture into a blender and blend till desired consistency. 

·      Pour into serving bowls and enjoy!