Creamy Penne Florentine With Mushrooms And Spinach from 12tomatoes.com

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download8-10 oz. penne pasta
3 cups medium mushrooms (shitake or porcini), stems removed, sliced
3 cups spinach
1 cup heavy cream
3/4 cup Parmesan cheese
1/2 cup walnuts, roughly chopped
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
kosher salt and freshly ground pepper, to taste

Bring a large pot of generously salted water to boil.

Heat 1 tablespoon olive oil in a large pan or skillet over medium heat and saute mushrooms, seasoned with salt and covered, for 15-20 minutes, or until softened.
Stir occasionally and reduce heat if mushrooms start to burn.

Add spinach to mushrooms and pour in lemon juice. Cook until wilted, then add walnuts.
Cook pasta according to packaging directions, or until al dente. Drain (reserving 1/2 cup pasta water) and set aside.

Add heavy cream to the spinach and mushrooms, stirring well, and mix in Parmesan cheese. If sauce is too thick, add pasta water one tablespoon at a time.
Taste and season with salt and pepper, if necessary.

Pour drained pasta into the sauce and toss well to coat thoroughly. Cook on low heat for 5 minutes, or until sauce thickens and sticks to pasta.

Transfer to serving plates, garnish with more Parmesan and serve hot. Serves 4-6

 

Squash-Rice Casserole

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8 cups sliced zucchini (about 2 1/2 pounds)
1 cup chopped onion
garlic minced
1-2 tbsp olve oil
2 cups cooked rice
1 cup  sour cream
1 cup (4 ounces) shredded cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 cup Italian-seasoned breadcrumbs
parsley for color
1 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, lightly beaten
Cooking spray

Preheat oven to 350°.

Saute first 3 ingredients in olive oil until tender. Combine zucchini mixture, rice, sour cream, cheddar cheese, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently. Spoon zucchini mixture into a 13 x 9-inch baking dish coated with cooking spray; sprinkle with 2 tablespoons Parmesan cheese. Bake at 350° for 30 minutes or until bubbly.

 

dmv note:  I halved the recipe, used yellow squash and cubed brie it was quite tasty.

 

Pierogi lasagna from 12tomatoes.com/

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pierogi_lasagna
8 lasagna noodles
4-6 c mashed potatoes
1-2 onions thinly sliced
1-2 c. grated cheddar cheese
1/2 c butter
salt and pepper

  • Preheat oven to 375ºF and grease a 9×13 inch baking dish with butter or nonstick spray.
  • Cook lasagna noodles according to package directions, and set aside.
  • In a large skillet add onion, butter, salt, and pepper. Saute on medium heat until soft, about 10 minutes.
  • Place 4 lasagna noodles in an even layer on bottom of baking dish. Layer ½ of total mashed potatoes on top of noodles, followed by ½ of the sauteed onions, and ½ cup of cheese.
  • Top lasagna with remaining 4 noodles and cheese.
  • Cover with foil, bake for 30-45 minutes or until hot and bubbly. Serve hot and enjoy!

Note, this is from 2 recipes one uses twice as much cheese, more mashed potatoes and twice the cheese.  Above recipe is slimmer. the richer recipes uses 3 layers vs 2.

 

SERVES 6-8

Meat Pasty from farmgirlfare.com

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Pastry:
3 cups all-purpose flour, plus extra as needed
2/3 cup ice water, plus extra as needed
1/2 cup (1 stick) cold, unsalted butter, cubed
1/2 cup shortening or lard
1 teaspoon salt
1 egg, lightly beaten

Filling:
8 oz. meat crumbles
1 russet potato, peeled and diced
1 small turnip, peeled and diced
1 large carrot finely diced
1/2 white onion, chopped
3 tablespoons unsalted butter, divided
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon fresh rosemary, chopped
kosher salt and freshly ground pepper, to taste
brown mustard, garnish

  • In a bowl or directly in your food processor, mix flour and salt together before adding in cold, cubed butter.
  • Pulse for 10-15 seconds, or until mixture is crumbly and butter is the size of small pebbles.
  • With the motor running, slowly drizzle in 2/3 cup ice water and pulse until dough ball begins to form. Note: if mixture is too dry, add more ice water, 1-2 teaspoons at a time.
  • Once dough is formed, turn it out onto a lightly floured surface and roll it into a large, flat rectangle.
  • Wrap dough tightly in plastic wrap and refrigerate 30-45 minutes, or until chilled.
  • While dough chills, combine beef with potato, turnip, carrot and onion, and season generously with salt and pepper, thyme and rosemary.
  • Preheat oven to 400º F and line a baking sheet with parchment paper.
  • Remove dough from refrigerator and cut it into 6 equal pieces. On a floured surface, roll each piece out to an 8-inch circle.
  • Spoon 1/2-2/3 cup beef mixture into the center of dough, then top with 1/2 tablespoon butter.
  • Take the far edge of your dough circle and fold it over the beef, towards yourself, to form a half moon.
  • Seal edges with a fork and repeat with remaining pasties.
  • Transfer to lined baking sheet and brush the tops of dough with beaten egg.
  • Bake for 20 minutes, or until lightly browned, then lower oven temperature to 350º F and bake for another 15-20 minutes, or until golden brown.
  • Serve hot with brown mustard and enjoy!  Serves 6

 

Lick-the-Spoon Cilantro Jalapeno Aioli from allrecipes.com

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19313583/4 cup olive oil mayonnaise
1/2 lime, juiced
3/4 teaspoon ground cumin

Chai spiced scones from budgetbytes.com

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  • Chai Scones above2 cups all-purpose flour
  • 3 tbsp sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp ground cardamom
  • 5 tbsp butter
  • 1/4 cup milk
  • 2 large eggs
  • Preheat the oven to 450 degrees. In a large bowl combine the flour, sugar, salt, baking powder, cinnamon, ginger, cloves, and cardamom. Stir until everything is well combined.
  • Make sure the butter is cold. Cut it into chunks and then add it to the flour mixture. Use your hands to rub or smoosh the butter into the flour until the mixture has a grainy appearance.
  • In a separate small bowl, whisk together the eggs and milk. Pour the egg mixture into the bowl with the flour and butter. Stir everything together until it forms one lump of very moist dough. If it remains crumbly with dry flour on the bottom of the bowl, add a small amount of water (about ½ to 1 tablespoon) to make it come together.
  • Turn the dough out onto a lightly floured surface and shape it into one flat disc for regular sized scones, or two flat discs for mini scones. The discs should be about one inch thick each. Sprinkle the top of the dough with granulated sugar, if desired. Cut the disc(s) into eight wedge-shaped pieces.
  • Place the dough wedges on a baking sheet covered with parchment paper. Bake the scones in the fully preheated oven for 15-17 minutes or until lightly golden brown on top.

Coddled eggs with spinach and goat cheese from Clinton Kelly

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  • 2 tablespoons butter
  • 4 ounces baby spinach
  • 1 store-bought roasted red pepper (diced)
  • 1/4 cup goat cheese (crumbled)
  • 8 large eggs
  • 1/2 cup heavy cream (divided)
  • 1 tablespoon chives (finely chopped)
  • 8 slices white bread (toasted and cut in half on an angle)
  • kosher salt and freshly ground black pepper (to taste)
  • Heat a large sauté pan over medium heat and add butter. Once melted, add spinach and season with salt and pepper. Sauté just until the spinach has wilted. Remove from heat.
  • Line the bottom of a medium saucepan with a clean kitchen towel. Fill pan with 1 inch of water and bring to a boil.
  • Meanwhile, butter the inside of 4 (8 ounce) ramekins. Divide sautéed spinach between the ramekins. Top each with some roasted pepper, goat cheese, 2 eggs and 2 tablespoons of cream. Season with salt and pepper.
  • Place ramekins in saucepan and cover with a tight fitting lid. Cook until whites are set and yolks are still runny, about 10 minutes.
  • Carefully remove ramekins from saucepan. Serve on 4 plates lined with a napkin. Garnish with chives. Serve with toast.
  • Tips:
    – If you don’t have ramekins, use heatproof glass jars or mugs.
    – If making a large batch, bake the coddled eggs in a baking dish filled with 1 inch of warm water. Cover with foil and place in a 325ºF oven for about 10 minutes, or until the egg whites are set and do not jiggle.

Small World Coffee’s Ginger Scones with Cardamom

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  • 3 c. flour
    2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon cardamom pods, crushed and inner seeds ground
  • 1/2 cup (1 stick) unsalted butter, cut into small pieces
  • 1/4 cup crystallized ginger, chopped in 1/4-inch pieces
  • 3/4 cup sour cream
  • 1/2 cup sugar
  • 4 teaspoons sugar
  • 2 large eggs

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

  2. Place the flour, baking powder, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment, the bowl of a food processor, or in a large bowl and mix by hand. Sift ground cardamom seeds into mixture; stir to combine. Add butter and mix until crumbly.

  3. Add ginger, sour cream, 1/2 cup sugar, and 1 egg. Mix, blend, or pulse, just until combined; do not overmix.

  4. Form 1/3 cup dough into a ball or use a large ice cream scoop, and place dough on prepared baking sheet. Repeat with remaining dough, spacing scones about 2 inches apart.

  5. In a small bowl, mix together remaining egg with a dash of water. Brush scones with egg mixture and sprinkle evenly with remaining 4 teaspoons sugar. Bake until golden brown, 25 to 30 minutes.

Balti-Baked Squash with Feta, Tomato & Mint from The Indian Family Kitchen: Classic Dishes for a New Generation

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  • 2 butternut squash, cut in half lengthwise and seeds removed
  • 1 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 1/2 tsp black peppercorns
  • 1/2 tsp crushed red pepper flakes
  • 1 tsp garam masala
  • 1 tbsp vegetable oil or light olive oil
  • 1 cup spinach leaves, roughly chopped
  • 1 3/4 oz feta cheese, crumbled
  • 2 garlic cloves, finely chopped
  • 2 tbsp finely chopped mint leaves
  • 6 sun-dried tomatoes in oil, drained and roughly chopped
  • grated zest and juice of 1 lemon

Preheat the oven 400°F. Lay the squash, cut-side up, on a rimmed baking sheet.

Roughly crush the cumin and coriander seeds, peppercorns and red pepper flakes with a pestle and mortar before mixing in the garam masala and oil. Rub all over the squash, especially on the flesh side, and bake in the oven for 45 minutes, or until you can put a knife through the flesh of the squash easily.

In the meantime, make the filling by mixing together the spinach, feta, garlic, mint, sun-dried tomatoes and lemon juice.

When the squash is soft, take out of the oven and scoop out nearly all the flesh, leaving a 1/2-inch border of flesh around the inside of each squash half. Mix the scooped-out squash with the filling and pop it all back into the grooves you have just carved out. Sprinkle over the lemon zest and roast in the oven for a further 10 minutes. Serve with a delicious crisp salad, such as Green Bean Salad with Mint, Roasted Fennel & Garlic.