Stuffed Shells

Hey Ladies,
Yes...I am finally getting around to posting a recipe. Time has flown by, and the school year has almost come to an end. It's hard to believe!!! Anyway, Sydney and I made stuffed shells together today and she was so proud of her accomplishment I thought I'd share the recipe with you. Maybe your cuties will love it as much as she does.

Stuffed Shells

Ingredients:
Box of Large Pasta Shells
1 large jar of marinara sauce (any kind you like)
1 15 oz. jar of diced tomatoes (drain the juice)
Large bunch of fresh spinach, or 1 small bag of spinach or 1 frozen chopped, thawed
1 jar of sun dried tomato spread
1 block of part skim mozzarella
1 large tub of part skim ricotta

*Note: any of the veggies above can be substituted. I've made it with zucchini, mushrooms, or have omitted the veggies for just a cheese filling.

Directions:
Preheat oven to 375 degrees.

Boil water with a dash of salt and a dash of olive oil and when it comes to a boil, toss in the shells, cook for approx. 14 min. Rinse with cold water and mix with a 1/2 tsp of olive oil to prevent sticking.

Meanwhile, with a food processor, mince the spinach and put in a large bowl. Then do the same with the mozzarella, reserving half for the end. Mix in the sun dried tomato spread, the ricotta, and then throw in some salt/oregano/basil to taste.

Mix the can of tomatoes and the jar of sauce together and pour into a baking dish, covering the bottom. Take a heaping spoonful of the cheese mixture and stuff each shell and place in the dish. Once you've filled the dish and have used up the mixture, sprinkle the remaining mozzarella on top. Cover with foil and bake for 35-45 minutes, about 5 min w/ the foil off at the end. (the shells should be bubbling when done.

Hope your kids enjoy it as much as Syd does.

Granola Bars

2 cups old fashioned oats
3/4 cup brown sugar
1/2 cup wheat germ or i use ground flax seed
3/4 tsp cinnamon
1 cup flour ( i use whole wheat)
3/4 cup raisins
3/4 tsp salt

1/2 cup honey
1 egg - beaten
1/2 veg oil
2tsp vanilla

oven - 350
grease 9x13 pan

mix first 7 ingredients
make a well and add remaining ingredients
mix and pat into pan

bake 30-35 mins

cut after they have cooled a bit and are still a little warm.

enjoy!

Jerk Marinade for beef, chicken, pork, shrimp, veggies

This isn't super duper spicy, so could be a winner for the whole family.   You can also make kabobs with this. I got this from a caribbean cooking class I took 7 or 8 years ago.  Serve with fried plantains and rice and beans or a salad.

marinade for 1 1/2 to 2lb london broil ( can also use flank steak, chicken breast, shrimp)

4 scallions chopped (mostly white part)
4 garlic cloves chopped
1 scotch bonnet pepper, seeded and minced ( I usually wear gloves when I do this, because I'm a wimp)
1 tsp. thyme
1 tsp. allspice
1/2 tsp. cinnamon
1/4 tsp. nutmeg
5 crumbled bay leaves
3 tablespoons vegetable oil
2 teaspoons salt ( you can use less if you want)
1/2 tsp. black pepper
2 tablespoons soy sauce

blend everything in a food processor or blender until it's a smooth paste.  Place your meat and veggies (if doing kabobs, etc) in plastic bags and add marinade ( I usually separate the veggies into another bag and portion out the marinade accordingly).  Marinate in the fridge for 4 hrs or up to overnight.

Grill

Fried Plantains (fun to make!!)
4 large green plantains
oil for frying ( I sometimes use olive oil--- you don't need a huge amount, just enough to cover the chunks)
salt (you can use table salt or kosher)

Peel plantains and cut into 1 inch slices ( chunks) .  Heat the oil at medium low heat.  When ready, fry the slices until they're golden, turning a few times.  Take the slices out of the skillet and.... flatten on a wooden cutting board with the skin of the plantain until it looks sort of smashed and chip- like.  Add to the skillet again and fry until lightly brown and crispy.  Drain on paper towels and season with salt.  I eat them plain, but you can serve them with hot sauce or tomato sauce as well.

Easiest pumpkin muffin recipe

Box of yellow or white cake mix
1tsp oil
1can pumpkin puree
1tsp cinnamon
1/2 tsp nutmeg
1/4 tsp clover or allspice

Combine ingredients
Grease cupcake pan
Bake 350
15 minutes for mini
20 for regular (I think. Normally make mini)

Best cake recipe ever!

Polenta Pound Cake ( from Deborah Madison's Vegetarian Cooking For Everyone)

1/4 lb unsalted butter
1 cup sugar
zest of 1 lemon, finely grated
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup sour cream or plain yogurt
1/2 cup plus 2 tablespoons cornmeal
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup pine nuts
powdered sugar



350 degree oven
Butter and flour a loaf pan

cream the butter sugar and lemon zest until light and fluffy.  Add eggs one at a time, then the flavorings and sour cream.  Stir in the cornmeal followed by the flour, baking powder and salt.

spoon batter into pan, smooth the top and scatter pinenuts over the top and press in gently.  cook until top is firm to the touch, golden brown and cake tester comes out clean, about 1 hr.  serve dusted with powdered sugar.

I also serve this cake with balsamic strawberries:  slice up a couple of containers of strawberries (even the bland tasting ones taste yum after this---- add about a teaspoon of sugar and a small drizzle of balsamic vinegar.  let it sit at room temp for like half an hour--  you'll be amazed at how delicious it is!!

Awesome Scones

So easy, and you'll feel like Julia Child serving them--:)

From my fave of all time cookbook:  Vegetarian Cooking For Everyone by Deborah Madison

Ginger Cream Scones
1/2 cup to 1 cup of candied ginger, chopped to the size of a raisin.  I also use raisins, dried cherries, dried blueberries, currants

2 cups flour
2 teaspoons baking powder
1 tablespoon sugar, plus more for sprinkling on the top
1/2 teaspoon salt
4 tablespoons butter, cut into small pieces
2 eggs
1/2 cup plus one tablespoon cream
1/2 teaspoon vanilla


Preheat oven to 425.  Lightly butter a sheet pan (or use parchment paper to line a sheet pan and butter that).

Toss the ginger (or whatever dried fruit you're using) with 1 tablespoon of flour.  Mix remaining flour with the baking powder, sugar and salt, then cut the butter in with your fingers until the mixture resembles meal.  Combine eggs, cream and vanilla, then stir it into the flour mixture along with the ginger.  Turn the dough onto a floured board and lightly knead 8 to 10 times.  Pat or roll the dough in to a circle about 1/4 inch thick.  Brush the top with remaining cream and sprinkle with sugar.  Cut into wedges ( i think i usually get about 8 big ones, but you can do up to 12) and bake directly on the sheet pan until glazed with gold ( about 15 mins) serve warm.

Most Delicious Pasta Sauce and Meatballs Recipe Ever!!

This recipe is courtesy of my dear friend Sarah.  This is a family recipe from her Dad.  Sooo delicious!!

1 1/2 lbs ground beef ( I also use turkey-- but try to get it 85% lean, or it will end up tasting like a hockey puck)
1 egg
2 slices of bread (make breadcrumbs in a mini-chop or blender)
Spices:  salt, pepper, onion powder, oregano-- about 1 TSP each
2 or 3 TBSP grated cheese
2 or 3 garlic cloves minced

Make meatballs from the above.

2 garlic cloves minced
enough oil to cover bottom of large pan

Saute garlic in olive oil until soft-- Add meatballs and brown slowly over medium heat-- turn to keep them round.  Don't overcook!

Add to pot:
1 28 oz can of crushed tomatoes
1 28 oz. can of tomato puree
1 or 2 TBSP sugar ( I usually use 1 and taste later to see if it needs more)
1 TSP of the above spices (salt, pepper, onion powder, oregano)
I also add a generous slosh of red wine

Bring to a boil, then simmer on low heat for 2 hours.