Ravioli Lasagna (GF)

ravioli lasagna

Ravioli Lasagna (GF)

the ingredients:
1 bag frozen  gluten-free cheese ravioli (I used Conte’s)
3 cups homemade marinara or 1 jar of store-bought sauce
1/2 cup parmesan cheese, freshly grated
1 cup shredded mozzarella cheese
salt & black pepper, to taste

the method:

1. Preheat the oven to 350 degrees.
2. Pour some tomato sauce into bottom of 9×13 inch casserole  – just enough to coat the bottom of the dish. 🙂
3. Place a layer of frozen ravioli (no need to thaw or pre-cook) in the sauce. Sprinkle with  Parmesan and mozzarella.
4. Place another layer of ravioli. Pour the rest of sauce over the ravioli.
5. Sprinkle rest of cheeses over the sauce. Season with black pepper to taste.
6. Bake covered with foil for 30 minutes. Uncover and bake for another 30 minutes or until cheese and sauce is meted and bubbly.
YUM!

ravioli lasagna2

 

Eggplant Parmesan (GF)

eggplant parmEggplant Parmesan (GF)

the ingredients:

1/2 cup marinara sauce, divided

1/4 cup gluten free panko breadcrumbs (I use Ian’s)

1 tsp. Italian seasoning

1 1/2 tsp. canola oil

1 eggplant, cut into 1/2-inch-thick slices on the diagonal (I used chicken for Nick’s)

1 small egg, beaten

1/4 cup grated smoked mozzarella cheese, divided

2 tsp. grated Parmesan cheese, divided

1/4 tsp. dried basil

the method: 

  1. Preheat oven to 350°F. Coat small baking dish with cooking spray, and spread with 2 Tbs. marinara sauce.
  2. Combine breadcrumbs and Italian seasoning in shallow bowl. Heat oil in nonstick skillet over medium-high heat. Dip eggplant slices in egg, then in panko mixture.
  3. Cook slices in single layer in oil 1 to 2 minutes per side, or until light brown.
  4. Place half of eggplant slices in single layer in prepared baking dish, and sprinkle with 2 Tbs. mozzarella and 1 tsp. Parmesan. Discard remaining egg and panko.
  5. Place remaining eggplant slices, remaining sauce, and remaining mozzarella and Parmesan over eggplant in dish. Sprinkle with dried basil. Bake 15 minutes, or until golden brown.

Veggie Burrito Bowl (GF)

fbvVeggie Burrito Bowl (GF)

the ingredients:

3 cups brown rice
1 tbsp coconut oil
4 scallions, finely chopped
3 cloves garlic, minced
1 bell pepper (I used red)
12 cherry tomatoes, halved
1 tsp hot chili powder
1 1/2 tsp smoked paprika
1 can black beans, drained
Salt
Black pepper
1/4 cup cheddar cheese, grated
1 tbsp fresh cilantro, chopped
1 tsp plain greek yogurt if desired

the method: 

  1. Cook the brown rice according to the instructions on the packet.  I use the microwaveable organic brown rice packets from Trader Joe’s – HUGE time saver.
  2. Meanwhile, heat the oil in a large, deep frying pan, and cook the onions, garlic and pepper over a medium heat for 5 minutes. Add the cherry tomatoes, along with the chilli powder and paprika, and cook for a few more minutes. Squash the tomatoes a little with your spoon to release their juices. Add the black beans, and season to taste.
  3. When the rice is cooked, drain it and add it to the bean mixture. If the mixture seems a little dry, add a dash of water.
  4. When the mixture is hot and well combined, serve topped with the grated cheese and fresh cilantro. I topped Nick’s with some slow-cooked pulled pork that I made over the weekend. 🙂 

Baked Caprese Pasta (GF)

pastaBaked Caprese Pasta (GF)
the ingredients:

1 pound gluten-free pasta (I used brown rice penne from Trader Joe’s)

1 cup of your favorite pasta/tomato sauce

1/3 cup soy milk (or cow’s milk/heavy cream/half and half)

1/3 cup freshly grated parmesan cheese + more for garnish

4 ounces smoked mozzarella, cut into cubes

1 pint of grape tomatoes (sliced in half)

1 bunch of fresh basil leaves

the method:

Preheat oven to 350 degrees F. Boil water and cook pasta according to directions.

While pasta is cooking, heat tomato sauce over low heat in a large saucepan. Once warm, stir in soy milk and grated parmesan. Once pasta is done cooking, drain and dump into the sauce, mixing to coat and turning off heat. Fold in mozzarella cubes and tomatoes, then chop 3-4 fresh basil leaves and add them in too. Once combined, spray a baking dish with non-stick spray and pour the entire pasta mixture into the dish. Top with fresh mozzarella rounds. Bake for 25 minutes, or until cheese is golden and bubbly.

Top with additional fresh basil and grated cheese. I served Nick’s with some spicy Italian sausage – he had no complaints.

Meatless Monday: Zucchini Pasta

zuccZucchini Noodles (V)(GF)
2 zucchinis, peeled
1 tablespoon coconut oil/olive oil
1/4 cup water
salt and ground black pepper to taste
Homemade Marinara Sauce or your favorite jarred brand

the method:

  1. To make the noodles, you have multiple options. You can use a vegetable spiralizer, a food processor, a julienne peeler – or if you’re REALLY patient and don’t have any of these tools, you can slice really long strips with a sharp knife. Personally, I do not recommend a knife. I have a julienne peeler and it is, by far, my favorite kitchen tool. It cuts the zucchini into perfect noodle strips. You can use it for stir fries, salads, slaws… everything! I bought mine at Williams-Sonoma and it was only $10 (it is in the picture). I even like it more than my Kitchen-Aid Mixer – I never thought I would love anything as much as my mixer.
  2. When making the noodles, make sure you don’t use any strips that have seeds in them… you will want to throw away “the core” of the zucchini. The reasoning for this is due to the high water content in the middle. Too much water = mushy, squishy noodles. Yuck!
  3. Heat oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. Add water and cook until zucchini is softened, 5 to 7 minutes. Season with salt and pepper.
  4. I served my noodles with homemade marinara, but these noodles would be great with any sauce. I am going to try a lemon-garlic sauce next! 🙂

Meatless Monday: Apple-Dijon-Lentil Burger (GF)

apledijonApple-Dijon-Lentil Burgers (GF)

the ingredients:

  • 1/2 cup uncooked green lentils
  • 2 teaspoons coconut oil
  • 2 heaping cups finely chopped cremini mushrooms
  • 3 large garlic cloves, minced
  • 1 cup finely chopped spinach leaves
  • 1/3 cup green apple, finely chopped
  • 1/3 cup red onion, finely chopped
  • 1/2 teaspoon dried oregano
  • 2 tablespoon dijon mustard
  • 2 tablespoons ground flax + 3 tablespoons water
  • 1/2 cup flaxseed meal
  • 1/2-3/4 teaspoon fine grain sea salt, to taste
  • Freshly ground black pepper, to taste
  • Fried eggs, grilled onions, lettuce and sliced onion to garnish

 

the method:

  1. Add lentils into a medium pot along with 2 and 1/4 cups water. Bring to a boil and then reduce heat to medium. Simmer for about 20 minutes, uncovered, adding more water if the lentils dry out. Once the lentils are fork tender, remove from heat and mash with a potato masher until it’s a coarse paste with some lentil pieces still intact. Set aside.
  2. In a very large skillet or wok, add the oil along with the finely chopped mushrooms and garlic. Season with salt. Saute over medium-high heat for about 7-9 minutes, until most of the water cooks off. Now add the spinach, onion, oregano.. Stir until combined and continue cooking for another few minutes until the spinach is wilted. Remove from heat and stir in the mashed lentils when ready.
  3. In a small bowl, whisk together the ground flax and water. Stir for 10 seconds and then immediately pour into the skillet mixture. Stir to combine. Now stir in the 1/2 cup flax meal. Season with salt and pepper to taste. The mixture should be fairly moist and sticky. If it’s way too sticky, add a bit more oat flour. If it’s dry, add another tbsp of water.
  4. Heat some more oil in the same skillet over medium heat. Meanwhile, form mixture into hamburger patties.
  5. Fry each patty for 5-6 minutes on each side. Serve with a fried egg, lettuce, grilled onions and sliced tomatoes.

Sweet Potato Fries (GF)(V)

the ingredients:

  • 3 sweet potatoes, cut in half and then lengthwise to make sticks
  • 2 tablespoons coconut oil
  • 1 teaspoon ancho chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 tablespoon black pepper
  • 1 heaping teaspoon of sea salt
  • 1 teaspoon dried thyme

the method:

  1. Preheat oven to 425F.
  2. Combine sweet potatoes, spices, herbs and olive oil in a bowl. Place on rimmed baking sheet – do not overlap fries, use two sheets if necessary.
  3. Cook in heated oven for about 25-30 minutes – carefully flipping each fry halfway through cooking time.
  4. Once out of the oven, season with salt and a sprinkle of herbs – if you used them.

Veggie Pot Pie (GF)

Veggie Pot PiesIt’s monsoon season! The best way to enjoy the dust storms? Curl up on the couch with a pot pie, a glass of wine and watch re-runs of SVU! It’s a dangerous habit, I know…

I made a simple veggie pot pie for myself, and threw some cooked, shredded chicken into Nick’s. This recipe makes a big batch – perfect for left overs. I like to make a lot so I can freeze it for future dinners. Yum!

 

 

 

Veggie Pot Pie (GF)

The ingredients:

  • 4 Tablespoons Earth Balance “Butter”
  • 1/2 cup Finely Diced Onion
  • 1/2 cup Finely Diced Carrot
  • 1/2 cup Finely Diced Celery
  • 1/4 cup Gluten Free Flour
  • 3 cups Veggie Broth, Plus More If Needed
  •  Splash Of White Wine (optional)
  • 1/4 teaspoon Turmeric
  •  Salt And Pepper, to taste
  •  Chopped Fresh Thyme To Taste
  • 1/4 cup Milk
  • 1 whole Gluten Free Unbaked Pie Crust, (Pillsbury makes some now!)
  • 1 whole Egg
  • 2 Tablespoons Water

The method:

  1. Preheat the oven to 375 F.
  2. Melt the “butter” in a large pot over medium-high heat, then add the onion, carrots, and celery. Stir them around until the onions start to turn translucent, about 3 minutes.
  3. Sprinkle the flour over the top and stir it until it’s all combined with the vegetables (if using meat, throw it in now). Cook for 1 minute, then pour in the broth (and wine if using) and stir it around and let it cook and thicken.
  4. Once it starts to thicken add the turmeric, salt, pepper, and thyme.
  5. Add the milk, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat.
  6. Pour the filling into a 2-quart baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.
  7. Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.)
  8. Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. To prevent the crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time. I made mine in little souffle dishes – this recipe was enough for 6 of those dishes.

Bon appetit!

Meatless Mondays: Three-Cheese Skillet Lasagna

Yes, I realize it seems rather silly to do a “Meatless Mondays” post on a Tuesday, but in my defense, I didn’t have access to computer last night and it was a very late dinner. So, when you’re in a rush, like I was last night – this one-skillet dish is a great go to. Plus, it’s Martha Stewart approved, how can you go wrong?

Ingredients

  • 43 ounces canned whole peeled plum tomatoes (I used My Favorite Tomato Sauce)
  • 3 garlic cloves, finely chopped
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1 large egg yolk
  • 1 1/2 cups part-skim ricotta cheese, room temperature
  • 1 box (12 ounces) no-boil lasagna noodles
  • 1/2 pound fresh mozzarella, shredded
  • 1/4 cup grated pecorino or Parmesan cheese

Directions

  1. Preheat oven to 400 degrees.
  2. In a medium bowl, mix together egg yolk, ricotta, and 1/2 teaspoon each salt and pepper.
  3. Add 3/4 cups of sauce to the skillet and spread sauce evenly. Add a single layer of noodles, breaking them up to fit. Top with half the ricotta mixture, spreading evenly. Follow with a second layer of noodles, then 1 1/2 cups marinara. Add a third layer of noodles, then remaining ricotta mixture. Follow with a final noodle layer, then remaining sauce. Sprinkle mozzarella and pecorino over top.
  4. Bake lasagna until golden and bubbling, 30 to 35 minutes. Let stand 10 minutes before serving.

 

Baked Fontina and Smoked Mozzarella with Thyme and Rosemary

Oh. My. Goodness. This was so delicious, if I do say so myself. Nick and I recently dined at North, in Arcadia – it quickly became one of our faves. They have an appetizer called the “Bread and Cheese Plate” – when we ordered it we figured we would be getting a selection of cheeses, some olives, chutney and bread; but what we got would be so much better.

While sipping on a lovely red wine, our jaws dropped to the floor when we saw a cast-iron skillet of cheesy goodness and beautifully grilled artisan bread slices. Needless to say, we were in heaven. This dish was so delish, that I couldn’t stop thinking about it days after we had been there. Naturally, I took a stab at creating it at home and it was my favorite dish that I’ve made to date.

I borrowed this recipe from Ina Garten, but added some twists to it. My recipe is below.

  • 1 pound Italian Fontina Val d’Aosta cheese, rind removed and 1-inch-diced
  • 1 pound smoked mozzarella, 1-inch-diced
  • 1/4 cup white truffle oil
  • 6 garlic cloves, thinly sliced
  • 1 tablespoon minced fresh thyme leaves
  • 1 teaspoon minced fresh rosemary leaves
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 crusty French baguette, grilled and sliced

Directions

Preheat the broiler and position the oven rack 5 inches from the heat.

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Distribute the cubes of Fontina and Smoked Mozzarella evenly in a 12-inch cast-iron pan. Drizzle on the truffle oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and truffle oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.

Serve the baked cheese family-style-right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.