Tuesday, October 26, 2010

Ravioli Vegetable "Lasagna"

Photo from Jessica. THANKS!!!

This is so good. Another Rachel Ray recipe.

2 packages (12 oz) chopped frozen spinach, defrosted in microwave (could have had less spinach)
2 T. extra-virgin olive oil, plus a drizzle
4 to 6 cloves garlic, minced
2 cans (15 oz each) quartered artichokes in water, drained well
salt and freshly ground black pepper, to taste
2 T butter
2 T all-purpose flour
2 cups vegetable or chicken stock
1/2 c cream or half and half
1/2 cup grated Parmigiano Reggiano cheese
1/4 t freshly grated nutmeg
salt and freshly ground black pepper, to taste
1 large package (24 to 28 oz) fresh ravioli, 4-cheese or wild mushroom (We used frozen ravioli, its cheaper)
1 lb thin asparagus spears, trimmed of tough ends, cut on an angle into 2-in pieces (could have used more asparagus, it was really good!)
2 cups shredded provolone or Italian 4-cheese blend

Put a large pot of water over high heat for the ravioli.

meanwhile, drain defrosted frozen chopped spinach by wringing it dry in a kitchen towel, working over a garbage bowl or sink.

Heat a medium skillet over medium heat. Add 2 tablespoons olive oil and the garlic and saute 1 minute, then sprinkle spinach into the garlic oil. Add artichokes and turn to combine and heat through. eason with salt and pepper and remove from heat to a bowl. place skillet back on the heat and melt butter. Whisk in flour and cook one to two minutes. Whisk in stock and let it bubble. whisk in cream and Parmigiano cheese; season with nutmeg, salt, and pepper and thicken one to two minutes.

Preheat broiler to high. Set rack about 8 inches from heat.

when ravioli water boils, add salt, then ravioli and cook, 4 to 5 minutes. (ravioli should be less than al dente, still a bit chewy; it will continue cooking when combine with sauce and vegetables.) Place a colander over ravioli as it cooks; add asparagus and cover. Steam the chopped asparagus while pasta cooks, two to three minutes, until just fork-tender, but still green.

Remove asparagus and add to bowl with spinach and artichokes. Place colander in sink and drain ravioli.

Drizzle a touch of olive oil into the bottom of a medium-size oval casserole or a rectangular baking dish and brush to coat evenly. Arrange a layer of cooked ravioli. Next, add a few ladles of sauce, another layer of ravioli, then vegetables, then top casserole with the last of the ravioli. Dot top of "lasagna" with any remaining sauce and cover liberally with shredded provolone or four-cheese blend. Brown in broiler, about five minutes, until cheese is golden and "Lasagna" is heated through.

Bath Bombs

1 c. citric acid (I found in the spice aisle at the local health food store)
1 c. baking soda
1/2 c. cornstarch
1/2 c. of oil (almond, canola, or sunflower)
2-3 drops of essential oil (lavender, peppermint, or any other)
2-3 drops of soap colorant (I just used food coloring)

Mix is up. then put in the essential oil and colorant mix it in.
It will form a soft dough. Put into a mold or roll into balls.
Dry overnight then wrap them in plastic.

These fizz well and are simple.

We put ours in washcloths made to look like ghosts for Halloween. We attached the recipe and the bible verse Matthew 14:26-27.

I found the recipe HERE.

Wednesday, October 20, 2010

A Nice Italian Girl's Salad

Great Rachel Ray recipe!

1 sack (10 oz) chopped romaine lettuce
1/2 cup black pitted olives
1 roasted red pepper from a jar, drained and sliced
12 grape tomatoes
24 slices pepperoni

Italian Blender Dressing
3 Tablespoons red wine vinegar
2 Tablespoons chopped green salad olives with red pimientos and juice
6 fresh basil leaves, torn up
2 to 3 Tablespoons fresh flat-leaf parsley leaves
3 big spoonfuls grated parmesan, Parmigiano Reggiano, or Romano cheese
Freshly ground black pepper, to taste
1/2 cup extra- virgin olive oil

Pour lettuce into a big salad bowl. Break up the olives, bail, parsley, cheese, pepper, and olive oil. Place the lid on the blender and blend the dressing until everything is all chopped up and mixed up together. Pour dressing over the salad and toss it up good.

Sarah's Chocolate Cookies

1/2 cup butter (no salt)
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla
1 1/2 cup flour
1/4 cup cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips

350 degrees for 12 minutes

Thursday, October 14, 2010

French Dip Roast Beef Sandwiches & Asparagus and Green Beans with Tarragon Lemon Dip

French Dip Roast Beef Sandwiches

2 tablespoons butter
1 shallot, chopped
1 1/2 tablespoons flour
1 shot dry sherry (optional)
2 cans (14 oz each) beef consomme (not beef broth, in the soup ailse)
1 1/2 pounds deli-sliced roast beef (get from the deli counter so it doesn't stick together)
Steak seasoning blend uch a Montreal easoning by McCormick OR corse alt and freshly ground black pepper to taste
4 torpedo sandwich rolls, split

[What the recipe says:
In a large, shallow skillet over medium heat, melt the butter. Saute shallots in the butter 2 minutes. Add flour and cook 1 minute longer. Whisk in sherry and cook liquid out. Whisk in conomme in a slow strem. Bring sauce to a bubble and allow to simmer over low heat until sandwiches are ready to serve.

Pile roast beef loosely across a large work surface, and season with grill seasoning or salt and black pepper. Gather 4 ramekins or small soup cups for dipping sauce, and 4 split torpedo rolls. Uing tongs to help you assemble, dip meat into sauce and pil into roll. Set ramekins iwth extra suace next to the sandwiches.]

In a large, shallow skillet over medium heat, melt the butter. Saute shallots in the butter 2 minutes. Add flour and cook 1 minute longer. Whisk in conomme in a slow strem. Bring sauce to a bubble then dump in crockpot over the top of the roast beef. Cook on low until you are ready to make sandwiches.

Cut out wedge in center of roll. Put in a piece of provolone then use tongs to fill the sandwich with roast beef. Serve with a small bowl of the sauce to dunk it in.

Asparagus and Green Beans with Tarragon Lemon Dip
1 pound fresh asparagus, trimmed
1 pound fresh green beans, trimmed

Tarragon Lemon Dip
1 cup mayonnaise
The zest and juice of 1 lemon
1 small hallot, finely chopped
2 tablespoons chopped fresh tarragon (4 sprigs)
2 tablespoons chopped fresh flat-leaf parsley
a few grinds fresh black pepper
sprigs of tarragon and parsley, for garnish
(This makes WAY TOO MUCH dip. Purchase more asparagus and green beans.)

In a large skillet, cook asparaguas spears and green beans in 1 inch of salted boiling water, covered, 3 or 4 minutes. Drain and cool the vegetables and arrange them on a serving plate. Comvine dip ingredients in a small bowl and garnish with sprigs of parsley and tarragon and set along side vegetables on a serving dish.

Friday, October 1, 2010

Broccoli Cheese Soup

4 cups broccoli (fresh or frozen)
1 medium onion, diced
1 large potato, diced
1 carrot, grated
1 can (48oz) vegetable broth (or chicken broth)
cream sauce:
4T butter
4T flour
1/2 t white pepper
2 c milk

2 cups sharp cheddar cheese, grated
celery salt-dash to 1/2 t.

Bring veggies to a boil in broth.
Cover and reduce heat to simmer 30 minutes or until tender.

Meanwhile, melt butter in saucepan. Stir in flour, pepper, blend with whisk.
Slowly add milk over medium-high heat; cook and stir until sauce thickens. Add to veggies, blend well with a whisk. Season with celery salt. Add cheese by fourths and stir until melted.