Tag Archives: ricotta

Quick Weeknight Meal: Lemony Ricotta Pasta with Basil

10 Sep

Well hello sarcastic followers! I know, I know. I’ve been MIA again. SO much going on. Weddings, weddings and more weddings. An unscheduled kitchen demo and remodel (another post!), raising new baby chicks and incorporating them into the current flock, gardening, and just life in general has been…hectic. BUT, I’m baaaaaack!

With summer drawing to a close, I was on the hunt for a recipe that would let me use of the last of the fresh basil. I froze a container full to use during the colder months, but still had a nice amount left of the plants that hadn’t been attacked by bugs or started turning brown. Then the the kitchn showed me a way with Lemony Ricotta Pasta with Basil.  After I read the comments, I made some modifications since there were people saying it lacked flavor. I doubled the lemon juice and zest, didn’t really measure the ricotta (so I’m sure I used more than the 2 cups, probably by about 1/2 cup), and added in garlic. I used an egg pasta for a little bit of a richer taste. The result was a bright, flavorful dish that was like summer in a bowl.

Hubs loved this dish as much as I did. If I were to serve it to a group for dinner, I’d use it as a side with some baked chicken and a salad. It was so quick to put together!

Lemony Ricotta Pasta with Basil

Lemony Ricotta Pasta with Basil

1 pound small shaped pasta – I used an egg pasta in rolled tube shape

2 1/2 cups whole milk ricotta

1 cup shredded parmesan cheese

2 tablespoons olive oil

6 garlic gloves, minced

Juice and zest of 2 lemons

Kosher salt and pepper to taste

¼ cup sliced basil leaves

1 cup reserved pasta water

 

Salt and boil a pot of water large enough to fit  your pasta of choice.

In a large bowl, mix your ricotta, parmesan, lemon juice and zest. Set aside.

Add your olive oil to a pan and heat over medium flame. Once oil is heated, add your minced garlic and cook for 3 minutes, stirring so it does not burn. Add your garlic oil mix to your cheese mix, stirring to combine. Salt and pepper to taste (I went heavier on the pepper for more flavor).

Once pasta is cooked to package directions, drain – reserving 1 cup of the pasta water. Add ¼ cup of pasta water to your cheese mixture and stir to combine. Add pasta and basil, stirring to combine. If you would like the sauce to be thinner, add more pasta water until you reach your desired consistency. The heat from the cooked pasta and the pasta water will warm the cheese sauce and make it nice and creamy.

Serve immediately! If you have leftovers, save any leftover pasta water to add to the mixture when reheating. This will keep the sauce creamy and delicious.

 

Easy side dish – Inside Out Pierogis

16 Jul

I am mostly Slovenian. My great grandparents came to America on a boat full of other immigrants looking to make a better life for themselves. When my gram married and had my mom, she didn’t dilute the gene pool too much. Same thing with my mom when she married my dad. I am German, Dutch, Indian and Slovak – but the Slovak dominates. I blame that for my unnatural love of pierogis. And I’m a bit of a snob about them. I’ll eat non church pierogis, but there is one local church that makes them twice a year around Easter and Christmas and they are AMAZING. The best ever. My gram buys dozens of them and shares them with the rest of us. I freeze a bunch to have later, but immediately fry up a dozen with butter and some onions and eat half of them. Yep. No shame.

Now, it’s summertime so that means my stockpile of church pierogis are pretty much depleted. <insert sad face here> So when I recently had a hankering for pierogis, the Inside Out was born. You’ve got the dough aspect covered by the gnocchi – and they are traditionally made with potatoes so there is the potato aspect. Add in the ricotta for cheese and the chives for the onion and voila! And amazingly, they do taste a whole lot like pierogis. I loved it! I will most certainly be making these again. And I actually ate this as lunch, not as a side. I accompanied it with a salad and it was a delicious and filling meal.

Inside Out Pierogis

serves 2-3 as a side dish

1lb gnocchi – store bought of fresh made

½ cup whole milk ricotta

2 tbsp chives

½ tsp garlic salt

1tbsp olive oil

1tbsp butter

Cook the gnocchi according to package directions. Drain and set aside. Using the same pot the gnocchi were boiled in, add your oil and butter and heat over medium heat until butter is melted and the olive oil is hot. Add the cooked gnocchi to the pan and toss to coat. Let the gnocchi cook for a few minutes so that they get crispy and brown on one side. While they are browning, add the ricotta, chives and garlic salt. Stir to combine and cook until ricotta cheese it hot.

Serve and enjoy!

Hearty meal idea – Spinach and Ricotta Quiche with Savory Chive Crust

24 Sep

Breakfast, brunch, lunch or dinner, you can’t go wrong with Quiche. It can be a hearty and filling meal addition. For breakfast or brunch, it’s great served with some fruit and a few slices of bacon. Add a salad and you have a lunch or dinner option.

With our chickens laying between 4-7 eggs (plus the duck laying almost every day too!), we are ending up with a huge vast amount of eggs – as of this morning, we have 52 eggs – before todays offering from the ladies. For a household of 2, even with our love of eggs, that’s a lot to eat up. What better way to use up some of that egg surplus than quiche! You COULD make this a crustless version (just skip the part about the crust and follow the balance of the directions) but it’s pretty tasty so I don’t know WHY would actually WANT to.

I whipped this up over the weekend so that I could have something tasty to heat up for breakfast during the work week. This would also do well in the freezer to save for when you have unexpected breakfast guests or need something to take to a pot luck. Just partially bake it (in an aluminum pan, you do not want to use ceramic as the frozen to hot oven will most likely break your dish)- 20 minutes in the 375 degree oven, remove and let cool to room temp. Freeze with a double layer of saran. To finish cooking, remove from the freezer and place in your preheated 375 degree oven, cooking for 30-40 minutes until center is set.

Spinach and Ricotta Quiche with Savory Chive Crust

serves 6

Seasoned with Sarcasm Original

1 Chive Pate Brisee (recipe below)

2 cups frozen spinach, thawed and squeezed of excess liquid

1/2 cup milk

1 cup ricotta cheese

4 eggs

3/4 cup freshly chopped cheddar cheese

kosher salt & pepper

Preheat your oven to 375 degrees. Spray your 9″ pie pan with non stick cooking spray. Roll out your Chive Pate Brisee and place in your prepared pie plate. Press down the edges and trip off any excess crust. I did a rough edge for my Quiche, but you can pretty yours up if you like. Puncture the base of the crust with a fork.

Add your spinach to your crust, distributing evenly. Sprinkle the spinach with your chopped cheddar cheese.

In a small bowl, add your eggs, milk and ricotta cheese, whisking to combine. Pour your egg mixture over the spinach & cheese. Season with kosher salt & pepper.

Place your Quiche into your preheated oven, cooking for 40-45 minutes, until center is only slightly jiggly.

Remove from oven and let sit for 10 -15 minutes to finish setting the Quiche. Serve hot. Refrigerate or freeze any leftovers.

Chive Pate Brisee

Adapted from Martha Stewart

Yield: 1 pie crust for single 9″ pie

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 2 tablespoons chives – fresh or dehydrated
  • 1/2 teaspoon black pepper
  • 1 stick butter, cut into cubes
  • 3 tablespoons ice water, more if needed

In the bowl of a food processor, combine flour, salt and chives, pulsing a few times to combine. Drop your cubes of butter into the flour mixture, and pulse until the dough resembles a dry coarse crumb.

Turn your food processor on and slowly add the ice water through the feed tube in a steady stream just until the mixture starts to come together. If dough appears to still be crumbly, add more ice water, 1 tablespoon at a time.

Turn dough out onto a piece of saran wrap, press together into a flat disc and refrigerate for at least 1 hour. You can also freeze the dough, double wrapping in saran.

Bake according to directions for your recipe.

 

Simple Meal Idea – Spinach and Ricotta Dumplings

9 Jul

I love dumplings – and these ones are fantastically simple and delicious. Spinach, ricotta, parmesan – wow. They are quick and easy to make. You can make them on a weeknight. Yes, homemade pasta for a weeknight dinner. So many people feel that from scratch cooking has to be fussy and time-consuming. It really doesn’t. This meal from start to finish was at 30 minutes or less. While the dumplings were boiling, I was pan frying some strips of thin steak that I seasoned with nothing more than roasted garlic seasoning and some A-1. Hubs LOVED this meal. Thought it was amazing. Simple ingredients + minimal time in the kitchen means I get to have extra time to relax and enjoy the hubsters company. It’s lovely.

Spinach and Ricotta Dumplings

adapted from The Daily Meal

¾ cup frozen spinach – thawed and drained

¾ cup whole-milk ricotta cheese

½ cup shaved parmesan cheese

2 large egg yolks

small pinch of nutmeg

pinch of kosher salt

1 cup unbleached all-purpose flour

2 cups pasta sauce of your choice

Bring a large pot of salted water to a boil. Add all of your ingredients but the flour to a medium bowl. Using a fork or your hands, stir to combine everything together. Add the flour. Stir until just combined. Using a small cookie scoop or 2 spoons, shape the dumplings into ovals and place on a plate or cookie sheet.

Heat your pasta sauce until piping hot.

Drop dumplings 1 at a time into the salted boiling water. Cook for 3-4 minutes, or until dumplings float to the top. Using a slotted spoon or skimmer, gently remove the dumplings from the water. Place a layer of sauce on a plate or in a bowl and top with dumplings. Serve as a main dish with some crusty bread and a salad or as a side with some pan seared steak or chicken and salad.