SPICED SQUASH PUMPKIN PIE WITH SALTED CARAMEL AND MAPLE PECANS

SPICED SQUASH PUMPKIN PIE WITH SALTED CARAMEL AND MAPLE PECANS
SPICED SQUASH PUMPKIN PIE WITH SALTED CARAMEL AND MAPLE PECANS
SPICED SQUASH PUMPKIN PIE WITH SALTED CARAMEL AND MAPLE PECANS

Ingredients:

250g cold unsalted butter, cut into small cubes
500g plain flour
50g caster sugar
1 egg yolk
Cold water

750g butternut squash (peeled, deseeded and cubed weight)
1tbsp olive oil
1tbsp maple syrup

140g caster sugar
2tsp vanilla paste
1/2 tsp salt
1tsp ground cinnamon
1tsp ground nutmeg
2 eggs
175ml milk
50g melted butter
50g ground almonds

100g Pecans
2tbsp Maple syrup

200g caster sugar
125ml water
100g unsalted butter
100ml double cream, cubed
1tsp flaked sea salt (Maldon)

SPICED SQUASH PUMPKIN PIE WITH SALTED CARAMEL AND MAPLE PECANS
SPICED SQUASH PUMPKIN PIE WITH SALTED CARAMEL AND MAPLE PECANS

Method:
Preheat your oven to 180 degrees C (fan.)

Start by peeling and deseeding your butternut squash. You want 750g of butternut squash once peeled and deseeded. Cut the squash into roughly 2cm cubes and then add them to a roasting tray. Drizzle with 1 tablespoon of olive oil and 1 tablespoon of maple syrup and roast in the preheated oven for 20-25 minutes until soft. Remove from the oven and allow to cool slightly.

Meanwhile, mix the pecans with 2 tablespoons of maple syrup in a small bowl. Tip them out onto a non-stick baking tray and bake in the oven for 8-10 minutes until golden.

Meanwhile, make your pastry. Add the plain flour and cold cubed unsalted butter to a large mixing bowl along with the sugar. Using the end of your fingertips, rub the butter into the flour and sugar until the mixture resembles fine breadcrumbs. In a small bowl, lightly whisk the egg and then add it to the other ingredients along with 1 tablespoon of cold water. Mix the egg and water into the dry ingredients and then continue adding a small amount of cold water until the mixture comes together into a ball. (You want the pastry to just hold together- don’t add too much water or it will be too wet to use.)

Wrap the pastry in clingfilm and chill in the fridge for 20 minutes.

Whilst the pastry is chilling, use a potato masher to mash the roasted squash and then pass it through a sieve into a large bowl. In a separate bowl, whisk together the sugar, vanilla paste, salt, cinnamon, nutmeg, eggs, milk, melted butter and ground almonds until fully incorporated and you have a smooth batter. Then whisk in the roasted squash.

Remove the pastry from the fridge and roll it out on a lightly floured work surface until the thickness of a one pound coin. Grease a large, fluted loose-bottomed 25cm tart tin with butter. Carefully lift the pastry into the tart tin and make sure to push the pastry into the sides of the tin. Leave any over hanging pastry for the moment and then line the unbaked pastry case with a layer of baking paper and some baking beans in order to stop if from puffing up. Blind bake the pastry case in the preheated oven for 15 minutes and then remove the baking beans and baking paper and return to the oven for another 10 minutes until the pastry starts to turn golden.

Once golden, remove from the oven and using a sharp knife, run the knife along the edges of the tin to remove any excess pastry. Then pour in the squash filling. Turn the heat up in the oven to 200 degrees C (fan). Once at the correct temperature, bake the pie for 10 minutes and then reduce the heat to 160 degrees C (fan) and continue to bake it for another 30 minutes until set.
Remove from the oven and allow to cool in the tin.

Meanwhile, add the pecans to a small plastic bag and then using a rolling pin, bash the caramelised pecans into very fine pieces.

To make the caramel, add the sugar and water to a large heavy-based saucepan on a medium heat. Let them cook without stirring until the mixture starts to turn golden brown. Take off the heat immediately and whisk in the butter until it is all melted. Then whisk in the double cream and salt.

To serve, remove the tart from the tin by pushing the base of the tin up and away from the sides. Cut a slice of the tart and top with a drizzle of the salted caramel sauce and a sprinkle of the crushed pecan nuts.

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BRUSSELS SPROUTS RISOTTO

BRUSSELS SPROUTS RISOTTO
BRUSSELS SPROUTS RISOTTO

If you bought just a few too many brussels sprouts over the festive season and have no idea what else to do with them other than boil them, then this is the perfect recipe.

Its quick, really tasty and something unusual to surprise your guests with..

BRUSSELS SPROUTS RISOTTO RECIPE

Ingredients: (to serve 2 hungry people or 4 as a starter dish)

  • 20g salted buter
  • 1tbsp olive oil
  • 1/2 large onion, peeled and diced
  • 1 large garlic clove, peeled and crushed
  • 1tbsp fresh thyme leaves
  • 2 lemons (1 shaved into long strips of lemon zest and the other for grated lemon zest.)
  • 150g risotto rice
  • 250g trimmed bussels sprouts (100g shredded and 150g quartered)
  • 100ml dry white wine (I used Sauvignon Blanc)
  • 500-600ml good quality chicken or vegetable stock
  • Salt and black pepper
  • Sunflower oil for deep frying
  • Parmesan/cheddar cheese

Method:

Put a large heavy-based casserole dish over a medium-high heat. Add the butter and olive oil and once the butter has melted, add the diced onion.

Cook the onion on a medium heat for 7-10 minutes until soft and starting to caramelise. Then add in the crushed garlic, thyme leaves and strips of lemon zest. Cook for another 2-3 minutes and then add in the rice, a good pinch of salt and black pepper and the shredded sprouts. Cook for another 3-5 minutes, stirring, and then add in the white wine. Let the wine simmer for a few minutes until reduced and then add in your first spoonful of stock.

Continue to add in the stock, a ladleful at a time, stirring well in between each addition until the liquid has been absorbed before you add in the next ladleful. Continue to do this until the rice is cooked but still has a little bite.

Whilst the risotto is cooking, add the sunflower oil to a medium-sized saucepan so that you have about 2cm of oil. Heat the oil over a medium-high heat. Once the oil is hot, add the quartered brussels sprouts, a few at a time with a slotted spoon and deep fry them for about 20-30 seconds until golden and crispy. (Be careful as the oil will spit a bit). Once cooked, transfer to some kitchen paper whilst you fry the rest of the quartered sprouts.

Once the risotto is ready, stir through a small knob of butter and a handful of grated parmesan or cheddar cheese, as well as half of the fried spouts.

To serve, top each portion of risotto with a few more of the fried sprouts, some lemon zest and a squeeze of lemon juice.

learytraveler.com

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ROASTED SQUASH, GOATS CHEESE AND STREAKY BACON RISOTTO

ROASTED SQUASH, GOATS CHEESE AND STREAKY BACON RISOTTO
ROASTED SQUASH, GOATS CHEESE AND STREAKY BACON RISOTTO
ROASTED SQUASH, GOATS CHEESE AND STREAKY BACON RISOTTO
ROASTED SQUASH, GOATS CHEESE AND STREAKY BACON RISOTTO

Ingredients:

Roasted squash:

1 large butternut squash
1 large garlic clove (I used purple Germidour garlic from the Cadours areas of South-West France, which I bought from my local farmers market. Its a rich, sweet garlic so you only need a little of it. If you are using normal garlic, then just use two medium cloves.)
Salt and Pepper
Olive oil

Risotto:

1 large garlic clove
1 large white onion
Olive oil
Knob of butter
250g risotto rice
125ml dry white wine (I used Sauvignon Blanc)
700ml Chicken stock
2-3 rashers smokey streaked bacon, chopped into small pieces

To Serve:

Butter
Creme Fraiche
Parmesan
Goats Cheese
Pea shoots or watercress

Method:
Preheat the oven to 200 degrees C (fan.)
Peal, deseed and dice the butternut squash into cubes. (Retain some of the squash seeds for later.)
Peel and finely chop the garlic clove and then add the squash, garlic, a good seasoning of salt and pepper and a few tablespoons of olive oil to a large baking dish.

Make sure the squash is coated in the oil, garlic and seasoning and then put the dish in the preheated oven. Roast the squash for 30-35 minutes until it begins to caramelise and turn tender. After 35 minutes, scatter over the streaky bacon and then return the dish to the oven for another 5-10 minutes until the bacon is golden and crispy.

Then remove this from the oven and cover with tinfoil to keep warm.

Whilst the squash is roasting, start on the risotto.

Add a large glug of olive oil and knob of butter to a large frying pan over a medium heat. Peel and finely chop the onion and add this to the pan. Sweat the onion in the butter and oil for 5-10 minutes until it begins to soften and then add in the garlic. Fry the garlic for another 2-3 minutes and then pour in your risotto rice. Mix the rice in with the garlic, butter, oil and onions and cook it in the pan for 3-4 minutes. Once the rice has been properly coated in the oil, add in the white wine and let it reduce to at least half its original volume.

Then gradually add in the stock. You want to add it a ladle full at a time, letting the rice absorb each ladle of stock before you add in another. It will take about 40-50 minutes for the rice to absorb all the liquid. (You may want to add slightly more or slightly less liquid than suggested. The rice needs to be cooked until it is tender but still has a little bite.)

Once the rice is cooked, remove the risotto from the heat and season well with salt and pepper. Stir in a large knob of butter, a tablespoon of creme fraiche and some finely grated parmesan.

Next, use a potato masher, to roughly mash the roasted butternut squash (you still want a few big chunks left in it.) Then stir the squash and bacon pieces into the risotto.

Finish with some crumbled goats cheese and serve with some fresh pea shoots or watercress.

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Edgestar 26 Bottle dual zone Stainless Steel built-in wine cooler – cwr262dz

Model: EdgeStar CWR262DZ 15 inch 26 Bottle Built In Wine Cooler

Type: Undercounter built-in, compressor based wine cooler.

External Dim (without handle): 32″ H X15″ W X23 3/4″ D

External Dim (with handle): 32″ H X 15″ W X 25 3/4″ D

Capability and design: EdgeStar CWR262DZ red or white wine colder is actually typically designated in dark and stainless steel exterior body with matching slide out stainless-steel pruned racks. This unit is actually 15-inch vast and also it possesses front-venting which is optimal for a under-counter built-in.

This Edgestar possesses 26 bottle range. The uppermost area possesses a 8-bottle range, the lower zone 18 bottle capacity. This system possesses simple and also attractive electronic temp managements with an LED show.

Double temperature level areas: This EdgeStar is actually a dual-zone a glass of wine fridge. The upper area may be established in between 54 ° F and 65 ° F, the lesser area coming from 40 ° F and also 54 ° F. This double temp system delivers you along with versatility to stash both reddish (uppermost region) and gewurztraminers (lesser region).

Digital temperature management: It has a digital temp level management that allows you to separately readjust top and also lesser temperature areas. Our experts discover the touch command is simple and user-friendly to utilize.

LED lights: This EdgeStar -CWR262DZ has a LED illumination to lighten the inside and also reveal situation your collection.

UV security: This Edgestar has a relatively easy to fix double-paned toughened up glass door– you possess alternatives to set up the glass door to ready for the left or even the right. The colored glass door, a fee component, aids to safeguard your wine assortment from UV radiations.

Obtainable shelving: This EdgeStar CWR262DZ has six slide out stainless steel pruned shelves. There are actually four racks (eighteen bottles) in the reduced area as well as two racks (8 bottles) in the uppermost area.

The slide-out option is actually a convenient and operational function for simple access to your 26-bottle red wine compilation.

Protection lock: This EdgeStar style has a lock to safeguard your red wine selection from unwanted accessibility.

Guarantee: This EdgeStar CWR262DZ possesses one-year minimal guarantee by EdgeStar.

Summary: This EdgeStar CWR262DZ 15 inch 26 Bottle Built-In Wine Cooler is among our leading selections for 15-inch built-in red or white wine colder. Our team like its own classic styling of stainless and black steel outside along with accessible slide-out racks. You will enjoy possessing this cooler along with pair of independently controlled temp zones if you collect both white colored as well as red white wines.

This system has vehicle defrost, built-in carbon dioxide filter and an one-year limited guarantee.

This EdgeStar 15 inch built-in is actually a terrific choice if you are searching to replace a dated under counter rubbish compactor with an operational and also an eye-catching white wine colder.

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NewAir AWR 280E 28 bottle thermoelectric wine cooler Review

Model – Capacity: NewAir AWR 280E 28 bottle thermoelectric wine cellar

Type: Free Standing thermoelectric system

Temp Zone: Single zone cooling

Dimension: 17.00″L X 20.00″W X 28.75″H

Capability and concept: This small NewAir AWR 280E thermoelectric utilizes compressor-free air conditioning device– the outcome is actually a quiet as well as resonance cost-free red wine cooler.

Thermoelectric cooling down units depends upon outside temp. This unit must be actually put in as free-standing just in a open as well as reduced background temperature level atmosphere so it may properly air.

The NewAir AWR 280E has dark cabinetry along with chrome shelfs to mixture along with contemporary design.

This style can suit 28 containers.

Solitary temp region and also electronic temp  control: This NewAir AWR 280E thermoelectric possesses a single-zone cooling system; temp range: 54 ° -66 ° F. You may store either white colored or even red wine in this particular singular zone. You may store a pair of white and  your red wine for a few quick months if your assortment is mainly reddish. This Newair includes a touch-screen control board as well as LED display– allows you to quickly establish the desired temperature level for your selection.

This NewAir AWR-280E features 6 chrome shelves.
These shelfs are removable as well as they could be conveniently slide-out.
They offer convenient access to your red wine.
Interior lights:

It possesses an awesome LED light to brighten your exclusive selection as well as of you to take an stock for your wines simply.
Service warranty: 1 year in property manufacturer’s warranty repair services for incorporated advantage by NewAir Manufacturer.

Summary: The NewAir AWR 280E 28 bottle thermoelectric red wine colder (View on Amazon) is actually a peaceful and vibration-free thermoelectric wine colder. It can fit 28 wine bottles on 6 slide out metal racks.

The NewAir AWR 280E is actually a good selection if you are actually appearing for a single-zone thermoelectric red or white wine cooler for a compilation of 28 white wine bottles.

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Danby DWC612BLP 75 Bottle Wine Cooler

Are you exhausted of your tiny white wine colder, and also you are actually appearing for one thing bigger as well as better? You could be actually intrigued in the Danby DWC612BLP 75-Bottle Wine Cooler.

Danby DWC612BLP 75 Bottle Wine Cooler
Danby DWC612BLP 75 Bottle Wine Cooler

Explanation of the Danby DWC612BLP

The Danby white wine cooler is fantastic for those that are consuming alcohol a ton of a glass of wine. For those that the 16 or 27 a glass of wine colders may not be significant enough. This a glass of wine cellar can keep to 75 containers of red wine. It is actually free of cost standing as well as running smooth and also resonance free of charge.

The high quality of the red or white wine cooler is actually also wonderful. Helped make from product that is long enduring. Acquiring the best temperature is additionally easy with the digital temperature.

Danby features

The main thing that is bring in the Danby DWC612BLP therefore fantastic, is the reality that it possesses some terrific features. Attributes that are making it ideal for wine enthusiasts as well as for acquiring a red wine cooler that is market value for funds. These are actually the components of the Danby brand that you require to find out about.

The size of the a glass of wine colder has to do with 25.7 X 23.6 X 58.8 ins along with a weight of 165 pounds.
It can delay to 75 containers of red or white wines cool down simultaneously.
Created coming from black steel as well as a platinum eagle colour double glass door.
The Danby possesses an overall of 8 timber shelves that can easily take normal size bottle.
It additionally has a LED temperature level indicator that is create it effortless to go through the temperature level
Can readjust the temperature depending on to the form of white wine you have.

Verdict

You will observe that there are actually some great functions that create this a terrific white wine cooler to possess when you’re searching at the Danby DWC612BLP 75-Bottle Wine Cooler. Especially if you possess a big assortment of red wines. It is actually a free-standing red or white wine cooler and also it is giving LED temperature level sign to ensure you may find the temperature easily.

This is a massive red or white wine colder and can store up to 75 containers of red wine in, maintaining it chilly. Along with this cooler, you will certainly understand for certain that you possess enough area for all your white wine.

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Beer-Battered Coconut Shrimp

Steamed or pan fried or scampi or any way you like it, there’s a lot of good ways to cook shrimp. But if you’re feeling more adventurous, shrimp dipped in a beer batter, rolled in coconut then fried, this is the way to go.

Beer-Battered Coconut Shrimp

This is a very easy recipe. Perfect as an appetizer or main course if you will. Paired with your favorite beer or drink, and you’re all set.

First, make the batter, by mixing flour, Season-all, salt. ground pepper, paprika and cayenne.

Make a well in the middle, then add beer. Mix well.

Let’s pause here and talk about the shrimp. You want to use shrimp that is peeled and deveined. You can do this yourself, meaning peeling off the shell and deveining) or, you can buy it all cleaned and deveined. You may or may not butterfly the shrimp. If you choose to butterfly the shrimp, BE VERY CAREFUL!!! How to butterfly- well, hold the shrimp with one hand. then run your knife on the back of the shrimp to make a deep cut but not all the way through. But then again, if you think this is too much, no big deal. Hey I can’t blame you, it took me a while to finish about 20 shrimp and thank goodness, no cut.

Now let’s go back to the recipe.But first, heat some cooking oil in a deep pan.

And while the oil is heating up, dip the butterflied shrimp into the batter. Shake excess batter.

Then roll the shrimp on the shredded coconut. If the cooking oil is not ready yet, or not hot enough, set aside breaded shrimp on a plate until ready to fry. If the oil is hot while you are breading, then shrimp can go into the hot oil right away.

Fry on medium heat. Shrimp cook really fast, so don’t go anywhere. Fry them up, flipping both sides until golden brown.

Use a slotted spoon or a butterfly spoon to take the shrimp out of the pan. Transfer them on a plate lined with paper towel.

Serve hot with honey mustard sauce or cocktail sauce.Enjoy!!!

Beer-Battered Coconut Shrimp

Serves 4

Ingredients

  1. 1 lb medium size shrimp(abt 20-25 pcs),peeled & deveined.
  2. 1 cup flour
  3. 1 tbsp Season-All
  4. 1 tsp paprika
  5. 1/8 tsp cayenne pepper
  6. a pinch of salt & pepper
  7. 1 cup beer
  8. 1 1/2 cup shredded coconut
  9. cooking oil (2-3 cups depending on how deep pan is)

Instructions

  1. Mix flour, Season-all, salt. ground pepper, paprika and cayenne.
  2. Make a well in the middle, then add beer. Mix well.The consistency should not be too thick or too runny. Should be like pancake batter consistency.
  3. Heat some cooking oil in a deep pan. il should be at least 2 inches deep.
  4. And while the oil is heating up, dip the butterflied shrimp into the batter. Shake excess batter.
  5. Roll the shrimp on the shredded coconut. If the cooking oil is not ready yet, or not hot enough, set aside breaded shrimp on a plate until ready to fry. If the oil is hot while you are breading, then shrimp can go into the hot oil right away.
  6. Fry on medium heat. Shrimp cook really fast, so don’t go anywhere. Fry them up, flipping both sides until golden brown.
  7. Use a slotted spoon or a butterfly spoon to take the shrimp out of the pan. Transfer them on a plate lined with paper towel.
  8. Serve hot with honey mustard sauce or cocktail sauce.Enjoy!!!
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(Leftover) Turkey Tetrazzini

Another idea for leftover turkey. How about it? That is if you still have leftover turkey like I do. Actually, for my family, we purposely bought a bigger turkey this year just so we have leftover to use for soup, sandwich and this – tetrazzini.

Source: Delish.com

I adapted this recipe from Food Network star Emeril Lagasse’s recipe. Tweaked it to suit my family’s taste. You certainly can tweak my recipe too to suit your taste.

I just have to share this. I used this small bottle of white wine for this recipe. This small bottle is equal to 1 cup which is what I just needed for this recipe. So, you don’t have to worry about opening a large bottle and leave the remaining wine sitting in the fridge. See, this wine comes in a pack of four. So I used one bottle and put the remaining two back in the fridge. Ok I say remaining two. Well you know what happened to the other one, don’t yah?

Add the turkey or chicken broth. Add the parmesan cheese,heavy cream and softened cream cheese and cook until the broth thickens. Watch that it doesn’t thickened too much. You have to remember, when you add the pasta later on it will soak up most of the liquid. Unless of course, what you are going for is dry casserole.

Once the mixture has thickened, add the pasta, turkey, peas, chopped parsley & monterey jack cheese. At this point you can turn the heat off. Mix everything well. Add more salt and ground pepper if needed.If the casserole is too thick, add more broth.

Transfer the mixture to a 9 x 13 casserole. Top with more monterey jack cheese then with panko bread crumbs. Emeril Lagasse used  crushed potato chips in his recipe, so feel free to use chips.

Bake at 350 degrees fahrenhet for 30 minutes or until bubbly and the top has turned golden brown.

Serve hot and enjoy!

Turkey Tetrazzini

Serves 8

Ingredients

  1. 1 lb gemelli pasta (or any pasta of your choice)
  2. 4-5 cups of turkey or chicken broth
  3. 1 cup white wine
  4. 1 1/2 cups mushrooms
  5. 1 tbsp chopped parsley
  6. 2 cloves garlic, minced
  7. 4 tbsps butter
  8. 1 cup heavy cream
  9. 1- 8 oz cream cheese, softened
  10. 2-3 cups shredded cooked turkey
  11. 1 cup frozen peas
  12. 1 1/2 cup shredded monterey jack cheese (reserve half for topping)
  13. salt & pepper to taste
  14. 1/2 tsp dried oregano (optional)

Instructions

  1. Melt butter in a deep pan over medium heat.
  2. Add minced garlic and cook for about a minute or so.
  3. Add mushrooms and cook for about 3-4 minutes.
  4. Sprinkle some flour and cook for about 2 minutes.
  5. Add salt, ground pepper and dried oregano.
  6. Add the wine and cook until it reduces to about 3/4 cup.
  7. Add the turkey or chicken broth.
  8. Add the parmesan cheese,heavy cream and softened cream cheese and cook until the broth thickens. Watch that it doesn’t thickened too much. You have to remember, when you add the pasta later on it will soak up most of the liquid. Unless of course, what you are going for is dry casserole.
  9. Once the mixture has thickened, add the pasta, turkey, peas, chopped parsley & monterey jack cheese. At this point you can turn the heat off. Mix everything well. If the casserole is too thick, add more broth.
  10. Transfer mixture to a 9 x 13 casserole. Top with more monterey jack cheese. Top with panko bread crumbs.
  11. Bake at 350 degrees fahrenheit for 30 minutes or until the top has turned golden brown and bubbly.
  12. Serve hot.

Notes

  1. I used Sutter Pinot Grigio white wine.
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Spaghetti Carbonara

Spaghetti Carbonara
Spaghetti Carbonara

Serves 4Print

Ingredients

  1. 1 lb dry spaghetti
  2. 8-10 ounces of bacon or pancetta, cubed or cut into small strips
  3. 2 tablespoons extra-virgin olive oil
  4. half of a small onion, chopped finely
  5. 3 large eggs
  6. 1 c grated Parmigiano-Reggiano, plus more for serving
  7. 1/4 c half & half (optional)
  8. 1 tsp or more Freshly ground black pepper

Instructions

  1. Cook pasta according to box instructions, or cook to al dente.
  2. In the meantime, in a separate bowl, mix parmesan cheese,eggs, ground pepper, half & half. Set aside.
  3. In another pan, brown bacon in olive oil until crispy and fat is rendered.Add onion and cook until soft then turn the heat to very low.
  4. Scoop out 1/4 cup of pasta water and set aside. Drain the pasta.
  5. Add pasta into the bacon and onion mixture. Add the cheese/egg mixture and toss quickly to coat the pasta.
  6. The heat of the pasta is supposed to cook the egg so keep tossing until the egg mixture is set but not scrambled. Add the reserved pasta water and toss again.
  7. Serve with grated cheese on top or sprinkle with chopped parsley or basil.

Notes

  1. I like my carbonara with lots of bacon (who doesn’t?) and lots of ground pepper.
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Kale & Cheese Stuffed Pasta Shells

I love that I have something really good in this recipe, besides the cheeses – Kale, that’s what I’m talking about. If you never had this super health food, try adding it in your pasta and just like me you will become a believer. It tastes great.

Kale & Cheese Stuffed Pasta Shells

First, prep the filling ingredients.
You just need the kale leaves.Wash leaves then cut the leaves off the center ribs. Chop the leaves.

Blanche kale leaves for 3 minutes, then strain. You may shock the leaves in ice water to stop the cooking or you can just set it aside to cool after straining. Once cooled, squeeze the water out.

Saute onion and garlic until onions are translucent. Add kale and cook for about 2-3 minutes stirring constantly. Add a pinch of salt.

In a separate bowl, mix all the cheeses and egg.

Add the sauteed kale into the cheese mixture. Mix well.

Place about a cup of the tomato sauce in 8 x 12 or 9 x 13 baking dish.

Place filled shells on top of the sauce.Don’t these babies look good already?

Top with more sauce, then top with lots and lots of mozarella cheese.

Cover loosely with foil then bake at 350 degrees for 30 minutes or until bubbly.

Enjoy!!!

Kale & Cheese Stuffed Pasta Shells

Serves 10

Ingredients

  1. 1 large bundle of kale (about 3 cups chopped kale)
  2. 2-3 cups shredded mozarella cheese
  3. 1/2 cup grated parmesan cheese
  4. 1 cup cottage cheese (or ricotta cheese if you prefer)
  5. 1/2 of a medium size onion, chopped finely
  6. 1 clove garlic, minced
  7. 1 egg
  8. 25 pasta shells, cooked according to package directions
  9. 3-4 cups of your favorite pasta sauce

Instructions

  1. You just need the kale leaves.Wash leaves then cut the leaves off the center ribs. Chop the leaves.
  2. Blanche kale leaves for 3 minutes, then strain. You may shock the leaves in ice water to stop the cooking process or you can just set it aside to cool after straining (I don’t mind that it will lose some of its green color). Once cooled, squeeze the water out.
  3. Saute onion and garlic until onions are translucent. Add kale and cook for about 2-3 minutes stirring constantly. Add a pinch of salt.
  4. In a separate bowl, mix all the cheeses and egg.
  5. Add the sauteed kale into the cheese mixture. Mix well.
  6. Place about a cup of the tomato sauce in 8 x 12 or 9 x 13 baking dish.
  7. Fill each cooked shell with about 1 to 1 1/2 tablespoons of the filling. Should be full but not bursting.
  8. Place filled shells on top of the sauce.
  9. Top with more sauce, then top with lots and lots of mozarella cheese.
  10. Cover loosely with foil then bake at 350 degrees for 30 minutes or until bubbly.

Notes

  1. I only used 20 shells on 8 x 12 baking dish but I cooked 25 shells to make sure I have enough in case I have broken ones.
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