Ravioli with Tomatoes in White Wine Sauce

Still trying to use up things in the kitchen. On the list, grape tomatoes, frozen ravioli, and white wine. Good thing I fell across this recipe from Framed Cooks yesterday, because it made a perfectly delicious lunch with mom. 


We altered the recipe to work with what we had, and mom even added a bit of half and half to hers to make it a creamier sauce.


Ravioli with Tomatoes in White Wine Sauce, adapted from Framed Cooks
-12 ounces frozen cheese ravioli 
-1 Tablespoon olive oil
- 1/4 Cup chopped sweet onion
- 1/2 pint grape tomatoes, halved 
- 1/2 C dry white wine 
- salt and pepper to taste
- 1 Tablespoon unsalted butter
- dried parsley 

1. Cook the ravioli according to the package directions, drain, and return them to the pot.

2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until tender, 3 to 5 minutes.

3. Add the tomatoes, wine, ½ teaspoon salt, and ¼ teaspoon pepper and simmer until the tomatoes begin to soften, 4 to 5 minutes.  Add butter and stir until it is melted into the sauce.

4. Gently toss the ravioli with the tomato mixture and parsley.

Mother's Day 2011

I'm hate to break it to you if you think you have the best mom ever, but you're wrong. Unless you're my brother or my sister.

This mother's day was, of course, full of cooking and eating for us.


Oh hey Mom; happy Mother's week ;)











 First on the menu was Blueberry Streusel Coffee Cake
















Next was a reuben dip that I failed to take a picture of:

2 Cups (8 ounces) shredded swiss cheese
1 Cup Mayo
1 Cup Sauerkraut, drained
1 (6 ounce) package corned beef slices, chopped
1 tsp caraway seeds
-Heat oven to 350, mix all ingredients and spoon into 10X6 baking dish. Bake 20 minutes and serve with cocktail rye bread or crisp rye crackers.

Dinner was not a new recipe, but our tried and true Savory Focaccia Pie

3/4 Cup oil packed dried tomato halves with italian herbs
1 boboli shell
8 oz. bulk italian sausage
1 4 oz. pkg. baby spinach (4 cups)
2 oz. feta cheese

1. Heat oven to 250. Drain tomatoes, reserving oil. Brush boboli shell with some of the oil and place in the oven to warm.
2. Meanwhile, in a 12 inch skillet cook sausage over medium-high heat, breaking up to crumbe. Drain sausage, reserving 2 tsp drippings in the skillet. Cook spinach in drippings just until wilted.
3. Set oven to Broil. Top warmed focaccia with cheese, dried tomatoes, sausage, and spinach. Broil, 4-5 inches from heat, for 3-5 minutes or until cheese is softened and toppings are heated through. Drizzle wedges with additional oil if wanted.

(serves 4 at 548 calories each)

And finally, for dessert was this Oatmeal Pecan Pie that was a life changer. When my mom and I get our pie shop, this is going on the menu and it's going to sell like crazy.... if I don't eat it all first.

Blueberry Streusel Coffee Cake

Who wouldn't love cake for breakfast? Mom's first pick for Mother's day was this blueberry streusel coffee cake. It was really good and the pecans really made the flavor, however we have about 15 other coffee cake recipes to make so this isn't on the 'make again' list.

Blueberry Streusel Coffee Cake
Prep: 20 minutes
Bake: 35-45 minutes

2 C all-purpose flour
3/4 C sugar
2 tsp baking powder
1/4 tsp salt
1 egg
1/2 C milk
1/2 C butter, softened
1 C fresh or frozen blueberries
1 C chopped pecans

Streusel Topping:
1/2 C sugar
1/3 C all-purpose flour
1/4 C cold butter

In a  large mixing bowl, combine the flour, sugar, baking powder and salt. Add egg, milk and butter; beat well. Fold in blueberries and pecans. Spread into a greased 9-in. square baking pan.
For topping, combine sugar and four in a bowl; cut in butter until crumbly. Sprinkle over batter. Bake at 375 for 35-45 minutes or until a toothpick comes out clean.

Open faced Asparagus and Swiss Sandwich with Pesto

30 minutes out of surgery and I needed to eat something in order to take my pain meds. Did I grab a handful of cereal? Psh, no!

We still had white asparagus that desperately needed to be used up, as well as slices of swiss cheese mom bought for the Reuben dip. I scavengered around and found whole wheat bread in the freezer and pesto in the fridge.

Pop it in the toaster oven and voila, my lunch is born :)

Spinach, Red Pepper, and Asparagus Fritatta.

I'm in use-up mode. We have little amounts of random ingredients on hand, and instead of them going bad my brain has set into action to use up everything before it goes bad.

This fritatta wasn't as good as the one we made the other day, but it was really good considering I made it up on the fly.

I started by melting a small amount of butter over medium-high heat.

Then, I added chopped onions and cooked them until transparent. I added the leftover chopped white asparagus and chopped red pepper and cooked for a few minutes. Then, I added a few handfuls of spinach and cooked until wilted. Then, I whipped up the four eggs we had left (but more would be advisable), about a tablespoon of milk and a tablespoon of half and half, and then a few ounces of shredded white cheddar and a few shakes of grated Parmesan.

You know, whatever I found in the fridge. And it was just as good the next morning for breakfast. Tasty tasty.

Strawberry Ice

Fat-Free Strawberry Ice 

Prep/Cooking time: 15 minutes plus freezing

4 cups strawberry halves
1 bag (10.5 ounces) miniature marshmallows
1 T milk
1 T lemon juice
1 teaspoon grated lemon peel

- Place strawberries in blender or food processor container fitted with steel blade; cover. Blend until smooth.
- Microwave marshmallows and milk in large mixing bowl on High 1 to 2 minutes or until smooth when stirred, stirring after one minute.
- Gradually add strawberries to marshmallow mixture, beating until well blended. Blend in juice and peel.
-Pour into 9-inch square baking pan; freeze 2 hours or until almost firm.
- Coarsely chop mixture; spoon into chilled mixing bowl. Beat with electric mixer until smooth; freeze 4-6 hours or until firm. Makes 6-8 servings.

Consensus: This wasn't life changing; but it definitely is a yummy summer dessert. Compared to the creme brulee, coconut pie, and cake we've also downed in the past two days... and the pie downstairs.... this recipe isn't nearly as heavy and was a nice change. Make Again!

Summer: Week One.

I've been home for a week and we've definitely been cooking up a storm. I'm constantly super duper full.

On this week's list:

Lemon Ricotta Blackberry Muffins from Two Peas and their Pod


These were so incredibly tasty. They didn't last long at all in the house. Would also be yummy with blueberries.

Baked Panko Onion Rings from Never Enough Thyme


Also really delicious, thumbs up from the family, and I'd take these any day over fried.














Greek Style Turkey Burgers with Greek Salsa and Feta Cheese

Yum Yum Yum! These were adapted from my Better Homes and Garden's Cook Book.














Homemade Pasta- Project with my brother :)

It was tasty!

Amaretto Chunk Cookies. The phone picture doesn't do them justice. I had about a dozen worth in dough. Yum.

Cuban Chicken Pizza adapted from Heat oven to 350.
We used a boboli shell instead of the recommended tortillas.
Delish.

Brownies with these delicious chips topped with mint chocolate ice cream. Yeah. Two nights this week. 

White Cheddar, Asparagus, and Ham Frittata from Erin's Food Files
This was soo much tastier than I expected.

 Two Ingredient Banana Peanut Butter Ice Cream.
Peanut Butter.
Bananas.
Healthy.
Ice Cream.
Perfection.

Leftover Homemade Pasta tossed with:
Lemon Juice from 1/2 lemon,
Pesto,
Spinach,
slivered toasted almonds.

Cinco de Mayo!

 Pina Coladas!

Stacked Roasted Vegetable Enchiladas adapted from Perry's Plate. 
Two thumbs up.















Happy Eating. :)