Tag: nutmeg

Spinach and Ricotta Dumplings

I think I will call these vegetarian meatballs! They were really delicious and no one missed the meat! Make sure to buy a good quality ricotta- preferably fresh and drain in for a couple of hours so the extra liquid comes out before forming your dumplings. I always have fresh tomato sauce on hand – which is quite handy with a number of dishes.

1 pound fresh ricotta cheese placed in a strainer above a bowl for 3 to 4 hours
½ box 9 ounces frozen spinach, defrosted and water squeezed out and chopped
½ cup parsley, chopped
2 eggs, beaten
1 cup Parmigiano Reggiano
¼ teaspoon fresh nutmeg
½ teaspoon salt
½ cup all purpose flour (plus more)
Semolina for holding dumplings

Take the ricotta out of the strainer and transfer to a large bowl. Add the spinach, parsley, eggs, cheese, nutmeg, salt. Mix well. Add ¼ cup flour, mix, if the mixture is still wet, add in the remaining ¼ cup. I added the entire ½ cup. Using a spoon take about a tablespoon of the mixture and place them on a platter with some flour. Form into a ball and transfer them to a tray lined with semolina. Form all the dumplings and keep aside.

Sauce

2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
2 garlic cloves, grated
2 cups fresh tomato sauce or a 28 ounces can of San Marzano crushed tomatoes
Salt

Heat a wide frying pan with the olive oil. Add the onion and garlic and sauté on medium heat for 3 to 4 minutes. Add the tomato sauce and some salt and simmer on low for 15 to 20 minutes. Taste for seasonings.

In the meantime, bring a large pot full of salted water to boil over medium heat. Reduce heat to a simmer and gently add the dumplings to the simmering water. Cook until the dumplings float and swell, about 3 to 4 minutes. You may need to cook them in badges in order not to over crowd. Using a slotted spoon remove the dumplings from the water and add to the sauce. Serve warm.

Orange Pumpkin Trifle

This is a delicious dessert to make for the holidays!

Orange Curd (Recipe from Food and Wine)

3 large eggs
2 large egg yolks
½ cup sugar
¼ cup fresh orange juice
2 teaspoons finely grated orange zest
2 teaspoons finely grated lemon zest
1 stick cold unsalted butter, cut into tablespoons

In a small heavy saucepan, whisk together the eggs and egg yolks. Whisk in the sugar, then whisk in the citrus juices and zests. Add the butter and whisk constantly over moderately low heat until the mixture thickens, about 8 minutes; do not let it boil. Immediately strain the curd into a bowl. Press plastic wrap directly on the surface of the curd and cut 6 small steam vents in the plastic. Refrigerate the curd overnight.

Pumpkin Bread

1¼ cup white whole wheat flour
1 teaspoon baking soda
½ teaspoon fine salt
½ teaspoon powdered cinnamon
½ teaspoon ground nutmeg
1 cup turbinado sugar
2 large eggs
½ cup extra light olive oil
1 cup canned pumpkin puree

Sift the flour, baking soda, cinnamon, nutmeg and salt into a medium bowl, set aside. Lightly brush a 9X5X3 inches loaf pan with butter. Preheat the oven to 350 degrees F. In a standing mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy. Gradually add one egg at a time mixing in between. Add 1 cup pumpkin puree and mix for about 5 minutes. Remove the bowl from the mixer. With a rubber spatula, mix in the flour mixture until just incorporated. Fold the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan for 5 minutes before taking it out. Cool completely before serving.
Slice the bread into ½ inch slices.

1 cup whipping cream
1 cup mascarpone cheese
3 tablespoons powdered sugar

Whip the cream, mascarpone cheese and sugar with an electric beater till the stiff peaks are formed while being careful not to over whip.

Segments of 3 large navel oranges plus a few more for garnish
½ cup fresh orange juice

Assemble the trifle by starting with lining the bottom of the bowl with one part of the cake slices (divide the cake slices into three parts). Drizzle the layer with some orange juice. Divide the orange curd into three parts and spread one part onto the cake. Divide the orange segments into three piles and add the first pile onto the curd. Repeat twice more and top with the whipped cream. Garnish with a few orange slices. Chill in the fridge, preferably overnight.

Mexican Stew with Chicken and Shrimp

This is a yummy, one pot meal that is a bit reminiscent of a deconstructed paella… I have delicious sauce that I serve with yummy chicken and shrimp…

2 cups tomato sauce, homemade or store bought (14 ounces can of tomato sauce)
2 garlic cloves, peeled
1 jalapeno chili, sliced in half and deseeded
1 medium onion, chopped
½ teaspoon nutmeg
1 teaspoon salt
1 cup fish stock
½ cup heavy cream
1 tablespoon olive oil

Transfer the tomato sauce to a medium saucepan. Add the garlic, jalapeno, onion, nutmeg and salt. Bring to a boil and lower the heat to a simmer for 10 minutes or till the vegetables are soft. Transfer to a blender and add the fish stock and blend till smooth.

Heat the same saucepan with olive oil and add the tomato sauce and sauté for a minute. Turn heat lower and simmer, covered for 15 minutes, till the sauce is thickened. Add the heavy cream, mix well and check for seasonings. Keep aside.

1 pound chicken thighs, skin off with the bone
3 to 4 links chorizo, casings off and crumbled
1 pound medium shrimp
2 tablespoons extra light olive oil
1 tablespoon butter
Salt
2 teaspoons cumin seeds, ground
1 medium yellow onion, chopped
3 garlic cloves, chopped

Heat a heavy saucepan with the olive oil and butter. Brown the chicken thighs on high heat on both sides, for about 3 to 4 minutes on each side. Sprinkle salt on both sides. Take the chicken out and add the chorizo and sauté on medium heat for 2 to 3 minutes. Add the cumin seeds, onion and garlic and sauté on medium heat for 2 to 3 minutes. Add the chicken back to the pan and the tomato sauce. Bring to a boil and simmer with the lid on for 20 minutes. Take the lid off and check for seasonings. Add the shrimp right before serving. Cook for 3 to 4 minutes making sure shrimp does not overcook. Serve with arugula rice.

Healthy Pumpkin Oatmeal Muffins

I know it is not pumpkin season but these healthy muffins are still really, really good- I make them for my daughter for breakfast. They are great to have in the fridge or freezer all the time. I just take them out, cut them in half, and toast them with butter- really delicious and really good for you! A glass of milk and some berries on the side- it is a perfect breakfast!

2 cups whole wheat flour
1 cup old fashioned oats
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ cup full fat yogurt
½ cup full fat milk
¾ cup pumpkin puree
1 cup brown sugar
1/3 cup coconut oil
1 egg
2 teaspoons vanilla extract
½ cup walnuts, chopped
½ cup dark chocolate, chopped

Heat oven to 400 degrees F. Line 15 to 16 standard size muffin cups with paper liners.

In a large bowl, mix together the flour, oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg and sugar. In a glass bowl, melt the coconut oil and add the yogurt, milk, pumpkin puree, egg and vanilla extract. Whisk well and add to the dry ingredients. Add the walnuts and chocolate. Mix well and divide batter between the muffin cups. Bake for 15 to 18 minutes or till the toothpick comes out clean.

Deconstructed Shrimp Enchiladas with Tomato Sauce

These are soooo good! I saw some chef make a version of these on The Chew… and it looked yummy.. and very interesting as she added nutmeg to the tomato sauce- not something I associate with Mexican cooking…. So, I tweaked it to my taste and came up with this version. They are easier than traditional enchiladas as there is no assembly requires.. just dip the tortillas in the sauce and add the filling, fold in half and serve!!! Definitely make yesterday’s slaw with them…

2 cups tomato sauce, homemade or store bought (14 ounces can of tomato sauce)
2 garlic cloves, peeled
1 jalapeno chili, sliced in half and deseeded
1 medium onion, chopped
½ teaspoon nutmeg
1 teaspoon salt
1 cup fish stock
½ cup heavy cream
1 tablespoon olive oil

1 pound medium shrimp, cleaned and cut into half
1 tablespoon butter
1 tablespoon olive oil
1 teaspoon salt

Heat a frying pan with the butter and olive oil. Add the shrimp and cook on medium heat, stirring constantly, for 3 to 4 minutes or till the shrimp is cooked through. Turn heat off and keep aside.

1 large avocado, diced
Juice of half a lemon
1 teaspoon salt

Mix the avocado, lemon juice and salt in a small bowl and keep aside.

6 to 8 6 inch tortillas, heated in a toaster oven or stove top
½ cup queso fresco, crumbled

Take each tortilla and immerse in the tomato sauce. Remove and place on a plate. Add some shrimp and avocado and garnish with some queso fresco. Repeat with the rest of the tortillas.

Spinach and Ricotta Meatless Meatballs

These meatless meatballs are perfect for Meatless Mondays!! And… they are simply delicious.. my daughter, the meatball aficionado, thought they were delicious! Mixture of ricotta, spinach and cannellini beans makes this delicious dish easy and very healthy… make it today!!

1 cup full fat fresh ricotta cheese
1 cup Parmigiano Reggiano cheese, grated
1 cup chopped frozen spinach, thawed and excess water squeezed out
1 14 ounces can cannellini beans, rinsed and drained
3 eggs
4 garlic cloves, chopped
½ cup fresh parsley, chopped
½ cup fresh basil, chopped
½ cup panko breadcrumbs, plus more for rolling
½ teaspoon ground nutmeg
2 teaspoons salt
Drizzle of olive oil
4 cups fresh or store bought tomato sauce

Preheat oven to 375 degrees F.

Transfer the ricotta cheese, parmigiano reggiano cheese, spinach, beans, eggs, garlic, parsley and basil to a large food processor. Process till a smooth paste is formed- about a minute or two. Take out in a large bowl and add the breadcrumbs, nutmeg and salt. Mix well and refrigerate for ½ an hour. Using a small ice cream scoop, form balls and roll in breadcrumbs and place on a lined cookie sheet- will make around 20 to 25 balls, depending on the size. Drizzle with olive oil and bake for about 45 minutes, turning the balls every 15 minutes. Take out of oven and place in a pan with warm tomato sauce. Heat through and check for seasonings. Garnish with grated cheese.

Apple Crisp- Easy Fall Dessert

I am in the holiday/fall mood and all I want to do is cook with all the ingredients that remind me of cold weather. Apples is one of those ingredients that makes me think of cosy evenings in my house with a cup of hot apple cider or eating a delicious hot apple crisp with some ice cream.

I made this last weekend for a dinner at a friend’s house. I used my favorite apples- honey crisp but any kind of apples can be used-whatever you like.

I used a very typical crisp topping including flour- I used my usual white whole wheat flour and oats. I paired it with walnuts and cinnamon- and butter, of course. You can’t really go wrong with any of these ingredients.

The apples are mixed with orange and lemon zests giving the filling a wonderful citrusy, fresh taste. Everyone enjoyed the dessert. I served it with pumpkin gelato- which I made a few days ago. It came out really well- if I do say so myself.

The whole combination was a very successful one. This is another great idea for Thanksgiving. I will post the gelato recipe soon.

2 pounds variety of apples (about 4 – 5 medium), cut into 2 inch pieces
Zest and juice of one lemon
Zest and juice of one orange
1/3 cup turbinado sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves

Mix all the ingredients in a medium sized baking dish. An 8 X 8 square or an oval shaped will be fine.

Topping

1 cup white whole wheat flour
1/3 cup turbinado sugar
1/3 cup brown sugar
6 tablespoons unsalted butter
1 teaspoon cinnamon
1 cup toasted and chopped walnuts
½ cup toasted oats

Preheat oven to 350 degrees.

In the bowl of a mixer, add the flour, sugars, and butter. Using the paddle attachment, incorporate the butter into the dry ingredients until the mixture looks mealy or crumbly. Stir in the oats and nuts.
Distribute the topping over the apples. Bake for an hour, or until the topping is golden brown and fruit is bubbling. Cool slightly and serve warm.

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