Thursday, April 24, 2014

Shells with Roasted Tomato Sauce and Ricotta


Apparently, I’m suffering from a serious bout of writer’s block this week. I’m gonna blame it on my allergies. Regardless, this recipe is delicious. I found the original recipe from Clara Persis. Bud and I made it this weekend, but I’m just now getting to posting the recipe. The good news is that this is the perfect recipe for a busy week! I’m very much looking forward to sleeping in this weekend and being extremely lazy. 


Baby Shells with Spicy Butter Roasted Tomato Sauce and Fresh Ricotta
(recipe from Clara Persis)
Prep time: 10-15 minutes / Cook time: 35 minutes / Serves: 3-4
Ingredients
  • 1 28-oz. can whole peeled tomatoes
  • 8 garlic cloves, peeled, crushed
  • ¼ cup (½ stick) salted butter, cut into small pieces
  • ½ teaspoon crushed red pepper flakes plus more for serving
  • Kosher salt and freshly ground black pepper
  • 12 oz. baby shells
  • Finely grated Parmesan (for serving)
  • fresh basil
  • fresh ricotta
Directions
1.     Preheat oven to 425°. Combine tomatoes (crushing them with your hands), garlic, butter, and ½ tsp. red pepper flakes in a 13×9” baking dish; season with salt and black pepper.
2.     Roast, tossing halfway through, until garlic is very soft and mixture is jammy, 35–40 minutes. Using a potato masher or fork, mash to break up garlic and tomatoes.
3.     Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.
4.     Return pasta to pot and add tomato sauce and pasta cooking liquid. Cook over medium-high heat, tossing until sauce coats pasta, about 3 minutes.
5.     Serve topped with Parmesan, a dollop of ricotta, and fresh basil.
 
Cheers,

Tuesday, April 22, 2014

Love your Lunch: Frittata with spinach, bacon and cheese


I’m suffering from writer’s block today. Even though this should be a pretty simple post to write, I’m struggling to put pen to paper (figuratively). 


This frittata looks super fancy but without all the frills. I made it at 8:30 in the morning pre-coffee and it still came together! That's how easy it is to make.


Bud and I had this frittata for brunch before church on Easter. It was the perfect way to start out the day. The frittata is light but filling. It’s savory, cheesy goodness that’s the perfect way to start any day.

And that’s all I’ve got to say about that.


Frittata with Spinach, Bacon and Cheese
Prep time: 15 minutes / Cook time: 10 minutes / Serves: 4

Ingredients
  • 8 eggs
  • ½ cup whole milk
  • ½ lb fresh spinach, rinsed, dried and torn into roughly 1-inch pieces
  • 8 slices bacon
  • ½ large onion, peeled and diced
  • 1 cup grated cheddar cheese
  • Kosher salt, to taste

Directions
  1. Preheat oven to 450°F.
  2. Place bacon on a baking sheet and bake for 15 minutes
  3. Sauté the onions in the skillet for 2-3 minutes. Remove with a wooden spatula.
  4. Turn off the heat under the pan, then add the spinach pieces and stir with a wooden spoon for a minute until the leaves are fully wilted.
  5. In a glass mixing bowl, thoroughly beat the eggs until nice and frothy. Add the milk and stir until combined. Season to taste with salt and pepper.
  6. Pour the egg mixture into the skillet, and sprinkle the bacon pieces, onion and spinach in as well. Give everything a stir to distribute the ingredients evenly.
  7. Turn the heat under the skillet back on to about medium and cook for about 5 minutes or until the egg begins to set.
  8. Add the grated cheese, sprinkling it evenly across the top, and then transfer the skillet to the oven. Bake 10 to 15 minutes or until the eggs are fully cooked.
Don't forget to check out Cooking Like Lou and Not So Doughie for their recipes as well!

Cheers,