Agnolotti with Sundried Tomato Tapenade

 

This is a fast throw together dinner that is super yummy !

I use the family pack that serves four of the Ricotta and Spinach Agnolotti.  Cook per package instructions.

As well, you'll need:

Cottage Cheese, 250g

Sundried Tomatoes, 150g

Black Olives, to taste (maybe a tablespoon ?)

Capers, also to taste (maybe a teaspoon or two ?)

Baby Spinach, 60g

Parmesan Cheese, to be grated on top

I used to be able to get a sundried tomato tapenade that made this even simpler, but I haven't been able to get that lately, so I make my own.  Doesn't take long.

I use a stick blender to blend the sundried tomatoes, olives and capers.  Just keep tasting it til it tastes yummy.  

Mix the tapenade and the cottage cheese.

Drain the pasta, put back in the pan and stir in the cottage cheese/tapenade mixture.  Throw in the spinach ... it will wilt.  Serve and top with Parmesan cheese. 

So easy. 

So yummy.

Greek Croustade

This is my Aunt Lori's recipe ...
I'm cutting and pasting from the email she sent me !

GREEK CROUSTADE

The original recipe has it all wrapped in phyllo dough which is fabulous but more time consuming so we just make it as a side dish. If you double the recipe it makes a nice 9x13 pan. I have also put a spoonful on a strip of phyllo and folded it up into a triangle. You can even freeze those and pull them out at a later date and bake them.

10oz frozen chopped spinach - cook according to pkg - squeeze out excess water
1/4 c chopped onion
3T butter
3T flour
1/4 t crushed tarragon
1 cup milk
2 eggs - beaten in a bowl
1 cup cottage cheese
1/2 cup crumbled feta

In a saucepan, cook onion and butter until tender. Stir in flour & tarragon. Add milk all at once. Stir til thick and bubbly. Stir 1/2 of hot mixture into eggs and then return all to saucepan. Stir in cheeses and spinach. Stir thoroughly to break up spinach. Bake in an oiled pan at 375 for 35-40 minutes. I always watch for the top to start to brown.

***

I put a sheet of puff pastry under mine since I don't really like working with phyllo ... I think next time I'll put a sheet of puff pastry on top too !! The kids loved this 'pie', as they called it !!

Spinach and Tofu Lasagna

I'm not convinced that Italians would put tofu in their lasagna and therefore cannot vouch for the authenticity of the Italian-ness of this recipe. I can vouch for it's deliciousity and at the very least will claim it to be some sort of Italian-Asian fusion and therefore close enough to post as Italian.

The inspiration for the recipe came out of a cookbook on my mother's shelf many many years ago. I do not remember the name of it and have made so many adaptions over the years that I think by now it is pretty much my own ...

Here's how I make it ...

1 (big) jar of Pasta Sauce - I like Bertolli Five Brothers Oven Roasted Garlic and Onion !!
8 ounces lasagna noodles
10 ounce package frozen chopped spinach ... thawed and drained

Mix the following to make the tofu/cheese mixture.
1 cup tofu
1/2 cup ricotta cheese
1/4 cup parmesan cheese
1/2 cup cottage cheese

Mozzarella cheese, grated - to put on top

Preheat oven to 350F/180C. Assemble ingredients in a 9x13 baking dish in the following order. Small amount of pasta sauce, noodles, 1/3 of the spinach, 1/3 of the tofu/cheese mixture, pasta sauce. Repeat. And repeat again ! Finish with sauce and then top with moz cheese. Bake for about 40 minutes or until bubbly. Let stand before serving.

Makes 8 servings.

The yummiest thing you'll put in your face

The famous Spicy Chicken Upside-down Whole Wheat G. St. Lasagna:

Whole wheat lasagna noodles (uncooked)
1/4 lb chicken breast, chopped into little pieces (the size you'd use for Thai Chicken Soup)
2 T pesto
1-2 squeezes of chili pepper paste (to taste)
1/2 cup Romano (or Parmesan), finely shredded
1 cup frozen spinach, thawed and drained
1/2 cup cottage cheese
1/2 cup mozzarella cheese

Cook chicken with chili paste, when chicken is cooked through, stir in pesto. Set aside.

Stir together spinach and cottage cheese. Set aside.

In a meatloaf pan, spray non-stick spray. Layer one of the noodles, spread on chicken and pesto, sprinkle Romano cheese on top. Layer 1 or 2 more noodles, to cover chicken, spread on spinach mixture. Layer 1 or 2 more noodles, to cover, then sprinkle on mozzarella cheese.

Bake at 375 for 35-45 min. (I could be making that temperature up...so check it often) until the cheese is browned on the edges and noodles are al dente.

Flip pan upside-down onto a plate and let sit for 5-10 min. Remove from pan and enjoy!

Makes 3 Servings.