Baked, Not Fried, Ravioli

I had 2 tablespoons of ricotta cheese left over from making lasagna. What am I going to do with just 2 tablespoons? I almost threw it away. But then I remembered I had a few wonton wrappers leftover. Why not make a few baked raviolis as an appetizer?

I LOVE fried ravioli dipped in marinara sauce but I hate the fact that it’s fried. After trying baked mozzarella sticks made with wonton wrappers, I figured I couldn’t lose. The results were really yummy. I could see myself making these again and substituting the roasted red peppers for other fillers like spinach or even Italian sausage.

Baked Ravioli

Servings: 2 people, 2 ravioli each but you can adjust the recipe accordingly
Time: 15 minutes
Level: Medium

2 tbsp. ricotta cheese
1 sprinkle garlic powder
1 sprinkle salt
1 sprinkle Italian seasoning
1/2 tbsp. roasted red peppers, finely chopped
4 wonton wrappers
2 tsp. Parmesan cheese, shredded

Preheat oven to 350°. Mix first 5 ingredients together. Spoon a little of the ricotta mixture into the center of each wonton wrapper.

With finger, moisten the edges of the wrappers with water. Fold wrappers over and press edges together to seal.

Sprinkle wontons with Parmesan cheese. Place on a greased cookie sheet and bake for 10-12 minutes or until golden brown. Serve with marinara sauce for dipping. Yum!

Red and Yellow Pizza

As you know, pizza is my favorite food. You can do ANYTHING with pizza so the versatility really draws me in. This recipe came to me out of pure necessity. I had literally nothing in the pantry except for a few cans of tuna, cream of whatever soups, and a can each of corn and fire roasted tomatoes. What to do? What to do?

Make pizza, of course!

I simmered the drained tomatoes and corn with a few other ingredients until all of the juices were gone and I had a  nice thick stew-ish consistency. Threw it on partially baked pizza dough with a little spaghetti sauce and cooked chicken and voila! A vegged out dinner in 20 minutes. Lovely.

Red and Yellow Pizza

Time: 20 minutes
Servings: 4
Level: Easy

pizza dough
1 can fire roasted tomatoes, drained
1 can corn, drained
1 tbsp. jalapeño, chopped
1/4 c. roasted red peppers, chopped, optional
1/2 tsp. garlic powder
1/2 tsp. dried onion flakes
1/2 tsp. pepper
1/2 tsp. crushed red pepper flakes
1 tsp. Italian seasoning
1/4 tsp. salt
1/2 c. spaghetti sauce
1/2 c. chicken, cooked and shredded
1/2-3/4 c. cheddar, American,  or Edam cheese

Pre-heat oven to 425°. Roll out dough on a greased cookie sheet and bake for 8 minutes. Meanwhile, in a skillet over medium heat, simmer next 10 ingredients until juices are gone, about 12 minutes.

Remove pizza dough from oven when done. Top with spaghetti sauce, cooked tomato and corn mixture, chicken, and cheese.

Bake for an additional 5-7 minutes. Yum!

Tips
-Add bell peppers  and onions to the mixture.
-Mozzarella would probably work, too.
-Omit the chicken for a vegetarian dish.

Baked Eggs in Tomato Sauce… A Simple Version of Shakshuka

Shakshukra is an Israeli dish of eggs poached in tomato sauce. It is seasoned with garlic, paprika, and cumin and is topped with a creamy feta crumble. It can be served for breakfast, lunch, or even dinner. Sounds awesome, doesn’t it? Well, this morning, I was in the mood for shakshukra but didn’t really have the time to put it all together. I came up with this version to suffice my craving.

I wouldn’t dare compare this version to the amazing traditional version but it will certainly do in a pinch. We ate every last bite and wiped our bowls clean with a toasted piece of whole wheat bread. Yum! I will definitely make this again.

As you read the recipe, you’ll notice that I was totally improvising and using up leftovers from the fridge. You can omit the spaghetti sauce and add more tomatoes, of any variety, and spice it up with seasonings if you wanted. This was one of those quick thrown together type dishes that simply turned out perfect. Don’t you love it when that happens?

 

Baked Eggs in Tomato Sauce

Servings: 2
Time: 15 minutes
Level: Easy

1/2 can  roasted tomatoes, drained
1/2 tablespoon olive oil
1/2 tsp garlic, minced
1/4 c. spaghetti sauce
crushed red pepper flakes
salt
pepper
Glug of red wine (optional but awesome)
2 large eggs
2 slices toasted bread
Parmesan cheese, grated

In a small skillet, heat olive oil over medium-high heat. Add garlic and crushed red pepper. Brown for about 1 minute. Add tomatoes and spaghetti sauce and bring to a boil. Season with salt and pepper. Reduce heat to a simmer and cook for 10 minutes. Around the 8 or 9 minute mark, add the glug of wine if you choose. Gently crack each egg on top of tomato mixture.

Cover and let cook 5 minutes. Let the dish sit for 2-3 minutes before serving. Serve with toast and a touch of Parmesan cheese. Yum!

Hot and Sour Cabbage Soup – Vegan Awesomeness!

Just warning ya’, this soup is really spicy. It will open up your stuffy nose in one bite! However, we loved it. It was quick, easy, and chocked full of veggies. We are trying to eat healthier these days which has included eating a vegetarian or vegan dinner at least 2 night a week. I’m eating vegan everyday for lunch but it seems so much harder to do at night, especially in the winter. Vegetarians can eat cheese, which is the ultimate comfort food! I could be a full time vegetarian tomorrow but going all out vegan would be incredibly difficult for me. No cheese or eggs? Seriously, those are my two favorite foods in the entire world. Hands down.

But having said that, this soup was perfectly satisfying. If I could find/make up vegan recipes that were as filling and delicious as this one, I’d have such an easier time! If you have any vegan recipes or suggestions, please post them below. I’d love to try some of them.

Hot and Sour Cabbage Soup

Time: 25 minutes
Servings: 4
Level: Easy

1/2 tbsp. oil
1/2 onion, chopped finely
1/2 head of cabbage
1 carrot, chopped
8 oz. can of tomatoes (I used 1/2 of a 15 oz. can of fire roasted tomatoes but regular tomatoes will do)
4 c. water
1/4 c. soy sauce
1/3 c. Seasoned Rice or Salad Vinegar
1 tsp. red chili flakes, but be careful if you don’t like spicy dishes!
1/2 tsp. salt
1 tsp. black pepper

Over medium heat, add oil and onion to a large soup pot. Saute until golden brown. Blend tomatoes in a blender until smooth. Remove cabbage core and chop into bite sized slices and pieces. Add blended tomatoes and remaining ingredients. Bring to a boil, cover, then turn heat down to medium low. Simmer for 20 minutes or until cabbage and carrots are tender. Yum!

Tips
-You could add some pressed cubed tofu if you’re a fan… I’m not… I want to be, but I’m not.