Savory Ricotta and Spinach Pancakes

Every self respecting Italian girl has some ricotta in her fridge. It's a staple that most of us have grown up on. It's creamy and easy to eat and something most of our Nonna's gave us even before we had teeth. So what exactly is ricotta anyway?

Ricotta isn't exactly a cheese. It's actually the delicious by-product (made from the whey) of the cheese-making process. The word "Ricotta" in Italian means "re-cooked" or "cooked again". In Italy, it's traditionally made from sheep, cow, goat or water buffalo cheeses which gives it a nuttier, only mildly sweet taste. Here in America, most of our commercially prepared ricotta is the by-product of cows milk cheese such as mozzarella and provalone. It's usually milder and more sweet than it's Italian counterpart, making it perfect to add creaminess and a unique texture to dishes without overpowering their other flavors.

If you didn't grow up on ricotta like I did, you might think it's only useful in pasta dishes. That couldn't be further from the truth. True, it's delicious in Manicotti, Ravioli, Stuffed Shells and Lasagna but, it's also an ingredient that can be used in a host of other delicious dishes from savory to sweet. Pancakes, cheesecakes, smoothies, cookies, gnocchi, frittatas, ice-cream and casseroles are just a few ways to utilize it's creamy deliciousness.

These pancakes came together on a whim. Tonight, as usual, I was scrambling to find a side-dish to go with our dinner. I looked in my fridge and saw some spinach and my trusty ricotta and thus, these babies were born. My son loves all things pancake, so I knew these would be a hit. They took less than 10 minutes to make and are the perfect accompaniment to any protein or delicious on their own alongside a salad for a quick vegetarian meal. They even taste great at room temperature, so I am definitely adding these to my sons lunchbox repertoire.

Give them a try and let me know what you think!

Savory Ricotta and Spinach Pancakes

Makes 6 mini pancakes

1/2 cup ricotta

1 egg, lightly beaten

1/4 cup all-purpose flour

1 cup baby spinach leaves, finely chopped

1/4 cup Parmigiano Reggiano cheese

1/2 teaspoon black pepper

1-2 tablespoons olive oil

1. In a medium sized bowl, combine ricotta, egg, flour, spinach, Parmigiano cheese and black pepper. Mix well.

2. Preheat olive oil in a large non-stick skillet over medium heat. Spoon one heaping tablespoon of mixture for each pancake into skillet and cook for 2-3 minutes or until golden brown on each side. Enjoy!

TIPS:

Flavor these up anyway you like. Red pepper flakes, lemon zest, dill and garlic are just a few delicious additions that would work perfectly in these pancakes.

How mama got her groove back...

This is the first adapted recipe I have ever featured on this blog. I have nothing against adapted recipes, since that's the way most people cook and learn to cook. I personally just never end up cooking from magazines or books. I may thumb through them and get inspired, but most of the time, I'm too stubborn to stick to a recipe and end up coming up with my own concoction. Sometimes it works, and sometimes it doesn't. I guess thats why I am a recipe developer, right? All that being said, lately work has me cooking A LOT more. And on days where I've developed, styled and shot more recipes than I can count, sometimes, my brain just won't spare me anymore cells to make dinner for my own family. Horrible!!! Me?! The one who preaches to you on this blog about family meals!? The one who truly believes that the family that eats together, stays together?! ME!? If I can't come up with a decent dinner, how can I expect others to? Yes, It's true, but I know I'm not alone in my frustrations and I KNOW that by writing this, at least one person will commiserate.

Don't get me wrong, I manage to cook for our family every day. I haven't resorted to take-out, YET! But I gotta say, the meals have been getting more boring and more basic with each passing day. I've definitely been struggling. Work has been kicking my butt. Between my full-time day job, my freelance work and my home life, I am really burning the candle at both ends. On top of all of this, I am 5 1/2 months pregnant. All things considered, things are great! I have a wonderful family and a job! So what's wrong with me? Why aren't our clean clothes put away? Why hasn't the dishwasher been unloaded? Why don't I feel like cooking a dinner for my family on a day when I've already developed six other recipes for work? Why? Why? Why? Like most parents, I'm falling into a trap. I am pushing myself to the limits and feeling bad for not going past them. I'm learning and guilt is part of the learning process. I know it will take a while, but I will find my balance. We all will. I am dedicated to making it work. I am dedicated to my family and making sure we all eat healthy meals, together! And if on some nights that means take-out, so be it. In my case, it was looking for recipe inspiration in the pages of a magazine. In the midst of my frustration, I was thrilled to see this recipe in Food and Wine this week. It fit the bill because it was simple, inexpensive, healthy and delicious. I knew I had to give it a try! And you know what? It was everything I had hoped for! Even my two year old son (who is going through a picky phase), ate it all up. I swear, I never heard such delightful squeals coming from his little body. "Mama, MMMmmmm this is DELLISEEEOUS" ! I served it alongside some sauteed spinach and we ate a flavorful (not boring) meal, on a weeknight. And just like that, I got my groove back. Enjoy!

Chicken Scarpariello

(adapted from Fran Parisi's recipe in the Oct 2010 issue of Food and Wine magazine)

Serves 4

3 pieces of nitrate free bacon, chopped

8 skinless, boneless chicken thighs

1 teaspoon salt

1/2 teaspoon pepper

1/3 cup all-purpose flour

1/4 cup extra virgin olive oil

3 cloves of garlic, smashed

2 sprigs of rosemary

2 1/2 cups of low-sodium chicken stock

juice of 1 lemon

2 tablespoons unsalted butter

1/2 cup Peppadew peppers (or any picked peppers you like)

1. In a large skillet, cook the bacon until crisp. Transfer to a paper towel to drain. Leave whatever bacon drippings that rendered in the pan (to add flavor).

2. Season chicken with salt and pepper and dust with flour. In a large skillet, heat the olive oil oil. Add the chicken and cook over high heat, turning once, until browned on both sides, about 10 minutes. Add the garlic and rosemary and cook for 3 minutes., until garlic is golden in color. Transfer the chicken to a platter, leaving the rosemary and garlic in the skillet.

3. Add the stock to the skillet and cook over high heat, scraping up any brown bits from the bottom of the pan. Reduce liquid by half, about 5 minutes. Add the lemon juice and butter and stir until emulsified. Return the chicken to the pan along with any accumulated juices. Add the peppers and cook, turning the chicken until coated in the sauce, about 3-5 minutes more. Top chicken with crispy bacon and serve alongside some sauteed spinach and some crusty bread. The juice is to-die-for!!! I didn't have bread, to sop it up, I just used my fingers! LOL

Dinner in less than 10 minutes-Pasta and Peas in Creamy No-Cook Basil Sauce

Being a full-time working mom is tough. It's especially hard when you are committed to cooking dinner every night. I admit it's a stress I put upon myself, but so worth it. When I get home from work, I have about 15 minutes to get dinner on the table for one very hungry toddler. Any meal I attempt on a weeknight must be healthy, and fast! It's not easy trying to make dinner with a toddler at your feet, but it is not impossible. I achieve this most nights by keeping things VERY SIMPLE. It's definitely a challenge and sure, there are nights when we go out or order pizza. Luckily, those nights are few and far between thanks to a repertoire of quick recipes like this one. This dish is super fast. In the time it takes to boil the pasta, you're done!


Pasta in Creamy No-Cook Basil Sauce
Serves 4

1/2 cup grated parmigiano reggiano cheese
1 cup ricotta cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup basil, plus more for garnish

1 pound pasta (I used Barilla's Tri-color Fiori Shape here)

1/2 cup frozen or fresh peas
*extra virgin olive oil, for drizzling at the end


1)-In a food processor, combine the parmigiano, ricotta, salt, pepper and basil. Process until mixture is smooth, about 1 minute. Set aside.

2)-Bring a large pot of salted water to a boil. Add pasta and cook until tender but still firm (al dente). About 30 seconds before the pasta is done, toss in the peas. Drain pasta and peas, reserving 1/2 cup of pasta water. Place pasta, peas and basil sauce into a large serving bowl. Toss well to coat. Use some of the reserved pasta water to thin out the sauce if needed. Top with extra parmigiano cheese, extra basil and a drizzle of extra virgin olive oil. Serve immediately.

Salami and Provolone Stuffed Beef Braciola

As much as I dislike winter (my mother always said never to use the word hate), there is something about the smells coming from my kitchen during winter months that brings back loads of great memories. Maybe it's because the smell of salad just doesn't waft through your house the way a warm pot of stew or an apple pie does. Ahhh... Heaven! Or maybe it's because so many of my greatest childhood memories are related to family meals. Whatever it is, food and memories go hand and hand in my book. Part of the reason I started this blog was because I wanted to help families eat better and help people understand that sharing meals together is so much more than good for our bodies, it's good for our souls. Even if your parents weren't great cooks, I bet you have stories to tell about how your mom burns her Thanksgiving turkey EVERY YEAR! Or how dad manages to boil the life out of any green vegetable set before him. The point is, you have those stories and those stories are priceless. And every time you smell turkey you will think of your mom and how great it was to be together, at that moment, as a family because every moment is precious.

We are all WAY too busy. But we must remember, there will never be another day like today. Please take some time to cook and eat with the ones you love. Even if it's just to burn a grilled cheese sandwich. I promise you, the laughs and the stories you will share will be some of the most delicious memories of your life.

**I dedicate this dish to my son Griffin. It reminds me of my mom and I hope someday when he's making it for his children, it will remind him of me.


Salami and Provolone Stuffed Beef Braciola
Serves 6 people

1/2 cup olive oil, divided
1 1/2 cups seasoned breadcrumbs
1/4 c flat leaf parsley
2 large garlic cloves
1 large egg
2 lb flank steak pounded out to 1/2 inch thickness
1 tsp salt
1/2 tsp pepper
1/4 lb Genoa salami, thinly sliced
1/4 lb Provolone cheese, thinly sliced
1 12 oz can of crushed tomatoes ( I use Pomi)
1 cup water
1 cup red wine
1 tsp red pepper flakes
1/2 cup torn basil

1. Place 1/4 c olive oil, breadcrumbs, parsley, garlic cloves and the egg in a food processor and process until mixture looks moist and holds together slightly when you squeeze some of it in the palm of your hand.

2. Lay flank steak out on a flat surface and season with salt and pepper. Spread breadcrumb evenly mixture over meat, leaving a slight border (about 1/4inch). Layer the Salami and Provolone evenly over the bread crumb mixture. Roll up the meat tightly as if you are making a jellyroll, then secure the roll in several places with cooking twine (I usually use unflavored dental floss because I never remember to buy twine).

3. Heat remaining 1/4 cup of olive oil a large dutch oven over medium high heat. Add the roll to the pot to sear. Turn the roll with tongs so it gets evenly browned on each side, about 10-12 minutes. Adjust the heat to low and add in the crushed tomatoes, water, red wine, red pepper flakes torn basil plus some extra salt and pepper (if necessary). Cover with a lid and simmer for about an hour. Place the meat on a serving platter or cutting board and allow to rest for about 10 minutes. Thinly slice the meat and serve topped with sauce.

Makes great leftovers too! Enjoy!


TIPS:

-Want an even heartier dish? Drop some baby potatoes into the sauce 1/2 hour before the Braciola is cooked.

-Serve over Pasta or with Creamy Soft Polenta.

-Use leftovers for a sandwich the next day.

-Swap out the Provolone and Salami for your favorite cheese/meat combo. Prosciutto and Mozzarella are great too!

Chickpea Pasta Salad with Agave Vinaigrette

Agave syrup is a healthier alternative to processed and most other natural sugars, such as honey. It's glycemic index is significantly lower than other non-nutrative sweeteners. I try to substitute agave where I can. Try adding it to your coffee or tea, it's great! When I make pasta salad, my vinaigrette always contains a little honey. So, in this recipe,I figured agave nectar would be the perfect swap out for honey. The crazy thing is, I actually like it better than my old version. This pasta salad is easy to throw together for a last minute BBQ and can be made the night before. No mayo means it won't spoil and makes it perfect for the beach or a picnic in the park.


Chickpea Pasta Salad with Agave Vinaigrette
Serves 6-8 people

1 lb fusilli pasta (click here for a cool site showing pasta shapes)
1 large red bell pepper, cut into 1/4 inch pieces
1 cup, grape tomatoes
1/2 small red onion, finely chopped
1 -15oz can chickpeas, rinsed and well drained
1/2 cup parsley, chopped
1/4 c red wine vinegar
2 tablespoons, lemon juice
1 teaspoon salt
1 teaspoon pepper
2-3 tablespoons, agave nectar
1/2 cup extra virgin olive oil

Cook pasta in a large pot of salted water according to the package directions (I personally like to cook the pasta a little short of what the package says in order to ensure that my pasta is al dente). Drain the pasta and allow to cool for 5-10 minutes.

Place cooled pasta in a large bowl and add the bell pepper, grape tomatos, red onions, chickpeas and parsley. Toss to combine.

In a small bowl combine vinegar, lemon juice, salt, pepper and agave. Whisk to dissolve the salt and agave nectar. As you continue to whisk, slowly stream in the olive oil until the mixture is well combined. Pour dressing over pasta salad and gently mix to combine.

Place in the refrigerator for at least an hour. Can also be made up to 2 days in advance.

Enjoy!

Espresso Granita Con Panna

This past March I celebrated my 30th birthday in Rome. We have been to Rome many times before, but this was our first time traveling with our baby boy. We rented an amazing apartment in Trastevere. Paula,(the owner of our apartment ) told us that we must head to the Pantheon to Tazza D'oro for some Granita Di Caffe Con Panna. I've had Granita before but never, never, like this. As soon as I tasted it, I couldn't wait to come home and try to recreate it. Granita is like a more sophisticated snow cone and can be made with any kind of beverage and is especially good made with fresh fruit juices.

Anyone who has a new baby knows, exhaustion comes with the territory and this icy, sweet, caffeinated beverage is quick to make and easy to keep on-hand. No more fumbling for the coffee pot during those hazy summer mornings. All you need to do is scoop some Espresso Granita out of the freezer and you are ready to face the day. Mommy and Daddy's little helper! Why not bring a batch of this over to friends that have just become new parents? I know they will appreciate it!


Espresso Granita Con Panna

3 cups of strongly brewed espresso (our fave is Illy fine grind (Red Band)
3/4 cup granulated sugar, plus 2 tablespoons for whipped cream
1 cup, heavy cream


Combined hot espresso with sugar and stir until dissolved. Allow to cool completely.

Pour the coffee into a 9-inch glass pie plate or any other freezer friendly, shallow container (Tupperware will work too).

Place dish into freezer. Every hour and a half, go into the freezer and scrape the Granita with a fork (see image below). The idea is to shave the ice away so that it creates a snowy texture. You will keep doing this every hour and a half (for approximately 4 hours) or until all of the ice is scraped away and what you have left looks like coffee colored snow.

(why does my hand look like Skeletors? LOL)

In a medium bowl, whip the heavy cream and sugar until soft peaks form.

Place about 1/4 cup of Granita into small bowls or clear glasses. Top with some whipped cream "panna" and serve immediately.

TIP: Fill the glasses with Granita ahead of time and pop back into the freezer. When your guests arrive, all you have to do is top with whipped cream and serve. Perfect for your Memorial Day BBQ's.

* Make sure your glasses are freezer friendly!

Sausage and Pepper Pockets

This is a super fun recipe that I created for Kaboose.com. Everyone loves sausage and peppers. It reminds me of summer and all of the Italian street festivals that you can go to around NYC. This recipe is a fun spin on and old classic. Your kids will love these cute little pockets. Go ahead and swap the pork for turkey sausage or leave the meat out all together and add some cheese for a veggie pocket. Anyway you make 'em, they are much healthier than the ones you find in the freezer section of your supermarket. Pop a batch in your freezer and reheat them in a 325 degree oven until toasty. They make a great after school snack or quick lunch.

Enjoy!

Go here for the recipe.

Leftovers again? Yes, please!

Call it Pasta Pie or Pasta Frittata. Either way, it's a quick and delicious Breakfast, Lunch or Dinner. The best part is, it utilizes leftover pasta. Add any ingredients you like for a simple and nutritious anytime meal.


Alternate Meal:

Mexican Tortilla Pie-Instead of using pasta, mozzarella, parsley and tomatoes, use rotisserie chicken, corn, cilantro and chopped up leftover tortillas for a Mexican spin on this tasty dish.


Italiano Whole Wheat Pasta Pie

3 tbsps olive oil
8 eggs, beaten
6 sun dried tomatoes, coarsely chopped (i like the marinated kind)
1/4 c parsley, chopped
salt and pepper, to taste
3/4 c left over whole wheat penne pasta (or any smaller cut pasta)
1/2 c mozzarella, cut into 1/4-inch dice


Preheat oven to400 degrees.

In a large mixing bowl, combine, eggs, sun dried tomatoes, parsley and salt and pepper.

Heat the olive oil in a 9-inch skillet over medium heat. Be sure to spread the olive oil to coat the bottom and sides of the pan evenly.

Pour the egg mixture into the pan and reduce the heat to low. Cook until the eggs start to set around the edges but are still runny (about 2-3 minutes).

Add in the cooked whole wheat penne and the mozzarella. Spread it out and try to nestle in into the eggs.

Remove the pan from the heat and place it in the oven for about 5-10 minutes or until the eggs appear set. After the eggs have set, put the oven on broil and broil for 1 minute or until golden brown.

Allow the pie to cool slightly. Use a rubber spatula to loosen the pie from the pan. Invert to serve. Enjoy!

Cook what your Grandma made ya!

My Grandma Mary fed her 9 children with this recipe and it is still a family favorite. This recipe is very inexpensive and easy to make. Little ones really love eating it with their fingers right off of the highchair tray. Grandma Mary's recipe will surely become one of your family favorites too!


Grandma Mary's Pasta Fajole
Serves 4-6

4oz (about 13 slices) of Pancetta, diced
3 tbsps extra virgin olive oil
3 large garlic cloves, coarsely chopped
1 (28oz) can crushed tomatoes
14 oz of water (1/2 of the tomato can)
½ of a 6 oz can tomato paste
2 tbsps fresh basil, chopped
1 (16 oz) box ditalini pasta
3 (19oz)cans of cannellini beans, reserving one can with it’s liquid, the rest can be rinsed and drained
salt and pepper to taste
3 tbsps parsley, for garnish

In a medium non-stick frying pan, cook pancetta until crisp. Drain pancetta on a paper towel and reserve for garnish.

Heat olive oil in a medium saucepan over medium heat. Add garlic and stir with wooden spoon until softened but not crisp. Add tomato paste to oil and stir with wooden spoon until paste caramelizes slightly, be careful not to burn. Stir in crushed tomatoes, 14 oz of water (1/2 can) and basil and cook over low heat for approximately 25-30 minutes. Stir the sauce every so often to prevent burning. Sauce should reduce and thicken quite a bite before beans are added.

After sauce has thickened add 2 cans of rinsed, drained beans and 1 can of beans with it’s juice. Add salt and pepper to taste. Stir and cook for approx 10 minutes.

While the beans and sauce are cooking, Boil a large pot of water and add salt. Cook pasta until al dente and drain.

In a large bowl combine pasta, and sauce and stir until completely coated. Top with parsley and pancetta.

Serve immediately. Enjoy!