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.

Baked Tofu!

I know, I know, I've been MIA for a while. I apologize for my absence but as many of you well know, life can be insane! I have been writing a ton of recipes for Kaboose.com and AmazingMoms.com which has kept me VERY busy. If you are ever missing me or my recipes, please check out those sites (see list way down below for a list of some of my recent faves!). some of my recent . All of that on top of my regular job and trying to make sure I have time for my family, I had to give myself a break from blogging. Please know that while I may not get to post here as often as I'd like, sharing recipes with you is a true joy and you are never far from my thoughts. Like many of you, I am still struggling to find balance in my life. I am doing my best to find a way to manage it all. In the meantime, if you have any life balancing tips, please share because this past month kicked my butt.

About the Recipe:

I have to admit, I was never a HUGE fan of tofu, even when I was a vegetarian. That is, until I learned how to bake tofu. Baking tofu changes the texture completely and gives it some bite. It's cost effective and simple to make and makes a great addition to stir fry's and is delicious in a sandwich. You can go wild with different marinades. Tofu itself is mild in flavor and therefore takes on the flavor of anything you marinate it in. I like to cut the baked tofu into tiny squares and give it to my 22 month old as a snack. He loves them and I bet you will too. If you think you don't like tofu, just give this easy recipe a try.

Soy and Citrus Baked Tofu

Serves 2-4 (depending on use)

1 package extra-firm organic tofu, cut into 1/2-inch slices (extra-firm is key here)

1/2 cup organic low sodium soy sauce

Juice of 1 large orange

2 teaspoons sesame seeds

1. Preheat oven to 350 degrees. Line a baking sheet with foil and spray foil with cooking spray. 

2. Drain tofu using method below. In a large bowl, combine soy sauce, orange juice and sesame seeds. Place tofu into marinade and allow to sit for 5-10 minutes. Lay tofu side by side on prepared baking sheet and bake for 15 minutes. Serve as is or in one of the dishes suggested below. 

To Drain the tofu:

(Paper towel obviously, not pictured.)

1. Place a cooling rack inside a baking sheet. If you don't have a cooling rack, simply use 2 cutting boards lined with paper towel. Cut tofu into 1/2-inch slices. Place slices onto rack and cover with 2 pieces of paper towel. Place a heavy cutting board over the tofu. If your cutting board isnt heavy enough, weight it down with heavy canned goods. Allow tofu to drain for 10 minutes. Tofu is now ready to marinate or bake. 

Note on Organic Tofu:

In our house, we try to use organic ingredients whenever we can. However, I don't usually specify "organic" in my recipes, because I know it's not always financially/physically possible for everyone to get their hands on them. Soy/Tofu products are one of those items I never compromise on.  I buy them in organic form, or not at all. I won't get too much into it, but soy crops in this country are treated with some scary chemicals. If you want to read some info on the subject, please go here and here We don't consume many soy products in our house but when we do, it is always organic. Organic soy is affordable and well worth the small additional fee.

What to do with Baked Tofu:

-Chop and add into a salad for a quick and inexpensive protein punch!

-Cut rectangles in half and stir fry in some vegetable oil, garlic, broccoli and sugar snap peas.

-Skip the soy marinade and simply sprinkle tofu with salt and pepper and bake the tofu au naturale. Place tofu slices on a crusty roll, topped with thinly sliced avocado, a slice of cheddar cheese and a drizzle of olive oil. 

My recent Kaboose and AmazingMom recipes:

Delicious Father's Day Recipes:

Watermelon lime-popsicles

English Muffin Pepperoni Pizzas

Father's Day-Orange Creamsicle Pancakes

Amazing Cakes:

Chocolate Chip Icebox Cake

Oreo Ice Cream Cake

Tapenade + Pasta ='s one great dish

Note on pic: I apologize for the lack of green in this pic and the steam clouding the shot (although ,it does create atmosphere-lol). Had a seriously hungry family nipping at my heels to eat this. It may not look the prettiest but I can assure you, it was gobbled up in under 5 minutes, which is about how long it took to prepare.

Tapenade is a Provencal dish usually consisting of pureed or finely chopped olives, capers, anchovies and olive oil. It is a simple dish that is easy to make and oh-so delicious. My husband and I were lucky enough to spend our honeymoon traveling through France and sampled many delicious tapenades while staring out at the gorgeous olive trees that helped create them.

Every time I make it as a dip or spread for a party, people ask me for the recipe. And my son inherited my husbands love for olives so I make it a lot! The beauty of tapenade is that it's not just a dip or spread for crackers or crusty bread. It can be spread on fish or thinned out and tossed into pasta for a unique, no-mayo pasta salad. In this recipe, I broke tradition (like I so often do), by leaving out the anchovies and adding basil and lemon zest. This recipe is fool proof so go ahead, personalize it. Mix up the olives and the flavors a bit, make it your own. Whatever you do, ya gotta bring this dish to your next picnic or BBQ. I just know your friends will be begging for the recipe. Tell them you got it in France. Even if you've never been, I won't tell!

Tapenade
Makes 1 1/4 cups

1 cup pitted olives (any kind. my fave are black oil cured)
1/4 cup olive oil
1/4 cup basil
1 tablespoon lemon zest
1 small clove garlic

1)- Place all ingredients into the bowl of a food processor. Process until mixture is well combined. Be sure to stop the machine to scrap down the sides of the bowl. Process until mixture is a thick paste, about 2 minutes. Serve immediately or place in airtight container in the refrigerator for up to 1 week.


Great uses for Tapenade:

As a main dish:

Stir in 1/2 cup Tapenade into warm pasta (see above image). Add in extra olive oil or pasta water to thin out the sauce if needed.

As a fancy-schmancy but oh-so simple appetizer:

Slice a baguette into 1/2-inch pieces. Toast in broiler until light brown. Spread 1 teaspoon of tapenade on each piece of bread. Top with chopped basil or parsley.

As a sandwich spread:

Spread 1 tablespoon of tapenade on a crusty roll. Top with fresh mozzarella, basil, sliced tomatoes and a drizzle of extra virgin olive oil. This ain't yo mama's caprese sandwich!

Veggie Tale + Why beet greens are so good for you!

I ventured into the exciting world of vegetarianism when I was fourteen years old. And after talking with many of my friends, fourteen seems to be a popular age for making this change. Must be something about rebellion- LOL. Seriously, I am not sure why I decided to do it, except that I wasn't a huge meat lover and it seemed like a natural step for me. Of course, this news was much to my mother's horror. She was worried I wouldn't be getting the right nutrients. I ate pretty healthy as a teen. Luckily for her and me, I never went through the "binge on pasta/pizza/cheetos" phase that many young vegetarians fall prey too. However, I know this is a real concern for parents who have kids that aren't eating meat. Vegetarianism can be wonderful, if it's done right.

Through the years, my friends loved to ask me "What do you miss most about eating meat?" I think they were expecting me to say "STEAK!". Much to their surprise, I would always say that the thing I missed the most was the ease and convenience of a sandwich. I wasn't a fan of the prepackaged meat substitute "veggie" products. I never found those items appealing so I avoided them completely. Nothing beats a good sandwich and when you are a vegetarian who refuses to eat prepackaged meat substitutes, the options are slim beyond a veggie and cheese sandwich.

These days I've added some chicken and fish back into my diet, but only about once a week. I find that in general, less meat is better for me and for my family. Despite the amazing health benefits of vegetarianism, eating less meat is more economical, especially when you are buying organic meat and poultry.

This recipe came about when I was looking for a way to use up beet greens. Many people (including me), eat the beet and toss the leafy tops. It's such a waste because the tops contain three times as much iron as the roots. The tops are also an excellent source of vitamin A. This burger rocks because it has simple ingredients and packs a protein punch. These also taste great at room temp so they make perfect sense for my toddlers lunchbox.

The moral of this story? Don't toss those greens and don't fret if your kid decides to be a vegetarian. Teach them how to cook so they can make good choices. Make this burger and they will be 'aight!

Veggie Burger

Makes 4

2 tablespoons olive oil

1/2 cup mushrooms, finely chopped (about 4-5 medium sized 'shrooms)

1/2 cup beet greens or fresh spinach, finely chopped

1 clove garlic, minced

1 egg, beaten

3/4 cup seasoned breadcrumbs

1 -15 ounce can red kidney beans (or any bean you like), rinsed and drained

*optional- 1 teaspoon salt (I find this necessary if you are using organic canned beans. They are not as salty as conventional canned beans and often need a bit of salt.)

1)- In a large skillet over medium heat, add 1 tablespoon of olive oil mushrooms, greens and garlic. Saute for 4-6 minutes or until veggies are tender. Remove from heat and allow to cool, about 5 minutes.

2)- In a medium bowl, combine egg, breadcrumbs, beans and cooled veggies. Using a potato masher or your hands, mash the ingredients until the beans become mushy and the entire mixture comes together. If mixture seems a little dry, you can add a dash of water. Form the mixture into four evenly sized patties.

3)- Heat the remaining tablespoon of olive oil in a large clean skillet over medium heat. Fry the patties until golden brown on each side, about 4-6 minutes per side. Serve on a toasted bun with lettuce, tomato and ketchup.

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.

Broccoli and Cheddar Pancakes

Some days I'm just too tired to think. Today was one of those days. The weather was gorgeous and I spent more time outside than I should of. Before I knew it, it was 6 o'clock and I hadn't even thought about dinner. Dog-tired with an almost empty fridge, what was a mama to do? I desperately wanted to order takeout, but our neighborhood doesn't have many great options. I ran to the fish store and bought some grey sole to broil quickly. I knew I could easily whip up some veggie pancakes with the staples I had left, plus some steamed broccoli from our previous nights dinner. My anxiety lifted and before I knew it, I had a simple and healthy meal on the table in less than 20 minutes.

These pancakes are always a favorite in our house because they are delicious and super simple to make. Served along side a green salad, broccoli and cheddar pancakes make a perfect light dinner. And I gotta say, I even like them at room temp, which makes them perfect for tomorrow's lunch box.


Broccoli and Cheddar Pancakes
Makes 8 pancakes

1/2 cup sour cream or ricotta cheese
2 tablespoons fresh dill, finely chopped
1 cup broccoli, steamed and finely chopped
1/2 cup shredded cheddar
1/3 cup whole wheat flour
1 large clove garlic, minced
1/2 teaspoon salt
1 large egg, lightly beaten
2 tablespoons olive oil


1)- Combine dill and sour cream in a small bowl. Cover with foil or plastic wrap and refrigerate.

2)-In a large bowl combine broccoli, cheddar, flour, garlic, salt and egg. Mix with a wooden spoon until combined. For about 8 pancakes using about 1/3 cup of mixture for each.

3)- Place olive oil in a large skillet over medium heat. Fry pancakes until golden brown, about 3-4 minutes on each side. Serve warm with a dollop of dill sour cream.

TIPS:

-Use zucchini instead of broccoli.
-Swap out the cheddar for your favorite cheese.

Another Great Combo:

-Make it Italian- Swap out the brocolli and cheddar for chopped spinach, sun dried tomatoes and mozzarella.

Maple and Thyme Roasted Carrots

I've said it before and I'll say it again. I'm not so good with the side dishes. I'm trying, it's just not something that comes naturally to me. Maybe its because I'm constantly searching for simplicity in my life and especially in my meals. I like simple main dishes and even simpler sides. You see, I was a vegetarian for 10 years (still only eat minimal chicken and fish) and have huge respect for vegetables in their natural state. Don't get me wrong, I won't turn away a good creamed spinach but I strive to prepare vegetables simply (usually roasted and lightly dressed like in the recipe below), as to highlight their natural yumminess.

As parents, it's easy to get frustrated with the "picky" eater phases (yes, PLURAL) and resort to covering veggies with butter and cheese. You just want them to "EAT THE BROCCOLI ALREADY!". I'm not a huge fan of that method because it's not really the best way to encourage a healthy eater. It's our responsibility to keep presenting our kids with healthy, nutritious options. And if one day they turn up their noses to a veg, so be it! We have to remember that they are human after all. Just because they don't eat their veggies today, doesn't mean it's forever. It's frustrating and stressful and you just want to give up (I've been there!). One of the many great challenges of parenting is learning to move through phases knowing they won't last. Eating is no different. There are all sorts of reasons your lil' one might be on a strike. Maybe their stomach hurts, or their teeth or maybe, just MAYBE they don't feel like having broccoli today!!! "OK Ma?!" My advice is to step back, take a deep breath and try again tomorrow. Never, never give up! The investment you make in your child's nutrition now, will yield immeasurable results later.


Want to know more about Feeding Your Baby Healthfully?

Visit Our365.com for an awesome Q&A with Dr. Greene and my pal Chowmama Stacie.


About the Recipe:
I developed this recipe last minute when I had a chicken roasting in the oven and once again, NO SIDE DISH! I took a quick scan of my fridge and pantry and came up with this combo. Not sure what made me add the apple cider vinegar but boy, am I glad I did. It really made the dish something special. Hope you think so too!




Maple and Thyme Roasted Carrots
Serves 4-6

12 medium sized carrots, stems and peels removed (i your carrots are large, halve them)
3 tablespoons extra virgin olive oil
1/4 cup good quality maple syrup
1 tablespoon apple cider vinegar
1 tablespoon fresh thyme, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper


1)-Preheat oven to 400 degrees.

2)- In a large bowl, whisk together olive oil, maple syrup, vinegar, thyme and salt and pepper. Place carrots in the bowl and toss to coat.

3)- Dump the carrots onto an aluminum foil lined baking sheet and bake for 20-25 minutes or until carrots are tender.

Enjoy!

Confetti Quinoa and Lentil

Quinoa! Pronounced (KEEN-wah). Scary word for those of you who have never heard of it. An even scarier word if you've tried cooking it and said, "bleh!". I'll admit, I wasn't a huge fan of the taste when I first tried it. Cooked straight up, it tasted a lot like dirt. Encouraging intro, no? Anyway, my initial experience didn't deter me from trying it again. Even though I wasn't a fan of the taste in it's natural state, I was a HUGE fan of its nutritional value. Without going too far into specifics, (after all I am no Nutritional Anthropologist-lol), simply put, Quinoa is often considered a grain, but its actually a relative of leafy green vegetables like spinach and Swiss chard. It's high in protein which makes it an excellent choice for vegans, vegetarians and mamas like me who don't eat much meat and can't get their babies to eat a lot of meat either.

I make this dish on a Sunday night and store it in the fridge. It's ready and waiting for me as a quick lunch for the family or as a yummy side dish for dinner. The veggies in this are colorful (like confetti) and chopped small, making it a great dish for your little ones. My son has been eating this dish since he was 9 months old. He LOVES the taste and I feel good feeding it to him, knowing he's getting veggies and protein in one quick and easy meal! Hurrah!


Quinoa and Lentil Confetti
Serves 4-6

2 tablespoons olive oil
1 large carrot, finely chopped
1 zucchini, finely chopped
1 small onion, finely diced
1 clove garlic, finely minced
1/2 cup red lentils (or any quick cooking lentils you have on-hand)
1 cup quinoa (i prefer the red variety but used the white variety in this recipe)
3 cups water (or low sodium chicken stock)
2 teaspoons salt (may need more, as mine took quite a bit of salt. taste it first!)
pepper, to taste
1/2 cup frozen peas



1)- Heat olive oil in a large stock pot or deep skillet over medium heat.

2)- Add in chopped carrot, zucchini, onion and garlic. Cook until slightly soft, about 6 minutes.

3)-Stir in lentils and Quinoa. Pour in water and season with salt and pepper. Cook over medium heat. Bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed (about 15 minutes). Fluff with a fork.

4)- Stir in peas at the last minute and serve.


** Will keep in the fridge for up to 5 days.