Tuesday, August 10, 2010

Recipe Monday x 2

Hi there! Sorry I haven't written in a while. You all know Matt and I were married a few weeks ago. That has definitely consumed a lot of my time, even after the wedding. I feel as if I have been writing thank you cards for hours a day, and yet the pile does not get smaller. That only overwhelms me with joy knowing that people love us so much that we have that much to be thankful for. I will be writing soon about how the wedding went.

Today's job is to catch up with the last two recipe monday's. I found these recipes in a magazine that I read on the way down to our honeymoon. I will be trying one of them tonight for dinner.

Tonight's meal:
Ricotta stuffed peppers

1 1/2 c. ricotta cheese
1/4 cup romano cheese
1 green onion, green part only finely chopped
12 whole roasted piquillo peppers (I'm sure just red bell or any other pepper works with this. We will be using something different, and I will let you know how that goes.)
1/2 c. fresh basil leaves
1/2 c. fresh flat leaf parsley leaves
1 tbsp. water
3 tbsp. virgin olive oil
2 yellow summer squash thinly sliced
2 tbsp. pine nuts roasted (optional, used for garnish)

Roast peppers in the oven. Go to this site to see how to roast peppers properly. http://www.ehow.com/how_13875_roast-peppers.html
You can also buy peppers pre-roasted.
In a large bowl, beat ricotta until smooth and fluffy, Gently stir in romano cheese, onion and 1/4 t. of salt and pepper. Transfer filling into a plastic bag, and cut the corner. Squeeze filling into roasted peppers, and set aside. In a food processor (or blender), with a knife blade, pulse basil, parsley, water and 1/8 t. of salt and pepper until herbs are finely chopped. Cook sliced yellow squash in a skillet with 1 tbsp. of olive oil on medium-low heat. Cook until slightly soft and slightly brown. When cooked, preheat oven to 375 and place squash in a greased casserole dish. Top with stuffed peppers. Place in oven for around 7 minutes. This could take longer depending on oven- This is to warm the cheeses so keep an eye on your peppers.
When all cooked, spoon herb and pine nut sauce over the top of the peppers and serve.



The second recipe is a summer salad.

Pasta Salad

1/2 lb. fusilli or rotini pasta
Salt and pepper
1/2 bunch of asparagus, trimmed and cut into 1 in. pieces
1 c. sugar snap peas, strings removed and cut in halves
3 lrg. carrots, cut into 1/2 in. coins
1 6 oz. jar of marinated artichokes, rinsed, drained and coarsely chopped
1/2 c. ranch dressing
2 tbsp. fresh lemon juice

Heat covered 4 quart sauce pan of salted water to boiling on high. Add pasta and cook 8 minutes, stirring occasionally. Then add asparagus, cook 2 minutes, add snap peas and cook 1 minute longer. Drain well and transfer mixture to 18" by 12" pan. Add carrots and artichokes and refrigerate for at least 30 minutes. Put mixture into bowl and mix in ranch dressing, lemon juice, and salt & pepper to taste. Toss until evenly coated. Makes 6 side dish servings.




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