Meatless Mondays: Ravioli With Tomatoes, White Beans, and Escarole

Ravioli With Tomatoes, White Beans, and Escarole 

This recipe combines Mediterranean spices and white beans to get a protein-packed pasta. 

• Prep Time: 8 minutes
• Cook Time: 12 minutes
• Yield: 4 servings (serving size: about 1 cup)

Ingredients

• 1 (9-ounce) package fresh four-cheese ravioli
• 1 (15- to 16-ounce) can Great Northern or navy beans, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/8 teaspoon crushed red pepper
• 6 cups chopped fresh escarole or spinach
• 1/4 cup water
• 1/4 cup (1 ounce) grated Asiago cheese

Preparation

1. Cook pasta according to package directions, omitting salt and fat.

2. Combine the beans, tomatoes, basil, oregano, and red pepper in a large saucepan. Bring to a boil; stir in escarole. Cover, reduce heat, and simmer 3 minutes or until escarole is wilted. Stir in pasta and 1/4 cup water; cook 1 minute or until thoroughly heated. Sprinkle with cheese.

Recipe: Quinoa Slider

Since we all LOVED the lunch and learn last week, here is yet another Quinoa recipe ;)

Quinoa Sliders(adapted from howsweetseat.com)

Note: I didn't use the whole amount of cooked quinoa, looked like too much to me, also I reduced the stock about 1/2 cup. The quinoa wouldn't stick together at all, so I used some "glue" (mayonnaise) -worked really well. The recipe shows the orignal amounts.
My amount was enough for 7 medium sized buns.

1 cup uncooked quinoa, rinsed (I didn't use the whole amount of the cooked quinoa)
2 cups vegetable or chicken stock
1 cup cooked chickpeas
1/2 cup freshly grated provolone cheese (I used mozzarella)
1/4 cup panko bread crumbs
1/2 cup chopped carrots
1 green chili pepper, diced small
1 large egg + 1 egg white, lightly beaten (I didn't use the egg white)
2 tablespoons mayonnaise (see note)
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
12 multigrain slider buns or dinner rolls
2 avocados, sliced for topping (I used tomatoes and cucumbers instead)
1/2 cup chipotle mayo, for topping (mix 1/2 cup mayo with chipotle chili powder or 1 teaspoon (or more) of chipotle in adobe or other hot sauce



Directions:
Add quinoa and stock to a medium sauce pan and bring to a boil. Reduce to a simmer and cover, cooking for 15 minutes or until can be fluffed with a fork. You can do this ahead of time or even the night before (and store quinoa in the fridge) so the quinoa can cool.

While quinoa is cooking, slice the green onions, chop the carrots, and grate the cheese. Place it all in a bowl, then add panko and mix. Coarsely chop the chickpeas and add to the bowl. One quinoa is finished cooking, add it to the bowl and mix well until incorporated. If needed, let cool or place in the fridge for a few minutes to cool. Add in beaten egg + egg white, salt, pepper and mix well. Form into patties (I really squeezed a handful of quinoa together and smoothed it into a round, it may take some squeezing and form to get the patties to stick) that fit the size of the buns you have.

Heat a large skillet over medium-high heat and add 1 1/2 tablespoons olive oil. Once hot, add 5-6 quinoa patties and cook until deeply golden brown and crispy, about 5 minutes. Gently flip and cook 5 minutes more. Remove and continue with remaining olive oil and patties.
Serve with chipotle mayo and avocado slices or tomatoes and cucumbers.

http://freshfromevaskitchen.blogspot.com/2013/07/quinoa-slider.html

Recipes: Quinoa

Today we attended a great lunch and learn about Quinoa at Whole Foods. Additional copies of recipes have been placed in the break room. Let us know if you need one!

To continue with Meatless Monday and Quinoa, here are two more recipes to try. Thank you to Alissa and Margaret for sharing!

Fruit Quinoa Breakfast Bowls
http://www.aspotofwhimsy.com/2013/07/recipe-fruit-quinoa-breakfast-bowls.html
Ingredients:
Quinoa
Milk
Agave NectarFruit
Chopped Raw Almonds
Flax Seed and Chia Seeds (optional)

Make quinoa as instructed on box. Then load it up: a splash or two of milk, a drizzle of agave, a sprinkling of almonds, flax seeds and chia seeds. Stir slowly.
Now heap on the fruit!

 

Choose whatever combination of fruit entices you (or is in season!). My personal favorite is strawberries and bananas, but raspberries, blackberries and blueberries all also pair really well with the quinoa.

Other possible additives: cinnamon, almond milk, walnuts, protein powder.

To speed the process along in the morning, I usually make a big batch of quinoa at a time that will then last me 3-4 bowls. Assemble everything but the fruit the night before. Heat the mixture in the microwave for about 45 seconds to a minute in the morning, add fruit and enjoy!

Quinoa with Roasted Garlic, Tomatoes, and Spinach
http://www.myrecipes.com/recipe/quinoa-with-roasted-garlic-tomatoes-spinach-10000002001925/

Ingredients:

1 tablespoon olive oil $

1 tablespoon finely chopped shallots

1/4 teaspoon crushed red pepper

1/2 cup uncooked quinoa, rinsed and drained

1 tablespoon dry white wine

1 cup fat-free, less-sodium chicken broth

1/2 cup baby spinach leaves

1/3 cup chopped seeded tomato (1 small) $

1 tablespoon shaved fresh Parmesan cheese

1/4 teaspoon salt

 whole garlic head

Preparation:

1. 1. Preheat oven to 350°.
2. 2. Remove papery skin from garlic head. Cut garlic head in half crosswise, breaking apart to separate whole cloves. Wrap half of head in foil; reserve remaining garlic for another use. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
3. 3. Heat oil in a saucepan over medium heat. Add shallots and red pepper to pan; cook 1 minute. Add quinoa to pan; cook 2 minutes, stirring constantly. Add wine; cook until liquid is absorbed, stirring constantly. Add broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; stir in garlic pulp, spinach, tomato, cheese, and salt. Serve immediately.

Recipes: 12 Cucumber Recipes to Beat the Heat

Healthy Cucumber Recipes

Recipe: Parsley Pesto

(from bonappetit June/13)

Ingredients:

1 pound spaghetti

Kosher salt

1/2 cup unsalted, roasted almonds

4 cups (packed) fresh flat-leaf parsley leaves

3/4 cup chopped fresh chives

3/4 cup extra-virgin olive oil

1/2 cup finely grated Parmesan

Freshly ground black pepper

Preparation:

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.

Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil, and Parmesan; process until smooth. Season pesto with salt and pepper.

Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Season with salt and pepper.

DO AHEAD: Pesto can be made 5 days ahead. Cover surface directly; chill.

http://freshfromevaskitchen.blogspot.com/2013/06/parsley-pesto.html

Recipe: Sweet Potato Salad with Figs

From Yotam Ottolenghi (Jerusalem)serves 4

4 small sweet potatoes (2 lb, 1kg)
75ml olive oil
Coarse sea salt and black pepper
40ml balsamic vinegar (not a premium aged grade)
20g caster sugar
12 spring onions, halved lengthways and cut into 4cm long segments
1 red chilli, thinly sliced
6 fresh, ripe figs (1 lb, 240g), quartered
150g soft goat's cheese, crumbled (optional)

Heat the oven to 220C/425F/gas mark 7. Wash the sweet potatoes, cut in half lengthways, then cut each half lengthways into three long wedges. Mix with three tablespoons of oil, two teaspoons of salt and some pepper. Lay the wedges skin side down on a baking tray, and roast for 25 minutes, until soft but not mushy. Remove and leave to cool down.

Put the balsamic vinegar and sugar in a small saucepan, bring to a boil, then reduce the heat and simmer for two to four minutes, until it thickens. Be sure to remove the pan from the heat when the vinegar is still runnier than honey as it will thicken as it cools (if it does get too thick to drizzle, stir in a drop of water before serving).

Arrange the sweet potatoes on a serving plate. Heat the remaining oil in a medium saucepan and add the spring onions and chilli. Fry on a medium heat for four to five minutes, stirring often so the chilli does not catch, then spoon over the sweet potatoes. Dot the fig quarters around and about, then drizzle over the balsamic reduction. Serve at room temperature, with the cheese scattered on top, if using.