I made this when Blake was out of town one weekend. All it is is the Buitoni chicken Ravioli, which I boiled, and then added to some brown butter. I cooked the butter over medium heat, and then added some salt, pepper, herbs de provence, and some walnut pieces I had.
Friday, December 17, 2010
Chicken Ravioli in Brown Butter Sauce
I made this when Blake was out of town one weekend. All it is is the Buitoni chicken Ravioli, which I boiled, and then added to some brown butter. I cooked the butter over medium heat, and then added some salt, pepper, herbs de provence, and some walnut pieces I had.
Stuffed Acorn Squash
Unfortunately, I really don't remember where I got this recipe, or how exactly I cooked this dish, which is too bad because it was really good.
I cut an acorn squash in half, and trimmed the bottoms so they would stand flat in my pyrex dish. I seasoned them with salt and pepper and a half a tab of butter. Then I poured water halfway up around them and baked them. I can't remember how long or at what temperature, but they came out very tender. While they were in the oven, I cooked some onion and broccoli, and some 90 second rice. I don't remember what else I put in it, but that could be all. When the squash came out of the oven, I had to pour the liquid out of them and the pyrex, before putting the stuffing in and topping with cheese. I think I used gouda. I just put it back in the oven long enough to melt and slightly brown the cheese. All the stuffing didn't fit, so I served it on the side as well.
I cut an acorn squash in half, and trimmed the bottoms so they would stand flat in my pyrex dish. I seasoned them with salt and pepper and a half a tab of butter. Then I poured water halfway up around them and baked them. I can't remember how long or at what temperature, but they came out very tender. While they were in the oven, I cooked some onion and broccoli, and some 90 second rice. I don't remember what else I put in it, but that could be all. When the squash came out of the oven, I had to pour the liquid out of them and the pyrex, before putting the stuffing in and topping with cheese. I think I used gouda. I just put it back in the oven long enough to melt and slightly brown the cheese. All the stuffing didn't fit, so I served it on the side as well.
Toasted Ravioli
I saw this recipe on foodgawker, but it really came from cooking light. It was a little bit time consuming to prepare, but good, and also so pretty and colorful. 
Ingredients:
* 2 tablespoons water
* 1 large egg, lightly beaten
* 1 cup panko (Japanese breadcrumbs)
* 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
* 1 (9-ounce) package fresh ravioli
* 3 tablespoons olive oil, divided
* 4 cups grape tomatoes, halved (about 2 pints)
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 3 garlic cloves, coarsely chopped
Directions:
1. Combine 2 tablespoons water and egg in a shallow dish, mixing well. Using a fork, combine panko and cheese in a shallow dish. Dip each ravioli in egg mixture then coat in panko mixture.
2. Heat a large skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan to coat. Add half of ravioli to pan in a single layer; sauté 1 minute on each side or until golden. Remove ravioli from pan using a slotted spoon; drain on paper towels. Keep warm. Repeat procedure with remaining 1 1/2 tablespoons oil and ravioli. Wipe skillet with paper towels.
3. Add tomatoes, salt, and pepper to pan; sauté 2 minutes, stirring frequently. Add garlic to pan; sauté 30 seconds, stirring constantly. Divide ravioli evenly among 4 plates; top each serving with 1/2 cup tomato sauce. Serve with a leafy green side salad for a complete, wholesome meal.
Ingredients:
* 2 tablespoons water
* 1 large egg, lightly beaten
* 1 cup panko (Japanese breadcrumbs)
* 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
* 1 (9-ounce) package fresh ravioli
* 3 tablespoons olive oil, divided
* 4 cups grape tomatoes, halved (about 2 pints)
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 3 garlic cloves, coarsely chopped
Directions:
1. Combine 2 tablespoons water and egg in a shallow dish, mixing well. Using a fork, combine panko and cheese in a shallow dish. Dip each ravioli in egg mixture then coat in panko mixture.
2. Heat a large skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan to coat. Add half of ravioli to pan in a single layer; sauté 1 minute on each side or until golden. Remove ravioli from pan using a slotted spoon; drain on paper towels. Keep warm. Repeat procedure with remaining 1 1/2 tablespoons oil and ravioli. Wipe skillet with paper towels.
3. Add tomatoes, salt, and pepper to pan; sauté 2 minutes, stirring frequently. Add garlic to pan; sauté 30 seconds, stirring constantly. Divide ravioli evenly among 4 plates; top each serving with 1/2 cup tomato sauce. Serve with a leafy green side salad for a complete, wholesome meal.
Steak with Twice Baked Sweet Potatoes and Roasted Brussel Sprouts
Blake grilled us a steak to share for dinner and I made the sides. Both of these came out pretty good.
Twice Baked Sweet Potato
Ingredients:
1 Japanese sweet potato
1/4 cup cream cheese, softened
1 teaspoon cinnamon, divided
1/8 cup packed brown sugar
1 1/2 tablespoons butter, softened
Directions:
Preheat oven to 400 degrees. Pierce potato with a fork and place on an ungreased baking sheet. Bake for one hour or until tender.
Slice potato in half lengthwise and scoop out pulp. Be careful to keep skins intact. Place pulp in a large mixing bowl and mash until smooth. Add cream cheese and 1/2 teaspoon of spices. Mix well and spoon back into the potato skins.
In a small bowl, stir together the butter, brown sugar, and remaining spices. Sprinkle over the top of the potatoes.
Place potatoes skin-side-down back onto an ungreased baking sheet. Bake at 400 degrees for another 15 minutes.
Brussel Sprouts
Cut the brussel sprouts in half and brown cut side down in a little olive oil in a pan until well browned. Flip them over, and add some liquid to go halfway up the sprouts. Season with salt and pepper and cook until softened. Finish with some red wine vinegar.
Twice Baked Sweet Potato
Ingredients:
1 Japanese sweet potato
1/4 cup cream cheese, softened
1 teaspoon cinnamon, divided
1/8 cup packed brown sugar
1 1/2 tablespoons butter, softened
Directions:
Preheat oven to 400 degrees. Pierce potato with a fork and place on an ungreased baking sheet. Bake for one hour or until tender.
Slice potato in half lengthwise and scoop out pulp. Be careful to keep skins intact. Place pulp in a large mixing bowl and mash until smooth. Add cream cheese and 1/2 teaspoon of spices. Mix well and spoon back into the potato skins.
In a small bowl, stir together the butter, brown sugar, and remaining spices. Sprinkle over the top of the potatoes.
Place potatoes skin-side-down back onto an ungreased baking sheet. Bake at 400 degrees for another 15 minutes.
Brussel Sprouts
Cut the brussel sprouts in half and brown cut side down in a little olive oil in a pan until well browned. Flip them over, and add some liquid to go halfway up the sprouts. Season with salt and pepper and cook until softened. Finish with some red wine vinegar.
Tuscan White Bean and Garlic Soup
This was inspired by a Giada soup recipe. I decided to make it in order to use my new immersion blender. We served it as an appetizer to the steak, sweet potato, and sprouts as part of our first shabbat dinner. This was a very Italian tasting soup which I liked a lot. I probably added too much water to it though, and it wasn't quite as thick as we were hoping. It might have been good to add some milk to make it a little smoother. 
Ingredients:
* 2 tablespoons butter, and olive oil
* 1 tablespoon olive oil
* 1 onion, sliced
* 1 (15-ounce) can cannellini beans, drained and rinsed
* water and vegetable bullion cube
* 1 head of garlic, roasted
* 1/2 teaspoon freshly ground black pepper
* ground thyme
Directions:
Cut the top off the head of garlic, drizzle with olive oil, and wrap in foil. Roast in the oven on 400 for about an hour, or until softened.
Meanwhile, place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and onion. Cook, stirring occasionally, until the onions are caramelized. Add the beans and stir to combine. Add the water and bullion and bring the mixture to a simmer. Squeeze in the roasted garlic. Puree the soup. Season with salt and pepper and thyme. Keep warm, covered, over very low heat.
Ingredients:
* 2 tablespoons butter, and olive oil
* 1 tablespoon olive oil
* 1 onion, sliced
* 1 (15-ounce) can cannellini beans, drained and rinsed
* water and vegetable bullion cube
* 1 head of garlic, roasted
* 1/2 teaspoon freshly ground black pepper
* ground thyme
Directions:
Cut the top off the head of garlic, drizzle with olive oil, and wrap in foil. Roast in the oven on 400 for about an hour, or until softened.
Meanwhile, place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and onion. Cook, stirring occasionally, until the onions are caramelized. Add the beans and stir to combine. Add the water and bullion and bring the mixture to a simmer. Squeeze in the roasted garlic. Puree the soup. Season with salt and pepper and thyme. Keep warm, covered, over very low heat.
Stuffed Portobello
I was going to make this for one of Blake's vegetarian friends, without the beef, but he didn't end up eating with us so I made it closer to this recipe, which I saw on foodgawker. We both really liked how this turned out. 
Ingredients:
2 Large Portabello Mushrooms
1 Tbsp Olive Oil
Sea Salt to taste
Freshly Ground Black Pepper
1 lb Ground Beef
frozen sliced carrots
2 cloves Garlic, finely chopped
1/2 Yellow Onion, finely chopped
italian seasoning
1 Tbsp Olive Oil
Spinach
Marinara sauce
Monterey Jack Cheese, grated
Directions:
Scrub the mushrooms and scrape out the gills. Season with salt, pepper and olive oil and cook in a 350 degree oven for about 10 minutes. Meanwhile, cook the onion in the olive oil over medium heat. Add the ground beef and brown, and then add the carrots. When thawed, add some marinara sauce, just to moisten the mixture. Remove mushrooms from oven and fill with stuffing. Top with cheese and bake until melted and browned.
Ingredients:
2 Large Portabello Mushrooms
1 Tbsp Olive Oil
Sea Salt to taste
Freshly Ground Black Pepper
1 lb Ground Beef
frozen sliced carrots
2 cloves Garlic, finely chopped
1/2 Yellow Onion, finely chopped
italian seasoning
1 Tbsp Olive Oil
Spinach
Marinara sauce
Monterey Jack Cheese, grated
Directions:
Scrub the mushrooms and scrape out the gills. Season with salt, pepper and olive oil and cook in a 350 degree oven for about 10 minutes. Meanwhile, cook the onion in the olive oil over medium heat. Add the ground beef and brown, and then add the carrots. When thawed, add some marinara sauce, just to moisten the mixture. Remove mushrooms from oven and fill with stuffing. Top with cheese and bake until melted and browned.
Mushroom Ravioli with Onion Sauce
This is another meal I made for myself while Blake was out of town. I cooked an onion, sliced very thin, in some olive oil and butter until very caramelized. Meanwhile I boiled some Buitoni mushroom agnolotti. I may have added some wine or chicken broth to the onions to make it more of a sauce before I tossed them with the pasta. I topped it with parmesan and it made a very tasty meal.
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