last 4-beyond the moon

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* Exported from MasterCook *

 

Spinach - Ricotta Fettuccine

 

Recipe By : Beyond The Moon- Ginny Callan

Serving Size : 4 Preparation Time :0:00

Categories : Beyond The Moon Cookbook Pasta

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons canola oil

1 cup chopped onion (1 large onion)

8 to 10 large garlic cloves -- peeled and minced

1 tablespoon dried basil

1 teaspoon dried thyme

1/2 cup diced red bell pepper (1 small pepper)

 

1 pound dry fettuccine

2 tablespoons unbleached white flour

2 cups milk

1 cup ricotta cheese

1 package frozen chopped spinach (10 oz) -- thawed and

squeezed

 

1/2 cup finely grated Parmesan cheese (2 ounces)

plus extra for garnish

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

2 tablespoons fresh lemon juice

Pepper

4 scallions -- thinly sliced, for

garnish (4 to 6)

 

1. Put a large pot of water on to boil.

2. Heat the oil in a heavy saucepan over medium heat. Saute the onion,

garlic, basil, and thyme until the onions are soft, about 5 minutes. Stir in

the red pepper, and cook until barely tender, 2 to 3 minutes more.

3. Begin cooking the fettuccine.

4. Add the flour to the sauteed vegetables, stirring quickly to combine.

Slowly pour in the milk, stirring until slightly thickened, about 3 to 4

minutes. Add the ricotta, spinach, 1/2 cup Parmesan, salt, nutmeg, lemon

juice, and pepper to taste, stirring until the cheese is melted. Reduce the

heat to very low, and cover, stirring occasionally.

5. When the fettuccine is al dente, in 10 to 12 minutes, drain it well, and

transfer to a large serving bowl.

Top the pasta with the sauce, garnish with scallions and additional

Parmesan, and serve.

 

 

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* Exported from MasterCook *

 

Spinach, Basil, and Garlic Linguine

 

Recipe By : Beyond The Moon-Ginny Callan

Serving Size : 4 Preparation Time :0:00

Categories : Beyond The Moon Cookbook Pasta

 

Amount Measure Ingredient -- Preparation Method

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8 large garlic cloves -- peeled and minced

3/4 cup canola oil

1/2 cup balsamic vinegar

2 tablespoons tamari

4 large tomatoes -- diced (4 cups)

1 1/2 cups cubed, smoked mozzarella (6 oz)

 

1 pound dry linguine

6 cups chopped fresh spinach leaves (lightly

packed)

2 cups chopped fresh basil leaves (lightly

packed)

1/4 cup grated Parmesan cheese (1 ounce)

1/2 teaspoon salt

Pepper

 

1. Stir together the garlic, oil, vinegar, tamari, tomatoes, and mozzarella

cheese

in a lidded container. Cover and refrigerate for at least 2 hours or

overnight.

2. When you are ready to proceed, put a large pot of water on to boil.

Drain the marinated vegetables and mozzarella cheese (save the marinade for

another time).

3. Cook the linguine in the boiling water until al dente, about 8 to 10

minutes. Meanwhile, steam the spinach just until wilted, 3 to 4 minutes.

Drain the cooked pasta well, and transfer it to a large serving bowl.

4. Add the marinated garlic, tomato, and cheese, and toss quickly so the

cheese begins to melt. Add the spinach, basil, Parmesan, salt, and pepper to

taste, toss again, and serve.

 

 

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* Exported from MasterCook *

 

Spinach-Mushroom Crepes with Farmer Cheese

 

Recipe By : Beyond the Moon-Ginny Callan

Serving Size : 5 Preparation Time :0:00

Categories : Beyond The Moon Cookbook New

 

Amount Measure Ingredient -- Preparation Method

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BATTER

3 large eggs

1/2 cup chopped fresh herbs (a combination of

parsley, dill, chives, & /or basil)

1 1/4 cups milk

2 tablespoons butter or margarine -- melted

3/4 cup unbleached white flour

3/4 cup whole wheat pastry flour

1/2 teaspoon salt

Butter or margarine for cooking

FILLING

8 cups chopped fresh spinach (lightly packed)

2 tablespoons canola oil

1 pound mushrooms (about 4 cups) -- sliced

 

6 large garlic cloves -- peeled and minced

2 cups creamy-style farmer cheese or ricotta

cheese (1 pound)

1/2 cup finely grated Parmesan cheese (2 ounces}

6 scallions -- thinly sliced

2 tablespoons minced fresh dill

1/4 cup fresh lemon juice

3/4 teaspoon salt

Pepper

Sour cream for garnish

Chopped fresh dill for garnish

 

To make the crepe batter, combine the eggs, herbs, milk, melted butter,

and 1/4 cup of water in a blender or food processor, and process until

smooth. Add the flours and 1/2 teaspoon salt, and process again. Refrigerate

for at least 1 hour or as long as overnight.

Let the batter return to room temperature, and stir it well.

Melt a little butter in a heavy, 10-inch skillet over medium heat, and

spread it over the bottom. Pour in about ¼ cup of batter, and quickly tilt

the pan, swirling the batter so it covers the bottom.

Cook the crepe until lightly golden, 1 to 2 minutes. Flip it with a

spatula, and cook for 30 seconds to 1 minute more. Repeat until all the

crepes are cooked, adding a little butter to the pan between each one. Stack

the cooked crepes, and set them aside.

 

To prepare the filling, steam the spinach lightly, and squeeze it dry.

Heat the oil in a skillet over medium heat. Sauté the mushrooms and garlic

until the mushroom liquid has evaporated, 6 to 8 minutes.

Remove the pan from the heat, and stir in the spinach, farmer cheese,

Parmesan, scallions, dill, lemon juice, 3/4 teaspoon salt, and pepper to

taste. Preheat the oven to 400 degrees, and grease two baking sheets.

Lay out the crepes on a work surface. Divide the filling among them

(about 1/2 cup for each), placing it on one quarter of the crepe. Fold the

crepes in half and half again to form a pie-shaped wedge.

Transfer the crepes to the prepared baking sheets, and bake for 10 to

15 minutes, until the cheese is melted and the crepe is lightly golden.

 

Serve garnished with sour cream and a pinch of chopped fresh dill.

 

 

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NOTES : As a timesaver, you can replace the fresh spinach with 2- 10 oz

boxes of frozen spinach, thawed and squeezed dry.

 

 

 

* Exported from MasterCook *

 

Tomato, Eggplant, and Garlic Pie

 

Recipe By : Beyond the Moon- Ginny Callan

Serving Size : 6 Preparation Time :0:00

Categories : Beyond The Moon Cookbook New

 

Amount Measure Ingredient -- Preparation Method

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CRUST

2/3 cup warm water

1 tablespoon active dry yeast

1/2 teaspoon honey

2 tablespoons olive oil

1/2 teaspoon salt

3/4 cup unbleached white flour

1/2 cup whole wheat flour

3/4 cup yellow cornmeal

TO FINISH THE DISH

1/2 pound eggplant , peeled and thinly sliced

 

Salt for eggplant plus 1/2 teaspoon

2 tablespoons olive oil for brushing -- (2 to 3)

3 large eggs

1/2 cup heavy cream

1/4 cup sour cream

1 1/2 cups grated extra-sharp Cheddar cheese

3 scallions -- sliced

1/4 cup finely chopped fresh basil

Pepper

5 large garlic cloves -- peeled and minced

2 large tomatoes (2 or 3) -- thinly sliced

 

1 teaspoon dried oregano

1/4 cup fresh bread crumbs

1/4 cup finely grated Parmesan cheese

 

Make the dough

 

Stir together the water, yeast, honey, and olive oil in a medium-size

bowl. Let it sit until foamy, 5 to 10 minutes. Stir in the salt, flours, and

cornmeal, mixing well.

Turn the dough out onto a floured surface and knead it until smooth and

elastic, about 5 minutes. Cover with plastic wrap and set in a warm place

to rise until doubled in size, about 1 hour.

 

Finish the dish

 

Meanwhile, sprinkle the eggplant slices with salt, and set them aside

in stacks for 30 minutes to leach out any bitterness. Wipe them with dry

paper towels.

Preheat the oven to 400 degrees, and grease a 10 by 15-inch baking

sheet. Punch down the dough, and roll it into a rectangle on a floured

surface. Press it into the prepared baking sheet, crimping the edges to form

a crust. Bake for about 10 minutes, until pale golden.

Set the crust aside to cool. Preheat the broiler.

Brush a baking sheet with olive oil, and spread on the eggplant slices.

Brush them with olive oil, and broil, about 3 inches from the heat, for 4 to

5 minutes. Turn, brush again with olive oil, and broil until tender, 4 to 5

minutes more.

Beat the eggs with the cream and sour cream until smooth. Stir in the

Cheddar cheese, scallions, basil, 1/4 teaspoon salt, and pepper to taste.

Pour the egg mixture over the crust, spreading it evenly. Lay on the

eggplant slices, and sprinkle on the garlic. Lay on the tomato slices, and

sprinkle on salt and pepper to taste, the oregano, bread crumbs, and

Parmesan cheese.

Bake for 15 to 20 minutes at 400 degrees, until the custard is set. Let

it cool for a few minutes before cutting. Serve hot or at room temperature.

 

 

 

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