Goat Cheese and Spinach Ravioli in a Roasted Red Pepper Sauce

This meal was not inspired by a food item to begin with, but by the fact that there were no plastic containers left to put food away in! So a fridge cleanout took place, and once I had placed everything that needed to be used onto the counter, my mind started to work and this is what I came up with.

Needless to say, almost everything I used in this meal was in a plastic container....this was a true Almost Wasted meal!

4 eggs....fresh pasta

1/2 onion, 1 1/2 roasted red peppers, a Parmesan rind, 2 tablespoons of tomato paste and parsley stalks....sauce

Open ricotta cheese, lots of goat cheese, frozen cooked spinach, 3 leftover grilled Cambray onions, the last of a bunch of parsley (stalks were used in the sauce)....filling

2 Asiago and roasted red pepper sausages....why not add them to the meal???

To start the sauce, cook in a drizzle of olive oil:

1/2 medium onion, diced
Fresh parsley stalks
2 cloves garlic, roughly chopped
Salt and pepper

Cook over a medium heat until the onion starts to soften.

Add:

2 tablespoons tomato paste
1/2 teaspoon fennel seeds

Cook, stirring for 1 minute.

Add:

1 1/2 roasted red peppers, roughly chopped
1 Parmesan rind

Stir in:

1 cup Basic Tomato Sauce

Turn the heat down to a simmer, and cover. Cook until the onions are soft, about 30 minutes.

Remove from the heat and puree. taste and adjust seasoning. Set aside until needed.




While the sauce is simmering, make the filling for the ravioli. I also made the fresh pasta, but you can use purchased sheets of pasta to save time.

Combine:

3 grilled Cambray onions, finely chopped
1/2 cup chopped, cooked spinach
1/4 cup chopped fresh parsley
1 cup ricotta cheese
1 cup crumbled soft goat cheese
1/3 cup grated Parmesan
Salt and pepper to taste





To assemble the raviolis, make sure the counter is dry before putting the fresh pasta sheets down. Have a baking sheet ready, lightly sprinkled with semolina or cornmeal, to place the assembled raviolis.

Lay a sheet of fresh pasta on the counter, and place grape sized balls of filling along, slightly off centred.

Space them just more than a finger with apart.

Lightly brush one long edge of the pasta sheet with water, as well as the pasta in between the filling.

Fold the pasta sheet over the filling, pressing gently but firmly in between each ball of filling to seal, and then pressing down the long edge to seal that.

To separate the raviolis, cut in between each one, along the middle of the sealed section of pasta.

I like to then use a fork dipped in flour to make sure the cut edges are well sealed. It also gives a decorative look to the ravioli.

Place the filled raviolis on the prepared baking sheet.

They are now ready to cook.








Cook the raviolis in lightly salted, boiling water until they float to the top and the pasta around the edges is al dente, approximately 5 minutes. Drain and toss with the hot sauce. I also grilled a couple of Asiago and roasted red pepper sausages, slicing them and adding them to the bowls.

• I used my 4 eggs to make fresh pasta sheets for the ravioli, but you can purchase pasta sheets and use those. You can also make the filling and use it to stuff the jumbo pasta shells, or cannelloni shells.
• The roasted red peppers that were in my fridge were there because I had a couple of peppers that were starting to lose their crunch, so we roasted them. We had only used half of one, so I used the rest to make this sauce. Purchased roasted red peppers can be used instead.
• Adding the parsley stalks to the sauce is a good way to use them, as they are still full of flavour and goodness. I separated them from the leaves, and then finely chopped the leaves to use in the filling. This is a good thing to keep in mind when using any soft stemmed herbs such as parsley or basil.
• A couple of nights ago we had chicken fajitas with grilled Cambray onions; I had 3 half onions left and added them to the filling. They are slightly sweeter than regular white onions, and the grilling added some smokiness. Use minced green onions, or diced and cook white or red onions, shallots or leeks, until soft. Let them cool before adding them to the cheese.
• Goat cheese can be omitted...use only ricotta cheese.
• If you are not going to cook the ravioli immediately, wrap the baking sheet with plastic wrap and freeze them. This prevents the filling making the pasta soggy. Cook them from frozen; they will take a few minutes longer to cook.

Smoked Chicken Breast Stuffed with Gouda and Roasted Red Pepper

A piece of gouda, half a roasted red pepper and some buttermilk led to this recipe.

The buttermilk was used for one of my favourite marinades from the book "Mastering the Grill" by Andrew Schloss and David Joachim. Buttermilk tenderizes and keeps the chicken moist.

I used the roasted red pepper and Gouda with some fresh herbs to stuff the chicken. Then I gave it a sweet and spicy rub, and my husband smoked it.

This chicken had so much flavour, from the marinade, to the rub and not to forget the gooey, cheesy filling. Each mouthful was an adventure!

I decided to make some Corn, Tomato and Avocado Salad to serve with the chicken...firstly because the creamy avocado, sweet corn and juicy tomatoes would be a good contrast to the spicy rub, but also because I had an abundance of ripe avocado and some sweet, juicy grape tomatoes in the fridge.

Marinade 2 boneless, skinless chicken breasts for at least 2 hours, in:

6 tablespoons buttermilk
1 clove garlic, minced
1/2 tablespoon olive oil
1 teaspoon chopped fresh thyme
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
Pinch of chili flakes

Make the rub by combining:

1/4 cup brown sugar
2 tablespoons paprika
1 tablespoon kosher salt
2 teaspoons mustard powder
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon ground black pepper

To make the stuffing, combine the following:

1/3 cup grated gouda
1/4 cup finely chopped roasted red pepper
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh chives
1/2 teaspoon ground black pepper
1/4 teaspoon salt





To stuff the chicken, remove it from the marinade, and allow any excess to drip off.

Cut a slit into the side of each chicken breast, as shown, creating a pocket for the stuffing.

Divide the stuffing between the 2 chicken breasts, tucking it into the pockets.

Close the pocket and use a couple of toothpicks to close it.

Place the stuffed chicken breasts onto a plate and sprinkle them with the rub on both sides.

Store the remaining rub in an airtight container for another time.







To cook the chicken, we smoked it, using a blend of Tabasco wood chips and maple wood chips. Follow the instructions on your smoker. When the chicken reaches an internal temperature of at least 170F, it is ready to serve.

If you do not have a smoker, the chicken can be grilled, or pan seared and then finished in a 350F oven. To smoke the chicken breasts on your barbecue, follow the instructions in the post Sticky Smoked Chicken Wings.

I served the chicken with steamed green beans, and Corn, Tomato and Avocado Salad.

• The chicken can be marinated in your favourite marinade, or simply brushed with some mustard, maple syrup or olive oil to help the rub stick to the meat.
• The rub can be omitted. It adds sweetness and a bit of heat, but is not essential to the basic stuffed chicken.
• When making the rub, you can use smoked paprika for half of the paprika called for if you have some. This makes more than you need, but keeps well in an airtight container, and is nice to have on hand.
• Other cheeses such as pepper Jack, provolone, havarti, Swiss or bocconcini can be used if you do not have gouda. Play around with different tastes and textures, the options are endless.
• No roasted red pepper...try sundried tomatoes, chopped cooked spinach, caramelized onion, roasted garlic.
• As  I mentioned above, this chicken can be pan seared and finished in the oven,  grilled or smoked on the barbecue, as in the post  Sticky Smoked Chicken Wings.

Raspberry Rhubarb Muffins

It's that time of year again...local fresh fruits and vegetables are becoming available! Rhubarb is one of the first to be available.

I love the tartness of rhubarb, especially when paired with something sweeter like strawberries.

I had no strawberries, but did have a few raspberries, and put them to use together with the rhubarb I had bought.

A bit of honey for sweetness, the last of my pecans for crunch and these muffins were ready to bake.






Tender, moist with a hint of orange...filled with a tart raspberry rhubarb compote and topped with a cinnamon pecan crumble...this was our breakfast this morning!

To make the compote, place the following into a shallow pan:

1 cup fresh raspberries
1 cup diced fresh rhubarb
1 tablespoon honey

Cook over low heat until the fruit releases it's juice, then increase the heat to medium low.

Cook until the fruit is tender and the liquid is almost all reduced.

Remove from the heat, and cool completely.






Lightly grease 9 muffin cups (I made these quite large) and turn the oven on to heat to 350F.

In a large bowl, combine the dry ingredients:

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt

Set aside until needed.

In a separate bowl, combine:

2 eggs
1 teaspoon orange zest
1 teaspoon vanilla
2/3 cup white sugar

Whisk well.

Whisk in:

1/2 cup butter, melted and cooled

Whisk in:

1 cup milk

Add the wet ingredients to the dry and stir until just combined.

Place batter into each of the prepared muffin cups, filling them about 1/2 - 2/3 of the way.

Divide the rhubarb compote between the muffins, keeping it to the centre of the muffin cups as much as possible.

Divide the remaining batter between the muffins, gently spreading to cover the compote.

To make the topping combine all the ingredients until you have moist clumps.

1 cup flour
1/3 cup brown sugar
3/4 teaspoon cinnamon
1/3 cup roughly chopped pecans
3 ounces melted butter

Divide the topping between the muffins, pressing gently to ensure it sticks.

Bake at 350F until the muffins have risen, and a skewer inserted into the middle comes out clean, about 25 - 30 minutes.

Allow the muffins to cool in the muffin pan before carefully removing them.

• The compote can be made up to 3 days ahead, and kept in the fridge. 
• Use fresh strawberries instead of raspberries; frozen raspberries can also be used.
• Jam can be substituted for the compote. Your muffins will be sweeter.
• The orange (or lemon) zest can be added to the compote as well as, or instead of, the muffin batter.
• I greased the pan; you can also use muffin liners.
• As mentioned, these were large muffins; they can be scaled down, giving you 12 muffins instead of 9.
• Pecans are optional in the topping. Other nuts can be used; oats can also be used.
• The muffins freeze well. I like to wrap them individually before freezing, allowing me to defrost the right amount. They are also easy to add to a packed lunch that way.

Crumb Cake with Apples, Hazelnuts and Aniseed

A craving for something sweet and fruity, but not a muffin led me to this recipe. I had a couple of soft apples, and ground almonds...but saw the hazelnuts and decided to add them to the mix. Aniseed was the next step, being a perfect pairing with hazelnuts.

The flavour of hazelnuts is very distinct, and almonds have a much milder flavour which does not compete but complements it, so using the two together worked. The ground almonds were left from another recipe that required me to finely grind almonds...and of course I ground too many!

I also have part of a litre of buttermilk to use up; a good excuse to bake!

We had this for breakfast...and snack time, and dessert....it was almost addictive!

In the bowl of a stand mixer, combine:

1 cup flour
1/4 cup finely ground almonds
1 cup brown sugar
2 1/2 ounces cold butter, cubed

Using the paddle attachment, mix on a low speed until the butter has been incorporated and you have a mixture with the texture of fine breadcrumbs.

Remove 1/3 cup and set aside.

Add to the remaining crumb mixture:

1 teaspoon baking powder
1/4 teaspoon baking soda

Mix to combine.

Whisk together the wet ingredients:

1/2 cup buttermilk
1 egg
1 teaspoon vanilla
1 teaspoon finely grated lemon zest






With the mixer running on low speed, slowly add the wet ingredients to the dry. As soon as everything is combined, turn off the mixer. Set aside.

To the reserved 1/3 cup of crumbs, add:

1/4 cup roughly chopped hazelnuts
1 teaspoon ground aniseed
1 tablespoon soft butter

Use your fingers to work the butter into the dry ingredients, until moist clumps form. Set aside.





Turn the oven on to heat to 350F. Lightly grease an 8" square baking pan, and line with parchment paper. Peel, core and chop 2 apples.

Spread the batter in the prepared pan.

Spread the chopped apples over the cake batter.

Sprinkle the hazelnut crumble over the apples.

Bake until the cake is fully cooked. Check by inserting a bamboo skewer or toothpick into the centre..it should come out clean.

This takes about 50 - 60 minutes. Remove from the oven and allow to cool completely before removing the cake from the pan.





This moist cake, with sweet apples and crunchy hazelnut crumble is perfect for breakfast, with coffee, as dessert (add ice cream). If you have any self control, freeze some for another day.

• A crumb cake is always moist and tender, and because you do not need to cream soft butter with sugar it can be made without any planning (if you keep your butter in the fridge as I do). Simply cube the cold butter into the dry ingredients and work it with your fingertips, a pastry cutter or the paddle attachment of your stand mixer until you have a bowl full of fine crumbs.
• If you do not have almonds, grind some hazelnuts or use all flour. Oat flour can be used instead of the nuts.
• Spices can be added to the crumbs, or to the crumble topping, or even both. I used aniseed; cinnamon is more common but you can try cardamom, ground ginger, allspice or nutmeg.
• This recipe uses some of the crumbs from the batter to make the streusel topping. You can also use streusel that you have in the freezer from other recipes (I often make extra and freeze it).
• Try using pecans, whole almonds, macadamia nuts or pistachios.
• The fruit can be folded into the batter, or spread on top, your choice. Other fruits such as peaches, pears, cherries, apricots, fresh or frozen berries or bananas can be used.
• Make muffins by dividing the batter into greased muffin cups and topping each with the fruit and streusel.
• Turn it into a loaf. Simply fold the apples into the batter, and top with the streusel before baking.
• This cake will freeze well. Cut into portions, and wrap each one well. This way you only need to defrost as much as you want the next time. Perfect for adding to lunch boxes!

Chicken, Corn and Feta Empanadas

What a great way to use the last of the frozen corn, and the feta left from our Greek salad last week. I also used the spicy flavoured salt...it is sea salt with smoked paprika and cayenne pepper added. It added the spiciness to the filling without overdoing it.

I found an empanada dough recipe at:
https://www.laylita.com/recipes/how-to-make-empanada-dough/

I was happy with the dough; it was easy to make, easy to roll out and baked up beautifully...crispy and golden. It is also strong enough to hold the filling without falling apart.

Empanadas are like little hand pies, and for that reason are great to take for lunch, or add to a picnic. Make extra and pop them into the freezer!

On a plate, combine:

2 teaspoons ground cumin
1/2 teaspoon spicy seasoned salt
1/4 teaspoon garlic powder
2 tablespoons olive oil

Add:

6 boneless, skinless chicken thighs

Make sure the chicken gets coated with the oil and spices on all sides.

Heat a heavy bottomed pan; add a small drizzle of olive oil if you feel it is needed to stop the chicken from sticking.

Add the chicken, browning one side and then turning it over to brown the other side.

Turn the heat to medium low, and add:

1 shallot, diced
3 cloves garlic, roughly chopped
1/2 cup corn

Cover and leave until the chicken is fully cooked, and most of the liquid has reduced.





Remove from the heat and leave to cool completely. While the chicken is cooking, make the pastry, and then leave it to chill in the fridge while the chicken cools.

In a stand mixer, using a paddle attachment, measure:

3 cups flour
1/2 teaspoon salt
6 ounces cold butter, cubed

Mix on low speed until you have fine crumbs.

Add:

1 egg, beaten
1/4 - 1/2 cup milk

Mix on low just until a shaggy dough forms.

Gently knead the dough together, and press into a disc. Wrap well and refrigerate for at least 30 minutes.

To make the filling, combine:

the cooked chicken, finely diced
the corn, shallots and garlic
2 tablespoons chopped fresh parsley
1/2 cup crumbled feta cheese

Taste, and adjust seasoning if needed.

To assemble the empanadas, roll the dough out to a thickness of 1/8".

Cut into 6" diameter circles. I had 10 circles.

Divide the filling between the dough circles.

Lightly brush one half of the outside edge with egg wash.

Fold the circle of dough in half, pressing the two halves together in the centre, and then work your way towards the outside. Gently press to remove any excess air as you seal the pastry.

Crimp, roll, or twist the edge for both a decorative finish, and to make sure it is well sealed.

Place the empanadas on a parchment lined baking sheet, and brush lightly with the egg wash. Make two small slits in the top of each one for air to escape during baking.

Bake the empanadas at 375F for 25 - 30 minutes, or until the dough is crisp and golden.








I served the empanadas on a bed of broccolini and green beans that were blanched, then sauteed in garlic and olive oil.

• The tanginess of the feta cheese balanced the spices in the chicken. Feel free to use any cheese you have available...cheddar, pepper Jack, goat cheese, mozzarella.
• Add diced red peppers, beans, cooked diced squash or sweet potatoes.
• Ground chicken, turkey or beef can be used instead of the thighs. Brown the meat and then add in the spices.
• When making the pastry, start by adding 1/4 cup of milk, and then add the last quarter cup as needed...just enough to moisten the crumbs and form a dough.
• Consider rolling out the dough, cutting the circles and freezing them for another time. Separate each dough circle with a piece of parchment paper, and make sure they are well wrapped.
• The empanadas can also be frozen once assembled. Bake from frozen, adding extra time.