Easy Ravioli

One of the best dishes I've ever made. This dish is really easy to prepare. I brought it to a large dinner party and received many compliments! This is a such a great recipe! It's easy, yummy and a hit with all ages!

Ingredients 

• 800 grams of frozen cheese-filled ravioli
• 20 grams of Parmesan cheese.
• 200 grams of mozzarella cheese

SAUCE: 

• 500 grams of crushed tomatoes
• 100 grams of tomato puree
• 100 grams of grated Parmesan cheese
• 100 mill of water
• 10 grams of minced fresh basil
• 5 grams of minced fresh parsley
• 5 grams of minced fresh oregano
• 1 garlic clove, minced
• 15 grams of sugar
• 1 pinch of salt
• 1 pinch of pepper

Preparation: 

Heat oven to 180° C. Spray bottom and sides of medium baking dish, with cooking spray.

Meanwhile, in an oven, combine the sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.



Spread 3/4 of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and the mozzarella cheese. Repeat layers once, starting with ravioli.


Sprinkle with Parmesan cheese.Cover with aluminum foil and bake about 50 minutes. Remove foil; bake uncovered until bubbly and hot in center. Let stand before cutting.



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Vegetarian Chili

The smoky, complex flavor of this simple vegetarian chili comes from basic pantry ingredients, vegetables and spices! It makes great leftovers, too. This chili recipe is easy, fast, and vegetarian. It makes for a hearty weeknight dinner.



 Ingredients :

• 3 tablespoons olive oil
• 1 large red onion, chopped
• 1 large red bell pepper, chopped
• 3 carrots, chopped
• 3 ribs of celery, chopped
• ½ teaspoon of salt, divided
• 4 cloves garlic, minced
• 2 tablespoons of chili powder
• 2 teaspoons of ground cumin
• 1 teaspoon of smoked paprika
• 1 teaspoon of dried oregano
• 800gr of diced tomatoes, with their juices
• 800gr of black beans, rinsed and drained
• 400gr of pinto beans, rinsed and drained
• 500ml of vegetable broth
• 1 bay leaf
• 2 tablespoons of chopped fresh cilantro
• 1 to 2 teaspoons of red wine vinegar, to taste

Preparation :

In a large heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon salt. Stir to combine and then cook, stirring occasionally, until the vegetables are tender and the onion is translucent, for about 10 minutes.



Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly.

Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes. Remove the chili from heat.

For the best texture and flavor, transfer 300ml of the chili to a blender and blend until smooth, then pour the blended mixture back into the pot.

Add the chopped cilantro, stir to blend, and then mix in the vinegar, to taste. Add salt to taste. Divide the mixture into bowls and serve with garnishes of your choice.

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Broccoli Cheese Soup

It’s an easy soup to make and it is ready to go in about 1 hour. It’s absolutely perfect creamy, cheesy comfort food . I prefer to make my creamy soups with a simple milk and stock and roux base, which is significantly lower in fat, yet still tastes ultra-rich, creamy, thick, and absolutely delicious.




Ingredients:

• 5 tablespoons of butter
• 1 medium onion, diced
• 1 clove garlic, minced
• 30g of flour
• 500ml of chicken stock
• 400ml of whole milk
• 500g broccoli florets, diced + 150g of stems,
• 2 large carrots, sliced
• 3/4 teaspoon of salt,
• 3/4 teaspoon of freshly ground black pepper,
• 1/2 teaspoon of smoked paprika
• 250g of grated cheddar cheese,

Preparation :

In a small saucepan, add 1 tablespoon of butter, diced onion, and sauté over medium heat until the onion is translucent and barely browned. Add the garlic and cook for about 30 seconds, stirring constantly . Remove from heat and set aside.

In a large pot add 4 tablespoons of butter, flour, and cook over medium heat for about 3 to 5 minutes, whisking constantly, until flour is thickened. You are making a roux and it's very important that the mixture is thick or soup will never thicken properly later. Slowly add the chicken stock and the whole milk, whisking constantly.



Simmer over low heat for about 15 to 20 minutes, or until it has reduced and thickened. Add the broccoli, carrots, onion and garlic you previously set aside. Add the salt, pepper, smoked paprika. Stir to combine.

Simmer over low heat for about 20 to 25 minutes, or until reduced .

Grate the cheese. It's important to use a high-quality cheese because the flavor of the soup depends on it. Add most of the cheese, reserving a small amount for garnishing bowls. Stir in the cheese until melted and fully incorporated.

Transfer soup to bowls, garnish with reserved cheese, and serve immediately.

Enjoy ,


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Stuffed Zucchini

These vegetarian stuffed zucchini are a delicious and hearty meatless meal option, or the perfect side dish to just about any kind of grilled or roasted meat. It’s a delicious way to get even the pickiest eater to eat their vegetables and this is definitely a recipe you’ll want to make again and again!
Ingredients :

• 2 medium zucchini squash
• 2 tablespoons of olive oil
• 2 medium onions, diced
• 2 garlic cloves minced
• 1 medium sweet red pepper, diced
• 100g of mushrooms diced
• 1 teaspoon of dried oregano
• 1 teaspoon of dried basil
• 2 tablespoons of fresh chopped parsley
• salt to taste
• freshly ground black pepper to taste
• 120g of breadcrumbs
• 30g of grated Parmesan cheese
• 20g of grated Romano cheese

Preparation :

Preheat oven to 200°C.

Trim stem ends from squash. Cut about ⅓ off the top of each squash horizontally. Dice the tops to small dice and set aside.
Cut around inside of squash then scoop out inside until the squash resembles a canoe. Try not to cut through to the bottom.

In a large frying pan heat the oil over medium heat. Add onion and cook for about two minutes, until soft. Add garlic, red pepper, mushrooms and cut up zucchini tops. Mix to combine and sauté for about one minute.
Remove from heat and mix in oregano, basil, parsley, salt, pepper, bread crumbs and both kinds of cheese. Mix to combine.


Divide the filling between each zucchini boat. Press into squash filling and pressing as you fill to hold shape.
Bake uncovered for 35 - 40 minutes. Try not to overcook, otherwise, the zucchini will start to sag and the filling will not stay in.

As soon as they come out of the oven, sprinkle the tops with additional parmesan cheese and serve.


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Potato Soup

Warm, comforting, and so delicious, this classic potato soup is the ultimate bowl of comfort food.
I have been a fan of potato soup since as far back as I can remember, especially when cheese is involved, and especially if lots of bacon is served on top and stirred in.
This soup is ready to go in about 30 minutes, and also makes fantastic leftovers.


Ingredients :

• 5 slices of bacon, diced
• 1 medium onion, diced
• 3 stalks celery, diced
• 3 carrots, diced
• 30g of all-purpose flour
• 500ml of chicken stock
• 500ml of milk warmed
• 600g of potatoes, peeled and diced
• 100g of shredded cheddar cheese
• 120ml of sour cream
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper

Preparation :

Add bacon pieces to a soup pot over medium heat and cook until crisp. Remove the bacon from the pot, set aside. Pour off most of the grease, but do not clean the pot.


Return to medium-high heat and add the onions, carrots, and celery. Stir and cook for about 2 minutes. Sprinkle the flour on top , and stir until combined. Saute for an additional minute to cook the flour, stirring occasionally. Then stir in the chicken stock until combined. Stir in the milk, potatoes, and cooked bacon bits until combined. Continue cooking until the mixture reaches a simmer, but is not boiling.

Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring occasionally every few minutes so that the bottom does not burn.
When the potatoes are soft, stir in the cheddar cheese and sour cream, salt and pepper.


Serve warm in bowls garnished with parsley, grated cheese, and crisp bacon pieces.


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Sheperd`s Pie

Shepherd’s Pie comes to us from England, and is traditionally made with lamb. Shepherd’s pie is basically a casserole with a layer of cooked meat and vegetables, topped with mashed potatoes, and baked in the oven until mashed potatoes are well browned.

Ingredients :

• 1 tablespoon of olive oil
• 1 large onion, finely chopped
• 1 carrot, finely chopped
• 2 celery sticks, finely chopped
• 1 cup frozen peas
• 500g of ground lamb (you can use ground beef)
• 2 tablespoons of flour
• 500ml of beef stock
• 1 dried bay leaf
• 1 teaspoon of chopped fresh rosemary
• 1 tablespoon of chopped parsley
• 1 tablespoon of tomato paste
• Salt
• Freshly ground black pepper
• 4 potatoes, chopped
• 40g of butter
• 125ml of milk

Preparation :

Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until soft. Add meat and cook, stirring to break up any lumps, for 5 minutes or until meat changes colour.

Add the flour and cook, stirring, for 2 minutes or until combined. Add stock, bay leaf, tomato paste, and herbs. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce thickens, then add the peas. Season with salt and pepper set aside.

Bring the potatoes to a boil in salted water. Cook until tender, drain. Return to the pan with the butter. Use a potato masher or fork to mash until smooth. Add milk and use a wooden spoon to stir until combined. Season with salt and pepper.

Preheat oven to 200°C. Spoon lamb mixture into a baking dish. Top with mashed potato and use a fork to spread over lamb mixture. Brush with butter. Bake in preheated oven for 30 minutes or until mashed potato is golden brown.
Serve immediately.

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Tomatoes And Zucchini With Basil Quiche

 



It's the perfect summer breakfast, lunch or dinner. It's a great, easy recipe which looks lovely and tastes delicious every time. They're nice warm but much better cold once the filling has set.

Ingredients 

• 500 gr of package refrigerated pie crusts
• 4 large eggs
• 1 cup milk
• 2 teaspoons olive oil
• 500 gr of zucchini, halved and sliced
• 1 small onion, thinly sliced
• 150 gr of fresh corn,
• 150 gr of fresh basil, chopped
• 1/2 cup shredded cheese
• pinch of salt
• fresh ground pepper
• 200 gr of assorted cherry tomatoes, halved

Preparation:

Preheat oven to 200º C. Press crust into a 23 cm quiche pan, prick crust, and bake for 10 minutes or until lightly browned. Let cool.



Saute zucchini and onions in hot oil in a large skillet over medium heat until tender and onions become translucent. In a large bowl whisk together the eggs and milk. Add the zucchini and onion, corn, cheese, fresh basil, salt and pepper and mix well. Pour the egg mixture into the precooked crust. Sprinkle the tomatoes on top of the egg mixture.



Bake for 30 minutes until the center is set and a toothpick comes out clean. If the crust begins to brown too quickly, cover the edge with a ring of foil and continue baking. The center will be set, but have the barest jiggle when shaken. When you insert a knife at the edge of the quiche, it will come out clean.

Allow to cool slightly before serving.


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