I found this recipe on Eating Well’s website, but couldn’t find Watercress and wanted to adapt the recipe a bit.  Here it is!

Ingredients:

• 2 pounds Russet potatoes
• 1 1/2 cups flour
• 1 teaspoon salt
• 1 large egg, lightly beaten

• 2 ounces pancetta, chopped
• 3 cloves garlic, minced
• 2-3 large tomatoes, chopped
• 1/2 teaspoon sugar
• 1/4 teaspoon crushed red pepper
• 2 teaspoons red-wine vinegar
• 1/4 teaspoon salt
• 1 bunch of spinach (4-5 cups), cleaned and stems removed
• 1/4 cup freshly grated Parmesan cheese

Directions:

Preheat oven to 400 degrees.

For the Gnocchi:  Prick potatoes all over with a fork.  Bake the potatoes in the oven for 45 minutes to 1 hour until they are fork tender.  Remove from oven and cool slightly.  Alternatively, cook potatoes in microwave until fork tender. Peel the potatoes. Grate potatoes on a box grater or push through a food mill.  DO NOT MASH (it breaks down the structure and releases the water from the potatoes, so the gnocchi do not turn out right).

Gently combine the potatoes with the lightly beaten egg and salt.  Gradually begin to add the flour, a quarter cup at a time, until the dough is not sticky.  Avoid over-mixing, again this will ruin the consistency of the gnocchi and they could come out chewy.  Put dough on lightly floured surface and need 3 to 4 times.  Divide dough into six parts, rolling each part into a rope.  Cut rope into desired gnocchi size (usually about 1/2-3/4 inch thickness).  Set aside.  You can add ridges to the gnocchi if you want, but I never do.

For the sauce:  Bring a large pot of water to boil.  Add salt to the boiling water.  Cook pancetta in a large nonstick skillet over medium heat, stirring occasionally, until it begins to brown, 4 to 5 minutes. Add garlic and cook until golden brown. Add tomatoes, sugar and crushed red pepper and cook, stirring, until the tomatoes are almost completely broken down, about 5 minutes. Stir in vinegar and salt. Remove from the heat.

Cook gnocchi in the boiling water until they float, 3 to 5 minutes. Place spinach in a colander and drain the gnocchi over the spinach.  This will wilt the spinach just enough for the pasta. Add the gnocchi and spinach to the sauce in the pan; toss to combine. Top with Parmesan.

From Colorado Classique

1 small eggplant, sliced into 1/4 in. thick rounds

6-8 T. olive oil, divided

2 t. salt, divided

1 t. ground black pepper, divided

4 boneless, skinless chicken breasts, cut into 1/4 in. slices

1 15 oz. can crushed tomatoes (sauce)

2 6 oz. packages sliced mozzarella cheese

1/2 c. Parmesan cheese

1/4 c. lightly packed fresh basil leaves

Preheat broiler. Coat both sides of eggplant rounds with some of the olive oil, salt and pepper. Arrange eggplant on a baking sheet and broil about 5 minutes on each side or until browned; set aside. Turn oven to 425 degrees. Heat 1 T. olive oil over medium heat in a large skillet. Season chicken with salt and pepper and saute in hot oil. Layer a greased baking dish with half of eggplant, half of chicken, half of tomatoes, half of mozzarella cheese, half of Parmesan cheese, and half of basil leaves. Repeat layers. Drizzle top with 1/2 T. oilve oil. Bake, uncovered, for 20-25 min. Let stand 5 min. before serving.

I thought this looked like a different type of dinner roll, so I made them this weekend.  I was pleased with the result, even though I added a little too much flour (rookie mistake – dangit!) and I had to buy store-bought pesto.  (Remember how I can’t buy fresh basil here?)  What I didn’t notice in the grocery store is that the cheap folks in the Kroger Private Selection kitchen put SPINACH in their pesto, and I’m sure it’s not to enhance the flavor!  So, I would love to taste this with the real stuff.  Anyway, here’s the recipe.  I followed it to a T.

Pesto Rolls

Sweet Savory Life

Ingredients
1/2 cup warm water (115 degrees F)
1/2 cup warm milk (115 degrees F)
1 egg (room temperature), slightly beaten
1/2 cup butter, melted
2 tablespoons white sugar
1 teaspoon salt
4-5 cups bread flour
1 (.25 ounce) package (2 1/4 tsp) instant dry yeast
1/2 cup pesto (Savory Sweet Life pesto recipe)
1/2 cup shredded Parmesan cheese
*Dough can be kneaded by hand, bread machine, or KitchenAid Mixer using the dough hook.  However, directions below are written for a KitchenAid.

*You can also use store bought frozen dinner roll dough and pesto to save time!

Directions:

Place water, milk, egg, melted butter, sugar, and salt in a K.A mixing bowl.  Add 4 cups of flour on top of all the liquid mixture sprinkling yeast on top.  Using the dough hook, knead bread mixture on speed 3 until dough is smooth and elastic adding additional flour as needed (approx. 5-7 min.).  Place dough in a greased bowl and cover with a wet towel.  Allow the dough to rise until doubled in size, approximately 1 hour in a warm area.

Turn dough onto lightly floured surface and roll into a rectangle slightly larger than a 9×13 pan (rectangle).  Spread surface evenly with pesto and sprinkle shredded Parmesan cheese on top.  Beginning with the long side, roll dough pinching the seam to seal.  Cut into 12 equal slices and place them in a greased muffin tin, cut side up.  Cover with a damp towel and allow to rise for 30 minutes. Preheat oven to 375 degrees F.  Bake in preheated oven for 20 minutes or until golden brown.  Remove from muffin cups and serve warm. Enjoy!

I married Will, knowing full well that he had one major flaw (okay, maybe more, but I won’t throw him under the bus too much…slow Wilbur). His flaw: adamant claims, “squash is the most inedible vegetable known to man.”  So I made this recipe, which is now one of our favorites (take note of the first two ingredients):

Garden Full of Goodness Lasagna

Recipe courtesy Paula Deen, www.foodnetwork.com

Ingredients:

• 2 cups thinly sliced zucchini
• 2 cups thinly sliced yellow squash
• 1 cup thinly sliced carrot
• 1 cup thinly sliced fresh mushrooms
• 1 medium onion, diced
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced
• 1 (14 ounce) can crushed tomatoes
• 1 (8-ounce) can tomato sauce
• 1/2 (6-ounce) can tomato paste
• 1/4 cup sliced fresh basil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 (8-ounce) package cream cheese, softened
• 3/4 cups small cottage cheese
• 1 large egg, lightly beaten
• 8 oven-ready, “no cook,” lasagna noodles
• 12 slices provolone cheese, thinly sliced
• 2 cups shredded mozzarella

Directions:

Combine zucchini, squash, carrot, mushrooms, onion and peppers with water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes or until vegetables are tender. Drain well, and reserve.

Preheat oven to 350 degrees F.

Combine crushed tomatoes, tomato sauce, tomato paste, basil, garlic, salt, and pepper in a medium saucepan. Bring to a boil, reduce heat, and simmer 20 minutes.

In a medium bowl, combine cream cheese, cottage cheese, and eggs. Stir together.

Spread 1/3 of the sauce evenly over bottom of a 13 by 9 by 2-inch baking dish. Place 4 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/2 of cream cheese mixture over noodles. Cover cheese mixture with 1/2 the vegetable mixture, more sauce, and top evenly with 6 slices provolone cheese and 1 1/2 cups mozzarella cheese. Repeat layers with 4 noodles, rest of the cream cheese mixture, vegetables, sauce, and remaining cheeses. Place in oven for 35 minutes or until lasagna is hot and bubbling

Let lasagna stand for 10 minutes before serving.

 

Now we eat squash often prepared just about any way you can think…except Zucchini Nachos…yuck!!! So last week I had a craving for Spaghetti Squash (strange, I know). I convined Will I thought I could make it really yummy…guess what? He liked it! He even ate seconds! When you doctor it up with a lot of goodness, it can taste really good:

Spaghetti Squash Goodness

Modified from a recipe at allrecipes.com

Ingredients:

• 1 spaghetti squash, halved lengthwise and seeded
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 cup chopped tomatoes
• 1/2 cup crumbled feta cheese
• 2-3 tablespoons chopped fresh basil

Directions:

1. To microwave squash, cut in half and seed. Place 1/4-inch water in a microwave safe dish. Place squash in dish, cut sides down — sides will overlap. Cover with plastic wrap and microwave on high power 13 minutes. 
2. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
3. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

My next quest, butternut squash…

Minestrone

1 C. chopped onions                                1/4 C. chopped celery

3 sliced bacon, chopped                        1 clove garlic, minced

3 C. water                                                      1 14 oz can stewed tomatoes, chopped

1/2 C. chick-peas (garbanzos) or small white beans, rinsed and drained

1/2 C. finely shredded cabbage           1/2 C. coarsely chopped carrots

2 T. minced fresh parsley                       1/2 t. dried basil

1/2 t. dried oregano                                  1/4 C. broken spagettini

Lightly spray an unheated medium saucepan with no-stick spray. Add the onions, celery, bacon and garlic. Cook and stir over medium heat until the onions and celery are tender. Add the water, tomatoes (with juices), chick-peas, cabbage, carrots , parsley, basil and oregano. Bring to a boil, then reduce the heat. Cover and simmer for 20 to 30 minutes or until the cabbage and carrots are tender. Add the spaghettini. Return to a boil, then reduce the heat. Cover and simmer for about 10 minutes or until the spaghettini is tender but firm. 6 servings.

I made this for Will and he said he might not ever eat regular stuffed shells again…I was thinking the same thing.

Then I told Mama about it, and she wanted me to make it for her and Daddy. And Dad WANTED it.  He kept harassing me about making it! Goes great with California Syrah!

Stuffed Shells

Recipe courtesy Giada de Laurentis

Ingredients

• 1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
• 3 tablespoons extra-virgin olive oil
• 1/2 large yellow onion, chopped (about 1 cup)
• 3 cloves garlic, chopped
• 1 pound ground turkey
• 1/2 teaspoon kosher salt, plus 1/2 teaspoon
• 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
• 1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
• 1 (15-ounce) container ricotta cheese
• 3/4 cup grated Parmesan
• 2 eggs, lightly beaten
• 1/4 cup chopped fresh basil leaves
• 2 tablespoons chopped fresh flat-leaf parsley
• 5 cups Arrabbiata Sauce, recipe follows
• 1 1/2 cups grated mozzarella (about 5 ounces)

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.

Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.

In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.

To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)

Arrabbiata Sauce:

2 tablespoons extra-virgin olive oil

6 ounces sliced pancetta, coarsely chopped

2 teaspoons crushed red pepper flakes

2 garlic cloves, minced

5 cups jarred or fresh marinara sauce

Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

Yield: approximately 6 cups

Enjoy!!