Low-Fat Artichoke & Sundried Tomato Stuffed Manicotti

One of Jerry's favorite foods is stuffed shells, though it is likely been years since he's eaten it, since stuffed shells really is not the most healthy dish. So, I was very excited when I saw a suggestion for using fat-free cottage cheese in place of ricotta and Parmesan cheese. Adding a larger portion of veggies, makes this dish even more appealing. I desperately search our usual grocery store for whole wheat shells, but I couldn't even find regular white shells! So I opted for whole wheat manicotti, which had great results.

Serves:

2-4 

Ingredients:

• 2 cups steamed artichoke hearts, coursely chopped
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 1 tsp Italian seasoning
• 1/4 tsp ground black pepper
• 1 Tbsp olive oil
• 1 (16 ounce) container fat-free cottage cheese
• 10 oz fresh spinach, coursely chopped
• 1 cup dried tomatoes, re-hydrated
• 1 egg
• 12 manicotti shells, cooked and drained
• 1 (15 1/4 ounce) jars spaghetti sauce, or homemade if you are up for it!
• 2 Tbsp shredded mozzarella cheese

Cooking:

1. Preheat the oven to 350°.
2. Heat a large skillet over med-high heat, sprinkling your oil over it. Saute your onion, garlic, Italian seasoning until tender.
3. Add the artichokes and cook for about 3 minutes. Finally add the spinach a little at a time, until it is wilted. Remove from heat and stir in the cottage cheese and egg.
4. Carefully stuff each manicotti with the mixture. I find that using my hands rather than a spoon was more frustrating than anything. 
5. Put 1/2 cup of the sauce on the bottom of a 9 x 13 inch pan and arrange the manicotti on top of it.
6. Top with the remaining sauce and your shredded cheese. Bake for 30-35 minutes until hot.
7. Enjoy!

-Carly

Russian-Style Macaroni

This is another gem from a Moosewood cookbook. The first time I had it was for lunch left-overs at Jerry's house, in HIGH SCHOOL! His mom made it using the Moosewood recipe and later when we moved out on our own, she gave me the updated version for Christmas. This dish has truly become a comfort food for us. It is creamy and cheesy, but practically guilt-free as the creamy, cheesiness comes from fat-free cottage cheese! Genius. It is also packed with veggies. When I say packed, I mean, I basically clean out the fridge when I make it and put everything I can in it. This has never come out less than delicious. 

Serves:

4

Origin:

A variation of the Macaroni and Cheese Lite from The New Moosewood Cookbook

Ingredients:

• 3 cups uncooked whole wheat macaroni, penne, or any small pasta, really (pictured is gluten-free macaroni, that we had on-hand so I used it. I typically only use whole-wheat pasta for this dish).
• 2 Tbsp olive oil
• 1 onion, chopped
• 3-4 cloves garlic, minced (you can use less, I always put a lot of garlic in everything)
• 2 cups shredded carrots (about 6 whole carrots)
• 1 red bell pepper, 1/2 inch dice
• 3 cups shredded cabbage
• 1 bunch spinach, stemmed
• 1/2 bag of frozen peas
• 32 oz fat-free cottage cheese
• 4 oz shredded white cheddar cheese
• handful of sunflower seeds and flax seeds
• lots of black pepper
• handful of panko breadcrumbs (optional)

Cooking:

1. Preheat your oven to 350° set your pasta water to boil.
2. Cook the pasta according to the box directions, omitting any added salt or oil.
3. Over med-high heat, heat your oil. Add the onions and cook for about 5 minutes, stirring often.
4. Add the garlic and cook an additional minute before adding the carrots and pepper. 
5. When the veggies have softened, add your cabbage to the skillet, stirring in order to prevent sticking or burning, for about 5 minutes.
6. Begin adding your spinach. I typically do this is stages, as it is nearly impossible to add the spinach all at once. Just put in a handful, stir around until it wilts, then add more. 
7. When the spinach has been added, add your peas, cooking an additional 1-2 minutes.
8. Remove from heat.
9. In a large bowl (I usually just use the pasta pot to avoid extra dirty dishes) combine the veggies, pasta, cottage cheese, 1/2 of the cheddar cheese, and the seeds. Add lots of black pepper.
10. Put the mixture in a large casserole dish coated in cooking spray. I have a great oval casserole dish, but I have also used a regular 9 x 13 pan. When I use a deeper dish, baking time is usually increased, as there is less surface area for moisture to be released--just keep that in mind when choosing your pan.
11. Top with the remaining cheddar cheese and if you would like, a little breadcrumbs.
12. Bake for about 25-30 minutes.
13. Remove from the oven and let stand for about 5 minutes. Then spoon out into warmed bowls and serve.
14. Enjoy!

Notes:

• Feel free to leave out the cabbage. Personally, I love it. It has a wonderful texture and adds a nice sweetness to the dish, along with the carrots, but I understand that not everyone would like it with their macaroni. Just add extra spinach to replace it.
• If you are using a lot of spinach or cabbage your casserole will likely stay nice and moist, but if you don't, you might want to add 1/2 a cup of milk to the mixture. I've only done this once or twice, when I've made it in a regular 9 x 13 pan. With the deeper pan and the fact that I put LOTS of cabbage and spinach in, ours never seems to be dry.
• If you want this to be a little richer, use lowfat cottage cheese and maybe a little more cheddar cheese. As it is, it is pretty light and not like a mac 'n cheese, but it really isn't supposed to be. So, if that's what your expecting, then you might as well just make mac 'n cheese then, huh?
• Nice veggie additions include: broccoli, cauliflower, sliced mushrooms, sun-dried tomatoes, artichoke hearts or cherry tomatoes.
• This casserole is great for lunch left-overs! I make a giant batch and then we eat it for dinner and take some for lunch the following days.

Do you have a favorite comfort food? We always come back to Russian-Style Macaroni!

-Carly

First Experience: Whole Wheat Gnocchi with Kale-Walnut Pesto

Gnocchi is a delicious rustic pasta that I've never tried to make before now. I love to order it at fancy Italian restaurants and saw a recipe for a whole wheat ricotta version, I thought, why not? Plus, trying to say gnocchi is always fun. Traditional pesto is delicious on gnocchi, but since fresh basil isn't around this time of year and pine nuts are uncomfortably expensive, I found a great alternative: kale, parsley, and walnuts! This came out really well, and will only need a few tweeks. I would and will definitely make fresh gnocchi again: It was easy and I've found other recipes for whole wheat potato and whole wheat sweet potato gnocchi--YUM!

Serves:

2 

Ingredients:

Gnocchi:

• about 1 cup of whole wheat
• 1/3 cup finely grated parmigiano reggiano
• 1 cup lowfat ricotta cheese
• 1 large egg
• 1 Tbsp olive oil

Kale-Walnut Pesto:

• 1 cup parsley
• 2 cups stemmed kale
• 2 cloves garlic
• 1/2 cup walnuts
• 1/3 cup olive oil
• 1/8-1/4 cup lemon juice (to your taste preference)

Cooking:

1. Beat the egg and stir in the ricotta cheese and parmigiana reggiano. Slowly mix in the flour, until you have a workable dough. I used a little more than a cup of flour.

2. Take a small handful of the dough and roll it into a long dough-snake (I'm not sure of the technical term here), about the diameter of a dime, on a floured surface. Cut the dough-snake into 1 inch pieces. Press a fork onto the top of it so that the grooves show. Re-form the dough if it ends up looking too squished. Put the pasta-pillows on a plate and set in the fridge until you are ready to cook them.

3. Set a large pot of water to boil, adding just a pinch of sea salt.

4. Put your kale, parsley, and garlic in your food processor and blend. Add the olive oil and lemon juice and blend again. Add the walnuts and blend just a little more. Taste and season.

5. When your water is boiling, gently drop your gnocchi into the water. They will sink straight to the bottom. When the gnocchi is cooked, it will begin to float to the top.

6. Heat a large pan with your Tbsp of olive oil. As the gnocchi floats at the top, scoop it out with a slotted spoon or basket and throw into the pan to brown. Stir the gnocchi constantly to prevent sticking. When it is golden brown, put portions into shallow bowls. Put the desired amount of pesto on top. Then top with a little bit more parmigiano reggiano on top, if desired.

7. Enjoy.

Notes:

• For fresh pasta, gnocchi is the way to go! I found it to be SO EASY! Simple and rustic by nature, it is hard to go wrong. Many people dislike whole wheat pasta, but with the creaminess of the ricotta, this gnocchi was delicious.
• I love traditional pesto made with basil- it's hard to imagine any substitute. However, parsley and kale did the trick! The garlic and olive oil take center stage and the kale adds the earthy green taste. The lemon adds a nice brightness, also. I originally threw the walnuts in with the kale, but it blended down too fine and we lacked the texture of the nuts. So I re-wrote the recipe to add them last and hopefully preserve some of the texture.
• This gnocchi would be good with any other sauce you prefer...I'm thinking pink sauce, though that would be for a VERY special occasion. 

If you want to try making a fresh, whole wheat pasta, give this gnocchi a go! It was SO easy. Nothing to be intimidated by! Let me know how yours turns out!

-Carly

(Apricot-ed) Chicken & Goat Cheese Pizza

Pizza making has become an artistry of sorts. No longer are your only choices pepperoni or sausage. There is so much variety and versatility with a simple crust and cooking technique. We only eat pizza occasionally and this is a "healthier" pizza that is a delicious and satisfying meal. I found a terrific whole wheat dough recipe that I use anytime we make pizza. It tastes even better than regular old white pizza crust. My husband used to scoff at the prospect of a pizza without red sauce...he used to before this pizza, anyway.

Origin:

This is a variation of a Cooking Light Magazine recipe: Peach and Gorgonzola Chicken Pizza

Serves:

2 Healthy Appetites; 4 Smaller Appetites

Ingredients:

Crust:

• 1 cup warm water
• 1 packet of dry yeast (or 2 1/4 teaspoons dry yeast)
• 1 tablespoon honey or agave
• 2-3 cups whole wheat flour

Toppings:

• 1/4 cup apricot preserves
• 1 /8 cup olive oil
• 1/2 cup shredded mozzarella cheese
• 1 cooked chicken breast, sliced
• 4 oz goat cheese
• 1/4 cup balsamic vinegar

Salad:

• 8 oz baby arugula
• 1/4 cup sliced green onions
• 2 Tbsp lemon juice
• 2 tsp honey or agave 

Cooking:

Crust:

1. To activate the yeast, combine the honey/agave, warm water and then sprinkle the yeast in. Let stand for about 10 minutes.

2. Add the flour a little at a time, until you can no longer stir with a spoon, then knead the dough for a couple minutes until you form a shiny ball, it should neither be sticky nor dry. Adjust your flour and water accordingly. Cover and keep in a warm place for about 45 minutes, or until the dough has doubled its size.

3. Punch the dough down and spread onto your pan. The pan should be lightly coated with cooking spray.

Pizza & Toppings:

1. Preheat oven to 415°

2.Mix the olive oil and apricot preserves in a small bowl. Spread this on your pizza crust as your "sauce."

3. Spread the mozzarella cheese over the crust next. Then layer with chicken and chunks of goat cheese.

4. Bake in the oven for about 15 minutes. The crust should be golden brown and the cheese should be starting to brown.

5. While the pizza is cooking, set your balsamic vinegar in a small pot to simmer and reduce. 

6. To prepare the salad, simply mix the lemon juice and honey/agave in a large bowl and toss in your arugula and green onions.

7. When everything is ready to go, slice the pizza into 8 pieces. Drizzle the balsamic reduction on individual pieces (as it will potentially get soggy if you put it over the whole pizza) and top with a generous portion of the arugula salad.

8. Enjoy! 

Notes:

• Using preserves is perfect for the 10 months a year that peaches and apricots just aren't in season. However, when they ARE in season, skip the apricot "sauce" and just add fresh slices of fruit to your toppings. I've also successfully used ripe mango slices on this pizza.
• Use a decent pizza cutter. I have a "traditional" metal cutter and it is junk. I received a fantastic pizza cutter from a teacher's union representative who was trying to recruit me. If your cutter doesn't cut, but pushes the pizza toppings, find a new one. Or join a teacher's union. Ha!
• Gorgonzola cheese can be a very good option for this pizza, especially if you like cheese. Goat cheese is lighter and less pungent, yet still serves it's purpose in cutting the sweetness of the apricot. 
• The whole wheat crust is essential. A white crust would completely change the taste of this dish. Trust me when I tell you that this crust is DELICIOUS. And if you don't trust me, trust my husband- he thinks it's the best!
• I usually try to cook my chicken ahead of time, either earlier in the week or while the crust is rising. It makes prep so much easier.

So, if you are up for a "different" type of pizza, give this one a go. You'll want to keep coming back for more...I promise!

-Carly

SMOKY Chipotle SWEET Potato MAC & CHEESE

This recipe is so satisfying in so many ways! You have texture of a creamy mac and cheese, a sweet and smoky taste, and the freshness of green onion and cilantro. I am always excited to make a new sweet potato dish, as the sweet potato is comprehensively nutritious and delicious. When looking for a carb-centered meal, this has become an old stand-by for us.

Origin:

Variation of a Cooking Light Recipe Sweet Potato Chili Mac

Serves:

4 

Ingredients:

• 3-4 medium-sized sweet potatoes
• 1 1/4 cup skim milk
• 2-3 chipotle peppers, chopped (coming from a can with adobe sauce)
• Sea salt
• Black pepper
• 1/3 cup shredded Colby Jack cheese
• 1/3 cup shredded sharp white cheddar cheese
• 3 cups uncooked whole wheat pasta (penne, bowtie, macaroni, just about any type of pasta works)
• 1 Tbsp olive oil
• 2 soy-based sausage, such as Tofurkey,  halved and thinly sliced
• 1/4 cup panko bread crumbs
• 6-8 sliced green onions
• small bunch of fresh cilantro, stemed

Cooking:

1. Set oven to 375°.

2. Cook the sweet potatoes using a method you prefer. Usually I microwave them, after piercing them and covering them with a towel. It only takes about 7 or 8 minutes and is much faster than baking them. If you have the time to bake them, go for it.

3. Cook the pasta.

4. When the potatoes have cooked enough that they feel soft through the skin, cut them in half and let them cool enough that you can hold them comfortably. Scoop out the potato from the skin and mash it in a large bowl. Mix in the milk, chipotle peppers, and about 3/4 of the cheese (both kinds). Add salt and pepper to taste.

5. In a cast-iron skillet, or bean pot like I have, heat the oil over med-high heat. Add the soy-sausage and brown, until slightly crispy. Add 1/2 of this to the potato mixture.

6. When the pasta is cooked, add it to the potato mixture and stir together.

7. Transfer the mixture to a deep pot, I put it back in my cast-iron bean pot. Top with the remaining soy-sausage, cheese, and panko breadcrumbs.

8. Bake for about 20-25 minutes. I typically turn the broiler on for about 3 or 4 minutes or until the breadcrumbs and cheese have browned.

9. Spoon into bowls or plates and top with a small handful of green onions and cilantro. Enjoy!

Variations:

• Try a cheese you prefer! I have made it with all Colby Jack or with all sharp white cheddar before, both with great results.
• For extra creamy texture, use 1 cup milk and 1/4 cup plain greek yogurt- simply divine!
• If you don't like chipotle peppers, you can substitute some regular chili powder and cumin. Also, adjust the amount of pepper to your own preference. I like spicy food, so I tend to add more pepper, in general.
• Soy-sausage is totally optional. I like to add it for a small protein source and to add a different texture to the dish. 

This meal is delicious on a cold winter night. It is filling and comforting, and so very tasty! Let me know how you like it!

-Carly