Eggplant rolotini

This is pretty easy and doesn't take too much time to put together and it is delicious.  It doesn't even really taste like eggplant it is more like noodles just better for you.  I thought that the cottage cheese would be weird but once pureed it has the same consistency as ricotta and is probably better for you.  You can always add more veggies to this.  I sauteed some squash and mushrooms and put them into my sauce.  I think that spinach would be delicious added into the inside of the rolotini.  This made about 3 servings for me.

Ingredients:
1 eggplant - cut into 1/4 inch thick slices - this is easiest to do with a mandolin if you have one
2/3 c cottage cheese
1 cup shredded mozzarella cheese
1/4 c basil - minced
1/4 c parmesan
1 clove garlic - minced
1 tsp lemon zest
salt and pepper to taste
1-2 c spaghetti sauce depending on how saucy you like things

Methods:
1. Set water to boil in a large pot.
2.  While waiting for water to boil, puree cottage cheese, basil, garlic, and lemon zest.  When smooth, in a medium bowl stir in parmesan, salt and pepper, and 1/3 c mozzarella cheese.
3. Remove the stems from the eggplant and slice into 1/4 inch slices, I think I got about 10 out of mine.  It is important these are not thicker than 1/4 inch because then they will not roll well.
4. Preheat oven to 450 degrees
5.  Blanch eggplant slices in  boiling water for 2-3 minutes, making sure to stir them around, until they are pliable and tender. When done transfer to paper towel lined cookie sheet and dry thoroughly.
6.  Cover the bottom of an 8x8 dish with a thin layer of sauce.
7.  Spread a heaping TBS of cheese mixture onto each slice of eggplant, roll starting from the narrow end.  Place seam side down and pack tightly with other rolls in a single layer.
8. Cover rolls with remaining sauce, I like things saucy so I had a good bit but it depends on your tastes you can put less on and then serve extra on the side. Top with remaining mozzarella cheese and bake until golden brown and bubbly, 15-20 minutes.

To try - Goat cheese orzo

I haven't tried this recipe yet but I am looking forward to it.  This recipe is in the Cuisine at Home magazine and is recommended to go with the grilled ratatouille. It looks delicious.

Ingredients:
4 oz. orzo pasta
1/2 c whole milk
4 oz. goat cheese, crumbled
1/4 cup fresh parsley - chopped

Methods:
1. Cook orzo according to box directions
2. Whisk together milk and goat cheese in saucepan over medium heat until combined.  Bring mixture to a simmer and cook until slightly thick, 3 minutes.
3. Stir orzo into cheese and milk mixture.
4.  Off heat stir in parsley and season with salt and pepper to taste.

Summer Orzo pasta salad

This is Kevin creation is a light delicious pasta salad for the summer.  We don't normally use measurements when we make this, because Kevin doesn't cook that way, so the ones below are a best guess.  Normally if there aren't enough veggies we just add some more.  You can really put in whatever summer veggies you love.  The last time we made it we threw in some fresh corn and it was delicious.  This is good with the grilled ratatouille recipe I posted earlier.


Ingredients:
1 box orzo
1 red pepper - chopped
1 cucumber - chopped
1 medium tomato - chopped
1 ear of corn - taken off the cob
1/4 cup kalamata olives - chop after measuring, we have used green olives as well but I prefer kalamata
2 stalks asparagus - chopped - when in season
1-2 TBS of olive oil
1-2 TBS of balsamic vinegar
salt and pepper to taste


Methods:
1.  Cook the past according to box directions, drain, and cool with cold water.
2.  Mix pasta with all of the veggies, add 1 TBS olive oil and balsamic to start and add more if needed
3. Salt n pepper to taste

Stuffed Shells

This recipe can be halved and still works wonderfully.

Ingredients:
1 box of jumbo shells
4 c ricotta
2 c mozzerella cheese
3/4 c parmesean cheese
2 eggs
1 Tbs parsley
your favorite spaghetti sauce - I used the one that is on this blog and it was delicious

350 degrees for 45 minutes

1. Cook shells according to the directions on the box
2. Thoroughly mix ricotta, mozerella, parmesean, eggs, and parsely together
3. Stuff shells pretty full with the ricotta mix
4. Place a thin layer of spaghetti sauce on the bottom of a 9 x 13 pan.  Place the shells in a single layer and then thoroughly cover with sauce.  Sprinkle the top with parmesean cheese.
5.  Bake for 45 minutes in a preheated overn at 350 degrees

Marinara sauce (or Pizza sauce)

I made this recipe for when we made homemade pasta and it was a hit but we decided that it made a really good pizza sauce too.

 Ingredients:
2 (28 ounce) cans stewed tomatoes
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley - 3 tsp dried
4 clove garlic, minced
2 teaspoon dried oregano
2 teaspoon salt
124 teaspoon ground black pepper
6 tablespoons olive oil
2/3 cup finely diced onion
1/2 cup white wine

With most of this seasonings I added a decent amount more than recommended but of course everything is to taste so add the amount suggested and go from there.

1. In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
2. In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
3. Simmer for 30 minutes, stirring occasionally.