cheese manicotti - freezer meal

1 8-ounce package manicotti

1 1/2 cups Ricotta cheese

2 cups cottage cheese

4 ounces cream cheese

1/2 cup freshly grated Parmesan cheese

1 1/2 cups Mozzarella cheese, shredded

1 Tablespoon dried parsley flakes

1 teaspoon salt

1/4 teaspoon pepper

3-4 cups Spaghetti sauce

Do not cook manicotti. Combine all ingredients except manicotti and spaghetti sauce. Grease foil pan(s). Cover bottom of pan with spaghetti sauce. Stuff manicotti with cheese mixture. Arrange on spaghetti sauce in pan. Pour spaghetti sauce over all. Cover with heavy freezer foil. Label and freeze.

To serve: Thaw. Bake covered for 45 minutes at 350 degrees. Uncover, top with more Mozzarella cheese and bake an additional 10 minutes or until cheese melts. 

florence and the machine - cosmic love

daughter - youth

geppetto & the whales - 1814

west african sweet potato and peanut soup

Adapted from Cook's Illustrated.


2 tablespoons butter
1 onion, minced
1 teaspoon brown sugar
1 teaspoon salt
3 garlic cloves, minced (about 1 tablespoon)
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
3 1/2 cups low-sodium chicken or vegetable broth
2 cups water
2 pounds sweet potatoes (about 3 medium), peeled, quartered, and sliced thin
3 tablespoons peanut butter
black pepper
1 tablespoon minced fresh cilantro


1. Melt the butter in a large pot. Add onion, brown sugar, and salt and cook, stirring frequently, until the onion is softened, 5 to 7 minutes. Stir in the garlic, coriander, and cayenne and cook until fragrant, about 30 seconds.


2. Add the broth, water, sweet potatoes, and peanut butter. Bring to a boil, then turn the heat to low and cook, partially covered, until the sweet potatoes are easily pierced with a knife, 25 to 30 minutes.


3. Working in batches, puree the soup in a blender until smooth, then return to pot. (At this point, the soup can be refrigerated for up to 2 days; reheat over medium-low heat.) Season with salt and pepper to taste, stir in the cilantro, and serve.

baked falafel

Original recipe found here.  
serves 2

Falafel
15oz can chickpeas, drained
2 tablespoons flour
2 tablespoons finely chopped parsley
2 large cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon chili powder
¼ teaspoon salt
¼ teaspoon pepper

Remaining Ingredients:
½ cup crumbled feta cheese
2 pita breads (5” diameter)
½ cup thinly sliced red onion
1 cup chopped tomatoes
1 cup chopped green leaf lettuce

1. Preheat the oven to 400 degrees F. Combine all falafel ingredients in a food processor and pulse until well blended. Scoop the bean mixture into a bowl and shape into 8 equal sized patties. Place on a greased baking sheet, brush each with olive oil and bake for 20 minutes.
2. Divide the hot falafel among the two warmed pita breads and top with chopped lettuce, tomato, thinly sliced red onion, crumbled feta, and sauce. 

*The original recipe uses lemon tahini sauce, but it didn't work out at all by following the directions. I ended up making tzatziki sauce to go with it and it was delicious.  

iron and wine - boy with a coin