Tag: tomato

Baked Spaghetti with Ricotta

by Pam on October 11, 2012

I found this recipe on Cinnamon Spice & Everything Nice^[1] and had to make it immediately I loved the idea of baking spaghetti with a layer of ricotta then topped with mozzarella, olives, and tomato slices. It was fun to make and smelled amazing while it baked. It was flavorful and delicious! We all loved it, even my daughter who doesn’t like cheese, liked it. I am excited to eat the leftovers for lunch tomorrow.

Preheat the oven to 400 degrees. Coat an 8 inch baking dish with cooking spray.

Cook the spaghetti in salted water, per instructions.

While the pasta is cooking, combine the ricotta cheese, basil, minced garlic, egg, Parmesan cheese, sea salt, and freshly cracked pepper, to taste. Mix well until thoroughly combined.

Drain the pasta then place it back into the pot it was cooked in. Add the spaghetti sauce and mix until evenly coated. Place half of the spaghetti into the baking dish. Spoon the ricotta cheese on top of the spaghetti and leaving an inch border around the edges.

Cover the ricotta mixture with the remaining spaghetti. Sprinkle the top with mozzarella cheese, olives, and tomato slices. Season the tomatoes with sea salt and freshly cracked pepper, to taste then sprinkle with a bit of Parmesan cheese.

Place into the oven and bake for 25-30 minutes. Remove from the oven and let it cool for 5-10 minutes before slicing and serving. Enjoy.

Print^[2]

Baked Spaghetti with Ricotta

Yield: 8

Prep Time: 5 min.

Cook Time: 35 min.

Total Time: 40 min.

Ingredients:

8 oz of whole wheat spaghetti, cooked per instructions
2 1/2 cups of marinara sauce
10 oz of ricotta cheese
2 tbsp fresh basil, chopped
1 clove of garlic, minced
1 egg
2 tbsp Parmesan cheese
Sea salt and freshly cracked pepper, to taste
1 cup of fresh mozzarella, grated (more if desired)
2 tbsp black olives, sliced
1 tomato, sliced

Directions:

Preheat the oven to 400 degrees. Coat an 8 inch baking dish with cooking spray.

Cook the spaghetti in salted water, per instructions.

While the pasta is cooking, combine the ricotta cheese, basil, minced garlic, egg, Parmesan cheese, sea salt, and freshly cracked pepper, to taste. Mix well until thoroughly combined.

Drain the pasta then place it back into the pot it was cooked in. Add the spaghetti sauce and mix until evenly coated. Place half of the spaghetti into the baking dish. Spoon the ricotta cheese on top of the spaghetti and leaving an inch border around the edges.

Cover the ricotta mixture with the remaining spaghetti. Sprinkle the top with mozzarella cheese, olives, and tomato slices. Season the tomatoes with sea salt and freshly cracked pepper, to taste then sprinkle with a bit of Parmesan cheese.

Place into the oven and bake for 25-30 minutes. Remove from the oven and let it cool for 5-10 minutes before slicing and serving. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cinnamon Spice & Everything Nice

References

^{^} Cinnamon Spice & Everything Nice (www.cinnamonspiceandeverythingnice.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)

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Braised beef stew

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

Served with tomato coulis, this slow-cooking beef stew simmered with ale and root veg is utterly delicious. Warm up the family with this delicious stew recipe

That’s goodtoknow

You can pack this into freezer containers, keeping tomato coulis separate from the beef and vegetables and freeze for up to 1 month. Allow to defrost before reheating.

Woman’s Weekly Cookery Editor, Sue McMahon

Ingredients

2level tbsp White Flora (healthy alternative to lard)
1.25kg (2¾lb) joint topside (or similar) beef
Approximately 1kg (2¼lb) prepared root vegetables e.g. carrot, parsnip, turnip and swede, cut into chunks
150ml (¼ pint) brown ale
150ml (¼ pint) beef stock
1 level tsp tomato purée
Bouquet garni, fresh or dried
Knob of softened butter
Freshly chopped parsley, to garnish

For the tomato coulis:

1 tbsp olive oil
1 large onion, sliced in rings
500g (1lb) tomatoes, skinned, deseeded and sliced
Salt and ground black pepper

Method

Set the oven to gas mark 3 or 160°C.
Heat the White Flora in a flame-proof casserole and brown the beef all over. Remove the beef from the pan and add the prepared vegetables. Cover the pan and sweat them for about 7 mins. Then replace the meat, pour round the ale and stock and add the tomato purée and bouquet garni. Tightly cover the casserole dish, and place the pan in the oven for about 1½ hrs, or until the meat is tender.
When the beef is almost cooked, make the tomato coulis. Heat the oil in a frying pan and add the onion. Cook onion until just brown, then add the tomatoes. Season the mixture, then cover the pan and cook for only 2-3 mins, until the tomatoes are just soft.
Remove the beef from the casserole and strain the gravy. Place the vegetables in a serving dish. Whisk the softened butter into gravy. Slice the beef.
Spoon the tomato coulis on one side of the serving plate and arrange the slices of beef on the other, spoon over a little gravy and serve the rest separately. Sprinkle over chopped parsley. Serve with creamed potatoes and a bowl of carrots and peas, if liked.

By Compiled by Sue McMahon, assisted by Iris Harvey. Photos: www.frankthephotographer.com. Props stylist: Sue Radcliffe

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Nutritional information per portion

Calories 600(kcal)
Fat 20.0g
Saturates 6.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Breakfast Tostada with Guacamole, Black Beans, and Poached Egg

by Pam on October 3, 2012

All of my favorite ingredients in one dish! I had leftover taco fixings in the refrigerator so I decided to use them to make a tostada for breakfast. I topped a crispy corn tortilla shell with homemade guacamole^[1], black beans, tomatoes, cotija cheese, poached egg, and green onions. I served these tostadas with homemade salsa^[2] for a perfectly delicious breakfast. My husband and I loved these tostadas and gobbled them up in seconds.

Heat a skillet that has been coated with cooking spray over medium heat then place the corn tortillas in it. Cook the tortillas for 3-4 minutes on each side until golden brown and crispy.

While the tortillas are cooking, prepare the poached eggs. Add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat two poaching cups (or custard cups) with cooking spray then place in the water. Break the eggs into each cup then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft.

Layer the crisp tortilla with guacamole^[3], warmed black beans, diced tomato, and cotija cheese. Place the poached egg on top then sprinkle with green onions and season with salt and freshly cracked pepper, to taste. Serve immediately with a side of fresh salsa^[4]. Enjoy.

Print^[5]

Breakfast Tostada with Guacamole, Black Beans, and Poached Egg

Yield: 2

Prep Time: 5 min.

Cook Time: 10 min.

Total Time: 15 min.

Ingredients:

Cooking spray
2 corn tortillas
2 eggs
Guacamole, to taste (see link above)
2 tbsp black beans, warmed
2 tbsp Tomato, diced
1 tbsp cotija cheese
Sea salt and freshly cracked pepper, to taste
Salsa, to taste (see link above)

Directions:

Heat a skillet that has been coated with cooking spray over medium heat then place the corn tortillas in it. Cook the tortillas for 3-4 minutes on each side until golden brown and crispy.

While the tortillas are cooking, prepare the poached eggs. Add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat two poaching cups (or custard cups) with cooking spray then place in the water. Break the eggs into each cup then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft.

Layer the crisp tortilla with guacamole, warmed black beans, diced tomato, and cotija cheese. Place the poached egg on top then sprinkle with green onions and season with salt and freshly cracked pepper, to taste. Serve immediately with a side of fresh salsa. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} guacamole (www.gordon-ramsay-recipe.com)
^{^} salsa (www.gordon-ramsay-recipe.com)
^{^} guacamole (www.gordon-ramsay-recipe.com)
^{^} salsa (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)