freshly grated parmesan – Parmesan Princess

10
Jul
2014

Kale Ricotta Ravioli Recipe And Homemade Ravioli Tips!

categories: Dinner, Healthy Living, Homemade Italian, Recipes

Eggs plus flour plus water equals homemade pasta! Surprised? The ingredients are extremely basic. The process takes practice, and a whole lotta patience!

Ravioli ... A little pocket of a surprise taste explosion. I love creating different flavor combinations! — Ravioli … Little pockets of taste explosion! I love creating different flavor combinations!

I am very “old school,” so everyone says, and old school ravioli making involves a hard surface, eggs-flour-water, a hand crank pasta machine, some filling, a knife, and a fork. I do not use pasta making KitchenAid attachments or ravioli cutters. I’m so fancy. Ha!

Kale Ricotta Ravioli
Makes approx. 3 dozen 3″X 3″ ravioli

Ravioli Ingredients:
3 eggs
3 cups flour
1/2 cup water
Extra flour for surface.

Filling:
2 cups ricotta
2 tbsp. Parmesan cheese
Salt and pepper
1/2 cup kale, finely chopped

Fun Fact: One is Raviolo and the plural is Ravioli. — Fun Fact: One is a Raviolo and the plural is Ravioli.

Directions:

Clean your work surface. If it is porous, cover it with waxed paper.

Wash your hands!

Crack the eggs on top of the flour pile and mix with your hands using a squeezing molding motion.

Add water 1 tbsp. at a time and continue kneading until a dough ball forms.

If the dough is sticky, add 1 -2 tbsp. flour. If the dough is dry and cracked looking, add water 1-2 tbsp. at a time.
This is the trickiest part. I always keep a pile of flour and a a little bowl of water right on the work surface. So many external factors are involved with dough making including humidity and air temperature.

When you feel that the dough ball is malleable and well mixed, break off a handful of dough and flatten it into an oval.

Sprinkle some flour on the pasta machine and work surface.

Starting at #1 setting, feed the dough through the machine while turning the crank in one fluid motion. Repeat at #3 and finish on #6.
(I have the craziest pasta machine ever! The numbers are backwards, so I start with #7. Took me minute to figure it out!)

Trim the ends to leave a rectangle shape. That way the ravioli will be square.

Place 1 tbsp. of filling on the dough approx. 1 inch apart.

A skinny rectangle and filling closer together will make smaller ravioli. See photo! — A skinny rectangle and placing the filling closer together will make smaller ravioli. See photo!

Fold the dough over and press finger between filling.

My assistant Bella helped me! See here how to space the spoons of filling. — My assistant Bella helped me! I assisted my grandparents in making thousands of dozens of ravioli. I remember the feel of the dough between my fingers, the smell of the dough, the smell of my grandparents, and the sputter of the pot of sauce cooking in the background. I knew with absolute certainty the taste and the bite of a perfectly cooked raviolo. I teach my kids and through repetition it will become easy for them. I hope they will make ravioli for and with their families, as I do, from the heart.

Cut with a knife into squares.

Press and seal the raviolo’s edges with a fork.

Press hard so that the dough adheres and so that the ravioli wont lose their filling in the water! — Press hard so that the dough adheres and so that the ravioli won’t lose their filling in the water!

Add the ravioli to salted boiling water and remove with a slotted spoon when the ravioli are floating.

When they are floating, spoon them out with a slotted spoon and add the second batch to the water. I cook 12-20 at a time (depending on the pot) to ensure even cooking.

I made a quick SanMarzano pan sauce.

Enjoy! Always top with fresh grated Parmesan!

Ciao!

07
Jul
2014

Sirena Taco Joint and Bar McMurray, PA My Review!

categories: Around Pittsburgh, Restaurant Review

Sirena Taco Joint and Bar is nestled in the Donaldsons Crossroads shopping plaza off of Route19 in McMurray! Almost a secret location, the urban warehouse dining area shifts gears into a great outdoor space! Yes, a full patio with a tiki “swim up” bar in the center gives you a Mexican beach feel!

So what do you get when you take Chef John Bingham from Nine on Nine and an awesome sous chef from Butcher and the Rye? A sexy Mexican restaurant in Peters Township, of course! Their taco menu will make you dizzy with choices. Owner Doreen Valentine, former owner of Dozen Cupcakes, really snagged a great chef! I secretly wish they had a cupcake dessert menu to match! Now there’s an idea, Doreen!

I have never seen such an extensive taco menu! Vegetarian, vegan, tofu, crab, lamb, pork...endless options! — I have never seen such an extensive taco menu! Vegetarian, vegan, tofu, crab, lamb, pork…endless options!

First time to the new spot earned us a $5 gift card for a future visit! A little bold, right? Nope. Totally confident, as they should be.

We stumbled in on $5 Mojito Mondays! Lucky us! On the left is my beautiful friend Nikki Gasbarrini who ordered a blueberry Mojito! Super fun, right?

We started off with the guacamole which is made to order and the chips and salsa…

The kids’ portions were huge! As parents, we love this because the kids aren’t asking for another meal or dessert while we are relaxing.

Bella's chicken tacos. The boys had already started gobbling down their quesadillas! No photo, sorry! — Bella’s chicken tacos. The boys had already started gobbling down their quesadillas! No photo, sorry!

Kevin ordered the Pittsburgh taco…

A very popular menu item, the Pittsburgh taco contains grilled steak, spiced fries, Sriracha ranch cole slaw! Kevin loved it!

The rest of us enjoyed the Carne Asada tacos, which are a seared flank steak, yellow rice, garlic and salsa. The steak was cook perfectly showing dark pink in the center!

I was torn between the various fish taco options and this favorite! Next time I will go fish!

Will there be a next time? Yes! No kids and outside!

Ciao!

Sirena Taco Bar
724-260-0329
Dine In and Take Out
Sunday-Thursday 4pm-10pm
Friday-Saturday 4pm-Midnight
3909 Washington Road
McMurray, PA 15317

30
Jun
2014

Parmesan Pecorino Panko Pan Zucchini!

categories: 20 Minutes or Less, Homemade Italian, Recipes, Sides

Try saying that one five times fast! My foodie friend @NickyDCooks is responsible for my dinner tonight! She made zucchini blossoms for dinner and her action photos on twitter got me in the mood! I had to make some form of fried zucchini!

I grew up with this simple side! My grandma made it all summer!! — I grew up with this simple side! My grandma made fried zucchini all summer every summer!!

Parmesan Pecorino Panko Pan Zucchini

Ingredients:

2 zucchini, sliced 1/4 inch thick rounds
1-1/2 cup Panko breadcrumbs
2 tbsp. fresh rosemary, chopped
2 tbsp. Parmesan cheese
2 tbsp. Pecorino Romano cheese
Salt/ pepper
1/4 cup olive oil

Directions:

Slice zucchini into 1/4 inch thick rounds.

Set up an olive oil plate to dip zucchini.

Set up a little assembly line! Dip in olive oil, then cover in Panko mixture, then throw them into the pan!

Mix the Panko breadcrumbs with chopped rosemary, freshly grated Parmesan and Pecorino Romano cheese, salt and pepper.

Using Panko breadcrumbs gives the zucchini a crispy finish. I always season my Panko crumbs. Unseasoned are so blah! — Using Panko breadcrumbs gives the zucchini a crispy finish. I always season my Panko crumbs. Unseasoned Pankos are crispy, but so blah!

Set up breadcrumb bowl.

Dip zucchini slices and flip in olive oil to coat.

Dip zucchini slices in Panko breadcrumb mixture and flip to cover both sides.

Heat your biggest pan on medium heat.

Add coated zucchini rounds to the pan, flipping when golden brown.

I love when some of the coating gets a little burnt!! Golden is an ideal time to flip! 3-5 minutes per batch at medium heat.

Crunchy, zingy, delicious! Enjoy!

Ciao!

03
Jun
2014

Perfectly Plump Peppers: Roasted Quinoa and Veggie Stuffed Peppers!

categories: Dinner, Fun for Kids, Healthy Living, Homemade Italian, Recipes

Pepper Perfection! My favorite pepper creation so far! Try this recipe!

Packed with superfood quinoa and vitamins and minerals, these stuffed peppers maximize on taste and are super healthy! The kids love to eat out of the pepper bowl and then eat the pepper! So cute!
Roasted Quinoa and Veggie Stuffed Peppers

Ingredients:
6 bell peppers, any color!
2 tbsp. olive oil
2 cloves of garlic, pressed
1 small onion, chopped
1 cup quinoa
2 cups water
1/4 cup sunflower seeds
6 basil leaves, chopped
5 Yelo tomatoes

I chose these at the produce market because the package states "youth, energy, life" Yep, they got me at youth! — I chose these at the produce market because the package states “youth, energy, life” Yep, they got me at youth!

Ingredients (cont.)
1 handful of spinach
1/4 cup freshly grated Parmesan cheese
1/2 cup shredded mozzarella cheese

Directions:
Preheat oven to 400 degrees.

In a small saucepan, add 1 cup of uncooked quinoa and 2 cups of water on medium heat with a lid. Bring to a boil, remove from heat and cover. Let stand 15 minutes The quinoa will absorb the water.

Quinoa recipe- 1 cup uncooked quinoa and 2 cups water!

Wash, cut the tops off of the peppers and clean out the seeds and white insides.

Place the hollowed peppers upside down on a Pam coated cookie sheet and roast for 25-30 mins or until peppers are softened and browning.

The peppers will soften but at the same time brown, if that makes sense. Here is the "look ." If you overcook they will turn to mush and be impossible to stuff. Error on less time if you are worried. — The peppers will soften but at the same time brown, if that makes sense. Here is the “look .” If you overcook they will turn to mush and be impossible to stuff. Error on less time if you are worried.

Meanwhile, in a frying pan heat the olive oil low to medium heat and add garlic and onions.

When the onions start to become transparent, add the quinoa and sunflower seeds.

The seeds and quinoa get a nice toasted , nutty taste.

Turn up the heat and toast the quinoa and seeds a bit, while constantly stirring.

Add tomatoes, basil and spinach and mix well.

Mix mozzarella and parmesan together to create a cheese mixture.

Fill the peppers with layers of the quinoa mixture and cheese mixture. Ending with quinoa mixture on top.

Fill them up! Don't be shy! — Fill them up! Don’t be shy!

Bake for another 5-8 minutes.

Toasted roasted perfection! So many beautiful textures and colors!

Always top with fresh grated Parmesan cheese! Enjoy!!

Ciao!

22
Apr
2014

Homemade Gruyere Scalloped Potatoes! Yellow Cheese is Fake Cheese- That Is What My Kids Will Tell You!

categories: Fun for Kids, Healthy Living, Recipes, Shopping, Sides

As we strive to learn the key ingredients in our forever young and healthy life recipe, we are experimenting with superfoods, eating more vegetables, and taking the processed “fake” ingredients out of our diets. A deli worker told my kids that cheese is white and yellow cheese is just white cheese dyed yellow. True statement, BUT they translated that into “fake” cheese. Ever since, I have been on a mission to make dishes with “fake” cheese alternatives. This led to our latest obsessions with Fontina, Manchego and my absolute favorite, Parano.

Always grate your own cheese. The difference in taste, freshness, and basic cooking properties will blow you away.

Gruyere is known to make the best potato casseroles, so I tried it for Easter!! 100% correct! Gruyere did not dissappoint! In fact, I can’t remember what cheddar scalloped potatoes even taste like anymore! Here is my recipe!

Gruyere Scalloped Potatoes

Ingredients:
7 large potatoes scrubbed and sliced into 1/8 inch rounds
1 large onion chopped
2 cloves of garlic finely chopped
3/4 cup heavy cream
1 lb. freshly grated gruyere cheese
2 tbsp. finely chopped parsley
1/4 cup freshly grated Parmesan
Salt/pepper

My little helpers love scrubbing the potatoes! Get the kids get involved! They will eat it because they made it!

Directions:

Warm the cream and garlic in a scauce pot and add 2 cups of Gruyere 1/2 cup at a time continuously stirring.

Gruyere melts beautifully, no chunks. Perfect consistency!

Add sliced potatoes to a deep baking dish.

I sliced them pretty thin to make sure they cook! 1/8 Inch is perfect! — I sliced them pretty thin to make sure they cook! 1/8
Inch is perfect!

Pour cheese/cream mixture from the saucepan over the potatoes.

Mix well and coat all potato slices. — Mix well
and coat all potato slices.

Top with the remaining Gruyere cheese, the Parmesan, parsley, salt and pepper.

Bake for 1 hour and 20 minutes at 350 degrees. It will be creamy and bubbly. Mix well and let stand 10 minutes to thicken and serve hot!

Indescribable flavor burst with only a few ingredients!! You would think there had to be extra ingredients in this dish like sour cream, cream cheese, many different grated cheeses? Nope! Welcome to the power of Gruyere!

Enjoy!
Ciao!

21
Apr
2014

Lemon Parmesan Grilled Artichokes!! The Perfect Spring and Summer Side Dish!

categories: Dinner, Healthy Living, Recipes, Sides

Lemon Parmesan Grilled Artichokes

The three A's of Spring! Asparagus, Artichokes and Avocados!! — The three A’s of Spring! Asparagus, Artichokes and Avocados!!

Ingredients:

6 artichokes washed, cut in half up and down.
1/4 cup olive oil
1/2 cup lemon juice
1/4 cup freshly grated Parmesan
Salt and pepper

Directions:
Fill a sauce pot with 3 inches of water and place artichokes in the pot to steam on the top rack of your grill.

You can always steam the artichokes on the stove! Just do not overcook- about 15 minutes if you are grilling!

Steam for 15-20 minutes until the artichokes soften and a sharp knife easily pierces the stem.

Cut along the axis of symmetry -up and down.

The bit of char mixed with Parmesan, olive oil and lemon is amazing!! And enough! No need for a butter/ Dijon dip! — The bit of char mixed with Parmesan, olive oil and lemon is amazing!! And enough! No need for a butter/ Dijon dip

Brush olive oil on both sides – salt, pepper.
Grill cut side down until grill lines appear and they have a nice char.

My grill gets the 6pm sun! What a beautiful evening! — My grill gets the late afternoon early evening sun! What a beautiful evening!

Serve with drizzled lemon juice.

Bursting with flavor! Serve grilled artichokes as an appetizer on a Friday paired with a refreshing Reisling !

Always top with freshly grated Parmesan! Enjoy!

Ciao!

11
Apr
2014

A New Twist On An Old Fave Beans and Greens! Garlic Garbanzo Kale Pasta!

categories: 20 Minutes or Less, Dinner, Healthy Living, Homemade Italian, Recipes

Garlic Garbanzo Kale Pasta!

Ingredients:

2 tbsp. olive oil
3 cloves of garlic,pressed
1 15.5 oz. can of garbanzo beans
1 35oz. can San Marzano tomatoes
1 tbsp. red pepper flakes
1 tsp. rosemary(chopped fresh or flakes)
1 tsp. thyme
1 tsp. basil
1 cup curly kale, washed and chopped off stems
1 lb. of your favorite pasta

Directions:

Warm olive oil in a frying pan on low/medium heat.
Add pressed garlic. (Be careful not to burn!)

Add tomatoes, garbanzo beans, all spices and simmer.

Want a little more spice? Add extra red pepper flakes!

Boil 6 quarters of water and cook pasta.
When pasta is strained, turn heat off and add kale to frying pan. It will wilt but you don’t want it to cook.
Mix well.
Pour over pasta serving.
Always top with freshly grated Parmesan cheese.

If you like greens and beans, you will love this dish! Enjoy!

Ciao!

07
Apr
2014

Super Breakfast!! Chia Kale Egg White Super Muffins!!

categories: Breakfast, Fun for Kids, Healthy Living, Healthy Snacks, Recipes

Why not add superfoods to our breakfast? Whether it is a quick healthy smoothie, a super muffin or a grab and go breakfast bar, the addition of superfoods gives us more energy for the day! This super breakfast gets us going!! Especially on Mondays!

Start healthy Monday mornings!! No excuses!

Chia Kale Egg White Super Muffins

Ingredients:

2 tbsp. egg whites per muffin
(3 egg whites for 6)
1/2 cup chopped kale

Don't have kale? Use broccoli, spinach green pepper or any other veggies you have! — Don’t have kale? Use broccoli, spinach, green pepper or any other veggies you have!

2 tbsp. chia seeds
1/4 cup shredded mozzarella/cheddar cheese

Directions:

Preheat oven 350*
Spray muffin tins with Pam.

My kids love to help! Let them add the veggies, cheese and chia seeds! Are your kids not big on veggies? When kids get involved they will eat their masterpieces!!

Add kale, cheese and chia seeds to each.

Pour 2 tbsp. of egg whites on top of each tin.

Bake 20 mins or until egg is cooked.

20 mins was perfect for my 6 tins! Watch as soon as the egg muffin forms and the edges turn golden!

Of course we sprinkle ours with freshly grated Parmesan cheese! Enjoy!

Make a whole pan and refrigerate for quick, healthy grab and go breakfasts for the week! Slice a super egg white muffin in half and enjoy between wheat toast! Add hot sauce for a little kick!

Want more superfood breakfast recipes? www.parmesanprincess.com
Blog Posts:
No Bake Health Bars
Chia Blueberry Muffins
Ch Ch Ch Chia!!!

Ciao!

14
Mar
2014

20 Minute Gourmet Pasta Tossed In A Pan Sauce! Open a bottle of wine…You Got This!

categories: 20 Minutes or Less, Homemade Italian, Recipes

This recipe is great! I never add more than 2 veggies! Peppers an spinach tonight!

Get home at 5 and have nothing prepared for dinner? We are all there multiple times per week! Relax, my 20 minute pasta dish is healthy, easy and quick!! Best part…It looks like you have cooked all day!

20 Min.Gourmet Pasta in Pan Sauce

Ingredients:
2 cloves of garlic presses
2 tbsp olive oil
1 35 oz. can LaValle whole tomatoes
Salt/pepper
Choose what you have in the fridge! If none – move on there is nothing wrong with a pan marinara sauce! Today, I have a pepper and a bag of spinach.
1 pepper chopped
1 cup fresh spinach
1 pack Mushrooms sliced
1/2 cup Italian olives sliced
1 zucchini sliced
1/2 cup Pepperoni
Etc.

1 lb. of your favorite pasta- farfalle for us today!
Freshly grated Parmesan

Directions:

Put hot water in a stock pot on the stove, add 3 pinches of salt and bring to a boil.
Heat your largest frying pan on medium/low heat.
Add olive oil
Add garlic
Stir with wooden spoon- remember no brown- if it is crackling it is too hot!

If garlic burns throw it out and start over! Start over med/low heat. — If garlic burns, throw it out and start over! Start over med/low heat.

Add peppers (raw veggies) put a lid on and cook 5 mins.
Add can of tomatoes.
Salt and pepper
Put a lid on and let it cook. Totally fine to boil and bubble. You want to quickly cook the veggies and let the flavors mix together.

Chop up tomatoes as you stir . We like to have some chunks of tomato!

When water is at a rapid boil add pasta and follow directions and cook until al dente. Perfectly chewy!

Add some salt to the hot water. Wait for a rapid boil! Relax, you have time!

Strain pasta in a strainer over the sink. Take advantage of the pore opening steam facial!!

I love it! Freshen up for dinner! Blot with a paper towel!

Add a few spoonfuls of sauce in a serving bowl and coat pasta so it doesn’t stick. Mix in spinach last!

Serve with a nice ciabatta! I happened to have one in the freezer! OR Make a quick garlic toast in your toaster! Toast bread, butter it and sprinkle on garlic salt and Italian seasoning!

Tag: freshly grated parmesan