Lasagna Roll Ups

By now the little petite lasagnas I came up with years ago have become a family staple in my household. My mom routinely asks me to make them and has made them herself on more than one occasion. She has told me more than once that she loves how they have all the great flavor of traditional lasagna but is already individually portioned and convenient to take to work or school. 

In an effort to mix things up a little I decided to try out a new but similar concept: lasagna roll ups. Like the petite lasagnas, these roll ups are also individually portioned and therefore easy to pack up. However these roll ups are even more like the real thing because they use lasagna noodles while the petite lasagnas use wonton wrappers. 

As with a lot of new recipes, the first time I make something it takes a bit longer because I have to learn the technique while I’m doing it. These roll ups were no exception; my first few were not nearly as great as the ones I made toward the end because I overfilled them. As a result, when I went to roll up the pasta I had filling spilling out the sides. I adapted for the subsequent rolls and had much better results. 

Due to the fact that I had some chicken leftover from stock I had made, I decided to use it in the filling. I had never actually tasted chicken lasagna before, only having the ground beef and vegetarian versions. I can’t quite say that I liked it as much but I did like the idea of the roll up. I think that in the future I will stick to the same filling as the petite lasagnas but apply it to the roll up just for some variety.

Lasagna Roll Ups
Note: These ingredients and directions are for the roll ups with a vegetarian sauce. If desired, add a layer of meat filling before sprinkling with cheese and rolling up the pasta.

• 12 lasagna pasta sheets 
• 1 500 g container ricotta cheese
• 1 egg, slightly beaten
• ¼ cup Italian flat leaf parsley, chopped
• 1 cup fresh Parmesan or Mozzarella cheese, shredded
• 1 medium onion, chopped
• 2-3 cloves garlic, chopped
• 5-6 large mushrooms, chopped
• 1 large bell pepper, chopped
• 1 28 oz can whole plum tomatoes, crushed
• 3 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp dried basil 
• Optional: ¼- ½ tsp chili pepper flakes
• Salt and pepper
• Olive oil

1. Cook the pasta sheets according to the package instructions. Rinse under cold water and set aside.
2. In a medium pot, heat the olive oil over medium heat then sauté the onion until translucent, about 3-5 minutes. Add the garlic and continue to saute for another minute or until fragrant.
3. Add the mushrooms and cook until browned, about 2-3 minutes. Add the chopped bell pepper and cook until softened, about 3-5 minutes. 
4. Add the crushed tomatoes, dried thyme and basil, chili flakes (if using), and 2 tsp of dried oregano. Mix everything well and season with salt and pepper.
5. Using a hand blender or standing one, blend everything until an even consistency (note: it will still be chunky, not smooth, just make sure there are no large pieces). Reduce the heat to low and allow the sauce to simmer and thicken for 30 minutes. Season to taste with salt and pepper.
6. While the sauce is thickening, combine the ricotta cheese, beaten egg, fresh parsley, and remaining tsp of oregano. 

To Assemble:

1. Spread a thin layer of sauce on the bottom of a 9” x 13” pan.
2. Lay down each pasta sheet individually. Spread a thin layer of the ricotta mixture along the pasta sheet, leaving about ¼” on each side and a ½” at the top.
3. Spread a layer of sauce over top the ricotta mixture. If using a filling spread that on top.
4. Sprinkle some freshly grated cheese over the sauce.
5. Working from the bottom, carefully roll the pasta sheet up and place the roll, seam side down, into the pan. Repeat with remaining pasta.
6. Pour the remaining sauce over top of the rolls and sprinkle with remaining cheese.
7. Bake, covered, for 30 minutes at 400 degrees Fahrenheit. Remove the cover in the last 5 minutes to allow the cheese to fully melt and bubble. 

 
 

Ricotta Gnocchi with Chives

This recipe has been bookmarked on my computer for so long it's not even funny. The inspiration came to me months ago when I went to the store and actually bought pre-made gnocchi. For those who do not know, gnocchi are little dumplings hailing from Italy and typically served in place of pasta. Traditionally, gnocchi are made from a potato-based dough however I decided to make mine using ricotta cheese. I did this primarily for two reasons: I do not own a potato ricer, the tool used to mash the potatoes into the proper consistency for making the dough, and I had read online that it is more difficult to make gnocchi for the first time using potatoes without them feeling too heavy. Therefore I decided to proceed with the ricotta cheese because I wanted an easier and tastier product. It turns out that what I made is actually called gnudi, as I learned from watching Iron Chef America the next night on Food Network.

Now there are certain kitchen gadgets that I own, such as a zester, a pizza stone, a cookie scoop, but I do not own a gnocchi board and I don't particularly feel like investing in one either. So of course I was thrilled when I found a technique online that allowed me to create the well-known ridges in my gnocchi without the use of a gnocchi board. However when I started to make the actual gnocchi, the extra step of making the ridges started to seem pointless to me because you could hardly see them and it didn't enhance the taste in any way. In order to save time I decided to skip that step and simply cut the rope of dough into little pieces.

In the end, I have to admit, that the dozen or so gnocchi that had the ridges in them did look more appealing. Although they tasted the same, once in the boiling water the gnocchi puffed up and the ridges became more prominent. In the future, I think I will add the ridges if I have time or am concerned about the presentation, otherwise I will skip that step like I did this time. As for the taste...they were delicious! Everyone in the family enjoyed them and I think the chives in particular added a nice flavor. To finish off the Italian meal, I made the gnocchi alongside my chicken parmesan and I used my recipe for pizza sauce to make a nice marinara for both dishes.

Ricotta Gnocchi with Chives

• 1 lb ricotta cheese
• 1 large egg
• 1 tbsp olive oil
• 1/4 cup Parmesan, grated
• 1/2 tsp salt
• 1/3 cup chives, finely chopped
• 1 1/2-2 cups flour

1. In a large bowl, stir together the ricotta cheese, egg, and olive oil until smooth.
2. Stir in the Parmesan, salt, and chives.
3. Stir in the flour a little at a time until a soft dough starts to come together into a ball. Try not to add too much flour otherwise the gnocchi will feel heavy. One and a half cups should be enough to create the dough.
4. Tear off chunks of the dough and roll into ropes about the thickness of your thumb on a lightly floured surface.
5. Cut the ropes into 1" long pieces and roll each piece on the back of a fork to create the ridges. Place the finished gnocchi onto a parchment-lined baking tray in a single layer. Refrigerate until ready to cook. 
6. Once ready to cook, bring a large pot of salted water to a boil. Gently add the gnocchi and stir around. Once they float to the surface they are ready. Spoon them out and serve on a plate lightly drizzled in olive oil. 

Note: The gnocchi can also be frozen in a single layer on the baking sheet then transferred to a freezer bag with a seal. Once ready to cook they do not have to be defrosted, simply cook as you would fresh gnocchi.

Lemon Ricotta Pancakes

I am so excited to finally be posting a pancake recipe! I must admit that this is not the first time I have made these pancakes, but this is definitely the first that these, or any other pancakes I have made, turned out correctly. The thing is...I'm awful at making pancakes! I have tried several times, mostly over this past summer, and each time I was left with a disappointing mess. Even though the pancakes tasted good I could never quite figure out the technique behind the flipping and therefore my pancakes looked horrible...misshapen and uneven, sometimes burnt or pieced together. Today my flipping issues were finally put behind me and I made a giant stack of beautifully perfect pancakes.

The first time I made these pancakes they tasted delicious so I really wanted to try my hand at them again and after making moussaka earlier in the week I had extra ricotta cheese leftover. In fact, I had exactly the right amount called for in the recipe. I was awakened early this morning by a phone call and couldn't get back to sleep so I decided I would make the pancakes for breakfast for the entire family. I don't know why this time in particular I finally got the flipping technique down, and why it has eluded me in the past. It took me a while to get the pan to exactly the right temperature and time my flips so that I had a beautiful golden color every time.

Once I got my "flipping groove" on I dared myself to pour out two at a time. Previously, I had been working at a slow and steady pace, pouring one pancake at a time in the center of the pan and giving myself plenty of room to flip it over. However I decided that since I was doing such a good job with the one pancake I should at least attempt two. Luckily for me, my flipping skills withstood the little challenge and I continued to make the rest two at a time. At first it took me a little bit off guard as I had to figure out how to best flip one without messing up the other, but once I got the spacing down I was on a roll. Even though I was actually only using one hand to flip, somehow I found it reassuring to hold a spatula in each hand...it gave me a sense of balance. Every time I plated another pancake I let out a little squeal of joy; good thing everyone was still asleep and no one was watching me.

As far as the taste goes, I already knew that the pancakes would be well received by my family because they quite enjoyed them last time. The lemon flavor is really strong because the recipe calls for both the zest and juice of a lemon. Also, the pancakes are extremely light because the eggs are separated and the whites are beaten with sugar before being folded into the rest of the batter. This gives the pancakes a sense of airiness which offsets any graininess that one might think would come from the use of ricotta. I'm so happy that my pancakes finally turned out the way I imagined them to be. Hopefully my newly acquired flipping skills are here to stay and I will be able to post more pancake recipes soon!

Lemon Ricotta Pancakes
Note: This recipe makes about 24 palm-sized pancakes.

• 1 cup ricotta cheese
• 1 cup milk
• 3 large eggs, separated
• 1 lemon, zested and juiced
• 1 1/4 cup flour
• 3 tbsp corn starch
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/4 cup sugar

1. In a large bowl, combine the ricotta, milk, egg yolks, lemon zest and juice and whisk together.
2. Add the flour, corn starch, baking powder, and salt and whisk just until the dry ingredients are incorporated.
3. In a separate bowl, beat the egg whites on medium-low speed until foamy. Increase the speed to medium-high and gradually add the sugar. Continue to beat until soft peaks form.
4. Fold one third of the egg whites into the lemon ricotta mixture until completely incorporated. Gently fold or whisk in the rest of the egg whites until no more white streaks are present.
5. Heat a griddle or large skillet over medium heat. Once heated, reduce the temperature to medium low and pour 1/3 cup of batter onto the cooking surface. Allow the pancake to cook until bubbles start to form on the top surface, about 15-20 seconds, then use a large spatula to gently flip the pancake over. Cook the other side until it is light and golden and fully cooked through. Repeat with remaining batter.

Note: You may have to go through a couple of "test" pancakes before you achieve the right temperature on the griddle or skillet. Finished pancakes can be kept warm in the oven at 200 degrees Fahrenheit while the rest are cooking.

Petite Lasagnas

After coming upon this recipe a week ago I knew right away that I wanted to try making it and based on the results I am so pleased that I did. My mom had actually approached me last weekend with the idea that I should make a lasagna, a pretty classic dish but something I had never tried before. I agreed to do so and made a mental note to look up some recipes. Then, as I was sitting on the computer one day doing my daily browsing of tastespotting.com I noticed this recipe for "petite lasagnas". Right away I clicked on it and as I read through it I was hooked.

This recipe appealed to me for several reasons, above all the fact that it makes individually sized portions which I am a huge fan of. Also it seemed to be relatively easy and not time consuming. Although the layering process did take me some time I knew that this would hold true of any lasagna. However because all of the ingredients are already cooked through and the wonton wrappers are so thin, the petite lasagnas only have to bake for ten minutes.

Originally my plan was to double the recipe and make twenty four petite lasagnas but once I saw how much meat my mom had defrosted I knew that I would have extra. Luckily, after trying the lasagna, my dad liked it so much that he asked if I wouldn't mind using the leftover meat to prepare some lasagnas for my parents to take with them to a potluck dinner that evening. I was so honored that he asked me to do this and I of course agreed. When they came home later that night they told me that the lasagnas were a big hit and my mom admitted that this recipe will probably become a new staple in our family. To me, that spells success!

Petite Lasagnas
Note: This recipe makes 12 individually sized lasagnas using a standard muffin pan.

• 24 wonton wrappers
• 1 lb. ground beef
• 1 large onion, chopped
• 1 cup mushrooms, chopped
• 3-4 cloves garlic, minced
• 1 28 oz. can plum tomatoes, crushed
• 4 tsp oregano, divided
• 1/2 tsp dried basil
• 1 1/2 cups ricotta cheese
• 1 1/2 cups shredded mozzarella
• Olive oil
• Salt and pepper to taste 

1. In a large skillet, heat the oil on medium-high until hot. Add the ground beef and cook for 6-8 minutes or until no pink is visible.
2. Drain the beef and set aside then, using the same skillet, heat the oil once again and add the onions.
3. Cook over medium heat until the onions are translucent, about 3-5 minutes, then add the mushrooms and cook until they turn brown, another 5 minutes or so.
4. Return the beef to the skillet and mix in thoroughly with the onions and mushrooms. Stir in the garlic as well.
5. Add the tomatoes and 3 tsp of oregano, as well as salt and pepper. Bring the mixture to a boil then reduce the heat and simmer for 10 minutes. Afterward remove from the heat and allow it to cool.
6. Meanwhile, in a separate bowl combine the ricotta cheese with 1 tsp of oregano and the basil.
7. Coat a 12-cup muffin tin with non-stick cooking spray and place one wonton wrapper in each cup, making sure to press firmly on the bottom and along the sides. 
8. Using half of the ricotta cheese mixture, divide it evenly amongst the 12 cups and spread along the bottom of each.
9. Divide half of the meat mixture amongst the cups as well and then sprinkle with mozzarella cheese.
10. Gently place another wonton wrapper on top of the mozzarella layer in the opposite direction of the first wrapper. Repeat the layering process.
11. Bake at 375 degrees Fahrenheit for 10 minutes, or until the cheese on top starts to bubble and the corners of the wonton wrappers become golden.
12. Let the lasagnas cool in the pan for 5 minutes before carefully spooning them out and serving.

Moussaka

I first tried making this recipe quite a while ago, back in September. I had found the recipe online and it was titled "Speedy Moussaka". Honestly, I didn't seem very speedy to me; it had many ingredients and it required frying and then additional baking. However after reading through other moussaka recipes, and now making it for the third time, I have come to realize that this recipe actually stays true to its name. It may not be speedy in terms of an average dinner, but it's definitely speedy for a moussaka.

The first time I made the dish, I took the time to draw out a picture for myself of how to properly layer it. Of course, in the heat of things, I misinterpreted my picture and ended up with the layers in the wrong order. To cover my mistake, I made a second batch of everything and then added it on top. It ended up being a double-layered moussaka. I suppose this is where the "speedy" comes in...I was able to make a second portion quite quickly once I had gotten my bearings the first time.

Everyone liked the moussaka and no one paid any attention to the order of the layers. My mom, a moussaka lover, was surprised to learn that it was cinnamon that gave the dish its particular taste. The next time my mom and I made the dish together, we followed the recipe with the proper layering. Oddly enough, the family agreed that they liked the first version better and that the second was not filling enough.

We have now made this moussaka three times, and have made the recipe to our liking. We doubled everything in the recipe, except for the meat which was tripled. The end result is delicious! The one thing we have yet to figure out is how to make the texture as silky as it should be, but I promise I'll post the details once I figure them out.

Moussaka

• 3 medium eggplants
• 3 lbs ground beef, lamb, or turkey
• 1 large onion, chopped
• 4-5 garlic cloves, minced
• 2 tsp dried oregano
• 1 cup fresh flat-leaf parsley, chopped
• 2 cups red wine
• 1/2 cup tomato paste
• 1 1/2 tsp cinnamon
• 1 15 oz (500 g) container ricotta cheese
• 12 oz (350 g) feta cheese
• 1/2 cup Greek style yogurt (plain yogurt works fine)
• Salt and pepper to taste
• Olive oil

1. Cut the eggplants crosswise into 1 cm thick slices. Mix about 3 tbsp olive oil with 1/4 tsp salt and brush the mixture onto both sides of the eggplant slices. 
2. Arrange the eggplants in a single layer onto a baking dish and bake at 375 degrees Fahrenheit for about 12-15 minutes, or until tender. You want to make sure the eggplant are soft when you take them out of the oven, that way they will absorb the flavor of the meat once you arrange the layers.
3. Meanwhile, heat a large skillet over medium-high heat until hot. Crumble the meat into the skillet and cook, stirring frequently, until it is no longer pink. 
4. Transfer the meat to a bowl using a slotted spatula, draining as much fat as possible back into the skillet. Remove and discard all but 1 tbsp of fat from the skillet.
5. Heat the skillet on medium heat and add the chopped onions. Cook until golden and translucent, about 5 minutes. Add the garlic and cook for one more minute.
6. Add the cooked meat, red wine, tomato paste, cinnamon, and oregano to the skillet and mix well. Season with salt and pepper. Cook the mixture for about 5-7 minutes, until almost all of the wine has evaporated.
7. In a separate bowl, mix the feta cheese together with the ricotta and parsley. Set aside about 1 cup and add the yogurt to it.
8. In a large baking dish, arrange the layers as following (From bottom to top):

• Eggplant
• Meat
• Ricotta mixture (without yogurt)
• Eggplant
• Meat
• Ricotta mixture (without yogurt)
• Eggplant
• Ricotta mixture (with yogurt)

   
   9.  Bake for 35 minutes at 350 degrees Fahrenheit.

Chocolate Chip Cookie Cakes

I am a proud new owner of a stand mixer! My baking dreams came true last week when my mom went out and bought a Hamilton Beach stand mixer that doubles as a hand mixer as well. It's not big and fancy like the Kitchen Aids, but it's my very own stand mixer and I love it. Of course as soon as she brought it home I was dying to test it out...but I waited it out until the weekend.

Ever since our faithful hand mixer broke at the end of the summer I took to the internet to do some mixer related research. I found that overall, the Hamilton Beach hand mixers were highly rated because of their range of speeds. Not only is the mixer powerful at the highest speed but it is also gentle at the lowest, a quality that a lot of new mixers seem to be missing nowadays.

Although I have yet to test the mixer with a cake batter, my most frequent baking item, I did manage to use it to whip up some fluffy cookies. The funny thing about these cookies is that they actually don't taste much like cookies...they are so soft and fluffy that they taste like flattened little cake disks. When my brother ate one he said that it resembled eating the top of a chocolate chip muffin.

The recipe is interesting because it substitutes part of the butter with ricotta cheese, therefore giving the cookies a completely different taste and texture. The cookies tasted good but they were definitely unexpected; they felt almost like a sponge cake studded with chocolate chips all over. I would recommend them to anyone who is a fan of cupcakes or sweet muffins, but enjoys smaller portions. Also, the cookie dough is not at all like a typical cookie dough. It is extremely sticky and does not allow you to shape the cookies into balls. I used an ice cream scoop to plop down mounds of dough onto the cookie sheet and spaced them out so they would have room to spread.

In the end, I was glad I got to use my new mixer and can't wait to do so again. I hope that the standing feature will allow me to make my cake batters even faster...therefore giving me time to make even more cakes than before!

Chocolate Chip Cookie Cakes
Makes about 18-20 cookies

• 1 cup whole milk ricotta cheese
• 1/4 cup unsalted butter, room temperature
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 1 tsp vanilla
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups flour
• 1/2-3/4 cup chocolate chips (depending on your preference)

1.  Mix the ricotta cheese and butter together until well blended.
2. Add the sugars, egg, and vanilla and mix again until everything is fully incorporated.
3. Add the baking soda, salt, and flour and mix again.
4. Gently fold in the chocolate chips into the cookie dough.
5. Freeze the dough for 20 minutes. Using a large spoon or scoop, plop down mounds of dough onto the cookie sheet about 2-3" apart. The cookies spread quite a bit so don't be afraid to give them room.
6. Bake at 350 degrees Fahrenheit for about 15-20 minutes or until the edges are golden.