Baked Mushroom Gnocchi with Marinara Sauce and Ricotta

Dinner for two in about 15 minutes? Is this possible? Oh yeah.
But how?
OK, ok, I will tell you. I buy the gnocchi and the marinara sauce.
Now you know the secret. Don't tell anyone.
Here is how I make this easy baked mushroom gnocchi.

Ingredients:
1 lb potato gnocchi
1 lb mushrooms, sliced
1cup marinara sauce
ricotta cheese
parmesan cheese, grated
2 tablespoons oil
salt
pepper


Directions:

Sautee the mushrooms in 2 tablespoons of oil until golden brown. Season with salt and pepper. Set aside.
Pour the marinara sauce in the same skillet and simmer 5 minutes. Taste and adjust seasoning.
In a large pot bring water to a boil, add salt. Boil the gnocchi until they float (follow the instruction on the package).
Turn on broiler.
Divide cooked gnocchi among 2 shallow baking dishes.
Top gnocchi with the sautéed mushrooms.
Add the marinara sauce.
Add dollops of ricotta cheese.
Sprinkle with grated parmesan cheese.
Broil until golden brown  3-4 minutes.

Garnish with basil leaves.

Enjoy it!

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Creamed Spinach

I could eat this every day, it is one of my favorites. If I don't have time to cook I just take a box of frozen spinach from the freezer and in 10 minutes I have a great lunch or dinner. I always have frozen spinach, eggs and milk at home. You can use cream or milk for this recipe, I usually make it with milk.

Ingredients:

1 lb fresh spinach cooked, well drained and chopped or 1 box frozen spinach

2 tablespoons oil

1 garlic clove, crushed

2 tablespoons flour

1/4 teaspoon salt

1/8 teaspoon black pepper

3/4 cup milk

Directions:

Heat oil in a small saucepan over low heat; add the crushed garlic and sauté garlic in butter for about 1 minute. Do not let garlic burn or it will be bitter.

Add the flour to make a roux.

Add salt and pepper and heat until mixture bubbles, stirring constantly.

Gradually add the milk stirring constantly until the mixture is smooth and thick.

Add the chopped spinach into sauce and season with extra salt or pepper if needed, or add more crushed garlic.

Serve with eggs and fresh bread.

Tags: creamed spinach recipe, hungarian creamed spinach recipe, spenot recipe, spenot recipes, spanac recipe

Mushroom Stew - Hungarian

We love mushroom stew over polenta or mashed potatoes. So easy to make and super cheap, you have to try it. You can make it without sour cream, but I think that the sour cream makes the sauce super creamy and tasty. This is a hungarian recipe my mom used to make a lot.

Ingredients:

2 lb mushrooms, sliced

1 large onion

2 large tomatoes, chopped

2 teaspoon paprika

4 tablespoon oil

2-3 cloves garlic

1 cup sour cream

salt

black pepper

2 tablespoon flour

chopped parsley

Directions:

Pour oil into a large pan and sautee onions on a low heat until soft and translucent.

Add paprika and chopped tomatoes and stir well.

Add the mushrooms and cook for about 5 minutes.

Season with salt and black pepper and than cover the mushrooms with water.

Cook on low heat with cover for about 30 minutes.

In a small bowl mix the flour with a little water, until smooth, add the sour cream and mix well.

Pour the mixture into the mushroom stew, add the crushed garlic and cook for a few minutes.

Taste and adjust the seasonings.

Sprinkle with chopped parsley and serve with mashed potatoes and meat, or with polenta.

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Baked Acorn Squash with Maple Syrup

Quick and easy recipe for fall.

You might serve this as a side dish, but for me this is dessert :-)

I made it with butter and maple syrup, but you can use cinnamon, or brown sugar, thyme, salt, black pepper the sky is the limit. Super easy and super delicious.

Ingredients:

1 acorn squash

2 teaspoon good quality Maple Syrup

2 teaspoon unsalted butter, melted

Directions:

Preheat oven to 400ºF.

Melt the butter in the microwave and allow it to cool slightly. Add the maple syrup to the butter mixture and stir it together well. Set aside.

Cut the squash in half. Using a spoon, scoop out the seeds and stringy inside in the center of the squash.

Score each half several times with a knife. Place the 2 halves in a baking dish on aluminum foil.

Evenly divide the butter mixture amongst each squash half.

Using a brush rub the inside of the squash cavity and the entire cut side.

Roast in a baking dish for about 1 hour, or until squash is easily pierced with a fork. Brush the butery maple syrup on the squash 2 or 3 times while baking.

Remove from oven. Cool and serve.

Enjoy it!

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Portabella Burgers

Ingredients for 2 burgers:

4 large portabella mushroom caps

2 tablespoons olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

1 tablespoon minced garlic

salt

black pepper

4 slices provolone cheese

Garlic mayo (1 tablespoon mayo mixed with 1 clove garlic, crushed)

Directions:

In a small bowl, whisk together oil, basil, oregano, garlic, salt, and pepper.

Brush the mushrooms generously with the olive oil mixture.

Preheat grill for medium-high heat.

Brush grate with oil. Place mushrooms on the grill, stem side down.

Grill for 5 to 8 minutes on each side, or until tender.

Top with cheese during the last 2 minutes of grilling.

Put 2 mushroom caps on a bun with garlic mayo, roasted red pepper, red onion and arugula.

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Grilled Brussel Sprouts

Even a Brussel Sprout hater would love these. Grilling is the secret. This convinced me. Now I am crazy about them.You can use any kind of spices: vegetable seasoning and olive oil is perfect. Today I mixed a few spices and I really like this combination. Buy small Brussel sprouts and grill them on medium heat.

Ingredients:
1 lb Brussel Sprouts
2 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon dry mustard
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper


Directions:

Preheat grill.
In a bowl mix olive oil with garlic powder, dry mustard, cumin, salt and pepper.
Cut off stem of Brussel sprouts. Remove dry or yellow leaves. If they are larger, you can cut them in half.
Wash and drain brussel sprouts, and put them into the bowl.
Coat the brussel sprouts with olive oil mixture.

Arrange on the grill in a single layer. Grill over medium heat for about 15 minutes or until tender.

Serve hot.

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Caprese Salad with Lima Beans

I had a small jar of giant white beans in tomato sauce. This is a traditional greek food, delicious as a side dish for chicken or lamb. It’s so hot and I didn’t want to cook, so I made a salad. The beans are in a really delicious tomato sauce and I use it in the salad.

What happens when you mix an italian salad with greek beans? Something sooo good. You can’t go wrong with the flavors happening here.

Serves 4

Ingredients:

1 handful of fresh basil
4 ounces fresh mozzarella, cubed into small bites
1 pound ripe tomatoes, sliced or chopped
12 ounce can lima beans in tomato sauce (Gigantes)

1 tablespoon balsamic vinegar
Kosher salt

Directions:

Mix all ingredients in a large bowl. Adjust seasoning.

Enjoy!
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Feta and Artichoke Dip & Feta and Roasted Red Pepper Dip

I had 1 lb of feta cheese and I just didn’t know what to do with it.

Couple of month ago I ordered a nice feta and roasted red pepper appetizer in a greek restaurant and I loved it, it’s called Htipiti. I don’t know exactly how they make it, but I made my own dip. I have roasted red peppers and artichokes in my pantry so I decided to make some dips. You can roast your red peppers or you can use peppers from a jar. I used some greek yougurt because my feta was very salty.  Serve it with warm pita bread. If you want a spread add less greek yogurt.

Feta and Artichoke Dip

Ingredients:

1 small jar of marinated artichokes (7 oz)

½ lb. Feta cheese, crumbled

2 tablespoon greek yogurt

2 tbsp. marinade liquid from the artichokes

2 tbsp. lemon juice

¼ teaspoon black pepper

Directions:

Put all the ingredients into a food processor and process until smooth. You can use a hand mixer or a blender if you don’t have a food processor. Taste and adjust seasoning.

Feta and Roasted Red Pepper Dip

Ingredients:

2 large red peppers, roasted, peeled, and seeded

½ lb. Feta cheese, crumbled

2 tablespoon greek yogurt

2 tbsp. olive oil

2 tbsp. lemon juice

¼ teaspoon paprika

¼ teaspoon black pepper

a pinch of red pepper flakes

Directions:

Chop the red peppers into large chunks.

Put all the ingredients into a food processor and process until smooth. You can use a hand mixer or a blender if you don’t have a food processor. Taste and adjust seasoning.

I love to eat this with vegetables. Just make a vegetable and dip platter with radish slices, pepper, or cucumber slices, cherry tomatoes, carrots, celery whatever you have at home, add some pita bread and you are done. Delicious.

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Multicolored Cauliflower and Broccoli Gratin

Gorgeous, absolutely gorgeous. This is so easy and tasty you wil prepare it again and again and again.

Ingredients:

Serves 4

2 ½ lb cauliflower (white, purple, green)

½ lb broccoli

2 tablespoon butter

2 tablespoon flour

2 cups hot milk

1 cup grated Gruyere or Swiss cheese

Salt

freshly ground black pepper

Grated nutmeg

Zucchini and Tomato Gratin

This is a great way to eat a lot of vegetables. Good and easy. Next time I will add fresh mozzarella cheese then sprinkle with bread crumbs. I bet it's gonna be amazing.

Serves 4

Ingredients:

2 medium zucchini, thinly sliced
2 shallots, thinly sliced
4 ripe tomatoes, cut into thin slices
olive oil
salt and pepper

fresh or dry thyme
1/3 cup grated Parmesan cheese

1/3 cup seasoned bread crumbs

1 clove garlic

Grilled Green Beans

Ingredients:
green beans
salt
black pepper
garlic powder
olive oil
lemon juice

Directions:
Place green beans into a large ziploc bag, add olive oil, lemon juice, salt, pepper and garlic powder, close the bag and shake well until the beans are covered with the oil and seasoning.
Preheat grill and grill pan for about 10 minutes.
Using tongs place the green beans into the grill pan in a single layer and cook for about 7-10 minutes until tender.
Remove from pan and season with salt, pepper and lemon juice, or roasted sesame seeds.

Tags: Grilled green beans recipe, Grilled green beans recipes, Grilled green beans side dish, Grilled green beans

Porcini Mushroom Stew

Ingredients:

2 lb porcini mushrooms, sliced

1 large onion (or 3 small onions)

2 large tomatoes, chopped

2 teaspoon paprika

4 tablespoon oil

2-3 cloves garlic

1 cup sour cream

salt

black pepper

2 tablespoon flour

chopped parsley

Directions:

Pour oil into a large pan and sautee onions on a low heat until soft and translucent.

Add chopped tomatoes. (if you like it hot, add some crushed red pepper flakes or hot pepper slices)

Add the mushrooms and cook for about 5 minutes.

Season with salt and black pepper, add paprika and than cover the mushrooms with water.

Cook on low heat with cover for about 1/2 hour.

In a small bowl mix the flour with a little water, until smooth, add the sour cream and mix well.

Pour the mixture into the mushroom stew, add the crushed garlic and cook for a few minutes.

Taste and adjust the seasonings.

Sprinkle with chopped parsley and serve with mashed potatoes and meat, or with polenta.

Tags: Porcini Mushroom Stew recipe, Porcini Mushroom Stew, Porcini Mushroom Stew recipes, Mushroom Stew

Silvie's Potato Pie - Potato Pancake

There is nothing more comforting than a big pile of potato pies. I could eat this for breakfast, lunch and dinner. I learned this recipe from my granny Szilvi.

Ingredients:

Filling:

10 medium potatoes

4 tablespoon oil

Salt

Black pepper

Dough:

750 g flour plus extra for kneading (5 cups)

25 g fresh yeast or 1/2 tablespoon dry yeast

400 ml warm water

4 tablespoon oil

1/2 tablespoon salt

1 teaspoon sugar

Boil potatoes in salted water until fork tender. Drain and mash the potatoes adding the oil, salt and black pepper. Let it cool and divide into 10 equal pieces.

Dissolve sugar in 1/4 cup warm water and add the yeast. In ten minutes the yeast should have dissolved and become a sludgy, frothy liquid. 

In large bowl put the flour, add the yeast mixture and mix well.

Add the rest of the warm water, oil, salt and knead for about 5 minutes until the dough is soft and moist.

Lightly flour the bowl and put the dough in it, cover with plastic wrap and let it rest 1 hour, in warm place.

Lightly flour a work surface and place dough on it. 

Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a log. Cut it in 10 equal pieces.

Shape each into a ball and let them rise 10 more minutes onto a floured surface.

Roll out the raised dough and put the mashed potatoes in the center.

Fold the dough over the filling than roll it again. Make a little hole in the center.

Brush your pan with oil, put the pie in the pan and brush the pie with oil. Cook on medium high heat for about 3-4 minutes until golden brown. Flip over and cook for another 3 minutes.

Enjoy it!

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Quinoa with Mushrooms

I am a big fan of quinoa, and I wanted to have a nice simple warm side dish. Just like a rice with mushrooms, but with quinoa. If you want to make a vegeterian dish use just water and you will love it. This serves 4.

Ingredients:

olive oil

1 medium onion, chopped fine

1 teaspoon minced garlic

1 cup quinoa

1 1/2 cup chicken broth or water

1/4 teaspoon dry thyme

1 lb sliced mushrooms

1 teaspoon chopped fresh parsley

salt and pepper to taste

Directions:

Chickpea Salad with Mozzarella and Basil - Garbanzo Salad

Serve this healthy hearty salad on its own or as a side dish .... hmmm, delicious. Really simple, you can always throw this together in just a few minutes. It's a perfect cold salad for a hot summer day.

Ingredients:

 

15 ounce can chickpeas, drained and rinsed

1 cucumber, sliced

3 medium tomatoes, sliced or 1 cup grape tomatoes, halved

1 small onion, sliced
2 tablespoons fresh basil, finely chopped

4 oz fresh mozzarella, diced or cubed

1 tablespoon olive oil

2 tablespoons balsamic vinegar or lemon juice

1/4 teaspoon salt

Black pepper

Directions:

Mix first 6 ingredients in a medium salad bowl.

Drizzle with olive oil, vinegar or lemon juice.

Season with salt and pepper.

Toss all ingredients well to combine.

Tags: Chickpea Salad with Mozzarella and Basil recipe, Garbanzo Salad recipe, Chickpea Salad recipe, Garbanzo Salad

Breaded Baked Zucchini Chips

Ingredients

2 medium zucchini, cut into 1/4 inch slices
1/2 cup seasoned dry bread crumbs

1/2 cup flour
1/8 teaspoon ground black pepper

1/8 teaspoon garlic powder
1/4 cup grated Parmesan cheese
2 eggs

Directions:

Preheat the oven to 450 degrees F.

Put flour in a small bowl

Beat eggs in a small bowl. Add black pepper and garlic powder.
Grate Parmesan cheese and mix with bread crumbs in a separate bowl.

Coat zucchini with flour, place in egg mixture and than cover with bread crumbs.

Place them on a greased baking sheet.
Bake for 10 minutes in the preheated oven, then turn over and bake for another 10 minutes, until browned and crispy.

You can make this using panko, or bread crumbs, add celery salt, onion powder, serve it with marinara sauce as an appetizer or as a side dish. They are delicious and are a great low fat alternative to fried zucchini.

Tags: Baked zucchini chips recipe, breaded baked zucchini slices recipe, baked zucchini recipe

Zucchini Feta Frittata

I had a lot of feta cheese and I didn't know what to cook..... This is a super easy thing, just mix together ingredients and than bake for 1 hour.

Ingredients:
3 eggs
1 tablespoon olive oil
2-3 zucchini (grated)
pepper
oregano
1/2 lb feta cheese

1 cup asiago cheese

Gorgonzola Stuffed Mushrooms - Quick and Easy

This is a very simple appetizer and it can be prepared ahead. If you have a party just pop it in the oven when your guests arrive and voila. Quick and delicious.
You can use blue cheese or cream cheese mixed with bacon. Just use your imagination.

Ingredients:
medium size button mushrooms
Gorgonzola cheese
salt

black pepper

Directions:

Remove stems from mushrooms.

Fill each mushroom cap with Gorgonzola cheese and place them on a lightly sprayed shallow baking pan.

Season with salt and black pepper.

Bake at 375 degrees for about 15-20 minutes, just until slightly browned on top.

Serve hot.

Tags: Gorgonzola stuffed mushrooms, Gorgonzola stuffed mushroom recipe, Gorgonzola cheese stuffed mushrooms, cheese stuffed mushrooms recipe

Cauliflower Casserole

Ingredients:

1 head cauliflower
1 cup shredded cheese, divided
3 tablespoons butter
3 tablespoons flour
1/2 cup buttered bread crumbs
1 ½ cups milk
salt
pepper

Directions:

Pasta with Cheese and Dill

Ingredients:
300 g pasta squares
500 g farmers cheese, crumbled
sour cream
dill, chopped
Salt

Directions:

Cook the pasta in a generous amount of salted water, according to package directions. Do not over cook. Drain well.
While the pasta is cooking, chop the dill. In a large pan add about 2 tablespoons of vegetable oil.
Add the cooked pasta to the hot oil, turn off the heat and than add the crumbled cheese and the chopped dill. Mix well. Season with salt.
Serve hot with a little sour cream.

Note:
This is a hungarian recipe, made with farmers cheese.
You can use farmers cheese or ricotta cheese for this dish.
You can add a dollop of sour cream just before serving.

4 servings
Tags: hungarian turos csusza recipe, turos laska recipe, turos makaroni recipe, teietei cu branza recipe, pasta with cheese and bacon recipe