Irish Boxty

My daughter, Holly, was in town for the wedding of her best friend, Stephanie. While she was here, we celebrated her birthday at Brian Boru’s, an Irish Pub. It was there that I had my first Boxty. A Boxty, for those of you who don’t know, is an Irish potato pancake. It even has its own poem..

Boxty in the griddle,
boxty in the pan,
If you can’t make boxty,
you’ll never get a man.

It was the only vegetarian meal choice I had on the menu, and it was delish!! I’m actually glad it was my only choice. Those that know me, know I can be a little stubborn trying new things in a restaurant setting (where I’m actually paying for the meal). Brian Boru’s version was much denser and pancakey (is that even a word?). Mine was lighter and creamier inside. I hope you enjoy it as much as I!

Pancakes
3 lg potatoes, peeled and cubed
2 cloves of garlic, cracked and skins removed
1/3 c flour, all purpose
3 tsp baking powder
¾ c milk
1 tsp sugar (yes, sugar)
1 egg
½ tsp salt
pepper to taste

Filling
2 tbs olive oil
1 lg onion, thinly sliced
1 bell pepper, I used red
1 – 6 oz bad of baby spinach
1 clove of garlic, minced
salt and pepper to taste

1 c of your favorite marinara
1 c shredded cheese (I used Kerigold Irish aged cheddar)

For the pancakes: Put the potatoes and garlic in a large pot and fill with water to about 2 inches above the potatoes. Add 2 tbs salt and put on high. Boil, cover cracked, until the potatoes are fork tender. Drain the potatoes and garlic, put in a bowl and mash. I used a food mill. Mix the dry ingredients together and sprinkle over the potatoes. Mix the milk and egg together and pour over the potatoes. Mix to combine and set aside.

For the filling: Add olive oil to a pan and heat to medium

heat. Add the onions, peppers, and garlic and saute, stirring often, until vegetables are tender, but not brown. Add the spinach, place a top on the pan and allow the spinach to wilt. Remove the cover and allow the excess moisture, from the spinach, to evaporate. Add salt and pepper to taste

Heat a large non-stick skillet over medium high heat with a tablespoon of olive oil. When the oil is hot, add a quarter of the pancake mixture to the middle. Using the back of a spoon, or a knife, spread to batter out unit its about 1/4 to 1/2 an inch think. Reduce to medium, cover, and let cook for 3 to 5 minutes (until set and browned). Before you flip the pancake, give the pan a shake to loosen the pancake. Flip and continue to cook until browned and heated through.

To assemble: Place you pancake on a plate. Ladle some marinara on one half. Add a quarter of the vegetable filling, sprinkle with cheese and fold the pancake over on top of the filling. You can, of you wish, ladle on more marinara and sprinkle on more cheese.

Makes 4 boxtys (boxties?!)

Pasta with Fire Roasted Tomatoes, Spinach and Chick Peas

Is there anything better than pasta?! My daughter, Holly, is in town for a friend's wedding. I came home from work tlast Thursday and she said, "I took chicken out for dinner." Oops, failed to tell her I'd given up eating meat! Since it was only her, Cate (my youngest), and myself, the chicken went back in the fridge for another day (when there's more meat-eaters around). I tried this recipe with brown rice pasta. It was okay, but the next time, I'll use whole wheat. The problem with rice pasta is that it acts the same way as any rice, cooked in sauce, when it's cools. It's a sticky mess. I also used one bunch of spinach. I should have used two. Live and learn! I enjoyed it all the same.


Cooking spray
2 tbsp olive oil
2 cloves of garlic, minced
1 large shallot, finely chopped
1/4 tsp red pepper flakes
1 tbsp of fresh sweet basil, minced
2 tsp dried Italian seasoning
1 - 14.6 oz can of fire roasted diced tomatoes1 - 15.5 oz can of garbanzo beans (drained and rinsed)
1 c. broth (I used No Chicken Broth, a vegetarian chicken broth, but use whatever you like)
the juice of one lemon
2 bunches of fresh spinach, or one box of frozen chopped spinach, thawed and squeezed dry
16 oz of pasta, your choice
minced parsley to garnish
salt and pepper to taste
Parmesan cheese, shaved or grated.

Fill a large pot of water, put a lid on it, and place in on high on the back burner of the stove. In the words of Rachael Ray, you want your water waiting for you, not you waiting for your water.

Lightly spray a large skillet with cooking spray and add your olive oil. Turn your burner to medium high. Once the oil is hot, add your garlic and shallots and saute until they are tender, about 5 minutes. Add the red pepper flakes and allow them to heat through, about 30 seconds. Add the tomatoes, broth, and the Italian seasoning. Simmer for 15 minutes. Add the garbanzo beans, the basil, and the lemon juice. Simmer another 15 minutes. Taste and adjust the salt and pepper, if necessary.

Meanwhile, cook your pasta according to the manufacturer's directions.

If you're using fresh spinach, wash it well. I pulled the stems out of mine and left the leaves whole. Chop, or tear it, if you wish. Add the spinach to the sauce and cook until it's wilted, or heated through, if you're using frozen.

Hint: If your sauce is too thick, add a ladle or two of the pasta water. If it's too thin (watery), cook it a little longer.

Once, your pasta is done, add it to the sauce, along with the parsley, and toss with a pair of tongs. Add the Parmesan cheese and toss again, or shave it on top.

Makes 6 hearty servings.

Side note: As I said, my daughter's in town for you bf's wedding. This week is extremely busy. My camera is somewhere with Holly at most times. When I get, I'll repost this entry with the photo.

Broken Pasta in a Chicken Florentine Sauce

The sauce on this pasta dish is very mellow and light. Creamy. It allows the flavor of spinach, peas, and the chicken to shine through. I hope you like it.

1 pound of long pasta, broken into pieces (I used Bucati)

1-3/4 pounds chicken breasts, cubed

3tbs + 1 tbs olive oil

2 tsp butter

1 tsp +1tsp lemon juice

1/2 dried Italian seasoning

2 cloves minced garlic, divided

1 tsp flour

pinch of red pepper flakes

1/2 tsp salt

a good dash of pepper

2 c cream or milk (I used a combo of fat free half-n- half and low-fat milk)

1 c shredded white cheddar cheese

1/2 c finely grated Parmesan cheese

1-10 oz box of chopped frozen spinach, defrosted and squeezed dry

1 c frozen peas

salt and pepper to taste

In a bowl, add 3 tbs olive oil, 1 tsp lemon juice, Italian seasoning, 1/2 tsp salt, 1 clove minced

garlic, and hefty dash of pepper. Whisk well to combine. Toss the chicken into the marinade and set aside for at 15 minutes (if you're going longer, cover the chicken and put in the in refrigerator).

Fill a large stock with water and bring to boil for pasta. Heat a large skillet over medium high high and add your chicken. Cook chicken until browned and juices run clear (or 170 degrees) about 7-10 minutes, depending on chunk size. Drain on a paper towel. Set aside.

When water for pasts is boiling, add a good bit of salt and pasta. Cook according to manufacturer's instruction.

While pasts cooks, return skillet to the stove. Lower the heat to medium. Add 1 tbs olive oil and 2 tsp butter. When the butters almost melted add the remaining minced garlic and a pinch of red pepper flakes. Saute until garlic is soft, about 1 minute. Add 1 tsp lemon juice and mix in to combine. Add 1tsp of flour and cook for 30 seconds. Add 2 cups of cream, or milk. Stir to mix in flour. Allow this to come up to heat. Do not boil. Once the sauce is heated (steam will be coming off the top), add in your chicken, spinach, and peas. Cook for 3 minutes, until peas are heated through and chicken is warmed up. Add the cheeses and stir until melted. Taste and adjust the salt and pepper to your liking.

Toss with drained pasta.

Serves 5-7

TIP: To defrost the spinach, microwave for 2 minutes. Then place the spinach in the clean dish towel and trist the ends in opposite directions until you've squeezed out as much water as possible. This could be a good job for little hands!

Florentine Stuffed Shells

These are a crowd pleaser for sure! Make these for a Pot Luck or Church Dinner, or when company's coming over. It makes a 13 x 9 inch pan of shells. Top it with your favorite marinara, or mine (which can be found here )!

1-12 oz box of Jumbo Shells
32 oz Ricotta cheese (part-skim milk is fine)

1-10 oz box of chopped frozen Spinach, defrosted (5 minutes in microwave will do this)

8 oz bag Mozzarella cheese
6 oz bag grated Parmesan cheese

2 large eggs

1 tbs minced Parsley

1/2 tsp dried Italian Seasoning

1 tsp salt

1/2 tsp pepper
1 quart marinara

Preheat your oven to 350 degrees.

Cook the shells according the the manufacturer's directions to al dente (chewy, not soft).

Place your defrosted spinach in a kitchen towel twist the ends in opposite directions until all the excess water is removed. Set aside.

Place a handful of the mozzarella and parmesan cheese in a bowl. Set aside.

In a large bowl, beat the eggs. Add the ricotta and remaining mozzarella and parmesan cheeses. Mix thoroughly. Next, add the Italian seasoning, parsley, salt, pepper and spinach. Again, mix thoroughly. Set aside.

Spray a 13x9 baking pan with non-stick cooking spray. Add a ladle of marinara to coat the bottom. Set aside.

Drain the shells and run cold water on them until they are cool enough to handle. Take a shell and gently pry it open. Place a tablespoon of filling in the middle, close it and place in the baking dish. Repeat with remaining shells. When you finished, cover all the shells with the remaining marinara and the remaining mozzarella and parmesan cheeses.

Cover with foil and bake for 1 hour.

Enjoy!

Ravioli Soup with Spinach

I was strolling through the Trader Joe's in Reisterstown today, when I came upon the most beautifully smelling, freshly baked Ciabatta bread. I just had to have them! Then I passed the fresh meat case and the ground turkey was an amazing price (as are most items in
Trader Joe's). My original thoughts were moving toward some sort of BBQ sandwiches, but then I had to get to my car! It was so windy and bitterly cold out. Today just screamed Soup!!!!

1-1/2 pounds ground Turkey

8 oz dried mini Ravioli

1- 10 oz bag baby Spinach

2-32 oz cartons of Chicken Stock

2-1/2 c of water
2 tbsp Olive Oil

1 tbsp Butter (you really didn't think I'd leave it out, did you?)

1 small Onion, chopped
1 Carrot, chopped

2 cloves Garlic, minced

1/4 c regular Bread Crumbs

1 tbs dried Italian seasoning

1 tsp dried Parsley

1 tsp Salt, divided

1/4 tsp pepper

1 egg

2 tbs milk

In a stock pot, over medium heat, heat the olive oil and melt the butter. Add 3/4 of the chopped onion, half the garlic, and the chopped carrot. Add 1/2 tsp salt. Cook until tender, about 5 minutes.

While the vegetables cook, mince the remaining onion and put into a large bowl. To the bowl add the bread crumbs, Italian seasoning, parsley, 1/2 tsp salt, the pepper, and the ground turkey. In a separate bowl, beat the egg and milk together, then add this to the large bowl as well. Mix until combined.

Once the vegetables are tender, add the chicken stock and water. Raise the heat to medium high and bring to a simmer. Pinch off a tiny bit of the turkey mixture and drop it in the broth. Simmer until done. This shouldn't take more than 5 minutes. Taste and adjust your seasoning if necessary. Using a teaspoon, measure and roll out your meatballs.

Cover the pot and bring the broth to a boil. Add the pasta and the meatballs. Cover and bring the soup back up to a boil. Once it boils, lower the heat to medium. Cook the pasta according to manufacturer's directions. During the last minute of cooking, add the spinach. Stir until the spinach is wilted.

Serves 6 (with leftovers)

TIP: This is something I picked up from Food Network (which I watch entirely TOO MUCH of!), if you aren't going to eat all the soup at one sitting, cook the pasta separately and add to the soup. If you store the soup with pasta in it, it will absorb more of the liquid and be uber mushy.