Eggplant Bake

2 eggplants
3 Tbsp. olive oil
salt and pepper
Cooking spray
16 oz. tomato sauce

Before baking

garlic powder
oregano
onion powder
dash of cumin
dash of coriander
1 tsp. sugar
pinch or two of thyme
1 1/2 c. skim ricotta
2 Tbsp. cilantro, chopped
3 eggs
1 c. Parmesan, divided
1/2 c. mozzarella

Preheat oven to 450 F.

Slice the eggplants into 3/4 inch rounds. Place on 2 baking sheets. Brush each round with olive oil, sprinkle with salt and pepper, then flip them over and repeat the process. Bake for 15 minutes. Flip the rounds, and bake for 10 more minutes.

Spray a baking dish with cooking spray. Set aside.

In a bowl, mix together the tomato sauce, garlic powder, oregano, onion powder, cumin, coriander, sugar, thyme, and more salt and pepper. Set aside.

In a different bowl, whisk together the ricotta, cilantro, eggs, a little bit of oregano, more salt and pepper, and 1/2 c. of Parmesan.

After baking

Layer 1/3 of the eggplant rounds on the bottom of the prepared baking dish. Layer 1/2 of the tomato sauce mixture on top, then half of the ricotta mixture. Layer another 1/3 of the eggplant rounds. Layer the rest of the tomato sauce mixture. Layer the last 1/3 of the eggplant rounds. Layer with the ricotta mixture. Top with the mozzarella and the rest of the Parmesan. Bake for 20-25 minutes. Let cool 5 minutes before serving.

Here's a link to the recipe I adapted: http://www.marthastewart.com/342140/eggplant-ricotta-bake?center=852566&gallery=359926&slide=259012

Lasagne Cupcakes

I know in the US we often spell lasagne with an 'a', but I prefer the European spelling which ends in an 'e'.

Wrappers with 1st cheese layer

Cooking spray
1/3 - 1/2 lb. ground beef
pepper, garlic powder, onion powder, fennel, salt (just a little of each)
butter
1/2 an onion, diced
1-2 cloves garlic, minced
16 oz. can tomato sauce
oregano, basil, garlic powder, onion powder, pepper (all to taste)
1 Tbsp. brown sugar
24 circular wonton wrappers
water
1 3/4 c. Parmesan, grated (I didn't actually measure any of the cheeses when I made this; these amounts are from the original recipe so you have something to go by. I just eyeballed it)
1 3/4 c. mozzarella, shredded
3/4 c. ricotta

1st layer

Preheat oven to 375 F.

Spray a muffin tin with cooking spray; set aside.

Brown the beef in a skillet. While cooking add in the pepper, garlic powder, onion powder, fennel, and salt. When finished, set aside.

 Saute the onion in a little butter, for about 5 minutes. Add the minced garlic, and saute for 1 more minute.

Add the tomato sauce and diced tomatoes to a  large bowl. Add the beef, onion, and garlic. Add in oregano, basil, garlic powder, onion powder, and pepper. Add in the sugar. Stir it all together.

Starting the 2nd layer

As you start layering the cupcakes, dip each wonton wrapper into a small bowl of water. Just quickly dip in the water, then press a wonton wrapper into the bottom of each muffin tin.

Sprinkle a little Parmesan in each tin, then mozzarella, then ricotta. Top with a little of the meat sauce. Repeat all the layers again (don't forget to dip the wonton wrappers in water, one at a time).

Top each cupcake with a little more Parmesan and mozzarella. You can never have too much cheese.

Ready to eat!

Bake for 18-20 minutes, or until browned around the edges. Let sit 3-4 minutes, then you can pop them out with a spoon fairly easily. Serve hot.

Here's a link to the original recipe I adapted: http://www.tablespoon.com/recipes/lasagna-cupcakes-recipe/1/.

Finnish Cheese Tarts (Rahkapiirakat)

Pastry after rising once

Pastry:
1/2 c. milk
3 Tbsp. warm water (110 degrees F)
1 envelope dry yeast
2 Tbsp. sugar
1/4 tsp. salt
1 egg
2-2 1/2 c. flour
6 Tbsp. butter, softened

Filling:
2 c. ricotta cheese

Pastry after second rising

2 Tbsp heavy cream
1/4 c. sugar
1 egg
1 tsp. vanilla

Glaze:
1 egg yolk
2 Tbsp. milk

Filling and glaze

To make the pastry:  Heat the milk in a saucepan until small bubbles form on the side of the pan. Let cool to lukewarm. Dissolve the yeast in the warm water and add to the milk along with the sugar, salt, and egg. Mix well. Add half the flour and beat well with a wooden spoon. Add the rest of the flour and knead well. Add the softened butter in small pieces and knead until it has incorporated into the dough. Place the dough into a bowl, cover and let rise in a warm place until doubled, about 2 hours.

Ready to fill

Knead the dough again on a lightly floured board, and divide into 9-12 pieces. Roll each pieces into a round bun, and place on a baking sheet covered with wax paper, or lightly greased. Cover with a kitchen towel and let rise again, about 1 hour.

Preheat oven to 400 F.

To make the filling: Stir all the filling ingredients together well. After the rolls are ready for baking, take a flat-bottomed drinking glass about 2 1/2 inches in diameter and press the bottom in the middle of the bun, spreading the bun out and forming a hollow in the middle.

To make the glaze: Mix the egg yolk with the milk and brush the edges with the glaze.

Out of the oven!

Fill the middle with a full tablespoon (or more, however much will fit) of the cheese mixture. Bake the tarts for 15-20 minutes, or until nicely browned and the cheese filling is set.

From The Best of Finnish Cooking

Ricotta Pasta Sauce

I was just using up leftovers, and this delicious sauce was a result. Sorry for not accurate measurements. I just like to throw things together. Makes about 2 smallish servings.

2 Tbsp. butter
1-2 sprigs cilantro, chopped
2 c. baby spinach
garlic powder, to taste
dash of salt
black pepper, to taste
1 c. ricotta
Parmesan cheese
Hot cooked pasta

In a skillet or saucepan, melt the butter over medium low heat. Add the cilantro and spinach. Stir occasionally until the spinach cooks down. Add the garlic powder, salt, pepper, and ricotta. Turn the heat to low. Stir in the ricotta until it is smooth and blended in. Add a handful or two of Parmesan. Stir until the cheese is melted. Serve over hot pasta. You won't be disappointed.

Calzones

1 (.25 oz) package active dry yeast
1 c. warm water

Dough with filling

1 Tbsp. olive oil
1 tsp. sugar
1 tsp. salt
2 1/2 c. flour
1 tsp. olive oil
1/2 c. ricotta cheese
1 1/2 c. mozzarella cheese, shredded
1/2 c. pepperoni, diced
1/2 c. mushrooms, sliced
1 Tbsp. dried basil leaves
1 egg, beaten
(I also added garlic powder, coriander, and black pepper)

To Make Dough:

Dough

In a small bowl, dissolve yeast in water. Add the oil, sugar, and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 tsp. olive oil, then flip the dough, cover, and let rise for 40 minutes, or until almost doubled.

Before baking

To Make Filling:
While dough is rising, combine the ricotta cheese, mozzarella cheese, pepperoni, mushrooms, and basil (and other seasonings if you want them!) in a large bowl. Mix well, cover bowl and refrigerate to chill.


Preheat oven to 375 F (190 C). When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese and meat filling, fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet.

Ready to eat!

Bake for 30 minutes. Serve hot. Makes 2 (monster sized) calzones or 4 normal sized calzones.


Recipe courtesy of Angel Lee