Manicotti Stuffed with Cottage Cheese, Spinach and Pine Nuts

Manicotti Served

Manicotti is a child friendly food. Most kids love spaghetti and pasta. What could be more fun than stuffing tubes and then eating them? Kids can get a little messy, but that’s their job, right?

My friend, Chef John Farion, came over and brought me a large container of cottage cheese. I did not think that Spane and I could eat if fast enough for it not to go bad, so I decided to stuff something with it. Quite frequently, cottage cheese is used for lasagna, but I don’t like meatless lasagna, and I wanted it for Friday. Oddly enough, I had everything I needed already at home, so I bought some manicotti and brought it home.

Continue reading

Leftover Madness – French Onion Soup, Shrimp Scampi, Ham and Cheese Panini

The past few days have been full of left overs. That’s a good thing, and a good way to save money, but you have to get creative.

When I made the Veal Marsala Meatballs, I made enough to freeze some for another time. Spane and I were at the market on Thursday, and I was thinking of making enchiladas, but Spane didn’t seem to enthusiastic about it, so I asked him if he wanted spaghetti and meatballs, and he said yes.

I had everything I needed to make it, the veal meatballs, a large can of diced tomatoes, basil and garlic. The only thing I needed to make a good meal was a baguette of French bread to make garlic bread to go with our pasta, so I bought a long baguette. It was large enough that I cut it in half and made my garlic butter, intending to make another half on Friday. I bought some large frozen shrimp to have on Friday.

I served the meatballs separately from the pasta, and we ate all of those, and the garlic bread. There was still spaghetti and sauce left over. I had made enough garlic butter for both halves of the bread, and had left the left over in the refrigerator.

I took some of the garlic butter, put it in a pan, and heated the shrimp in that garlic butter. By doing that, I didn’t have quite enough garlic butter for the other half of the baguette, so I added a little olive oil and balsamic butter, whirred it around, spread that on the bread, topped it with a little Parmesan cheese, and threw it in the oven for a few minutes.

We ate all the shrimp Scampi, and all the spaghetti and sauce, and were a little to stuffed to finish the garlic bread.

So, now I had left over balsamic garlic bread. Today, Saturday, was cold and rainy, so soup sounded like the perfect meal. Originally, I was going to make macaroni and cheese as an excuse to turn on Bertha, but grilled cheese sandwiches sounded like a better idea.

What kind of soup could I make and use up the left over garlic bread? Why French Onion, of course. That is such a simple soup to make, and is really fool-proof.

Continue reading

Rosemary Garlic Chicken Purses with Lavendar Mustard Dipping Sauce

Rosemary Garlic Chicken Cream Cheese Purse with Lavender Mustard Sauce

I graduated from Immaculate Heart High School in 1975. Okay, so now you know how old I am! I have not gone to any of the reunions, and had not heard from any of my former classmates until I found a bunch of them on Facebook.

When I was in high school, one of my best friends was Libby. She lives in another state, and we have been corresponding on Facebook for a while. She said she was coming into Glendale to visit her mother and suggested we get together. Her mother lives a block from Spane’s school. What a coincidence! I haven’t seen her in 36 years, and today, we are going to the park and have a reunion picnic. I am so excited!

Libby has been liking my recipes on Facebook for a while, and even asked me if I remembered making a lemon pie that she liked so much. I decided that she deserved to have a special lunch, so these are thing things I have made:

Continue reading

Dulche de leche Lemon Meringue Pie

Lemon Meringue Pie made with Dulche de Leche

My friend, Libby, had asked me about the magic lemon meringue pie I used to make, and I pointed her to the recipe, right here at The Good Plate. So, today, when we were going on a picnic together, I thought it would a great thing to make for her.

Libby was picking us up at 2:00. I thought about making it at 12:30, so I didn’t have a lot of time.

When I went to get my ingredients together, the most important one was missing, the Eagle Brand Sweetened Condensed Milk. I went through my kitchen with a fine toothed comb trying to find it, but to no avail. Finally, I spied a can of Dulche de Leche.

Dulche de Leche is caramelized condensed milk. It will happen naturally if your can of milk is kept in a warm spot for a very, very long time, or you can make it by boiling it for four hours, or you can dispense with all that and buy it in a can. It is much thicker, very rich, and has a caramel flavor.

Continue reading

Ham and Spinach Quiche with Goose Fat Crust

ham and spinach quiche

Ham, spinach and cheese Quiche with a goose fat crust

Recipes in this Post

When I made the Roast Goose for Christmas dinner, I had a lot of goose fat. I didn’t want to waste it, so I rendered it, and have used it here and there. It’s wonderful stuff. I thought I could make a pie crust out of for the Quiche I was making for the picnic today.

Most of the time, I buy a ready-made crust in the refrigerated cookie dough section. The reason I do this is because my crusts don’t usually turn out that well. Today, whist visiting The Smitten Kitchen’s Pie Crust 102, I found out why – I have been using the wrong tool for the job – I’ve been using a food processor. So, if you’re using a food processor and your crust isn’t turning out flaky, that’s why.

Making a crust by hand is not that difficult. You just need a pastry dough blender, and a little elbow grease. My pastry dough blender died a couple of years ago, so I used a heavy fork. It worked just fine.

Continue reading

Veal Marsala Meatballs and Tomato Basil Cream Sauce with Mushrooms

Veal Marsala Meatballs atop Tomato Basil Cream Sauce with Mushrooms

Recipes in this Post

I love to find things on sale, especially things that would usually be expensive, like ground veal.

I love cream. Why do I love cream? I love cream because you only need a little, and it stays fresh in the refrigerator for quite a long time. I also like it for those occasions when I have run out of milk for my coffee. I prefer milk.

That’s what happened to me this morning, I ran out of milk last night, and not wanting to the store unwashed, I used a little cream in my coffee. I’ve had that cream in my house for quite a while, and I knew today was the very last day to use it.

When we were at the supermarket today, someone was buying red sauce for spaghetti. That almost sounded good, but I wanted to use up what I had in my refrigerator. No problem, I thought, I can make spaghetti and meatballs, but use the veal, and make the sauce with the cream.

Veal has very little fat, so these meatballs are a good choice for those watching their weight. Omitting the cream makes the sauce another good low calorie choice. If you have vegetarian friends, serve the meatballs separately.

Continue reading