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Spoon cheese mixture over the pears in your tart shells. • Bake until browned and set, about 25 minutes. • Best at room temperature. Italian Pear. Cheesecake.
Italian Pear Cheesecake

That’s Fresh – Kids Cooking Teams, ACFEF Chef & Child Foundation

Ingredients

Crust 1 stick butter 2 tablespoons sugar ¼ teaspoon salt 1 egg 1 cup sifted flour Filling 3 pears 3 eggs 2 egg yolks 1¼ cups nonfat ricotta ½ cup sugar 1 tablespoon flour ½ cup whipping cream

Method of Preparation

Crust • Mix butter, sugar and salt in a mixing bowl. (Forks work best.) • Add egg and mix again. • Add flour and mix until a soft dough forms. • Press dough into muffin pans to form tartlettes. Filling • Preheat the oven to 350ºF. • Cut pears into slices. Then arrange them in the tart shells you made. • In a mixing bowl, beat eggs and egg yolks with a whisk. • Add nonfat ricotta, sugar, flour and whipping cream. • Spoon cheese mixture over the pears in your tart shells. • Bake until browned and set, about 25 minutes. • Best at room temperature.

Presented in partnership with ACFEF Chef & Child. More tools and resources available on www.acfchefs.org/ccfprograms

Crab and Spinach Mousse/Timbale

http://www.acfchefs.org/ACFSource/Recipes/?id=5 91 By: Richard Kugelmann

Ingredients

½ oz. goat cheese 8 oz. ricotta cheese 4 oz. mascarpone cheese 4 oz. fresh baby spinach, divided ½ oz. butter 2 T. pine nuts 6 oz. mozzarella cheese 4 oz. crab, special grade 1 egg Salt and white pepper, to taste

Method of Preparation In food processor, puree goat cheese, ricotta, mascarpone and half the spinach. Transfer to bowl; set aside. In small saucepan, melt butter. Saute remaining spinach just until wilted, 2-3 minutes. Coarsely chop; cool. Toast pine nuts in 350°F oven for 5 minutes; cool. Fold into cheese mixture with cooled spinach, mozzarella, crab, egg, salt and pepper. Adjust seasoning; set mousse aside. Sizzle - Summer 2014 Issue

Presented in partnership with ACFEF Chef & Child. More tools and resources available on www.acfchefs.org/ccfprograms

Creamy Roasted Cauliflower Salad

http://www.eatwisconsincheese.com/recipes/articl e?rid=3397

Ingredients

5 cups (scant 1 pound) cauliflowerettes 2 tablespoons olive oil Salt 1/3 cup red onion, thinly sliced 3/4 cup canned artichoke hearts, drained well and chopped 1/3 cup soppressata or spicy salami, diced 1/2 cup canned chickpeas, rinsed and drained 1 cup Wisconsin ricotta salata, diced into 1/2inch cubes 1/2 to 3/4 cup Sour Cream Italian Dressing (recipe below) or purchased creamy Italian dressing 1/2 to 3/4 cup seasoned croutons

Method of Preparation Preheat oven to 375°F. Place cauliflowerettes in bowl. Sprinkle olive oil over. Sprinkle with salt to taste and toss. Place flowerettes on rimmed baking sheet. Roast 25 minutes or until they start to brown and are tender but still firm. Cool flowerettes and cut in thin vertical slices, top to stem. Transfer to salad bowl. Add onion, artichoke hearts, soppressata, chickpeas, ricotta salata and dressing. Toss carefully. Add croutons and toss again. Refrigerate two hours or longer before serving. If refrigerating several hours or overnight (the salad develops in flavor), add the croutons two hours ahead of serving so they have time to absorb some of the dressing but do not become soggy. For dressing: Whisk mayonnaise, sour cream and olive oil in bowl. Add vinegar and whisk. Add remaining ingredients, mixing well.

Dressing: 1/4 cup olive oil-based mayonnaise 1/4 cup sour cream 1/4 cup olive oil 2 1/2 tablespoons red wine vinegar 1 1/2 teaspoons ground fennel seed 1 1/2 teaspoons garlic, minced 1/4 teaspoon crushed red pepper flakes Salt and coarsely ground pepper

Presented in partnership with ACFEF Chef & Child. More tools and resources available on www.acfchefs.org/ccfprograms

Twice-Baked Potatoes

http://www.chopchopmag.org/content/twicebaked-potatoes Ingredients 2 baking potatoes, scrubbed clean 1⁄4 cup low-fat ricotta cheese 1⁄4 cup low-fat milk 1⁄4 cup cheddar cheese, shredded 1 pinch salt

Method of Preparation Hands-on time: 20 minutes | Total time: 2 hour 1. With the help of your adult, turn the oven on and set it to 450 degrees. 2. Poke small holes*in each potato using a fork. 3. When the oven is hot, with the help of your adult, put the potatoes directly on the middle rack of the oven. Bake until the potatoes are tender, about 40 minutes. 4. With the help of your adult and using potholders, take the potatoes out of the oven and set them aside until they are cool enough to hold, at least 20 minutes. 5. With the help of your adult, cut each potato in half with a knife. 6. With the spoon, carefully scoop out the white (inner) part of the potatoes, but try not to break the skin. Put the white part in the bowl. Set the potato skins aside for later. 7. Add the ricotta, milk, cheddar cheese and salt to the potato mixture in the bowl and mash together. 8. Divide the mixture into 4 piles, and scoop each pile into one of the potato halves. 9. Put the stuffed potatoes on the baking pan. With the help of your adult, put the baking pan in the oven and bake until the potatoes are warmed throughout and the tops are golden, about 20 minutes. Notes: * The moisture inside a potato expands when you cook it. Pricking the skin lets that moisture out. If you forget to do this, the potato might explode all over your oven!

Presented in partnership with ACFEF Chef & Child. More tools and resources available on www.acfchefs.org/ccfprograms

Sweet Bean Ricotta Bake

http://www.meatlessmonday.com/recipes/sweetbean-ricotta-bake/ Ingredients 1 piece whole grain bread, toasted ½ cup red kidney beans, drained 1 tablespoon molasses 1 tablespoon brown sugar 1/8 teaspoon Chinese 5 Spice* 1 teaspoon garlic, minced ¼ cup part skin ricotta cheese

Method of Preparation Tear the toasted bread into bite sized pieces and place pieces into a 2 ½ cup microwave proof mug. Add the kidney beans, brown sugar, molasses, 5 spice and garlic to a blender. Blend until mixed well, but still a bit chunky. Fluff the ricotta and add on top of the bread pieces. Don’t mix. Pour the bean mixture on top of the ricotta. Don’t mix. Cover bowl loosely and microwave on high for 1 minute. Serve immediately. Notes: * Chinese 5 Spice can be found in most grocery stores in the spice section, or you can make your own by combining equal parts of ground anise, black peppercorns, ground cinnamon, ground cloves and fennel seeds in a coffee grinder, blender or mortar and pestle.

Presented in partnership with ACFEF Chef & Child. More tools and resources available on www.acfchefs.org/ccfprograms

Smoked Salmon Wrap

http://www.eatwisconsincheese.com/recipes/articl e?rid=3433 By: FoodieCrush

Ingredients 1 cup Wisconsin whole milk ricotta cheese 1/4 cup Wisconsin cream cheese, at room temperature Zest of 1 lemon 2 tablespoons capers, chopped

Method of Preparation Prepare whipped ricotta. In bowl of small food processor, combine ricotta cheese, cream cheese, lemon zest, capers and 1 teaspoon olive oil; and process until smooth, about 1 minute. Season with kosher salt and pepper and pulse to mix. Thin mixture with additional olive oil if desired. Remove bowl and stir in chives, dill and parsley; set aside.

1-2 teaspoons olive oil

If using tortillas, microwave for 10 seconds to soften.

Kosher salt and black pepper, freshly ground

Lay each flatbread or tortilla on piece of parchment paper. Spread with whipped ricotta and place 1 to 2 lettuce leaves about 1 inch above bottom edge of flatbread or tortilla. Layer over each 2 to 3 ounces smoked salmon in a row and top with 2 slices of tomato, 1 red onion slice and cucumber slices.

2 tablespoons fresh chopped chives 2 tablespoons fresh chopped dill 1 tablespoon fresh chopped parsley Wraps: 2 multi-grain flatbread wraps or 10-inch wheat tortillas

Fold bottom of flatbread up and over salmon and fillings. Wrap parchment paper up and over flatbread and gently squeeze so fillings are tight. Continue rolling wrap with parchment paper on outside. Cut wrap in half, remove parchment paper and serve.

2-4 leaves red leaf lettuce 4-6 ounces smoked salmon 4 thin slices tomato 2 thin slices red onion 1/2 cucumber, sliced

Presented in partnership with ACFEF Chef & Child. More tools and resources available on www.acfchefs.org/ccfprograms

Potato Spinach Lasagna

http://www.whatscooking.fns.usda.gov/recipes/my plate-cnpp/potato-spinach-lasagna Ingredients 7 small red potatoes 1/2 cup onion (chopped) 2 cloves garlic (minced) 1 tablespoon olive oil 3 ounces Fresh Baby Spinach (about 3.5 cups) 3/4 cup non-fat ricotta cheese (or cottage cheese) 3/4 cup Part-skim mozzarella cheese (shredded) 2 tablespoons Parmesan cheese (grated) 1 egg (beaten) 1 1/2 cups reduced sodium pasta sauce (about 1/2 of 24-oz jar)

Method of Preparation 1. Preheat oven to 375 degrees Fahrenheit. 2. Bring water to a boil in large sauce pan. 3. Thinly slice potatoes, add to boiling water and cook 5 minutes, drain and rinse with cool water; drain again. 4. Heat olive oil in medium skillet, add onions and garlic; saute about 2-3 minutes until just starting to brown. 5. Add spinach, saute 1 more minute. 6. Remove from heat and drain off liquid 7. In a medium bowl, mix cheese with egg until well blended 8. Add layers to 8" square baking dish as follows, using about 1/4 of each: pasta sauce, potato slices, sauteed spinach mixture and cheese mixture. 9. Repeat layers until all ingredients are used. 10. Cover with foil. 11. Bake about 35-40 minutes. 12. Remove foil and bake an additional 10 minutes until cheese is melted.

Presented in partnership with ACFEF Chef & Child. More tools and resources available on www.acfchefs.org/ccfprograms

Crustless Asparagus Quiche

http://www.meatlessmonday.com/recipes/crustless -asparagus-quiche-2/ Ingredients a little oil or cooking spray, for the baking dish and skillet 2 cups asparagus, chopped bite size 2 stalks green garlic, chopped or 2 cloves garlic and 2 scallion, chopped & mixed salt and pepper, to taste 4 large eggs 1 cup nonfat milk 1 cup low fat ricotta cheese

Method of Preparation Preheat the oven to 375 degrees F. Prepare an 8-inch square baking dish with a light coating of oil or cooking spray. Prepare a skillet with another light coating of oil or cooking spray. Place the prepared skillet over medium-high heat. Sauté the asparagus, stirring once or twice, for 5-7 minutes, or until the asparagus has just started to brown. Add the green garlic or garlic and scallion to the skillet and cook 2-3 minutes more, or until asparagus is partially browned. Remove from heat and season with salt and pepper to taste. Whisk together the eggs and milk in a mixing bowl. Fold in the ricotta and stir to combine. Fold in the sautéed veggies and pour into the prepared baking dish. Cook for 25-30 minutes, or until the eggs are set and puffy. Let cool slightly before serving.

Presented in partnership with ACFEF Chef & Child. More tools and resources available on www.acfchefs.org/ccfprograms