Confession time: I am a diehard snacker.  Sometimes I will go all day without eating a real meal… You know that “6 small meals instead of 3 big ones” advice? Well, I take that to a whole new level. And, while I realize this isn’t the healthiest of habits, I certainly don’t intend on giving up snacking anytime soon. For that reason, I try my best to make it as nutritional as possible.  Hummus is one of my absolute favorite feel-good snacks. While some store-bought brands are indeed delicious, when you start making your own, you won’t want to go back. There are ubiquitous variations you can do, so let your creativity run wild!

Serve (or enjoy by yourself) with crúdites (raw cucumber, bell pepper, carrots, etc.) and/or pita chips. I recently started making a semi-homemade version of pita chips by buying my favorite pita bread, cutting into triangles, brushing with oil, and baking for about 15 minutes. Easy as ever! ¡Buen provecho!

Roasted Red Pepper Hummus

Difficulty: Easy

makes 1 1/2 cups

 

Ingredients:

1 can (16 ounces) garbanzo beans/chickpeas

2 tablespoons Tahini (sesame paste)*

6 ounces roasted red peppers (about 2 peppers) (can be jarred or you can roast them yourself)

1 clove garlic, coarsely chopped

juice of 1 lemon

1 teaspoon pimentón (Spanish smoked paprika)

1/2 cup extra virgin olive oil

sea salt to taste

 

Method:

In a food processor or blender, purée all ingredients together until smooth. (I know in the picture it’s a little chunky, but that just how I like it! Purée for less time to achieve that result. If you want a smoother hummus, peel the garbanzo beans.) If you do not reach desired consistency, add a little more oil, or even a splash a water to get things moving.

*While Tahini is not an ingredient I use often, one jar of it keeps almost indefinitely in the fridge, so the more hummus you make, the more bang for your buck!

I know, I know. Another Italian recipe. I am well aware of this kick I’ve been on lately. I think it’s because for me Italian=comfort, and I have been in great need of comfort lately. Life is pretty crazy, and something that almost always makes it better is a good meal to enjoy with good company and good conversation (and good wine).

Last week I had the pleasure and honor of teaching my very first cooking class!  This was the recipe I chose to demonstrate and enjoy with a very accommodating and lovely group of ladies, mothers of preschoolers to be exact.  You can definitely adapt this recipe to make it more kid (err—man) friendly, like by sneaking spinach into the ricotta filling, or omitting the red pepper flakes.  Let me tell you, it is delightful either way! However, regardless of how you modify it, I highly recommend making your own ricotta.  Just try it! It’s super simple if you follow the steps I have given you (below), and tastes so much better than store-bought. You won’t be sorry. Serve with crusty bread to soak up juices (and a salad, of course) and enjoy!

Shells Stuffed with Homemade Ricotta, Sausage and Basil

Difficulty: Medium

Servings: 5-6

 

Ingredients:

1/2 box (~6 oz) jumbo pasta shells

1 Tablespoon extra virgin olive oil, separated

3 cloves garlic, minced

½ teaspoon fresh lemon juice, equal amount zest

½ pound Italian sausage or ground beef

1 medium onion, diced

½ cup good red wine

1 (28 oz) can crushed tomatoes

1 teaspoon fennel seed

1 teaspoon red pepper flakes, optional
salt and pepper, to taste

1 cup whole milk ricotta cheese (recipe follows)

1 egg

½ cup parmesan, grated

6-8 leaves basil, chiffonade

8 ounces thinly sliced or shredded fresh mozzarella

 

Method:

Heat oven to 350º. Cook pasta shells about a few minutes less than what box directions say. Drain, separate, and let cool. Add sausage to a large skillet and brown over medium heat. (You can really use any kind of sausage or ground meat. I have made this with venison, bison, etc. and it is equally as delicious.) Drain if there is a lot of grease and put into a mixing bowl to cool.

Add a tablespoon olive oil to same skillet (now empty). Add onion and sauté for about 2 minutes. ) Add garlic and sauté until fragrant. Add wine and let it simmer for a couple of minutes.  Next, add tomatoes and spices, including salt and pepper.  Let this simmer and reduce for about 10-20 minutes, stirring occasionally.

While tomato sauce is cooking, add ricotta, parmesan, egg, lemon, a little salt and pepper, and basil together into mixing bowl with sausage.  Stuff the shells about ¾ full.

When tomato sauce is reduced down, spread a thin layer over the bottom of a 9X12 casserole dish . Arrange shells face up and then top with remaining tomato sauce. Top with thin slices (or shredded) fresh mozzarella.

Bake at 350º for 25 minutes, or until hot and bubbly. Serve hot and garnish with more basil.

 

Homemade Ricotta Cheese

Makes about 1 cup

2 quarts whole milk

1 cup heavy cream

1 teaspoon salt, or to taste

3 tablespoons fresh lemon juice or 1 tablespoon white wine vinegar

 

Line a large sieve/strainer with a layer of heavy-duty cheesecloth and place it over a large bowl.

Bring milk and cream to a slow, rolling boil in a large heavy pot over moderate heat, stirring occasionally. Add salt, then lemon juice or vinegar, and reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.

Pour the mixture into the lined sieve and allow it to drain for an hour or more. After discarding the liquid, refrigerate for up to 3 days.

 

More Ideas for ricotta: Crostini with fresh figs/pears/apples, nuts, and honey (sweet) or with roasted red peppers or sun dried tomatoes (savory), stuffed squash blossoms (and fried), ricotta pancakes, ricotta gnocchi