Traditionally, I am not the cook in our house – but it is something I’m trying to get better at. So I’ve taken to quarantine to try to get more comfortable in the kitchen and take the place of head chef a few nights a week. I wanted to share with you a few of my favorite recipes with some tips and tricks I’ve learned in the process.
Crushed Lentil Soup
We’ve been following Veggie Chick’s Pita Cafe for a while and recently we’ve added our own twist. Christin at Veggie Chick give you great detail so follow her recipe with the below tweaks:
– Always go with 1/2 teaspoon (or more) of red pepper flakes
– Chop up ~ 2 large carrots and saute with the onions. Don’t worry about texture, you’ll be immersion blending it all in the end.
– More lemon – all the lemons. You add it at the end, so add it to your flavor liking – but we usually squeeze 2 whole lemons into our soup.
I tend to gravitate to slow and steady, which is why I think I’ve really loved getting into making ravioli. This one is a little more of an investment, but dang they pay off.
I’ve tried a few different Pasta Recipes and like Gordon Ramsay’s Easy Homemade Pasta Dough Recipe (duh, Easy is in the title).
Mushroom Ravioli. We’ve made the All Our Way’s Triple Mushroom Ravioli a few times. Marisa does a great job of breaking the recipe down. Choose your own variation of the mushrooms, when we made the full recipe I used two 8 oz packages of shrooms (so only 16 oz). And we used dry thyme in place of fresh, if using dried only use 3 teaspoons of thyme. If you make the full recipe, you will need two batches of dough (this will make ~ 6 dozen ravoili – that you can freeze).
Cheese Ravioli. I’m going to try making the Spurce Eats’ Three Cheese Ravioli this weekend and can’t wait to see how it turns out.
– Make sure you flour the Ravioli mold really well before laying pasta down.
– Divide your pasta balls into 4-6 balls before rolling into flat strips (lasagna strips).
– Only roll out two dough balls at a time, you don’t want your dough to dry out. Make sure to keep your dough balls wrapped in Cling/Saran Wrap while they’re waiting their turn :).
– Ravioli Mold with Roller – Williams Sonoma $26.95
– Pasta Dryer – Williams Sonoma $19.95
– KitchenAid Stand Mixer – $279.99
– KitchenAid 3-Piece Pasta Roller – $149.00
Y’all this was my first lasagna and I did not want to mess it up. Give Bon Appetit’s “Avoid These Lasagna Common Mistakes; You Are Too Good for Mushy Noodles” a read – I hope it will save you like it saved me.
Any recipe that has the word “easy” in it, is something I gravitate towards. Also – majority of the ingredients you’ll need are shelf stable so you can stock up and keep for a rainy day (or day 72 of Quarantine when all your fresh food is gone). Once small tweak – I think it would be nice to add mushroom into the spinach mixture – assume you’d chop it up fairly small and add to the skillet before the frozen Spinach.
Recipe Link: Delish’s Spinach Lasagna
Follow the Delish Vegetarian Enchiladas Recipe. Zero addition or tweaks needed.