Happy New Year’s Day
Are you starting from scratch or maybe it’s all about the show or I can do it all type of day.
What I am planning to cook for dinner that night depends on a few factors: What do we have planned for New Year’s eve? Who’s coming for dinner? And what activities do we have planned with the kids on New Year’s day (this is usually weather dependent)
Here are 3 recipes for you to try. Enjoy!
Happy New Year…Ellen
Kicking off the year from scratch:
For those who want to spend the time in the kitchen making fresh pasta and filling, this recipe is a wonderful way to start off the new year.
Rockin’ Ravioli with Two Fillings
Pasta Dough Recipe
Ingredients:
1 1/4 cup all purpose flour (300 mL)
1/2 cup cake flour (125 mL)
1/2 tsp salt (2 mL)
2 eggs, beaten slightly (2 )
2 Tbsp canola oil (30 mL)
1 Tbsp water (15 mL)
3 Tbsp chives, chopped (45 mL)
Directions:
Measure all ingredients, except chives, into a food processor and process for about 1 minute, until mixture begins to form a ball. Scoop out dough onto a floured board and knead dough, while incorporating chopped chives and extra flour as needed, for about 5 minutes. Form dough into a ball, wrap with plastic wrap and let sit at room temperature for 1 hour. Set up pasta machine.
Cut dough into four pieces, keeping dough covered as you work. Roll each piece through machine settings: Qne, Four and Seven. Cut each strip into 6 or 7 pieces which will measure approximately 3 x 6 inches (7.5 x 15 cm).
Place about 1 tsp of filling (recipes below) on each 3 inch end. Moisten all around with water. Fold one end over the other to end up with 3 x 3 inch (7.5 x 7.5 cm) ravioli. These ravioli can then be cooked in boiling salted water for about 2 minutes to cook throughout.
One recipe of dough is enough for one of the filling mixtures which follow. If you plan to make both kinds of filling, double the dough recipe.
Butternut Squash and Pecan Filling Recipe
Ingredients:
1 large butternut squash, seeds removed and cut into large chunks (1 )
1 large onion, peeled and cut in half (1 )
1 head garlic, top cut off to expose tips of garlic within (1 head )
1/4 cup yogurt (60 mL)
2 tsp lemon juice (10 mL)
1 tsp lemon zest (5 mL)
2 Tbsp chopped chives (30 mL)
1/4 cup pecans, finely chopped (60 mL)
Directions:
Brush all sides of squash chunks, onion halves and garlic head liberally with canola oil. Place on parchment paper-lined baking sheet and bake at 350 F (180 C) for 45 minutes to 1 hour, until vegetables are soft and nicely browned. Remove skins from squash and garlic. Place all vegetable pieces into food processor. Process mixture for a few seconds. Add yogurt, lemon juice and lemon zest. Process mixture again until smooth. Scrape down sides of processor bowl. Scoop mixture into a bowl and stir in chives and finely chopped pecans. Add salt and pepper to taste. The filling is ready at this point to prepare the ravioli.
Ricotta, Calabrese Salami and Spinach Filling Recipe
Ingredients:
1 1/2 cup ricotta cheese (375 mL)
1 (10.5 oz) pkg frozen chopped spinach, thawed (1 (300 g) pkg )
1/2 cup Calabrese salami, finely chopped (125 mL)
1/4 – 1/2 tsp salt (1 – 2 mL)
Directions:
Measure ricotta cheese into medium size bowl. Squeeze all water out of spinach and add to ricotta cheese in bowl. Add salt and sausage and then mix well. The filling is ready at this point to prepare the ravioli.
The ricotta-ravioli can be served with All Purpose Tomato Pasta Sauce (see recipe) or favourite canola oil based sauce. Alternatively, the ricotta-ravioli can be boiled in broth and then served as a delicious soup!
It’s all about the show:
Slow roast the tomatoes in the morning and when it’s time for dinner, put on the show for your guests, just a quick assemble and serve hot.
Slow Roasted Local Tomatoes and Penne Pasta
Slow Roasted Tomatoes Recipe
Ingredients:
12 Roma tomatoes (or the equivalent amount of other tomato varieties, including green tomatoes) cut in halves or in quarters (12 )
1/2 tsp sea salt (2 mL)
1/2 tsp pepper (2 mL)
3 Tbsp canola oil (45 mL)
Directions:
1.Preheat oven to 200°F (100°C)
2.Place prepared tomatoes on a foil lined cookie pan.
3.Sprinkle with salt and pepper and drizzle with canola oil.
4.Bake for 4-6 hours.
*Roasted Tomatoes may be stored for up to one week, in refrigerator, or in the freezer for 1 month for use in other recipes.
Slow Roasted Local Tomatoes Penne Pasta Recipe
Ingredients:
1 Tbsp canola oil (15 mL)
2 cups oven roasted tomatoes, julienned (500 mL)
1/2 cup whipping cream (125 mL)
1 lbs cooked warm penne pasta (500 g)
10 leaves fresh basil, thinly sliced (chiffonade) (10 )
1/2 cup freshly shaved Parmesan cheese (125 mL)
Directions:
1.In a large saucepan, heat canola oil over medium heat. Add tomatoes and whipping cream and heat and stir until tomatoes are heated through.
2.Remove from heat. Season with pepper. Toss with cooked pasta and transfer to a serving bowl. Garnish with basil and Parmesan cheese.
3.Serve immediately.
Yes, I can do it all:
This recipe is perfect for a “Make and play” kind of day. Make it ahead of time or early in the morning and then enjoy the day of fun activities before the guests come for dinner. The perfect no stress New Year’s day recipe and depending how many people are coming for dinner, there could be left overs.
Roasted Veggie Lasagna
Ingredients:
1 medium eggplant, sliced 1/2 inch thick (1 ) 1 large red onion, sliced 1/2 inch thick (1 )
2 small zucchini, each halved and cut lengthwise into 1/2 inch slices (2 )
1 red pepper, cut in 1 1/2 inch slices (1 )
1 yellow pepper, cut in 1 1/2 inch slices (1 )
1 orange pepper, cut in 1 1/2 inch slices (1 )
1/2 lbs mushrooms, cut in 1/2 slices (250 g)
3 Tbsp canola oil (45 mL)
1 tsp salt (15 mL)
1 egg white (1 )
2 cups light ricotta cheese (500 g)
2 Tbsp pesto sauce (30 mL)
1/3 cup grated Parmesan cheese (75 mL)
4 cups easy tomato sauce (see recipe) (1 L)
9 oven ready lasagna noodles (9 )
1 1/2 cup grated low fat smoked mozzarella cheese (375 mL)
1 1/2 cup grated Fontina cheese (375 mL)
Directions:
Preheat oven 450ºF (230 ºC)
Place all vegetables on foil lined baking sheet. Drizzle with canola oil and sprinkle with salt. Toss vegetables to coat with oil. Roast vegetables at 400ºF (ºC) for 15 – 20 minutes or till vegetables are softened and nicely browned.
In a bowl, combine egg white, ricotta, pesto and Parmesan cheese. Set aside.
Spread 1 1/2 cups (375 mL) tomato sauce in well canola-oiled cm (9×13 inch) baking dish. Top with 3 lasagna noodles. Spoon half of the ricotta cheese mixture over noodles, then half of the vegetables, then one third of the grated cheese. Repeat layers once. Top the lasagna with final 3 noodles and last cup tomato sauce and the rest of the grated cheese. Cover with foil and bake for 40 – 45 minutes or until pasta is tender.
Don’t forgot about dessert – I insist you make donuts!
Yes, fry them and have fun creating shapes, letters and traditional circles. It’s our family tradition to have home-made donuts. It reminds me of my roots, my family, my dad and it symbolizes good luck for the year!
Mini Donuts
Ingredients:
1/2 Tbsp yeast (8 mL)
1/4 cup warm water (60 mL)
1/2 cup hot water (125 mL)
2 Tbsp canola oil (30 mL)
1/4 cup sugar (60 mL)
1/2 tsp salt (2 mL)
1/2 cup evaporated milk (125 mL)
1 egg, beaten (1 )
3 1/2 cups all-purpose flour (875 mL)
Directions:
In a small bowl, dissolve yeast in warm water.
In large bowl, combine hot water, canola oil, sugar, salt, and evaporated milk. Stir to dissolve sugar, then add dissolved yeast and egg. Stir in 2 cups flour and beat until smooth. Add the remaining flour to make soft dough. Cover with plastic wrap and chill for up to 24 hours in the refrigerator.
Roll out chilled dough to 1/8 inch thickness on a floured board; cut into 2-inch squares. Deep fry at 375°F (190 C) for 2 – 3 minutes until lightly browned on both sides. Drain on paper towels and sprinkle generously with icing sugar. Serve warm.
