Monday Night Meals

Week 2                                            


NFL Recipes

Fried Ravioli

Ingredients:

3 oz Smoke Tuna

3 oz Smoked Salmon

4 oz Cream Cheese

2 oz Mozzarella

3 cloves Garlic

2 T Bread Crumbs

2 T Parmesan Cheese

1 package pasta squares

Water

2 c Canola or Vegetable Oil

Directions:

            Let cream cheese sit out so it softens. Meanwhile, get out two bowls, one for each type of fish. Shred the Mozzarella cheese, and cut the Parmesan and garlic into smaller pieces. Place the mozzarella, Parmesan, garlic, bread crumbs, and softened cream cheese into the food processor. Let blend until well incorporate, you may want to stop and scrap down the sides a couple of times. Divide the mixture in half, and place into the bowls.

            Breakdown the smoked fish into fine pieces, and place over cheese mixture (one type in each bowl). Gently fold the fish into the cheese mixture.

            Place pasta squares across baking pans, they can be close together. Place around a tablespoon of the mixture on each square and flatten down nicely (you still want room around the dough to seal).

            Place some warm water in a cup. Using a brush or your finger, go along the outside of each pasta square, this allows you to seal the edges. Place another pasta square over the filing, starting at one corner, and slowly pressing each side. Allow one corner to be open, allowing air to escape and no bubbles forming. Seal, and repeat.

            When finished sealing them, you can use a variety of ways to press the outside. WE often go for simple, and use a plastic fork to create the line creases, but you can also use a cookie cutter or ravioli cutters to be fancy. Place the raviolis in the fridge, and allow to cool (about 20 minutes – 1 hour).

            Place oil in a frying pan on medium-high, and allow to heat up. Gently add a couple raviolis at a time, flipping and few times, until both sides are beginning to brown. Place raviolis on a paper towel so the oil can drip off, place on platter and enjoy. GO RAMS!

Serve with Pesto Sauce.

Pesto

Ingredients:

3 cups Packed Fresh Basil Leaves

4 cloves Garlic

3/4 cup Parmesan cheese

1/2 cup Olive Oil

1/4 cup Walnuts

Directions:

Combine basil, garlic, Parmesan cheese, olive oil, and nuts in a food processor or blender. Blend to a smooth paste, and enjoy.

           

New York Pizza

Crust:

∫Ingredients:

2 c Whole-Wheat Flour

2 ½ c Flour

1 Package Active Dry Yeast

2 ½ c Warm Water (about 110 degrees)

2 t Salt

Olive oil

Cornmeal

Directions:

            Place yeast in the bowl, and add the warm water. Allow yeast to activate in water, about ten minutes (it will start to look foamy and creamy). Add the salt, and mix in. Slowly add the flour, mixing slowly, and allow to form into a ball. This mixture is a bit sticky, but be sure to add enough flour so it can be handled. When it has reached a full ball, place onto a floured surface. Make sure hands are well floured as well. Knead for ten minutes; it will become warm and elastic.

            Place olive oil into a clean bowl, and put dough into it. Make sure to flip the dough around a few times so that the oil covers it. Cover with towel, and let rise for 1 hour.

After it has risen, punch dough down and separate into two pieces. Shape into ball, and cover with plastic wrap tightly, because it will still grow. Place into refrigerator and let sit overnight

            Pull out when ready to create your pizza. Allow to reach room temperature. Use the advice of Darren from out video, or roll out pizza to fit your pan. Sprinkle the pan with some cornmeal if you would like. Place on sauce and toppings and you are ready for some pizza!

Sauce

Ingredients:

½ c Basil

1 T Rosemary

1 T Oregano

1 T Thyme

2 cloves Garlic

¼ White Onion

8-10 Fresh Tomatoes

1 T Olive Oil

1 t Salt

½ c Water

Directions:

            Chop up the tomatoes, garlic, onion and herbs. In a pot, add the olive oil and turn on medium. Allow to heat up, and add the tomatoes. After the tomatoes have cooked down a little, add the salt, onion and garlic. Stir well, and allow the garlic to brown. Add the herbs, and stir. Slowly add the water, and cover. Lower heat, and let cook for 1 hour. Check on occasionally and stir.

            Later on, let cool then place into refrigerator overnight.

            The next day, mix everything into a food processor until well blended. Already for pizza!

Toppings

We made two types, New York Style, and Oregon Influenced Style.

New York Toppings:

½ c mozzarella (shredded)

¼ colby jack (shredded)

1 package pepperoni

Oregon Influenced Toppings:

¼ c broccoli (chopped)

¼ bell pepper (chopped)

4 mushrooms (chopped)

¼ c mozzarella (shredded)

¼ c colby jack (shredded)

¼ c feta cheese (crumbled)

Directions

             Preheat oven to 425 degrees. Spread Sauce on top of each pizza crust. Place the meat or vegetables ingredients on top of sauce, evenly spreading them across the pizza. Then place cheese on top of all the ingredients. Place into oven, and allow to cook for about 6-8 minutes, the crust should be brown on the bottom.

            Cut into large New York style slices and enjoy. GO GIANTS!

Bonus!

            We had extra dough and pesto, so placed some of the pesto on top, baked the same as the pizza and had delicious bread sticks!!!