Toasted Ravioli

Toasted Ravioli

¼ C finely chopped onion

1 clove garlic, minced

2 lbs tomatoes, peeled and seeded and chopped (or 2 cans crushed)

1 tsp dried basil

½ tsp salt

1/8 tsp black pepper

2 Tbsp tomato paste

1 egg

2 Tbsp milk

1 16-20 oz cheese ravioli, thawed

2/3 – 1 C seasoned fine bread crumbs

Cooking oil for frying

Grated Parmesan

In medium saucepan cook onion in oil until tender.  Add garlic and cook until fragrant.  Stir in tomatoes, basil, salt and pepper and cook about 10 minutes or until tomatoes are soft.  Stir in tomato paste.  Bring to boil and reduce heat, simmering about 20 minutes or until mixture reaches desired consistency.  Cover and keep warm.

Meanwhile, preheat oven to 300.  In small bowl beat egg and milk.  Dip each ravioli in milk mixture then dip in bread crumbs to coat.

Pour two inches of oil in frying pan and heat.  Fry ravioli a few at a time until golden brown.  Drain on paper towels.  Keep warm in oven until ready to serve.

Sprinkle with Parmesan cheese and serve warm with sauce.

Curried Chicken Soup

If you like curry, this is a tasty soup.  Mia thought it was a bit too spicy so you could cut down the cayenne pepper if you don't like any spice.  We thought it would be good to serve it with a scoop of rice in each bowl, too.  :)

Curried Chicken Soup

4 tsp curry powder
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cayenne pepper
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
3 medium carrots, chopped
1 medium bell pepper, chopped
1 small onion, diced
2 Tbsp olive oil
2 garlic cloves, minced
1 can (15 oz.) garbanzo beans, rinsed and drained
1 can (14.5 oz.) chicken broth
1 can (14.5 oz.) diced tomatoes
1 C. water
1 can (13.66 oz.) coconut milk
3/4 C. minced fresh cilantro, optional

In a large resealable plastic bag, combine the curry salt, pepper and cayenne.  Add chicken and shake to coat.
In a large saucepan over medium heat, saute the onions in olive oil until translucent.  Add the chicken, carrots and bell pepper and cook for 4 more minutes.  Add garlic and cook 1-2 minutes longer or until chicken is browned and vegetables are tender.
Stir in garbanzo beans, broth, tomatoes and water.  Bring to a boil.  Reduce heat; cover and simmer for 30 minutes.  Stir in coconut milk; heat through.  Garnish servings with cilantro, if desired.

Recipe altered slightly from TasteofHome.com

Apple Oven Pancake

This is delicious! We double it and make it in our huge 14-inch skillet. I like that I can go shower or clean the bathroom or whatever while it cooks (because the double recipe takes about 40 minutes to cook).

Apple Oven Pancake
4 apples*, cored and sliced
1/4 c. butter
1/3 c. brown sugar

Pancake Batter*:
1 c. wheat flour
1/2 c. white flour
2 tsp. baking powder
1/2 tsp salt
2 1/2 T. sugar
1 1/2 c milk
2 T. oil
2 eggs, separated

Heat oven to 350. Melt butter in a 10-12-inch ovenproof skillet. (Or you can use a regular skillet and then transfer the apples to another pan to put in the oven). Add the apples and cook, stirring occasionally, until softened. Add brown sugar and stir to melt;  set aside.

While the apples are cooking, mix up the pancake batter. Whisk together the dry ingredients. In a separate bowl, mix the milk, oil and egg yolks. Add to the dry ingredients and mix together.

In another separate bowl, beat the egg whites until stiff. Fold into the pancake batter with a spatula. Pour it all over the apples. Bake for 15-20 minutes (longer for a bigger pan), or until a toothpick comes out clean. If you're feeling adventurous, you can flip it over onto a serving plate. (I never do!)

* Notes:
I really like the wheat pancake batter I listed for this (It's not heavy or too wheaty tasting), but you can also use whatever recipe you like.
You can also do different fruit. We love it with pears (and a mix of pears and apples), too.
If you do any berries, you don't need to cook them first. Just melt the butter and brown sugar, add the fruit, and then cover with the batter.