Leek, Spinach and Tomato Pasta with Home-made Ricotta

Home-made Ricotta is  so easy, I had no idea. This recipe makes 4 cups. For a tasty vegan variation using Firm Tofu and italian spices, click here.

1 gallon whole milk ($3.49)

1/4 cup lemon juice (1 lemon, $.25)

kosher salt, to taste ($1.19)

Over medium heat, warm the milk and lemon juice in a stainless-steel pot until the curds separate and steam begins to rise from the pot and you see the mixture coming to a  gentle simmer (Do NOT boil).

Line a colander with a few layers of cheesecloth. Gently ladle the mixture onto the cheesecloth. Tie the cheesecloth around your kitchen faucet.  Let hang for 3 hours. Remove from cheesecloth, and season with salt to taste.

Store in an airtight container in the refrigerator for up to 3 days, or use immediately in your favorite pasta recipe.

This was a quick weekend dinner idea, well except for the 3 hours it took to make the fresh Ricotta (if you make a batch ahead of time, you’ll have it on hand to use):

pasta shells ($1.00)

2 whole tomatoes (from Larriland $.87)

1 leek (also from the farm $.50)

1 onion ($.27)

1/4 cup of frozen spinach ($.29)

3 cloves of garlic, minced ($.07)

1 Tblsp extra virgin olive oil ($.15)

a splash of balsamic vinegar ($.09) – optional

Boil the pasta on medium high heat for ~10 minutes. Drain, rinse and set aside.

Sautee in olive oil over medium high heat, the onion, garlic, leeks spinach and tomatoes – cook until all of the ingredients have caramelized ~12 minutes.

Add the balsamic vingear to the pan, stir and using the spoon – scrape the brown caramelized bits from the bottom of the pan – add the cooked pasta shells and mix well to incorporate all of the vegetables in with the pasta.

Serves ~7

Spinach Red Pepper Quiche…Brunch-tastic, Yes – I love the weekend!

Let me preface this post by saying this is a Vegetarian and NOT Vegan recipe. I have a Vegan version, and will post that soon…

This was brunch today – received well by the kids, with a few ‘kid-friendly’ recommendations that I will incorporate next time I make this. I served a slice of this with a Spinach and Kumkquat Salad, topped with sliced almonds. Mmmm, mmmm. Enjoy!

CRUST:

2 sticks chilled unsalted butter, cut into pieces

3 cups all purpose flour

8 ounces chilled cream cheese, cut into large pieces

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 teaspoon dried Dill

1 teaspoon onion powder

1 teaspoon garlic powder

DIRECTIONS:

Preheat the oven to 375 degrees

In a large bowl combine flour and butter

Using a fork or pastry knife cut the butter into the flour until you have a crumbly mixture

Cut in the cream cheese and add the salt, pepper and other spices

once the butter and cream cheese are cut in, using your hands bring the dough together until it forms a ball
Set the dough on a flat surface dusted with flour

Use a floured rolling pin to roll the dough out to 1/4-inch thickness

Measure the diameter of the tart tin, cut the dough around the tin 1 1/2 inches larger in diameter than the actual size of the tin

Lay the dough round on top of the tart tin, making sure the dough hangs evenly over each bowl

Press the dough down into the tin, making sure to use the over hang – press the over hanging dough into the sides

Trim whatever dough remains

Using a fork prick holes throughout the dough in order to prevent rising while baking

Place the pastry and tin in the freezer for 5 minutes or until firm (this will prevent shrinkage while baking)

Bake the pies for 10 to 15 minutes, until golden brown

Set on a cooling rack and allow the pastry to cool for about 10 minutes

FILLING:

5 eggs

3 Tablespoons all-purpose flour

1/2 cup sour cream (with 1 teaspoon flour mixed into it)

1 cup whole milk

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 teaspoon chopped fresh thyme

1 teaspoon paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dry mustard

1/2 cup shredded zucchini

1 cup chopped portabella mushrooms

2 green onions, sliced

1/2 cup chopped roasted red pepper

1/4 cup chopped spinach

1/2 cup shredded cheese (I used shredded Parmesan)

DIRECTIONS:

Preheat oven to 375 degrees

Place one egg and flour in a bowl and mix until well blended

Add remaining 4 eggs, one at a time until everything is thoroughly combined

Add the sour cream/flour mixture to the egg mixture

Whisk until smooth and the two mixtures are combined

Add the milk

Whisk until smooth and combined

Whisk in the Salt, Pepper and other spices

Place the zucchini, mushrooms, red pepper, green onions, spinach and cheese into the fully baked tart shell

Pour the egg mixture over the veggies into the tart shell

Place the tart in the oven and bake at 375 degrees for 20 minutes

Raise temperature to 425 and bake until the filling has set in the middle, about another 20 minutes

The center of the quiche should feel slightly firm

Let the quiche cool for at least 20 minutes to allow the custard to set

You can serve this warm or at room temperature, tastes better the next day

(Chilled and paired with a fruit salad makes an awesome breakfast!)

Serves 6 – 8