Crest Cottage Creations

Food, Family, and Fun in our little cottage…


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Seafood Ravioli

I am really into making the soaked whole wheat macaroni lately.  It does take a little time (more than opening a box, that’s for sure!) but it isn’t hard.  I have to get better at the texture, though.  Sometimes it is too doughy, sometimes it is too soft.  I am having trouble getting it al dente, which is how we like it.  The texture was the biggest stumbling block with this ravioli.  I am open to suggestions!!!  
Anyway, the flavor of everything else was great.  I wanted to make the filling with clams, but we didn’t have any.  So, I sauteed some shrimp in butter and olive oil.
When they were done, I toasted up some bread and crumbled it in the pan with more butter, a can of anchovies, and some garlic.
I put the shrimp and the breadcrumb mix in the food processor with an egg and some parsley.  
Once this was done, I rolled out the dough.
Then, I spooned the mixture on.
I covered the raviolis, pressed the air out, and sealed them.
 To go with it, I sauteed some spinach in lemon and LOTS of butter.
 I forgot to take a picture of the raviolis topped with the lemon-butter spinach, but I did snap a picture of the raviolis John fried in coconut oil!
We enjoyed the Macaroni Monday meal with an arugula tomato salad with balsamic vinaigrette and shaved Parmesan cheese!
The whole thing wouldn’t have taken too long, but, as always, I get easily distracted!
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Butternut Squash and Arugula Macaroni

This Macaroni Monday post comes to you from my pre-Jemma photo archives.  I made this back in January and I just realized I never shared it.  I guess I got preoccupied with pictures like this, instead!
Sorry, just had to share!
Anyway, on to the food, which is the real reason you are here, right?  I started by taking the top off of a head of garlic and slicing up a butternut squash.
I mixed together some olive oil and rosemary to brush on the squash.
Once the squash was coated, I put it in the oven at 400*.  
In the meantime, I melted butter in our cast iron skillet.  There are few things that smell better than hot butter!
I added tons and tons of sliced onions to caramelize.
It’s crazy how small and tasty they get!
I took the onions out of the pan and added in more butter.  I used it to wilt down arugula.
I added in the cooked butternut squash and roasted garlic.
The tastiest part was the Parmesan cheese!
The whole concoction sat on top of macaroni and was perfect!
This post was shared on Simple Lives Thursday!


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Balsamic Chicken with Arugula Salad

This was so easy that I am almost embarrassed to share it.  It was a great thing to have on a night that I work late, but still, hardly worth sharing.  The only reason that I am is because it was incredibly tasty.  
The magic part, in my opinion, was the marinade/dressing.  It starts with olive oil and balsamic vinegar.
 The only other ingredients are smashed garlic and salt!
I mixed it all together and put 1/4 cup of it in a bag with chicken thighs to marinate.
When John got home from work, he baked it at 350* until it was done.  I had already made up a quick salad of arugula, cherry tomatoes, and shaved Parmesan Cheese.  I tossed it with the rest of the dressing right before we ate.
The chicken (shown here with John’s hummus and baba ghanoush) did not photograph very well, but it tasted great!  Next time I will probably slice the chicken and serve it over the salad.
This post was shared with Simple Lives Thursday!