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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Macaroni Monday: Spinach, Shrimp, and Beans

Happy Monday!  This Macaroni Monday recipe is quick and easy.  
1.  Melt butter in pan
2.  Cook shrimp in butter and garlic
3.  Add more butter and garlic (roasted if you have any lying around)
4.  Add spinach
5.  Add beans
6.  Put shrimp back in and season as desired (I just used some sea salt and butter)
7.  Serve over macaroni (or rice… or quinoa… or anything, really) and enjoy!
This post was shared with the Hearth and Soul Hop!


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Salmon, Spinach, and Beet Salad

This was one of the easiest and most delicious dinners I have made in a while.  Check this out!
First, I sliced up 3 golden beets and 3 regular beets.
Then, I arranged them on a making sheet and sprinkled them with olive oil and sea salt.
They went into the oven at 350* until they were lightly cooked.  
While the beets cooked, I cleaned up some baby spinach. 
The last prep step I had to do was chop up some spring onions for the salad dressing.
The spring onions were mixed with a 3:2 ratio of olive oil and rice wine vinegar and some sea salt.
When it was time for dinner, John cooked up some salmon and we assembled the salad.
 It was so delicious and easy, I could hardly believe it!!!

This post was shared on Simple Lives Thursday!


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Spinach Baked Ziti

I had forgotten how much I liked baked ziti.  Now, I remember!
First, I cooked up a box of macaroni.  While that was cooking, I sauteed some garlic and spinach in butter.  
When it was all wilted, and the macaroni was cooked (a little undercooked on purpose) I put it all into a baking dish.
On top, I added my tomato sauce and some raw milk ricotta. 
I mixed it all together and stuck it in the oven.
I baked it at 350* for a while, and then broiled it to get the top nice and dark. As a finishing touch, I grated parmesan cheese on top!
It was so quick and easy!  I HAVE to remember to make this more often. 

This post was featured on the Hearth and Soup Hop!


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Frittata-licious!

As you may or may not know, we have our raw milk dairy and pastured eggs/poultry delivered.  We typically go through a dozen eggs a week, so they are ALWAYS in our order.  For some reason, we haven’t been going through them as quickly as usual, so we ended up with 9 eggs the day before the next set were coming!  Solution? 
Frittata!
This was quick and easy, two qualities I value in a mid-week meal. 
First, John sauteed the ingredients we wanted in the frittata (or FREE-tot, as we sometimes pronounce it to be silly).  We chose onions, garlic, mushrooms, and spinach. 
 Then, I scrambled together the eggies!
Here comes the yummy part… The eggs meet their friends!
MMMMM!  John grated some cheddah over it!
The pan of delicious-ness cooked on the stove until it was cooked about halfway through.  
Then, I took the whole pan and broiled it in the oven until it wasn’t jiggly anymore. 
Check out the close-up!


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Clams Orega-NOT

This quick and easy dinner is my lazy version of clams oreganata and macaroni in clam sauce mixed together.  
John helped out and made it WAY faster.  He smashed up 8 cloves of garlic.  I threw them into a pan with a ton of butter.  
Once the garlic was fragrant, I scooped out half of it to make the orega-not.  What’s in that, you ask?  Well, remember the hot dog bun fail?  I turned them into bread crumbs. 
Said breadcrumbs were thrown into the food processor with the garlic, 2 cans of clams (1 with the liquid, 1 without), parsley, oregano, salt, and some olive oil.  
When it was all mushed up, I put it into a Pyrex bowl and baked broiled it a bit.  
In the meantime, a ton of spinach went into the pan with the other half of the garlic. 
When it was all wilted and yummy, I took it out.
To serve, I put the orega-not on top of spaghetti with the spinach on the side.
With a little Parmesan cheese shaved on top?  Yum!


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Southern Fun!

Somehow this whole meal came together like something out of the south.  Granted, the only southern state I have ever been to is Florida, which is not exactly the stereotypical south, so I don’t have any firsthand knowledge.  Everything in this meal just SOUNDS so southern.
Black Eyed Peas, bacon, and spinach baked with a side of cornbread!  WOW!  I don’t know how it came together, but I am sure glad it did.  
The night before I made this I soaked 1 cup of black eyed peas in water with a splash of whey
In the morning, I rinsed and drained the beans, and then boiled them in fresh, salty water until they were soft.  While that was going on, I cooked up about 7 strips of nitrate free bacon, chopped unto pieces.  
 In the meantime (can you say, “multitasker?!), I got together the ingredients for the cornbread:  Cornmeal, baking powder, salt, milk, and eggs.
First, 2 pastured eggs were beaten.
Next, 1.5 cups of cornmeal, 1 t baking powder, and 1/2 t sea salt were added.  
When they were well combined, 1/4 of souring milk and 1 cup of raw milk were mixed in. 
By this time, the bacon was cooked. 
I saved the bacon grease and put it into my cast iron pan.  It was about 2 T worth of grease. 
The pan then went into the oven for 5 minutes. When it was hot, I poured the excess grease into the cornbread batter, and sprinkled cornmeal onto the greasy pan.  
When the cornmeal was brown, the rest of the batter went in over it.
It baked for 25 minutes at 400*.

Looks perfect, no?
While the cornbread baked, I sauteed an onion in the pan I cooked the bacon in. 
When they were all nice and soft, I added the black eyed peas, 3 minced garlic cloves, a few sprinkles of red pepper flakes, the bacon, and 1/4 cup of turkey stock.
I let them all cook up together for a few minutes, and then transferred them to a baking dish.
It baked for an hour at 350*.  When it was done, I added a bunch of organic baby spinach, a little at a time.  It wilted into the baking dish. 
When it was all in, fresh Parmesan cheese was shredded allllll over it. 
Into the oven it went for another 15 minutes.  At that point, I broiled it for the last 5 minutes to get it nice and crispy.

The finished product?

Not bad.  At least, the casserole wasn’t bad.  The cornbread?  Not so great.  Apparently I didn’t read the recipe carefully. 
It called for:

  • 1-1/2 cups corn meal
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda

I used:

  • 1.5 cups of cornmeal
  • 1 t baking powder
  • 1/2 t sea salt

NOT AT ALL THE SAME THING!!!
They didn’t rise correctly and they were dry and flavorless.  FAIL!

Also, this meal did not reheat well.