HEALTHY & DELICIOUS RAVIOLI RECIPE

Mushroom Ravioli with Zucchini Ribbons

It’s been ages since last time I posted a recipe here! The other night I was looking for some healthy food inspiration on Pinterest, when I came across various delicious pasta dishes that inspired me to use some of the vegetables I like the most. For this light vegetarian ravioli recipe, I combined gorgeous long ribbons of zucchini with mushroom-stuffed ravioli and a side of fresh spinach flavored with salt and garlic. It was so tasty and easy to make! Next time I’ll make sure to cook it with whole wheat pasta to get even more protein and fiber.

Give it a try!

yield button

ingredients button

  • 2 medium zucchini, thinly sliced  lengthwise
  • 1 pound fresh mushroom ravioli
  • 3 cloves garlic, minced
  • 1 small onion, chopped
  • 20 asparagus, tough ends trimmed
  • 1 cup mushrooms, sliced
  • cup fresh broccoli cuts
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon italian seasoning
  • 2 tablespoons extra-virgin olive oil
  • 1 16-ounce bag whole-leaf spinach
  • 1/4 cup freshly grated Parmesan cheese

Healthy Ravioli Recipes

Healthy Ravioli Recipes

directions button

1.  Prepare the ingredients. Finely chop a small onion and slice some mushrooms.

Healthy Ravioli Recipes

Healthy Ravioli Recipes

Healthy Ravioli Recipes

 

2. Slice “ribbon-thin” zucchini lengthwise with a vegetable peeler, and cut asparagus into small pieces.

Healthy Ravioli Recipes

Healthy Ravioli Recipes

 

3. In a large pot of boiling, salted water, cook the ravioli according to package directions and broccoli until is crisp-tender. Drain well in colander and set aside.

Healthy Ravioli Recipes

Healthy Ravioli Recipes

Healthy Ravioli Recipes

 

4. Meanwhile, heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Cook, stirring frequently, asparagus, onion, mushroom and zucchini until they are tender. In another skillet, cook spinach until it has thawed, wilted and heated through, 5 to 7 minutes. Season with salt and black pepper to taste.

Healthy Ravioli Recipes

Healthy Ravioli Recipes

Healthy Ravioli Recipes

Healthy Ravioli Recipes

 

5. Once ingredients are cooked, heat 1 tablespoon of olive oil in a skillet over medium heat and add garlic. Cook, stirring until fragrant, about 40 seconds. Add spinach and stir until everything is mixed.

Healthy Ravioli Recipes

Healthy Ravioli Recipes

 

6. Add cooked ravioli to vegetables, cook until thoroughly heated, stirring frequently. Season with 1/2 teaspoon of black pepper and italian seasoning.

Healthy Ravioli Recipes

Healthy Ravioli Recipes

Healthy Ravioli Recipes

Healthy Ravioli Recipes

 

7. Sprinkle individual servings with 1 tablespoon of Parmesan cheese.  Serve with French bread and two slices of tomato, and get ready to enjoy this perfect vegetarian pasta recipe!

Healthy Ravioli Recipes

Healthy Ravioli Recipes

The flavors of Italy are best expressed in simplicity: a dash of spices, a little oil, fresh pasta and vegetables; and dinner’s on the table in minutes!

Enjoy! 🙂

 

feet from shore

 

 

Advertisements

SPANISH SEAFOOD PAELLA

seafood paella

Seafood Paella is probably the most popular Spanish dish around the world, so I had no option but to post this fantastic recipe here! There are a bunch of different versions of paella such as chicken and chorizo paella, black rice paella, or mixed paella.  My version only has seafood cause my boyfriend doesn’t eat meat, but you can add chicken, pork or beef to include extra flavors and make it even tastier!

yield

ingredients button

  • 1 yellow or white onion, chopped
  • 2 garlic gloves, minced
  • 4 tablespoons olive oil
  • 2 teaspoon salt, to taste
  • 1/2 tablespoon paprika
  • 1/2 tablespoon saffron (you can find the mix I used here)
  • 1 red and green pepper, diced
  • 1 medium tomato, peeled and diced
  • 1/4 Ibs green beans
  • 1 1/2 – 2 cups medium-grain or “bomba” white rice
  • 3 cups of fish or chicken broth
  • 1/2 – 1 Ibs uncooked shrimp, peeled
  • 1/2 Ibs cleaned squid, bodies cut into 1/2-inch rings
  • 1 dozen raw mussels in shell, fresh
  • 1 lemon
  • Additional: 1 Ibs small clams, 1/2 Ibs frozen peas

spanish seafood paella recipe

directions button

1. Prepare the ingredients. Finely chop a medium onion, dice 1 red and green pepper, cut green beans and chop a few gloves of garlic. Also, peel and dice a tomato, set aside for later.

spanish seafood paella recipe

spanish seafood paella recipe

IMG_6268

spanish seafood paella recipe

2. Prepare the seafood. Peel and devein the shrimp, cut squid into rings, and scrub and debeard a dozen fresh mussels.

spanish seafood paella recipe

spanish seafood paella recipe

IMG_6237

3. The next step is to make the “sofrito”, a Spanish tomato and onion sauce which is used as a flavor base for the paella. Heat 2 tablespoons of olive oil in a pan over a medium heat and cook the vegetables until softened. Add the tomatoes, and stir until they start to melt.

spanish seafood paella recipe

spanish seafood paella recipe

spanish seafood paella recipe

spanish seafood paella recipe

4. While the sofrito is cooking, place the mussels in a saucepan with half a cup of water. Cover and steam on a low heat for 5 minutes. Remove mussels and set aside, discarding any that haven’t opened.

At the same time, heat 1 tablespoon of olive oil in a pan over a medium-high heat.  Add the shrimp and cook for 2-3 minutes, tossing continuously. After, cook the squid rings for a further 5 minutes until they are tender. Lightly season with salt and freshly ground black pepper. Cover and set aside.

spanish seafood paella recipe

spanish seafood paella recipe

spanish seafood paella recipe

spanish seafood paella recipe

5. Once the sofrito is ready, add the shrimp and squid to the mix and season with 1 teaspoon of salt and 2 teaspoons of paprika, to taste.

spanish seafood paella recipe

spanish seafood paella recipe

6. Add the rice, sprinkling in the form of a large cross on the pan. Slowly pour broth into the paella pan until ingredients are all covered, and add a pinch of saffron threads, 1/2 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper.

spanish seafood paella recipe

spanish seafood paella recipe

spanish seafood paella recipe

7. Lower the heat to a gentle simmer and cook for 35-45 minutes without stirring. To make sure the rice cooks evenly you will need to regularly move the paella pan around the heat source. Add more broth if necessary. After 45 minutes, turn the heat up to medium-high for a minute or so until you can smell the rice toasting at the bottom, then remove the paella from the heat. The toasted rice bottom of a paella is called “socorrat”, and adds a very tasty flavor to the rice – it’s my favorite part!

spanish seafood paella recipe

8. When rice is cooked, arrange mussels around outside edge of pan, pointing up. You can also add half a cup of defrosted green peas if you desire so. Cover the pan with foil or a clean cloth, and let the paella rest for 5 minutes. Slice lemons into wedges and serve alongside paella for drizzling.

spanish seafood paella recipe

spanish seafood paella recipe

spanish seafood paella recipe

spanish seafood paella recipe

Now that you know how to prepare this delicious Spanish recipe, go ahead and surprise your family with it! 🙂

Enjoy!!

spanish seafood paella recipe

signature

BUTTERNUT SQUASH & CREAMED SPINACH GRATIN

Butternut Squash recipe

In search of the perfect autumn recipe? Stop looking then, you just found it! Last weekend Dan and I went to Trader Joe’s to pick up our Halloween pumpkins, but as usual we ended up spending a lot of time inside the store grabbing a bunch of stuff that we really didn’t need (like Pumpkin Bread and Muffin Mix –> so good!). Anyways, we were walking through the aisles when we saw a little stand with some samples of their Butternut Squash & Creamed Spinach Gratin. I don’t know if it was the lack of breakfast that morning or what, but that recipe hit the spot. It was so delicious, and last night we decided to look up the ingredients and make it ourselves. Definitely a 10 out of 10! This recipe needs to be in your life, especially if you love vegetarian friendly recipes.

Butternut Squash & Spinach Gratin recipe

ingredients button

  • 3 Ibs fresh spinach, or 3 (10-ounce) packages frozen leaf spinach, thawed
  • 3-5 tablespoons vegetable/olive oil for greasing pan
  • 1 medium onion, chopped
  • 3 garlic gloves, minced
  • 1 teaspoon salt, to taste
  • 1/2 teaspoon black pepper, to taste
  • 1/2 grated nutmeg, to taste
  • 1 cup heavy cream
  • 4 Ibs butternut squash, peeled, quartered, and seeded
  • 1/4 cup finely grated Parmesan cheese
  • 1/2 Monterey Jack cheese (optional)

directions button

1. Cut squash to separate bulb section from solid neck section, then cut pieces lengthwise into 1/8-inch-thick slices. Cutting butternut squash can be difficult because the squash is dense and hard, so be careful with your fingers. We put the squash in the microwave for 5 minutes to make the process easier. Also, chop a medium onion and a few gloves of garlic.

Butternut Squash & Creamed Spinach Gratin Butternut Squash & Creamed Spinach Gratin

Butternut Squash & Creamed Spinach Gratin

2. Bring 2 inches water to a boil in a pot over high heat. Add spinach, a few handfuls at a time, and cook until wilted, about 5 minutes. Drain in a colander and rinse under cold water. Squeeze cooked spinach to remove excess water, try to get it dry.

Butternut Squash & Creamed Spinach Gratin

Butternut Squash & Creamed Spinach Gratin

3. Add 3 tablespoons of olive or vegetable oil in a heavy skillet over medium low heat, then cook onion and garlic, stirring, until softened. We also like to cook the squash a little bit so it gets extra soft, but you might skip this step if you like. Add onion mixture to spinach along with salt, black pepper, nutmeg and heavy cream, stir to combine.

 Butternut Squash & Creamed Spinach Gratin

Butternut Squash & Creamed Spinach Gratin

Butternut Squash & Creamed Spinach Gratin

Butternut Squash & Creamed Spinach Gratin

4. Preheat oven to 400°F while you’re preparing squash and spinach mixture. You can layer squash and spinach in baking dish using the same technique as lasagna, but in our case, we mixed all the ingredients together, placed them in the baking dish, and served the finished product over white rice. Add your cheese selection to the mix and sprinkle top layer with Parmesan grated cheese.

Butternut Squash & Creamed Spinach Gratin

Butternut Squash & Creamed Spinach Gratin

Butternut Squash & Creamed Spinach Gratin

5. Bake until squash is tender and filling is bubbling, 25 to 30 minutes. In the meantime, cook white rice to serve with the Butternut Squash & Creamed Spinach Gratin.

Butternut Squash & Creamed Spinach Gratin

Butternut Squash & Creamed Spinach Gratin

Butternut Squash & Creamed Spinach Gratin

Here you have a fantastic recipe to impress your guests during fall evenings. Go ahead and try it out, you won’t regret it!
signature

VEGETABLE LASAGNA WITH BECHAMEL SAUCE

Vegetable lasagna

Isn’t it weird when your boyfriend wakes up one morning and the first thing he says to you is “baby, tonight I wanna cook Lasagna”.  YOU want to cook, huh? Funny.  Like if he didn’t know I’d be the one doing most of the cooking… He has a lot of abilities but cooking is definitely not one of them. He’s a fantastic assistant though – washes up dishes and chops onions like if it was his job! Anyways, I was sold on the idea and decided to give vegetable lasagna a second chance (I tried for the first time a year ago and it was a complete failure).

I will be honest with you, it wasn’t a quick recipe to make – it took us about 2 hours. I guess the reasons were my lack of expertise with this recipe and my obsession for taking nice pictures of each step. The good thing is that it wasn’t a waste of time at all, we rocked the vegetable lasagna this time!

This is a very flavor-rich, cheesy, tasty and delight recipe where you can use your favorite veggies all at once. We made it our own, and we couldn’t be happier with the final result.

Ingredients for: (8 servings)

ROASTED VEGETABLES

  • 1 medium Onion, sliced
  • 4 Garlic gloves, minced
  • 6 ounces Mushrooms, sliced
  • 2 medium Zucchinis, shredded
  • 1 medium Green Bell Pepper, diced
  • 1 medium Tomato, diced
  • 4 tablespoons Tomato Sauce
  • 3 tablespoons Olive Oil
  • 1/2 teaspoon Salt, to taste
  • 1/2 teaspoon Parsley, Black Pepper and Oregano, to taste
  • 1/2 cup Red Wine

CHEESE MIXTURE

  • 1 cup Ricotta cheese
  • 1/2 Parmesan cheese, grated
  • 1 cups Mozzarella cheese, schredded
  • 1 large egg
  • 1/4 teaspoon black pepper, to taste
  • 1/4 teaspoon salt, to taste

BECHAMEL

  • 1 stick unsalted butter
  • 1/2 cup all-purpose flour
  • 1 1/2 cups 2% low-fat milk
  • 1/4 cup Parmesan cheese, grated
  • 1 egg, beaten (optional)
  • 1/2 teaspoons nutmeg, to taste
  • 1/4 teaspoons salt and black pepper, to taste

OTHER INGREDIENTS

  • 1 box Lasagna Noodles, cooked
  • 8 ounces Spinach

Have you already given up on this recipe after reading the ingredient list?  I know it’s very long but believe me –  it pays off the second you taste the first bite…

Here are the steps you need to follow:

1. Start chopping mushroom and dicing zucchini; then chop the onion, mince a few gloves of garlic and finally dice the green bell pepper.

Vegetable lasagna

Vegetable lasagna

Vegetable lasagna

Vegetable Lasagna

2. Dice a tomato and open a can of tomato paste/puree

Vegetable Lasagna

3. Meanwhile, bring a large pot of salted water to a boil over high heat. Cook lasagna noodles according to package directions. Drain in a colander. Also, cook some spinach in a small saucepan.

Vegetable Lasagna

Vegetable Lasagna

Vegetable Lasagna

4. Heat olive oil in a large skillet over medium heat. Add the onion and garlic until they are translucent. Add the zucchini and diced green peppers and cook for a few minutes. Add mushrooms and cook until they are tender.

5. Add diced tomato, tomato paste and seasonings. Pour a teaspoon of wine. Cook to reduce and thicken. Set aside.

Vegetable Lasagna

Vegetable Lasagna

Vegetable Lasagna

6. In a separate bowl, pour some Ricotta and Parmesan cheese, throw in an egg and add salt and pepper. Mix.

Vegetable Lasagna

7. Bechamel sauce: melt the butter in a medium saucepan over medium heat. Whisk in the flour slowly until smooth, about 3 minutes. Gradually add the milk and continue to stir the sauce is creamy. Remove from heat and stir in nutmeg and 1/2 cup Parmesan.

Vegetable Lasagna

8. To assemble, spread a thin layer of the vegetable sauce into the bottom of the lasagna pan. Place a layer of cooked lasagna noodles, cut to fit into the pan if necessary. Add a thin layer of cheese mixture, then a vegetable layer, followed with some spinach. After this add a think layer of Bechamel sauce. Repeat the layering two more times, ending with a layer of Bechamel sauce and Parmesan cheese over top.

Vegetable Lasagna

Vegetable Lasagna

Vegetable Lasagna

Vegetable Lasagna

Vegetable Lasagna

9. Bake at 375 degrees for 40 minutes or until top is golden and bubbly. Remove from oven and let stand for 10 minutes before slicing.

Vegetable Lasagna

Vegetable Lasagna

Give it a try and celebrate the Feast!

signature

POTATO SKILLET BREAKFAST with sausage, eggs and veggies

Potato skillet breakfast

My favorite Sunday meal is breakfast; or brunch depending on what time I wake up. During the week I usually eat prosciutto sandwiches because it is the closest thing to the Spanish ham that I could find in the US. It reminds me the breakfasts that my mom used to prepare for me in Spain so it feels good to start the week feeling close to home. Plus, it is fast and easy.

I am a happy camper with my weekday breakfasts, but when the weekend rolls around I take advantage of the extra time and try to make something more special and fun. There is such an assortment of amazing dishes which fit into the combo morning/lunch category and I’m always seeking out new delicious recipes.

Last Sunday Dan gave me the idea to cook a potato skillet with sausage, eggs and some veggies that we had on hand.  I am a big potato fan so I was quickly sold on that idea.  This breakfast skillet ended up being a fabulous brunch and even though it took a bit of time to prepare it was quite easy.  It was a big hit, and I’m sure Dan will request it again!!

Ingredients (2 servings)

  • 3 medium white potatoes, peeled and diced small
  • 1/2 medium onion, chopped
  • 1/2 green pepper, diced
  • 1/2 zucchini, sliced
  • 5-6 mushrooms, diced
  • 2 turkey sausages
  • 2 eggs
  • 1/4 cup shredded mozzarella and Italian style cheese
  • 3 tablespoons olive oil
  • Seasonings, to taste: salt, black pepper and parsley

Ingredients

Directions

  • Place sliced sausage in a large skillet. Cook over medium-high heat until evenly brown. Remove sausage slices and set aside.
  • Add potatoes and chopped onion in skillet, seasoned salt and black pepper. Cook until potatoes are tender, stirring often.
  • At the same time, cook vegetables in another pan and stir often until they are tender.
  • Mix all ingredients in skillet and season with salt, black pepper and parsley. Spread with mozzarella and Italian cheese until melted.
  • Serve with 2 sunny-side up eggs.

Diced potatoes and chopped onions

Cook veggies and stir occasionally

Add cheese to the mixture

Breakfast skillet

This recipe can easily be altered to fit your own tastes. Try mixing some of your favorite veggies or breakfast meats. Kiwi enjoyed this meal, I’m sure you’ll do too! 😉

Kiwi enjoying his breakfast

Serve sunny-side eggs on top

Potato skillet breakfast recipe

signature

SPINACH AND MOZZARELLA EGG CASSEROLE

Spinach and egg casserole

Last Sunday I woke up kinda late and I wasn’t in the mood for anything sweet. I found this breakfast casserole recipe on Pinterest and had been wanting to try it, and oh man was it good! I love meals that can be made with items I usually have on hand, and I’ll admit it – going to the grocery store on a sunny Sunday morning was such a painful idea.

You can find the original Recipe for Spinach and Mozzarella Egg Bake here, you’ll see that it’s so easy to make! I also love that you can make a massive casserole and keep the extras in the fridge for a quick breakfast during the week. It tastes exactly the same reheated. It’s yummy, simple and a time saver in the morning – perfect for a working girl like me. Plus, the combination of spinach and eggs give you extra energy to start the week!

Spinach and egg casserole

I wanted to experiment a bit and added a layer of mushrooms and garlic to complement the spinach flavor. I didn’t have green onion available so I used brown onion instead – it tasted delicious anyway! I definitely recommend to use low-fat mozzarella to avoid some extra calories, specially if you are not a big fan of crazy workouts (like me!). If you like spicy food you can sprinkle with some hot sauce as well. There is a lot of room for additions as you can see. I’m thinking of adding in some chopped bacon next time!

Spinach and egg casserole

Give it a try, and enjoy!!!

Spinach and egg casserole

Oh, did you miss who this cutie teddy turtle-frog is? Check my old post here!

signature

A NEW SUNDAY TRADITION

Living in a new place usually implies new traditions, right? Well, I just made up my mind that I want to try a new breakfast/brunch recipe every TWO Sundays (I’ll reserve the breaks in between to be lazy and explore tasty breakfast spots in LA). I love cooking. I love food. I love trying new things. It seems like this is the right thing to do for me, and I’m very excited!

The final result will be presented by KIWI. Who is this? Kiwi is a teddy turtle-frog that I got for Dan two years ago on his birthday. I know what you guys are thinking – ‘She gave a teddy turtle to her boyfriend as a present and they’re still together?’. As everything in life, there is a reason why I violated one of the fundamental rules of dating a guy. Truth be told, I was in search of a real turtle. He always call me this way (long story that I might write about one day), so I figured it would make him laugh a lot if I showed up with one.

Dan and Kiwi shaving date

A friend and I took a bus out of campus to go to the only pet store that we could find in Champaign, but once we got there my excitement lasted literally 2 min. The employee told me that it was illegal to sell baby turtles in Illinois, so my only option was to buy a gigantic $300 turtle. “Uhm, no thanks. I want to make him giggle, not to freak the hell out of him”. Alright, let’s go for the Plan B. What?! I didn’t have one! I started panicking – 2 hours left until Dan would show up in my apartment. Greaaaat. I desperately headed to the main street on campus praying for a sign to show up. I stopped at Walgreens first to get some coconut M&M to cheer myself up, when all of a sudden, I saw this cute green plush ball looking at me. B.I.N.G.O. I’ve never been that proud of my M&M’s addiction up to that moment!

Once at home, I dressed him up with one of my favorite t-shirts and put some of my perfume on him. He was ready to meet ‘daddy’. Dan ended up loving the surprise (mission accomplished!), and Kiwi definitely warmed him up when I had to return back to Spain. As you can see in the photo above, they both get along very well! 😉

So now, after long months apart, Kiwi is living with us in Los Angeles. And like me, he can’t wait to show you our new Sunday homemade breakfasts!

Here is the first one – made it yesterday. Spanish Omelet + Delicious Pancakes with milk chocolate, vanilla & cookies ice cream and a selection of various fruits. The perfect combination of Spanish and American food!

Breakfast

Breakfast

Breakfast

Breakfast

To know how to make a Spanish omelet or tortilla española click here.

To know how to make American pancakes, click here.

signature