warm quinoa bowl with greens and mixed veggies

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Lunch is the meal I struggle with the most. Usually during lunch time, I’m at work or school and the easiest option is running to starbucks or au bon pain, or any similar option. In the mornings I’m not usually functioning enough to make myself something to bring along, so this week, I prepared a little something that I can grab and go with. This recipe is really just a base idea for something you can customize with whatever your favorite veggies are, or what ever you need to use up in your fridge!

Ingredients

1 lb of ground turkey (I use 93% lean)
1/2 lb italian sausage (I use sweet links and take them out of their casing because they are usually cheaper than the preground sausage)
1 can of crushed tomatoes
1 cup quinoa (uncooked)
1 onion
1 large clove of garlic or 2 small
your choice of greens and veggies (I used baby spinach, brussel sprouts, italian peppers, and leeks)

Instructions

Brown your ground turkey and sausage in a large pan with a drizzle of olive oil and some salt and pepper. I also threw in a little bit of chili powder, paprika, basil, oregano, and parsley. While the meat is browning, follow the cooking instructions for your quinoa. When the meat is fully cooked, remove it from the pan, and add your onion, garlic, leeks, and peppers with some more olive oil. Once these have started to soften add your brussel sprouts and spinach. Add the crushed tomatoes and ground beef and mix it all together. When the quinoa is finished cooking, add that to the meat and veggie mixture. Once everything is mixed together, you can use this as stuffing in stuffed peppers or stuffed squash, or you can just eat it plain. I also like to add a slice of fresh mozzarella on top as an extra treat, and melt it for a couple minutes under the broiler. Serve and enjoy!

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ricotta and leek ravioli with pesto

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I bought myself a pasta roller almost a month ago now- It’s been sitting on my counter, ready to go, but I was too intimidated to use it. Finally today I just went for it! Ravioli has always been one of my favorite foods so I decided I’d try that first. And because I was making fresh pasta, I thought it would be best to make fresh ricotta as well! It’s definitely a time consuming process overall, but very fun, and very worth it!

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Ingredients

Pasta

2-3 cups of all purpose flour
4 eggs
1/2 tsp salt
tiny pinch of nutmeg
1 tablespoon of olive oil

Ricotta

3 cups of whole milk
1 cup of heavy cream
pinch of salt
juice of one lemon

Filling

1 cup of ricotta (home made or store bought)
2 caramelized leeks & 1 clove of minced garlic
salt & pepper to taste

Pesto

a few handfuls of basil (remove stems)
2-3 cloves of garlic
1/2 cup of pine nuts
1/2 cup of parmesan cheese
salt & pepper
olive oil

Instructions

Ricotta

Add the heavy cream and milk to a large sauce pan or stock pot. Once it begins to boil and foam, add the juice of one lemon and turn off the stove. Give it a few stirs, and then allow to rest for a couple of minutes and form curds. Once the curds have formed, strain them through a cheese cloth and allow to separate from the whey. Refrigerate once everything is separated and to the desired consistency (for this I’d recommend a slightly thicker or stiffer ricotta).

Pasta

Make a little well in your all purpose flour and carefully crack your eggs into the center. Add the salt, nutmeg, and olive oil and slowly mix, starting with a fork, and then moving to your hands. When everything is combined and not too sticky (you may have to add more flour), split into four pieces. Make each piece into a patty, so it’s thin enough to go through the pasta roller. Continue rolling out until you get a pasta sheet of desired thickness. Put pasta sheets in the fridge while you assemble everything else.

Filling

Dice up your leeks and make sure to thoroughly clean. Add leeks, minced garlic, and a few tablespoons of butter to a sautee pan and allow to cook down until they are a nice golden brown. Once these are complete, you can either keep them at a rough dice, or quick throw them into your food processor to make a little bit more of a paste. Mix this with your ricotta.

Pesto

Add all of your ingredients into a food processor and blend, slowly adding olive oil until it reaches desired consistency.

Assemblage

Take one pasta sheet and dollop a teaspoon or so of filling, and make sure there will be enough room to cut into individual ravioli at the end! Take your second pasta sheet and carefully lay over the top, and lightly press down around the filling to form your ravioli. Cut apart and to make sure the pasta sheets are sealed together, stamp with the end of a fork.

Cook ravioli for 2-3 minutes, or until they float. Gently strain them and drizzle with pesto. Top with a bit of parmesan or romano and enjoy!

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