Tag: home cooking

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Asparagus, Proscuitto & Ricotta Stuffed Shells

Screenshot_2020-08-01 Asparagus, Proscuitto Ricotta Stuffed Shells

 

  • Jumbo Shells

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    Barilla Jumbo Shells

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Ingredients

4 Servings

Ingredients for 4 people

  • 3/4 box of Barilla® Jumbo Shells
  • 1 jar of Barilla® Tomato & Basil Sauce
  • 1 cup ricotta cheese
  • 2 cups mozzarella cheese, shredded
  • 9 ounces of frozen asparagus, chopped and cooked
  • 1 1/2 cup prosciutto chopped
  • 1/2 cup Parmigiano-Reggiano Cheese, freshly grated
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/8 teaspoon black pepper freshly ground

Instructions

  • Cook pasta according to package directions.

 

  • Rinse cooked shells under cold water and drain.
  • Cover and set aside.

https://www.barilla.com/en-us/recipes/blue-box/barilla-jumbo-shells-with-asparagus-prosciutto-ricotta-cheese-and-barilla-three-cheese-sauce

 

 

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Knockout Night-time Cookies

mbg night cookies

August 1, 2020 — 22:21 PM
Haile Thomas is only 19 but has already graduated from the Institute for Integrative Nutrition as a certified integrative nutrition health coach (at age 16) and launched a nonprofit, called HAPPY (healthy, active, positive, purposeful, youth). She was inspired to launch her health journey after her father developed type 2 diabetes and since then has begun working as a wellness and compassion activist and a vegan food and lifestyle content creator. Her first book, Living Lively, has 80 delicious, wholesome, super-powered plant-based recipes—including this one.

Help your body wind down in the evenings with these tasty and calming cookies. Have a cookie (or two!) a couple of hours before going to bed to get in all the natural melatonin (which helps to balance our sleep cycles) from almonds and cherries.

Knockout Nighttime Cookies

Makes 6 servings

Ingredients

  • ½ cup mashed banana (about 1 medium banana)
  • 2 tablespoons almond butter
  • ½ cup unsweetened shredded coconut
  • ½ cup chopped raw walnuts
  • ½ cup dried cherries
  • ⅓ cup rolled oats (gluten-free if needed)
  • ¼ cup flaxseeds
  • 1 tablespoon chia seeds
  • 1 teaspoon pure vanilla extract

Method

  1. Preheat the oven to 350°F. Line a sheet pan with parchment paper.
  2. In a large bowl, stir together the banana, almond butter, coconut, walnuts, cherries, oats, flaxseeds, chia seeds, vanilla, cinnamon, and ginger until thoroughly combined. The batter will be moist.
  3. For each cookie, roll 2 tablespoons of the mixture into a ball and place on the prepared baking sheet, gently flattening the top with the palm of your hand. Bake for 12 to 15 minutes, until golden.
  4. Cool on a wire rack and grab a cookie! The cookies keep in an airtight container for up to one week.
From Living Lively by Haile Thomas. Copyright © 2020 by Haile Thomas. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

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Haile Thomas
Haile Thomas Certified Integrative Nutrition Health Coach
Haile Thomas is 19 years old and an international speaker, wellness & compassion activist, vegan food & lifestyle content creator. She was the youngest to graduate from the…
Posted on

Asparagus, Proscuitto & Ricotta Stuffed Shells

Screenshot_2020-08-01 Asparagus, Proscuitto Ricotta Stuffed Shells

 

  • Jumbo Shells

    Made with

    Barilla Jumbo Shells

  • Home
  • Recipes
  • Asparagus, Proscuitto & Ricotta Stuffed Shells
Prep
Cook
Skill Accomplished
Powered by

Ingredients

4 Servings

Ingredients for 4 people

  • 3/4 box of Barilla® Jumbo Shells
  • 1 jar of Barilla® Tomato & Basil Sauce
  • 1 cup ricotta cheese
  • 2 cups mozzarella cheese, shredded
  • 9 ounces of frozen asparagus, chopped and cooked
  • 1 1/2 cup prosciutto chopped
  • 1/2 cup Parmigiano-Reggiano Cheese, freshly grated
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/8 teaspoon black pepper freshly ground

Instructions

  • Cook pasta according to package directions.

 

  • Rinse cooked shells under cold water and drain.
  • Cover and set aside.

https://www.barilla.com/en-us/recipes/blue-box/barilla-jumbo-shells-with-asparagus-prosciutto-ricotta-cheese-and-barilla-three-cheese-sauce

 

 

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Crispy Baked Hake with Yogurt Tartar Sauce

crispy-baked-hake-with-yogurt-tartar-sauce

Panko breadcrumbs, if available, make the coating extra crispy but they are not essential.

Serves 4

Cooking time: 30 minutes

Ingredients

  • 4 hake fillets, approx. 175g each, skinned and boned
  • 25g butter, melted
  • 75g of stale breadcrumbs or Panko breadcrumbs
  • 15g finely grated cheese
  • 1 tablesp. chopped parsley leaves
  • 40g plain flour
  • 1 egg, lightly beaten
  • Salt and freshly ground black pepper

Yogurt Tartar Sauce

  • 150g Greek style yogurt
  • 1 teasp. Dijon-style mustard
  • 1 tablesp. capers, drained and finely chopped
  • 1 small gherkin, finely chopped
  • 1 tablesp. chopped parsley leaves

To Cook

Preheat oven to Gas Mark 6, 200°C (400°F). Line a large baking tray with parchment paper. Brush a little of the melted butter over the parchment paper.

Place the breadcrumbs in a shallow dish with the grated cheese and parsley. Place the flour and egg in separate shallow dishes.

Season the hake with a little salt and black pepper. Dip the hake, one piece at a time, into the flour, shake off the excess, then dip into the egg and finally into the breadcrumb mixture. Place on the baking tray. Brush the remaining melted butter over the top and sides of the fish. Place in the oven and bake for 15 minutes or until cooked through.

Meanwhile make the Yogurt Tartar Sauce:
Place yogurt, mustard, capers, gherkin, parsley, salt and pepper in a small bowl. Mix well to combine.

Serving Suggestions

Serve the sauce with the crispy hake, tender stem broccoli and sautéed potatoes.

Nutritional Analysis per Serving

Protein: 43g 

Carbohydrates: 44g 

Fat: 17g 

Iron: 2.3mg 

Energy: 504kcal 

http://www.bordbia.ie/consumer/recipes/fish/pages/crispybakedhakewithyogurttartarsauce.aspx