Ricotta and Spinach “Meatballs”

Ricotta and Spinach “Meatballs”

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Vegetarian, light, fluffy little meatless “meatballs”. These are wonderful for a weeknight dinner if you use store bought pasta and sauce. Serve them with just the sauce or over pasta. I adapted this from http://www.notquitenigella.com

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Serves 8

Preparation time: 15 minutes
Cooking time: 35 minutes

1 package 15 oz part skim ricotta
4 eggs – if using Jumbo reduce to 3
1 cup grated parmesan cheese
1 package frozen spinach, thawed (or  kale)
3/4 cup plain all purpose flour
1 teaspoon baking powder

For sauce
1 jar of pasta sauce, or homemade red sauce

Preheat oven to 350F and take a large baking dish or a overproof skillet with high sides. Mix the sauce ingredients in the dish together and set aside.

 In a food processor mix the ricotta, eggs, onion, two cheeses and spinach and blend. Empty into a large bowl and then mix in the flour until just combined (do not overmix). Then using a small ice cream scoop, make balls and place them in the sauce. Bake for 35 minutes (longer if you use a regular sized ice cream scoop).

Garnish parmesan cheese and salt and pepper. Serve as is with crusty bread or on top of pasta.

Scallops in Jade Sauce

Scallops in Jade Sauce

I used to love to go to this little shop called “Lexington Gardens” in Connecticut. I spent afternoons there with my mom and dad on visits home. They had a wonderful little cooking and cookbook section.  I found one of my favorite cookbooks there one afternoon back in the early ’90s – Pacific Flavors by Hugh Carpenter. This lovely dish is from that book. I modified slightly over the years. This is also wonderful tossed with fresh pasta and seafood.

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Ingredients

11/2 pounds large sea scallops
4 Tbsp butter cut into small pieces
salt to taste
pepper

Sauce

1 12-oz bunch of spinach
1 Bunch chives
2 Tbsp finely minced ginger
6 Basil leaves (optional)
1/4 cup Chicken stock
1/4 Cup heavy whipping cream
1/2 tsp salt
1/4 teaspoon Chinese chili sauce
1 Tsp cornstarch

Preparation

Rinse scallops and pat dry. Rub with ginger and chill until ready to use.

Make sauce. Chop spinach, chives, basil and ginger. Mince greens to a fine consistency and add stock. Process 30 seconds more and add the cream, salt and chili sauce. Process for about 15 seconds until pureed. Chill until ready to cook.

Preheat oven to the broil setting. Season with a little salt, pepper and dot each scallop with butter. Place the scallops on a baking rack. Broil, without turning until they turn white and are just firm to the touch. Cut one in half if you are unsure.

While the scallops are broiling combine the cornstarch with an equal amount of cold water. bring sauce to a low boil and stir in a little at a time to help thicken the sauce.

Glaze the dinner plates with the sauce and position the scallops in the center. serve at once.