Page 55 - Harnett Life Winter 2022
P. 55
Baked Stuffed Pasta Shells \Heat pot or cast-iron casserole dish over medium heat. Once
Recipe courtesy of chef Kevin Curry hot, add oil, garlic, onion and mushrooms. Add pinch of sea
Servings: 6-8 salt and pepper as it cooks. Cook until onions turn brown and
mushrooms shrink in size, about 3-5 minutes. Empty contents
6 ounces jumbo pasta shells and set aside.
2 tablespoons olive oil
1 tablespoon fresh garlic Place pot back over heat. Add shredded kale and water to
1 medium onion, diced create steam. Toss kale in pot until it turns vibrant green; set
aside to cool.
5 portobello mushroom caps, gills removed then diced
1 pinch sea salt, plus additional, to taste In large bowl, mix ricotta cheese with mushroom mixture,
1 pinch pepper, plus additional, to taste kale, pesto and spice blend.
2 cups shredded kale
3 tablespoons water In casserole dish, spread about 1/2 cup marinara on bottom.
Then one-by-one, stuff each pasta shell with approximately
15 ounces skim milk ricotta cheese 2 tablespoons ricotta mixture and add to casserole dish
4 tablespoons pesto Repeat with remaining shells.
1 tablespoon The Fit Cook Land spice blend
1 1/2 cups reduced-fat marinara, divided Cover shells with remaining marinara and mozzarella cheese.
1 1/2 cups reduced-fat mozzarella Cover casserole dish with foil and bake 20 minutes. During
final 5 minutes, remove foil so mozzarella can brown.
fresh herbs, for garnish
Garnish with fresh herbs and salt and pepper, to taste.
Preheat oven to 420 F. Bring pot of salted water to boil. Cook
pasta shells according to package instructions. Drain then set
aside.
Green Curry
Recipe courtesy of chef Nikky Phinyawatana
Servings: 2 In blender, blend spinach and water until mixture turns
2 cups fresh spinach green and no leaves are visible.
1 cup water
1 tablespoon vegetable oil In medium saucepan over medium-high heat, heat oil.
Add green curry paste and stir to release fragrance,
2 tablespoons green curry paste about 10 seconds.
8 ounces skinless, boneless chicken,
beef or pork, sliced thin Add protein and cook 3-5 minutes.
1 small Japanese purple eggplant
2 cups coconut milk Add blended spinach water, purple eggplant, coconut
milk, sugar and salt. Bring to boil. Add bamboo
4 teaspoons granulated sugar shoots and red bell pepper. Simmer10 minutes.Stir in
1/2 teaspoon salt basil leaves and turn off heat.
1/2 cup bamboo shoots, sliced
1/4 medium red bell pepper, sliced thin Serve with jasmine rice and garnish with additional basil
8-10 Thai basil leaves, plus additional, leaves.
for garnish, divided
2 cups cooked jasmine rice Page 55
