Thursday, June 26, 2008

Four Foods

I've been out of touch with Four Foods for the past two weeks. So I'm happy to be getting back to it. Visit Val's site for many, many recipes and to play Four Foods on Friday.

#1. Name one cookbook, cooking website or food blog that you frequently use.
I have become a big fan of Pioneer Woman's cooking blog. Her pictures are a great and the recipes that I've tried have been very delicious.

#2. Do you watch any cooking shows on tv? Which ones?
I still love Barefoot Contessa because watching her show has a relaxing quality to it. And even though Paula's accent gets on my nerves at times (I feel I can say this because I also have a southern accent), I've learned to enjoy her personality and I love her show, Paula's Home Cooking.

#3. Are you in a cooking rut? Name a food or dish that you’d like to find a recipe for.
I'm always in a cooking rut, mostly because I don't love to cook. The recipe that I would like to find is for this dish that my husband would bring home from work that was prepared by his co-worker's mom. She was from Iraq and the dish was grape leaves wrapped around rice and some type of meat. So delicious.

#4. Share a recipe created by somebody else that you haven’t tried but would like to.

Spinach Stuffed Shells Alfredo

1 pkg Jumbo pasta shells 12 oz
1 jar Alfredo pasta sauce 16 oz
1 pkg Spinach: frozen, chopped, thawed and squeezed dry
1 C feta cheese crumbled 4 oz
1/4 C milk
1 C mozzarella 4 oz shredded
1/4 C sun-dried tomatoes, chopped
1 egg
1/4 t. pepper
1/2 t oregano, dried
1 pkg ricotta cheese, 15 oz.
1 T. parsley, chopped and fresh

Cook pasta shells according to package directions; drain. Meanwhile, preheat oven to 350 degrees. Coat shallow 2-qt baking dish with cooking spray.

In bowl, mix Alfredo sauce, milk, tomatoes and pepper. Spread 1/2 cup sauce mixture over bottom of baking dish. In separate bowl, mix ricotta, spinach, feta, 1/2 c. mozzarella, egg and oregano. Drain pasta shells well. Fill each shell with about 1 T. of spinach mixture before placing in baking dish.

Pour remaining sauce over shells. Cover with foil. Bake 30 minutes. Uncover; sprinkle with remaining mozzarella. Bake, uncovered, until sauce is bubbling and cheese is melted, about 15 minutes. Let stand 10 minutes before serving. Sprinkle with parsley.

8 comments:

Anele said...

Mmm...that recipe sounds divine! YUM!

Kelly said...

Here's my stand-by dessert:
1) 1 angel food cake, or white cake
2) 2 tubs light, defrosted cool whip
3) 2 boxes fat free, sugar free vanilla instatnt pudding (i use white chocolate sometimes too!)
4) quart of strawberries, pint of blueberries, pint of raspberries

-prepare cake, remove from pan, allow to cool on rack
-prepare pudding
-cut cake into cubes
-wash berries, quarter the strawberries
-place layer of cake cubes in bottom of truffle bowl, follow with hearty layer of berries,then pudding, top with coolwhip, another layer of cake, then pudding, then berries, then coolwhip, cake, berries, pudding, extra thick layer of coolwhip.
-depending on how many berries are left, I usually arrange them on top.
-refrigerate until ready to serve!

Tanya said...

I like the idea of using sun-dried tomatoes. I never by those.

valmg said...

I love alfredo, although can't make one from scratch at all.
Yep, Kelly's dessert is similar to the one I recently decided to try.
Thanks for playing FFOF!
Stumbled.

clair said...

Hmm, I've never tried using sun-dried tomatoes before. Maybe I should try it.

Lynne said...

What a great recipe! I love spinach in just about anything.

corrin said...

I've gotten some good recipes from Pioneer Woman, but her posts are too damn long! Not good for printing and keeping on the kitchen counter while I cook.

Karen said...

Yummy! Adding that to my recipes to try.