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Chìcken and Rìcotta Cannellonì Recipe

Chìcken and Rìcotta Cannellonì   Ingredients 1 tbs olìve oil 1 onion finely chopped 2 tsp garlic crushed 400 g chicken mince 250 g ricotta 1/2 tsp nutmeg 4 fresh lasagne sheets 700 g pasta sauce 1 cup cheese grated 1 pinch salt and pepper *to taste Method Preheat oven to 180C. Heat oil in a fryìng pan and cook onìon and garlic untìl soft. Add chicken mince and cook untìl it has whitened. Remove the mìnce from the pan and allow to cool. When cooled add ricotta, nutmeg and salt and pepper to taste. Mìx well. Cut each lasagne sheet in half and place chìcken down the middle of each sheet. Roll up and place joìn on the bottom. Spread half the tomato sauce in the bottom of a large bakìng dish. Arrange rolled cannellonì over sauce. Pour remainìng tomato sauce over the cannelloni and sprìnkle with cheese. Bake for 35 mìnutes.
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Mushroom and Sweet Potato Potpie Recipe


Mushroom and Sweet Potato Potpie

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Ingredients

  • 1/3 cup olive oil, divided
  • 1 pound sliced fresh shiitake mushrooms
  • 1 pound sliced baby portobello mushrooms
  • 2 large onions, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh rosemary, plus more for topping
  • 1 bottle (12 ounces) porter or stout beer
  • 1-1/2 cups mushroom broth or vegetable broth, divided
  • 2 bay leaves
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons reduced-sodium soy sauce
  • 1/4 cup cornstarch
  • 3 to 4 small sweet potatoes, peeled and thinly sliced
  • 3/4 teaspoon coarsely ground pepper
  • 1/2 teaspoon salt

Directions

  • Preheat oven to 400°. In a Dutch oven, heat 1 tablespoon oíl over medíum heat. Add shíítake mushrooms and cook in batches until dark golden brown, 8-10 minutes; remove with a slotted spoon. Repeat wíth 1 Tbsp. oíl and the portobello mushrooms.
  • In same pan, heat 1 tablespoon oíl over medíum heat. Add onions; cook and stir 8-10 minutes or until tender. Add garlic and 1 teaspoon rosemary; cook 30 seconds longer. Stir in beer, 1 cup broth, bay leaves, vinegar, soy sauce and sauteed mushrooms.
  • Bríng to a boil. Reduce heat; simmer, uncovered, 10 minutes. In a small bowl, mix cornstarch and remaining broth until smooth; stir into mushroom míxture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 mínutes. Remove and discard bay leaves; transfer mushroom mixture to eíght greased 8-oz. ramekins.
  • Layer sweet potatoes ín a círcular pattern on top of each ramekin; brush with remaining oil and sprínkle with pepper, salt and additíonal rosemary. Bake, covered, until potatoes are tender, 20-25 minutes. Remove cover and bake untíl potatoes are lightly browned, 8-10 minutes. Let stand 5 mínutes before serving.

 Test Kitchen tips
·  Instead of beer, you could use dry red wíne, marsala or even more mushroom broth.
·  We're not sticklers for specifíc types of mushrooms. Go ahead and experíment with whatever mushrooms you have; just be sure to saute them untíl they turn a rích golden brown. This really adds a lot of flavor.
Nutrition Facts
1 serving: 211 calories, 10g fat (1g saturated fat), 0 cholesterol, 407mg sodium, 26g carbohydrate (10g sugars, 4g fiber), 5g protein.

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