Barley Risotto with Beans and Greens

Barley Risotto with Beans and Greens
Source: Adapted from Food and Wine
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Total Time: 45 minutes
Makes: 4 servings

Ingredients:
5 cups low-sodium vegetable or chicken stock
2 tbs extra-virgin olive oil
1 medium onion, cut into 1/4-inch dice
1/4 tsp thyme
1/2 cup white wine (optional)
1 cup pearled barley (7 ounces)
1 cup white beans, canned or precooked
2 cups frozen spinach
1/2 cup freshly grated parmigiano-reggiano cheese, plus more for serving
2 tablespoons unsalted butter, softened
salt and freshly ground pepper

Instructions:
1. In a medium saucepan, bring the chicken stock to a simmer over moderately high heat. Reduce the heat to low and keep warm.
2. In a large, deep skillet, heat the olive oil. Add the onion and thyme and cook over moderate heat, stirring occasionally, until the onion is softened, about 6 minutes.
3. Add the barley and cook, stirring, for 2 minutes. Add the wine if using and cook, stirring until absorbed, about one minute. Add the 1 cup of the warm stock and cook, stirring, until nearly absorbed. Continue adding the stock 1/2 cup at a time in six additions, stirring until it is nearly absorbed between additions. You'll have a cup of stock left in the pot
4. Stir it the last 1/2 cup of stock until the risotto is on the loose side, then add the beans and let them cook for a minute.
5. Add the spinach and cook for an additional minute. Stir in the 1/2 cup of parmigiano-reggiano and the butter and season with salt and pepper.
6. Garnish with extra cheese and serve at once.

Spinach-Stuffed Manicotti & Vodka Blush Sauce

Spinach-Stuffed Manicotti & Vodka Blush Sauce
Source: Betty Crocker Ultimate Holiday Cookbook 
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Makes: 7 servings
Prep Time: 25 minutes
Total Time: 1 hour
Calories per serving: 420 calories

Ingredients:
1 box (8 oz) manicotti pasta shells (14 shells)
2 jars (25.5 oz each) organic garden vegetable pasta sauce
1/4 cup vodka
1/2 cup whipping cream
2 cups shredded Italian cheese blend (8 oz)
1/2 cup sun-dried tomatoes in oil, drained, chopped
1 container (15 oz) ricotta cheese
1 box (9 oz) frozen chopped spinach thawed, squeezed to drain
2 tbs thinly sliced fresh basil leaves

Instructions:
1. Heat oven to 375 degrees. Cook pasta shells as directed on box. Rinse with cold water to cool; drain.
2. Meanwhile, in 2-quart nonreactive saucepan, heat 1 jar of pasta sauce and the vodka to boiling. Reduce heat; simmer 3 minutes, stirring occasionally. Remove from heat; stir in whipping cream. Set aside.
3. In medium bowl, mix 1 cup of the cheese blend, the sun-dried tomatoes, ricotta cheese and spinach.
4. In ungreased 13X9 (3-quart) glass baking dish, spread 1 cup of pasta sauce from second jar (reserve remaining sauce for another use). Fill each pasta shell with about 3 tablespoons ricotta mixture; place over sauce in dish. Pour vodka sauce over filled shells.
5. Cover tightly with foil; bake 30 minutes or until sauce is bubbly. Uncover; sprinkle with remaining 1 cup cheese blend. Bake 5 minutes longer or until cheese is melted. Sprinkle with basil.

Spinach Manicotti with Vodka Blush Sauce

Greek Cups

I made these appetizers for Christmas and they were crowd pleasers for my Greek family!

Greek Cups
Source: Sandra Lee Semi-Homemade Comfort Food
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Makes: 30 cups
Prep Time: 30 min
Bake Time: 16 minutes

Ingredients:
Nonstick butter-flavor cooking spray
15 sheets frozen phyllo dough, thawed
1 box (10-ounce) frozen chopped spinach, thawed and well drained
1 container (4-ounce) crumbled feta cheese
1/4 cup pitted kalamata olives, chopped
1 egg
1/4 cup plain yogurt
1 tbs Greek seasoning
2 tsp lemon juice

Instructions:
1. Preheat oven to 350 degrees. Spray 30 muffin cups with cooking spray; set aside.
2. Unroll phyllo dough. Lay one sheet of phyllo tough on a flat surface. (Keep remaining phyllo covered with a clean dish towel as you work). Spray an even layer of cooking spray over entire sheet and top with another phyllo sheet. Continue with four more phyllo sheets to make a six-layer stack. With a sharp knife, cut phyllo stack into 12 squares. Press each phyllo square into a muffin cup. Repeat with another six sheets. Halve the remaining three phyllo sheets crosswise. Use halved sheets to make another phyllo stack; cut this stack into six squares and press each into a muffin cup.
3. Bake for 8 to 10 minutes. Remove and set aside.
4. In a large bowl, combine spinach, feta cheese, olives, egg, yogurt, Greek seasoning, and lemon juice until well mixed. Spoon about 1 tablespoon spinach mixture into each phyllo cup. Bake for 8 to 10 minutes more or until heated through. Serve immediately.

Greek Cups

Wedding Soup

Wedding Soup
Source: my Aunt Lisa
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Prep Time: 35 minutes
Makes: 10 servings
   
Ingredients:
1 large can College Inn Chicken Broth (48 oz)
3 cans Progresso Chickarina Soup (19 oz)
1 package chopped frozen spinach
3-4 eggs
1/4 cup grated Parmesan cheese (beat together with eggs)

Instructions:
1. Bring soups to a boil. Add spinach breaking it up with a fork.
2. Beat eggs and cheese together with a fork. Add egg and cheese mixture to boiling soup, stirring with a fork. Simmer for 30 minutes. 

Wedding Soup