Spiced Apple-Pear Sauce

The natural sweetness of fresh apples and pears makes this homemade sauce a standout over the store-bought version. Lemon juice adds brightness and keeps the fruit from browning, and cinnamon and nutmeg lend warm spice notes.

Ingredients
3 McIntosh apples, peeled, cored and chopped into 1/2-inch pieces
3 ripe Bartlett pears, peeled, cored and chopped into 1/2-inch pieces
1 tablespoon fresh lemon juice
6 cinnamon sticks
1/4 teaspoon ground nutmeg
1 to 2 tablespoons sugar
Directions
Combine the apples, pears, lemon juice, cinnamon sticks, nutmeg, 1 tablespoon sugar and 1/4 cup water in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat to medium-low and cook until the apples and pears are very soft but still a bit chunky, 15 to 20 minutes. Taste the mixture and add the remaining tablespoon of sugar if desired.

Remove the sauce from the heat and stir a few times until the sauce is well combined with small chunks. Cool to room temperature. Remove the cinnamon sticks and serve. (For a smoother sauce, remove from heat, remove the cinnamon sticks and then whisk the mixture until smooth before cooling.)

Source: http://www.foodnetwork.com/recipes/food-network-kitchens/spiced-apple-pear-sauce-recipe/index.html

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Quinoa Chili {Vegetarian}

Ingredients

• 2 cups cooked quinoa
• 1 Tbsp extra virgin olive oil
• 1 large yellow onion, diced (1 3/4 cup)
• 4 cloves garlic, minced
• 2 (14.5 oz) cans diced tomatoes
• 1 (15 oz) can tomato sauce
• 1 1/2 - 2 cups water (or chicken broth if not making vegetarian)
• 1 (7 oz) can diced green chiles
• 2 1/2 Tbsp chili powder
• 2 tsp ground cumin
• 2 tsp cocoa powder
• 1 1/2 tsp paprika
• 1/2 tsp granulated sugar
• 1/2 tsp ground coriander
• 1/2 tsp cayenne pepper, or to taste (optional)
• Salt and freshly ground black pepper, to taste
• 2 (15 oz) cans kidney beans, drained and rinsed (I used one dark red, one light red)
• 1 (15 oz) can black beans, drained and rinsed
• 1 1/2 cups fresh or frozen corn
• 1/2 cup cilantro, chopped
• Juice of 1 lime

Directions

• Heat olive oil in a large enameled cast iron pot over medium-high heat. Once oil is hot add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. Add in diced tomatoes, tomato sauce, cooked quinoa, water (start with 1 1/2 cups then add more later if desired), green chiles, chili powder, cumin, cocoa, paprika, sugar, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to simmer 30 minutes.
• Add in all beans, corn, cilantro and lime and cook until heated through. Serve warm with optional toppings and sides (cheddar, sour cream, diced avocados, saltine crackers or tortilla chips).

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Caprese Lasagna Roll Ups

Ingredients

• 8 lasagna noodles, uncooked
• 14 oz freshly shredded, low-moisture part skim Mozzarella cheese, divided
• 3/4 cup Ricotta cheese
• 1 large egg white
• 1/3 cup freshly, finely shredded Parmesan cheese (about 1 1/4 oz)
• freshly ground black pepper
• 3 - 4 medium Roma tomatoes, thinly sliced (about 1/6 inch thick slices)
• 1/4 cup chopped fresh basil, plus more for garnish
• 1 cup marinara sauce, recipe follows
Simple Marinara Sauce
• 2 Tbsp extra virgin olive oil
• 1/4 cup finely chopped yellow onion
• 2 cloves garlic finely minced
• 1 (28 oz) can crushed tomatoes
• salt and freshly ground black pepper to taste

Directions

• Preheat oven to 350 degrees. Cook pasta according to directions listed on package to al dente. Drain pasta (DO NOT rinse with water) and align lasagna noodles in a single layer on a large sheet of parchment or wax paper.
• For filling, in a large mixing bowl, whisk together ricotta cheese and egg white until well blended. Stir in Parmesan cheese. Mix in 12 oz. of the Mozzarella cheese and season with black pepper to taste (I wouldn't recommend seasoning with salt just because the cheeses already have plenty of salt).
• Place 1/4 cup of the cheese mixture over each lasagna noodle and spread into an even layer, going from one end of the lasagna to the other. Align 4 thin tomato slices over cheese mixture then sprinkle fresh basil over top. Snugly roll lasagna noodles to opposite end. Spread about 1/4 cup pasta sauce in the bottom of an 11 x 7 inch baking dish. Align lasagna roll ups, seam side down in dish. Top each roll up with about 2 Tbsp of the pasta sauce (covering edges of pasta so they don't dry out while baking). Sprinkle top with remaining 2 oz. shredded Mozzarella. Bake in preheated oven 30 minutes. Remove from oven, plate pasta and garnish with plenty of basil ribbons. Serve warm.
Simple Marinara Sauce
• Heat olive oil in a medium saucepan over medium high heat. Add onions to hot oil and saute about 3 minutes until soft, adding garlic during last minute of sauteing. Pour in crushed tomatoes and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer and allow sauce to cook for about 25 - 30 minutes (which will allow some of the water in crushed tomatoes to evaporate) while you prepare pasta and lasagna filling (you can freeze or refrigerate left over sauce in a small airtight container for later use, adding fresh basil if desired).
  
  
  Source: http://www.cookingclassy.com/2012/10/caprese-lasagna-roll-ups/

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Calzone Bites easy recipe

Ingredients
15 Athens® Mini Fillo Shells
15 slices of pizza pepperoni
¼ cup pizza sauce
¾ cup finely shredded mozzarella
5 ounces pizza dough (1/2 tube)


Directions
1 teaspoon Italian seasoningPlace the shells on an ungreased baking sheet. Press one slice of pepperoni into each shell. Evenly distribute the pizza sauce among the shells followed by the cheese.

Roll out the pizza dough to the approximate size of the shell tray. With a small, round cookie cutter that is approximately the size of the shell, cut out 15 pieces. Place each piece of dough on top of the filling.

Sprinkle the shells with the seasoning and bake for 8-10-minutes in a preheated oven at 350°F. Serve immediately.Yield: 15 appetizersTips:

Create a vegetarian version using your favorite vegetable toppings instead of pepperoni.

Top with a dollop of sauce and garnish with strips of pepperoni.

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