Spaghetti with Ricotta and Baby Artichokes - Bakespace Challenge

There's been a lot going on in Bakespace Land and it's been nothing but fun. I wish I had more time though, because I missed out on one of the challenges but I'll get to it eventually. For this challenge we were each assigned a bakespace member (who is also participating in the challenge) and we had to cook from their bakespace kitchen. If you're not a bakespace member yet (get over there and sign up!), the kitchen is our online recipe box that is filled with recipes that we have upload to the website. I got to cook out of Moni's kitchen. You can check out her kitchen here and check out her blog here. Moni (Monica) is a fabulous baker and is very much into Halloween treats. I was certainly nervous about this challenge and doubted myself the whole time (for no reason!). To help alleviate the stress a bit I decided not to bake and to make one of her savory recipes. The recipe that appealed to me most was her Rice Stuffed Artichokes. I love artichokes and stuffed artichokes often frequent my dinner table but the combination of ingredients in this dish were slightly new to me. I never had ricotta and artichokes together before and I have never stuffed artichokes with rice. It really does look delicious though! I realized that full size artichokes aren't in season right now but I was determinted to make this recipe work for me. So instead I bought the little baby artichokes. The little guys aren't really good for stuffing but I looked at her ingredients and thought that I could make a fabulous pasta dish with them. I feel bad about having to change the recipe so much but we were told we could make the dish our own and I didn't have much choice. I'm really happy with the result and I hope you try this one! My suggestion this time is to use the fresh artichokes. The frozen or canned artichoke hearts will not be able to stand the cooking time necessary for them to actually penetrate the sauce. This sauce has a delicious flavor. You can taste the artichokes even if you don't bite into one.

Spaghetti with Ricotta and Baby Artichokes

Inspired by Monica

Ingredients:

12 baby artichokes, cleaned and trimmed of outer leaves, quartered
1 onion, sliced
1 tsp. crushed red pepper flakes
prepared pasta sauce (I had this leftover)
About 1 cup part skim ricotta
kalamata olives, halved (I had about 1/4 cup but you know how I love them so I would use more)
Approx 2 cups chicken broth
extra virgin olive oil
salt and pepper
1 pound spaghetti

Directions:

1. In a large skillet, saute artichokes in oil with onions olives and crushed red pepper. Lightly season with salt and black pepper.

2. Once onions are cooked add chicken broth to just barely cover the artichokes and let cook. Add more broth as it reduced and cover. Cook until artichokes are tender, about 30 minutes.

3. Add sauce and some more chicken broth to thin out the sauce. Stir to combine. Cover and let artichokes cook in the sauce for another 20-30 minutes.

4. Cook spaghetti in salted boiling water until al dente. While pasta is cooking turn off heat from the sauce and add ricotta until it's a creamy consistency. When pasta is cooked toss with sauce.

Spaghetti with Ricotta and Baby Artichokes - Bakespace Challenge

There's been a lot going on in Bakespace Land and it's been nothing but fun. I wish I had more time though, because I missed out on one of the challenges but I'll get to it eventually. For this challenge we were each assigned a bakespace member (who is also participating in the challenge) and we had to cook from their bakespace kitchen. If you're not a bakespace member yet (get over there and sign up!), the kitchen is our online recipe box that is filled with recipes that we have upload to the website. I got to cook out of Moni's kitchen. You can check out her kitchen here and check out her blog here. Moni (Monica) is a fabulous baker and is very much into Halloween treats. I was certainly nervous about this challenge and doubted myself the whole time (for no reason!). To help alleviate the stress a bit I decided not to bake and to make one of her savory recipes. The recipe that appealed to me most was her Rice Stuffed Artichokes. I love artichokes and stuffed artichokes often frequent my dinner table but the combination of ingredients in this dish were slightly new to me. I never had ricotta and artichokes together before and I have never stuffed artichokes with rice. It really does look delicious though! I realized that full size artichokes aren't in season right now but I was determinted to make this recipe work for me. So instead I bought the little baby artichokes. The little guys aren't really good for stuffing but I looked at her ingredients and thought that I could make a fabulous pasta dish with them. I feel bad about having to change the recipe so much but we were told we could make the dish our own and I didn't have much choice. I'm really happy with the result and I hope you try this one! My suggestion this time is to use the fresh artichokes. The frozen or canned artichoke hearts will not be able to stand the cooking time necessary for them to actually penetrate the sauce. This sauce has a delicious flavor. You can taste the artichokes even if you don't bite into one.

Spaghetti with Ricotta and Baby Artichokes

Inspired by Monica

Ingredients:

12 baby artichokes, cleaned and trimmed of outer leaves, quartered
1 onion, sliced
1 tsp. crushed red pepper flakes
prepared pasta sauce (I had this leftover)
About 1 cup part skim ricotta
kalamata olives, halved (I had about 1/4 cup but you know how I love them so I would use more)
Approx 2 cups chicken broth
extra virgin olive oil
salt and pepper
1 pound spaghetti

Directions:

1. In a large skillet, saute artichokes in oil with onions olives and crushed red pepper. Lightly season with salt and black pepper.

2. Once onions are cooked add chicken broth to just barely cover the artichokes and let cook. Add more broth as it reduced and cover. Cook until artichokes are tender, about 30 minutes.

3. Add sauce and some more chicken broth to thin out the sauce. Stir to combine. Cover and let artichokes cook in the sauce for another 20-30 minutes.

4. Cook spaghetti in salted boiling water until al dente. While pasta is cooking turn off heat from the sauce and add ricotta until it's a creamy consistency. When pasta is cooked toss with sauce.

A Twist on Stuffed Mushrooms

Most of us have made or at least have eaten mushrooms that are stuffed with breadcrumbs. I have even shared a recipe for basic Stuffed Mushrooms a few months back. What I'm sharing today is a unique twist on Stuffed Mushrooms, it's unique but still versatile as I feel most recipes are. Again, this is a recipe that I got from Rachael Ray. Her recipe calls for Portobello mushrooms (which I love) but sometimes these can be a bit pricey. I made these with Cremini mushrooms which are sometimes called Baby Bellas because that's what they are, portobello mushrooms that haven't grown to their full size. These are a staple mushroom for me. I never buy white mushrooms because they have no taste and since creminis aren't exotic they are affordable. If portobellos are available you should definitely use them. They are big and beautiful great for this stuffing.

Besides the mushrooms I used I didn't make any changes to the recipe. I really liked this recipe my only comment is that I didn't really taste the balsamic. Maybe if it was more of a syrupy balsamic like one that you purchase or reduce yourself it might have a more noticeable flavor. Otherwise this recipe is a keeper. If you use the Portobellos it makes a great presentation as a first course or if you are using the smaller ones they are great in an appetizer assortment.

This recipe can be found on the food network or see below.

Spinach and Artichoke Stuffed Portobellos

Ingredients:

Portobellos:

2 teaspoons extra-virgin olive oil, a drizzle
5 medium portobello mushroom caps
Salt and freshly ground black pepper
2 tablespoons balsamic vinegar

Stuffing:

1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 cloves garlic, chopped
1 small yellow skinned onion, chopped
1 pound fresh spinach, coarsely chopped
1 can, 6 to 8 count, 15 ounces, artichoke hearts in water, drained well on paper towels
Salt and freshly ground black pepper
4 to 6 sprigs fresh thyme, chopped, about 2 tablespoons
3 slices Italian bread, toasted and chopped into small cubes
1/2 cup packaged or canned chicken or vegetable stock
1/4 cup grated Parmigiano-Reggiano, a handful

Directions:

Preheat oven to 375 degrees F.

Heat a large nonstick skillet over medium high heat. Add a drizzle of oil and the portobello caps. Season caps with salt and pepper, to taste, and cook 3 minutes on each side. Add balsamic to the pan and allow the vinegar to cook away as it coats the caps. Transfer balsamic glazed caps to a cookie sheet. Return pan to the stove and add oil, garlic and onion. Saute onions and garlic 3 minutes, add spinach to the pan and let it wilt. Coarsely chop artichoke hearts in the food processor and add to the spinach. Season veggies with salt and pepper and thyme. Add chopped toast and dampen stuffing with chicken or vegetable stock. Combine stuffing and sprinkle in a little grated cheese. Top each mushroom with 1/5 of the filling. Set mushrooms in oven for 5 minutes to set the filling. Cut each mushroom into 4 pieces and transfer to a serving dish.

A Twist on Stuffed Mushrooms

Most of us have made or at least have eaten mushrooms that are stuffed with breadcrumbs. I have even shared a recipe for basic Stuffed Mushrooms a few months back. What I'm sharing today is a unique twist on Stuffed Mushrooms, it's unique but still versatile as I feel most recipes are. Again, this is a recipe that I got from Rachael Ray. Her recipe calls for Portobello mushrooms (which I love) but sometimes these can be a bit pricey. I made these with Cremini mushrooms which are sometimes called Baby Bellas because that's what they are, portobello mushrooms that haven't grown to their full size. These are a staple mushroom for me. I never buy white mushrooms because they have no taste and since creminis aren't exotic they are affordable. If portobellos are available you should definitely use them. They are big and beautiful great for this stuffing.

Besides the mushrooms I used I didn't make any changes to the recipe. I really liked this recipe my only comment is that I didn't really taste the balsamic. Maybe if it was more of a syrupy balsamic like one that you purchase or reduce yourself it might have a more noticeable flavor. Otherwise this recipe is a keeper. If you use the Portobellos it makes a great presentation as a first course or if you are using the smaller ones they are great in an appetizer assortment.

This recipe can be found on the food network or see below.

Spinach and Artichoke Stuffed Portobellos

Ingredients:

Portobellos:

2 teaspoons extra-virgin olive oil, a drizzle
5 medium portobello mushroom caps
Salt and freshly ground black pepper
2 tablespoons balsamic vinegar

Stuffing:

1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 cloves garlic, chopped
1 small yellow skinned onion, chopped
1 pound fresh spinach, coarsely chopped
1 can, 6 to 8 count, 15 ounces, artichoke hearts in water, drained well on paper towels
Salt and freshly ground black pepper
4 to 6 sprigs fresh thyme, chopped, about 2 tablespoons
3 slices Italian bread, toasted and chopped into small cubes
1/2 cup packaged or canned chicken or vegetable stock
1/4 cup grated Parmigiano-Reggiano, a handful

Directions:

Preheat oven to 375 degrees F.

Heat a large nonstick skillet over medium high heat. Add a drizzle of oil and the portobello caps. Season caps with salt and pepper, to taste, and cook 3 minutes on each side. Add balsamic to the pan and allow the vinegar to cook away as it coats the caps. Transfer balsamic glazed caps to a cookie sheet. Return pan to the stove and add oil, garlic and onion. Saute onions and garlic 3 minutes, add spinach to the pan and let it wilt. Coarsely chop artichoke hearts in the food processor and add to the spinach. Season veggies with salt and pepper and thyme. Add chopped toast and dampen stuffing with chicken or vegetable stock. Combine stuffing and sprinkle in a little grated cheese. Top each mushroom with 1/5 of the filling. Set mushrooms in oven for 5 minutes to set the filling. Cut each mushroom into 4 pieces and transfer to a serving dish.