Ingredients
- a large bunch of spinach
- an onion
- oil (we use coconut oil)
- 2 1/2 tbsp butter (unsalted)
- 4 tbsp white flour
- 2 cups of milk
- salt and pepper
- 1 3/4 cup of ricotta cheese (where do they come up with these measurements? would 2 cups ruin it?)
- 3/4 cup of grated parmesan
- 2 eggs
- nutmeg
- cannelloni
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| Chop up the onion, sautee it in the oil until it softens up, Then add the washed spinach to the pan, salt it, cover it, and let it steam and shrink down and turn dark green. |
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| Put the spinach and onions in a bowl and drain, or in a colander and press out the juice. Then chop it up a bit so you don't have big stringy spinach pieces. |
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| Meanwhile, melt the butter in a saucepan on low heat, add the flour and whisk. Let that cook for a few minutes. Add the milk while whisking and bring to a boil. Then reduce heat and simmer while whisking occassionaly for about 5 minutes. Add some salt and pepper and you have yourself a roux. |
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| Take your roux off the heat, add all of the ricotta and most of the parmesan. Add the eggs, the spinach mix, the nutmeg, and mix it all up. |
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| Put a few spoonfuls of the filler in the bottom of the baking dish. Stuff your cannelloni. There's no graceful way of doing this. Just get your hands in there as long as it has cooled enough. Line up your cannelloni in the dish. Spread the remainder filler over the top. Then sprinkle it with that parmesan you had left over. Bake for 35-40 minutes at 375. Enjoy! |
Monday
- cheese and spinach cannelloni
Tuesday
- chicken ceasar salad
Wednesday
- perogies
- frozen veggies
Thursday
- homemade mac & cheese with broccoli
Friday
- chicken stirfry over rice
Saturday
- omelette with leftover veggies
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