Mango Lassi (Indian Yogurt Smoothie)

Perfect for summer, this traditional Indian drink is super simple and easy to make.  If you are new to Indian food, this is just your basic yogurt-fruit smoothy.  Whenever I can find something that is tasty that helps me get down my yogurt, I'm game.  If you need a change from bananas and strawberries in the morning, give this smoothy a go.  You won't be disappointed.

Mango Lassi
From the Kitchen of Ann Majors
(Print this Recipe)

Ingredients:
2 cups plain yogurt (I usually use non-fat, but you can use any type of yogurt as long as it is plain.  I notice that the flavor is richer with original (full-fat) plain, but use whatever you like.)
1 ripe mango, peeled and pitted
2/3 c. white sugar (you could use honey or other sweetener if you aren't a fan of white sugar)
3 ice cubes
pinch of ground cardamom (optional)

Directions:

1.  Peel the mango and slice it right into a blender.  Add yogurt and ice cubes (and cardamom if you are opting in) and blend on high.

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Lemon Ricotta Pancakes

These pancakes are super light and fluffy, high in fiber and protein (if you go with the whole wheat), and comparatively low in fat provided you stick with the applesauce instead of butter or oil.  Keep in mind I said comparatively--there is still fat here my friends, but for fancy shmance pancakes such as these, you have to have some (in the form of eggs and cheese) to bind it all together.

I like these pancakes for several reasons, but mostly because they give you all the flavor with very little fat.  For those who are seeking flavor, usually swapping out the fat is the kiss of death as it holds a lot of flavor.  This recipe passed with flying colors with my family, even my mother who is a die-hard butter fan.  Here's the great thing:  for those who want that butter flavor, just tell them to add it to the cooked pancake.  I do.  I just can't have double the butter!  So, I take it out of the pancake batter and am able to add how much I want and will knowingly have to run off later!  Interestingly, as an aside, buttermilk doesn't pack the punch in calories that most people think--it's name has given it a bad rap.  If you aren't a fan of whole wheat flour or substitutions like applesauce instead of butter or oil, never fear; you can simply put in the ingredient that you are most comfortable with and I've made notes on the recipe where applicable.

Lemon Ricotta Pancakes

From the Kitchen of Ann Majors
(Print this recipe)

Ingredients:

1 cup whole wheat flour (if you prefer all-purpose flour, consider reducing the buttermilk by a ¼ cup)
¼ c.  sugar
½ tsp. baking powder
1 tsp. soda
½ tsp. salt
1 c. buttermilk (if you don’t have buttermilk, use milk but add the lemon juice to it in a separate bowl and allow it to sit for a minute.  This will give the lemon juice time to curdle the milk and create a similar effect.)
3 eggs, separated
¾ c. ricotta cheese
2 tbsp applesauce (or butter/oil if you don’t have any)
zest of one lemon
juice of one lemon (about ¼ c.)

Directions:

In a large mixing bowl, combine all of your dry ingredients (flour, sugar, baking powder, soda, and salt. 

In a separate bowl or glass pyrex, combine all of your liquid ingredients and the ricotta cheese except for the egg whites.

Add the wet ingredients to the dry and stir until combined, but don’t overmix. 

In another bowl, whip egg whites with a mixer until glossy peaks form. Stir about one-quarter of the whites into the ricotta mixture, then fold in the remaining whites gently.

Melt raw coconut oil or butter in pan over medium heat, drop batter on using small ladle or large spoon. I used about a cup for each pancake, but you can make them any size that you like.  Cook for about two minutes per side on medium low heat until bubbles form over the entire pancake—don’t rush this. Top with syrup or powdered sugar.

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Easy Homemade Ravioli: Fresh Basil with Lemon and Roasted Chicken

I was watching Food Network recently and decided to give this recipe a shot.  It was so easy to make and the most unintimidating ravioli I've come across.  I didn't need the fancy Kitchenaid attachment for pasta, so I was happy about that.  These days, if I can't make it in a somewhere around a half hour and with only basic kitchen essentials, then I pass.  I just don't have time for so many frills.  Maybe on special occassions, but when I need dinner like 5 minutes ago, that's my basic rule.

This recipe has killer flavor from the fresh basil (do it--go buy the fresh stuff just for this recipe.  Your tastebuds will sing your praises.)  The recipe is Giada's, however I added fresh lemon juice and parmesan cheese at the end on top of the ravioli.  I was surprised Giada didn't have this on there because the recipe as is seemed a little tasteless.  Mabye that's how it is in Capri--I wouldn't know, haven't been there.  Sounds beautiful though.

Get this recipe at:
http://www.foodnetwork.com/recipes/giada-de-laurentiis/ravioli-caprese-recipe/index.html

Ingredients

Dough:

• 2 1/2 cups all-purpose flour, plus more for dusting
• 1 cup very hot water

Filling:

• 3/4 cup whole milk ricotta
• 1 egg
• 1/2 cup finely shredded store-bought rotisserie chicken
• 1/4 cup grated Parmesan
• 2 tablespoons finely chopped fresh basil leaves
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Sauce:

• 3 tablespoons extra-virgin olive oil
• 3 tablespoons chopped fresh basil leaves
• 2 teaspoons grated lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions

For the dough:

In a large bowl combine the flour and the water. Using a wooden spoon, stir to combine into a large ball. Cover with plastic wrap and let sit for 10 minutes.

For the filling:
Combine all the ingredients in a medium bowl and stir to combine.

To form the ravioli, cut the dough into 4 evenly sized pieces. The dough should be slightly sticky. Add extra flour as necessary for rolling, but use only a little as necessary. Form each piece into a 2 by 6-inch rectangle. Recover the dough with the plastic wrap.

Lightly dust the work surface and a rolling pin. Working with 1 piece of dough at a time, roll the dough into a 4 by 19-inch rectangle. Place 9 rounded teaspoons of filling about 1-inch apart down the center of the dough. Fold the dough over the filling. Press down around the edges of each of the ravioli with your fingertips. Cut the ravioli into small squares and press down around the edges again with your fingertips to seal. Place the finished ravioli on a baking tray and continue forming the remaining ravioli.

Bring a large pot of salted water to a boil over high heat. Add half the ravioli and cook until the ravioli float stirring occasionally, about 3 to 4 minutes. Drain into a large bowl and cook the remaining ravioli.

Pour the olive oil over the cooked ravioli. Add the basil, lemon zest, salt, and pepper. Gently toss to coat and serve immediately.

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