A couple of weeks ago I made stuffed shishito peppers. I enjoyed it so much I decided to make it again. Enjoyed it again and I think I am satisfied now. The recipe is here: Shishito Peppers Recipe – Cream Cheese Stuffed | Kevin Is Cooking
The strawberries and Campari tomatoes are already in my stomach. Oranges and grapefruits to enjoy whenever. No plans for the lemons, potatoes, or green peppers yet. Green beans and green onions are for fried rice. I will probably make that tomorrow. It will be similar to what I made here: First Farmers Market of 2022: what I cooked day 2 – Rainy Saturday Creative
The garlic was for a ravioli bake. First a few weeks ago the cafeteria had a ravioli bake and I really loved it. My coworker says she makes it it home. I basically followed her instructions which I will get to in a minute.
I am also trying to use up stuff that is crowding my pantry. I didn’t have any immediate use for all these tomato products and they were approaching their expiration date. So instead of buying tomato sauce for the ravioli bake I made my own. I put all the tomato products, except for the tomato paste, in a large bowl. I squished the whole tomatoes and threw away some of the hard bits. Then I used an immersion blender to make it smoother. I did this first because I wanted to leave the texture of the onions and garlic.
I first sautéed some onions and garlic. Then I added the tomato paste and some seasoning. Italian, garlic powder, and onion powder. Stirred all that for a couple of minutes. Then I added the tomato mixture to the pot and stirred it all together. I almost forgot to add roasted peppers, not that it needed it really. I chopped up about a cup and added it in. Then I let everything simmer for about a half hour stirring occasionally. I let it cool down before assembling the ravioli bake.
I put the ravioli bake in a 9×13 pan, though I would suggest larger one if you can. I had a 25oz bag and didn’t use all of them. I put in a layer of sauce, then ravioli, then sauce, then ravioli, then the last of the sauce. Topped it with shredded mozzarella cheese. Baked in the at 350° for 30 minutes and then 375° for 10 minutes. It came out pretty good. Sauce was still a little too chunky for my taste, but it is fine. Next time I will use jarred sauce.
Rainy Saturday Creative 