WW2017- #1

Wordless Wednesday ... (Take a Guess & Win a prize!)

LET'S PLAY A GAME... MAny of you who enjoy our recipes and cook along with us have asked when we were going to start our WORDLESS WEDNESDAY posts again, we decided to bring our little game adventure to Facebook to see if more people play along.

One of my New Year's resolutions was to lose 100 pounds this year, and I know to do this I have to increase my intake of fruits and vegetables. So as I started studying different things that I could eat and combination that I could put together to help me obtain my goal, while studying new things to eat I came acrossed this very unusual fruit.

SO the game will go like this.... We have posted a series of questions that goes along with the photo posted. All you have to do is answer all the questions, (Correctly of course) either here or on our blog and your name will go into a drawing for a prize.

HERE ARE THE QUESTIONS THAT GO ALONG WITH THE FIRST PHOTO...

What is it?......................

Where does it grow?........

How do you prepare it?....

What does it taste like?.....

Have you ever tried it?....

What recipe would you suggest using this mystery Ingredient?.....

Stuffed Rigatoni Pie

ingredients: rigatoni pasta – 1 pound (500 g) parmesan – 1 cup, finely grated for the filling: ricotta – 1 8 oz (250 g) container mozzarella – 1 cup, finely grated parmesan – 1/2 cup, finely grated eggs – 2, beaten parsley – 1 tsp for the sauce: olive oil – 1 tbsp turkey – 1 pound, ground or ground beef salt and pepper – use very generously garlic cloves – 3, minced italian herbs – 2 tbsp crushed red pepper – 1 tsp crushed tomatoes – 2 14 oz (400 g) cans, with juices mozzarella – 1 1/2 cups, shredded how to: Preheat oven to 400 F (200 C). Cook the rigatoni in boiling water, about 1 minute less than package directions. Drain then toss with the parmesan cheese in a large bowl. Lightly oil a 9″ springform pan and pack the rigatoni in tightly, standing on their ends. to make the filling: In a medium bowl, mix together the ricotta, mozzarella, parmesan, eggs and parsley until well combined, then set aside. to make the sauce: Heat the oil in a large skillet over medium high heat, add the ground turkey or beef and cook until browned. Season with salt and pepper, then stir in the garlic, italian herbs, and crushed red pepper. Cook for another minute or two. Add the crushed tomatoes and simmer over medium heat until most of the liquid has cooked away – about 20 minutes. While the sauce is cooking, fill the rigatoni with the cheese filling. Use a pastry tube to pipe the filling into the noodles, filling each one about 1/2 full. (if you have a problem getting the mixture through a pastry tube, you can blend it with a hand held blender to make it smooth enough to pass through.) When the meat sauce is done, ladle it on top of the rigatoni, pushing it down a bit to fill up the remaining space in the noodles. Bake in the oven for about 15 minutes, then remove and sprinkle over the mozzarella cheese. Return to the oven and cook for about 15 more minutes, until the cheese is bubbly and beginning to brown. Let rest about 15 minutes before removing the form and serving.