Bachelorette Food: Apple, Lettuce, & Cheddar Wraps

Welcome to the first post in my Bachelorette Food catergory!

I love to make a big production out of dinner when I am cooking for other people. But when it’s time to feed me and me alone, I am only interested in something that requires limited effort. We’re talking minimal slicing or chopping, absolutely no oven time (leftovers are better cold anyway), and possibly the boiling of water, if I really feel like going all out. This often results in some sort of frankenfood that may never be replicated, thanks to the randomness that is my fridge. This wrap, however, is one of the few things I make on a regular basis. And for good reason: it’s easy, and it’s tasty!

I thought I would be nice and sneak in something healthy before the chocolate covered caramels and the Pioneer Woman’s coffee cake that are currently in the queue. Your New Year’s diet cannot withstand Ree’s coffee cake; it’s just a fact.

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Pan-Fried Gnudi with Brown Butter & Mushrooms

So sorry! I’ve been wallowing in post-holiday laziness. But I’m back, and I’m ready to show you how to make something tasty!

For a long time, I had no idea what to do with leftover ricotta cheese. I would buy a container, use a few spoonfuls of it on a pizza, then pull it out of the fridge several months later and recoil in horror at the scary pink color it had turned. Recently, I decided I needed to correct this problem. With a mostly-full container in the fridge, I set out find a recipe that required a large amount of ricotta. And that is when I discovered gnudi. If you like gnocchi but have little-to-no patience, gnudi is for you. Instead of peeling, chopping, boiling, and mashing potatoes and then waiting for them to cool before you actually get to the pasta-making part, you just mix together ricotta, flour, parmesan, and a couple other things. In less than 10 minutes, you have pasta dough. Just roll it out, cut it up, and throw it in a pot of boiling water. You could stop there, but pan-frying makes them even better. Aside from the deliciousness that brown butter will impart onto anything it touches, the frying gives the gnudi a nice, crisp outer texture. I think mushrooms compliment the pasta wonderfully, but feel free to add whatever you want—they’re versatile!

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