As I mentioned before, Eric and I recently bought our first home. And although we were excited to move into our new place, it was a bit sad to say goodbye to the first place we shared. We lived in a two bedroom condo which I dubbed our “Snow Cottage.” The name of the complex was Snow Hill Condominiums, but I felt “Snow Cottage” fit our cute little place a bit better.
As soon as we moved into our “Snow Cottage” it felt like home. I loved the view of our tree lined street in the fall, and I loved the look of the front porch when it was dusted with snow. I loved our sweet next door neighbor who we exchanged holiday baked goods with, and I loved taking quick walks up to Greenfield Village. But life in the Snow Cottage wasn’t always ideal. Our heat went in and out a few times during the chilly winters, and we rarely got hot water in the kitchen sink. The kitchen lacked a dishwasher and the oven temperature never seemed to be all that accurate. There were a few times that my perfectly timed recipes came out burnt to a crisp. I recall one particular deep dish pizza that ended with a charred crust and a few tears from the cook. But my biggest challenge in our little kitchen was the lack of counter space. I had under a square foot of space to prep my meals, so I often found myself utilizing the dining room table. Eventually my recipes became shorter and simpler. Anything that I could throw together as quickly as possible became my dinner of choice.
But despite the less than ideal kitchen, I loved our time in our little home. It took a little while for our new house to feel like home, and I found myself missing our old condo in the first few months after moving. I mentioned this to my friend Alexandra, and she said our Snow Cottage felt so much like home because it was where Eric and I started our life together. And she couldn’t have been more right. It was sad to say goodbye to the first home we shared together, and the first place we lived as “husband and wife.”
But now we are all settled in to our new home and I am enjoying my brand new, beautiful kitchen as much as possible. I’ve been enjoyed recipes with a few more steps, and a bit more complexity. This particular recipe for Spinach & Ricotta Dumplings quickly became a favorite. The recipe is from Cooking Light Magazine, and tastes a bit like lasagna, without the pasta. For me, 5 dumplings was the perfect serving size, and for Eric, 7-8 worked great. You can prep the dumplings through step 3 and keep them refrigerated until you want to cook them off.
Ingredients: Serves 6 (serving size is 6 dumplings each). Recipe from Cooking Light Magazine
2. Weigh or lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine flour, spinach, ricotta, and next 6 ingredients (through 1 egg) in a medium bowl. Stir gently just until combined.
3. Sprinkle 1/4 cup flour on a baking sheet. Drop ricotta mixture by tablespoonfuls onto floured pan to make about 36 dumplings. Sprinkle dumplings with remaining 1 tablespoon flour, and very gently shape each into a ball; gently roll on pan to lightly coat with flour. (Dumplings can be shaped ahead and stored in the refrigerator overnight.)
4. Place marinara in a large skillet over medium heat; cover and keep warm.
5. Bring a large pot of water to a boil. Reduce heat to medium-low. Add 9 dumplings to water; cook 5 to 6 minutes (do not boil). Remove dumplings from pan with a slotted spoon, and place in marinara; keep warm. Repeat procedure 3 times with remaining dumplings.