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Category: Meat Free

Baked Penne with Zucchini

Baked Penne with Zucchini

2 C whole wheat penne (6 oz)

2 tsp extra virgin olive oil

2 med zucchini (1 lb total), cut into sm cubes

3/4 lb green beans, trimmed and cut diagonally in half

1 can (14.5 oz) no-salt-added diced tomatoes

1 C tomato-basil pasta sauce (10 g sugar or less per 1/2 c)

1/2 C water

1/2 tsp salt-free italian seasoning

1/4 tsp kosher salt

1/8 tsp freshly ground black pepper

1/2 C shredded reduced-fat mozzarella cheese (2 oz)

2 tbsp grated Parmigiano-Reggiano cheese

 

Preheat oven to 375 degrees F. Prepare pasta per package directions (reduce cooking time by 2 to 3 minutes). Drain. Heat oil in large nonstick skillet over medium-high heat. Add zucchini and green beans. Cover and cook, stirring occasionally, 8 minutes or until vegetables are lightly browned. Stir in tomatoes (with juice), pasta sauce, water, Italian seasoning, salt, and pepper. Cover and simmer 4 minutes. Transfer half of the pasta into 2-quart baking dish coated with cooking spray. Top with half of the vegetable mixture. Add remaining pasta and vegetables. Sprinkle with cheeses. Cover and bake 30 minutes or until bubbly. Uncover and bake 10 minutes longer.

 

 

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Wild Mushroom Ravioli with Eggplant and Goat Cheese

Wild Mushroom Ravioli with Eggplant and Goat Cheese

 

1 to 1 1/4 lb. eggplant: 4 (5 to 6-inch) Japanese eggplant or 1 small, firm eggplant

2 T. extra-virgin olive oil, 2 turns of the pan

3 cloves garlic, chopped

Salt and pepper

1 (12-oz.) package fresh wild mushroom ravioli

2 medium vine ripe tomatoes, about 8 oz.

8 oz. goat cheese, to crumble

1 C., 20 leaves, fresh basil leaves, torn or shredded

 

Place a pot of water on the stove to boil for pasta. Trim half of the skin from the eggplant. Leaving a little skin on will add color and texture to the dish. The small, firm eggplants are not too bitter and when they are firm, they will not soak up as much oil, so they do not need to be salted and pressed. However, if you leave all the skin, especially when you use baby eggplant, the skin overpowers the flavor of the flesh and the texture is too tough overall. Heat a medium nonstick skillet over medium-high heat. Cut the eggplant into 1-inch-by-1/2 inch bite size pieces. Add 2 turns of extra-virgin olive oil to the pan, the garlic and the eggplant. Turn and toss the eggplant and season it with salt and pepper. Let it brown lightly at edges, about 5 minutes, then reduce heat to medium low and continue to cook. Add salt and ravioli to the pasta water and simmer to package directions, about 5 or 6 minutes, until just tender. While the pasta cooks, dice tomatoes and add them to the cooking eggplant. Adjust seasoning with salt and pepper. Drain cooked pasta and plate individually or on a platter. Top with eggplant and tomatoes and all of the basil and cheese. If you plate individually, use 1/4 of the basil and 2 oz. of cheese, crumbled, per portion.

 

 

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Pasta with Red Wine, Shallots and Zucchini Sauce

Pasta with Red Wine, Shallots and Zucchini Sauce

For Pasta:

3 1/4 C. all-purpose flour

4 eggs

For Sauce:

2 small zucchini

2 1/2 oz butter

2 shallots, chopped

1/2 C. juices from a roast or beef stock

3/4 C. dry red wine

1/3 C. freshly grated parmesan cheese

Salt

 

FOR PASTA: Work the flour with the eggs to form a dough and roll out into a thin sheet. Cut the pasta into 2 in squares; roll each square around a pencil-shaped stick and then roll it over the comb (a rectangular wooden frame about 8×4 in with fine wooden strips across it positioned very close together). This gives the classic ridged macaroni. If you do not have a pasta comb you can roll the pasta over a cylindrical grater.  FOR SAUCE: Finely slice the zucchini, salt them and let them sweat for at least 30 minutes and then dry them. Melt 3 T. of the butter in a saucepan. Add half the shallots, the meat juices and wine; stir and cook over low heat. In a skillet, gently fry the remaining shallots and the zucchini for a few seconds in the remaining butter.  TO SERVE: Cook the garganelli for about 5 minutes and drain them when al dente. Add to the shallot and wine sauce and add the Parmesan. Serve. Garnished with the zucchini and shallots.

 

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Croatian Å trukli: Steamed and Baked Cheese Pies

Croatian Å trukli: Steamed and Baked Cheese Pies

Å trukli is a wonderful main course that you can accompany with a salad of raw, steamed or roasted vegetables. It is also ideal for picnics and the ultimate finger food for parties. It freezes well, so bake more and store for a quick meal or snack.

strukliPhyllo pastry:

4 cups bread or all-purpose flour, plus more as needed

1 1/2 teaspoons salt

2 tablespoons vinegar

1/3 cup olive oil, plus more for brushing the phyllo

3 tablespoons vodka (optional)

2/3 cup water or more, as needed

Cornstarch for rolling the phyllo

 

Filling:

3 cups crumbled Ricotta

3 cups crumbled Feta cheese

1 cup thick (Greek) yogurt

3 large eggs

1-3 teaspoons MaraÅŸ pepper or a good pinch of crushed red pepper flakes (plenty of freshly ground black pepper works as well)

2-3 tablespoons chopped fresh or dried Greek oregano (optional)

 

Topping:

1 1/2 cups sour cream or thick yogurt with 2-3 tablespoons of milk

1 large egg

 

Make the phyllo: Place the flour and salt in a food processor. Pulse a few times to mix. With the motor running add the vinegar, olive oil and vodka, if using, then add just enough water to make a soft dough. Let the dough rest in the processor for 15 minutes. Process the dough for 3 minutes longer, or until it is smooth and slightly elastic. Remove and let rest, covered, for 20 to 30 minutes.  Make the filling: In a bowl whisk together the cheeses, the yogurt and the eggs.  Roll the phyllo: On a lightly floured surface, knead the dough briefly, until it is smooth and very elastic, adding a little more flour if it is sticky. Divide the dough into 3 pieces. Cover 2 of them with plastic wrap. With a long rolling pin, on a large working surface roll out the dough as thin as possible, dusting the board and the dough often with cornstarch to prevent it from sticking to the pin or table. You need to make a 25-inch round, thin sheet. It doesn’t need to be a perfect circle.  Preheat the oven to 375°F. Line a baking sheet with parchment paper. Prepare a double steamer. You can also fill a large pot with 2 inches of water and place a basket or colander inside. Brush the phyllo sheet with olive oil and stretch it a little to make it oval. Spread one third of the filling evenly over the phyllo, leaving a 1 inch margin from the edge. Sprinkle with pepper and oregano, if you like. Fold the phyllo on the two longer sides of the oval over the filling. Starting from the bottom, fold about 3 inches of the phyllo and filling over itself, brush with some olive oil and fold again (two large spatulas will help you lift and fold evenly). Brush the folded phyllo with olive oil and fold again to cover all the filling and make a log 18-20 inches long. With a spatula cut into 7 or 8 pieces.  Carefully transfer the pie pieces to the steamer basket; depending on the size of the steamer you will have to steam in 2 or 3 batches. Wipe clean the working surface and roll out the second sheet of phyllo. Spread with half the remaining filling, roll and divide the log as above. Repeat with the last sheet of phyllo as above.  Bring the water in the steamer to a boil. Cover the basket with a loose fitting lid and steam the pieces for 15-20 minutes, or until the pies feel firm to the touch. Transfer to the baking sheet and continue steaming the rest.  In a bowl whisk together the sour cream (or yogurt and milk) with the egg. Pour about 1 tablespoon of the mixture over each piece of pie and bake for 25 minutes, or until golden brown. Let cool for 5 minutes and serve.

Portobello Paillards with Spinach, White Beans & Caramelized Onions

Portobello Paillards with Spinach, White Beans & Caramelized Onions

portobello-paillards-with-spinach-white-beans4 T. extra-virgin olive oil, divided

1 large red onion, halved and thinly sliced

1/2 tsp. freshly ground pepper, divided

1/4 tsp. salt, divided

1/3 C. 1% milk

1/2 C. plain dry breadcrumbs

4 portobello mushroom caps, 3-4 inches in diameter

3 cloves garlic, minced

1 pound spinach, tough stems removed

1 15-ounce can white beans, rinsed

3/4 C. vegetable broth

1/2 C. grated Manchego, Gruyere or Parmesan cheese

 

Heat 1 T. oil in a medium nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until brown, 8 to 10 minutes. Reduce heat to very low, season with 1/4 tsp. pepper and 1/8 tsp. salt. Continue cooking, stirring occasionally, until caramelized, about 15 minutes Transfer to a bowl and keep warm. Meanwhile, place milk in a small bowl and place breadcrumbs on a large plate. Dip each mushroom cap in milk, then dredge in the breadcrumbs. Heat 1 T. oil in a large nonstick skillet over medium heat. Add mushrooms, gill-side down. Place a heavy, heatproof plate or pie pan on top of the mushrooms and cook until golden brown, pressing down on the plate periodically to flatten them, about 6 minutes. Carefully remove the plate using an oven mitt or tongs, add 1 T. oil to the pan and turn the mushrooms over. Replace the plate and cook, pressing the plate once or twice, until the mushrooms are golden brown and cooked through, 5 to 6 minutes more. Remove from heat; cover to keep warm. Heat the remaining 1 T. oil in a Dutch oven over medium-high heat. Add garlic and cook until fragrant, 20 to 30 seconds. Add spinach and cook, stirring, until just wilted, about 2 minutes. Stir in beans, broth and the remaining 1/4 tsp. pepper and 1/8 tsp. salt. Cook, stirring occasionally, until heated through, 1 to 2 minutes. Cut each mushroom into thin slices and serve over the spinach. Top with the reserved onions and cheese.

 

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Marinated Grilled Portobello Mushrooms with Spicy Pepper Sauce

Marinated Grilled Portobello Mushrooms with Spicy Pepper Sauce

4 cloves garlic, chopped
2 tsp. chopped fresh thyme
1 tsp. chopped fresh rosemary
1 tsp. cracked black pepper
1/4 C. red wine vinegar
2/3 C. extra virgin olive oil

6 large Portobello mushrooms

1 C. red wine
3 cloves garlic, chopped
2 shallots, chopped
2 C. roasted vegetable stock

1 jalapeño pepper, roasted, peeled, stemmed, and seeded

2 Anaheim peppers, roasted, peeled, stemmed, and seeded

1 tsp. ground coriander

2 tsp. ground toasted cumin seeds

1 t chopped cilantro

2 tsp. unsalted butter

Salt

Freshly ground black pepper

 

To prepare the marinade, put all of the ingredients in a small bowl and whisk together. Remove the stems from the portabellos and discard them. Place the mushroom caps in a large bowl, pour the marinade over them, and toss well. Let marinate for at least 30 minutes. To prepare the sauce, put the red wine, garlic, and shallots in a medium saucepan and reduce over high heat until about 1/3 C. of liquid remains, about 4 minutes. Add the vegetable stock and peppers, decrease the heat to medium, and reduce until about half of the liquid remains. Purée the sauce in the pan with a handheld blender. Alternatively, transfer the sauce to the bowl of a food processor and blend, then return to the pan. Season to taste with the coriander, cumin, and cilantro. Add the butter, and stir well. Season to taste with the salt and pepper. Keep warm. To prepare the mushrooms, oil the grill racks and heat the grill to very hot. Remove the mushrooms from the marinade, letting the excess marinade drain off, and place the caps on the grill. Grill on each side for 3 to 4 minutes, or until tender. To serve, divide the mashed potatoes or polenta among the serving plates. Top with the mushrooms and pour some of the sauce over them. Serve immediately with the remaining sauce in a bowl on the side.

 

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Wild Leek Pasta Sauce for One

Wild Leek Pasta Sauce for One

wild20leek20pasta1 T. olive oil

1 clove garlic, minced

5 or 6 wild leeks, chopped

Handful of cherry or grape tomatoes

Parmesan cheese (optional)

 

In a small skillet, heat olive oil until it shimmers. Add garlic and wild leeks and cook until leeks are almost tender, about 5 minutes. Add tomatoes and cook until they start to break down, about 10 minutes. Pour sauce over cooked pasta and garnish with Parmesan cheese, if using.

 

 

Brussels Sprout and Mushroom Ragout with Herb Dumplings

Brussels Sprout and Mushroom Ragout with Herb Dumplings

ragoutMushroom stock (about three C.)

4 tsp. olive oil

2 medium to large onions, sliced about 1/2 inch thick

3/4 lb. white, cremini, shiitake or a mixture of mushrooms, rinsed and sliced thickly on a diagonal

3 T. chopped parsley

1 T. chopped tarragon

1 plump garlic clove, minced

1/2 large lemon

1 lb. brussels sprouts, halved or quartered

 

Herb Dumplings:

1 C. all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

3/4 C. milk, heated with 3 T. butter or oil

3 T. mixed chopped parsley and tarragon

1 egg

 

As mushroom stock simmers, bring a pot of water to boil for the Brussels sprouts.  Heat oil in a wide, nonstick skillet. Add onions and cook over medium heat, stirring frequently, until aromatic and nicely colored (about 12 minutes). Raise heat to high and add mushrooms, herbs and garlic to pan. Squeeze lemon juice over mushrooms and sauté until mushrooms are browned, 5-7 minutes, then reduce heat to low. To the pan of boiling water, add salt, then Brussels sprouts and boil until nearly tender, about 4-6 minutes. Drain. Add to pan of onions and mushrooms, and then add mushroom stock. At this point, you can turn off the heat until the dumplings are ready. Mix flour with baking powder and salt. Pour in milk, herbs and egg, and stir quickly together with a fork. Add the dumpling batter in spoonfuls to the ragout, making 12 small dumplings in all (you’ll have batter left over). Cover pan with tented foil, bring everything to a simmer and cook for 10 minutes. Serve in soup plates, with three dumplings in each bowl.

 

 

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Wild Mushroom Quesadillas with Warm Black Bean Salsa

Wild Mushroom Quesadillas with Warm Black Bean Salsa

2 T. extra-virgin olive oil, 2 turns of the pan, plus some for drizzling

16 crimini mushroom caps, baby portobellos, with stems, trimmed and thinly sliced

12 shiitake mushrooms, thinly sliced, stems discarded

Coarse black pepper and salt

1 T. (a few sprigs) fresh thyme leaves, chopped, or 1 tsp. dried

4 large flour tortillas, 12 inches in diameter

2 C. shredded sharp white cheddar

Salsa:

1 T. extra-virgin olive oil, 1 turn of the pan

1 small onion, chopped

2 cloves garlic, chopped

1 jalapeno pepper, seeded and chopped

1 can black beans, drained

1 C. frozen corn kernels

1/2 C. sun-dried tomatoes in oil, chopped

1/2 C. smoky barbecue sauce

Salt and freshly ground black pepper

 tm1c39_quesadillas_salsa_lg

Heat a medium nonstick skillet over medium heat. Add the oil and the sliced mushrooms to the hot skillet. Season mushrooms with black pepper, salt and thyme. Sauté the mushrooms 10 minutes or, until dark and tender, then remove from heat. Transfer the mushrooms to a dish and return the skillet to the stove over medium heat.  Add another turn of extra-virgin olive oil to the skillet and add the onions, garlic and jalapeno pepper; saute for 2 or 3 minutes, then add beans and corn to the pan. Stir in chopped tomatoes and barbecue sauce, then season salsa with salt and pepper. Transfer warm salsa to a serving dish.  Heat a griddle pan or large nonstick skillet over medium to medium high heat. Add a drizzle of oil to the pan and 1 flour tortilla. Cook tortilla 1 minute, then turn it over. Sprinkle 1/2 C. sharp cheddar over 1/2 of the flour tortilla. Cover the cheese with 1/4 of the cooked sliced mushrooms. Fold the plain 1/2 of the tortilla over top of the filling and gently press down with a spatula. Cook the filled quesadilla 30 seconds to a minute longer on each side to lightly brown and crisp the quesadilla and melt the cheese. Remove the quesadilla to a large cutting board or transfer to a warm oven to hold, then repeat with remaining quesadilla ingredients.  Cut each quesadilla into wedges and serve with warm salsa for topping.

 

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Flatbread with Arugula, Asparagus, and Fried Eggs

Flatbread with Arugula, Asparagus, and Fried Eggs

mare_flatbread_with_arugula_asparagus_and_fried_eggs_h1 cup (packed) fresh spinach (about 2 ounces)

1 cup (packed) arugula leaves (about 2 ounces) plus additional (for garnish)

1/2 cup plus 2 tablespoons extra-virgin olive oil plus additional (for brushing)

4 garlic cloves, coarsely chopped

1 cup (or more) warm water (110°F to 115°F), divided

1 tablespoon honey

2 1/4-ounce packets active dry yeast

3 cups all purpose flour

1/4 teaspoon coarse kosher salt

Cornmeal (for sprinkling)

8 ounces fingerling potatoes, cooked, cooled, cut crosswise into 1/3-inch slices

8 ounces asparagus; thin stalks cut into 1/2-inch pieces, thick stalks cut into 1/4- to 1/3-inch pieces

2 large ears of corn, husked, kernels cut from cobs

2/3 cup fresh peas or frozen peas, thawed

3/4 cup ricotta cheese (not drained)

8 large eggs

Parmesan cheese shavings

 

Place spinach in microwave-safe bowl. Sprinkle with water. Microwave until wilted, about 20 seconds. Drain, pressing on spinach to release liquid. Place spinach, 1 cup arugula, 1/2 cup oil, and garlic in blender. Blend until coarse puree forms. Transfer pesto to small bowl. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Stir 1/4 cup warm water and honey in small bowl. Stir in yeast. Let stand until foamy, about 10 minutes. Place flour and coarse salt in stand mixer fitted with dough hook attachment. Add 3/4 cup warm water and yeast mixture. Mix on medium speed until dough comes together and pulls away from sides of bowl, adding more water by tablespoonfuls if too dry, about 2 to 3 minutes. Brush large bowl with oil. Form dough into ball. Place in bowl; turn to coat. Cover with plastic; place in warm draft-free area until doubled in volume, about 1 hour. Place pizza stone or baking sheet in oven (if using rimmed baking sheet, invert sheet, rim side down). Preheat oven to 500°F. Knead dough in bowl. Cover and let rise again until doubled in volume, about 45 minutes. Divide dough into 4 equal portions. Form each portion into ball. Place on floured work surface; cover with plastic wrap and let rest 10 minutes. Sprinkle rimless baking sheet with cornmeal. Working with 1 ball at a time, roll out dough on floured surface to 12×7-inch oval. Transfer to sheet. Spread 2 tablespoons pesto over dough, leaving 1/2-inch plain border. Sprinkle 1/4 of potatoes, 1/4 of asparagus, 1/4 of corn, and 1/4 of peas over pesto. Spoon three 1-tablespoon dollops ricotta over vegetables. Slide pizza onto stone; bake until crust is golden brown on bottom and around edges, 10 to 12 minutes. Meanwhile, brush nonstick skillet with oil; heat over medium heat. Crack 2 eggs into skillet; cook just until whites are set but yolks are still runny, about 3 minutes. Transfer pizza to work surface. Place 2 fried eggs atop pizza. Scatter shaved Parmesan and arugula leaves over. Cut pizza into wedges and serve. Repeat with remaining dough, pesto, potatoes, asparagus, corn, peas, ricotta, and eggs.

 

 

 

 

 

Savory Bread Pudding with Asparagus, Gruyère, and Fines Herbes

Savory Bread Pudding with Asparagus, Gruyère, and Fines Herbes

1 1-lb. loaf French bread, cut into 1 1/2-inch pieces

1 lb. asparagus, trimmed, cut into 1 1/2-inch lengths

6 large eggs

2 C. whole milk

2 tsp. salt

1 tsp. ground black pepper

2 C. grated Gruyère cheese

2 C. grated Swiss cheese

1 C. grated Parmesan cheese

1/3 C. chopped fresh chives

1/3 C. chopped fresh parsley

1/3 C. chopped fresh marjoram

 

Place bread on 2 large baking sheets. Let stand uncovered overnight to dry out. Cook asparagus in medium pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse under cold running water to cool. Drain well. Whisk eggs, milk, salt, and pepper in large bowl. Mix cheeses and herbs in medium bowl. Place half of bread in 13x9x2-inch glass baking dish. Sprinkle with half of asparagus, then half of cheese mixture. Pour half of egg mixture over. Repeat with remaining bread, asparagus, cheese mixture, and egg mixture. Let stand 20 minutes, pressing with spatula to submerge bread pieces. Preheat oven to 375°F. Bake bread pudding until brown and puffed, about 45 minutes. Cool 10 minutes.

 

 

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Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream

Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream

rollups16 cremini caps, cleaned with a damp towel and finely chopped in food processor

1 small yellow-skinned onion, finely chopped

2 cloves garlic, minced

2 T. (2 turns around the pan) extra-virgin olive oil

1 (10-oz.) package frozen chopped spinach, defrosted and squeezed dry

Salt and pepper

1/4 tsp. ground nutmeg or the equivalent of freshly grated

2 C. part skim ricotta

8 curly edge lasagna noodles, cooked to al dente (12 to 14 minutes)

1 C. fat free chicken broth

8 oz. Gorgonzola, crumbled

1/2 C. (3 turns around the pan) heavy cream

1 to 1 1/2 C. shredded mozzarella

Serving suggestions:

Steamed asparagus (2 small or 1 large bundle asparagus)

Broiled tomatoes (4 vine-ripe tomatoes)

 

In a medium skillet over moderate heat, saute mushrooms, chopped onions, and garlic in oil until mushrooms give off their juices and darken and onions are tender, about 7 or 8 minutes. Season with salt and pepper; the salt will help draw water out of the vegetables as they cook. Add dry chopped spinach to the pan and heat through for 1 minute. Adjust seasonings with salt, pepper, and a little nutmeg. Add ricotta and stir into mixture to heat cheese through, 1 minute longer. Remove pan from heat but leave in the warm skillet. Heat broth in a small pan over moderate heat. Melt Gorgonzola into broth and bring liquid to a bubble. Stir in cream and thicken sauce 2 minutes. Place cooked lasagna noodles on a large work surface or cutting board. Spread lasagna noodles with a layer of spinach-mushroom filling. Roll up pasta and arrange the 8 bundles in a shallow casserole dish. Pour warm sauce over roll-ups and top with mozzarella. Place casserole under broiler to melt cheese. Serve with steamed asparagus and broiled tomatoes.

 

Steamed Asparagus Tips:

2 small or 1 large bundle asparagus

 

While you boil your lasagna noodles, place fresh asparagus tips in a small colander over the boiling water in the pasta pot. Place a lid on the colander and steam asparagus while you are cooking your pasta for 4 minutes or until tips are just tender.

 

Roasted Tomatoes:

4 vine-ripe tomatoes

 

Split 4 vine ripe tomatoes across the center and drizzle with extra-virgin olive oil, salt, and pepper. Broil tomatoes.  Serve alongside your completed casserole. Top with any fresh herb you have on hand: basil, thyme, or rosemary.

 

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Double-Cheese Penne with Sausage & Hot Cherry Peppers

Double-Cheese Penne with Sausage & Hot Cherry Peppers

penneKosher salt

2 T. plus 1 tsp. extra-virgin olive oil

3/4 lb. dried penne or ziti

1 lb. sweet Italian sausage (4 or 5 links), casings removed

2 large cloves garlic, minced (about 2 tsp.)

1 can (28 oz.) whole peeled tomatoes

2 or 3 pickled Italian hot cherry peppers (from the jar), cored, seeded, and diced (about 1-1/2 Tbs.)

2/3 C. freshly grated Parmigiano-Reggiano (about 2-1/2 oz.); more for sprinkling

Freshly ground black pepper

8 oz. shredded low-moisture part-skim mozzarella (about 2 C.)

 

In a large covered pot, bring 4 quarts salted water to a boil. Lightly grease an 8×11-inch baking dish or 6 individual (1-1/2 C.) gratin dishes with 1 tsp. of the olive oil. Add the penne or ziti to the boiling water and cook until it’s just tender but still firm to the tooth, about 11 minutes. Drain the pasta well and return it to its cooking pot. Meanwhile, heat the remaining 2 Tbs. oil in a large straightsided skillet over medium-high heat. When the oil is hot, add the sausage, let it sit for a minute, and then start stirring and breaking it into bite-size pieces with the side of a slotted metal spoon. Cook until lightly browned, another 2 to 3 minutes. Transfer to a plate using the slotted spoon. Add the garlic to the pan, season with salt, and cook, stirring constantly, until it colors slightly, about 30 seconds. Add the tomatoes and their juices and cook at a rapid simmer, stirring occasionally and breaking up the tomatoes with the spoon, for 5 minutes so the sauce thickens slightly. Meanwhile, position an oven rack about 6 inches from the broiler element and heat the broiler on high. Stir the sausage and its juices, the diced peppers, and 1/3 C. of the Parmigiano into the sauce. Cook, stirring, until the sausage is cooked through, 3 to 5 minutes. Taste for salt and pepper. Pour the sauce over the cooked pasta in the pot and stir well. Spread the pasta and sauce evenly in the baking dish or gratin dishes. Sprinkle with the mozzarella and the remaining 1/3 C. Parmigiano. Put the baking dish or gratin dishes on a baking sheet and broil until the cheese melts and browns in places, 2 to 4 minutes. (check often to be sure they don’t burn). Serve immediately with more Parmigiano, if you like.

 

 

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Whole Wheat Fusilli with Swiss Chard and Balsamic-Roasted Onions

Whole Wheat Fusilli with Swiss Chard and Balsamic-Roasted Onions

2 red onions, sliced lengthwise into thin wedges

2 T. balsamic vinegar, plus more later for serving, according to taste. (Use the best vinegar you can afford.)

Coarse sea or river salt

4 T. extra virgin olive oil

1 1/2 tsp. dry thyme

1 pound Swiss chard, trimmed (i.e. only use the leafy parts)

1 pound whole wheat fusilli

4 large garlic cloves, minced

2 T. pine nuts

fusiliHeat your oven to 350 degrees F. In a large bowl, toss the onion slices with the thyme, 2 T. olive oil, 1/4 tsp. salt and 2 T. balsamic vinegar. Spread the oven on a baking pan and roast them for 30 to 40 minutes, until they’re soft and caramelized. Stir them after 20 minutes of roasting. Bring a large pot of water to boil. Add 1 T. salt. When the water returns to a boil add the chard and cook for 2 minutes, or until wilted and tender. Using tongs, remove the chard from the water and drain in a colander. Bring the water to a boil again and cook the pasta according to the package instructions.  While the pasta cooks, heat the remaining 2 T. of olive oil in a large pan. Add the garlic and cook for about 1 minute over medium heat, just until it’s fragrant. Add the pine nuts and cook for 1 more minute. Add the swiss chard and 1/4 C. of the pasta water, then cook for about 5 minutes, stirring frequently. Add the roasted onion slices and cook until they are heated through. Drain the pasta and transfer it to a large serving bowl. Add the vegetable mixture and toss. Season with extra balsamic vinegar, if you like. Serve immediately.

 

 

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Madhur Jaffreys Indian Chickpea Stew (Khattay Chanay)

Madhur Jaffreys Indian Chickpea Stew (Khattay Chanay)

2 19-oz. cans chickpeas

3 T. olive oil

2 medium onions, peeled and finely chopped

6 cloves garlic, peeled and crushed to a pulp

1 T. peeled and finely grated fresh ginger

2 tsp. ground cumin

2 tsp. ground coriander

1/4 tsp. ground turmeric

1/8 to 1/2 tsp. cayenne pepper (use according to taste or leave out)

1 C. canned chopped tomatoes with juice

2 C. water

1/2 tsp. salt

 

Drain the chickpeas, discarding the liquid. Rinse the chickpeas well and leave in a strainer. Heat the oil in a pan on medium-high heat. When hot, add the onions and sauté for about 4-5 minutes, or until onions are lightly browned. Add the garlic and ginger and stir for about 30 seconds. Turn down heat to medium. Add the cumin, coriander, turmeric, and cayenne. Stir for 30 seconds. Add the chopped tomatoes and their juice. Stir for a minute. Add 2 C. water, the salt, and the chickpeas. Stir and bring to a boil. Cover, turn heat low and simmer gently for 10 minutes.

 

 

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Grape Leaves Stuffed with Bulgur or Cracked Wheat and Cumin

Grape Leaves Stuffed with Bulgur or Cracked Wheat and Cumin

1 1/2 C. cracked wheat

4 C. finely chopped green onion

3 large, extra-ripe tomatoes, grated (see Note)

1/2 C. extra-virgin olive oil

Salt and freshly ground black pepper to taste

2 heaping tsp. ground cumin

1 C. snipped fresh dill

1/2 C. chopped fresh mint

One 10-oz. jar grape leaves in brine

Juice of 1 large lemon, plus more to taste

 

Combine the cracked wheat, onion, tomatoes, and olive oil in a large bowl. Season with salt, pepper, and the cumin. Cover and let rest for 2 hours, then mix in the dill and mint. While the wheat mixture is resting, drain the grape leaves and rinse well in a colander. Bring a large pot of water to a rolling boil and blanch the grape leaves, in batches if necessary, for 4 to 5 minutes. Drain and immediately rinse under cold running water. Trim the tough stems off the leaves and set aside the ones that are either very small or torn. Place a heaping tsp. of filling in the bottom center of each leaf on the table. Fold the bottom over the filling, then fold the sides over it and roll up, tucking the sides in as you go. Place the grape leaves seam side down in the pot, snugly next to each other, in layers. Pour the lemon juice over them, then pour in enough water to barely cover the surface of the dolmathes. Cut a piece of parchment to the circumference of the pot and fit it over the leaves. Cover with a plate to keep the grape leaves in place and place the lid on the pot. Simmer until the leaves and cracked wheat are tender and the pot juices absorbed, about 50 minutes. Remove from the heat and serve. Note: How to Grate Tomatoes This is one of the great rustic techniques of the Greek kitchen. Have ready a hand grater, preferably one with coarse teeth. Make sure the tomatoes are washed and dried. Hold the grater over a plate or shallow bowl. Hold each tomato from the stem end and grate it along the coarse openings of the grater until all that remains is the tomato’s skin, flat and wide open. What you are left with are the pulp, the seeds, and the juice. As for the seeds, most traditional cooks aren’t bothered by them.

 

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Crepes filled with Mushrooms, Spinach and Fresh Mozzarella

Crepes filled with Mushrooms, Spinach and Fresh Mozzarella

buckwheat+crepe+spinach1 tsp. Extra Virgin Olive Oil
1 1/2 pounds assorted fresh mushrooms (10 C.)
Kosher Salt
Freshly Ground Black Pepper
1 tsp. Minced Garlic
2 tsp. Balsamic Vinegar
2 C. Fresh Baby Spinach
2 oz fresh mozzarella cheese cut into 1/2 inch cubes
1 Recipe Basic Crepes or eight 8-inch whole wheat tortillas
1/4 C. finely shredded Parmesan Cheese

Basic Crepes Recipe: In a blender, combine 2 eggs; 2/3 C. water; 1/2 C. low-fat milk (I use Soy); 1 tsp. Extra Virgin Olive Oil; 1 tsp. Herbs De Provence; 1/4 tsp. Kosher Salt; 1/8 tsp. freshly ground black pepper. Add 1 C. Whole Wheat Flour. Cover and blend on low speed until combined; blend on high speed for 1 minute. Pour into a medium bowl; cover lightly and let stand at room temperature for 30 minutes. I used this time to make the filling. The batter should be the consistency of heavy cream. If too thick, thicken with a little water or milk. To make crepes, lightly coat an 8-inch nonstick skillet with flared sides with nonstick olive oil cooking spray. Preheat skillet over medium-low heat until a drop of water sizzles. Spoon in about 1/4 C. of the batter; lift and tilt the skillet to spread batter. Cook for 2 to 3 minutes or until browned on bottom and top looks dry. Carefully turn crepe; cook about 1 minute more or until the bottom is lightly browned but crepe is still pliable. Carefully invert onto waxed paper. Repeat with remaining batter. Makes 8 crepes.

In a very large skillet heat the olive oil over medium-high heat. add the mushrooms; cook for 8 to 10 minutes or until golden brown, stirring occasionally. Season to taste with kosher salt and pepper. Add the garlic; cook for 1 minute. Add the balsamic vinegar; cook and stir for 1 minute more. Add spinach, cheese, and basil; cook and stir for 1 to 2 minutes or until spinach is wilted. Preheat broiler. Divide mushroom mixture among crepes or tortillas, using about 1/2 C. for each and spooning along the centers. Roll up crepes or tortillas. Place in a broiler proof 13x9x2 inch baking pan. Sprinkle with Parmesan cheese. Broil 3 to 4 inches from the heat for 1 to 2 minutes or just until the cheese starts to brown.

 

Yield: 4 servings

Calories: 381

Fat: 15g

Fiber: 8g

 

 

 

Baked Goat Cheese and Roasted Winter Squash over Garlicky Fettuccine

Baked Goat Cheese and Roasted Winter Squash over Garlicky Fettuccine

6 C. (1-inch) cubed peeled kabocha or butternut squash (about 2 1/4 pounds)

1 large red bell pepper, cut into 1-inch pieces

1 1/2 T. olive oil, divided

Cooking spray

1 tsp. salt, divided

1 tsp. chopped fresh or 1/4 tsp. dried rosemary

1/4 tsp. freshly ground black pepper

2 (4-ounce) packages goat cheese

1/2 C.  dry breadcrumbs

1 pound uncooked fettuccine

1/4 tsp. crushed red pepper

2 garlic cloves, minced

Rosemary sprigs (optional)

 meatfre1e

Preheat oven to 425°. Place squash and bell pepper in a large bowl. Add 1 T. oil; toss well. Arrange vegetables in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/2 tsp. salt, rosemary, and black pepper. Bake at 425° for 40 minutes, stirring once. Place goat cheese in freezer 10 minutes. Cut cheese crosswise into 8 equal rounds. Place breadcrumbs in a shallow bowl. Dredge each round in breadcrumbs; place on a baking sheet. Bake at 425° for 6 minutes. Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 C. pasta cooking water. Return pasta to pan; add reserved pasta cooking water, remaining 1 1/2 tsp. oil, remaining 1/2 tsp. salt, red pepper, and garlic, tossing to coat. Place 1 1/4 C. pasta in each of 8 shallow bowls; top each serving with about 1/2 C. squash mixture and 1 goat cheese round. Garnish with rosemary sprigs, if desired.

 

 

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Swiss Chard Bundles With Sun Dried Tomato and Ricotta

Swiss Chard Bundles With Sun Dried Tomato and Ricotta

1 1/2 oz. sun-dried tomatoes

1/2 C. pine nuts, toasted

2 large bunches Swiss chard

1/4 C. extra-virgin olive oil, plus more for drizzling and brushing

1 large yellow onion, finely chopped

Coarse salt and freshly ground pepper

2 C. whole-milk ricotta cheese

 

Bring a small saucepan of water to a boil. Add sun-dried tomatoes. Remove from heat, and allow to sit 1 hour. Drain, discarding water. Coarsely chop drained tomatoes (there should be about 1/4 C. packed). Set aside. Heat oven to 350 degrees. Spread pine nuts on a small baking sheet, and bake until light golden brown, about 7 minutes. Set aside. Prepare an ice bath, and set aside. Line a baking sheet with paper towels. Set aside. Bring a large pot of salted water to a boil. Choose the twelve largest Swiss chard leaves.  Add one leaf at a time to boiling water, and blanch for 10 seconds. Place each leaf in ice bath to cool. Transfer to prepared baking sheet to drain. Roughly chop remaining chard (there should be 4 to 5 C. s). Set aside. In a large skillet, heat oil over medium heat. Add onions, and cook, stirring occasionally, until translucent, about 5 minutes. Season with coarse salt and freshly ground pepper. Add chopped chard and sun-dried tomatoes. Cook until chard is wilted, about 5 minutes more. Transfer to medium bowl. Set aside to cool. Add pine nuts and ricotta to chard mixture. Season with coarse salt and freshly ground pepper. Stir to combine. Place a blanched leaf face down on work surface. Cut out thickest part of stalk to about 1/3 the length of the leaf. Place a scant 1/2 C. of cheese mixture slightly off center toward bottom of leaf. Fold bottom of leaf over mixture. Fold in sides. Fold leaf over, to completely enclose contents. Repeat with remaining leaves and filling.  Heat a grill pan or an outdoor grill over medium heat. Brush lightly with oil. Grill packets until lightly charred and heated through, about 2 minutes per side. Drizzle with olive oil. Serve immediately.

 

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Really, Really, Ridiculously Good-tasting Chickpea Burgers

Really, Really, Ridiculously Good-tasting Chickpea Burgers

14oz. canned chickpeas, rinsed and drained

1 large garlic clove, finely chopped (originally recipe calls for 1 full clove)

Small handful of chopped parsley

1 tsp. Middle Eastern spice mix (or, 1 tsp. each of ground coriander, cinnamon and ground cumin)

1 tsp. paprika

2 T. wholemeal flour, plus extra

1 egg

2 T. uncooked rolled oats (add more if the mixture is too wet)

2T. cooked couscous (not essential; it was leftover from last night’s dinner)

Large handful of cooked roast pumpkin (again, leftover from last night)

1/2 a small red onion, chopped

Olive oil for frying

 

Put all ingredients into a food processor and whiz until smooth. The mixture definitely shouldn’t be dough-like, but it shouldn’t be too wet that it falls apart easily. Put some of the extra flour onto a plate and use an ice cream to scoop (even easier if you have a scoop that flicks out the balls) to make the patties. Flour your hands and dip the balls into the flour and shape them into rounds and flatten. Fry over medium-high heat for about 3-4 minutes each side or until golden. When done, drain on a paper towel.

 

 

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Pita Pizza Wedges with Mozzarella, Tomatoes and Arugula

Pita Pizza Wedges with Mozzarella, Tomatoes and Arugula

4 Plum Tomatoes, finely diced over a bowl to save juices

1 small Red Onion, finely minced

1 T. EVOO

Salt and Pepper

4 7” Pitas

2 C. shredded Mozzarella Cheese

½ C. fresh Arugula, chopped

 

Preheat oven to 350. Add onions, oil, salt and pepper to taste to the tomatoes; toss and rest for 15 minutes.  Using a sharp knife, split pitas all around perimeter to make 2 circles.  Place on baking sheet and top each with a spoonful of cheese.  Bake until pitas begin to brown and crisp and cheese is melted, about 8 to 10 minutes.  Remove from oven and allow to cool a bit.  Top each with a little tomato mixture and sprinkle with arugula; serve warm.

 

from The Diabetes Menu Cookbook

 

Yield: 8 servings

Calories: 169

Fat: 7g

Fiber: 2g

 

Conchigliette al forno (Baked Shells)

Conchigliette al forno (Baked Shells)

6 ounces portabella mushrooms, cleaned and trimmeBaked-Shellsd
1 stick unsalted butter
1 teaspoon kosher salt
½ cup white wine
One cup of Chicken broth
2 cups finely shredded radicchio
2½ cups heavy cream
½ cup freshly grated Parmigiano-Reggiano
½ cup coarsely shredded fontina
½ cup crumbled Gorgonzola
2 teaspoons mascarpone cheese
6 leaves fresh sage, chopped
1 pound conchigliette rigate (pasta shells)

Preheat the oven to 500 degrees F. Bring a pot of salted water to a boil. Slice the mushrooms about ¼-inch thick. Heat 6 tablespoons of butter in a large skillet; add the mushrooms and ¼ teaspoon salt. Sauté over medium heat, add half cup of dry white wine stirring frequently, add one cup of chicken broth until they are cooked through, 15 to 20 minutes. In a large mixing bowl, combine the mushrooms, radicchio, cream, cheeses, sage. Parboil the pasta shells for 4 minutes; drain and add to the ingredients in the mixing bowl. Toss to combine. Divide the pasta mixture among 6 to 8 individual, shallow, ceramic gratin dishes (1½ to 2 cup capacity). Dot with the remaining 2 tablespoons of butter and bake until bubbly and brown on top, about 7 to 10 minutes. Garnish with fresh Italian parsley, but do not cook the parsley in the pasta.

One Pot Garlic Parmesan Pasta

One Pot Garlic Parmesan Pasta

IMG_0715edit1 tablespoon olive oil
4 cloves garlic, minced
2 cups chicken broth
1 cup milk, or more, as needed
2 tablespoons unsalted butter
8 ounces uncooked fettuccine
Kosher salt and freshly ground black pepper, to taste
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley leaves

Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, milk, butter and fettuccine; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with parsley, if desired.

Savory Cheddar and Scallion Waffles

Savory Cheddar and Scallion Waffles

1 1/4 C. all-purpose flour663a0ff63e779d0a94816e1235faf33b
1/4 C. cornmeal (coarse, if you have it)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. granulated sugar
1/2 tsp. salt
1/4 tsp. ground black pepper
2 large eggs
2 T. vegetable oil
Couple dashes of hot sauce, to taste
1 1/4 C. buttermilk
1/2 C. finely grated cheddar cheese
1 chopped scallion, white and green parts
2 T. chopped cilantro

Heat your oven to 200°F and heat your waffle iron, according to the manufacturer’s instructions. Grease it with a little vegetable oil if it needs it. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, black pepper, sugar and salt. In a medium bowl, whisk together the eggs, oil, hot sauce and buttermilk. Add the wet ingredients to the dry ingredients, then add the cheese, scallions and cilantro. Stir until just incorporated. Try not to over-mix the batter. Cook according to your waffle machine instructions. Hold the finished waffles in the warm oven while you make the rest. Garnish as you wish (for me, it was salsa, sour cream, an egg and some extra cilantro) and serve immediately. If you have extra waffles, wrap them well and freeze them; they can be re-crisped in the toaster or oven.

Baked Spinach Penne Pasta (Gratin de Pates Aux Epinards)

Baked Spinach Penne Pasta (Gratin de Pates Aux Epinards)

5201 (16-ounce) package penne pasta
1 (10-ounce) package baby spinach
1 yellow onion, chopped
5 cloves garlic, finely minced
12 tablespoons butter, diced
1-1/2 tablespoon olive oil
1 teaspoon red chili flakes
4-1/2 cups milk, warmed for 2 minutes in the microwave
3/4 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper, freshly ground
3/4 cup Gruyère cheese, freshly shredded, or more to taste
2 tablespoons flat-leaf parsley leaves, chopped

Preheat the oven to 400°F. For the penne pasta: Bring about 8 quarts of water to a boil. Add the pasta, bring back to a boil, and then immediately lower the heat to a gentle boil. That way the pasta is cooked all the way through evenly. Cook the pasta for about 10-12 minutes total. Salt (with 2/3 teaspoon) the water half-way through the cooking process (it will bring out the natural flavor of the pasta and the pasta will be more tender) and keep stirring every now and then so the pasta doesn’t stick to the bottom. It may take longer than the cooking time that’s written on the box. When the pasta is cooked (cooked inside and out but still in shape and firm), reserve about 1/3 cup to 1/2 cup of pasta water and drain the pasta (do NOT rinse). Transfer it to a large flat platter. In a large sauté pan or a large wok, heat the oil. Add the chopped onions and cook until they’re slightly golden. Add the penne pasta and 2 tablespoons of butter. Toss the pasta using 2 large spoons on each side of the pan for about 3-4 minutes. Season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. If the pasta starts sticking to the bottom, add a little pasta water. Transfer to a large serving platter. Sprinkle with about 1 tablespoon of flat-leaf parsley.

For the Spinach: Wash the spinach thoroughly in a large bowl of water. Drain, then remove all the excess water using a salad spinner. Roughly chop all the spinach leaves. In the same wok, add the minced garlic and 2 tablespoons of butter. Cook the garlic for about 2 minutes until golden brown. Add the red chili flakes. Cook for another minute. Add another 1/3 of the amount of spinach to the pan, constantly lift the spinach leaves using 2 slotted spoons on each side of the pan. The leaves will start to wilt after 30 seconds or so. Add the other 1/3 of the spinach and repeat the same procedure for 30 seconds. Season with about 1/3 teaspoon of salt (this will prevent the spinach from changing color and will keep it bright green color). Repeat one more time with the rest of the spinach, then transfer the greens, with as little liquid as possible, into a large bowl. Reserve the excess spinach liquid in a separate bowl.

Reserve about 1/2 cup of spinach for the baking dish and add the spinach to the pasta. Toss well. Set aside.

For the béchamel sauce: In a saucepan, melt 8 tablespoons of butter over medium-low; you don’t want the butter to burn. Bring the heat back up to medium-high (the butter should be hot and golden) and add the flour. Keep stirring manually with a whisk for approximately 3 minutes. The flour should absorb the butter instantly and form a paste. Add the spinach liquid; stir well until incorporated and add the milk in 3 stages. Increase the heat while constantly stirring for about 5 minutes. Reduce the heat to low. Season with 1/2 teaspoon of salt and 1/4 teaspoon pepper. Let the sauce rest until it’s time to assemble the dish.

Assembly time: In a 14” x 10” x 3” high rectangular pan lined with aluminum foil and sprayed with oil (for an easy clean up), spread a layer of spinach. Add the spinach penne pasta. Spread ladles of the béchamel sauce. It should cover the whole tray and sprinkle with Gruyère cheese. Bake in the oven for 5 minutes at 400°F and broil for about 2-3 minutes to get a nice golden top. Remove from the oven and let it rest for at least 15 minutes. Cut into squares, and garnish with flat-leaf parsley. Bon appétit!

Pasta with Heirloom Tomatoes, Basil and Brie

Pasta with Heirloom Tomatoes, Basil and Brie

4 large (1 pound or more) heirloom tomatoes in an assortment of colors
1 pound Brie, rind removed, torn into irregular piece
1 cup cleaned fresh basil leaves cut into strips (use both red and green if you have them)
3 large cloves garlic, peeled and finely minced
1/2 cup extra virgin olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 1/2 pounds pasta in your favorite shape to hold the juices of the sauce

Combine tomatoes, brie, basil, garlic, olive oil, salt and pepper in a large serving bowl. Prepare at least 2 hours before serving and set aside, covered, at room temperature. Bring 6 quarts water to a boil in a large pot. Add 2 tsp. salt. Add the pasta and boil until tender but al dente. Drain pasta and immediately toss with the sauce. The hot pasta will melt the brie and bring out the aromas and flavors of the tomatoes and garlic. Serve and pass the pepper mill.

Creamy Mushroom and Caramelized Onion Lasagna

Creamy Mushroom and Caramelized Onion Lasagna

lasa15 lasagna noodles
7 tablespoons olive oil, divided
2 medium-large onions, halved and thinly sliced (4 heaping cups)
Ground black pepper
1 teaspoon dried thyme leaves, divided
2 pounds baby bella mushrooms, cleaned and sliced
8 garlic cloves, minced
2½ cups milk
1½ cups vegetable broth
½ ounce dried mushrooms, finely chopped
½ pound grated provolone cheese (2½ cups)
1¼ cup grated Parmesan cheese
5 tablespoons flour

Bring 3 quarts of water and 1 tablespoon of salt to boil a large pot. Add lasagna noodles and, using back-of-the-box cooking times as a guide, cook, stirring frequently at first to prevent sticking, until noodles are just tender. Drain noodles, laying them out in a single layer to prevent sticking. Meanwhile, heat 2 tablespoons of the oil over medium-high heat in a large skillet. Add onions and sauté until golden brown, about 10 minutes. Reduce heat to low, and continue to cook until onions are caramel brown, seasoning lightly with salt and pepper and ½ teaspoon of the thyme, about 10 minutes longer. Transfer to a bowl and set aside. Return skillet to burner and heat another 2 tablespoons of oil. Add mushrooms and sauté until all of their liquid evaporates and mushrooms start to turn golden, lightly seasoning with salt, pepper, 2 of the garlic cloves and remaining ½ teaspoon thyme towards the end of cooking, 10 to 12 minutes. Remove mushrooms from heat and set aside. Microwave milk, broth, and dried mushrooms in a microwave-safe bowl until liquid is steamy hot and mushrooms are soft, about 5 minutes. Heat remaining 3 tablespoons of oil and remaining 6 garlic cloves over medium-high heat in a large saucepan or small Dutch oven. When garlic starts to sizzle and turn golden, whisk in flour until smooth, and then vigorously whisk in milk mixture and heat until sauce starts to bubble and thicken. Stir in Parmesan and season to taste with salt and pepper. Remove from heat, place plastic wrap directly over the sauce’s surface to keep a skin from forming. Adjust oven rack to upper middle position and heat oven to 425 degrees. Smear ¼ cup of the sauce over bottom of baking dish. Assemble the next 4 layers in the following order: 3 noodles, â…” cup sauce, ¼ of the onions, ¼ of the mushrooms, ½ cup provolone, and 2 tablespoons Parmesan. Assemble final layer with remaining noodles, sauce and cheeses. Seal lasagna with foil and bake until bubbly, about 35 minutes. Remove foil, and then broil until cheese is spotty brown, 5 to 7 minutes longer. Let stand 10 to 15 minutes. Cut and serve

Spring Vegetable Potstickers with Sweet Chili Soy Dip

Spring Vegetable Potstickers with Sweet Chili Soy Dip

6091971 T. grapeseed or coconut oil, divided
1 small shallot, small dice
2 tsp. minced fresh ginger
6-7 stalks of asparagus, woody ends snapped off + small diced
1 cup shelled fresh/frozen peas
1 cup shredded green cabbage
juice of 1 lime
salt + pepper
2 sprigs of mint, leaves chopped
24+ wonton wrappers

¼ cup tamari or nama shoyu
2 T. maple syrup/raw honey/agave
1 tsp. minced fresh ginger
couple drops of hot toasted sesame oil
pinch of red pepper flakes
1 green onion, thinly sliced on a bias
2 tsp. toasted sesame seeds

Heat 1 ½ teaspoons of the grapeseed oil in a large sauté pan over medium heat. Add the shallots and ginger to the pan. Stir them up and cook until fragrant and shallots are translucent, about 2 minutes. Add the asparagus, peas and cabbage to the pan. Sauté until the peas and asparagus are bright green and the cabbage is slightly wilted. Add the lime juice, season the mixture to taste and remove from the heat. Add the mint, stir, and allow the mixture to cool. Divide the vegetable filling amongst the wonton wrappers, placing about 2 teaspoons of it in the center of each wonton square. Moisten half of the edges with a bit of water and fold the potstickers up, pinching the tops shut as you go. Wipe out the sauté pan and heat the remaining grapeseed oil on medium heat. Fry the potstickers in batches until they’re golden brown on both sides, about ½-1 full minute per side. Introduce more oil to the pan as needed to finish them up. For the sweet chili soy dip, whisk all of the ingredients together. Serve the potstickers hot with the dip on the side.

Sullivan Street Potato Pizza

Sullivan Street Potato Pizza

06-28-09 Bread 16For two 13 x 9-inch pans, or one half-sheet pan

3/4 C. plus 2 T. (130 grams) unbleached bread flour
3/4 C. plus 2 T. (130 grams) unbleached all-purpose flour
1/4 tsp. instant yeast
1 1/4 cups (285 grams) lukewarm water
1/2 tsp. granulated sugar
1/2 tsp. salt
Extra-virgin olive oil.

Mix the flours and yeast in a mixing bowl. Using the paddle attachment, add water on low speed until the batter comes together. Increase the speed to medium and beat for 20-25 minutes until it cleans the bowl and comes together. (If it hasn’t started to come together in 20 minutes, add a few pinches more flour). The dough should still be quite wet. Add sugar and salt and mix for another 2-3 minutes. Cover the dough with plastic wrap and let it rise about 4 hours. Coat the baking pan or pans with olive oil. Pour the dough directly into the pan. With hands coated with olive oil, press the dough into a thin layer. Let it rest for 10-15 minutes, and then finish pressing it into the whole pan. It will be quite thin. Cover and let rise for another hour. Meanwhile, slice 7 Yukon Gold potatoes, peeled (about 4 lb.) into thin slices. Toss them with salt and let them exude moisture for about 15 minutes. Squeeze them dry in a colander to release more of their liquid. Toss them with a thinly sliced onion and about 2 T. chopped fresh rosemary. About 30 minutes before baking, preheat the oven to 425 degrees F (220 C) and put one rack on the oven’s top shelf. If using two pans, put another rack on the lower third. After the dough is proofed, spread on the potato topping. Brush with olive oil and sprinkle with more salt. Bake until the potatoes are brown at the edges and easily pierced with the tip of a knife, about 40 minutes.

No Boil Baked Penne

No Boil Baked Penne

1 jar pasta sauce (26oz)
1 1/2 cups water
15 oz. ricotta
2 cups shredded mozzarella, divided
1/4 C. parmesan cheese
1 lb. sausage, cooked and crumbled
8 oz. uncooked penne

Preheat oven to 400 degrees. Lightly grease 9×13 pan; set aside. Combine sauce, water, ricotta 1 C. of mozzarella, sausage, parmesan and penne. Pour into 9×13 pan and cover with foil. Bake for 55 minutes. Remove foil and top with remaining mozzarella cheese. Bake for 5 to 10 minutes, until bubbly.

Roz’s Easy Microwave Risotto with Pear and Fennel

Roz’s Easy Microwave Risotto with Pear and Fennel

½ cup finely chopped sweet onion
2 tablespoons butter
1 garlic clove minced
¼ cup olive oil (est)
1 cup uncooked Arborio rice
3 cups chicken broth
¼ cup white wine
1/3 cup grated Parmesan
1 pear, peeled & chopped
1 fennel bulb, sliced

Stir first three ingredients together with a tablespoon of oil in a microwaveable bowl – microcook 3 minutes. Stir in rice and microwave 2 more minutes. Stir in 2 ¾ cup broth and ¼ cup wine. Cover tightly with plastic wrap or glass cover and microcook 9 minutes. Carefully swirl bowl around to mix a bit without uncovering and cook another 8 minutes. While rice cooks, drizzle fennel with oil to coat and add salt and pepper to taste. Roast in the oven for 350 degrees on a parchment lined pan. Peel pears, toss in oil, season with salt and pepper and add to the fennel pan after 10 minutes have elapsed. Remove rice from microwave and stir in cheese and remaining ¼ cup broth, stirring until creamy. Stir fennel and pears into rice and serve.

Hot Brie Pasta

Hot Brie Pasta

½ lb. ripe Brie
¼ cup olive oil
½ cup fresh basil, julienned
1- 3 cloves garlic, crushed
2 tomatoes, seeded and cubed
¼ tsp. salt
½ tsp. freshly ground black pepper
½ lb. pasta (fettucine, linguine, or capellini all work well)
½ cup peas
Parmesan

Remove rind from Brie and cut into irregular pieces. Combine with next 6 ingredients and let stand 2 hours at room temperature. Cook pasta al dente, drain, and add raw peas (frozen are acceptable, but of course must be thawed first). Toss hot pasta with Brie sauce. Top with Parmesan cheese and serve at once.

Provencal Tomato Tart (Tarte aux tomatoes)

Provencal Tomato Tart (Tarte aux tomatoes)

tomato tart

Preheat an oven to 375 degrees F. Defrost 1 sheet frozen puff pastry (preferably all-butter pastry) from a 14–17-oz. box according to package directions. If the package contains 1 sheet, cut the pastry in half; if the package contains 2 sheets, just use 1. Roll out the dough slightly on a floured surface to smooth it out.

Place the pastry sheet on a parchment-lined, rimmed baking sheet and use a paring knife to gently score a 1/4” border around the edge. Using a fork, prick the pastry all over inside the border to release steam while baking.

Spread the bottom of the dough with a thin layer of Dijon mustard, and then cover with a single layer of snugly packed tomato slices, preferably heirloom tomatoes in several colors, that have been sprinkled with sea salt and drained on a paper towel to remove excess moisture. Drizzle with extra-virgin olive oil and sprinkle with freshly ground black pepper and chopped fresh thyme. Top with grated Gruyere cheese. Bake until the crust is golden and the tomatoes have collapsed. It should take about 20 to 25 minutes. Check at 20 minutes and continue to cook until pastry is golden. Remove the tart to a rack and let it cool for 20 minutes or so before slicing it into wedges.

Variations: Add slivers of kalamata olives over the cheese before baking. Or sprinkle the cooked and cooled tart with torn bits of fresh basil right before serving.

Roasted Poblano, Onion & Jack Quesadilla

Roasted Poblano, Onion & Jack Quesadilla

14997845320_4e5dab26fd_o6 poblano chiles
1/4 cup loosely packed fresh cilantro
1 tablespoon plus 2 tsp. olive oil
1 medium white onion, thinly sliced lengthwise (about 1-1/2 cups)
Kosher salt and freshly ground black pepper
two 10-inch flour tortillas
grated Monterey Jack cheese (4 to 8 oz.)
sour cream or crème fraiche to taste

To roast the peppers using a gas flame: Turn a gas burner to high and char the poblanos directly over the flame, turning them with tongs as soon as each side becomes fully blackened, about 6 to 8 minutes per pepper. To roast the peppers in the oven: Preheat the oven to 400ºF. Halve and seed the peppers and place on a parchment-lined (for easy cleanup) baking sheet. Roast for about 30 to 35 minutes or until charred in some places. (Don’t let them get too black as I did here or you will have trouble peeling them.) Immediately after roasting, put the poblanos in a bowl, cover, and set aside to steam and loosen the skins. When they’re cool enough to handle, peel the charred skin off with your hands or a small paring knife. Pull out and discard the stems and seed clusters (if you haven’t already). Slice the peppers into 1/4-inch-wide strips and put them in a small bowl. Put a baking sheet in the oven and heat the oven to 150°F (or its lowest setting). Meanwhile: heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and cook, stirring frequently, until soft and lightly browned, 3 to 5 minutes. Add the poblano strips, season with a generous pinch of salt and a few grinds of pepper, and cook, stirring occasionally, until the peppers are heated through, another 1 to 2 minutes. Transfer to a plate and wipe the skillet clean. Heat 1 tsp. of the oil in the skillet over medium-high heat until hot. Add one tortilla and scatter over it half of the cheese, half of the poblano mixture, and half of the cilantro. When the tortilla smells toasty and the bottom is browned in spots, in 1 or 2 minutes, fold it in half, pressing it with a spatula to flatten it. Transfer to the baking sheet in the oven to keep warm. Repeat with the remaining ingredients to make one more quesadillas. Cut each quesadilla into wedges and serve with the sour cream or crème fraiche on the side — I like to open my quesadilla up and drop spoonfuls of crème fraiche inside.

Pasta with Capers and Cherry Tomatoes

Pasta with Capers and Cherry Tomatoes

recipe-image-legacy-id--281694_126 T. salt-packed capers
1 small red onion, halved lengthwise
3 garlic cloves, smashed
1/3 C. extra-virgin olive oil
3 canned whole tomatoes (preferably San Marzano), chopped
12 cherry tomatoes, quartered
2 T. chopped fresh mint
1/8 tsp. black pepper
3/4 lb dried linguine
Garnish: fresh mint leaves

Rinse capers in a sieve and transfer to a small bowl. Cover capers with water by about 2 inches and soak 30 minutes. Drain, and then repeat soaking. Drain and rinse capers, then squeeze dry and coarsely chop. Cook onion, cut sides down, and garlic in oil in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, 3 minutes. Add capers and cook, stirring occasionally, 5 minutes. Remove and discard garlic and onion. Add canned and cherry tomatoes and cook, stirring occasionally, 3 minutes. Stir in mint and pepper, then reduce heat to low and simmer, covered, stirring occasionally, 1 1/2 hours. Shortly before sauce is done, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve about 1 C. cooking water, then drain pasta. Add pasta to sauce and cook over high heat, tossing, 10 to 15 seconds. If pasta seems dry, add a few T. reserved cooking water. Cooks’ note: Sauce can be made 3 days ahead and chilled, covered.

Bow Tie Pasta with Cherry Tomatoes, Capers, and Basil

Bow Tie Pasta with Cherry Tomatoes, Capers, and Basil

bow-tie-pasta-ck-222291-x4 cups hot cooked bow tie pasta
4 cups halved cherry tomatoes (about 2 pints)
1/3 cup thinly sliced fresh basil
1/4 cup chopped pitted niçoise olives
2 tablespoons capers
2 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
Red wine vinegar (optional)

Combine first 10 ingredients in a large bowl, and toss well. Sprinkle vinegar over each serving, if desired.

Rice & Bean Patties

Rice & Bean Patties

2 1/2 C. diced onion
1 T. minced garlic (or sub dehydrated garlic or even garlic powder)
Olive oil
3/4 tsp. cumin
1 T. tomato paste
1 1/2 C. cooked beans
1 C. cooked rice
Salt and pepper
Hot sauce
2 1/2 C. breadcrumbs

Sauté onion and garlic in olive oil over medium heat until soft. Stir in cumin, cook 1 minute. Stir in tomato paste, cook 30 seconds. Coarsely puree with beans and rice (a hand held potato masher works well; leave a little texture, you don’t want it to taste like baby food!). Season with salt, pepper, and hot sauce. Stir in breadcrumbs. Form into patties. Heat oil in a nonstick skillet over medium. Add patties, cook until heated through and browned. In non-survival mode, these are really nice with brown rice, and served with some plain greek yogurt and a sprinkle of chopped mint.

Chard and Ricotta Torta

Chard and Ricotta Torta

1 lb. frozen bread dough thawed (see notes)
3 lb. red or green chard (about 3 bunches)
1 T. olive oil
1 T. minced garlic
2 large eggs
3/4 C. part-skim ricotta cheese
6 T. whipping cream
1/4 C. chopped pitted calamata olives
2 tsp. grated lemon peel
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/8 tsp. pepper

Cut off a third of the bread dough. With lightly floured hands, flatten both portions into disks. Cover with plastic wrap and let stand while preparing filling, about 30 minutes. Rinse chard and tear leaves form center ribs; discard center ribs and stems or save for another use. Pour oil into a 12-inch frying pan or a 14-inch wok over medium-high heat; when hot, add garlic and stir until fragrant, about 1 minute, Add chard and stir frequently until evenly wilted, 12 to 15minutes. Transfer mixture to a strainer and let drain until cool enough to handle. Squeeze chard to remove all liquid, then coarsely chop. In a bowl, mix chard, 1 egg, ricotta, 1/4 C. cream, olives, lemon peel, nutmeg, salt, and pepper. With a lightly floured rolling pin, on a lightly floured surface, roll the larger portion of dough into a 12-inch round about 1/4 inch thick. Brush off excess flour. Fit into a 10-inch cheesecake pan with removable rime and fold excess dough down so that edges come about halfway up sides of pan; press dough gently against sides of pan. Add chard mixture and spread level. Roll remaining dough into a 10-inch round. Center over filling and pinch with the sides to seal. In a small bowl, beat remaining egg with remaining 2 T. cream to blend. Brush top crust with egg mixture; discard remainder. Bake in a 375º regular or convection oven until top is richly browned, 35 to 40 minutes. Let cool about 10 minutes, then run a small sharp knife between tart and pan rim to loosen; remove rim. Use a serrated knife to slice into wedges. Serve warm or cool.

Yield: 6 to 8 servings
Calories: 314
Fat: 13g
Fiber: 3.8g

Penne with Peas, Pea Greens and Parmesan

Penne with Peas, Pea Greens and Parmesan

1 pound fresh peas, shelled (about 3/4 C.)
6 oz. pea shoots (tendrils, shoots, leaves) (1/2 big bunch), curly tendrils removed and discarded
1 T. extra virgin olive oil
1 bunch young spring onions or scallions, cleaned and finely chopped (about 1/2 C.)
Salt and freshly ground pepper
1 T. chopped fresh tarragon
1 T. chopped fresh parsley
¾ pound penne
1 to 2 oz. Parmesan, grated (1/4 to 1/2 C., to taste)

Begin heating a large pot of water for the pasta. Meanwhile, steam the peas over an inch of boiling water for 4 minutes, until just tender. Transfer to a bowl. Add the pea shoots to the steamer and steam 2 minutes, until just wilted. Remove from the heat and allow to cool until you can handle them. Do not discard the steaming water; pour it into a measuring cup. Squeeze out excess water from the pea greens and chop medium-fine. You should have about 1 C. chopped leaves and tender stems. Heat the olive oil over medium heat in a large skillet and add the chopped spring onion or scallions. Cook, stirring, until wilted, about 3 minutes. Add the pea shoots and stir together for about a minute. Season to taste with salt and pepper. Add the peas, tarragon and parsley and about 1/4 C. the steaming water and heat through. When the water in the pot comes to a boil, salt generously and add the pasta. Cook al dente, using the timing instructions on the package as a guide but checking the pasta a minute before the time indicated is up. When the pasta is ready, using a ladle transfer 1/2 C. the pasta cooking water to the pan with the peas and pea shoots. Drain the pasta and toss at once with the vegetables and Parmesan. Serve hot.

Gnocchi with Gorgonzola Sauce

Gnocchi with Gorgonzola Sauce

2 1/4 pounds russet potatoes
1 large egg
2 C. all-purpose flour
1 tsp. salt
1/2 tsp. ground black pepper
1/8 tsp. ground nutmeg
1 C. whipping cream
3 C. crumbled Gorgonzola cheese (about 13 oz.)
Chopped fresh chives
Grated Parmesan cheese (optional)

Pierce potatoes several times with fork. Microwave until tender, turning once, about 16 minutes total. Cut potatoes in half lengthwise; scoop potato flesh into bowl; discard potato skins. Mash potatoes until smooth. Mix in egg. Sift flour, salt, pepper, and nutmeg over potato mixture; stir to combine. Knead gently. Divide dough into 8 pieces. Roll each piece on work surface into 1/2-inch-diameter rope. Cut dough into 1-inch lengths and make grooves in each piece with fork. Cook gnocchi in large pot of boiling salted water until gnocchi are tender and rise to surface, about 5 minutes. Using slotted spoon, transfer cooked gnocchi to warm platter. Bring cream to simmer in heavy medium saucepan over medium heat. Add Gorgonzola, whisking until melted. Spoon sauce over gnocchi. Sprinkle with chives and Parmesan, if desired; serve.