Healthy Italian Cooking at Home

Category Archives: eggs

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The key to motivation in the morning is to get out of a same-old-foods rut and kick-start the day with new, creative ideas. Taking just a few minutes to have something to eat can really make a difference to your day. You can incorporate a healthy breakfast into your everyday routine. Here are some ideas to get you started.

breakfast1

Mediterranean Breakfast Sandwich

4 servings

Ingredients

  • 4 multi-grain sandwich thins
  • 4 teaspoons olive oil
  • 1 tablespoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 4 eggs
  • 2 cups fresh baby spinach leaves
  • 1 medium tomato, cut into 8 thin slices
  • 4 tablespoons feta cheese
  • 1/8 teaspoon kosher salt
  • Freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Split sandwich thins; brush cut sides with 2 teaspoons of the olive oil. Place on baking sheet; toast in oven about 5 minutes or until edges are light brown and crisp.

Meanwhile, in a large skillet heat the remaining 2 teaspoons olive oil and the rosemary over medium-high heat. Break eggs, one at a time, into the skillet.

Cook about 1 minute or until whites are set but yolks are still runny. Break yolks with a spatula. Turn eggs over and cook until the yolks are solid. Remove from the heat.

Place the bottom halves of the toasted sandwich thins on four serving plates. Divide spinach among sandwich thins. Top each with two of the tomato slices, an egg and 1 tablespoon of the feta cheese. Sprinkle with salt and pepper. Top with the remaining sandwich thin halves. Serve or wrap in foil for a to-go sandwich.

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Homemade Oat Squares

Serve the oat squares in cereal bowls with low-fat milk.

6 servings

Ingredients

  • 1 ½ cups old-fashioned rolled oats (not quick cooking)
  • 1/4 cup oat bran
  • 1/4 cup whole wheat flour
  • 1/4 cup packed brown sugar
  • 3 tablespoons almond butter
  • 2 tablespoons water
  • 1 tablespoon honey
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • Nonstick cooking spray

Directions

Preheat the oven to 325 degrees F.

Place oats in a food processor. Cover and process until finely ground.

Add oat bran, flour, brown sugar, almond butter, the water, honey, baking soda and salt.

Cover and process until combined.

Coat a 9 x 9 x 2-inch baking pan with cooking spray.

Press oat mixture firmly into the prepared baking pan. Cut mixture into one-inch squares with a sharp knife.

Bake about 30 minutes or until golden.

Turn off the oven; let oat squares dry in the oven with the door closed for 30 minutes.

Remove squares from the pan; break apart. Cool completely.

Store in an airtight container for up to 1 week.

breakfast2

Breakfast Pitas

2 servings

Ingredients

  • 2 teaspoons olive oil
  • ½ cup sliced fresh mushrooms
  • ½ cup chopped green bell pepper
  • 3 ounces diced mozzarella cheese (about 1/2 cup)
  • 1 green onion thinly sliced
  • 1 clove garlic, minced
  • 1/8 teaspoon ground black pepper
  • 2 whole wheat pita breads
  • 1 cup fresh chopped Roma tomatoes
  • Grated Parmesan cheese for topping

Directions

Preheat oven to 375 degrees F.

In a medium skillet, heat oil. Add mushrooms and bell pepper; cook for 5 minutes or until tender, stirring occasionally. Stir in green onion, garlic and black pepper. Divide mixture in half.

Place pitas on a parchment or foil covered baking sheet. Top each with the mushroom mixture. Sprinkle with the mozzarella cheese and tomato.

Bake for 8 to 10 minutes or until heated through and cheese is melted. Sprinkle with Parmesan cheese and serve.

breakfast3

Omelet Wraps

4 servings

Ingredients

  • 2 slices regular bacon or turkey bacon
  • Nonstick cooking spray
  • 1 teaspoon olive oil
  • 1/3 cup chopped red bell pepper
  • 1/4 cup sliced green onions (2)
  • 2 cups coarsely chopped, stemmed fresh kale or spinach leaves
  • 5 eggs, lightly beaten
  • 1/2 cup low-fat cottage cheese
  • 1/2 teaspoon dried Italian seasoning, crushed
  • 1/4 teaspoon freshly ground black pepper
  • Four 10 inch high-fiber whole grain flour tortillas, warmed

Directions

Coat a large skillet with cooking spray. Cook bacon in the skillet until crisp. Remove to a paper towel, cool and chop; set aside.

Heat the oil in the same skillet over medium heat. Add peppers and green onions; cook about 2 minutes or until tender, stirring occasionally.

Add kale or spinach; cook and stir for 2 to 3 minutes more or until the kale begins to wilt.

In a medium bowl combine eggs, cottage cheese, Italian seasoning, black pepper and chopped bacon. Pour egg mixture over the vegetables in skillet.

Cook over medium heat. As mixture sets, run a spatula around the edges of skillet, lifting egg mixture so the uncooked portion flows underneath. Continue cooking and lifting edges just until the egg mixture is set.

Slide egg mixture from the skillet onto a cutting board; cut into quarters.

For each wrap, place one egg portion in the center of a tortilla. Fold in opposite sides; roll up. If desired, secure with wooden skewers or wrap in foil for a to-go breakfast.

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Breakfast Fruit Parfaits

Prepare the granola in advance, so it is available for a quick breakfast assembly.

8 servings

Ingredients

  • Nonstick cooking spray
  • 4 cups regular rolled oats (not quick cooking)
  • 1/3 cup shredded coconut
  • 1/2 cup toasted unsalted nuts of your choice (I like sliced almonds)
  • 1/4 cup honey
  • 3 tablespoons vegetable oil
  • 2 tablespoons packed brown sugar
  • 2 ½ cups cubed seasonal fruits, (in winter, use mangoes, kiwifruit, papayas, bananas and/or pineapple)
  • 2 cups lime, coconut or a favorite desired flavor of Greek yogurt
  • Additional nuts and coconut to sprinkle on the top

Directions

For granola:

Preheat the oven to 350 degrees F.

Lightly coat a 15 x 10 x 1-inch baking pan with cooking spray; set aside.

In a medium bowl combine oats, the 1/3 cup coconut and the nuts.

In a small bowl combine honey, oil and brown sugar. Drizzle honey mixture over the oat mixture. Stir until the oats are coated. Spread evenly in the prepared pan.

Bake for 20 to 25 minutes or until lightly browned, stirring twice. Line a large baking sheet with foil or parchment paper. Spread the baked granola onto prepared baking sheet and cool.

Store in an airtight container at room temperature for up to 1 week.

To make parfaits:

Place about 2 tablespoons of the cubed fruit in each of eight 6 to 8 ounce glasses. Add 2 tablespoons of yogurt to each glass. Add 1 tablespoon of the granola to each glass. Repeat layers, but do not stir. If desired, top with additional coconut and nuts. Serve immediately or cover and chill for up to 4 hours.

PEACH BREAKFAST PARFAITS:

Prepare granola as directed, except stir 1 teaspoon ground cinnamon into the honey mixture. Assemble parfaits as directed, except substitute chopped, peeled peaches and use peach or honey-flavored Greek yogurt.

BERRY CHEESE PARFAITS:

Prepare granola as directed. For parfaits, substitute 1 1/2 cups mixed fresh berries (such as blueberries, raspberries, blackberries or sliced strawberries) and omit the yogurt. In a medium mixing bowl place 12 ounces reduced fat cream cheese, at room temperature, 3 tablespoons honey and 1 tablespoon freshly squeezed lemon juice. Beat with an electric mixer on medium speed until combined. Beat in 1 to 2 tablespoons milk to make a soft consistency. Assemble as directed above, substituting the cheese mixture for the yogurt. Top with sliced almonds.

CHERRY CHEESE PARFAITS:

Prepare granola as directed. For parfaits, substitute 1 1/2 cups frozen and thawed sweet cherries and omit the yogurt. In a medium mixing bowl place 12 ounces reduced fat cream cheese, at room temperature, 3 tablespoons honey and 1 tablespoon freshly squeezed orange juice. Beat with an electric mixer on medium speed until combined. Beat in 1 to 2 tablespoons milk to make a soft consistency. Assemble as directed above, substituting the cheese mixture for the yogurt. Top with sliced almonds.


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With the holidays approaching and those sumptuous meals and desserts awaiting us, we may want to consider eating lighter in the weeks before the holidays. Earlier this week I gave you some ideas for dinner and, in today’s post, I am sharing some lighter and easy to make lunch recipes. This is a busy time of year, so you do not want recipes that are very involved or time consuming to make in the weeks leading up to the holidays.

lunch1

Mediterranean Pita

2 servings

Ingredients

  • 4 large eggs
  • Salt and pepper
  • ¼ teaspoon dried oregano
  • 1 tablespoon olive oil
  • 1/2 cup spinach
  • 1/2 cup cherry tomatoes (halved)
  • ¼ cup crumbled feta cheese
  • 2 heated pita halves

Directions

Whisk eggs in a mixing bowl, add the oregano and season with salt and pepper.

In a skillet, heat the olive oil over medium-low heat. Cook eggs, stirring frequently, until just set, 1 to 2 minutes; stir in spinach and tomatoes.

Cook until the spinach wilts and the tomatoes are heated.

Place 2 tablespoons of crumbled feta in each warm pita half and divide the egg mixture between each pita half.

lunch2

Minestrone

6 servings

Ingredients

  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • Two 14 ounce cans reduced-sodium chicken broth
  • 1 ½ cups water
  • One 15 ounce can cannellini beans, rinsed and drained
  • 1 medium zucchini, diced
  • 1 cup sliced carrots
  • 3 cloves garlic, minced
  • 3/4 cup elbow macaroni or other short pasta
  • 6 cups coarsely torn, trimmed Swiss chard or 8 cups fresh baby spinach leaves
  • One 14 1/2 ounce can no-salt-added diced tomatoes
  • Fresh basil for garnish

Directions

In 5- to 6-quart Dutch oven cook onion in hot oil over medium heat until tender, stirring occasionally.

Add broth, water, beans, zucchini, carrots and garlic. Bring to boiling.

Add pasta and dried oregano. Return to boiling; reduce heat. Simmer, covered for 5 minutes.

Stir in Swiss chard. (If using spinach wait until you add the tomatoes.)

Simmer, uncovered, 5 to 7 minutes more or until pasta is tender, stirring occasionally.

Stir in tomatoes (and spinach if using in place of chard). Remove from the heat. Season with salt and black pepper. Garnish with fresh basil.

lunch3

Warm Turkey, Pear and Cheese Salad

It you still have leftover turkey from Thanksgiving, this salad it a good way to use some of it up.

4 servings

Ingredients

  • 1 pound leftover sliced turkey or thin turkey cutlets
  • 1 tablespoon honey mustard, divided
  • ¼ cup olive oil, divided
  • 2 tablespoons cider vinegar
  • 2 pears, cored and sliced thin
  • 4 slices provolone cheese, cut in half
  • 5 ounces arugula (8 cups) or your favorite salad greens
  • Salt and ground black pepper

Directions

Cut the turkey into eight pieces and brush each lightly with a ½ tablespoon of the honey mustard.

In a 12-inch skillet heat 2 tablespoons of the oil over medium-high heat. Cook turkey cutlets or heat leftover turkey in an even layer in the hot oil for 2 to 3 minutes on each side.

Layer pears on top of the turkey; top each with a half-slice of cheese. Reduce heat to medium-low. Cover and heat for 3 minutes or until cheese is melted and pears are warm.

Divide arugula among serving dishes; top with turkey slices.

For the dressing:

Whisk remaining mustard and oil along with the vinegar. Drizzle dressing on each serving.

lunch4

Salmon Open-Faced Sandwiches

4 servings

Ingredients

  • 4 ounces light cream cheese
  • 1/4 cup chopped fresh herbs (parsley, dill, chives, thyme)
  • Freshly ground black pepper
  • 8 thin slices of your favorite bread, lightly toasted (I like pumpernickel or rye)
  • 4 ounces smoked salmon
  • 1 cup arugula
  • 1/4 red onion, thinly sliced
  • 2 tablespoons large capers

Directions

Mix together the cream cheese and the herbs and season with pepper.

Spread mixture on each piece of toast and evenly top each with salmon, onion, capers and arugula.

lunch5

Clementine Salad with Poppy Seed Dressing

Some markets sell loose pomegranate seeds in a cup as a time saver.

6 servings

Ingredients

  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 2 teaspoons poppy seeds
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 10 cups arugula or your favorite salad greens
  • 8 seedless clementines, peeled and broken into segments
  • 1/4 cup chopped walnuts, toasted
  • 1/4 cup pomegranate seeds

Directions

To remove pomegranate seeds:

Score an “X” in the top of a pomegranate. Break pomegranate apart into quarters. Working in a bowl of cool water, immerse each quarter; use your fingers to loosen the seeds from the white membrane. Discard peel and membrane. Drain seeds in a fine wire mesh colander. Cover and chill for up to 24 hours before using.

To prepare the dressing:

In a screw-top jar combine lime juice, oil, honey, poppy seeds, kosher salt and pepper. Cover and shake well.

In a large salad bowl toss dressing with arugula. Add clementine segments; gently toss. Sprinkle with walnuts and pomegranate seeds. Serve.


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Need  some new ideas for using your Thanksgiving leftovers? Think breakfast.

I had apple cider leftover from basting the turkey on Thanksgiving, so one way to use up some leftover cider, is to make pancakes or muffins. I also had plenty of sweet potatoes, vegetables, Italian sausage stuffing, turkey and cranberry sauce leftover, despite giving my guests take home containers. I don’t mind repeating Thanksgiving dinner one night, but not two. So the remaining leftovers need to become something else. Here are a few suggestions.

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Apple Cider Pancakes

Yield: 6 to 8 pancakes. This recipe is easily doubled.

Ingredients

  • 1 1/2 cups Self-Rising flour
  • 1 tablespoon brown sugar
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 large egg
  • 1/2 cup buttermilk
  • ½ cup apple cider
  • 2 tablespoons vegetable oil
  • ½ cup chopped pecans or peeled and chopped apple

Directions

Whisk together the flour, sugar, baking soda, cinnamon and pecans.

In a separate bowl, whisk together the egg, buttermilk, cider and oil until foamy. Add to the flour mixture and mix until blended

Let the batter rest while the griddle or frying pan heats up. Brush the griddle lightly with vegetable oil.

Drop 1/4 cup of batter for each pancake onto the hot surface. Turn the pancakes over once bubbles have risen to the surface and cook the second side until golden brown.

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Sweet Potato Whole Wheat Muffins

Cooked butternut squash would also work well in this recipe.

Makes 12-15 muffins depending on the size of your muffin cups.

Ingredients

  • 1/2 cup leftover mashed sweet potatoes
  • 1 3/4 cups white whole wheat flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 3 large eggs
  • 3/4 cup light brown sugar
  • 1/2 cup unsweetened applesauce
  • 1/3 cup vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoons grated lemon zest
  • 1 apple, peeled, cored and finely chopped
  • 1/4 cup chopped hazelnuts
  • 1 tablespoon granulated sugar

Directions

Heat the oven to 350 degrees F and line a muffin pan with 12-15 baking cups or spray the muffin pan well with non-stick cooking spray.

In a small bowl combine the chopped hazelnuts with the granulated sugar.

In a large bowl, whisk together flour, salt, baking soda, baking powder, lemon zest, cinnamon and ginger.

In another bowl, whisk together eggs, mashed sweet potatoes, brown sugar, oil, applesauce and vanilla.

Fold wet ingredients into dry ingredients until well incorporated, then fold in apple. Spoon batter into baking cups and sprinkle with hazelnuts and granulated sugar.

Bake until golden brown and a toothpick inserted in centers comes out clean, about 20-25 minutes. Transfer to a wire rack to cool.

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Cranberry Sauce Scones

I use orange zest in my cranberry sauce. If your recipe does not, then add a teaspoon of grated orange zest with the cranberry sauce.

12 scones

Ingredients

  • 2 ¾ cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar, plus extra for sprinkling on the scones
  • ½ cup unsalted, cold butter, diced
  • 2 eggs
  • 1/2 cup half-and-half, plus more for glazing
  • 1 teaspoon almond extract
  • 1 cup leftover homemade cranberry sauce
  • ½ cup chopped walnuts

Directions

Preheat the oven to 425 degrees F. Line two baking pans with parchment paper.

In a large bowl, whisk together the flour, baking powder, sugar and salt.

Cut the butter into the flour mixture with a pastry blender. Fold in the chopped walnuts.

In a small bowl, combine the 1/2 cup half-and-half and the eggs, beating well. Add the cranberry sauce and almond extract. Stir well.

Pour the wet ingredients into the dry ingredients and stir gently just to combine. Use your hands to press the dough into a rough ball.

Turn the dough out onto a floured board or counter top. Press and knead the dough just until it comes together. Do not overwork the dough or the scones won’t be tender.

Divide the dough in half. Round each half into a 6″ circle. The circles should be about 3/4″ thick. Cut each circle into 6 wedges.

Transfer the scones with a metal spatula to the baking pans.

Pour a small amount of  half-and-half into a dish or measuring cup. Use a pastry brush to gently brush some half-and-half on the top of each scone and sprinkle with a little granulated sugar.

Bake for 12 – 25 minutes or until golden brown. Transfer to a rack to cool slightly.

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Thanksgiving Stuffing Hash and Eggs

2 servings

Ingredients

Directions

In a medium skillet with a cover, heat the olive oil over medium heat and add the butter. Add the stuffing, flatten with a spatula and cook until light golden brown and crispy on the bottom. Gently turn the stuffing over and cook for 3-4 minutes more.

With a large spoon make four round holes in the stuffing mixture. Crack eggs one at a time into a small bowl and gently pour into each hole in the stuffing.

Cover the pan and cook the eggs to your likeness or until the whites are completely set and the yolks begin to thicken but are not hard. Serve immediately.

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Turkey Breakfast Sandwich

1 sandwich

Ingredients

  • 1 bagel thin, lightly toasted
  • 2 eggs
  • Dash of water
  • 2 tablespoons chopped chives
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 2 thin slices leftover turkey
  • 1 slice white American Cheese or your favorite cheese

Directions

Beat eggs with a dash of water, add chives, salt and pepper to taste and mix well.

Heat oil in a small skillet and pour in egg mixture. Cook until set and turn the egg over with a wide spatula to finish cooking.

Fold the egg in half and in half again. Place the turkey slices on top to heat for a minute or two. Place the cheese slice on top and let it warm.

Transfer to the toasted bagel.

'Oh, she's not a witch or anything -- she just served leftover turkey five days in a row.'

‘Oh, she’s not a witch or anything — she just served leftover turkey five days in a row.’

Helen was determined to get rid of her leftovers.

Helen was determined to get rid of her leftovers.

breakfastcartoon3


leftovercover

When you’re planning meals, think about what the extras can become because they can be a time and budget saver. If you prepare twice the vegetables you’ll need for tonight’s dinner, you’ll have the starting point for a soup or pasta dish later in the week. Anticipate using leftover roast poultry, meat or fish on sandwiches; cook twice as much rice and potatoes as you need and freeze the extra for later use.

Put aside a lunch-able portion of dinner in a container and pack it for lunch the next day. With a bit of planning and no extra effort, you can create a week’s worth of healthy take-it-to-work lunches.

Turn extra cooked vegetables into a frittata. Mix cooked vegetables with a can of whole tomatoes and seasonings to create a pasta sauce. Use leftover cooked rice, meat and vegetables for a burrito for a quick dinner.

Extra leftover vegetables can become soup on another day. In a blender, puree the vegetables with 3 or 4 cups of vegetable or chicken broth, then warm the soup in a pot. Season to taste with salt and pepper, and finish the soup with a bit of pesto, olive oil and croutons.

Another way to use extra cooked vegetables, cheese, grilled steak, shrimp or chicken is to toss them with lettuce and your favorite dressing to create a delicious salad.

Certainly, for environmental and financial reasons, it makes sense for us to get smarter about using the food that we purchase.

Spinach Stuffed Mushrooms

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I often have a small amount of cooked spinach leftover and since I am a frugal cook, I save even small amounts of leftovers. They can go into soups, omelets or a stuffing.

Ingredients

  • 6 large mushrooms, stems removed and chopped
  • 1/4 cup finely chopped onion
  • 1 teaspoon olive oil
  • 1/4 cup leftover cooked, chopped spinach
  • 2 tablespoons reduced fat cream cheese
  • 1 tablespoon finely chopped chives
  • 3 tablespoons panko bread crumbs
  • Pinch salt and pepper

Directions

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Heat a small skillet and add the olive oil, onion and chopped mushroom stems. Cook until lightly brown. Add the spinach to the skillet and heat. Add the cream cheese and chives and cook until the cheese melts. Remove the skillet from the heat and stir in the panko crumbs. Stuff the mushrooms with the spinach mixture and place in an oiled baking dish.

Bake in a 350 degree F oven for 20-25 minutes.

Zucchini, Onion and Pepper Fritatta

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Have leftover sautéed vegetables? They are delicious in a fritatta.

Ingredients

  • 6 large eggs plus 2 egg whites
  • 1/3 cup milk
  • 1/2 teaspoon each salt and pepper
  • 3 cups leftover sautéed vegetable mixture, such as zucchini, red and green bell pepper, onion
  • 1 garlic clove, minced
  • 1/2 teaspoon dried oregano
  • 1 cup mixed Italian shredded cheese (mozzarella, parmesan and asiago)

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Directions

Preheat the broiler to high.

In a large bowl combine the eggs, milk and salt. Set aside.

Brush a 9 inch ovenproof skillet with 1 tablespoon of olive oil and heat over medium heat.

Saute the garlic until soft and add the vegetables and oregano. Heat about five minutes.

Pour in the egg/milk mixture.Cook over medium heat for 5 minutes or until the eggs are partially set. Sprinkle the cheese on top.

Place the pan about 5 inches under the broiler and broil for 2-3 minutes until the top cooks and puffs up and the cheese melts.

Italian Fish Cakes

leftoverfish

Have leftover fish and mashed potatoes? Turn them into fish cakes.

Makes 8-12 fish cakes, depending on size

Ingredients:

  • 1 cup leftover mashed potatoes
  • 1 cup minced onion
  • 1 large garlic clove, minced
  • 1/3 cup celery, chopped fine
  • 2 tablespoons butter
  • 1 pound leftover, cooked fish (such as cod, halibut, flounder or salmon, flaked
  • 4 tablespoons all-purpose flour
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon Old Bay Seasoning
  • 1/4 teaspoon mustard powder
  • 1/2 teaspoon salt
  • Ground black pepper to taste
  • 1/2 cup milk
  • 1 cup  bread crumbs
  • Olive oil

Directions

Preheat the oven to 400 degrees F. Generously brush two baking sheets with olive oil.

In a large saucepan melt the butter and saute onion, garlic and celery in butter over medium high heat until tender.  Slowly mix in flour, cheese, Old Bay seasoning, dry mustard, salt, pepper, mashed potatoes and milk. Turn heat to low and fold in flaked fish. Mix gently. Remove pan from heat. If you have time, chill the mixture in the refrigerator for an hour.

For perfect even cakes, try using an ice-cream scoop to form balls. With floured hands shape batter into cakes 1/2 inch by 3 inches. Coat in breadcrumbs and place on the  prepared baking sheets.

Spray the top of the cakes with olive oil cooking spray.

Bake the fish cakes for 10 minutes, turn the cakes over and bake another 15 minutes until golden brown.

Leftover Vegetable Pasta

leftoverpasta

If you have leftover, cooked sausage, chicken, pork, etc, add them in as well.

Ingredients

For 2 servings

Any of the following leftover vegetables:

  • Squash
  • Broccoli
  • Tomato
  • Onion
  • Asparagus
  • Mushrooms
  • Bell Peppers

All of the following:

  • 3 tablespoons Parmesan cheese, plus extra for serving
  • 1 cup dried penne pasta
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes (chili)

Directions

Slice all the vegetables into bite-sized pieces. Put the olive oil in a large skillet and add the garlic, Italian seasoning, red pepper flakes and vegetables. Cook and stir until heated through.

In a separate pot, cook the pasta in boiling salted water until al dente. Reserve ½ cup pasta cooking water. Drain.

Add the pasta and cheese to the skillet with the vegetables. Add the pasta cooking water and stir well. Heat and serve immediately with extra cheese on the side.

Quick Meat Stew

leftoverstew

Servings: 4

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 6 cloves garlic, minced
  • 2 tablespoons flour
  • 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cans (14 oz each) diced tomatoes, undrained
  • 1 lb leftover pork or beef roast, cubed
  • 2 tablespoons balsamic vinegar
  • 2 carrots, sliced
  • 1 red potato, cubed
  • 2 teaspoons dried thyme leaves, crushed
  • 2 bay leaves

Directions

Heat the olive oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring occasionally, for 2-3 minutes, or until golden. Add the flour and cook, stirring, just until the flour turns a light brown, about 1 minute.

Add the tomatoes (with juice), meat, vinegar, carrots, potato, bay leaves and thyme. Bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes, until flavors have blended and the meat is hot. Remove the bay leaves before serving.


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For a great tasting dinner, without a lot of cleanup, look no further than a one-pot meal. The recipes for these comforting and healthy dishes below are complete meals that use ingredients that are in seasons. Add a salad, if you like, and some great tasting bread.

One of the best features of one-pot cooking is that the recipes often include vegetables, meat, rice, pasta, fresh herbs and spices all in one pot, making it a great way to cook a convenient and nutritious meal the whole family. One-pot meals can be steamed, sautéed, braised or baked and the “one pot” can be a saucepan, skillet, crock pot, pressure cooker or baking dish.

I find a large ovenproof skillet with a cover, the best pot to have in your kitchen. It can do the work of several pans in one.

onedish1

Eggs Over Roasted Vegetables

6 servings

Ingredients

  • 3 cups small broccoli florets (about 1 inch in size)
  • 12 ounces yellow potatoes, such as Yukon Gold, cut into 1/2 to 3/4 inch pieces (about 2 cups)
  • 1 large sweet potato, cut into 1/2 to 3/4 inch pieces (about 1 cup)
  • 1 small red onion, cut into thin wedges
  • 2 tablespoons olive oil, plus extra for the baking dish
  • 6 eggs
  • 2 ounces Italian Fontina cheese, shredded (1/2 cup)
  • 1/2 teaspoon cracked black pepper

Directions

Preheat oven to 425 degrees F.

Coat a 3-quart rectangular baking dish with olive oil. Add  broccoli, potatoes, onion, olive oil and 1/4 teaspoon salt, tossing to coat all the vegetables.

Spread the vegetable mixture evenly in the dish. Roast for 10 minutes. Stir vegetables; roast about 5 minutes more or until the vegetables are tender and starting to brown. Remove the baking dish from the oven and reduce the heat to 375 degrees F.

Make six wells in the layer of vegetables. Break an egg into each well. Bake for 5 minutes. Sprinkle evenly with the shredded cheese and bake for 10 minutes more or until the egg whites are set and the yolks start to thicken. Sprinkle with pepper. Serve with some crusty Italian bread.

onedish3

Roasted Chicken With Beans

6 servings

Ingredients

  • Two 15-ounce cans rinsed and drained Great Northern beans, or other white beans
  • 1 tablespoon olive oil
  • 6 chicken thighs (about 2-1/4 pounds total), skin removed
  • Coarse sea salt and coarse black pepper for the chicken
  • 2 medium carrots, thinly sliced
  • 1 medium onion, cut into thin wedges
  • 1 stalk celery, sliced
  • 2 cloves garlic, minced
  • One 14 1/2 – ounce diced tomatoes, undrained
  • 1/2 teaspoon dried thyme, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper

Directions

Preheat oven to 350 degrees F. Sprinkle the chicken with the coarse salt and pepper.

In a large ovenproof skillet, heat oil over medium-high heat. Add chicken; reduce heat to medium-low. Brown the chicken about 10 minutes, turning once to brown both sides. Remove chicken from the skillet to a plate and set aside.

Add carrots, onion, celery and garlic to the drippings in the skillet. Cover and cook about 10 minutes or until the vegetables are tender, stirring occasionally. Stir in drained beans, undrained tomatoes, thyme, 1/4 teaspoon salt and cayenne pepper.

Bring to boiling. Arrange chicken thighs on top. Place skillet in the oven and bake, uncovered, about 25 minutes or until the chicken registers 180 degrees F on an instant read thermometer.

onedish6

Spicy Braised Pot Roast And Vegetables

Coffee adds a rich, deep flavor to beef roasts.

Ingredients

  • 3 pound beef chuck pot roast
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon instant espresso coffee powder
  • 1 tablespoon olive oil
  • 1 large onion, cut into eighths
  • 1 green bell pepper, cut into 2-inch pieces
  • 3 cloves garlic, minced
  • 1 1/2 cups beef broth
  • 1/4 teaspoon crushed red (chili) pepper
  • 1/4 teaspoon ground allspice
  • 2 pounds butternut squash, peeled, seeded and cut into 2-inch pieces

Directions

Preheat oven to 325 degrees F. Trim fat from the meat. Rub meat with the espresso powder, salt and black pepper.

In a 6-quart Dutch oven brown roast on all sides in the olive oil over medium-high heat. Transfer to a plate.

Add onion, bell pepper and garlic to the Dutch oven. Cook and stir for 4 to 5 minutes or until the onion and garlic are tender. Return roast to the Dutch oven. Add broth, crushed red pepper and allspice. Bring to boiling.

Bake, covered, for 1 3/4 hours. Add squash. Bake, covered, for 45 minutes to 1 hour more or until the meat and vegetables are tender.

Transfer meat and vegetables to a platter; cover to keep warm. Bring liquid in the Dutch oven to boiling. Reduce heat. Simmer, uncovered, for 10 minutes until slightly thickened.

Serve sauce over meat and vegetables.

onedish4

Chicago Style Deep Dish Pizza

Ingredients

  • 1 tablespoon olive oil
  • 1 lb. homemade or store-bought pizza dough
  • 2 cups shredded part-skim mozzarella cheese
  • 1 cup frozen chopped broccoli, defrosted and dried on paper towels
  • 2 roasted red peppers, cut into thin slices
  • 1/4 cup pitted Kalamata olives and cut in half
  • 1 garlic clove, minced
  • 1 can chopped Italian tomatoes
  • 1/4 cup chopped fresh basil
  • 1/4 cup freshly grated Pecorino Romano cheese

Directions

Let the dough come to room temperature about an hour before you are ready to make the pizza.

Preheat oven to 450 degrees F.

Coat a 12-inch cast iron or other heavy ovenproof skillet or baking pan with the 1 tablespoon of oil.

Stretch the dough into a 14 inch circle on a floured board or counter.

Carefully transfer the dough to the skillet and then turn the dough over, so both sides are evenly coated with oil. Gently press the edges of the dough 2 inches up the side of the skillet.

Sprinkle mozzarella evenly over the dough; top with broccoli, peppers, olives, tomatoes, garlic, basil and Pecorino cheese.

Bake pizza 45 minutes or until the dough is puffed and golden brown. Let rest for 5 minutes before cutting the pizza into slices.

onedish5

Risotto With Shrimp And Peas

Technically this is not a one-pot meal because the broth needs to be heated before it can be added to risotto. At least it will be an easy pan to wash.

4 servings

Ingredients

  • 4 cups reduced-sodium chicken broth
  • 2 tablespoons extra-virgin olive oil
  • 2 medium shallots, minced
  • 1/2 teaspoon coarse sea salt, plus extra for the shrimp
  • 1/4 teaspoon freshly ground black pepper, plus extra for the shrimp
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 1 cup frozen green peas
  • 1 tablespoon butter
  • 1/4 cup heavy cream
  • 1/4 cup grated Parmigiano Reggiano cheese
  • 1 pound jumbo shrimp, peeled and deveined

Directions

Heat broth in a saucepan and turn the heat down to low.

Heat oil in a second saucepan over medium-high heat. Add shallots, salt and pepper; sauté 2 minutes.

Add rice and stir to coat in the oil. Cook, stirring constantly, 2 minutes.

Add wine and cook until the wine is absorbed, about 2 minutes.

Reduce heat to medium and add 1 cup warm broth. Cook, stirring constantly, until the liquid is mostly absorbed. Continue adding broth 1 cup at a time, cooking and stirring, until the rice is al dente, about 25 minutes.

Sprinkle the shrimp with salt and pepper. Add green peas and shrimp to the risotto and cook, stirring gently, until the shrimp are just until firm and bright pink.

Add butter, cream and cheese, stirring until incorporated. Serve immediately.

 


meatballscover2

Most Italian Americans, I know, grew up on spaghetti and meatballs. However, meatballs can sometimes be difficult to make because it is tough to get the texture and the seasonings just  right. Often, they come out spongy or dry or dense.

Here are some of my tips for making good meatballs.

Some recipes call for beef and others call for pork. Some call for a mixture of beef and pork. Others call for beef, pork and veal. Then, there are the decisions about how much cheese, breadcrumbs and herbs to add or whether the meatballs should be cooked in the sauce or separately.

Meatballs need seasoning.  As a rule, about 1 teaspoon of salt per pound will make for perfectly seasoned meat. Herbs are also important. Without them, your meatballs will end up tasting like a burger. Change the flavor a bit with herbs like mint, oregano and marjoram.

When using all beef to make meatballs, the meat should not be too lean. You need some fat for flavor, so buy ground beef that is labeled 75% lean. Another way to add flavor is to use part ground beef and part ground pork in the meatball mixture.

Eggs are not used for moisture. They are in the meatball mix to bind the meat, breadcrumbs, cheese and herbs together. For one to two pounds of meat, you won’t need more than one egg.

Be sure not to add too many bread crumbs–about a half cup per pound of meat will be enough.

Put all the ingredients into a bowl at once and use your hands to mix them. The light touch of your hands incorporates all of the ingredients without crushing the meat.

Depending on how you’ll serve the meatballs, you should roll them to the size appropriate for the dish. In soup, for instance, you’ll want small, bite-sized meatballs. If they’re on top of spaghetti, make them medium. If they are the main course, make them 2 inches in diameter.

If you roll meatballs with dry hands, the meat mixture will stick to your skin. To remedy this, wet your hands with water.

I never fry meatballs to keep them healthy. Baking or broiling work just fine.

meatballscover

Here is my basic formula for meatballs:

  • 1 pound ground meat (pork, beef, veal, chicken, turkey or a combination)
  • 1/2 cup plain dried bread crumbs
  • 1 large egg
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1 finely minced garlic clove
  • 1/4 cup minced fresh parsley
  • 1/3 cup freshly grated Parmesan cheese
  • Olive oil

Preheat the broiler or heat the oven to 350 degrees F. Oil a rimmed cookie sheet.

Mix all the ingredients together in a large bowl. With wet hands form into 12 equal sized meatballs. (Use an ice cream scoop to make them uniform in size.)

Place the meatballs on the prepared pan and broil 5 minutes each side or until completely brown. Or bake the meatballs in the oven for about 25 minutes.

If I am making the meatballs to go with spaghetti, then I simmer them in the sauce for the last hour of cooking.

meatballs1

Meatball Soup

Ingredients

Soup:

  • 2 tablespoons olive oil
  • 3 leeks, white and pale green parts, chopped
  • 1/2 pound cremini mushrooms, sliced
  • 2 tablespoons tomato paste
  • 1/4 cup dry white wine
  • 2 cups pearl barley
  • 8 cups chicken broth

Meatballs:

  • 1 pound ground chicken
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup plain dried bread crumbs
  • 1/4 teaspoon crushed fennel seed
  • 2 tablespoons minced flat-leaf parsley, plus 1/2 cup chopped parsley for garnish
  • 1 tablespoon tomato paste
  • Salt and freshly ground pepper

Directions

To make the soup:

In a large, heavy pot, heat the oil over medium-high heat.  Add the leeks and garlic and saute until very soft, about 5 minutes.  Add the mushrooms and cook, stirring often, until they begin to soften, about 5 minutes.

Add the tomato paste and wine, stir to combine and cook for 4 minutes.  Add the barley and the chicken broth and bring to a boil.  Reduce the heat to low, cover and simmer until the barley is tender, about 45 minutes.

Preheat the oven to 375°F.  Oil a rimmed cookie sheet.

To make the meatballs:

In a mixing bowl, combine the chicken, Parmesan cheese, bread crumbs, the 2 tablespoons parsley and tomato paste.  Add 1 teaspoon salt and 1/2 teaspoon pepper and mix with your hands. The mixture will be very sticky.

To form the meatballs:

Use two small spoons or a small ice cream/melon scoop to form small (1 inch) meatballs. Place on the prepared baking sheet.  Bake until the meatballs are cooked through and no longer pink in the center, about 10-12 minutes.

Add the meatballs to the soup and stir in gently. Serve the soup garnished with the 1/2 cup parsley.

meatballs3

Italian Meatball Stew

My mother made this often when I was growing up and I made it for my children when they were young. This dish is popular with kids if you find the right combination of vegetables that appeal to them.

Ingredients

  • Basic Meatball recipe above, cooked
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 medium carrots, diced
  • 1 garlic clove, minced
  • Large baking potato, peeled and diced
  • 4 ounces green beans, trimmed, cut into 1-inch-long pieces or the equivalent frozen
  • 26-28 oz. container crushed Italian tomatoes
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Directions

Heat the oil in a large saucepan and saute the onion, carrot and garlic until softened. Add the potato, green beans, tomatoes and seasonings.

Bring to a low boil, reduce heat and cook mixture until the potatoes and beans are tender.

Gently stir in meatballs and heat until the meatballs are hot and the mixture has thickened slightly.

meatballs2

Meatballs Stuffed With Mozzarella Cheese

This makes a great entrée with a salad and Italian bread. If you make them smaller, they are very good as an appetizer.

Ingredients

  • Double batch of the Basic Meatball recipe, above
  • 1/2 lb fresh mozzarella cheese, cut into 1/2 inch cubes or mini fresh mozzarella cheese balls called pearls
  • 3 cups store-bought marinara sauce or homemade spaghetti sauce

Directions

Heat the oven to 450°F. Line a 15 x 10 inch baking pan with parchment paper; set aside.

Form meatball mixture into 2″ balls.

Press a cheese cube or ball in the middle and seal the meat around it.

Bake 12-15 minutes or until lightly brown all over. Place in a large serving bowl.

Heat marinara sauce and pour over the meatballs in the serving bowl.

meatballs4

Italian-American Meatball Lasagna

This is another favorite from my childhood days that my children and husband are also crazy about.

Ingredients

  • One recipe of basic meatballs from above
  • 12 traditional lasagna noodles
  • 4 cups homemade or store-bought marinara sauce
  • 1/4 cup fresh basil leaves, finely chopped
  • Two 15 ounce containers ricotta cheese
  • 1 egg
  • 1/2 cup grated Parmesan, divided
  • 1/4 cup chopped fresh parsley
  • 1 lb  mozzarella cheese, sliced thin

Directions

Heat oven to 350 degrees F. Oil a rimmed cookie sheet.

In a large bowl, combine the meatball mixture. With wet hands, shape into mini meatballs, using 2 teaspoons of mixture for each. Place the meatballs on the prepared cookie sheet and bake until brown all over, about 15 minutes.

To make the lasagna:

Bring a large pot of lightly salted water to boiling. Add noodles to the boiling water one at a time and cook for 10 minutes. Drain and place the noodles on kitchen towels.

Stir the chopped basil into the marinara sauce. Reserve 1 cup of the sauce for the top layer.

In a medium bowl, blend ricotta, egg, parsley and ¼ cup of the Parmesan cheese.

To assemble the lasagna:

Spread 1 cup marinara sauce in the bottom of a 13 x 9 x 2-inch baking dish. Top with 4 noodles, overlapping. Layer half of the mozzarella slices on top of the noodles, followed by half the ricotta cheese. Spread the ricotta with a spatula. Scatter half the meatballs over the noodles. Pour half 1 cup of the marinara sauce over the meatballs.

Top with 4 more noodles and layer with the remaining mozzarella and ricotta cheese. Scatter remaining meatballs over the cheese. Pour 1 cup marinara sauce over meatballs.

Top with the final 4 lasagna noodles. Spread with the reserved 1 cup of sauce. Top with the remaining Parmesan. Cover the dish with foil.

Bake at 350 degrees F for 45 minutes. Remove foil and continue to bake for 15 minutes until bubbly and slightly browned. Let stand 15 minutes before serving.


pumpkincover

Pumpkins haven’t always been popular. In fact, pumpkins were hardly eaten by people for a considerable part of the 19th century. Now, we have pumpkin flavored yogurt, coffee, candies, muffins and more. While the round orange pumpkin is the most recognizable pumpkin, pumpkins come in many different shapes, sizes, and colors. Pumpkins are native to Mexico, but are grown on every continent except Antarctica. Americans love pumpkin, but so do the people on the other 6 continents who choose to grow them. America’s love is usually concentrated around Halloween and Thanksgiving.

Today, more pumpkins are grown in Italy than in America. In all of Italy’s diverse 20 regions, it is the people of Veneto, who give the pumpkin its highest esteem. The pumpkin — marina di Chioggia, also known as sea pumpkin, after its native town in the lagoon, is the most popular. The pumpkin’s bland and compact flesh make them an ideal canvas for the savory and sweet creations of Italians cooking, such as pumpkin risotto, pumpkin tortelli, cappelletti and gnocchi.

Italian Pumpkin

Italian Pumpkin

Smaller is Better

Choose sugar pie pumpkins or other flavorful varieties. Small and sweet with dark orange-colored flesh, they’re perfect for pies, soups, muffins, and breads.

A medium-sized (4-pound) sugar pumpkin should yield around 1½ cups of mashed pumpkin. This puree can be used in all your recipes calling for canned pumpkin.

Field pumpkins, which are bred for jack-o’-lanterns, tend to be too large and stringy for baking.

Choose A Cooking Method

There are three ways to transform an uncooked pumpkin into the puree used in baking:

Baking Method

Cut the pumpkin in half and discard the stem section and stringy pulp. Save the seeds to dry and roast.
In a shallow baking dish, place the two halves face down and cover with foil.
Bake in a preheated 375 degrees F (190 degrees C) oven for about 1½ hours for a medium-sized sugar pumpkin, or until tender.
Once the baked pumpkin has cooled, scoop out the flesh and puree or mash it.
For silky smooth custards or soups, press the pumpkin puree through a sieve.

Boiling Method

Cut the pumpkin in half, discarding the stringy insides.
Peel the pumpkin and cut it into chunks.
Place in a saucepan and cover with water.
Bring to a boil and cook until the pumpkin chunks are tender.
Let the chunks cool, then puree the flesh in a food processor or mash it with a potato masher or food mill.

Microwave Method

Cut the pumpkin in half, discarding the stringy insides.
Microwave on high power for seven minutes per pound, turning pieces every few minutes to promote even cooking. Process as above.
You can refrigerate your fresh pumpkin puree for up to three days, or store it in the freezer up to six months, so you can enjoy fall pumpkins for months to come.

pumpkin1

Pumpkin and Leek Risotto

Ingredients

  • 6 cups chicken or vegetable stock
  • 4 tablespoons butter, divided
  • 1 leek
  • 2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1 1/2 cups pumpkin, peeled and diced
  • Salt and freshly cracked black pepper
  • 1/2 cup grated Parmesan, plus additional for serving

Directions

Cook the pumpkin:

Preheat oven to 400 degrees F (200 degrees C).

Toss the pumpkin with a tablespoon of olive oil and one, small minced garlic clove  in a large bowl. Season with salt and black pepper. Arrange the pumpkin in a single layer on a baking sheet.

Roast until tender and lightly browned, 25 to 30 minutes.

Wash the leek well and dice the white and light green parts.

In a saucepan, bring 6 cups stock to a simmer.

Melt 2 tablespoons butter in a large saucepan over medium heat and add the diced eek. Stir for 4-5 minutes or until soft. Reduce heat to low. Add 2 cups Arborio rice and stir to coat in the butter.

Add 1/2 cup dry white wine and cook, stirring, until liquid is absorbed. Add stock, a ladleful at a time, stirring after each addition until all liquid is absorbed.

When rice is almost cooked, add the pumpkin. Continue cooking,.until the pumpkin is hot and the rice is tender.

Season with salt and freshly cracked black pepper, then stir in 1/2 cup grated Parmesan and the remaining 2 tablespoons butter. Serve topped with extra Parmesan cheese.

pumpkin2

Pumpkin Gnocchi

3-4 servings

Ingredients

  • 1 cup whole milk ricotta cheese
  • 1 cup pumpkin purée (not pie filling)
  • 2 large egg yolks
  • 2 teaspoons kosher salt (plus more as needed)
  • 2 teaspoons dark brown sugar (packed)
  • 1/4 teaspoon freshly grated nutmeg
  • Ground white pepper
  • 11/2 cups all-purpose flour (plus more as needed)
  • 6 tablespoons unsalted butter
  • 2 teaspoons fresh sage leaves, finely chopped
  • Ground black pepper
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup hazelnuts,toasted and coarsely chopped (optional)

Directions

Line a baking sheet with parchment paper and lightly dust it with flour; set aside.

Bring a large pot of generously salted water to a boil over high heat. (Do not heat the water if you plan to freeze the gnocchi.)

Drain the ricotta in a fine-mesh strainer over a large bowl for a few minutes. Place in a mixing bowl and add the pumpkin, egg yolks, salt, brown sugar, nutmeg and a few pinches of white pepper. Stir to combine. Add the flour and mix until the dough just comes together. (It will be very soft and slightly sticky, but don’t overwork the dough or it will become tough and heavy.)

Generously flour the work surface and turn out the dough. Pat it into a rough rectangle and cut it into 4 equal pieces. Gently roll 1 piece into an even rope about 3/4 inch in diameter, flouring the surface as needed.

Cut the rope into 3/4-inch pieces. Lightly flour your forefinger, your thumb and the tines of a salad fork. Using your thumb, lightly press the cut side of the gnocchi into the back of the fork tines, then roll it off with your forefinger; your thumb will leave a concave impression in the gnocchi that’s handy for holding sauce.

Place the gnocchi on the prepared baking sheet. Repeat rolling and cutting the remaining 3 dough pieces.

Bring a large pot of generously salted water to a boil over high heat.

Line a second baking sheet with parchment paper and set aside.

Add a third of the gnocchi to the boiling water and cook until they float, about 2 to 3 minutes, then let them cook about 30 seconds to 1 minute more so they’re just cooked through. Remove with a slotted spoon and transfer to the second prepared baking sheet. Repeat cooking the remaining gnocchi in 2 more batches.

Set aside a large serving bowl.

Melt 3 tablespoons of the butter in a large skillet over medium-high heat until foaming. Add 1 teaspoon of the sage. a pinch of black pepper and half of the gnocchi and cook, shaking the pan often, until the gnocchi are browned, about 3 minutes. Transfer with the slotted spoon to the reserved large bowl. Repeat with the remaining butter, sage, gnocchi and more black pepper..

Gently toss the gnocchi with the Parmesan cheese and sprinkle with the hazelnuts, if using. Serve immediately.

pumpkin3

Penne Pasta with Pumpkin & Italian Sausage

Ingredients

  • 1 lb hot or sweet Italian Sausage
  • 1 tablespoon olive oil
  • 4 cloves garlic, chopped
  • 1 medium onion, finely chopped
  • 1 bay leaf
  • 1 cup dry white wine
  • 1 cup chicken broth
  • 1 (14 ½-ounce) can pumpkin puree, not pie mix
  • ½ cup heavy cream
  • ½ teaspoon ground nutmeg
  • Salt and black pepper to taste
  • 1 pound penne pasta or any short pasta
  • Grated Parmesan cheese and sage leaves for garnish

Directions

Bring a large pot of salted water to a boil and cook the penne al dente. Drain and set aside.

In a large skillet, heat the oil and cook the sausages until well-done, 165°F as measured by a meat thermometer. Slice into ¼-inch slices and set aside.

Add the garlic and onion to the skillet and sauté 3 to 5 minutes or until the onion is tender. Add the bay leaf and wine. Cook until the wine reduces by half; about 2 minutes. Add the chicken broth and pumpkin; cook, stirring, until sauce bubbles. Add sliced sausage and reduce heat and stir in cream. Season with nutmeg, salt and black pepper. Simmer 5 to 10 minutes to thicken the sauce.

Remove the bay leaf from sauce and add the cooked pasta. Toss together over low heat 1 minute. Garnish with grated cheese and sage leaves.

pumpkin4

Italian Pumpkin Strata

A strata is a  brunch dish, similar to a quiche or frittata, made from a mixture of bread, eggs and cheese. It may also include meat or vegetables. The bread is layered with the filling in order to produce layers (strata) and baked.

Servings: 10

Ingredients

  • 1 tablespoon olive oil
  • 1 lb Italian sausage, casings removed
  • 1 small onion, chopped
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 2 cloves garlic, minced
  • 1 lb Italian bread, cut into 1 1/2 inch cubes
  • 2 cups shredded mozzarella cheese
  • 3 cups half & half (fat-free works fine)
  • 1 (15 ounce) can pumpkin puree, not pie mix
  • 4 eggs, beaten
  • 1 1/2 teaspoons dried Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions

In a large skillet cook sausage, onion, peppers and garlic in oil until the sausage is no longer pink; drain.

Combine bread, cheese and sausage mixture in a large bowl.

Mix together the half & half, pumpkin, eggs, salt, pepper and seasonings.

Pour over the bread mixture and stir gently until bread is moistened.

Pour into a greased 13×9 inch baking dish.

Bake at 350 degrees F for 30-35 minutes or until set.

Serve warm.

pumpkin 5

Pumpkin Tiramisu

Serves 9

Ingredients

  • 1 1/2 cups whipping cream, chilled
  • 1 1/2 cups sugar
  • 1 (8-ounce) container mascarpone cheese
  • 1 (15-ounce) can pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup Amaretto liqueur
  • 25 Savoiardi Ladyfingers
  • 6 ounces Amaretti cookies, crumbled

Directions:

In an electric mixer beat cream and sugar together until stiff peaks form. Fold in the mascarpone cheese, pumpkin and spices and beat until smooth.

Pour the Amaretto liqueur into a shallow bowl. Dip each ladyfinger in the liqueur before arranging them along the bottom of a 13- by 9-inch baking dish, overlapping to fit.

Spread one-third of the filling over the ladyfingers, sprinkle evenly with one-third of the Amaretti cookie crumbs and repeat with two more layers.

Smooth the top of dessert and wrap tightly in plastic and foil. Refrigerate. Best when chilled overnight.



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