Healthy Italian Cooking at Home

Category Archives: Herbs

 

hotsandwiches

Winter is the time of year when we crave warm, home-cooked food. We love getting cozy with a variety of winter comfort food recipes, from mashed potatoes and gratins to mac n’ cheese.

Comforting or not, though, those classics are typically loaded with butter, milk, heavy cream and refined carbohydrates, piling on pounds that can stick around long past the winter thaw. But you don’t have to give up on comfort food just yet.

Hot and hearty sandwiches are the best of all worlds on chilly days: filling, warming and easy to eat. They can be delicious, yet healthy. Whether you grab a bite as you’re rushing around or fix yourself a dinner plate, the following Italian sandwich recipes will give you comfort.

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Tuna Panini

4 servings

Ingredients

  • Two 6-ounce cans albacore tuna
  • 1/4 cup finely diced red onion
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon minced basil
  • 1/2 teaspoon crushed red pepper
  • Salt and freshly ground pepper
  • 4 ciabatta rolls, split
  • Dijon mustard
  • Eight 1/4-inch-thick slices of Mozzarella or Fontina cheese (6 ounces)
  • Sliced bread and butter pickles, optional
  • 2 tablespoons unsalted butter, softened

Directions

In a medium bowl, mix the tuna with the onion, olive oil, vinegar, basil and crushed red pepper. Season with salt and pepper.

Heat a panini press or griddle.

Spread the cut sides of the rolls with mustard and top each roll half with a slice of cheese. Spread the tuna mixture on the bottoms and add a few pickles slices, if desired.

Close the sandwiches and spread the outsides of the rolls with the butter.

Place the sandwiches in the press and cook over moderate heat until the cheese is melted, about 6 minutes. Cut the sandwiches in half and serve.

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Grilled Chicken, Tomato and Onion Sandwiches

Serves 4

Ingredients

  • 3 ounces pitted mixed olives (1 cup)
  • 1 garlic clove, crushed
  • 2 teaspoons fresh oregano or 1 teaspoon dried
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • Freshly ground pepper
  • 2 large tomatoes, cut into 1/3 inch thick slices
  • 1 Vidalia onion (or any sweet onion), cut into 1/4 inch thick slices
  • 4 crusty rolls, such as ciabatta, sourdough or hero, split horizontally
  • Salt
  • 1 1/2  pounds thin chicken cutlets
  • Directions

Heat a stove top grill pan.

In a mini food processor, pulse the pitted olives with the crushed garlic and oregano until chopped. Add the 1/4 cup of olive oil and pulse until finely chopped. Season with pepper.

Brush the, chicken, tomatoes, onion and cut sides of the rolls with the remaining 2 tablespoons of olive oil.

Grill the tomatoes and onion over high heat until they are softened and lightly charred, about 2 minutes for the tomatoes and 6 minutes for the onion. Transfer to a plate and season with salt and pepper. Grill the bread until lightly toasted, about 2 minutes Remove to a plate.

Season the chicken cutlets with salt and pepper and grill them, turning occasionally, until they are lightly browned in spots and cooked through, 5 to 6 minutes.

Cut the chicken cutlets to fit the toasted rolls and top with the sliced tomatoes, sliced onion and olive relish. Close the sandwiches, cut them in half and serve.

"Party Primer" August 09

Sausage-and-Pepper Heros

Serves 6

Ingredients

  • 1 tablespoon extra-virgin olive oil, plus more for brushing
  • 1 pound red bell peppers, thinly sliced
  • 1 large red onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 teaspoon dried oregano, crumbled
  • 1/2 teaspoon crushed red pepper flakes
  • Kosher salt
  • 6 Italian chicken sausages, about 5 ounces each
  • 3 long hero rolls, split lengthwise

Directions

Heat the oven to 200 degrees F.

Heat a large skillet and add the oil, bell peppers, onion, garlic, oregano and crushed red pepper and season with salt. Cook over moderate heat, stirring occasionally, until the peppers are softened and just beginning to brown, 6 minutes. Place the vegetables in a heatproof bowl, cover with foil and keep warm in the oven while you cook the sausages.

Prick the sausages with a knife and cook over moderate heat, turning occasionally, until no trace of pink remains, about 10 minutes.

Add the sausages to the vegetables and keep warm.

Brush the rolls with oil and toast under the broiler. Fill the rolls with the sausages and peppers, cut each one in half and serve.

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Eggplant Parm Sandwiches

Serves 8

Ingredients

  • One 28-ounce can whole Italian tomatoes
  • 1 tablespoon olive oil, plus more for brushing the baking pan
  • Salt
  • 4 large eggs, lightly beaten
  • 2 cups Italian seasoned dry bread crumbs
  • 2-pounds of eggplant, peeled and cut lengthwise into 1/4-inch-thick slices
  • 3 garlic cloves, smashed and peeled
  • 12 ounces fresh mozzarella, sliced 1/4 inch thick
  • 1 cup freshly grated parmesan cheese
  • 1 cup basil leaves
  • 4 long hero rolls, cut in half and split lengthwise

Directions

Preheat the oven to 375° F.

In a blender or food processor, puree the tomatoes with their juices, garlic and the 1 tablespoon of olive oil. Season the sauce with salt. Set aside.

Brush 2 baking sheets with olive oil.

Put the eggs and bread crumbs in 2 separate shallow bowls. Working with 1 slice of eggplant at a time, dip the slice in the egg, letting any excess drip back into the bowl, then coat with the bread crumbs. Place the slice of eggplant on one of the baking sheets. Repeat with the remaining eggplant slices. You may need a third baking sheet.

Bake the eggplant slices until lightly brown, about 20 minutes.

Reduce the oven temperature to 350 degrees F.

Lightly oil a 10-inch springform pan. Line the bottom with a single layer of eggplant. Spread 1/2 cup of the tomato sauce over the eggplant. Top with a few mozzarella slices and sprinkle with 3 tablespoons of the parmesan. Tear one-third of the basil leaves and place over the cheese.

Repeat with the remaining ingredients for a total of 4 layers, ending with a layer of eggplant and a thick layer of tomato sauce. Sprinkle the remaining parmesan on top.

Wrap the entire pan in foil and set it on a large rimmed baking sheet. Bake the eggplant for about 1 hour, until heated through.

Increase the oven temperature to 400°. Remove the foil from the top of the pan and bake for about 10 minutes longer, until lightly browned on top.

Remove from the oven and let rest for at least 15 minutes before unmolding.

Cut wedges of eggplant to fit the rolls and serve.

FOOD WINE PULLED PORK SANDWICH POMPANELLA FENNEL SALAD

Pepper Pork and Fennel Sandwiches

Aleppo chili pepper comes from Syrian town of Aleppo, just east of the Turkish border. These red chilies are also known in the Mediterranean region as halaby peppers. Moderately hot, the crushed, dried peppers are celebrated for their rich, fruity flavor that’s sometimes described as a cross between cumin and cayenne. It has a moderate heat level with a hint of a vinegar, salty taste. Aleppo pepper offers a nice variation from your usual crushed red pepper flakes.

6 servings

Ingredients

Pork

  • 3 1/2 pound boneless pork shoulder
  • 1 tablespoon fine sea salt
  • 3 tablespoons minced garlic
  • 1/4 cup Aleppo pepper
  • 1/4 cup white wine vinegar

Sandwiches

  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper
  • 1 large fennel bulb—trimmed, cored and very thinly sliced
  • 4 cups (packed) arugula
  • 6 toasted ciabatta rolls, split, for serving

Directions

Make 6 cuts in the pork, 1 inch apart, cutting most of the way through the meat. Rub the pork all over with the salt. Rub the pork with the garlic and then with the Aleppo pepper, covering the meat completely. Wrap the pork in plastic and refrigerate overnight.

Preheat the oven to 325°F. Set the pork in a baking dish just large enough to hold it and add 1/4 cup of water. Cover the pork with parchment paper and then cover tightly with foil. Bake for about 2 1/2 hours, until the meat is very tender.

Pour all but 1/4 cup of the roasting juices into a bowl and reserve. Drizzle the pork with the vinegar, cover with foil and bake for 10 minutes. Remove the pork from the oven and let it rest, covered in the pan, for 10 minutes. Remove the pork to a cutting board.

Combine the pan juices with the reserved juices in a microwave safe bowl.

In a large bowl, stir the olive oil with the lemon juice and season with salt and black pepper. Add the fennel and arugula and toss.

Brush the rolls with oil and toast under the broiler.

Discard any fat and gristle from the pork. Reheat the juices in the microwave or in a pan.

Shred the meat and toss with the hot pan juices.

Pile the meat on the rolls, top with the fennel salad and serve.


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Soup is a great way to make the most of seasonal produce. Vary your choices throughout the year and stock up on what’s in season. Not only will it taste delicious, it will work
out a lot cheaper than buying vegetables that are being grown out of season. Making a big batch of soup, even if you’re only cooking for yourself, is a great dish to keep on hand.
You can keep a batch in the refrigerator for light suppers, lunch or freeze portions  for the future.

It’s that time of the year again: the season when rich, hearty soups add some much needed warmth and comfort to the long winter months.

Sweet Potato and Bean Soup

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Ingredients

  • 2 cartons (32 oz.) low-sodium chicken broth
  • 1 lb. (3 – 4 medium) sweet potatoes, peeled, cut into 1/2-inch pieces
  • 1 medium onion, chopped
  • 3 stalks celery, sliced 1/4-inch thick
  • 1 can (6 oz.) tomato paste
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dried oregano
  • Salt and freshly ground black pepper
  • 2 cans (15.5 oz.) cannellini (white kidney beans), drained and rinsed
  • 1 can (15.5 oz.) chickpeas, drained and rinsed
  • 1/3 cup fresh basil or parsley, coarsely chopped

Directions

In a large pot over high heat, pour in broth and add the sweet potatoes, onion, celery, tomato paste, paprika and oregano and bring to a boil. Add salt and pepper to taste. Reduce heat and simmer until vegetables are tender, about 20-25 minutes.

Stir in beans and chickpeas. Cover and simmer until beans are heated through, about 3-4 minutes.

Gently stir soup until well mixed and ladle into soup bowls. Garnish with basil or parsley and serve.

For creamy soup, purée a portion of the soup in the processor or with a hand immersion blender and stir well before serving.

Makes 8 servings.

Hearty Vegetable Soup

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Ingredients

  • 1 onion, diced
  • 1 head of celery, diced
  • 1 pound bag of carrots, peeled and chopped
  • 6 red potatoes, cubed
  • 1 pint grape tomatoes, halved
  • 1 head of kale, chopped
  • 32 ounces chicken broth or vegetable broth
  • 2 teaspoons garlic powder
  • Sea salt and fresh cracked pepper

Directions

In a large Dutch oven over medium heat add broth, onion, celery, carrots and potatoes.

Add garlic powder, fresh cracked pepper, a generous amount of sea salt and enough water to cover the vegetables.

Cook for about 30 minutes and then stir in the tomatoes and kale. Add sea salt and pepper, as needed.

Cook another 10 minutes and remove from the heat.

Winter Soup with Sausage, Leeks, White Beans and Rapini

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Ingredients

  • 2  leeks
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 cup diced celery
  • 1 cup diced yellow onion
  • 1 cup diced carrots
  • 1  dried bay leaf
  • Sea salt
  • 1 pound pork or turkey sweet Italian sausage with fennel
  • 7 cups chicken stock
  • 1 1/2 cups stewed tomatoes
  • 2 tablespoons tomato paste
  • 2  large bunches rapini (broccoli rabe) woody stem ends removed, and chopped (6-8 cups kale, collards or any hearty leafy greens would also work here)
  • 1 – 15-ounce can cannellini beans, or 2 cups beans made from scratch
  • Freshly ground black pepper
  • Chopped fresh flat-leaf parsley, grated Parmigiano-Reggiano and red pepper flakes to taste

Directions

Wash and trim the leeks. Slice the tender white ends into thin rounds to make 1 cup.

Melt the butter with the olive oil in a large stockpot or Dutch oven over medium heat. Add the leeks, celery, onion, carrots, bay leaf and 1 teaspoon salt. Cover the pot and cook the vegetables over medium-low heat until tender, 15 to 20 minutes.

In the meantime, in a large skillet, brown all sides of the sausage. Remove the sausages from the heat and slice into ½-inch-thick rounds.

Once the vegetables are tender, add the chicken broth and tomatoes to the pot. Bring to a simmer and add the rapini and sausage rounds. Cook until both vegetables and sausage are cooked through, about 8 more minutes of simmering.

Add the beans to the pot. Turn off the heat and let all the ingredients rest. Taste for seasoning and add salt and black pepper to your liking.. Fish out and discard the bay leaf.

Scoop the stew into large shallow bowls and scatter chopped parsley over the top. Pass around bowls of grated Parmigiano and red pepper flakes.

Tuscan Herb White Bean Soup

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Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 medium onion, chopped
  • 1 cup carrots, peeled and sliced into rounds
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil, crushed
  • 1/4 teaspoon crushed red pepper flakes
  • 1 container (32 oz.) vegetable broth
  • 2 cans (15 oz. each) white beans, drained and rinsed
  • 1 pkg. (4.5 oz.) Baby Kale or any greens to your liking
  • Salt and ground black pepper, to taste

Directions
Heat oil in large sauce pot.  Add garlic, onion, carrots and herbs.  Cook over medium-high heat until onion and carrots are just tender, about 8 to 10 minutes, stirring occasionally.  Add vegetable broth and beans; bring to boil.  Reduce heat; simmer uncovered for 15 to 20 minutes.  Add baby greens and cook until just wilted, about 1 to 2 minutes.  Season with salt and pepper, to taste.

Chicken Risotto Soup

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Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 8 ounces trinity mix (fresh diced onions, bell peppers, celery)
  • 8 ounces sliced baby portabella mushrooms, chopped
  • 1/2 teaspoon black pepper
  • 5 fresh garlic cloves
  • 3 ounces fresh spinach leaves (1 1/2 cups)
  • 1/3 cup Arborio (risotto) rice
  • 1 (32-ounce) box chicken broth
  • 3/4 cup half-and-half
  • 1/3 cup white wine
  • 10 ounces cooked chicken (or turkey)
  • 1/4 cup water
  • 2 tablespoons cornstarch

Directions

Preheat olive oil in a large saucepan; swirl to coat. Add trinity mix, mushrooms and black pepper. Crush garlic into the pan using a garlic press. Cook 3-4 minutes, stirring often, until vegetables begin to brown.

Meanwhile, chop spinach coarsely. Stir in rice and spinach. Cook 1-2 minutes, stirring often, until spinach wilts.

Stir in broth, half-and-half and wine (in that order); bring to a boil.

Reduce heat to medium and cook 15-17 minutes, stirring occasionally, until rice is tender. Meanwhile, cut chicken into bite-size pieces; set aside.

Combine water and cornstarch in small bowl until well blended. Stir chicken into soup. Slowly add cornstarch mixture, stirring continuously, until blended and soup begins to thicken. Cook 2-3 more minutes, stirring occasionally, to heat chicken and blend flavors.


trentino

Trentino-Alto Adige is situated in the very north of Italy bordering Austria and Switzerland and is best known for the beauty of its peaks. Trentino-Alto Adige is a relatively young region, having only been fully annexed by Italy in 1919, and because of its proximity to neighboring countries, a large portion of the population speak German as well as Italian. Slavic culture and cooking traditions are still very much a part of the Trentino-Alto Adige region.

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The region is mainly mountainous, rich in rivers and lakes. To the west one finds the glaciers, Adamello-Presanella-Care Alto and Brenta and to the east are the Lagorai, Latemar, the Dolomites of Fassa and the Pale di S. Martino. Extensive coniferous forests cover the slopes and three natural parks, Adamello-Brenta, Paneveggio-Pale of S. Martino and Stelvio, are in the region. The city of Trento is the administrative headquarters of the province and of the region.

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The most striking natural feature has to be the Dolomites and they are a designated UNESCO World Heritage Site that offers an unforgettable experience for ski and winter sports lovers. This year the region is host to the European Cup Alpine Skiing.

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The traditional food of Trentino Alto Adige is based on local agriculture and farming. The region’s most celebrated specialty is the Tyrol smoked ham known as Speck. Local salami, kaminwur, is very tasty along with regional cheeses represented by trentingrana, toma di montagna and casolet cheeses.

Polenta, served as a first course, is prepared with a meat, cheese or mushroom sauce. Other first courses include barley soup, pasta and beans, mushroom soup and the popular, brò brusà, a simple local soup.

As for main courses, the specialties of the region are: rabbit with grappa, goulash, roe deer with polenta, trout and lucanica, a pork sausage.

A famous local food is the Val di Non apple, used to prepare strudel and fruit tarts.

Trentino-Alto Adige is also known for the production of wines, that include Merlot, Cabernet, Pinot, Chardonnay and Spumante. In an unusual divergence from southern Italian tastes, beer is a favorite drink with midday and evening meals. Beer making can be traced back for centuries in the area and is another testament to the strong Germanic influence the Trentino-Alto Adige region enjoys.

Take A Tour The Trentino-Alto Adige Region

Brò Brusà and Porcini Mushrooms

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Ingredients for 4

For the soup:

  • 3 ½ oz (100g) ’00’ ( Italian) flour
  • 4 ¼ cups (1 litre) warm meat stock
  • 3/8 cup (100ml) lukewarm water

For the porcini mushrooms:

  • 10 ½ oz (300g) fresh porcini mushrooms
  • 7/8 cup (200ml) white wine
  • Salt
  • Fresh chopped parsley
  • Oil

For the garnishes

  • 1 ¾ oz (50g) Butter/Botiro di malga (high quality homemade butter)
  • Bread cut into croutons
  • Grated trentingrana cheese, to taste

Directions

Sieve the flour into a warm pan and keep it on low heat. Keep mixing the flour until it starts to brown. Set aside, let it cool and then add the warm stock.

Place the pan back on the stove and bring to a boil on low heat, adding the lukewarm water slowly.

In a separate skillet clean the mushrooms, chop them into small pieces and saute them in olive oil, then drizzle them with the wine. Add salt and fresh chopped parsley to taste.

Prepare the croutons by frying them in the butter.

Serve in individual soup bowls. Ladle the soup first and the croutons on top. Sprinkle with the grated trentingrana cheese and finally add the mushrooms.

Trentino Goulash

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Serve over polenta or boiled potatoes.

Ingredients

  • 1 ¾ lb beef chuck, cut into small cubes
  • 5 onions, sliced
  • 1 cup red wine
  • 1 teaspoon sweet red paprika
  • 1 oz all-purpose flour
  • Lemon zest
  • 1 sprig rosemary
  • 1 bay leaf
  • 1 sprig marjoram
  • 2 tablespoons extra virgin olive oil
  • 1 oz tomato paste
  • Salt and pepper to taste
  • 1/2 cup plus 1 1/2 cups water

Directions

Heat the olive oil in a saucepan and add the thinly sliced onion and the diced meat. Cook until browned.

Dissolve the flour and the paprika in the ½ cup of water.

Pour over the meat. Add the red wine to the saucepan and let it evaporate.

Add the herbs, the grated lemon zest, salt, pepper and tomato paste; stir.

Add the remaining water, cover the pan with a lid and cook for at least 2 hours, adding extra water, if the goulash should thicken too much.

Spinach Canederli (Spinach Dumplings)

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4 servings

Ingredients

  • 6 day-old Italian bread rolls (about 2 ounces each)
  • 3 ½ ounces fresh spinach
  • 2 tablespoons grated Parmigiano Reggiano cheese
  • 3 eggs
  • 1 onion
  • 2/3 cup flour
  • Olive oil as needed
  • Salt and pepper to taste

Directions

Mince  the onion.

Cut the bread rolls into 1/2-inch cubes.

Heat oil in a pan over medium heat, add the onion and bread cubes and sauté until golden.

Wash spinach and boil in salted water for 2 – 3 minutes. Drain and squeeze out excess water in a towel.

Chop with a knife or food processor.

In a bowl, mix the chopped spinach with the eggs, flour, grated cheese, salt and pepper.

Add sautéed onion and bread and combine with a spoon.

Shape into egg-sized balls with floured hands and boil in salted water for about 8 minutes.

Drain and serve with grated Parmigiano and melted butter.

Apple Strudel

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Ingredients

Pastry

1 frozen puff pastry sheet, defrosted and at room temperature.

Filling

  • 1 1/3 lbs (600g) apples
  • 1/4 cup (50g) sugar
  • 1/4 cup (50g) breadcrumbs toasted in butter
  • 2 oz (60g) golden raisins
  • 2 tablespoons rum
  • Confectioner’s (powdered) sugar
  • 1/2 teaspoon ground cinnamon
  • 1 lemon, zested
  • 1 egg

Directions

Preheat the oven to 350 degrees F (180 C).

Peel and core the apples. Cut the apples into thin slices and mix them with the sugar, bread crumbs, golden raisins, rum, cinnamon and lemon peel.

Unroll the pastry and place on a floured surface. Usually ready-made puff pastry is too thick for the purpose of making strudel, so you need to enlarge the sheet and make it thinner (about 1/8th of an inch or 2 mm thick).

Roll out the dough and put it on a parchment lined baking sheet.

Spread the apple mixture evenly over the dough and roll the strudel from the long side.

Brush the strudel with egg and bake it for 45 minutes, until golden brown.Remove from the oven and cool on a wire rack.

Sprinkle the strudel with confectioner’s sugar before serving.


pastasauces

In Italian cuisine, a ragù is a meat-based sauce, which is commonly served over pasta. The Italian gastronomic society, l’Accademia Italiana Della Cucina, has documented 14 different ragùs. The commonalities among the recipes are that they are all meat-based and all are used as sauces for pasta. Typical Italian ragùs include ragù alla bolognese (Bolognese sauce), ragù alla napoletana (Neapolitan ragù) and ragù alla Barese (sometimes made with horse meat).

In the northern Italian regions, a ragù is typically a sauce of meat, chopped or ground, and cooked with sautéed vegetables in a liquid. The meats are varied and may include beef, chicken, pork, duck, goose, lamb, mutton, veal or game, as well as offal from any of the same. The liquids can be broth, stock, water, wine, milk, cream or tomatoes and often include a combination of these. If tomatoes are included, it is usually a small amount. Characteristically, a ragù is a sauce of braised or stewed meat that may be flavored with tomato, to distinguish it from a tomato sauce that is flavored with the addition of meat.

In southern Italian regions, especially Campania, ragùs are often prepared with whole cuts of beef, pork and regional sausages, cooked with vegetables and tomatoes. After a long braise (or simmer), the meats are then removed and may be served as a separate course. Examples of these styles of ragùs are the well-known ragù alla Napoletana (Neapolitan ragù) and carne a ragù.

Sometimes a thick meatless, vegetable based sauce is referred to as a ragu, such as mushroom ragu.

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Pork Ragu

This sauce is excellent served over potato gnocchi.

Ingredients

  • 2 pound boneless pork shoulder
  • 1/4 cup extra-virgin olive oil
  • 1/2 tablespoon kosher salt
  • 2 tablespoons chopped garlic (about cloves)
  • 1/2 teaspoon crushed red pepper (chili) flakes
  • 1/2 cup white wine
  • 3 cups canned Italian plum tomatoes, crushed by hand
  • Water
  • 1/4 teaspoon freshly grated nutmeg

Directions

Trim the fat from the exterior of the pork. Cut it into bite-sized pieces, about 3/4-inch cubes, trimming more fat and bits of cartilage as you divide the meat. Pat the pieces dry with paper towels.

Pour the olive oil into a large pan, set it over medium heat and add the pork. Spread out the pieces in the pan and season with the salt. Cook the pork slowly for 15 minutes or so, turning to brown the pieces on all sides.

When the pork is brown, add the chopped garlic and chili flakes. Raise the heat and pour in the white wine, stir and bring to a boil. Add the crushed tomatoes and 1 cup of water; grate the fresh nutmeg over all and stir.

Cover the pan and bring the sauce to a boil, then adjust the heat to maintain a steady simmer. Cook for about 1 1/2 hours or until the pork is tender and the sauce has thickened. If the liquid is still thin toward the end of the cooking time, set the cover ajar and raise the heat a bit to reduce it. Use immediately or cool and refrigerate until needed.

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Mushroom Shallot Sauce

This sauce is excellent for pasta, baked in a lasagna or poured over polenta, cooked into risotto or as a condiment for grilled steak or fish.

Makes 6 cups

Ingredients

  • 2½ pounds fresh mixed mushrooms, small and firm
  • 1/2 ounce dried porcini, soaked in 1 1/4 cups warm water
  • 3 sprigs fresh thyme
  • 1 sprig fresh rosemary, a tender stem about 4-inches long
  • 1 sprig fresh sage, with 4 big leaves
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 1 cup shallots, finely chopped
  • 1 medium onion, finely chopped (about 1 cup)
  • 1/2 teaspoon salt, plus more to taste
  • 1/3 cup tomato paste
  • 1 cup dry Marsala
  • Freshly ground black pepper
  • 4 cups hot meat or vegetable broth

Directions

Squeeze out the soaked porcini and slice them into pieces about 1/4-inch wide. Strain the soaking water and set aside.

Clean, trim and slice the fresh mushrooms into thin slices, barely 1/4-inch wide.

Tie all the fresh herb sprigs together with piece of kitchen twine.

Put the oil and butter in the large skillet or saucepan and place over medium heat. When the butter melts, add the onions and shallots and 1/4 teaspoon of salt and stir well. Cook slowly for 6 minutes-stirring often-until they’re soft, wilted and shiny, without any brown color.

Add the fresh mushrooms and porcini to the pan and sprinkle with 1/4 teaspoon salt. Add the herb bouquet, raise the heat a little and cover the pan. Cook, covered for about 3 minutes, so the mushrooms release their liquid.

Uncover and continue to cook over fairly high heat, stirring frequently, until the mushrooms shrink and the liquid evaporates, 5 minutes or more. When the pan is dry and the mushrooms begin to brown, clear a spot, add the tomato paste and stirring,cook for a minute or so, then stir it into the mushrooms.

Pour in the Marsala and stir constantly until the wine evaporates. Add the porcini mushroom water and 2 cups of the hot stock. Bring to a boil, stirring up any caramelization in the pan. Lower the heat to keep the sauce bubbling gently and cover the pan. Cook for about 20 minutes, occasionally stirring and adding stock to keep the mushrooms covered in liquid; expect to add at least a 1/2 cup, if not more.

Uncover the pan and cook for another 20 minutes, maintaining a simmer and adding stock as needed. Remove the herb bouquet and discard it. Taste and add salt, if needed, and freshly ground black pepper to taste.

Use the sauce immediately or let it cool. Store it in the refrigerator for a week or freeze, for use within several months.

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Neapolitan Ragu

Ingredients

  • 2 pound boneless pork butt or shoulder, in 1 piece
  • 2 teaspoons salt, divided, more to taste
  • Pepper
  • 2 tablespoons finely minced parsley
  • 1 pound onions, chopped
  • 4 cloves garlic
  • 1/3 cup chopped pancetta
  • 1/4 cup chopped prosciutto
  • 1/4 cup olive oil
  • 2 cups dry red wine
  • 1 (6-ounce) can tomato paste
  • 1 cup crushed tomatoes
  • 1/2 pound Italian sausage, crumbled

Directions

Season the pork all over with 1 teaspoon salt and pepper to taste.

In a food processor, chop together the parsley, onions, garlic, pancetta and prosciutto to make a very coarse paste.

Heat the olive oil in a Dutch oven over medium-low heat. Add the seasoning paste and another teaspoon of salt and cook until no more liquid appears when the paste is stirred, about 7 minutes.

Add the pork roast, cover and reduce the heat to low. Cook, turning every 15 minutes, until the meat is lightly browned and the onions have begun to color, about 1 hour.

Add the red wine, place the cover back but leave ajar and continue cooking until the wine reduces to a thick sauce, about 1 hour, stirring occasionally.

If, after 1 hour and 15 minutes, the wine has not reduced sufficiently, remove the roast to a plate, increase the heat to medium-high and cook the sauce until it thickens.

Reduce to low heat, stir in the tomato paste, 2 or 3 tablespoons at a time, stirring in each addition until it mixes into the sauce and darkens to a brick color. Stir in the crushed tomatoes, return the roast to the pan if previously removed and cover. Continue to cook, turning the meat every 30 minutes and stirring the sauce until the meat is tender enough to be easily pierced with a meat fork, 2 to 2 1/2 hours. If the sauce dries out too much and the meat begins to stick to the bottom of the pan, stir in a tablespoon or two of water.

Remove the roast to refrigerate and reheat when dinner is served, if desired. Crumble the Italian sausage into the sauce and cook until the sauce is a deep red color and thickened, stirring occasionally, about another hour. (The dish can be prepared to this point and refrigerated overnight.)

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Winter Squash and Tomato Sauce

Ingredients

  • Salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup sliced shallots
  • 1 tablespoon chopped garlic
  • 1/4 teaspoon crushed red pepper (chili) flakes, or to taste
  • 2 cups chopped canned Italian tomatoes
  • 1 1/2 to 2 pounds (about 5 cups) winter squash, peeled and cut into small cubes
  • 1/2 cup white wine
  • 1/4 cup mascarpone cheese, at room temperature, optional
  • 8 ounces ziti or penne cut pasta
  • Freshly chopped parsley or Parmesan cheese, for garnish

Directions

Put the olive oil in a large skillet over medium heat. Add shallots, garlic and pepper flakes and cook for about 1 minute; add the white wine and cook for a few minutes.

Add the tomatoes and squash and season with salt and pepper.

When the squash is tender, about 20 minutes or so for small cubes. Remove the pot from the heat and mash the sauce with a potato masher.

Stir in the mascarpone cheese, if using. Keep warm while the pasta cooks.

Bring a large pot of salted water to a boil and cook the pasta until it is al dente.

Mix the sauce and pasta together and serve garnished with parsley or Parmesan cheese.

pastasauce3

Sicilian Pesto

If fresh basil is not available in your market this time of year, substitute with fresh flat leafed parsley and 1 tablespoon dried basil.

Ingredients

  • 1 pint cherry tomatoes
  • 3/4 cup sliced almonds, toasted
  • 1/2 cup packed basil leaves, (see substitute above)
  • 1/2 cup finely grated parmesan, plus more for serving
  • 5 tablespoons extra-virgin olive oil
  • 2 tablespoons golden raisins
  • 2 tablespoons capers, drained
  • 1/4 teaspoon crushed red chili flakes
  • 3 anchovy fillets in oil, drained
  • 2 cloves garlic, chopped
  • 1 pepperoncini (Italian pickled pepper), stemmed, seeded, and roughly chopped
  • Kosher salt and freshly ground black pepper, to taste
  • Short pasta, such as corkscrew or penne

Directions

Place the cherry tomatoes in a food processor and process until finely chopped; pour tomatoes into a fine strainer and drain off excess juices. Return the pulp to the processor.

Process the tomato pulp along with the almonds, basil, Parmesan, olive oil, raisins, capers, chili flakes, anchovies, garlic and pepperoncini in a food processor until finely ground.

Season with salt and pepper.

Bring a large pot of salted water to a boil over high heat, add pasta and cook, stirring, until al dente. Drain, reserving ¼ cup cooking water, and transfer pasta to a large bowl along with the pesto; toss to combine, adding a couple of spoonfuls of pasta cooking water, if needed, to create a smooth sauce.

Transfer to a large serving platter or individual bowls and serve with more Parmesan cheese.

 


appetizer cover

What kinds of appetizers should you serve on Thanksgiving or before other holiday dinners? What kinds of appetizers you serve depends on how much you want to spend and what type of event you’re cooking for. Don’t think, however, that appetizers have to be fancy and unusual. It’s best to lean toward the practical side and serve appetizers that most people like.

For a formal or semi-formal party: Serve such items as chilled shrimp with a dipping sauce, oysters on the half shell, mini quiches, stuffed mushrooms, finger sandwiches, tartlets, baked brie with crackers and cocktail meatballs.
For home-style parties: Serve various chips and dips, meat and cheese trays, cracker trays, cocktail sausages, cheese balls, chicken nuggets and veggies.
Generally, serving appetizers is a good idea. Appetizers give guests something to do, while waiting for dinner.

This time of year, however, can turn into an eating frenzy. Cocktails, dips laden with fat, fried food and lots of sweet desserts can be the usual fare. Not exactly healthy. While you don’t necessarily have to eat like you are dieting, remember that you may be eating a lot more calories at these holiday parties than you really want or need. Thanksgiving dinner alone can be over indulgent. You, also, want appetizers that won’t ruin your guests appetites for the main event.

Appetizers are just that – a little something in anticipation of the main meal. They should not be the main meal, unless this is a cocktail party where dinner will not be served.

Some tips on creating healthy but good tasting appetizers:

Don’t overlook the power of a good vegetable tray, especially served alongside a low-fat dip with great flavor. Here is a tip for giving the vegetables good taste – boil the vegetables for one minute in abundant salted water, drain, chill in ice water, drain and dry the vegetables. Chill in the refrigerator.until serving time.

It’s easy to go overboard when it comes to pre-dinner cheeses. Serve lower fat cheeses like Swiss, fresh mozzarella or well aged Italian hard cheeses that can be eaten without crackers.

Wrap small pieces of cheese or fruit in pieces of prosciutto for a delicious appetizer.

Healthier fresh salsas and bean purées or hummus make for smart dips. Serve baked snacks instead of fried.

Popcorn is a healthy whole grain and can be dressed up with flavorful herbs and spices for a special-occasion treat.

For recipes that call for a cup of regular mayonnaise, blend 1/2 cup of light mayonnaise and 1/2 cup of fat-free sour cream or Greek yogurt. You’ll cut more than 1,000 calories and more than 130 grams of fat for every 1 cup.

Nuts are an excellent party snack, especially almonds or walnuts because they offer the best health benefits. They are a great protein source and the fat in them will help keep you fuller and not as tempted to binge.

Be mindful of what drinks you choose and be careful not to go overboard—especially during the appetizer course. Remember, too, that the size of the glass and serving makes a big difference. A serving of wine is 5 oz.

Here are some easy appetizers you may like to prepare for your future holiday gatherings.

Green-Olive-Tapenade-Resized-006

Artichoke Tapenade

Good on a vegetable tray.

Yield: 1 1/2 cups

Ingredients

  • 3 tablespoons capers, drained
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon black pepper
  • 10 large pitted green olives
  • 2 garlic cloves, minced
  • 1 (14-ounce) can artichoke hearts, drained or one package of frozen artichoke hearts, defrosted

Directions

Combine all ingredients in the bowl of a food processor. Pulse until smooth.

appetizer crab

Crab Stuffed Mushrooms

Ingredients

  • 16 small cremini mushrooms, stems removed
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon garlic powder
  • Kosher salt
  • 1 tablespoon butter
  • 1 shallot, minced
  • 8 ounces lump crabmeat, picked over
  • 1/4 cup dry white wine
  • Finely grated zest and juice of 1 lemon
  • 1/4 cup finely chopped fresh parsley
  • Freshly ground pepper
  • 1/4 cup panko (Japanese breadcrumbs)
  • Lemon wedges, for serving

Directions

Prepare the mushrooms: Preheat the oven to 400 degrees F. Toss the mushrooms with 1 tablespoon olive oil, the garlic powder and season with salt. Arrange the mushrooms snugly in a baking dish and bake until tender, about 15 minutes.

Heat the remaining 1 tablespoon olive oil and the butter in a skillet over medium heat. Add the shallot and crab meat; cook until the shallot is soft, about 3 minutes. Stir in the wine and cook until slightly reduced, about 1 minute. Add the lemon zest, juice and parsley. Season with salt and pepper. Remove the skillet from the heat and push the crab mixture to one side of the skillet; let any excess juices collect on the opposite side.

Remove the mushrooms from the oven and preheat the broiler. Stuff the mushrooms with the crab mixture. Toss the panko with the juices in the skillet; sprinkle over the mushrooms. Broil until golden, about 2 minutes. Squeeze lemon wedges on top.

appetizertomatoes.jpg.rend.snigalleryslide

Chicken Salad Stuffed Cherry Tomatoes

Ingredients

  • 2 (8-ounce) boneless, skinless chicken breasts
  • Chicken broth
  • 16 cherry tomatoes
  • 2 Granny Smith apples
  • 1 teaspoon lemon juice, to keep apples from turning brown
  • Salt and freshly ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons light mayonnaise
  • 2 teaspoons chopped fresh parsley leaves
  • 16 very small leaves rosemary, for garnish

Directions

Poach chicken in enough chicken broth to just cover the breasts for about 8 minutes or until an instant-read thermometer in the thickest part of the meat registers 165°F. Set aside to cool.

Carefully cut off a thin slice of the top of the tomatoes (be careful not to remove too much) and scoop out seeds. (A 1/4 teaspoon measuring spoon works well for this procedure.)

Peel apples, remove core and chop fine and coat in lemon juice.

Finely chop cooled chicken, season with salt and pepper and cinnamon, stir in mayonnaise and chopped parsley, mixing well.

Spoon chicken salad into tomatoes and garnish with the rosemary leaves. Chill until serving time.

appetizerGrilledPrawn

Broiled Shrimp with Caper Sauce

This recipe is easily doubled.

Ingredients

Sauce

  • 1/2 cup nonfat plain Greek yogurt
  • 1/4 cup large capers, drained and finely chopped
  • 1 small shallot, finely minced
  • Kosher salt and freshly cracked black pepper

Shrimp

  • 12 extra-large shrimp, about 1 pound, peeled, deveined, tail left on
  • 3 tablespoons good olive oil
  • 2 tablespoons lemon juice
  • 1 garlic clove, minced
  • ½ teaspoon dried oregano
  • Kosher salt and freshly ground black pepper

Directions

Preheat the broiler.

To make the sauce: In a small bowl, stir together the yogurt, capers, shallots and season with salt and pepper, to taste. Let stand to allow flavors to mingle.

To make the shrimp:  Mix shrimp with oil, lemon juice, garlic, oregano and season well with salt and pepper. Place shrimp on a broiler pan.

Broil the shrimp, turning once, until bright pink and just cooked through, 1 1/2 to 2 minutes per side. Serve with the sauce.

appetizer falafel

Baked Falafel

Ingredients

  • One 15- to 16-ounce can low salt chickpeas, drained and rinsed
  • 1 small onion or 2 scallions (white and light green parts), roughly chopped
  • 2 garlic cloves, smashed
  • 3 tablespoons roughly chopped flat-leaf parsley
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne
  • 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • Juice of 1 lemon, divided (3 tablespoons)
  • 3 tablespoons olive oil, divided
  • Salt and pepper to taste
  • Hummus, tzatziki or tahini sauce as a condiment

Directions
Preheat oven to 450°F and set racks in upper and lower thirds of oven. Grease or line 2 baking sheets with parchment or foil.

Combine the chickpeas, onion, garlic, parsley, spices, flour, baking powder, half of the lemon juice, 1 tablespoon olive oil and salt and pepper to taste in a food processor. Pulse until well combined but mixture is still relatively coarse. You do not want a puree.

Using your hands or a small cookie scoop, shape the mixture into about 24 balls (roughly 1½ inches in diameter) and arrange on the the prepared baking sheets. Flatten each slightly and brush the tops with the remaining olive oil.

Bake for 10 to 12 minutes, then turn patties (rotating the trays when you take them out) and bake for another 10-12 minutes or until brown. Serve with hummus or yogurt sauce..


100_0859

Meatloaf does not enjoy the very best reputation in the food world. Why? because it can be dry or lack flavor. A well made meatloaf is delicious and makes wonderful sandwiches.

Some important tips to help you make a good meatloaf:

Don’t handle the mixture too much. If you over mix the ground meat it will compact, squeezing liquid out during cooking, resulting in a tougher, drier loaf.

Meatloaf consists of three basic ingredients: ground meat, a binder like bread crumbs or oatmeal and a liquid. Soak the binder in the liquid before adding it to the meat. Then you won’t end up with dry chunks of bread in your meatloaf – one of the most common complaints about meatloaf.

When you’re making meatloaf from ground turkey or chicken, you must add lots of binder or the loaf will be too compact and heavy. For traditional meatloaf recipes, you can use all ground beef or add ground pork to the mixture for a little lighter texture and a more interesting loaf. Make sure your meat mixture is not too lean. Aim for about 15 percent fat.

Adding other ingredients to a meatloaf will help add moisture and flavor and make the texture lighter. Plus you’ll get more vitamins and minerals in each serving! You can add mashed or grated carrots or potatoes, diced and cooked onions, chopped tomatoes, chopped mushrooms, cooked spinach and cheese. The meatloaf might not hold together as perfectly with these add-ins, but it will taste fabulous. And seasonings are so important.

After the meatloaf is cooked (when it reaches an internal temperature of 160 degrees), let the meatloaf sit for 15 minutes before serving. This allows the juices to redistribute so the texture is moist and tender.

Here is what you need for basic meatloaf:

2 pounds of ground meat: any combination of beef, pork, lamb, ham, sausage, turkey, chicken

Baking dish, loaf pan or broiler pan and a saute pan for the vegetables

Flavoring ingredients: herbs, spices, sautéed vegetables

Binder: dried bread crumbs, fresh bread slices, oats,

Liquid ingredients: eggs, milk, tomato sauce, ketchup, broth

Brush a glaze across the top of your meatloaf to make the meat more moist

An instant-read thermometer for testing the temperature of the cooked meatloaf

Classic Meatloaf

Ingredients

  • 1 tablespoon olive oil; more for the baking pan
  • 1/2 cup finely chopped onion
  • 1 1/2 teaspoons minced garlic
  • 1 lb. ground beef, 85-percent lean
  • 1/2 lb. ground veal or turkey
  • 1/2 lb. ground pork
  • 1/2 cup ketchup
  • 1 tablespoon Dijon-style mustard
  • 1 1/2 teaspoons Worcestershire sauce
  • 3/4 cup fresh breadcrumbs made from firm country white bread
  • 1 egg
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 3 slices uncooked bacon

Directions

Heat the oven to 350°F.

In a small skillet, heat the oil; add the onions and cook over medium heat until soft, about 4 min. Add the garlic and sauté another 1 to 2 minutes to soften. Set aside to cool.

In a large mixing bowl, combine all the remaining ingredients except the bacon and add the cooled onion-garlic mixture. Mix with your hands just until the ingredients are combined. Don’t overwork the meat.

Oil a rimmed baking pan or jelly roll pan, turn the meat mixture out onto the pan and shape it into a large oval loaf. Place strips of bacon across the shaped loaf.

Bake the meatloaf until an instant-read thermometer registers 160°F, 60-75 minutes. Before slicing, let the meatloaf rest for 10 to 15 minutes to allow some carryover cooking and to let the juices redistribute. Slice and serve.

Variations

For a little extra color, sauté 1 cup diced red, green or yellow bell peppers along with the onions and garlic; when cool, fold them into the rest of the mixture.

The simple addition of 1/4 cup shredded basil and 1/4 cup grated Parmesan cheese will offer another level of flavor or you could add a tablespoon of a favorite fresh herb, such as thyme or rosemary.

Here are some additional ways to make a meatloaf:

turkey_meatloaf

Mushroom Turkey Loaf

Serves 6.

Ingredients

  • 2 tablespoons olive oil
  • 1/2 pound cremini mushrooms, sliced
  • Coarse salt and ground pepper
  • 2 small leeks or 1 large, white and light-green parts only, thinly sliced, washed and dried
  • 2 garlic cloves, minced
  • 1 cup shredded Italian fontina cheese (4 ounces)
  • 1 slice day-old bread, cubed
  • 1 large egg
  • 1 tablespoon finely chopped fresh sage leaves, plus extra for garnish
  • 1 1/2 pounds ground turkey

Directions

Preheat oven to 350 degrees.

In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook mushrooms, stirring once or twice, until deep golden brown, about 5 minutes per batch. Season with salt and pepper; transfer to a large mixing bowl.

Return skillet to medium and add 1 tablespoon oil. Add leeks and garlic and cook, stirring occasionally, until soft, about 4 minutes; season with salt and pepper. Add to bowl with the mushrooms and let cool.

Add fontina cheese, bread, egg, and sage to the bowl with the mushrooms and mix until thoroughly combined. Mix in turkey, 3/4 teaspoon salt and 1/4 teaspoon pepper. Turn out mixture onto a parchment-lined rimmed baking sheet and use your hands to form turkey mixture into a 10-inch loaf.

Bake until cooked through, about 45 minutes or until a thermometer inserted in the center reads at least 160°F. Let rest 10 minutes before serving. Garnish with extra sage leaves, if desired.

mediterranean-meat-loaf

Italian Meatloaf

Ingredients:

  • 1- 8 ounce jar sliced roasted red peppers, drained, finely chopped and 2 tablespoons reserved for the top
  • 1/4 cup chopped black or green olives
  • 1/2 large onion finely chopped
  • 1 large garlic clove, minced
  • 1 ½ cups dried seasoned Italian bread crumbs
  • 1 egg, lightly beaten
  • 1/2 cup marinara sauce
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 pounds lean ground grass-fed beef
  • Chopped parsley for garnish

Directions

Preheat oven to 350 degrees F.

In a large bowl, combine the finely chopped roasted red peppers, olives, onion, garlic, bread crumbs, egg, marinara sauce, Italian seasoning, salt and black pepper. Add ground beef; mix well.

Shape into a loaf in a glass baking dish (8”x4”). Bake, uncovered, for 1-1/4 to 1-1/2 hours or until an instant-read thermometer inserted in the center of the meat loaf registers 160 degrees F.

Let stand on a wire rack for 15 minutes. Drain off any fat from meat loaf; loosen meat loaf from sides of pan and turn out onto a serving platter. Sprinkle reserved chopped peppers and chopped parsley on top, slice and serve.

Old-fashioned-Glazed-Meatloaf

Vegetable Filled Meatloaf with BBQ Glaze

Ingredients

  • 3 tablespoons olive oil
  • 1 large zucchini, finely diced
  • 1 red bell pepper, finely diced
  • 1 yellow bell pepper, finely diced
  • 5 cloves garlic, smashed to a paste with a little coarse salt
  • 1/2 teaspoon crushed red pepper flakes, divided
  • Salt and freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 1 tablespoon finely chopped fresh thyme leaves
  • 1/4 cup chopped fresh parsley leaves, plus more for garnish
  • 1 pound ground pork
  • 1 pound ground beef chuck
  • 1 cup panko (Japanese) bread crumbs
  • 1/2 cup freshly grated Romano or Parmesan cheese
  • 1/2 cup ketchup

BBQ Glaze

  • 1/2 cup ketchup
  • 1 teaspoon hot pepper sauce
  • 1/4 cup cider vinegar
  • 3 tablespoons packed brown sugar

Directions

Preheat oven to 425 degrees F.

For the Glaze: combine all ingredients in a small saucepan; bring to simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes.

Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, the crushed red pepper flakes, salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool.

Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, the 1/2 cup of ketchup and the cooled vegetables and mix until just combined.

Mold the meatloaf on a baking sheet lined with parchment paper. Brush half the glaze over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours or until a thermometer inserted in the meat loaf reads 160°F.

Remove from the oven and brush with the remaining glaze. Let rest for 10 minutes before slicing.

sausage meatloaf

Rolled Italian Sausage Meat Loaf

Ingredients

  • 3/4 lb lean ground beef
  • 1 1/4 lb Italian sausage, mixed hot and sweet, casings removed
  • 1 egg
  • 1 cup marinara sauce
  • 1/4 cup Italian seasoned bread crumbs
  • 1/4 teaspoon black pepper
  • 2 cups shredded mozzarella cheese (8 oz)
  • 2 cups loosely packed fresh baby spinach leaves

Directions

Heat oven to 350°F.

In large bowl, mix ground beef, sausage, egg, 1/2 cup of the marinara sauce, the bread crumbs and pepper together.

On a large piece of foil, pat mixture to a 12×8 inch rectangle.

Sprinkle evenly with shredded cheese; gently press into meat. Top with spinach leaves.

Starting at the short end, roll up tightly, using the foil to start the roll and tucking in spinach leaves; seal ends. Place seam side down in an ungreased 12×8 inch (2 quart) glass baking dish.

Bake 1 hour. Spread remaining sauce over the top. Bake 15 minutes longer or until a thermometer inserted in the meat loaf reads 160°F. Let stand 5 to 10 minutes before serving.


fallpasta

WHITE BIRCHES by Leonid Afremov

Pasta is a great way to warm yourself up after a long day and there are so many different types of pasta dishes out there. Make the most of the fall harvest and use butternut squash, pumpkin, apples, pears, sweet potatoes, greens, Brussels sprouts and cranberries in your cooking.

For a really healthy, fast way to serve pasta cook up some fresh chopped vegetables while your pasta is boiling,. You can steam the vegetables, cook them in the microwave with a little water or saute with just a little oil. I always use onion and garlic as well for flavor. Then add any of the following: finely diced mushrooms, broccoli florets, cauliflower florets, diced carrots, peas, sweet corn niblets, canned chickpeas, any type of bean or any other fresh, seasonal vegetable. Add fresh herbs to taste, if you have them. When the pasta is cooked, stir the vegetables through, with some pesto or tomato sauce – either homemade or store-bought– sprinkle some grated Parmesan on top and you are done.

Another great way to serve pasta with vegetables is to use roasted vegetables. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan. Roast in a 450 degree oven for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned. When the pasta is done and drained, scape in the vegetables and their juices from the roasting pan and mix with canned tomatoes or pesto as a sauce. The roasted vegetables have great flavor and are also a good way to make use of vegetables that are past their peak of freshness.

Pasta Bake

Make this, when you have a little more time, on those days when just a bowl of pasta doesn’t seem like enough. Make pasta with the vegetable sauce as above. You can add a can of flaked tuna or some diced cooked chicken to make the dish more substantial. Put the cooked pasta into an ovenproof dish. Make a béchamel sauce, by blending together 1/2 cup flour with a 1/4 cup butter or vegetable spread over a low heat, and gradually whisk in 2 cups low-fat milk to form a sauce. Season with pepper and grated nutmeg and pour over the pasta. Sprinkle with grated cheese on top and bake in a moderate oven for 25 minutes or until the top is browned and bubbling. Serve with a green salad.

fallpasta1

Baked Pumpkin and Sausage Rigatoni

You can use 1 medium butternut squash (about 1 1/2 pounds), baked in the oven and the flesh scooped out instead of the pumpkin.

8 servings

Ingredients

  • 4 12 ounces links uncooked hot Italian sausage, casings removed
  • 1 tablespoon chopped fresh sage
  • 1 29 ounce can solid-pack pumpkin
  • 1 1/2 cups low-fat milk
  • 4 ounces Neufchatel (light cream cheese) cheese, softened
  • 2 egg yolks, beaten
  • 1 cup plus 2 tablespoons grated Asiago cheese
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 pound rigatoni
  • 1/3 cup panko bread crumbs

Directions

Heat the oven to 350 degrees F. Bring a large pot of lightly salted water to boiling.

Add sausage to a large skillet set over medium heat. Cook 8 to 10 minutes or until browned, breaking apart with a wooden spoon. Stir in sage and cook 1 minute. Remove with a slotted spoon; set aside. Pour off and discard drippings.

In the same skillet, whisk pumpkin, milk, Neufchatel, egg yolks, 1 cup of the Asiago, the nutmeg, pumpkin pie spice and salt. Stir over medium heat until cheeses are melted.

Meanwhile, cook rigatoni in the boiling water 1 minute less than the package directions, about 9 minutes. Drain, reserving 1 cup of the pasta water. Return pasta to the pot. Stir in sausage, pumpkin mixture and reserved pasta water.

Mix well to combine. Transfer to a 13 x 9 x 2-inch dish and top with panko and remaining 2 tablespoons Asiago. Bake at 350 degrees F for 20 minutes. Turn broiler on HIGH and broil 1 to 2 minutes or until the top is lightly browned.

fallpasta2

Bucatini with Mushrooms

4 servings

Ingredients

  • 1/2 cup dried porcini mushrooms (about 1/2 ounce)
  • 2/3 cup boiling water
  • 8 ounces uncooked bucatini
  • 3 1/4 teaspoons salt, divided
  • 1 tablespoon canola oil
  • 1/4 cup finely chopped shallots
  • 8 ounces white mushrooms or mushroom blend, coarsely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons dry sherry
  • 2 ounces Parmigiano-Reggiano cheese, divided
  • 1/4 cup heavy whipping cream
  • 1 teaspoon finely chopped fresh sage
  • 1/2 teaspoon cracked black pepper
  • 1 teaspoon truffle oil
  • Sage sprigs for garnish

Directions

Rinse porcini thoroughly. Combine porcini and 2/3 cup boiling water in a bowl; cover and let stand 30 minutes. Drain in a sieve over a bowl, reserving 1/4 cup of the soaking liquid. Chop porcini and set aside.

Cook pasta with 1 tablespoon salt in boiling water 10 minutes or until al dente; drain in a colander over a bowl, reserving 1/4 cup of the pasta cooking liquid.

Heat oil in a large skillet over medium-high heat. Add shallots, mushrooms and garlic; sauté 5 minutes, stirring frequently. Stir in porcini, sherry and 1/4 teaspoon salt; cook 1 minute or until liquid evaporates.

Finely grate 1 ounce of the cheese; crumble remaining cheese. Reduce heat to medium. Stir in pasta, 1/4 cup reserved pasta cooking liquid, 1/4 cup reserved porcini soaking liquid, 1/4 cup grated cheese, cream, chopped sage and pepper; toss well to combine. Drizzle with truffle oil; toss. Place about 1 1/4 cups pasta mixture on each of 4 plates; top each serving with about 1 tablespoon of crumbled cheese. Garnish with sage sprigs, if desired.

fallpasta3

Pasta Shells with Chicken and Brussels Sprouts

Ingredients

  • 2 tablespoons olive oil, divided
  • 2 tablespoons butter, divided
  • 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
  • 1 teaspoon salt, divided
  • 1/2 teaspoon fresh-ground black pepper, divided
  • 1/2 red onion, chopped
  • 2 cloves garlic, chopped
  • 3/4 pound fresh Brussels sprouts (or one 10-ounce package frozen), cut into quarters from top to stem end
  • 1 cup canned low-sodium chicken broth or homemade stock
  • 1/4 teaspoon dried red-pepper flakes
  • 1 1/2 teaspoon lemon juice
  • 1/4 cup chopped fresh parsley
  • 1/3 cup grated Parmesan cheese
  • 1/2 pound medium pasta shells
  • Lemon for garnish

Directions

In a large nonstick frying pan, heat 1 tablespoon each of the oil and the butter over moderate heat. Season the chicken with 1/4 teaspoon each of the salt and pepper. Cook the breasts until browned and just done, 4 to 5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut into small pieces.

In the same pan, heat the remaining 1 tablespoon oil over moderately low heat. Add the red onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the garlic, Brussels sprouts, broth and red-pepper flakes. Bring to a simmer and cook, covered, 5 minutes. Add the chicken, lemon juice, parsley, Parmesan, the remaining 1 tablespoon butter, 3/4 teaspoon salt and 1/4 teaspoon pepper. Remove from the heat.

In a large pot of boiling, salted water, cook the pasta until just done, about 10 minutes. Drain and toss with the sauce. Garnish with lemons

fallpasta4

Sausage-Cauliflower Spaghetti

Ingredients

  • Kosher salt
  • 12 ounces spaghetti
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 12 ounces sweet Italian pork or turkey sausage, casings removed
  • 6 cloves garlic, sliced
  • 1 small head cauliflower, broken into small florets
  • 1 bunch scallions, chopped
  • 1 cup grated pecorino romano or parmesan cheese

Directions

Bring a large pot of salted water to a boil. Add the spaghetti and cook al dente. Reserve 2 cups of the pasta cooking water, then drain.

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Crumble the sausage into the skillet and cook, breaking it up with a wooden spoon, until lightly browned and no longer pink, 4 to 5 minutes. Clear a space in the pan, add the garlic and cook until just golden, 2 to 3 minutes. Add the cauliflower and cook until the edges are browned, about 2 minutes.

Add 1 cup of the reserved cooking water, cover and reduce the heat to medium. Cook until the cauliflower is tender, about 8 more minutes. Uncover and boil over high heat until the liquid is almost evaporated, about 2 more minutes.

Add the spaghetti to the skillet along with the scallions. Drizzle with olive oil and season with salt. Toss for a minute or two to wilt the scallions and coat the pasta with the sauce, adding up to 1 cup cooking water, if needed, to loosen. Remove from the heat, sprinkle with the cheese and toss. Divide among shallow bowls and drizzle with more olive oil, if desired.

fallpasta5

Penne with Fennel and Pork Ragù

Ingredients

  • 2 lb ground pork, preferably from the shoulder
  • 2 teaspoons kosher salt, plus more for seasoning
  • 3 tablespoons olive oil, divided
  • 3 cups minced fennel bulb
  • 3 cups minced onions
  • 1 clove garlic, minced
  • 3 cups dry white wine
  • 4 cups (or more) low-sodium chicken broth
  • 1 12-oz. can diced Italian tomatoes
  • Freshly ground black pepper
  • 1 lb penne pasta
  • Finely grated Parmesan

Directions

Using your hands, thoroughly mix ground pork and the 2 teaspoons of salt in a large bowl. Cover and chill for at least 2 hours or overnight.

Roll pork mixture into 16–18 large meatballs (about ¼-cupful each). Heat 1½ tablespoons of olive oil in a large heavy pot over medium-high heat. Working in 2 batches and adding the remaining 1½ tablespoons of olive oil between batches, cook meatballs until all sides are brown, adjusting heat to prevent browned bits on the  bottom of pan from burning (they will flavor the sauce later), about 8 minutes per batch. Transfer meatballs to a paper towel–lined plate to drain.

Reduce heat to medium. Scatter fennel, onions and garlic over the bottom of the pan. Cook, stirring occasionally as needed to prevent sticking, until vegetables are translucent and juices have evaporated, about 25 minutes. (A flavorful browned layer may form on the bottom of pan. The moisture from the vegetables will help loosen it from the pot as you stir.)

Add wine, scraping up browned bits from bottom of pot, and bring to a simmer. Cook until the wine has reduced by three-quarters, about 15 minutes. Return meatballs to the pot. Add the 4 cups of broth and the tomatoes. Return sauce to a simmer, scraping up all browned bits from the bottom of the pan. Simmer over medium-low heat, covered with lid slightly ajar and stirring occasionally, until meatballs are very tender, about 2½ hours.

Using a potato masher or fork, break meatballs into small pieces. If sauce is too thick, add broth by the half cupfuls until desired consistency forms. Season ragù to taste with salt and pepper.

DO AHEAD: Ragù can be made 3 days ahead. Let cool in the pot, cover and place in the refrigerator. Return sauce to a simmer before continuing.

Bring a large pot of generously salted water to a boil. Cook pasta stirring occasionally, until al dente. Drain and transfer to pot with the hot ragù. Stir until well incorporated.

Transfer pasta to a large wide bowl. Sprinkle with cheese.



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