Healthy Italian Cooking at Home

Category Archives: Rice

casseroles

Casserole is a French word for “pot” or “pan” and it refers not only to mixed-ingredient, one-dish meals, but also the vessel they are cooked in; a casserole is a type of cooking pan. The idea of casseroles dates back as far as the thirteenth century, but it wasn’t until the 1900s that they started to gain widespread popularity. The scarcity of food (and rationing) during the World Wars, the invention of canned foods (especially soup), and the changing role of women in society as they joined the workforce all contributed to the success of these convenient and economical one-dish meals. By the middle of the twentieth century, the casserole craze was in full swing.

Casseroles are still popular today for many of the same reasons; most are easy to make, cost very little to put together and can be made ahead and stored away for busy nights. A make-ahead casserole is perfect for just about any occasion. You can welcome new neighbors, have a dish ready for an upcoming party or plan next week’s meals.

Make-Ahead and Freezing Guidelines

• To bake a casserole ahead of time, cool completely, and then cover tightly with plastic wrap and refrigerate.

• To freeze a casserole, you can either assemble and freeze or bake and freeze, depending on the recipe. Either way, cool completely and cover tightly with plastic wrap, and then with heavy duty foil. Add a label with the name of the recipe and the date. Defrost overnight in the refrigerator.

• Whether refrigerated or frozen, bring a casserole to room temperature 30 minutes to 1 hour (but no longer) before baking or reheating. You may need to add extra baking time when a dish has been refrigerated.

• Reheat casseroles in a moderate (around 350 degrees F) oven, covered, so that they do not dry out. If a casserole seems to be dry, you can stir in a little more of the liquid that was called for in the recipe. Reheating in a microwave will warm the food but will also soften crispy toppings.

casseroles1

Rolled Lasagna Florentine

Ingredients

  • 1 egg, lightly beaten
  • 15 ounce carton ricotta cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 8 ounces package (2 cups) shredded mozzarella cheese
  • 10 ounce package frozen chopped spinach, thawed and squeezed dry
  • 12 dried lasagna noodles, cooked according to package directions
  • 3 cups Tomato Meat Sauce, recipe below
  • 1 ½ teaspoons dried Italian seasoning, crushed
  • 1/4 teaspoon fennel seeds, crushed

Directions

For the spinach-cheese filling:

In a medium bowl combine egg, ricotta cheese, salt and pepper. Stir in 1 cup of the mozzarella cheese and the spinach. Spread mixture over each cooked lasagna noodle. Starting from a narrow end, roll up each noodle.

For the sauce:

In a medium bowl combine Tomato Sauce, Ground Beef or Turkey filling, Italian seasoning and fennel seeds.

Spread 1 cup of the sauce in the bottom of a 2-quart rectangular baking dish. Arrange lasagna rolls on top of the sauce in the baking dish. Top with the remaining  2 cups of sauce and sprinkle with the remaining 1 cup of mozzarella cheese. Save any remaining sauce for another meal.

Cover the baking dish with plastic wrap. Place casserole in a resealable freezer bag. Seal and freeze for up to 2 months.

To serve, thaw in the refrigerator overnight. Preheat oven to 350 degrees F. Remove plastic wrap; cover with greased or nonstick foil. Bake for 1 1/4 to 1 1/2 hours or until heated through.

Ground Beef or Turkey Filling

Ingredients

  • 4 pounds ground beef or turkey
  • 1 ½ cups chopped onions (3 medium)
  • 1 cup chopped carrots (2 medium)
  • 1/2 cup chopped celery (1 stalk)
  • 4 cloves garlic, minced
  • 1 teaspoon of salt
  • 1/2 teaspoon of ground black pepper

Directions

In a 5- to 6-quart Dutch oven cook ground beef, onions, carrots, celery, and garlic over medium heat until meat is browned, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in salt and pepper.

Tomato Sauce

Ingredients

  • 1 tablespoon olive oil
  • 5 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper
  • 2 28-ounce cans diced tomatoes, undrained
  • 1/2 cup dry red wine
  • 1/3 cup tomato paste
  • 1 teaspoon of salt

Directions

In a large saucepan heat oil over medium heat. Add garlic and crushed red pepper; cook and stir for 3 to 4 minutes or until garlic is lightly golden. Carefully add tomatoes, wine, tomato paste and salt.

Bring to boiling; reduce heat. Simmer, uncovered, for 30 for 40 minutes or until slightly thickened and reduced by about one-third, stirring occasionally. (You should have about 5 1/2 cups.)

casseroles2

Sausage, Mushroom and Polenta Bake

Ingredients

  • 1 pound Italian (hot or sweet) sausage, casing removed
  • 1 medium fresh chili pepper, seeded and finely chopped
  • 4 cloves garlic, minced, divided
  • 3 cups marinara sauce
  • 1 tablespoon olive oil
  • 4 cups chopped fresh mushrooms
  • 3/4 cup thinly sliced green onions (6)
  • 1/2 cup heavy cream
  • 1/4 cup dry white wine
  • 1/2 teaspoon salt
  • 4 cups chicken broth
  • 1/2 cup water
  • 2 teaspoons dried Italian seasoning, crushed, divided
  • 1 ½ cups polenta
  • 2 cups shredded fontina or mozzarella or provolone  cheese (8 ounces)

Directions

In a large skillet cook sausage, chili pepper and 2 cloves garlic over medium-high heat until the sausage is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in marinara sauce. Bring to a boil; reduce heat. Simmer, uncovered, for 15 minutes, stirring frequently. Pour into a large mixing bowl and cover.

In the same skillet heat oil over medium heat. Add mushrooms, green onions, remaining 2 cloves garlic and 1 teaspoon Italian seasoning. Cook about 5 minutes or until mushrooms are tender and liquid is evaporated, stirring occasionally. Stir in heavy cream, wine and salt. Cook over low heat about 10 minutes or until mixture is thickened, stirring occasionally.

For polenta, in a large saucepan bring chicken broth, the water and remaining Italian seasoning to a boil. Slowly add polenta, stirring constantly. Cook and stir until mixture returns to boiling; reduce heat to low. Cook for 8 to 10 minutes or until mixture is thickened, stirring occasionally.

Meanwhile, grease a 3-quart rectangular baking dish. Spread half of the sausage mixture in the bottom of the prepared baking dish.

Working quickly, spread half of the polenta over the sausage mixture in the baking dish. Top with mushroom mixture and half of the cheese. Quickly spread the remaining polenta over the top as evenly as possible. Top with the remaining sausage mixture and the remaining cheese. Cool completely.

Cover baking dish with plastic wrap, then with foil. Freeze for up to 1 month.

To serve, thaw in the refrigerator overnight (casserole may still be a bit icy). Preheat oven to 350 degrees F. Remove plastic wrap; cover with foil. Bake about 1 1/2 hours or until heated through. Let stand for 10 minutes before serving.

casseroles3

Zucchini Rice Casserole

Ingredients

  • 1 cup uncooked long grain rice
  • 3 medium zucchini, cut into 1/8-inch slices
  • 1 green bell pepper, diced
  • 1/2 sweet onion, diced
  • 1 tablespoon olive oil
  • 4 cups (16 ounces) shredded mozzarella cheese, divided
  • 2 cups (16 ounces) light sour cream
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 large tomato, seeded and diced

Directions

Cook rice according to package directions.

In a large skillet, heat oil and cook the green pepper, onion and zucchini for 3-5 minutes or until the vegetables are crisp-tender. Set aside.

Place rice in a greased shallow 3-qt. baking dish. Add 1-1/2 cups cheese.

In a large bowl, combine the sour cream, parsley, salt and oregano.

Spread over the cheese layer.

Add the sautéed vegetables and tomato. Sprinkle with remaining cheese.

If not cooking immediately, cover tightly and refrigerate overnight. Remove from the refrigerator thirty minutes before heating.

Bake, covered, at 350°F for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and the cheese is melted.

casseroles4

Tuscan Bean Casserole

Ingredients

  • 3 cups shredded kale (thick stems removed)
  • 2 tablespoons olive oil, divided
  • 1 medium onion, chopped (1/2 cup)
  • 1 stalk celery, chopped (1/2 cup)
  • 2 19 ounce cans cannellini beans (white kidney beans), rinsed and drained
  • One 14 1/2 ounce can diced tomatoes, undrained
  • 4 ounces thinly sliced prosciutto or cooked ham, cut into bite-size strips
  • 1/4 cup fine dry Italian seasoned bread crumbs
  • 1/2 teaspoon dried sage, crushed
  • 1 clove garlic, minced
  • 1/4 teaspoon ground black pepper

Directions

Preheat oven to 350 degrees F.

In a saucepan cook kale in a small amount of boiling water for 8 to 10 minutes until tender. Drain well in a colander.

Heat 1 tablespoon of the oil in the empty pan over medium heat. Add onion and celery; cook for 4 to 5 minutes or until tender.

In a large bowl combine cooked kale, onion mixture, beans, tomatoes, prosciutto, 2 tablespoons of the bread crumbs, the sage, garlic, and pepper. Transfer mixture to an ungreased 2-quart casserole.

In a small bowl combine the remaining 2 tablespoons bread crumbs and the remaining 1 tablespoon oil; sprinkle over the bean mixture.

Bake, covered, for 20 minutes. Bake, uncovered, about 10 minutes more or until heated through.

casseroles5

Bulgur, Beef Stuffed Peppers

Ingredients

  • 8 large red, yellow and/or orange bell peppers, with stems if possible
  • 2 cans (14 to 14 1/2-ounce) chicken broth
  • 1 1/2 cups bulgur
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, crushed with press
  • 1 pound ground beef or turkey
  • 1 package (10-ounce) frozen chopped spinach, thawed and squeezed dry
  • 1 teaspoon Italian seasoning
  • 2 cans (28-ounce) crushed Italian tomatoes
  • 1 cup shredded mozzarella cheese
  • 1/4  teaspoon salt
  • 1/4  teaspoon coarsely ground black pepper

Directions

Cut 3/4-inch slice from the top of each pepper; reserve tops, including stems.

Remove seeds and ribs and cut a thin slice from bottom of each pepper, if needed, so they will stand upright.

Arrange 4 peppers and their tops (separately) on the same microwave-safe plate. Cook, uncovered, in the microwave on High 4 minutes. With tongs, transfer tops to a paper towel. Microwave peppers 4 to 5 minutes longer or until just tender. Invert peppers onto a double thickness of paper towels to drain. Repeat with remaining peppers and tops.

In a microwave-safe large bowl, combine chicken broth and bulgur. Cook, uncovered, in the microwave on High 12 to 15 minutes or until bulgur is tender, but still slightly chewy, and most of broth is absorbed. You can also do this on top of the stove. Bring the broth to a boil and stir in the bulgur. Reduce the heat and cook the bulgur until tender, about 7 minutes.

Meanwhile, in a deep 12-inch skillet, heat oil on medium until hot. Add onion and garlic, and cook 5 minutes or until onion begins to turn golden, stirring frequently. Remove 1/4 cup onion mixture and reserve. Add beef to the remaining onion in the skillet and cook 6 to 8 minutes or until beef is no longer pink, breaking up beef with the side of a wooden spoon.

Remove skillet from the heat and stir in cooked bulgur, spinach, Italian seasoning, 1 cup crushed tomatoes and 3/4 cup mozzarella. Fill peppers with bulgur mixture, using a generous 1 cup for each; sprinkle each pepper with the remaining 1/4 cup cheese. Replace pepper tops.

Preheat oven to 350 degrees F.

Wipe skillet clean and combine remaining crushed tomatoes, reserved onion mixture, salt and coarsely ground black pepper in the skillet; heat to boiling on medium-high, stirring occasionally.

Divide tomato sauce evenly between two 2-quart casseroles or 8″ by 8″ glass baking dishes. Place 4 peppers in each dish.

Cover one dish with foil and bake 35 minutes or until peppers are hot. Cover the second dish and freeze for another day.

About these ads

lowcost

10 Piece Chicken Nuggets with Large French Fries

$6 per serving

Family of Four Total Cost: $24

lowcost1

Cheeseburger with Large Curly Fries

$4 per serving

Family of Four Total Cost: $16

Eating healthy should not be a privilege or reserved for people who can “afford” it. Fresh fruits and vegetables actually don’t cost more than burgers, fries and sodas. In fact, they’re often less expensive, so shopping for good, fresh produce shouldn’t be an impossible achievement. The family friendly, healthy dinner recipes below are full of nutrition, but they don’t skimp on taste. Plus, at less than $1 per serving, the recipes are easy on the wallet and the waistline. They are also easy to prepare.

Luckily, many of these pantry staple foods cost less than $2 per package. A 1-pound bag of brown rice, for example, sells for about $1.75 and cooks up into about 10 side dish servings — that’s just 18 cents a serving. Prices may vary slightly based on the store, location and time of year. If you have the items below stocked in your pantry and refigerator, you will be able to make delicious meals and save money.

Brown Rice

Great for side dishes, rice salads, casseroles, soups and stews.

What’s a serving? 1/4 cup dry, uncooked rice. Price per serving: 18 cents. A 1-pound bag costs about $1.75 and contains 10 servings.

Whole-Wheat or Multigrain Pasta

Great for hot and cold pasta dishes.

What’s a serving? 2 ounces of dried pasta which means you get about 8 servings in a one pound box or bag of dried pasta. Price per serving? About 24 cents. You can get a 16-ounce box or bag of store-brand dried pasta for about $1.69.

100% Whole-Wheat Bread

Great for hot and cold sandwiches, bread stuffing, bread pudding and breakfast.

What’s a serving? 2 slices, the amount you’d use to make a sandwich. Price per serving: About 18 cents. You can get a 22-ounce loaf of store-brand 100 % whole-wheat bread for about $1.99. (My store often has buy one, get one free.) Each loaf has about 22 slices or 11 servings of 2 slices each.

Old-Fashioned Oats

Great for hot or cold cereal, granola, crumb toppings for desserts and muffins.

What’s a serving? 1/2 cup dry oats. Price per serving: 13 cents. A 42-ounce container of store brand oats costs around $3.99 and each container has about 30 servings of dry oats.

Quinoa

Great for salads, side dishes, breakfast or in any recipe for rice.

$0.60 per ¼ cup serving, about $4 per box. It may be hard to pronounce (that’s keen-wah), but it’s easy to prepare and packs a nutritious punch. Filled with protein and fiber, this superfood also contains nine essential amino acids our bodies can’t produce on their own.

Canned Tuna and Salmon

Great for sandwiches, fish cakes, casseroles, several types of salads and appetizers.

What’s a serving? A 6-ounce can is about 2 servings. Price per serving: About 70 cents for chunk white albacore in water. You can buy a 6-ounce can of solid white albacore in water for about $1.99 or a 6-ounce can of chunk white albacore in water for about $1.39. The best deal is usually with chunk light in water for 85 cents per 6-ounce can. For salmon $0.75 per serving or about $1.50 per can.

Jarred Marinara Sauce

Great for pasta dishes, pizza, casseroles, appetizers, Italian sandwiches and stews.

What’s a serving? 1/2 cup. Price per serving: About 28 cents. You can buy a 24 or 28-ounce jar or can of marinara or pasta sauce for $1.67. Watch for store sales.

Dried Lentils and Beans

Great for casseroles, salads, soups and stews and more. Lentils are the most user-friendly of the beans because they cook quickly without pre-soaking. Generally you just need to cover 1 cup of lentils with 3 cups of water or broth and boil for 3 minutes. Reduce heat and simmer for 25 minutes or until the lentils are tender.

What’s a serving? 1/4 cup dried lentils. Price per serving: 10 cents. You can buy a 16-ounce bag for $1.29. Each 16-ounce bag makes about 13 servings of lentils. That small bag of lentils is deceiving because the lentils are dried, but once cooked, you will see the value.

lowcost0

Below is a list of fresh, nutritious foods that cost less than $1 per serving.

Chicken Breasts

$0.75 per 4 oz serving, about $2.99 per pound.  Forgo fast food on a budget — a small fresh chicken breast is cheaper and filled with healthy, lean protein. Grill, bake, use in salads or slice for a whole-wheat wrap with veggies.

Eggs and Store-Brand Egg Substitute

Great for: Making quick omelets or breakfast. You can also blend half egg substitute and half eggs to make scrambled eggs, quiches, frittatas or egg casseroles.

What’s a serving? 1/4 cup. Price per serving: 25 to 37 cents. You can buy a 16-ounce carton of refrigerated egg substitute for $1.99 to $2.99 and supermarkets eggs, ($0.19 per egg) for about $2 per dozen. Eggs are a quick, delicious and inexpensive protein.

Nonfat Greek Yogurt

Great for: A quick snack, parfaits made with fruit and granola, salad dressings and smoothies.

What’s a serving? Most individual servings come in 6 ounce or 8 ounce containers. You can save money by buying a larger container of Greek yogurt and then making your 6 or 8 ounce portion from it. Price per serving: individual servings can cost about 89 cents each and sometimes less when found on sale.

Low-Fat Milk

$0.25 cents per cup, about $4 per gallon. One calcium-filled glass can help keep teeth strong. Add a splash to a fruit smoothie or enjoy in a bowl of oatmeal or cereal.

Cottage Cheese

$0.88 per 1/2 cup serving, about $3.50 per 16 oz container. This mild cheese is surprisingly high in protein and tastes great in both sweet and savory dishes.Try it topped with sliced pineapple and berries for a sweet protein-packed treat.

Apples

$0.50 to $0.75 per apple (depending on variety) Full of vitamin C and cancer-fighting antioxidants. Snack with peanut butter or add thin slices to a sandwich.

Bananas

$0.20 to $0.50 per banana, about $0.60 per pound or $2 per bunch. Filled with fiber and potassium. Add to your cereal or vanilla ice cream!

Cantaloupe

$0.50 per ½ cup serving, about $2.50 to $3 per melon. Filled with antioxidants, cantaloupe is inexpensive and contains many servings.

Watermelon

$0.30 per 1 cup serving, $ 4 to $5 per melon and filled with vitamin C — a cancer-fighting antioxidant that helps strengthen immunity and promote bone health.

Pears

$0.85 each, about $1.75 per pound (depending on variety). White fleshy pears may help prevent strokes. They’re also full of fiber. Try the Bartlett, Bosc and Anjou varieties.

Oranges

$0.50 each, about $1 per pound (in family sized packages). Oranges aren’t just about their vitamin C. This citrus fruit is also filled with fiber, folate and potassium.

Garlic

$0.30 per bulb. It’s also full of antioxidants to promote heart health and reduce the risk of cancer and Alzheimer’s. Add to a pan of veggies or tomato sauce to spice up the flavor or roast it in the oven for a sweeter flavor.

Onions

$0.18 each, about $0.59 per pound. Onions pack a surprising nutritious punch, including a hefty dose of antioxidants. Sautée and add to an omelet or add a sandwich for extra flavor.

Sweet Potatoes

$0.50 each, about $1 per pound  High levels of vitamin A and beta-carotene (which may help prevent cancer and protect us from the sun) and also helps keep skin silky smooth.

Winter Squash (acorn, butternut, etc.)

$0.50 per ½ cup serving, about $1.50 a pound. Squash is a versatile veggie filled with vitamins, fiber, and potassium. Delicious roasted.

Kale

$0.50 per cup (raw, chopped), about $2 per bunch. Kale contains vitamins A, C, and K, fiber, calcium, iron, and potassium.

Broccoli

$0.50 per ½ cup serving, $2 per bunch. Broccoli has high levels of folate and vitamin C, which may help reduce the risk of certain cancers and heart disease.

Beets

$0.35 each, about $1 per pound. Beets are packed with folate, fiber and vitamins, making them one of the best health bargains around. Roast or add to a salad.

Spinach

$0.50 per cup (raw), about $2 per bunch. These greens are nutrient dense with vitamin A, K, and calcium. Try sautéing them with mushrooms or use to replace lettuce in your next salad.

Carrots

$0.50 each, about $2 per pound. Carrots provide a nutritious crunch along with vitamin A. They’re perfect for dipping into hummus and taste great roasted with other root veggies and a drizzle of olive oil.

Frozen Vegetables

Great for: Side dishes, casseroles and stews.

What’s a serving? 1 cup. Price per serving: around 25 cents. Frozen vegetables come in 12-ounce to 24-ounce bags that cost anywhere from $1.75 to $2.25 and contain 6-8 cups, depending on the vegetable and the size of the bag. A bag of petite peas or a 10-ounce box of frozen chopped spinach will cost about $1.19. You will do even better when they are on sale, so stock up.

Dinner #1

lowcost2

Kielbasa Apple Kabobs

Serves 4-6

Kielbasa are fully cooked smoked sausages traditionally made of pork, but also available made with beef, turkey or chicken. The cooking time is short for these as the sausage is already cooked. I like to serve this dish with sauerkraut, an inexpensive side dish, but you can also serve brown rice.

Ingredients

  • 10 wooden or metal skewers
  • 1 pound fully cooked kielbasa sausage
  • 1 large onion
  • 1 red apple, such as Braeburn or Gala, cored
  • 1 tart green apple, such as Granny Smith, cored
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 2 teaspoons freshly ground black pepper
  • 1/2 teaspoon salt

Directions

If using wooden skewers, soak them in water for 30 minutes before grilling.

Cut kielbasa, onion and apples into 2-inch pieces. Combine in a bowl with lemon juice, olive oil, black pepper and salt. Toss to coat.

Preheat grill to medium high. Thread sausage, onion and apple pieces on skewers, alternating them. Grill 3 to 5 minutes each side, until apples and onions are slightly blackened on the edges, yet still crisp inside, and the sausage is very hot.

Dinner #2

lowcost3

Sweet Potato Shepherd’s Pie

You can use leftover chicken or turkey in place of the ground meat. Serve this meal with a cucumber salad.

Serves 6

Ingredients

Topping

  • 4 medium sweet potatoes (2 1/2 pounds total)
  • 1/4 cup nonfat milk
  • 1 1/2 teaspoons unsalted butter
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground pepper

Filling

  • 8 ounces mushrooms, optional
  • 1 small onion
  • 3 cloves garlic
  • 1 1/2 pounds lean ground beef or turkey
  • 1 teaspoon dried thyme leaves
  • 1/4 cup all-purpose flour
  • 1 (15-ounce) can reduced-sodium chicken broth or beef broth
  • 3 tablespoons Worcestershire sauce
  • 1 cup frozen or canned green peas
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper

Directions

Preheat oven to 450 degrees F. Coat a 9-inch baking dish with cooking spray.

Scrub potatoes and pierce several times with a fork. Place in a baking pan and bake until soft, 45 minutes to 1 hour. Let cool while you make the filling.

While the sweet potatoes are baking, wash and slice mushrooms, if using. Peel onion and garlic. Dice onion. Mince garlic.

While the sweet potatoes are cooling, in a large skillet over medium-high, cook beef or turkey, mushrooms and onion, crumbling the meat with a spatula or wooden spoon as it cooks, until the meat is no longer pink, about 30 minutes.

In a colander, drain off liquid and the mixture return to the skillet. Add thyme and garlic and cook for 30 seconds. Sprinkle with flour and stir to coat. Add broth and Worcestershire sauce and bring to a simmer. Cook until mixture thickens, 2 to 3 minutes. Stir in peas, salt and pepper. Transfer to the prepared baking dish.

Peel the cooled sweet potatoes and place in a medium bowl. Add milk, butter, salt and pepper. Mash until smooth. Spread over the filling. Bake until hot and bubbling at the edges, 30 to 40 minutes. Let cool 10 minutes before serving

Tips:

  • Substitute another green vegetable for the peas, if you prefer—spinach, green beans or lima beans are all good options.
  • This dish reheats well, so consider making it over the weekend and reheating it on a busy weeknight. Prepare through Step 4, cover with foil and refrigerate for up to 3 days. Reheat, covered, at 350 degrees F until hot throughout.

Dinner #3

Food Styling by Catrine Kelty

Spinach Salad with Eggs

Serves 5-6

Ingredients

  • 6 cups fresh spinach
  • 3 large eggs
  • 1/3 cup dried cranberries or raisins
  • 2/3 cup Parmesan cheese, grated
  • 1/4 cup olive oil
  • 1 tablespoon vinegar (any type)
  • 1 tablespoon honey
  • 1/4 teaspoon salt

Directions

Wash and dry spinach. Remove stems. Tear leaves into bite-sized pieces.

Place eggs in a medium saucepan and cover with cold water by one inch. Bring to a boil. Cover and remove from heat right away. Let sit 12 minutes. Remove eggs and place in a bowl of ice cold water until cool. This will make it easier to peel the shells. Peel and chop eggs.

In a large bowl add spinach, eggs and dried cranberries. Sprinkle Parmesan cheese on top.

In a jar, add oil, vinegar, honey and salt. Cover tightly with lid. Shake well.

Just before serving, drizzle dressing over salad. Toss to coat spinach leaves.

Tips:

  • Make double the dressing. Keep in an airtight container in the refrigerator, up to 1 week. Use on other salads or to flavor sandwiches.
  • To save time, cook eggs in advance. Refrigerate until ready to use.
  • Make extra eggs, if you like. Use them for breakfast or to make egg salad.

lowcost5

Squash and Orzo

Serves 6

Ingredients

  • 1 large winter squash (such as butternut or acorn)
  • 2 teaspoons maple syrup
  • 1/4 teaspoon red pepper flakes
  • 1 cup whole wheat orzo pasta
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • Pinch ground black pepper
  • 1 tablespoon fresh rosemary
  • 1 cup grated Parmesan cheese

Directions

Preheat oven to 375°F.

Cut squash in half. Remove seeds. Chop rosemary.

Drizzle the maple syrup over the cut sides of each squash half. Sprinkle each with rosemary and red pepper flakes.

Cover a baking sheet with aluminum foil.

Place squash halves on the baking sheet. Roast until squash is tender and pierces easily with a fork, about 30–35 minutes. Remove from the oven. Keep squash loosely covered with foil.

Cook pasta al dente in boiling salted water. Drain in a fine mesh colander. Transfer to a medium bowl. Add olive oil, salt and pepper. Stir to coat well.

Cut each squash half into thirds. Remove skin from the squash and cut squash into cubes. Place over the pasta and sprinkle with Parmesan cheese.

Tips:

  • Orzo and squash reheat well without losing flavor or quality. Cook the entire meal the night before. Refrigerate until ready to serve the next day.
  • For faster cooking, cook squash halves in the microwave. Heat for 7 minutes on high or until squash is tender and pierces easily with a fork.

Dinner #4

lowcost6

Chicken Burger and Fries

Serve with a salad.

Serves 4

Ingredients

  • 1/4 small bell pepper
  • 1/4 small red onion
  • 1 pound lean ground chicken or turkey
  • 1½ teaspoons garlic powder
  • 1½ teaspoons onion powder
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1/4 cup water
  • 4 whole wheat burger buns
  • Lettuce and tomato slices

Directions

Finely chop bell pepper and onion.

In a medium bowl, combine bell pepper, onion, ground meat, garlic powder, onion powder, salt and pepper.

Divide mixture into 4 pieces. Form pieces into patties about 4 inches across.

In a large skillet over medium heat, heat oil. Add burgers. Cook until browned on both sides, about 5 minutes per side. Add water to the pan. Cover and cook until the burgers reach 165ºF, about 10 minutes more.

Serve on whole wheat buns with lettuce, tomato, onion and condiments of choice.

lowcost7

Sweet Potato Fries

Serves 6

Ingredients

  • 4 medium sweet potatoes
  • 1½ teaspoons paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • Non-stick cooking spray

Directions

Preheat oven to 450°F. Line a baking pan with a layer of aluminum foil. Coat with non-stick cooking spray before placing the sweet potatoes on the pan.

Scrub sweet potatoes. Pat dry with a paper or kitchen towel.

Leaving the skin on, cut sweet potatoes into thick French fry strips, about ½-inch wide.

In a large bowl, mix paprika, salt, ground black pepper and cayenne pepper. Add oil. Blend with a fork until there are no lumps.

Add sweet potato strips to the bowl. Toss until they are coated on all sides.

Place sweet potatoes in a single layer on the baking pan. For the crispest fries, be sure sweet potatoes do not lie on top of each other.

Bake for 15 minutes. Turn fries over and bake another 10-15 minutes, or until fries are crispy and tender.

Dinner #5

lowcost8

Crunchy Oven Fried Fish Fillets

Ingredients

  • 1/4 cup all-purpose flour
  • 1/4 teaspoon each salt and pepper
  • 2 egg whites or 1/3 cup refrigerated egg substitute
  • 1/4 teaspoon seafood seasoning
  • 1 pound tilapia, catfish or pollock fish fillets
  • 1/4 cup dried Italian seasoned bread crumbs
  • 1/4 cup cornmeal
  • 1/2 teaspoon dried basil or oregano, crushed

Directions

Preheat oven to 450 degrees F.

Stir flour, seafood seasoning, salt and pepper together in a shallow dish and set aside. In a bowl, beat egg whites until white and frothy. In another bowl, combine bread crumbs with cornmeal and basil.

To bread the fillets, dip first into flour, shaking off any excess, then into egg whites, then into bread crumb mixture.

Spray a shallow baking dish with olive oil cooking spray. Lay fillets flat in the dish, tucking under any thinner ends or edges for more even cooking. Bake in the preheated oven for 10 to 15 minutes, or until the fish is crispy and flakes easily with a folk.

lowcost9

Bow Tie Pasta with Zucchini Sauce

Serves 6

Ingredients

  • 2 cups whole wheat bow tie pasta
  • 1 small clove garlic
  • 2 medium zucchini
  • 1 tablespoon olive oil
  • 1/2 cup Parmesan cheese, grated
  • 1/4 teaspoon each salt and ground black pepper

Directions

Cook pasta al dente in boiling salted water. Prepare zucchini sauce while pasta is cooking.

Peel and mince garlic and grate zucchini.

Heat oil in a large skillet over medium heat. Add zucchini, salt, pepper and minced garlic. Cook until mixture softens and zucchini yields some liquid, about 5 minutes.

Drain pasta, reserving ½ cup of pasta cooking liquid. Add 2 teaspoons cooking liquid to the zucchini mixture. Add drained pasta. Stir, coating pasta evenly with the sauce. Add more pasta water if needed.

Transfer pasta to large bowl for serving. Sprinkle with grated Parmesan and toss to combine.


Lake

Lake Bolsena is a crater lake of volcanic origin in central Italy, which began to form 370,000 years. It is the largest volcanic lake in Europe and is the fifth largest lake in Italy with a circumference of over 26 miles (43 km). Lake Bolsena’s bed was formed from a caldera in the extinct Vulsini volcano. A caldera is a volcanic feature formed by the collapse of land following a volcanic eruption. The underlying rock in the area where the lake formed, the caldera, collapsed into a deep bowl. This bowl was gradually filled by rain water and underwater sources.

Roman historical records indicate volcanic activity last occurred there in 104 BC and it has been dormant since then. The two islands, Bisentina and Martana, in the southern part of the lake, were formed by underwater eruptions following the collapse that created the caldera.

Lake 2

The lake is fed primarily by underground springs and rainwater and has a single outlet, the river Marta that flows into the Tyrrhenian Sea, in the vicinity of Tarquinia. The lake has an oval shape, typical of crater lakes. The long axis of the ellipse is aligned in a north-south direction. The entire lake is surrounded by hills and is a good vacation spot. It has beaches, a harbor, restaurants, hotels and a medieval historic center surrounded by walls with a castle at the top. On the lake one can enjoy water sports, from canoeing, water skiing, sailing to surfing. Unlike most lakes, Lake Bolsena displays tidelike movements, called “sessa” with the difference between low and high tides being as much as 50 cm or 20 inches.

Lake Bolsena is north of Rome in the Northern Lazio region, just south of Tuscany. Bolsena, the main town on the lake, is on the northeastern shore. In the 7th century BC, it was the site of a Villanovan settlement whose huts were built on stilts directly over the water, using reed platforms, hay roofs and cobbled floors. About four hundred years later, it was settled by the Etruscans after they fled from the Roman destruction of Velzna in 264 BC. Velzna eventually became Volsinii, a Latin name which has been transformed over the centuries into Bolsena.

Lake 1

The Rocca Monaldeschi della Cervara sits at the top of the hill, overlooking the medieval quarter of the town. The castle was built between the 12th and 14th centuries. It has been completely renovated and, since 1991, has housed the Museo Territoriale del Lago di Bolsena (Lake Bolsena Territorial Museum). Each of its three floors is dedicated to various aspects of Bolsena’s history, ranging from its prehistoric volcanic origins to its Etruscan-Roman period. The Church of St. Christine is the town’s other major site. It is a Romanesque church built in 1078 in a typical basilica style over the catacombs where St. Christine, a young woman martyred during the reign of the Roman Emperor Diocletian, was buried.

The Cuisine

Lake 5

The territory of Lake Bolsena brings with it a whole host of ancient traditions that are also reflected in the local cuisine, with flavors and products typical of their ancient recipes and cooking methods. It is also famous for its clear lake waters and the nickname “the lake with a drink. Long ago, lake water was used in cooking. Fishermen prepared the Sbroscia in a clay pot using freshly caught fish; it was one of the few means of survival, when they had little more than what the lake could offer. It was prepared within the small hut on the shore that was used as a refuge and as a warehouse for their supplies.

Acquacotta is the name of a typical local soup prepared with chicory, potatoes, tomatoes, onions, hot pepper, dried cod, dry bread and olive oil. Other soups of the local cuisine are made with mushrooms, legumes, chestnuts, lake fish (sbroscia) and lamb. First courses often include rice and lentils, pasta and potatoes, rice and chicory, peas with quadrucci (small squares of hand-made egg pasta) and “minestrone alla Viterbese”.

Pasta dishes include maccheroni, ceciliani, lombrichelli (made with only flour and water), potato gnocchi, fettuccine, pappardelle, gavinelle or polenta. These dishes are often served with a classic ragout – meat sauces prepared with hare, wild boar, mushrooms, spare ribs and pork sausages or, in summer, with fresh garden vegetables, such as: zucchini, eggplant, turnip greens or sweet peppers.

For main courses, rabbit alla cacciatora, stewed chicken with tomatoes, wild boar with tomato sauce, stewed hare, baked lamb, tripe with tomato sauce, fried coratella (veal intestines), roasted pork or pignattaccia (a stew made with meat and vegetables) are most common. Main fish dishes, prepared with lake fish, include: fried perch fillets, stewed eels, fried lattarini, stewed or fried pike and baked or grilled whitefish.

Typical desserts include: sweet ravioli made with ricotta, ciambellone (simple white cakes), tarts made with ricotta or jam, crunchy biscuits and cookies made with hazelnuts and sweetened fritters made with rice.

Lake 4

Chickpea and Chestnut Soup

This ancient soup recipe of chickpeas and chestnuts is one of the typical dishes of the area.

Ingredients

  • 1.5 cups dried chickpeas
  • 1 oz pancetta
  • 10 ½ oz chestnuts, chopped 
  • 4 peeled tomatoes 
  • 4 cups chicken or vegetable broth
  • Extra virgin olive oil
  • 2 cloves of garlic,
  • 1 sprig of rosemary
  • 2 tablespoons extra virgin olive oil
  • 1 bay leaf
  • Salt

Directions

Cover the chickpeas with water in a bowl and soak for about 24 hours; drain and pour into a pot with water to cover. Cook until the chickpeas are softened, about an hour; add the salt. Drain the chickpeas; set aside a 1/4 cup of the cooking liquid and puree half the chickpeas.

Chop together the garlic, rosemary and pancetta. Heat a little extra virgin olive oil in the pot used to cook the chickpeas and cook the pancetta mixture for a few minutes.

Add the pureed chickpeas, the whole chickpeas, the cooking water and the chopped chestnuts. Cook the mixture for 5 minutes, then add the diced tomatoes and the bay leaf.
Mix add the broth, stirring well; let the mixture simmer for 10 minutes over low heat. Remove the bay leaf before serving.

Lake 3

The Sbroscia of Lake Bolsena

Sbroscia is a stew of fresh fish from the lake. There are many species of fish that inhabit the lake: whitefish , eel , pike , tench , trout, perch and silversides are a few examples. Any combination of fish may be used in the recipe.

Ingredients

  • Olive oil
  • 1 tench (minnow family)
  • 1 pike
  • 1 eel
  • 4 perch
  • 1 onion, finely chopped
  • 1 garlic clove, minced
  • 2 large potatoes, diced
  • 3 tomatoes, chopped
  • Stale bread ( 3-4 slices per serving dish)
  • 2 tablespoons extra virgin olive oil, plus extra for drizzling
  • Salt
  • Small bunch mint, chopped
  • Crushed red pepper flakes

Directions

Cut the fish into serving pieces.

Heat two tablespoons of olive oil in a Dutch Oven or large soup pot. Add the garlic, mint and onion and cook until the onion softens.

Add the potatoes and tomatoes and saute for a few minutes. Add all the fish, 6 cups of water and salt to taste, cover the pan, and cook for 30-35 minutes.

Place 3 to 4 slices of bread in each serving bowl and pour in the stew. Drizzle with olive oil before serving.

Lake 6

Whitefish (Coregone)

The whitefish sauce is served with fettuccine or spaghetti.

Ingredients

  • 1 whitefish, filled
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 cup white wine
  • 3-4 peeled and chopped tomatoes
  • Salt
  • Crushed red pepper flakes to taste
  • Chopped parsley for garnish
  • Cooked pasta

Directions

Saute the onion and garlic in a large skillet. Add the whitefish fillets and saute until cooked through. Break up the fish into smaller pieces.

Add the wine and cook until it evaporates. Add the fresh tomatoes and cook until no longer raw. Season with salt and the crushed red pepper.

Mix in the cooked pasta and garnish with chopped parsley.

Lake 7

Risotto with Perch Fillets

This risotto uses the freshwater perch in the starring role.

Serves 6

Ingredients

  • 7 tablespoons butter, divided
  • 2 cups risotto rice
  • 1 small onion, finely chopped
  • 1/2 cup dry white wine
  • Salt and black pepper to taste
  • 1/2 cup grated Parmigiano cheese
  • 4 cups broth (chicken or vegetable stock)
  • 3 perch fillets (per person) – about 18 total
  • Flour or bread crumbs for coating

Directions

In a heavy saucepan, heat 1 tablespoon butter until it melts. Add the chopped onion and cook until it is tender. When the onion becomes transparent, add the rice to the pot and mix it well. Let it cook for a couple of minutes. Then, add the wine to the pot. Mix the rice until the liquid evaporates, then add the broth, a small amount at a time, stirring it constantly to allow even absorption of the liquid. When the rice is just about tender, add the salt, pepper and cheese and allow to melt.

Meanwhile, to cook the fish – batter the fillets in the flour or bread crumbs and then cook the perch in batches in a hot skillet using some of the remaining butter. Turn the fillets over once and cook until each side is golden brown. Repeat with remaining fillets and butter.

Spoon the rice onto a serving dish and top with the fish fillets. Just a note to add an additional Italian twist to this risotto: heat some butter in a pan and add a handful of sage leaves. Let the butter melt and become infused with the herbs. When the risotto is ready to be served pou,r the butter sauce over the fish.

Lake 8

Sweet Rice Fritters (Frittelle di Riso)

Makes about 40

Ingredients

  • 1/2 cup (100 grams) short grain rice (arborio)
  • 2 cups (500 ml) milk
  • Zest of 1 lemon or orange (or a mixture of both)
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1 pinch salt
  • 2 tablespoons Italian dessert wine: Vin Santo
  • 1/3 cup (40 grams) flour
  • 2 large eggs
  • Olive oil or vegetable oil for frying

Directions

Cook the rice in the milk, watching very carefully that it doesn’t burn or overflow – don’t take your eyes off it! You will need to stir it quite often to make sure it doesn’t stick and burn on the bottom. When the milk has been mostly absorbed and the rice is very soft, take the pan off the heat and add the citrus zest and sugar.

Set aside. Once completely cool, add the wine, eggs, baking powder, salt and flour. Combine thoroughly then cover and let the mixture rest for several hours or overnight in the refrigerator before using. The mixture may look quite runny, like a pancake batter.

Drop tablespoons of batter into hot oil, and fry, turning to cover all sides evenly until a deep brown. Transfer to paper towels to drain before rolling in powdered sugar. These are best eaten the day they are made.


OLYMPUS DIGITAL CAMERA

Ricotta can be so much more than the main ingredient in lasagna. Its fresh and creamy flavor can shine in many other recipes. The vegetables of spring — green peas, tender green beans, earthy beets — make companionable partners.The key to the best flavors is the same in any recipe – buy the best you can find. In the case of ricotta, look for a fresh aroma and taste and creamy texture. Traditionally, ricotta is made from whey leftover from making other cheeses, but it should still taste of milk. Hand-dipped is a good phrase to look for because it is handled more gently; a lightness to it that ricotta absolutely should have. It shouldn’t be dense. Traditional basket-drained ricotta almost quivers like panna cotta or a custard. If you have a cheese shop nearby, it might carry ricotta from an artisan maker. Italian grocery stores and supermarkets with a good cheese selection often have fresh, hand-dipped ricotta.

Homemade Ricotta Cheese

Line a large sieve with cheesecloth (about 4 or 5 large layers) or a thin kitchen towel and set it over a medium bowl.

To make about 1-1/2 pounds of cheese: pour 3 quarts, plus 3 cups whole milk into a stainless steel pot with 1 cup heavy cream (not ultra pasteurized). If possible make them both organic.

Bring the milk and cream to a very gentle simmer, stir in 2 teaspoons salt and 1/3 cup lemon juice (fresh squeezed). Simmer 1 or 2 minutes or until you have cloud-like clumps floating in almost clear liquid. Do not let the liquid boil and don’t let the clumps cook until they are hard.

Scoop them up with a slotted spoon and into the cheesecloth lined sieve. Gently pull together and twist the top of the cheesecloth so that it compacts the curds.Put the bowl in the refrigerator. Refrigerate for at least 6 hours and then your ricotta is ready to be used. Note: I do not throw away the liquid that remains. I use it for baking.

Some ways to serve ricotta cheese:

On fresh melon: Mix ricotta with a little sugar and a little milk to loosen it, then dollop it on melon slices along with fresh mint.

On pizza: Drop tablespoons on the top of the pizza. It will soften in the oven, spreading out, but won’t melt. Mix in fresh chopped herbs first, if you like. Basil is especially good.

On vegetables: Serve on top of roasted asparagus, with a little extra-virgin olive oil and pepper. Also zucchini, green beans or artichokes. Add another cheese for saltiness, if you like, such as Pecorino or Parmesan.

Stuff pancakes with ricotta or use it to replace some of the milk in your pancake recipe.

Crostini: Small slices of toasted bread are a great base for ricotta with some additional ingredients: ricotta with olives and pistachios or roasted cherry tomatoes with ricotta. Whip ricotta cheese with honey, spread on crostini and top with sliced fresh figs and toasted sliced almonds.

Dip: Place 1 cup drained ricotta in a bowl; stir in 2 tablespoons finely chopped herbs (a mix of any of these: basil, thyme, parsley, chives), 1 to 2 tablespoons fruity extra-virgin olive oil, and coarse salt and freshly ground pepper to taste. Allow to rest at least 30 minutes for the flavors to mingle. Serve with sliced vegetables, crackers or toasted bread.

ricotta 3

Sugar Snap Peas with Ricotta

Place 1/2 cup whole milk ricotta in a fine mesh sieve lined with cheesecloth or a clean kitchen towel; set over a bowl and refrigerate overnight. The ricotta will lose much of its water content and thicken.

Whisk the drained ricotta in a small bowl with 2 tablespoons extra-virgin olive oil until smooth. Whisk in kosher salt and pepper, to taste. Continue to whisk until the ricotta is fluffy and creamy.

Bring a large pot of salted water to a boil. Fill a large bowl with ice water.

Blanch 2 cups sugar snap peas (about ½ pound) in the boiling water until bright green, 30-40 seconds. Drain; immediately transfer peas to the ice bath. Let stand until chilled. Drain the peas; spread them on a clean dish towel to dry.

Combine the peas in a bowl with 2 tablespoons thinly sliced green onions, 2 tablespoons coarsely chopped flat-leaf parsley, 3 tablespoons coarsely chopped mint, 2 tablespoons fresh lemon juice, 2 tablespoons extra-virgin olive oil and pepper to taste.

Spread 2 tablespoons ricotta on each of four plates. Mound 1/2 cup of the peas on top of the ricotta. Drizzle with more olive oil and add a sprinkle of parsley.

Makes: 4 servings

ricotta 4

Baked Ricotta Pudding

Heat the oven to 375 degrees F. Soak 1/2 cup yellow raisins in hot water (or sweet Marsala or rum) to cover until plumped, about 15 minutes.

Butter a 9-inch glass or ceramic pie plate with 1 tablespoon melted butter; spread 1 to 2 tablespoons fine cookie crumbs, such as amaretti, in the plate to coat.

Blend 1 2/3 cups whole-milk ricotta, 2 large eggs, 1/4 teaspoon cinnamon, 1/4 teaspoon salt and 3 tablespoons sugar in a blender until very smooth, about 2 minutes.

Stir in the drained raisins and 2 tablespoons coarsely chopped toasted pistachios. Pour the batter into the cookie lined pie plate.

Bake in middle of the oven until puffed, golden and just set, about 25 minutes. Cool pudding on a rack. Dust with powdered sugar, if desired.

ricotta 1

Rice and Ricotta Cakes

Serves 2 as a main course; 4 as an appetizer

  • 1 and 1/3 cups cooked wild rice or any leftover rice, cooled to room temperature
  • 1 large egg
  • 3 shallots or 6 scallions, white and green parts, thinly sliced
  • 2/3 cup whole-milk ricotta cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup unbleached all-purpose flour
  • 4 teaspoons extra-virgin olive oil, divided

Directions

In a bowl, combine the cooked rice with the egg, shallots, ricotta, salt, pepper and flour. Mix thoroughly.

Heat a 12-inch nonstick skillet over medium-high heat and add half the olive oil. After 1 minute, spoon in half of the rice mixture in small mounds, making 4 fritters. Flatten with a spatula. Cook until golden on the bottom, about 3 minutes, then turn and cook until the other side is also golden and the fritters are set. Remove to a plate.

Repeat with the remaining wild rice mixture and olive oil. Serve hot.

ricotta 2

Ricotta, Broccoli Rabe and Mushroom Pizza

Ingredients

  • 1 pound broccoli rabe, tough stems removed
  • 1/3 cup golden raisins
  • 2 tablespoons olive oil
  • 3 cloves garlic, thinly sliced
  • 6 kalamata olives, pitted and finely chopped
  • 8 ounces cremini mushrooms, sliced (about 3 cups)
  • 1/2 teaspoon crushed red pepper flakes
  • 1 crust (half a recipe) Pizza Dough, see below
  • 3/4 cup ricotta cheese
  • 1 cup grated Pecorino-Romano cheese

Directions

Place a baking stone in the oven and preheat the oven to 500 degrees F. If you don’t have a baking stone, use a large inverted baking sheet placed on an oven rack. Fill a large bowl with ice water.

Bring a large pot of salted water to boiling. Add broccoli rabe and cook for 4 minutes. Using tongs, remove broccoli rabe from the boiling water and quickly plunge it into the bowl of ice water to cool it and stop the cooking process. Transfer broccoli rabe to a colander set in the sink; drain well. Chop broccoli rabe into bite-size pieces. Set aside. (This can be done up to 24 hours ahead and stored in an airtight container in the refrigerator.)

In a small bowl pour enough hot water over raisins to cover; set aside.

In a large skillet heat oil over low heat. Add garlic; cook about 2 minutes or just until garlic is light golden brown, stirring occasionally. Add olives. Increase heat to medium-high. Add mushrooms and crushed red pepper. Cook about 3 minutes or just until mushrooms soften. Remove from the heat; stir in broccoli rabe.

Drain raisins in a colander set in the sink, pressing to remove excess water. Add raisins to broccoli rabe mixture; toss to mix well.

Using a slotted spoon, place broccoli rabe mixture onto the pizza crust. Drop small dollops of the ricotta cheese onto the pizza. Sprinkle with the Pecorino-Romano cheese.

Bake on the pizza stone or inverted baking sheet for 15 minutes or until the crust is golden brown and ingredients hot.

Pizza Dough

Ingredients

  • 4 cups all-purpose flour
  • 1 package active dry yeast
  • 2 teaspoons honey
  • 2 teaspoon Kosher salt
  • 1/4 cup olive oil
  • 1 ½ cups warm water (105 degrees F to 115 degrees F)
  • Cornmeal

Directions

Brush a large bowl with olive oil; set aside.

In the bowl of an electric mixer fitted with a dough hook or in a food processor, combine flour, yeast and salt. Combine the honey, olive oil and warm water in a measuring cup.

With the mixer on low-speed or the food processor running, pour in the olive oil, honey and warm water. Mix or process until all of the ingredients are combined. If using a mixer, increase the speed to medium and continue to knead about 2 minutes or until a soft dough forms. If using a food processor, continue to process until dough forms a wet ball.

Place dough in the prepared bowl; turn once to coat dough surface. Cover with plastic wrap, making sure the dough does not touch plastic wrap. Let rise at room temperature for 1 hour and 30 minutes until nearly doubled in size.

Lightly coat a baking sheet with olive oil. Cut dough into two portions. On a lightly floured surface, use floured hands to stretch one ball of dough into a circle 10 to 12 inches in diameter (1/4 to 1/2-inch thick). Sprinkle a baking peel with cornmeal; place dough circle on the peel. Reserve the remaining dough portion for another pizza. Follow directions above for toppings and baking.

ricotta 5

Ricotta Omelets

Ingredients

  • 2 tablespoons unsalted butter, divided
  • 4 large eggs, divided
  • Kosher salt, freshly ground pepper
  • 4 tablespoons ricotta, divided
  • 2 tablespoons grated Parmesan, divided
  • 2 tablespoons chopped fresh basil, divided
  • 1 tablespoon chopped fresh chives, divided
  • Cherry Tomato Vinaigrette, recipe below

Directions

Melt 1 tablespoon butter in an 8-inch nonstick skillet over medium heat.

Season 2 eggs with salt and pepper and blend. Add to the skillet. Cook eggs, stirring gently with a heat proof spatula, until eggs are lightly scrambled and almost cooked, about 3 minutes. Spread eggs out to evenly cover the bottom of the skillet.

Top eggs with half of the ricotta, Parmesan, basil and chives. Using the spatula, fold up one-third of the omelet. Roll omelet over onto itself, then slide omelet onto a plate.

Repeat with remaining ingredients to make a second omelet. Top with Cherry Tomato Vinaigrette.

Cherry Tomato Vinaigrette

Ingredients

  • 1 pint cherry tomatoes
  • 3 tablespoons olive oil, divided
  • 1 shallot, finely chopped
  • 1 tablespoon red wine vinegar
  • Kosher salt, freshly ground pepper
  • 2 tablespoons chopped fresh chives

Directions

Cut half of the cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add the shallot and cook, stirring often, until softened, about 4 minutes.

Add halved and whole tomatoes and cook, stirring occasionally, until they  begin to release juices, 4–6 minutes. Mash some of the tomatoes with a spoon.

Add 1 tablespoon vinegar and the remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving.

DO AHEAD: Vinaigrette can be made (without chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives.

 

Enhanced by Zemanta

??????????????????????????????

Liguria can be found on the Italian Riviera, along the northwestern coast of Italy, and it is a landscape that will impress people on their journey through this historically rich and popular region. The capital Genoa, one of the most important ports in the Mediterranean and home to Christopher Columbus, was a powerful maritime state during the Middle Ages. Today, one can find architecturally impressive buildings, elegant mansions and historic churches — all of which bear witness to Liguria’s glorious past, yet blend in perfectly with modern times. Luxuriant Mediterranean vegetation exists in the mountain regions of Portofino and Cinque Terre and the climate in this mountainous region is mild, perfect for growing vegetables, olives and grapes. Sanremo is one of Italy’s most famous bathing resorts and the place where the annual Italian pop music festival takes place.

olivengrosshimmel

On Saturday, March 29, 2014 the Pesto Championship will take place in Genoa. In the Hall of the Great Council in the Doge’s Palace, 100 competitors from around the world will compete in the preparation of Pesto Genovese using traditional ingredients and a pestle and mortar.

pesto (480x640)

Ligurian cooking is known for the simple flavors of fresh produce, especially the Pesto alla Genovese mentioned above. Liguria basil is blended with extra virgin olive oil, pine nuts, garlic and Parmigiano Reggiano to make this famous sauce. It is not only used for pasta, but can also be added to soups, vegetables or rice dishes.

Liguria is a region of vineyards and olive groves that produce excellent extra-virgin olive oils and quality wines, like Ormeasco and Rossese from Dolceacqua, Vermentino, Ciliegiolo and Bianchetta from Genoa, Albarola, and Pollera Nera from the Riviera di Levante and Pigato from Salea d’Albenga.

Seafood and fish dishes are typically fish soups like ciuppin and buridda made with stockfish, as well as stuffed and fried sardines.

Among the meat dishes to choose from are cima alla genovese (cold stuffed breast of veal) made ​​from the leftovers of slaughter such as brains and sweetbreads, etc. along with eggs, cheese, peas and greens or a stewed hare with taggiasche olives, pine nuts and rosemary. The famous stuffed pie of the region is Torta Pasqualina (Easter pie), a thin pastry stuffed with greens, cheese and eggs.

Cima alla Genovese

Cima alla Genovese

Fugassa, a soft and thick focaccia covered with onion slices and olive oil, and the thin farinata, a baked savory pancake made with chickpea flour, are very popular. The traditional desserts of this region are pandolce genovese, amaretti and cubeli (tiny butter cookies).

Antipasto

OLYMPUS DIGITAL CAMERA

La Focaccia Col Formaggio Di Recco – Focaccia with Cheese

The traditional version calls for locally made stracchino cheese–a soft, fresh, creamy cow’s milk cheese. You can substitute crescenza cheese, which is basically stracchino under a different regional name or even a burrata, which is made from fresh mozzarella cheese with a creamy cheese filling in the middle. It bakes down to a stracchino-like texture. All of these are now available in the United States from Bel Gioioso Cheese. You will want something mild and creamy (soft enough to be spreadable, but not liquid) that will also melt. I also like the taste of creamy Italian fontina in this recipe. The King Arthur Flour Company sells 00 Italian flour.

Ingredients

Dough (will make two “14″ pans)

  • 2 1/4 cups (10 ounces/ 284 g) unbleached all-purpose flour or 00 grade flour (this has slightly more gluten than American flour)
  • 1/2 teaspoon (0.125 ounce (3.5 g) salt
  • 3/4 cup (6 ounces/170 g) water, room temperature

Filling

  • Stracchino or similar cheese, 8 ounces for each 14-inch pan
  • Salt and pepper to taste

Topping

  • Olive oil, about 1 tablespoon per pan
  • Sea salt, to taste

Directions

In a mixing bowl stir all the dough ingredients together and continue stirring until they form a ball of dough. Add more water if needed, a few drops at a time, to hydrate all the flour. If the dough is too sticky, add more flour. Dust the counter with a little flour and transfer the dough to the counter. Knead it for about four minutes, adding flour or water as needed to make a smooth, supple dough. It should not be sticky, but soft and only slightly tacky, almost satiny to the touch. You can also do this in an electric mixer or a food processor.

Cover the dough and let it rest for five minutes, then knead it again for about two minutes. This can also be done in an electric mixer using a dough hook.

Divide the dough into 4 balls of approximately 4 ounces each. Cover them and let them rest for about fifteen minutes before rolling and stretching them.

Preheat the oven to 500 degrees F. Lightly mist the baking pan or pans with olive oil spray.

Rub a small amount of olive oil on a smooth counter or work surface to make a circular lightly oiled spot of about the diameter of your baking pan. Take one of the dough balls and place it in the center of the oiled spot and flatten it with your hand. Flip it over so that both sides have touched the oiled surface. Use a rolling-pin to roll out the dough, from the center to the outer edges, to the size of your pan. If the dough springs back, let it rest for a few minutes and then continue rolling it (you can start on a second piece in the meantime–it will take 2 pieces per pan).

When the dough is the diameter of the pan, carefully lift it and gently stretch it with your hands, as if stretching pizza dough, to make it larger than the pan and as thin as you can get it without tearing it–it should look like fillo (phyllo) or strudel dough–nearly paper-thin. Lay one piece of stretched dough over the pan and tuck it into the corners to cover the whole surface as well as the inner walls of the pan, with some dough overhanging the pan.

Fill the dough-covered pan with pieces of cheese, spaced about 1 1/2 to 2 inches apart. Sprinkle the cheese with a small amount of pepper and salt. Repeat the rolling and stretching of a second piece of dough and cover the pan with the dough, overhanging the outside of the pan so that the top and bottom crusts connect along the rim of the pan. Pinch the two doughs together and tuck the dough into the pan, crimping it with your fingers all around the circumference to make a pie-like edge. Crimp this edge with your fingers to seal the two doughs together to fully enclose the cheese filling. If necessary, trim off any excess dough with a paring knife.

focaccia-al-formaggio1

Drizzle a tablespoon of olive oil over the top of the dough and sprinkle a small amount of sea salt. Use a scissors or sharp paring knife to cut vent holes into the top crust. Place the pan in the oven and bake for about 10 to 15 minutes or until the top crust is covered with deep golden brown streaks and sections. Remove the focaccia from the oven and allow it to cool for about three minutes. Cut the focaccia into large or medium size squares (not wedges) and remove the sections with a flexible spatula. Serve while still hot.

First Course

zuppa-di-riso-e-verdure-L-K_HkNj

Rice Minestrone with Pesto – Minestrone di Riso al Pesto

4 servings

Ingredients:

  • 1 cup (200 g) rice (use medium-grained, if possible, not parboiled)
  • 1 – 15 oz can borlotti beans or similar beans
  • 12 ounces (300 g) mixed greens (e.g. spinach, chard, cabbage)
  • 2 potatoes
  • 1 leek
  • 2 medium carrots
  • 1 rib celery
  • 1/2 medium onion
  • 2 tablespoons olive oil
  • 2 quarts (2 liters) boiling water
  • 2 tablespoons pesto sauce
  • Salt and pepper to taste
  • Freshly grated Parmigiano Reggiano cheese

Directions

Peel and dice the potatoes. Peel and slice the carrots, coarsely chop the mixed greens and dice the green part of the leek. Mince the celery, onion and white part of the leek. In a soup pot heat the olive oil and saute the onion, celery and white part of the leek until the onion is translucent. Add the remaining chopped and diced vegetables and cook, stirring, for a minute or two. Add the beans, season the mixture with salt and pepper and carefully add the boiling water. Simmer the soup for one hour.

After an hour, stir in the rice and let it cook for 15 minutes more or until the rice is tender. Remove a ladle of just the broth to a mixing bowl. Stir the pesto sauce into the broth and, when the rice is done, stir the pesto mixture into the soup. Simmer for a minute more and serve it topped with grated cheese.

Second Course

fish and potatoes

Sea Bass Filets, Ligurian Style — Filetti di Orata Alla Ligure

Serves 4

Ingredients

  • 1 1/3 pounds (600 g) sea bass fillets, bream or similar fish
  • 1/2 pound (200 g) potatoes, peeled and thinly sliced
  • 4 teaspoons (20 g) capers, rinsed
  • 1/2 pound (240 gr) green zucchini, sliced
  • 1/4 cup dry white wine
  • 1 tablespoon minced fresh marjoram or dill
  • 1/4 cup extra virgin olive oil, divided

Directions

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

Sauté the potatoes until lightly browned in half the olive oil and then place them with the zucchini slices in the bottom of a baking dish. Lay the fish filets over them, sprinkle the remaining ingredients over the fish and season everything to taste with salt and pepper. Roast the fish for 15-20 minutes and serve each portion of fish with the vegetables beneath it.

Dessert Course

Olive_Oil_Cake-2

Ligurian Olive Oil Cake

Ingredients

  • 7 tablespoons unsalted butter, melted, plus more for greasing
  • 1 3/4 cups all-purpose flour, plus more for dusting
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup extra-virgin olive oil
  • 3 tablespoons whole milk, at room temperature
  • 4 large eggs, at room temperature
  • 1 cup sugar
  • Finely grated zest of 2 lemons or oranges

Directions

Preheat the oven to 350° F. Butter and flour a 10-inch round cake pan.

Into a medium bowl, sift together the 1 3/4 cups of flour, baking powder and salt. In another medium bowl, whisk the melted butter with the olive oil and milk.

In the large bowl of an electric mixer, beat the eggs with the sugar and citrus zest until pale and thickened, about 3 minutes. Alternately, beat in the dry and wet ingredients, starting and ending with the dry ingredients. Pour the batter into the prepared pan.

Bake for about 30 minutes, until the cake is golden brown and the side pulls away from the pan. Transfer the cake to a rack and let cool before serving.

MAKE AHEAD The cake can be stored at room temperature for up to 3 days.

Enhanced by Zemanta

saute-pan-demonstration

Skillets were originally deep, much like the sauce pans we use today. A frying pan, often referred to as skillet these days, is a shallow, long-handled pan used for frying food. Frying pans are not for slow cooking or braising. Often they do not have lids because they do not have the need to seal in juices as a pan for braising must do. The sides of these pans flare out while the height remains shallow. A frying pan should not be too heavy to lift or move around easily. It should have a long handle that stays cool, so that you feel safe when cooking. The frying pan is the one to turn to when you want to sear and brown something fast and then bring the heat down quickly. These pans are what you need to use when you want to cook foods like pork chops, potato pancakes or soft-shell crabs, as well as peppers and onions.

You may also use a frying pan to sauté, which involves rapid frying in a small amount of fat followed by the addition of other ingredients to the pan, but that technique is better left to a true sauté pan with high straight sides.

saute._V192549726_

Sauté pans have straight sides and a lid. They are also very versatile. The added height on the sides allows for cooking with more liquid or keeping moisture in the dish. This type of pan is well-suited for braising, pan-frying, sautéing, searing, or even making small amounts of sauce.

A 7-8 inch skillet is appropriate for cooking an omelet or scrambled eggs, sautéing garlic or your favorite vegetables. A 10-12 inch skillet can be used for frying greater volumes of the same items and for stir-frying, if the pan is made from heavy material that conducts heat well so there are no hot spots.

A French Skillet is a saute pan with sloped sides. An omelette pan has sides that are more flared than an ordinary frying pan to enable the omelette to slide easily out of the pan.

copper

copper

A copper pan that is lined with tin or stainless steel is the first choice for delicate items that needs precise timing. Copper is the quickest responsive metal; it picks up heat immediately, but it will also lose heat as soon as the pan is removed from the burner.

Nonstick Omelet

Nonstick Omelet

If you purchase any non-stick aluminum pans, you should make certain they are anodized. Inexpensive non-stick pans will not wear well nor will they hold up to high heat. The editors of Cook’s Illustrated warn that even the best nonstick skillet will eventually become scratched and roughened from use, voiding its nonstick properties. Treating your skillet gently can delay this deterioration, but not prevent it. For this reason, they recommend choosing a lower-priced nonstick skillet, provided you can find one that performs well.

cast iron skillet

cast iron

For everyday cooking, whether sautéing mushrooms, hamburgers or chicken cutlets, pans made from stainless steel-wrapped aluminum and anodized aluminum are excellent choices.

Some foods require steady, even heat to brown. An old-fashioned cast iron skillet that doesn’t cool down when you take it off the heat would be a good choice for hash browned potatoes, bacon or a grilled cheese sandwich.

Although it is better to use a potholder when you are cooking, it is also important that the frying pan handle stay as cool as possible. You can look for metal handles that are hollowed in some way or that are made of a different metal than the pan itself. If you place your pan in the oven to finish cooking a dish, then you want handles that are oven proof.

fingerlings

Lemon-Thyme Chicken with Fingerlings

4 servings

Ingredients

  • 4 teaspoons olive oil
  • 1 teaspoon dried thyme, crushed
  • 1/2 teaspoon kosher salt or 1/4 teaspoon regular salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound fingerling potatoes, halved lengthwise, or tiny new red or white potatoes, halved
  • 4 small skinless, boneless chicken breast halves (1 to 1-1/4 pounds total)
  • 2 cloves garlic, minced
  • 1 lemon, thinly sliced

Directions

In a very large saute pan, heat 2 teaspoons of the oil over medium heat. Stir 1/2 teaspoon of the thyme, the salt and pepper into the oil. Add potatoes; toss to coat. Cover and cook for 12 minutes, stirring twice.

Stir potatoes and push them to one side of the pan. Add the remaining 2 teaspoons of oil to the other side of the pan. Add chicken breast halves to the side with the oil. Cook, uncovered, for 5 minutes.

Turn chicken. Spread garlic over chicken breast halves; sprinkle with the remaining 1/2 teaspoon thyme. Arrange lemon slices on top of chicken. Cover and cook for 7 to 10 minutes more or until chicken is no longer pink (170 degrees F) and potatoes are tender.

beef skillet

Italian Beef Skillet

4 servings

Ingredients

  • 1 pound beef round steak
  • 1 tablespoon olive oil
  • 2 cups sliced fresh mushrooms
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 2 cloves garlic, minced
  • 1 – 14 1/2 ounce can low sodium diced tomatoes
  • 1/2 teaspoon dried basil, crushed
  • 1/4 teaspoon dried oregano, crushed
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons grated Parmesan cheese
  • Hot cooked spaghetti for 4, optional

Directions

Trim fat from round steak, then cut meat into 4 serving-size pieces. Heat oil in a large saute pan. Add meat pieces and brown both sides of each piece. Remove meat to a platter.

Add mushrooms, onion, green pepper, celery, and garlic to the pan. Cook until vegetables are nearly tender. Then, stir in undrained tomatoes, herbs and red pepper. Return meat to the pan, spooning vegetable mixture over the meat. Cover and simmer about 1-1/4 hours or until meat is tender, stirring occasionally.

Transfer meat to a serving platter. Spoon vegetable mixture over the meat and sprinkle with Parmesan cheese. Serve over pasta, if desired.

sausage

Sausage and Pepper Skillet

6 servings

Ingredients

  • 1 lb Italian sausage links
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 4 medium red, green and/or yellow bell peppers, seeded and cut into thin strips
  • 1 large onion, thinly sliced
  • 1 – 14 1/2 ounce can low-salt-added diced tomatoes, undrained
  • 1 1/2 teaspoons dried Italian seasoning, crushed
  • 1/4 teaspoon crushed red pepper

Directions

In a 12-inch saute pan, cook sausage links over medium heat for 5 to 8 minutes or until browned, turning frequently. Reduce heat to medium-low. Cover and cook about 10 minutes more or until juices run clear. Transfer sausage links to a cutting board; thinly slice sausage links. Set aside.

Add the olive oil to the same pan and increase heat to medium. Add the garlic and cook for 30 seconds. Add the bell peppers and onion; cook about 5 minutes or until crisp tender, stirring occasionally.

Add the sausage slices, undrained tomatoes, Italian seasoning and crushed red pepper to the pan. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Serve with crusty Italian bread.

italian-three-bean-and-rice-skillet-12243-ss

Italian Three-Bean and Rice Vegetarian Skillet

4 servings

Ingredients

  • 1 – 15 ½ ounce can small red beans or red kidney beans, rinsed and drained
  • 1 – 14 ½ ounce can Italian-style stewed tomatoes, cut up
  • 1 cup vegetable broth
  • 3/4 cup quick-cooking brown rice
  • 1/2 of a 10 ounce package frozen baby lima beans (1 cup)
  • 1/2 of a 9 ounce package frozen cut green beans (1 cup)
  • 1/2 teaspoon dried basil, crushed or dried Italian seasoning, crushed
  • 1 cup meatless spaghetti sauce
  • 2 ounces thinly sliced mozzarella cheese

Directions

In a large saute pan combine beans, undrained tomatoes, broth, rice, lima beans, green beans and basil or Italian seasoning. Bring to boiling. Reduce heat. Cover and simmer about 15 minutes or until rice is tender.

Stir in spaghetti sauce. Heat through. Top with mozzarella. Place lid on pan just until cheese melts. Serve.

Fast-Fish-Skillet-45308

Fish and Vegetable Skillet

4 servings

Ingredients

  • 4 tilapia or any white fish fillets (1 lb.)
  • 1/4 cup of your favorite Italian Vinaigrette made with Extra Virgin Olive Oil, divided
  • 1 tablespoon homemade or prepared pesto sauce
  • 1 yellow or red bell pepper, chopped
  • 1 zucchini, cut lengthwise, then crosswise into slices
  • 1 cup grape tomatoes
  • 3 tablespoons thinly sliced fresh basil
  • 1/4 cup grated Parmesan cheese

Directions

Brush fish with 2 tablespoons vinaigrette; cook in a frying pan (skillet) on medium heat 3 to 4 minutes on each side or until fish flakes easily with fork. Transfer fish to a serving plate; cover to keep warm.

Add remaining dressing, pesto, vegetables and tomatoes to the skillet; cook 5 minutes or until heated through, stirring frequently. Spoon over fish and top with basil and Parmesan cheese.

Enhanced by Zemanta

Make-ahead meals put you in control of your schedule. You do the preparation when you have some extra time on the weekend, then you have some quick, home-cooked meals when things get hectic later in the week. Prepping ingredients ahead of time or assembling the full meal for reheating can make the dinner hour more relaxed and manageable.

There are several ways to make your meals ahead of time. You can assemble a dish early in the day or the night before and keep it in the refrigerator until you’re ready to heat it in the oven. Or you can completely cook your meal, freeze it and then heat it at mealtime.

You can also get all the ingredients for a recipe prepped and even partially cooked, in most cases for up to two days ahead.

Many slow-cooker recipes are suited to being prepared ahead of time. Slow-cooker dishes like stews and chili also lend themselves to being refrigerated or frozen and reheated.

You can do “big batch” cooking on the weekend and have dinner for several nights during the week, Freeze the rest for future meals

Most casserole-type dishes lend themselves to being made ahead, like tuna noodle casserole, au gratin style dishes, chicken enchiladas or a creamy chicken and rice dish. Meatloaf, Chicken Parmesan and crab cakes, can all be prepared ahead and then cooked or reheated.

Soups often benefit from being made ahead because standing time allows the flavors to blend and most homemade salad dressings taste better when they are made a day in advance.

Freeze any leftover soup or stew in freezer containers with tight-fitting lids. Because food expands when it freezes, leave about 1/2 inch of headspace below the rims of the containers.

Taking an hour and a half on the weekend to tackle some preliminary preparation and cooking will save you precious time during the week.

Here is a suggested game plan for a busy week:

The Menu

Monday: Honey Mustard Chicken With Rice and Peas

Tuesday: Pasta with Broccoli and Sausage and Tomato Salad

Wednesday: Panko-Topped Fish with Greek Salad

Thursday: Vegetarian Spinach Rice Casserole and Carrots

Friday: Cheeseburgers with Pineapple-Mango Salad

Grocery List

Produce

  • 2 Limes
  • 2 Lemons
  • 1 ½ lbs broccoli tops
  • 1 bunch scallions
  • 1 head garlic
  • 1 English cucumber
  • 1 pint grape tomatoes
  • 4 medium plum tomatoes
  • 1 fresh pineapple, peeled and cored
  • 1 mango
  • 1 small bunch mint
  • 1 lb pkg carrot chips ( diagonal sliced carrots)

Meat, Poultry & Seafood

  • 1 lb chicken breast cutlets
  • 12 oz package Italian cooked chicken sausage
  • 1 lb thin white fish fillets
  • 1 lb lean ground beef

Dairy

  • Small wedge Parmesan cheese
  • Carton of eggs
  • 4 oz container Feta cheese
  • 8 oz pkg shredded mozzarella cheese
  • 8 oz pkg American or Swiss Cheese

Grocery

  • 1 jar Honey
  • 1 jar Dijon mustard
  • 1 quart chicken broth
  • 1 can evaporated milk
  • 16-oz box whole wheat rotini pasta
  • 16-oz package regular brown rice
  • 8-oz box Panko Italian flavored breadcrumbs
  • 7-oz tub pitted kalamata olives
  • 1 package English muffins

Frozen

  • 16-oz pkg. frozen chopped spinach
  • 10 oz pkg. frozen peas that are enclosed in a cooking pouch

Already Have at Home

  • Vegetable oil
  • Extra virgin olive oil
  • Worcestershire sauce
  • Garlic Powder
  • Kosher Salt
  • Black pepper
  • Italian dried seasoning
  • Dried Oregano
  • Red wine vinegar
  • Italian salad dressing
  • Ketchup

Suggested Plan for the Weekend Prep:

  • Make 6 cups of brown rice according to package instructions. Divide rice in half and store each half in an airtight microwave container in the refrigerator for dinner on Monday and Thursday.
  • Mix together the Honey Mustard Glaze for Monday’s chicken dish (recipe below). Store in a covered container in the refrigerator.
  • Chop Tuesday’s broccoli into smaller florets and refrigerate in a plastic ziplock bag.
  • Zest and squeeze one lemon. Store in an airtight container in the refrigerator.
  • Chop scallions for Thursday’s casserole and place in a ziplock bag. Grate Parmesan cheese and store in an airtight container.
  • Freeze fish for Wednesday’s dinner on parchment paper in a single layer on a baking sheet for 1 hour, or until firm, then place on the parchment in a single layer in an airtight freezer container.
  • On Wednesday evening place frozen spinach in the refrigerator to defrost overnight.
  • Combine the burger ingredients for Friday’s dinner. Form into burgers as directed in the recipe and layer the uncooked patties between sheets of parchment paper in an airtight freezer container. Freeze. Move to the refrigerator to defrost on Thursday.
  • Cube pineapple and mango. Place in an airtight container.
  •  If you have time you can prepare and bake the rice casserole on Sunday and reheat it on Thursday.

Monday

10959247285_2dafcb4406_o

Honey Mustard Chicken With Rice and Peas

Makes: 4 servings

Ingredients

  • 1 tablespoon Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon freshly squeezed lime juice
  • 2 tablespoons canola oil
  • 1 pound chicken breast cutlets
  • Hot cooked brown rice
  • 10 oz pkg. frozen peas in a cooking pouch

Directions

In a small bowl whisk together the mustard, honey, lime juice and 1 tablespoon of the oil. Remove 2 tablespoons of the mixture and set aside the remaining glaze in a small bowl.

Lightly brush both sides of chicken cutlets with the 2 tablespoons of glaze.

Heat the remaining 1 tablespoon oil in a 12-inch skillet over medium-high heat. Place the chicken cutlets in the pan. They should not be touching. (If there is not enough room in the pan to cook the cutlets all at once, saute them in batches.) Cook the cutlets for 3 – 4 minutes per side, depending on the thickness. The cutlets should be lightly browned and cooked through.

Boil water in a medium saucepan and drop the frozen peas in a pouch in the saucepan and cook according to directions.

While the chicken is cooking, reheat the rice in the microwave.

Spoon rice onto serving plates. Top with chicken cutlets and drizzle with reserved glaze mixture. Serve peas on the side.

Tuesday

ss_R169082

Pasta with Broccoli and Italian Sausage

Pre-cooked chicken sausage keeps dinner prep down to the time is takes you to cook your pasta. Suggested sausages are from Al Fresco or Bruce Aidell. Serve with sliced plum tomatoes drizzled with Italian salad dressing.

4 servings

Ingredients

  • 4 cups low-sodium chicken broth
  • 4 cups water
  • 8 ounces dried whole wheat short pasta
  • 1 ½ pounds broccoli florets
  • 1 tablespoon extra-virgin olive oil
  • 4 links (12 oz.) cooked Italian chicken sausage, sliced
  • 1 teaspoon finely shredded lemon peel
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon Italian dried seasoning
  • Grated Parmesan cheese

Directions

Bring chicken broth and water to boiling in a large pot. Add the pasta and cook according to package directions. Four minutes before the pasta is finished, add the broccoli to the pot. Just before draining, reserve 1 cup of the cooking liquid. Drain and return the pasta and broccoli to the pot.

While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Saute the sausage slices until lightly browned, 2 to 3 minutes.

Add the sausage and any olive oil in the pan to the drained pasta mixture. Stir in the lemon peel, lemon juice, salt, Italian seasoning and enough of the reserved cooking liquid to moisten. Serve topped with cheese and the tomato salad on the side.

Wednesday

ss_R169085

Panko-Topped Fish with Greek Vegetable Salad

Makes 4 servings

Ingredients

Fish

  • 1 pound tilapia or other thin white fillets, cut into 4 portions, if necessary
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup panko Italian flavored bread crumbs
  • 2 teaspoons extra-virgin olive oil
  • Lemon wedges

Salad

  • 1/2 English cucumber, halved lengthwise, seeded and sliced (1 cup)
  • 1 cup grape tomatoes, halved lengthwise
  • 1/4 cup sliced green onions
  • 1/4 cup chopped pitted kalamata olives
  • 1/2 cup feta cheese
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper

Directions

Preheat oven to 400 degree F.

Place frozen fish with the parchment paper from the freezer on a baking sheet. Sprinkle fish with salt and pepper.

In a small bowl stir together the panko and 2 teaspoons olive oil. Sprinkle evenly over fish. Bake for 18-20 minutes or until fish flakes when tested with a fork and crumbs are golden.

While the fish bakes, mix together in a medium bowl cucumber (save the other half for Friday’s salad), tomatoes, green onions, olives, 1 tablespoon oil, vinegar, oregano and pepper. Gently stir in feta cheese.

Serve fish with lemon wedges and Greek Salad.

Thursday

1-spinach-feta-casserole-500x500-kalynskitchen

Vegetarian Spinach Rice Casserole and Carrots

While the casserole is baking or reheating, Cook the carrot chips in a microwave safe bowl.

6-8 servings

Ingredients:

Casserole

  • 3 cups cooked brown rice
  • 16 oz pkg frozen chopped spinach, thawed and drained
  • 2 eggs
  • 1/2 cup evaporated milk
  • 1/2 cup finely sliced green onions
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 cup shredded mozzarella cheese (6 oz.)
  • 1/2 cup + 1/4 cup coarsely grated Parmesan

Carrots

  • 16 oz pkg fresh sliced carrot chips
  • 2 tablespoons honey
  • 1/2 teaspoon salt

Directions

Heat rice in the microwave.

Preheat oven to 350 degrees F. Put thawed spinach into a colander, then use your hands to squeeze out as much of the water as you can.

In a medium bowl, beat the eggs with the milk. Add the sliced green onions, dried Italian seasoning, salt and garlic powder. When ingredients are combined, mix in the drained spinach. Then mix in the mozzarella cheese and the 1/2 cup coarsely grated Parmesan, followed by the warmed brown rice. Use a fork to mix until the ingredients are well-distributed into the rice.

Put the mixture into a round casserole dish that you’ve sprayed with oil or nonstick spray. Cover the dish and bake about 35 minutes, or until the mixture is heated through and the cheese is melted. Uncover and sprinkle with the remaining 1/4 cup Parmesan cheese, then bake 10-15 minutes more.

Carrots

While the casserole is baking, combine carrot ships, honey and salt in a microwave safe bowl. Cover and microwave on high for 5 minutes. Remove bowl from the microwave and stir the ingredients. Return the bowl to the microwave and cook 5 minutes more.

Friday

images

Cheeseburgers with Pineapple-Mango Salad

4 servings

Ingredients

Burgers

  • 1 pound lean ground beef
  • 2 scallions, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 English muffins, split and toasted
  • 4 slices American or Swiss cheese
  • Burger condiments

Salad

  • 3 cups cubed peeled and cored fresh pineapple
  • 1 mango, seeded, peeled and cubed
  • 1/2 medium cucumber, peeled and diced
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • 1/4 cup chopped mint

Directions

In a large bowl mix together the beef, scallions, garlic, Worcestershire sauce, salt and pepper.  Shape mixture into four 1/2-inch thick patties.

Heat a stove top grill pan or a large skillet over medium-high heat. Cook the patties about 5 minutes per side or until done to your liking (150-160 degrees F).

Top burgers with a slice of cheese about a minute before they are completely cooked.

For the salad: in a medium bowl mix together the pineapple, mango, cucumber, lime juice and honey. Stir in mint.

Serve burgers on English muffins with condiments of choice.

Additional Recipe For Your Slow Cooker

Make this recipe ahead and refrigerate for reheating during the week or freeze for a future meal.

Italian Braised Chicken

Ingredients

  • 2 pounds chicken thighs, skinned (If you like drumsticks, use half drumsticks and half thighs)
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 15 1/2 oz can cannellini (white kidney) beans, rinsed and drained
  • 1 medium fennel bulb, cored and cut into thin wedges
  • 1 medium yellow sweet pepper, seeded and cut into 1-inch pieces
  • 1 medium onion, cut into thin wedges
  • 3 cloves garlic, minced
  • 1 teaspoon snipped fresh rosemary
  • 1 teaspoon snipped fresh oregano
  • 1/4 teaspoon crushed red pepper
  • 1 ounce diced tomatoes, undrained
  • 1/2 cup dry white wine or reduced-sodium chicken broth
  • 1/4 cup tomato paste
  • 1/4 cup shaved Parmesan cheese (1 ounce)
  • 1 tablespoon of snipped fresh Italian (flat-leaf) parsley

Directions

Sprinkle chicken with 1/4 teaspoon of the salt and the black pepper. Place chicken in a 3 1/2- or 4-quart slow cooker. Top with drained beans, fennel, sweet pepper, onion, garlic, rosemary, oregano and crushed red pepper. In a medium bowl, combine undrained tomatoes, wine, tomato paste and the remaining 1/2 teaspoon salt; pour over mixture in cooker.

Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.

Sprinkle each serving with cheese and parsley.

Enhanced by Zemanta


dreamdiscoveritalia

Discovering Italia one trip at a time

From Alfredo's With Love

A passion for food in words, pictures and recipes...

CrandleCakes

Recipes, stories, tips, and other adventures from a culinary Texan.

Joe Gande's Blog

Music, Food, Family, Italy, Thoughts, Life...

Young and Hungry

delicious doesn't have to be difficult

Eating Well Diary

A vegetarian's notes on healthy cooking

Lovely Delight Bite

For delicious moments......Find out about my secret special treats for yourself, family and friends

Family Life Is More

Think Confidently. Love big. Perform well. Manage it all. Real-ly!

Mirror of Health & Natural Beauty

Where healthylicious tips create the healthy lifestyle

Poem and Dish

Poetry and Food Lover's site...

News Anchor to Homemaker

From deadlines...to diapers and delicious dishes

Piglove

Adventures of Bacon and Friends

Shivaay Delights

Sharing my passion for cooking and baking ♡

Dolly Rubiano Photography

Wellington-based food photographer. Blogs about her experiments in the kitchen and doesn't cook anything that has four legs.

Andrews' Family Cookery & Household Management

Households that create happiness, and Foods that celebrate life

Back Road Journal

Little treasures discovered while exploring the back roads of life

Tuscas värld

Smaker, dofter och gömställen kring Medelhavet

Eating My Feelings

Because food just makes life so much better.

LauraLovingLife

Lover of cooking ~ Wanting to share my adventures in the kitchen!

Il mondo di Macdelice

Il blog rosa di Maria Cavallaro

Good Food Everyday

From the heart of the Mediterranean ....

Culinary Adventures of The Twisted Chef T

Recipes from My Kitchen to Yours!

therapy bread

no, not just bread: crafting edible creations as a way to feed the spirit, body, friends and family <3

healthy.yogi.mama

Fitness, recipes and babies in NYC

The Good, the Bad and the Italian

food/films/families and more

SOLE Food Kitchen

SUSTAINABLE. ORGANIC. LOCAL. ETHICAL. THAT'S HOW WE ROLL.

vinicooksveg

Amazing & fun.........Indian cooking!!

What's Cooking

Fine dining my way

Like to cook? Like to eat? Be a part of the conversation.

Chocolate Spoon & The Camera

A clumsy newbie in the kitchen. Una principiante ai fornelli.

An eye for food

Food is to be admired as well as desired. It should speak to you visually and make you want to taste it!

mycookinglifebypatty

Adventures in Healthy Living

Things My Belly Likes

Where eating to live and living to eat are not mutually exclusive

Our Growing Paynes

A journey about gardening, cooking, and knitting.

gotta get baked

musings of a baking fiend

thewhitedish

Just another WordPress.com site

on the road with Animalcouriers

pet transport through Europe and beyond

jittery cook

recipes worth sharing

soulofspice

delicious nourishing energizing spice

pattytmitchell

site for Patricia Mitchell, author

Something Sweet Something Savoury

Family friendly recipes from a chaotic kitchen

Simply Sophisticated Cooking

Effortless home cooking recipes, tips and methods for busy lives to encourage fine eating in instead of out.

FARMINISTA'S FEAST with Karen Pavone

Farm to Table Adventures in California's Beautiful North Bay

Blue Heron Writes

Sharing to Inspire through Words and Pictures www.wendiedonabie.com

Follow

Get every new post delivered to your Inbox.

Join 1,466 other followers

%d bloggers like this: