2 whole eggplants, peeled and sliced lengthwise, about 1/4 inch thick, to get about 12 slices total
Salt for the eggplant slices
Flour and Olive oil
2 cups whole milk ricotta cheese
1/2 cup shredded mozzarella, plus extra for the top of the rolls
3 tablespoons grated Parmesan cheese (plus extra for sprinkling)
1/4 cup chopped fresh parsley
3 cups prepared tomato sauce (recipe below), homemade or store-bought
1 loaf Italian bread, for serving
Combine the egg, ricotta, mozzarella, and parmesan cheeses together in a mixing bowl. Add salt and pepper to taste and the chopped parsley. Mix well and set aside in the refrigerator while you prepare the eggplant.
Place the eggplant slices in a colander and sprinkled them with salt to sweat for 30 minutes. Rinsed the slices with cold water and pat dry with paper towels. Place on a kitchen towel.
Dredge the slices in flour. Heat enough oil in a large skillet to cover the bottom of the pan. Cook the eggplant slices in the pan until lightly brown. Tuen the slices over and cook until the second side is lightly brown. Drain eggplant on paper towels. Repeat the process, adding more oil as needed, until all the slices are fried.
When the eggplant has cooled about 10 minutes, begin the filling process. On each slice, put about 2 tablespoons of ricotta cheese mixture. Spread it on the eggplant and then roll. Repeat with all eggplant slices.
Cover the bottom of a deep baking dish with tomato sauce. Place the eggplant rolls in the bottom of the pan and spread tomato sauce over the top of the eggplant rolls. Sprinkle with shredded mozzarella and grated parmesan cheese. Cover the dish with foil.
Rollatini Tomato Sauce
1/2 cup extra-virgin olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 stalk celery, finely chopped
1 carrot, finely chopped
Sea salt and freshly ground black pepper
2 (28-32-ounce) cans crushed tomatoes
2 dried bay leaves
1 tablespoon prepared basil pesto
2 tablespoons unsalted butter
In a large pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 8 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and add the unsalted butter.
Whole Wheat Rye Bread
1 ½ tablespoons instant yeast
1 ½ cups rye flour
2 cups warm water
1 ½ tablespoons caraway seeds
1 tablespoon deli rye flavor
3 cups whole wheat bread flour
2 tablespoons whole-grain bread improver
1 ½ teaspoons kosher salt
In the large bowl of an electric mixer fitted with a paddle attachment, mix together all the ingredients except the whole wheat bread flour and salt. Mix until smooth. Combine the bread flour and salt. Add 1 cup of the flour at a time to the rye mixture in the mixer. When smooth, change the attachment to the dough hook and knead the dough until smooth, about 5 minutes. Place the dough in a greased bowl, cover and let rise until double about 60 minutes.
Place a piece of parchment in a round cake pan. Turn the dough out onto a breadboard and shape it into an oval. Place the shaped loaf in the pan with parchment. Cover and let rise while the baking pan and oven heat.
Turn the oven to 500 degrees F and place a Cloche pan or Dutch oven in the oven while it is heating. After the oven temperature reaches 500 degrees F continue to heat the oven for 15 minutes.
With a sharp knife cut 3 slits in the top of the risen bread.
Carefully and using hot mitts remove the cover from the baking pan. Pick up the dough in the parchment-lined pan with the parchment and place it in the bottom of the baking pan. Cover and return the pan to the oven to bake for 15 minutes.
Turn the oven down to 450 degrees F, open the oven and remove the cover from the baking pan with hot mitts. Close the oven and bake for 15-20 minutes more or until the internal temperature of the bread reaches 200 degrees F on an instant-read thermometer. Remove the bread to a wire rack to cool completely before slicing.
Open-Faced Rueben Sandwich
2 large slices of rye bread
2 tablespoons mustard
8 thin slices of corned beef
4 slices swiss cheese
½ cup drained sauerkraut
4 tablespoons thousand island salad dressing
Spread each slice of rye bread with 1 tablespoon of mustard. Lay 4 slices of corned beef on top of the mustard. Spread ¼ cup sauerkraut over the meat. Spread 2 tablespoons dressing over the sauerkraut. Top each slice with two pieces of cheese. Heat the sandwiches in a hot oven, air fryer or toaster oven until the cheese melts. Serve with a kosher pickle and some onion rings.
This dish is always a big hit when I take it to a potluck dinner.
3-26-ounce containers chopped Italian tomatoes
¼ cup extra-virgin olive oil
1 onion, diced
2 large garlic cloves, peeled and chopped fine
1 pound ground beef
1 pound meatloaf mix( pork, veal, beef)
1 lb Italian sausage, casing removed
1 teaspoon salt or to taste
½ teaspoon coarse black pepper
1/4 cup tomato paste
1½ teaspoons dried Italian seasoning
½ teaspoon crushed red pepper flakes
To prepare the meat sauce
Heat the olive oil in a heavy 4 to 5-quart pot over medium heat. Add the onions and cook, stirring occasionally, until golden, about 8 minutes. Make a little room in the center of the pot, add in the garlic and cook, stirring, until the garlic is lightly browned, about 2 minutes. Add the ground beef, meatloaf mix and pork sausage and season lightly with salt. Cook, stirring to break up the meat until the meat changes color and the water it gives off is boiled away, about 10 minutes. Continue cooking until the meat is brown, about 5 minutes. Add the seasonings and bring to a boil and cook, scraping up the brown bits that cling to the bottom of the pot. Pour in the tomatoes, then stir in the tomato paste until it is dissolved. Bring to a boil, adjust the heat to a lively simmer and cook, uncovered, stirring often, until the sauce thickens and takes on a deep, brick-red color, about 3 hours.
The sauce can be prepared entirely in advance and refrigerated for up to 5 days, or frozen for up to 3 months.
Meat Sauce (recipe above)
12 uncooked fresh lasagna noodles
2 containers (15 oz each) ricotta cheese
1 box (9 oz) frozen spinach, thawed, drained and squeezed dry
2 teaspoons dried basil leaves or Italian seasoning
1 teaspoon garlic powder Salt and pepper to taste
1 lb sliced mozzarella cheese
Grated Parmesan cheese
In a mixing bowl, combine the ricotta cheese, spinach, basil, garlic, salt, pepper, and egg.
Oil a 9×13 inch baking dish. Spread about 2 cups of sauce in the bottom of the baking dish. Place 4 fresh noodles on top of the sauce. Layer half of the mozzarella slices on top of the noodles. Spread half of the ricotta filling over the mozzarella. Add 4 more noodles. Spread with some of the meat sauce. Add remaining mozzarella slices, remaining ricotta filling and cover with 4 more noodles. Cover the noodles with a good amount of sauce. You may not need all of the sauce from the recipe above.
Spray a sheet of foil with cooking spray and place it face down on the lasagna and seal tightly. Heat the oven to 375°F. Bake the lasagna for45 minutes. Remove the foil and sprinkle the top of the lasagna with Parmesan cheese. Return the baking dish to the oven and cook for 15 minutes more. Let stand 15 minutes before serving.
To bring to a potluck-cover the dish again and place it in a thermal carrier.
The Mediterranean diet is a way of eating based on the habits of those who live in countries bordering the Mediterranean sea, like, Spain, France, Greece, and Italy. Here is a good example of a dinner based on this type of diet. It is a very healthy way of eating.
3/4 cup freshly grated Parmesan cheese
2 teaspoons paprika
1 tablespoon chopped flat-leaf parsley
Olive oil mayonnaise
4 flounder fillets (about 1 pound total)
1 lemon, cut into wedges
Extra-virgin olive oil, for drizzling
Salt and freshly ground pepper
Preheat the oven to 400ºF. In a shallow dish, combine the Parmesan cheese with the paprika and parsley. Season the fish with salt and pepper. Brush the fish lightly with mayonnaise and dredge in the cheese mixture. Place on an oiled baking sheet or dish, drizzle with a little olive oil and bake until the fish is cooked through and beginning to brown along the edges 10 to 12 minutes. Serve the fish with the lemon wedges.
Whole Grain Pasta With Zucchini And Tomatoes
2 tablespoons plus 1 tablespoon extra-virgin olive oil
1 large garlic clove, minced
1/4 teaspoon red pepper flakes
1 medium zucchini (about 8 oz) quartered lengthwise and cut into 1/2-inch cubes
1/4 cup pine nuts, toasted
1 tablespoon of prepared basil pesto
1 cup fresh mini San Marzano or grape tomatoes, halved
8 oz whole-grain linguine pasta
Combine 2 tablespoons oil, garlic, pepper flakes, and 1/4 teaspoon salt in small bowl; set aside.
Heat the 1 tablespoon oil in a skillet over medium-high heat, add zucchini and ¼ teaspoon salt, and cook, stirring frequently, until zucchini is tender, about 5 minutes.
Push zucchini to the sides of the skillet to create a clearing; add the oil-garlic mixture and cook, stirring constantly, until fragrant, about 1 minute. Add the tomatoes and stir to combine the garlic tomato mixture with the zucchini and cook for 1 minute longer. Remove skillet from the heat and stir in pine nuts and pesto.
Bring 4 quarts of water to boil in a large Dutch oven. Add pasta and 1 tablespoon salt to the boiling water; cook until al dente. Reserve 1/2 cup pasta cooking water, drain pasta and return pasta to the Dutch oven. Turn the heat on to low.
Add sauce and reserved cooking water to the pasta and toss to coat. Season with salt to taste. Transfer to a serving bowl.
America is a melting pot that was formed by the hard-working people who migrated here from lands as far east as China and Japan and as far north as Russia and Europe. They utilized American supplies and prepared them in ways that they had prepared them in their homeland.
True American food is a collection of these culinary traditions passed down from generation to generation. Each culture brought their cooking methods, food, and spices to America. They farmed the soil, hunted game, and incorporated their ways into the food of America. This series is about what they cooked.
From Manhattan to New England, clam chowder is known for its competing varieties as much as for its comforting briny flavor. It seems every state on the East Coast has its own take on the popular soup
New England clam chowder is the most well-known and popular clam chowder. Though it’s named after New England and associated most with Massachusetts and Maine, food historians believe that French, Nova Scotian, or British settlers introduced the soup to the area and it became a common dish by the 1700s. The soup continued to gain popularity throughout the years and, according to “What’s Cooking America”, was being served in Boston at Ye Olde Union Oyster House (the oldest continuously operating restaurant in the country) by 1836.
New England clam chowder, occasionally called “Boston Clam Chowder,” is made with the usual clams and potatoes, but it also has a milk or cream base. It is usually thick and hearty; Today. the soup can be found all over the country but is still most popular in the North East.
I serve the chowder with crusty Italian bread and a Romaine Salad dressed with a Parmesan Vinaigrette.
New England Clam Chowder
Yield: 8 to 10 servings
3 strips thick-cut bacon
1 tablespoon unsalted butter
1 medium onion, cut into 1/4-inch cubes
1 medium leek, washed and sliced
2 celery ribs with tops cut into 1/4-inch slices
1 teaspoon chopped fresh thyme leaves
2 bay leaves
1/2 teaspoon seafood seasoning (Old Bay)
3 medium-size white potatoes, peeled and cut into 1/2-inch cubes
1/2 cup all-purpose flour (I use Wondra-no lumps)
4 cups seafood stock or bottled clam juice, divided
1 pound chopped fresh clam meat with juices or 2 (6.5 oz) cans of clams in broth
Kosher salt to taste
2 cups half & half
1 teaspoon white pepper
Chopped fresh parsley for garnish
Place a 4- to 6-quart pot over medium-low heat. Add the bacon and cook, turning occasionally, until crisp, 10 to 12 minutes. Remove the bacon, leaving the fat in the pot, and crumble into small pieces onto a plate; set aside.
Add the butter, onion, leek, celery, thyme, seafood seasoning and bay leaves to the pot. Cook, stirring often, until onions and potatoes are tender, 6 to 8 minutes.
Return the bacon to the pot and increase the heat to medium-low.
Dissolve the flour in 1 cup of the clam broth or seafood stock. Add the mixture gradually, stirring continuously, until incorporated. Stir and cook 5 minutes.
Increase the heat to medium and slowly add the remaining clam broth or stock, 1 cup at a time, incorporating it into the mixture before adding more.
Increase the heat to medium-high and add the clam meat with its juices. Keep stirring 5 minutes, until the clams are tender.
Add the cream slowly; then stir in the white pepper.
Discard the bay leaves before serving. Garnish each serving with chopped parsley.
Many supermarkets carry frozen, chopped clam meat in 1-pound containers, which is fresher than canned and just as convenient. Simply defrost before using.
Romaine Salad with Parmesan Vinaigrette
3 tablespoons grated Parmesan, plus extra for garnishing the salad
2 teaspoons Dijon mustard
3 tablespoons red wine vinegar
1 clove garlic, minced
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper to taste
2 hearts of romaine lettuce, chopped
Whisk the Parmesan, mustard, vinegar, and garlic in a small bowl. Whisk in the oil. Sprinkle the vinaigrette with salt and pepper. Toss the lettuce with the vinaigrette. Serve immediately.
All three dishes can be baked in the oven together, staggering the cooking time needed by each dish.
Stuffed Sole Fillets
4 large shrimp, peeled, deveined, tails removed, finely chopped
1 tablespoon olive oil
1 scallion, minced
1 medium garlic clove, minced
½ celery stalk, finely chopped
1 mini bell pepper, finely chopped
1 tablespoon fresh parsley, minced
1 tablespoon chopped chives
Salt and pepper
½ oz oyster crackers crushed
12 oz sole fillets
Preheat oven to 400°F. Coat a baking dish just large enough to hold the fish with olive oil cooking spray.
Roll each fillet, jelly-roll fashion, and skewer it with toothpicks and place in the prepared baking dish.
Dot each roll-up with butter and cover the baking pan loosely with foil and bake for 10 minutes. Remove the foil and cook for another 10-15 minutes, or until the fish flakes easily when touched with a fork.
Easy Mac & Cheese
No need to make a white sauce to get creamy mac & cheese.
12 oz whole wheat elbow macaroni
2 tablespoons Dijon mustard
1 cup sour cream
Kosher salt and pepper
1 small onion, finely chopped
1 cup Velveeta cheese cut into small cubes
1 cup shredded Cheddar cheese
Heat the oven to 400°F. Cook the pasta for half the time recommended on package directions; drain.
In a large bowl, whisk together the mustard, sour cream, and 1⁄2 teaspoon each salt and pepper. Fold in the onion and the Velveeta.
Transfer the pasta mixture to a greased 12×8-inch baking dish and bake until beginning to brown, 20 minutes.
Remove the baking dish from the oven and sprinkle the shredded cheddar cheese over the top of the casserole. Return the baking dish to the oven and bake until golden brown, 10 minutes more or until the cheese is melted. Let rest for 5 minutes before serving.
Nut-Crusted Zucchini Sticks
1 medium-large zucchini, trimmed and cut into thin wedges
2 tablespoon olive oil
Pinch each of salt and pepper
1/2 cup finely ground nuts (any kind)
1 tablespoon dried Italian seasoning
Preheat the oven to 400°F. Line a baking sheet with foil and coat with cooking spray.
Place the zucchini wedges in a ziplock bag with the oil, salt, and pepper. Shake. Add the Italian seasoning and nuts. Shake until well coated. Place the zucchini on the prepared baking sheet and place in the oven. Roast the zucchini for 25-30 minutes until crispy and tender.
Makes one 8-inch square cheesecake, to serve 12
2 cups ricotta cheese
1 cup sugar substitute ( I use monk fruit)
1 teaspoon vanilla extract
Zest of 1 orange
2 cups fresh or frozen blueberries (10 oz)
1/4 cup water
1 tablespoon lemon juice
3 tablespoons low carb sugar substitute
2 teaspoons cornstarch or arrowroot powder mixed with 2 teaspoons water
Preheat the oven to 375°F.
Grease an 8-inch square baking pan with butter or cooking spray.
In a medium bowl, stir together the ricotta and sugar. Add the eggs one at a time until well incorporated. Stir in the vanilla and orange zest. Pour the batter into the prepared pan.
Bake for 45 to 50 minutes, until set. Let cool in the pan on a wire rack for 20 minutes. Cover. Refrigerate overnight. Serve chilled with the blueberry topping.
Directions for making the topping:
Put the blueberries, water, lemon juice, and sweetener into a small saucepan or pot and simmer over medium heat until the blueberries swell up and are cooked through. This will take a little longer for fresh blueberries. Add the cornstarch slurry and simmer until thickened. Cover and chill.
11/2 cups + 1 tablespoon almond flour
2 tablespoon unsalted butter, melted
2 teaspoons cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup low carb sugar substitute
1/2 cup finely chopped walnuts plus 15 walnut halves
Preheat the oven to 350 degrees F.
Mash the banana with a fork.
Process the eggs together with the mashed banana and the melted butter with a hand
blender or hand mixer to a smooth dough.
Mix the dry ingredients in another bowl. Pour into the bowl with the egg and banana
mixture and stir well.
Add the chopped walnuts and fold into the batter.
Line an 8-inch bread/loaf pan with baking paper/parchment with the paper extending over the ends of the pan. Coat lightly with cooking spray. Pour in the bread dough into the pan and place the walnut halves in five rows across the top of the dough.
Bake the bread for 45 minutes or until an inserted knife comes out clean. Check the bread after 30 minutes. If the top is brown, cover it loosely with aluminum foil to prevent the low-carb banana bread from burning.
Let the banana bread cool and then lift out with the aid of the parchment paper. Cool completely before slicing.