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Healthy Mediterranean Cooking at Home

Category Archives: Cream

 

Are any of you old enough to remember Chicken a la King, Tuna Noodle Casserole, Tunnel of Fudge Cake or Beef Wellington? All popular recipes from the past. I thought I would have a little fun this week and cook up some of these old timers.

Holiday Cheese Balls

The cheese ball is an American party food classic that takes you back to the 1960’s.  A cheese ball is the kind of thing you can easily adapt by using your favorite cheeses, herbs and seasonings. Here is the classic recipe.

Ingredients

8 ounces cream cheese, softened
8 ounces sharp cheddar cheese, shredded
1 finely chopped green onion
1 teaspoon (Tabasco) hot sauce
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1/4 roasted and chopped pecans
2 tablespoons chopped parsley
A few dashes paprika

Directions

With a hand beater, combine the cream cheese with the next 5 ingredients ( lemon juice) in a mixing bowl until thoroughly combined.

Refrigerate the mixture overnight. The next day, stir together nuts, parsley and paprika in a large bowl.

Shape the cheese mixture into two balls and roll each in the nut blend to coat completely.

Serve at room temperature with crackers.

Old Fashioned Creamy Tomato Soup

Yes, before the canned version. Don’t forget to have it with a grilled cheese sandwich.

Ingredients

1/4 cup salted butter
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrot
Two 26-28 oz. containers finely chopped tomatoes (undrained)
2 cups vegetable stock
2 teaspoons honey
1/4 teaspoon baking soda
1/2 cup heavy cream
1/4 teaspoon ground black pepper

Directions

In a large saucepan, heat the butter and cook the onion, celery and carrot in the butter for 2-3 minutes. Add all the remaining ingredients except the cream.

Cover and simmer for 1 hour. Remove the pot from the heat and puree the mixture with a hand immersion blender.

Add cream and black pepper. Return the pot to very low heat and warm gently. Do not let the soup boil.

Chicken Divan

A chicken casserole dish with broccoli and cheese sauce from the 1950’s that was usually reserved for company dinners. Chicken Divan was the signature dish of  aNew York restaurant, the Divan Parisienne. In English, the word “divan” came to mean sofa, from the council chamber’s benches. The owners of the New York restaurant thought it a fitting name for this dish.

Serves 6

Ingredients

2 large boneless skinless chicken breast halves (about 1 lb.)
Salt and freshly ground black pepper, to taste
3 tablespoons olive oil
1 large head broccoli, stems removed and florets cut in half
5 tablespoons butter, divided
1/4 cup all-purpose flour
1 cup chicken stock
1 cup half & half
3 tablespoon sherry
1/8 teaspoon freshly grated nutmeg
1/2 cup grated Gruyère cheese
Salt & Pepper to taste

Directions

Season the chicken with salt and pepper. Heat oil in a large skillet over medium heat.

Add the chicken and cook, turning once, until golden brown and just cooked through, about 10 minutes. Transfer chicken to a plate; let cool slightly.

Cut the chicken into four equal sizes and set aside.

Place the broccoli into a large pot, cover with salted water, and bring to a boil over medium-high heat.

Reduce heat to medium-low and simmer until barely tender, 2–3 minutes. Drain and set aside.

Preheat the oven to 375°F. Rub the inside of a deep 2-quart casserole dish with 1 tablespoon of the butter; set aside.

Melt the remaining 4 tablespoons of butter in a saucepan over medium heat. Add flour and cook, stirring, for 1 minute.

Gradually pour in stock and half & half while whisking constantly. Cook until very thick, about 10 minutes.

Add salt and pepper, sherry, nutmeg, and 1⁄4 cup of the cheese; stir until cheese melts, about 1 minute. Remove cheese sauce from the heat and let cool slightly.

Arrange the broccoli in the prepared dish in a single layer and sprinkle with the remaining 1⁄4 cup cheese. Arrange chicken evenly over the top.

Pour the white sauce over the chicken. Bake until golden brown and bubbling, about 30 minutes.

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Pasta With Bolognese Sauce

Ingredients

1 tablespoon olive oil
1 tablespoon unsalted butter
16 ounces lean ground beef
16 ounces lean ground pork
1 small onion, chopped
2 celery stalks, chopped
1 large garlic clove, minced
Two 26 oz container chopped Italian tomatoes
6 ounce can tomato paste
1/2 cup dry red wine
1 cup beef broth
1 teaspoon dried Italian seasoning
1/2 teaspoon red pepper flakes
1/4 cup heavy cream
Parmesan Cheese (Grated)
Fettuccine, cooked

Directions

Sauté the onion, celery and minced garlic in the olive oil and melted butter over medium heat in a heavy sauce pan for 2-3 minutes until softened.

Add the beef and pork and cook an additional 8 – 10 minutes until meat is lightly browned and no pink remains. add the wine and cook until reduced slightly.

Add the broth, tomatoes, tomato paste, Italian seasoning and red pepper. Allow the sauce to simmer for 60 minutes then add the cream.

Stir to incorporate and heat through an additional 2 minutes. Serve over cooked fettuccine pasta and garnish with grated Parmesan cheese.

Zucchini Ricotta Tart

Gluten-free pie crusts and pat-in-the-pan pie crusts all work well with this tart recipe.

8 servings

Ingredients

Crust

Pastry for a single crust, homemade or store-bought

Filling

1 tablespoon olive oil
1 medium-large zucchini, diced
1/2 teaspoon salt
¼ teaspoon black pepper
1/2 a medium fennel bulb, diced
2 scallions, diced
1 small garlic clove, minced
8 ounces ricotta cheese
3 large eggs
1/4 cup heavy (whipping) cream
1/2 cup shredded Parmesan cheese

Directions

Crust

Preheat the oven to 325 degrees F and grease a 9-inch pie pan.

Place the pastry in the prepared pan and pat firmly onto the bottom and sides of the pan. Flute the edges for a decorative crust.

Bake the pie shell for 15 minutes, until lightly golden. Remove the baked pie shell from the oven and let cool while you prepare the filling.

Do not turn off the oven.

Filling

Heat the oil in a skillet and add the fennel, scallions and garlic. Cook for 5 minutes and then add the diced zucchini.

Add the salt and pepper and cook the vegetables for another 5 minutes. Remove the skillet from the heat.

In a mixing bowl, whisk together the ricotta, eggs and cream.

Sprinkle the Parmesan cheese on the bottom of the crust and top with the sautéed vegetables. Pour the ricotta mixture over the vegetables.

Place the quiche on a parchment lined baking sheet and bake for 60 minutes, or until the center is no longer wobbly and a tester comes out clean.

Stuffed Cabbage Rolls

Makes 12 cabbage rolls.

1 head of cabbage
4 cups cooked rice or 4 cups cauliflower rice (12 oz package frozen and defrosted, works as well)
1 lb ground beef
1 teaspoon dried onion
1 teaspoon dried garlic
2 eggs
1/2 teaspoon salt
1 teaspoon Montreal spice
1 teaspoon dried Italian seasoning
1 tablespoon Worcestershire sauce
1 cup vegetable broth
3 tablespoons unsalted butter

Directions

Cut the core out of the cabbage head and remove 12 outer leaves.

Parboil the cabbage leaves in salted water for 2-3 minutes or until the leaves are slightly wilted.

Drain the leaves in a colander and them place them on a kitchen towel.

In a large mixing bowl, combine the beef, cauliflower rice, onion and garlic. Add in the seasonings and the eggs and mix together.

Use a paring knife and remove about 2 inches of the large vein on the leaves to make it easier to roll up the leaves.

Take a cabbage leaf and place it with the core side towards you. Place a heaping spoonful of the filling in the center of the cabbage.

Rolling away from you, bring the cabbage over the filling, tuck in the sides and finish the roll. Repeat with the remaining leaves.

Heat a large, deep skillet and add 3 tablespoons of butter. When the butter has melted, add the cabbage rolls and lightly brown them on all sides.

Pour broth over. Cover and simmer for 1 ½ hours. Serve with mashed potatoes of your favorite side dishes.


Having leftover baked ham is a good thing. There are so many tasty dishes to make with the leftovers. I think I like these dishes even better than the original. Here is the link for the post on baked ham.

Chicken Cordon Bleu

2 servings

Ingredients

2 boneless chicken breast cutlets
2 slices leftover baked ham
2 slices (2 oz) Swiss or Gruyère cheese
1 tablespoon unsalted butter, melted
1 tablespoon olive oil

Breading Mix

2 tablespoons flour
2 tablespoons almond flour
2 tablespoons grated Parmesan cheese
1 large egg
2 tablespoons milk
1/4 teaspoon salt
1/2 teaspoon black pepper

Directions

Preheat oven to 400°F.

Place each breast on a cutting board and make a horizontal slit through the thicker side, cutting almost to the opposite side.

Place a ham slice and a cheese slice in each pocket, leaving a 1/2 border. Seal chicken over the filling.

In a shallow bowl, mix the egg with the milk.

In a shallow plate, combine the flour, almond flour, Parmesan cheese, salt and pepper.

Carefully dip each piece of chicken first in the milk mixture, then in the crumb mixture to coat.

Place chicken in a baking dish coated with cooking spray.

Combine melted butter and oil, and drizzle half over the chicken; turn breasts over and drizzle with the remaining butter mixture on the other side.

Bake about 30 minutes, turning once halfway through cooking time, until lightly browned on the outside and cooked through.

This dish goes well with oven roasted asparagus.

Ham and Cheese Egg Muffins

Egg Muffins make an easy, portable, and tasty breakfast that’s packed with protein and are good-for-you.

Makes 12 egg muffins

Ingredients

8 large eggs
½ cup refrigerated egg substitute (Egg Beaters)
Salt and pepper to taste
1 cup cubed leftover baked ham
1 cup shredded cheddar, Italian blend or mozzarella cheese
1 cup red bell pepper, chopped
1/4 cup golden (or red) grape tomatoes, chopped
2 green onions, chopped
1/8 teaspoon cayenne powder
1/4 teaspoon garlic powder

Directions

Preheat the oven to 350 degrees F.

Whisk together the eggs, egg substitute, salt and seasonings. Stir in the ham, cheese, bell peppers, tomatoes and green onions.

Spray a standard 12 cup muffin tin with olive oil cooking spray.

Using a muffin scoop, pour the egg mixture filling into each cup filling them to the top.

Bake for about 25-30 minutes until cooked through and puffy.

Ham & Cheese Omelet

2 servings

Ingredients

2 tablespoons butter
3-4 slices of baked ham, cut into smaller pieces
2 slices of American, Cheddar or Swiss cheese, cut into 8 pieces
6 large eggs
1 tablespoon heavy cream
Black pepper to taste

Directions

Melt the butter over low heat in a skillet or omelet pa. Add the sliced ham and cook until hot and beginning to brown slightly.

In a mixing bowl, beat the eggs with the cream and some black pepper to taste. Pour the mixture over the ham.

Cook until the eggs begin to set. Place the slices of cheese over the eggs. Cover the pan and let cook until completely set. Uncover the pan.

Fold half of the cooked egg over the other half to form a half circle. Let cook a minute or two and then serve.

 

Stuffed Peppers with Ham and Cauliflower Rice

These little ham stuffed peppers are great for lunch. The recipe can be doubled and tripled. You can also use regular rice if you prefer.

2 servings

Ingredients

2 small bell peppers
1/2 cup cauliflower rice
1/4 medium onion, finely chopped
1 celery stalk, finely chopped
1 tablespoon butter
2 ounces shredded mild Cheddar or American cheese
1/2 cup diced baked ham
1 tablespoon minced parsley
Black pepper to taste

Directions

To prepare the cauliflower rice:

Wash and cut a head of cauliflower into small pieces.

Put the cauliflower pieces into a food processor and process it until it is in rice-size pieces.

Reserve 1/2 cup for this recipe and use the remainder for another dish.

Cook the whole peppers in 2 cups of lightly salted boiling water for 3 minutes.

Reserve 1/4 cup of the cooking liquid and then drain the peppers.

Cut the tops off the peppers and remove the seeds and white membrane. Reserve the top slice.

Preheat the oven to 375°F.

In a skillet, sauté the onion and celery in butter until tender, about 4 to 5 minutes.

Add the cooking water and shredded cheese.

Stir until blended; add ham, cauliflower rice, parsley and pepper.

Fill peppers with the ham mixture and top with the pepper lids.

Coat a small baking dish with cooking spray and place the peppers in the dish.

Bake the peppers until the stuffing is heated through, about 30 minutes.


I have special menus for the dinners that I like to cook during the holiday season. This post is one of them and in the weeks to come, I will share some of my other holiday menus.

Beef Tenderloin

What size tenderloin should you cook? I always figure a half-pound of boneless meat per person. If any of it is leftover, that is just fine but like a good Italian, we have to make sure we have enough food for everyone. For the recipe below, I used a 3 lb. beef tenderloin. I usually buy them when they are on sale and save them for special occasions. It is my favorite cut of beef. Recently, I bought 2 and cut each in half and froze each half separately. The cooking directions are the same no matter what size tenderloin you cook because the width of the meat determines the cooking time. Since a tenderloin is very lean, it benefits from having a sauce served with it.

Ingredients

6 servings

Beef

3 lb beef tenderloin (size will depend on how many people you are serving)
1 tablespoon coarse sea salt
1 tablespoon coarse black pepper
Olive oil

Wine Sauce

6 tablespoons butter
½ cup shallots (3 medium)
1 cup dry red wine
1 cup beef broth

Mushroom Caps

Directions

Preheat the oven to 450 degrees F.

Spray a metal roasting pan with olive oil cooking spray.

I use a metal pan for this dish so that it can go on the top of the stove to make a sauce after the beef is finished roasting.

Tie the beef with kitchen string and place the roasting pan.

Coat with olive oil. Sprinkle coarse salt and cracked pepper evenly all over the meat. Add the mushroom caps to the pan.

Roast the beef for 30 minutes for medium-rare (25 minutes for rare and 35 minutes for medium).

Remove the pan from the oven, place the meat and mushrooms on a platter and cover tightly with aluminum foil.

Allow the beef to rest for 10 minutes.

To make the wine sauce:

Place the empty pan on the stove top over low heat.

Melt 2 tablespoons of the butter in the pan and add the shallots; cook about 1 minute, stirring frequently.

Add wine; cook about 4 minutes until reduced slightly. Stir in the  broth. Heat to boiling.

Reduce heat to medium-low; cook about 10 minutes longer, stirring occasionally, until reduced to about 1 cup.

Whisk in remaining 4 tablespoons butter, 1 tablespoon at a time, with wire. Pour into a serving bowl.

Slice the meat and serve with the sauce.

Potato Gnocchi

6 servings

Ingredients

2 medium baking potatoes, cooked and peeled
1 teaspoon salt
1/2 teaspoon black pepper
1 cup whole milk ricotta cheese
1 egg
2 cups 00 (Italian) flour or all-purpose flour

Butter Sage Sauce

3 tablespoons unsalted butter
8 large fresh sage leaves, cut into slivers
Salt
1/3 cup freshly grated Parmigiano-Reggiano cheese

Directions

Dice the cooked potatoes and place them in an electric mixer bowl. With the paddle attachment mash the potatoes. Add the salt and pepper.

Mix the egg and ricotta together in a small mixing bowl. Add to the potatoes in the mixer along with the flour.

Mix until thoroughly combined and the dough comes together.

Place the dough on a floured board and knead a few minutes until smooth. Divide in half. This recipe usually comes out to weigh about 2 lbs.

Wrap one half in plastic wrap and refrigerate until it is time to cut the gnocchi.

Wrap the other half in plastic and place in a freezer zip-lock bag. Freeze the dough for another time. This dough freezes well.

Defrost overnight in the refrigerator when you want to use it.

To shape the gnocchi:

Divide the dough into golf ball sized pieces, and roll each piece into a log about the thickness of your thumb on a lightly floured surface.

Cut into 1 inch pieces.

Take a fork and place it against one side of each gnocchi to make a fork design on each and continue with the remaining pieces.

Place the prepared gnocchi on a lightly floured baking sheet and keep refrigerated until ready to use.

Place the butter in a large microwave glass mixing bowl and heat in the microwave until melted.

To cook:

Carefully drop the gnocchi into salted boiling water and remove them with a wide spider or a slotted spoon immediately as they float to the surface.

Allow the water to drain back into the pot. Place the gnocchi in the bowl with the melted butter. Sprinkle lightly with salt.

Add the cheese and sage. Mix carefully and serve.

Creamed Spinach

6  servings

Ingredients

2 tablespoons unsalted butter
1/2 a small onion, finely diced
1 large clove garlic, minced
2 (10 oz) packages frozen chopped spinach, thawed and drained
2 ounces (4 tablespoons) cream cheese
1/2 cup heavy cream
1/4 cup grated Parmesan or Romano cheese
Salt and pepper

Directions

In a saucepan, melt the butter and saute the garlic and onion for a few minutes, until the onion softens.

Add the cream cheese, heavy cream and Parmesan cheese. Cook over medium heat until the cream cheese is melted.

Whisk until smooth. Add salt and pepper to taste.

Squeeze all the water from the defrosted spinach and add to the cheese sauce.

Simmer on low heat for about 10 minutes, stirring often. Serve immediately.


World Pasta Day was brought into existence as part of the World Pasta Congress on the 25th of October in 1995. Experts from all over the world came together to promote the importance of spreading knowledge of the world’s numerous types of pasta. This organization uses World Pasta Day to promote the eating of pasta, along with its cultural and culinary importance.

Everything from encouraging consumers to try new pastas to providing important health information is part of their mission. Every country is encouraged to celebrate the day in their own way, while sharing the logo of the official organization and participating in the global strategy of World Pasta Day. One of the best ways to celebrate World Pasta Day is by preparing your favorite pasta at home. Here are a few of mine.

Stuffed Shells

3-4 stuffed shells per serving.

Ingredients

6 ounces jumbo pasta shells (21-22 shells)
2 tablespoons olive oil
1 leek, white and light green portion, finely chopped
2 medium garlic cloves, minced
1/2 teaspoon dried oregano
1 teaspoon kosher salt, divided, plus more for salting the water
1/2 teaspoon freshly ground black pepper, divided
1 pound (2 bunches) fresh spinach or Swiss chard, stems removed
1 cup whole-milk ricotta cheese (about 16 ounces)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese, divided
1 large egg
2 cups Marinara or Basic Tomato Sauce

Directions

Wash the spinach or chard well, drain and spin in a salad spinner to remove most of the water. Cut the leaves into thin strips.

Heat the oil in a large frying pan over medium heat until shimmering. Add the leek and garlic and cook, stirring often, until the leek is softened.

Add the greens, oregano, ½ teaspoon of salt and ¼ teaspoon black pepper. Cook, tossing with tongs, until completely wilted.

Cover the pan and simmer until the leaves are very tender, about ten minutes. Pour into a mixing bowl to cool to room temperature.

Bring a large pot of salted water to a boil over high heat. Add the pasta shells, stir, and cook until al dente, about 10 minutes.

Place a colander in the sink and drain the shells. Transfer the shells to a kitchen towels on the counter and set aside to cool.

Mix the ricotta, mozzarella cheese, 1/4 cup of the Parmesan cheese, the egg, the remaining 1/2 teaspoon salt and the remaining 1/4 teaspoon of black pepper together in a mixing bowl. Stir in the cooled, cooked greens.

Heat the oven to 375°F and arrange a rack in the middle.

Evenly spread 1 cup of the tomato sauce on the bottom of an oiled 13-by-9-inch baking dish.

Fill the shells with about 2 tablespoons of the ricotta mixture and place in a single layer, open side up, in the baking dish.

Pour the remaining tomato sauce evenly over the shells and sprinkle with the remaining 1/4 cup Parmesan cheese.

Cover the dish with foil.

Tip: I always spray the side of the foil that will touch the food with cooking spray to keep the food from sticking to the foil during baking.

Bake the shells until the sauce just starts to bubble around the edges, about 20 minutes.

Remove the foil and continue baking until the sauce is bubbling vigorously and the edges of the pan have started to brown, about 10 minutes more.

Remove from the oven and let cool 5 minutes before serving.

Orecchiette with Broccoli Rabe and Italian Sausage

8 servings

Ingredients

1 tablespoons olive oil
4 garlic cloves, peeled and chopped
1 pound lean Italian sausage, a combination of hot and sweet according to your taste, cut into bite-size pieces
Salt and pepper to taste
1 pound orecchiette pasta
1 bunch broccoli rabe
½ cups pasta water
1/2 cup freshly grated Pecorino Romano cheese

Directions

Wash broccoli rabe in several changes of cold water. Cut off the bottom tips on the stalks and cut each stalk into one inch lengths.

Heat oil and stir in garlic in a large saute pan over medium heat. Add the sausage and saute until meat is brown.

Boil a large pot of water, add salt and pasta. Add the broccoli rabe during the last two minutes of the pasta cooking time.

Reserve 1/2 cups of pasta cooking water.

Add the pasta water to the cooked sausage and raise the heat and cook until the sauce is hot.

Drain orecchiette and broccoli rabe and add to the sausage sauce in the skillet.

Using a wooden spoon, toss together for 1 minute. Remove from the heat and pour into a large serving bowl.

Sprinkle with Pecorino Romano cheese.

Creamy Zucchini Pasta

Serves 2-3

Salt to taste
8 ounces penne or other short pasta
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 small sweet onion
1/2 teaspoon chile flakes
1 large zucchini, about one pound
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh basil or a combination of herbs you like

Directions

Bring a large pot of salted water to a boil. Cook the pasta al dente. Drain.

Slice the zucchini into ½ inch circles and then cut each circle into little logs.

Cut the onion in the same manner, so that the pieces are about the same size as the zucchini.

Heat the butter and olive oil in a large skillet over medium heat. Add the onion and cook until tender, about 3-4 minutes.

Add the garlic, stir and, then, add the zucchini.

Cook over low heat, stirring occasionally, until cooked through and tender. Do not let it brown.

Add the chile flakes and stir. Add the cream. Season with salt and pepper. Let cook on low heat until thickened a bit.

Stir the basil into the sauce, add the cooked pasta and let the pasta cook in the sauce for a minute or two.

Turn off the heat. Toss with the Parmesan cheese and serve.

Eggplant Sauce Over Pasta

Serves 8

Ingredients

2 medium eggplants, peeled and cut into 3⁄4″ cubes
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
1 small onion, minced
1/2 teaspoon crushed red chile flakes
5 cloves garlic, minced
1 (28-oz.) can whole peeled Italian tomatoes, undrained and crushed by hand
1 lb. bucatini or spaghetti pasta
1/2 cup shredded fresh basil leaves
Fresh Burrata or Ricotta cheese

Directions

Heat the oven to 500º F.

Place the eggplant into a bowl and drizzle with 4 tablespoons of olive oil. Toss to combine and season with salt and pepper.

Transfer the eggplant to 2 baking sheets and bake, turning occasionally, until soft and caramelized, about 20 minutes.

Transfer to a rack; set aside.

Heat the remaining oil in a large pot over medium heat. Add the onions and cook, stirring, until soft, about 10 minutes.

Add the chile flakes and garlic and cook, stirring, until garlic softens, about 3 minutes.

Add the tomatoes, season with salt and cook until heated through, about 5 minutes.

Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until just al dente, about 9 minutes.

Drain the pasta and transfer to the pan with the tomato sauce. Stir in the roasted eggplant and basil. Toss to combine.

To serve, transfer pasta to a serving platter and garnish with the Burrata cheese.

Pasta Roll-Ups

8 servings

Ingredients

2 tablespoon extra-virgin olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 lbs lean ground turkey, beef or pork
2 teaspoons dried Italian seasoning
Two 28-oz containers whole tomatoes in juice
1 1/2 teaspoons salt
16 dried lasagna noodles
Two 10-oz boxes frozen chopped spinach, thawed
Two 15-oz containers ricotta cheese
2 eggs
2 cups shredded mozzarella cheese

Directions

In a large skillet, heat the olive oil over medium. Add the onion and cook until softened, about 5 minutes.

Add garlic and cook another minute.

Turn heat to medium-high and add the ground meat, breaking it up with a spatula until the meat shows no sign of pink.

Stir in the Italian seasoning, then add tomatoes and salt.

Reduce heat to medium-low, stir, cover and let simmer for 20 minutes, occasionally stirring and breaking up tomatoes with a wooden spoon.

Bring a large pot of water to boil. Cook pasta al dente according to package directions, drain and place the noodles on kitchen towels to cool.

Preheat the oven to 400°F.

Squeeze all remaining moisture from the thawed spinach and place in large bowl.

Add ricotta cheese, eggs and a 1/2 cup mozzarella cheese to the bowl. Stir until combined

Spread 2 cups of the tomato sauce in the bottom of a large baking dish.

Lay a cooked lasagna noodle flat in front of you. Spread a tablespoon of ricotta mixture across the noodle and roll it up.

Place the rolled pasta seam side down in the baking dish. Repeat with remaining noodles.

Spread remaining tomato sauce over roll-ups, then top with remaining mozzarella cheese.

Bake, covered with foil, for 20 minutes. Remove foil and bake for 10 minutes.


I have been fascinated by the spiralizer vegetable craze. So I bought an inexpensive spiralizer to try my hand at making zucchini noodles to see what all the fuss is about. I read the tips that came with the gadget and watched a video, so I would get it right. This little spiralizer did an excellent job and I had no difficulty operating it.

Some tips I picked up:

Spiralizers work best with straight vegetables, so you may have to trim them or cut them in half.

In order to get long spirals, the vegetable should be at least an inch and a half in diameter.

After washing the produce cut one end off and keep one end uncut to use to grip the vegetable.

Zucchini is a watery vegetable. After you spiralize the zucchini, dry them off with a paper towel. I made the spirals in the morning and let them sit on a double thickness of paper towels until it was time to cook. They were nice and dry and could be cooked al dente.

I gave some thought to what would work well for a topping over zucchini noodles and decided on an Alfredo sauce with shrimp. You could also use chicken. This is a whole new food world to explore.

Shrimp Alfredo Over Zucchini Noodles

For 2-3 servings

Alfredo Sauce
2 tablespoons butter
1 clove garlic, grated
1/2 cup heavy cream
2 ounces low-fat cream cheese, softened
1/4 teaspoon black pepper
1/4 teaspoon sea salt
1 cup freshly grated Parmesan cheese, plus extra for serving
Chopped parsley for a garnish

Shrimp
1 tablespoon butter
2 cloves garlic, minced
1/4 teaspoon red pepper chili flakes
1 pound large shrimp (16-20) peeled, deveined, no tails
1/4 teaspoon sea salt
1/4 teaspoon black pepper

Zucchini Noodles
3 medium zucchini, about 7 inches long and about 2 inches wide
1 tablespoon butter

Directions

Cut the base end off the zucchini and use the other end to hold while the zucchini turns in the gadget. Place the zoodles on a double thick layer of paper towels to dry.

Alfredo Sauce
In a medium saucepan melt the butter then add the grated garlic and cook for 2 minutes over medium heat.

Add all of the other ingredients except for the Parmesan cheese and  parsley.

Whisk vigorously until the cream cheese melts and the sauce is smooth.

Add the Parmesan cheese and cook for 3 to 5 minutes until it is melted and just starts to thicken.

Stir often until smooth, then remove from the heat, covered, until the shrimp are cooked.

Zucchini Noodles
In a large skillet, heat the butter and then add the zucchini noodles, Toss for 2-3 minutes.

Taste the noodles to determine consistency – should be “al dente”.

Place the zoodles on a platter and pour one small scoop of Alfredo sauce over them and set aside.

Shrimp
In same skillet that the zucchini was cooked in, melt the butter and add the garlic and red pepper flakes.

Sauté for 2 minutes until fragrant.

Salt and pepper the shrimp and then add them to the garlic butter and cook for 2 minutes on each side.

Add a small scoop of sauce to the pan and swirl the shrimp in the sauce. Pour over the zoodles on the platter.

Sprinkle with chopped parsley and extra Parmesan. Pour the extra sauce into a small serving dish and serve alongside the platter.

A tomato salad was a nice side for this dish.

 



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