Grilled Italian Sausage
Grill the sausage over indirect heat and the potato packets over direct heat. This meal saves lots of cleaning up in the kitchen.
Ingredients
1 ½ lbs Italian Sausage
Olive oil
Directions
Heat the grill for both direct and indirect cooking. Brush the sausage lightly with olive oil.
Place the sausage on the indirect side of the grill and close the cover.
Cook for 15 minutes and turn the sausage over. Cook for 15 more minutes. Slice and serve with the potato mixture.
Leftover sausage can be used in several ways. Add it to a pasta dish or omelet. It can be chopped and used in a stuffing for summer squash. And, it makes a great sandwich with some sautéed peppers and onions.
Potatoes, Bell Peppers and Onions
5-6 servings
Ingredients
4 medium red potatoes, cut into wedges, boiled until partially cooked
1 medium green pepper, cut into chunks
1 medium onion, cut into chunks
1 tablespoon olive oil
2 garlic cloves, thinly sliced
1 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
In a large bowl, combine all the ingredients.
Place the mixture on a piece of heavy-duty foil (about 18 inches square).
Fold the foil around the potato mixture and crimp the edges to seal.
Grill directly over high heat, rotating the packet several times, until the vegetables are tender, about 25 minutes.
Baby Spinach Salad with Sherry Vinaigrette
Serves: 6
Ingredients
Vinaigrette
2 tablespoons extra virgin olive oil
1 shallot, finely diced
4 tablespoons sherry vinegar
2 tablespoons maple syrup
Salt and pepper to taste
Salad
1 pound baby spinach, washed and stems removed
3 hard-boiled eggs
3 baby beets. cooked
1/2 toasted chopped pecans
Half a red onion, sliced thin
1/2 cup crumbled blue cheese
Directions
Make the vinaigrette:
Heat the olive oil in a small sauté pan over medium heat. Cook the shallot until tender, about 5 minutes.
Add the vinegar and maple syrup. Cook until the mixture is slightly reduced. Season with salt and pepper.
Cool to room temperature.
In a salad bowl, place the baby spinach on the bottom. top with red onion, sliced egg and sliced beets.
Sprinkle pecans and blue cheese on top. Drizzle the vinaigrette over all and toss just before serving.
Portugal
This is the second post in the series Cooking the Mediterranean Countries. You can read the first post with this link.
Europe’s exploration of the world began in the 15th century and it was Portugal who pioneered what came to be known as the “Age of Discovery”. Portugal was the first to explore the Atlantic Ocean and the west coast of Africa and the first to colonize the Azores and other nearby islands. In 1488, Portuguese explorer, Bartholomew Dias, was the first to sail around the southern tip of Africa and in 1498 his countryman, Vasco da Gama, repeated the trip, making it as far as India. Portugal would establish ports as far west as Brazil, as far east as Japan and along the coasts of Africa, India and China. There were several reasons for the Portuguese to explore the world via the sea, but the overriding purpose was to discover a sea route around Africa to the east, with its rich promise of trade in valuable spices.
Lisbon
When Ancel Keys and his team of researchers studied and characterized the Mediterranean diet and compared it with the eating habits of most of the developed countries during that time period, they identified it as the “Diet of the Poor”. According to Portuguese gastronomist, Maria de Lourdes Modesto and Keys, Portugal was included in their observations and studies, and Keys considered Portugal to have a pure “Mediterranean” diet. However, Salazar, the leader of Portugal at the time, did not want the name of Portugal included in the “diet of the poor”.
While Portugal’s shores are technically not on the Mediterranean Sea, the country is considered to have a typical Mediterranean diet. The basics of the Portuguese diet include vegetables, fruit, good quality bread, unprocessed cereals, dried and fresh legumes (beans, chickpeas, broad beans, etc.), dried fruits and nuts (walnuts, almonds, chestnuts, raisins, etc.), olive oil as the main source of fat and seafood instead of red meat.
A Portuguese breakfast often consists of fresh bread, cheese or jam, accompanied with coffee, milk, tea or hot chocolate. A small espresso coffee (sometimes called a bica after the spout of the coffee machine) is a very popular breakfast beverage.
Lunch, often lasting over an hour, is served between noon and 2 o’clock or between 1 and 3 o’clock, and dinner is generally served late, around 8 o’clock in the evening. There are usually three main courses for lunch and dinner. Soup is usually the first course. A well-known Portuguese soup is caldo verde, which is made with potato, shredded cabbage and chunks of chouriço (a spicy Portuguese sausage) There are a wide variety of cheeses, usually made from the milk of sheep, goats or cows. The most famous are queijo da serra from the region of Serra da Estrela, Queijo São Jorge from the Portuguese island of São Jorge and Requeijão.
Portugal is a seafaring nation with a well-developed fishing industry and this is reflected in the amount of fish and seafood eaten. The country has Europe’s highest fish consumption per capita. Fish is served grilled, boiled, poached, simmered, fried, stewed (often in clay pot), roasted or steamed. Cod is almost always used dried and salted because the Portuguese fishing tradition in the North Atlantic was developed before the invention of refrigeration. Simpler fish dishes are often flavored with extra virgin olive oil and white wine vinegar.
Eating meat and poultry on a daily basis was historically a privilege of the upper classes and meat was not often on the Portuguese table. When meat is eaten it is often in a dish with other ingredients. A typical way Portuguese eat meat is in a dish is called cozido à portuguesa, which somewhat parallels the French pot au feu or the New England boiled dinner.
Typical desserts include arroz doce (rice pudding decorated with cinnamon) and caramel custard.
Santo António festivities
Some Traditional Portuguese Dishes
COZIDO A PORTUGUESA
Portuguese stew is the perfect example of the importance of using all the meat an animal can provide. This stew can include beef, pork, chicken and a variety of pork derivatives such as blood sausages and smoked pork parts.
CALDO VERDE
The most traditional of Portuguese soups is simply: onions, potatoes and kale or cabbage, cooked with garlic and olive oil in a clay pot. This soup would normally be served with a slice of “linguica” ( smoked pork sausage) and cornbread (broa).
BOLINHOS DE BACALHAU
These codfish fritters can be eaten as a starter or snack or along with rice and salad as a main dish. The fritters are made of shredded codfish, potatoes, eggs and parsley and cooked until crispy.
ALHEIRA DE MIRANDELA
Alheira is a type of Portuguese sausage made from meats that may include veal, chicken, duck and rabbit, compacted together with bread. If you have “alheira de caça” it means that it will only have game meat. This unusual sausage was created by the Jewish residents in Portugal when they were forced to convert to Christianity. Their religion wouldn’t allow them to eat pork but by preparing this sausage looking dish, they could easily fool others. The dish has become traditional throughout Portugal.
SARDINHAS ASSADAS
Charcoal-grilled sardines are the most typical dish served in Lisbon. You can eat it in restaurants or from a street vendor during the Santo António festivities in June. They are most often served on top of a slice of cornbread, or with a roasted pepper salad or boiled vegetables.
Cook Portuguese Style Recipes At Home
Caldeirada (Portuguese Fish Stew)
Ingredients
2 onions, sliced
2 tomatoes, sliced
1 bell pepper, sliced (red or green)
1 bunch fresh parsley
1 laurel leaf (bay leaf)
2 lbs (1 kg) fish ( chose from various kinds, mackerel, swordfish, tuna, skate, sea bass, monkfish, hake, haddock, etc.)
6 large potatoes, sliced
4-5 saffron threads
1 tablespoon salt
1/2 cup white wine
1/2 cup water
1/2 cup olive oil
Directions
In a large pot put layers of onions, tomatoes, fish, peppers and potatoes.
Continue to make layers until all the ingredients are used. Place the parsley, laurel leaf, saffron and salt on top.
Add the wine, water and olive oil.
Bring to a simmer over low heat and cook for about 45 minutes. Shake the pan once in a while.
DO NOT STIR, just shake the pan.
Clams With Chouriço (Portuguese Sausage)
Ingredients
3 dozen littleneck clams, scrubbed
7 ounces chouriço sausage, sliced
1 sliced leeks or onion
1 chili pepper, sliced thinly
2 tablespoons olive oil
3 cloves garlic, minced
1 cup white wine
2 plum tomatoes, diced
2 bay leaves
2 tablespoons chopped fresh parsley
Lemon slice, for garnish
Directions
In a large pan heat the oil and fry the chouriço until lightly browned.
Add the leeks, chili, bay leaf and garlic and saute for 3 minutes.
Add the wine, diced tomatoes and bay leaf and bring to a boil.
Add the clams cover the pan and steam for 5 minutes until all the clams are opened.
Throw out any that do not open. Garnish with lemons and parsley.
Serve with bread to soak up the juices.
Portuguese Cornbread (Broa)
Ingredients
1 1/2 cups yellow cornmeal
1 1/2 teaspoons salt
1 1/4 cups boiling water
1 tablespoon olive oil
2 (1/4 ounce) packages dry yeast
1 ½ – 2 cups bread flour
Directions
Grind cornmeal to a powder in a food processor. You may skip this step, but the bread will not be as smooth.
Mix 1 cup of powdered cornmeal, salt and water until smooth.
Add olive oil and cool to lukewarm.
Blend in the yeast. Gradually add the remaining cornmeal and 1 1/2 cups of bread flour, mixing constantly.
Add more flour if the dough is still sticky. Knead until firm.
Let rise in a greased bowl until double in volume.
Shape into round loaf and let rise until double.
Bake at 350 degree Fs for about 30 to 40 minutes.
Grilled Red Snapper with Parsley Sauce
Serves 4
Ingredients
1 whole red snapper (2.2 lb or 1 kg), cleaned, trimmed
2 garlic cloves, mince
Juice of ½ lemon
Sea or coarse salt
Freshly ground black pepper
Olive oil
Parsley Sauce
½ cup (125 mL) extra virgin olive oil
2 tbsp (30 mL) red wine vinegar
4 tbsp (60 mL) minced red onion
½ cup (125 mL) chopped flat-leaf parsley
2 tbsp (30 mL) capers
1 garlic clove, chopped
Directions
Preheat a barbecue or broiler until hot.
Make the parsley sauce in a bowl by whisking together the oil, vinegar, onion, parsley, capers and garlic. Set aside.
Season the fish with garlic, lemon juice, salt and pepper and brush or drizzle with oil.
Grill or broil the fish for five minutes on each side. Transfer to a heated platter, spread with parsley sauce and serve.
Portuguese Rice Pudding, Arroz Doce
Ingredients
2 1/4 cups water
1/2 teaspoon salt
Peel of one lemon cut into long strips (avoid as much of the white pith as possible)
1 cup short-grain rice (arborio is a good choice)
2 cups hot milk (you can substitute some of this with cream, if you like, for a richer consistency and flavor)
Ground cinnamon to sprinkle on top
Directions
Place the water, salt and lemon peel into a medium pan and bring to a boil.
Reduce the heat to low and allow the water to simmer with a lid on for about 15 minutes.
Remove the lemon peel from the water with a slotted spoon and discard.
Add the rice to the water and bring it back up to a boil.
Then reduce it to a simmer and allow the rice to absorb all of the water (about 10 minutes).
Slowly add the hot milk, about 1/2 cup at a time, to the rice mixture. After each addition, allow the liquid to be absorbed before adding the next batch of milk.
Stir frequently and keep the heat at low, so that the rice does not burn at the bottom of the pan. This should take about 25 to 30 minutes.
Pour the rice into a serving dish. Sprinkle the top with the cinnamon.
Chill before serving.
This past week my market had a buy one – get one free for small peppers. I couldn’t pass that up. So, then came the planning – what to cook without getting sick of the peppers. Here are some dishes I came up with that include peppers.
Vegetable Quesadillas With Mango Salsa
Serves 2
Ingredients
1/4 cup chopped red bell pepper
1/4 cup chopped red onion
1/4 cup diced jalapeños
1 cup fresh corn kernels
1/2 teaspoon chili powder
1 cup shredded cheddar or Monterey cheese
Kosher salt
Three 8-inch whole wheat flour tortillas
2 teaspoons vegetable oil
Directions
In a medium bowl, combine the bell pepper, onion, corn, jalapeños, chili powder,1/8 teaspoon salt and cheese.
Divide the mixture between the tortillas, scattering it over half of each and folding the tortillas in half.
Heat the oil in a heavy-duty 10-inch skillet over medium heat until shimmering. Add the quesadillas and cook until browned and crisp on the bottom, about 1 minute.
Turn the tortillas over and continue to cook until browned and crisp on the other side, 1 minute more. Let cool slightly, cut into wedges, and serve with lime wedges and Mango Salsa.
Mango Salsa
Ingredients
1 ripe mango, peeled and diced
Half a yellow bell pepper, finely diced
2 tablespoons red onion, finely diced
1 tablespoon fresh lime juice
2 tablespoon chopped fresh parsley
1 tablespoon olive oil
1 teaspoon agave syrup
1/4 teaspoon chili powder
Pinch of cayenne
Salt to taste
Directions
In a mixing bowl, combine all the mango salsa ingredients and set aside. Let sit out at room temperature for 30 minutes before serving. Toss before using.
Sautéed Sausage, Peppers and Onion Sandwiches
Reserve 4 pieces of sausage and ½ cup of the peppers and onions for the Stuffed Zucchini recipe.
Ingredients
1/2 pound each of hot and sweet Italian sausage
2 tablespoons olive oil
2 red bell pepper, sliced into long strips
2 yellow or orange bell pepper, sliced into long strips
2 garlic cloves, sliced into slivers
1 large sweet onion, sliced into 1/4-inch half-moons
1 tablespoon dried Italian seasoning
Salt to taste
Ciabatta rolls
Directions
Heat the olive oil over medium heat in a large, deep skillet with a lid. When the oil is hot, add the sausages and brown them slowly. You want a gentle browning, not a quick sear.
Cook for several minutes, turning them occasionally so they brown on all sides. When the sausages are browned, remove them from the pan and set aside.
When cool enough to handle cut into two-inch lengths.
Increase the heat to high and add the onions and peppers. Toss so they get coated with the oil in the pan and cook, stirring often.
Once the onions and peppers soften, sprinkle some salt on them, add the garlic and Italian seasoning and cook for 1 more minute.
Add the sausages back in. Bring to a simmer then reduce the heat to low. Cover and simmer until the peppers are soft and the sausages are cooked through, about 20 minutes.
Heat the rolls and fill them with the sausage mixture.
Sausage and Peppers Stuffed Zucchini
Ingredients
2 medium zucchini
Extra virgin olive oil
Kosher salt and freshly ground black pepper
4 oz cooked Italian sausage, chopped
¼ cup cooked peppers and onions, chopped
1/4 cup freshly grated Parmesan cheese
1/4 cup panko breadcrumbs
Directions
Preheat the oven to 375 F. degrees.
Trim the stem end of the zucchini, cut a thin slice from the top and scoop out the zucchini flesh with a teaspoon. Finely chop the zucchini flesh and the slice from the top of the zucchini.
Place the zucchini shells in one layer in a baking dish. Generously brush the inside of the zucchini with olive oil and sprinkle lightly with salt.
In a medium skillet, heat 1 teaspoon of olive oil and add the chopped zucchini.Cook until soft and tender. Add the chopped sausage and chopped onions and peppers. Cook until hot. Remove the pan from the heat.
Add the panko breadcrumbs to the filling and let cool until easy to touch. Stuff the zucchini boats with the filling.
Sprinkle the top of the filling in the zucchini with Parmesan cheese. Drizzle with a little oil.
Bake the zucchini for 30 minutes, until the topping is crispy and golden.
Serve hot, warm, or at room temperature.
Pork Fajitas
Use pork tenderloin — a tender, lean meat. Traditionally, fajitas are made with skirt beef steak, which has twice the fat and three times the amount of saturated fat.
Makes 8 fajitas
Ingredients
1 tablespoon chili powder
1/2 teaspoon oregano
1/2 teaspoon smoked paprika
1/4 teaspoon ground coriander
1/4 teaspoon garlic powder
1 pound pork tenderloin, sliced into 1/2 inch rounds
1 small onion, sliced
1 bell pepper, seeded and sliced
1 tablespoon olive oil
8 flour tortillas, about 8 inches in diameter, warmed in the microwave
1/2 cup shredded sharp cheddar cheese
4 plum tomatoes, diced
4 cups shredded lettuce
Directions
In a small bowl, stir together the chili powder, oregano, paprika, coriander and garlic powder. Dredge the pork pieces in the seasonings, coating completely.
Heat a large skillet and add the olive oil. Add the pork, peppers and onions and cook over medium-high heat, turning several times, until browned on all sides, about 5 minutes.
To serve, spread an equal amount of pork, peppers and onions on each tortilla. Top each with 1 tablespoon cheese, 2 tablespoons tomatoes and 1/2 cup shredded lettuce.
Fold in both sides of each tortilla up over the filling, then roll to close. Serve immediately.
Turkey Salad
Ingredients
2 cups leftover roasted turkey breast, diced
2 stalks celery
¼ cup finely diced sweet onion
1/2 red bell pepper, finely diced
3 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon Dijon mustard
1/4 teaspoon salt
¼ teaspoon black pepper
Directions
Mix the mayonnaise, sour cream, Dijon mustard, salt and pepper together in a mixing bowl with a cover. Add the diced turkey, celery, onion and bell pepper. Mix well.
Cover and chill in the refrigerator before serving.
When the children come for a visit, they are not interested in experimental dishes. So, I don’t make recipes that I am testing, when they are here. Tried and true – old favorites – is what they look for. I have shared some of their favorites in the past and here are a few more. Hope you like them, also.
Roasted Chicken and Potatoes
Serve this dish with a green vegetable or salad.
Ingredients
Chicken
4 chicken breast halves, bone-in and skin removed
1 slice sandwich bread
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon garlic powder
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt
1/2 teaspoon black pepper
Potatoes
1 pound medium baking potatoes, cut into ¼ inch rounds
One lemon, juiced
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
Directions
Preheat oven to 400 F.
In a roasting pan or baking dish, combine the sliced potatoes, lemon juice, olive oil, salt and pepper. Spread mixture evenly over the bottom of the baking pan. Set aside.
Place the slice of bread in the food processor and process until bread into crumbs.
In small bowl, combine the mayonnaise, mustard, garlic powder and tarragon.
Season the chicken with salt and pepper. Brush the mayonnaise mixture on top of the chicken breasts and spread evenly to coat.
Sprinkle each breast with 1/4 of the bread crumbs, pressing them to adhere to the chicken.
Place the chicken on top of the potatoes in the baking pan. Place the pan in oven and roast for about 45 minutes, or until a meat thermometer registers 165 degrees F.
Oven Fried Fish with Tartar Sauce
I have found that heating the baking pan in the oven before placing the fish on it, will make the fish extra crispy.
Serve this dish with broccoli or spinach and macaroni and cheese.
For every 2 servings, you will need:
Ingredients
1 lb white fish fillets
1 tablespoon fresh lemon juice
1/4 cup buttermilk
2 drops hot pepper sauce
1 teaspoons minced fresh garlic
1/4 teaspoon white ground pepper
1/4 teaspoon salt
1/4 teaspoon onion powder
1/2 cup panko bread crumbs
1 tablespoon olive oil for the baking pan
Tartar Sauce, recipe below
Directions
Preheat oven to 475 degrees F. Spread the olive oil in a baking pan and place the pan in the oven when you turn it on.
Dry the fillets with paper towels. Combine the lemon juice, buttermilk, hot pepper sauce and garlic in a shallow dish.
Combine the white pepper, salt and onion powder with panko crumbs and place in a second shallow dish.
Let fillets sit in the buttermilk mixture for a few minutes. Then coat the fillets on both sides with seasoned crumbs, pressing the crumbs onto the fish.
Place the coated fish on a plate and refrigerate for several hours.
When ready to cook, place the fillets on the hot baking sheet and bake 12 minutes on the middle oven rack. Using a wide spatula, turn the fillets over after 6 minutes. Serve with tartar sauce, if you like it.
Homemade Tartar Sauce
Ingredients
½ cup mayonnaise
¼ cup sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon minced shallot
1 teaspoon minced capers
Few drops of hot sauce
½ teaspoon agave syrup
Directions
Whisk all the ingredients together in a small serving bowl. Refrigerate until serving time.
Italian Sausage, Tomato and Ricotta Pasta
Ingredients
1 tablespoon extra-virgin olive oil
1 lb hot Italian sausage
1 clove garlic, minced
Half a medium onion, finely diced
1/2 cup dry white wine
2 cups fresh (or canned) seeded, diced, plum tomatoes or roasted red peppers
4 large basil leaves, torn into small pieces
1/4 teaspoon crushed red pepper flakes
1 lb. rigatoni pasta
1/2 cup freshly grated Pecorino Romano cheese, divided
1 cup ricotta cheese
¼ cup chopped parsley
Salt and black pepper
Directions
Brown the entire sausage on the grill or in a skillet. Set aside until cool enough to handle. When cool enough to touch, slice the sausages into ¼ inch slices.
Bring a large pot of well-salted water to a boil.
In a large skillet heat the oil and add the onion and garlic. Cook about 3 or 4 minutes to soften the onion. Add the wine and cook over medium high for a few minutes.
Lower the heat and add the sausage, tomatoes, basil, the red pepper flakes and 1/2 teaspoon each of salt and pepper and cook, stirring occasionally, until the tomatoes break down, 6 to 10 minutes.
Cook the pasta in the boiling water, stirring frequently until al dente, about 11 minutes. Reserve 1/2 cup of the cooking water and drain well.
Return the pasta to the pot, add the sausage/tomato sauce, and cook over medium-high heat, stirring, for 1 minute so the sauce and pasta combine.
Add some of the reserved pasta water to moisten.
Combine the ricotta with the parsley, ¼ cup of the Pecorino cheese and salt and pepper to taste.
Turn the pasta and sauce into a large serving bowl. Drop tablespoons of ricotta on top of the pasta and sprinkle with the remaining Pecorino cheese.
Italian Sourdough Bread
Some Italian dinners need bread to finish off the meal. This bread is one of the family’s favorite.
Ingredients
3/4 cups lukewarm water
1 cup sourdough starter
3 cups unbleached all-purpose flour
1 teaspoon Kosher salt
1 teaspoon honey
2 teaspoons instant yeast
Directions
Combine all the ingredients in an electric mixer with the paddle attachment until the dough leaves the side of the bowl. Switch to the dough hook and knead for 5 minutes.
Let the dough rest in the bowl for 5 minutes. Then, knead again for 5 minutes.
Place the dough in an oiled bowl, cover and let rise until doubled, about 60-90 minutes.
Place the dough on a floured board and divide in half (about one pound each).
Shape each piece into an 18-inch long loaf and place the loaves, at least 4 inches apart, on a parchment-lined baking sheet or in a lightly greased baguette pan.
Cover the loaves with lightly greased plastic wrap and let them rise for 1 hour, or until they’re puffy and twice the size. Cut slits across top.
Preheat the oven to 450°F. Spray the loaves with water and bake them for about 15 minutes, or until they are golden brown. Remove the loaves from the oven and cool them on a wire rack.
This time of year it takes some creativity to cook with seasonal ingredients. There is plenty of cabbage in the market in December and it can easily be used for a delicious main dish. Finding ways to use cabbage is not difficult. Add cabbage to casseroles and soup or sauté it for a side dish. Don’t pass up this healthy, versatile and frugal vegetable when you see in the market.
Italian Style Stuffed Cabbage
Stuffed cabbage rolls are usually made with rice but I like to use orzo because it has a soft texture and gives the rolls an Italian flair. You can use any type of meat but I like the flavor sausage gives the stuffing for these rolls.
Makes 18-21 rolls
Ingredients
1 large head of cabbage placed in the freezer two days before using and then thawed. (It’s easier to roll wilted leaves and eliminates the boiling step)
8 oz pork sausage, diced
1 tablespoon olive oil
½ cup diced onion
1 cup shredded carrot.
¼ cup chopped green bell pepper
2 garlic cloves, minced
¼ teaspoon red chili flakes
1 teaspoon Italian pork sausage seasoning or use a combination of fennel and Italian seasoning
Salt and pepper to taste
2 cups cooked orzo
Marinara Sauce, see recipe below
Directions
Remove as many whole leaves from the cabbage head as you can. I was able to remove 21 leaves from my cabbage. Cut out the core and discard. Chop the remaining cabbage.
Heat the oil in a large skillet over medium high heat and add the diced sausage. Cook until lightly brown. Place in a large mixing bowl
Add the vegetables to the skillet and saute just until tender. Add the seasonings and place in the bowl with the sausage.
Add the orzo and ½ cup marinara sauce. Mix the filling until all the ingredients are combined.
To assemble the cabbage rolls:
In a greased 9×13 inch baking pan, spread one cup of marinara sauce in the bottom of the dish and sprinkle with the chopped cabbage.
Use about 1/2 cup of filling for large leaves and about 1/4 cup for smaller leaves. Place the filling on the base of each leaf, fold in the sides and roll the leaf up to make a tight packet.
As you complete them, place each roll, seam side down, into the prepared baking dish.. Continue until all the filling is used up.
Pour 2 cups of marinara sauce on top of the rolls and spread the sauce to cover all the cabbage rolls.
Preheat the oven to 325 degrees F.
Cover the pan with foil and bake for 2 hours or until the cabbage rolls are very tender.
Marinara Sauce
Ingredients
2 tablespoons olive oil
2 cloves garlic, minced
Half a medium onion, finely diced
1 teaspoon dried Italian seasoning
¼ teaspoon red chili flakes
2-26 oz containers of Italian chopped tomatoes (without salt or sugar added, if possible)
Salt & pepper to taste
Directions
Heat the oil in a medium saucepan and add the next four ingredients. Saute them for a minute or two. Add the tomatoes and bring to a simmer.
Partially cover the pan and let the sauce cook for about an hour until smooth and slightly thickened. Add salt and pepper to taste.
How about Italian?
Since Thursday – when we had the traditional Thanksgiving feast – we have had leftover turkey dinner night and turkey sandwiches for lunch. So tonight it is a total menu change – Italian Shells Stuffed with Ricotta with Meatballs and Italian Sausage.
Ricotta Stuffed Shells
Sauce:
- 1/4 cup extra virgin olive oil, plus more for the pan
- 1/2 teaspoon crushed red pepper (chili) flakes
- 3/4 teaspoon fine grain sea salt
- 4 medium cloves of garlic, finely chopped
- Half a sweet onion, finely diced
- Two 26-28 ounce containers finely chopped Italian tomatoes
Filling:
- 2 lbs (32 oz) container whole milk ricotta cheese
- 2 eggs, beaten
- 1/4 teaspoon fine grain sea salt
- 1 cup grated mozzarella
- ½ cup chopped parsley
- 24 jumbo dried pasta shells
Directions
Oil two 13 x 9-inch baking pans, or equivalent. Set aside.
Bring a big pot of water to boiling and preheat the oven to 350 degrees F.
To make the sauce:
Combine the olive oil, red pepper flakes, sea salt, onion and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat. Saute just 45 seconds or so until everything is fragrant – you don’t want the garlic to brown. Stir in the tomatoes and heat. Simmer for 15 minutes. Remove from the heat and let cool.
To make the filling:
Combine the ricotta, egg, parsley and salt in a medium bowl. Mix until combined, then stir in the mozzarella. Set aside.
To make the pasta:
Cook the shells according to package instructions in well-salted water – until barely al dente. Don’t overcook the shells or they will tear as you attempt to fill them. Drain and let cool on kitchen towels until you can handle them with your hands.
Spread 1/3 of the sauce across the bottom of each prepared pan. Fill each shell with ricotta filling, and arrange in a single layer in the pan. Ladle the remaining sauce over the shells, cover with foil and bake for 30 minutes, uncover for the final 15 minutes or until the shells are cooked through and the cheese is bubbly. Sprinkle with grated Parmesan cheese.
Serves 6-8
Meatballs and Italian Sausage
For the Sauce
- 1 tablespoon olive oil
- Half medium sweet onion, finely chopped
- 2 garlic cloves, minced
- One 26-32 oz container imported chopped Italian tomatoes (Preferably without salt or sugar added)
- 6 oz can (170 g) tomato paste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (chili)
- 1/2 cup chopped parsley
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 or 4 basil leaves
For the Meatballs and Sausage
- 2 lbs lean ground beef
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 3 slices sandwich bread, crusts removed
- 3/4 cup milk
- 1 egg
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped parsley
- 1/4 cup grated Parmesan cheese
- 1 lb Italian sausage
Directions
To make the sauce:
Heat the oil in a large saucepan or Dutch oven. Add the sausage and brown on all sides; then remove to a plate. Slice the sausage into 3-inch lengths,
Add the onion and garlic and saute until the onion is soft. Add the tomato paste and fill the empty can with water and add it to the pot.
Stir well and cook the paste a minute or two. Add the chopped tomatoes and the remaining ingredients. Bring the sauce to a boil, lower the heat to low.
Place the lid on the pot but leave it ajar and cook the sauce until thick, about 2 hours. When the meatballs and sausage are browned, add them to the sauce after it has been cooking for 1 hour.
Stir the meatballs carefully so they do not break.
Place the meatballs and sausage in a large bowl and pour some of the sauce over the meat. Serve extra sauce on the side.
To make the meatballs:
Combine the bread cubes with the milk in a mixing bowl and set aside.
Heat the oil in a small skillet and add the onion and garlic.Cook until the onion is soft. Remove the pan from the heat and cool the onion to room temperature.
In a large mixing bowl combine the beef with the cooled onion, the bread and the soaking liquid with the rest of the ingredients. Mix well and form the mixture into 12 meatballs.
Preheat the oven to 350 degrees F and cover a rimmed baking sheet with foil. Place the meatballs on the baking sheet and bake the meatballs until brown all over, about 20 minutes.
Italian Mixed Green Salad
Any of the following:
- Mixed baby lettuces
- Cucumber, peeled and sliced
- Olives
- Tomatoes
- Red onion, sliced
- Italian vinaigrette
Toss the ingredients together just before serving.
Over the past week and a half, I cooked several meals that yielded plenty of leftovers. My plan was to create some new ways to use these leftovers and this post is the result of that planning. The chicken breasts were really an economical buy because they yielded 3 different meals. The same with the pot roast. There was also plenty of kale remaining to make a hearty soup and the leftover stuffing makes a great breakfast hash.
Chicken Divan Redo
Roasted chicken recipe: https://jovinacooksitalian.com/2016/11/14/dinners-in-the-oven/
2 servings
- 6 leftover roasted broccoli floret spears
- 2 tablespoons all-purpose flour
- 1 1/2 cups reserved lemon broth from the roasted chicken or use chicken broth
- 1/4 cup well-chilled half & half
- 1/4 cup freshly shredded Italian fontina cheese
- 4 leftover roasted chicken slices
- Salt and pepper to taste
- 2 tablespoons Italian breadcrumbs
- ¼ teaspoon paprika
Directions
In a heavy saucepan combine the broth and flour. Stir until the flour is absorbed. Add the half & half and mix well. Bring the mixture to a boil, stirring, and then simmer until thickened
Stir in the cheese and season the sauce with salt and pepper, if needed. Heat until the cheese is melted.
Preheat the oven to 350 degrees F.
Arrange the broccoli in two individual baking dishes or in a 2-quart gratin dish and pour half the sauce over it.
Arrange the chicken on top of the broccoli, pour the remaining sauce over it. Sprinkle the top with of each dish with one tablespoon of the breadcrumbs and sprinkle each with paprika.
Cut two pieces of foil just large enough to cover the dishes. Coat the foil with cooking spray and use that side to cover the dishes. Bake the covered dishes for 10 minutes.
Remove the foil and continue to bake until the top is golden and bubbling, about 15 minutes.
Individual Shepherd’s’ Pie
I had served the pot roast with mashed potatoes and made extra potatoes so I would have some leftover.
Pot roast recipe: https://jovinacooksitalian.com/2016/11/11/how-to-keep-beef-recipes-healthy/
2 servings
Ingredients
- 2 cups diced leftover pot roast and gravy
- 2 carrots, diced carrots
- 1 cup frozen peas
- 2 cups leftover mashed potatoes
Directions
Combine the pot roast, peas and carrots in a mixing bowl. Divide the mixture in half and place it in two individual ovenproof dishes.
Spread half of the potatoes over the mixture in one dish and spread the remaining potatoes over the mixture in the second dish.
(You can even fix this earlier in the day and refrigerate until dinner time.
Preheat the oven to 375 degrees F. Bake the casseroles for about 30 minutes or until the potato topping is golden brown.
Caesar Salad with Leftover Roasted Chicken
2 servings
Ingredients
- 2 cups chicken cut into cubes
- 1/2 head Romaine lettuce, washed and finely chopped
- 1 cup croutons, see recipe below
- Grated Parmesan cheese and freshly ground black pepper for garnish
Dressing
- 1 anchovy, finely chopped or use anchovy paste
- 3 tablespoons Parmesan cheese
- 2 tablespoons mayonnaise made with olive oil, if available
- 2 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon Worcestershire sauce
- 1/4 cup extra-virgin olive oil
Directions
Add the anchovy, Parmesan cheese, mayonnaise, lemon juice, mustard, garlic and Worcestershire sauce to a bowl and whisk together.
Gradually whisk in the 1/4 cup of olive oil, whisking until the dressing is emulsified.
Place the chopped lettuce in a bowl and toss it with the dressing, cubed chicken and croutons. Top the salad with extra cheese and freshly ground black pepper.
Croutons
Ingredients
- 2 cups cubed bread
- 1 tablespoons olive oil
Directions
Preheat oven to 375 degrees F.
In mixing bowl combine the bread cubes and olive oil. Toss well to coat.
Pour the bread cubes onto a baking sheet. Spread them into a single layer.
Bake in the oven for 10 to 15 minutes, stirring every five minutes to prevent burning.
Cool completely before storing in an airtight container or ziplock bag.
Kale and Lima Bean Soup
I used homemade cooked dried baby lima beans for this soup, but you can use canned white beans, if you choose.
Serves 8-10
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion, diced
- 4 large cloves garlic, thinly sliced
- 10 cups low-sodium vegetable or chicken broth or homemade broth
- 4 cups packed chopped fresh kale or 2 cups leftover cooked kale
- 1 large fresh tomato, diced
- 4 cups home cooked dried baby lima beans or canned no-salt-added cannellini beans, drained
- 3 large carrots, cut into coins
- 1 tablespoon dried Italian seasoning
- Grated Parmesan cheese for garnish
Directions
In a large soup pot, heat the oil over medium heat. Add the onion and carrots and cook 3 minutes. Add the garlic and Italian seasoning; cook 2 minutes longer.
Add broth, kale, tomatoes and beans and heat thoroughly. Serve hot with grated cheese and Italian bread.
Easy Hash and Eggs
2 servings
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cups of leftover Italian bread and sausage stuffing, (see link above from Dinner’s In The Oven)
- 4 large eggs
Directions
In a medium skillet with a cover, heat the olive oil over medium heat and add the butter.
Add the stuffing, flatten with a spatula and cook until light golden brown and crispy on the bottom. Gently turn the stuffing over and cook for 3-4 minutes more.
With a large spoon make four round holes in the stuffing mixture. Crack eggs, one at a time, into a small bowl and gently pour into each hole in the stuffing.
Cover the pan and cook the eggs to your likeness or until the whites are completely set and the yolks begin to thicken but are not hard. Serve immediately.
