- 6 medium tomatoes
- 2 tablespoons olive oil, divided
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 clove garlic, minced
- 1/2 cup dry bread crumbs
- 1 teaspoon Italian seasoning
- 1/2 cup shredded mozzarella cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Cut a thin slice off the top of each tomato. Scoop out the pulp, leaving a 1/2-inch thick shell. Invert tomatoes onto paper towels to drain.
Heat 1 tablespoon olive oil in a skillet. Add spinach and garlic; cook until tender, about 3-4 minutes.
In a bowl, combine bread crumbs and Italian seasoning. Add the spinach and cheese to the crumb mixture. Sprinkle tomato shells with salt and pepper and stuff with the spinach mixture.
Place in a greased 13-inch x 9-inch baking dish. Bake, uncovered, at 375° F for 20-25 minutes.
Italian Baked Macaroni and Cheese
- 2 tablespoons unsalted butter
- 1 pound small shell macaroni
- 1 cup half and half
- 2 cups shredded Italian Fontina cheese
- Pinch of freshly grated nutmeg
- 1/3 cup plain bread crumbs
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
Bring 4 quarts water to a boil in a large pot for cooking the pasta. Preheat the oven to 400 degrees F. Coat a 13×9 baking dish with cooking spray; set aside.
Dice the butter and place in a large bowl. Warm the half & half in the microwave, about 1 minute. Cover to keep warm. Shred the Fontina cheese and add to the bowl with the butter. Set aside.
When the water comes to a boil, add salt and the shells and cook until they are 1 to 2 minutes shy of al dente. Drain.
Add the warm half & half to the Fontina and butter. Stir until the cheese starts to melt. Season with salt to taste and the nutmeg.
Stir the shells into the bowl with the cheese. Toss to coat well. Pour the mixture into the baking dish.
Combine the breadcrumbs and Parmigiano-Reggiano cheese; sprinkle over the pasta.
Bake until the sauce is bubbling and the topping turns golden brown, about 20 minutes. Serve immediately.
Glazed Cipollini Onions
Cipollini means little onion in Italian.
- 2 tablespoons olive oil
- 16 cipollini onions, trimmed and peeled
- Coarse salt and freshly ground pepper
- 2 tablespoons balsamic vinegar
- 2 teaspoons honey
- 3/4 cup low-sodium chicken broth
- 3 sprigs fresh thyme
- 2 cloves garlic, crushed
Preheat oven to 400 degrees F.
Heat olive oil in a medium ovenproof skillet over medium heat. Add onions, stem side down, and cook, until lightly browned, 2 to 3 minutes. Turn and continue browning on opposite side, about 2 minutes more. Season with salt and pepper.
Add vinegar and honey; cook, until slightly syrupy, about 2 minutes. Add chicken broth, thyme, and garlic; bring to a boil. Transfer skillet to oven and roast until onions are easily pierced with the tip of a sharp knife, 15 to 20 minutes.
Olive Oil and Spinach Mashed Potatoes
- 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 1 package frozen spinach, defrosted
- Salt and pepper
- 1/2 cup milk
- 2 garlic cloves, peeled and crushed
- 1 rosemary sprig, leaves removed and chopped
- 1 thyme sprig, leaves removed and chopped
- 2 tablespoons extra virgin olive oil
In a large saucepan, cover potatoes with cold water by 2 inches and add 1 tablespoon coarse salt and the garlic cloves. Bring to a boil; cook until the potatoes are very tender and easily pierced with a fork, 20 to 25 minutes. Reserve 1/2 cup potato cooking water. Drain; transfer to a large bowl.
Heat together the milk, spinach, chopped rosemary leaves and chopped thyme leaves then remove from the heat, cover and set aside to infuse flavors.
Using a potato masher, mash the potatoes with the olive oil and some of the reserved cooking water as needed to moisten. Add the milk and spinach mixture. Stir until well combined and season with salt and pepper.
- Single Pie Crust Dough
For the filling
- 1 cup brown sugar
- 3 large eggs
- 1/2 cup light corn syrup
- 3 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- 2 cups chopped pecans
Preheat the oven to 350°F.
Roll out the dough and [lace in a 9 inch pie plate.
Whisk the first 5 ingredients in a medium bowl to blend. Mix in 3/4 cup pecans.
Pour into the prepared crust. Sprinkle with remaining 1 ¼ cups of pecans. Bake the pie until set, about 1 hour 15 minutes. Transfer to a wire rack; cool.
- Double Pie Dough Crust
For the Filling
- 6 cups thinly sliced peeled McIntosh apples (about 2 pounds)
- 6 cups thinly sliced peeled Granny Smith apples (about 2 pounds)
- 2/3 cup packed light brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Pinch of ground allspice
- Pinch of salt
- 2 tablespoons all-purpose flour
- 1 teaspoon milk
- 1 tablespoon coarse sugar
- 1/4 teaspoon ground cinnamon
To prepare filling:
Combine apples, brown sugar, lemon juice, 1 teaspoon cinnamon, nutmeg, allspice, flour and salt in a large bowl.
To assemble & bake the pie:
Position a rack in the lower third of the oven; preheat to 425°F.
Roll out half of the dough and invert the dough into a 9 1/2-inch deep-dish pie pan. Pour the filling into the crust, mounding it higher in the center than on the sides of the pan.
Roll out the second crust and invert the dough onto the top of fruit. Tuck the top crust under the bottom crust, sealing the two together and making a rolled edge. Flute the edge with your fingers.
Combine the coarse sugar and the cinnamon in a small bowl. Brush the top crust with the milk and sprinkle with the cinnamon-sugar. Cut 6 steam vents in the top crust.
Bake the pie for 20 minutes; reduce the oven temperature to 375°F and continue baking until the crust is golden brown and the filling is bubbling, about 35 minutes more.
Let cool on a wire rack for about 1 1/2 hours before serving.
The earthy flavor of cauliflower is the perfect complement to pasta. Adding vegetables to pasta stretches the pasta and adds more nutrients to your diet. Though cauliflower has a bland taste on its own, it is a highly regarded vegetable. In Italian cuisine, cauliflower is often paired with pasta because it absorbs flavor from the spices and sauces used in preparing the recipes.
According to research studies, water boiling and blanching have the biggest impact on reducing cauliflower’s nutrients. These methods cause significant losses of protein, mineral and phytochemical nutrients after five minutes of boiling. Instead, cauliflower kept its nutrients most intact when microwaved or gently stir fried. The very best method for cooking cauliflower seems to be gently sautéing it on the stove top, with a bit of water, broth, lemon juice or a healthy source of fat which can make its nutrients more absorbable. Of course eating it raw, perhaps dipped in some healthy hummus or another type of dip, also preserves its nutrients.
Since cauliflower is in season now, I try to think of a variety ways to cook this great vegetable and combining it with pasta is a family favorite. This recipe can be used with any vegetable that is in season.
Cauliflower Pasta with Sun-Dried Tomato Sauce
- 1 tablespoon olive oil
- Half a large onion, diced
- 2 garlic cloves, minced
- 8-10 sage leaves, sliced
- 1 head of cauliflower, trimmed and cut into small florets
- 2 tablespoons tomato paste
- ½ cup of pureed sun-dried tomatoes packed in oil
- ½ cup white wine
- Kosher salt and black pepper to taste
- ½ teaspoon crushed red pepper flakes
- ½ cup chopped parsley
- ½ cup diced Italian Fontina cheese
- 1 lb short pasta, preferably with ridges (I used trofiette – short, twisted spaghetti shape)
In a large skillet cook the onion and garlic in the oil until the onion is tender. Add the sage and cauliflower and season with salt and pepper. Cook until the cauliflower softens a bit. Don’t overcook cauliflower or it loses its taste and nutrients.
Add the tomato paste and wine and cook for a few minutes. Stir in the sun-dried tomato puree and crushed red pepper. Heat gently.
Boil a large pot of salted water and cook the pasta until al dente. Reserve 1 cup of the pasta water. Drain the pasta and add to the skillet with the reserved pasta water. Stir well. Turn the pasta out into a large serving bowl and add the parsley and cheese. Stir well and serve.
Cucumber Fennel Salad
- 1 large cucumber, peeled, halved lengthways, deseeded and cut into thin half moons
- ¼ red onion, thinly sliced
- 1/4 fennel bulb, thinly sliced
- ¼ cup oil cured Italian olives
- 1 tablespoons lemon juice
- 1 tablespoons olive oil
- 3/4 teaspoon fresh oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
In a medium salad bowl whisk the dressing ingredients together. Add the remaining ingredients and mix well. Cover the dish and refrigerate until well chilled.
This is a perfect dinner to have on a lazy weekend when you don’t feel like doing much or there is a great game on TV in the afternoon. This dinner is easy to fix in the morning and put it into the refrigerator until it is time to bake. Another advantage is that all the dishes go into the oven and bake together – so no extra pots or last-minute cooking.
Normally, I make recipes for two servings, but there are some things I like to double up on for extra meals and leftover creations. Chicken and salmon are often two of those ingredients. In this post I am doubling up on the amount to chicken and stuffing, so I can use the extra for other meals and the stuffing can be divided into smaller portions and frozen to serve at another time, You will see later in the week how I use up some of my leftovers.
Roasted Chicken Breasts
If you like dark meat chicken by all means substitute chicken leg quarters.
- 1 teaspoons dried thyme leaves
- 1 teaspoon whole fennel seeds
- 1 tablespoon coarse sea salt
- 1 teaspoon freshly ground black pepper
- Olive oil
- 1 lemon, halved and sliced 1/4 inch thick
- 1 sweet onion, halved and sliced 1/4 inch thick
- 2 large garlic cloves, thinly sliced
- 4- bone in chicken breasts
- 1/2 cup dry white wine
Preheat the oven to 425 degrees F.
Combine the thyme, fennel seeds, salt and pepper in a small bowl.
Distribute the lemon slices, the onion and garlic in a baking dish large enough to hold the chicken. Dry the chicken pieces well with paper towels.
Place the chicken, skin side down, on top of the onion and brush with oil and sprinkle with half of the herb mixture. Turn the chicken skin side up and brush it all over with oil and the remaining herb mixture.
Roast the chicken for 30 minutes. Pour the wine into the pan and roast for another 15 – 20 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
Remove the chicken from the oven, cover the skillet tightly with aluminum foil and allow to rest for 10 to 15 minutes. Serve the chicken with the pan juices, cooked lemon and onion. Reserve remaining broth for leftovers.
Italian Bread & Sausage Stuffing
Reserve one-third of the stuffing for this meal and set aside the remaining stuffing for other meals. I assembled this recipe a few days ahead and set aside some for this meal.
- 8 cups Italian bread, like ciabatta, cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 lb. sweet Italian sausage, diced
- 1 large onion, cut into 1/4-inch dice
- 2 large ribs celery, cut into 1/4-inch dice
- 4 cloves garlic, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh sage leaved
- 1 teaspoon. kosher salt
- 1/2 teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 2 cups low sodium chicken broth
Place the bread cubes into a large mixing bowl and set aside.
In a large skillet over medium heat add the olive oil and sausage. Cook until light brown, about 5 min. With a slotted spoon, transfer the sausage to the bowl with the cubed bread.
In the same skillet, sauté the onions, celery and garlic until the onions are tender about 8 minutes.
Stir in the thyme, sage, salt and pepper, cook 1 minute and then add the mixture to the bread. Add the broth to the bread mixture; stir until well combined.
This stuffing can be baked at a range of oven temperatures, depending on what else you are cooking.
For this dinner, I put the stuffing in the oven with the chicken and let it bake for the same amount of time.
Place the stuffing in a casserole dish or baking pan and bake it covered until heated through, 45 minutes to 1 hour. For a crunchy top, uncover it for the last 15 minutes of baking.
Roasted Broccoli Florets
- 1 large head of broccoli
- 2 garlic cloves, peeled and thinly sliced
- Extra virgin olive oil
- 1 teaspoons kosher salt
- 1/4 teaspoon red pepper flakes
- 1/3 cup freshly grated Parmesan cheese
Preheat oven to 425 degrees F. If baking this dish with the chicken, place the broccoli in the oven after the chicken has roasted for 30 minutes and you are going to add the wine.
Wash the broccoli and cut the broccoli florets from the thick stalk, leaving some of the stalk attached. Pull the florets apart. You don’t want the pieces too small.
Place the broccoli florets in a single layer in an oiled baking pan. Toss the garlic on the broccoli and drizzle with about 3 tablespoons olive oil. Sprinkle with the salt and red pepper flakes.
Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and sprinkle with the cheese.
The reason grass-fed meat is generally healthier for you is because it is lower in overall fat and saturated fat and it provides a higher amount of heart-healthy omega-3 fatty acids than grain-fed meat.
Opt for organic. The use of growth-promoting hormones and antibiotics is not allowed in certified organic beef production. Nor is feed made from animal by products..
Go for grass. Choose beef from cattle that were 100 percent “grass-fed”. ” These animals are raised on their natural diet of grass from birth to market and are not given antibiotics and hormones. Look for a grass-fed label from the American Grassfed Association.
Look at labels. Check for phrases like “Naturally Raised,” “No Hormones Added,” “Raised Without Antibiotics” and “Never Fed Animal Byproducts.”
Portion control: 5-6 oz of meat is more than adequate to satisfy. Serve vegetables and salad for menu balance.
Grass-fed meat requires less time to cook than grain-fed meat. Since it is generally leaner, with less fat to keep it moist, it will cook faster at the same level of heat. Grass-fed meat is best cooked medium rare to medium, or it will become tough. Check the internal temperature with a meat thermometer in the thickest part. At 135°F the meat is still rare. At 145°F to 155°F it will be medium. Above that the meat may lose its moisture and tenderness.
Let the meat rest for a few minutes after cooking it to help redistribute the juices inside. Do not cut it immediately since the juices will spill out, leaving a drier texture. For the same reason, turn meat with a spatula or tongs rather than a fork.
Pan-Seared Steak Pizzaiola
- 2 rib-eye steaks (preferably grass-fed and organic) (about 12 oz. each and 1 inch thick), all fat removed
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 small onions, halved and thinly sliced
- 1 small bell pepper, diced
- 1/2 cup dry red wine
- 2 cups Marinara Sauce
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 cup shredded mozzarella cheese
Cut each steak in half lengthwise (to make four steaks) and pat them dry with paper towels. Season both sides with salt and pepper.
Place a 12-inch heavy frying pan over medium high heat and add the oil. When hot, place the steaks in the pan and sear until deeply browned on both sides and medium rare, 2 minutes per side (no more than that). Transfer the steak to a serving to a plate.
Add the onions and bell pepper to the skillet and season with salt and pepper. Cook, stirring occasionally, until they’re softened and but not browned, about 5 minutes.
Pour the wine into the pan. As it comes to a boil, deglaze the pan by stirring the bottom of the pan well with a wooden spoon. Add the steaks; pour in the marinara sauce and stir. Bring to a boil, then reduce the heat to low.
Sprinkle the mozzarella over the steaks, cover the pan and heat just until the cheese melts, 1 to 2 minutes. Garnish with chopped parsley and serve.
Grilled Onion Burger
- 10 oz. grass-fed organic ground beef
- 1 teaspoon steak seasoning
- Half red onion, sliced
- 1 tablespoon olive oil
- 2 hamburger rolls
- Olive oil cooking spray
Divide the ground beef in half. Using a hamburger press form 2 burgers.
Sprinkle with the steak seasoning and refrigerate until cooking time.
For the onions: heat the oil in a small skillet and add the sliced onions. Cook until tender and set aside while you grill the burgers.
I prefer to grill burgers instead of cooking them on top of the stove, so heat an outdoor grill to medium high heat. Reduce heat to medium.
Spray the burgers on both sides with cooking spray and place them on the grill. Cook 4 minutes and turn them over. Cook for another 4 minutes. Toast the rolls on the grill.
Serve the burgers on the toasted rolls and divide the cook ed onions between the two burgers. Add ketchup, if desired
Pot Roast with Onion Gravy and Mustard Sauce
For a leaner pot roast, choose a bottom round or rump roast. Chuck roast is a bit more tender, but fattier.
- 1 tablespoon extra-virgin olive oil
- 2 large onions, halved and thinly sliced (4 cups)
- 3 cloves garlic, minced
- 3 tablespoons chopped fresh rosemary
- 1 tablespoon freshly grated orange zest
- One 3-pound (organic and grass-fed) rump or bottom round roast, trimmed
- 1/4 teaspoon salt, plus more for the gravy
- 1/4 teaspoon freshly ground pepper, plus more for the gravy
- 1/2 cup dry red wine
- 2 cups reduced-sodium beef broth
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1/4 cup low-fat mayonnaise
- 1/4 cup low-fat plain Greek yogurt
- 2 tablespoons whole-grain mustard
- Freshly ground pepper to taste
To prepare pot roast:
Heat 1 tablespoon olive oil in a 4-quart dutch oven over medium-high heat. Sprinkle the beef with 1/4 teaspoon each of salt and pepper.. Add the beef; cook, turning from time to time, until well browned on all sides, 5 to 8 minutes. Remove beef to a plate and reserve.
Add the onions; cook, stirring often, until softened and starting to brown, 3 to 5 minutes. Add garlic, rosemary and orange zest; cook, stirring, until fragrant, about 10 seconds.
Return the beef to the pot, nestling it among the onions. Add the wine to the skillet; bring to a boil, stirring to scrape up browned bits. Cook, stirring, for 1 minute. Add broth and bring to a simmer.
Preheat the oven to 325 degrees F..
Cover the pot with a lid and transfer to the oven and bake until the beef is tender, 3 – 3 1/2 hours. Turn the meat several times during the cooking process.
To prepare the mustard sauce:
Combine mayonnaise, yogurt, mustard and pepper in a small serving bowl. Reserve in the refrigerator until serving time.
To make the gravy:
Transfer the roast to a clean cutting board. Cover loosely with foil and let rest for 10 minutes.
Skim fat from the liquid in the pot. Bring to a simmer over medium-high heat. Combine the cornstarch and water in a small bowl; add to the liquid and cook, whisking, until the gravy thickens Season to taste with salt and pepper. Slice the meat and serve with the gravy and the mustard sauce.
The roast is delicious served with roasted carrots, parsnips and asparagus
Make Ahead: Cover and refrigerate for up to 2 days. Reheat the sliced pot roast with gravy in a skillet over medium-low heat. The mustard sauce can be covered and refrigerated separately for up to 2 days.
Fall is here and comfort foods are perfect for dinner. This meal is high on the list of favorites in my family. Years ago, I got the idea of combining potatoes with greens for more nutrition and who would have thought the children loved mashed potatoes prepared this way.
Tip: set aside one cup of the diced cooked potatoes and one cup of the roasted carrots to use in a beef pot pie later in the week. There is plenty of braised steak for leftovers.
- 2 pounds sirloin or round steak
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon dried Italian seasoning
- Olive oil
- 2 cups beef broth
- 1 large or 2 medium onions, sliced
- 1 small garlic clove, minced
- 2 tablespoons Worcestershire sauce
- 1 cup sliced mushrooms
Combine the flour, salt, pepper and Italian seasoning in a shallow bowl.
Cut the steak into serving-size portions about 1/4 inch thick. Press the flour into the steak pieces with your hand. Reserve any flour that is left.
In a large heavy skillet over medium heat, heat enough olive oil to cover the bottom of the skillet.
Brown the steak pieces thoroughly on all sides and set aside the browned pieces on a plate.
Add the garlic, onions and mushrooms to the same skillet and saute for about 5 minutes, or until the onions are tender. Stir in any remaining flour and mix until thoroughly absorbed.
Add the beef broth and Worcestershire sauce. Return the browned steak to the skillet. Bring the mixture to a boil. Reduce the heat to low and cover the skillet.
Simmer on low heat for about 1 1/2 hours or until the meat is very tender. Taste and add salt and pepper if needed. Transfer to a serving bowl.
Mashed Potatoes With Spinach or Kale
- 2 1/2 pounds russet potatoes, scrubbed and peeled
- 1 large garlic clove
- 1 pound (1 large bunch) spinach or kale
- 1 cup milk
- Freshly ground pepper
- 2 tablespoons extra virgin olive oil
Cover the potatoes with water in a saucepan. Add the garlic clove and 1/2 teaspoon of salt.
Bring to a boil. Reduce the heat to medium, cover the pan partially and cook the potatoes until very tender, about 30 minutes.
Drain off the water, return the potatoes and garlic to the pan, cover tightly and let steam over very low heat for another 2 to 3 minutes.
Remove the pan from the heat and mash the potatoes with a potato masher or a food mill. Add the olive oil.
While the potatoes are cooking bring a large pot of generously salted water to a boil and add the spinach or kale.
Cook the spinach for 4 minutes, kale for 6 minutes (after the water returns to the boil), until the leaves are tender but still bright green. Drain and squeeze out the excess water. Chop fine.
Set the pan with the potatoes over low heat. Stir the chopped spinach into the hot mashed potatoes, add the milk and gently stir. Add salt to taste and freshly ground pepper. Serve hot.
- 1 pound carrots, trimmed and scrubbed
- 1 tablespoon extra-virgin olive oil, plus extra for serving
- 1 teaspoon (packed) finely grated orange peel
- Sea salt
Preheat oven to 400°F. Arrange carrots in single layer in a baking dish. Add 2 tablespoons olive oil and orange peel; sprinkle with salt and pepper and toss.
Cover the dish tightly with foil. Roast until crisp-tender, about 25 minutes. Transfer carrots and any juices to a serving platter. Drizzle lightly with additional olive oil. Sprinkle with sea salt.
- 2 cups unbleached self-rising flour
- 1/4 cup cold unsalted butter (cut into small pieces)
- 3/4 cup (6 ounces) cold milk or buttermilk
Preheat the oven to 425°F.
Place the flour in a bowl. Work in the butter just until crumbs are the size of large peas.
Add the milk and stir until the mixture holds together and leaves the sides of the bowl.
Scoop the dough onto a well-floured surface and fold it over on itself several times, using more flour if needed to prevent sticking.
Roll or pat the dough into an 8 inch rectangle about ½ inch thick.
Cut biscuits with a sharp knife into 2 inch squares.
Place the biscuits on a parchment lined baking sheet, leaving about 1 inch between them.
Bake the biscuits for 10 to 14 minutes or until they’re a light golden brown.
Remove them from the oven and serve hot.
At times, it is just the thing to slow down and have a nice leisurely dinner with your partner. No TV, no phone – just a nice glass of wine, conversation and a delicious dinner to relax after a busy work week.
Stuffed Chicken Rolls
- 2 thin chicken cutlets, pounded thin
- 1/2 cup Italian seasoned breadcrumbs
- 2 tablespoons grated parmesan cheese, divided
- 1 egg
- ¼ cup cooked spinach, chopped
- ¼ cup ricotta cheese
- 2 tablespoons shredded mozzarella
- Salt and pepper to taste
- 1 tablespoon olive oil
Preheat oven to 400°F.
Combine the Italian breadcrumbs and 1 tablespoon grated Parmesan cheese in one bowl and the egg beaten with 1 teaspoon water in another.
Combine the remaining grated Parmesan cheese, the shredded mozzarella, spinach (make sure you squeeze it dry) and ricotta cheese in a small bowl.
Lay chicken cutlets down on a working surface and spread half of the spinach cheese mixture on each cutlet. Loosely roll each one and place seam side down on the work surface.
Dip chicken rolls in the egg mixture, then in the breadcrumbs.
Heat the oil in an oven proof skillet. Brown chicken on all sides and place the skillet in the oven.
Bake the chicken rolls for about 15 minutes or until an instant read meat thermometer registers 165 degrees F. Remove the pan from the oven and the chicken rolls from the pan to a serving plate.
Spaghetti with Fresh Tomatoes and Herbs
- 2 cups fresh tomatoes, finely diced
- 1 tablespoon shallot, minced
- 1 tablespoon olive oil
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh oregano, chopped
- Salt, to taste
- 1 pinch black pepper
- 6 ounces spaghetti
Cook spaghetti al dente according to package directions. Drain.
Cook shallot in the olive oil in a small pot over medium high heat until soft, about 1 minute.
Reduce heat to low. Add tomatoes, pepper and salt to taste. Stir to mix.
Tomatoes should get warm, but not cooked, about 2-3 minutes.Add basil and oregano.
Mix the tomatoes with the cooked spaghetti and serve under the chicken rolls.
- 2 cups shredded romaine lettuce
- 1/4 of a medium red onion, cut into rings
- 10 Italian olives
- 2 tablespoons olive oil
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- Freshly ground black pepper
Divide the lettuce between two salad plates and top each plate with rings of red onion and 5 olives.
In a small bowl, whisk together the oil, lemon juice, oregano, salt and pepper. Drizzle dressing over the greens and serve.
Toasted Coconut Custard Pie
- 1/3 cup honey, agave nectar, pure maple syrup or granulated sugar
- 1 tablespoons butter
- 1 tablespoon pure vanilla extract
- 3 cups unsweetened almond milk
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 cup toasted finely shredded coconut, divided
- 1 teaspoon coconut extract
- 1 prebaked Pie Crust, cooled
In a large saucepan over medium heat, whisk together the honey, butter, vanilla and 2 cups of the almond milk.
In a small bowl, whisk together the remaining 1 cup of almond milk with the cornstarch. Slowly add this mixture to the saucepan, whisking constantly over medium high heat.
Continue whisking until the custard begins to thicken.
The custard will need to come to a full boil in order to thicken properly. You’ll know when the custard is ready because it will become the consistency of pudding.
Remove the pan from the stove and whisk in the salt, 3/4 cup of the shredded coconut and the coconut extract into the vanilla custard.
Allow the custard to cool to room temperature before spooning into the prepared pie crust. Sprinkle the top of the pie with the remaining 1/4 cup toasted coconut.
Refrigerate until chilled, about 2-3 hours.
The holidays will be here soon and these veggies will be just right for entertaining. Pickled vegetables are a great accompaniment to a cheeseboard.
Just about any vegetable — and some fruits — can be pickled. All you need is vinegar, water, sugar, salt and some dry seasonings and herbs.
Don’t be afraid to get creative! Even unusual veggie choices — like Brussels sprouts, green beans, fennel, pearl onions and okra — are surprisingly good pickled.
You can enjoy them as an appetizer, a light snack or as a side to an entrée. But if you’re looking for different ways to use them, here are some suggestions:
- In Bloody Marys
- On pizza
- As a bed for grilled fish
- For an omelet side
- On a sandwich
- In a salad
What is your favorite way to serve pickles and relish?
Pickled Mixed Vegetables
I prefer to use firm vegetables for pickling.
- Cauliflower, cut into florets
- Bell Pepper (all colors), cut into chunks
- Carrots, cut into diagonal slices
- Celery, cut into diagonal slices
- Fennel, cut into small chunks
- Green Beans, trimmed but left whole
- Radishes, cut into thick slices
To Make 2 Quarts
Fresh raw vegetables from the list above to fill 2 quart size mason jars (about 6-7 cups). For this batch, I used carrots, cauliflower, fennel, green beans and celery.
- 4 cups vinegar (White Distilled or Apple Cider)
- 1 cup water
- 6 tablespoons sugar
- 6 tablespoons Kosher salt
- 3 tablespoons mustard seed
- 1 1/2 teaspoons black peppercorns
- 1 tablespoon coriander seeds
- 6 cloves garlic, sliced thickly
Prep the vegetables.
Bring the water, vinegar, salt and sugar to a boil in a small pot.
Divide the garlic and whole spices among the jars and then add the vegetables, packing them in. Leave about an inch of space at the top of the jar.
Using a funnel, carefully pour the hot liquid into the jars, making sure to submerge all the vegetables, pressing down on them with the end of a wooden spoon.
You may be able to add a few more veggies at this point, just make sure the liquid completely covers the vegetables by at least a half-inch.
Cover and turn the jars over on the counter covered with a kitchen towel for about 30 minutes to seal the lids. Turn the jars upright and let sit on the counter to cool for an hour or two.
Place the jars in the refrigerator. These will taste good after 6-8 hours, but much better after a couple of days. Keeps for several months.
Cucumber Pickle Relish
Makes 2 cups
- 3/4 cup cider vinegar
- 1/4 cup sugar
- 2 teaspoons mustard seeds
- 1/2 teaspoon ground turmeric
- 1 clove garlic, finely chopped
- Pinch crushed red chili flakes
- 1 teaspoon Kosher salt
- 6 small cucumbers (about 2 pounds total), peeled, seeded and finely diced
- 1/2 cup finely diced red onion
Combine the vinegar, sugar, mustard seeds, turmeric, chili flakes and salt in a large saucepan and bring to a boil over high heat. Add the cucumbers and onion and return to a boil.
Remove the pan from the heat and allow to cool. Transfer the relish to jars and refrigerate at least 2 hours to let the flavors blend. Will keep in the refrigerator for 2 weeks or freeze for future use.