Healthy Italian Cooking at Home

Category Archives: peppers

Strawberry fields in bloom in February near where I live.

Strawberry fields in bloom in February near where I live.

Making healthy breakfasts can be good for you and they can taste really good. Pancakes are always special on the weekend and you can keep them healthy by using a variety of grains and flours. The same with muffins and replace some of the oil with healthy ingredients like applesauce or fruit juice and add plenty of fruit. Eggs are always a good choice but skimp on the fat that is used to cook them and add vegetables, so then they a great choice. Don’t forget fruit. Use whatever is in season. Strawberries are in season here where I live, so they were my choice for the muffin recipe.

Oat & Wheat Pancakes

img_0021

Makes about 8 four-inch pancakes

Ingredients

2/3 cup old-fashioned oats
1 1/2 cups buttermilk
3/4 cup white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 tablespoon maple syrup
1 teaspoon vanilla

Directions

Combine the oats and buttermilk. Let sit for 15 minutes.

Combine the flour, baking powder, baking soda and salt in a mixing bowl.

Combine the egg, maple syrup and vanilla. Stir into the oat mixture.

img_0020

Pour the oat mixture into the flour mixture and stir well.

Heat a grill or large skillet. Lightly grease and drop ¼ cupfuls of batter on the grill. Cook until bubbles appear on the surface. Turn the pancakes over and cook for another minute.

Serve with maple syrup.

Eggs and Potato Hash

img_0005

The potatoes can be cooked ahead of time and refrigerated until it is time to cook the hash.

2 servings

Ingredients

2 large Russet potatoes, peeled and cut into 1/2-inch dice
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1/4 cup each chopped onion and green pepper
4 eggs
1 teaspoon chopped fresh oregano leaves or 1/2 teaspoon dried
4 tablespoons shredded mozzarella or cheddar cheese

Directions

Preheat the oven to 375 degrees F.

Bring a pot of well-salted water to a boil. Add the potatoes and boil until just tender, about 4 minutes. Drain well and spread out on a baking sheet to cool.

Heat a large ovenproof skillet over high heat. When hot, add the olive oil, and then add the potatoes in a single layer.

Lower the heat to medium and cook, tossing occasionally, until the potatoes are crusty and browned, 10 to 12 minutes. Season with salt and pepper.

Add the onion, pepper and cook until the onions brown slightly, about 2 minutes.

Off the heat, make 4 small evenly spaced wells in the hash. Break each egg into a small custard cup and then pour the egg into one of the wells. Repeat with the remaining eggs.

Sprinkle the oregano and the cheese over the hash.

Transfer the skillet to the oven (or place in individual baking dishes) and bake until the eggs are cooked to your taste, about 5 minutes for firm whites and soft yolks. Serve immediately.

Fruit Muffins

img_0002

12 Muffins

Ingredients

2 cups whole-wheat pastry flour
1/2 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
4 tablespoons vegetable oil
1 teaspoon cinnamon
3/4 cup orange juice
1 1/2 cup diced strawberries (or other fruit that is in season)
1/2 cup toasted sliced almonds or other nuts

Directions

Preheat the oven to 350 F. Grease 12 muffin tin cups.

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt. Stir to mix evenly. Stir in the chopped fruit and the nuts.

In a separate bowl, mix the egg, oil and orange juice. Add to the flour mixture and blend just until moistened but still lumpy.

Spoon the batter into the muffin cups, filling each cup almost to the top. Bake until springy to the touch and a cake tester comes out clean when inserted into the center of the muffin, about 25 minutes.

Let cool for 5 minutes, then transfer the muffins to a wire rack to cool completely. Dust with powdered sugar just before serving, if desired.

img_0003

Advertisements

img_0013

Looking for some ideas to make your veggie dishes more appealing? Try stuffing them. These recipes can serve as a main course or a side dish. I wanted to use vegetables that you do not see stuffed very often and that are in season at this time of year, instead of cooking the usual peppers and tomatoes. Try these recipes for an interesting change.

img_0016

Swiss Chard Rolls

5 servings

Ingredients

2 bunches Swiss chard, about 10 leaves
1 tablespoon olive oil
2/3 cup quick cooking barley
1/4 cup diced onion
1 clove garlic, minced
1/4 cup diced Swiss chard stems
2 plum tomatoes, seeded and diced
1/13 plus 2 cups vegetable stock
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon dried Italian seasoning
1/4 cup chopped fresh basil leaves
1/4 cup grated Parmesan cheese

Directions

Place the Swiss chard leaves in boiling water for 5 minutes to soften. Drain and place on paper towels.

img_0004

Remove the ribs/stems from each leaf and set the leaves aside. Chop enough of the stems to measure ¼ cup.

In a medium saucepan over medium high heat, bring the 1 ⅓ cups vegetable broth to a boil and add a pinch of salt.

Add the barley, reduce the heat to a simmer, cover the pan and cook the barley for ten minutes. Remove the pot from the heat and let the barley rest covered for five minutes.

In a small skillet heat the olive oil. Add the onion, garlic and Swiss chard stems. Cook for 3 to 4 minutes or until they soften. Add salt, pepper and the Italian seasoning.

Add the chopped tomatoes, basil and cheese. Cook until the tomatoes soften. Adjust seasoning if necessary. Add this mixture to the cooked barley and stir well.

Set aside until the mixture is cool enough to handle.

img_0005

img_0007

 

Divide the stuffing equally among the leaves, about 2-3 tablespoons for each leaf.

Bring the edges of the leaves, about 1/2 inch, toward the center and roll and tuck into a ball or a cigar shape.

img_0008

Heat the oven to 400 degrees F.

Arrange the Swiss chard rolls in a 13 x 9 inch baking dish and pour the 2 cups of stock over the rolls. Cover the dish tightly with foil and bake for 1 hour.

img_0015

Spinach Stuffed Squash

2 servings

2 large yellow squash
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup onion, minced
1 clove garlic, minced
1/4 cup panko crumbs
2.5 oz fresh baby spinach leaves
1/4 cup shredded cheddar cheese

Directions

Preheat oven to 400 degrees F.

Cut a thin slice off the top of each squash. With a spoon carefully remove the flesh of the squash without cutting into the outer shell. I use a grapefruit spoon to remove the flesh.

Finely chop the squash flesh.

In a skillet, heat the oil over medium heat. Add the onion, garlic and chopped squash; cook 5 minutes or until transparent. Add spinach and cook until wilted. Add salt and pepper, to taste.

Remove the skillet from the heat and stir in the panko crumbs and cheese.

img_0011

Spoon mixture evenly into the squash shells. Place in a greased baking dish and cover with foil. Bake for 45 minutes; remove the foil and bake for 15 minutes more.

img_0018

Cheeseburger Stuffed Onions

If you would like to make this dish vegetarian, substitute a grain, such as quinoa or rice for the meat in the recipe.

2 servings

Ingredients

2 medium sweet onions
1 tablespoon olive oil
2 tablespoons bell pepper, finely chopped
1 garlic clove, minced
1/4 teaspoon fennel seeds
1/4 teaspoon chili (red) pepper flakes
1/4 lb lean ground beef or turkey
1 tablespoon fresh basil, chopped
1/4 teaspoon salt
¼ teaspoon black pepper

Topping: 2 slices of American cheese, each folded into quarters

Directions

Preheat the oven to 400 degrees F.

Cut a 1/4-inch-thick slice from the top of each onion and reserve. Trim just enough from the bottom of the onions so they can stand upright.

Remove the dry skin and the outermost layer of each onion. Use a spoon or an ice cream scoop to remove the inner layers of the onion, forming a bowl with about 3-4 layers thick.

Dice the removed inner section of one of the onions and set aside. Save remaining sections for another use.

img_0003

Prepare the stuffing:

Heat oil in a medium skillet. Add reserved diced onion and bell pepper and saute just until tender, about 4 to 6 minutes.

Add garlic, fennel seeds and chili flakes and saute for about 30 seconds, until fragrant. Add meat, stirring to crumble the meat and saute until browned, about 6 to 8 minutes.

Stir in the basil, salt and pepper.

Divide the stuffing evenly into each onion bowl, mounding it up. Wrap each onion in two layers of aluminum foil and bake in the oven about 45 minutes, or until tender.

Unwrap onions and top each with a slice of folded cheese. Return to the oven unwrapped and heat until the cheese begins to melt.

Transfer to a serving plate. Serve hot.


img_0005

February is not quite spring and the market selections still look like winter in most areas of the US, unless you like to buy produce from South America. However, that is not eating what is is season. So still plentiful are winter squashes, celery, leeks, fennel, cabbage, potatoes, carrots, citrus fruit and apples. Since I live in the south, spring vegetables are starting to appear but I try to keep in mind what most readers can find seasonally at this time of the year. Here are some recipes for what you can cook with these seasonal ingredients.

Stuffed Acorn Squash

img_0015

To make this dish into a main entrée add a 1/2 cup cooked rice or quinoa to the filling ingredients before the second baking. This makes a great side dish for pork chops.

2 servings

Ingredients

1 large acorn squash, halved and seeds removed
2 tablespoons maple syrup
1/4 cup fresh or frozen and thawed cranberries
1/4 cup pecans
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

Preheat the oven to 375 degrees F.

Coat a shallow baking dish with olive oil and place the squash halves in the baking dish, cut side down. Place the squash in the oven and bake for 15 minutes.

Remove the baking dish from the oven and turn the squash halves upright and sprinkle with the salt and pepper.

Drizzle the maple syrup over the squash and divide the cranberries and pecans equally and fill the squash. Add 1/2 an inch of water to the baking dish and cover tightly with foil

Return the squash to the oven and bake for 50 minutes more or until tender.

Easy Skillet Potatoes

img_0014

This side dish goes well with just about everything. I like to make extra because I can use the leftover potatoes in an omelet.

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 lb small new potatoes, unpeeled and thinly sliced
1 clove garlic, minced
1 teaspoon fried Italian seasoning
Salt and pepper to taste

Directions

Heat the butter and olive oil in a large skillet over medium heat. Arrange the potato slices across the bottom of the skillet.

Cook without stirring for 5 minutes, or until the potatoes begin to brown on the bottom. Turn the potatoes over with a wide spatula and spread them out in the skillet.

Sprinkle potato slices with the garlic, dried Italian seasoning, salt and pepper to taste. Continue cooking about 5 minutes, or until the potatoes are tender and lightly brown on the bottom.

Serve immediately.

Marinated Greek Vegetable Salad

img_0003

This salad is very refreshing, especially in the winter. It has great flavor and we like it served with fish.

4 servings

Ingredients

2 celery stalks, cut on the bias
Half a cucumber, peeled, sliced into quarters and cut on the bias
Quarter of a red onion, diced
Half a green bell pepper, sliced and cut on the bias
2 plum (Roma) tomatoes, cut on the bias
8-10 Kalamata olives
¼ cup crumbled Feta cheese
2-3 tablespoons of your favorite Greek or Italian salad dressing
¼ teaspoon dried oregano

Directions

Combine all the vegetables in a serving bowl and mix. Add the olives, feta cheese and salad dressing; mix well.

Sprinkle the top of the salad with the oregano and refrigerate for several hours or until serving time.

Carrots Agrodolce

img_0009

Agrodolce is a traditional sweet and sour sauce in Italian cuisine. Its name comes from “agro” (sour) and “dolce” (sweet) and the recipe comes from the Venetian-Jewish culinary tradition. Agrodolce is made by using sour and sweet elements, traditionally vinegar and sugar. Sometimes, additional flavorings are added, such as wine, fruit (raisins) or even chocolate.

This dish goes well with grilled meats.

Makes 4 to 6 servings.

Ingredients

10-12 oz carrots, peeled
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt
2 tablespoons minced onion
1 teaspoon honey
1 tablespoon red wine vinegar
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh herbs (optional)

Directions

Cut the carrots in half crosswise, then slice into lengthwise sticks, stack the carrots on top of each other and finely slice into matchsticks or shred on the large holes of a grater.

Place the carrots, olive oil, 1/4 teaspoon of the salt and 1/3 cup water in a large saucepan over high heat. Bring to a boil and cook until the water has evaporated, about 7 minutes.

Stir in the onion and cook for 1 minute. Add the honey and mix. Add the vinegar, pepper and remaining 1/4 teaspoon of salt and stir until there is a glaze coating the carrots, about 30 seconds.

Remove from the heat and stir in the herbs, if desired. Place in a serving dish and serve at room temperature.

Sautéed Fennel and Leek

img_0011

This side dish goes well with oven roasted chicken, grilled fish or sausage.

If you want a heartier side dish, add one peeled baking potato, sliced thin, to the fennel in the skillet and cook along with the fennel before adding the remaining ingredients.

4 servings

Ingredients

2 tablespoons olive oil
1 fennel bulb, top removed cored and sliced thinly
1 teaspoon dried Italian seasoning
1 large leek, tough greens removed cleaned and sliced into 1/2-inch pieces
Salt & freshly ground black pepper
1 teaspoon lemon zest
1 tablespoon butter

Directions

Heat the oil in a medium-sized skillet over medium heat; add the fennel (and potato slices if using), cook, stirring occasionally until translucent, about 10 minutes.

Add leeks and Italian seasoning. Season with salt and pepper to taste; cook 10 minutes more.

Stir in lemon zest and butter; adjust seasonings and serve.

february-seasonal-produce-list-uprootkitchen-com_


january_thaw

I live in a climate that is hot about nine months out of the year, so winter time, especially January, is a great time of the year to bake. I can get some extra baking in and save the baked goods in the freezer for when it gets hotter. The recipe for one of our favorite breakfast scones is below.

Soup is another favorite and while tomatoes are not in season, Roma Tomatoes are plentiful and are great for cooking. Salads are hearty at this time of year and chicken salad is a great option. Stuffed vegetables or stuffed meat entrees are very comforting when there is a chill in the air. Try some of the recipes below to warm you up.

Breakfast

img_0002-2

Almond Scones

Makes 8 scones

Ingredients

2 cups self-rising flour (or 2 cups all-purpose flour, 2 teaspoons baking powder, 1/4 plus 1/8 teaspoon salt)
2 tablespoons sugar
One 7 oz tube almond paste
1/4 cup cold unsalted butter
1/2 cup half-and-half (cream and milk)
1 large egg
1/2 teaspoon almond extract
½ cup slivered almonds
Sugar for sprinkling

Directions

Preheat the oven to 375°F. Line a baking with parchment paper.

In a large bowl, whisk together the flour and sugar. With a pastry cutter, cut the almond paste and the butter into the dry ingredients until a few pea-sized lumps remain. Stir in the almonds.

In a separate small bowl, whisk together the heavy cream, egg and almond extract and add to the flour mixture. With a fork gradually stir the dough until the mixture comes together.

Turn the dough out onto a lightly floured surface and very gently pat into an 8-inch round about 1 1/2 inches high. Sprinkle the top of the dough with sugar.

Using a chef’s knife or bench scraper, cut the dough round into 8 wedges. Transfer the wedges to the prepared baking sheet, spacing the scones at least 1 inch apart.

Bake in the top third of the oven for 20-25 minutes or until the tops are golden. Transfer the scones to a wire rack to cool.

img_0003-2

Roasted Red Pepper and Egg Wrap

2 servings

Ingredients

1 large, jarred roasted red pepper
1/2 teaspoon dried Italian seasoning
2 large eggs
Salt and pepper to taste
1 tablespoon olive oil
4 tablespoons shredded mozzarella cheese
2 medium tortilla wraps

Directions

Cut the pepper into one inch pieces.

In a measuring cup beat the eggs with a sprinkle of salt, pepper and the Italian seasoning. Add the peppers and mix.

Heat the oil in a medium skillet. Pour the egg mixture into the skillet. Stir and cook until the eggs are set.

img_0002-3

Warm the tortillas in the microwave. Divide the cheese in half and sprinkle over each tortilla. Divide the egg mixture in half and place on top of the cheese. Let stand for a few minutes to allow the cheese to melt.

Roll up each tortilla tightly, cut in half and serve.

Lunch

img_0001-2

Winter Tomato Soup

If you don’t like peeling tomatoes as much as I do, here is a technique I use to get around it. I usually purchase fresh Roma tomatoes for cooking and put them in the freezer when I get home from shopping. One day before I am going to cook with them, I place the amount I need in the refrigerator to defrost. The next day, the skins slip right off and are ready for the pot.

Ingredients

6 ripe plum tomatoes, peeled and diced
2 tablespoons extra-virgin olive oil
1 small onion, minced
Two 26 oz containers finely chopped Italian tomatoes (Pomi)
1 teaspoon honey
4 cups organic broth (chicken or vegetable)
Salt and freshly ground pepper
Optional: add ½ cup half & half to make a creamy version
Basil for garnish

Directions

img_0007

Heat the olive oil in a soup pot. Add the onions, cover and cook until they are soft and just beginning to brown, about 5 minutes.

Add the the fresh and canned tomatoes, honey, salt and pepper to taste and the broth. Bring to a simmer and cook for 1 hour and 30 minutes with the cover ajar. Remove the pot from the heat.

With an immersion blender or in a processor, puree the soup. If adding cream, add it here and warm the soup. Adjust the seasoning with salt and pepper.

Ladle the soup into warmed bowls and serve hot garnished with basil.

img_0004

Open-Faced Chicken Salad Sandwiches

Slow-poaching the chicken breasts keeps them extra moist.

6 servings

Ingredients

1 1/2 pounds skinless, boneless chicken breast halves
1/4 cup plus 2 tablespoons mayonnaise
2 teaspoons Dijon mustard
Kosher salt and freshly ground pepper
2 scallions, minced
2 medium celery stalks, finely chopped
¼ of a green bell pepper finely chopped
1 1/2 tablespoons minced flat-leaf parsley
2 medium tomatoes, thinly sliced
6 slices whole wheat or rye bread, lightly toasted

Directions

In a large saucepan, cover the chicken breasts with water. Bring to a very slow simmer and cook over low heat until white throughout, about 18-20 minutes.

Transfer the chicken to a plate and let stand until cool enough to handle, about 15 minutes. Cut the chicken into 1/2-inch dice.

In a large bowl, mix the mayonnaise with the mustard and season with salt and pepper. Fold in the onion, celery, bell pepper, parsley and chicken until evenly coated.

Cover and refrigerate until chilled, about 30 minutes.

Spread some of the chicken salad onto the toasted bread slices and top with tomato slices to serve.

Dinner

img_0002

Crab-Stuffed Flounder

This is a hearty entree and only needs one vegetable as a side. flounder comes in large sizes here on the gulf and mine weighed 14 oz. Substitute an equal amount of smaller fillets.

For 2-3

Ingredients

Crab Filling

1 tablespoon each of minced onion, celery and bell pepper
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
¼ teaspoon seafood seasoning (Old Bay)
1/2 pound lump crab meat

Flounder

12-14 oz flounder fillet or fillets
Paprika
Chopped fresh parsley

Directions

In a small bowl, combine all the filling ingredients, except the crab. Then, gently fold in the crab. Place the flounder in a baking dish coated with olive oil.

img_0013

Spoon the crab mixture evenly over the fillet or fillets. Sprinkle with paprika and parsley.

Bake at 400°F for 20-24 minutes or until the fish is cooked through.

img_0001

Southwest Stuffed Peppers

January is a good time to try different ethnic cuisines. They can spice up some typical winter produce. While I find an occasional taco or quesadilla tasty, I am generally not a fan of Southwest recipes. This recipe turned out quite well, though, and is a nice change from regular stuffed peppers. It is also good served with a green salad with ranch dressing.

2 servings

Ingredients

1 large green bell pepper
¼ lb lean ground beef or turkey
1 teaspoon olive oil
½ teaspoon chili powder
1 scallion, chopped
½ cup of corn kernels
¼ cup salsa
½ cup Monterey Jack or Cheddar cheese, shredded

Directions

Preheat oven to 375°F.

Cut the pepper in half and remove the seeds. Place the pepper halves in a small baking dish.

Heat the olive oil in a small skillet over medium heat and cook the ground beef until brown.

Turn off the heat and add the scallion, corn and salsa; stir to combine. Spoon this mixture into the pepper shells. Add water to cover the bottom of the dish.

Bake for 45 minutes, until the peppers are fork tender. Drain the water from the baking dish. Sprinkle the peppers evenly with the shredded cheese. Return the baking pan to the oven and bake just until the cheese melts.


img_0514

During the holidays or for game events, I like to serve small plate foods. Guests can serve themselves and take what they like, when they want it. These plates look attractive and can often be prepared in advance. I set up a few hot plates and place the dishes on there so they stay warm for several hours. I often make Eggplant Parmesan and Greek spinach and Feta Pie and cut them into small squares as an option.

7c0d1d73-8647-4306-8222-f9eed2e9a1cb_1000

For Christmas, I received a Himalayan Salt block for a gift. As the name suggests, a Himalayan Salt Block is a large block of pink salt and mine came with a tray with handles that holds the block securely. The block can be frozen to keep foods cold and it can also be used on the grill. I used mine for a get together of friends on New Year’s Day and served smoked salmon and whitefish on the block. It looked very attractive and gave the fish a little salt flavor.

img_0513

Other dishes that work well for small plates are Italian Sausage and Peppers, small sandwiches, celery stuffed with flavored cream cheese, shrimp salad and, of course, a cheese board.

img_0004

Here are some recipes for small plates that I like to serve.

img_0001

Mozzarella-Stuffed Arancini

Ingredients

2 tablespoons extra virgin olive oil, plus extra for cooking
2 shallots, minced
2 tablespoons minced fresh oregano
2 tablespoons minced fresh basil
16-20 small fresh mozzarella balls (about 6 ounces)
2-3 cups cold risotto
1 cup all-purpose flour
2 eggs, beaten
1 1/2 cups panko or traditional bread crumbs
Marinara Sauce, for serving

Directions

In a medium saute pan, heat the 2 tablespoons of olive oil. Add in the shallots and cook for 3-5 minutes until softened. Add in the oregano and basil and stir until the herbs are wilted. Remove from heat and allow to cool slightly. Add the herb mixture to the mozzarella balls and stir to mix.

img_0003

Take approximately 2 tablespoons of cold risotto in your palm and flatten slightly. Add one mozzarella ball covered in the herb mix to the center. Cover the cheese with the rice and roll into a ball form. Dip the ball into flour, shaking lightly to remove any clumps, then into the beaten eggs, and finally, roll the ball in the bread crumbs. Place the coated balls on a baking sheet. Repeat with the remaining risotto until all of the risotto and/or cheese balls are used.

Pour enough olive oil in a deep skillet to just cover the bottom of the pan. Heat the oil and add the arancini. Cook on all sides until lightly brown all over. Drain on paper towels.

Note: I usually make them in advance and then reheat before serving in a 375 degree oven for about 15 minutes.

img_0010

Sautéed Calamari

Ingredients

For the bread crumb topping:

1 tablespoon olive oil
1 small garlic clove, minced
1 cup fresh breadcrumbs
½ teaspoon dried Italian seasoning

For the calamari:

1/2 pound cleaned squid cut into rings, dry on paper towels, air dry and then move to a plate
2 teaspoons chopped garlic
1/4 teaspoon crushed red pepper flakes
1 tablespoon olive oil plus 1 tablespoon butter
1/2 lemon
1 tablespoon chopped parsley
Kosher salt and fresh cracked black pepper to taste

Directions

Make the bread crumb topping:

Heat the 1 tablespoon of olive oil in a small skillet and add the garlic and Italian seasoning. Saute for a minute. Add the breadcrumbs and stir until lightly brown. Set aside

For the calamari:

Heat a medium skillet and add the olive oil. Then garlic, butter and chili flakes. Add calamari, salt and pepper and parsley and cook 1-2 minutes Squeeze lemon over the fish and sprinkle lightly with the toasted bread crumbs.

Note: It is important not to overcook calamari or it will become tough. A minute or two is all it needs to cook.

img_0006

Roast Beef Rolls

Ingredients

½ lb deli sliced roast beef, cut very thin
1 jar roasted red peppers, drained and cut into squares
3 cups baby arugula
Italian salad dressing
Fresh ground black pepper

Directions

Pour a little salad dressing over the arugula and mix well. You just want the leaves moistened not drowning in dressing.

Place the roast beef slices on a work surface.

Place a piece of roasted pepper on top. Then add a spoonful of arugula salad.

Roll each slice up tightly and arrange on a serving platter. Sprinkle with freshly ground black pepper.

img_0009

Chicken Pesto Sliders

Ingredients

12 small dinner rolls or slider rolls
½ lb deli sliced roast chicken, sliced very thin
2-3 plum tomatoes sliced thin
8 oz.fresh mozzarella, sliced
Basil Pesto

Directions

Spread a little pesto on both sides of the rolls.

On each roll place 2 slices of chicken, a slice of tomato and a slice of mozzarella.

Close the rolls and place them on a baking sheet.

Heat in a 325 degree F oven for 10-12 minutes, just until the cheese starts to melt.

Remove the sliders from the oven and place on a serving tray.


img_0018

This is a busy time with all the holiday preparations and the refrigerator has lots of leftovers from last week. As you know, I am not a fan of just heating up the leftovers. I have to do something different with them. Nothing too involved though at this time – just a few different additions. The leftovers include Beef Cacciatore, Cheese Stuffed Meatloaf and Spaghetti Squash. Here are some recipes to change them a bit.

img_0008

Beef Pasta Bake

Ingredients

Directions

Preheat the oven to 350 degrees F.

Mix together the ricotta cheese, mozzarella and salt.

Oil an 11×8 baking dish. Spread ½ cup marinara sauce in the baking dish

Layer half of the beef cacciatore and noodles in the dish.

Spread the ricotta mixture over the pasta and cover with the remaining beef and noodle mixture.

Pour the remaining marinara sauce over the top of the pasta and beef.

Cover the dish with foil and bake the casserole for 45 minutes or until hot and bubbly.

img_0014

Meatloaf Pizzaiola

Make extra sauce because it is delicious on pizza.

Sauce

Directions

img_0009

Heat the oil in a medium skillet. Add the garlic, onion and bell pepper to the skillet and cook until tender.

img_0010

Add the wine and bring to a boil. Add the marinara sauce and reduce the heat to a simmer. Let the sauce cook for about 15 minutes. Add parsley and remove the pan from the heat.

img_0011

Warm slices of meatloaf in the microwave and pour some hot pizzaiola sauce over each slice to serve.

img_0017

Spaghetti Squash Cakes

Ingredients

Directions

In a large bowl, combine the flour and beaten eggs with a whisk. Add the spaghetti squash, cheese, onions and ¼  teaspoon salt. Mix very well, until all the mixture has a uniform consistency.

img_0015

Heat a large skillet on high-medium heat until very hot. Then add the olive oil. Add ¼ cup of the batter to the hot skillet. Repeat with as many ¼ cups as will fit in your skillet.

img_0016

Cook until the bottom side of each cake is golden brown, about 1-2 minutes. Reduce the heat to medium. Using a spatula, turn the cakes over and cook 1-2 more minutes.

Repeat with any remaining batter and add more oil if needed.

Serve as is or with sour cream or Greek yogurt.


 

img_0008-2

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

img_0009

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.

img_0007

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.

img_0008

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.

img_0002

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.



simplisticInsights

Simple made easy! psychology love feeling emotion thought behaviour success strategy

The Iaso Lifestyle

Better Health Close to Home

everlasting smile

Be the reason for million smiles but never be a reason for even a single grudge

P&N

Food, Food and More Food We Eat

Fun Fashion Freedom

Stay happy, think positive & live life to the fullest

Better than the Original

...be Better than the Original

Tracey O'Brien

Food, Travel, Books, Life

La Brutta Figura

"You may have the universe if I may have Italy." Giuseppe Verdi

Dining with Donald

Donald on dining in and out

Travelling around the world

Traveller, photography

Speak Eat And Love Italia

Here is where I’m starting to share with all of you my love for Italy, my country of origin. Here is where you can find more about a little country loved by many, ITALY

Alexis Chateau PR

Championing the Underdogs Since 2006

Oliphant In The Room

Politics, Smolitics, Blah, Blah, Blah

Embracing Authenticity

"Don't be ashamed of your story it will inspire others!"

Snap's Blog

Cooking - Recipes - Various - Navigate Using Sidebar Search And Categories

Lithuanian in the USA

Lithuanian girl's recipes and life in the USA

Gleaning The Scriptures

Yeshua lives to teach.

on the road with Animalcouriers

pet transport through Europe and beyond

For the Love of Cooking

Healthy Italian Cooking at Home

Animalcouriers

pet transport throughout the world

Ek Raasta Hai Jindagi

How important it is in life not necessarily to be strong, but to feel strong.

Fearless

Feeling the infinite. Writing the infinite.

FCM - LEARNING TO FLY

Coisas da vida que nos fazem como somos. Não pretendo compreensão, somente deixar um testemunho.

koolkosherkitchen

Welcome to my Kool Kosher Kitchen where food is fun and fun is to create food!

thefashionistacook

Food and fashion

Path To Permaculture

Focused on permaculture related events and information in Alabama

The Little Mermaid

Dream. Believe. Achieve

On the Menu @ Tangie's Kitchen

Healthy, wholesome and affordable cooking for the heart and soul.............

A Whispered Wind

The Works of Lori Carlson

THE MEDITERRANEAN MICROWAVE

Original and Adapted Dinner Entrees by Celia Hales

Legal But Deviant

Change Will Come.

raulconde001

A topnotch WordPress.com site

Call Me Trav

The Possibilities Are Endless

Cookies & Chemistry

Discovering balance on my plate, my yoga mat, and the classroom

%d bloggers like this: