Baked Ziti Casserole

 

Growing up, my Mom would make a big pot of pasta fagioli or her favorite pound, a pound, a pound - which is exactly what it sounds like as a staple for the week.  During covid winter it's going to be important to plan our staples for the week so we don't have to cook and we have something substantial to have for meals.  Tim and I have been looking for casserole options and came across Bon Appetit's best casserole list and I decided to make a couple casseroles - one for next week and one to freeze.  It was a Ziti Bake but I modified it slightly cause I am a meat eater. 

Ingredients ( Makes 2 casserole pans)

2 tablespoons unsalted butter

2 tablespoons all-purpose flour 21⁄4 cups whole milk, slightly warmed 21⁄2 cups grated Parmesan, divided

Kosher salt, freshly ground pepper 1⁄4 cup olive oil

1 lb ground Italian Sausage

2 lbs ground beef

4 garlic cloves, chopped

1⁄2 teaspoon crushed red pepper flakes

2 tablespoons tomato paste

1 28-oz. can plus 1 14-oz. can whole peeled tomatoes

1⁄4 cup chopped fresh basil

1 pound ziti, penne, or rigatoni

1 pound fresh mozzarella, cut into 1⁄2" pieces

Preparation

Step 1

Heat butter in a medium saucepan over medium

until foamy. Sprinkle flour over and cook, whisking constantly, 1 minute. Gradually whisk in warm milk. Bring mixture to a boil, reduce heat, and simmer, whisking often, until béchamel is thickened to about the consistency of heavy cream and no longer feels grainy when rubbed between your fingers, 8–10 minutes (thoroughly cooking the mixture ensures a creamy sauce and eliminates any raw flour flavor). Remove from heat and add 2 cups Parmesan, whisking until cheese is melted and sauce is smooth. Set aside.

Step 2

Heat oil in a large saucepan over medium-high. Cook meat, stirring often, until golden brown, about 2 minutes. Add onion, garlic, and red pepper flakes; season with salt and pepper. Cook, stirring often, until onion is golden and soft, 8–10 minutes. Add tomato paste and cook, stirring, until slightly darkened, about 2 minutes.

Step 3

Add whole peeled tomatoes, crushing with your hands as you go, and season with salt and pepper. Bring sauce to a simmer and cook, stirring often, until slightly reduced and flavors have melded, 20– 25 minutes.  Stir in basil and season with salt and pepper.

Step 4

Meanwhile, preheat oven to 350°. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 5 minutes (the pasta will continue to cook in the oven); drain.

Step 5

Transfer reserved béchamel to a large bowl; add pasta and mozzarella and toss to combine. Add all but 1 cup tomato sauce and gently fold mixture a few times, leaving streaks of béchamel.

Step 6

Transfer pasta mixture to a 13x9" or other 3-quart baking dish, dollop with remaining tomato sauce, and scatter remaining Parmesan over pasta. Bake until mozzarella is melted and sauce is bubbling around the edges, 15–20 minutes.

Step 7

Heat broiler. Broil until pasta and cheese are dark brown in spots, about 4 minutes. Let pasta sit 5 minutes before serving.

Cauliflower Shawarma Tacos and Brussels Sprouts Rosti

We have always loved the mix of Middle-Eastern, Israeli, Indian and Vegetarian foods.  It's like comfort food with a kick.  Tim tried a couple new recipes this weekend and both items have become new favorites.

CAULIFLOWER SHAWARMA TACOS

1/4 cup olive oil
1/2 teaspoon kosher salt
1 tablespoon garam masala
1 tablespoon curry powder
1 1/2 teaspoons vegetable or chicken broth base
1 1/2 pounds cauliflower florets
1 medium onion
2 tablespoons flavorless oil
8 flour tortillas ( 6 inch )
Tahini Sauce ( see below) to taste
1/4 cup fresh cilantro leaves, finely chopped
Zhoug ( see below) to taste

Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.

In a large bowl, mix together the olive oil, salt, garam masala, curry powder, and broth base.   Add the cauliflower and toss to coat.  Spread the cauliflower out onto the baking sheet and bake, stirring occasionally, until browned and crispy, 30 to 40 minutes.

Thinly slice three - quarters of the onion.  Dice the remaining one- quarter and set aside for topping.  In a skillet, heat the oil over medium - high heat.  Add the sliced onion and cook, stirring occasionally, until browned, about 10 minutes.

Warm the tortillas on the stove or in the microwave.  To assemble, fill them with cauliflower, fried onion, tahini sauce, raw chopped onion, cilantro, and zhoug.

TAHINI SAUCE

Makes 1/2 cup
1/2 cup tahini
3 tablespoons cold water
1 tablespoon lemon juice
Kosher salt and black pepper

In a small bowl, mix together the tahini, water and lemon juice until the mixture thickens.  Season with salt and pepper to taste.

ZHOUG

Makes 1 1/2 cups
5 jalapeños, seeded and coarsely chopped ( add to taste if need be)
4 cloves garlic
1 bunch flat-leaf parsley, coarsely chopped ( about 1 cup)
1 bunch fresh cilantro, coarsely chopped ( about 1 cup)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
Black pepper
1/4 cup olive oil

In a food processor,  combine the jalapeños, garlic, parsley, cilantro, cumin, coriander, cayenne, salt, a few turns of pepper, and the olive oil and blend until it's the consistency of pesto, adding more olive oil if desired.  Store in the fridge for up to 3 days or spoon into ice cube trays, freeze, and thaw as needed.

BRUSSELS SPROUT ROSTI

4 large egg whites
1 tablespoon lemon juice, plus more for serving
4 cups lightly packed finely shredded Brussels sprouts (about 12 ounces)
1 medium onion, finely chopped
2 cloves garlic, minced
3/4 cup flour or chickpea flour
Kosher salt and black pepper
1 teaspoon crushed red pepper or Aleppo pepper
Flavorless oil, for frying
Balsamic Dijon Yogurt ( see below )

In a large bowl, whisk together the egg whites and lemon juice.  Add the Brussels sprouts, onion, and garlic and stir to combine. Stir in the flour, 3/4 teaspoon salt, a lot of turns of black pepper, and a few pinches of crushed red pepper or Aleppo pepper.

In a large skillet, heat a thin layer of oil over medium-high heat until shimmering. Using an ice cream scoop,  scoop in about 1/8th of the Brussels sprout mixture and use a spatula to pat it out into a pancake.  Cook on both sides until browned, 3 to 4 minutes on each side.

Remove to a plate lined with paper towels, sprinkle with salt and a squeeze of lemon, and serve with balsamic Dijon yogurt.

BALSAMIC DIJON YOGURT

Makes about 1 1/4 cups
1 cup plain full-fat Greek yogurt
2 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon balsamic vinegar
1/4 teaspoon kosher salt

In a medium bowl, mix together the yogurt, mustard, honey, vinegar, and salt.

Gluten-Free Maple-Sesame Cauliflower Bites

6 cups cauliflower florets

3/4 cup chickpea flour
1/2 cup 2% reduced-fat milk
1 teaspoon garlic powder
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Cooking spray
2 tablespoons maple syrup
1 tablespoon lower-sodium tamari
2 teaspoons toasted sesame oil
2 teaspoons unseasoned rice vinegar
1/2 teaspoon ground ginger
1 teaspoon toasted sesame seeds
1 tablespoon thinly sliced green onion

pepper in a large bowl; stir with a whisk. Add cauliflower; toss to coat.


Step 1 Preheat oven to 450°F.
Step 2 Combine !our, milk, garlic powder, salt, and black
Step 3 Arrange cauliflower on a foil-lined rimmed baking sheet coated with cooking spray. Bake at 450°F for 20 minutes, gently tossing once halfway through.
Step 4 Combine maple syrup, tamari, oil, vinegar, and ginger in a small bowl; stir with a whisk. Pour maple- sesame mixture over cauliflower; toss to coat. Bake for an additional 5 minutes. Sprinkle sesame seeds and green onion overtop.

Fried Cauliflower in Garlic and Hoisin Ginger Sauce

We were in Montreal and had this as an appetizer. It was so good, we went back to the restaurant for the same dish twice. We love vegetable entrees and this was outstanding. Tim recreated the recipe when we got back.  Awesome.  It is fried and we are going to try it baked and see if we like it as well.

FRIED CAULIFLOWER IN GARLIC AND GINGER SAUCE 

INGREDIENTS

• 1 large cauliflower, cut into bite-sized florets
• 3 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoon sesame oil
• 1/4 teaspoon ground black pepper
• 2 1/4 cup water
• 1 cup flour
• 2 tablespoon sesame seeds,plus more for garnish
• 2 teaspoons freshly grated ginger
• 2 cloves garlic, minced
• 1/2 teaspoon dried red chili flakes
• 2 tablespoons soy sauce
• 2 teaspoons vinegar
• 2 tablespoons sugar
• 1/4 cup green onions, cut into 1 inch pieces, plus sliced onions for garnish
• vegetable or canola oil

INSTRUCTIONS

1. In a large mixing bowl, add 2 tablespoons of the cornstarch, the baking soda, salt, 1 teaspoon of the sesame oil, black pepper, 1 1/4 cup of water, and 3/4 cup of flour. Mix together well.
   
2. Add the cauliflower florets and toss to coat.
   
3. Sprinkle the remaining 1/4 cup of flour and the sesame seeds over the coated cauliflower. Lightly toss to coat. Set aside.
   
4. In a small sauce pan, bring to a slight bubble, the following ingredients: 1 tablespoon vegetable oil, grated ginger, minced garlic, dried chili flakes, 1 teaspoon sesame oil, soy sauce, vinegar, sugar, and one cup of water. Stir well.
   
5. When the mixture comes to a slight boil, add 1 tablespoon of cornstarch to 1 tablespoon of water and mix well, add that mixture to the sauce pan. Next, toss in the green onions and stir to combine. Reduce to a simmer and allow to thicken.
   
6. In the meantime, heat the vegetable oil in a deep pot to 375 degrees. (You can also use a deep fryer if you have one.)
   
7. Carefully place the coated cauliflower florets into the hot oil. Fry each piece until golden brown - about 3-4 minutes. Remove from the oil and allow to drain on a paper towel lined baking sheet.
   
8. Once all of the pieces are fried, increase the temperature of the oil to 385 degrees and re-fry the nuggets of cauliflower for another 30-60 seconds. This will provide a deeper colour and a better crunch. This step is completely optional!
   
9. Lastly, plate the cauliflower and spoon the thick, hot sauce over top. Garnish with the sliced green onions and a few sesame seeds. Serve immediately.

Salmon Sheet Dinner

With the Snowmaggedon approaching this weekend, we shopped for comfort recipes for the weekend.  Tim loves the new stove which got delivered while he was off in Sweden and the Arctic Circle.  We have been experimenting with sheet pan dinners which are easy and this one was awesome.  Unfortunately, there weren't too many leftovers.  

SALMON SHEET DINNER

• 1 lemon, sliced thinly
• ½ lemon, juiced
• 1½ tablespoons grainy mustard
• 1½ tablespoons dijon mustard
• ¼ cup fresh dill, chopped and divided
• Kosher salt and freshly ground black pepper
• 1 2-pound filet steelhead or King salmon, skin on
• 1½ pounds small new potatoes (red or white)
• 4-6 cloves garlic, peeled, left whole and smashed with the side of a knife
• 2 tablespoons olive oil

Instructions

1. Preheat the oven to 450 degrees F.
2. Line an 18 X 13 inch sheet pan with aluminum foil. Scatter the lemon slices on the pan.
3. In a small bowl, mix the lemon juice, grainy mustard and dijon mustard together. Season with salt and pepper and 1 teaspoon of the fresh dill. Place the salmon on the sheet pan and rub with the mustard sauce. Season with kosher salt and black pepper.
4. Thinly slice the potatoes (I leave the skins on) and place in a bowl with the smashed garlic cloves. Drizzle with the olive oil, season with salt and pepper and toss to coat. Scatter the potatoes on the sheet pan as evenly as possible. Season with more salt and pepper if desired.
5. Bake the salmon and potatoes for 15-20 minutes or until desired doneness, checking the cook time at the 10-12 minute mark.
6. Serve with additional mustard sauce if desired and sprinkle with fresh dill and more lemon wedges if you like.

Classic Lasagna

It is such a treat to have my Mom at the house and have her ask me to cook traditional Italian food for her and Tim.  My Mom was so territorial about her kitchen growing up.  I guess with three rambunctious boys - it would be a little challenging to have them running around you while you tried to cook.  However, as I got older, I would be slowly allowed to sit at the kitchen bar and watch her cook.   We would have these long conversations while she prepared meals and she allowed me to be her "taster."  "Does it need more mayonnaise or mustard?"  "Does it need more salt?"  The day she showed me how to make french salad dressing with just mixing ketchup and mayonnaise - was amazing to me.  It took her a long time to accept me in the kitchen and then accept Tim in there as well. Tim's cooking far exceeds my abilities and she eventually looked forward to Tim visiting and cooking in her kitchen. She had me make Eggplant parmesan when she first moved back here.  It is a laborious process to make it and I don't do it too often.  Lasagna is not as complicated but still labor intensive so I usually make a couple casserole dishes - one to eat and one to freeze.  We had it for dinner and then she asked for more for lunch the next day.  Glad to oblige.

• 2 lbs ground beef
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 1 Tbsp olive oil
• 2 15 oz cans tomato sauce
• 1 15 oz can water
• 1 12 oz can tomato paste
• 1 tsp oregano
• 1 tsp basil
• Salt and pepper
• 16 oz mozzarella cheese, grated
• 16 oz ricotta cheese
• ½ cup grated Parmesan cheese
• Salt and Pepper
• 1 16 oz box lasagna pasta

1. Preheat oven to 350°F.
2. In a large pan, add olive oil, chopped onions and garlic. Saute until onions are soft and translucent.
3. Add ground beef and cook until completely browned, drain fat. Return to pan.
4. Add tomato sauce, tomato paste, water, oregano, basil, salt and pepper.
5. Bring to a boil over medium heat, reduce heat to low, cover and cook for approximately 15-20 minutes.
6. Cook pasta according to package directions, rinse and set aside (I usually add a tsp of oil to the water so the pasta doesn’t stick to each other).
7. In a 14 x 11½ x 2¼ baking dish, or two smaller size baking dishes, put a small amount of meat mixture in the bottom of dish. Spread around.
8. Add lasagna noodles (approximately 5-6, and they will overlap onto each other).
9. Next, spoon half of the ricotta cheese on top of the pasta and spread covering the pasta.
10. Spoon meat mixture on top of ricotta cheese.
11. Sprinkle with Parmesan cheese.
12. Next add ⅓ of the mozzarella cheese.
13. Repeat with another layer of pasta, ricotta cheese, meat mixture, Parmesan cheese, mozzarella cheese.
14. Final layer is pasta, topped with remaining meat mixture and remaining mozzarella cheese.
15. Cover with foil and cook for approximately 1 hour.
16. Serve with salad and garlic bread.

Twice Baked Butternut Squash

It's that time of year to try out new recipes.  Experimenting with a few things.  This was a healthy new find.  So easy and healthy and the combo of squash, goat cheese and rosemary was delicious.  We doubled the ingredients based on the size of the squash.  We also put it in a baking dish vs. the skins.

Butternut Squash

Tbl non fat yogurt

Tbl goat cheese

Tbl Honey

Add cinnamon and rosemary 

1. Pre heat oven to 450

2. Slice squash into two halves

3. Cover a baking sheet with foil and spray with cooking spray 

4. Bake for about 45 minutes (check by poking it with a fork, if it comes out easy it’s ready!)

5. Remove from the oven and lower temperature to 425

6. Scoop out the flesh and in a bowl combine the squash flesh with the other ingredients

7. Spoon back into the squash skins and top with rosemary and goat cheese

8. Bake for another 10 or so minutes or until the mixture is hot throughout

Zucchini Lasagna

Now that we are no longer on vacation - I was really bad! - back to healthy eating.  Thanks to Tim - he continues to add more clean eating recipes to his repertoire.   I was suspicious of this one but it was delicious and although I am not a fan of bolognese combos - it was very good!

ZUCCHINI LASAGNA

Ingredients: 

• 1 lb 93% lean ground beef
• 1 1/2 teaspoons kosher salt
• 1 tsp olive oil
• 1/2 large onion, chopped
• 3 cloves garlic, minced
• 1 (28 oz can) crushed tomatoes
• 2 tbsp chopped fresh basil
• black pepper, to taste
• 3 medium (8 ounces each) zucchini, sliced 1/8″ thick
• 1 1/2 cups part-skim ricotta
• 1/4 cup Parmigiano Reggiano
• 1 large egg
• 16 oz (4 cups) shredded part-skim mozzarella cheese

In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.

Meanwhile, slice zucchini into 1/8″ thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

Preheat a gas grill to medium high, and grill 2 to 3 minutes per side, until slightly browned. Place on paper towels to soak any excess moisture.

Preheat oven to 375°.

In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.

In a 9×12 casserole spread 1/2 cup of sauce on the bottom and layer the zucchini to cover. Spread 1/2 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and repeat the process until all your ingredients are used up. The last layer top with remaining zucchini and sauce, cover with foil and bake 30 minutes. Uncover the foil and bake 20 minutes (to dry up the sauce) then place the remaining 1 cup mozzarella and bake until melted, 10 minutes.

Let stand about 5 – 10 minutes before serving.

Delicious, healthy lunch today.

Zucchini Tuna Fish Burgers with Dill Yogurt Sauce

• 1/2 medium zucchini (about 100 g) grated, and liquid squeezed out
• 1 can tuna, drained
• 2 T oats
• 2 T shredded cheese
• 1 large egg
• 1/4 t garlic salt
• 1/4 t dill
• 1/4 t onion powder
• fresh ground pepper

• For the Lemon Yogurt Sauce:
• 2 T greek yogurt
• 1 t lemon juice
• 1/4 t dill
• 1/4 garlic salt

1. Grate up about half of a medium sized zucchini or about 100 grams. Dump all that grated zucchini into a thin dish towel or cheese cloth and wrap all the sides up around it forming a ball. Twist the cloth at the top, right above the ball of zucchini, and keep twisting it as tight as you can to squeeze as much liquid out of the zucchini as possible. It will all come out through the towel.
2. In a mixing bowl, add the squeezed zucchini and all the other cake ingredients and mix well together.
3. Heat a medium frying pan to medium low. Spray with non stick spray.
4. Scoop about half of the mixture out into one side of the frying pan and use your spoon to form a round flat cake, about 1/2 inch thick. Then do the same with the rest of the mixture on the other side of the frying pan. Let it cook for about 5-6 minutes on medium low. You can check the bottom if you want, so when it gets a little crispy and golden brown, flip it over with a spatula and let it cook about the same amount on the other side.
5. While the cakes are cooking, you can mix up your lemon dill yogurt sauce. Just mix the yogurt, lemon juice, dill, and garlic sauce in a small bowl and set it aside.
6. When the cakes are ready, scoop them out onto a plate and put all the yogurt sauce on top.

Mustard Herb Salmon with Zucchini Tater Tots and Riced Cauliflower with Cilantro and Lime

This has been a difficult year.  Tim and I are such foodies but unfortunately with high blood pressure and diagnosed with pre-diabetes - something had to change.  So, thank God, we love vegetables and fish - Tim has been awesome about finding us options that still have a lot of flavor but so much healthier for the both of us.  This was a terrific meal and we love all the substitutions and still so delicious.

GRILLED GARLIC HERB DIJON HERB SALMON

• 4 garlic cloves
• 1 tsp dried Herbs de Provence
• 1 tsp red wine vinegar
• 1 tsp olive oil
• 2 tbsp Dijon mustard
• olive oil spray 
• 4 (6 oz) wild salmon fillets, 1″ thick (if frozen, thaw first)
• salt and fresh ground pepper to taste
• 4 lemon wedges for serving

In a mini food processor, or using a mortar and pestle mash garlic with the herbs, vinegar, oil, and Dijon mustard until it becomes a paste. Set aside.

Season salmon with a pinch of salt and fresh pepper. Heat a grill or grill pan over high heat until hot. Spray the pan lightly with oil and reduce the heat to medium-low. Place the salmon on the hot grill pan and cook without moving for 5 minutes.  

Turn and cook the other side for an additional 3-4 minutes spooning on half of the garlic herb mustard sauce.

Turn and cook 1 more minute spooning the other side of the fish with remaining sauce. Turn once again and let the fish finish cooking about one more minute. Note: the fish should have a total cooking time of about 9-10 minutes per inch. If your fish is thinner, reduce the total cooking time.

Transfer the fillets to plates and serve with fresh lemon wedges.

CILANTRO LIME CAULIFLOWER RICE

• 1 medium head (about 24 oz) cauliflower, rinsed
• 1 tbsp extra-virgin olive oil
• 2 garlic cloves
• 2 scallions, diced
• kosher salt and pepper, to taste
• 1-1/2 limes
• 1/4 cup fresh chopped cilantro

Remove the core and let the cauliflower dry completely. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower.

Heat a large saute pan over medium heat, add olive oil, scallions and garlic and sauté about 3 to 4 minutes, or until soft.

Raise the heat to medium-high. Add the cauliflower “rice” to the saute pan. Cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Season with salt and pepper to taste.

Remove from heat and place in a medium bowl; toss with fresh cilantro and lime juice to taste.

ZUCCHINI TATER TOTS

• cooking spray
• 1 packed cup grated zucchini
• 1 large egg
• 1/4 medium onion, minced
• 1/4 cup grated reduced fat sharp cheddar cheese
• 1/3 cup seasoned breadcrumbs
• 1/4 tsp kosher salt and black pepper to taste

• Preheat oven to 400°F.  Spray a baking sheet with cooking spray.
• Grate the zucchini into a clean dish towel until you have 1 packed cup.  Wring all of the excess water out of the zucchini, there will be a lot of water. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
• Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16 to 18 minutes, turning halfway though cooking until golden. 

Breakfast Casserole for Two

Drizzly, grey April weekend.  Mom napping. Tim making breakfast. Yum!

Breakfast Casserole for Two

3 slices bacon, chopped ( we substituted ham)
2 slices hearty white sandwich bread, cut into 1/2" pieces
4 tablespoons heavy cream
4 large eggs
1/8 teaspoon salt
1/8 teaspoon pepper
2 scallions, sliced thin
1/2 cup shredded sharp cheddar cheese

1. Adjust oven rack to upper middle position and heat oven to 475 degrees. Cook bacon in 8 inch nonstick, oven safe skillet over medium heat until crisp about 8 minutes.  Using slotted spoon, transfer bacon to paper towel-lined plate. Pour off all but 1 tablespoon fat from pan.
2. Add half of bread to skillet and cook over medium heat, stirring frequently, until golden brown.  3 to 5 minutes.  Transfer to medium bowl and toss with untoasted bread.
3. Whisk cream, eggs, salt, and pepper in another medium bowl until smooth.  Stir in bacon, scallions, and cheddar. Add egg mixture to now-empty skillet and cook over medium heat, using spatula to scrape bottom of pan, until eggs are just beginning to set, about 1 minute. Fold in bread and lightly pat mixture into even thickness. Bake until puffed and golden brown, 7 to 9 minutes. Serve.

Eggplant Parmesan and Pasta Aglio E Olio

Mom wasn't feeling so good this weekend and it was cold and wet. We decided to watch movies all day and I cooked a homemade Italian meal for my Italian mom craving some homemade food.
I don't make this very often because the minute you start making it you realize why you don't make it that often.   It's a lot of work, but it's so damn good.  The recipe makes two casseroles and I froze one for another rainy day when we are feeling lazy again and I don't feel like doing this much work.

Eggplant Parmesan

• 2 1/4 lbs (about 2 large) eggplants
• 1 teaspoon kosher salt
• 1 Tbsp olive oil
• 1 clove minced garlic (about 1 teaspoon)
• 2 large containers of Ricotta cheese
• 1 28-oz can whole peeled tomatoes (preferably San Marzano), tomatoes diced, reserve juices

• 1/2 cup finely chopped fresh basil
• Kosher salt
• Freshly ground black pepper
• 1 1/2 cups breadcrumbs

• 1 1/4 cups grated Parmesan cheese, divided
• 3/4 cup flour
• 4 eggs, beaten (more if needed)
• 1/4 cup olive oil (plus more to oil the sheet pans)
• 1 1/2 pounds fresh mozzarella, sliced into 1/4-inch slices

1 Slice the eggplants into 1/4-inch to 1/2-inch thick rounds. Lay the eggplant slices out on a rack over a rimmed sheet pan (or on several layers of paper towels). Sprinkle both sides of the eggplant rounds lightly with salt. Let the eggplant rounds sit and release moisture for 2 hours.

2 Heat 1 Tbsp olive oil in a 4-quart saucepan on medium heat. Add the minced garlic and gently cook for 1 minute or until fragrant. Add the tomatoes and their juices. Increase heat to bring to a simmer, lower heat to maintain a very low simmer for 15 minutes, uncovered. Add salt and pepper to taste. Add the minced basil and remove from heat.

3 Combine 1 1/2 cups of breadcrumbs with 1/4 cup grated Parmesan cheese, and place in a shallow bowl or rimmed dish. Set up your station so that you have flour in one shallow bowl, beaten eggs in another bowl, and the breadcrumb cheese mixture in another, in that order.

4 Preheat the oven to 425°F. Spread a tablespoon of olive oil each over the bottom of two rimmed baking sheet pans. Pat dry the eggplant slices with paper towels. Working one at a time dredge the eggplant slices first in the flour, then dip in the beaten eggs, and then dredge in the breadcrumb parmesan cheese mixture.

Place on oiled sheet pan. Drizzle a little oil over the top of each breaded eggplant round.

5 Place breaded prepared eggplant slices in the oven. Cook for 18 to 20 minutes, turning the slices over at the half-way point, until they are nicely browned. Remove from oven, and let cool to touch.

6 Spread 1/2 cup of the tomato sauce over the bottom of a 9x13-inch casserole dish. Place a third of the eggplant rounds in a single layer covering the sauce on the bottom of the pan.

Layer half of the sliced mozzarella on top of the eggplant rounds. Sprinkle 1/3 cup of grated Parmesan cheese.

Spread a layer of the Ricotta cheese on top of the eggplants. 

Place another third of the eggplant rounds over the cheese. Spread 1 cup of the sauce over the eggplant rounds. Spread a Ricotta layer and layer the sliced mozzarella over the sauce. Sprinkle with 1/3 cup of grated Parm.

Add the remaining eggplant in a single layer on top of the cheese. Top with the remaining sauce and the remaining Parmesan and Mozzarella.  Add basil leaves for garnish.

7 Bake uncovered at 350°F for 35 minutes. Remove from oven and let sit for 10 minutes before cutting into to serve.

Spaghetti Aglio E Olio

Kosher salt

1 pound dried spaghetti, such as DeCecco

1/3 cup good olive oil

8 large garlic cloves, cut into thin slivers

1/2 teaspoon crushed red pepper flakes

1/2 cup minced fresh parsley

1 cup freshly grated Parmesan cheese, plus extra for serving

Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.

Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.

Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.

Green Goddess Turkey Veggie Burgers

We smell Green Goddess and we follow!  Absolutely incredible burgers.  My Mom's eyes were rolling back in there head they were so good!

Green Goddess Zucchini Turkey Burgers

• FOR THE GREEN GODDESS MAYONNAISE:
• 1/2 cup mayonnaise
• 1/4 cup basil
• 1/4 cup tarragon
• 1/4 cup chives
• 2 cloves garlic
• 2 anchovy fillets
• 2 tablespoons lemon juice (~1/2 lemon)
• 1 teaspoon lemon zest
• salt and pepper to taste
• FOR THE PICKLED ONIONS:
• 1 spring onion, thinly sliced
• 1/2 cup white wine vinegar
• 2 teaspoons sugar
• 1 teaspoon salt
• 1/4 teaspoon black peppercorns, lightly crushed
• FOR THE GREEN GODDESS ZUCCHINI TURKEY BURGER PATTIES:
• 1 pound ground turkey
• 1 cup zucchini, grated and squeezed of excess liquid
• 2 tablespoons basil, chopped
• 2 tablespoons tarragon, chopped
• 2 tablespoons chives, chopped
• 2 cloves garlic, grated
• 2 anchovy fillets, chopped
• 1 teaspoon lemon zest
• 2 teaspoons Worcestershire sauce
• 1/4 cup parmigiano reggiano (parmesan), grated
• 1/4 cup bread crumbs
• salt and pepper to taste
• 8 ounces fresh mozzarella, sliced
• 
  
• FOR THE BURGERS:
• 4 buns, optionally lightly toasted
• 1 cup baby spinach (or lettuce)
• 1 large avocado, sliced
• 1 large ripe green heirloom tomato, sliced
• 1 cucumber, sliced thinly
• 1 cup sprouts

1. FOR THE GREEN GODDESS MAYONNAISE:
2. Puree everything in a blender or a food processor.

1. FOR THE PICKLED ONIONS:
2. Mix everything and let sit for 10 minutes.

1. FOR THE GREEN GODDESS ZUCCHINI TURKEY BURGER PATTIES:
2. Mix everything except the mozzarella, form 4 patties and grill until cooked, about 4-5 minutes per side before topping with the mozzarella and cooking until it starts to melt, about 2-3 minutes.

Grilled Salmon with Citrus Sauce

Tim made the most delicious salmon tonight  with a classic cucumber recipe and sauteed green beans - delicious!

Grilled Salmon

• 4 skinless salmon fillets, (6 ounces each)
• 1 teaspoon olive oil
• 1/2 teaspoon ground coriander
• Coarse salt and ground pepper.

1. Heat grill to medium-high. Rub 4 skinless salmon fillets (6 ounces each) with 1 teaspoon olive oil. Sprinkle with 1/2 teaspoon ground coriander; season with coarse salt and ground pepper. 
2. Lightly oil grates; place salmon, skinned side up, on grill. Cover grill; cook 5 minutes. Turn fillets; cover, and cook until opaque throughout and flaky, about 4 minutes more. Serve salmon drizzled with Citrus Sauce.

Citrus Sauce

• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 2 teaspoons sugar
• 2 teaspoons Dijon mustard
• 2 tablespoons olive oil
• Coarse salt and ground pepper

1. In a small skillet over high heat, boil 1/2 cup fresh orange juice and 1/4 cup fresh lime juice until reduced to 1/2 cup, 8 to 12 minutes. 
2. Remove from heat; whisk in 2 teaspoons sugar, 2 teaspoons Dijon mustard, and 2 tablespoons olive oil. Season with coarse salt and ground pepper.

Sesame Seared Tuna with Lime Ginger Vinaigrette with Parmesan Green Beans

This was such a light, delicious dinner Saturday night.  Tim and I getting used to eating so healthy and continuing to explore new flavors and ways of cooking healthy.

Sesame Seared Tuna with Lime Ginger Vinaigrette with Parmesan Green Beans

3 tablespoons black sesame seeds
3 tablespoons white sesame seeds
2 pieces tuna fish fillet (about 1 pound)
1 teaspoon wasabi paste
1 tablespoon cooking oil
1 tablespoon freshly squeezed lime juice ( or other vinegar)
1 teaspoon grated fresh ginger
3 tablespoons avocado oil
Salt and pepper
2 large handfuls salad greens (optional)

The ratio for a vinaigrette is 3 parts oil to 1 part vinegar.  For the oil, you can use olive, vegetable canola, grapeseed, etc.   For this recipe avocado oil is used.  The vinegar can be balsamic, rice vinegar, white vinegar, lime juice or lemon juice.

In a shallow bowl, add the black and the white sesame seeds.  pat the tuna very dry.  Smear a bit of wasabi paste on both sides of the fish.  Season the fish with salt and pepper.

Heat a frying pan over medium-high heat and add the cooking oil.  When the oil is shimmering, carefully lay the tuna fillets in the pan, not touching.  Cook for 2 minutes then flip the tuna.  Cook 2 minutes, then flip the fillets to its side to cook 1 minute.   Flip one more time to cook the other side for 1 minutes so that you have a good sear on all sides.  Please take care not to burn the sesame seeds.  If the seeds start turning brown too quickly,  lower the heat.   Remove the fish to a plate.

In a small bowl, whisk together the lime juice, ginger and the oil.  Season with salt and pepper to taste.

Slice the fish into thin slices and arrange on a plate.  Drizzle some of the lime-ginger vinaigrette over the fish.  Toss the remaining lime-ginger vinaigrette with salad greens, if desired.


Parmesan Green Beans

1 1/4 pounds of green beans
pinch of Kosher salt
3 cloves garlic, sliced
1 1/2 cups Parmesan cheese, finely grated
extra virgin olive oil
1/2 of a lemon

1. Line up the green beans on a chopping board and cut off the stalks.

2. Put the beans in a sauce pan of boiling water with a dash of salt and cook for about six minutes. Drain, reserving some of the cooking water, and set them aside to steam dry.

3. Put the pan back on the heat, add the oil and the garlic. Stir. When the garlic starts to turn golden, add the beans and shake them around in the pan to coat them in the garlic oil.

4. Add a small ladleful of the reserved cooking water, the parmesan cheese, and the lemon juice. Stir and simmer until the water and cheese start to form an oozy, sticky sauce. Remove from the heat and serve immediately.

Ginger Soy Salmon

After a long day of dealing with the snow.  We had ordered and had to pick up 9 sheets of bead board paneling from Lowes and then unload it from the truck and get it into our house.  9 trips later back and forth through the snow from the truck to the back door and the truck to the basement - both of us were popsicles and ready to stay inside for the day.  Tim cooked and I worked on the mud room putting up the bead board paneling.  It continued to snow outside and we both kept looking out our living room windows and just shaking our heads.

Tim made a post Valentines Day dinner since we didn't get to go to dinner Friday night because we had to shovel out our car.  We are driven to having fish twice  a week so Tim made this amazing salmon dish - so good!

Honey Ginger Salmon

1/4 cup olive oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons brown sugar
2 cloves garlic, pressed
1 tablespoon grated fresh ginger
1 tablespoon sesame seeds
4 green onions, thinly sliced
4 salmon filets

For the Honey Ginger Glaze
2 tablespoons honey
1 teaspoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon Sciracha, or more, to taste
1/2 teaspoon grated fresh ginger
1/2 teaspoon sesame seeds

To make the glaze, whisk together honey, soy sauce, sesame oil. Sciracha, ginger and sesame seeds in a small bowl; set aside.

In a medium bowl, whisk together olive oil, soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger, sesame seeds and green onions.

In a gallon size Ziploc bag or large bowl, combine ginger marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.

Preheat oven to 400 degrees F. Lightly coat a 9x13 baking dish with nonstick spray.

Place salmon filets along with the marinade onto prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.

Grilled Salmon with Horseradish Sauce

Our continuing quest to eat healthier this year!  Can't get enough Salmon.  Always looking for different ways to serve it.  So simple. The sauce was really good and the meal as always great!

Grilled Salmon with Horseradish Sauce

4-5 ounce Wild Salmon fillet
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fat free mayonnaise
2 tablespoons fat free sour cream
4 teaspoons drained prepared horseradish
1 tablespoons chopped chives
1 teaspoon water

1. Spray ridged grillpan with non-stick spray and set over medium high heat until hot.
Sprinkle salmon with salt and pepper.  Place in pan and grill until lightly browned and barely pink in center.  About 4 minutes each side.

2. Meanwhile, to make the sauce, stir together mayonnaise, sour cream, horseradish, chives and water in small bowl, set aside.

Citrus and Chili Rubbed Salmon

A new year, fresh start and new resolutions.  Looking past last year and the new reality of life and looking forward to new goals.  Tim and I switching gears a little bit when it comes to our foodie obsessions.  Healthier recipes and healthier lifestyle choices.  We did a lot of cooking this weekend and trying to kick off the new year with some healthier options. I love salmon - I could eat it every day.  However, Tim isn't a fish freak so we had to balance our choices. 

Citrus and Chili Rubbed Salmon

1 navel orange

1 lemon

1 tablespoon brown sugar

2 teaspoons olive oil

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

4 (6 ounce) salmon fillets (1 1/2 inches thick)

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Cooking spray

1. Preheat grill to medium-high heat.

2. Grate rind and squeeze juice from orange to equal 1 teaspoon rind and 1 tablespoon juice.  Repeat procedure with lemon.  Combine rinds, juices, brown sugar, and next 3 ingredients.  Sprinkle fillets with salt and pepper; brush citrus mixture over fillets.

3. Place fillets, skin sides down, on grill rack coated with cooking spray; grill 9 to 10 minutes or until desired degree of doneness.