Monthly Archives: October 2010

Vegetables

Portobello Mushroom Parmigiana

Portobello Mushroom Parmigiana

Six Portobello Mushroom Caps

Six Slices Of Fresh Mozzarella Cheese Cut Large Enough To Fit On Top Of  Each Mushroom Cap

Three Cups Of Marinara Sauce

Two Tablespoons Of Grated Romano Cheese

Three Tablespoons Of Olive Oil

A Teaspoon Of Sea Salt

1/4 Teaspoon Of Fresh Ground Black Pepper

Brush the smooth sides of the mushrooms with olive oil and then sprinkle them with sea salt and black pepper.

Heat a non-stick grill or saute pan on high heat for 4 minutes. Place the mushrooms (smooth side down) in the pan. Sprinkle the stem side with sea salt and black pepper. Cook without touching for 5 minutes. Remove from the heat and let the mushrooms cool.

Preheat the oven to 350 degrees.

Spread two cups of the marinara sauce evenly on the bottom of a baking dish. Place the mushrooms (smooth side down) on top of the sauce. Spoon an equal amount of the remaining marinara sauce on each of the mushroom tops. Place an equal amount of the grated cheese on each mushroom. Put the slices of mozzarella on each mushroom.

Bake in the preheated oven for 1/2 hour until the cheese is bubbly.

Vegetables

Mashed Potatoes

A classic side dish.

Three Russet Baking Potatoes Peeled And Cut Into About One Inch Cubes

1 1/2 Tablespoons Of Unsalted Butter

1/2 Cup Of Whole Milk

1/2 Cup Of Low Fat Plain Yogurt

1/4 Cup Of Chopped Italian Parsley

A Teaspoon Of Garlic Powder

A Tablespoon And A Teaspoon Of Sea Salt

1/2 Teaspoon Of Fresh Ground Black Pepper

Put the peeled and cut potatoes into a pot. Add enough cold water to just cover the potatoes. Add a tablespoon of sea salt. Cover the pot and put it on medium heat. Cook the potatoes until they are fork tender (meaning a fork can easily pierce a potato). Drain the potatoes in a colander and put them back into the same pot.   

Whisk the milk, the yogurt, the parsley, the garlic powder, the black pepper, and a teaspoon of sea salt until well blended.

Put the pot of cooked potatoes on low heat for three minutes and let the potatoes steam. This step helps to remove any excess moisture.  Add the butter and the milk/yogurt mixture. Mash with a potato masher until the desired consistency is achieved. Note: I like my mashed potatoes a little on the chunky side. Taste and add more sea salt and/or black pepper, if desired.

Turn the heat off and cover the pot to keep the potatoes warm until you are ready to serve them.

Pasta

Spaghetti Pie

A Pound Of Thin Spaghetti

Five Cups Of Marinara Sauce

A Cup Of Grated Romano Cheese

Four Beaten Eggs

1/2 Cup Of Whole Milk

1/2 Cup Of Panko Breadcrumbs

Two Tablespoons Of Olive Oil

A Bundt Pan

Cook the spaghetti in a pot of salted, boiling water according to the package instructions. Drain the spaghetti well in a colander.

Mix the pasta well with the marinara sauce and a 1/4 cup of grated Romano cheese. Set the pasta aside and let it cool for 20 minutes.

Whisk the eggs, the whole milk, and a 1/2 cup of grated Romano cheese until well blended.

Mix the breadcrumbs with a 1/4 cup of grated Romano cheese.

Preheat the oven to 350 degrees.

Brush the bundt pan with the two tablespoons of olive oil. Sprinkle the breadcrumb and cheese mixture evenly on the bottom of the pan. Mix the spaghetti and the egg mixture together. Pour the pasta and egg mixture into the bundt pan and spread it out evenly. Spread the top of the spaghetti evenly with a cup of marinara sauce.

Bake the pasta pie in the preheated oven for one hour.

Let the spaghetti pie cool for 10 minutes. Invert the bundt pan on a flat cutting surface in order to free the pie from the pan. The spaghetti pie should look like a cake.

Cut and serve with extra marinara sauce on the side.

Spaghetti Pie

Sauces and Dressings

Marinara Sauce

Marinara Sauce

This sauce is the base for many Italian recipes.

Two 28 Ounce Cans Of San Marzano Tomatoes Hand Crushed With Can Juice

A 12 Ounce Can Of Tomato Paste

A Cup Of Dry Red Wine

Three Minced Garlic Cloves

A Cup Of Diced Spanish Onion

A Teaspoon Of Dried Oregano

A Teaspoon Of Crushed Red Pepper Flakes

Three Teaspoons Of Sea Salt

1/2 Teaspoon Of Black Pepper

Five Fresh Basil Leaves

Three Fresh Thyme Stalks

Three Fresh Italian Parsley Stalks

Two Tablespoons Of Olive Oil

Into a large sauce pot, add the olive oil, the onion, the garlic, the oregano, the sea salt, the crushed red pepper flakes, and the black pepper. Cook on medium high heat stirring frequently for 4 minutes. Add the red wine. Scrape the bottom of the pot to remove any of the cooked bits of onion and/or garlic that might have accumulated. Let the wine cook for 5 minutes. Add the tomato paste. Stir to incorporate the tomato paste with the wine. Cook for 3 minutes while continuing to stir. Add the hand crushed tomatoes. Stir the mixture well and bring it to a slow boil. After the sauce begins to boil, reduce the heat to low. Tie the basil, the parsley, and the thyme into a bundle with butcher’s twine. Drop the bundle into the pot.

Simmer the sauce on low heat for two hours. Remove the herb bundle. Taste and add more sea salt and/or pepper, if needed.

Serve with your favorite pasta or the sauce can be kept in the refrigerator for future use.

Poultry

Chicken And Pancakes

This recipe offers an interesting slant on the traditional chicken and biscuits and is a great way to use up excess pancake mix.

Four Chicken Breasts (Not Boneless Or Skinless)

3 Cups Of Sodium Free Chicken Stock

A Cup Of Boxed Pancake Mix

1/4 Cup Of Chopped Scallions

Four Carrots Diced

A Celery Stalk Diced

3/4 Cup Of Diced Spanish Onion

Three Minced Garlic Cloves

Eight Ounces Of Sliced White Mushrooms

Three Whole Italian Parsley Stalks

A Bay Leaf

Three Whole Thyme Stalks

A Rosemary Stalk

1 1/2 Tablespoons Of Butter

1/3 Cup Of Vegetable Oil

1/2 Cup Of Flour

Four Teaspoons Of Sea Salt, Divided

A Teaspoon Of Ground Black Pepper

Six Whole Black Peppercorns

A Cup Of Frozen Peas

Into a large pot, add the chicken breasts, the chicken stock, the whole peppercorns, and two teaspoons of sea salt. Cover the pot and put it on low heat. Bring the stock up to a simmer slowly and then continue to simmer it for 1 1/2 hours. Remove the chicken and let it cool. When cooled, remove the skin and the bones. Cut the cooked chicken meat into about one inch pieces. Drain the the remaining chicken stock through a strainer. Set the chicken stock aside. Wipe the pot clean with a paper towel.

Using the same pot, add the butter and the vegetable oil. Cook on medium heat until the butter melts. When the butter melts, add the flour. Whisk the mixture until it is smooth and well blended. Add the onion, the carrots, the celery, the garlic, the mushrooms, the bay leaf, two teaspoons of sea salt, and a teaspoon of ground black pepper. Turn the heat up to medium high. Cook the vegetables for 4 minutes stirring constantly. Add the chicken stock to the pot. Stir the mixture well. The sauce will begin to thicken as the mixture comes to a boil. When the sauce reaches the boiling point, stir it well and reduce the heat to low. Tie the parsley stalks, the thyme stalks, and the rosemary stalk into a bundle with butcher’s twine. Drop the bundle into the pot. Cover the pot. Simmer for one hour stirring occasionally.

After one hour, remove the herb bundle. Taste and add more sea salt and/or black pepper, if desired. Add the peas and the chicken. Let the mixture simmer for 5 more minutes and then turn off the heat.

Mix the pancake batter according to the package instructions. Add the chopped scallions to the batter. Cook the pancakes according to the package instructions.

Serve the chicken, the vegetables, and the sauce on top of the pancakes.

Seafood

Roasted Breaded Cod Fillet

A One Pound Fresh Cod Fillet

1/2 Cup Of Panko Breadcrumbs

1 and 1/2 Tablespoons Of Unsalted Butter

The Juice Of 1/2 Lemon

A Minced Garlic Clove

1/2 Teaspoon Of Sea Salt, Divided

1/2 Teaspoon Of Ground Black Pepper, Divided

Preheat the oven to 350 degrees.

Sprinkle both sides of the cod with sea salt and ground black pepper.

Into a sauce pan, add the butter, the garlic, the lemon juice, 1/4 teaspoon of sea salt, and 1/4 teaspoon of black pepper. Heat on low heat until the butter melts stirring constantly. Pour the butter mixture on the breadcrumbs and mix until the breadcrumbs are moistened. Spoon the breadcrumb mixture evenly on one side of the fish.

Place the fish (breadcrumb side up) on a baking sheet that has been sprayed with cooking spray.

Roast the fish in the preheated oven for about 40 minutes until the breadcrumbs turn light brown.

Serve with lemon wedges.

Rice

Cuban Style Black Beans And Rice

Four One Inch Pieces Of Spanish Chorizo Sausage

A Tablespoon Of Olive Oil

A Tablespoon Of Chopped Fresh Cilantro

A Cup Of Arborio Rice

1/4 Cup Of Diced Spanish Onion

1/4 Cup Of Diced Jalapeno Pepper

1/4 Cup Of Diced Celery

A Cup Of Rinsed Canned Black Beans

The Juice Of 1/2 Lime

Two Minced Garlic Cloves

A Tablespoon Of Tomato Paste

1 and 1/2 Teaspoons Of Sea Salt

2 and 1/4 Cups Of Chicken Or Seafood Stock

Preheat the oven to 350 degrees.

Into a Dutch oven, add the olive oil and chorizo sausage. Cook on low heat until the sausage is crispy. Remove the chorizo sausage and let it drain on a paper towel. Chop the sausage into smaller pieces when it is cool and reserve.

Start to make a sofrito (a Latin cooking base) by adding the cilantro, the garlic, the onion, the celery, the jalapeno pepper, and the sea salt to the hot oil. Cook on medium high heat stirring frequently for 5 minutes. Add the lime juice and the tomato paste. Cook while stirring frequently for an additional three minutes. Add the rice and stir so that the rice gets well coated with the sofrito. Add the stock and stir the mixture once. Bring the contents of the pot to a boil. Add the black beans and stir one more time.

Cover the pot and place it into the preheated oven. Cook for 45 minutes until the rice is tender. Serve with additional lime wedges and chopped cilantro. Garnish with the crispy chorizo sausage.

Salads and Appetizers

Baby Spinach Salad

Crispy chorizo sausage is used instead of the traditional bacon bits for an interesting twist.

Eight Ounces Of Fresh Baby Spinach

Two Tablespoons Of Diced Spanish Chorizo Sausage

A Hard Cooked Egg Cut Into About 1/4 Inch Thick Slices

Two White Mushrooms Cut Into About 1/4 Inch Slices

A Tablespoon Of Sliced Red Onion

Two Teaspoons Of Apple Cider Vinegar

A Tablespoon Of Dijon Mustard

Two Teaspoons Of Maple Syrup

Four Tablespoons Of Olive Oil

1/2 Teaspoon Of Sea Salt

1/4 Teaspoon Of Freshly Ground Black Pepper 

Cook the chorizo sausage in a saute pan on low heat until crispy. Let the sausage drain on a paper towel and cool.

Into a salad bowl, add the apple cider vinegar, the Dijon mustard, the maple syrup, the sea salt, and the black pepper. Whisk until well blended. While whisking, slowly drizzle in the olive oil. Continue to whisk until the dressing is smooth and thickened slightly. Taste and add more sea salt and/or black pepper, if desired.

Add the spinach leaves on top of the dressing in the salad bowl. Toss the spinach gently to coat the leaves with the dressing.

Serve on salad plates. Garnish the top of each salad with red onion, mushroom slices, egg, and crispy chorizo.

Soups and Stews

Meatball Stew

Comfort food at its best.

1 And 3/4 Pounds Of 85% Ground Beef

A Cup And A Tablespoon Of Diced Spanish Onion, Divided

Three Minced Garlic Cloves, Divided 

Three Whole Italian Parsley Stalks

Two Tablespoons Of Finely Chopped Italian Parsley

A Beaten Egg

1/4 Cup Of Warm Water

A Cup Of Panko Breadcrumbs

1/4 Cup Of Flour

1 1/2 Tablespoons Of Tomato Paste

A Bay Leaf

Four Teaspoons Of Sea Salt, Divided

Two Teaspoons Of Ground Black Pepper, Divided

A Rosemary Stalk

Two Thyme Stalks

Eight Yukon Gold Potatoes Peeled And Cut Into About One Inch Cubes

A Pound Of Whole Mushrooms

12 Ounces Of Green Beans Cut Into About One Inch Long Pieces

28 Ounces Of Chicken Stock

1 1/2 Cups Of Dry Red Wine

A Diced Celery Stalk  

Three Whole Carrots Cut Into About One Inch Pieces

Two Tablespoons And A Teaspoon Of Olive Oil, Divided

Add a teaspoon of olive oil, a minced garlic clove, a tablespoon of Spanish onion, a pinch of sea salt, and a pinch of black pepper to a small saute pan. Cook on medium low heat stirring occasionally for four minutes. Remove the pan from the heat.

Into a mixing bowl, add the ground beef, the cooked garlic, the cooked onion, the chopped parsley, the breadcrumbs, the egg, the warm water, a teaspoon of sea salt, and a 1/2 teaspoon of ground black pepper. Mix well with your hands until all of the ingredients are well incorporated. Form the mixture into meatballs (about the size of golf balls). Roll the meatballs in the flour to lightly coat them.

Into a Dutch oven, add two tablespoons of olive oil. Put the Dutch oven on medium high heat for four minutes. Add the meatballs and saute them for five minutes until the meatballs on brown on all sides. Remove the meatballs to a plate. Remove all but one tablespoon of the grease that has been rendered.

Put the pot back on medium high heat. Add about a cup of the carrots, a cup of the Spanish onions, two minced garlic cloves, the celery, two teaspoons of sea salt, and a teaspoon of black pepper. Cook for four minutes while scraping the bottom of pot to loosen the brown bits that have accumulated. Add the red wine and cook for six minutes. Continue to scrape the bottom of the Dutch oven until all of the brown bits have been lifted. Add the tomato paste and stir to incorporate the paste into the red wine. Add the mushrooms and stir again. Add the meatballs back into the pot along with the chicken stock. Bring the mixture to a boil. After it begins to boil, turn the heat down to low. Tie the parsley stalks, the thyme stalks, and the rosemary stalk into a bundle with butcher’s twine. Drop the herb bundle into the pot. Add the bay leaf to the pot. Simmer with the lid 3/4 of the way on for 1 and 1/2 hours.

After 1 and 1/2 hours, remove the herb bundle. Skim off any of the excess grease that accumulates on the surface. Taste and add more sea salt and ground black pepper, as needed. Add the rest of the carrots, the green beans, and the potatoes to the pot. Cover the Dutch oven all the way and simmer for another 1 and 1/2 hours.

The stew is done when the potatoes and carrots are tender when pierced with a fork (fork tender). Turn off the heat. Taste and add more sea salt and ground black pepper, as needed.    

Serve on top of buttered noodles.

Vegetables

Eggplant Parmigiana

Eggplant Parmigiana

Serve with a side of pasta for a complete meal.

Two Medium Sized Eggplants Peeled And Cut Into About 1/2 Inch Wide Circles

About 6 Cups Of Marinara Sauce

12 Ounces Of Shredded Part Skim Mozzarella Cheese

Three Tablespoons Of Grated Parmesan Cheese

Two Beaten Eggs

A Cup Of All Purpose Flour

A Cup Of Panko Bread Crumbs

About 3 Teaspoons Of Sea Salt, Divided

About One Teaspoon Of Ground Black Pepper, Divided

About A Cup Of Olive Oil

Eggplant Parmigiana

SET UP A BREADING STATION

In a shallow baking dish, mix the beaten eggs with two tablespoons of water. Sprinkle with salt and pepper.

Put the flour on a baking sheet. Sprinkle with salt and pepper.

Put the bread crumbs on a baking sheet. Sprinkle with salt and pepper.

FRYING

Heat about a 1/4 inch of olive oil in a 12-14 inch non-stick skillet on medium high heat. Note: you will know that the olive oil is hot enough to fry in when you see ripples in the olive oil and it smokes slightly.

Dip the eggplant slices one at a time into the flour. Lightly coat each slice. Secondly, dip the eggplant slices one at a time into the egg mixture. Thirdly, put the eggplant slices into the bread crumbs. Dredge the eggplant slices in the bread crumbs coating them evenly on all sides. Fry the eggplant slices in batches in the hot olive oil, turning once, until they are golden brown. Note: do not fry more than five eggplant slices simultaneously as this will lower the temperature of the olive oil. Transfer the cooked eggplant slices with a fish spatula to a paper towel lined plate to drain. Sprinkle the fried eggplant slices with salt and pepper while hot. Note: more olive oil will need to be added to the skillet (in between batches) during the cooking process because the eggplant will absorb some of the oil.

ASSEMBLY

Coat the bottom of a casserole dish evenly with two cups of the marinara sauce. Arrange half of the fried eggplant slices on top of the sauce in a single layer.  Add two teaspoons of the marinara sauce to each slice and smooth it out with a spoon. Add the shredded mozzarella cheese on top of the eggplant giving each slice an equal amount. Add the rest of the fried eggplant slices on top of the cheese layer. Add the rest of the marinara sauce to the second layer of eggplant spreading the sauce evenly to coat each slice. Sprinkle the Parmesan cheese over the top of the sauce. Note: you can add more mozzarella or Parmesan cheese, if desired.

Cover the casserole with aluminum foil. Bake in a preheated oven at 350 degress for one hour.

Eggplant Parmigiana

Eggplant