Cottage Cheese - It's Worth Another Look

I just love making baked pasta - it takes only a little effort and the oven does all the work. I often make these types of dishes for when we have company, it makes cooking for a small crowd much easier and less stressful. Even when it's just the hubby and I, we love the ease of cooking once and eating many times.

This particular recipe was delicious, rich and cheesy. I have been reluctant to try recipes with cottage cheese until now, as it is not one of my favorite foods - but it is a healthy addition to my diet while pregnant. So I was pleasantly surprised with the flavor, texture and added creaminess (and nutrition too!). I hope to continue to broaden my horizons and try new recipes with cottage cheese - if you have a favorite, leave me a comment on any suggestions!


Baked Ziti
Seen on Annie's Eats; adapted from Cook's Illustrated March & April 2009

Ingredients:

1 lb. whole milk or 1% cottage cheese
2 large eggs, lightly beaten
3 oz. grated Parmesan cheese (about 1 1/2 cups),divided
Table salt
1 lb. ziti
1 tbsp. extra-virgin olive oil
20 oz. turkey Italian sausage I used ground sirloin
1/2 cup yellow onion, finely chopped
5 medium cloves garlic, minced or pressed
1 (28 oz.) can tomato sauce
1 (14.5 oz) can diced tomatoes
1 tsp. dried oregano
1/2 cup plus 2 tbsp. chopped fresh basil leaves, divided
1 tsp. sugar
Ground black pepper
3/4 tsp. cornstarch
1 cup heavy cream (or whole milk)
8 oz. low-moisture mozzarella, cut into 1/4-inch pieces

Directions:

Center a rack in the oven and preheat the oven to 350° F. Whisk cottage cheese, eggs, and 1 cup Parmesan together in a medium bowl; set aside. Bring a large pot of water to boil. Stir in 1 tablespoon salt and the pasta; cook until pasta begins to soften but is not yet cooked through, 5-7 minutes. Drain the pasta and leave in colander.

Meanwhile, heat olive oil in a skillet over medium heat. Crumble in the turkey sausage and cook until nearly browned. Add in the onion and garlic and continue to cook until the onion is softened and the sausage is completely browned. Stir in the tomato sauce, diced tomatoes and oregano; simmer until thickened, about 10 minutes. Off the heat, stir in 1/2 cup basil and the sugar, and season with salt and pepper.

In a small bowl stir together the cornstarch and heavy cream. Transfer the mixture to the now-empty stockpot over medium heat. Bring to a simmer and cook until thickened, 3-4 minutes. Remove the pot from the heat and add the cottage cheese mixture, 1 1/2 cups of the tomato sauce and 3/4 cup mozzarella. Stir to combine. Add the pasta and toss to coat thoroughly with the sauce.

Transfer the pasta to a 9×13″ baking dish and spread the remaining tomato sauce evenly over the top. Sprinkle the remaining mozzarella and Parmesan over the top. Cover the baking dish tightly with foil and bake for 30 minutes.

Remove the foil from the pan and continue to cook until the cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with the remaining 2 tablespoons basil and serve.

You Won't Have A Beef With This Burger!

I've had my eye on this recipe for a while now - it combines two of my favorite things - Italian food & burgers. It was my first time using ground chicken to make the burgers. I think it would also be great using a grilled/baked chicken breast, but then I guess it wouldn't be as "burger-like". It was a great dinner that is a quicker alternative to the standard chicken parm, and I served this with a spinach salad, instead of pasta. Roasted potato wedges & green beans would also be great sides to go with this dish.

Chicken Parmesan Burgers
Elly Says Opa

Serves 4

Burgers:

1 lb. ground chicken (I used breast meat)
1/4 cup grated parmesan cheese
1/4 cup plain bread crumbs
2 tsp. Italian seasoning
1/4 cup chopped flat leaf parsley I used fresh basil
1 clove garlic, finely minced or pressed
1 shallot, finely diced
salt and pepper

1/2 cup pasta sauce
4 slices mozzarella or provolone (or 1/2 cup shredded) I used a small and handful of shredded mozzarella and a slice of provolone on each
sautéed mushrooms (optional) I used Baby Bella mushrooms
4 buns (brushed with a little garlic butter, they are even better)

Lightly mix together all the ingredients for the burgers. Form into 4 patties. I like to make
them about 30-40 minutes ahead of time, to let the flavors meld a little bit.

Preheat & spray the broiler with a little oil (or use the grill, or a pan). Broil the burgers for
about 4 minutes on the first side, then flip and broil for 3 minutes.

Top each chicken burger with 2 Tbsp. pasta sauce and a slice (or about 2T) of cheese. Place
back under the broiler for 30-60 seconds, until cheese in melted and burger is cooked
through. Top with mushrooms, if desired.

Place the buns in the broiler for about 10 seconds, just until toasted.

A 30 Minute Plus 8 Hour Meal

I had a busy day ahead of me, some veggies to use up and a craving for pasta. So I decided to let the slow cooker to do most of the work for me, and after only about 30 minutes of prep work, my sauce was simmering away in the crock pot. I just love how the crock pot infused the whole house with the delicious aromas of tomatoes and herbs - what a nice welcome home! It makes a larger batch, so there will be plenty of goodness for leftovers or freezer meals. Enjoy with a crisp green salad, plenty of Parmesan cheese and a nice glass of Merlot.

All Day Tomato Sauce & Meatballs

Meatballs: (Makes about 16-18 small-medium meatballs, next time I would use 1.5 lbs ground beef for more meatballs)

1 lb ground beef
1/3 cup grated Parmesan cheese
1/2 tsp freshly ground black pepper
1/2 tsp salt
1 tsp oregano
1/2 tsp basil
1 egg, beaten
1/3 cup breadcrumbs
1 cloves garlic, minced
1 clove garlic, smashed
2 tbsp extra virgin olive oil

Add all ingredients except for the last two to a large bowl, combine and form into meatballs. Meanwhile, heat oil in a large skillet and add the smashed garlic clove to infuse the oil. Add meatballs turning frequently to brown all sides, but not cooked through, about 10 minutes. Remove from skillet and add to sauce in the crock pot.

Sauce:
2 stalks celery, diced
1 medium onion, diced
1 carrot, grated
4 cloves of garlic, minced
1.5 cups Baby Bella mushrooms, thinly sliced
28 oz crushed tomatoes
28 oz tomato puree
about 1/2 cup water (I swished it around in the tomato puree can)
14.5 oz diced tomatoes with juices
1.5 tsp kosher salt or to taste
1 tsp freshly ground pepper or to taste
2 tsp dried parsley
1 bay leaf
1.5 tsp dried oregano
splash of red wine
1 tbsp EVOO (more if necessary)
1-3 cup fresh basil, torn, plus more for garnish
Parmesan cheese

Add all the tomatoes and water to the crock pot and set on high, cover.

In the same skillet as the meatballs were in, over medium heat add in a little more EVOO if necessary and add the celery, carrot and onions. Cook for a couple of minutes, then add the garlic and mushrooms and cook for another 2 minutes. De glaze the pan with a splash of wine and continue to cook veggies till softened.

Remove, add to crock pot, and add all remaining herbs and seasonings. Turn down to low, and cook for 7-8 hours, tasting a couple of times and adjusting seasonings if necessary and stir on basil with about 20 minutes left. Garnish with more fresh basil before serving.

Burgers & Fries - Italian-Style

I love Italian food, and I thought, why not combine that with two of my other favorite things - burgers & fries? So that's how this twist on an American classic was created - it was so flavorful and a great change from the norm. I'll definitely be making these again soon...and don't tell the hubby I used baby spinach (my new favorite ingredient) instead of lettuce!

Italiano Burgers with Provolone & Sun Dried Tomatoes

3/4 lb ground round or sirloin
2 cloves garlic, minced
2 tbsp Parmesan cheese
1 tsp Worcestershire sauce
2 tbsp freshly chopped parsley
2 tbsp chopped sun dried tomatoes (softened)

Toppings - baby spinach leaves, chopped sun dried tomatoes, basil pesto mayo (1/4 cup light mayo mixed with 1/2 tbsp pesto), provolone cheese slices

Heat a grill over med-high heat. Mix all ingredients (except for the toppings) in a large bowl and form two large burgers. Grill about 8 minutes per side, or until desired. With a couple of minutes left, top with provolone, remove and add the remaining toppings.

Italiano Potato Wedges with Parmesan and Parsley

3 medium potatoes
1/2 tsp garlic powder
kosher salt & pepper to taste
1 tbsp EVOO
2 tbsp freshly chopped parsley
2 tbsp Parmesan cheese, shredded

Preheat the oven to 425. Cut potatoes in half, then slice again into wedges (I got 6 larger wedges from each potato). Add to a large bowl. In a small bowl, mix the remaining ingredients and add to potatoes and toss to coat. On a lightly sprayed baking sheet lined with foil, spread out potatoes and add to the oven.

Bake for about 40 minutes turning a couple of times. With about 3 minutes left, remove form oven, add cheese and parsley and bake for another couple of minutes till cheese melts.

Get Out Your Fork & Knife

Because you're going to need them to eat this sandwich! I've made this dish many times, but it was either before I began this blog, or I just plain forgot to take pics. So I'm finally posting my meatball sub recipe, but I apologize for the picture - it looks like a big gooey mess. It was not only delicious, but versatile as well - I served it for another meal over rigatoni with a little Parmesan, and I think it would be great as a stromboli or meatball pizza too.


Marinara Sauce with Meatballs

Sauce:

1 medium onion, diced
3 cloves garlic, minced
1.5 tbsp extra virgin olive oil
1 28 oz can tomato puree
1 28 oz can crushed tomatoes (plus half can of water)
freshly ground black pepper & Kosher salt to taste
1.5 tsp dried oregano
1/4 tsp red pepper flakes
a pinch of sugar
1/2 cup freshly chopped parsley

In a large pot, heat oil over medium heat. Add onions and saute for about 8 minutes or until softened, add garlic and cook for another 2 minutes. Add the remaining ingredients, except for the last two. Bring to a boil, reduce heat, cover and simmer for 1.5-2 hours. Stir occasionally, and add sugar if sauce is too acidic. Add parsley in the final 20 minutes of cooking, and another handful for garnish.

Meatballs:

1.3 lb ground beef (That's the size that my package was, just adjust the ingredients a little if you have less meat)
salt and pepper to taste
1 egg lightly beaten
1/4 cup grated onion
2 cloves garlic, minced
3 tbsp freshly chopped parsley
1/2 cup Parmesean cheese, shredded
1/2 cup breadcrumbs
1/2 cup milk

Preheat the oven to 375. In a large bowl, mix all ingredients till combines. Form into meatballs (Yielded about 24 meatballs. Line a baking sheet with foil, spray with EVOO non-stick spray, and bake meatballs for about 15 minutes, turning a couple of times to cook evenly.

Remove from oven and add to the simmering sauce for at least an hour.

Subs:

hoagie rolls (I used whole wheat sesame seed topped rolls)
Marinara sauce with meatballs
Parmesan, provolone and mozzarella cheeses

Place rolls on a baking sheet, and bake for about 5 minutes or less, until bread starts to toast. Remove from oven, spread a some of the sauce and meatballs on the rolls. On top of that, I tore a slice of provolone into strips, and used approximately 1/4 cup of shredded mozzarella and 1 tbsp of Parmesan cheeses on each sub. I baked them in a preheated oven at 400 for about 5 minutes, or until cheese is melted. Remove from oven, and sprinkle with a little freshly chopped parsley.

The 5 1/2 Hour Sauce

A couple of Saturdays ago, I was watching the Food Network, and I saw a bolognese sauce being made. It looked delicious - even though I had just made another Ragu Bolognese alla Fettucine last month and still have some in the freezer, this recipe looked so good, I had to try it. It definitely lived up to my expectations, it was one of the favorite sauces that I've made.

And yes... it takes a while...but it's completely worth it and is a perfect thing to make for that chilly Sunday afternoon.



At first the vegetable mixture resembles baby food....


But here it is looking like a delicious meal in the making....


And....finally it's ready to be devoured :)

Pasta Bolognese
Food Network/Secrets of a Restaurant Chef

Prep Time: 45 min
Cook Time: 4 hr 30 min
Level: Intermediate
Serves: 6 to 8 servings

1 large onion or 2 small, cut into 1-inch dice
2 large carrots, cut into 1/2-inch dice
3 ribs celery, cut into 1-inch dice
4 cloves garlic
Extra-virgin olive oil, for the pan
Kosher salt
I also added freshly ground pepper and two cloves of minced garlic
3 pounds ground chuck, brisket or round or combination I used 1 lb ground sirloin, 2 lbs ground chuck
2 cups tomato paste
3 cups hearty red wine
Water
3 bay leaves
1 bunch thyme, tied in a bundle
1 pound spaghetti I used a combination of whole wheat penne & rotini
1/2 cup grated Parmigiano-Reggiano
High quality extra-virgin olive oil, for finishing

In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop.

Add the ground beef and season again generously with salt. BROWN THE BEEF! Brown food tastes good. Don't rush this step. Cook another 15 to 20 minutes.

Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.

Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally.

As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don't be shy about adding water during the cooking process, you can always cook it out. This is a game of reduce and add more water. This is where big rich flavors develop. If you try to add all the water in the beginning you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and TASTE frequently. Season with salt, if needed (you probably will). Simmer for 3 1/2 to 4 hours.

During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. Pasta water should ALWAYS be well salted. Salty as the ocean! TASTE IT! If your pasta water is under seasoned it doesn't matter how good your sauce is, your complete dish will always taste under seasoned. When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.

While the pasta is cooking remove 1/2 of the ragu from the pot and reserve.

Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiano and a generous drizzle of the high quality finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmigiano.

Serve immediately.....and ENJOY

Skip That Condensed Tomato Soup

I haven't made tomato soup in a while, with the exception of good ol' Campbell's. However, while watching Everyday Italian on The Food Network, I saw exactly what I was looking for. With the beans, noodles and the extra kick with the spice, it was very hearty, yet still healthy.

The recipe called for San Marzano marinara sauce, but I was unable to find it at my grocery store. So I decided to make my own sauce, and the difference between crushed and whole San Marzano tomatoes was about $4! So I just pulsed whole tomatoes in the food processor a few times, creating crushed tomatoes, but leaving some pieces. I loved the taste of this marinara so much, I will definitely be making it again to serve with pasta, and of course, plenty of Parmesan cheese!

Quick & Spicy Tomato Soup
Food Network/Giada De Laurentiis

Prep Time: 10 min Cook Time: 12 min
Level: Easy Serves: 4 to 6 servings

3 tablespoons olive oil
2 carrots, peeled and chopped
1 small onion, chopped
1 clove garlic, minced
1 (26-ounce) jar marinara sauce (recommended: San Marzano brand) I made my own, recipe below
2 (14-ounce) cans chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 teaspoon red pepper flakes
1/2 cup pastina pasta (or any small pasta) I used ditalini
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
I added a 1/4 cup freshly chopped parsley to the soup in the last 10 minutes of cooking, and extra for garnish

Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. (I sauteed them longer till carrots were completely softened) Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.

San Marzano Marinara Sauce

28 oz can San Marzano tomatoes
1 onion, finely diced
2 cloves garlic, minced
2 tbsp extra virgin olive oil
1 stalk celery, finely diced
1 carrot stick, shredded
2 bay leaves
1/4-1/2 tsp each of dried basil & oregano (I would have fresh if I had some on hand)
salt and pepper to taste
1 small onion, finely diced

Heat extra virgin olive oil on medium heat in a saucepan. Saute onion, celery for 3-4 minutes, and add in garlic and carrot and saute for a few more minutes till everything is softened.

Meanwhile, add tomatoes and remaining ingredients, and simmer for about an hour, stirring occasionally.

I Love Ragu (Not From the Jar)

I was on my own for a few days, and found myself with a pasta craving (yeah...again) and some time to devote to the sauce, so I found this recipe for Bolognese on Cooking Light. It was wonderful, the meat takes center stage in this style of pasta, where normally the tomatoes/sauce is more prominent. I loved this sauce, and after eating it for dinner two nights in a row, and lunch one day, I reserved the rest and stored it in the freezer for another day when the pasta cravings return.



Ragu Alla Bolognese with Fettuccine
Cooking Light

Yield: 8 servings (serving size: 1 1/2 cups)

Ingredients:

1 tablespoon olive oil
1 cup finely chopped onion
1 cup finely chopped celery
1/2 cup finely chopped carrot
5 ounces ground veal For the meat, I used 1lb ground turkey, 1/4 lb ground sirloin
5 ounces ground pork
5 ounces ground round
1 cup dry white wine I didn't have any, so I used 1 1/4 cup red wine
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 bay leaf
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
1 (10 3/4-ounce) can tomato puree I used about 20 oz
1 cup whole milk
2 tablespoons minced fresh flat-leaf parsley I used 1 tbsp dried parsley and 2 tsp dried basil
2 (9-ounce) packages fresh fettuccine, cooked and drained I used dried linguine
2 tablespoons grated fresh Parmesan cheese
Parsley sprigs (optional)

Preparation:

Heat oil in a large Dutch oven over medium heat. Add onion, celery, and carrot; cover and cook 8 minutes, stirring occasionally. Remove onion mixture from pan.

Add veal, pork, and beef to pan; cook over medium heat until browned, stirring to crumble. Add wine, salt, pepper, nutmeg, and bay leaf; bring to a boil. Cook 5 minutes. Add the onion mixture, broth, and tomato puree; bring to a simmer. Cook 1 hour, stirring occasionally.

Stir in milk and minced parsley; bring to a boil. Reduce heat, and simmer 40 minutes. Discard bay leaf. Add pasta, and toss to coat. Sprinkle evenly with cheese. Garnish with parsley sprigs, if desired.

Craving The Carbs

Some people crave sweets, I crave pizza and pasta. So, I gave into my craving and made a big pot of pasta sauce & meatballs....I could eat this everyday! Top with some grated Parmesan and Romano cheeses, a sprinkle of red pepper flakes, all served in a warm bowl. I'm in heaven.



Mushroom Tomato Sauce with Turkey Meatballs

Sauce:
1-2 tbsp extra virgin olive oil
28 oz can of whole tomatoes, crushed by hand
28 oz can tomato puree, then fill the can with about 1/2-3/4 full with water, to add to sauce
1 tsp kosher salt
1/2 tsp freshly ground black pepper
4 cloves garlic, minced
1 tbsp dried basil
2 tsp oregano
1/2 tsp sugar
2 bay leaves
2 cups fresh mushrooms, sliced
1/3 cup onion, diced
3 tbsp tomato paste, more if necessary to thicken sauce

Heat a large pot with olive oil on medium heat. Add onions and saute for a couple of minutes, then add the garlic and mushrooms. Continue to cook until onions are soft.

Add all remaining ingredients. Once bubbling, turn heat to low and simmer for a couple of hours.


Turkey Meatballs:
1 lb 93/7 ground turkey
1 egg, beaten
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
1/4 cup plus 1 tbsp grated Parmesan cheese
3 tbsp (or more if needed ) of bread crumbs
1/3 cup milk
2 cloves garlic, minced
3 tbsp onion, finely diced
1/2 tsp dried parsley
1/2 tsp dried oregano
extra virgin olive oil for frying

Heat a large skillet with a little extra virgin olive oil over medium heat.

Meanwhile, mix all ingredients in a large bowl. Form equal sized meatballs (I made 20).

Add meatballs to skillet and saute for 10-15 minutes, turning so all sides get browned.

Line a plate with a paper towel, remove meatballs from skillet and place on paper towels and lightly blot.

Add to tomato sauce to fully cook the meatballs, and let simmer on low.

Veggies? Yep - They're In There!

I had some vegetables to use up, normally I don't put that many into my pasta sauces, but I will more often. Jamie's not a vegetables fan, but by finely dicing the celery and shredding the carrots, I may have slipped them by him. With the different veggies, roasted garlic and fresh herbs, you certainly don't miss any meat.

Roasted Garlic Marinara Sauce

1 cup mushrooms, sliced

1/2 cup onion, diced

2 stalks celery, diced

1 carrot, shredded

14.5 oz can Italian stewed tomatoes, crushed by hand, use about 1/4-1/2 cup of water to rinse out can

1 28 oz crushed tomatoes

14 oz tomato sauce

3 tbsp tomato paste (more if needed)
4 large cloves of roasted garlic, squeezed into a paste

1/2 tsp sugar
kosher salt and freshly ground pepper to taste
1/2 cup red wine (I used Merlot)
3-4 tbsp extra virgin olive oil
1/4 cup each fresh basil and parsley coarsely chopped

In a large saucepan, heat olive oil and add the first 4 ingredients and saute over medium heat for 8 minutes, or till vegetables are tender.

Add the wine, all the tomatoes/paste, sugar, roasted garlic, salt and pepper. Once bubbling, stir, cover and reduce heat to low. Stir occasionally and simmer for 3 hours.

About halfway through simmering, I added the fresh herbs, and added some more once plated. I served it with whole wheat penne rigate, some shredded Parmigiano-Reggiano & a romaine spinach & veggie salad and a simple red wine vinaigrette.

How I Love Pizza!!!

I can't say it enough - the.best.food.in.the.universe. Nuff said! I love trying new dough, sauce, toppings combinations, so here's another. The only down side to my pizza making is that I am so messy - anytime flour, dough and cornmeal is involved, so is is a big cleanup. I was going to grill it, but the skies weren't so friendly, so I baked it on my pizza stone. This time I experimented and created a new pizza sauce - so good!

Pizza Dough
Dave Lieberman, Food Network

This dough recipe works great for thick crust pizzas and calzones.

1 package active dry yeast
3/4 cup warm water, about 110 degrees F
1 teaspoon sugar
1 tablespoon extra-virgin olive oil
1 3/4 cups all-purpose flour, plus extra for kneading
1 teaspoon salt

**For my toppings, I grilled and sliced two lean tukey Italian style sausages, some pepperoni, sliced mushrooms, diced red onion, part skim mozzarella cheese & topped with frehsly torn basil.

In a small mixing bowl, whisk together yeast, warm water, sugar and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast.

In a large mixing bowl, whisk together flour and salt.
With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour.

Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed.

Lightly grease a large mixing bowl with olive oil and place the dough in it. Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.

Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.

Cook's Note: Dough can be made the day before and refrigerated overnight once it is divided. Keep covered tightly in plastic wrap or in a sealed food storage bag.

Roasted Garlic Pizza Sauce

6 oz tomato paste
kosher salt and pepper to taste
1.5 tsp oregano
1/2 tsp basil
1/4 tsp parsley
1/2-3/4 cup water (depending how thick/thin you want it)
1/2 tsp extra virgin olive oil
3 cloves of roasted garlic

In a bowl, add the tomato paste and olive oil, and slowly stir the water. Mash the garlic cloves till
it forms a paste, and add to the bowl. Add remaining ingredients, spread on dough, or refrigerate.

Easy & Quick Baked Pasta Dish

I was sort of in a hurry, had some chicken in the fridge,and feeling uninspired, I quickly checked out Food Network's site. One of the dishes that came up was Giada's Chicken and Pastina. It's not really, the small tiny pastina you use in soup, but more of a baked dish with small noodles. I made a few changes, but I thought the dish was just OK - wasn't impressive, but was easy to throw together.



Italian Baked Chicken and Pastina
from Giada De Laurentiis

1 cup pastina pasta (or any small pasta) I used elbow pasta
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes) I used 1 cup of chicken breast
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced I added 2 cloves
1 (14.5-ounce) can diced tomatoes with juice I used a 28 oz can of diced tomatoes, and pulsed a couple of times in a food processor
1 cup shredded mozzarella I used 1.5 cups
1/4 cup chopped fresh flat-leaf parsley And I added 1.5 tbsp of dried Italian seasoning
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan I used 1/2 cup
1 tablespoon butter, plus more for buttering the baking dish I sprayed the baking dish with extra virgin olive oil spray

Preheat the oven to 400 degrees F.

Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more.

Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish.

In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

The Return of Great Pizza!!!

Not all my kitchen items came with me to Tennessee when I first moved. One of the things that got left behind was my pizza stone - I just got it back and couldn't wait to use it. Growing up in Windsor(Ontario, Canada) I got so used to great authentic Italian-style pizza - from small family pizzerias, no chain stuff me! Making my own pizza on a stone is the closest thing I can get to it - I tried a new dough & sauce recipe, as well as using turkey sausage instead of pepperoni. I meant to grill the pizza, but I was anxious to use the stone again (plus we're low on propane...)

Grilled Pizza Dough
from Bella Lately

I did not grill it, or follow the directions exactly, I am only posting the parts that I followed, which is basically the ingredients. Click on the link to see the original recipe, if desired.

Makes 1 lb dough, enough for 2 (9-inch) pizzas.

1 (1/4-oz) package active dry yeast (2 1/4 teaspoons)
1 3/4 to 2 cups unbleached all-purpose flour plus additional for kneading and dredging3/4 cup warm water (105-115°F)
1 1/2 teaspoons salt
1/2 tablespoon olive oil

Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand until mixture appears creamy on surface, about 5 minutes. (If it doesn't, discard and start over with new yeast.) Stir together 1 1/4 cups flour and salt in a large bowl, then add yeast mixture, oil, and remaining 1/2 cup warm water and stir until smooth. Stir in enough of remaining flour (1/4 to 1/2 cup) for dough to come away from side of bowl.

Knead dough on a work surface with floured hands, re-flouring work surface and hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 8 minutes. Generously dust balls all over with flour and put in a medium bowl.

Cover bowl with plastic wrap and let dough rise until doubled in bulk, about 1 1/4 hours. Dough can be allowed to rise, covered and chilled, 1 day. Bring to room temperature before kneading.

Form pizza rounds: Do not punch down dough. Gently dredge 1 ball of dough in a bowl of flour to coat, then transfer to a lightly floured work surface. Holding 1 edge of floured dough in the air with both hands and letting bottom touch work surface, carefully move hands around edge of dough (like turning a steering wheel) Lay dough round flat on floured surface and continue to stretch by pressing dough with your fingertips, working from center outward to edge, stretch into a about 16-18 inches in diameter. The original recipe made two 9 inch pizzas, or 4 smaller ones, but I made one large.

I put the dough on a pizza paddle that was dusted with cornmeal, and added my toppings.I preheated my pizza stone on the lowest rack at 500 degrees for 45 minutes, lowered the temp to 475 degrees and baked for 8-10 minutes.

Pizza Sauce
from me!
8 oz no-salt added tomato sauce
3 oz tomato paste
1 ts minced garlic
1/4 tsp sugar
1/8 tsp pepper
1/4 salt
1/2 tsp oregano
1/4 tsp dried Italian seasoning
4 tbsp freshly grated Parmesan cheese

Mix all ingredients in a bowl,cover and let flavors blend for about an hour. It makes enough sauce for about 2 large pizzas.

For my toppings, I used part-skim mozzarella cheese, a little less than half of the sauce, some thinly sliced baby Bella mushrooms, thinly sliced red pepper(into rings) & small slices of red onion. I took 2 mild Italian turkey sausages out of the links, and browned it and added a few sprinkles of garlic powder & dried Italian seasoning, and added it to the toppings. A nice change & lower fat option than using pepperoni!

Penne & Turkey(meat)balls

I love pasta & meatballs, and decided to switch and lighten things up a bit. I have never cooked with ground turkey, so I gave it a try. The meatballs turned out great, they were moist & flavorful, nothing was sacrificed because of substituting turkey for beef. I'll definitely be adding ground turkey to my meals...I'm thinking my next venture will be turkey burgers....

Simple Basil Tomato Sauce

1 can of whole tomatoes, crushed by hand, with juices

15 oz tomato sauce

1/2 cup Merlot

6 oz tomato paste

salt & pepper to taste

1/8 tsp red peeper flakes

pinch of sugar

2 tbsp minced garlic

1/2 cup onion, finely chopped

2 tbsp extra virgin olive oil

1 tbsp dried Italian herbs

bunch of fresh basil, torn by hand (maybe 12 leaves)

In a large saucepan, heat olive oil over medium heat, add onions and garlic and cook till tender. Add tomato paste and cook for a minute.

Add remaining ingredients and simmer for about 40 minutes, stirring occasionally. I served on top of Ronzoni Smart Taste Penne Rigate.

Turkey(meat)balls

1 lb ground turkey (I used 93/7 fat content)

1/3 cup onion, finely diced

1 egg, beaten

1/3 cup bread crumbs

1/2 tsp salt

2 tsp garlic powder

1/4 tsp black pepper

1 tbsp Parmesan cheese

2 tbsp fresh parsley, chopped

Preheat oven to 400 and spray a baking sheet with olive oil cooking spray. In a large bowl, mix ingredients and form into 1 1/2-2 inch equal sized meatballs.

Bake in the oven for about 15 minutes, turning a few of times so the sides cook evenly. Remove and add to the sauce and simmer for 40 minutes.

Catching Up With Cacciatore

I made this about a month ago, but didn't have my camera to upload the pictures, so the next few posts will be from the past couple of months. This recipe for Chicken Cacciatore is another Giada De Laurentiis recipe from the Food Network. I haven't had cacciatore in a while, but I love the flavors of tomatoes, chicken and peppers together & Giada, so I loved this recipe. I served it on top of macaroni, and with a simple bruschetta - diced tomatoes, a dash or salt & pepper, a little olive oil, and freshly chopped basil, on top of toasted baguette slices rubbed with garlic cloves.



Chicken Cacciatore

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 4 servings

4 chicken thighs I omitted and just used chicken breasts
2 chicken breasts with skin and backbone, halved crosswise
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped I sliced the peppers and also added half of a green pepper
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano.

Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

How Cheesy!

I've made lasagna several times, with different recipes. Although it usually turns out very good tasting, it often falls apart. I let it rest a bit longer, and voila - it stayed in one piece! I sort of combined two different recipes from Allrecipes, "Deep Dish Lasagna" and "World's Best Lasagna". I'm only posting the ingredients/directions that I used from those recipes, and I did make some changes/substitutions from the original versions, trying to make it a little bit healthier.

Deep Dish Cheesy Lasagna

12 uncooked whole wheat lasagna noodles
2/3 cups chopped onion
1 lb extra lean ground sirloin
3 cloves minced garlic
1 teaspoon white sugar
1/4 tsp freshly ground pepper
1 tsp Italian seasoning
1.5 tsp dried basil
2 tsp dried oregano
4/5 tbsp freshly chopped parsley, divided
2.5 tsp salt, divided
3/4 cup shredded parmesan
1/2 cup water
1 28 oz can crushed tomatoes
2 6.5 oz tomato sauce
1-2 6.5 oz cans tomato paste
16 oz part skim or fat free ricotta cheese
3 cups part skim shredded mozzarella cheese
1 egg

In a large pot or Dutch oven, cook ground beef, and add in onions and garlic till browned, drain. Return to pot, and stir in crushed tomatoes, tomato sauce, paste(you can just add one can and add more later to thicken), and water. Season with sugar, basil, oregano, Italian seasoning, 2 tsp salt, pepper & parsley. Simmer covered for about 1.5 hours, stirring occasionally.

Bring a pot of salted water to boil and cook lasagna noodles about 8-10 minutes, or I will cook about a minute less than according to directions. Drain & rinse with cold water. In a mixing bowl, combine 1/2 salt, egg, ricotta & 1/2 tbsp of parsley.

In a greased 9 x 13 baking dish, spread 1.5 cups of sauce, and layer 4 noodles and spread half of the ricotta mixture, 1 - 1.5 cups of sauce, 1 cup mozzarella. Repeat this layer again, and the last layer will be noodles, sauce & mozzarella cheese.

Bake covered in preheated oven for 25 minutes, remove foil, and bake 20-25 more minutes. Let lasagna cool 10 minutes before serving.

That's Amore!

There's no question about it - pizza is my all-time favorite food - I would eat it everyday if I could! Since moving to Michigan, I haven't been able to find a good authentic Italian/homemade style pizza. So I decided to try and make my own from scratch - and it was a success! I used the Basic Pizza Dough recipe from Cooking Light, and created my own sauce. You can have so many variations with the toppings, allowing you to make it more healthy. I'll definately be making this delivery dish, in.

I preheated my pizza stone on 500 degrees for 45 miutes, at the lowest rack in the oven, then prepared the dough. I turned down the heat to 450, and topped the pizza, and baked for approx. 12-15 minutes, oven times may vary. I used part skim mozzarella cheese, roma tomatoes, red onion, turkey pepperoni, baby bella mushrooms, green & red bell pepper & fresh parsley.

Basic Pizza Dough

2 teaspoons honey (I omitted, didn't have any)
1 package active dry yeast (about 2 1/4 teaspoons)
3/4 cup warm water (100° to 110°)
2 1/4 cups all-purpose flour (about 10 ounces), divided
1/2 teaspoon salt (I used 1 teaspoonof garlic salt)
Cooking spray
2 tablespoons stone-ground yellow cornmeal
I added 1 tsp of olive oil to the mixture when adding the flour and salt.

Dissolve the honey and yeast in 3/4 cup warm water in a large bowl. Let stand 5 minutes or until bubbly. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into dough. If the indentation remains, the dough has risen enough.)

Roll dough into a 12-inch circle (about 1/4 inch thick) on a lightly floured surface. Place dough on a rimless baking sheet sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Lightly spray surface of dough with cooking spray, and cover with plastic wrap. Place the dough in refrigerator for up to 30 minutes. Bake according to recipe directions.

Saucy! Pizza Sauce

1 5 oz tomato sauce
6 oz tomato paste
1/2 tsp sugar
1/4 red pepper flakes
1/4 tsp of each, or salt & pepper to taste
1/4 tsp olive oil
2 tsp dried oregano
1 tsp dried basil
1 tsp garlic paste or minced garlic

Mix all ingredients in a bowl.
Makes enough for two large pizzas(or two of the above dough recipe), plus some leftover for other uses, such as a dipping sauce for the pizza, breadsticks, calzones, etc.

Pollo Romano

I love Everyday Italian with Giada De Laurentiis on the Food Network, and have seen this episode many times, and was on my to-cook list for a while. I wasn't disappointed! It was a great Italian dish - a departure from the traditional marinara or pasta dish I am used to making.

The roasted potatoes get crispy on the outside, but soft in the inside - and the onions - cippolini - are a new variety for me - turned sweet and mild when roasted. This dish can be prepared ahead of time, then reheated, and also tastes great the next day.

Roman-style Chicken
Recipe courtesy Giada De Laurentiis
Recipe Summary Difficulty: Easy Prep Time: 20 minutes Cook Time: 40 minutes Yield: 6 servings User Rating: ****

4 skinless chicken breast halves, with ribs (I used 4 boneless/skinless breasts)

2 skinless chicken thighs, with bones (I omitted)

1/2 teaspoon salt, plus 1 teaspoon

1/2 teaspoon freshly ground black pepper, plus 1 teaspoon

1/4 cup olive oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced (I used red & orange peppers)

3 ounces prosciutto, chopped (I used 2 ounces)

2 cloves garlic, chopped (I used 3, I looove garlic)

1 (15-ounce) can diced tomatoes (I used fire-roasted diced tomatoes)

1/2 cup white wine

1 tablespoon fresh thyme leaves (I used 1.5 teaspoons dried)

1 teaspoon fresh oregano leaves (I used 1/2 tsp dried)

1/2 cup chicken stock

2 tablespoons capers (I omitted, don't really like them)

1/4 cup chopped fresh flat-leaf parsley leaves

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

Potatoes and Onions
Recipe courtesy Giada De Laurentiis
Recipe Summary Difficulty: Easy Prep Time: 30 minutes Cook Time: 40 minutes Yield: 4 to 6 servings
User Rating: ****

2 pounds new potatoes (white, red, or Yukon gold), scrubbed and halved
1 pound cippolini onions, peeled
1/4 cup extra-virgin olive oil
2 teaspoons dried rosemary
1 teaspoon salt
1 teaspoon freshly ground black pepper

Preheat the oven to 400 degrees F.

In a large bowl, toss together all of the ingredients. Spread the mixture in a single layer on a baking sheet. Bake until the potatoes and onions are golden brown and cooked through, about 40 minutes. Serve immediately or cool and store in an air-tight container in the refrigerator, reheating the next day in a preheated 400 degrees F oven for 10 to 15 minutes.

Slow, But Easy Bolognese

I haven't made a bolognese sauce in a while, and the last time I did - I forgot to write down the recipe! A traditional bolognese may not have as much tomatoes, but since I like tomatoes - I added more! It turned out soooooo good - it's one of my favorite sauces I've made recently. If you have this in your fridge the next day, you won't be groaning about leftovers...it tasted even better the next day! I served it with a side garden salad and topped with freshly grated pecorino romano.

Tomato Bolognese Sauce

1/2 lb whole wheat pasta (I used rotini)
1 lb ground sirloin (Or whatever meat you prefer, round, chuck, veal, or a combo)
1 28 oz can crushed tomatoes
1 28 oz can whole tomatoes, crushed by hand, with juices
4 cloves garlic, minced
1 stalk of celery, finely chopped
1 carrot, peeled, finely chopped
1 medium onion, finely chopped
1 cup button mushrooms, sliced
3 tablespoons extra virgin olive oil
1 tbsp unsalted butter
1 cup red wine (I used pinot noir)
1/2 cup low sodium beef broth
2 teaspoons dried oregano
3-4 tbsp tomato paste
1/2 cup milk or heavy cream (I used 1% milk) (optional)
1 bay leaf
1-2 tablespoons each of fresh parsley, chopped & basil chiffonade
salt & pepper to taste

Parmesan, or preferred cheese for topping (optional)On medium heat, add the olive oil & butter to a dutch oven or heavy pot. Add celery, carrots, mushrooms & onions and saute till soft & translucent, about 8-10 minutes.

Add garlic and meat to the vegetable mixture, and cook for about 8 minutes, or until no longer pink. Increase heat and add wine till it evaporates. Reduce heat back to medium, and add broth, tomatoes, oregano, bay leaf, salt & pepper, & tomato paste till simmering.

Reduce heat to medium-low and simmer partially covered for 1.5-2 hours. If using, in the last 20 minutes, slowly add milk/cream and fresh basil & parsley and stir.

Toss with al dente pasta, and top with cheese, if desired.

Mangia!

I love trying new pasta sauces, just by switching up the types of tomatoes, herbs & wine, you can invent a different red pasta sauce every time you cook. I have just discovered fire roasted tomatoes, and LOVE them. They just add another dimension to recipes, I have also used them in chili.

The ingredients for this sauce are accurate, however, the measurements are really close estimates. Sometimes I just get caught up in trying different things, and forget to write the exact numbers down. But have fun and experiment.

Fire Roasted Tomato Sauce with Meatballs Sauce:

1 (28 oz) can Muir Glen Crushed Fire Roasted tomatoes
1 (28 oz) can Muir Glen Whole Fire Roasted tomatoes, crushed into small pieces by hand
8-10 small button mushrooms, sliced
4 oz tomato paste (or more depending on how much liquid/how long the sauce simmers)
3 cloves garlic, minced
3/4 cup onions
1 teaspoon dried basil
1/2 tsp dried oregano
1/2 cup red wine
1/4 teaspoon crushed red pepper flakes
1 tablespoon olive oil
1 bay leaf
1/2 tsp salt & 1/2 tsp freshly ground pepper (or to taste)
handful of freshly chopped parsley

Heat olive oil in pot on medium heat, add onions & mushrooms. Cook for 5 minutes. Add garlic and 2 oz tomato paste and cook for an additional 4 minutes. Add remaining ingredients, except for fresh parsley, including partially cooked meatballs. Bring sauce to a simmer and cook for 3 hours on low-medium. Stir gently (don't break the meatballs, they will be soft!) every half hour, add more tomato paste if necessary to thicken, or simmer uncovered. Add fresh parsley in the last 20 minutes of cooking.

Serve with pasta, Parmesan cheese & some fresh parsley. I love pairing this with a salad & homemade roasted garlic bread.

Meatballs:

1 lb lean ground beef
2 cloves garlic, minced
1/4 cup minced onions
1/4 cup , plus a tablespoon or more of grated Parmesan cheese
1/2 - 2/3 cup bread crumbs
1/4 cup, plus a couple of tablespoons of skim milk
1 egg, beaten
a dash of salt & pepper
2 tablespoons chopped fresh parsley
1/2 teaspoon dried basil
1/2 tsp olive oil

Preheat oven to 375. Combine all ingredients in a bowl, and form meatballs. I like to make them medium size so they do not take as long to cook. Place formed meatballs on a greased/non stick baking sheet, and bake for 25 minutes, turning once.

Drain off any excess drippings on a paper towel. Carefully add to the sauce to finish cooking.

Homemade Roasted Garlic Bread

6 clices crusty Italian bread
4 cloves garlic, roasted (put unpeeled cloves of garlic either in tin foil on a baking sheet or in a muffin tin, drizzle with olive oil, salt & pepper, and roast on 350 for 25-30 minutes, or until golden)
2-3 tablespoons softened butter
fresh chopped parsley

Sorry no picture. But...allowed the garlic to cool, then squeezed them, and mixed it with the butter & parsley together and spread on bread. I drizzled with a bit of olive oil. Then I put the bread slices on a baking sheet in the oven on 350 for 5-8 minutes. Just watch it - it depends on how toasted you like it. This was sort of an improv kind of garlic bread, so I apologize for not being more specific ;)