Caponata

Caponata is this awesome Sicilian eggplant dish which, basically, is a cooked vegetable salad. Traditionally, the eggplant is fried first, then stewed in a sweet/sour/spicy sauce (otherwise known as agrodolce) with celery; that's the recipe at it's most basic. From all of the reading I've done, it seems that different areas have different variations on the dish which is part of the reason I love it so much... it lends itself beautifully to experimentation. This version happens to be MY favorite way to prepare it, but again, it's such a forgiving dish and you can adapt it to your individual tastes so easily. Plus, the cooking method is pretty easy to change up as well; I prefer to roast my eggplant instead of frying it (uses so much less oil that way!).

Caponata

Ingredients:
1 large eggplant, diced into 1-1.5" cubes
1 Tbs. olive oil
1 small onion, diced (I like using shallots here, but didn't have any on hand this time)
2 ribs of celery, diced
1 carrot, diced
1 red pepper, diced
1 tsp. garlic powder
1 Tbs. Italian seasoning
1 tsp. dried basil
pinch of cinnamon
pinch of nutmeg
generous pinch of red pepper flakes (of course you can use more, but I've made this dish too hot before and considering it tastes better the longer it sets, consider that the heat level increases the longer it sets)
salt & pepper, to taste
1 medium zucchini, diced
1 medium yellow squash, diced
1 (14-ounce) can crushed tomatoes (you can really use any form of tomato here- and I have- but I have to admit I really liked the consistency of using the crushed)
1 cup broth (veggie or chicken, whatever floats your boat)
3 Tbs. red wine vinegar (use more for a tangier/more sour sauce, or less if you'd rather tone it down)
1 Tbs. brown sugar (again, use more/less as you like to suit your own tastes)
1/4 cup raisins (traditionally, golden raisins are used, but it really doesn't make a difference)
1 Tbs. capers, drained (this is another traditional ingredient, but I don't always have them on hand- it tastes fine without them)

Directions:
Preheat oven to 350 degrees.

Coat a large baking sheet with cooking spray, spread out the cubed eggplant, and either spritz with more cooking spray or drizzle with some olive oil. Sprinkle on salt & pepper, then bake at 350 degrees for 20-30 minutes, stirring at least once, until eggplant is soft and light golden brown.

Meanwhile, in a large pot over medium-low heat, cook the onion, celery, carrots, and red peppers in olive oil until slightly softened, about 5-7 minutes. Add in all of the spices, stirring to coat, before dropping in the squash and zucchini. Cook for another 1-2 minutes until the spices are very fragrant, then add in the tomato puree, broth, red wine vinegar, and sugar. Continue to simmer over medium-low heat, until the vegs are softened but not complete mush, about 15-20 minutes. About this time, the eggplant should be ready to come out of the oven and can be added into the stew along with the raisins and capers. If it seems a little too dry after adding the eggplant, you can always add in more broth or even a splash of water to give it room to groove. Depending on what consistency you're after, you can continue to simmer the stew for another 10-20 minutes until the vegs and eggplant have cooked down to practically nothing; or you can shut off the heat, clamp on a lid, and let it cool at this point which is what I do. The eggplant will absorb all that yummy sauce while retaining some of it's texture, the raisins will plump up, and the longer you let it sit, the better it gets. Serve it at room temperature, hot, or cold- it's damn good however you eat it. Serve it as a side dish, over pasta, or my personal favorite is to eat it with meatballs or Italian sausages. This freezes beautifully... if you actually have any leftover. ;)

Enjoy!

Tuna Noodle Casserole-ish

I say -ish because this isn't your mother's tuna noodle casserole... or at least, it's not MY mother's tuna noodle casserole. ;)

I've mentioned before that I grew up with a stay-at-home mother who had dinner on the table for the family every night like clockwork. Being a single income family, we tended to eat a lot of budget friendly meals of what I refer to as All American Classics. Tuna noodle casserole was one of those dishes that made a regular appearance and I have to admit that I still like it, although my version is very different from my mother's recipe. To be fair, she followed a pretty standard recipe which included canned tuna, canned cream-of-mushroom soup, milk, peas, and egg noodles. Mine? A wee bit different... more like a homemade mac & cheese with tuna and veggies; much more flavorful, and a whole hell of a lot healthier. Making a roux will thicken the sauce and you can get away with using only a small amount of milk (dairy or non-dairy, dealer's choice) because of the creamy cheeses used. Cooking the pasta directly in the sauce (using a mixture of broth and water to give it room to groove) releases starch which further thickens the sauce. The addition of the veggies is just good nutrition... not to mention pretty tasty.

Tuna Noodle Casserole-ish

Ingredients:

1 Tbs. butter

1 lg. shallot, diced

2 cups steamed cauliflower, roughly chopped

1 Tbs. AP flour

1/2 tsp. lemon pepper

1/2 tsp. dried thyme

1/2 tsp. dried dill

1/2 tsp. garlic powder

salt & pepper, to taste

2 Tbs. milk (I used plain soy milk cause that's what I have in the fridge)

1 cup broth (chicken or veggie works well and I usually have an open carton in the fridge)

1 cup water

4 oz. dried pasta (I used medium whole wheat shells)

4 Tbs. neufchatel (that's the lighter version of cream cheese)

1/4 cup ricotta cheese (I used the part-skim kind cause that's what I have in the fridge)

1 (5-ounce) can of tuna packed in water

2 oz. extra sharp white cheddar cheese, finely grated (because I used such a small amount of cheese, I wanted to use a strongly flavored one)

2 cups steamed broccoli florets, roughly chopped

2/3 cup steamed edamame, shelled, roughly chopped

1/4 cup panko bread crumbs

Directions:

Preheat oven to 350 degrees. Prepare baking dish by spraying with cooking spray and set aside. And yes, I used my old-school Corelle baking dish that I've had for 20+ years. ;)

In a large skillet over medium heat, saute the shallot and cauliflower in butter until slightly soft, about 2-3 minutes. Sprinkle on the flour and spices, stirring to coat, and continue cooking for another minute to cook out the raw flour taste before adding the liquids and dried pasta. Raise heat slightly to bring the mixture to a simmer, then stir in the neufchatel, ricotta, and tuna (with the water it's packed in). Continue to simmer until the pasta has absorbed 75% of the liquid, about 6-8 minutes. Remove from the heat and stir in the cheddar, edamame, and broccoli. Pour the pasta mixture into the prepared baking dish and top with panko bread crumbs. Spritz the top with more cooking spray (of course, you could use melted butter or olive oil but I wanted to keep this on the healthier side of things) and bake at 350 degrees for 20-30 minutes, or until the top is golden brown and the remainder of the liquid has been mostly absorbed and casserole is set. Great straight from the oven, and even better as leftovers.

Enjoy!

Egg(s) In Purgatory

Another one of my favorite No Recipe recipes, I make this dish at least once a week. It's cheap, it's easy, and it's great for breakfast, lunch or dinner so you just can't beat it. Plus, it's easy to switch things up however you like; keep it simple and basic with just the egg and tomatoes, or toss in pretty much whatever you have a taste for. This particular time, I had some fresh kale in the fridge that was in a use-it-or-toss-it state of being, so I went ahead and used it. Oh, and it's just as easy to make a single serving as it is to cook several eggs at a time to feed a crowd.

Egg(s) In Purgatory

Ingredients:
olive oil
tomatoes, any form you like (my preference is to use canned, stewed tomatoes, italian style)
red pepper flakes (use as much or as little as you like to adjust the heat level)
egg(s)
salt & pepper to taste
add-ins of choice *optional

Directions:
In a skillet over medium low heat, bring the olive oil, tomatoes, and red pepper flakes to a low simmer. (Note: Now would also be the time to add in any other optional ingredients that require cooking, like kale or spinach for example.) Make a well in the center of the tomatoes and crack in the egg(s), sprinkling on salt & pepper to taste. If you want to speed the cooking along, cover the pan with a lid, otherwise you can sort of baste the egg(s) with the tomato juices until the white is set and the yolk has reached your desired level of doneness, about 6-9 minutes. Best when served in a shallow bowl with crusty bread or toast points on the side- all the better for sopping up every bit of tomato-eggy goodness. Feel free to finish with a sprinkle of grated parmesan or fresh basil.

Enjoy!

Marinated Chick Pea Salad

Sometimes, simple really is best.

Marinated Chick Pea Salad

Ingredients:
chick peas, drained and rinsed
cucumbers, sliced into half-moons (I never bother to peel 'em)
grape tomatoes, halved (I had these gorgeous mixed colored tomatoes)
extra virgin olive oil (1 part)
balsamic vinegar (1 part)
feta cheese, crumbled
salt & pepper to taste
oregano or Italian seasoning, to taste

Directions:
Combine all ingredients and allow to set for at least an hour so flavors can meld. Serve as is, or over your favorite salad greens or pasta for a complete meal.

Enjoy!

Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

Ingredients:
1 head of cabbage, tough outer leaves & core removed (rinse and save the outer leaves to line the bottom of your baking dish... prevents the cabbage rolls from burning while in the oven)

(for the filling)

1 slice of bacon, diced
1 Tbs. olive oil
1 small onion, diced finely
1 rib of celery, diced finely
1/2 cup shredded carrot
1 tsp. garlic powder
1 tsp. dried rosemary, crushed
2 tsp. sweet paprika
pinch of cinnamon
pinch of nutmeg
salt & pepper to taste
2 Tbs. flax seeds
1/4 cup quinoa
1 cup liquid of choice (I used veggie stock)

(for the sauce)
24 oz. tomato sauce or marinara (dealer's choice)
1 cup liquid of choice (I used more veggie stock)
1  Tbs. brown sugar (I actually used Splenda brown sugar blend)
2 Tbs. apple cider vinegar
1 Tbs. sweet paprika
salt & pepper to taste

Directions:

In a large pot over high heat, bring 1" of salted water to a boil and drop the whole head of cabbage in, core-side down. Cover and steam for 1 minute before using tongs to start removing the leaves and laying them out flat on a large cutting board to cool. I was able to remove 2 leaves at a time, would cover and steam for another minute, then repeat until I had 12 good sized leaves. Remove the remaining bit of cabbage (mine was softball sized by this time) and set aside to chop later and serve with finished cabbage rolls. (I read quite a few recipes, and many of them said to boil the entire the head of cabbage, but I liked the thought of steaming instead because the leaves retained good color and I wasn't losing all the nutrients in the water.)

Next, add the diced bacon and olive oil to a large saute pan THEN turn the heat to medium, allowing the bacon to slowly render out its fat, about 5 minutes. Add in the vegs and spices and continue to cook for another 3-5 minutes, until the vegs start to soften. Stir in the ground chicken, stirring often to break up the meat and coat it in the vegs/spice mix. Continue to cook over medium heat until the meat is slightly browned, about 5-7 minutes. Stir in the flax seeds and quinoa, then add your liquid of choice, cover the pan, and simmer over medium-low heat until the quinoa starts to bloom, about 10 minutes. Feel free to add some more liquid if the meat mixture starts to dry out. Remove from the heat and let the meat mixture cool slightly.

In a large bowl, mix together your tomato sauce/marinara with all other sauce ingredients. Adjust the seasoning as you like.

To prepare the cabbage leaves: Remove the tough part of the stem from each leaf with a paring knife, leaving the rest of the leaf intact.

Now that all of the components are ready, time to assemble...

Preheat oven to 350 degrees. Spray a glass baking dish with nonstick spray (makes for easy clean-up) then line the dish with the reserved outer leaves of the cabbage. (I tore mine to better cover the entire bottom of the dish.) Pour on just enough tomato sauce to cover the bottom of the dish.

To assemble the rolls: Lay out each leaf and spoon a mound of the meat mixture in the center. Fold the sides in, then wrap the longer bits of the leaf around the filling. Think egg roll or burrito making technique... but really, if the meat mixture is covered by the cabbage leaf, you've met the goal, no matter how you get there.

Lay each cabbage roll seam-side down in the prepared baking dish (they should fit rather snugly) then pour over the remaining tomato sauce, making sure to completely cover the rolls. Cover the baking dish with aluminum foil and bake at 350 degrees for 90 minutes. Uncover the dish and bake for another 30-45 minutes or until the top is slightly caramelized. Best if you can allow the cabbage rolls to rest for 30 minutes before serving.

Enjoy!

Lentil & Sausage "Stew"

"stalking" his prey...

Yes, I realize that the last recipe I posted was another lentil favorite... but this time of year, the produce available just screams to paired with lentils of any variety. ;)  Besides, if you don't like it, you can just go read something else... lentil hater. *shakes head sadly*

I suppose this would work well as a soup if you added much more liquid than I used, but I really like the texture of this dish as is; just enough liquid that you need to use a spoon instead of a fork. Maybe "stew" isn't quite the right word, but I'm going to stick with it unless someone has a better suggestion.

Even Micha was desperate to get his face into my bowl, so I must have done something right with this particular lentil recipe... because everybody knows that a cat has an incredibly discerning palate, um, right?

Lentil & Sausage "Stew"

Ingredients:
1 Tbs. olive oil
1 medium onion, diced
1 carrot, diced
1 rib of celery, diced
2 roma tomatoes, diced (canned with the juice would be good too)
2 links hot Italian turkey sausage, casings removed, crumbled
1/2 cup of lentils (I used just plain ol' brown lentils)
2 cups of liquid (I used chicken stock 'cause I already had an open carton)
1 cup butternut squash, diced (pulled straight from the freezer this time)
2 cups of kale, torn (I usually have this in the freezer, too, but used fresh today)
splash of acid of choice (lemon juice, red wine vinegar, balsamic vinegar) *optional
salt & pepper to taste

Directions:

... going in for the kill...

In a large, heavy bottomed pot over medium heat, saute the vegs (except kale & squash) in olive oil until slightly softened, about 5 minutes. Add in the turkey sausage and cook for another 4-6 minutes or until the sausage is mostly browned and the vegs have softened further. Stir in the lentils and liquid of choice, cover, and reduce heat to a low. Simmer on low until most of the liquid has absorbed, about 20-25 minutes, before adding the butternut squash, kale, salt & pepper. Cover slightly, and simmer for another 8-10 minutes. By this time, nearly all of the liquid should be absorbed. Add a splash of something to brighten the flavor- I used a shot of red wine vinegar- remove from the heat, and allow to stand, covered for at least 10 minutes before diving in... licking the bowl clean is definitely recommended, but optional I guess.

Enjoy!

*Cook's Note: These lentils were even better the next day! The remaining liquid had all but completely absorbed, making the lentils super creamy in texture. Yum!

Veg(etari)an Red Lentil & Tomato Soup with Kale

A far cry from my mother's bland lentil soup, this red lentil soup has become one of my favorites to make. I keep the spices fairly subtle, but feel free to boost the amounts as you like. Also, I've tried adding spinach instead of kale, but it just doesn't hold up quite as well.

Veg(etari)an Red Lentil & Tomato Soup with Kale

Ingredients:

chick peas are pretty good with this soup

1 Tbs. olive oil
1 medium onion, diced
1 stalk of celery, diced
1 carrot, diced
1 cup butternut squash, diced *optional (I always have this in the freezer so it's easy to throw in and I like the color and sweetness it adds to the soup)
1 bay leaf
1/2 tsp. lemon pepper
1/2 tsp. garlic powder
1/2 tsp. cumin
1/2 tsp. dried thyme
1/2 tsp. curry powder
pinch of cinnamon
pinch of nutmeg
1 cup of red lentils
1 (15-ounce) can of tomatoes with the juice (dealers choice on whole vs diced- soup gets puréed so it doesn't really matter)
4-6 cups veggie stock (chicken stock is good too, if you don't care about it being vegan/vegetarian) *the amount of liquid you use depends on how thick you want the soup to be- use more for a looser consistency, less for a thicker one
salt to taste
1 big bunch of kale, torn

Directions:
In a large heavy-bottomed pot over medium heat, sautée the vegs and spices in olive oil until fragrant and slightly softened, about 5-7 minutes. Stir in the lentils and cook for another 1-2 minutes. Add in the tomatoes with their juice as well as the stock (I usually go with 4 - 4 1/2  cups for a thicker soup- it's easy to add more liquid if it's too thick), raise the temperature to bring to a boil, then drop the heat once more to a simmer and cook, slightly covered, for 20-25 minutes or until the lentils and vegs are tender. Remove from the heat and fish out the bay leaf.

Purée the soup using an immersion blender (one of my all time favorite kitchen tools!) or, if you're not lucky enough to have one of these nifty gadgets, use a blender or food processor and carefully purée it in batches. (Just remember that hot liquids can explode out of your blender if you put too much in and don't allow the steam to escape... um, not that I would know that first hand or anything...)

Once the soup is puréed to your desired consistency (you can always add in some more liquid at this point if it's too thick), add in salt to taste as well as the kale. Return to a low heat, cover, and simmer for 10 minutes or so, just until the kale has wilted and softened, but remains green. This soup is fantastic as is, but feel free to add in some chick peas for another hit of protein, and maybe garnish with a dollop of plain Greek yogurt or sour cream. It freezes beautifully if you actually have leftovers.

Enjoy!

Stuffed Peppers, Version 2.0

Okay, so I know I've posted a stuffed pepper recipe here before... but this latest version was so great I just had to write it up! While this one isn't vegetarian, it could easily be made so by simply omitting the chicken. You could swap in another protein substitute, but honestly, it's a pretty hearty filling and you don't really need it, especially since it's made with quinoa which is already a source of complete protein. The other main difference with this recipe is that I set the oven to a slightly higher temperature this time... and I can't even say why I did that, other than I felt like it. Besides, what's 25 degrees between friends, right?

Stuffed Peppers, Version 2.0

just as good leftover as straight from the oven

Ingredients:
2 Tbs. olive oil, divided
1 lb. ground chicken breast
dried herbs of choice (I used onion & garlic powder, basil and thyme)
salt & pepper to taste
1 box of Near East Quinoa Blend Roasted Red Pepper & Basil (yes, I took help from the store and used a pre-packaged mix)
3 Tbs. goat cheese, crumbled
1 (15-ounce) can of tomato sauce
2 Tbs. fresh basil, shredded, divided
3 bell peppers, sliced in half, seeds and ribs removed (I used red, orange, and yellow)


Directions:
Preheat oven to 400 degrees.

Over medium heat, cook the ground chicken and dried herbs in 1 Tbs. olive oil until cooked through and slightly browned, about 7-9 minutes. Set aside to cool slightly.

Meanwhile, in a separate pan, prepare the quinoa according to package directions.

Combine the chicken, quinoa, and goat cheese before stirring in 1 Tbs. of the fresh basil.

Pour 1/2 of the tomato sauce and the remaining basil in a glass baking dish just large enough to fit the 6 pepper halves. Fill each of the pepper halves with a heaping mound of the stuffing mixture and place into the baking dish. Drizzle the remaining tomato sauce over the top of the stuffed peppers, drizzle on another Tbs. of olive oil, and cover with aluminum foil. Bake at 400 degrees, covered, for 45 minutes. Remove the foil and bake for another 15-20 minutes, uncovered, until the tops of the peppers are lightly browned.

Enjoy!