Chick Pea & Quinoa Soup

It's that time of year again when soup is- and should be- a mainstay in everyone's diet. It's quick and easy to make, warming and filling, and just plain yummy. Soups in general are one of those things that I don't understand why people buy the canned stuff. I mean, it's probably one of the easiest things to make and is definitely one of the most flexible "recipes" to play with... you can make as much or as little as you like, and it usually holds up well as leftovers.

Chick Pea & Quinoa Soup

Ingredients:
1 Tbs. olive oil
1 sm. onion, diced
2 ribs of celery, diced
2 med. carrots, diced
1 tsp. herbes de Provence
1 tsp. dried thyme
1 tsp. dried rosemary, crushed
1 bay leaf
salt & pepper, to taste
2 Tbs. tomato paste (feel free to use any other form of tomatoes; I've made this soup with diced tomatoes which turned out quite well)
1/2 cup quinoa
1/4 cup red lentils *optional
1 (14-ounce) can chick peas, drained & rinsed
2" piece of Parmesan rind
2 cups veggie broth (feel free to use chicken broth if you're so inclined, also feel free to use more liquid- I like a thicker finished soup)
1 cup butternut squash, diced
1 sm. bunch of kale, shredded

Directions:
In a large pot over medium heat, saute the onion/celery/carrots in olive oil until slightly soft, about 2-3 minutes. Add in all of the spices and tomato paste, stirring to coat, and continue to cook for another minute before adding the quinoa, red lentils (if using), chick peas, Parmesan, and broth. Simmer over medium-low heat for 15-20 minutes before adding in the butternut squash and kale. (Note: I like to wait to add these so they retain some shape and color in the finished soup, but by all means, add them with all the other vegs if you'd prefer.) Continue to simmer until the quinoa has bloomed, and the kale has wilted down, another 10 minutes or so. Fish out the bay leaf and Parmesan rind before serving.

Enjoy!

Turkey Bolognese

This is my version of a classic ragu alla bolognese which is basically just a meat sauce served over pasta. In this case, the sauce is the star of the dish and because it's so thick and rich, I tossed it with just enough pasta to round it out and make it a meal in and of itself. And, while the list of ingredients is fairly long, it's a basic chop-and-drop-then-simmer method of cooking.

Turkey Bolognese

Ingredients:
1 Tbs. olive oil
1 sweet onion, diced
2 carrots, peeled and diced
1 rib of celery, diced
1 lb. of ground turkey (really, you can use any meat or combination of meats here, though beef is classic)
2 tsps. garlic powder (as always, feel free to use fresh if you'd prefer)
1 Tbs. dried parsley
1 Tbs. dried basil
1 tsp. dried thyme
1 tsp. dried oregano
1/2 tsp. lemon pepper
1/2 tsp. red pepper flakes
salt & pepper to taste
1 large zucchini, diced
2 (14-ounce) cans of diced tomatoes
1 Tbs. tomato paste
1/2 tsp. sugar (yes, I said sugar- it balances out the acidity of the tomatoes)
1 cup of liquid (water, stock, wine- dealer's choice here)
1/4 cup fat-free half & half (yes, cream is the classic, but this is the only dairy I keep in my fridge and soy milk just doesn't cut it here)
1/2 lb. short-cut pasta, cooked to al dente (I used whole wheat shells but penne or rigatoni is great here)
grated Parmesan, fresh basil, extra virgin olive oil to finish

Directions:
In a large heavy-bottomed pot over medium heat, saute the onion, carrots, and celery in olive oil until slightly softened, about 3-5 minutes. Add in the ground turkey and all spices, continuing to cook over medium heat until the turkey is browned, another 7-9 minutes. Stir in the zucchini, tomatoes, tomato paste, and liquid of choice. Drop the heat to low, cover the pot, and simmer for at least 15-20 minutes. (The beauty of this dish is that the longer you cook it, the better it gets; just keep it over low heat and add more liquid for longer cooking times.) Stir in the half & half, letting it heat through before tossing in the cooked pasta. Finish with Parmesan, fresh basil, and a drizzle of extra virgin olive oil.

Enjoy!

Summer Veggie Mac & Cheese

If you're American, chances are pretty damn good that you grew up eating mac & cheese. Whether it came from the box (my personal favorite when I was a kid and even well into college and beyond) or it was homemade on the stove top, or baked in the oven, everyone I know loves mac & cheese.

Once I started making it from scratch, I learned just how easy it is to tweak the "recipe" to suit whatever mood you're in and with all the different shapes/sizes of pasta as well as the number of great melting cheeses available... well, the possibilities are practically limitless!

So, after lots of experimentation, I've learned that I prefer a baked mac & cheese with a crunchy topping as opposed to the creamy/soft stove top variety. And, rather than the traditional elbow macaroni- which is perfectly good- I prefer to use medium shells... all the better to trap the cheesy goodness in each bite. This particular variety also includes my favorite summer veggies: squash, zucchini, and tomatoes. Like most of the dishes I make, it can be scaled up or down to make as much or as little as you want; that's why there are no measurements listed.

Summer Veggie Mac & Cheese

Ingredients:
olive oil or butter, dealer's choice
onion, finely diced
squash, diced
zucchini, diced
(mushrooms, sliced, would be really good here too... if you like 'em, which I don't)
dried herbs of choice *optional (I used basil, parsley, and a pinch of nutmeg)
salt & pepper to taste
AP flour
liquid of choice (I used equal parts veggie stock and soy milk, but the traditional would be all milk)
cheese(s) of choice, shredded (I used equal parts sharp cheddar, guyere, and colby jack)
pasta of choice, cooked shy of al dente (I used whole wheat shells)
ripe tomato, sliced
panko bread crumbs
Parmesan cheese
extra virgin olive oil

Directions:
Preheat oven to 350 degrees and prepare a baking dish by spraying it with non-stick cooking spray.

In a large pot of heavily salted water, boil the pasta a few minutes shy of al dente.

Meanwhile, in a saute pan over medium-low heat, cook the vegs and dried herbs in your fat of choice until slightly softened, about 2-3 minutes. Sprinkle on an equal amount of flour as fat (to make a roux) and cook for a minute before adding your liquid(s) of choice. Raise the heat to medium-high and stir until the sauce has thickened slightly but still pretty loose. (Yes, I know that was pretty ambiguous. You need to keep in mind that the pasta will continue to cook and absorb liquid as it bakes in the oven so the cheese sauce needs to be almost liquidy before it goes in the oven.) Drop the heat to low and add your cheese(s) of choice a little bit at a time, stirring between each addition until all of the cheese has melted into the sauce. Toss the par-cooked pasta in the cheese sauce before pouring everything into the prepared casserole dish. Cover the pasta with the sliced tomatoes before sprinkling on the bread crumbs and Parmesan. Drizzle lightly with the extra virgin olive oil and bake at 350 degrees until the pasta is cooked through, the cheese sauce has thickened considerably, and the top of the casserole is golden brown and delicious, about 30 minutes or so. Allow to cool slightly before diving in.

Enjoy!

Ve(getari)an Lemon-Basil Orzotto

After seeing this recipe pop up on my blog roll yesterday, I just knew I had to make it... with a few little tweaks.

I'm definitely no stranger to making risotto the traditional way and here's what I've learned: It's not so much about the ingredients as it is about the technique. Once you understand that, you can have fun playing around with the ingredients and change things up from the standard arborio rice (which, truth be told, I'm not a huge fan of rice if another option is available) that the Italian's use. Essentially, you start by toasting your grain of choice in a little bit of olive oil or butter, add in a splash of white wine (or not), stir it until the liquid has absorbed, and then add your liquid of choice in small doses, stirring occasionally while the liquid absorbs and starches are released from your grain of choice thereby creating a rich, creamy dish without a drop of cream. I've used this technique with the standard rice, but also with orzo, barley, and spelt, each time with the same rich results.

Ve(getari)an Lemon-Basil Orzotto

that brand of veg stock gives a deep color to the dish

Ingredients:
1 Tbs. olive oil
1 cup orzo (that's the little pasta that looks like rice)
1 shallot, diced
3 Tbs. lemon juice (that's about how much I got from 1 lemon)
2 cups of vegetable stock (you might need more or less depending on how long you let the orzotto cook)
asparagus, sliced on the bias (I used 6 spears, but you can use more or less depending on your taste)
peas (you guessed it- straight from the freezer!)
3 Tbs. parmesan, grated *omit for vegan
1 Tbs. lemon zest (from the lemon I juiced)
2 Tbs. fresh basil, shredded
salt & pepper to taste

Directions:
In a heavy-bottomed saute pan over medium heat, toast the orzo in the olive oil until it starts to turn golden brown and smells nutty, about 2-3 minutes. Add in the shallot and lemon juice, stirring until absorbed, another minute or so. Now, here's where you need a little patience: Add 1/2 cup of vegetable stock at a time, stirring occasionally, until the liquid has been absorbed before making the next addition. Each addition will take a little bit longer to absorb (orzo cooks MUCH quicker than arborio rice does- about half the time), but you need to resist the urge to add the liquid too soon. With the 4th addition, toss in the asparagus and peas, as well as the parmesan if you're using it. Continue to stir until the liquid is mostly absorbed, then remove from the heat and add in the lemon zest and basil. By the time it makes it to the plate, your orzotto will have this amazing creaminess... and you didn't have to add a single drop of cream.

Enjoy!

Ricotta & Spinach Stuffed Shells

for one...

A couple of weekends ago, I had the luxury of spending quite a bit of time playing in the kitchen and took full advantage of it by making several dishes. This was my first time making stuffed shells and for the life of me, I can't figure out why I've never made these before given just how easy they were. What I really like about this dish is the that you can make up a whole batch and eat them right away, or you can do like I did: freeze them individually so you can pull out as many or as few as you want on a day that you just don't feel like cooking.

Ricotta & Spinach Stuffed Shells

for a crowd...

Ingredients:

1 Tbs. olive oil

1 shallot, minced

6 ounces spinach (I used fresh, but you could always use frozen/defrosted)

1 tsp. lemon pepper

1/2 tsp. garlic powder (go ahead... you know you want to use fresh)

1 tsp. dried basil

pinch of nutmeg

salt & pepper to taste

15 ounces ricotta cheese (I used part-skim instead of whole milk ricotta)

1/4 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

18-24 jumbo shells, cooked shy of al dente and tossed in olive oil to prevent sticking  (different brands of pasta make different size "jumbo" shells)

Directions:

In a saute pan over medium-low heat, cook the shallot in olive oil until slightly softened, about 2-3 minutes. Stir in the spinach and all spices, continuing to cook until the spinach has wilted and most of the moisture has cooked out, about 6-8 minutes. Set aside to cool.

In a large bowl, combine the cheeses and the cooled spinach mixture. Fill each of the shells with the cheese mixture. Once all of the shells are stuffed, you've got a couple of options...

Option #1: Cover the bottom of a glass baking dish with your favorite marinara and nestle the stuffed shells down into the sauce. Drizzle on some olive oil , cover tightly with foil, and bake at 350 degrees for 20 minutes before removing the foil and baking for another 10 minutes, or until the top is golden brown and bubbly.

Or, Option #2 (what I did): Spread out the stuffed shells on a lightly oiled baking sheet and place them into the freezer until they are frozen solid, about 2 hours. Once they're frozen, you can transfer them to a freezer bag and not worry about them sticking together. When you're ready to eat them, you can pull out as many as you want (bake up a big pan to feed a crowd, or pull out a few and bake in an individual casserole dish for one) and follow the directions in Option #1, although you'll need to add to the cooking time if they're frozen.

Enjoy!

Pasta e Fagioli (-ish)

This no-recipe recipe is sort of a pasta e fagioli meets cassoulet meets pasta bake. Basically, I used the flavor profile of the Italian sausage cassoulet I made awhile back but combined it with pasta and turned it into a baked casserole.

Pasta e Fagioli (-ish)

Ingredients:
olive oil
onion, diced
garlic powder (or fresh if you prefer)
dried rosemary, crushed
herbes de Provence
salt & pepper to taste
fire-roasted tomatoes, diced (I had the remains of an open can in the fridge)
hot Italian sausage, pre-cooked and diced (again, leftover in the fridge)
cannellini beans, drained and rinsed
pasta of choice, cooked shy of al dente (I used whole wheat shells)
Parmesan cheese, grated (fresh is best but the stuff in the green can will do)
panko bread crumbs

Directions:
Preheat oven to 350 degrees.

In a saute pan over medium heat, cook the onion in olive oil until slightly softened, about 3-5 minutes. Stir in all of the spices and tomatoes and continue to cook for another 2-3 minutes before adding the Italian sausage, beans, and pasta. Give a big stir to combine everything before dumping it all into an appropriate sized casserole dish. Top the pasta with the Parmesan and bread crumbs, drizzle on some more olive oil, and bake at 350 degrees until the top is golden brown and nice and crusty.

Enjoy!

Vegetarian Stuffed Peppers

I think I've mentioned before that I grew up in a household where my mother was home every night and had dinner on the table for the family promptly when dad got home from work. Usually that dinner consisted of good ol' budget-friendly American classics and- at the time, unfortunately for me- that included stuffed peppers.

I hated those nights!

Why, you ask? Well, when my mother made stuffed peppers, it was always the same recipe: green peppers stuffed with a mixture of ground beef and white rice, baked in/topped with tomato sauce. First of all, I despise green peppers. It's only been in recent years that I've been able to use them in my own recipes, mainly as a base flavor component rather than as a main ingredient. Pretty much, when I cook with bell peppers I prefer to use the sweeter and more mellow red, yellow, and orange ones as opposed to the sharper green ones. Also, I'm not a big fan of white rice, generally preferring to use brown rice. The ground beef I could've lived with... if it hadn't been so damn greasy. *shudder* And what could I possibly find objectionable about tomato sauce? Eh. It was always straight up tomato sauce, no spices or herbs added. Actually, come to think of it, I'm fairly certain salt and pepper were the ONLY seasoning added to the entire dish. Really, can you blame me for not being a fan?

So don't think I don't see the irony in the fact that stuffed peppers make a fairly regular appearance on my dinner table some 25 years later (albeit not quite as often as back in the day)... but rest assured that I enjoy the hell out of the seemingly endless variations that do appear these days!

Vegetarian Stuffed Peppers

Ingredients:
1 Tbs. olive oil
1/2 small onion, diced
1 small carrot, diced
1/2 zucchini, diced
1/2 yellow squash, diced
1/2 tsp. garlic powder
1 tsp. dried parsley
1 tsp. dried basil
salt & pepper to taste
1 cup vegetable stock
1/4 cup orzo
1 Tbs. parmesan cheese, grated
1 Tbs. goat cheese
2 bell peppers, halved (I used yellow and orange)
1 cup of marinara (plus a couple of halved cherry tomatoes)

Directions:
Preheat the oven to 375 degrees.

In a saute pan over medium heat, cook the vegs and spices in olive oil until slightly softened, about 5-7 minutes. Add the stock and raise the heat to bring the mixture to a boil before adding the orzo and reducing the heat once more to medium. Cook the orzo and vegs until the orzo is tender and most of the liquid has been absorbed, about 7-8 minutes. Remove from the heat and stir in the parmesan and goat cheese.

Meanwhile, pour the marinara on the bottom of an 8"x8"glass baking dish and nestle the pepper halves down into it. Fill the peppers with the orzo and veg mixture, drizzle on some olive oil, then cover the dish tightly with aluminum foil and bake at 375 degrees until the peppers are tender, about 35-45 minutes. Remove the foil and cook for another 10 minutes or until the orzo is lightly browned.

Enjoy!

(Sunday being my only day off this week, I did a bunch of prep work in the kitchen so I could get ahead of my weekday meals. In this case, as I put together the Italian Tortellini Soup I set aside some of the diced vegs used in THAT dish to go into THIS one. Work smarter, not harder... right?)

Hearty Vegetable Barley Soup

It's that time of year again when everybody and their mother is getting sick or just plain feeling run down as all get out. The weather is flip flopping around from cold, to not-so-cold, to frigid; people are coming down from their holiday high's, and the winter blahs are settling in. Right now, I fall somewhere in between run down and sick, while many of my co-workers aren't as lucky and are firmly stuck in the SICK category. So. What's the best thing to make everybody feel better? Soup, of course! I made a big ol' pot of this hearty vegetarian delight to bring to work tonight to share, so here's hoping it's just as good as the proverbial Jewish Grandmother's chicken soup to cure what ails us. ;)

Hearty Vegetable Barley Soup

Ingredients:
1 Tbs. olive oil
1 medium onion, diced
2 ribs of celery, diced
2 carrots, diced
2 roma tomatoes, diced (1/2 a can of diced tomatoes would work if you don't have any fresh ones on hand)
2 bay leaves
1 tsp. dried basil
1 tsp. dried parsley
1/2 tsp. dried thyme
1/2 tsp. Italian herbs (or just use oregano- dealer's choice)
1/2 tsp. garlic powder
salt & pepper to taste
8 cups of liquid (I used veggie stock to make it vegetarian, but go ahead and use chicken stock if you want)
1 cup of pearled barley
1 (15.5 ounce) can of beans, drained and rinsed (dealer's choice)
2" piece of parmesan rind
8 ounces of frozen mixed vegs (yes, straight from the freezer)
1 Tbs. soy sauce *optional (I like this because it adds a salty savoriness you really can't get with just plain salt)

Directions:
In a large soup pot over medium-low heat, saute the onion, celery, and carrots in olive oil for 3-5 minutes before stirring in the tomatoes and all spices. Continue to cook until the vegs start to soften, about 5-7 minutes. Pour in your liquid of choice as well as the barley and bring the soup to a boil. Stir in the beans and parmesan rind, cover the pot, then reduce the heat to low and simmer for 45-55 minutes or until the barley gets nice and tender and fluffy. In the last 10 minutes of cooking, add in the frozen vegs and soy sauce (if using), and adjust seasoning as desired.

Enjoy!

Vegetarian Meat(less)loaf

Vegetarian Meat(less)loaf
based on recipe from Food.com, Really Good Vegetarian Meatloaf (Really!)

Ingredients:
2 cups veggie stock (I suppose you could use water, but why not take the opportunity to add more flavor?)
1 cup lentils
1 shallot, minced
1 cup rolled oats
1/4 cup grated parmesan (fresh is best, but the stuff from the green can would work in a pinch)
1/2 cup shredded cheese (white cheddar or jack)
1 tsp. ground flaxseeds
2 Tbs. sun dried tomatoes, diced
1 egg, beaten
1/2 cup marinara (plain tomato sauce would work, but I had an open jar of marinara in the fridge)
1 tsp. garlic powder (yes, the powder- not fresh)
1/2 tsp. onion powder (or dried onion)
1 tsp. dried basil
1 Tbs. dried parsley
1/2 tsp. sweet paprika
salt & pepper, to taste
pinch of cayenne

Directions:
Preheat oven to 350 degrees. Spray a loaf pan with cooking spray and set aside.

Bring the veggie stock and lentils to a boil then reduce the heat to low and simmer until the lentils have absorbed the liquid, about 25-30 minutes. (The original recipe says to add salt to water while cooking the lentils, but I've already learned NOT to do that to avoid tough lentils.) Set aside to cool slightly.

In a large mixing bowl, stir together the remaining ingredients before adding in the cooled lentils, lightly mashing them as you fold them into the oat mixture. Pour the lentil mixture into the prepared loaf pan and smooth the top. Bake at 350 degrees for 25-30 minutes until the top is golden brown and slightly cracked. Cool in the pan for 15 minutes before turning the loaf out onto a board to cool completely. Serve with mashed potatoes and green beans for that all-American comfort food classic.

Enjoy!

Easy Sausage Cassoulet

I've been talking with one of my co-workers about having a kitchen play-date for some time now and it finally happened yesterday. When asked what she wanted to make, her first suggestion was something with lamb (yuck!) which I quickly nixed, but then her next suggestion was a cassoulet. Now, I've made cassoulet before in my slow-cooker, with chicken and smoked sausage. It was good, but this version with the Italian sausage was fantastic! Traditional cassoulet is usually made with rich ingredients like duck confit, duck sausages, or other gamey ingredients cooked slowly together to make for a final dish very complex in flavor.

Yeah, that is sooooo not my style of cooking.

While not exactly quick cooking, at least this particular variation of the dish is easy to put together and uses ingredients commonly found in any grocery store. As a matter of fact, I keep ALL of these ingredients in my pantry/freezer on a regular basis so really, it couldn't have been any easier. ;)

Easy Sausage Cassoulet

sausage cassoulet with breadcrumb topping

Ingredients:
1 Tbs. olive oil
6 Italian sausage links, pricked with a fork* (sweet or hot, dealer's choice)
1 large onion, thinly sliced into half-moons
3 ribs of celery, diced
1 bay leaf
1 tsp. dried rosemary, crushed
1 tsp. dried thyme
1 tsp. herbes de provence
1 Tbs. dried parsley
1 tsp. garlic powder (as always, you can use fresh if you prefer)
1/2 tsp. dried oregano
salt & pepper to taste (heavier on the pepper is best)
1 (14.5 ounce) can of tomatoes (stewed, diced, or fire-roasted)
4 cups chicken stock
2 (15.5 ounce) cans of cannellini beans, drained and rinsed
2" piece of parmesan rind or 2 Tbs. parmesan, grated (yes, the stuff from the green works very well here)

2-3 slices of whole grain bread, diced and crumbled (stale bread works best)
1 Tbs. extra virgin olive oil
2 tsp. coarse sea salt
1 tsp. dried rosemary, crushed
1 tsp. garlic powder

Directions:
In a large dutch oven (or heavy bottom pot) over medium-low heat, cook the Italian sausages in olive oil until browned on all sides and almost cooked through, about 8-10 minutes. (*THIS is why you need to prick the sausages all over with a fork; as they cook, some of the fat will render out which adds to the taste of the dish.) Remove the mostly cooked sausages from the pot and set aside, leaving the oil in the pot.

Dump the onions and celery into the pot and cook until slightly softened, about 5-7 minutes. Stir in all the spices and salt & pepper, continuing to cook for another few minutes before adding the canned tomatoes with their juice as well as the chicken stock. Raise the heat to medium-high and bring the stew to a simmer, stirring occasionally. Slice the Italian sausages on the bias into about 1/4" pieces before adding them back to the stew. Stir in the beans and parmesan, reducing the heat to low. Simmer the cassoulet for 35-45 minutes or until the liquid reduces somewhat and the beans start to release their starch.

Meanwhile, toss the bread cubes in the olive oil and spices, spread out in a single layer on a baking sheet, and bake at 350 degrees until crispy, golden brown, about 6-8 minutes.

To serve, ladle the cassoulet into a deep bowl and top with a handful of the breadcrumbs. We rounded out the meal with a nice spinach salad and some homemade rosemary & sea salt foccaccia... yum!

Enjoy!

********************************************************************************************************************

A few too many cocktails (vodka-cranberry, my favorite) led my sous-chef to take a bit of an impromptu nap before dinner even hit the table. I took that as a sign of a fun afternoon.

Next time, I will play bartender and maybe not use such a, um, generous pour. Although I have to say, cassoulet is a great dish to soak up an excess of alcohol... but then you're in danger of warm, full-belly syndrome. Oh well, c'est la vie, right? ;)

Spinach Lasagna Rolls

It's not often that I go to the effort of making a lasagna because I really only want one serving of it... even though you need to make an entire pan of it to get that single serving. When I do make lasagna, I prefer to use the no-boil noodles because it really does simplify the process and you can't tell the difference (texture-wise) if you use enough sauce and make sure to cover it while baking. Anyway, it shouldn't be surprising that I make these lasagna rolls much less frequently because of the simple fact that they're fairly labor intensive. It's not that any one step is difficult, per se, but there's just so damn many of them that it's not exactly something you can throw together on the fly or at the last minute.

Spinach Lasagna Rolls

Ingredients:
6 dried lasagna noodles (NOT the no-boil kind)
recently boiled kettle of water (you got it- need to go old school on this technique)
2 cups of your favorite marinara (homemade or jarred, whatever you've got on hand)
10 ounces of spinach (fresh or frozen)
1 small onion, diced (I actually used a shallot)
1 tsp. garlic powder (or fresh, if you insist)
salt & pepper to taste
pinch of nutmeg
15 ounces of ricotta cheese (I use the reduced-fat kind, but you can use the full fat stuff if you prefer)
1 egg, beaten
1/2 cup parmesan cheese (in this case, the stuff from the green can works just as well as freshly grated)
1/2 cup of shredded mozzarella (again, I used the reduced-fat kind)
1 Tbs. dried basil (I would normally say to use fresh, but in baked dishes like this, it really doesn't make a huge difference)
1 Tbs. dried parsley (same goes)

Directions:
Preheat oven to 375 degrees.

Arrange the dried lasagna noodles in a single layer in 1 or 2 baking dishes (depending on the size of your dishes- I had to use two 13"x 9" pans) and pour the recently boiled water over them, enough to cover by about an inch. Why not just boil the noodles in a pot like the directions of the box say to? Well, this way, the noodles stay separated (tend to stick together in a pot of boiling water), you don't have to go through the hassle of draining them and then oiling them and laying them out flat to prevent sticking. Plus, they'll be just shy of al dente which means they're pliable enough to roll, but then they won't get too soft in the final baked dish.

Meanwhile, in a saute pan over medium-low heat, cook the onion, spinach, garlic powder, salt & pepper, and nutmeg in olive oil until the onion is softened and the spinach is wilted, about 5-7 minutes. Set aside to cool.

In a large bowl, stir together the ricotta, egg, parmesan, mozzarella, basil and parsley. Once the spinach mixture has cooled, add it to the cheese mixture and blend well.

To assemble the lasagna rolls: Pour 1 cup of marinara in the bottom of an 8" x 8" square baking dish. Remove the noodles from the water and lay flat on your work surface. Spoon 1/4 cup of the cheese & spinach mixture onto the noodle and spread it out in a thin-ish (yes, I said thin-ish) layer over 2/3 of the noodle before rolling it up. Why not cover the entire noodle? As soon as you start rolling, the mixture spreads down the noodle and if you were to cover the entire noodle, it would just squirt out the end as you completed the roll; trust me, this amount of filling works well.

Lay the rolls seam-side down in the baking dish. Spoon any leftover spinach & cheese mixture in the space between the 2 rows of rolls (this size pan is perfect for 2 rows of 3 rolls each), then cover the lasagna rolls with another cup of marinara. Sprinkle on more parmesan or shredded mozzarella if desired, cover with foil, and bake at 375 degrees for 20 minutes before removing the foil and continuing to bake, uncovered, for another 15-20 minutes until the top is nicely browned. Allow the lasagna rolls to cool for at least 15 minutes before serving.

Enjoy!

Creamy Vegetable, Chick Pea & Dumpling Soup

While I am fully aware that the classic dish is usually chicken (or even turkey) and dumplings, in this instance, however, I didn't think ahead to pulling some chicken breasts out of the freezer so I fudged things a little and improvised. But you know what? Some of my best dishes come from just these sorts of situations, and this one was a delightful success. Not as thick as the traditional chicken and dumplings, this particular version had a rich base without being too heavy, thus "soup" instead of a stew. AND, because I don't make dumplings very often, I actually follow the recipe straight from the Better Homes & Garden New Cook Book that I've had since my college days. [insert nostalgic sigh]

Creamy Vegetable, Chick Pea & Dumpling Soup

Ingredients:
2 Tbs. olive oil
1 medium onion, diced
2 carrots, diced
2 ribs of celery, diced
1 bay leaf
1 Tbs. dried parsley
1 tsp. garlic powder
1 tsp. dried basil
1 tsp. dried rosemary, crushed
1 tsp. dried thyme
1/2 tsp. dried dill
8 ounces of mixed vegs (I've said it before, and I'll say it again- you NEED to keep this stuff in your freezer!)
1 cup tomatoes, diced
2 Tbs. flour
1 cup milk (yes, I used plain soy milk)
5 cups chicken or vegetable stock
2" piece of Parmesan rind
1 (15.5 ounce) can chick peas, drained and rinsed

2/3 cup AP flour
1 tsp. baking powder
1/4 tsp. salt
1 Tbs. dried herbs (I used a combination of parsley and dill)
1/4 cup milk (yes, it was soy again)
2 Tbs. vegetable oil

Directions:
In a large soup pot over medium-low heat, saute the onions, carrots, and celery in olive oil until slightly softened, about 5-7 minutes. Stir in all of the spices and cook for another 3-5 minutes before adding the tomatoes and mixed vegs. Continue cooking for another 5-7 minutes then sprinkle on the flour, stirring to coat the vegs. Slowly pour in the milk, stirring constantly. Raise the heat to medium-high, continuing to stir as you add in the stock and drop in the Parmesan rind. Bring the soup to a boil, stirring occasionally. Once the soup reaches a boil, you'll notice it thickening slightly; turn the heat back down to medium-low, stir in the chick peas, and allow the soup to simmer gently for 10 minutes or so.

Meanwhile, in a small bowl, whisk together the flour, baking powder, salt and herbs. Pour in the milk and oil, stirring just until combined. Once the dough comes together, immediately spoon it by the tablespoonful (you should get 4-6 dumplings out of it, depending on how generous your scoops are) to float on top of the simmering soup. Cover the pot and walk away for 20 minutes. NO PEEKING!

After 20 minutes, test the dumplings for doneness just like you do with baked goods- a toothpick inserted in the center blah blah blah. Like most soups, this one tastes just as good, if not better, the next day.

Enjoy!

Vegetarian Ribollita

What's better on a chilly, rainy Sunday than a big bowl of hearty soup?

Okay, lots of things, but for the purpose of THIS blog, you have to admit that soup ranks right up there on the comfort food scale and the warm fuzzy feeling it evokes. I do, however, feel it is my duty to warn you NOT to make this (or any other food involving a knife) if you're also indulging in my other favorite rainy-Sunday past time: watching football. Fortunately for me- although not so fortunate that it happened in the first place- I nearly sliced my finger tip off early on in the veg chopping process instead of at the end. That means that not much was contaminated before I could slap a bandage on my finger and get on with things, namely, grabbing a new cutting board, washing my knife, and throwing away a small pile of diced carrots and starting fresh. Oh well. Other than hurting like a mother and making it difficult to type, this time wasn't nearly as bad as the last time I got on the wrong side of my 7" Santoku knife... but that's another story. ;)

Vegetarian Ribollita

Ingredients:

olive oil

1 onion, diced

2 carrots, diced

1 rib of celery, diced

1 bell pepper, diced (preferably red, yellow, or orange)

1 cup of cherry tomatoes, diced

1 zucchini, diced

1 (14.5 ounce) can diced tomatoes

1 bay leaf

1 Tbs. herbes de provence

1 Tbs. dried basil

1 tsp. dried rosemary, crushed

1 tsp. dried thyme

1 tsp. garlic powder

1/4 tsp. red pepper flakes

salt & pepper to taste

6 cups vegetable stock

2-3 inch piece of Parmesan rind

2 (15.5 ounce) cans of beans, drained and rinsed (I used pinto & cannellini this time)

6 ounces of spinach (fresh or frozen)

multi-grain bread, cubed and baked at 350 degrees until golden brown and crunchy

Directions:

In a large soup pot over medium heat, saute the onion, carrots, celery, and bell pepper in olive oil for 8-10 minutes or until the vegs starts to soften. Add in the cherry tomatoes and zucchini, continuing to cook for another 5-7 minutes. Dump in the canned tomatoes and all spices and simmer for several minutes before adding the vegetable stock and Parmesan rind. Lower the heat and simmer, covered for 10-15 minutes. Lastly, add in the beans and spinach and simmer for another 10 minutes or until the spinach is wilted. To serve, drop several cubes of toasted bread in the bottom of the bowl, cover with ribollita, and toss a few more croutons on the side. Finish with a drizzle of extra virgin olive oil and you're set.

Enjoy!

Veg(etari)an Minestrone Soup

With fall upon us, I have this driving need to make soup. It's a comfort food and I find it be very soothing, both in the eating AND in the process of making it because I can just go with the flow and toss in whatever I have in the fridge/freezer/pantry. One of my favorite forms of cooking is what I like to call the Pantry Game: What can I make with what I've got on hand? Not to toot my own horn or anything, but I kind of rock at this game because I keep a very well stocked pantry and the creative challenge really gets me thinking outside the box. Soup is one of the easier pantry challenges because, basically, anything goes. Having basic staples like different kinds of pasta, canned beans, canned tomatoes/sauce/paste, loads of frozen vegs, and an abundance of spices allows me the freedom to experiment whenever I feel like it.

I'm off work today and it's been overcast all day after rain moved through last night. It's not exactly cold out, but with the lingering dampness, it's the kind of day that just screams for something cozy to eat in front of the TV with the dog in your lap. (That's just a suggestion, albeit one of my favorite serving suggestions... you can eat it however you want.)

Veg(etari)an Minestrone Soup

Ingredients:
1 Tbs. olive oil
1 medium onion, diced
2 carrots, chopped
2 ribs of celery, chopped
1 pint of cherry tomatoes, diced (I usually just use a can of diced tomatoes, but thought, what the hell?)
1 bay leaf (I always throw a dry bay leaf into my soups)
1 Tbs. garlic powder (oh go ahead, use the fresh stuff if it doesn't give YOU a migraine)
1 Tbs. dried basil
1 Tbs. dried rosemary, crushed
1 Tbs. dried parsley
1 Tbs. dried dill
1 Tbs. lemon pepper
1/2 tsp red pepper flakes (I didn't necessarily want a spicy soup, but it gives a nice heat in the background)
salt & pepper to taste
6 cups of vegetable stock (I suppose you could use water, but why? chicken stock is another good option if you don't care about it being vegetarian)
1 (24 ounce) jar of marinara (whatever you have in the cupboard is fine; I never actually use the stuff with pasta since I like to make my own, but it works fabulously in this application) *feel free to use tomato sauce instead or even V-8 juice
2 inch piece of Parmesan rind (I've mentioned this before here) *omit for vegan recipe
8 ounces of mixed veg (if you don't have this staple in the freezer... *shakes head* you're an idiot, and just made a whole lot of extra work for yourself) *depending on the brand, this will include green beans, corn, lima beans, peas, carrots, okra, and/or potatoes
1 (15 ounce) can of cannellini beans, drained and rinsed (really, any kind would work- these happen to be MY favorite)
1 cup of dried ditalini (elbow macaroni or orzo would work here, or even rice)
7 ounces of extra-firm tofu, diced and baked (I've mentioned baking tofu before here)

Directions:
In a large stock pot over medium heat, cook the onion, carrots, celery, and cherry tomatoes in olive oil until softened, about 10 minutes. Add in all spices and stir to combine before pouring in the vegetable stock, marinara, and Parmesan rind. Raise the heat to medium-high and bring soup to a low boil for about 10 minutes before once more reducing the heat to medium and adding in the mixed veg. Continue to simmer the soup for another 10 minutes or so, until the added vegs start to soften before tossing in the beans and dry pasta. By now, the soup should be thickening somewhat so turn the heat to low, add the tofu, and cover, simmering for another 5-10 minutes until the pasta is cooked. Don't forget to remove the bay leaf before serving. And, like most of my soups, this one freezes beautifully... if you have any leftover, that is. ;)

Enjoy!

Tofu Parmesan

Tofu Parmesan

Ingredients:
1 lb ground chicken breast
3 links of Italian sausage, removed from casing
1 egg white
1/2 cup panko bread crumbs
2 Tbs milled flax seeds
1/4 cup each low fat shredded mozzarella and parmesan
spices (onion, garlic, herbes de provence, thyme, basil)

leftover sauteed tomatoes, zucchini, bell peppers
1 sm can tomato sauce
2 cups broccoli slaw

4 slices previously baked tofu
2 Tbs parmesan cheese (from the can is best)
sprinkle each of shredded mozzarella and parmesan

Directions:
Combine all meatball ingredients until well mixed and form into golf ball sized balls. Roast on wire rack on baking sheet in a 400 degree oven for 15-18 minutes, until well browned and cooked through. Meanwhile, reheat sauteed tomato mixture with can of tomato sauce, adding pinch of red pepper flakes. Lightly press the tofu slices in the grated parmesan before crisping up in a saute pan in a little bit of olive oil. Dump any remaining parmesan into the tomato sauce so as not to waste it. Once tomato sauce comes to a slow simmer, stir in broccoli slaw then turn off the heat, allowing the slaw to warm through yet retain it's crunch. Sprinkle the crisped tofu slices with the shredded cheese and move to the oven just until melted. Build as follows: tomato sauce with broccoli slaw on the bottom of bowl, 2 slices of tofu parmesan on top, chicken meatballs on the side. For my vegetarian friends, just skip the meatballs. :)

Enjoy!

Hangover Carbonara

Not that I overindulge on a regular basis, but every once in a while I tip back a few too many and like everyone else, suffer the consequences the next day. Last night, I was challenged by a pitcher of margaritas and had to show it who was boss. So when I was finally able to pry my eyes open this morning, I realized that I was in desperate need of something to soak up the rest of the alcohol swimming in my system… this particular dish is a pretty good stand alone meal to serve for dinner (especially when you have an unexpected dinner guest), but it’s fantastic for a hangover breakfast, especially when served with a side of strong hot coffee and a handful of ibuprofen.


Ingredients:

turkey bacon, diced
olive oil (I use some oil because the turkey bacon is so lean)
shallot, diced (you can use a regular onion and garlic here, but I wanted to keep the knife work to a minimum)
pasta, cooked al dente (I had some leftover penne in the fridge, but any pasta shape would work… you can also start from scratch and cook the pasta while the sauce is coming together, but with a hangover pounding my head I wanted something fast and easy)
1 egg, beaten (I used my regular Egg Beaters)
splash of heavy cream or milk (I’m not going to lie, all I had was some soy milk on hand and it worked in a pinch but wasn’t my first choice)
Parmesan cheese (the stuff from the green can works just as well, if not better, than fresh grated in this dish)
coarse ground black pepper

(*When fighting the effects of a hangover, drink as much water as possible while in the kitchen gathering food… I think I drank like 4 glasses in the short amount of time it took me to throw this dish together and brew a pot of coffee.)

In a large sauté pan, toss the turkey bacon with the olive oil over medium heat and cook for 2 minutes before adding the shallot. Cook for another 3-5 minutes or until the shallot is softened and the bacon is starting to crisp. Toss in the cooked pasta and stir to combine. (If your brain is actually functioning and not just running on autopilot, you might want to add some frozen green peas to the pan as well at this point.) Meanwhile, in a separate bowl, mix together the beaten egg or Egg Beaters, cream, and Parmesan cheese. Turn off the heat before stirring the egg mixture into the pasta. The residual heat from the pan and the hot pasta will cook the egg mixture without scrambling it. If you’re like me and don’t remove the pan from the heat soon enough, it will be a little too hot and start to scramble the egg, but whatever. It still tastes just as good with little bits of scrambled egg in the otherwise creamy sauce that clings to the pasta. Finish with another sprinkle of Parmesan and black pepper.

Enjoy! (quietly, please)