Grain Mill Challenge :: Whole wheat pizza dough

I received a grain mill in the mail from WonderMill in exchange for participating in their grain mill challenge and sharing what I make on their blog. Today was my first recipe post! Here is the link:
Whole wheat pizza dough

Homemade Spaghettio's

I am always looking for new lunch ideas, because the everyday ham or turkey sandwich we enjoy at home for lunch can sometimes get old. I recently saw this post for homemade Spaghettio's and thought it looked fun to try. I try to not buy canned pasta because of the processed ingredients, but I have to admit that I have been tempted at least a time or two, just because it's something different, as well as easy. This recipe, however, is extremely easy to make. I doubled it so that I could freeze it in smaller portions to pull out before lunchtime. I could not find ditalini pasta at my grocery store, so I used elbow macaroni-it tastes the same! It really did not take much time at all to make, and it was delicious. I enjoyed it just as much as my daughters did!

Homemade Spaghettio's

from Seeded at the Table

Yield: 4-6 adult servings, 6-8 child servings

I N G R E D I E N T  S :

8 oz ditalini pasta (or other small pasta-I used elbow macaroni)

2 Tbsp. olive oil

2 cloves garlic, pressed

Pinch of crushed red pepper flakes (I left this out)

15 oz can tomato sauce

1 cup water

1 Tbsp. tomato paste

1/2 tsp salt

1/4 tsp pepper

1/2 tsp granulated sugar

4 Tbsp unsalted butter, cut into pieces (I only used half of this)

1/4 cup milk

1 cup shredded cheddar cheese

D I R E C T I O  N S: 

Cook the pasta in a large pot of salted boiling water, to al dente (about 10 minutes).

Meanwhile, heat the olive oil in a Dutch oven or large saute pan over medium heat. Add the garlic and red pepper flakes and cook until just fragrant, about 30 seconds. Stir in the tomato sauce, water, tomato paste, salt, pepper, sugar, and butter. Heat while stirring, until the butter is melted. Slowly stir in the milk, then turn the heat to low. Simmer at low heat for 10 minutes.

Stir the shredded cheese into the soup until melted. Drain the pasta and transfer to a serving bowl. Pour as much of the tomato sauce into the pasta as desired; stir to combine (there may be some left over if you do not like it too soupy; usually about 1/3 cup is left over).

Baked Ziti

I ran across this recipe a while back and decided to try it out tonight. We really enjoyed this dish and it wasn't hard at all to make. The original recipe calls for turkey italian sausage but, since I'm not usually a big fan of sausage unless it's in breakfast food, I decided to go meatless. The taste was great, it was filling, and we didn't miss the meat at all (and it also made for a cheaper meal, which is always a plus!). I made this but, since we couldn't possibly eat the entire dish and I'm in the process of stocking my freezer, I froze half of it, and we still had enough left over from dinner to have for leftovers later this week. If you are looking for a recipe for baked ziti, this is a great one to try. 

Baked Ziti

Recipe here from Annie's Eats

My changes/comments are noted below in italics

I N G R E D I E N T S :

1 lb. whole milk or 1% cottage cheese (I used cottage cheese but ricotta would be great as well.)
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 did not use any meat and it was great. Just depends on if you want meat or not.)
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 (I only had dried basil, so I used 1/3 of the amount it calls for)
1 tsp. sugar
Ground black pepper
3/4 tsp. cornstarch
1 cup heavy cream (or whole milk) (I used whole milk)
8 oz. low-moisture mozzarella, cut into 1/4-inch pieces

D I R E C T I O N S :

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. 

Classic Spaghetti Sauce

Every cook has their own version of spaghetti sauce, and after trying some different kinds over the years, I made this one the other day. I looked at some different recipes, including this one from my friend Amber's blog, and then threw my adapted version together. Like Amber, instead of using a packaged spaghetti seasoning packet, I looked up recipe substitutes and then adjusted it in my recipe according to my preference. The great thing about a sauce like this is that you can adjust it according to your taste as you go. We loved the flavor and had enough left over to freeze for a future meal. 

Classic Spaghetti Sauce

I N G R E D I E N T S :

2 Tbsp. oil

1.5 lbs ground beef (I use mostly lean beef-I think it was 94% lean)

1 onion, chopped

2 cloves garlic, minced

15 ounces tomato sauce

1 28-ounce can diced tomatoes, liquid drained

1/2 cup water

2 Tbsp. cornstarch

1 tsp. dried basil

1 1/4 tsp. oregano

1 tsp. dried parsley

1 tsp. garlic powder

3/4 tsp. onion powder

1/4 tsp. dried thyme

1/4 tsp. dried rosemary

1/8 tsp. dried red pepper flakes

1 tsp. salt

1/4 tsp. pepper

1 tsp. sugar

D I R E C T I O N S :

In a saucepan over medium-high heat, cook onion and garlic until tender and transparent. Remove, and set aside (or, you could just leave them in while the beef cooks. I don't think it really matters).

Turn heat to medium-high/high and brown beef until cooked through, stirring constantly to crumble. 

Drain any grease.

Combine beef, onion, garlic, tomato sauce, drained tomatoes, water, and remaining ingredients to the sauce pan. Cook on medium heat, reducing heat to low once it reaches a gentle boil. Simmer, covered,  on low for a while (20-30 minutes if you need it quickly, or you can let it sit on low for longer to let the flavors combine even more). Adjust seasonings to taste.

Pizza Bianco

This recipe from Kelly at Domestic by Design is amazing. The flavors are wonderful, and it's a fabulous alternative to pizza with traditional red sauce. A must try!

Pizza Bianco
from Domestic by Design
original recipe here

I N G R E D I E N T S :

Homemade pizza dough (recipe here)
Homemade Italian Dressing (this is a great homemade recipe)
1 green pepper, diced
1 red pepper, diced
2 green onions (scallions), diced
16 oz. organic mozzarella cheese (she uses raw mozzarella)
½ c feta cheese
Handful of raw spinach leaves, optional
1 small tomato, diced, optional

D I R E C T I O N S :
Preheat oven to 425.
Sprinkle a pizza stone or pan with cornmeal or flour.  Roll out pizza dough.
Top dough with as much or as little Italian dressing as you prefer.  I use about 2-4 tablespoons.
Layer pizza with half of the mozzarella cheese, peppers and onions, and then remaining mozzarella cheese.
Sprinkle feta on top and add spinach and tomatoes if desired.
Bake in oven for 10-15 minutes or until cheese is golden brown and bubbly.

Linguini with Farm stand Marinara Sauce

This easy, inexpensive, and healthy sauce is delicious and bursting with flavor! It makes about 5 cups, so it's perfect for dinner and then freezing the rest for a future meal.

Farm Stand Marinara Sauce

adapted from Food To Live By

I N G R E D I E N T S :

2 cloves garlic, peeled

1 small carrot, coarsely chopped

1 small yellow onion, coarsely chopped (I used 1 Vidalia)

2 stalks celery, coarsely chopped

3 Tbsp. XVOO

1/3 cup dry white wine (original recipe calls for red. All I had was white cooking wine and it was good)

2 28-ounce cans diced or crushed tomatoes, with their juice

1/4 cup chopped fresh basil, or 2 tsp. dried basil

1 Tbsp, fresh oregano, or 2 tsp. dried oregano

1 Tbsp. fresh thyme leaves, or 1 tsp. dried thyme

1/4 cup fresh parsley, or 1 Tbsp, dried parsley

1 tsp. coarse sea or kosher salt

1/2 tsp. freshly ground black pepper

Teeny pinch or red pepper flakes (or more if you like heat)

1/2 cup grated parmesan cheese

Whole wheat linguini

D I R E C T I O N S :

Place the garlic and carrot in a food processor and pulse until finely chopped. 

Add the onion and celery, and continue to pulse until minced, scraping the side of the bowl with a rubber spatula occasionally.

Heat the olive oil in a large, heavy pot over medium-low heat. Add the onion mixture and cook, stirring frequently, until soft but not browned, about 11 minutes. 

Add the wine and stir well, loosening any bits stuck to the bottom of the pot. Bring to a simmer and cook until reduced slightly, about 3 minutes.

Add the tomatoes and their juices to the pot. Add the basil, oregano, thyme, and parsley, and let simmer gently until the flavors are concentrated, 35-45 minutes. 

Add the salt and pepper, along with the cheese. Taste for sweetness, and if the sauce tastes too acidic, add a little spoonful of honey to taste.

Serve over whole wheat pasta; I used linguini.

If you are not planning on using the sauce immediately, let it cool to room temperature. It can be refrigerated, covered, for up to 1 week or frozen for up to 3 months.

A more nutritious lasagna

I have been wanting to come up with a new lasagna for sometime now, and I finally did a couple of weeks ago. I was very pleased with the results of this recipe, and even made it for two friends who had each had babies...and one even ended up asking me fore the recipe!

This lasagna has a healthy sauce that incorporates a few extra veggies. Whole wheat pasta is ideal and what I normally use, but this past time I used white noodles because I was trying to go through what I already had in my pantry. From here on out, no more white pasta! It's whole wheat all the way from now on.

I referred to Giada De Laurentiis' bolognese and marinara sauce recipes when I came up with this sauce, so I must give credit to her! 

This sauce recipe makes enough for 2 large 9x12 lasagnas, or 4 8x8 lasagnas. This is wonderful, because  with the same amount of effort of making one dinner, you can have extras to freeze. I made 4 8x8 pans. We had one for dinner, froze one for the future, and froze two for giving to my friends. I love cooking ahead like this! That said, I'm listing the quantities to make the large recipe, so if you only want 1 9x12 or 2 8x8 lasagnas, then just half everything.

Lasagna
Sauce adapted from Giada De Laurentiis' Bolognese and Marinara Sauces in Everyday Italian


I N G R E D I E N T S :
1/4 cup extra virgin olive oil
2 small onions, finely chopped
2 garlic cloves, minced
2 celery stalks, finely chopped
2 carrots, peeled and finely chopped
1/2 tsp. sea salt, plus more for seasoning
1/2 tsp. black pepper, plus more for seasoning
2 lbs. ground beef
2 28-ounce cans crushed tomatoes (I used home canned tomatoes given to me)
2 dried bay leaves
extra garlic and onion powder to taste
1/2 tsp. dried basil (I just sprinkled some in, so it might have been more. Fresh is always best, too!)
1 Tbsp. parsley
2 blocks mozzarella cheese, grated
1/2 cup parmesan cheese, grated
2 boxes lasagna noodles (whole wheat is best)
1 large container ricotta cheese (you may also use cottage cheese, if you prefer)
parsley for garnishing

D I R E C T I O N S :

In a saucepan, brown ground beef, on medium-high heat, stirring often, until beef is cooked thoroughly. Drain and set aside.

Heat oil over a medium-high flame. Add the onions and garlic and saute until onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 tsp. of salt and pepper. Saute until all of the vegetables are soft, about 10 minutes. Add cooked ground beef, tomatoes, and bay leaves, and sprinkle garlic powder, onion powder, and basil and parsley. Simmer uncovered over low heat until the sauce thickens, about 1 hour.

When sauce has nearly completed cooking, go ahead and boil the lasagna noodles according to directions.( If making entire recipe, you will probably need to boil each box separately because of the large amount of noodles. ) Drain and set aside.

Once sauce has finished cooking, remove and discard the bay leaves. Season the sauce with more salt and pepper, if desired.

If you want a smooth sauce without chunks, like I did, blend sauce with an immersion blender once it has completed cooking.

(This sauce can also be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Preheat oven to 350 degrees.

To assemble lasagna, spoon a small amount of sauce on the bottom of your lasagna pans. On top of that, make a layer of lasagna noodles, then spoon some ricotta cheese (or cottage cheese) over the noodles (I usually just drop dots onto it, but you can also spread it to cover the noodles). Sprinkle onto that a layer of mozzarella cheese, and then another layer of sauce. Repeat noodles, cheeses, and sauce 3-4 times, until noodles are used up or you've run out of room in your pan. For the final layer, you'll do one final layer of noodles, ricotta cheese, sauce, and then a good layer of mozzarella, and end with a layer of parmesan. Sprinkle some parsley over the top, if desired.

Bake freshly prepared lasagna uncovered for 45 minutes - 1 hour (check to make sure lasagna isn't getting overcooked on top) on 350 degrees. If it begins to brown on top, cover with foil for remaining few minutes.

For lasagnas you want to freeze:

Wrap lasagna pan(s) with two layers of aluminum foil, and label. Let cool for a few minutes on the counter or in the fridge, and then freeze until ready to use.

To prepare frozen lasagna, I usually just preheat the oven to 350 and cook it for 2 hours, covered most of the time. I remove the top layer of aluminum foil before baking and bake it, covered with one layer of foil, for 1 1/2 hours, and then I remove the remaining layer of foil and bake it uncovered for the last 30 minutes. You can also thaw the frozen lasagna in the fridge overnight beforehand and then bake it for a shorter amount of time. I prefer to just bake it completely frozen.

cheese ravioli with roasted tomato sauce

I made this new recipe last night, and wanted to share it with you. I used frozen ravioli from the store, but made the sauce from scratch. Cheese ravioli is not the healthiest of foods, but the sauce is very healthy, and full of flavor!

Cheese Ravioli with Roasted Tomato Sauce

I N G R E D I E N T S :

1 package frozen cheese ravioli (I used half the package- about med. 30 raviolis-for 2 large servings)
3 Tbsp. XVOO
3 cloves garlic, minced
1 small onion, chopped
1 carrot, chopped
1 rib celery, chopped
1/2 tsp. kosher salt
1/4 tsp. pepper
14 1/2 ounce can fire roasted diced tomatoes (you could use regular diced as well if you can't find this)
8 ounce can tomato sauce
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/4 tsp. dried parsley
parmesan cheese

D I R E C T I O N S :

Sautee onion in XVOO until onion is clear and tender. Add garlic, and saute until golden. Add carrot and celery, and saute until tender, about 5 minutes.

Add remaining ingredients, and simmer, covered, on medium-low heat for about 20 minutes, while ravioli and other foods are being cooked. When sauce is done and vegetables are soft, you may use an immersion blender, if desired, to puree the sauce. You may skip this step if you want chunkier sauce.

Cook ravioli according to directions on label. Drain, and top with sauce and fresh parmesan cheese.

Tasty, but not too spicy, pasta arrabiata

For Valentine's Day Dinner, I made this pasta dish we've enjoyed for years but that I had not made in quite some time. It's super easy, inexpensive, tastes great, and makes for delicious leftovers. I actually found it on an ad for a Hunts product some years ago, and was surprisingly impressed with the flavor.
This recipe is described as a "wonderfully rich and spicy pasta dish", but since we don't like foods with a lot of heat, I cut way down on the amount of red pepper that it calls for. If you like heat, just add more!

Pasta Arrabiata
adapted from a recipe from Hunts

I N G R E D I E N T S :

1/2 cup extra virgin olive oil
4 cloves garlic, minced
1 can (28 ounce) petite diced tomatoes in juice
1 can (28 ounce) tomato puree
1/2 tsp. crushed red pepper (original recipe calls for 2 tsp., so add to your liking)
1 tsp. dried oregano leaves
1 tsp. salt (I like using kosher salt)
1 pinch of sugar (literally!)
1/2-1tsp of italian seasoning (just to your taste)
1 pound dry, uncooked penne pasta (I use whole wheat penne)
1/2 cup freshly shredded parmiagano reggiano (because I'm cheap, I use regular parmesan)
1/4 cup thinly sliced fresh basil (because it's winter, i'll just sprinkle in a little dried basil to my liking)
1 cup mozzarella cheese, shredded

D I R E C T I O N S :

Heat oil in a 6-quart saucepan over medium heat. Add garlic and cook about 3 minutes or until garlic is golden (be careful not to burn it!). Blend in diced tomatoes and tomato puree; bring to a boil. Reduce heat to low; stir in red pepper flakes, oregano, basil, spices, and salt.

Cook uncovered for about 20 minutes, stirring occasionally. Meanwhile, prepare pasta according to package directions. Drain; reserve 1/2 cup cooking water.

Return pasta and reserved water to pan; pour 2 cups of sauce over pasta. Toss until well combined, and then stir in cheese. Serve pasta with additional sauce.

*Substitutions: 1 can (29 ounce) crushed tomatoes may be substituted for puree. If parmiagano reggiano is not available (or you are cheap like me), substitute a good quality freshly shredded parmesan cheese.

Lasagna

This past week was my turn to host and serve the main course for a cooking club I've been part of. We have gone through Tables of Content, by the Junior League of Birmingham, so everything we made is in it. Here is the lasagna recipe. It was tasty and not at all complicated. I made the meat sauce the day before I prepared it, so it was really easy to put together. Sorry...no picture. But we all know what this stuff looks like!

Lasagna
From Tables of Content
by the Junior League of Birmingham

I N G R E D I E N T S :

1 pound ground beef
2 cloves of garlic, minced
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
3 tomato paste cans water
1 envelope spaghetti seasoning mix  (I used McCormick's brand)
3 cups cottage cheese
1 egg, beaten
1 tsp. fresh parsley (I just sprinkled in some dried parsley)
8 no-boil lasagna noodles (Use these-trust me. They are your friend!)
1 pound mozzarella cheese, thinly sliced (I used shredded)
Grated parmesan cheese to taste

D I R E C T I O N S :

Brown the ground beef with the garlic in a skillet over medium-high heat, stirring until the ground beef is crumbly; drain.
Mix the tomato sauce, tomato paste, water and seasoning mix in a bowl and add to the ground beef mixture.
Simmer for 15 minutes, stirring occasionally.
Preheat the oven to 350 degrees.
Mix the cottage cheese, egg and parsley in a bowl.
Spread 1/3 of the ground beef mixture in a 9x13-inch baking dish sprayed with nonstick cooking spray.
Layer with 1/2 of the noodles, 1/2 of the cottage cheese mixture and 1/2 of the mozzarella cheese.
Top with 1/2 of the remaining ground beef mixture, the remaining noodles, remaining cottage cheese mixture and sprinkle with Parmesan cheese.
Bake, covered, for 30 minutes. Remove the cover and bake for 30 minutes longer.

Chicken Italiano

Tonight I tried a new recipe from an email I recently received of a collection of quick, simple, and tasty dinner recipes that was put together by some moms. I have been eager to try one of the many that claims to have a preparation time of under 15 minutes. A friend of mine had mentioned that this dish is great, so I decided to make it tonight. I was so impressed! It was extremely easy to prepare-you take frozen chicken (yes, frozen!), top it with a few tasty ingredients, plop it in the oven, and there you have it. I love how easy it was, and we really liked the flavor of mushrooms, artichokes, parmesan cheese, and italian seasonings (how can you go wrong with those ingredients?). This will certainly be a meal I make again!

Chicken Italiano
from Simple Suppers for Busy Moms

I N G R E D I E N T S :

3-4 FROZEN boneless, skinless, chicken breasts (you can also use thawed if that is what you have)
3/4 cup italian dressing
1/2 cup fresh mushrooms (optional, but I actually used more because we love them)
1 can quartered artichokes, drained
1/2 cup fresh grated Parmesan cheese
1/2 cup italian breadcrumbs
1/2 stick melted butter

D I R E C T I O N S :

Place (frozen) chicken breasts in greased casserole dish. Pour dressing on top. Add mushrooms and artichokes. Sprinkle with Parmesan and breadcrumbs, then melted butter. Cover with foil and bake at 350 for 1 to 1 1/2 hours.

garden fresh eggplant parmesan

i had some small eggplants to use up last week, and was unsure of what to do with them, so i decided to go with eggplant parmesan. i have made eggplant parmesan in the past, and it has always been pretty hit or miss. i've always baked it in an attempt to be healthier, but this time i decided just to fry it and see how it would turn out. i was much happier with how it turned out this time than i have been in the past! rather than baking the eggplant on a pan and then baking it in a dish with sauce and cheese casserole-style, this dish can all be done in the same skillet on the stovetop.

here is my recipe. i didn't measure things out, so the amounts below are rough estimates.

I N G R E D I E N T S :

eggplant, peeled and sliced into 1/8"-1/4" slices
1 1/2 cups milk
1 1/2 cups bread crumbs (i used some italian bread crumbs i had on hand. you can also use regular bread crumbs and add some italian seasoning)
canola oil (enough to generously coat your skillet to where it is about 1/8" deep)
1/4 cup parmesan cheese
1 1/2 cups marinara sauce (here is the recipe i used)
mozzarella cheese
parmesan cheese
pasta

D I R E C T I O N S :

pour milk into one bowl, and in another bowl combine bread crumbs and parmesan cheese.

dip eggplant slices in milk, and then coat with bread crumb and parmesan cheese mixture. set slices aside.

in a large nonstick skillet, pour enough oil to be 1/8" deep, and heat on medium-high.

once the oil is heated, place the eggplant slices in, side by side. cook on each side until golden, about 5 or so minutes per side. you want the slices to be cooked through, otherwise the eggplant will have a rubbery texture. if the eggplant starts getting too brown before it is cooked through, turn down the heat a little bit.

once the eggplant slices are cooked and golden, reduce heat to low. add 1 1/2 cups of marinara sauce to the skillet. add a layer or mozzarella cheese on top, and then sprinkle generously with parmesan cheese. let this simmer on low for 10-15 minutes.

while this is simmering, cook any pasta you would like to accompany this dish.

marinara sauce

this sauce is from Giada DeLaurentiis' Everyday Italian. i've used it in chicken parmesan and now in eggplant parmesan, and am always very happy with the flavor. this is a great sauce to make ahead and double, and then freeze in 1 1/2 cup batches to make for easier meal preparations.


I N G R E D I E N T S :

1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 celery stalks, finely chopped
2 carrots, peeled and finely chopped
1/2 tsp. sea salt, plus more to taste
1/2 tsp. freshly ground black pepper, plus more to taste
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves

D I R E C T I O N S :

In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hours. Remove and discard the bay leaves. Season the sauce with more salt and pepper to taste (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using).

spaghetti with simple bolognese sauce

(*not all of the ingredients are shown here.)

I wanted to try a new recipe for meat sauce, so I went with this one from Giada De Laurentiis' Everyday Italian cookbook. This was a great change from my ordinary meat sauce: This robust sauce is practically bursting with flavor and definitely satisfying. I will make this one again, for sure.

In an effort to make dinnertime easier, I made this early in the day and let it simmer in my slow cooker rather than a shorter cooking time on the stovetop. It was so nice to come home to the aroma of dinner practically waiting to be served, as all I had to do was cook the pasta, along with a couple of quick vegetables. The next time I make this, I'll likely double or triple the recipe to freeze some for future meals, because there was just a small amount of sauce left over after my husband and i were finished (we did have generous seconds and like a lot of sauce...this recipe usually serves 4). The only thing I think I would adjust is the salt: I didn't have any celery and decided to substitute celery salt so I wouldn't have to buy a whole bunch of celery just to use one stalk. Since I used celery salt (it was all I had), I felt like the sauce was just a teeny bit saltier than I would have liked it to be. I think using the celery would have been a better choice, or even using celery seed. That said, I recommend seasoning the sauce with salt after it's simmered for a while and you've tasted it, so you can adjust it to your liking. Other than that, it was great!

Simple Bolognese by Giada De Laurentiis
Courtesy of Everyday Italian
the recipe may also be found online here.

I N G R E D I E N T S :

1/4 cup extra-virgin olive oil
1 medium onion, coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1 pound ground chuck beef
1 (28-ounce) can crushed tomatoes
1/4 cup flat-leaf Italian parsley, chopped
8 fresh basil leaves, chopped
Salt and freshly ground black pepper
1/4 cup freshly grated Pecorino Romano Cheese(i used parmesan cheese)


D I R E C T I O N S :

stovetop directions:
In a large skillet heat the olive oil. When almost smoking (i suggest cooking it over medium heat), add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately 1/2 hour. Finish bolognese with Pecorino Romano Cheese (*or parmesan)

slow cooker directions:
Cook onions, garlic, celery, carrots, and beef on the stovetop according to the above directions. After the beef is cooked thoroughly and the vegetables are tender, transfer everything to your slow cooker and add the remaining ingredients, minus the cheese. Cook on high 4-6 hours or high 8-10 hours. Wait to add the cheese until just a few minutes before serving, stirring so it can melt into the sauce.

chicken cacciatore

I made chicken cacciatore the other night and went by this recipe from A Cookie A Day. The overall results were very good, and I'll certainly make this again. The ony thing i might change in the future is how many tomatoes to use..I think the recipe called for 3 roasted tomatoes in addition to a 28-oz jar of them, so I used a 28-oz jar along with a 14 oz can of roasted tomatoes. It tasted great but mine almost had too much sauce-I think next time I could use 1 14-oz can diced tomatoes instead, along with 1 14-oz jar of the roasted tomatoes. Also, since I'm not a big black pepper user, it was just a hair too peppery for me. My husband, on the other hand, loved the amount of pepper. That said, if you aren't a huge pepper person, you might want to decrease the amount of black pepper, say by half, and see how it tastes to you. I also added parmesan cheese at the end and my husband and I thought it really completed the dish. the original recipe can be found on the link below, and my changes can be found in the recipe typed below.

Chicken Cacciatore
adapted from A Cookie A Day, who adapted it from a giada de laurentiis recipe.

I N G R E D I E N T S :

4 boneless, skinless chicken breast
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 Seasoned with salt and pepper
3 tablespoons extra virgin olive oil
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice (you might try using less, say a 14-oz can if you want less sauce)
3 ripe tomatoes- Roasted (or 1 can)
3/4 cup reduced-sodium chicken broth
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves (i used just under 1/8th cup dried basil leaves)
1 bag or package of mushrooms, diced
1/2 cup or more of parmesan cheese

D I R E C T I O N S :

Preheat oven to 400 Degrees
Cut tomatoes in fourths, place on roasting pan with 2 Tbsp Olive oil , salt and pepper, roast for 15 minutes.
(OR: instead of doing this, i simply used a 14-oz can of roasted tomatoes.)

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 sauté pan, heat the oil over a medium-high flame.
Add the chicken pieces to the pan and sauté just until brown, about 5 minutes per side.
Transfer the chicken to a plate and set aside.
Add the onion and garlic to the same pan and sauté 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 regular tomatoes, roasted tomatoes with their juice, broth, oregano, and basil.
Return the chicken pieces to the pan and turn them to coat in the sauce.
Add sliced mushrooms to the pan and stir into 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.
Using tongs, transfer the chicken to a platter.
Spoon the sauce over the chicken, then sprinkle with the parmesan cheese and serve.

The recipe i got this from served it over jasmine rice. I used whole wheat penne pasta and thought it was great with it.

garden-style eggplant parmesan

i love eggplant parmesan, but hadn't made it in years until the other night when i pulled out this recipe i had been saving to try. this is an easy, affordable, and relatively healthy meal; a great meat-free but hearty dish without being overly rich or greasy.

garden style eggplant parmesan

adapted from williams-sonoma.
*my changes are noted*


I N G R E D I E N T S :

For the sauce:
2 Tbs. olive oil
2 garlic cloves, chopped
3 lb. fully ripe tomatoes, peeled and coarsely
chopped ( i used 1 28-oz can tomatoes, but it could have used another 14 oz or so can because i barely had enough sauce!)
1 Tbs. chopped fresh marjoram or oregano (i only had oregano but marjoram is wonderful)
Salt, to taste

4 or 5 small or 2 medium-large eggplant, cut
into slices 1/2 inch thick ( i used 2 eggplants and baked it in a slightly smaller baking dish since it was just for the two of us)
4 Tbs. extra-virgin olive oil
*1 egg
*1-2 Tbsp. water
*1-2 cups bread crumbs (i had panko on hand)
*italian seasoning
1/2 tsp. salt
8 to 10 fresh thyme sprigs or 2 to 3 Tbs. fresh thyme leaves (i left these off but i'm sure they would be great)
6 oz. mozzarella cheese, shredded
1/4 cup chopped fresh oregano
1/4 cup grated Parmigiano-Reggiano cheese (instead of this cheese, i used the italian cheese blend in the bag)
1 1/2 Tbs. unsalted butter, cut into bits (i forgot this, but butter would have made it even better!)


D I R E C T I O N S :

To make the sauce, in a large saucepan over medium heat, warm the olive oil. Add the garlic and sauté until translucent, 2 to 3 minutes; do not allow to brown. Add the tomatoes and marjoram (*i used oregano because i didn't have marjoram), increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the tomatoes have cooked down to a sauce, 30 to 40 minutes. Taste and season with salt, if needed.

Preheat an oven to 450°F.

Place the eggplant slices in a single layer on a large baking sheet.
-OR- to make with my changes:
*Dip slices of eggplant in egg wash and then in a mixture of breadcrumbs and a dash of italian seasoning. Place the eggplant slices in a single layer on a large baking sheet.*

Drizzle evenly with 2 Tbs. of the olive oil and sprinkle with the salt.Turn the slices over and drizzle with the remaining 2 Tbs. olive oil. Top with the thyme and place in the oven.

Cook until lightly browned, about 10 minutes. Turn and cook until lightly browned on the other side, 5 to 6 minutes more. Place under a preheated broiler until a slightly golden crust forms on the tops of the slices, 2 to 3 minutes. Turn and broil on the other side until golden, 2 to 3 minutes more.

Reduce the oven temperature to 400°F.

Arrange one-third of the eggplant slices in a shallow 2-quart baking dish. Top with layers of sauce, mozzarella, oregano and Parmigiano-Reggiano (or italian blend). Repeat the layers, beginning with the eggplant. Reserve a layer of eggplant, sauce and then Parmigiano-Reggiano (or italian blend) for the top. Dot evenly with the butter.

Bake for 15 minutes. Remove the dish from the oven and carefully tip it, pressing on the surface with a spoon or spatula. If there seems to be too much juice, pour off the excess. Return to the oven and cook until the top is lightly browned and bubbling, 15 to 20 minutes more. Remove from the oven, cover loosely with aluminum foil and let stand for 10 minutes. Scoop from the dish to serve. Serves 4 to 6.

Adapted from Williams-Sonoma Lifestyles Series, Casual Outdoor Dining, by Georgeanne Brennan (Time-Life Books, 1998).

homemade pizza

my friend brooke recently sent me this delicious recipe. the sauce is SO tasty and simple, and the dough is not hard to make. the dough makes enough for three pizzas, which means you can divide it into three dough balls and freeze two. the morning you want to make one of the frozen ones, simply thaw it in the fridge and then roll it out and bake it. so easy. so much cheaper and healthier than a store-bought pizza, and really, just as tasty! and in the time you can order take out and have it delivered, you can have one of these made if you just have the dough prepared ahead of time. we love this recipe, and really can't get enough of it around here!

I N G R E D I E N T S :

for the dough...

2 cups hot water
1 Tbsp. yeast
1/2 tsp. salt
3 Tbsp. vegetable oil
6 cups flour

for the sauce...

3 8-oz cans tomato sauce
3 tsp. oregano
1/2 tsp. garlic powder
3 Tbsp. parmesan cheese
mozzarella cheese
toppings-anything you'd like (our favorites include mushrooms, bell peppers, pineapple, and sometimes pepperoni)

D I R E C T I O N S :

Use the dough hook on a stand mixer.

For three pizzas:

Take 2 cups of hot water and sprinkle 1 TBSP yeast overtop, then let sit for a minute or two. Sprinkle 1/2 tsp salt overtop. Add three TBSP. veg oil.

Next, add about six cups of flour gradually until the dough doesn't stick anymore; let it knead for 5-8 minutes.

Remove dough, rub with a small amount of oil; cover and let rise for 1 hour.

Divide dough into three balls. If making only one pizza, freeze two remaining dough balls individually in plastic wrap and place them in a large freezer bag.

(Whenever you decide to use one of the frozen doughs for a pizza, simply let it thaw in the refrigerator the morning of the day you'll be making pizza.)


For the sauce:

Combine tomato sauce, oregano, garlic powder, and parmesan; bring to boil, then simmer on low, covered, for 20 minutes. Remove from heat, and let cool. You will use 1/3rd of this for each pizza.

(To store remaining 2/3rds for future pizzas, divide and freeze in small freezer bags. When you are ready to make the next pizza, let the bag of sauce thaw in the refrigerator or place in small amount of warm water until thawed enough to remove from the bag and cook in a sauce pan.)

Use a pizza stone for the crust to be a little crispier, or just a regular pan if you don't have one.

Press the dough out nice and thin (It does not need to rise a second time or cook at all before you add the toppings.)

Once the dough is shaped into a pizza, spoon the sauce over it evenly. Add toppings and cheese.

Bake at 425 degrees for 18-20 minutes, but keep an eye on it because every oven and pan is different!

italian baked chicken and pastina

This is a very easy meal to make and does not take long at all! It is especially easy if you have any leftover chicken you can just throw into the onions and garlic as they saute. This meal also has a nice flavor. My husband wasn't a fan of the chunks of tomatoes, but I thought everything tasted good when I made it the other night, and the leftovers were nice to have as well. It is just so easy that it is hard to beat, especially on a night when you just don't have much time! This would also be a very easy meal to make and bring to a friend. Sorry that the picture is not very good!

I found this recipe from My Kitchen Cafe, and it is originally from Giada De Laurentiis.

Italian Baked Chicken and Pastina
from Giada De Laurentiis

I N G R E D I E N T S :

1 cup pastina pasta (or any small pasta -( I used whole wheat elbow macaroni because it is what I had)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes) (I had leftover shredded chicken from a whole chicken I had cooked)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish

D I R E C T I O N S :

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.

chicken parmesan

This is by far one of my favorite dishes to make, and my favorite recipe for chicken parmesan. I found this in my copy of Giada De Laurentiis's Everyday Italian, and it is delicious! I like it because it's lighter than the usually heavy breaded and sometime fried version. The sauce is also delicious! This meal is easy to prepare, and you can even make the sauce and freeze what you don't use of it for another meal down the road, if you are just cooking for 2-3 people.

Chicken Parmesan
Giada De Laurentiis's Everyday Italian
4-5 main course servings

I N G R E D I E N T S :

1 Tbsp. olive oil
1 tsp. chopped fresh thyme
1 tsp. fresh rosemary
1 tsp. chopped fresh flat-leaf parsley
4 chicken cutlets (about 3 ounces each)
1 tsp. salt
1/2 tsp. freshly ground black pepper
3/4 cup Marinara Sauce (recipe follows)
1/4 cup shredded mozzarella cheese
8 tsp. freshly grated parmesan cheese
1 Tbsp. unsalted butter, cut into pieces

D I R E C T I O N S :

Preheat the oven to 500 degrees. In a small bowl, stir the oil and herbs to blend. Brush both sides of the cutlets with the herb oil and sprinkle with the salt and pepper.

Heat a large, heave ovenproof skillet over a high flame. Add the cutlets and cook just until brown, about 1 minute per side. Remove from heat.

Spoon the marinara sauce over and around the cutlets. Sprinkle 1 Tbsp. of mozzarella over each cutlet, then sprinkle 2 tsp. of Parmesan over each. Dot the tops with the butter pieces, and bake until the cheese melts and the chicken is cooked through, about 5 minutes.


For the Marinara Sauce:

I N G R E D I E N T S :

1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 celery stalks, finely chopped
2 carrots, peeled and finely chopped
1/2 tsp. sea salt, plus more to taste
1/2 tsp. freshly ground black pepper, plus more to taste
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves

D I R E C T I O N S :

In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hours. Remove and discard the bay leaves. Season the sauce with more salt and pepper to taste (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using).

When I made this, I served it with orzo, steamed spinach, and parmesan toast. The recipes for those can be found below.

lasagna

I like to make a big batch of meat sauce and freeze it in small amounts. That way, when I want to make lasagna or spaghetti, I can simply take the already made meat sauce out of the freezer, add a couple things to it, and then make the rest of the dish. This is much easier than making the sauce every time. My husband's granny gave me the recipe for her meat sauce, so I've been doing this since we got married.

This meat sauce has been a staple for us. It's tasty, easy to make, great to store in batches, and doesn't have any expensive ingredients. I know everyone has their own meat sauce, but if you don't, you are welcome to try this one!

This was a great meal with some corn, fall harvest salad, and also the french bread I made.

LASAGNA

I N G R E D I E N T S :

2 cups meat sauce*
1 8-oz can of tomato sauce from store
1 quart of (32 Oz.) tomatoes (I love to use granny's canned tomatoes, but store bought works really well, too)
1 Small tub ricotta or cottage cheese (I use ricotta)
1 bag of mozzarella cheese
1 package of lasagna noodles
Dried Parsley

D I R E C T I O N S :

Combine 2 cups prepared meat sauce, canned tomatoes, and store bought tomato sauce.

Cook over medium heat for around 20 minutes.

Meanwhile, cook one package of lasagna noodles, and drain. They will be hot, so you may need to let them cool for a couple of minutes.

For the lasagna, you can either use 1 9x13 pan or 2 8x8 pans. I like to use the 8x8 pans and freeze one when I make lasagna just for just the two of us.

Begin layering by spreading small amount of sauce for bottom layer

Add layer of noodles, then dot with either cottage cheese or ricotta

Add thin later Mozzarella cheese

Repeat sauce, noodles, ricotta, mozzarella

End with last noodles, ricotta, sauce, then cover lasagna with Mozzarella. Finish by sprinkling some dried parsley for garnish.

Cook on 350 30–40 minutes

*MEAT SAUCE:

I N G R E D I E N T S :

2 ½ lbs ground round or beef
2 large green bell peppers, chopped (Use less if you don't like much bell pepper in your sauce)
2 medium or 1 large onion, chopped
1 Qt. (32 oz.) tomatoes
12 Oz. tomato paste
3 or so shakes Worcestershire sauce
4 bay leaves
Sugar to taste
Some salt and pepper
Fresh herbs, like basil, marjoram, parsley, and/or oregano

D I R E C T I O N S :

Sauté onion and bell peppers in small amount of oil and set aside.

Cook meat on medium heat until it begins to brown, and then stir constantly-should be in small crumbs.

When the meat is finished, add back the peppers and onions.

Add tomatoes and tomato paste

Add Worcestershire, bay leaves, sugar, salt, pepper, and herbs to taste.

Turn heat on low and simmer for 2 hours.

Freeze in 1-2 cup amounts.