a yummy twist on tomato soup and grilled cheese

I don't know about you, but I totally get stuck in a rut about what to have at lunch. I'm always pinning fun lunch ideas on Pinterest, but rarely follow through and then find myself at the deli counter, once again, getting my weekly pound of deli meat and 1/2 lb of cheese. Last week, I decided to make a few things I could freeze and pull out for lunch time. I made spaghettio's, which were a hit, black bean soup, and this yummy tomato basil soup. I've made it before and always love it, and my daughters wanted some and they loved it, too. I saw an idea on Pinterest for grilled mozzarella cheese sandwiches and thought that sounded so good to go along with it. I had part of a leftover block of mozzarella cheese that I used, and a loaf of frozen focaccia bread in the freezer that I thought would be good for the sandwich. (I used this recipe for the focaccia-I made it a few weeks ago to compare it side by side with my new focaccia recipe. I've decided I still really like it for sandwiches because it rises a little more, while my new one is my favorite for soup.) The two went great together and our lunch was much better than usual (I'll still buy my deli meat and cheese, but it's great to mix things up and not have the same thing daily!), so I plan on making this more often. I doubled the recipe and froze it in batches. 

Tomato Basil Soup
recipe mine

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

1 onion, chopped

2 cloves of garlic, minced

28 oz canned diced tomatoes or tomato puree 

1 cup water plus two chicken bullion cubes (or two cups chicken broth and you can add bouillon for extra flavor)

2 Tbsp. butter

2Tbsp. flour

2 Tbsp. fresh basil, or 1 Tbsp. dried

freshly ground black pepper

1/2 tsp. salt, if desired (i find this soup salty enough on its own after using chicken bullion)

D I R E C T I O N S :

Saute onion and garlic in a small amount of oil until tender.

Puree or chop canned tomatoes to desired texture. If using home canned tomatoes, press through mesh sieve to remove seeds. 

Add tomatoes to onion and garlic. 

Add one cup water and two bullion cubes, or chicken broth. Let simmer over medium heat for a few minutes.

Meanwhile, melt the butter in a small saucepan, and stir in the flour to form a roux. Add to soup mixture after it has finished simmering, and stir until well combined.
Add basil, salt and pepper.

Add a little cream or half and half, if you want.

If using diced tomatoes, you can puree the soup with an immersion blender for a smoother consistency.

Great with ciabatta, focaccia, french bread, with a salad, or even on its own. You could also grate up some good cheese on top, or add a dollop of sour cream. Yum!

How to can tomatoes

Have you ever wanted to try canning tomatoes, but are intimidated or lack a pressure canner (or whatever it is called...)? Well, I have good news: It's not hard, and you don't need any special equipment. I did not know this until the other day when my husband's aunt had given me a lot of tomatoes-more than I could eat before we were going out of town-and said, casually, "you should just can some." "Me, can? I can't do that- I don't know how!" was pretty much my response as I envisioned something like glass jars exploding on my stove top. She proceeded to tell me how to do it, and before I knew it, I was saying, "you mean, that's all I have to do?" and writing the instructions down, step by step. I don't know a lot about canning, so I was happy to hear that you do not have to have any special pressure cookers or  canning devices to can tomatoes.

Canning tomatoes is simple, really. I have wanted to learn for sometime, and am so glad I tried it. I have 2 quarts of lovely looking canned tomatoes sitting on my counter as I type this, and I can't wait to use them. Now, I will admit that I don't have a garden, but I do have a toddler running around everywhere, so between those two things, I don't know that I'll be putting my newly acquired canning skills to much use again in the near future. Maybe one day when I have a garden or a few years down the road when we're out of the toddler phase. But, I certainly know what to do when someone gives me more tomatoes than I can eat, and there is nothing like fresh canned tomatoes in comparison to store bought. And, I now have an even greater appreciation for those lovely jars full of tomatoes and such given to me by people who do canning a lot.

So, if you would like to know how you, my friend, could can your own tomatoes, just follow these simple steps!

What you need:

Tomatoes (a lot. I probably used 15 medium-sized tomatoes to get two quarts.)

A large pot or dutch oven, or two. One for the tomatoes, an one for the jars to sterilize. And a smaller pan for the rings and lids to sterilize.

Glass canning jars, with NEW lids and rings (don't use old rings and lids because they won't seal properly) You can get all of this at the grocery store or any type of super center. 

Tongs
Ladle

Pot holders or a thick dish towel (my preference) to hold the hot jar as you ladle the tomatoes into it.

1 tsp. measuring spoon

sugar and salt. You'll use 1 tsp. of each per quart of tomatoes.

What to do:

Prepare stove top for canning: Take your clean glass jars, and place them upside down into a large pot filled with about 1-1/2 inches of water. Again, make sure to place the jars upside down in the pot, so that the steam rises within them during boiling and sterilizes them properly. If you have room, you can also put your lids and rings in the bottom of the pot. I did not have room, so I placed them in a separate smaller saucepan. Without any heat on, leave all of this be until the tomatoes are nearly finished cooking. You just want to have this set up to make things easier once it's time to really get down to business.

Start preparing the tomatoes by peeling, coring, and quartering the tomatoes, placing them in an empty pot or dutch oven as you go. This took me about 30 minutes total. 

Once finished, place the tomato filled pot or dutch oven over medium heat and slowly bring to a boil.

Once the tomatoes are boiling, turn the heat to low. Simmer on low, uncovered, for around 30 minutes, or until the  tomatoes turn a brilliant red. As my husband's aunt says, "you'll know when they've done this". Honestly, I couldn't really tell a color change, but I just simmered them on low for 30 minutes.

About 20 minutes into the tomatoes cooking, turn the stove eyes  that have the canning jars, rings, and lids on to medium-high. Bring those slowly to a boil as the tomatoes are finishing up cooking. This is easy, but just keep an eye on the jars. You'll see some bubbles rise out of the jars before the water is actually boiling. Once it is boiling, keep an eye out and make sure the water doesn't start rising up to the top (or bottom, actually) of the jars. If it does, just take the tongs and tip the glass jar momentarily to let the air escape, then place it back down upside down-this prevents too much water rising up and tipping over the jars. Once the water has started boiling, let it boil for 2 minutes so that the steam rises up in the jars and they are sufficiently sterilized. You need to do this right before you want to ladle the tomatoes into the jars, so do this near the end of those 30 minutes.

Now you are reading to get down to business and start canning! 

Carefully take one jar out of the water and place it right side up on the stove top. I used a thicker dish  towel to hold the jar in my hand because the jar is really hot but was sliding out of my tongs when I tried using them.

Once you have filled up the jar, place 1 tsp. each of salt and sugar into the jar. Do not stir, just let it rest on top. You can always gently shake the jar once everything has cooled to make sure the sugar and salt get evenly distributed, but I don't think that is really necessary.

Take your tongs and remove a lid from the boiling water. Place the lid on the jar, and then, using a towel or pot holder, screw on a ring from the boiling water. Don't do it so tightly that you'll never be able to get it off! After this has all sat for a little while, the lid should seal to where it won't pop when you press it down in the center, and the tomatoes will be preserved until use.

And that's it! Just repeat this until all your jars are full. Label your jars so you'll know when you canned them, if you are canning a lot. Enjoy freshly canned tomatoes in all sorts of soups and sauces!

mexican lasagna

The picture just doesn't do this dish justice!

Have you ever had mexican lasagna? I never had, but I thought it sounded good. I searched for the right recipe, but just never found one that sounded exactly like I wanted. So, I looked at several variations, thought about how I would want one to taste, and came up with my own. I wasn't sure how it would turn out, but I knew we would would either love it or hate it! So, I was pleasantly surprised to hear my husband immediately say how much he loved it, and that he could eat it all the time. Yay! He even said, "you need to put this one on the blog!". That said, I knew it must be worthy of a post. This lasagna has the basic makeup of a traditional lasagna, but uses southwestern and mexican flavors and ingredients instead. This recipe makes 1 9x12 lasagna, but I divided it up into 8x8 pans and somehow managed to get 3 8x8's out of it by using slightly thinner layers. Two went into the freezer and we can't wait to eat them soon, and I will definitely be making this again!

Mexican Lasagna

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

2 Tbsp. oil (I used XVOO)

1 clove of garlic, minced

1 onion, chopped

1 bell pepper chopped

1 lb ground beef

Taco seasoning-one package, or click here for a make-your-own substitute

1/2 cup water

28 ounce diced tomatoes, drained (you might leave a little water, but drain most of it)

1 14-oz can of tomatoes and green chilis (rotel...and I used mild because I didn't want a lot of heat)

1 cup salsa, divided into two 1/2 cups

15 oz ricotta (I know, this is an italian ingredient, but the flavor and texture does go well with the dish)

1/2 cup sour cream

2 cups frozen corn, thawed

8 tortillas (i used whole wheat, but just use whichever type you prefer)

16 oz monterey jack cheese

D I R E C T I O N S :

In a large pot or dutch oven over medium high heat, saute onion, garlic, and bell pepper until tender. 

Add in ground beef, and cook thoroughly. I usually turn the heat up to high halfway through, and I also stir it the entire time so it will break up well. Once beef is completely cooked, drain off fat. 

Add taco seasoning, 1/2 cup water, and turn heat to low, stirring and letting simmer for 3-5 minutes.

Add tomatoes, rotel, and 1/2 cup of the salsa. Let everything simmer for around 15 minutes, or longer. I let it simmer uncovered so that the liquid will reduce. If you don't have much liquid, then you can cover it and let it simmer.

Meanwhile, in a separate bowl, combine sour cream, remaining 1/2 cup of salsa, and 2 cups of corn together, and stir well.

Preheat oven to 350 degrees F.

Once the sauce has had time to cook and reduce a little, begin assembling your lasagna. Using a slotted spoon for the sauce, place a small layer of sauce in the bottom of your baking dish. 

On top of the sauce, make a layer of tortillas (where you would normally use lasagna noodles). I used 1 large tortilla for every layer in my 8x8 pans, but if you have a 9x12 you will need two large tortillas, side by side. You can break them up into strips, or leave them whole (I left them whole because they get cut up anyway). 

On top of the tortillas, place a thin layer of the ricotta/salsa/corn mixture. Then sprinkle some of the monterey jack cheese. Repeat layers in the following order: Tortillas, meat sauce, ricotta mixture, and monterey jack. You'll make 3-4 complete layers, depending on how much of everything you use per layer and how many tortillas use have (just like a lasagna). You should end with one last layer of tortillas, sauce, ricotta mixture, and then a generous layer of monterey jack.

Place in oven, and bake at 350 for 30-45 minutes, or until cheese is bubbly but not overly browned.

This is a great dish to freeze, so if you are making it for just 2-3 people, you can always break it up into 2 or 3 8x8 pans and freeze some of it instead of just keeping it around for leftovers all week. 

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.

fresh raw salsa

I've made this salsa several times in the past, and every time, end up eating the whole bowl all on my own because I love it. It's a little different than a traditional mexican salsa, but it's so healthy and tasty. I just love it. No cooking required, just chopping and blending. I enjoy eating it with organic blue corn chips.

Fresh Salsa
From Recipes for Life from God's Garden


I N G R E D I E N T S :
1 cup tomatoes
2 Tbsp. onion
1/2 cup red bell pepper
1/2 cup green bell pepper
1/2 cup fresh corn, optional (I love the corn in it and use frozen corn that is thawed )
1/2 cup cucumber
1/2 cup celery
2 Tbsp. XVOO
1 clove fresh garlic
2 Tbsp. honey, optional (honey gives it a great extra flavor)
1 tsp. each basil, oregano, and cilantro (fresh here is definitely best)
Celtic Sea Salt, optional (I use regular sea or kosher salt but would love to invest in some celtic soon)


D I R E C T I O N S :
Peel and chop tomatoes, mince onion, garlic, peppers, celery, and cucumber. Place half of the vegetables in blender or food processor and blend until smooth. Combine with the remaining vegetables, add seasonings and oil and mix well. Cover and place in refrigerator to chill until served.

(Great with Garden of Eatin blue corn chips)

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.

Taco Soup

I recently had lunch with a friend, and she served this tasty soup. It's very easy; all you do besides brown the beef is dump the other ingredients in.

Taco Soup

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

1 lb. ground chuck
1 (16 oz) can black beans
1 (16 oz) can red beans
1 (16 oz) can pinto beans
1 (10 oz) can Rotel tomatoes with green chilies (I use mild)
1 can white shoepeg corn
1 pkg dry Hidden Valley Ranch Dressing Mix (original)*
1 pkg Taco Seasoning mix**
2 (16 oz) cans water

*Here is a substitute for ranch dressing mix if you don't want to buy a packet.
**Here is a substitute for taco seasoning mix.

D I R E C T I O N S :

Cook and drain meat in dutch oven or soup pot. DO NOT DRAIN CANS. Add remainder of ingredients and stir well. Bring soup to a boil and simmer 30-45 minutes. Stir occasionally.

Serve with choice of:
Sour cream (I think this is a must-it really brought the flavors together and gave it a creamy finish)
Grated cheddar cheese (so yummy)
Salsa
Chips-I used Tostitos

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.

Southwestern Salad

A friend made this at a recent dinner, and I immediately asked for the recipe. It is delicious! I love the quesadilla explosion salad at Chilis, and this one reminds me of it, only without chicken and, actually, I kind of like it better. I think the dressing is delicious. I crave this salad!

I haven't done this, but you could also make some easy cheese quesadillas to go along with this, and even marinate some chicken in the dressing and grill it if you wanted to add even more to the salad.

Southwestern Layered Salad
source unknown

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

for the dressing:

1/3 cup chopped cilantro
1/2 cup lime juice (I didn't have quite enough juice-you probably need 4 limes to get enough)
1/2 cup olive oil
1/2 cup sour cream
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. pepper


for the salad:
1 (16-ounce) package of romaine lettuce, shredded ( I used one head romaine instead)
5 plum tomatoes, chopped
1 (15-ounce) can black beans, rinsed and drained
1 small red onion, finely chopped (I only used half of a red onion, and it seemed like plenty)
1 (8-ounce) package of shredded Mexican 4-cheese blend
1 (15-ounce) can whole kernel corn with red and green peppers, drained
1 (6-ounce) can sliced black olives, drained (I accidentally got chopped and it's almost like minced olives...it's fine but sliced would be better)
2 cups crushed tortilla chips
garnish-fresh cilantro leaves
*I think this is also delicious with chopped avocado

D I R E C T I O N S :

Layer lettuce and the next 7 ingredients. Garnish, if desired, and serve immediately with southwestern vinaigrette. If you are going to keep this salad on hand in the fridge for a few days, it is best to wait and add the chips, cheese, and dressing until each time just before serving so it does not get soggy.

savory white bean soup

I tried a new recipe the other night that I've had tucked away in my recipe folder for about three years now. I've been wanting to try it, but just now got to it. My main reason for never making it was that I've never cooked greens of any sort, and this calls for mustard greens or kale. Well, it just so happens that a friend of mine gave me her portion of CSA produce this past week, and low and behold, I got a bag full of kale. Not knowing what to do with it, I remembered this recipe. I don't know why I was hesitant to cook greens...they are very easy and really tasty! It was so easy to wilt them, just like spinach...and spinach could probably even be substituted in this recipe.
Anyway, when I found this recipe in Real Simple, I thought it looked delicious and healthy, and I was very pleased with the results! My whole family liked it. The original recipe is titled "stewy white beans", but mine came out much more like an italian type soup. I will definitely make this recipe again in the future, because it is very nutritious, full of good flavor, and very easy to make, but I may try doubling the amount of white beans for added protein.
Here is the original recipe, and below is my adapted one. This soup is also great topped with parmesan cheese and served with focaccia bread.

savory white bean soup
adapted from "stewy white beans" recipe found in Real Simple Magazine

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

2 tablespoons olive oil
1/2 of a sweet onion, finely chopped (or two small shallots, finely chopped...my grocery store was out)
2 cloves garlic, finely chopped
1 pound mustard greens or kale, stems removed and leaves sliced into 1-inch strips (I used a big bunch of Kale)
juice from 1 lemon
2 teaspoons light brown sugar
1 bay leaf
1 14.5-ounce can vegetable broth
1 28-ounce can whole or diced tomatoes, undrained
1 or 2 15-ounce cans white beans, drained (I used 1 can this time and it was fine but I think I would like an extra can)
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper

D I R E C T I O N S :

Heat the oil in a large pot over medium-low heat.
Add the shallots and cook for 4 minutes.
Add the garlic and greens and cook, stirring frequently, until the greens begin to wilt, 3 to 5 minutes.
Add 1 tablespoon of the lemon juice, the brown sugar, bay leaf, red pepper, broth, and tomatoes and their juices.
Bring to a boil.
Reduce heat and simmer gently until the greens are tender, about 15 minutes.
Add the beans and cook for 5 minutes.
Remove and discard the bay leaf.
Season with the salt, black pepper, and (if desired) the remaining lemon juice.

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.

southwestern soup

i made this soup the other night based off of this recipe i found in southern living and another one a friend had passed to me. this soup is easy, very good, and also healthy! i thought that the addition of avocado was especially good, if you like avocado. and of course, how could cheese, sour cream, and tortilla chips do anything except make it more delicious (well, besides making it less nutritious!)? here is my version.

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

1 lb. ground beef
1 onion, chopped
2 cloves garlic, minced
1 green pepper, chopped
2 (16-oz) cans light red kidney beans, rinsed and drained
1 (15-oz) can black beans, rinsed and drained
2 (14.5-oz) cans mild tomatoes and green chilies (mild rotel), undrained
2 cups beef broth (i made mine from bullion cubes)
2 cups frozen yellow corn
1/2-1 cup salsa
one envelope taco seasoning mix. I did not have a packet of this, but the following spices* are a good substitute:
1 Tbsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. red pepper flakes
1/4 tsp. dried oregano
1/2 tsp. paprika
1 1/2 tsp. ground cumin
1 tsp. salt
1 tsp. pepper

optional 2 Tbsp. cilantro (I did not have any but I think it would be a great addition)
toppings: shredded cheese, sour cream, avocado, and tortilla chips

*spice substitute mixture found here at allrecipes.com

D I R E C T I O N S :
1. Brown ground beef, onion, green pepper, and garlic in a large Dutch oven over medium-high heat, stirring often, 10 to 12 minutes or until meat crumbles and is no longer pink and onion is softened; drain.

2. Stir in kidney beans and the rest of the ingredients, minus the cilantro. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer 30 minutes or until thoroughly heated.

If soup is too thick for your preference, you may add up to 4 cups water. I did not do this and my soup was just nice and thick like chili, but the original recipe says to. If using cilantro, stir in 2 Tbsp. just before serving. Serve with desired toppings.

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.

tomato basil soup

For all these years, I've been buying canned tomato soup when I could have been making my own. I guess I thought it would too much of a hassell to make for lunch and would never turn out tasting like the ones I sometimes order at restaurants. Over the past few days, I had been thinking about trying to make my own, and after seeing a couple of different recipes online, decided to make some today for lunch. After looking at a couple of different recipes, I got a basic idea for the soup, and what's great is that I already had everything on hand. It took me maybe 20-25 minutes to make, and only because the soup had to simmer for 15. This soup is easy and inexpensive, and i was very pleased with the results. I had no idea how easy homemade tomato soup is to make. I will certainly be making this often and won't be buying any more of the processed stuff from the store!

Tomato Basil Soup

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

1 onion, chopped
2-4 cloves garlic, depending on how much garlic you want
28 oz canned tomatoes. I used a jar that someone had canned and given to us.
1 cup water plus two chicken bullion cubes (or two cups chicken broth)
2 Tbsp. butter
2Tbsp. flour
2 Tbsp. fresh basil, or 1 Tbsp. dried
freshly ground black pepper
1/2 tsp. salt, if desired (i find this soup salty enough on its own after using chicken bullion)

D I R E C T I O N S :

Saute onion and garlic in a small amount of oil until tender.

Puree or chop canned tomatoes. to remove seeds, press through a wire mesh strainer or sieve. (the first time i made this, i left the seeds in, but taking this extra step does improve the texture.)

add tomatoes to onion and garlic.

Add one cup water and two bullion cubes, or chicken broth. Let all of this simmer over medium heat for 15 minutes.

Meanwhile, melt the butter in a small saucepan, and stir in the flour to form a roux. Add to soup mixture after it has finished simmering, and stir until well combined.

Add basil and pepper, and salt, if desired.

Finish by pureeing the soup, or if you would rather it be chunky, you can skip this part.

Great with ciabatta, focaccia, french bread, with a salad, or even on its own. You could also grate up some good cheese on top, or add a dollop of sour cream. Yum!