Easter + Eggplant Parmesan

Yesterday, I broke from any tradition and made eggplant parmesan. I don't really have much of a recipe for this. My friend Jenna made it for us once and it was one of the best things I've ever eaten. I never order it at restaurants, but prefer to make it at home.

Basically, I find the smallest eggplant I can because it always makes too much and because I like the smaller pieces best. 

1. Peel and slice eggplant.

2. Spread on a plate and sprinkle lightly with sea salt and put it in the refrigerator for 30 minutes to draw out some of the moisture. 

3. Heat a few tablespoons of canola oil over low-medium heat (I use a stainless frying pan...I'm not sure how nonstick would work). 

4. Bread the slices the way you would any meat: Dip in egg/water mixture and then in panko (always panko!) + Italian seasoning + parmesan cheese. 

5. When the oil is hot (test with water droplets), cook a few minutes on each side until browned. Rest the slices on paper towels after removing from the pan to soak up any oil.

6. I like it over linguine, broiling a bit of mozzarella over the top is a good idea, and I recommend homemade marinara, but this is jarred sauce that I used yesterday 

(sorry Jenna! :) 

It's not a hard dish to make at all, but just takes a good hour of active kitchen time so I don't make it that often. 

How was your Easter?

Chicken Crockpot Meatballs.

I started making these last summer. I prefer chicken meatballs to beef ones, but it's worth noting that Scott is not a fan. I usually make them, freeze them, and keep them on hand in case we need a quick  dinner. And then I'll *usually* eat them when he's away or working late.

Ingredients:

I use 1 T. each of the dried herbs. And I would not recommend the Kraft brand of parmesan. It just happened to be on sale and I'd never had it before. I would go with Sargento. 

This is how I put it together. I don't measure, but it's about half a cup of cheese, and half a cup of each type of breadcrumbs.

Mix it up and form them into meatballs. Put them on a plate and stick them in fridge for about an hour (at least) to firm up. This keeps them together when they cook. 

I used a cast iron pan to brown the meatballs. Medium heat, 2-3 minutes on each side.

Then you pile them into a crockpot, pour a jar of sauce over the top (Newman's was on sale), and cook on low for about 8 hours. 

After they're cool, divide them up into freezer bags. You should label yours. I can never be bothered to do that and it never works out well. 

Store them in the freezer and pull out as needed to defrost in the fridge. I usually just heat them up in a saucepan and eat them with a mixture of spaghetti noodles and zoodles with mozzarella on top. 

Cheesesteak Calzone

Recipe challenge, recipe #51.

I've had this window open on my browser for days. I hate typing up recipes, almost as much as I hate writing them down.  It's so tedious. However, in the spirit of sharing...here's the next to last recipe for this year.

This is perfect New Year's food.

Or football food.

Or a late lunch on a Sunday and, hey, then you don't have to make dinner kind of food. I've discovered if I make lunch at 2pm, I don't have to make dinner.

I wanted to make it months ago and just got around to it recently.

Cheesesteak Calzone
serves 4-6, depending on how big your pizza crust is...the Pillsbury one isn't very big

1 pizza crust (either in the form of a ball of dough or from a Pillsbury can)
1 bell pepper, thinly sliced (or several mini sweet peppers, thinly sliced)
1/2 an onion, thinly sliced
1/2 cup sliced portobello mushrooms
1/2 pound of thinly sliced steak
Slices of Swiss cheese
Mozzarella cheese (sliced, shredded, etc)

In a large pan, with a bit of oil, cook the steak until it's browned (about 10 minutes). Take it out and then put in the onions, peppers, and mushrooms and cook them about 15 minutes, until softened or golden-brown.
Lay out your pizza dough on a pizza stone or cookie sheet and roll it to the size you'd prefer.  If you get the Pillsbury one (and it's delicious), the work is already done for you.
Onto one side of the dough only, layer on the steak, vegetables, and top with slices of Swiss cheese.  I used about 6 and then I sprinkled shredded mozzarella and a bit of a cheddar blend over the top.
Fold over the other side and press with a fork to seal.  Poke a few holes in the top.
Bake at 375 degrees until the whole calzone is golden-brown, about 15-20 minutes.
Serve slices with warmed marinara sauce.


*This picture is not my best effort.  The sun was going down and I just took the picture on the cookie sheet.  I photograph food for blog purposes, yes. But I don't think I could ever really get excited about food photography. 

Crispy Gnocchi and Veggies

Recipe challenge, recipe #50.

I didn't plan on adding this one in as I rounded the homestretch of this recipe challenge.  But I made it for dinner last night and it was so easy and tasty that I thought you might like to know about it.
The picture is evidence that I made dinner around 6pm when it was dark out and not conducive to food-blogging, but gnocchi is gnocchi I suppose.

Along with pearl couscous, I usually try to have a package of gnocchi in the pantry because it makes for a quick dinner.  I stretch it with whatever veggies I have on hand, and sometimes top it with pesto or marinara.  This time, I kept it simple with grape tomatoes and sautéed zucchini and garlic.

I used my cast iron skillet (which I love) because it could go in the oven.

In the skillet, I heated some olive oil and put in a diced zucchini.  I added about 20 grape tomatoes, halved, and a clove of thinly sliced garlic (I slice my garlic instead of mincing it to give it a sweeter flavor) once the zucchini was crispy.

In a separate pot, I boiled some water and cooked the gnocchi for 2-3 minutes until it floated to the top.  I strained the water and then added the gnocchi to the cast iron skillet to let it brown up a bit.  I added another tablespoon of olive oil because gnocchi will stick.

After a few minutes, I tossed it all together really well and then added about 3/4 cup of shredded mozzarella to the top.  Then I put it in the oven to broil for a few minutes.

And that's it.  Dinner.

Pizza Lasagna

Recipe challenge, week thirty-seven.

This recipe name is misleading.  This lasagna does NOT have pizza ingredients in it, but you could probably put pizza ingredients in it.  I made this on a Sunday at 7pm after a duck hunting trip to the middle of nowhere and I really only made it because Scott wanted food for dinner.  I would've been satisfied with cereal.  It was ready to eat before he had unloaded the kayak.

Not only was it delicious, but it was in the oven within 20 minutes AND it made two 8x8 pans, so I was able to freeze one for a busy night (said busy night has since come and gone and it was delicious that time too).

The secret is the oven-ready lasagna noodles.  They have a doughy texture, which is why this tasted like pizza smothered in homemade sauce, ricotta, and fresh spinach. I call it Pizza Lasagna because it tasted like and had the texture of a deep-dish pizza.

A perfect weeknight dinner.

Pizza Lasagna
makes two 8x8 pans or one 13x9 pan

1 package of oven-ready lasagna noodles
2-3 cups of marinara (1 jar)
2 cups shredded mozzarella cheese + more for sprinkling on the top
1/2 shredded Parmesan cheese
2 cups fresh spinach leaves, loosely packed
1 16-oz. container ricotta cheese
2 t. dried Italian seasoning (or fresh basil and oregano minced, if you have them)
1 egg
Ground beef or turkey, if you have it (I didn't)

In a mixing bowl, mix the mozzarella, Parmesan, spinach, ricotta, egg, and spinach. Stir it together until well-combined.

In your pan (or pans), spread 1/4 of the marinara into the bottom. Layer in noodles, spread a scoop (1/3 a cup) of the cheese mixture, and then another 1/4 cup of sauce. Repeat until all of the cheese/noodles/sauce are used.  (Step by step pictures would be nice, but it's just layering lasagna.)

Sprinkle extra mozzarella over the top.

Cover with foil and bake at 350 degrees for 30 minutes. Check at 20 minutes, though.  Remove the foil and broil for a few minutes until the cheese on top is browned. Let cool for a few minutes to set before you cut it.

For freezing: Wrap the foil pan in plastic wrap, then wrap tightly in foil. If you're using an 8x8 pan, it will fit into a Ziploc freezer bag.  Store in the freezer for up to two months. If you're using a larger pan (they do make bigger freezer bags), wrap it very tightly in another layer of plastic wrap after the foil.  Be sure to store flat in the freezer.  When ready to bake, just unwrap all the layers, be sure to cover the top in foil and then put into a 350 degree oven while still frozen.

Basil-Oregano Pesto

We have a random Monday off of school today, so you'll hear no complaints from me.  I need to finish my midterm grades and take the dogs somewhere.  I was thinking one of the nicer dog parks in town since it shouldn't be crowded on a Monday.  Also, I got to sleep in. And I'm still trying to decide what I want to order from Minted.  Something for the dining room wall, maybe?

Recipe challenge, week fifteen.

I have this theory that heaven smells like fresh basil.  I mean, it has to, right?  It wouldn't make sense if it didn't.  The smell of fresh basil is sweet and earthy and absolutely intoxicating.  I've never succeeded at growing my own basil but I've tried 4 years in a row.  That's the no green thumb issue I guess.

I'm fortunate that we live near a Trader Joe's because they have fantastic prices on tubs of fresh basil.  It's like $3 for a tub.  A tub!  Also, at the farmer's market in Old Colorado City in the summer: giant bunches of it for just a couple of dollars.  Perfect for bruschetta and pizza.

Also fortunately, I'm never at a loss for what to do with extra fresh basil.  It'd be a shame to let it go bad, so I make it into pesto.

This is my pesto recipe.  I've combined ideas from other recipes and just kind of figured out what works for me.  This is cheaper than pure basil and pine nut pesto, and it has the extra bonus of the nutrients you get from spinach.  On this day, I had some fresh oregano in the crisper from making this marinara sauce so I added that to the food processor.  Very tasty.

Here's the ingredients:

Of note:

This basil isn't from TJ's. It was more than $3 and was from Safeway but that's what I had. 

You need citrus.  I had no lemon, so I used lime and I couldn't tell a difference.

I use pecans or walnuts, depending on what I have on hand.  Pine nuts are too expensive for my taste.

I use shredded parmesan because blocks of parmesan are also too expensive for my taste. 

I did use that whole bag of spinach.

Basil-Oregano Pesto

makes about 3 cups

2 cups loosely packed basil leaves

2-3 tablespoons fresh oregano leaves

1 10 oz. bag fresh spinach

1 clove garlic

1 handful pecans, walnuts, or pine nuts

1/2 cup shredded parmesan cheese

1 T. fresh lemon or lime juice

Olive oil

Sea salt, to taste

In a food processor, put in the basil, oregano, garlic, citrus juice, and half the spinach.  Pulse until blended.  

Add the nuts.  Blend again.

Add the cheese.  Blend again.  Then add the rest of the spinach and stream in the olive oil while blending until it comes together.  

I also freeze this in containers or freezer bags, but I serve it with noodles (or on pizza) with extra cheese.

Homemade Marinara Sauce

Recipe challenge, week seven.

When it comes to my teacher personality, I take my read-alouds very seriously.  I have a schedule.  Certain books are read to the class at certain times of the year.  Sometimes I add in new books, and sometimes I read the same book I've been reading to 4th graders since 2010.  For example, I read No Talking by Andrew Clements every year.  This year, I decided to incorporate First Light by Rebecca Stead.  The kids like it well enough, but it's pretty long actually.  I didn't think that far ahead when I decided to start it in January. I do 1-2 chapters a day and I have it planned to end on a certain day so I can start the next book.  The other day, I had a substitute and I left very specific instructions: Read Chapter 32 from First Light.  She made it 3 pages into an 8-page chapter and that's where I found the bookmark when I went back to school on Friday.  I was not happy.  

Then, when I asked the kids why she just stopped in the middle of the chapter (continuity and closure are essential to their understanding!), they said she started telling a story about a dog because something in the book reminded her of this dog. Of course, that's not what she wrote in the plans.  She'd checked it off, like it'd been completed.

They make us fill out a review for each substitute and, meanly, I put that on there.  Of course, nothing will come of it because this is the same substitute I had a month ago.  At that time, she had let the kids leave crap (they have a lot of crap) all over the floor and somehow my school laptop was on the floor also, and I almost tramped on it when I walked in the door.

I digress.

One read-aloud I particularly love is Penny from Heaven by Jennifer L. Holm.  I bought it in college when I needed a book for a project.  $16 for a hardcover from Barnes and Noble wasn't in my budget but it looked good and then I ended up really liking it.  (Then I went next door to Ulta and bought shampoo and conditioner I also couldn't afford.  Two years later, Scott would be paying off this credit card.)

I first read Penny from Heaven to my 4th grade class in 2012.  Also known as "the best fourth grade class ever".  They loved it.  They were invested.  They were so upset when it was over.  They appreciated it in the same way I appreciated it.  I haven't found a group of kids like that, as a whole, since.

Penny centers around an Italian-American family in the 1950s and my favorite parts are the descriptions of the food.  Oh, the food.  

"Dinner is a big production here, and it takes hours. We usually start off with some soup, and then we have macaroni, and then some meat, like breast of veal or braciole, which is braised beef rolls, with vegetables and potatoes. After that there's salad, just lettuce with oil and vinegar, no tomatoes or anything else. Then there's a break...Then comes coffee and nuts and fruit and cordials.  After that, we'll sometimes have a snack.  

I start in on the soup, which has escarole and bits of egg...Here, food is everything...They call pasta 'macaroni'. At home we say it's tomato sauce, and here they call it gravy." -Penny from Heaven

My friend Jenna gave me this sauce recipe because she grew up in an Italian family where they simmered the sauce all day.  She made her homemade sauce for us when she visited last summer and I've been meaning to recreate it ever since.  This is her family's recipe, and I didn't change much.  I will say that she doesn't add sugar to hers (it's, I suppose, a personal preference when it comes to the serious business of sauce-making), but I've made two batches in the last few weeks and I added sugar to one.  It's a very subtle difference.

Homemade Marinara Sauce

makes about 8 cups

1 can tomato paste

1 can tomato puree (28 oz)

1 can crushed tomatoes (28 oz)

3-4 garlic cloves, minced

2 T. fresh basil, chopped

2 T. fresh oregano, chopped

1/2-1 t. red pepper flakes

1 t. brown sugar, if desired

Olive oil

Coat the bottom of a large stockpot with olive oil.  Turn on medium-low heat and add the garlic.  Let it cook for a minute and then add in the red pepper flakes.  Allow it to cook for a minute or so, but don't let the garlic brown.

Pour in the tomatoes and tomato paste.  Stir and add the herbs (and sugar, if desired).

Cover and allow to simmer on low -low heat.  At least an hour is best, but you can also allow it to cook all day.

After it cools, it can be frozen in Ziploc bags.  I usually split it into 4 bags and lay it flat in the freezer.

(Again, Recipage will NOT work.)

Veggie Vodka Sauce

I can promise you that if this recipe got vegetables into me, it will get vegetables into your children.

I mean real vegetables.  Like I washed them and cut them up myself.  And I cooked them.  And I blended them.  And I added some vodka and cream for good measure.  And I ATE them.

Of course, I don't recommend pumping vodka into your child, but the alcohol content will cook out.  It can be left out altogether and you'll still have a delicious pasta sauce.  I love the vodka sauce you can buy in a jar, so when I over-ambitiously tried to make my own pasta sauce on a Tuesday night, I decided to experiment.  I just happened to have the vodka sitting on top of the fridge and the cream sitting in the fridge. 

A few nights later, I used the leftovers as pizza sauce.  More restaurants should do such things. 

Sorry 'bout the picture.  Sauce is sauce.  You get it.

Veggie Vodka Sauce
makes approximately 3 cups

1 cup diced (peeled) zucchini
1 cup shredded carrot
1 can diced tomatoes (14.5 oz.)
1/2 cup marinara sauce (I used what was leftover in a jar in the fridge.)
1 small diced onion
3 cloves garlic, minced
1/2 cup diced green pepper

1/3 cup vodka
2 T. heavy cream

Pour some olive oil (2 T. or so) into a saute pan, and soften the onions, carrot, pepper, and garlic over medium heat.  Add the zucchini a few minutes into it.  Stir in the tomatoes and marinara sauce into the pan and let it come to a boil.  Cover and simmer for 15-20 minutes.

Remove from heat and let the sauce cool.  In a blender or food processor, blend the sauce together to eliminate any chunks.  Pour back into the pan.  Bring to a simmer again and add the vodka.  Cook for about 10 minutes more, then stir in the heavy cream to give it a nice blush color.

Serve over pasta with a sprinkling of shredded or grated Parmesan.

Shared at:
Cast Party Wednesday
These Chicks Cooked
Frugal Food Thursday

Spinach Pesto

Thank you to those of you who left a nice comment after a baking disaster and the poor-pitiful-me mood that resulted from it.  Your comments made me smile!

----------------------------------
Since you're probably full of sick of cookies, candy, and fudge, here's a healthy dinner!

I've talked about how we enjoy jarred pesto.  And how we're the kind of people who buy and eat jarred pesto instead of being all Rachael Ray-ish and stopping at the Italian market on our way home from work each day.

^As if that were even an option.

I toss jarred pesto into my tomato sauces and veggie pasta tosses and put it on my pizza.

I saw this recipe for spinach pesto awhile back.  I bookmarked it.  Looked at it regularly.  And never made it.

Why?

Because I don't can't won't buy fresh basil.  And I was worried about the flavor using all spinach would impart.  I can't grow fresh basil here, so that would lead to me pay about $10 for a cup of it at the grocery store.  I can't do it.  I might as well just go out to an Italian restaurant if I want pesto that badly, right?

So this is my adaptation.  It was absolutely delicious and rich-tasting without the expense.  We devoured it straight out of the serving dish.  While standing at the counter.

I guess we're those kind of people too.

Spinach Pesto
makes 2 servings

3 cups fresh spinach leaves, loosely packed
1 T. jarred pesto
1/4 cup walnuts
2 garlic cloves
1/3 cup shredded or grated Parmesan cheese
olive oil
Squeeze of fresh lemon juice

To taste:
garlic powder
onion powder
salt

In a food processor, combine the spinach, pesto, walnuts, garlic, lemon juice, and cheese.  Pulse until combined.  Scrape down the sides with a spatula.  Slowly drizzle in olive oil until the pesto comes to your desired consistency.  Taste and then add garlic powder, onion powder, or salt if needed.  I think I did a sprinkle of all three.

Serve over hot cooked pasta. 

Shared at:  Tuesday Talent Show 
The Stuff of Success
These Chicks Cooked

Pasta Spinach Toss

This comes together awfully quickly.  A fresh stove-top meal that is light and filling at the same time.  Whole wheat pasta makes it healthy.  Toasted garlic gives it enormous flavor. 

I only made it because frozen chicken from Costco doesn't constitute a meal in Scott's eyes.  I ended up eating most of this pasta straight out of the pan.  I guess when you don't have kids around, for whom to set an example, you can do such things.

The secret to this recipe:  slice the garlic, razor thin.  Don't mince it or grate it.  When sliced, it tastes nothing but toasty and sweet.

I will definitely be making it again.  I envision this pasta as an easy lunch to take to school or a quick dinner on nights I don't feel like cooking.

Yes.  That does happen.

Actually, I could probably eat this every night.  

Pasta Spinach Toss

1 box short-cut pasta, cooked al dente and drained (I used whole-wheat penne.  I also love the rotini pasta that has vegetables in it.)
2-3 diced roma tomatoes
2 cups fresh baby spinach, shredded
1/2 cup shredded parmesan
2 cloves of garlic, thinly sliced
onion powder, salt, pepper, olive oil

Other additions I sometimes use:
lightly caramelized onions
diced zucchini
chopped broccoli
2 T. pesto or 1/4 cup of marinara sauce to make it a bit saucy and add some flavor

Heat oil in a deep skillet.  Toast the garlic for a few minutes until it starts to turn golden brown (the more thinly sliced it is, the sweeter it will be), then add the tomato.  Season with some onion powder, salt, and pepper.  Cook for just a few minutes.  Add in the spinach and let it wilt a bit.  Toss in the pasta and stir combine everything in the skillet.  Top with cheese and let it melt.

Shared at:
Talent Show Tuesday
Tasty Tuesday
The Stuff of Success 
This Chick Cooks

EASY Homemade Gnocchi

Gnocchi is Italian.  I'm not Italian.  Not even a little bit.

I'm Russian/Welsch.

I know.  What an exotic combination.

Scott's heritage is German though, and that's kind of close to Italy...they were on the same side in the war after all.  So yeah, maybe I'm almost Italian by marriage.  Makes sense.  

My mother's family, being from Russia, made a lot of halupki and halushki.  The restaurant I used to work at, being in an originally very Polish/Russian town, served a lot of halupki and halushki.

I also learned how to do the polka in elementary school.  But that's beside the point...

How cool is this...

It's Creed and Kate (a.k.a. Meredith) singing the Pennsylvania Polka at "The Office" Convention in Scranton.  I wonder if that was the same Convention I was at in 2007...

 OOPS.  How did that ^ get in there...

Anyway, my grandmother (as well as a couple of my teachers) used to sing this Pennsylvania polka song.

I'm assuming she sang it to herself as she made halushki.  The best part of halushki?  The little balls of dough cooked in butter.  They taste a lot like gnocchi.  So I gave gnocchi a try.

Oh, and in case you need a little background music while you make gnocchi, the Steelers also have a polka.

 EASY Homemade Gnocchi
adapted from Confessions of a Cookbook Queen

1 two-serving package of garlic-flavored instant potatoes
1 cup boiling water
1 egg
about 1 cup of flour
olive oil
salt and pepper to taste

Add the boiling water to the potatoes and mix well.  Let it cool for a minute or two before stirring in the egg (no need for scrambled eggs in this dish, my friends).  Add enough flour to make it into a dough that's easy to work with (it took me about a 1/2 cup).

Flour a cutting board and roll the dough into a thin strip.  Cut into 1/2 inch pieces.

Toss into a pot of boiling water (I did this in 3 batches).  When they float, they're done.  Strain with a slotted spoon and set aside.

Heat a few tablespoons of olive oil in a skillet.  Toss in the gnocchi (once again, 3 batches), and brown lightly on each side.  Place on a serving plate and season with salt and pepper, if desired.

Shared at:
Cast Party Wednesday
This Chick Cooks


Linking up to Happy-Go-Lucky Mingle

Spinach Lasagna Roll-Ups

I desperately needed Scott to come home from Louisiana.  Not only to pay the bills and cut the grass (two things I'm apparently incapable of doing well), but to prevent me from existing on something other than chocolate chips, peanut butter, and marshmallows.

What's that you say?

No, not graham crackers actually.  I threw half a package of those away.  Averaging three s'mores a night meant that I had to be stopped. 

I spent a week thinking I should make these roll-ups and freeze them.  It was a week of:  staring at lasagna ingredients, stomach growling for real nutrients, and then reaching for the white chocolate chips instead.  This happened approximately seven 3 times.  Eventually, with the realization that Scott would soon be home and maybe, just maybe, would expect dinner at least one night a week, I put them together.

They make an excellent freezer meal and I would've went completely vegetarian with it.  

I added ground beef because my silly husband is one of those who believe a meal should have protein.

I don't think white chocolate chips have protein.

Spinach Lasagna Roll-Ups

1 lb. ground beef
1 jar spaghetti sauce (or homemade)
2 cups fresh spinach roughly chopped (think "big parsley")
1-15 oz. container part-skim ricotta
1 cup shredded mozzarella, separated
1 cup shredded parmesan, separated
1 t. onion powder
1 t. garlic powder
1 t. Italian seasoning
1 egg
1 box lasagna noodles (about 16 of them)

Cook the ground beef.  Add the sauce to the beef and set aside.

Cook the lasagna noodles according to the package instructions.  Strain and set aside.

In a mixing bowl, combined ricotta, spinach, egg, seasonings, and 3/4 a cup each of the mozzarella and parmesan.  Stir well to combine.

On a cutting board, lay the lasagna noodles out flat.  Spoon about 3 T. of meat/sauce and 3 T. of cheese mixture (really just a big scoop of each) onto each noodle.  Spread thinly.  Roll each noodle up and place seam side down in a 9x13 pan.  They should about fill up the pan.

Top with remaining shredded cheese.  Freeze for up to 2 months, if wrapped well, or bake right away.

To bake right away:  Bake covered with foil at 350 degrees for 40 minutes.  Take the foil off and bake for another 10-15 minutes until bubbly on top.

To bake after freezing:  If still frozen, bake covered with foil for at least 1 hour at 375 degrees.  Take the foil off and bake for another 10-15 minutes until bubbly on top.

Sweet Indulgences Sunday
Melt in Your Mouth Monday
Savory Sunday
Friday Food