Cavatappi with Sundried Tomatoes and Cannellini Beans

One of the great things about being married is that I learn something new about Joe every so often. Like when I was making this dish, and he came into the kitchen and remarked, "I LOVE sundried tomatoes!" Really? Why did I not know this? I had never seen him order anything with sundried tomatoes or particularly seek them out. There was a jar of sundried tomatoes languishing in the pantry, and I didn't know my husband loved them. So, needless to say, this dish went over well.

Sundried tomatoes + fun-shaped pasta + meaty beans = great weeknight dinner. How's that for some math? Also, this has quite a bit of oil in it, so I'm not doing the nutritional calculations. It's most likely a little on the heavy side if you're watching your caloric intake.

Cavatappi with Sundried Tomatoes and Cannellini Beans

source: Elly Says Opa

Ingredients

8 oz. whole wheat cavatappi pasta, with 1.25 cups of the pasta cooking water reserved
1 Tbsp. oil from oil-packed sundried tomatoes
1 Tbsp. olive oil
4 fat cloves of garlic, thinly sliced
heaping 1/4 tsp. red pepper flakes (I doubled this.)
1/2 cup sundried tomatoes, drained and sliced into strips
1 can cannellini beans, drained and rinsed
1/4 cup pecorino romano or parmesan cheese
2 Tbsp. fresh chopped parsley
kosher salt & freshly ground pepper
Good extra virgin olive oil for drizzling, if desired

Preparation

Cook the pasta until al dente in salted water. Set aside 1.25 cups of the cooking liquid.

Meanwhile, heat the oil from the sundried tomatoes and the olive oil together in a large skillet over medium-high heat. Add the garlic and fry it for about a minute before adding the red pepper flakes, and toast those for another 30 seconds or so. Spread the sundried tomatoes out in the skillet and allow them to sizzle for a minute. Add 1/2 cup of the pasta water. Keep it simmering until it reduces down by half.

Add the beans, the remaining 3/4 cup of the pasta cooking liquid and some salt to taste. Bring to a boil and then cook at an active simmer for four minutes. Stir in the pasta. Add the parsley and then, off the heat, add the romano/parmesan. Season with freshly ground black pepper and, if you want, drizzle the plated pasta with some good extra virgin olive oil.

Creamy Barley with Tomato and Greens

The last time I was in Whole Foods, I picked up some barley on a whim. I normally try to stick to my list, but recipes that called for barley kept popping up and I was interested in trying something new, grain-wise. Of course, tomatoes, spinach, and feta are a great combination, though this recipe called for way too much onion, and I don't typically shy away from alliums. I have altered this recipe to reflect that change. The barley adds another dimension and texture, plus it's good for you! Joe was on-call when I made this dish, and when I told him what I had for dinner, he remarked, "That's a good Kira dish." I think that sums it up nicely.

Creamy Barley with Tomato and Greens
source: A Year in the Kitchen
Yields 4 servings

Ingredients
1 tbsp olive oil
1/2 large onion, finely chopped
Kosher salt and black pepper
1 cup pearled barley
2 cups vegetable stock
1 15 oz can fire-roasted diced tomatoes, drained (I used Italian-seasoned tomatoes)
1/2 cup dry white wine
1 8 oz. bag frozen spinach or 4 cups fresh baby spinach leaves, thawed and drained
1/4 cup feta cheese
Pinch of crushed red pepper flakes
Pinch of oregano

Preparation
Heat the oil in a large saucepan over medium heat.
Add the onion, salt, and pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.
Add the barley, tomatoes, wine, and stock and bring to a boil.
Reduce heat and simmer, stirring occasionally, until the barley is tender, about 18-20 minutes.
Add the spinach, crushed red pepper and oregano.
Stir well, taste and adjust seasonings.
Divide among bowls and sprinkle with the feta.

Nutritional Info
Calories: 361.4
Total Fat: 7.7 g
Total Carbs: 54.2 g
Dietary Fiber: 11.1 g
Protein: 12.4 g

Tortellini Primavera

When I realized that my Cooking Light magazine subscription had lapsed and I went to Amazon to renew it, they also had an Eating Well subscription for $5. I use the Eating Well website frequently to plan meals and decided that $5 for a year's worth of issues was a pretty good deal. Unlike Cooking Light, Eating Well deals almost exclusively with food. While I enjoy the other articles about fitness and travel in Cooking Light, I appreciate Eating Well's focus on food-related issues like seafood sustainability. It's a much smaller magazine than Cooking Light, but I still found several recipes I look forward to making.

This recipe came from the most recent issue of Eating Well, under their quick meals section. And wow, was this fast! Frozen tortellini and frozen vegetables came together under a creamy sauce in mere minutes. The lengthiest part of this recipe was waiting for the water to boil for the pasta. In addition, it was flavorful and cheesy but still light. Serving it with a side salad adds even more veggies to the meal!

Tortellini Primavera
source: Eating Well March/April 2010
5 servings

Ingredients

• 1 14-ounce can vegetable broth or reduced-sodium chicken broth
• 2 tablespoons all-purpose flour
• 1 tablespoon extra-virgin olive oil
• 3 cloves garlic, sliced
• 3/4 cup shredded Parmesan cheese
• 1 tablespoon chopped fresh tarragon, dill or chives or 1 teaspoon dried tarragon (I used 1 tsp dried dill)
  
• 1/8 teaspoon salt
• 4 cups chopped vegetables, such as broccoli, carrots and snap peas, or 16-ounce bag frozen mixed vegetables (I used an Italian vegetable blend.)
  
• 1 16-ounce package frozen cheese tortellini

Preparation

1. Put a large pot of water on to boil.
2. Meanwhile, whisk broth and flour in a small bowl. Heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Add the broth mixture to the pan, bring to a boil and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat and stir in cheese, tarragon (or dill or chives) and salt.
3. Add vegetables and tortellini to the boiling water; return the water to a simmer and cook until the vegetables and tortellini are tender, 3 to 5 minutes. Drain; add to the pan with the sauce and stir to coat.

Nutrition facts can be found at the link above.

Pasta with Sweet Tomato Sauce and Baked Ricotta

On Saturday night, I made an amazing dinner. I'm eating pescetarian for Lent, and Joe isn't the biggest fan, but I'm the cook so I make the rules. But when I make dinners like this, I don't hear a peep from him about them being vegetarian. I even made homemade noodles for only the second time ever in between cheering for the Vanderbilt Men's basketball team against Kentucky (they failed to tie it up in the last 2.5 seconds). The problem? The picture I took is incredibly unappetizing, even for my low photography standards. But I still want to post the recipe because it was SO delicious. I particularly loved the addition of balsamic vinegar to the tomato sauce as it gave the sauce a very distinct flavor. If you would like to see a picture, I will send you to Cate's blog and Bridget's blog, both of whose photography skills far outrank mine even on a good day and who I hope will convince you to make this dish. It's the perfect match for homemade noodles, even if you don't have a pasta machine. I just made the dough and rolled it out very thin and then cut the noodles with a pizza cutter.

Pasta with Sweet Tomato Sauce and Baked Ricotta
source: Jamie Oliver via Cate's World Kitchen

Ingredients
1 15-ounce container ricotta, drained in a cheesecloth-lined strainer for a few hours
2 tbsp olive oil, divided
salt and pepper
1 tsp dried oregano
1 onion, finely chopped
2 cloves garlic, finely chopped
1 28-ounce can whole tomatoes in juice
3 tbsp balsamic vinegar
1/2 tsp sugar (if needed)
1 pound wide pasta, such as pappardelle
a handful of fresh basil, torn
1/2 cup freshly grated parmesan

Preparation
After you’ve drained the ricotta, preheat the oven to 400F. Put a piece of parchment on a baking sheet and put the ricotta in the center. Flatten it so you have a 1″ thick disk.

Rub all over with 1 tbsp olive oil, then sprinkle with oregano, salt and pepper. Bake for about 15 minutes, then remove and set aside.

Bring a large pot of salted water to a boil to cook the pasta.

Heat the other tablespoon of olive oil in a large saucepan. Add the onion and garlic and cook over medium until soft, 3 or 4 minutes.

Add the tomatoes and simmer for about 15 minutes, then crush the tomatoes with a spoon. Taste and add sugar (optional), salt, pepper, and balsamic vinegar.

When the pasta is cooked, drain and reserve some of the pasta water.

Toss the cooked with the sauce and a tablespoon or two of pasta water and the tomato sauce, and basil. Crumble up the ricotta and add to the pasta with the parmesan cheese.

Valentine's Day Veal Piccata

One of the restaurants that has been important in Joe's and my life together is Damian's Cucina Italiana in Houston. It's an unassuming brick building in Midtown, right across from Brennan's. We first ate there for a meeting of the Texas Academy of Family Physicians when Joe was in medical school. That was when I fell in love with their veal piccata. The sauce was silky and buttery, and the veal was so tender that it nearly melted in my mouth. I don't remember what it was served with because the veal stole the show. We also ate at Damian's the night that Joe proposed, and of course, I had the veal piccata. So when I was planning a Valentine's Day menu and Joe requested Italian, my thoughts immediately went to making veal piccata.

We brainstormed a menu that included Caesar salad, roasted asparagus, veal piccata on a bed of fettuccine, and Molten Chocolate Spiced Cabernet Cakes. While it certainly wasn't a cheap dinner, it was a much more economical option than one of the many prix fixe menus around town. The piccata sauce was a dead ringer for the sauce at Damian's with lots of lemon flavor tamed by the silky sweetness of the butter, but the veal wasn't quite as tender as I would've liked.

Veal Piccata
adapted from Joy of Cooking, 75th Anniversary Edition

Ingredients
1 lb boneless veal cutlets pounded to slightly less than 1/4 inch
1/2 cup all-purpose flour
1 tbsp olive oil
1 tbsp butter
1/4 cup dry white wine
1/3 cup fresh lemon juice
1 tbsp capers, drained
1/4 cup butter, softened
salt and black pepper

Preparation
Season the veal cutlets with salt and black pepper and dredge in the flour, shaking off the excess.

Heat 1 tbsp each of olive oil and butter in a large skillet over high heat. Brown the cutlets for about 30 to 60 seconds on each side. Remove and keep warm.

Add white wine and lemon juice to the pan. Bring to a boil, scraping up the browned bits with a spoon. Reduce the heat and simmer until slightly reduced, about 5 minutes. Turn off the heat and whisk in butter, capers, and salt and pepper to taste. Spoon the sauce over the scaloppine and serve immediately.

Chicken Parmesan Burgers

I really like different kinds of sandwiches. The different interplay of ingredients sandwiched between bread is something I particularly enjoy. It's even better if a recipe takes something that isn't particularly healthy and, using the same flavors, transforms it into something healthy, quick, and delicious. A few other people have made these burgers around the food blogosphere, and there have been nothing but rave reviews. I cooked mine in our George Foreman instead of using the broiler, but there are a lot of options in terms of the method you use.

Chicken Parmesan Burgers
source: Elly Says Opa

Ingredients
1 lb. ground chicken
1/4 cup grated parmesan cheese
1/4 cup plain bread crumbs
2 tsp. Italian seasoning
1/4 cup chopped flat leaf parsley
1 clove garlic, finely minced or pressed
1 shallot, finely diced
salt and pepper

1/2 cup pasta sauce
4 slices mozzarella or provolone (or 1/2 cup shredded)
sauteed mushrooms (optional)
4 buns

Preparation

Lightly mix together all the ingredients for the burgers. Form into 4 patties. I like to make them about 30-40 minutes ahead of time, to let the flavors meld a little bit.

Preheat & spray the broiler with a little oil (or use the grill, or a pan). Broil the burgers for about 4 minutes on the first side, then flip and broil for 3 minutes. Top each chicken burger with 2 Tbsp. pasta sauce and a slice (or about 2T) of cheese. Place back under the broiler for 30-60 seconds, until cheese in melted and burger is cooked through. Top with mushrooms, if desired. Place the buns in the broiler for about 10 seconds, just until toasted.

Skillet Gnocchi with Spinach and White Beans

It should come as no surprise that I like to eat. However, this can make weight-maintenance and/or loss a challenge, especially when I crave some cheesy pasta dish. One way to avoid eating a whole box of pasta is to bulk it up with vegetables, like in this recipe. Potato gnocchi are cooked with sliced onions, spinach, tomatoes, and white beans. The beans add fiber and protein and are texturally-similar to the gnocchi, so you hardly know they're there. A sprinkling of good Parmesan and part-skim mozzarella gives you flavor and makes this feel indulgent. Serve with a mixed green salad.

Skillet Gnocchi with Spinach and White Beans
source: Eating Well
Yields 6 servings

Ingredients

• 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
• 1 16-ounce package shelf-stable gnocchi
  
• 1 medium yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1/2 cup water
• 6 cups chopped spinach leaves (or kale, chard, or green of your preference)
  
• 1 15-ounce can diced tomatoes with Italian seasonings
• 1 15-ounce can white beans, rinsed
• 1/4 teaspoon freshly ground pepper
• 1/2 teaspoon Italian seasoning
  
• 1/2 cup shredded part-skim mozzarella cheese
• 1/4 cup finely shredded Parmesan cheese

Preparation

1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
2. Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

Kale and White Bean Soup

Look at that bowl full of delicious vegetables and hearty greens. You can almost feel the health benefits from that dark green leafy kale. Due to the Southern tradition of eating greens and black-eyed peas on New Year's Day, both items were drastically on sale this week, so I stocked up on two large bags of kale, already washed and chopped for me. That made this soup even easier. Without the sprinkle of cheese on top, it would also be vegan, if you so desire. Despite lacking any strong spice in the recipe, the flavor of all the ingredients balanced nicely. The sweetness of the carrots and acidity of the tomatoes complemented the strong flavor of the greens with the beans adding protein and heft. It also comes together very quickly, making it a perfect weeknight soup.

Kale and White Bean Soup
source: Whole Foods Market

Ingredients
1 tbsp olive oil
1 cup diced yellow onion
4 large garlic cloves, roughly chopped
1 (32-ounce) box vegetable broth
4 cups packed chopped kale (I tossed in 4 big handfuls.)
1 (14.5-ounce) can Italian-Style Diced Tomatoes
1 (14.5-ounce) can cannellini beans, drained and rinsed
2 large carrots, peeled and sliced

Preparation
In a large saucepan, heat olive oil over medium heat. Add onion and cook 3 minutes. Add garlic and cook 2 minutes longer. Add broth, kale, tomatoes, and fresh carrots and cover. Cook 5 minutes or until kale is tender. Add beans and heat thoroughly. Serve hot, garnished with Parmesan cheese or croutons, if you like.

Linguine Alla Puttanesca

Considering that Pasta alla Puttanesca is my blog's namesake dish, this is the first time that I've made it for the blog, which is shameful. There are so many great stories around it's name. I like that it's called "puttanesca" because it's fast, cheap, and easy. Another story is that it's what the whores in Italy ate because the ingredients kept well in the cupboard and were quick to prepare in between customers.

But really, it's a great, classic dish that can be scaled to whatever number of people you're feeding. It's deliciously salty and has incredible depth of flavor considering the precious few ingredients used. Joe picked out his chunks of olives, but I didn't mind adding them to my portion.

Pasta alla Puttanesca
source: Rachel Ray via Cheap, Healthy, Good
Serves 4-6

Ingredients
2 tablespoons extra-virgin olive oil
4 to 6 cloves garlic, chopped
1 tin flat anchovy fillets, drained
1 /2 teaspoon red pepper flakes
20 oil-cured black olives, cracked away from pit and coarsely chopped
3 tablespoons capers
1 (28 to 32-ounce) can chunky style crushed tomatoes
1 (14.5-ounce) can diced tomatoes, drained
A few grinds black pepper
1/4 cup flat leaf parsley, chopped
1 pound spaghetti or other long noodle, cooked to al dente (with a bite)
OPTIONAL: 1 14.5-oz can artichoke heart quarters, drained

Preparation
1) Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes. Add olives, capers, tomatoes, black pepper, and parsley (and artichoke hearts, if using). Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.

2) Toss sauce with cooked pasta.

Chicken Piccata

Why hasn't anyone told me how easy and quick chicken piccata is to make? My absolute favorite dish at Damian's in Houston, the Italian restaurant Joe took me to the night we got engaged, is veal piccata. (Yes, I know. Tortured baby cow.) But I don't often have veal in my freezer the way I normally have chicken. So when I kept seeing recipes for chicken piccata, it looked like something I could do on a weekday, even a Wednesday when I have to scoot off to choir rehearsal by 6:40.

This is definitely a dish I will be making again. The flavors are nice and light for a summer evening. If I was making this for a special occasion, I would serve it with a side of freshly homemade pasta to soak up the extra sauce. Since it was just a weekday, I steamed some broccoli with a little seasoning to go with the chicken.

Chicken Piccata
source: Closet Cooking

Ingredients
2 chicken breasts, pounded to 1/4" thick
salt and pepper
1/4 cup flour
1 tablespoon olive oil
1 tablespoon butter
1 splash dry white wine
1/4 cup chicken stock
1/2 lemon (juice)
1/2 lemon (sliced)
2 tablespoons capers, drained
1 tablespoon butter
1 tablespoon parsley (chopped)

Preparation

1. Season the chicken with salt and pepper.
2. Dredge the chicken in the flour.
3. Heat the oil and butter in a pan.
4. Add the chicken and fry until golden brown on both sides, about 2-3 minutes per side and set aside.
5. Place the wine, stock, lemon juice, lemon slices and capers in the pan and deglaze it.
6. Simmer until the liquids reduce by half.
7. Stir in the butter and pour over the chicken and garnish with the parsley

Crockpot Spaghetti Sauce

One of the nice things about living in Nashville is that it's kind of in the middle of everything. So it's easy for the friends from Houston who are driving back to the East Coast to stop, have a meal, or stay the night. This has happened several times this month as friends graduate and go home for the summer. When one of my very good friends was planning on staying the night, I knew that she would arrive at my house before I would, so I prepped this delicious sauce and let it simmer in the slow-cooker all day long while I was at work. I don't know why I never thought of this before since it makes so much sense.

I used Melissa's sauce but simply cooked the ground beef and added it to the sauce instead of making meatballs. I would estimate that the sauce makes about enough sauce for two pounds of pasta. I froze the leftovers which came in handy for Joe's dinner when I was out of town. All of the vegetables cook down and meld into the sauce completely so that you can hardly even tell that they're there. This is a great sauce for sneaking lots of delicious and nutritious vegetables into.

All-Day Tomato Sauce with Beef
source: Mrs. Sac's Purple Kitchen

Ingredients
1 lb ground beef
2 stalks celery, diced
1 medium onion, diced
1 carrot, grated
4 cloves of garlic, minced
1.5 cups Baby Bella mushrooms, thinly sliced
28 oz crushed tomatoes
28 oz tomato puree
about 1/2 cup water
14.5 oz diced tomatoes with juices
1.5 tsp kosher salt or to taste
1 tsp freshly ground pepper or to taste
2 tsp dried parsley
1 bay leaf
1.5 tsp dried oregano
splash of red wine
1 tbsp EVOO (more if necessary)
1-3 cup fresh basil, torn, plus more for garnish
Parmesan cheese

Preparation

Cook beef in a skillet on medium-high heat until brown. Drain grease from beef and rinse. Put beef in crock pot.

Add all the tomatoes and water to the crock pot and set on high, cover.

In the same skillet as the beef was in, over medium heat add in a little more EVOO if necessary and add the celery, carrot and onions. Cook for a couple of minutes, then add the garlic and mushrooms and cook for another 2 minutes. De glaze the pan with a splash of wine and continue to cook veggies till softened.

Remove, add to crock pot, and add all remaining herbs and seasonings. Turn down to low, and cook for 7-8 hours, tasting a couple of times and adjusting seasonings if necessary and stir in basil with about 20 minutes left. Garnish with more fresh basil before serving. Serve with your favorite pasta shape.

Pizza Night

Last week was pretty insane, it being Holy Week and all, so I deemed Saturday Pizza Night before going to Easter Vigil. It was my last night of Lenten pescatarianism, so I knew pizza would be something easy to do, plus I had a bunch of odds and ends in the refrigerator that I wanted to use up. I also tried out a new pizza dough recipe, which left me with enough dough for two good-sized pizzas, so we each made our own pizza.

I was also feeling a little punchy after spending all week in church, so I ended up tossing my pizza dough for the first time. Joe thought it was going to end up all over the kitchen, but once I got a few good tosses in, he reached for the camera. Next time I'll work on improving my technique, but it was pretty fun!

Joe's pizza consisted of marinara sauce, TJ's smoked apple and chardonnay chicken sausage, fresh tomato slices, mozzarella cheese, and healthy dose of crushed red pepper.

My pizza had marinara sauce, spinach, mozzarella cheese, and fresh tomato slices. This made two meals each for the two of us. Not bad for using up a bunch of fridge remnants!

Pizza night was a big success. Not only did we enjoy making pizzas using our own toppings, but we put on music and danced around and it was a great way for Joe and I to spend a little quality time together in the middle of a stressful week.

I like this pizza crust a lot. The seasonings and parmesan cheese put it over the top, and it's a nice thick, chewy crust. I used subbed in half whole wheat flour to make it even heartier and a little healthier.

Easy Bread Machine Pizza Crust

source: RecipeZaar

Ingredients

1 1/2 cups warm water
2 tablespoons olive oil
2 cups bread flour

2 cups whole wheat flour
1 1/2 teaspoons salt
1/3 cup parmesan cheese
1 tablespoon italian seasoning
2 1/2 teaspoons active dry yeast

Preparation

1. Add ingredients to the bread machine in the order given. Set to dough setting and let run.

2. When finished, roll dough out to desired shape, top with desired toppings, and bake at 450-degrees for 15-20 minutes.

Lemon Frittata with Leeks and Goat Cheese

As I thought about it, I realized that I couldn't remember ever having leeks, let alone preparing them, but a string of posts on The Kitchn had me craving something that I'd never even had! I also have neglected my favorite source of meatless protein: eggs. It was definitely time for a quiche or savory omelette or something. I jokingly called this my French bistro dinner: a salad of mixed greens with black cherry vinaigrette, a slice of the frittata, and a glass of wine. All that was missing was a hunk of bread with some butter. (Side note: why is the butter in France so much better? I thought I had died and gone to heaven the first time I tasted real butter in France.) It also makes a very quick meal, which is always advantageous.

I've been on a bit of a lemon + dairy kick lately (see: lemon gnocchi). It seems like an odd combination, but it adds so much lightness and flavor. The leeks were delicious, and the goat cheese contributed creaminess and tang. I was originally going to only eat a quarter of the frittata but ended up going back for another quarter. It was also good for breakfast this morning.

Lemon Frittata with Leeks and Goat Cheese
source: The Kitchn

makes 1 10-inch frittata, about 4 main servings

Ingredients

7 eggs
1 Meyer lemon, zested (I used a normal lemon.)
3 ounces goat cheese
Olive oil
2 large leeks, cut lengthwise and rinsed
1/3 cup Italian parsley, chopped
Salt and fresh ground black pepper

Pre-heat the broiler. In a large bowl, whisk the eggs until slightly bubbly and well-mixed, then stir in the lemon zest. Crumble in the goat cheese.

Heat about a tablespoon of olive oil in a deep skillet over medium heat. It can be cast iron or another metal; just make sure it can go in the oven. Trim the leeks of any dry or browned edges on the green tops, then slice the remaining stalk into half moons. Toss everything into the skillet and cook, stirring frequently, for about ten minutes or until the leeks are softened.

Stir in the parsley and cook just until wilted. Remove from the heat and add salt and pepper to taste. Let cool for just a minute or two, then pour the cooked leeks into the bowl with the eggs and stir.

Put the skillet back on the heat and film lightly with just a bit more olive oil. Pour the egg and leek mixture in and cook over medium heat for about 10-15 minutes, or until the frittata has mostly set. Use a spatula to lift up the edges and make sure it's cooking evenly, letting the uncooked eggs run down into the bottom of the pan.

When the frittata has set, put under the broiler for 3-5 minutes, or until the top is golden brown and slightly puffy. Remove from the oven and let rest for 5 minutes. Flip out onto a platter and serve immediately.

Nutritional Information
4 servings, each serving contains:
266.5 calories, 18.7 g fat, 8.2 g carbohydrates, 16.3 g protein

Baked Gnocchi

I have to admit that I'm a sucker for creamy dishes. I know they aren't good for me, and I always try to "healthify" it to an extent. I try not to make too many of them, but I'd had this bookmarked since November! Plus, I threw it together Tuesday morning, and Joe put it in the oven when he got home, so dinner was ready when I walked through the door. Perfection!

I halved the original recipe and added some baby bella mushrooms I had lying around. I'm going to put the amounts of things that I used. The goat cheese permeates this dish would great flavor, and I used lots of fresh ground pepper.

Baked Gnocchi
source: Reservations Not Required, originally Giada's Everyday Pasta
Yields 4 servings

Ingredients
1 (17-oz) package potato gnocchi
1/2 cup heavy cream
1 cup half and half
1/2 cup vegetable broth
1/8 cup all-purpose flour
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp nutmeg
6 oz baby spinach
1 cup sliced baby bella mushrooms
2 oz goat cheese
1/4 cup Parmesan cheese

Preheat oven to 400 degrees.
Place the gnocchi in a lightly greased 8x8 inch baking dish. Set aside.
In a medium saucepan, whisk together the cream, half and half, broth, and flour over medium heat. Continue whisking until the sauce is simmering and thickened, about 5 minutes. Add the salt, pepper and nutmeg and stir to combine. Add the spinach and mushrooms and toss to coat in the cream. Pour the cream and spinach mixture evenly over the gnocchi and gently spread the spinach out to cover.
Crumble the goat cheese over the spinach. Sprinkle with the parmesan cheese. Bake until the top is golden in places, about 30 minutes.

Easy Three-Cheese Broccoli Calzones

Without fail, whenever I eat a calzone, I end up burning the roof of my mouth on the blazing hot cheese. Oh well, I suppose a little bit of pain is worth the gooey cheesy goodness of dough stuffed with cheese. These calzones are no exception. This was actually my first time making calzones, and as you can see I overstuffed them a little and had trouble with them sealing shut. I should probably try to err on the side of less stuffing, even though I like it so much.

The onions in these really contribute to the savory flavor. The broccoli makes it substantial while still keeping it vegetarian, and the three cheeses seem delightfully indulgent. I served this with a side of marinara sauce for dipping and a side salad.

The next day I brought in one of the two leftover calzones to work for lunch, and while I was eating it, the two other girls working with me asked incredulously, "Did you make that?" When I said yes, they were astonished. So that made me feel pretty good, even if they didn't quite seal correctly.

Easy Three Cheese Broccoli Calzones
adapted from Baking and Books

Ingredients

1 lb whole wheat pizza dough
1 10 oz package frozen chopped broccoli, thawed and warmed
1 cup yellow onion, diced
1 15-oz carton low-fat ricotta cheese
2/3 cup shredded part-skim mozzarella cheese
1/4 cup Parmesan cheese
1 tsp dried oregano
salt and pepper to taste

Preparation

Allow pizza dough to come to room temperature if removing it from the refrigerator.

Heat the olive oil in a medium skillet over medium heat. Add diced onion and a generous pinch of salt. Cook until softened and beginning to brown, about 5 minutes.

Cook the broccoli according to package instructions, omitting salt and fat. I generally just microwave the broccoli for 4 minutes, then drain it on a plate lined with paper towels. Set aside.

In a medium bowl, combine the cooked onion, broccoli, ricotta, mozzarella, Parmesan and oregano. Mix to combine. Season with salt and pepper to taste.

Divide dough into 4 portions, shaping each portion into a ball.

Working with 1 ball of dough at a time, roll it out into a rough 8-inch circle. Spoon a quarter of the broccoli filling onto half of the circle, leaving at least 1 1/2 inch border around the edge. Gently pull the other side of the circle over the filling, lining it up with the other edge to form a half-moon shape. Press the edges together with the tines of a fork or fold over dough to seal.

Transfer calzones to the parchment paper lined baking sheet. With a sharp knife cut 3 slits on top of the calzone to allow steam to escape during baking.

Bake at 475 degrees F for 18-20 minutes, or until the calzones are golden brown. Allow to cool for at least 10 minutes before serving, with marinara sauce if you like.

Giada's Lasagna Rolls

So this is a picture of the leftovers, which don't look as appealing as the original, so you'll have to use your imagination.
Imagine you're hosting your church supper club, and you spent the afternoon leisurely preparing a double batch of these lasagna rolls while your amazing husband cleaned the house and put together a killer playlist. The candles are lit, and the conversation and the wine are flowing. The timer goes off, and you pull out two trays of delicious lasagna rolls. The bechamel sauce is bubbling, and the cheese on top is perfectly browned.

Then, 10 minutes later, you all tuck into your plates overflowing with lasagna rolls, mixed green salad with feta and blueberries (courtesy of a supper club member), and focaccia. The blend of noodle and stuffing with the marinara and bechamel sauce mingles perfectly. And it looks so elegant, these little mini-lasagnas. Everyone compliments you, and you have plenty of leftovers.

I had these on my to-make list for a little while and was waiting for the perfect opportunity. I'm now convinced that this is the perfect supper club entree. Because everything was prepped before my guests arrived, all I had to do was pop the trays in the oven. And it looks so nice without requiring a ton of effort or fancy ingredients. I omitted the prosciutto because we had a vegetarian in our group, and I honestly didn't miss it. These lasagna rolls are not really a weekday meal because they require quite a few steps, but for a weekend or having company over, they're perfect!

Giada's Lasgna Rolls
source: Food Network

Ingredients
Sauce:
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg

Lasagna:
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)

Preparation

To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes.

Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes.

Whisk the salt, pepper, and nutmeg into the bechamel sauce.

Preheat the oven to 450 degrees F.

Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl

Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish.

Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle.

Starting at 1 end, roll each noodle like a jelly roll.

Lay the lasagna rolls seam side down, without touching, atop the bechamelsauce in the dish. Repeat with the remaining noodles and ricotta mixture.

Spoon 1 cup marinara over rolls and sprinkle with remaining cheese.

Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

Tuscan Lentils and Sausage

There seems to be some kind of conspiracy between me and a few other food bloggers because I keep seeing the same dishes pop up that are on my to-make list. Maybe it's just that great minds think alike. More probable, I think it's that we have similar taste in food and try to eat relatively healthy most of the time. Both Cara at Cara's Cravings and Liz at Liz's Cooking Blog are always making delicious food, and it's practically a guarantee that if I make something from their blogs, I'll like it.

This meal was no different. Cara originally made it Tuscan, although she wanted to try it with balsamic vinegar but had run out. Liz then made it with balsamic vinegar. I prefer the Tuscan flavors and had some hot Italian turkey sausage to use up, so I adapted Cara's original recipe. Those yellow things in the picture are yellow lentils, not corn! As expected, this was a great flavorful recipe. I almost always have lentils and spinach in the house because they're so adaptable and cook quickly, so this didn't require too many extra ingredients at all.

Tuscan Lentils and Sausage
adapted from Cara's Cravings

Ingredients

1 medium onion, diced
2 cloves of minced garlic
about 1/4 tsp crushed red pepper
about 3/4 lb hot Italian turkey sausage
14oz can diced tomatoes
pinch of dried basil
freshly ground salt and pepper to taste
1/2 cup dry lentils
3/4 cup water
5 oz fresh spinach, roughly chopped

Heat a saucepan over medium-low heat and spray with nonstick cooking spray. Squeez the sausage out of its casings and cook, crumbling with a spoon until no longer pink. Add the onions and cook for about 5-8 minutes, until softened. Add garlic, crushed red pepper, basil, salt and pepper and saute 1-2 minutes more. Add the lentils, canned tomatoes, and water, and stir to combine. Bring to a boil, then reduce heat, cover, and simmer for 25 minutes. Add spinach and cook 10 minutes more, until spinach is wilted and lentils are tender.

Nutritional Info
Servings Per Recipe: 2
Amount Per Serving
Calories: 335.5
Total Fat: 7.1 g
Cholesterol: 97.5 mg
Sodium: 1,600.8 mg
Total Carbs: 37.8 g
Dietary Fiber: 15.4 g
Protein: 37.1 g

Pasta with Prosciutto and Spinach

This meal was so easy even Joe was amazed and so good that the 4 servings turned into two. I put the chopped up prosciutto in with the garlic to allow it to heat up and crisp up a little bit. If you're looking for a < 30-minute meal, this is the ticket. I also omitted the pignolis because I failed to pick them up at the store. I'm sure they would add a whole other dimension to the dish!

The other bonus was that I used the rest of the prosciutto to make a prosciutto and Brie sandwich on homemade French bread for lunch the next day.

Pasta with Prosciutto and Spinach
source: Sweet Savory Southern

Ingredients

1 (9-ounce) package fresh cheese tortellini (such as DiGiorno)
1 tablespoon pine nuts (I omitted)
1 teaspoon olive oil
6 large garlic cloves, finely chopped
1 (6-ounce) package fresh baby spinach
1/4 cup (1 ounce) preshredded Parmesan cheese
1/4 teaspoon black pepper
2 ounces prosciutto, thinly sliced

Preparation

1. Cook pasta according to the package directions, omitting salt and fat; drain. Transfer pasta to a large bowl.
2. Heat a large nonstick skillet over medium heat. Add nuts to pan; cook 1 1/2 minutes or until toasted, stirring occasionally. Add nuts to bowl.
3. Heat oil in pan over medium heat. Add garlic to pan; cook 2 minutes, stirring occasionally. Add spinach to pan; cook 2 minutes or until spinach wilts, stirring constantly. Add spinach mixture, cheese, and remaining ingredients to bowl; toss well.

Another Viognier Meal

Remember the Becker Vineyards Viognier I waxed poetic about for an entire entry? Well, when we were in Austin for my half-brother's wedding at the beginning of December, Joe and I realized that, because my dad was driving back, we could buy a whole case of Viognier. So we did, on one condition specified by me: we have to treat drinking it like a special occasion.

After Christmas dinner, I made chicken stock from the carcass of our roast chicken, and since I had never made risotto using homemade chicken stock, I knew that's what some of it would be used for. Alongside spicy Italian chicken sausage from Trader Joe's and sauteed spinach, the wine completed a wonderful meal. Joe is responsible for the artistic presentation.

Baked Chicken Parmesan with Spaghetti Squash Marinara

I'm currently in the midst of finals, so my level of functioning is pretty low right now. I've got that glazed look in my eyes, and I know it's a good day if I've brushed my hair. This all means that it's a good time for some comfort food. I picked up a spaghetti squash from the store last week with no solid plans of what I might do with it; it just interested me. When I saw I had some chicken breasts in the freezer, I had the idea that I could serve the spaghetti squash as a side for chicken parmesan. Whenever I have chicken parmesan, I don't like having pasta as the side. It's just a little to carb-y for my taste. And in the middle of winter, salads don't have the same appeal that they do when it's 90-degrees outside.

So I put the spaghetti squash in the oven whole for an hour at 375-degrees and then cut it in half, scooped out the seeds, and shredded it with a fork. Joe is such a good sport and didn't even look at me sideways when I told him what we were having. He ended up liking it too.

This is a very basic, simple recipe for chicken parmesan. It's definitely not the best in the world, but it does the trick.

Baked Chicken Parmesan
source: southernfood.about.com

Ingredients

• 4 boneless chicken breasts, pounded to 1/2 inch thickness (I put mine between wax paper and bang the hell out of 'em with a rolling pin.)
  
• 1 egg
• 1/2 cup milk
• seasoned bread crumbs (Make your own or use the ones out of a can. I don't care!)
  
• 2 to 3 tablespoons olive oil
• 8 slices mozzarella cheese, or more (I usually use shredded cheese because that's what I have in the house usually.)
  
• 1 jar (16 oz) spaghetti sauce (A basic marinara works best. If you have homemade, that's preferable.)
  
• Parmesan cheese

Preparation

Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.

Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly. Serve with spaghetti, garlic bread and a nice green salad.