Croque Bolognese

When a dinner is truly so delicious that we are sorry it is over, David and I have a little saying "I could cry over this".  This croque bolognese is one of those meals.  When we traveled in Belgium a few years ago, I would have a croque bolognese every day for lunch.  I'm sure everyone thought I was crazy, but there is nothing better than spaghetti sauce smothered on grilled cheese.  If you try this and don't like it, we can't be friends anymore.  If you make this with a homemade spaghetti sauce you will not be disappointed.  I would like to note that we ate this so quickly we forgot to put parmesan cheese sprinkles on top, don't forget yours!

Ingredients for 4 croque bolognese

2 cups spaghetti sauce

8 pieces of sourdough bread

4 slides Tillamook aged white cheddar cheese

olive oil

parmesan

1. Heat spaghetti sauce in a small sauce pan on the stove.

2. Meanwhile, put cheese slices in between the bread (a la grilled cheese people).

3. Heat a few swirls of olive oil in a pan, turn the pan to make sure the oil covers the bottom of the pan.

4. Place sandwiches in the hot pan, cook 3-4 minutes per side until golden brown

5. Place sandwiches on plates and drown them in delicious bolognese (aka cover in spaghetti sauce).

6. Top with parmesan cheese and serve immediately.

Pizza Margherita

What better way to start the New Year than with this light and healthy pizza!  Don't worry, it is still tasty and delicious like pizza should be.  There is a lot of history behind the pizza Margherita and for good reason.  The very simple ingredients make for a quick pizza and accompanied with a salad, you have a superb and timely dinner.  If you haven't made your own pizza dough yet, please try this recipe.  I know it is hard to prep before you leave for work, but this literally takes five minutes in one bowl.  You don't even have to get your hands dirty!

Makes 1 14'' thin crust pizza

Ingredients 

Toppings:

2 small-medium on-the-vine tomatoes

2 medium bocconcini mozzarella balls

1 cup fresh basil, thinly sliced

Pizza dough:

1 teaspoon yeast

pinch of sugar

2 1/2 cups bread flour

1 teaspoon salt

1. Combine yeast and pinch of sugar in a 1/2 cup measuring cup.  Fill with warm water.  Let set for about  3-4 minutes.

2. Meanwhile, combine flour and salt in a medium bowl.  Stir with a wooden spoon to incorporate the salt.

3. Pour yeast mixture over the flour.  Fill up another 1/2 cup of warm water and pour over the flour.

4. Using your wooden spoon vigorously stir the ingredients together.  You are basically kneeding the dough with your spoon.  Mix until well combined, about 1-2 minutes.

5. Cover the bowl with a towel and let rest until doubled in size or you come home from work and want to make dinner.

6. Preheat oven to 450 degrees.

7. Press out pizza dough onto parchment paper.  Trust me, it will not stick.

8. Thinly slice tomato and mozzarella.  I like to press the mozzarella in a paper towel first to get the excess water out.

9. Cover the pizza with the tomato and mozzarella.  Put in the oven to cook until crust is golden brown and mozzarella is bubbling and light brown.  This will take about 12-15 minutes but watch it carefully.

10. Remove from the oven and top with sliced basil, cracked pepper and sprinkle a touch of sea salt.

11. Serve immediately.

Eggplant and Zucchini Parmesan

I didn't know there could be a meal as good as this.  The fresh tomato sauce mixed with dainty zucchini and firm eggplant is the most amazing combination of food I've had in a really long time.  I know eggplant is not a favorite veggie for many people, I am no different.  However, this recipe takes eggplant and transforms it into the most utterly delicious purple food on the planet.  Open a bottle of your favorite Syrah and say "Ahhh".  This is definitely a Sunday or Entertaining dinner, unless you make the tomato sauce in advance and have it on standby.  You could use another tomato sauce, but then we can't be friends anymore.

Tomato Sauce

1 lb mixed heirloom tomato or tomato on the vine, roughly chopped

3 cloves garlic, crushed

2 carrots peeled and chopped

1 onion cut into half

1 tablespoon oregano

salt/pepper

1. Heat a deep pot over medium high heat
2. Swirl a few tablespoons of olive oil in the bottom of the pan
3. When hot add chopped tomatoes, garlic, carrots and saute about 5 minutes until tomatoes start to break down.
4. Add onion halves to the tomato mixture, then stir in oregano, salt and pepper
5. Let simmer over medium heat for at least 45 minutes.
6. When finished, remove onions and use an immersion blender to blend the ingredients.
7. Use as your would any other tomato sauce

Eggplant and Zucchini Parmesan

1 medium sized eggplant
1 small zucchini
2 eggs
1 cup bread crumbs
1 tablespoon oregano
1 teaspoon red pepper flakes
1 teaspoon salt
6 oz mozzarella
2 cups tomato sauce (see below)
12 basil leaves

1. Preheat oven to 400 degrees. Line a cookie sheet with parchment paper

2. Slice zucchini and eggplant into 1 inch thick rounds.

3. Whisk two eggs together in a small bowl

4. Combine breadcrumbs, oregano, red pepper flakes and salt in a pie dish or similar sized plate

5. Dip the eggplant and zucchini in the egg mixture and then dredge in the bread crumb mixture and lay on the parchment paper

6. When oven is preheated, drizzle a touch of olive oil on the eggplant and zucchini and then put it in the oven and let cook 15 minutes.

7. After 15 minutes, turn the oven up to broil and broil on each side about 5 minutes until browned and crispy, then remove from the oven.

8. Meanwhile take a 9 by 13 pyrex dish and ladle a small bit of tomato sauce on the bottom of the dish.

9. Layer the zucchini and the eggplant in the dish, top with remaining tomato sauce and place a piece of mozzarella on each piece of zucchini and eggplant

10. Return to broiler and broil until brown spots appear on the cheese and it is bubbling

11. Remove from the oven and serve with some sauce drizzled around the veggies.  Top with fresh basil and parmesan cheese

12. Serve with crusty bread and salad.

Gazpacho Blanco + Cantaloupe Prosciutto Bruschetta

The first time I heard of white gazpacho was at a recent dinner at one of my favorite restaurants "Hitchcock".  This was part of a chef's choice order and I could not have been more pleased to discover it.  This gazpacho is the perfect dish for someone who doesn't like tomatoes but is still looking for a similar option.  A cool soup is also ideal for really hot night when you don't want to stand over a hot stove.  These two dishes can be served separately but are delicious served together!  My suggestion here is to buy a loaf of delicious artisanal bread, a light sourdough is perfect, you will use the whole thing I promise!

Gazpacho Blanco

2 slices of the bread, crusts removed
1/3 cup red wine vinegar
1 glove fresh garlic
1/2 cup blanched almonds
2 cups cold water
2 tablespoons olive oil
salt/pepper to taste

1. In a shallow pan soak bread in vinegar + 1/2 cup of water
2. After 10 minutes, add bread, garlic, almonds, 2 cups water and olive oil.  Use an immersion blender to blend all ingredients together.
3. Salt and pepper to taste and then let sit in the fridge for an hour or so.  We didn't find it necessary to strain this but that is also an option.

Cantaloupe and Prosciutto Bruschetta

2 cups cantaloupe diced into small pieces
1/5 pound prosciutto end torn into pieces or diced finely
4-5 slices of your favorite bread
olive oil
salt

1. Combine cantaloupe and prosciutto in a small bowl.  Drizzle with olive oil and lightly salt.
2. Meanwhile toast slices of bread.
3. When bread is finished toasting, lightly brush with olive oil and then top with bruschetta mixture.
4. Serve immediately.

NOTE - Prosciutto ends are something new I'm seeing and it really worked well here.  Ask your local deli if they have the ends and you might even get it for free!

Goat Cheese and Basil Stuffed Mushrooms

I've never made a stuffed mushroom recipe before and it was surprisingly easy.  I don't know what I was so worried about (maybe removing the stem from the cap?).  These are a great meat free alternative in a tapas style dinner.  Served with cheese, good bread and olives you have a really special dinner that isn't too heavy on a summer night.  I can imagine endless possibilities with different fillings, so if you don't have exactly what is in this recipe, use whatever you have on hand.

Ingredients

16 cremini mushroom caps, stems removed
1/2 cup bread crumbs
1/2 cup goat cheese
1 teaspoon salt
1 teaspoon black pepper
16 basil leaves thinly sliced
2-3 cloves garlic
1/4 cup sun dried tomatoes
3 tablespoons olive oil

1. Preheat oven to 400 degrees.  Lightly oil a cookie sheet.
2. Place mushroom caps on the cookie sheet with the stem side facing up.
3. Combine bread crumbs, goat cheese, salt, pepper, basil, garlic and sun dried tomatoes in a bowl and mix until goat cheese is well incorporated
4. Drizzle 2 tablespoons of olive oil over the mixture and stir to combine again
5. Using clean hands, stuff each mushroom cap with an equal amount mixture.  Don't be afraid to overstuff as it will look nice to have the filling browned on top in the oven.
6. Place in the oven and cook about 18 minutes until tops are golden brown and mixture is heated through.
7. Serve (devour!) immediately

Fava Bean and Ricotta Bruschetta

I really love simple and delicious food (clearly that isn't obvious from the fact I talk about it all the time).  But really, there is nothing more satisfying than experimenting with fresh, wholesome ingredients in the kitchen and discovering delights such as fava bean and ricotta bruschetta (you know, brusketta!)  The best way to take this recipe to the next level is to use this homemade ricotta cheese recipe from Smitten Kitchen.  The rest comes together quite easily.

Ingredients for 24 bruschetta


1 lb fava beans
1 baguetta
2 cups ricotta cheese
olive oil
salt/pepper


1. Heat a large pot of salted water on medium high heat, when boiling add fava beans and set timer for 3 1/2 minutes.
2.  Immediately remove from heat and using a slotted spoon, put veggies into a colander in the sink and run cold water over them for 2 minutes3. Next you need to shell the fava beans.  They should be in a long pod and to open you can carefully cut a slit in the bean with a small knife4. Remove the beans from the pod and set aside and discard the pods5. When you have accumulated the beans, now you have to squeeze out the actual bean from within this outer layer.  Once you try this you will know exactly what I'm referring too.  Be careful as these are slippery and can easily fall down the drain!6. Set the beans in a dish and discard the husks
7. Everything up until this point can be made and stored until you are ready to serve.
8. Thinly slice your favorite baguette into bite size (or 2 bite size) rounds.
9. Spoon a tiny bit of ricotta on each baguette and then sprinkle with fava beans
10. Drizzle the plate with olive oil and then top with a bit of salt and pepper

11. Serve with a delicious and crisp Sauvignon blanc!

Chicken Marsala Pizza

I made chicken marsala a while back and had a pretty hefty amount of marsala left over after the final product.  By now it is obvious how much I love pizza so it should not come as much of a surprise that I decided to turn my leftover marsala wine into a pizza.  This pizza is not to be missed...it really captures a wide range of flavors and will please anyone!  There are several steps that can be made ahead of time to have this ready in under 30 minutes at dinner.

Ingredients (Pizza Dough, Meatballs + Marsala Sauce)


Pizza Dough
2 cups flour
1 teaspoon salt
2 teaspoons rapid rise yeast
1 teaspoon sugar



Meatballs
3/4 pound ground chicken (or turkey)
1 egg
1 cup breadcrumbs
salt/pepper


Marsala Sauce
1/4 pound mushrooms thinly sliced
2 garlic cloves chopped
olive oil
1 cup marsala wine
1/2 lemon juiced
1 teaspoon capers
2 tablespoons tomato paste
8 oz shredded mozzarella cheese


Pizza Dough (prepare at least two hours before you are ready to make pizza)


Mix yeast and sugar in 1 cup measuring cup.  Add room temp water and let sit for five minutes.  Meanwhile add flour and salt to the food processor and process for 10 seconds to mix together.  When yeast mixture is ready, add to the flour while the processor is running.  If dough is still not combined add another 1/4 of water at a time until dough forms a ball.

Place dough in an oiled bowl and cover with kitchen towel.  Allow to rest for at least two hours (you can even let this sit for 24 hours!).



While dough is rising it is time to make the meatballs.  Preheat oven to 425 degrees.  Combine meat, breadcrumbs, egg, salt and pepper in a bowl and mix until well combined.  Create bite size meatballs and drop them on a greased cookie sheet until all the meat is used up.  When oven is preheated place meatballs in oven and cook about 25 minutes or until browned and meat is cooked through.


Turn heat up to 450 degrees.  This will make your oven hot enough to get your pizza crust nice and brown like a true pizza shop.


The marsala sauce is easier than it looks.  Trust me.  Take 2 tablespoons of olive oil and heat in a saute pan over medium high heat.  When hot, add garlic and stir for a minute.  Next add mushrooms and stir to coat about 3 minutes.  Add marsala wine, lemon juice, capers and tomato paste and stir to combine.  This will need to cook about 7 minutes to condense down into a thick consistency.  When done, remove from heat and add meatballs and stir to coat.  Set aside.


Roll out pizza dough on parchment paper until about 3/4 inch thick.  Brush 1/4 cup olive oil on the dough.  Evenly distribute meatball and marsala mixture over the dough and carefully pour any extra liquids on the pizza.  Top with mozzarella cheese


Bake in the oven for about 15 to 20 minutes, until crust is golden brown and cheese is golden as well.

Mozzarella Stuffed Meatballs

It turns out that you can make a lot of dinners with one pound of ground meat.  I made meatball subs one night and then had enough left over for this savory dish.  It seems simple, but it is too good and easy not to share with you all for your next weeknight dinner.

Ingredients

1/2 cup minced shallot

1 cup panko bread crumbs

1 lb ground beef (best quality you can find)

1 egg, whisked

1 teaspoon ground pepper

1 teaspoon salt

1/2 teaspoon pepper

5 small fresh mozzarella ciliegine, drained + more for topping if you desire

1 box of large pasta shells

1.  Preheat oven to 400 degrees.  Heat 1 tablespoon butter in a large saute pan.  When hot add the minced shallot and let cook about two minutes.  Remove from heat.

2.  In a small bowl combine bread crumbs and egg.  Let sit at least five minutes.

3.  In a food processor add meat, egg, breadcrumb mixture, onions, salt and pepper.  Pulse to combine (about 30 seconds).

4.  From into 1 inch round balls and set aside on a plate

5.  With clean hands use a paper towel to press water out of the mozzarella

6.  Cut each mozzarella into 4 pieces

7.  For each meatball press your thumb into the middle and place the mozzarella piece in the meatball.  Pull the meatball over the mozzarella until the cheese is covered

8.  Repeat and place on a cookie sheet

9.  Cook in preheated oven about 35-40 minutes until the meatballs are nice and browned and cooked inside

10. Meanwhile boil water and cook pasta shells according to package

11. Prep tomato sauce or favorite spaghetti sauce and heat in a pan

12. When meatballs are ready combine pasta, meatballs, sauce in a baking dish and top with extra mozzarella if you have it

13. Place under the broiler for 3-4 minutes until the cheese is nice and brown

Chickpea and Leek Pasta

Everyone has a pasta they can count on to satisfy at any occasion.  A few weeks ago I experimented with my favorite flavors of chickpeas, leeks and mushrooms and came up with this really simple pasta that was as satisfying as it was protein packed.  Pasta and beans is a surprisingly good combo and I think whole wheat pasta would also be great here.

Ingredients


1 lb fettucini pasta
1 can chickpeas drained
1 tablespoon cumin
1 leek thinly cleaned and thinly sliced
5-6 white or button mushrooms roughly chopped
2 tablespoons red pepper flakes
1 cup reserved pasta water
Feta cheese

1. Start a pot of water to boil on the stove, prepare pasta per package directions.
2. Meanwhile heat medium saute pan on medium high heat and add a swirl of olive oil.  When hot, add chickpeas and let sizzle in the oil.  Stir in cumin and let cook another 3 or 4 minutes.
3. Add chopped leeks and mushrooms to the chickpeas, stir to coat and let cook another 5 minutes then set aside.
4. When pasta is ready, reserve 1 cup of pasta water for later use
5. Drain pasta and return to pan, add chickpea mixture, red pepper flakes and pasta water, stir to coat evenly.
6. Serve on plates and top with feta cheese, salt and pepper.

Potato and Beet Pizza

Most of my friends know my favorite color is purple and it is no coincidence that this pizza is all purple too!  I had some extra purple potatoes, beets and kalamata olives so I decided to turn it into a delicious and healthy pizza.  I topped it with onions and feta cheese and served with a kale salad for a healthy finish.  Pizza is one of the most versatile foods and here is just one of the many recipes you can try!

Pizza Dough (prepare at least two hours before you are ready to make pizza)

2 cups flour
1 teaspoon salt
2 teaspoons rapid rise yeast
1 teaspoon sugar


Mix yeast and sugar in 1 cup measuring cup.  Add room temp water and let sit for five minutes.  Meanwhile add flour and salt to the food processor and process for 10 seconds to mix together.  When yeast mixture is ready, add to the flour while the processor is running.  If dough is still not combined add another 1/4 of water at a time until dough forms a ball.

Place dough in an oiled bowl and cover with kitchen towel.  Allow to rest for at least two hours (you can even let this sit for 24 hours!).



Pizza toppings


1 medium purple potato (or yukon gold if you have) peeled and thinly sliced
1 beet peeled and thinly sliced
6-7 kalamata olives pitted and chopped
1/2 cup feta cheese
1/2 cup olive oil + 1/4 cup olive oil


Putting it all together


1. Preheat oven to 425 greens.  Roll out pizza dough on parchment paper until about 3/4 inch thick.  
2. Brush 1/2 cup olive oil on the dough then top with potato slices and beet slices, brush oil on the veggies as well
3. Top with olives and feta
4. Bake in the oven for about 15 minutes, until crust is golden brown and veggies are golden as well.

Winter Pesto Two Ways

I'm obsessed with this winter pesto I just made.  I've had it twice now and I am still salivating over the flavor.  The first time is tossed it with a pound of japanese turnips and a few diced potatoes and roasted it for 45 minutes.  The second time I tossed it with day old bread and made it into croutons to put on squash soup.  If I had any left over pesto I would put it on a pizza for sure!  Peppercress is a nice peppery green but if you don't have it then go ahead add another handful of arugula.

Ingredients

2 handfuls arugula
1 handful peppercress
2 oz parmesan cheese (cut from a block of hard parmesan)
4 cloves garlic
4 tablespoons olive oil
salt to taste

1. Combine all ingredients and combine until smooth.  Add more olive oil if necessary.  Since you are using a chunk of parm it will give a nice hints of cheese in the pesto when you grind it in.  They will be smaller than pea size but melt perfectly!
2. Serve in any manner you would use pesto.  If you decide to save it, put in an airtight container and cover with a thin layer of olive oil until you plan to use it.

Parsley Pasta

The credit for this recipe goes to my mother in law Hilde.  This is one of the first recipes she taught me and still remains a "go-to" staple, especially when I don't want to cook a huge dinner.  I really can't imagine a better green to use than parsley but you might find another substitute if you have a different fresh green lying around.

Ingredients

12 oz farfalle pasta
1/2 cup pasta water (reserved from pot of boiling pasta right before draining)
3 garlic cloves
1 tablespoon red pepper flakes
1 1/2 cup finely chopped parsley
1/2 cup goat cheese crumbles
salt/pepper

1. Start boiling water and cook pasta per the directions on the box.  Be warned you need to reserve 1/2 cup of the pasta water right before you drain the pasta when it is finished cooking
2. Meanwhile chop the parsley leaves very finely and set aside.  Peel and chop garlic and then measure out the red pepper flakes (the cooking goes fast at the end).
3. Drain the pasta.
4. In the same pot you cooked the pasta in, put it on medium heat and add a swirl of olive oil.  When the oil is hot (about a minute later) add the garlic and red pepper flakes.  Stir and cook a minute or two until browning and then add the pasta water.
5. Return the pasta to the water mixture and stir to coat.
6. Add the chopped parsley to the pasta mixture and stir to coat evenly.
7. Serve in bowls and top the pasta with goat cheese crumbles.  Salt and pepper served on the table accentuate the final flavors.

Grilled Radicchio with Goat Cheese

Inspired by a log of goat cheese and fresh radicchio (a cousin of chicory leaf) I created this super quick and delicious appetizer that can go with grilled chicken or be served on it's own.  These are best cooked on a hot grill but can also be cooked under the broiler for 2-3 minutes per side if preferred.

Ingredients

1 head of radicchio (the outermost leaves removed)
5 oz. goat cheese
Olive oil
salt

1. Carefully peel each individual leaf off of the radicchio bulb.
2. Wash under cool water and gently pat dry with a paper towel
3. Sprinkle goat cheese evenly in the "cup" of the leaf
4. Roll the leaves to form a protected pouch for the goat cheese and secure with a toothpick
5. Drizzle with olive oil and sprinkle with salt
6. Heat grill
7. When grill is hot carefully place the radicchio on the grill and cook 2 minutes per side until green is wilted
8. Remove from grill and serve!

Pasta Carbonara de Verano

In honor of our friends who are getting married today, let us also marry two of the best Italian dishes...pasta primavera and pasta carbonara!  Cheers Erin and James!

Ingredients

2 small zucchini (thinly cut into half moons)

1 small carrot (finely diced)

1 lb fava beans

3 strips of bacon

1/2 lb spaghetti pasta
1 egg

1. Start a pot of hot water to boil (this is for the fava beans)

2. When water is boiling, add favas and cook for five minutes
3. With one minute left, add zucchini to the boiling water and cook

4. Remove the veggies and drain in a colander, immediately run cold water over these beans

5. Next you need to shell the fava beans.  They should be in a long pod and to open you can carefully cut a slit in the bean with a small knife

6. Remove the beans from the pod and set aside and discard the pods

7. When you have accumulated the beans, now you have to squeeze out the actual bean from within this outer layer.  Once you try this you will know exactly what I'm referring too.  Be careful as these are slippery and can easily fall down the drain!

8. Set the beans in a dish and discard the husks
9. Set another pot of water to boil for the pasta
10. When boiling add the pasta and cook per package directions
11. Meanwhile, heat a saute pan over medium high heat...when hot add the bacon and cook until fairly crispy
12. Remove bacon from from pan and put on papertowls
13. Drain most of the grease into a safe container
13. Return pan to stove under no heat and add carrots
14. Before you drain the pasta, reserve 1/2 cup of the liquid and set aside and let cool
15. Drain pasta and add to saute pan with the carrots, then add the zucchini and the fava beans
16. When the liquid has cooled mix it with the egg and beat for a minute or two until incorporated
17. Pour over the pasta mixture in the pan and stir to coat
18. Chop bacon and sprinkle of the pasta
19. You absolutely must serve this with black pepper and parmesan cheese to complete this dish!

Linguine with Zucchini and Ricotta

This is the perfect summer pasta dish.  Fresh zucchini and mint give our favorite ricotta recipe all the attention it deserves.  Your friends will love the fresh play of flavors while you sip on a nice glass of white wine and pat yourself on the back.

Ingredients


1 lb pasta (fettucini or linguine)
2 zucchini thinly sliced
1 cup ricotta cheese (Smitten Kitchen style)
1 cup of mint leaves finely chopped
lemon zest from 1 lemon
salt/pepper

1. Cook pasta according to directions
2. When there is 1 minute left on the timer for the pasta add the zucchini to the boiling water
3. Drain zucchini and pasta and transfer to serving dish
4. Drizzle olive oil over the pasta/zucchini mixture
5. Stir ricotta cheese into the pasta
6. Top with mint leaves and lemon zest
7. Salt and pepper to taste

Ricotta and Spinach Stuffed Shells

This is the best meal I have ever cooked in my life.  This is a date night or Sunday night dinner that you will never forget.  I made my own ricotta during the morning (from Smitten Kitchen, SO EASY! http://smittenkitchen.com/2011/06/rich-homemade-ricotta/) and then stuffed the shells with a combo of the ricotta and some farmer's market spinach.  Serve this with a glass of your favorite red wine and you will have a meal of a lifetime.

Serves 2

Ingredients


12-15 pasta shells
1 1/3 cup of ricotta (please, please do the homemade version!)
4 cups of chopped spinach leaves
zest of a lemon
1/2 cup plain tomato sauce
salt/pepper
parmesan cheese

1. Set a pot of water on the stove to boil and preheat oven to 375
2. When water is boiling add pasta shells
3. Heat large saute pan over medium-high heat and add spinach to the pan when oil is hot
4. Saute spinach about 5 minutes until cooked down.  Remove from heat and add zest from one lemon.
5. In the cooled down saute pan, add a thin layer of tomato sauce to cover the bottom of the pan
6. Mix ricotta and spinach in a bowl and add salt/pepper to taste
7. Drain shells and run cool water over them
8. Stuff each shell with a spoonful or so of ricotta mixture.
9. Put each shell in the saute pan and repeat until all shells are filled
10. Drizzle tomato sauce over the shells and put in the oven for 15 minutes
11. Remove from the oven and serve with a bit of shaved parmesan cheese (you also might want a salad after this meal!)

Mac & Cheese - Anderson style

This mac and cheese was so unbelievable and surprisingly good that it exceeds all previous mac and cheese recipes I've made. We combined a blend of medium cheddar cheese, dijon mustard and (YES) tomato sauce to create this bold blend of delicious flavor. Broccoli pieces intermixed with the pasta are an unbeatable combo!  We were so hungry we ate half of this before we realized we didn't take a picture!

Ingredients

1/2 box of pasta (penne, elbow macaroni, orecchietti, whatever you like best)
1 medium crown of broccoli cut into bite size pieces
1 small onion finely diced
3 tablespoons butter
3-4 tablespoons of flour
2 cups of milk (1% works well)
1 1/2 cups of cheddar cheese
1 tablespoon dijon mustard
3/4 cup tomato sauce

1) Add pasta to boiling water and cook per directions on box.
2) Two minutes before pasta is done, add the broccoli pieces to the boiling water.
3) Drain when pasta time is up and set to the side
4) In large saute pan add butter and a bit of olive oil to melt over medium high heat
5) When butter is melted and hot, add onions to the pan and let cook about 5 minutes (until starting to turn translucent and slightly brown)
6) Quickly whisk in a tablespoon of flour at a time making sure to coat the onions with the flour/butter mixture
7) Reduce heat to medium and allow to cook for a minute or so to really develop the butter and flour flavor (you are making a bechamel sauce baby!!)
8) Slowly add milk while whisking with the mixture in the pan, you will start to see the sauce naturally thicken
9) When milk is added stir in cheese, dijon mustard and tomato sauce and when the cheese is melted put the heat to low
10) Preheat broiler!
11) Drain pasta and broccoli and put in an ovensafe pyrex dish
12) Pour the sauce over the pasta and gently mix
13) At this point you can sprinkle with some more cheese but it is not necessary
14) Put under the broiler for about three minutes but watch carefully so the top doesn't burn.
15) Remove and serve with a delicious green salad!

Napoli Lentils

This dish is heaven on earth.  I love Italian food more with each day and this dish is no exception.  I got it from a fabulous cookbook "Market Vegetarian" by Ross Dobson and this person is an utter genius!  I modified a few things and here is the final result!

Ingredients

1/2 cup lentils

1/2 medium onion finely diced

2 gloves garlic (minced)

red pepper flakes

2 tablespoon capers chopped

1 14oz can whole peel tomatoes 

10-12 pitted kalamata olives (chopped)

Feta cheese (to your preference)

1. Add lentils to a small pot and fill with about 2 cups of cold water.  Place over medium high heat and boil.  When lentils are boiling, turn heat down to medium, cover the pot and let simmer for 15 minutes (or until all the water is gone).

2. Heat a saute pan and add a few swirls of olive oil.

3. When oil is hot, add onion, garlic and red pepper flakes.

4. While that is cooking, open the can of tomatoes and insert a pair of kitchen scissors (that are clean!) in the can and use to cut the tomatoes.

5. After five minutes of the onion cooking in the pan, add the capers, tomatoes with their juice and olives to the pan and stir to coat.  Let simmer on medium low heat while lentils finish.

6. When lentils are done, add them to the saute pan with the tomato mixture and stir to coat.  

7. Put in bowls and top with feta cheese!

Pepper and Garlic White Pizza

In my fantasy world I eat pizza every night of the week, but in my real world it is more like once a week.   Regardless, I'm always trying new types of pizza, like this pepper and garlic white pizza (aka no tomato sauce).  I didn't follow the normal "white" pizza recipe and use a sauce, but rather I just lightly spread olive oil on the dough and sprinkled with some delicious farmer's market cheese.  Try this with feta or goat cheese or cheese curds if they are available.

Pizza dough (prepare at least two hours before you are ready to make the pizza)

2 cups of flour
1 teaspoon salt
2 tablespoons rapid rise yeast
3/4 cup warm water
1/2 cup olive oil

Mix dry ingredients in the food processor.  While food processor is running add 1/2 cup of warm water in a slow stream.  Next add olive oil.  If dough still has not formed a ball, add remaining water plus a few extra teaspoons if necessary until dough forms a ball.

Place dough in an oiled bowl and over with plastic wrap and a kitchen towel.  Allow to rest for at least two hours.

Preheat oven to 425

Pizza toppings

1/2 cup olive oil
2 cloves of garlic minced
3-4 peppers of your choice
1 cup of cheese of your choice

1. To prepare, add garlic to olive oil and let marinate.
2, Gently stretch dough by hand until it is formed into a nice medium thin pizza crust about 12 or 14 inches across.  Place on parchment paper on a cookie sheet.
3. Lightly brush with olive oil mixture
4. Sprinkle cheese and peppers across your pizza canvas
5. Bake until cheese is golden and crust is golden, about 12-15 minutes depending on if you could wait for your oven to heat up.

Remove and let rest a minute before serving and enjoying!

Veal Piccata

If you saw the "Lovely Lemons" post then you will understand where this recipe idea came from.  We brought back these mega-huge lemons from Arizona a few weeks ago and in looking for a lemon recipe, we came across chicken piccata and even better....VEAL PICCATA.  While you can use chicken in this recipe, I definitely recommend trying veal at least once in your life because it is delicious!  We served some nice buttery potatoes and broccoli on the side but you could also do a small portion of a lightly sauced tomato pasta.

Serves 2

Ingredients


2/3 pound of veal cut for scallopini
1/2 cup of flour
moderate salt and pepper
2 tablespoons of butter
2 tablespoons of capers
1 lemon
3/4 cup white wine

1) Pound the veal with a meat tenderizer or a heavy skillet until thin
2) Mix flour, salt and pepper and place on a plate in preparation for dredging
3) Heat a pan over medium high heat and melt the butter
4) When butter is melted and foamed away, coat the veal in the flour mixture and put immediately into the frying pan.  It is okay to cook these in two batches if necessary.
5) After two minutes, flip the veal to the other side and let cook another minute or 90 seconds
6) Remove from pan and put on a plate
7) Once all of the meat is cooked pour the white wine into the hot pan and start scrapping the bottom with a wooden spoon.  Add the lemon juice and capers and let cook about five minutes until the sauces is nice and brown.  You have the option to add another tablespoon of butter here as well.  When sauce is done add some salt and pepper to taste.
8) Return the veal to the sauce mixture and let cook on each side another minute or so to warm up the meat.
9) Serve the meat with pasta or potatoes and veggies and be sure to spoon the extra sauce on top.  Enjoy a glass of white wine for all of your fine work!