Tomato and Olive Pasta

As I’m not keen on peppers (or I should say my digestive system-especially green peppers) I omitted them from the original recipe which I have sourced at the bottom of the page. I love roasted red, orange, and yellow peppers which I make quite often.

I also didn’t have black olives so I used pimento stuffed green olives (which I always have on hand).

I was also in the mood for spaghettini therefore I made a few changes to the original recipe.

I thoroughly enjoyed this dish and it didn’t even have pasta sauce on it!

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8 oz. (250g) spaghetti
2 tablespoons olive oil
2 cloves, garlic, minced
1 onion, chopped
1/2 cup dry white wine OR sodium-reduced chicken broth
1/4 cup (approx.) pimento stuffed green olives, chopped
3 greenhouse tomatoes, coarsely chopped
2 tabspoons basil (Litehouse)
1/4 cup shredded Parmesan cheese

In large pot of lightly salted boiling water, cook pasta for 8-10 minutes or until tender.

Meanwhile, in large skillet, heat oil over med heat.  Cook peppers, garlic and onion until lightly softened, about 5 minutes.  Add wine, olives and tomatoes; increase heat and bring to simmer.  Cook uncovered until hot and bubbly, about 3 minutes.

Drain pasta; add to skillet and toss.  Stir in basil and sprinkle with cheese.

Serves 4

Source: Foodland Ontario 2016 Calendar, Greenhouse Tomato and Pepper Pasta, foodlandontario.ca

Baked Buffalo Chicken Rolls

 

baked buffalo chicken rolls

These rolls are so easy to make and they are only a little over 100 calories each.  I modified the recipe.  See the source at the end for original recipe.

12 egg roll wrappers (4×4″ size)
1 cup cooked and shredded chicken
Sriracha sauce to taste
1 cup crumbled blue cheese
1 cup coleslaw (dry)
Blue cheese dressing for dipping

Preheat oven to 400F.

Lay eggroll wrappers on a clean work surface.  In a small bowl, add chicken, slaw, blue cheese, and Sriracha sauce.

Place approximately 2-3 tablespoons of the mixture at the bottom of the wrapper.  Fold  bottom up over mixture, then fold in sides, and roll to enclose mixture.  Repeat.

Place the rolls on a wire rack on top of a cookie sheet.  Lightly spray both sides of the rolls with non-stick spray.  Bake 12-15 minutes or until the rolls are crisp and starting to brown.

Remove from oven and enjoy with Blue Cheese salad dressing.

Source:  http://www.andiemitchell.com/buffalo-chicken-rolls

Note:  I made a second batch of the eggrolls as I had leftover eggroll wraps using the following ingredients:

Imitation Crab & Mushroom Rolls

4 imitation crab  pieces
3/4 – 1 cup cut up fresh mushrooms
Oyster Sauce to moisten mixture

Cut up 4 imitation crab meat pieces.  Then cut fresh mushrooms that I cut into small pieces.  I placed both in a food processor and pulsed until I got small pieces.  I added Oyster (Fish) sauce to moisten the mixture.

I placed this mixture in the eggrolls as above and baked.

P.S.  You could also beat an egg and brush on both sides of the wrap instead of non-stick spray.

 

Broccoli Cheddar Bites

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These bites can be eaten as a snack or with any meal.

1 large bunch of broccoli florets
2 eggs, lightly beaten
**1/2 cup, packed, torn fresh bread (no crust)
1/4 cup grated onion
1/4 cup mayonnaise
1 cup (4 oz. 114g) packed, grated sharp cheddar cheese
1 1/2 teaspoons lemon zest
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

*Substitution
1 cup milk
1/2 cup Bisquick

Preheat oven to 350F.

Place 1-inch of water in a pot with a steamer basket.  Steam the broccoli florets for 5 minutes, until just tender.  Rinse with cold water to stop the cooking.  Finely chop florets.  You should have 2 to 2 1/2 cups.

**Place the beaten eggs and torn bread in a large bowl.   Mix until the bread is completely moistened or

* Omit the bread and instead blend 1 cup milk, 2 eggs, and 1/2 cup Bisquick

Add the grated onion, mayonnaise,  cheese, lemon zest, salt, and pepper. Stir in the minced broccoli.

Preheat oven to 350F.  Coat the wells of 2 mini muffin pans (1 dozen wells) with olive oil (so the bites don’t stick).  Bake for 25 minutes until cooked through and lightly browned on top.

If you don’t have mini muffin pans, you can cook by greasing a baking sheet and spoon large dollops of the mixture onto the pan.  Baking time is the same.

Source:    The original recipe is from http://www.simply recipes.com.  I have altered the recipe.

 

 

 

 

 

 

 

 

 

 

Ham & Zucchini Casserole

If you don’t know what to make with zucchini this is so easy.

1 onion, finely chopped
2 cloves garlic, sliced thin
2 small zucchini, peeled
ham leftovers or approximately 1-2 cups of chopped ham
1 cup grated cheese (I used Tex Mex but any kind would do)
1 cup milk
2 eggs
3/4 cup Bisquick
1/4 cup Panko crumbs

Preheat oven to 350F.

Wash, peel, and shred zucchini in food processor. Put in a colander to let liquid from zucchini drain.

Remove skin on ham, cut into smaller pieces, then put into food processor and chop to desired size.

Sauté onion and garlic in large frying pan with a little olive oil until tender.  Add the ham and zucchini and warm the mixture for a couple of minutes. Drain.

Spray pie plate or casserole with non-stick spray.

Put the onion, garlic, ham, zucchini, and Panko crumbs in baking dish. Add spices, salt, and pepper.  Top with cheese.
Blend milk, eggs, and biscuit together and pour over mixture in baking dish.

Bake for 20 minutes until heated through and cheese bubbles and Browns.

Remove casserole from oven and let sit for 5 minutes.

Enjoy!

Baked Eggplant Parmesan

 eggplant parmesan

This Baked Eggplant Parmesan recipe is made lighter by being baked with a crispy Panko breading, yet still has all of the delicious and comforting flavors of the classic dish!

2 medium eggplants, sliced into 1/2-inch thick rounds
salt
1/2 cups Panko breadcrumbs
1 tablespoon Italian seasoning
2 eggs (or 1 egg + 2 egg whites)
cooking spray
1 (25 ounce) jar tomato Sauce
2 cups grated Mozzarella cheese
2/3 cup finely grated Parmesan cheese
1/2 cup loosely packed chopped or julienned fresh basil
salt

Optional first step: If you have extra time and would like to remove some of the bitterness of the eggplant, sprinkle each round with a pinch of salt.  Then place the rounds in a colander in the sink to drain, or place them on a few paper towels for about 30 minutes.  Rinse the salt off with water, then proceed with the recipe.

Preheat oven to 425°F.  Prepare two baking sheets with parchment paper and set aside.

In a shallow bowl, whisk together Panko breadcrumbs, Italian seasoning and 1 teaspoon salt until combined.  I like to use a large baggie for the breaded mixture. In a separate bowl, whisk the eggs until smooth.  Dip an eggplant round on both sides in the whisked egg mixture, then immediately put one of two pieces of the eggplant depending on size and close baggie, shaking bag until the eggplant is completely coated, then set on a parchment-covered baking sheet.  Repeat with the remaining eggplant rounds until they are all evenly spaced on the baking sheets.  Bake for 20 minutes, flipping once halfway through, until the breadcrumbs are toasted and slightly golden.  Remove from the oven and set aside.

Spread 1/2 cup tomato sauce evenly over the bottom of an 11 x 8-inch baking dish.  Place half of the eggplant in an even layer along the bottom of the baking dish.  Spread an additional 1 cup of tomato sauce evenly over the eggplant.  Then sprinkle 1 cup Mozzarella cheese evenly over the sauce, followed by 1/3 cup Parmesan cheese, followed by 1/4 cup of the fresh basil.  Repeat with another layer of the remaining eggplant, then tomato sauce, then Mozzarella, then Parmesan cheese.

Bake for 15-20 minutes until the cheese is melted and starts to turn slightly golden around the edges, and the sauce is bubbly.  Remove and sprinkle with the remaining basil.  Serve immediately.

Source: Adapted from a recipe from http://www.gimmesomeoven.com/baked-eggplant-parmesan-recipe/

CT

Baked Eggplant Parmesan

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This Baked Eggplant Parmesan recipe is made lighter by being baked with a crispy Panko breading, yet still has all of the delicious and comforting flavors of the classic dish!

Prep: 15 mins Cook: 35 mins Total: 50 mins

2 medium eggplants, sliced into 1/2-inch thick rounds
Salt
1 1/2 cups Panko breadcrumbs
1 Tablespoon Italian seasoning, homemade or store-bought
2 eggs (or 1 egg + 2 egg whites)
cooking spray (or olive oil in a Misto)
1 (25 ounce) jar DeLallo Tomato Basil Pomodoro Fresco Tomato Sauce
2 cups grated Mozzarella cheese
2/3 cup finely grated Parmesan cheese
1/2 cup loosely-packed chopped or julienned fresh basil

Optional first step: If you have extra time and would like to remove some of the bitterness of the eggplant, sprinkle each round with a pinch of salt. Then place the rounds in a colander in the sink to drain, or place them on a few paper towels for about 30 minutes. Rinse the salt off with water, then proceed with the recipe.

Preheat oven to 425°F. Prepare two baking sheets with parchment paper, and set aside.

In a shallow bowl, whisk together Panko breadcrumbs, Italian seasoning, and 1 teaspoon salt until combined. In a separate bowl, whisk the eggs until smooth. Dip an eggplant round on both sides in the whisked egg mixture, then immediately dip it in the breadcrumb mixture until the eggplant is completely coated, then set on a parchment-covered baking sheet. Repeat with the remaining eggplant rounds until they are all evenly spaced on the baking sheets. Bake for 20 minutes, flipping once halfway through, until the breadcrumbs are toasted and slightly golden. Remove from the oven and set aside.

Spread 1/2 cup tomato sauce evenly over the bottom of an 11 x 8-inch baking dish. Place half of the eggplant in a (mostly) even layer along the bottom of the baking dish. Spread an additional 1 cup of tomato sauce evenly over the eggplant. Then sprinkle 1 cup Mozzarella cheese evenly over the sauce, followed by 1/3 cup Parmesan cheese, followed by 1/4 cup of the fresh basil. Repeat with another layer of the remaining eggplant, then tomato sauce, then Mozzarella, then Parmesan cheese.

Bake for 15-20 minutes until the cheese is melted and starts to turn slightly golden around the edges, and the sauce is bubbly. Remove and sprinkle with the remaining basil. Serve immediately.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I’d love to see what you cook!

Source:  http://www.gimmesomeoven.com/baked-eggplant-parmesan-recipe/

PS I halved this recipe since it was only for me and it was as good on the fourth day as it was on the first!  I totally enjoyed it.

CT

Crustless Quiche with Chicken, spinach, Enoki mushrooms, and Rapini

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Crustless Quiche with Chicken, spinach, Enoki Mushrooms, and Rapini

It’s been one of those days.

Today was not a good day in my kitchen.  I did survive and to prove it ate one half (the thin side) of my quiche. After dropping my salt shaker in the quiche before I cooked it, spilling the eggy-milky mixture all over me, the stove top, running down the stove front and landing on a kitchen rug.

But the quiche was delicious even though I had moved the oven rack down and didn’t realize ’til the quiche was almost done that I had put the shelf rack in crooked.

Here goes…

1 tablespoon butter
1 tablespoon olive oil
1 chicken breast, cooked and cut up in small pieces
1 package of Enoki mushrooms, stems removed
1/2 bunch of par-boiled rapini
4-6 green onions, chopped
1 cup shredded Italiano cheese
3/4 cup Bisquick
1 1/4 cups milk
3 eggs
salt
1 tablespoon tarragon

Preheat oven to 400.

Add the butter and oil to a frying pan. Lightly brown the mushrooms, then add the pre-cooked rapini and remove when vegetables are warmed.

Place the chicken, mushrooms, rapini, and green onion in a buttered pie plate (or use cooking spray).

Top with cheese. Sprinkle with salt and tarragon.

Mix together milk, eggs, and Bisquick until smooth with a fork. Pour over top of cheese.

Cook in oven for 30-35 minutes or until sharp knife inserted in centre comes out clean.

Feel free to make substitutions. See my other quiche recipes.

TIP:
When I buy rapini I usually cut off the stems and blanch the rapini in boiling water for one minute. Drain and rinse with cold water. Then when cooled put the rapini in the freezer until I want to use it. I normally add the Rapini to pasta adding an oil/garlic drizzle.

 

 

 

 

 

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