Month: January 2011

Roasted Cauliflower

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Simple, healthy, and delicious. 

Ingredients

1 head of cauliflower

2 tablespoons extra virgin olive oil

Kosher salt to taste

Preheat oven to 400.  Line a baking sheet with aluminum foil.  Cut cauliflower into thin pieces.  Spread/brush olive oil onto foil-lined baking sheet.  Spread cauliflower evenly over oil, and toss to coat pieces with oil.  Sprinkle with some Kosher salt.  Roast in oven (uncovered) for 20 minutes.  Remove from oven, turn pieces over, and return to oven for another 20 minutes. (Cook a total of 40 minutes).  Add more Kosher salt to your taste.

Orange Zest White Chocolate Biscotti

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1 ¾ cup sugar

1 cup butter, very soft

4 eggs

Rind of 1 orange

1 teaspoon orange extract

2 tablespoons anise extract

3 cups sifted flour (more if needed for firm dough)

3 level teaspoons baking powder

1 cup toasted almonds or walnuts or pecans

1 cup white chocolate chips

Preheat oven to 375.  Cream sugar and butter and then add eggs.  Add orange rind, orange extract, and anise extract.  Add sifted flour and baking powder and mix until smooth.  Add nuts and white chocolate chips and mix.  Spread mixture onto flour board.  Add more flour a little a time to make a firm dough.  Line cookie sheet with foil.  Make three long strips from dough, lay strips on foil lined cookie sheet, leaving space between them.  Bake for 15 to 20 minutes.  Take out of oven and slice these long pieces diagonally, into several smaller slices about 1 inch apart and put bake on cookie sheet with cut side up.  Cook under broiler for a few minutes.

Italian Meatballs

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1 pound ground beef (or ground turkey)

1 egg

1 cup Italian seasoned bread crumbs

½ cup grated Parmesan cheese

1 tablespoon minced garlic

½ cup pine nuts (optional)

1 cup milk

Fresh parsley

Salt and pepper to taste

2 tablespoons olive oil

Marina or tomato sauce of your choice

Mix ground beef (or turkey), egg, bread crumbs, Parmesan cheese, milk, parsley, salt and pepper together by hand.  Roll into balls (about 1 inch in diameter).  Heat olive oil in a pan on the stove.  Add meatballs to pan and brown on all sides.  Remove them from the pan and place them on a paper towel lined dish to drain excess oil.  Then place them in a pot with marina/tomato sauce and simmer on a very low heat for … (until they are cooked all the way through.

Italian Stuffed Shells

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Sauce

1 ½ cups finely chopped onion                                     1 tablespoon salt

3 cloves garlic, crushed                                                  1 tablespoon sugar

1/3 cup olive oil                                                              1 tablespoon dried oregano

2 29 ounce cans of Italian tomatoes                             1 tablespoon basil

1 6 ounce can tomato paste                                           ½ teaspoon pepper

3 tablespoons chopped fresh parsley                              1 ½ cups water

Sauté onion and garlic in hot oil for 5 minutes.  Mix in rest of sauce ingredients.  Bring to a boil and reduce heat.  Cover and simmer about an hour, stirring occasionally.

Shells

1 box large pasta shells                                                    2 eggs

2 pounds ricotta cheese                                                   1 teaspoon salt

1 package (8 ounce) mozzarella cheese, shredded         ½ teaspoon pepper

1/3 cup Parmesan or Romano cheese  (Plus ¼ cup more for sprinkling)

1 tablespoon parsley

Cook large pasta shells until just tender.  Drain and rinse carefully (trying not to break shells).  Preheat oven to 350 degrees.

                In a large bowl, combine ricotta, mozzarella, Parmesan or Romano, eggs, salt, pepper  and parsley.  Beat with a spoon to blend well.  Spoon 1 ½ cups of prepared sauce onto the bottom of two large baking dishes.  Spoon about ¼ cup of filling into each shell, and place shells, topside up, in a single layer on pans.  Top with more sauce and sprinkle with Parmesan or Romano cheese.  Bake uncovered for about ½ hour or until bubbly.