Polenta with Broccoli and Tomato June 11, 2009

I usually stick to grilling or toasting the pre-made roll-o-polenta, but after a week of unexciting regular go-to’s, I decided to branch out and experiment.  Success!  Not only is basic polenta delicious and cheap, it’s super easy to make and goes with just about anything you’d pair pasta with.  It’s hearty and luscious, and a great way to showcase your favourite vegetables … plus it suits gluten-free diets perfectly! I had a head of broccoli that needed some love, and one brand new hunk of tasty parmesan that was just begging to be grated … and voila!

 

 

INGREDIENTS:

For the polenta

4 cups vegetable stock (although you can use water too)

1/4 tsp salt

1-1/4 cups cornmeal

1/3 cup grated parmesan cheese, plus more for sprinkling

2 tbsp unsalted butter, cut into bits

 

For the vegetables

2 tbsp olive oil

6 garlic cloves, minced

1/4 tsp crushed red pepper flakes

1 large bunch broccoli, chopped into tiny florets (5-6 cups total)

1/3 cup water

3 plum tomatoes, seeded and chopped (you can use canned if you forgot to buy fresh)

Salt and pepper to taste

 

DIRECTIONS:

1. Bring vegetable stock to a boil in a medium saucepan, then turn down to a simmer.

 

2. Add cornmeal to stock in a slow stream, whisking, and continuing to whisk after it is all added for about 5 minutes.

 

Note – Allow to polenta to cook gently while the vegetables are prepared.

 

3. In a large skillet, heat oil over medium heat, and once oil is hot, add garlic and red pepper flakes and cook until garlic is fragrant (about 1 minute).

 

4. Add broccoli, toss with oil, then add the water and cover to steam until tender.

 

5. Uncover broccoli once tender, then add tomatoes, and cook until liquid evaporates (about 2 minutes more) – season to taste.

 

6. Season the polenta to taste, mix in parmesan cheese and butter, then pour onto plates and top with cooked vegetables (serve with a sprinkling parmesan cheese).

Eggplant Pasta Bake May 1, 2009

I am a pasta-holic.  Along with coffee and wine, pasta is one of my top vices – most definitely.  So, I try to make it only once (okay, maybe twice) per week, and as healthy as I can.  That said, here is my take on an easy casserole style pasta dish that is loaded with flavour and other than some fat from the cheese (which is good in my books), it’s a healthy way to add some fibre, veggies, and cozy-food goodness into your day.  And oh yes, this pairs deliciously well with a gorgeous Pinot Noir!!!

INGREDIENTS:

2 cups whole wheat penne pasta
2 medium eggplants, peeled and cut lengthwise into 1/4 inch slices
salt (to sprinkle)
1 TBSP olive oil
1 cup onion, chopped
2 + 3/4 cups tomato sauce
6 Roma (plum) tomatoes, chopped
1/4 cup basil pesto
1/2 cup Parmesan cheese, grated
1/2 cup part-skim mozzarella cheese, grated

DIRECTIONS:

1) Cook pasta in boiling salted water for 8-10 min, until tender but firm, then drain and return to same saucepan. Set aside.

2) Meanwhile, sprinkle both sides of eggplant slices with salt, and place on wire rack set on a baking sheet.

3) Let eggplant stand for about 15-20 min, then rinse with cold water and blot dry (tea-towel or paper-towels will do).

4) Brush both sides of eggplant slices lightly with olive oil, and cook eggplant on greased grill or BBQ for 2-3 min per side until golden.

5) Transfer grilled eggplant to cutting board or large plate, and cut into 1 inch pieces, then add to pasta.

6) Heat olive oil in small frying pan on medium – add onion and cook for 5-10 min (stirring often) until softened.

7) Add onion to pasta, stir, then add tomato sauce, Roma tomatoes, basil pesto and stir again.

8] Transfer everything into greased 3 quart casserole dish (bust out the Le Crueset!!!), sprinkle with both cheeses and bake uncovered, in 350°F oven for 30-40 min until heated through and cheese is bubbly and golden.

9) Let stand for 5 min before serving – then enjoy!!

Fettuccine in Mushroom Broth with Truffle Oil March 12, 2009

Sounds luxurious … and tastes just like it sounds (but believe me, it won’t break the bank).  Last night consisted on giving in to my pregnant-lady-like-hankering for pasta and mushrooms (no, I am not even remotely with child … I just obsess over food like someone who is!) … by satisfying my craving with one amazing savoury dish!  I happened to have Truffle oil  – it’s a long story – and one incredible bag of organic whole-wheat pasta.  Lucky me!  If you don’t have Truffle oil, you can substitute another oil like walnut or almond or a high-quality olive oil.  Don’t be afraid of the ‘brothy-ness’ of this dish.  The pasta soaks up most of the liquid and what you’re left with is something spectacular!  Good for a date night or one of those dinners where you just have to make all your friends jealous of your mastery in the kitchen.

Ingredients:

* 2 Tbsp olive oil

* 1 cup dried porcini mushrooms

* 2 cups shiitake or cremini mushrooms, stemmed and diced

* ½ cup finely chopped shallots

* 3 cloves garlic, minced (1 Tbps)

* 1 cup stock (I used mushroom stock!) or water

* 1 cup dry white wine (and 2 cups for you!)

* ½ cup frozen peas

* 1 Tbsp chopped fresh Italian parsley

* 3 tsp truffle oil, divided

* 8 oz fettuccine or any other noodle you desire

Directions:

1) Boil the stock (or some water) and place dried mushrooms in 1 cup of the boiled liquid – and allowthe mushrooms to hydrate for about 30 min.

2) Heat olive oil in very large skillet over medium-high heat, add porcini mushrooms, shallots, and garlic, season with salt and pepper, and sauté 5 minutes, or until mushrooms are soft.

2) Remove the now hydrated mushrooms, squeeze dry, and ad to skillet and sauté for another 2-3 min.  NOTE – do not throw out the liquid, keep it for later!!!

3) Add wine and the remaining stock, and simmer 10 minutes, or until mushrooms are very tender.

4) Add peas, simmer 2 minutes more, then stir in parsley and 1 tsp. truffle oil (season with salt and pepper again if necessary).

5) Meanwhile, cook fettuccine in large pot of boiling salted water according to package directions until al dente (usually 7-12 min, depending on the noodle).

6) Drain pasta, and toss with mushroom sauce, then drizzle 1/2 tsp. truffle oil over each serving, and sprinkle with grated parmessean.

Baked Tomato Risotto February 9, 2009

Okay, sometimes I just don’t have the time to stand over a simmering pot for an hour stirring away … sometimes I just want the quick-and-dirty route.  So here’s a fix for a mid-week hankering for sumptuous creamy risotto – start this healthy risotto on the stove, then simply plop it in the oven and walk away.  Don’t worry – you’ll come back soon enough once it’s done … your nose and growling tummy will make sure of that!

Ingredients:

2 tbsp butter

1 onion, finely chopped

1 cup arborio or long-grain rice

19-oz can stewed tomatoes (any “Italian” flavour will work really)

2 cups vegetable broth

1 tbsp dried oregano leaves

1 tsp each garlic powder, salt and sugar

5 oz (1 log) goat cheese, crumbled

5 oz pkg baby spinach, about 8 cups

extra shaved Parmesan cheese

Directions:

1) Preheat oven to 400F (200C)., and melt butter in a large, ovenproof saucepan over medium heat.

2) Add onion and stir often until soft, 5 min.

3) Stir in rice until coated, then tomatoes – ensuring to stir often until liquid is almost absorbed, 4 to 5 min.

4) Then stir in broth, seasonings and sugar, and bring to a boil (stirring often!)

5) Tightly cover pan and bake in centre of oven until all liquid is absorbed, about 30 to 40 min.

6) Remove from oven, and stir in cheese and half the spinach.

7) Spoon into bowls and top with remaining spinach (and shaved Parmesan cheese if you wish).

Pea-sotto July 14, 2008

Risotto. Rice and peas. Oh, and wine, butter and cheese. It rhymes and it tastes like heaven. Don’t be afraid of making risotto. Yes, you have to stand over the stove for 30 minutes or so, but as long as you slowly stir continuously, it’s literally easy-peasy. You’ll impress yourself and your guests with this simple and succulent side or main. Tastes just as good on day 2 as well, if you’re lucky enough to have any left over that is.

INGREDIENTS:

1 small spanish onion, finely chopped

olive oil

1 cup arborio rice

5-6 cups of stock (use any you’d like – I used veggie obviously, but you could use chicken)

1 cup frozen peas, thawed

1 cup white wine (use one you’d drink, as it retains the flavour)

1 tbsp butter

1/3 cup grates parmesean cheese

salt and pepper to taste

DIRECTIONS:

1) Heat olive oil in a large saucepan, add onions to pan, and saute until transparent (about 3-5 min).

2) Meanwhile, in a separate pot, heat stock and simmer.

3) Add 1/2 cup stock and 2/3 cup of peas into a blender and blend until smooth.

4) Turn saucepan heat to high, and add rice to onions and toast slightly for 1 min, then add 1 cup of wine and simmer until evaporated.

5) Add 1/2 cup of stock and simmer on high until absorbed. Continue adding stock 1/2 cup at a time, making sure it is completely absorbed before adding next cup – for about 25-30 min (until rice is still somewhat firm and just cooked).

6) Add in pea mixture into rice along with salt/pepper to taste plus the cheese and butter, and cook for 2-3 mintues until butter and cheese are completely melted.

7) Add in remaining peas and stir. Serve with freshly grated parm on top and voila!!

Toasted Almond Pesto May 13, 2008

Pesto is by far one of the easiest and versatile sauces to make.  It pairs well with any pasta or your choice, and tastes great over just about anything (gnocchi, tofu, chicken, fish … you get the point).  I’ve even used it as a dipping sauce for crusty bread.  This variation uses toasted almonds instead of pine nuts, so you get the sweetness from the almonds, plus all their wonderful health benefits too.  Really one of the best meals I’ve made.

 

INGREDIENTS:

1 package of pasta (I used rigatoni)

1/2 cup of skinless almonds, slivered

1/2 cup of freshly grated parmasean cheese

1/3 cup of extra virgin olive oil

2 garlic gloves

1-2 cups of fresh basil

salt and pepper

 

DIRECTIONS:

1) boil pasta as per package instructions.

2) heat a fry pan to extra hot, and toast almonds for about a min – do not burn!

3) transfer toasted almonds into a food processor and pulse.

3) add olive oil, basil and garlic to food processor and blend until smooth.

4) place mixture into a large bowl and combine with parmessean, and salt and pepper to taste.

5) add sauce to pasta and serve hot or cold!  Garnish with a few basil leaves and a bit of parmessean.

Spaghetti Squash Spaghetti February 20, 2008

I cook a lot of squash, but interestingly enough, I’ve never made spaghetti squash for some reason. With a winter warmer and my love of Italian pasta dishes in mind, I came up with this little diddy. Coudln’t be easier, and after inhaling something like 4 portions to myself, I think I’ve found a new favourite!

INGREDIENTS:
Olive oil
1 spaghetti squash (about 1 1/2 lbs)
1 med. onion, chopped
3 cloves garlic, chopped
5-6 white mushrooms, chopped
1 tsp each dried basil, oregano
1/4 tsp each of marjoram, thyme, and sage
5 to 6 medium tomatoes, chopped (or 1 can of diced tomatoes)
Salt and Pepper to taste
1/4 cup Parmesan cheese (optional)

DIRECTIONS:
1) Cut squash in hlaf lengthwise, rub flesh side with olive oil, and cook flesh side down on a cookie tray in 400F oven until tender (about 40 minutes).
2) Heat 1 tbsp of olive oil in a sauce pan, and cook onion, mushrooms and garlic over medium heat until vegetables are tender.
3) Stir in tomatoes and herbs and simmer uncovered 5 minutes.
4) Remove squash from oven once done, and slightly cool.
5) Remove spaghetti-like squash strands with two forks, and toss with a tbsp of oil and cheese.
6) Spoon tomato mixture over squash, and serve immedately.

NOTES:
You can add any tomato based sauce you may have on hand, but keep it simple. The squash have a very buttery and creamy taste to it naturally, but you can also add a tsp of butter instead of olive oil to it if you’d like.

Creamy Avocado Pasta January 25, 2008

I have met a few people over the last few years that are allergic to tomatoes (and I thought I had it bad with my intollerence to carrots). In their honour, I give you a super creamy sauce staring … avocadoes! Rich in taste, nutrients and the good fats (mono-unsaturated), this easy pasta sauce goes well with any kind of noodle (and even gnocchi).

INGREDIENTS:
1/4 cup butter or margarine, melted
3 green onions, minced
1 clove garlic, minced
2 tbsp minced fresh basil
1 cup dry white wine
3/4 cup minced fresh parsley
1 1/2 cups ricotta or cottage cheese
3 ripe avocados, mashed
Salt and pepper, to taste
1 pound pasta, cooked and drained (I used Whole Wheat Fettuccini)

DIRECTIONS:

1. In a heavy-bottomed skillet, over medium heat, melt butter and add green onions, garlic, basil and cook 5 minutes (or until onions are clear and tender).

2. Add wine and parsley, and simmer for 4-5 minutes.

3. Stir in cheese and blend well, continuing to cook until heated through.

3. Add mashed avocado, stirring to combine, and season to taste with salt and pepper.

4. Immediately spoon sauce over cooked pasta of choice and serve.

Optional garnishes – chopped fresh grape/cherry tomatoes or pitted black olives.

Grilled Eggplant “Burgers” January 25, 2008

If a burger could taste like an Italian summer, I think this one would be it. Barbequing all year long is a great way to cook, but if there isn’t one in sight, this recipe is very broiler, fry-an, indoor grill friendly. Whatever way you choose, this is a healthy and flavorful meatless meal. Vegans can omit the cheese.

INGREDIENTS:
1 large eggplant, sliced into 16 1/4-inch rounds (not the Asian kind)
8 thin slices of cheese (such as havarti, provolone, or smoked Gouda)
2 tomatoes, thinly-sliced, OR 4 large pieces roasted red bell pepper
8-10 leaves of large fresh basil
freshly-ground pepper (to taste)

For the seasoning oil:
2 tbsp extra virgin olive oil
2 tsp vinegar (wine or balsamic work best)
1 tsp Dijon mustard
Salt and pepper, to taste

DIRECTIONS:

1. Whisk all seasoning oil ingredients in a small bowl.

2. Brush eggplant slices with seasoning oil and place over medium-high heat on closed-lid grill.

3. Cook until tender, turning occasionally and brushing with remaining seasoning oil (approx. 5-10 min).

4. Remove from grill and place 1 slice of cheese on 1 eggplant slice, then top with another eggplant slice. Top this with 2 tomato slices (or 1 piece of roasted red pepper), then put 2-4 basil leaves on top of that. Top with third eggplant slice, then another slice of cheese. Top with a fourth eggplant slice. Finish with a grind of pepper.

5. Repeat process to make 4 separate stacks. Place stacks back on grill, close lid, and cook for about 2 minutes, turning once.

6. Serve immediately, or make into sandwiches on buns or bread (to serve chilled – wrap tightly and chilled several hours or overnight).

Perrrrrrrfecto Pesto January 22, 2008

Pesto actually means to pound or crsuh (in Italian), ande basically that’s what you’ll be doing to make this savory dish. Serve over pasta or gnocchi (works both hot and cold), and you’ll come back to this easy classic over and over. This recipe may not be all that low in fat, but it makes a really nice treat on a cold wintery night when warm comfort food is in order.

INGREDIENTS:
3 cups packed fresh basil leaves
4 cloves garlic
3/4 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
1/4 cup pine nuts
1/2 cup chopped fresh parsley (optional)

DIRECTIONS:
1. Combine basil, garlic, Parmesan cheese, olive oil, and nuts in a bowl of a morter/pestle, or into a food processor or blender and smash/blend to a smooth, creamy paste.
2. Add parsley if desired, and lightly stir.
3. Serve over your favourtie hot or cold pasta or gnocchi.

Notes:
Stores for a few weeks sealed very tightly, in the fridge. It freezes well too.
You can even use this as a dip, for things like corn chips or pita bread.