Cherry Slaw

 

Life is a bowl of cherries, then you add slaw!  Big score with this idea!  

Cole Slaw as a side with a hot dog, burger, or fish sandwich.  How about
on a fish sandwich or grilled Reuben sandwich?  Slaw is just one of those delicious
menu items you can't do without.  But have you ever added cherries?

Fresh cherries are not always easy to find.  We use them whenever we can get our
hands on them.  Dried cherries are always a good thing to have in stock.  Here is
a trick to moisten them up.  Soak the dried cherries in hot coffee.  Within minutes
you will have plump, moist cherries to add to any dish.

Door County Cherry Slaw

Ingredients:
1 cup cherry creme coffee, hot
1/2 cup dried cherries
1 cup mayo
2 TBS cider vinegar
2 TBS sugar, white
3 TBS red onion, chopped fine
3 TBS fresh parsley, chopped fine
1 tsp celery seed
1/8 tsp each of salt and pepper
14 ozs slaw mix

Directions:
1. Add the hot coffee to the cherries in a small bowl.  Let them sit while you mix the slaw dressing.
2.  In a medium size mixing bowl, add the remaining ingredients except for the slaw mix.  Mix together well.
3.  Drain the coffee liquid from the cherries.  Add the cherries and slaw to the dressing.  Toss and chill
until ready to eat.  

Fried Okra Fritters

 

While we were traveling through Georgia this summer, I noticed that they offered fried okra patties at one of the local restaurants.  I am not sure how they tasted because I did not eat at this restaurant.  I really do like looking at restaurant menus just to get ideas of foods to make for myself.  Plus, eating out has become difficult for me being gluten-free.  I was never a huge fan of okra in the past, but it kinda grew on me.  I thought the okra pattie was a good idea, but I just imagined something a bit on the crunchy side since okra is a little on the wet side.  I added corn for an additional crunch, some Southern seasonings, fried in oil, and served them with this lemon/garlic aioli.  

This certainly is a Southern Charm! 

Ingredients:
2 TBS olive oil
1/2 cup celery, diced fine
3/4 cup onion, chopped fine
2 cloves garlic, minced
1/2 cup creamed corn
1 egg, beaten
2 TBS lemon juice
1/2 tsp chili powder
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
1 TBS dry parsley
1/2 cup cornmeal
1/2 cup flour (gluten-free)

Directions:
1.  Heat oil in a skillet on med/high temperature.  Stir in the celery and onions and cover.  Cook for 3-4 mins.  Stir in the garlic and add to a bowl to cool. 
2.  To the bowl, add the creamed corn, beaten egg, lemon juice, and spices.  Stir well.  Fold in the cornmeal and flour.  Season with salt and pepper to your liking.
3.  To the same skillet, add 1/2 inch of fry oil.  Heat on med/high temperature.  Using a large cookie scoop or spoon, drop approx. 1/4 cup of mixture into the hot oil.  Season with salt before flipping over to fry the other side.  
4.  Place the cooked fritters on a plate lined with paper towels to absorb excess oil.  Serve with Aioli Sauce

Aioli Sauce Ingredients:
1 cup mayo
1 tsp honey
1 garlic clove, minced
1 TBS lemon juice
1/4 tsp smoked paprika

Mix all ingredients in a bowl.  Chill until ready to eat.  

Lemon Crab Stuffed Mushrooms

 

Are you grilling steak this weekend?  These have always been a family favorite.  These mushrooms are great to make for gatherings or as a side dish to any meal.  We don't always have crab on hand but if you love tuna, go ahead and use it in this recipe.  

Ingredients:
12 large mushrooms, stems removed
4 ozs cream cheese, softened
1 clove garlic, minced
4 TBS lemon juice, divided
1/4 cup black olives, chopped fine
2 TBS fresh parsley, chopped fine
1/2 cup seasoned bread crumbs
4 ozs crabmeat, reserve juice
4 TBS butter, melted

Directions:
1.   Preheat oven to 350 degrees.  
2.  Remove any dirt from the mushrooms with a dry towel.  Remove stems.
3.  In a medium-size bowl add the cream cheese, garlic, 2 TBS lemon juice, olives, and parsley.  Mix well. I like using a fork to incorporate the flavors into the cream cheese.   Season with salt and pepper, to taste.  Add in the bread crumbs, and work them into the cream cheese.  Combine the crabmeat, making a stuffing.    
4.  Divide the filling evenly amongst the mushrooms by adding the filling inside the center of each mushroom.  Press to pack.  Top off the mushrooms with any filling that might be leftover.  
5.  Melt the butter and stir in the remaining 2 TBS lemon juice.  Brush the butter on top of each mushroom.  Bake for approx. 30 mins or until the stuffing browns on top.  

Broccoli Rabe Bean Pasta

 Broccoli Rabe and Bean Pasta

Broccoli Rabe or Rapini is known to be a bitter green, from the cabbage family.  Leaves, stems, and buds are all edible parts that can be eaten.  The Buds somewhat resemble broccoli but do not form a large head.  

There are many types of bitter greens, such as collard greens, turnips, and mustard greens.  They are all fiber boosting worth trying.  Salt is a good friend to bitter greens.  In my recipe, I used anchovy for saltiness but you can also use bacon or pancetta.  Other ingredients I used to balance the flavors were sundried tomatoes for added sweetness and toasted pine nuts for that nutty taste.  With a little touch of fresh herbs and grated cheese, you will have a wonderful meal to toss with your choice of pasta, rice, or even by itself as a side dish vegetable.  If you like heat, go ahead and add that in as well, I did.  

Ingredients:

2 heads broccoli rabe, washed

2 TBS olive oil

1 can anchovies, drained

3 cloves garlic, minced

3 TBS butter

1/4 tsp red pepper flakes

1 can cannellini beans

1/3 cup sun-dried tomatoes

1/3 cup fresh herbs (basil/parsley)

1/4 cup grated cheese

1/4 cup pine nuts, toasted

12 ozs pasta, cooked (spaghetti or other)

Directions:

1.  Rinse broccoli rabe in a strainer in the sink.  Drain.  Place on a cutting board and cut into desired size pieces.  Pat dry with dry paper towels before adding to the skillet.

2.  Heat oil in a large skillet over med/high heat.  Add broccoli rabe and saute until soft, approx. 10 mins.  Open up the center of the skillet by pushing the rabe to the sides.  Add the anchovy to the center of the skillet and cook until the anchovy starts to break down and melt.  Add the garlic, butter, and red pepper flakes and cook for another 3 mins.  Stir

3.  Stir in the beans and sun-dried tomatoes.  Cook for 5 mins.  Toss in the fresh herbs, and cheese.

Pour the broccoli rabe over top of your favorite cooked pasta.  Sprinkle with toasted pine nuts, fresh herbs, and extra grated cheese. 

How to Roast a Pumpkin

HOW TO ROAST A PUMPKIN

How to roast a pumpkin.

I start with a small sweet Sugar Pumpkin (also known as a Pie Pumpkin).

The pulp or flesh of a Sugar Pumpkin is meatier and less grainy or 

stringy than a large pumpkin.  I kick start the cooking process, by microwaving the pumpkins.  

This method will allow slicing the pumpkins, more easily. 

Simply place in microwave whole, lining with parchment paper or microwavable

safe dish.  Cook on high heat for approx. 10 mins.  

Slice pumpkins in half and place on a lined baking sheet inside facing up.  Scrap out the insides.

Drizzle with olive oil and sprinkle with salt and pepper.  Flip pumpkin halves

upside down, allowing oil to coat the bottom of the baking sheet.

 Note:  If using pumpkin for sweet dishes such as pie, omit pepper.

Bake for 45 mins to 1 hour at 350 degrees.  Pumpkin will be golden brown

and ready to eat.  Peel skin off, cube, and store in a well-sealed container.

Pumpkin can also be frozen, until ready to use. 

Margherita Potato Frittata

Ingredients:
4 TBS olive oil
4 cups potatoes, peeled and cubed small
1/4 cup onion, chopped fine
1 garlic cloves, chopped fine
2 TBS butter
1/8 tsp salt
1/8 tsp course black pepper
2 TBS grated cheese
8 eggs, beaten
1 cup shredded cheddar cheese
8 dollops pizza sauce
8 slices fresh mozzarella cheese
8 slices fresh tomato
3 large basil leaves

Directions:
1.  In large cast iron skillet heat oil on med/high heat.  Preheat oven to 350 degrees.
2.  Add potatoes and sauté until starts to brown. Approx. 10 mins.  Stir to prevent from sticking.
3.  Add onions and garlic, stir.  Saute for additional 5 mins.  Add butter, stir.  Season with salt and pepper then add grated cheese.  Stir.  Spread potatoes evenly across pan to make level.
4.  Add beaten eggs.  Top with cheddar cheese.  Shake skillet so eggs incorporate into potatoes.
5.  Drop dollops of pizza sauce on top of potatoes/eggs in skillet evenly around outside perimeter.  Now, add a slice of mozzarella cheese on top of each dollop of sauce, overlapping.  Add a slice of tomato on each slice of mozzarella, overlapping as well.
6.  Place skillet in oven and bake for 10 mins.
7.  Quickly switch oven to broil to top brown for 5 mins.  Remove.  Sprinkle top of frittata with fresh basil.  Slice into 8 pieces.
Makes 8 slices

Green Goddess Sandwich

Green Goddess Sandwich

Most of us have heard of the Green Goddess Dressing, right?

This was said to be a dressing dating back in the 17th century. 

In the early 1920's, this dressing was used to create a salad, by an executive 

chef of the Palace Hotel in San Francisco.   This salad was to honor an actor

for his role in William Archer's play "Green Goddess".

The Green Goddess Dressing is a tasty and colorful combination

of parsley, tarragon, chives and scallions (green onions).  

Over the decades, this dressing have been used in various different salads,

created by each chef, adding their special touch.  

I decided to add my special touch to a whole new creation, a 

Green Goddess Sandwich.  Or should I call it "Green Goodness."  

This sandwich is filled with all healthy ingredients, all packed 

between two slices of nutty bread.  Not only is this sandwich

delicious but also dairy free, for those wanting to eliminate it

from their diet.

Cilantro Lime Pesto Ingredients:

1 cup cilantro leaves (1 large head)

1 garlic clove, large

2 TBS green onions

1/2 cup avocado

1 tsp sugar

1/2 tsp jalapeno pepper, or to liking

2 TBS cider vinegar

2 TBS olive oil

4 limes juiced

1/8 tsp salt

Directions:

1.  Add all ingredients in food processor or blender.  Pulse until well blended and smooth.

Sandwich Ingredients:

slices of favorite Three Bakers Bread

lettuce

avocado

red pepper hummus, or other 

cucumbers

sprouts

Easy Pumpkin Butter

1 stick sweet, salted butter, softened

1/4 cup can pumpkin 

3 TBS brown sugar

1/2 tsp vanilla 

1 tsp pumpkin pie spice

1 tsp ground Cinnamon 

With an electric mixer or whisk mix all ingredients well.  Store in a plastic container in the fridge.  The recipe may be doubled. 

Brussel Sprout Panzanella Salad

Panzanella Salad is a rustic salad made with cubed of buttery toasted

bread and a mixture of fresh vegetables.  Panzanella comes from the words

"Pane" meaning bread in Italian and zanella meaning small bowl.  The word

possibly might come from the word panzana, meaning "food".  This salad was 

perfected by farmers on the fields of Tuscany.  It was a creative way 

for them to use up any fresh veggies they needed to.  

I decided to put a little twist on this popular salad by adding a hint of coconut oil 

to the roasted Brussel Sprouts.  I added a can anchovies, yes with the oil, for a saltiness kick.

I also added about 3 TBS of the bacon fat then tossed it all together

with fresh veggies and cubes of Three Bakers Gluten Free Bread.

See my Recipe Ingredient list below:

Ingredients:
1 1/2 lbs cooked Brussel Sprouts
2 TBS olive oil
2 TBS bacon fat
2 TBS coconut oil
1 can anchovies, in oil
1 small garlic clove, minced
2 TBS lemon juice
2 TBS cider vinegar
1/4 cup red onion, sliced thin
1/4 cup fresh basil, chopped
1 cup tomatoes, sliced
6 slices of bacon, chopped
1/2 cup olives
1/2 cup cucumbers, sliced 
4 slices Three Bakers Gluten Free Bread, toasted and buttered, then cubed.

Directions:
1.  Saute Brussel sprouts in olive oil, bacon fat, coconut oil and anchovies.  Stir and cook over med/high heat until anchovies dissolve.  Approx. 5 mins.  Remove from heat and add to bowl, including grease.
2.  Toss remaining ingredients.  Serve

Cheddar Vegetable Bake

"Ragu Recipe Contest Entry"  Simple and delicious side dish.  This dish spells "comfort" with the cheesy filling and crunchy topping from the breadcrumbs and pine nuts.  It has also a nice subtle kick with the added jalapenos, making this dish a true family favorite.

Ingredients:
5 large baked potatoes, sliced into 1/3 inch rings
1 cup cauliflower florets, cut into 1 inch pieces
1 cup broccoli florets, cut into 1 inch pieces
3 cloves garlic, chopped
1/2 cup onion, chopped
1/4 cup parmesan cheese
2 TBS jalapenos, chopped
1 tsp course pepper
1 cup cilantro leaves, chopped
1 cup chicken broth
16 ozs Ragu Double Cheese Sauce
1 1/2 cups seasoned bread crumbs
1/2 cup pine nuts
1 stick butter, melted

Directions:
Preheat oven to 350 degrees.
In large bowl add cooked potatoes, cauliflower, broccoli, garlic, onion, parmesan, jalapenos, pepper, cilantro, broth and cheese sauce.  Toss to coat.  Place into large baking dish.
Add bread crumbs, sprinkling evenly across top of vegetables.  Sprinkle with pine nuts.  Pour melted butter on top.  Cover and bake for approx. 45 mins.  Uncover and bake for additional 10-15 mins.
Serves 4

Cauliflower Au Gratin

Ingredients:

1 head cauliflower (about 3 lb.), cut into 1/2-inch pieces

1/2 red bell pepper, seeded, cut into 1/4-inch dice (about 3/4 cup)

Salt and pepper, optional

8 ounces cream cheese

1 cup low-sodium chicken broth

1/2 medium onion, chopped (about 1/2 cup)

2 cloves garlic, chopped

1/2 cup grated Parmesan

2 cups shredded sharp Cheddar

1 1/2 cups seasoned bread crumbs (I use gluten free) Or (gf ground granola)

1/4 cup chopped fresh parsley

8 tablespoons (1 stick) unsalted butter, melted

Preparation

Preheat oven to 350°F. Mist a 9-by-13-inch baking dish with cooking spray. Place cauliflower in baking dish and toss with bell pepper. Season with salt and pepper, if desired.

In a blender, blend cream cheese, chicken broth, onion, garlic and 1/4 cup Parmesan until smooth and creamy. Pour over cauliflower mixture. In a large bowl, stir together Cheddar, bread crumbs, parsley and 1/4 cup Parmesan. Spread evenly atop cauliflower mixture. Drizzle with butter.

Bake until gratin is brown and bubbling and cauliflower is tender, 45 to 60 minutes. Let stand for 10 minutes before serving

Coconut Lemony Eggplant Dip

SO DELICIOUS AND GO DAIRY FREE SNACKABLE RECIPE CONTEST

I created this recipe for the So Delicious Contest.  It is a dairy free and gluten free recipe.  You can eat it on flat bread, chips or serve it with a nice veggie platter.  Enjoy!

Ingredients
1 small eggplant
2-3 TBS Tahini paste  (sold in specialty section in grocer)
1 tsp coarse sea salt
1/2 tsp black pepper
1 lemon, juiced and zested
1 large clove garlic
3 TBS So Delicious Coconut Milk
1/2 cup cilantro leaves
1/4 tsp cumin
1/4 Paprika

Directions:
1.  Poke eggplant with knife or fork into eggplant making holes.   Drizzled with olive oil, baked 350 on cookie sheet for approx. 1 hour.  Remove from oven, slice in half.  Scrape meat from skin adding to food processor.

2.  Add remaining ingredients to food processor.  Pulse until completely blended.  

Note:  I toasted my flatbread in the oven on the "already" greased cookie sheet from roasting the eggplant

Celery Panna Cotta

This recipe is so incredibly light and so tasty.  I was not sure how I would enjoy the taste of celery in this very popular dessert.  I was quite surprised on how delicious it was.  It reminds me of an old fashioned vegetable jello salad.  Perfect by itself or served on the side with any meat or seafood dish.

Ingredients:
2 TBS olive oil
2 1/2 cups finely chopped celery
1 1/4 cups whole milk
1 cup heavy cream
1 lime, juiced and zested
1 envelope of unflavored gelatin (approx 2 1/2 tsp)
1/4 cup white sugar
1/8 tsp salt

Directions:
1.  Heat a large pot on med/high heat with oil.  Add celery, cover and steam celery until soft.  Approx. 10 mins.  Add to food processor or blender and puree.  Add back to pan
2.  Add milk, cream, juice and zest.  Bring to boil (approx. 5 mins).
3.  Sprinkle gelatin over top, stir.  Let dissolve (approx. 3 mins)
4.  Add sugar and salt.  Stir and let cook for 3 mins to dissolve sugar.  Remove from heat and let cool for 5 mins.
5.  Ladle into ramekins, small dishes or cups.  Chill for at least 4 hours before serving.

Serves 4-6

Note:  Recipe and also be poured into a lightly greased gelatin mold

Vegetable Medley Tempura with Celery Dip

Veggie Ingredients:
1-2 cups peanut oil (or canola oil)
1 whole head Celery (with wide bottom), washed
1 large red onion, sliced in 1/2 inch rings
4 jalapeno peppers, sliced lengthwise
4 large portobello mushroom, wiped clean and sliced in half
1 sweet corn on cob, sliced into 1 inch rings

Tempura Batter:
2 cups flour ( I use my own blend of gluten free)
2 TBS baking powder
2 TBS sesame oil
1 cup cold seltzer
1 egg
1/8 tsp salt

Celery Veggie Dip:
2 garlic cloves
2 cups celery
1 cup bell pepper  ( I like half red and half yellow)
1/2 cup red onion
1 cup parsley
1/2 jalapeno
8 ozs cream cheese, room temperature
1 cup cottage cheese
1/8 tsp salt
1/8 tsp coarse pepper



Directions:
1.  Heat 1 cup oil in large cast iron skillet on medium/high heat.  Additional oil will be added as veggies cook.
2.  Make sure all veggies are washed and wiped dry before dipping into batter.  Start with celery.  Trim off tops with knife about 4 inches down.  Cut off bottom of celery head, approx. 4 inches from the bottom.  Cut remaining celery ribs into 3 - 4 inch pieces.  Prep remaining veggies.
3. In large mixing bowl add ingredients of batter, whisk. Dip veggies into batter, completely covering.  Add to hot oil and saute for approx. 1-2 mins, depending of the thickness of veggie.  Flip and saute the other side until brown.  Place on paper towel to drain excess oil.  Repeat process for remaining veggies, reserving celery leaves for last.
4.  Dip: In medium size bowl add garlic, celery, peppers, onions, parsley and 1/2 of a jalapeno (or less, according to likeness).  Pulse in medium size food processor to chop, but not puree.  Add cream cheese and pulse a few times to incorporate.  Add contents to small bowl.  Fold in cottage cheese.  Season with salt and pepper.  Refrigerate until ready to use.
5.  Trim out inside of celery stalk to create a bowl.  Add dip to the inside.  Serve in center of platter with tempura around it.  Place the celery tempura leaves on top

Serves 4-6

Wilted Butter Lettuce with Pancetta

Ingredients:
2 TBS olive oil
2 TBS butter
1/4 lb pancetta, diced
1/2 cup leeks, sliced
1 tsp garlic
1/4 tsp red pepper flakes
1/4 cup fresh parsley leaves, unpacked
2 heads butter lettuce, chopped
1 tsp fresh lemon juice
1/8 tsp salt

Directions:
1.  In large skillet add oil and butter.  Heat on med/high heat for approx 1 min or until butter melts.  Stir.
2.  Add diced pancetta and leeks.  Saute until pancetta becomes browned.  Add garlic, red crushed pepper and parsley.  Stir and saute for additional 1-2 mins.
3.  Add chopped butter lettuce.  Saute for just about 1 min or until it becomes wilted.  Stir.  Add lemon juice.  Season with salt.  Toss and serve

Zydeco Coconut Potato Soup with Grilled Cajun Shrimp

 

12 ozs bacon, fried
2 cups celery, chopped
2 cups onion, chopped
1 cup bell peppers, chopped (assorted colors)
1 parsnip, peeled and diced
5 med red potatoes, cubed small
2 large garlic cloves, chopped
2 ears corn, kernels removed
1/4 cup white wine
1 stick butter
1 cup chicken broth
1 can coconut cream
5 sprigs thyme
1/4 cup fresh parsley, chopped
1/2 tsp cayenne pepper
1/2 tsp paprika
8 oz sharp cheddar cheese, shredded
1/2 tsp salt
1/2 tsp course black pepper
1 lb large shrimp, peeled and deveined



Directions:

1.  In large skillet on medium heat saute bacon.  When crispy, remove and cover to keep warm.
2.  In same skillet using bacon grease add celery, onions, peppers, parsnip and potatoes.  Saute until veggies become soft. (approx. 15 mins).  Add garlic and corn.  Saute for additional 5 mins.
3.  Deglaze pan with wine, stir and cook out for 5 mins.  Lower temperature if too high.
4.  Add butter, let melt.  Stir.  Add chicken broth and coconut cream, stir.  Add thyme, parsley, cayenne pepper and paprika.  Let simmer med/low bringing back up to temperature.
5.  Add cheddar cheese, stir.  Turn temperature down to low and simmer until cheese melts. Approx. for 5 mins.
6.   In large bowl add shrimp, 1/8 tsp cayenne pepper, 1/8 tsp paprika and 2 TBS olive oil.  Toss.  Grill shrimp on non stick skillet or pan grill until done.  Approx. 3-4 mins per side.  Remove.
7.  Taste soup, season with salt and pepper to liking.  Make sure all veggies are soft.
8.  Serve soup with grilled shrimp.  Garnish with additional herbs and/or fresh peppers.

Serves 4-6

Orange Zested Corn Cobs

6 ears of corn
3 TBS melted butter
1 orange and zest
2 TBS paprika
Sea salt and course black pepper, to taste
1/8 cup fresh parsley

Directions:

1.  Preheat oven to 350 degrees.
2.  Place corn in large baking dish
3.  Pour melted butter over top of corn.  Roll corn around into butter to cover.
4.  Add juice from 1 large ripe orange. Including chunks, cut up. (reserve zest), paprika, salt and pepper.
5.  Bake in oven 30 mins.  Remove and sprinkle with zest and fresh parsley.

Baked Cayenne Buttermilk O-Rings with Cayenne Greek Yogurt Sauce

3/4 cup buttermilk
1 large sweet onion, sliced about 1/2 thick rings (reserve 12 large rings)
1 Bag Crunchmaster  Rosemary/Olive Oil Crackers (4.5 oz), ground
3 TBS olive oil
2 cups gluten free flour (reserve 1 cup)
2/3 cup tonic water
1 tsp cayenne pepper, reserve half for sauce
1 cup Greek Yogurt
3 TBS brown sugar
2 TBS sea salt

Directions:

1.  Peel and slice onion.  Place in large bowl and cover with buttermilk.  Let sit while preparing other steps.  Toss to coat, occasionally. 
2.  Add ground cracker crumbs and oil in bowl.  Toss to blend.  Add 1 cup flour to separate bowl.  Put aside.
3.  In separate bowl add remaining 1 cup flour, tonic, 1/2 tsp cayenne pepper and buttermilk from onions.  Mix well.
4.  Preheat oven to 350 degrees
5.  Spray two large cookie sheets with cooking spray.
6.  Dredge onion slice into flour, then into batter, then into crumbs.  Make sure to evenly coat inside and both sides of onion slices so each ingredient adheres.  Place on cooking sheet.  Repeat process with other rings.
7.  Bake for 10 minutes, then flip and bake for additional 10 minutes.  Season with sea salt.
8.  For sauce:  Mix yogurt, sugar, 1/2 tsp cayenne pepper.  Season with salt, to taste.

Makes about 12 large rings.  Serves approx. 4

Eggplant Escarole Lasagna

Eggplant Escarole Lasagna



Ingredients:

1 large eggplant (peeled and sliced into 1/8 inch rounds)
2 cups escarole, cooked and chopped and drained well
oil for sauteing
2 cups flour (I use gluten free blend)
4 eggs, beaten (2 eggs in separate bowls) (2 will be for eggplant dredging, 2 will be for ricotta mixture)
salt and pepper, to taste
2 lbs  Il Villaggio ricotta salata cheese
1 TBS basil
1 TBS parsley
1 lb shredded Il Villaggio mozzarella cheese
1/2 cup grated Il Villaggio parmesan cheese
1 large jar marinara sauce



Directions:

1.  Peel and slice eggplant. 
2.  Cook escarole, drain and chop well. Put aside.
3.  Beat two eggs in two separate bowls, put aside
4.  Place flour in separate bowl, put aside
5.  Heat oil in large saute pan, on med heat.
6.  Dedge a slice of eggplant into egg and then into flour.  Place in saute and brown.  Flip over and brown other side.  Do this for remaining slices.  When eggplant is brown, place on paper towels to drain excess oil.  Season with salt and pepper.
7.  In large mixing bowl add ricotta cheese, basil, parsley and 2 beaten eggs.  Season with salt and pepper to taste.  Mix well.
8.  In large baking dish ladle sauce on bottom to cover.
9.  Place eggplant across bottom on baking dish
10. Spread about 1 cup of ricotta cheese mixture across top of eggplant
11. Spread escarole across top of ricotta, desired amount (I use about 1/2 cup for each layer)
12. Sprinkle mozzarella cheese across next layer. 
13. Sprinkle grated cheese across next layer.
14. Add another layer of tomato sauce.  Repeat steps to complete additional layers.  End Layers with eggplant topped with tomato sauce.    Season with salt and pepper between layers, if desired.
15. Bake in 350 degree oven for 40 mins.  Remove and let sit for 30 mins before serving. 



Note:  Ingredients can be layered to your liking.  Add additional mozzarella cheese to top of lasagna after it bakes.  This will prevent cheese from burning.  Slice like a regular lasagna.  Serve as main dish or side dish.

Ricotta Spaghetti

This is just a recipe I threw together.  The measurements are not exact.

 

 



Ingredients:

1 lbs spaghetti, preparred
1 egg
1 lb ricotta cheese
salt and pepper, to taste
drizzle olive oil
1 garlic clove, chopped
4 Tbs onion, chopped
1 pint grape tomatoes (optional, sun dried tomatoes)
1 bag fresh spinach
2 Tbs fresh basil, diced
1/4 cup grated cheese.
 
1.  Heat large pot of water for pasta, cook pasta (Do not over cook)
2.  In small bowl add egg and ricotta cheese.  Season with salt and pepper (fresh basil and grated cheese, optional)
3.  In large skillet add about 3-4 Tbs olive oil and heat on medium.
4.  Add garlic, onion and tomatoes, stir.
5.  Add spinach and basil.  Cook down for few minutes 
6.  Drain pasta, IMPORTANT:  When draining pasta reserve some hot water in pan (about 1/2 cup)
      (The hot water will assure the egg fully cooking)
7.  Toss spaghetti with ricotta mixture IMMEDIATELY.   (Optional, add olive oil for extra flavor)
8.  Toss, spinach mixture with spaghetti, serve.
9.  Top with additioanl grated cheese.