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Meatballs in Tomato Sauce

Published by Mike on July 7, 2008

2 Tbsp olive oil
1/2 cup onion, chopped
3 cloves of garlic, minced
1 (28 oz) can crushed tomatoes
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
1 cup water
2 tsp Italian seasoning
1 Tbsp brown sugar
2 Tbsp parsley
1 1/2 tsp salt
1/2 tsp black pepper
1/8 tsp red pepper flakes

1.5 lbs lean ground beef
3/4 cup bread crumbs
1/2 cup grated Parmesan cheese
2 eggs, slightly beaten
1 Tbsp tomato paste
2 tsp basil
1 tsp oregano
1 Tbsp parsley
1 clove of garlic, minced
1/4 cup water
1 tsp salt
1/4 tsp black pepper

Meatballs:
Preheat oven at 400 degrees.  Mix eggs and tomato paste.  Add water, basil, oregano, parsley, garlic, salt, and pepper.  Mix in beef, breadcrumbs, and Parmesan cheese using your hands.  Shape into balls, about 1.5 to 2 inches in diameter.  Bake for 20 minutes at 400 degrees or saute until brown on all around.

Sauce:
Heat olive oil in a stock pot over medium heat.  Saute onion and garlic until translucent (about 5 minutes).  Add in remaining 9 ingredients, mix well, simmer for 45 minutes to 1 hour.  Add meatballs to sauce for the last 30 minutes.

Moroccan Stewed Chicken

Published by Mike on May 2, 2008

1 Tbsp olive oil
2 boneless, skinless chicken breasts, butterflied
salt and pepper, to taste
1 large zucchini, cubed
2 garlic cloves, minced
1 (16 oz) can chickpeas (garbanzo beans)
1 (15 oz) can diced tomatoes
1 (15oz) can chicken broth
1/2 tsp cayenne pepper
2 tsp ground cumin
1/2 tsp cinnamon
handful of fresh cilantro, minced

Heat the oil in a large saute pan over medium-high heat. Season the chicken with salt and pepper, place them in the pan, and cook for 2-3 minutes per side (until they brown thoroughly). Add the zucchini and continue cooking while occasionally stirring.

When the zucchini pieces have browned lightly, add the garlic, tomatoes, chickpeas, chicken stock, cayenne, cumin, and cinnamon. Turn the heat to low and simmer for 10 to 15 minutes, until the chicken is tender and cooked through. Season with more salt and pepper and top with fresh chopped cilantro.

Serve with cooked couscous tossed with 2 Tbsp toasted pine nuts and 1/4 cup chopped cilantro

Asparagus-Goat Cheese Pasta

Published by Mike on March 8, 2008

1 pound asparagus
1/2 pound penne pasta or fettuccini
1 Tbsp butter
2 Tbsp all-purpose flour
1 (15oz) can chicken broth
1 garlic clove, minced
1/2 tsp tarragon or (1/2 tsp parsley, 1/2 tsp basil,  & 1/4 tsp dill mixed)
1/2 tsp basil
1 tsp freshly cracked black pepper
4 ounces goat cheese, crumbled
1 tsp lemon zest
1/2 cup grate Parmesan cheese
crushed red pepper, to taste

Heat a large pan of lightly salted water to boiling over high heat. Trim the ends of the asparagus. Cut the stalks into 2-inch pieces. Blanch in boiling water 3 minutes or until bright green and crisp-tender when tested with a small knife, do not overcook. With a slotted spoon, remove the asparagus and rinse under cold water or in an ice bath to stop the cooking. Add the pasta to the boiling water and cook according to the label directions until al dente. Drain.

Meanwhile, in a medium saucepan over medium-high heat, melt the butter. Blend in the flour with a whisk and cook for 1 minute. Add the broth, garlic, and seasonings and cook for 2-3 minutes, stirring constantly until the sauce thickens. Blend in the goat cheese and the lemon peel and remove from heat.

Add the pasta, asparagus, and half of the parmesan cheese to the pan and stir. Serve with the remaining Parmesan, a dash of crushed red pepper, and freshly ground black pepper.

Grilled Italian Steak with Smashed Beans

Published by Mike on February 12, 2008

1 lb skirt or flank steak
salt & pepper, to taste
1 Tbsp olive oil
1 large red onion. sliced
2 Tbsp balsamic vinegar

1 can (16oz) cannellini beans
1 Tbsp extra virgin olive oil
1 Tbsp fresh rosemary, chopped
2 cloves garlic, minced
juice of 1/2 lemon (about 1 Tbsp)

In a saute pan over medium heat, cook the red onion in 1 Tbsp of olive oil for 10 minutes, until it’s soft and slightly brown. Add the balsamic vinegar and cook another 5 minutes

Heat a sauce pan with 1 Tbsp olive oil over medium heat. Add minced garlic, beans, and rosemary and cook for 5 minutes. Use a potato masher or a fork to roughly mash the beans. Add the lemon juice and season with salt & pepper.

Heat a grill on high heat. Season the steak with salt & pepper (and any other desired herbs and spices). Grill for 3-4 minutes per side for medium rare. Slice in the strips across the grain and serve over smashed beans and spoon the onions on top.

North Woods Bean Soup

Published by Mike on January 14, 2008

1 Tbsp olive oil
1 cup carrot, chopped
1 cup onion, chopped
3 garlic cloves, minced
7 ounces turkey kielbasa, split and cut into 1/2-inch pieces
2 (15oz) cans low-sodium chicken broth
1/2 tsp Italian seasoning
1 tsp thyme
1 tsp oregano
1 tsp salt
1/2 tsp black pepper
2 (15oz) cans Great Northern beans, drained and rinsed
1 (6oz) bag fresh baby spinach leaves (about 3 cups)

Heat a large saucepan with olive oil on medium-high heat. Cook kielbasa for 5-8 minutes, until it browns, and remove from the pan.  Add carrots, onion, and garlic; saute 3 minutes, stirring occasionally. Reduce heat to medium; cook 5 minutes. Add the broth, herbs, salt, pepper, and beans. Bring to a boil, reduce heat, and simmer 5 minutes.

Place 2 cups of the soup in a food processor or blender (be sure there is no sausage in the soup), and process until smooth. Return the pureed mixture to pan and add in the cooked kielbasa. Simmer an additional 5-10 minutes. Remove soup from heat. Add the spinach, stirring until spinach wilts.

Mexican Bean Dip

Published by Mike on December 30, 2007

1 lb. ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 can (15 oz.) refried beans
1 lb. cheddar cheese, grated
1 Tbsp pickled jalapenos, chopped
1 can (10 oz.) enchilada sauce
1/2 cup salsa
1 tsp cilantro
1 tsp parsley

Cook the ground beef in a saucepan over medium heat. When browned, drain the beef and set aside. Add onions to saucepan and cook until soft, about 5 minutes. Add the garlic in the last 30 seconds to 1 minute of cooking. Add the cooked ground beef, refried beans, cheddar cheese, jalapenos, enchilada sauce, salsa, cilantro, and parsley to the pan and heat through until thoroughly melted and mixed.

Roasted Cumin Potatoes

Published by Mike on December 2, 2007

1.5 lbs. red/new potatoes, quartered or cubed
2 Tbsp olive oil
1/2 cup red onion, finely chopped
2 garlic cloves, minced
1 Tbsp cumin powder
1 tsp paprika
1/2 tsp ground coriander
salt, to taste (about 2 tsp)
black pepper, to taste (about 1 tsp)
2 Tbsp fresh cilantro, chopped

Preheat the oven to 375 degrees. In a mixing bowl, toss the potatoes with the olive oil, red onion, garlic, cumin, paprika, coriander, salt, and pepper. Roast potatoes for 30-40 minutes or until the potatoes are golden brown. Remove from heat and toss with chopped cilantro.

*Note: 450 for 20-25 minutes also works

Rosemary-Garlic Roasted Potatoes

Published by Mike on December 2, 2007

1.5 lbs. red/new potatoes, quartered or cubed
2 Tbsp olive oil
1/4 cup chopped rosemary
4 garlic cloves, minced
salt, to taste (about 2 tsp)
fresh ground black pepper, to taste (about 1 tsp)

Preheat the oven to 400 degrees. In a mixing bowl, toss the potatoes with the olive oil, fresh rosemary, garlic, salt, and pepper. Roast potatoes for 20 minutes, add garlic and toss the potatoes, cook another 15-20 minutes or until the potatoes are golden brown. Toss the potatoes with a little fresh rosemary.

Classic Italian Lasagna

Published by Mike on September 21, 2007

6 cups Classic Tomato Sauce
1 Tbsp olive oil
1 pound ground beef
1 Italian sausage (about 1/4 pound)
salt and pepper, to taste
1.5 lbs ricotta cheese
1/2 tsp salt
1/2 tsp cracked black pepper
1/2 tsp dried oregano
1/2 tsp dried basil
3 large eggs
1 pound lasagna sheets (cooked or ready-to-bake)
2 (10 oz) packages of frozen spinach, thawed and squeezed dry
3 cups shredded mozzarella
1/4 cup grated Parmesan cheese

Preheat oven to 375 degrees F.

In a saute pan, heat olive oil until almost smoking. Add the ground beef and broken up Italian sausage then season with salt and pepper. When meat is browned, remove from heat, drain of excess fat, and set aside.  In a mixing bowl, combine the next six ingredients (ricotta cheese, seasonings, and eggs) and set aside.

In the bottom of a 13 by 9 inch baking dish, spread 1/4 of the tomato sauce to completely cover the bottom. Arrange pasta sheets side by side to form a complete and even layer. Evenly spread the ricotta cheese mixture for the next layer. Spread the dry spinach evenly across the ricotta cheese. Arrange another layer of pasta sheets, lightly pressing down to remove air pockets underneath. Spread the beef mixture evenly for the next layer and top with half of the mozzarella cheese. Spread half of the remaining tomato sauce evenly over the beef and cheese layer. Place the final layer of pasta sheets, pressing again to remove air pockets. Top the past with the remaining tomato sauce. Sprinkle evenly with remaining mozzarella cheese and Parmesan cheese

Line a large baking sheet with aluminum foil. Place the lasagna dish on top and cover with lid or aluminum foil. Place in the middle rack of the oven and bake until the top is bubbling, about 30 minutes. Remove cover and continue to bake until top is golden, about 15 minutes. Let rest for at least 10 minutes before serving.

Layers:

  • Cheese (top)
  • Sauce
  • Pasta
  • Sauce
  • Cheese
  • Beef
  • Pasta
  • Spinach
  • Ricotta
  • Pasta
  • Sauce (bottom)

Bruschetta

Published by Mike on July 5, 2007

1 French baguette
3/4 stick butter
1 Tbsp garlic, chopped
1 Tbsp fresh parsley, chopped
1/4 tsp salt
cracked pepper, to taste

3 fresh vine-ripened tomatoes
3 Tbsp basil, chiffonade
1 Tbsp parmesan cheese
salt and pepper, to taste
3 Tbsp extra virgin olive oil
1 Tbsp garlic, chopped
2 Tbsp balsamic vinaigrette dressing

Soften butter and whisk in garlic, parsley, salt, and pepper. Cut bread in half lengthwise and coat each half with the garlic butter. Toast bread (butter side down) on a medium-high grill, about 30 seconds to 1 minute.

Rinse tomatoes, cut them in half, core them, and remove all the seeds. Roughly dice the tomato flesh and place in a bowl. Add olive oil, cheese, garlic, basil, and salt & pepper. Toss gently and allow mixture to marinate.

Cut the toasted bread into small slices. Drain excess liquid from tomato mixture and place a scoop of topping onto the bread pieces. Drizzle each piece of bruschetta with a small amount of balsamic dressing. Garnish with a sprinkle of parmesan cheese and basil