I love to cook but cleaning multiple pots and pans is not fun. Weeknight meals I make one pot, pan, or skillet recipes for quick and easy clean up.
You can make the Pomodoro Sauce ahead and keep in the refrigerator or freeze. Then just assemble the casserole and bake. Make in advance a nice salad and serve with crusty fresh bread.
You’ll have an easy home-cooked meal in a short preparation time!
Enjoy!
via Baked Penne with Pomodoro Sauce
Eggplant Parmesan is labor-intensive but well worth all the time and effort. My mother made a fantastic Eggplant Parmesan. She would bake her eggplant not fry. I follow her method. I think the eggplant taste better not fried in oil. Sometimes I’ll just bake breaded eggplant and serve it as a side dish. Simply outstanding!
I love big Sunday dinners with many carefully prepared dishes just like my mother prepared for our family. And I carried on the tradition for my family.
Marinara
¼ cup olive oil
1 head of garlic, cloves crushed
1 large red onion, chopped
½ teaspoon crushed red pepper flakes
1 tablespoon tomato paste
¼ cup dry white wine
2 28-ounce cans whole peeled tomatoes
¼ cup torn basil leaves
½ teaspoon dried oregano
Kosher salt
Eggplant and Assembly
4 pounds Italian eggplants (about 4 medium), peeled, sliced lengthwise ½–¾ inch thick
Kosher salt
3 cups panko (Japanese breadcrumbs)
1½ teaspoon dried oregano
1 teaspoon freshly ground black pepper
1½ cups finely grated Parmesan, divided
1½ cups all-purpose flour
5 large eggs, beaten to blend
]1⅓ cups olive oil
½ cup finely chopped basil and parsley, plus basil leaves for serving
6 ounces low-moisture mozzarella, grated (about 1⅓ cups)
8 ounces fresh mozzarella, thinly sliced
Marinara
Preheat oven to 350°. Heat oil in a large heavy ovenproof pot over medium. Cook garlic, stirring often, until golden, about 4 minutes. Add onion, anchovies (if using), and red pepper flakes and cook, stirring often, until onion is translucent, about 5 minutes. Stir in tomato paste and cook, stirring often, until slightly darkened, about 2 minutes. Add wine, bring to a boil, and cook until almost completely evaporated about 1 minute. Add tomatoes, breaking up with your hands, and their juices; add basil and oregano and stir to combine. Swirl 1½ cups water into one tomato can, then the other, to rinse, and add to the pot. I don’t want to waist any delicious tomatoes. Season with salt. Transfer pot to oven; roast sauce, stirring halfway through, until thick and tomatoes are browned on top and around edges of the pot, 2–2½ hours.
Let the sauce cool slightly. Pass through the large holes of a food mill or process in a food processor until mostly smooth. Taste and season with salt.
The sauce can be made 2 days ahead. Cover and chill.
Eggplant Parmesan
Lightly season eggplant slices all over with salt; place in a single layer on several layers of paper towels inside a rimmed baking sheet. Top with another layer of paper towels and more slices; repeat as needed. Top with a final layer of paper towels, then another rimmed baking sheet; weigh down with a heavy pot. Let the eggplant sit until it has released excess liquid, 45–60 minutes. This step gives the eggplant a creamy texture when baked.
Meanwhile, pulse panko, oregano, pepper, and ¾ cup Parmesan in a food processor until very finely ground. Transfer to a shallow bowl.
Preheat oven to 400F.
Place flour in another shallow bowl and eggs in a third shallow bowl. Working one at a time, dredge eggplant slices in flour, then dip in egg, allowing excess to drip off. Coat in breadcrumbs, packing all around, then shaking off excess.
Place on parchment-lined baking pans.
Bake eggplant for 15 minutes, turn and bake for 8 minutes more until eggplant is brown and crispy.
Lower oven to 350F.
Toss chopped herbs, low-moisture mozzarella, and remaining ¾ cup Parmesan in a medium bowl. Spread 1 cup sauce over the bottom of a 13×9″ baking pan; top with a layer of eggplant slices (trim as needed). Drizzle 1 cup sauce over and sprinkle with one-third of cheese mixture. Add another layer of eggplant, followed by 1 cup sauce and half of the remaining cheese mixture. Repeat layers with remaining slices, sauce, and cheese mixture. Cover with foil and bake on a rimmed baking sheet until eggplant is custardy, 45–60 minutes.
Remove from oven and arrange fresh mozzarella over eggplant. Increase oven temperature to 425F and bake, uncovered, until cheese is bubbling and browned in spots, 15–20 minutes longer. Let rest 30 minutes. Top with basil leaves just before slicing.
Eggplant Parmesan can be made 2 days ahead. Let cool; cover with foil and chill. Reheat in a 350° oven, uncovering halfway through, until bubbling gently at edges.
Enjoy!
Growing up in an Italian-American family my relatives had strong opinions on making tomato sauce and many different methods. My Aunts would spend hours debating and comparing different sauce styles. I prefer the slow-roasting recipe that was used by my grandmother and mother. Roasting Marina Sauce creates a flavorful that is not acidic or bitter.
I love San Manzano tomatoes, and I use certified tomatoes. San Manzano tomatoes, named after a region in Italy, are less acidic because of the soil in that region. There are many brands and I prefer Cento certified San Manzano tomatoes. Just a suggestion, you can use any brand that works for you.
The recipe calls for the whole garlic bulb and roasting releases the garlic flavor without being bitter. Don’t shy away from the large quantity of garlic.
I use this sauce over pasta and with any recipe that calls for Marina Sauce. And an added benefit is that the sauce freezes beautifully for future use.
Classic Roasted Marinara Sauce
¼ cup olive oil
1 head of garlic, cloves chopped
1 large red onion, chopped
½ teaspoon crushed red pepper flakes
1 tablespoon tomato paste
¼ cup dry white wine
2 28-ounce cans whole peeled tomatoes, Cento certified San Manzano
¼ cup torn basil leaves
½ teaspoon dried oregano
Kosher salt
Preheat oven to 350°. Heat oil in a large heavy ovenproof pot over medium. Cook garlic, stirring often, until golden, about 4 minutes.
Add onion, and red pepper flakes and cook, stirring often until onion is translucent about 5 minutes.
Stir in tomato paste and cook, stirring often, until slightly darkened, about 2 minutes.
Add wine, bring to a boil, and cook until almost completely evaporated about 1 minute. Add tomatoes, breaking up with your hands, and their juices; add basil and oregano and stir to combine. Swirl 1½ cups water into one tomato can, then the other, to rinse, and add to the pot. We don’t want to waist any delicious tomato juice: Season with salt.
Transfer pot to oven; roast sauce, stirring halfway through, until thick and tomatoes are browned on top and around edges of the pot, 2–2½ hours.
Let the sauce cool slightly. Pass through the large holes of a food mill or process in a food processor until mostly smooth. I like my sauce a little chunky. Taste and season with salt.
Enjoy!
Sunday dinner was a tradition in my family growing up. My mother, an exceptional cook, would prepare a feast with enough food to feed our entire neighborhood. All were welcome to join us for dinner. When I married and started my own family, I continued having large Sunday family dinners.
One of my mother’s famous Sunday meals was her Italian Pot Roast. She preferred an Eye Round Roast, but you can use a Shoulder or Brisket. I like to make this just like my mother on a stove, but it can be cooked in a slow cooker. After the meat is browned on the stove place all the ingredients in a slow cooker and cook for eight hours.
Italian Pot Roast
4 lb. Eye Roast
1 garlic clove, thinly sliced
salt and pepper
2 tablespoons olive oil
1 cup chopped carrots
1 cup chopped onions
1 finely chopped celery stalk
2 cloves garlic, minced
2 bay leaves, crushed
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup tightly packed parsley leaves, chopped
3 tablespoons tomato paste
3 cups red wine
1(28-ounce) can whole San Marzano tomatoes, drained and chopped*
2 tablespoons flour
1/4 cup water
1 lb. penne pasta
Cut slits in eye roast and insert sliced garlic into slits. Season the beef with salt and pepper. In a large casserole, heat 2 tablespoons olive oil until hot but not smoking. Brown beef on all sides. Transfer beef to a plate. Pour off browning fat.
Add carrots, onions, and celery, stirring until golden. Add garlic and cook 1 minute more. Season lightly with salt and pepper. Stir in bay leaves, thyme, rosemary, cinnamon, nutmeg, parsley and tomato paste. Add the wine and simmer for 5 minutes. Add the beef and tomatoes. Bring to a simmer, cover and cook at a gentle simmer for 3 hours, until meat is tender.
Remove beef, cover with aluminum foil to keep warm. Mix two tablespoon flour with 1/4 cup water. Add to the sauce to thicken. Simmer on low heat stirring until sauce thickens about 3-5 minutes. While sauce is thickening cook pasta according to package directions.
Place cooked pasta on a large plater, pour the sauce over pasta. Slice beef and arrange over pasta. Serve with fresh grated Parmesan cheese.
*I used Cento certified San Marzano tomatoes.
Enjoy!
There are so many vegetarian chili recipes that make absolutely delicious healthy chili. I love to make my vegetarian chili with loads of beans and I add veggie crumbs for extra protein. My recipe is low in salt making it even extra healthy. If you use flavorful spices salt is not needed.
VEGETARIAN BEAN CHILI
1 tbsp. olive oil
1 each red and green bell pepper, coarsely chopped
1/2 cup chopped onion
2 cloves minced garlic
3 cans (14 1/2 oz. each) no salt added diced tomatoes
2 cans (15.5 oz.) black beans, drained and rinsed
2 can (15.5 oz.) garbanzos beans, drained and rinsed
1 box (32 oz.) unsalted vegetable stock
3 tbsp. tomato paste
2 tsp chili powder
1 teaspoon oregano leaves
1/2 teaspoon ground cumin
1 package (12 oz) Lightlife Smart Ground
Heat oil in a large saucepan on medium heat. Add bel peppers, onion, and garlic; cook and stir 8 to 10 minutes or until tender.
Stir in remaining ingredients. Bring to boil. Reduce heat to medium-low; simmer 1 hour, stirring occasionally.
Makes 8 servings.
Corn Bread
INGREDIENTS
1 cup Indian Head Yellow Corn Meal
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon salt
1 Tablespoon baking powder
1/2 cup oil
2/3 cup milk
2 eggs, beaten
PREPARATION
Preheat oven to 400 degrees. Combine cornmeal, flour, sugar, baking powder and salt in a bowl. Mix oil, egg, and milk together and add to dry ingredients, mixing until batter is uniform. Bake in a greased 9″x9″x2″ pan for 20-25 minutes.
Swordfish is a versatile white fish that can be bland if not seasoned right. I love swordfish for that reason since I can add my personal splash of spices to create so many different meals and tastes. As you all know if you follow my blog I love Mediterranean spices and food. Add the fresh fish from the sea and I am in heaven. Fresh swordfish is an experience not to be missed and we in New England are fortunate to have the best fresh swordfish in our markets. I also like to make swordfish kabobs and grill!
1 pound Swordfish
1/4 cup Pesto*
1/2 cup chopped cherry tomatoes
2 tablespoon garlic, minced
2 tablespoon fresh basil, chopped
1 tablespoon olive oil
pinch sea salt
Preheat oven 425F. Place swordfish in baking dish. Spread pesto evenly over swordfish. Top with remaining ingredients. Bake for 30 minutes. Serves 2
Enjoy!
Codfish versatility lends to many different toppings. In New England, where beautiful fresh fish is prevalent, many restaurants still serve the traditional Ritz cracker topping which is delicious. I love to create new toppings to enhance the flavor of cod. Being of Italian heritage I gravitate toward Mediterranean flavors used by my family when I was growing up. My recipes are strongly influenced by my mother and grandmother who were wonderful cooks and shared their passion with me. I am grateful for and indebted to their high standards, serving wonderfully prepared fresh food flavored with their love of family. I am the cook I am today because of these two exceptional women.
4 cod fillets(3 ounces each)
1/4 cup fresh lemon juice
1/2 cup unseasoned panko breadcrumbs
1/4 cup fresh grated Parmesan cheese
2 cloves garlic, crushed
1 teaspoon dried oregano
1/8 teaspoon crushed red pepper
1/4 teaspoon sea salt
1 tablespoon olive oil
1/2 cup chopped cherry tomatoes
1/4 cup chopped kalamata olives
2 teaspoons capers
Preheat oven to 425F.
Place cod in a baking dish then pour lemon juice over. Let sit while preparing the breadcrumb topping.
In a small bowl combine breadcrumbs, cheese, garlic, oregano, pepper, salt, and oil. Toss to mix.
Cover fish with breadcrumb mixture. Top with tomatoes, oil, and capers. Bake for 15 -20 minutes or until the topping starts to brown. Do not overcook. Serve hot or at room temperature.
Serves 4.
Enjoy!
You can also find my recipes @buzzchomp.com
Cacciatore means “hunter” in Italian. In cooking, cacciatora refers to a meal prepared “hunter-style” with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine. Cacciatore is popularly made with braised chicken or rabbit. Growing up in an Italian American family with a mother who was an excellent cook I learned to make Chicken Cacciatore at a young age. My mother who is now 97 didn’t have a written recipe she just created as she cooked. I’ve tried to recreate her recipe adding porcini mushrooms her favorite. This recipe also double very well for a larger group. A few tips that I learned from my mother: Always soak chicken for about 10 minutes in salted water to clean. Then pat dry before cooking.
INGREDIENTS
PREPARATION
In the winter I like to make hearty, flavorful meals that are quick and easy; especially living in New England where we have harsh winters. When the snow starts to fall, drifting against my front door I go to my pantry looking for pasta. Instead of Lasagna noodles, I used Rigatoni to make an easy Baked Rigatoni filled with mushrooms, cheeses and topped with a Bechamel sauce. This is a basic sauce white sauce that anyone can make. Don’t let the French name fool you. Make a large salad arranging tomatoes, cucumbers, on endive lettuce. Top with feta cheese. Pour a light light balsamic vinaigrette over the salad. Serve with crisp fresh bread. And don’t forget a glass of wine!
Ingredients
1 pound box DeCecco Rigatoni no.24
2 1/2 cups whole milk
5 tablespoons unsalted butter, divided
1/4 cup all-purpose flour
2 teaspoon of sea salt
1 teaspoon freshly ground black pepper
2 teaspoon ground nutmeg
8 ounces portobello mushrooms, sliced
three leeks, thinly sliced
1 tablespoon fresh thyme
1 carton (8 ounces) whole milk ricotta
8 ounces fresh mozzarella, divided in half.
1/2 cup freshly ground Parmesan, plus 1 tablespoon
Directions
INSTRUCTIONS
Preheat the oven to 350°F.
Place the chicken, skin side up, along with the marinade in one layer in a large (15 × 18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices.
RECIPE NOTES
Pro tip: You can’t buy good-quality pitted green olives. I buy whole olives and pit them with a cherry pitter.
Pro tip: To peel a lot of garlic quickly, separate the cloves and blanch them in boiling water for 15 to 30 seconds, depending on the size of the cloves — the peel slips right off.
Reprinted from Cook Like a Pro: Recipes & Tips for Home Cooks. Copyright © 2018 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publisher
Enjoy!
