Here is a recipe for a fresh sauce and pasta dish that is so quick and easy, it can be on the table in 15 minutes! Oh….and by the way, it is delicious!
1 lb Penne pasta (or any short pasta you like)
3 garlic cloves
3 oz cream cheese, softened
Salt & pepper, to taste
6-8 oz fresh baby spinach leaves
2 tbsp grated Parmesan cheese
Bring a large pot of salted water to a boil and cook the pasta to al dente (about 12 minutes)
Meanwhile, in a food processor or sturdy blender, mix the garlic, cream cheese, salt, pepper and 3/4 of the spinach leaves. Process until smooth.
Place remaining spinach leaves in a serving bowl.
Drain pasta, reserving about a cup of pasta water.
Place pasta in the bowl on top of spinach leaves.
Add the spinach-cream cheese sauce over the pasta. Top with Parmesan cheese and toss to combine. Add some reserved pasta water as needed to moisten.
Serve topped with additional Parmesan cheese as desired.
Blanch the florets in boiling for 5 minutes – rinse in cold water – drain thoroughly. Set aside.
Gradually add small amount of water to the flour and spices to make a light batter – about 1/2 cup flour and spices to taste. Spices can be substituted according to personal preference.
Dip the cauliflower in the batter, sprinkle with sesame seeds, salt, pepper, and parsley. Spray a foil-covered baking tray with pan spray, and place cauliflower in a single layer. Bake @350° for 15 minutes. Flip the florets, brush with BBQ sauce and bake an additional 8-10 minutes, or until crispy.
This recipe would work well in an air fryer or a convection oven – set convection 25° lower.
Great as an appetizer. Or, can be served with rice … very tasty either way!
It’s been quite a while since I’ve posted on our blog. Glad to be back, and hope you’ll enjoy this meatless version of the Greek-inspired eggplant dish that is traditionally prepared with ground beef or lamb. Lentils have been substituted for the protein, and the result was flavorful enough to draw a request for seconds from my meat-eating husband.
Vegetarian Moussaka
2 medium eggplants, sliced into 1/2” rounds
4 medium potatoes, peeled and thinly sliced
Salt
Olive oil
1 medium yellow onion, chopped
8 ounces of baby Bella mushrooms, sliced
3 cloves garlic, minced
1 cup green lentils
1 14-oz can diced tomatoes
2 cups water
1 tsp dried oregano
Black pepper
3 tablespoons butter
3 tablespoons flour
2-3 cups milk
1 cup grated parmesan, divided
2 large egg yolks
Preheat oven to 400°. Sprinkle salt on both sides of the eggplant slices. Let sit about 10 minutes, then pat dry with paper towels
Brush eggplant slices with olive oil, place on baking sheet in single layer. Bake until tender – about 20 minutes. Bake the potato slices on a greased foil-covered tray for about 10 minutes.
In a large pot, sauté the onions and mushrooms until tender. Add garlic and cook until fragrant. Add lentils, tomatoes, and water. Season with oregano, salt, and pepper. Simmer until the lentils are tender – about 30-40 minutes. Check that the mixture is not drying out. Add water if needed, but not too much. It’s better if the lentil mixture is somewhat thickened.
In a medium saucepan, melt butter and whisk in flour. Cook one minute and slowly pour in the milk, whisking until no lumps remain. Cook until thickened, then, add 3/4 cup of the Parmesan and stir until melted.
Place yolks in a small bowl and lightly beat. Add about 2 tablespoons of the hot béchamel, and whisk to combine, then pour mixture back into the béchamel and whisk until combined. Season with salt and pepper. Let simmer until thickened, about 5 minutes more.
In a 9”x13” baking dish. Place a single layer of the eggplant. Cover with some of the lentil mixture. Layer the potatoes on top of the lentils, ladle some of the lentils over the potatoes. Spoon béchamel over the lentils and top with remaining 1/4 cup of the Parmesan. Sprinkle with oregano and black pepper, to taste.
Bake until top is golden and heated through, about 30 minutes.
Enjoy with a side salad, a glass of red wine, and some crusty bread!
1 package 2-layer cake mix -any flavor (I used dark chocolate)
1/2 cup chopped nuts, optional (I used walnuts)
Cream butter and cream cheese until fluffy. Beat in egg, vanilla, and half of the cake mix – stir until smooth. Stir in remaining cake mix and nuts. Roll to size of walnuts and set 2” apart on ungreased baking sheet. Cool slightly before removing from tray.
Rosemary is a wonderful herb that is supposed to strengthen memory. Greek scholars wore rosemary in their hair to help remember their studies, and the association with remembrance has carried through to modern times.
If you follow the meaning of flowers, rosemary signifies love and remembrance – universally used to honor those who have passed on.
The most vibrant among the herbs planted among my vegetables was the rosemary. As fall progresses, the garden’s output has begun to wane, and soon enough, the beds will be snow-covered. It seems like an appropriate time to make a rosemary-flavored dish.
I used a couple of leftover pieces of chicken breast cutlets that were baked yesterday. If you start with raw chicken, the process will take a little bit longer. Since the chicken was already cooked, it was important to be very careful not to let it get dry or rubbery in the reheating process.
Rosemary Lemon Chicken
2-4 baked chicken breast cutlets
1/4 cup olive oil
1 clove garlic, minced finely
A generous sprig of fresh rosemary – finely mince the leaves
Juice of one lemon
Sauté the garlic in the oil in a skillet large enough for the chicken pieces. Add the rosemary and let it cook gently with the garlic for about 2 minutes. Stir in the lemon juice and place the chicken in the skillet. Let it cook on very low heat for about 3 minutes or until it is just heated through. Garnish with a lemon slice and serve with sides of your choice.
If you are using raw chicken, whisk the olive oil, garlic, rosemary, and lemon juice. Place the cutlets (breaded) in a foil-covered baking tray and brush them with the olive oil mixture on both sides. Bake at 375° for about 15-20 minutes, depending on the thickness of the chicken. Baste every 5 minutes or so with the oil.
Rosemary Lemon Chicken served with sautéed spinach and a baked potato.
Been thinking about wearing some rosemary in my hair to help remember why I’ve walked over to the kitchen pantry. 🌱🤷🏻♀️
Every now and then I get a pot or a pan and throw in everything I find in the pantry or fridge and see what comes out. It’s a good way to clean out what may have been hanging around a while! This recipe consists of what I found to use at my house. You can add or subtract ingredients if you want or find different things in your fridge or pantry. Be creative!
2 tbsp oil
1 green pepper, diced
3 ribs celery, diced
1 onion, diced
4 cloves garlic, minced
1 can chicken stock
1/2 cup leftover marinara sauce
1 can diced tomatoes
1 tsp oregano
Salt & pepper, to taste
1 bag fresh spinach leaves ( about 3 cups)
2 cans cannellini beans
8 oz small pasta (I had farfalle in the pantry)
Grated Parmesan cheese, to serve
Heat oil in a Dutch oven or soup pot
Add green pepper, celery, onion, garlic and sauté until softened
It’s Peach season! I found some beautiful, juicy peaches and had to make a cobbler. Here’s an easy recipe I hope you will try.
Filling:
Peaches – I used 3 extra large ones that I found, cut into thin slices – peeled or unpeeled as you like
1/2 cup sugar
1/2 tsp cinnamon
1/4 tsp salt
2 tsp fresh squeezed lemon juice
Batter:
4 tbsp butter
3/4 cup flour
1/2 to 3/4 cup sugar, depending if you like it sweeter
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp almond or vanilla extract
3/4 cup milk
Put the filling ingredients in a medium saucepan and place over medium heat. Cook, while stirring, until sugar dissolves and juices start to boil. Lower the heat and simmer for about 5 minutes.
Put the butter in a 2 quart baking dish and place it in the oven to melt while preheating to 350 degrees
Whisk together the flour, sugar, baking powder and salt in a medium bowl. Stir the almond extract into the milk.
Slowly pour the wet ingredients into the dry, while whisking, until well combined.
Remove the Baking dish from the oven and pour the batter over the melted butter
Spoon the peaches and juice evenly over the batter. It will invert while baking.
Bake 35 – 45 minutes til juices are bubbling and cobbler is golden brown.
Cool before serving with ice cream or whipped cream.
Here’s a recipe that is right up my Sista’s alley! Also, another way to use that zucchini hangin around in the garden. Fresh, summery flavor; perfect for a cook-out with some grilled chicken and a crisp salad or all by itself for a light lunch.
8 oz spaghetti
4 tbsp butter
1 medium zucchini (cut into thin noodles. I used a mandolin with the smallest slicing blade. You could also use a spiralizer))
1 small onion, halved & thinly sliced into half-moons
4 garlic cloves, minced
1 tbsp grated lemon zest
2 – 3 tbsp fresh squeezed lemon juice, to taste
Large pinch crushed red pepper flakes
1/2 cup grated Parmesan cheese
Salt, to taste
Prepare the zucchini noodles with your mandolin
Bring a pot of salted water to a boil and cook spaghetti to al dente. Reserve 1 cup cooking water, then drain
Meanwhile, melt butter in a large skillet over med-hi heat. Add onions, zucchini, garlic, lemon zest and red pepper flakes. Salt, to taste (not too much because Parmesan cheese will add salt)
Sauté about 3-5 minutes
Add pasta and some reserved pasta water to moisten
Add lemon juice and Parmesan cheese. Toss to combine. Add more pasta water if too dry.
Serve topped with more cheese and red pepper flakes, if you like it spicy!
Here’s another try at a new and different preparation. I had some “giant” boneless, skinless chicken breast and some zucchini so here’s how I ended up. This chicken came out so tender and juicy, it will remain in my rotation for easy, flavorful dinners!
1 large skinless, boneless chicken breast portion
1 tomato, cut in half and then thickly sliced
4 slices cheese, folded to fit ( I used pepper jack I had on hand)
1 onion, cut in half and then thickly sliced
2 medium zucchini, cut in 1 inch pieces
salt & pepper, to taste
1/2 cup your favorite Italian dressing or make your own like this: 3 oz oil, 1 oz red wine vinegar, 1 grated garlic clove, pinch of crushed red pepper, salt, pepper, oregano. Whisk all together. So easy!
Preheat oven to 400 degrees
Make 8 crosswise slits along chicken breast, do not cut all the way through
Stuff first slit with 1 or 2 tomato slices to fill. Fill second with cheese slice folded to fit. Continue alternating till completely filled.
Spread 1 tbsp Italian dressing over the bottom of an oven safe casserole dish
Place chicken breast in the middle
Spread zucchini and onions around the chicken
Pour the rest of the dressing over everything
Sprinkle with salt & pepper if you like
Bake until chicken is cooked through, 30-45 minutes, depending on the size of the chicken
Note: I only used 1 large piece of chicken. This will serve 2-3 people. You can increase the recipe to whatever amount you need for your family. But be careful how much dressing you add because the chicken and zucchini will produce it’s own juices while cooking
I enjoy a nice plate of pasta with broccoli but I wanted to try it in a different way for a change. So here’s what happened……
4 tbsp butter plus more for buttering the dish
8 oz short pasta (I had shells on hand)
2 heads Broccoli, cut into florets
2 tbsp flour
1 onion, diced
4 cloves garlic, minced
2 1/2 cups milk (I had half & half on hand. 2 cups plus 1/2 cup water)
1 1/2 cups shredded cheese ( I had mozzarella on hand)
3 tbsp grated Parmesan cheese
1/2 cup flavored bread crumbs
Salt & pepper, to taste
Preheat oven to 375 degrees and butter a 2 qt Casserole dish
Bring a large pot of salted water to a boil, add the pasta and boil for 5 minutes. Then add the broccoli in with the pasta and boil for 2 more minutes. Drain and set aside
In the same pot over medium heat, add 3 tbsp butter and sauté the onions and garlic til softened
Add the flour and stir to combine for about a minute
Whisk in the milk and bring mixture to a low boil. Reduce to a simmer for a couple minutes as the milk thickens slightly.
Turn off the heat and add the shredded cheese, 2 tbsp Parmesan and salt & pepper, to taste
Gently fold in the pasta and broccoli
Transfer mixture to the buttered casserole dish
Toss together the bread crumbs, the remaining Parmesan and the remaining butter (melted) in a small bowl
2SISTASCOOK 