Great recipe if you’re entertaining! Adapted from Ina Garten’s Make it Ahead cookbook. It can be refrigerated up to 6 hours, just finish baking it before serving.
- 5 to 6 small zucchini, trimmed (1 1/2 pound total)
- olive oil
- 1 cup (1/2 inch diced) sourdough bread, crust removed
- 1/4 cup sliced scallions, white and green parts (2 scallions)
- 1 1/2 cup diced tomatoes (2 tomatoes)
- 2 teaspoons minced fresh thyme
- 2 teaspoons minced garlic (2 cloves)
- 2 tablespoons freshly grated Parmesan cheese
- salt and pepper
- 1 1/2 cups grated Gruyere cheese
- Preheat oven to 450F.
- Bring to a boil a large pot of water. Add the zucchini and simmer until tender. Remove the zucchini to a plate lined with paper towels and set aside to cool. Cut the zucchini length-wise and scoop out the seeds. Set aside with side down on paper towels.
- Meanwhile, heat 2 tablespoons of olive oil in a small pan. Add the bread cubes, and cook over medium-low heat for a about 5 minutes.. Tossing frequently until golden brown. Transfer to a medium bowl. In the same pan heat 1 tablespoon of oil, add the scallions, tomatoes, thyme, and garlic. Cook over medium heat for about 5 minutes, tossing frequently. Add to the bowl with the bread cubes. Add the Parmesan, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Toss gently.
- Place the zucchini snugly in a 10 x 14-inch baking pan, in 1 layer and cut side up. Sprinkle with salt and pepper. Fill the zucchini with the bread mixture. Sprinkle with the Gruyere. Bake for 10 to 12 minute or lightly browned.
Wishing everyone a wonderful Thanksgiving!
This soup was spicy, sweet and delicious. This recipe was is for 2 servings, so I had to double it. It also noted that the potato skins can be added but, it will change the color of the soup. I discarded the skins and used heavy cream in instead of coconut milk since to make it more decadent. Also no one in my family likes it but me.
2 cups of vegetable broth
1/2 inch piece of gingerroot, peeled and chopped
1/4 cup of heavy cow’s cream or coconut milk
1 medium size or 2 small sweet potatoes or 2 cups skin optional
dash of nutmeg
dash of salt and pepper, optional (I did use)
2 tsp of ghee (clarified butter) found in Whole Foods
extra cream or coconut milk for garnish
I baked the potatoes at 400F for an hour on a cookie sheet lined with foil…
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Comfort food! Great dish for a cold and snowy day. Another great recipe from Lidia Bastianich’s show, Lidia’s Kitchen. I have provided a recipe below with a good guess on the measurements. It can easily be cut in half for 4 servings as I had to.
Layered Beef, Cabbage, and Potato Casserole
For the pestata:
- 6 garlic cloves
- 1/2 cup sage leaves
- 1/4 cup fresh rosemary needles
- olive oil
For the casserole:
- 3 to 4 pound beef, shoulder cut
- 3 pounds red potato, sliced
- head of cabbage, shredded
- 2 cups or more of Fontina cheese, grated
- 1 stick of butter
- 1 cup of white wine
- Place the garlic, sage, rosemary and salt in a food processor. Drizzle the olive oil while processing. Should look like a pesto sauce.
- Slice the beef into 1-inch slices, and place in a bowl.
- Slice the potatoes with skin on, into 1/4 inch slices. Place in a separate bowl.
- Shred the cabbage and place in another bowl.
- Pour half the pestata in the beef, making sure each slice has marinate. Add salt.
- Pour the rest onto the potatoes, making sure all slices are marinated. Add salt.
- Layer half the potaotes in a buttered casserole. Layer haf the cabbage on top. Layer all the meat on top. Add the rest of the potaotes. And then add the rest of the cabbage. Pour the white wine over. Cover with foil and bake in a 375F degree oven for about 2 hours or more. Check for meat tenderness.
- Uncover and cover the top with the cheese. Place back in the oven uncovered. Bake for another 30 minutes or until the cheese is all melted and browned.
A quick and easy side dish from Lidia Bastianich’s, Lidia’s Kitchen.
Wash and peel the ends of the broccoli rabe, like an asparagus. Add 3 tablespoons of olive oil in a large skillet with a lid. Slice 3 to 4 cloves of garlic and saute in the oil till fragrant. Add the broccoli rabe, teaspoon of hot pepper flakes salt and 1/2 cup of water. Cove and cook for about 10 minutes, turning occasionally.
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This is an easy chicken recipe that can be easily doubled, depending on the number of people. The red onions gives it a bit of sweetness while, the feta gives it a creamy texture which goes nicely with pasta noodles. This was on Diane Kochilas’s new show My Greek Table. I found a similar recipe on her website but it looks like she made some changes. Here is that website.. Diane Kochilas
There’s not a lot of measurements given on the show, so I tried to provide you with some as best as I could. Enjoy!
Spartan Chicken over Noodles
- 1 whole chicken, cut into pieces or thighs and legs
- 3 large red onions, finely chopped
- salt and pepper
- 3 to 4 cloves of garlic
- 1/4 cup of water
- 1/2 cup white wine
- Feta cheese, crumbled
- 1 tablespoon red wine vinegar
- 1 tablespoon of dried oregano
- 3 tablespoons Greek extra-virgin olive oil
- 1/2 cup Kalamata olives
- 1/2 cup fresh or canned tomatoes, chopped
- Heat the oil in a large pan over medium-high heat. Season the chicken with salt and pepper. Place in the pan and brown the chicken pieces on each side. Set aside.
- Add the red onions and cook until translucent. Add garlic, and cook for another minute or two.
- Place the chicken back into the pan. Add wine, tomatoes, and water. Lower the heat to low and cover. Simmer for 40 to 50 minutes. Checking for tenderness.
- Meanwhile, cook the noodles in salted boiling water.
- Once the chicken is tender, add vinegar, cheese, oregano and olives. Cover and simmer for a few minutes more.
- Serve over the noodles.
This winter squash, potato, pear and chickpea stew was even better the next day. You might have to cook the chickpeas a little longer and I would taste for salt. It didn’t say to add salt to the stew in the recipe but, I thought it needed it. It is a wonderful protein-rich, and no meat stew. Adapted from Rustic Spanish by Paul Richardson.
Olla Gitana (Gypsy Pot)
- 1 pound dried chickpeas, soaked overnight
- 1 bay leaf
- 1 pound potatoes, peeled and coarsely chopped
- 12 oz butternut squash or pumpkin, peeled and coarsely chopped
- 3-4 ripe pears, peeled, cored and coarsely chopped
- 12 oz romano beans or any other green beans, cut into 2-inch pieces
For the sofrito:
- 3 tablespoons olive oil
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tomato, peeled and finely chopped
- 1 teaspoon cumin seed, ground in a mortar and pestle
- salt to taste
- 1 teaspoon pimenton (Spanish smoked pepper)
- 1 handful fresh mint leaves
- Drain the chickpeas. In a stockpot, combine the chickpeas, 3 quarts of cold water and the bay leaf and bring to a boil. Reduce the heat to a medium-low and simmer for 45 minutes until the chickpeas are tender.
- Add the potatoes and squash and cook another 15 minutes.
- Add the pears and green beans and cook till tender, 4-6 more minutes.
- Meanwhile make the sofrito. In a frying pan, heat the oil over medium heat. Add the onions and saute for about 3 minutes. Add the garlic and saute for 1 more minutes. Add the tomato, cumin, 1 teaspoon of salt and the pimenton. Mix well, lower the heat and cook for another few minutes. Add the sofrito to the soup.
- Simmer gently, stirring occasionally, until the flavors have mingled and the chickpeas are completely soft. Salt to taste.
- Remove from heat and cover. Let it sit for about 10 minutes. Stir in the mint leaves and serve.