Category: Vegetables

Zucchini Roll Ups: Recipes At My Table

Zucchini roll ups

Zucchini and all types of vegetables are a staple in my kitchen. Zucchini Roll Ups are a good way to increase vegetable intake and provide some meatless meals that are hearty. Vegetables make a nutritious meal any time of the year. My nonna Emilia and nonna Marietta, used vegetables in many ways in their “cucina povera”. Today I take their recipes and keep my family healthy.

My nonno Salvatore grew all types of vegetables in the garden. We used them throughout the summer and they preserved them to enjoy during the winter months. Vegetables made up a large part of our diet and we had them in many different ways. We enjoyed them hot and cold. One of my favourite zucchini dishes is https://recipesatmytable.com/tiella-with-zucchini-and-potatoes/

Zucchini are very healthy for you because they are rich in vitamin B6 which helps regulate blood sugar. For more health benefits read https://www.webmd.com/diet/health-benefits-zucchini#1

INGREDIENTS:

  • 2 medium zucchini sliced lengthwise about 1/4 inch
  • cooking spray or olive oil for brushing
  • a clove of garlic, minced 
  • 1 cup ricotta cheese
  • 1/2 cup freshly grated Parmesan
  • 1 large egg
  • 1/2 cup shredded cheese
  • 2 tbsp chopped parsley ( your favourite will do)
  • 2 cups marinara sauce (divided)
  • 1 tsp olive oil
  • salt and pepper 
  • 1 tsp italian bread crumbs
  • toothpicks to secure the roll ups

Process

Slice the zucchini lengthwise and brush with some olive oil. Place on a grill.

Remove from grill. Cover with plastic wrap and place in refrigerator for at least 1 hour. The steam will soften the zucchini and make it pliable.

Combine the ricotta,parsley, parmesan,the shredded cheese, egg, and garlic

I spread about 1 cup of the marinara sauce on the bottom of an oven proof pan. Lay out the zucchini slices and place a tbsp of the ricotta mixture lengthwise about an inch from the widest edge.  

Zucchini Roll Ups: Recipes At My Table

Roll each up and place in the pan.  Secure with a toothpick.  Sprinkle on the bread crumbs over the top of the ricotta. The breadcrumbs keep the ricotta in place and make a little coating. Place like little towers into the baking dish.

 Place into a 375 F oven and bake for 25-30 minutes. See how golden brown the little caps are from the breadcrumbs. You can use the extra sauce to plate.

Zucchini Roll Ups: Recipes At My Table

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Mushroom Orzo: Recipes At My Table

Mushroom Orzo

Mushroom Orzo

I love risotto, but did you know that you can cook pasta in the same way? Mushroom Orzo is creamy and comes together in 30 minutes.  It is a main dish that will leave family or guests wanting more.  The mushroom flavour pops through in every bite and the creaminess of the shape of the orzo makes it look like rice, but gives it that pasta bite.  I love orzo and use it in many salads.

One of my favourites on the blog is: https://recipesatmytable.com/butternut-squash-risotto/

In Italian orzo means barley.  Usually you find white orzo, but it can be made from whole grain, which is sometimes harder to find.  This gives you an option.  This shape of pasta originated in Italy, but may be found allover the Mediterranean.  If you are curious about how orzo gets its shape go to: https://behindeveryday.com/orzo/

Growing up my nonna cooked orzo for us in a broth with a little sauce and cheese.  A type of pasta dish, but very thick.  We enjoyed this often for lunch.  In those days we came home from school for lunch to the smiles and loving arms of our parents and grandparents.  The table was set.  Often, the house smelled of the mornings baked goods and even though they worked hard everyone was interested in what we learned at school. 

After lunch, my grandfather walked us to the corner store, gave us a nickel each and walked us back down the street towards the school.  As we left he would say be kind and work hard.  That was how he lived and what he passed on to us.  It was his legacy and we continue to live by it today.  When I was taking my grandson to school I said the same words to him.  

Ingredients

  • 1 1/2 cups orzo
  • 1 tbsp butter and 1 tbsp olive oil
  • 1/2 cup white wine
  • 1/2 tsp salt
  • 1 small onion (diced)
  • 500 gr cremini mushrooms sliced finely
  • 1 tablespoon of butter and 1 tbsp of olive oil
  • 3 to 4 cups vegetable or chicken broth
  • 1/4 cup butter and 1/4 cup parmesan cheese
  • parsley (chopped)
  • freshly ground pepper

Process

Add the mushrooms,onion and 1 tbsp of olive oil and one tablespoon of butter to a skillet. Fry the mushrooms and onions until golden brown.

Place the olive oil and butter in the pan and warm up. Add in the orzo to toast.

Pour in your wine and make sure that your broth is ready.

Now start adding the broth in, one ladle at a time until the orzo absorbs it, then add another ladle. Half way through, I add 1/2 the chopped parsley.

Just after the last ladle of broth, I add in the mushrooms.

Remove from heat and add in the butter and parmesan cheese. Stir and let sit for 5 minutes before serving.

Mushroom Orzo: Recipes At My Table

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Eggplant Spaghetti Pie:Recipes At My Table

Eggplant Spaghetti Pie

Eggplant Spaghetti Pie

Eggplant Spaghetti Pie is something that I put together from a recipe I saw in Sicily.  In Trapani they made a pasta with fried eggplant and fired potatoes.  I decided to turn it into a pie. It looks much more elegant this way and you can entertain with it.  It is also much healthier.

Located in western Sicily, the province of Trapani is at the western tip, and offers stunning view of the sea.  There is beautiful art and architecture here. We loved the traditional fish markets and the people were very friendly.  One of their most famous foods is the fish couscous.  Many of their dishes contain almonds because they grown all over the country side. In Trapani we stayed in San Vito Lo Capo. 

For a good article on the food in Trapani go to

https://www.tasteatlas.com/local-food-in-trapani

One of my favourite recipes of couscous on my blog

https://recipesatmytable.com/lentil-vegetable-soup-with-couscous/

Ingredients

  • 1 large eggplant
  • 6 medium sliced potatoes
  • 1 cup grated mozzarella cheese (divided)
  • 1/2 cup grated parmesan cheese (divided)
  • 250 grams spaghettini (1/2 package of the 500 gr.)
  • 1 tsp salt
  • 1 12/ cups marinara sauce ( Plain red sauce)

Process

I cut the eggplant and placed the slices on parchment paper.  Use a good spritz of olive oil on each side of the eggplant.  Place in a 400 F oven for about 20 minutes, turning once.

Peel and wash the potatoes and use a sharp knife to make thin slices.  Pat them dry and for a healthier you, place them in the air fryer with a little spritz of olive oil until golden brown.  Remove and keep crisp by laying out in a single layer.

Grease a springform pan and lay the grilled eggplant on the bottom and around the sides.

Boil your spaghetti and add one cup marina sauce. Make sure your sauce is thick.  You don’t want soupy spaghetti.  Sprinkle half the mozzarella and half the cheese over the eggplant in the pan.

Layer your spaghetti in.

Add the remaining cheese. 

Layer the potatoes in a single layer over the cheese.  Try not to leave any gaps.  Save a few for a garnish after cooking.

Take 1 tbsp of parmesan and sprinkle over the top. 

Place in a 375 F oven for 30 minutes. Remove from oven and let sit for 15 minutes.  Release the rim.  

Put a plate over the top and invert.  Carefully remove the bottom of the pan.

Put a little Marinara Sauce over the top. 

Eggplant Spaghetti Pie: Recipes At My Table

It cuts beautifully.  Look at those layers. 

Eggplant Spaghetti Pie: Recipes At My Table

 

 

 

 

 

 

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Mustard Cream Pork Chops with Caramelized Leeks: Recipes At My Table

Mustard Cream Pork Chops With Caramelized Leeks

Mustard Cream Pork Chops With Caramelized Leeks

Pork Chops are one of my favourite in the meat category. These Mustard Cream Pork Chops with Caramelized Leeks are delicious!! Cooking with pork is healthy and adds so much flavour.  My grandparents raised a pig each year in Calabria Italy.  They flavoured their food with the pig fat, meat and used every part of the pig.   The Italians in the early 20th century were the masters of living of the grid.  They were learned farmers and forgers.  I am so proud to carry some of that knowledge with me.

From the stories my grandparents told us, pig meat was easy to preserve.  Most of it went towards salami, dried sausages and prosciutto. The sausages were packed in oil and the dried. They would boil all the bones and any meat that came from that and turned into a jelly using vinegar, a headcheese type of recipe. This version is called suzzu and eaten spread over bread.  I ate this as a kid, and still crave it. The pig’s feet were pickled, my nonno loved these.

One pig produced a lot of meat.  Most weighed from 250 lbs to 350 lbs.  My grandparents fed them corn and any leftover food.

A good article on Italy’s favourite white meat  http://ciuitaly.com/blog/files/pork-maiale-italy.php

I like this recipe of mine with a fresh tomato pesto for pork.  It makes me dream of summer and the flavours are clean https://recipesatmytable.com/centre-cut-pork-loin-with-tomato-pesto/

Ingredients

  • 1 cup basmati rice
  • 2 cups water or vegetable broth
  • 1 each of a grated carrot and grated zucchini
  • salt and pepper
  • 2 to 4 centre cup pork chops ( we like bone-in)
  • 1 tablespoon Olive oil
  • 1/4 cup white wine
  • 1 tsp Italian Seasoning
  • 2 tablespoons each of Dijon Mustard, tomato Paste and sour cream
  • salt and pepper
  • 1 large leek
  • 2 tsp olive oil
  • 1 tsp sugar
  • parsley for garnish

For The Rice

  • 1 cup of basmati rice
  • 1 large carrot and 1 medium zucchini grated
  • 3 cups water or vegetable broth
  • 1 tsp salt

Process

In a medium sized pot place the water, rice, shredded carrot and zucchini on high heat.   Once the water comes to a boil, cover and turn heat down to low.  When all the water is gone, about 10 minutes, turn off the heat and let sit.

When I add the broth you can see the vegetables float to the top. 

In a large skillet heat up the olive oil.  Salt and pepper the pork chops and sear on each side. I take a pair of scissor and make a few little slits around the pork chops so they don’t curl-up.Add in the 1/4 cup white wine and Italian seasoning.  Cover and cook on medium for about 5 minutes.

Mustard Cream Pork Chops with Caramelized Leeks: Recipes At My Table

Mix the Dijon Mustard, sour cream and tomato paste and add to the pan.  If it is too thick, add 1/4 cup water.  Cover again and simmer for another 5 minutes. 

While the pork chops are cooking place the washed and sliced leek into a pan with the 2 tsp of olive oil and sprinkle with the sugar.  Let it cook slowly so that the natural sugars come out.  Add a little water to help the process.

Place the pork chop on top of the rice and add the caramelized onions on top. A delicious meal for the family and an elegant one to entertain. 

Mustard Cream Pork Chops with Caramelized Leeks: Recipes At My Table

 

 

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