Category: Vegetables

Melanzane Ripiene Calabrese: Recipes At My Table

Melanzane Ripiene Calabrese

Melanzane Ripiene Calabrese

What I love most about the blog, is being able to share recipes that family members may have lost. Melanzane Ripiene Calabrese is an old recipe that my nonna made and my mom continues to make.  we have them on Christmas Eve.  They are meatless and delicious.

A childhood friend, Angela Bonfierro asked for this recipe a while ago. Her mom and my nonna knew each other and are from the same area of Italy.  I love this dish both hot and cold.  It is simple and the true Calabrian flavours come out in every bite. I am a bit disappointed with the eggplants this time of year.  Vegetables that are transported have a tendency to freeze and you can see this when I sliced the eggplant.

These were extra large eggplants.  I like to buy the smaller ones, but the pandemic has made us adjust to what is available at the store.  I used stale bread and bread crumbs in my recipe, but you can just use bread crumbs if you like.

One of my favourite eggplant recipes on the blog https://recipesatmytable.com/the-best-grilled-eggplant-parmigiana/

Ingredients

  • 1 large eggplant or 6 small ones cut in half
  • 4 slices day old bread ( sliced)
  • 1/4 cup bread crumbs
  • 1/4 cup grated parmigiano reggiano
  • 1 egg
  • 1/2 cup hot water from the boiled egg plant
  • 1/2 cup marinara sauce (filling)
  • 2 cups marinara sauce ( for cooking)
  • 2 tbsp minced parsley
  • 1 or 2 cloves of garlic
  • Salt and pepper
  • olive oil
  • Calabrese oregano

Process

Wash the eggplants and cut in half.  Place in boiling water and simmer for 8 minutes with the lid on.  You want the pulp to soften.

Remove the eggplants and cool.  Now using a fork, remove all the pulp. Try to take out as much of the seeds as you can.

In a medium bowl slice the bread, add the crumbs, the cheese and parsley.

To this now add the warm eggplant pulp and the warm water.  Mix and let cool.Now add in your egg and minced garlic. Follow with the 1/2 cup of marinara and mix.

Place the eggplant in a dish and evenly divide the filling into the eggplant shells.

Drizzle some more marinara ( 1/2 to 1 cup) over the eggplant, cover with foil and place into a 350 F oven for 30 minutes.

Remove the foil and cook uncovered for another 30 minutes.

Serve  with the remainder of the marinara sauce.  Sprinkle with cheese and some oregano.

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Sheet Pan Pasta

Sheet Pan Pasta

Life during the holidays can be hectic. Sheet Pan Pasta will make you feel like you are dining at a fancy Italian restaurant, but staying at home.  I decided to put onions, tomatoes and zucchini on a sheet pan.  I used Italian seasoning, salt, pepper and some good olive oil.  Into the oven it went.

Growing up we ate pasta at least once a day and I continue to crave it.  No, pasta doesn’t pack on the pounds, it is how much you eat and what you put on it that matters.  This is a vegetarian dish, but you certainly could add some roast chicken or some fish such as shrimp or salmon to it.

After I laid all the vegetables on the sheet, I added a little bit of tomato paste to the pan.  My nonna used tomato paste to enhance the depth of flavour of sauces.  It really makes this sauce taste like it has cooked longer.  As it cooks in the oven, the whole house smells like walking through the streets of those small Italian villages.  Oh my heart!!

I love these easy pasta recipes.  If you like another check out https://recipesatmytable.com/shake-shake-pasta/

Ingredients

  • 1 medium onion sliced
  • 2 ripe tomatoes sliced
  • 1 medium zucchini sliced
  • good drizzle of olive oil and extra to garnish
  • a little bit of tomato paste ( 2 tbsp)
  • 1 tsp of Italian Seasoning
  • salt and pepper
  • Parmigiano Reggiano cheese for dressing
  • 250 gr of short pasta

Process

Line a sheet pan with parchment paper.  Slice the onion, zucchini and tomatoes all the same size. Squeeze about 2 tbsp of tomato paste over the tomatoes to intensify the flavour. Drizzle with olive oil. Sprinkle with salt, pepper and the Italian Seasoning. 

I peek into the oven and see the vegetables caramelizing.  

Look at the little char on the zucchini. 

Take the tomatoes and onions and put them in a large bowl. I used two knives to slice them in the bowl. 

My rotini is ready and it all comes together in the bowl. I tossed everything together and then kept some of the zucchini for the top.  Use a generous amount of grated parmigiano reggiano on the top. 

 

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Spaghetti Squash Bowls

Spaghetti Squash Bowls

Spaghetti Squash Bowls will impress your guests and keep your family at the table for more.  I love vegetables and this is an easy way to change-it-up. Spaghetti squash is not something that we used a lot in our Italian kitchen, but I borrowed some of my nonna’s Italian zucchini hacks to dress this one up. In between all the Christmas baking, let’s make something healthy. lol

Nonna often sautéed zucchini with sauce and the list of add-ons is endless.  Today I begin by roasting my spaghetti squash and then removing the golden threads.  I toss everything together with cheese and our marinara sauce.  There is such a wonderful aroma in the kitchen.

For another stuffed member of the squash family recipe https://recipesatmytable.com/zucchini-boats-with-rice-and-mushrooms/

For nutritional values of spaghetti squash https://www.verywellfit.com/calories-in-spaghetti-squash-and-health-benefits-4119937

INGREDIENTS

  • 1 medium-to-large spaghetti squash
  • 4 a few sprays of olive oil
  • Salt and pepper
  • 1/2 tsp Italian seasoning
  • 1/2 cup marinara sauce
  • !/4 cup grated Parmesan cheese
  • 1/2 cup cubed mozzarella cheese
  • 1/2 cup canned chicken
  • 1 clove garlic
  • 1 small onion diced
  • 2 tsp olive oil

Process

Begin by cutting the spaghetti squash in half to create a bowl.  Chop off the bottom of the squash so that the bowl sits. Scoop out the seeds and then sprinkle with salt and pepper.  Sprinkle with the Italian seasoning and then give them both a good spray of olive oil.  Place in a 375 F oven for 30 minutes.

Meanwhile sauté the onion until translucent and now add in the garlic.

Pour in your marinara sauce and let it simmer a few minutes.

Add in the chicken.

When the spaghetti squash is golden brown, scoop out its golden threads and add them to the sauce.  Toss everything together.

Remove from heat and add in the parmesan cheese and mozzarella.

 

Return to a 375 F oven for 15 minutes.

Out of the oven.

Plated and ready to eat!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Sweet and Sour Turkey: Recipes At My Table

Sweet and Sour Turkey

Sweet and Sour Turkey

I cooked a big turkey on Sunday and my leftovers today become Sweet and Sour Turkey. With the new way of ordering food, turkey seems like a good choice.  It’s available and versatile.  My family loves turkey pot pie with leftovers, but I was thinking more Asian flavours.

When I make tuna salad and potato salad, I always add relish or sweet pickles.  Today I experiment with adding this condiment to the turkey.  We’ll see and my grandson never lies.  LOL  Although he did tell me that he could eat pasta every night.

In Italian sweet and sour is agro/dolce.  Try this recipes https://recipesatmytable.com/agrodolce-tomato-basil-turkey-meatballs/

Sweet and Sour??

Sweet and sour chicken originated in China sometime in the 18th century.  The deep fried chicken in most sweet and sour recipes makes them extra comforting.  My roasted turkey gives this dish a lighter flair.  One thing for sure, I serve it right out of the wok, nice and hot.  A simple side of plain rice is all we need.

In every sweet and sour sauce there is some combination of ketchup, chilli and plum sauce and of corse lemon juice. I switched the lemon with orange and added the zest for some zing.  As usual, my Sicilian roots tell me to add some nutmeg for that mysterious element.  Play with your recipes, it’s the best.  One of my friends uses vinegar and tomato paste in hers.

Here is my spin on sweet and sour turkey

Ingredients

  • 2 stalks celery
  • 2 large carrots
  • 1 onion
  • 1 bunch broccoli
  • salt and pepper to taste
  • 2 tbsp canola oil
  • 1/4 cup brown sugar
  • 1/4 cup cornstarch
  • 1 cup chicken broth
  • 1/2 cup relish or sweet sliced pickles
  • 1 can pineapple undrained (398 ml)
  • 2 tbs soy sauce
  • 1/4 cup ketchup
  • 2 tbsp chilli sauce
  • the juice and zest of 1/2 an orange
  • 4 cups cooked turkey
  • 3 tbsp toasted almonds

The process

Cut all the vegetables.

Stir-fry in canola oil for a few minutes.

Sweet and Sour Turkey: Recipes At My Table

Combine chicken broth, corn starch, brown sugar, soy sauce, ketchup , orange juice and chilli sauce and pour over vegetables.  Put on a lid and simmer for a few minutes.

Add the diced turkey relish and pineapple. Bring to a boil and cook a few more minutes.

Sweet and Sour Turkey: Recipes At My Table

Remove from pan and sprinkle the almonds,freshly grated nutmeg and orange zest over the dish.  Serve over rice or noodles. 

Sweet and Sour Turkey: Recipes At My Table

 

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