Vegetables Archives - Page 3 of 19

Ricotta Shells With Leeks

I try to diversify recipes and focus on health. I place the ricotta shells on a bed of leeks. The leeks keep the shells moist and boos the flavour. Ricotta Shells With Leeks makes a great family or entertaining meal. The prep for this is minimal and sometimes I cheat and use a good bottled marinara.

I like this recipe for entertaining because it is a one dish thing. This can also be cooked ahead of time, and then warmed-up quickly. The leeks at the bottom give you the vegetable additive. It’s also a great meatless dish. I put some Italian sausages in the sauce because my husband likes some meat with his meals. For me this is ac complete meal.

If you want a good meat stuffed cannelloni check out : https://recipesatmytable.com/veal-cannelloni/

If you like stuffed pasta, read this article for extra recipes and wine pairings: https://www.thegrandwinetour.com/en/popular-foods-of-italy/stuffed-pasta-wine-pairings

Ingredients

1 package pasta shells
2 large eggs beaten
1 250 gr ricotta
1 clove garlic (minced)
1/2 cup parmesan cheese
1 tbsp minced parsley
1/4 tsp teaspoon salt
1/4 teaspoon coarse ground black pepper
1 leek, washed chopped
1 tbsp olive oil
salt and pepper
2 cups marinara sauce ( recipe: https://recipesatmytable.com/marinara-sauce-passata-making/
1/4 cup mozzarella
1/2 cup shredded mozzarella

Process

I chop the leek and toss it with 1 tbsp of olive oil and add some salt and pepper.

Take 24 pasta shells and place them in a bowl with boiling water for 10 to 15 minutes. This soften the shells and makes them easy to fill. It really works and keeps the al dente.

In a medium bowl put in the ricotta, eggs, garlic, parsley, salt and parmesan cheese.

Mix it well and refrigerate while those shells are softening.

Put a heaping tsp of the mixture into each shell and set on top of the leeks.

Now cover with 2 cups of marinara sauce. Sometimes I also use a béchamel sauce. Both are good. Sprinkle with 1/4 cup of parmesan. Cover with a piece of parchment paper followed by a pice of tin foil. Place in a 350 F oven for 1 hour.

After an hour, I remove the covers and let them bubble away uncovered for 5 minutes for that parmesan to crisp.

Take it out of the oven and sprinkle with the 1/2 cup of mozzarella.

I always get a little taste and YUM!!

October 8, 2020

Sweet Potato Zucchini Bake

Sweet Potato Zucchini Bake

Simple ingredients come together in this recipe to make Sweet Potato Zucchini Bake a great side or main. There are only a few ingredients, but the kitchen smells like you cooked all day. Another recipe stemming from the “Cucina Povera”, I remember slicing the zucchini for nonna. We didn’t use sweet potatoes and we called ours “tiella”. This stands for any layered vegetable casserole. Sometimes in some regions of Italy, they will add mussels or cozze. Ours were simple dishes, using minimal ingredients that were in season.

Cucina Povera

Times were hard all over Italy during and after the war, but especially in Southern Italy. They didn’t have the industries that the North had. Most Southern Italians were employed as farmers. Both my grandfather were experts in farming. My nonno Salvatore from Calabria was a much sought after traveling farmer. To support his family, he went to farms and organize, plant and help harvest crops. My nonno Francesco, in Sicily took care of some farm lands in his area and worked up in those hills until his lat 70’s. He loved the good earth and was proud to bring home his produce.

Also try my : https://recipesatmytable.com/tiella-with-zucchini-and-potatoes/

Ingredients

4 medium sweet potatoes ( thinly sliced)
1 large onion (finely chopped)
2 large zucchini ( thinly sliced)
1 tbsp tomato paste
6 tbsp olive oil divided in 3
1/4 cup grated parmesan cheese
1 tbsp Italian seasoning.

This is my Pampered Chef well seasoned stone. It makes the best roast anything. I finely chop the onion and add the tomato paste and olive oil to the pan and mix it.

The sweet potatoes and zucchini are sliced next and I add 2 tbsp of olive oil and 1/2 a tbs of the Italian seasoning to each. Toss and set aside.

Then layer them in a circular fashion. Give them a good sprinkle of salt and pepper.

Sprinkle with the Parmesan Cheese and place in a 400 F oven for 40 to 50 minutes.

It starts to brown in the oven.

Perfect as a side or main.

June 12, 2020

Roasted Red Pepper Farro Salad

Farro is an ancient grain. Roasted Red Pepper Farro Salad boasts of cashew undertones and hints of cinnamon. I first had farro in Italy where they cooked it risotto style. Dining on farro for centuries and the Italians know that these little wheat grains pack a punch of nutrients into the body. From soups, to salads and stuffing, farro is versatile. You can even enjoy it for breakfast with yogurt.

Today I am barbecuing trout and I want something bright to accompany the fish. I make a simple dressing for the fish using olive oil, soy sauce, rice wine vinegar, garlic, ginger and brown sugar. This is a teriyaki blend, loved by all and so flavourful. This Roasted Red Pepper Farro Salad will be a nice side dish.

I also have beautiful and colourful peppers from the area. They go onto the barbecue and blister to perfection. Barbecuing peppers always reminds me of sitting in the garage with the coal barbecue and my grandparents. There was a kitchen table in the garage and of course some homemade vino. Oh the summer days passed laughing and barbecuing peppers. Neighbours, friends and family would stop by. Some would help, some would share stories, others gave directions. LOL Everything was done in time and time was all we had. That’s why I am enjoying the slowed down pace of the Pandemic. It reminds me of those lazy summer days and two old people who knew how to live.

If you love roasted red peppers try my https://recipesatmytable.com/roasted-red-pepper-and-mozzarella-meatloaf/

Ingredients

8 to 10 medium peppers
2 cups farro
1 onion
2 tbsp olive oil
1/4 cup white wine
4 cups vegetable/chicken broth
3 tbsp white vinegar
2 tbsp olive oil
1 tbs honey
1 clove garlic
1/2 tsp cumin
1/2 tsp paprika
2 tbsp minced parsley (optional)

Process

Roast the peppers on the barbecue. See the nice char.

This is the Farro I like to use.

Always rinse it well.

Place the 2 tbsp of olive oil in a pan with the onion. Let that sauté for a few minutes and then add the farro. Stir for one minute and then add the white wine.

Add your broth and simmer until it thickens. It will take 15 to 20 minutes. Add salt to taste, I use about 1/2 a tsp.

Meanwhile add together all your ingredients for the dressing, the vinegar, olive oil, honey, garlic, cumin and paprika.

Pour the dressing over the hot farro and let cool.

I skin the peppers and put them into the farro and mix it all up.

Pretty presentation.

June 2, 2020

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Puff Pastry Bruschetta

Puff Pastry Bruschetta is an easy and convenient way to enjoy an old favourite. This pastry requires little effort and is easily available. I love the way it puffs up and it is ultra-light and flaky. Use various toppings to vary the crunch and flavour. Of course the main star of any bruschetta is the tomato. I used Heirloom tomatoes.

There is also a secret to a good bruschetta and that is to seed and juice the tomato. This will keep whatever bread or dough from getting soggy. Of course this puff pastry gives this recipe a different texture, but a nice change for a quick fix.

This recipe calls for simple ingredients and the other star is the Olive Oil. Use a good quality brand of olive oil especially when using it as a condiment. As Italians, we have many uses for Olive oil. An interesting article on Olive Oil related to insomnia https://nuvooliveoil.com/blogs/blog/olive-oil-remedy-for-insomnia-sleep-health-science-evoo

Although served as a snack or appetizer, bruschetta makes a nice light meal. I serve it with a generous salad and prefer the pepperiness of Arugula to compliment the sweet tomatoes.

If you are looking for a gluten free option try https://recipesatmytable.com/cauliflower-steaks-pizzaiola/

Ingredients

1 package puff pastry ( I use Tenderflake 397 gr package)
1/4 cup grated parmesan
1/2 cup chopped artichokes ( canned or marinated)
2 large tomatoes, remove the seeds, scoop up the entire middle and chop
1 whole garlic clove (minced)
2 tbsp of the marinade from the artichokes
1/4 tsp dried oregano
1/2 tsp dried basil
1/2 cup shredded mozzarella
black or green olives to decorate ( you decide how many)
olive oil for drizzling ( when it comes out of the oven)

Process

Preheat the oven to 400 F. Line your pans with parchment paper because it makes up easy.

This is the Puff pastry I use.

Roll out the puff pastry. This give you that long look as seen in restaurants. I use a little flour to dust, flip and roll.

Then I take a fork and prick the dough while leaving a little border around it.

Place in the oven for 10 minutes until golden brown. This will deflate and bake further when toppings go on it.

Chop up the artichokes into small pieces. Add the tomatoes, pesto, garlic and oregano. Spread onto the pastry.

These are marinated artichokes from a jar.

I use a spoon to clean out the tomatoes.

Now they are ready to chop.

Everything goes into a bowl and mixed.

Top with the mozzarella and goat cheese. Return to the oven to melt the cheese. About 5 minutes.

The first layer of the vegetables goes on.

Now the mozzarella, parmesan and olives. Into the 400 F oven it goes for another 5 to 8 minutes.

Remove and enjoy with a freshly tossed salad or as an appetizer or snack. You might want to drizzle a little olive oil over the top.

April 21, 2020