Italian Eggplant Gnocchi Bake
12 ounces frozen or fresh plain gnocchi
1 1/2 tablespoons extra-virgin olive oil
1 medium white onion, diced
Kosher salt
2 small Italian eggplant (about 1 pound), diced
1 1/4 cups store-bought roasted garlic marinara sauce
1/4 teaspoon crushed red pepper flakes
1 1/2 ounces shredded provolone
Sprigs fresh basil or oregano, for garnish, optional
Preheat the oven to 475°F.
Bring a large pot of water to a boil.
Add the gnocchi to the boiling water and cook according to the package directions; drain, reserving 1/2 cup of the cooking liquid.
Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onions and 1/8 teaspoon salt and cook, stirring occasionally, until soft, about 5 minutes. Add the eggplant and cook, stirring occasionally, until the eggplant is very soft and the onions are golden brown, 10 to 12 minutes. Remove from the heat.
Add the gnocchi, reserved cooking liquid, marinara sauce and red pepper flakes to the skillet with the eggplant mixture and stir to combine.
Transfer the eggplant-gnocchi mixture to a 9-inch oval or square baking dish. Sprinkle with the provolone. Bake on the top oven rack until hot and bubbling and the cheese turns golden, about 15 minutes. Remove from the oven and let sit for 5 minutes.
Garnish with the fresh basil sprigs if using and serve.
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Cheesy Caprese Gnocchi Skillet
16 oz package Delallo gnocchi, or gluten-free gnocchi
1 tbsp olive oil
½ large onion or 1 small onion, chopped
1 tsp kosher salt
1 lb eggplant, diced
2 cloves garlic, crushed
5- ounce container baby spinach
1 tbsp tomato paste
28- oz can San Marzano Style crushed tomatoes
6 leaves fresh basil
6 oz small mozzarella cheese balls
Bring water to a boil, cook gnocchi according to package directions and drain.
Meanwhile, set a large nonstick skillet over medium heat and add the oil. When the oil is warm, add the onion, eggplant and salt to the pan and saute for about 3 minutes, or until it begins to soften, then add the garlic and cook until fragrant, about 1 minute.
Gradually add the spinach, stirring until it wilts. Once it’s all in the pan, saute for 1 to 2 minutes, or until it cooks down.
Push it to one side of the pan with your spoon and add the tomato paste, stirring until it smells lightly caramelized and toasty.
Pour in the can of tomatoes and decrease the heat to medium.
Cover the pan and cook for 5 to 6 minutes, or until the eggplant is tender.
Add the cooked gnocchi, place the mozzarella on top, cover the pan and cook 3 to 5 minutes, or until the mozzarella is melty.
Garnish with torn fresh basil and serve.
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Ricotta Cheese Cake
1 box yellow cake mix, mixed according to package directions
1 (15- to 16-ounce) ricotta cheese 3 eggs
1/2 cup sugar 3 teaspoons vanilla
Confectioners' sugar
Preheat oven to 350°F. Grease a 9- by 13-inch cake pan with shortening; dust with flour. Prepare the cake mix as directed. Pour into greased cake pan. On low to medium speed of an electric mixer, blend ricotta cheese, eggs, sugar and vanilla until smooth. Drop mixture by spoonfuls or pour over cake batter; swirl very lightly with a knife. Bake at 350°F 45-60 minutes. Cake is done when it shrinks from the sides of the pan. Cool pan on wire rack; sprinkle heavily with confectioners' sugar. Store leftover cake in refrigerator. If refrigerating before serving, add the confectioners' sugar just before serving.
Variations: Add 1-2 cups fresh, canned or frozen blueberries, strawberries, raspberries, peaches and so forth to batter before swirling in cheese mixture. (Be sure to drain excess liquid from berries.) The cheese and fruit mixture will settle toward the bottom of the pan. Try lemon cake mix with any of the berries.
Or use a chocolate cake mix with cream cheese instead of ricotta and chocolate chips baked in a Bundt pan. Slightly melt a container of chocolate frosting and drizzle over baked cake.
Makes 16 servings Makes 16 servings. Source: Horton Family
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Fresh Basil Pesto
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts or mac nuts
3 medium garlic cloves, minced
Salt and freshly ground black pepper to taste
Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of
pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.)
Add the garlic, pulse a few times more.
Slowly add the olive oil in a constant stream while the food processor is on.
Stop to scrape down the sides of the food processor with a rubber spatula.
Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. Makes 1 cup.
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Jumbo Cheesy Italian Meatballs
For the meatballs:
Extra-virgin olive oil, for brushing
3 1/2 cups torn stale Italian bread (about 1/4 loaf)
1 cup whole milk
2 large eggs
2 pounds ground beef chuck
1 small bunch parsley, chopped(about 1 cup)
1/2 cup grated parmesan cheese
1 clove garlic, grated
Kosher salt
1/2 teaspoon red pepper flakes
4 mini mozzarella balls (bocconcini)
For the sauce:
2 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1/4 to 1/2 teaspoon red pepper flakes
1 28 -ounce can crushed tomatoes
3 to 4 sprigs basil, plus chopped leaves for topping
Kosher salt
Ricotta cheese, for topping
Make the meatballs: Preheat the oven to 400° F and brush a baking sheet with olive oil. Pulse the bread in a food processor to make coarse crumbs. Transfer to a small bowl, add the milk and set aside to soak. Lightly beat the eggs in a large bowl, then add the beef, parsley, parmesan, garlic, 1 teaspoon salt and the red pepper flakes; mix with your hands to combine. Add the bread-milk mixture and mix until just combined (do not overmix).
Dampen your hands and shape the meat mixture into 4 large balls. Make an indentation in the center of each with your thumb and stuff with a mini mozzarella ball, then mold the meat around the cheese. Arrange the meatballs on the prepared baking sheet and bake until browned and firm, 25 to 30 minutes.
Meanwhile, make the sauce: Heat the olive oil in a large deep skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, 1 cup water, the basil sprigs and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to low and simmer until thickened, about 30 minutes.
Remove the meatballs from the oven and add to the sauce, spooning some of the sauce on top. Continue cooking, occasionally spooning the sauce over the meatballs, until tender and cooked through, about 6 minutes. Serve with ricotta and chopped basil.
Source: http://www.foodnetwork.com
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Creamy Lemon Risotto
1 1/2 C. fresh mushrooms, sliced
2 green onions, thinly sliced
2 cloves garlic, minced
1/8 tsp. pepper
1 Tbs. olive oil
1 C. long grain rice
1 can chicken broth
1 1/2 C. water
1/4 C. water
1/2 C. carrots, sliced
1½ cups Water
1/4 C. Parmesan cheese, shredded
2 tsp. finely shredded lemon peel
Cook mushrooms, onions, garlic and pepper in hot oil inside a saucepan until vegetables are tender. Add the rice, cook and stir 2 minutes. Slowly add liquids and bring to a boil. Reduce heat, cover and simmer for 30 minutes. Remove from heat. Stir in remaining ingredients, cover and let stand for 5 minutes before serving.
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Skillet Gnocchi
1 tablespoon + 1 teaspoon Swanson Organic Extra Virgin Olive Oil
16 ounces gnocchi
1 medium yellow onion, thinly sliced
1/2 teaspoon Swanson Organic Garlic Powder
1/2 cup water
6 cups chard leaves, chopped
1 can Eden Foods Organic Diced Tomatoes with Basil
1 can Eden Foods Organic Navy Beans, rinsed
1/4 teaspoon Swanson Organic Black Peppercorns, ground
1/2 cup shredded part-skim mozzarella cheese
1/4 cup finely shredded parmesan cheese
Heat one tablespoon olive oil in a large non-stick skillet over medium heat. Add gnocchi and cook,
stirring often, for 5 to 7 minutes or until gnocchi are plumped and starting to brown.
Transfer gnocchi to a bowl.
In skillet, add remaining one teaspoon oil and onion and cook over medium heat for 2 minutes.
Stir in water and garlic powder. Cover and cook 4 to 6 minutes, or until the onion is soft.
Add in chard and cook, stirring, for 1 to 2 minutes, or until greens start to wilt.
Stir in tomatoes, beans and pepper and bring to a simmer. Stir in gnocchi and sprinkle with cheeses.
Cover and cook for 3 minutes, or until cheese is melted and sauce is bubbling.
Makes 6 servings. Serving size 11/2 cups.
Nutritional Breakdown (per serving):
Calories 273, Total Fat 7 grams, Saturated Fat 3 grams, Trans Fat 0 grams,
Monounsaturated Fat 4 grams, Polyunsaturated Fat .4 grams, Protein 13 grams, Sodium 460 mg,
Carbohydrates 39 grams, Fiber 7 grams
Points Plus = 7 per serving
Swanson Health Products Healthy Recipe Skillet Gnocchi
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Eggplant Lasagna
2 large eggplants, sliced lengthwise 3/4-inch thick (8 slices)
5 tablespoons olive oil, divided plus more for baking dish
Coarse salt and freshly ground black pepper
1 cup thinly sliced cremini mushrooms
2 garlic cloves, minced
1 tablespoon oregano
1 (15-ounce) container whole milk ricotta cheese
2 large eggs
1 cup Mozzarella Cheese, grated
1 cup grated Parmesan, divided
2 tablespoons freshly chopped oregano leaves
2 cups Marinara Sauce, any brand
Preheat oven to 400°F.
Arrange sliced eggplant in a single layer on 2 sheet pans covered in parchment paper.
Brush on both sides using 3 tablespoons of oil and season with salt and pepper.
Roast the eggplant until it is soft and golden, about 15 minutes.
Meanwhile, in a medium skillet add the remaining 2 tablespoons of oil and the sliced mushrooms.
Saute until soft for about 7 minutes. Add the minced garlic and chopped oregano. Cook for another 2 minutes.
Once the mushrooms are cooked remove and set aside to cool.
In a large bowl add the ricotta, 1/2 cup Mozzarella, eggs, 1/2 cup Parmesan, oregano, mushrooms, 2 teaspoons of salt, 1/4 tsp. nutmeg
and 1/4 teaspoon pepper. Mix well. Brush an 8-inch baking dish with oil or spray Pam.
Spread half of the marinara sauce on the bottom of the prepared baking dish.
Lay 4 slices on top followed by the ricotta mixture. Lay another 4 slices of eggplant and finish with marinara sauce.
Top with the remaining 1/2 cup Parmesan and 1/2 cup Mozzarella. Bake until golden brown, at 350°F, for 30 minutes.
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Chicken and Polenta ala Grandma Pete
4 chicken thighs and/or
2 chicken breasts
2 teaspoons salt, to taste
1 teaspoon freshly ground black pepper, to taste
3 tablespoons olive oil
1 large red bell pepper, chopped
1 jalapeno pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup red wine
1 can tomato paste
2 lge. cans tomato sauce
1 ( 28-ounce) can diced tomatoes with juice
1 1/2 teaspoons dried oregano leaves or fresh
Flat leaf parsley
1/4 cup coarsely chopped fresh basil leaves
1 bay leaf
Pamesan cheese
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper.
In a large heavy saute pan or Dutch oven, heat the oil over a medium-high flame.
Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side.
Transfer the chicken to a plate and set aside.
Add the peppers, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes.
Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes.
Add the tomato paste, tomato sauce,tomatoes and with their juice. Season with fresh herbs.
Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer.
Transfer to oven for 1 hour or until chicken is tender.
Using tongs, transfer the chicken to a platter. Spoon the sauce over the chicken, then sprinkle with the parmesan cheese and serve.
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Polenta
6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
3 tablespoons sharp cheddar cheese
Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt.
Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender,
stirring often, about 15 minutes. Turn off the heat.
Add the cheese, and stir until melted. Serve with extra cheese.
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