Dinner this week

This week, I made one big meal of my favorite spaghetti and meatballs and we ate them all week for dinner. We actually made them with all pork instead of a mix of pork and beef, but I don't think I'll do that again. They were pretty fatty and fell apart.

I also thought ahead and prepped my lunch for the week on Sunday night. I made a salad with spinach, bulgar, artichoke bottoms (though I will do hearts next time), cucumbers (peeled and de-seeded), red bell pepper, avocado (which I sliced fresh each day), black beans, and dried blueberries. Totally scrumptious! I made my own salad dressing with some olive oil, balsamic vinegar, red wine vinegar, lemon juice, salt and pepper, a little wine and lots of salt and pepper and other spices. I've been looking forward to it every day!

Tonight for Thursday night BBQ, I made Spicy Orzo and Black Bean Salad. Looks fresh and delicious! I mixed the spinach in instead of lining it on the bottom of bowls so that I can serve it to everyone. I left out the cilantro of course and the blue cheese because the Monkey Scientist despises it. Looking forward to a fun night with friends tonight!

Have a great weekend!

Pasta Alla Vodka

I would like to welcome back one of my favorite guest bloggers for a post today.  From the city with the worst weather in the US, here's another great recipe from Jeff.



With Dani's new job consuming all of her time, it's lucky that she has such great friends to guest blog for her. One of my favorite pasta sauces is Vodka sauce, and I found a recipe definitely worth sharing. Plus, this took max 30 minutes to make and the pasta can be cooking at the same time. Add this recipe to your list of quick weekday meals.

I found this recipe from one of the most popular bloggers out there,The Pioneer Woman. Her pictures are awesome and she has a picture for every single step. You can literally match up your pot to hers to see if they look the same. As awesome as the blog may be though, it's missing the Dani, uh, unique tone and commentary we all love so much...

100% stealing this photo idea from Pioneer Woman, here are your ingredients:



You can absolutely cook your pasta while making your sauce, but I pre-made my sauce earlier - gotta love working from home.

First step is chopping up your onion and garlic. You'll notice I only used half an onion and I thought it was plenty, if not still too much - depends on your onion tolerance. For me and my mom it's next to zero. Unless you live in Eugene, Oregon where apparently she has found magic onions that don't destroy your tongue.

Anyway, speaking of onion breath, I hate garlic fingers. Despite being marginally OCD, this tip just makes good sense. I always wear a latex-free glove when handling garlic. Your hand stays clean and you get 10 minutes of Michael Jackson fantasy. iPod, glove... check and check.

10-Minute Meat and Tomato Sauce

The other night, I really wasn't feeling that well.  I wanted to throw together a quick dinner, but I didn't have any spaghetti sauce in the house.  The Monkey Scientist had some leftover meat from his famous Superbowl Chili (I would have shared the recipe but I've been expressly forbidden by his mother), and I had a can of crushed tomatoes, a lemon, and some whole wheat penne.  Who knew that would be enough to throw together a quick and easy dinner?



This is (in the words of Chris Traeger) literally the easiest homemade tomato sauce ever.  It's cheaper and healthier than a jar of Prego, plus even more delicious.  You could season it any way you liked, but keeping it simple is pretty spectacular.  And, aside from cooking the meat which you'd have to do regardless, it can only possibly add 5 minutes to the time it would take to open a jar of sauce.  What more could you ask for?



This sauce is yummy just on penne, or would be great in a lasagna or on stuffed shells.  It's fresh from the lemon, and with a little kick from the red pepper flakes.  Vegetarians can skip the meat and it would still be great.  If you wanted to crush your own tomatoes in the summertime I'm sure it would kick it up another notch.  This will be replacing the Prego in my cabinet - although I'm not sure I can resist Trader Joe's sauce when I'm there!



10-Minute Meat and Tomato Sauce
adapted from 101 Cookbooks

Ingredients
1/4 cup extra virgin olive oil
1 1/2 teaspoons crushed red pepper flakes
1/2 teaspoon fine grain sea salt
3 medium cloves of garlic, finely chopped
1/2 lb ground beef or turkey
1 28-ounce can crushed red tomatoes (don't use store brand)
pinch of sugar
zest of one lemon (less if you don't like lemon)
salt and pepper, to taste

Instructions
1. Combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat, saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown.
2. Add meat and cook until no pink remains, about 5 minutes.
3. Stir in the tomatoes and sugar, and heat to a gentle simmer. This takes just a couple minutes. Season to taste with salt and pepper. Stir in the lemon zest.

Eggplant and Veal Parmesan Lasagna

When I went back to visit my parents for Thanksgiving, we had a special treat.  On Wednesday night, we had to pick my baby bro up from the airport right around dinner time, which meant we got to make a trip to Rino's Place, my absolute favorite Italian restaurant.  We've been going there for years, but ever since it was featured on Diner's, Drive-ins and Dives (of which it isn't any of the 3) it's been almost impossible to get a table at Rino's.  Fortunately, we're the only ones crazy enough to want an Italian meal with enormous portions the night before Thanksgiving, so it was relatively quiet.



My family is pretty predictable when it comes to Italian food.  My brother always orders Ziti with Chicken and Broccoli or Lobster Ravioli.  My go-to is chicken piccata, although I tend to be a little more flexible (on this particular night I had an open seafood and vegetable lasagna with huge chunks of lobster and scallops and shrimp, YUM).  Mom and Dad are fans of Veal and Eggplant Parmesan.  At Rino's, they have a dish that has both Eggplant and Veal in one dish, and it's what they both always order.



I was feeling a bit lazy this week, but I knew I really should cook at least 1 night.  Lasagna is always easy to assemble and leaves lots of leftovers, and I loved the idea of an Eggplant Parmesan version.  I knew the Monkey Scientist wouldn't quite be satisfied without meat, so I took a tip from Rino's and added veal!



The original recipe was a little bit confusing, so I tried to simplify it and be super clear for you.  I ended up making a few mistakes changes to mine, including mixing ALL the parm with all the breadcrumbs so I ended up having breadcrumbs in every layer - oops.  It didn't turn out all that different, but my topping definitely didn't bake the same way as the recipe I was following.  I also added an extra layer of lasagna noodles, which wasn't so smart since I used no-boil and there wasn't enough liquid on the last layer to really cook them.  Don't be like me.



Despite my lack of being able to follow instructions, this came out delicious!  I loved the mix of veal and eggplant; it added good depth of flavor.  Per usual, I kicked up the spice a lot, and it made it superbly tasty. I probably used twice the spice that I put in the recipe below, so don't be too afraid, but you can leave it out if you aren't into spicy foods.  The Monkey Scientist said this just might be one of his favorite meals I've ever made (although he still keeps talking about  those stuffed peppers I made last spring).  I've been eating this lasagna for lunch and dinner for a couple days now and I'm not tired of it yet :)



Eggplant and Veal Parmesan Lasagna
adapted from Heather's Dish

Ingredients
1 large eggplant, peeled and chopped into small pieces
2 Tbsp olive oil (divided) + more for drizzling
1 tsp salt
1/2 tsp pepper
1/2 tsp cayenne pepper (more if you like it spicy)
1 lb ground veal
1 jar of your favorite spaghetti sauce (or use homemade if you’d like!)
2 cups low fat shredded mozzarella cheese
15 oz fat free ricotta cheese
1 egg
1 tsp garlic powder
1 1/4 cups parmesan (divided)
3/4 cup Italian breadcrumbs (I used plain Panko with a tbsp of Italian seasoning)
1 tsp red pepper flakes (more if you like it spicy)
~1/2 box pre-boil lasagna noodles (I use Barilla)

Instructions:
1. Preheat oven to 375.
2. Heat a nonstick skillet over medium heat. Add 1 tbsp olive oil and eggplant, salt, pepper, and cayenne and cook until soft and golden brown. Move the eggplant to a large bowl.
3. In the same skillet, add remaining olive oil and veal. Break up and cook until brown.
4. With a slotted spoon, move veal to the same bowl as the eggplant. Add tomato sauce and toss.
5. In another bowl whisk together the ricotta, egg, and garlic powder.
6. In another bowl (sorry for the dishes…big thanks to the Monkey Scientist for helping clean!) mix together 3/4 of a cup of the parmesan, red pepper flakes, and the breadcrumbs.
7. Spray a 9×13 dish with nonstick spray and layer the lasagna:

• a small amount of tomato sauce, a layer of lasagna noodles
• 1/3 of the ricotta mixture
• 1/3 of the mozzarella
• 1/4 cup of parmesan cheese (not the mixture)
• 1/2 of the tomato sauce/eggplant/veal mixture
• a layer of lasagna noodles
• 1/3 of the ricotta mixture
• 1/3 of the mozzarella
• 1/4 cup of parmesan cheese
• 1/2 of the tomato sauce/eggplant/veal mixture
• the last of the ricotta mixture
• the last of the mozzarella
• the breadcrumbs/parmesan mixture

8. Drizzle with a little olive oil, cover with foil and bake at 375 for 1 hour.

9. Remove the foil and let bake another 10 minutes or until the top is golden brown and bubbly. 

10. Allow to cool for about 10 minutes to let the juices set before serving.

Spaghetti & Meatballs

If I've learned anything by reading cooking blogs, it's if you're going to make something with meat, that's pretty traditional, and you're not trying to skim on calories/fat, go to Ree Drummond.  Her short ribs, for example, are out of this world.  I'm pretty sure my mom and all her friends still make them at least once a month since I showed them this recipe year or two ago.



And let me tell you, Ree's meatballs are no exception.  Ever since I made this recipe back in early 2010, I won't make any other.  It's absolutely perfect and incredibly easy - what else can you really ask for?!  I especially love that you can really use any type of ground meat that you want, because I usually use what's on sale.



Now, I have to admit, these aren't nearly as good at the meatballs at 2Amy's, which are hands down one of those best things I've ever eaten.  I don't think the Monkey Scientist will ever forget the day we discovered them.  Or better yet my face when I first ate them.  I was starving one day, and we went to 2Amy's for a late lunch, when I saw the waitress bring over a steaming cast iron dish of sauce to the table next to us.



I didn't even know what was in it, but I grabbed the waitress and insisted she bring us one.  Then, I saw someone at the next table dig in.  I was mesmerized. I could see the Monkey Scientist realized I wasn't exactly with him anymore.  All I uttered was, "oh my, she just pulled a little meatball out of that...." And then it came to our table, and it was the porky-est, most delicious meatball I had ever had in my life.  I swear, I discovered the reason why that one group of people never actually leaves DC.  They don't want to move too far from these meatballs.  Plus, the rustic bread they serve it with is perfect to sop up the extra sauce.  For my New England friends, all I can compare it to is the artichoke appetizer at Artichokes in Wakefield, MA (formerly in Malden Center).  It's like digging through a puddle of warm, amazing sauce, only to find nuggets of pure food-gold.



I don't even try to make meatballs like that.  Still it got me on a kick of really wanting to make meatballs for the first time in a long while.  Aren't you craving meatballs after thinking about 2Amy's?  I decided to stick with the more traditional, matzo ball-sized meatballs on top of spaghetti. (Only a true Jewish food-lover would refer to a meatball as matzo ball-sized instead of the reverse haha)  I thought that would be easier to accomplish than the 2Amy's version.



So, while it won't exactly hit your 2Amy's craving, this meatball recipe will definitely do you some good.  It isn't quite as porky as 2Amy's, and it doesn't have quite the same texture, but they are really tasty.  Plus, here's my little trick: I buy a loaf of French bread and cut it in half.  I make garlic bread with one half (softened butter, garlic salt, rub in a garlic clove, bake it) to serve with dinner and then I use the other half for meatball subs with the leftovers the next day!  A perfect 2-for-1 meal!



Spaghetti and Meatballs
adapted slightly from The Pioneer Woman

Ingredients:
Meatballs:
3/4 pounds ground veal
3/4 pounds ground pork
3 cloves garlic, minced
3/4 cups Panko bread crumbs
2 eggs
3/4 cups grated parmesan
1/4 teaspoon salt
freshly ground pepper
splash of milk
1/2 cup olive oil
Sauce:
1 whole yellow onion, diced
3 cloves garlic, minced
1 28-ounce can whole tomatoes
1 28-ounce can crushed tomatoes
1/2 cup white or red wine (optional)
1/4 teaspoon salt
2 tsp crushed red pepper flakes
1 teaspoon sugar
freshly ground pepper
2 pounds spaghetti, cooked to al dente

Instructions:
1. To make the meatballs, combine meat, garlic, breadcrumbs, Parmesan, eggs, salt, pepper, and a splash of milk in a mixing bowl. Mix together well with hands. Roll into 25 1 1/2-inch balls and place on a cookie sheet. Place cookie sheet into the freezer for 5 to 10 minutes to firm up.
2. To brown the meatballs, heat olive oil in a dutch oven over medium-high heat. Add meatballs 8 at a time, turning to brown. Make sure each meatball is really brown on each side - you shouldn't really be able to see any pink, even though they'll be pink on the insides still. Remove and drain on a paper towel after each batch. Set meatballs aside.
3. In the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Pour in whole tomatoes, crushed tomatoes, and wine, if using. Add salt, pepper, sugar, and crushed red pepper. Stir to combine and cook over medium heat for 20 minutes.
4. Add meatballs to pot and stir in gently. Reduce heat to a simmer and cook for 30 minutes, stirring very gently a couple of times during the simmer.
5. Serve over cooked spaghetti. Sprinkle with extra Parmesan.

Turkey and Artichoke Stuffed Peppers

Here is something Mom never made growing up - stuffed peppers.  My dad detests them.  Apparently my grandmother used to make them, but I have little memory of hers.

I tried to make them once last year and failed. Miserably.  The recipe didn't tell you to pre-cook brown rice, claiming it would cook inside the pepper.  It didn't.

This recipe originally called for bulgur (cooked first!), but I used quinoa instead since I already had it. And I love quinoa!

I also kicked up the spice a lot - per usual. I doubled the amount of red pepper flakes and added cayenne pepper.  I loved the extra spice but if you can't handle the heat, feel free to tone it down or omit all together.

The kicker in these peppers were the artichokes.  Artichokes just might be my favorite veggie (are they a veggie?) - I love them fresh but I also love canned hearts.  I could eat them straight out of the can.  And they are a wonderful addition to this recipe.

Yes, I did bake them in a heart shaped pan.  But only because my 8 x 8 inch pan was used for dessert.  I'll let you know what I made soon!

Overall, this was a really great recipe.  The quinoa is nutty, while the cottage cheese and turkey are hardy, and the peppers are sweet. The dish was very filling! And it really isn't that difficult to put together - although it did make a lot more dirty dishes than I would have liked. The hardest part was finding a side dish, since almost every food group - meat, dairy, grain, veg - were all covered by the stuffed pepper.  We ended up eating it with greek salad, which was a great complement.  I recommend you make these. For dinner. Tonight.

Turkey and Artichoke Stuffed Peppers
Adapted slightly from Cara's Cravings


Ingredients:
1/4 cup quinoa
4 large red bell peppers
1/2 pound ground turkey
1/2 cup chopped onion
4 large cloves of garlic, minced
salt and freshly ground pepper
2 teaspoon crushed red pepper
1 teaspoon cayenne pepper
1 15oz can artichoke hearts, drained, rinsed, and chopped
1 cup lowfat cottage cheese
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 oz grated pecorino romano cheese, divided
1/2 cup spaghetti sauce (I used Newman's Own Sockarooni) 


Instructions:
In a small saucepan, cook quinoa according to package instructions.

Meanwhile, bring a large pot of water to a boil. Carefully cut the stems from the peppers and remove the seeds and inner ribs. Cook the peppers in boiling water for about 5 minutes; drain and let cool.

Preheat oven to 350ºF. Cook the ground turkey, onion, and garlic in a skillet over medium heat, stirring to break up the ground turkey, until browned. Season with salt, pepper, cayenne, and crushed red pepper. Add the chopped artichoke hearts and cook for 1-2 more minutes. Remove from heat.

In a bowl, combine the ground turkey mixture, cooked quinoa, cottage cheese, basil, parsley, and 3/4 of the pecorino romano cheese; mix well.

Spray an 8x8" baking dish or small casserole. Fill the peppers with the turkey mixture, packing the stuffing in well. Place the peppers in the baking dish and spoon the spaghetti sauce over. Sprinkle with remaining pecorino romano.

Bake, uncovered, for about 25 minutes.