Meatless Monday: Whole Grain Penne with Mixed Vegetable Marinara Sauce and Soysage

Whole Grain Penne with Mixed Vegetable Marinara Sauce and Soysage

Making a vegetable marinara sauce is a great way to use up any extra vegetables you have in the fridge. You can use almost any vegetable you'd like, just remember when you're cooking them to add them in order of hardness/how long they take to cook so everything is tender when the sauce is finished.

1/2 box whole grain penne, cooked according to box directions (you may want to reserve some pasta water)

1 can (about 14.5 oz) diced tomatoes and their juice (the kind I used also had roasted garlic which added a nice flavor)

1/4 - 1/2 cup red wine

2-3 carrots, chopped

2-3 cloves garlic, minced

1 small onion, diced

1/2 cup frozen peas

2-3 handfuls kale, spinach, or your favorite similar green

1-2 handfuls green beans, cut in half

1 link Italian soy sausage chopped into rounds or chunks (I used Trader Joe's brand)  

3-4 tbs. tomato paste

2-3 tbs. olive oil

2-3 tsp. red pepper flakes (optional)

Salt and sugar to taste

Parmesan or your favorite Parmesan Blend for topping

In a pot, heat 2 tbs. olive oil over medium heat and add the carrots (they will take the longest to cook so do them first). Cook for 1-2 minutes, then add onions and a pinch of salt. When the onions just begin to get tender, add the garlic, kale (if you are using spinach, it won't take as long to cook so you can hold off for a bit) and green beans. Cook vegetables until they begin to soften, then add the tomatoes and juice. Cook the tomatoes and vegetables for a few minutes, then add the wine and tomato paste. Stir well to combine and season with a bit of salt and sugar and add the red pepper flakes if you want some spice. You can add additional tomato paste for a thicker sauce or a touch of pasta water for a thinner sauce. Add frozen peas. Put a lid on the pot, reduce heat and let simmer until the peas are cooked through - you can cook the sausage while you wait.

In a pan, heat 1 tbs. olive oil over medium-high heat and add soy sausage. Saute until lightly browned, then add to the sauce.

Pour sauce over cooked pasta and top with cheese before serving.

Easter Sunday Dinner

I prepared these recipes for Easter, but you can enjoy them any time of year!

Rosemary and Garlic Marinated Lamb with Blackberry Mint Sauce

You can use whatever cut you want for this recipes (chops, loin, leg, etc.) but I used rack of lamb. You can also cook it any way you'd like.

2-3 tbs. extra virgin olive oil

2 tbs. fresh rosemary, chopped

4-5 cloves garlic, chopped

1 tbs. fresh chopped mint

Salt and fresh ground pepper to taste (at least 1/2 tsp. Kosher salt is advised)

Place your lamb in a shallow dish or a large plastic bag. Rub all over with olive oil and add seasonings. Make sure the meat is evenly covered in garlic, mint, and rosemary mixture. Refrigerate and let marinate for at least an hour - overnight is best to really develop the flavors. Baste the lamb with about half of the Blackberry Mint sauce (see below) before cooking. Cook using your favorite method of braising, broiling, or roasting (depending what cut of meat you use, different methods work better). I personally roasted the lamb in a 400 degree oven for about 30-35 minutes, however you'll need to adjust the cooking time according to the size of your cut. I like my lamb medium-rare, but you can cook it to your personal taste. 

Blackberry Mint Sauce

1/2 cup good quality seedless blackberry jam or preserves

1/2 cup good quality all-natural mint jelly (I used Scott's brand)

1/2 tsp garlic powder

1/4 tsp. salt

1 tsp. fresh chopped mint (optional)

Sprinkle of fresh ground pepper

Combine all ingredients together and heat in the microwave or in a saucepan until mixture liquefies. Use half the sauce for basting before you cook the lamb, and the other half for pouring on top, or dipping.

Potato and Onion Gratin

3-4 Yukon Gold potatoes, sliced in thin rounds

1 medium sweet onion, sliced

1/2 cup shredded Asiago, Parmesan, Gruyere, or Parmesan Blend

1/2 - 3/4 cup half and half or Silk soy creamer

1 tbs. extra virgin olive oil

Salt and fresh ground pepper to taste

Preheat oven to 400 degrees. Drizzle a bit of olive oil in the bottom of a deep, medium-sized casserole or baking dish. Place in a layer of potatoes and sprinkle with a bit of salt and pepper. Top with a layer of onion slices and a light sprinkle of cheese. Repeat another layer of potatoes (don't forget to season them), then onions, then cheese. Repeat another layer if you have any room in the dish and/or remaining ingredients. End with a top layer of potatoes and a generous amount of cheese. Pour the half and half or cream overtop of the entire dish. Bake for 35-40 minutes until potatoes are tender and top is brown and a little bubbly. If the top is getting too browned but the potatoes aren't finished cooking, you can cover the dish with foil, then remove the foil for the last few minutes of baking to crisp the top.

Leftover potatoes and onions can be incorporated into a delicious Fritatta!

Sauteed Green Peas with Garlic and Mint

12 oz. bag organic frozen peas

1 tbs. extra virgin olive oil

2 cloves garlic, minced

1 tbs. fresh chopped mint

Salt and fresh ground pepper to taste

1/2 cup creme fraiche (optional for topping)

In a skillet on medium-high heat, heat olive oil and saute the garlic lightly. Add the peas and the mint and season with salt and pepper. Saute about 4 minutes until peas are tender and heated through. Top with a dollop of creme fraiche before serving if you'd like.

Kosher for Passover Desserts

Key Lime Pie with Coconut Almond Crust

3 cups ground almonds or almond meal (you can buy almonds pre-ground, check Trader Joes! Or you can do it yourself in the food processor)

1 cup sweetened shredded coconut

1/3 cup sugar

2 tbs. Earth Balance spread or butter, melted

2 tsp. fresh grated ginger or 1/2 tsp. ground gigner

1 tsp grated lemon zest

1/4 tsp. of salt or to taste

1/8th tsp lemon extract (optional)

Preheat oven to 350 degrees.

In a food processor, combine ground almonds, coconut, sugar, lemon zest, lemon extract ginger, and salt (everything except the melted Earth Balance/butter). When everything is blended, add Earth Balance/butter and pulse until the mixture comes together and forms crumbs - this may only take a few seconds. You can adjust the sugar and lemon extract to taste.

Press the crust crumbs into a 9-inch pie pan bake at 350 degrees for 12-15 minutes until slightly hardened. Let cool. Shell can be done ahead to this point and kept refrigerated or frozen until needed. Bring back to room temperature before filling.

14 oz. sweetened condensed milk

3 egg yolks

1/2 cup key lime juice (I like Nellie and Joe's Famous 100% Key Lime Juice)

1 tsp. grated fresh lime zest

Preheat oven to 350 degrees.

In a large bowl, combined sweetened condensed milk with egg yolks, lime juice, and zest. Blend using a whisk until smooth. Pour filling into coconut-almond crust. Bake pie for 15 minutes. Remove the oven and let cool for another 15 minutes, then refrigerate for about an hour before serving. You can top the pie with whipped cream or meringue.

Chocolate Hazelnut Ganache Tart

6 oz. ground hazelnuts

1/3 cup sugar

1/3 cup good quality unsweetened cocoa powder

2 tbs. Earth Balance or butter, melted

1 tsp. vanilla extract

1 tsp. Kahlua or Amaretto liquor (you can substitute 1/4 tsp. almond extract if you don't want any alcohol)

1/4 tsp. salt

Preheat oven to 350 degrees.

Blend all ingredients except Earth Balance/butter in a food processor until combined. Then add melted Earth Balance/butter and pulse until crumbs form. Press evenly into a 9-inch removable bottom tart pan. Bake for 12-15 minutes until slightly hardened. Remove from the oven and cool before filling with Chocolate Hazelnut Ganache. Can be refrigerated or frozen at this point. 

16 oz. 60% double chocolate or semi-sweet chocolate chips

1/4 cup Nutella

3/4 - 1 cup heavy cream or half and half

2 tbs. Kahlua or Amaretto liquor (you can also substitute any hazelnut flavored extract or syrup such as Flavorganics brand)

Heat the cream for about a minute in the microwave (you want it hot but not boiling). In a glass bowl*, heat the chocolate chips slightly in microwave for 30 seconds. Stir, then heat for another 30 seconds. Pour hot cream over the chocolate chips slowly, stirring constantly. Add liquor and continue to cool until smooth and creamy. Pour the chocolate mixture into the crust and let cool completely until it hardens. Can be done ahead and refrigerated for 1-2 days. Can be decorated with fresh berries and whipped cream.

*It is very important that your bowl is completely dry, as any liquid may cause the chocolate to seize up.

Passover Recipes Part 1

Matzo Ball Soup with a Middle-Eastern Twist

For this recipe, you can start with your favorite box of Matzo Ball mix and add the additional seasonings, or you can follow this home made recipe (which I found here and kicked up with my own flavors):

2 eggs, lightly beaten
2 tablespoons unsalted butter, melted (or vegetable oil)
2 tablespoons vegetable stock
1/2 cup unsalted matzo meal
1 tablespoon minced flat leaf parsley
1/2-1 teaspoon dried dill (or 1 tablespoon fresh dill)
1/2 teaspoon salt or to taste

1/2 tsp. fresh ground pepper

1-1/2 tsp. cumin

1-1/2 tsp. garam masala

1 tsp. cayenne pepper (optional for some spice)

Stir together eggs, butter or oil, and vegetable stock in a small bowl. Add the matzo meal, parsley, dill salt, and remaining seasonings. Stir until evenly combined. Cover and refrigerate for at least 15 minutes and up to 8 hours. Bring a large pot of water or vegetable stock to boil over high heat; add a dash of salt. Using wet hands, form the dough into 12 1-inch balls. Drop the balls, one at a time, into the boiling water. Reduce the heat and simmer for about 30 minutes. Matzo balls should be plump, tender and cooked through. Add Matzo balls to 6 cups of soup broth, recipe follows (you can make this while the Matzo balls cook):

6 cups vegetable stock or No-Chicken broth
1 onion, coarsely chopped
1 stalk celery, coarsely chopped
2 carrots, cut into 1/4 inch slices
2 tablespoons olive oil
1 bay leaf
2 onions, coarsely chopped
1/4 cup coarsely chopped parsley

1 tsp. cumin
salt and pepper to taste

Sauté onion, celery, and carrots in a large pot with olive oil, until vegetables are just tender, about 5 minutes. Add salt and pepper and cumin, then add broth and bay leaf and bring to a boil over high heat. Reduce the heat and simmer for 20 minutes. Stir in parsley and green onions and cook for another 10 minutes. Remove bay leaf. Adjust seasonings to taste.

Here's a re-post of some of last year's recipes, sure to please at your Passover seder:

Brisket (Pot Roast) with Root Vegetables

2-3 lbs. first cut brisket (ask for this at the meat counter)

1 package organic, all natural onion soup mix (I use Simply Organic brand)

2-3 carrots, peeled and cut in chunks (or about a dozen baby carrots)

2 parsnips, peeled and cut in chunks

1 sweet potato, peeled and cut in chunks

1-2 small yukon gold potatoes, cubed

1 medium bulb fennel, sliced

4-5 garlic cloves

1 small onion, roughly chopped

1-2 rips celery, chopped

1 1/2 cups or 12-14 oz. ketchup

3/4 bottle good red wine 

2 tbs. cocoa powder

1 tsp. salt or to taste

1 bayleaf

1 tsp. fresh ground pepper

1/8th tsp cinnamon

Preheat oven to 375. In a dutch oven or large, oval, oven-safe baking disk, put down a layer of vegetables. Season the meat with some salt and pepper and place over the veggie layer. Scatter remaining veggies around the meat. Sprinkle soup mix and ketchup over everything, then add the wine (the vegetables should be covered). Sprinkle in cocoa powder and cinnamon, then add bayleaf. Distribute peeled garlic cloves around the dish. Give a stir to combine the spices and liquid. Cover dish with lid or aluminum foil and put into the oven. Check meat for doneness after about an hour. Make sure there is enough liquid - you can add a little water or stock if it has dried out. Uncover and cook an additional 20 minutes to reduce remaining liquid. Meat should be fork-tender. Slice the meat and serve with sauce and vegetables.

Yemenite Haroset

4-6 apples, peeled and cut into quarters (I like to use Granny Smith, Macintosh, or another type of firm, sweet-tart apple)
1 cup chopped almonds
1 cup dried apricots, chopped
1 cup dried dates and/or 1 cup dried prunes
1 cup dried cranberries or cherries
3 tbs. sugar
1/8th tsp. ground ginger
1 tbs. cinnamon
1/8th tsp. ground cloves
pinch of salt
½-1 cup sweet grape wine (Manischewitz)
Juice of one lemon

In a food processor, pulse apple quarters until coarsely chopped.
In a large bowl, combine all dried fruits, nuts, sugar, and spices and mix thoroughly. Add apples, wine, and lemon juice. Add more sugar if needed. Stir to combine. Can be made 1-2 days ahead.

Coconut Macaroons Two Ways

Makes up to 30 cookies

Ingredients:
14 oz. sweetened shredded coconut
10 oz. kosher mini-marshmallows or marshmallow fluff (kosher for Passover)*
1 tsp. pure vanilla extract
2 extra large egg whites
¼ tsp. kosher salt

* substitute 14 oz. sweetened condensed milk instead of marshmallows for a non-strict kosher recipe

For Chocolate Macaroons:
¼ cup cocoa powder (kosher for Passover) or ¼ cup semi-sweet or bitter-sweet chocolate chips (melted in the microwave for 40-50 seconds)

Preheat oven to 325°.
Put marshmallows in microwave-safe bowl. Heat 40-50 seconds or until melted (continuing in 20 second intervals if they need more time). Combine melted marshmallows (or sweetened condensed milk) and vanilla in a large bowl with the shredded coconut. In a separate bowl, whisk egg whites and salt with an electric hand mixer until it forms medium-firm peaks. Carefully fold egg whites into coconut mixture.
Using a small ice cream scoop or two teaspoons, drop rounds of the coconut batter onto a baking sheet lined with parchment paper. Reserve half of the batter for chocolate macaroons if desired.

For chocolate macaroons:
Add either cocoa powder or melted chips to remaining coconut batter and stir to combine.

Bake macaroons for 25-30 minutes until golden brown on top. Let cool completely before serving. These can be made 3-4 days ahead and stored in an airtight container.  

Flourless Chocolate Torte

Serves 10

5 large eggs, room temperature
12oz. good quality semi-sweet or bitter-sweet chocolate (I use Ghirardelli double chocolate chips)
1 1/3 cups sugar
¼ tsp. salt
1 tsp. pure vanilla extract
1 cup or 2 sticks butter (or margarine)
1 tbs. kahlua (opt.)

Preheat oven to 350°.
Lightly coat a 9 inch spring-form pan with cooking spray and set aside.
In a large bowl, melt the chocolate and butter together in the microwave (40-60 seconds). Add 1 cup of the sugar, vanilla, salt, and kahlua and mix together. Let cool slightly. Crack eggs into a separate bowl and beat them with the remaining 1/3 cup sugar until tripled in volume. With a rubber spatula, fold chocolate mixture into eggs. Pour into prepared pan and bake 30-35 minutes. Check after 25 minutes. Torte will be a little loose in the center. Let cool. Serve with whipped cream and raspberries if desired.  

Check back later this week for even more recipes you can make for Passover this year (remember - it's Monday April 18th!)

Kosher Wines Picks for Passover

It's almost Passover, and If manichevitz isn't your style, try one of these four Kosher wines at your seder:

Red by W California Syrah (Zinfandel and Black Muscat Blend) - Jammy fruit flavors with cherry and spice; dry, plus a touch of sweetness from the Muscat.

Ella Valley Cabernet Sauvignon 2005 - An Israeli wine with loads of cherry and red berry flavor.

Baron Herzog California Red Zinfandel 2008 - A rich, full wine redolent of ripe berries.

Barkan Merlot Reserve 2006 - A full-bodied red with hints of berries and spice.

Bartenura Moscato 2009 - Citrus flavors with notes of Mandarin orange. Floral undertones. A sweeter wine nice with appetizers or even desserts.

Carmel Emerald Riesling 2009 - Slightly sweet with hints of pear, melon, and grapefruit.

Stay tuned for Passover Seder recipes coming soon!

Chicken with San Marzano Tomatoes Fresh Herbs and Ricotta Salata

This chicken dish is elegant yet easy to prepare - I've been making it for years and it's always a crowd pleaser, whether for a weekday supper or a dinner party.

Chicken with San Marzano Tomatoes Fresh Herbs and Ricotta Salata

4-6 organic boneless, skinless chicken breasts

1.5 cups canned, diced San Marzano tomatoes with juice

2 ripe vine tomatoes, chopped (optional)

1 cup Ricotta Salata cheese, cubed

1/2 cup dry white wine

1/4 - 1/2 cup pitted kalamata olives

1/2 cup fresh parsley, chopped

3-4 cloves garlic, chopped

4-6 fresh basil leaves, chiffonade

2 tbs. fresh oregano, chopped

1/2 tsp. garlic powder

1/2 tsp. onion powder

1 tsp. salt or to taste

1 tsp. fresh ground pepper or to taste

2-3 tbs. good quality extra virgin olive oil

Preheat oven to 350 degrees.

Season both sides of each chicken breast with salt, pepper, onion powder, and garlic powder.

In a large skillet over medium-high, heat olive oil and add chicken. Cook about 3 minutes on each side until lightly browned but not cooked through. Add chopped garlic to the skillet and saute about 30 seconds. Transfer the chicken and garlic/oil to a large casserole or baking dish*. Add the wine, tomatoes with juice, and Ricotta Salata to the dish. Scatter the fresh herbs and olives evenly on top of the chicken. Dish can be prepared up to this point, covered, and refrigerated over night if necessary.

Cover the dish with foil and bake 30-35 minutes until chicken is cooked through - this may depend on the thickness of your cutlets. 

While browning the chicken gives a nice extra layer of flavor, I've made this dish without that step and it's still delicious. If you're pressed for time or don't feel like dirtying an extra skillet, use this shortcut method:

Drizzle a bit of olive oil on the bottom of your baking dish. Skip browning the chicken in a skillet and place raw, seasoned chicken cutlets directly into the dish. Add garlic, tomatoes with juice, Ricotta Salata, and wine. Top with fresh herbs and olives. Cover with foil and bake 35-40 minutes or until chicken is cooked through.

Herbed Orzo

For this recipe, you can scoop about 1-2 cups of the tomato/broth/cheese/olive mixture from the chicken recipe and add it to your cooked orzo as a base. You can then add additional Ricotta Salata, tomatoes, and herbs to taste. The following recipe, however, stands on its own and can be served as a warm or cold pasta salad.

About 10 oz. orzo (I used 365 Whole Foods Brand)

4 cups chicken broth, vegetable broth, or water

1/2 cup Ricotta Salata cheese

1/2 cup fresh or canned San Marzano tomatoes

2 tbs. fresh parsley, chopped

2 tsp. fresh oregano, chopped

2-3 basil leaves, chopped

1-2 tbs. extra virgin olive

Salt and fresh ground pepper to taste.

Heat 1 tbs. olive oil in a pan over medium-high heat. Toast the dry orzo slightly - about 2 minutes. Then add water or broth and cook according to package directions (about 7-9 minutes). When the orzo is cooked and liquid is absorbed, add remaining ingredients and toss to combine. If you are making this with the chicken dish, add the 1-2 cups tomato mixture at this time and adjust the other ingredients as necessary. 

Meatless Monday: Vegetarian "Meatball" Calzones

Vegetarian "Meatball" Calzone

Makes two large calzones. If you want three smaller calzones, cut the dough into thirds.

1 store-bought pizza dough at room temperature (I like Trader Joe's herb dough but you can choose your favorite white or whole wheat)

6-7 meatless "meatballs" (I recommend Quorn brand, they're the most realistic)

1 jar of your favorite tomato sauce or about 3 cups of home made (Dave's Gourmet makes a delicious tomato basil that I like to use for this)

8-9 small fresh Mozzarella balls

1/2 cup grated Parmesan or Parmesan Blend

2 slices good quality Provolone cheese (optional)

1/2 cup store bought or homemade basil pesto

1/4 cup Cabernet or Shiraz wine

1 tbs. extra virgin olive oil

Sprinkle of kosher or sea salt to taste

Preheat oven to 475 degrees.

Heat your tomato sauce in a pot over medium-high head. Add the wine, about 1-2 tbs of the Parmesan cheese, and the meatless meatballs. Cover and cook 4-5 minutes or until meatballs are heated through. Reduce heat and simmer another 5 minutes or so. This can be done ahead and set aside. Using a spoon, remove the cooked meatballs from the sauce and slice into rounds. 

On a floured board, cut the pizza dough into two even halves. Roll each ball into a flat circle about 6-7 inches across. Spread a layer of pesto on the top side of each circle. Top with a few tablespoons of tomato sauce and arrange about 2 rows of slices meatballs, flat/cut side down. Top with remaining cheeses.

To form the calzone, fold each circle in half and press the edges together firmly, pressing with a fork to seal it. Brush the tops with extra virgin olive oil and sprinkle a pinch of sea salt.

Line a baking sheet with parchment paper and bake calzones for 10-15 minutes until crust is lightly browned.

Serve with remaining heated tomato sauce on the side.

"Skinny" Pasta Carbonara

A great way to indulge in a rich, creamy pasta dish with less guilt!

Skinny Pasta Carbonara 

10 oz. wide noodles such as Pappardelle or Fettuccine

8 oz. part-skim ricotta cheese

3-4 slices turkey bacon or your favorite brand of fake bacon, chopped

3/4 - 1 cup fresh grated Parmesan or Parmesan blend

1/4 - 1/2 cup soy creamer or plain soymilk 

2 tbs. fresh chopped parsley 

1 egg yolk

2 cloves garlic

1 tbs. extra virgin olive oil

1/2 tsp. salt or to taste

1/2 tsp. fresh ground pepper

Pinch of nutmeg

Cook the noodles according to package directions - I like them a bit al dente. Reserve 1-2 cups pasta water.

In a blender or food processor, blend garlic cloves, ricotta, soy creamer, egg yolk, 1/2 cup of the Parmesan, 1 tbs. of the parsley, nutmeg, salt, and ground pepper until smooth and creamy. If the mixture is too think, add a touch more soy creamer or a tiny bit of pasta water. 

In a large, deep-sided skillet, heat olive oil over medium-high heat and cook the turkey bacon until crispy. When the bacon is ready, add the ricotta mixture to the skillet and cook for about one minute. Add cooked egg noodles and toss together gently. Season with remaining Parmesan and parsley. Add additional salt and pepper if needed. If the sauce is too thick, add a bit more pasta water. Heat pasta 3-4 minutes until warmed throughout.