Feeds:
Posts
Comments

Archive for the ‘Main Dish’ Category

Cheesy Spinach Stuffed Shells

Posted in Easy Weeknight Meals, Main Dish, Pasta, Vegetarian, tagged , , , on May 6, 2013 | 1 Comment »

Cheesy Spinach Stuffed Shells~Kristine's Kitchen

These days I’m all about getting the most out of my cooking. I love it when I find a recipe that not only feeds us for two nights in a row, but also freezes well. Investing time in the kitchen is even more rewarding when there is a big payoff, and in my world a quick meal that just needs heating up on a busy weeknight is a pretty big payoff. This cheesy spinach stuffed shells recipe makes a lot, plus it’s hard to go wrong with cheesy pasta. I don’t make special “kid meals” for Julia and William- they either eat what we’re eating as a family or they don’t. But it is nice when dinner is something that they love and enjoy, and these were enjoyed by all.

If you love cheese, then these shells are for you. Filled with a mixture of four cheeses and spinach, and then topped with marinara and grated mozzarella, these shells are totally cheesy and totally delicious. The cottage cheese works surprisingly well in the filling, making them a bit healthier without you noticing at all. When I make these, we get two meals out of them, plus I freeze a third of the shells for a later meal. These shells are so good and so easy to make, that they’ve gotten me thinking about other stuffed shell possibilities… maybe with even more veggies inside?

Cheesy Spinach Stuffed Shells

Printable Recipe

Makes about 8 servings

Ingredients:

  • 12 oz. box jumbo shells
  • 15 oz. container ricotta cheese
  • 12 oz. cottage cheese
  • 1 cup Italian blend grated cheese
  • ¾ cup grated Parmesan cheese
  • ½ tsp. salt
  • ¼ tsp. pepper
  • Dash of ground nutmeg
  • 10 oz. box frozen spinach, defrosted with liquid rung out
  • 24 oz. jar marinara sauce
  • 1 ½ cups grated Mozzarella cheese

Directions:

  1. Preheat oven to 375 degrees F.
  2. Bring a large pot of salted water to a boil. Cook pasta according to package directions for just shy of al dente. You want to be sure that they don’t overcook or they will fall apart when you fill them. Drain and lay the shells out on a sheet of parchment paper. Let cool while you make the filling.
  3. In a large bowl, combine the ricotta, cottage cheese, Italian blend cheese, Parmesan, salt, pepper, and nutmeg. Stir in the defrosted, drained spinach.
  4. Spray a 9 x 13 baking dish with cooking spray, as well as a smaller baking dish (I like to use a freezer-safe baking dish so that I can freeze part of the shells). Spoon about a tablespoon of the cheese mixture into each shell and lay seam side up in the baking dishes. Pour the sauce over the top and sprinkle with the mozzarella cheese.
  5. Cover the dish with foil and bake for 30 minutes. (If you are freezing part of the shells to save for a later meal, leave them unbaked and make sure they are completely cool, then cover the shells with plastic wrap, pressing it down close to the shells. Cover the dish with a lid and freeze. Defrost for a day in the fridge and then bake as usual.)

Source: Slightly adapted from Eat, Live, Run.

About these ads

Read Full Post »

Zucchini and Black Bean Tacos

Posted in Easy Weeknight Meals, Main Dish, Tacos, Vegetarian, tagged , , , , , on March 28, 2013 | Leave a Comment »

Zucchini and Black Bean Tacos from Kristine's Kitchen

There are so many delicious variations on the taco. Some of my favorites are fish tacos, chicken tacos, or tacos made with seasoned ground turkey. I also like to have a few vegetarian taco options to turn to, and these zucchini and black bean tacos are perfect for those times. They are filled with grilled red onions and zucchini, as well as black beans, tomatoes, and cheese. While I do enjoy a white flour tortilla every once in a while, most of the time I try to choose healthier whole-wheat tortillas, and that’s what I did for this meal. Not only are these tacos tasty, they are good for you and easy to prepare as well. That’s a triple win in my kitchen!

Zucchini and Black Bean Tacos

Printable Recipe

Makes 4 servings

Ingredients:

  • Olive oil
  • 2 zucchini, halved width-wise and then cut into thirds length-wise
  • 1 small red onion, peeled and cut into 1/2-inch thick rounds
  • Salt & pepper
  • One 15 oz. can black beans, rinsed and drained
  • 1 clove garlic, minced
  • ½ tbsp. chili powder
  • 1 tsp. cumin
  • ¼ tsp. onion powder

For serving:

  • 8 tortillas, preferably whole-wheat
  • Tomatoes, chopped
  • Grated Monterey jack cheese

Directions:

  1. Heat a grill pan over medium heat; brush with olive oil. Place zucchini and red onion slices in the pan and brush the tops lightly with olive oil; sprinkle with salt and pepper. Grill 4-6 minutes per side, until just tender. Remove to a plate or cutting board to let cool slightly.
  2. Meanwhile, combine black beans, garlic, chili powder, cumin, onion powder, and ¼ cup water in a skillet. Cook over medium-low heat until most of the liquid has evaporated, about 6 minutes.
  3. Cut the zucchini and red onion into 1/2-inch pieces and add to the skillet with the black beans; cook one minute to heat through.
  4. Warm the tortillas between two damp paper towels in the microwave, about 45-60 seconds. To serve, place some of the zucchini mixture down the center of each tortilla, and top with the fresh tomatoes and Monterey jack cheese.

Source: Kristine’s Kitchen Original

Read Full Post »

Broccoli Pesto Pasta

Posted in Easy Weeknight Meals, Main Dish, Pasta, Vegetarian, tagged , , on March 25, 2013 | Leave a Comment »

Pasta with Broccoli Pesto by Kristine's Kitchen

I try my best to make sure that our family eats plenty of fruits and vegetables. The fruit part is easy, but it’s the vegetables that make this task a little more challenging. While William has enjoyed just about every vegetable we’ve given to him, Julia is a different story. She will eat a few bites of cucumber and broccoli, and that’s about it (unless you count tomatoes, which are technically a fruit). I was hopeful that she would like this broccoli pesto pasta, since she does like broccoli (sort of), and she did!

Our whole family loved this pasta, and I know it is one of those recipes that I will make again and again. I made the full recipe, and we enjoyed the leftovers for dinner the second night and lunch on the third day. This is a one-pot meal (plus you’ll need a food processor or blender) because you cook the broccoli, pasta, and then aromatics in the same pot, which helps with dish clean-up. Be sure to serve the pasta with some freshly grated Parmesan, and be ready to add this healthy recipe to your list of keepers!

Broccoli Pesto Pasta

Printable Recipe

Makes about 8 servings

Ingredients:

  • 1 lb. broccoli
  • 1 lb. pasta
  • 2 tbsp. unsalted butter
  • 2 tbsp. olive oil
  • 1 small onion, chopped
  • 3-4 cloves garlic, minced
  • ¼ tsp. red pepper flakes
  • ½ tsp. salt
  • ½ cup Greek yogurt
  • Freshly ground black pepper
  • Grated Parmesan, for serving

Directions:

  1. Bring a large pot of water to a boil. Meanwhile, chop the broccoli crowns into florets. Use a vegetable peeler or knife to remove the tough outer skins of the broccoli stems, and chop the stems into 1/2-inch discs. When the water is boiling, add the broccoli and boil briefly just until fork-tender, about 3-4 minutes. (Or, you can place a steamer basket above the water and steam the broccoli until fork-tender.) Remove broccoli to a bowl, leaving the water in the pot.
  2. Maintain the water at a boil. Add the pasta to the pot and cook according to the package directions until al dente. Reserve 1 ½ cups of the pasta water and then drain the pasta; set aside.
  3. Return the pot to the stove. Add the butter and olive oil to the pot over medium-high heat, heating until the butter is melted. Add the onion to the pot and cook, stirring occasionally, until the onion is tender, about 5 minutes. Stir in the garlic, red pepper flakes, and salt and cook 1-2 minutes more. Return the cooked broccoli to the pan and cook 1-2 minutes more to heat through. Season with pepper to taste.
  4. Transfer the broccoli mixture to a food processor or blender. Pulse in short bursts, scraping down the sides as needed, until the mixture is finely chopped. Add in the Greek yogurt and process until smooth. If needed, add some of the reserved pasta water a little bit at a time just until the sauce is smooth and creamy (be careful not to add too much or the sauce will be watery). Season with freshly ground pepper to taste. In a large bowl or the pot, toss the pasta with the sauce. Serve with freshly grated Parmesan.

Source: Slightly adapted from Smitten Kitchen, via Annie’s Eats.

Read Full Post »

Chili-Rubbed Pork Tenderloin with Apricot Glaze

Posted in Main Dish, Meat, Pork, tagged , , , , , on February 21, 2013 | 1 Comment »

chili-rubbed pork tenderloin

Pork tenderloin is a dish that I always seem to forget about, but then when I do remember to include it in my meal plan and discover a delicious recipe like this one, I wonder how I can forget about this great protein option. This version includes a spicy rub and a sweet-spicy glaze, and it is very much a keeper.

Not only is this pork full of flavor, it is also easy enough to prepare on a weeknight. You do have to plan ahead, as it requires at least 2 hours of marinating time with the spice rub, but other than that it comes together really easily.

This meal was a big hit with the kids too- I just removed a little of the outer meat with the spice rub before serving it to them so it wouldn’t be overly spicy. Julia loved the apricot glaze, and I couldn’t believe how much pork she ate on the two nights I served this for dinner. William is learning how to eat finger foods, and he seemed to enjoy his tiny bites of pork, too. He’s slowly reaching the stage where he can eat whatever it is we’re having for dinner, and I can’t wait until we’re fully there. Dinner preparations will be so much easier (although I’m sure I’ll still be cutting food into tiny bite-sized pieces for quite some time!).

This chili-rubbed pork with apricot glaze would be a wonderful meal to serve to company. It’s tasty enough to impress, but also easy enough that you won’t have to spend all day in the kitchen. Serve it with a vegetable and either mashed potatoes or brown rice, and enjoy!

Chili-Rubbed Pork Tenderloin with Apricot Glaze

Printable Recipe

Ingredients:

  • 2 (1-pound each) pork tenderloins, trimmed of fat

For the Spice Rub:

  • 1 tbsp. chili powder
  • 1 tbsp. garlic powder
  • ½ tbsp. sugar
  • 1 tsp. salt
  • ½ tsp. ground black pepper

For the Apricot Glaze:

  • 1 cup apricot jam
  • 1/3 cup barbecue sauce
  • 1 tsp. grated fresh ginger
  • ½ tsp. garlic powder
  • 2 tbsp. chopped fresh cilantro
  • Juice of 1 medium lime

Directions:

  1. Combine the spice rub ingredients in a small bowl. Rub over the pork tenderloins. Lightly spray a foil-lined 9 x 13-inch baking dish with cooking spray. Place the tenderloins in the dish, cover, and refrigerate for 2 to 24 hours.
  2. Prior to cooking the pork, melt the apricot jam in a saucepan over medium heat. Remove the pan from the heat and stir in the remaining glaze ingredients. Place half of the glaze in a serving bowl and set aside to serve with the pork tenderloins later.
  3. Roasting Instructions: Preheat oven to 375 degrees F. Bake the pork tenderloins in the foil-lined pan for 15 minutes. Brush with the apricot glaze remaining in the pan. Bake for 15 more minutes. Again, brush with glaze. Bake an additional 10 minutes or until the pork reaches 160 degrees F. Remove the pork from the oven, tent with foil, and let it rest for 10 minutes before slicing.
  4. Grilling Instructions: Preheat a grill to medium-high heat. Grill the pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 160 degrees F. When approximately 4 minutes of cooking time remains, brush pork with the apricot glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on the other side. Cook for an additional 2 minutes. Remove pork from the grill, tent with foil, and let it rest for about 10 minutes before slicing.
  5. Serve the sliced pork with the reserved apricot glaze.

Source: Adapted from Mel’s Kitchen Cafe.

Read Full Post »

Honey Hoisin Pork Tenderloin

Posted in Main Dish, Meat, Pork, tagged , , on February 5, 2013 | 1 Comment »

Honey Hoisin Pork Tenderloin

This recipe has been in my binder of favorite recipes for years, and I’ve made it countless times. In fact, when I went to look up the recipe recently, I was sure I had shared it on the blog, but was surprised to discover I had not. So sorry for causing you to miss out on this meal, until now.

I love pork tenderloin because it’s easy to prepare, and it always turns out moist and flavorful. To make this honey hoisin version, you marinate the pork in a sweet-savory mixture of hoisin sauce, honey, green onions, and garlic. Only half an hour of marinating time is required, which is great if you’re like me and tend to forget to plan ahead for those sorts of things. Next, the pork is quickly browned in a skillet and then tranferred to the oven to finish cooking. If you have an oven-safe skillet, you can do the browning and baking all in one pan and save yourself some dish washing.

There are a number of ways that I like to round out this meal. It goes great with either mashed potatoes, roasted sweet potatoes, baked sweet potatoes, or even brown rice. For a vegetable side dish, I’ve served the pork with a green salad, broccoli, or green beans. Pretty much anything goes, and the leftovers are delicious, too!

Honey Hoisin Pork Tenderloin

Printable Recipe

Makes about 4 servings

Ingredients:

  • 2 tbsp. low-sodium soy sauce
  • 2 tbsp. hoisin sauce
  • 2 tbsp. honey
  • 2 tbsp. sliced green onions
  • 2 cloves garlic, minced
  • 1 tbsp. hot water
  • 1 (1 pound) pork tenderloin
  • Cooking spray

Directions:

  1. Combine soy sauce, hoisin, honey, green onions, garlic, and hot water in a small bowl. Pour ¼ cup of the honey mixture into a large zip-top plastic bag; reserve remaining honey mixture. Add pork to the bag; seal and marinate in the refrigerator for 30 minutes, turning the bag occasionally.
  2. Meanwhile, preheat the oven to 400 degrees F. Heat a large skillet over medium-high heat. Spray the pan with cooking spray. Remove the pork from the bag and discard the marinade. Place the pork in the skillet and brown on all sides, about 2 minutes. Transfer the pork to a baking dish and brush on 1 tablespoon of the reserved honey mixture. Bake for 20-35 minutes, or until an instant-read thermometer registers 160 degrees F.
  3. Remove the pork from the oven and let stand 5 minutes before slicing. Cut across the grain into thin slices. Serve drizzled with the remaining honey mixture.

Source: Slightly adapted from Cooking Light, October 2005.

Read Full Post »

Turkey Sloppy Joes with Hoisin and Cilantro

Posted in Easy Weeknight Meals, Main Dish, Meat, Sandwiches, Turkey, tagged , , , , on January 21, 2013 | Leave a Comment »

Turkey Sloppy Joes with Hoisin and Cilantro

Sloppy joes are a great easy weeknight meal, and even though I have a favorite recipe for them, I can only eat them so often. There are so many other great recipes to try, plus we try not to eat too much beef in our house because it’s not the healthiest of the protein options out there. Which is why I’m so excited about these Turkey Sloppy Joes with Hoisin and Cilantro. Since these are made with red onion, ginger, hoisin, cilantro, and lime juice, they have a completely different (and delicious!) flavor profile than traditional sloppy joes. And, since they’re made with turkey rather than beef, I can feel good about serving them to my family on a regular basis.

I know at first glance, you might wonder if the flavors in this recipe really do combine into a tasty sloppy joe. Let me assure you, they do! I was a bit skeptical, and had my sister not made this recipe first and recommended it, I may not have tried it myself. I’m so glad I did give it a try, and I’ll definitely be making these again.

Turkey Sloppy Joes with Hoisin and Cilantro

Printable Recipe

Makes 4 servings

Ingredients:

  • 1 tbsp. olive oil
  • 1 medium red onion, chopped
  • 1 medium clove garlic, minced and then mashed to a paste with 1/4 tsp. kosher salt
  • 3/4 tsp. finely grated fresh ginger
  • 1/8 tsp. cayenne pepper
  • 1 lb. ground turkey
  • 8oz. can tomato sauce
  • 1/4 cup hoisin sauce
  • 1/2 cup fresh cilantro leaves, coarsely chopped
  • 2 tbsp. fresh lime juice, plus more to taste
  • 4 hamburger buns, preferably whole wheat, toasted

Directions:

  1. Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the garlic, ginger, and cayenne and cook, stirring constantly, until fragrant, about 1 minute. Add the turkey and cook, stirring and breaking it up into small pieces, until it no longer looks raw, about 4 minutes.
  2. Add the tomato sauce and hoisin to the skillet, and stir to combine with the turkey mixture. Cook, stirring often, until thickened, about 5 to 7 minutes. Remove from the heat and stir in the cilantro and lime juice. Taste and add more lime juice if desired. Serve in the toasted buns.

Source: Slightly adapted from Fine Cooking, Feb./March 2013

Read Full Post »

Asian Turkey Meatballs with Lime Sesame Dipping Sauce

Posted in Easy Weeknight Meals, Main Dish, Meat, Turkey, tagged , , , on January 14, 2013 | 1 Comment »

asian turkey meatballs with lime sesame dipping sauce

Sometimes I shy away from making meatballs because I worry that it will take too much time out of an already busy day. Whenever I actually make them, though, I realize that they don’t take much time at all, especially if you bake them rather than cooking them in a skillet. I’ve found that cooking meatballs on the stove is a messy effort, and I usually end up with some of them sticking to the pan and breaking apart. When I just pop them in the oven, they still brown up nicely and I’m left with much less mess. So now when a recipe calls for browning meatballs on the stove, I skip that step and cook them in the oven (unless of course there is a really awesome reason for browning in a skillet, like when you’re going to make a delicious pasta sauce from the browned bits and pan drippings).

Here we have a recipe for meatballs that are not only very tasty, but easy enough that I would make them on a weeknight. They are made with ground turkey, so you can feel good about serving them to your family. I like to turn these into a healthy, balanced meal by serving them with some brown rice and steamed fresh vegetables. A lime sesame sauce is drizzled over the top of the meatballs and rice, adding another pop of flavor. Meatballs with an Asian flair? Yes, please!

Asian Turkey Meatballs with Lime Sesame Dipping Sauce

Printable Recipe

Makes 12 meatballs (about 4 servings)

Ingredients:

For the meatballs:

  • 1 1/4 pounds lean ground turkey
  • 1/4 cup panko crumbs
  • 1 egg
  • 1 tbsp. ginger, minced
  • 1 clove garlic, minced
  • 1/2 tsp. salt
  • 1/4 cup chopped fresh cilantro
  • 3 scallions, chopped
  • 1 tbsp. low sodium soy sauce
  • 2 tsp. sesame oil

For the sauce:

  • 4 tbsp. low sodium soy sauce
  • 2 tsp. sesame oil
  • 2 tbsp. fresh lime juice
  • 2 tbsp. water
  • 1 tbsp. chopped fresh scallion

Directions:

  1. Preheat oven to 500 degrees F.
  2. To make the meatballs, place all of the meatball ingredients in a large bowl, mixing with your hands until well combined. Shape about 1/4 cup meat mixture into a ball, and transfer to a baking dish. Repeat with remaining mixture. Bake until cooked through, about 15 minutes.
  3. To make the dipping sauce, whisk together soy sauce, sesame oil, lime juice, and water in a small bowl. Add chopped scallions.
  4. Serve meatballs over rice with a drizzle of the lime sesame sauce on top.

Source: The Culinary Couple, adapted from Skinnytaste.

Read Full Post »

Chicken Pot Pie with Biscuit Crumble Topping

Posted in Chicken, Main Dish, Meat, tagged , , on January 7, 2013 | Leave a Comment »

chicken pot pie with biscuit crumble topping

A few weekends ago we enjoyed a lazy Sunday afternoon at home. The kids took their naps, then we played and I spent some time in the kitchen making this chicken pot pie. It can be hard to find the time to cook more involved recipes like this one, but sometimes on the weekend it’s worth the time and effort to make a special meal that will provide plenty of leftovers for the coming week.

This chicken pot pie is a warm, comforting dish that will warm you up on a cold evening. The biscuit crumble topping has a little kick from cayenne and black pepper, and it adds a great spice to go with the chicken and vegetable filling. I’ve made a few different versions of chicken pot pie, and this is most certainly the best. I’ll definitely be making this recipe again, when I’m in need of a little kitchen therapy time and a delicious, warm dinner.

Chicken Pot Pie with Biscuit Crumble Topping

Printable Recipe

Makes about 8 servings

Ingredients:

For the filling:

  • 1 1/2 pounds boneless, skinless chicken thighs and/or breasts
  • 3 cups low-sodium chicken broth
  • 2 tbsp. vegetable oil
  • 1 onion, finely chopped
  • 2 ribs celery, sliced about 1/4-inch thick
  • 3 carrots, peeled and sliced 1/4-inch thick
  • Salt and freshly ground black pepper
  • 10 ounces cremini or button mushrooms, thinly sliced
  • 1 tsp. tomato paste
  • 1 tsp. soy sauce
  • 4 tbsp. unsalted butter
  • 1/2 cup all-purpose flour
  • 1 cup milk
  • 3 tbsp. fresh parsley, minced
  • 1 tsp. fresh lemon juice
  • 3/4 cup frozen peas

For the topping:

  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 1/2 tsp. black pepper
  • 1/8 – 1/4 tsp. cayenne pepper (I used 1/4 tsp., and you could definitely taste the spice, but it wasn’t overwhelming)
  • 6 tbsp. cold unsalted butter, cut into small pieces
  • 1/2 cup freshly grated Parmesan cheese
  • 3/4 cup plus 2 tbsp. half and half or heavy whipping cream

Directions:

  1. To make the filling, bring the chicken and broth to a simmer in a covered Dutch oven. Cook for 8-10 minutes, until the chicken is cooked through. Remove the chicken to a large bowl and set aside to cool for a few minutes. Pour the broth into a liquid measuring cup and reserve. Place an oven rack in the upper-middle position and heat oven to 450 degrees F.
  2. Prepare the topping by combining the flour, baking powder, salt, and peppers in a large bowl. Use your fingers or a pastry blender to work in the butter until the butter pieces are the size of small peas. Use a fork to stir in the Parmesan and then the cream until just combined. (The dough will be shaggy.) Crumble the dough into irregularly shaped 1/2 to 3/4-inch pieces onto a parchment-lined rimmed baking sheet. Bake until fragrant and just starting to brown, 10-13 minutes.
  3. Meanwhile, heat 1 tbsp. vegetable oil in the Dutch oven over medium heat until shimmering. Add the onion, celery, carrots, 1/4 tsp. salt and 1/4 tsp. pepper. Cook, stirring occasionally, until just tender, 5-7 minutes. While the vegetables are cooking, shred the chicken into bite-sized pieces. Add the vegetables to the bowl with the shredded chicken and set aside.
  4. Heat the remaining tbsp. of oil in the Dutch oven set over medium heat until shimmering. Add the mushrooms. Cook, stirring occasionally, until the mushrooms have released their liquid, about 5 minutes. Stir in tomato paste and soy sauce. Increase the heat to medium high, stirring frequently, until the liquid has evaporated, the mushrooms are well browned, and brown bits begin to form on the sides of the pan, about 5 minutes. Transfer mushrooms to the bowl with the chicken and vegetables; set aside.
  5. Melt the butter in the Dutch oven set over medium heat. Once melted, add the flour and cook, stirring constantly, for 1 minute. Gradually whisk in the reserved chicken broth and milk. Bring to a simmer, scraping up any browned bits, and cook until the sauce thickens, about 1 minute. Remove from heat and stir in parsley and lemon juice. Add the chicken mixture and peas to the pan and stir to combine. Adjust salt and pepper to taste as needed.
  6. Pour the chicken mixture into a 9 by 13-inch baking dish. Scatter the crumble topping evenly over the filling. Place the pot pie onto a foil-lined rimmed baking sheet and bake until filling is bubbling hot and top is well browned, about 12-15 minutes.

Make-Ahead Note: The filling can be made a day ahead and refrigerated in the baking dish. The baked crumble topping can be made a day ahead and stored in an airtight container. Bake the refrigerated filling for 30-35 minutes, add the crumble topping, and continue to bake for about 15 more minutes, until the filling is hot and the topping is browned.

Source: slightly adapted from The Cook’s Illustrated Cookbook.

Read Full Post »

Cheesy Baked Pasta with Roasted Red Pepper Sauce and Eggplant

Posted in Main Dish, Pasta, Vegetarian, tagged , , , , on January 4, 2013 | 3 Comments »

cheesy baked pasta with roasted red pepper sauce and eggplant

Pasta. Cheese. Breadcrumbs. Roasted red peppers. Eggplant. Do I have your attention yet? (Or did I lose you with the eggplant?) Even if eggplant isn’t one of your favorite things, I’ll bet you’ll love this baked pasta. The eggplant is cooked perfectly and almost melts into the sauce, which is an amazing combination of roasted red peppers and fire roasted tomatoes.  As we were eating this for dinner, we kept saying this is one of the best pastas we’ve made recently.  And then we said it all over again the next night while eating the leftovers.

The original recipe calls for making this a one-pot dish by using an oven-safe skillet to brown the eggplant and cook the sauce and pasta. Then you can transfer the whole skillet to the oven to melt the cheese and brown the panko topping. While I always appreciate efforts to save extra dishes that need to be washed, I decided to transfer the pasta mixture to a separate baking dish before finishing it off in the oven to make storing the leftovers easier.

If you have some fresh basil on hand, sprinkle it on the top of the baked pasta right before serving. I didn’t have any, so that’s why my photo is lacking that pop of green. Either way, this cheesy baked pasta is definitely a keeper.

Cheesy Baked Pasta with Roasted Red Pepper Sauce and Eggplant

Printable Recipe

Makes 6-8 servings

Ingredients:

  • 3/4 cup panko bread crumbs
  • 4 tbsp. olive oil
  • Kosher salt and freshly ground black pepper
  • 3 ounces Parmesan cheese, grated (1 1/2 cups)
  • 1 (14.5 ounce) can fire-roasted diced tomatoes
  • 16 oz. jar roasted red peppers, rinsed, patted dry, and coarsely chopped (or 2 roasted red peppers if roasting your own)
  • 1 1/2 lbs. eggplant, chopped into 1-inch cubes
  • 5 garlic cloves, minced
  • 1 tsp. minced fresh oregano, or 1/4 tsp. dried
  • 1/8-1/4 tsp. crushed red pepper flakes
  • 4 cups water
  • 12 ounces pasta shapes, such as rotini
  • 6 ounces mozzarella cheese, sliced thin
  • 2-3 tbsp. chopped fresh basil

Directions:

  1. Adjust oven rack to middle position and preheat to 375 degrees F. Toss the panko with 1 tablespoon olive oil and season with salt and pepper. Spread on a rimmed baking sheet and bake, stirring often, until golden brown, 5 to 10 minutes. Let cool slightly and then toss with 1/2 cup of the Parmesan.
  2. Meanwhile, pulse the tomatoes and roasted red peppers in a food processor until coarsely ground and no large pieces remain, about 10 pulses.
  3. Line a large plate with a double layer of paper towels. Toss the eggplant in a medium bowl with 1 teaspoon of salt and then spread it out over the plate. Microwave uncovered, about 10 minutes, tossing halfway through. The eggplant should be dry and starting to shrivel. Let it cool slightly, then transfer it back to the bowl and toss with 1 tablespoon olive oil. Set aside.
  4. Heat 1 tablespoon olive oil in a 12-inch skillet or Dutch oven over medium heat. Add the eggplant and cook until well browned and tender, about 10 minutes, stirring occasionally. Return to the bowl.
  5. Reduce the heat to medium-low and add the remaining tablespoon olive oil. Saute the garlic, red pepper flakes, and oregano until fragrant but not browned, about 1 minute. Stir in the tomato mixture and increase the heat to medium-high. Stir in 3 1/2 cups of water and the pasta. Cover and cook at a vigorous simmer, stirring often, until the pasta is tender, 15 to 18 minutes.
  6. If the sauce seems too thick, stir in the remaining 1/2 cup water. Add the remaining 1 cup Parmesan and the eggplant, and season with salt and pepper. Stir to combine and then transfer to an oven-safe baking dish. Top with the slices of mozzarella and sprinkle with the panko mixture. Bake until the topping is well-browned and the cheese is melted, 5 to 10 minutes. Sprinkle fresh basil over the top and serve.

Source: adapted from America’s Test Kitchen, Pasta Revolution, via Pink Parsley

Read Full Post »

Honey Sesame Chicken {Slow Cooker}

Posted in Chicken, Main Dish, Meat, Slow Cooker, tagged , , , on November 26, 2012 | 1 Comment »

The busy holiday season is beginning, and it’s sure to bring plenty of fun activities as well as extra long to do lists. At this time of year, I want to spend my kitchen time baking holiday cookies, rather than cooking involved dinners. Using my slow cooker helps me to do just that. I can spend a few minutes prepping dinner earlier in the day, and then my evening cooking is so much easier.

I’ve made this honey sesame chicken twice now, and adapted it a bit the second time around to achieve even better results. The first time I used chicken thighs, and the second chicken breasts. It worked out both ways, but do be sure to trim off any fat that may be on the chicken thighs before cooking.

Served with brown rice and a green salad, this honey sesame chicken is a balanced and flavorful meal.

Honey Sesame Chicken {Slow Cooker}

Printable Recipe

Makes 4 servings

Ingredients:

  • 3 boneless, skinless chicken breast halves or 6-8 boneless, skinless chicken thighs (about 2 pounds)
  • Salt and pepper
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 2/3 cup honey
  • 1/4 cup ketchup
  • 1/2 cup low-sodium soy sauce
  • 1/4 tsp. red pepper flakes
  • 4 tsp. cornstarch
  • 1/3 cup water
  • 1/2 tbsp. sesame seeds
  • 3 scallions, chopped
  • Cooked brown or white rice, for serving

Directions:

  1. Place chicken in slow cooker and lightly season both sides with salt and pepper.
  2. In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours.
  3. Remove chicken to a cutting board, leaving sauce in slow cooker. Shred chicken into bite-sized pieces; set aside.
  4. In a small bowl, dissolve the cornstarch in 1/3 cup water; add to slow cooker. Stir to combine with sauce. Cook sauce on high for ten more minutes, or until slightly thickened.
  5. To serve, place cooked rice on each plate and top with chicken. Spoon some of the sauce over the chicken and rice. Sprinkle with sesame seeds and chopped scallions.

Adapted from The Comfort of Cooking

Read Full Post »

Older Posts »

Follow

Get every new post delivered to your Inbox.

Join 136 other followers

%d bloggers like this: