Penne with Roasted Eggplant, Peppers and Olives

Really Tasty Pasta Dish!

I know it doesn't look like much, but this was a really flavorful dish. Roasting the vegetables is the trick. It brings out the sweetness and creates a yummy sauce from all the juices.

My inspiration for this recipe came from Ina Garden's recipe Orzo with Roasted Vegetables.
I used the same dressing and it really gives the pasta a nice zing!

With the holiday fast approaching things have been pretty hectic lately. Between nursing a back ache and now trying to get over a cold, it has been a real challenge to get anything done. I did manage to bake my usual cookie marathon. I made so many cookies, bars and brownies that my head is still spinning. I spent all day Saturday from 9:30am to 9:30pm decorating and packaging them all. Now I have to figure out how to deliver all of them in the mist of all these snow storms. I got over a foot of snow in my neck of the woods.

I hope everyone has a Merry Christmas and a safe and happy holiday!
Happy cooking and baking!

Penne with Roasted Eggplant, Peppers and Olives

1 medium/large eggplant, peeled and 3/4-inch diced
2 red bell peppers, 1-inch diced
1 large leek, ends cut off, cut vertically, 3/4 inch sliced and washed thoroughly
2 cups black olives, pitted and left whole
3 medium shallots, quartered
8 garlic cloves, left whole
1/3 cup good olive oil
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
1 pound penne or your favorite pasta shape
1/4 cup pignolis (pine nuts), toasted
1/2 cup grated Pecorino Romano or Parmesan
1/4 cup chopped fresh parsley

Dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 425 degrees F.

Toss the eggplant, bell peppers, leeks, shallots, olives and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 45 minutes, until browned, turning once halfway through cooking.

Meanwhile, cook the pasta according to package directions. Reserve 1/4 cup of the cooking liquid; drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. If the pasta is a little dry add some of the cooking liquid. Add the pignolis, Pecorino, and parsley. Taste for seasoning and serve. May also be served at room temperature.

Roasted Broccoli and Garlic

My New Favorite Way to Cook Broccoli

I love broccoli and have been eating for years. I usually just steam it and dress it with a little olive oil and sometimes vinegar. On occasion I have roasted it, but with mixed results. I finally found the perfect way to get tender broccoli with a great caramelized flavor.

In the past, when roasting broccoli, I would just put it on a baking sheet with oil and roast away. I would get tough stalks and burned florets. The trick is to cover the broccoli with foil for the first 10 minutes or so of cooking in order to ensure a tender stalk. You still get the caramelization without burning the florets. It is so good, you can't help but eat your vegetables.

Roasted Broccoli and Garlic

1 large bunch broccoli 2 tablespoons extra virgin olive oil 1/4 teaspoon sugar (optional)
1/4 teaspoon sea salt Ground black pepper
8 cloves garlic, unpeeled

Adjust oven rack to lowest position and heat oven to 475 degrees. Cut broccoli florets away from stems. Peel stalk and cut into 1/2-inch-thick pieces on the bias. Cut crowns into 8 wedges.

Place broccoli and garlic on foil- or parchment-lined rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper and sugar if using; gently toss to evenly distribute oil and seasonings. Spread into even layer, placing flat sides down.

Cover baking sheet tightly with foil and cook for 10-15 minutes or until bottoms of broccoli pieces are golden and stems are fork tender. Remove sheet from oven, remove foil, and using spatula, carefully flip wedges. Return sheet to oven and continue to roast until broccoli is golden all over, 5-7 minutes longer. Transfer to serving dish, remove skins from garlic and serve immediately.

Roasted Green Beans with Leeks and Walnuts

My New Candy Fix!!!

I am hooked on these green beans. My inspiration for this recipe came from Cooks Illustrated. They have a recipe for Roasted Green Beans with Red Onion and Walnuts and it sounded really good. So I tried it with leeks (my onion of choice), changed the cooking method slightly(to get softer beans) and now I can't stop making it.

One night I actually ate the whole recipe myself. It is like candy to me. Which is good I guess. It is healthier to eat an entire tray of green beans than a tray of chocolate! Try it, and let me know if you are hooked as well.

Roasted Green Beans with Leeks and Walnuts

Serves 4 (unless you're like me~serves one)

1	tablespoon balsamic vinegar
1	teaspoon honey
1	teaspoon minced fresh thyme leaves or 1/2 teaspoon dried
2	medium cloves garlic, thin sliced
1	pound green beans, stem ends snapped off
1	large leek, cut into 1/2-inch-thick wedges
1	tablespoon olive oil
	Coarse sea salt and ground black pepper
1/3	cup chopped walnuts (toasted)

1. Combine vinegar, honey, thyme, and garlic in small bowl; set aside.

2. Adjust oven rack to middle position; heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil; spread beans and leeks on baking sheet. Drizzle with oil; using hands, toss to coat evenly. Sprinkle with 1/2 teaspoon salt, toss to coat, and distribute in even layer. Cover with another sheet of aluminum foil and roast 15 minutes or until soft.

3. Remove baking sheet from oven. Using tongs, coat beans and onion evenly with vinegar/honey mixture; redistribute in even layer. Continue roasting until onions and beans are dark golden brown in spots and beans have started to shrivel, 8 to 10 minutes longer.

4. Adjust seasoning with salt and pepper and toss well to combine. Transfer to serving dish, sprinkle with walnuts, and serve. (Or you can eat them right from the pan, I won't tell if you don't).

Sort of a frittata -Not quite a quiche

It's something in between...

My inspiration for this dish came from a Chicken and Orzo Frittata by Giada DeLaurentiis. Even though Giada calls it a frittata, it really isn't (technically). The traditional way to cook a frittata is in saute pan. Traditionally, the egg mixture is poured into the saute pan and cooked until set on the bottom and then it is flipped onto a plate and transferred back into the pan.

The easier way, however, is to cook the bottom of the frittata in the saute pan and then cook the top under the broiler. Which is what I usually do. This recipe is cooked more like a quiche, where the egg mixture is poured into a pie plate or baking dish and baked in the oven. Unlike a quiche, though, there is no crust. It is pretty easy to make, especially if you have leftover veggies, pasta, chicken, etc. in the fridge.

I stuck with just veggies for this one, but you could add almost anything you like.

Vegetable Friche (sort of a frittata, not quite a quiche)
6 eggs
1/3 cup low fat cream cheese
1/8 cup greek yogurt
2 cups leftover roasted veggies (I had mushrooms, olives, artichokes, green beans, broccoli, carrots and cauliflower)
1/4 cup chopped Italian flat-leaf parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat the oven to 375 degrees F.

In a large bowl combine the eggs, cream cheese and yogurt. Stir until the eggs are beaten and the ingredients are combined. Add the veggies, parsley, salt, and pepper. Stir to combine.

Pour the mixture into a 1 1/2-quart baking dish or a large pie plate. Bake for 25 minutes. Turn on the broiler. Place the pan under the broiler until golden on top, about 5 minutes. Remove from the oven and let set for 5 minutes. Cut into wedges and serve with a side salad.

Another Unexpected Great Taste!

Super Tangy-Super Good!

This is another recipe I have been eyeing and finally decided to make. I very rarely cook butternut squash because the thought of mashed and mushy orange stuff on my plate just doesn't do it for me.

When I saw this recipe I just had a feeling it would be good. The butternut squash is roasted which naturally appealed to me, since I tend to roast most of my veggies. But the marinade is what changed the dish from good to super good!

The only mistake I made was to serve it with escarole chicken and a mushroom balsamic cream sauce (I will post this recipe soon). The flavors just didn't go together. I would suggest serving this with roasted chicken or pork or any entree that needs a little lift, because this recipe will definately give your taste buds a wake up call!!

Marinated Butternut Squash
recipe by GE Profile (go figure?)

2 butternut squash, 1-inch slices (I used one package of pre-cut butternut squash)
1/4 cup red wine vinegar
1/2 medium red onion, sliced paper thin (I used 1 large shallot, sliced paper thin)
1/2 teaspoon red chile flakes (I omitted this)
1 tablespoon dried oregano
1 clove garlic, sliced paper thin
1/4 cup fresh mint leaves (I used fresh parsely)
Extra virgin olive oil
salt and pepper

1. Pre-Heat oven to 450 degrees. Season squash with salt and pepper, drizzle with 4 tablespoons olive oil, place on cookie sheet. (I lined mine with foil for easy clean-up).
2. Bake in oven until tender, about 18-20 minutes.
3. While squash is baking, stir together 4 tablespoons olive oil, vinegar, onion, chile flakes, oregano, garlic and season with salt and pepper.
4. Remove squash from oven and pour marinade over squash. Allow to cool for 20 mins., sprinkle with mint leaves and serve.
Serves 8

Chef Tip: This dish can be made earlier in the day but should not be refrigerated.
(I had leftovers, so I had to refrigerate it. The next day I took it out of the fridge and let it come to room temperature. It was fine.)

Pasta and Veggies. What Could Be Better?

How About Baked Pasta and Veggies?

This dish was easy for me to make because I make roasted vegetables every week. In fact, I'm always looking for ways to use up the leftovers. I usually use them in frittatas, calzones and in pasta. But I have never used them in a baked pasta dish. Thanks to my friend Giada DiLaurentiis, now I have, only with my own spin.

Baked Ziti with Roasted Vegetables
Adapted from recipe by Giada DiLaurentiis

1/2 (1 lb) bag baby carrots, halved lengthwise
1 zucchini, quartered lengthwise and cut into 1-inch rounds
1 large broccoli crown, cut into florets
1/4 to 1/2 lb. fresh green beans, trimmed and cut in half
1 ( 6 ounce) can black olives
1/2 ( 5.75 ounce) jar manzanilla olives, rinsed
1 (14 ounce) can artichoke hearts, quartered, drained and rinsed
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1/2 teaspoon garlic powder
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup ricotta cheese
1/2 cup grated scamorza or smoked mozzarella
1 cup frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces

Preheat the oven to 450 degrees F.

Steam the carrots and green beans until crisp tender, about 8 minutes. (If you don't have a steamer, microwave on high, covered, for about 6 minutes). Steam broccoli for about 4-5 minutes. (Microwave about 3 minutes). You can skip the steaming step if you prefer crisp veggies. On a baking sheet covered with foil, toss all the veggies with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, garlic powder and dried herbs. Roast until tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

I actually filled 2 separate baking dishes and froze one (before baking) for future use. I love finding prepared dinners in my freezer when I don't have time to cook.