Super easy and delicious side dish…enjoy!
- 1 1/2 lbs brussels sprouts
- Olive Oil
- Salt & Pepper
Super easy and delicious side dish…enjoy!
I spotted this recipe in my Bon Appetit magazine…the basil crunch with the gooey mozzerralla caught my eye immediately. I decided to try it out for our October cooking club. Although there are alot of steps involved, its a pretty easy recipe and the outcome is amazing…the dish was clean by the end of the night!
1. Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray; add eggplant and peppers. Cut tomatoes in half lengthwise; add to sheet. Sprinkle 1 crushed garlic clove onto vegetables. Drizzle vegetables with oil; toss. Sprinkle with salt and pepper. Roast vegetables until tender, stirring often, 35 to 45 minutes.
2. Combine 2/3 cup basil, 1/2 cup Parmesan, pine nuts, and 1 garlic clove in mini processor. Blend until crumbly. Season topping with salt.
3. Blend tomatoes with juice, cream, 1 1/3 cups basil, and 1 garlic clove in processor until smooth. Season sauce with salt and pepper.
4. Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally; drain. Return to pot. Toss with vegetables, sauce, and 1/2 cup Parmesan. Transfer to 13x9x2-inch baking dish. Sprinkle with mozzarella and pine nut topping.
5. Bake pasta until heated through, 25 to 35 minutes. Let stand 10 minutes and serve.
I love to cook every night! But sometimes after work there just isn’t enough time to try out a complicated new recipe with alot of components. Mexican food always fills that gap for me, its easy, takes no time to make and is delicious. I’ve never actually made a tostada before so I figured I’d give it a whirl. Crispy fried tortilla with a bunch of yummy toppings? Why not I was in a veggie mood so I just used grilled peppers and onions to enhance this but you could easily add on some chicken or steak. I also figured I would step up the recipe a notch by making homemade Pico De Gallo.
I first had this dish at a local Italian restaurant (Jackson Fillmore) in my neighborhood…I was blown away at how delicious it was because of its simplicity! I come to find out that my sister had recently made a dish like this of her own, so I figured I had to try it out. It turned out incredible, the salt of the parm is perfect with the fresh zucchini and the crunch of the toasty almonds. A perfect side dish any time of the year!
Thanks Kate! (p.s. how cute is ava?!)
There is something about food baking in the oven until it gets golden brown that is always so appealing to me. I knew that was where I wanted to start in my search for the next recipe to try out. I came across Giada’s recipe for Individual Vegetable Lasagnas and couldnt resist trying it out! Not only do these little guys bake in the oven BUT I was also able to try out my new oven safe pots! I’ve made a few different types of lasagnas before and this is by far the tastiest! I went the extra mile with this recipe and made homemade marinara sauce…super easy and made a big difference in the taste department Also although the recipe is for individual guys, you can also make one big one. I made one individual and with the rest of the ingredients was able to make a big one as well. There is alot of room to make this recipe “your own”, as you’ll see below, I didnt follow this to a “T”. I changed around the types of veggies and also opted to not use beans and go with more cheese instead.
Individual Veggie Lasagna
1. Preheat oven to 375 degrees F. In the meantime, place lasagna sheets in salted, boiling water and cook for 8-10 minutes (al dente).
2. In a saute pan over medium heat, add extra-virgin olive oil. Add the onion and cook until soft, about 5 minutes. Add the carrot and cook for 3 minutes. Add the zucchini, squash & any additional veggies, cook for 5 minutes. Remove from heat when all vegetables are completely cooked but still have a good crunch. Allow to cool.
3. Using a 6-inch round cookie cutter, cut circles out of the lasagna sheets. You will need 18 circles. Coat the bottom of 6 (6-inch) gratin dishes with a teaspoon of tomato sauce in each. Place a circle of pasta on the bottom of each ramekin.
4. (if using beans) Rinse the beans with water and season with salt and pepper. Divide the beans between each ramekin. Next, divide the spinach between the ramekins. (if not using beans) Mix the spinach with ricotta cheese, divide the mixture between the ramekins
5. Place a second layer of pasta on top and gently press down. Divide the vegetables among the ramekins and top with tomato sauce in each.
6. Place the third layer of pasta in each ramekin and coat with tomato sauce. Sprinkle ramekins with the mozzarella and Parmesan cheeses, and top each with 1/2 tablespoon of butter.
7. Line a baking sheet with aluminum foil and place gratin dishes on top. Bake in oven for 25-30 minutes or until brown and bubbling.
*If using an 8×8 or 9×10 pan, layer the lasagna until all ingredients are gone. Bake for 25-30 minutes until brown and bubbling.
Homemade Marinara Sauce (I halved the recipe and it was more than enough sauce for the lasagna)