Tiella Calabrese

This dish was inspired by a recipe I found on the Food Network’s website by Chef Michael Chiarello. I’ve never seen or heard of Tiella before so I did some research and while there wasn’t much usable info out there on the web I did find some interesting tidbits on about.com, which is how I figured out how to name this recipe. (The comment by Member ThomasLucente was most interesting.) A beautiful, simple preparation that incorporates some of summer’s greatest offerings: zucchinis, tomatoes, basil.

Time: 15 min prep, 1 hour cook                  Serves: 4-6

Ingredients

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• 6-8 small redskin potatoes, sliced in 1/4 inch disks
• 1 medium zucchini, sliced in 1/4 inch disks
• 4 garlic cloves, minced
• 1 handful fresh basil leaves, chopped or torn
• 1 can diced tomatoes, drained (feel free to sub for fresh garden tomatoes!)
• 1 cup shredded cheese (I used a blend of Asiago, Provolone, Romano, and Parmesan)
• 1/2 cup plain breadcrumbs (I used panko)
• salt & pepper to taste (I used sea salt & freshly ground black pepper)
• 2 tbsp olive oil

How to make it

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• Preheat oven to 375F. Prepare an 8×8 casserole with non-stick cooking spray.
• Place potatoes in a medium glass mixing bowl and the zucchini in a separate medium glass mixing bowl. Add 1 tbsp olive oil to each. Divide garlic and put half in each bowl. Season each with salt & pepper. Toss each one well to coat with oil & evenly distribute seasonings.
• Spoon 1/3 of the can of tomatoes into bottom of casserole dish. Make a layer potatoes and zucchini, alternating between the two. (Try to put the ends of the potatoes on the bottom layer for a more attractive looking end product.)
• Spread another 1/3 of the tomatoes over top. Sprinkle with 1/2 cup cheese, half of breadcrumbs and basil. Make another layer of potatoes and zucchini. Top with remaining tomatoes, cheese, bread crumbs and basil. If you’d like, make a small pattern on top of this layer but be sure to sprinkle this part with some cheese & crumbs as well!
• Bake uncovered for 30 minutes. Cover (with foil) and bake for another 30 minutes. Uncover again and bake for 10-15 minutes until top browned. Remove from oven allow to cool to room temperature (to allow flavors to deepen). Tiella may be served room temp, warm or hot. Cut into squares and serve at desired temperature.

Sugar Snap Peas With Lemon, Garlic, & Basil

A fresh, green, quick side dish.

Time: 10 minutes           Serves: 4

Ingredients

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• 1 tsp salt
• 1 lb sugar snap peas, stems snipped & strings removed if needed
• 2 tbsp olive oil
• lemon zest from 1 medium lemon
• 1 tbsp lemon juice
• 1 medium clove garlic, minced
• handful fresh basil leaves, chopped fine
• sea salt & black pepper, freshly ground – to taste

How to make it

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• Bring 6 cups of water to a brisk boil in a large pot. Add salt & peas and cook about 2 minutes until crisp-tender. Drain peas & shock in salted ice water. Drain again and pat dry (may be set aside for up to an hour). Heat oil over medium heat in medium saute pan. Add zest and garlic, saute until garlic is soft but not browned, about 2 minutes. Add peas, lemon juice, and basil; toss to combine. Cook until just heated through, about 1-2 minutes. Season with salt & pepper. Serve immediately.

Green Bean “Fries”

I wanted to do something different with green beans to serve alongside a dinner sandwich. These are crispy & crunchy on the outside and tender in the center.

Time: 20min prep, 15min cook                Serves: 4

Ingredients

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• 1/2 pound green beans, trimmed
• 1/4 cup AP flour
• 1 large egg
• splash milk
• 1 1/4 cup panko bread crumbs
• salt & pepper, to taste
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp chile powder
• 1/4 tsp cayenne pepper (more or less to taste – spicy)
• cooking spray

How to make it

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• Preheat oven to 425F. Prepare a baking sheet with parchment paper.
• Bring a medium stock pot of salted water to boil. Add green beans and allow to cook for 4 minutes. Transfer beans to a colander and run under cold water until completely cooled, or plunge into an ice water bath. Set aside.
• Set up a breading station like an assembly line. Put the flour in a bowl and season with salt & pepper.
• Put egg and milk in another bowl, whisk together. Season with salt and pepper.
• Put Panko in another bowl with garlic, onion, and chile powders, cayenne pepper, salt and pepper.
• Dip each bean in flour, shake off excess. Then, dip in egg mixture and finally into Panko mix. Place on prepared baking sheet. Repeat until all green beans are breaded.
• Spray beans lightly with cooking spray. Place in oven and bake for 15 minutes until golden brown. Serve with your favorite dipping sauce, I chose Horseradish Dipping Sauce.

Chicken Veggie Casserole

A rich, comforting dish chock full of vegetables.

Time: 30 minutes               Serves: 6

Ingredients

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• 8 oz pasta (I used Rotini)
• 1/2 medium onion, chopped
• 2 garlic cloves, diced
• 6 oz spinach, steamed lightly (about 3 minutes)
• 8 oz mushrooms, sliced
• 1 medium zucchini, cut in quarters and sliced 1/4″ thick
• 4 oz. tomato puree, divided
• 1 cup chicken stock, divided
• 1 cup milk
• 2 cups mozzarella cheese, shredded
• 1 tbsp olive oil
• 1 tbsp butter
• 1 1/2 tbsp corn starch
• 2 1/2 tbsp cold water
• 1 boneless skinless chicken breast (about 6 oz)**
• 1/4 tsp pepper + more to taste
• 1/4 tsp salt + more to taste
• 1/2 tsp Emeril’s Essence
• 1/3 cup panko bread crumbs

How to make it

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• I cooked my chicken in advance in the Crock Pot so I could shred it up. You could use store-bought rotisserie chicken or cut the breast in cubes and cook it in the pan with the vegetables, following the onions. In this case, you’ll only need half the amount of tomato puree & chicken stock. If you want to cook chicken in the Crock Pot, rinse chicken & pat dry. Spray inside of crock with non-stick cooking spray. Cut in half and place at bottom of crock. Pour 1/2 chicken stock over it and top with 2 oz. tomato puree, distributing evenly across the two pieces. Cook on high for 4 hours. Transfer from pot to another dish and shred using two forks. It should come apart easily. Season with salt & pepper to taste & set aside.
• Preheat oven to 350F. Spray a 8x8inch casserole dish with cooking spray.
• Cook pasta for about 4 minutes. Drain & set aside.
• Heat olive oil over medium heat in a large skillet. Add onions and saute until they begin to brown slightly, stirring occasionally. Turn heat down to medium-low, add garlic and cook for about 2 minutes, stirring occasionally. Add zucchini and cook for about 5 minutes, stirring occasionally. Then, add mushrooms & cook for another 2 minutes. Finally add the spinach, season with salt & pepper, stir well and remove from heat.
• Heat butter in a medium stock pot over medium heat. Once melted, add chicken stock, milk, and remaining tomato puree. Season with pepper & Essence.
• In a small mixing bowl, combine water & corn starch and whisk until smooth. Add to stock pot. Turn heat to medium-low and add 1 1/4 cup cheese. Mix well then remove from heat. Add vegetables, chicken, and pasta. Stir well. Spoon mixture into casserole dish.
• In a small bowl, combine bread crumbs & remaining Essence. Top casserole with remaining cheese & bread crumb mixture. Bake in oven for 30 minutes. Cool for about 10 minutes & serve.

Sugar Snap Pea Caesar Salad

Extra sugar snap peas found their way into my salad bowl.

Time: 5 minutes             Serves: 4

Ingredients

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• Salad

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• 2 heads romaine lettuce hearts, washed & trimmed
• 2 cups fresh sugar snap peas, trimmed & halved
• 1 cup croutons

• Dressing

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• 4 tbsp olive oil
• 2 tbsp red wine vinegar
• 3 tbsp Worcestershire sauce
• 2 tbsp shaved, crumbled Parmesan cheese(or grated)
• 3 garlic cloves, minced
• 1/4 tsp mustard powder

How to make it

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• Salad

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• Toss lettuce with peas. Top with croutons.

• Dressing

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• Combine ingredients and shake well. Pour over top of salad.

Cheesy Spinach Stuffed Tomatoes

As I often do, I studied some recipes & put my own spin on them. The results were just downright delicious. This makes eating your veggies rather enjoyable.

Time: 30 minutes              Serves: 4

Ingredients

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• 4 whole medium-large red tomatoes
• 6 oz. fresh spinach, chopped fine
• 1 tsp minced garlic
• 1/4 cup (or a bit less) water
• 1/4 cup white wine
• 1/4 cup Parmesan cheese, grated
• 1/4 cup feta cheese (garlic & herb)
• 1/4 cup bread crumbs (Panko), plus a couple pinches
• 2 tbsp extra virgin olive oil
• a couple pinches of salt
• cooking spray

How to make it

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• Preheat oven to 375F.
• Cut the tops off whole tomatoes. Carefully scoop out inside of tomato leaving wall about 1/2 inch thick. Sprinkle with salt and turn upside down on a dish.
• Heat oil in a saute pan over medium heat, be sure to coat entire pan. Add spinach and garlic. Mix well & allow to cook for about two minutes. Add water & wine and let simmer for a few minutes.
• Prepare baking dish by spraying cooking spray.
• Remove spinach & garlic from heat and pour into small mixing bowl. Add Parmesan, Feta, and bread crumbs (all but the extra pinches). Mix well. Add extra cheese and/or bread crumbs as needed/desired.
• Spoon mixture into tomatoes til they are past the brim and round the tops. Sprinkle with remaining bread crumbs. Bake for 20-25 minutes. Keep an eye on them so they do not brown too much. Allow them to cool a bit as they pack a lot of heat just out of the oven.
• These can be made into appetizers using smaller tomatoes such as the cherry variety.

Sesame Stir-Fried Vegetables

Colorful, tasty and healthy too! A quick side dish to serve up with a variety of foods, especially goes well with an Asian inspired meal.

Time: 15 minutes         Serves: 4

Ingredients

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• 3 cups broccoli florets
• 3 green onions, each cut into about 4 pieces
• 2 cups chopped purple cabbage
• 1 cup sliced mushrooms
• 1 tbsp peanut/vegetable oil (I used canola)
• 1/2 tbsp toasted sesame oil
• 1 tbsp Gomasio (sesame seeds, seaweed & sea salt) or sesame seeds & sea salt to taste

How to make it

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• Heat oils over medium heat in skillet or wok. Add broccoli and cook, stirring occasionally until bright green.
• Add mushrooms and cook for 2-3 minutes, stirring occasionally.
• Add cabbage and scallions and cook for 2-3 minutes, stirring occasionally.
• Season with Gomasio or sesame seeds + sea salt. Toss to incorporate and adjust seasoning if needed.

Shaved Brussels Sprout Salad

Based off of a recipe I saw on chow.com this is a nice change up for the sprouts.

Time: 15 min prep, 15 min stand        Serves: 4

Ingredients

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• Dressing

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• 1 tbsp lemon juice (freshly squeezed if possible)
• 1 tsp lemon zest
• 2 tsp Dijon mustard
• 1 small-medium shallot, minced or finely chopped
• 1/4 tsp sea salt, freshly ground – more if desired
• 1/4 tsp black pepper, freshly ground – more if desired
• pinch of crushed red pepper flakes
• 3 tbsp olive oil

• Salad

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• 1/2 pound Brussels sprouts, tough outer leaves removed
• 1 hard boiled egg, chopped or grated – several slices reserved for garnish (I removed the yolk)
• 1 tbsp Parmesan, grated plus a sprinkle for garnish

How to make it

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• Dressing

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• Combine first 7 ingredients in a small nonreactive bowl. Slowly add olive oil, whisking well to incorporate.

• Salad

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• Hold the stem end of the Brussels sprouts, then thinly slice them crosswise until you get to about 1/2 inch to stem. Placed sliced sprouts in a medium bowl, discarding any tough pieces. Add eggs and Parmesan. Drizzle with dressing – dress according to your liking, you may not need all the dressing. Toss to combine. Let sit at room temp about 15 minutes. Before serving, toss again. Taste and adjust seasoning with s&p if necessary. Top with egg slices and sprinkle with Parmesan.

Collard Green Won Tons

I adapted this recipe from one by Paula Deen to incorporate my Collard Greens recipe. Another lovely treat for New Years day but equally as delicious and unique any time of year.

Time: 30 min         Serves: 6

Ingredients

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• 4 cups cooked collard greens
• 2 oz. cream cheese, softened
• 30-40 won ton wrappers
• vegetable or peanut oil for frying

How to make it

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• Squeeze out excess liquid from greens. Combine greens with cream cheese and mix well. Place a spoonful of mixture in the center of a won ton wrapper. Using fingertip, rub edges of one side with water, then fold in half into a triangle pressing to seal. At this point you can become creative and try different shapes with the way you fold. Repeat with remaining wrappers.
• Heat several inches of oil in a heavy deep pot to 350F. Fry in batches until golden brown for about 2-3 minutes per batch, turning occasionally to brown evenly. Drain on paper towels.

Collard Greens

I love collard greens and generally find them prepared around here with smoked turkey but I enjoy them prepared with pork as well. I had a big family Thanksgiving dinner last year and some of the attendees are vegetarians (and vegan), so I tried my hand at all veg greens. And you know what? They turned out fab! Just as good if not better than those I’m used to.

Time: 10min prep, 45+min cook        Serves: 4-6

Ingredients

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• 2 tbsp olive oil
• 1/2 large onion, chopped
• 1 tsp red pepper flakes (more or less to taste)
• 1 garlic clove, finely chopped
• 1 lb collard greens, cleaned and chopped
• 3 cups vegetable stock
• 2 tomatoes, seeded and chopped
• salt & freshly ground black pepper
• 1 tsp smoked paprika (more or less to taste)
• 1 tsp apple cider vinegar (more or less to taste)
• 1 tsp liquid smoke (more or less to taste)

How to make it

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• Heat oil in a large pot over medium heat.
• Saute the onions until softened, about 2 minutes. Then add the red pepper flakes and garlic and cook another minute.
• Add collard greens and stir. Cook another minute.
• Add vegetable stock, cover and bring to a simmer.
• Let cook for about 35 minutes before you stir in the liquid smoke, smoked paprika, and apple cider vinegar.
• Cover again and cook for another 10-25 minutes, or until tender.
• Season will salt and pepper and add more red pepper, vinegar, smoke, and/or paprika to your taste.