Couscous
Did you know that couscous is not a grain, but a tiny Moroccan pasta made from semolina flour? Here is a basic couscous recipe and some delicious variations.
INGREDIENTS
1 1/4 Cup Water
1/4 Cup Dark Seedless Raisins, Dried Currants, Dried Cranberries or Dried Cherries (Optional)
1 Tablespoon Butter
3/4 Teaspoon Kosher Salt
1-Cup Couscous
In a 3-quart saucepan, combine water, raisins (if using), butter, and kosher salt. Heat to boil over a high heat. Stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with fork. Transfer to serving bowl. Makes about 3 cups or serves 4 as side dish.
Lime Couscous: Prepare as directed, but leave out raisins and add 1 tablespoon fresh lime juice, and 1/2 teaspoon freshly grated lime peel to water.
Moroccan Couscous: Prepare as directed, but add 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground turmeric, and 1/4 teaspoon ground cumin to water.
Dried Tomato & Green Onion Couscous: Prepare couscous ad directed, but leave out raisins. Add 1 sliced green onion and 5 chopped dried tomato halves to water.
Almond Couscous: Prepare couscous as directed but leave out raisins. Add a pinch of ground nutmeg and pinch of dried thyme to water. Stir 1/4 cup toasted slivered almonds into fluffed couscous.
© Victoria Hart Glavin
Gnocchi With Asparagus
Gnocchi With Asparagus is the perfect weeknight dinner. Either make your own gnocchi or purchase freshly made from your local market.
INGREDIENTS
1 Pound Fresh Gnocchi (16 Ounces)
1/2 Cup Unsalted Butter
1 Bunch Trimmed & Chopped Asparagus (Leave Tips Whole)
Grated Zest of 1 Lemon
Juice of 1 Lemon
3/4 Cup Pasta Cooking Water
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1/2 Cup Grated Parmesan Cheese (Plus More For Topping)
2 Tablespoons Chopped Fresh Basil
Make the gnocchi or purchase fresh gnocchi from the market. Bring a large-size pot of salted water to a boil. Transfer fresh gnocchi to a colander and shake over a baking sheet to remove any excess flour. Add gnocchi to boiling water and cook for just 4 to 5 minutes. Meanwhile, melt butter in a large-size skillet over a medium-high heat. Add asparagus and lemon zest and lemon juice. Remove gnocchi with a strainer or slotted spoon and add directly to the skillet along with 3/4 cup pasta cooking water. Cook, stirring gently, for 3 to 4 minutes until gnocchi is coated and asparagus is tender. Season with kosher salt and pepper. Stir in Parmesan and basil. Remove from heat and transfer to serving bowl. Sprinkle with additional Parmesan. Serves 4
© Victoria Hart Glavin
Homemade Gnocchi
The best gnocchi I have ever tasted was in Rome. I was also lucky enough to make them with a wonderful Roman chef last October when I traveled to Rome. Gnocchi are very delicate and the procedure to make them is fairly simple. It may take some trial and error to understand the proper consistency of the dough. It must be soft, but not wet.
INGREDIENTS
2 Pounds Yellow Finnish Potatoes
1 Beaten Egg
1 to 2 Cups Unbleached Flour (Divided)
In a medium-size pot add unpeeled potatoes and enough cold water to cover. Bring water to a boil over a high heat and continue cooking potatoes until they are tender. When potatoes are tender, drain and peel them. Put potatoes through a ricer and place riced potatoes in a medium-size bowl until cool enough to handle. Add egg and 1 cup flour to potatoes. Using your hands mix in the egg and flour. Knead, as you would bread dough, but as little as possible. Too much mixing will make the gnocchi tough and we don’t want that. The batter should be soft, but hold its shape when formed. Add more flour, up to 2 cups if necessary. The amount of flour used will depend on the humidity and on the type and age of the potatoes). To form gnocchi, break of pieces as big as a child’s fist. With floured hands, gently roll dough into cylinders about ¾ inch in diameter. Lay cylinders on floured board. Using a sharp knife cut off pieces the width of a finger. To shape gnocchi hold a fork in one hand and place a gnocchi pillow against tines of the fork. This gives it the lines. Make sure to be gentle, but assertive enough with the fork. Lay finished gnocchi on a well-floured board or tray. Take care to keep them separate to make sure they don’t stick together. Let dry for 10 minutes or more. Serves 6
To cook your fresh gnocchi just bring a large pot of salted water to a boil. Turn the heat down so that the water simmers, and gently drop the gnocchi into the simmering water. Gnocchi are done when they float to the surface. Serve with any sauce that your heart desires or just serves garnished with a handful of Parmesan cheese.
© Victoria Hart Glavin
Tuscan Lasagne
I like to use lowfat ricotta, lean ground beef, and spinach to make this lasagne healthy and lower in fat. My Tuscan Lasagne is the ultimate comfort food for these bleak winter days.
INGREDIENTS
1 Pound Ground Sirloin
1 Cup Sliced Cremini Mushrooms
1 Minced Small White Onion
3 Crushed Garlic Cloves
5 Tablespoons Chopped Fresh Parsley
1 Tablespoon Kosher Salt
2 Teaspoons Dried Basil
1 Teaspoon Italian Seasoning
1/2 Teaspoon Fennel Seeds
1/4 Teaspoon Freshly Ground Pepper
1 Cup Lowfat Ricotta Cheese
1 (8 Ounce) Package Whole-Grain Lasagne Noodles
Vegetable Oil Cooking Spray
16 Ounces Marinara Sauce (Divided)
1/2 Cup Part-Skim Fresh Mozzarella (Divided)
2 Cups Frozen Spinach (Thawed)
1/3 Cup Parmesan Cheese
Preheat your oven to 375 degrees. In a large-size sauté pan cook ground sirloin, mushrooms, onions, garlic, parsley, kosher salt, basil, Italian seasoning, fennel seeds, and pepper over a medium heat for 15 minutes. Remove from heat and transfer to a large-size bowl. Stir in ricotta. Cook lasagne noodles as directed on package. Drain noodles. In an 8×11 inch-baking dish coated with cooking spray, place a layer of noodles. Top with 1/3 of the meat mixture, 1/3 of the marinara sauce, and 1/3 of the mozzarella cheese. Repeat to create two more layers with remaining noodles, meat, marinara, and mozzarella. Before the last layer, scatter spinach. Top with Parmesan cheese. Cover with foil. Place in oven and bake for 30 minutes. Remove foil and bake another 20 minutes. Remove from oven and cool for 10 minutes before serving. Serve warm. Serves 6
Mac & Chèvre
Here is a new twist of traditional Mac & Cheese. I’ve used chèvre instead of cheddar for a delicious French style dish. Change up your weeknight menu with my Mac & Chèvre.
INGREDIENTS
8 Ounces Macaroni or Cavatappi
8 Ounces Diced Chèvre
1 1/2 Tablespoon Butter
1 1/2 Tablespoons Unbleached Flour
3/4 Cup Whole Milk
1/2 Cup Heavy Cream
Dash of Hot Sauce
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1/4 Cup Chopped Chives (Optional)
Prepare pasta according to package directions. Drain and reserve. Cut cheese into chunks (make sure to remove any rind). In a large-size sauté pan, melt butter over a medium-high heat and stir in flour until combined. Gradually add milk and cream. Whisk until mixture is smooth for about 2 to 3 minutes. Reduce heat to low, and add cheese, hot sauce, kosher salt, pepper, and chives, stirring until cheese melts. Remove from heat. Stir in pasta. Transfer to serving bowl and serve warm. Serves 4
Vegetarian Lasagna
If you’re not eating leftovers then give my delicious vegetarian lasagna a try. Make a big batch and eat it through the weekend while continuing to enjoy spending time friends and family.
INGREDIENTS
1 Pound Lasagna Noodles
8 Tablespoons Olive Oil
2 Cups Marinara Sauce
1 Shallot
1 Large Bunch Fresh Basil
1 Garlic Clove
7 Ounces Ricotta Cheese
1 Medium Zucchini
1/4 Cup Butter
1/2 Cup Grated Parmesan
1 Cup Mushrooms
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Preheat oven to 350 degrees. Clean and blanch mushrooms in boiling water. Drain and coarsely chop mushrooms. Cut zucchini into strips. Chop Shallot and crush garlic. Wash and dry basil. In a medium-size sauté pan add 4 tablespoons olive oil and turn heat to a medium-high. Add garlic, mushrooms, kosher salt and pepper. Sauté for 3 minutes. Remove from heat. In a separate medium-size sauté pan add the rest of the olive oil. Add the shallots and sauté and zucchini. Sauté for 3 minutes. Remove from heat. In a large-size bowl combine ricotta cheese, mushroom mixture, zucchini mixture and grated Parmesan. Set aside. In a large pot bring salted water to a boil and add lasagna noodles a few at a time. Make sure not to overcook noodles. Remove noodles from heat and drain. Grease an ovenproof baking dish with olive oil. Place a layer of noodles in it, spread some ricotta mixture over it, spread with a layer of marinara sauce, and cover with a layer of fresh basil leaves, and then cover with a layer of noodles. Keep repeating this process until you finish the ingredients. Finish with a layer of pasta. Brush with melted butter. Place in oven and cook for 25 minutes. Remove from oven and serve warm. Serves 4
Vegetarian Baked Orzo With Goat Cheese
Make this quick vegetarian holiday side dish. It’s, quick, easy and can be made ahead. This side dish can also be served as an everyday main dish.
INGREDIENTS
1 1/2 Cups Orzo
2 Tablespoons Olive Oil
1 Finely Chopped Onion
1/2 Teaspoon Chopped Thyme
8 Ounces Fresh Goat Cheese
4 Ounces Cream Cheese
3/4 Cup Whole Milk
2 Tablespoons Chopped Parsley
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
3 Tablespoons Grated Pecorino Cheese
Take the goat cheese and cream cheese out of fridge and let sit at room temperature for 45 minutes. Preheat oven to 350 degrees. In a large-size pot fill with salted water. Add orzo and bring to a boil over a high heat. Cook orzo until al dente. Drain and set aside. Do not rinse orzo. In a large-size sauté pan add olive oil and turn heat to medium-high. Add chopped onion and cook for 5 minutes. Add thyme and cook for 1 minute. Add goat cheese, cream cheese and milk. Turn heat down to low and cook for 4 minutes until cheeses have melted. Stir constantly. Remove from the heat.
Add the cooked orzo, parsley, kosher salt and pepper to the skillet. Stir to combine all ingredients. Grease an 8-inch baking dish. Transfer the orzo mixture to the prepared baking dish and top with grated pecorino. Place in oven for 30 to 40 minutes until lightly browned. Remove from oven and serve hot. If you are going to make the day before let cool completely before covering with plastic wrap and placing in fridge. When reheating make sure not to reheat too long as you don’t want mixture to dry out. Serves 6 as a side dish.
Cavatelli With Broccoli & Sausage
I also had this wonderful dish in Rome last week. It’s easy to make and absolutely delicious!
INGREDIENTS
1 Pound Fresh or Dried Cavatelli Pasta
6 Tablespoons Olive Oil
2 Garlic Cloves
4 Unseasoned Sausages
1/2 Pound Chopped Broccoli
1/2 Cup Grated Pecorino Romano Cheese
1 Cup Dry White Wine
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Remove the leaves and chop broccoli. Boil broccoli in unsalted water for just 2 minutes. You do not want broccoli to be mushy. Remove and set aside. Remove sausage from casings and throw away casings. In a large-size sauté pan add olive oil and turn heat to medium-high. Add garlic and cook until it starts to brown. Reduce heat to low and stir in sausage bits at a time until all sausage is in the pan. Add kosher salt and pepper. Give a good stir. Add white wine. Cook for 10 to 15 minutes. Add the broccoli and pecorino cheese. Cook for 3 more minutes. Remove from heat. Boil pasta in salted water until “al dente.” Drain pasta and add to sauté pan with broccoli and sausage mixture. Serve hot. Garnish with extra cheese if you want. Serves 4
Margherita Pasta
By about Thursday I start to run out of steam so I want to make a quick, but delicious dinner. Here is a super simple pasta recipe that anyone can make.
INGREDIENTS
1/4 Cup Butter
6 Ounces Uncooked Penne Pasta
3 Teaspoons Fresh Garlic
2 Medium Chopped Tomatoes
1/4 Cups Thinly Sliced Fresh Basil
1/2 Cup Shredded Parmesan Cheese
Cook pasta and drain; return to pan and keep warm. Melt butter in a 12 inch skillet over a medium-high heat until sizzling. Add garlic; cook for 30 seconds. Add tomatoes and basil; cook 1 to 2 minutes. Add pasta and cheese. Stir until combined. Serve immediately. Serves 4
Ricotta Cheese & Zucchini Manicotti
By now your garden might be bursting with zucchini and summer squash. Here is a great family meal that will be loved by all. I don’t know anyone who doesn’t love baked pastas for their fragrant, zesty sauces and gooey strings of melted cheese. When you cook the manicotti shells, it’s important to undercook them slightly so they don’t become soft and mushy during the baking process.
INGREDIENTS
14 Manicotti Shells
2 Medium Shredded Zucchini
1 Minced Onion
3 Tablespoons Olive Oil
15 Ounces Ricotta Cheese
1 Cup Shredded Mozzarella Cheese
1 Cup Shredded Provolone Cheese
2 Large Eggs
5 Cups Marinara Sauce
2 Tablespoons Chopped Fresh Basil
Preheat your oven to 375° F. Prepare the manicotti shells as the package instructs, but do not add salt to the water. Drain the manicotti shells and set aside (do not rinse them). In a large skillet add the olive oil and turn the heat to a medium high heat. Add the shredded zucchini and minced onions. Cook for 5 to 8 minutes until lightly browned and all of the liquid has evaporated. Stir frequently. Remove from the heat. In a large size bowl, combine the ricotta cheese, shredded mozzarella and the shredded Provolone. Add the eggs and mix well. Stir in the zucchini mixture. Set aside. Take 1 cup of the marinara sauce and set aside. Pour the remaining 4 cups of the marinara sauce into the bottom of a 13”x9” glass baking dish. Spread the marinara sauce in an even layer. Spoon the ricotta filling into the cooked shells. Arrange the shells in the baking dish, in the sauce in a single layer, making sure that the shells don’t touch the sides of the baking dish. Spoon the reserved marinara sauce over the top of the filled manicotti shells. Cover the baking dish with foil and place into the oven. Bake for 40 to 50 minutes until the pasta is heated through and the sauce is bubbly. Remember that every oven heats differently so be sure to check at 40 minutes. Remove from the oven and let cool for 10 minutes. Sprinkle the top with the chopped basil. Serve with a garden salad and crusty Italian bread. Serves 6
