Italian Roasted Eggplant Dip

I bought a jar of Calabrian Crushed Chilis and was thinking about what I could use it for. My first thought was a Pasta Sauce and that morphed into a pasta sauce with Eggplant and then I decided I really wanted a dip! I call it Italian only because the Chlis came from Italy. Otherwise, this dip could be seasoned with other Chilis from other areas of the Mediterranean and Middle East. And I think it would make a great sandwich spread too!

I took one large Eggplant and cut it up into cubes along with an Onion, some Garlic Cloves and some Tomatoes, tossed them with Olive Oil and Salt and Roasted them. When they were done, I pureed them in a food processor and added in a dollop of the Calabrian Chilis. It was so good!  Served with some Rice Crackers, we ate it all up. Roasting all the Garlic and Onion mellows them and the Calabrian Chilis add just enough heat to make it interesting. I will be making this again and again!

Italian Roasted Eggplant Dip

1 large Globe Eggplant, trimmed and cut into 1" cubes

1 large Onion, trimmed and peeled and cut into 1" chunks

4 - 6 Roma Tomatoes

3 Garlic Cloves

3 Tablespoons Olive Oil

1 teaspoon Salt

2 teaspoons Calabrian Crushed Chilis

Heat the oven to 400 degrees. In a larger bowl, toss the Eggplant, Onion and Garlic with the Olive Oil. Pour onto a large sheet pan and add the Tomatoes. Sprinkle with the Salt.  Cook for 45 - 55 minutes, turning at least once.  Let the vegetables cool slightly, then remove Tomato peels if desired. 

Put all the vegetables plus the Calabrian Crushed Chilis in a food processor (or use a stick blender in a bowl) and puree. Serve as a dip with crackers.

Five Element Analysis

Eggplant with its dark purple skin and many seeds is a Water Food. The Olive Oil adds the Wood Element and the Tomatoes and Calabrian Chilis contribute the Fire Element. The Onion and Garlic bring in the Metal Element, but they cook for so long that they get Earthy to. This simple dip is fairly balanced all by itself!

Tomato Sauce with Chicken and Arugula

You know those days when you don't know what to cook and you need to cook something fast? That's when I check out what's hanging out in my refrigerator and my cupboards and then I throw something together. I'm almost always surprised when it turns out really well and this Sauce is a prime example. I had a bunch of Roma Tomatoes, a single Chicken Breast and some wilting Arugula, so I knew I could make a Pasta Sauce. And, I found Cauliflower Gnocchi (which is technically a dumpling) from Trader Joe's in the freezer that I had forgotten that I bought.  This Sauce turned out so wonderfully that I decided to share it here and so I remember how I made it!  The one thing that I did that was unusual was to puree the cooked Tomatoes with the Shallot and then I pushed it through a stainer so that it was a completely smooth sauce before I added the Chicken in. You can skip that step if you want or you can just peel the Tomatoes before chopping them up. If I hadn't found the Gnocchi, I would probably have served it with Fusilli. I discovered that I love cooked Arugula, maybe even more than in a salad so it may become a staple in my Pasta Sauces!

Tomato Sauce with Chicken and Arugula

1 boneless, skinless Chicken Breast half

1/2 teaspoon Salt

3 Tablespoons Olive Oil, divided

1 Shallot, minced

6 Roma Tomatoes, stem removed and chopped coarsely

1/2 cup dry White Wine

3 cups loosely packed Baby Arugula

1/2 teaspoon Sugar

Cut up the Chicken Breast into thin slices about 1 inch long.  Season with Salt.

Then heat 1 Tablespoon of the Olive Oil in a sauté pan and add the Shallots. Cook until softened. Then add in the Roma Tomatoes and cook until the Tomatoes start to get soft. Add in the wine and continue to cook until a sauce is formed. 

Puree the Sauce in a Food Processor or Blender and strain to make smooth, if desired.

Add the additional 2 Tablespoons of Olive Oil to the sauté pan until hot and add in the Chicken. Cook until it is no longer pink. Then add the Sauce back in and bring to a boil.  add in the Arugula and take off the heat, stirring until the Arugula wilts. Serve with the Pasta of your choice or Gnocchi.

Five Element Analysis

Tomatoes are part of the Fire Element and so is the Wine. Chicken belongs to the Wood Element and the Olive Oil and Arugula add even more. The Metal Element is represented by the Shallot. I served it with Cauliflower Gnocchi, made of Cauliflower and Potato. The Cauliflower brings in more Metal and the Potato adds the Earth. This then ends up being a family balanced meal!

Italian Cabbage Salad

It's been a crazy month around here with lots of comings and goings - houseguests and kid's moves - and so I've had vey little time to post. Besides that, And, I'm mostly only doing really light meals and salads. Finally, I am getting back to my usual routines and getting to post a few things too.

My latest favorite salad, which I made when there was very little in the fridge, is a marinated Italian Cabbage Salad. It has the usual flavors of an Italian style Vinaigrette with Balsamic Vinegar and the advantage of this salad is that it keeps well. Cabbage can hold up to the dressing for quite a long time so I usually double the recipe when making it. I love adding lots of Pine Nuts to give even more texture.  

Italian Cabbage Salad

2 cups shredded Green Cabbage

2 cups shredded Red Cabbage

1/4 cup Basil Leaves, sliced thinly (Chiffonade)

1/4 cup Red Onion minced

1/4 cup Balsamic Vinegar

1/3 cup Extra Virgin Olive Oil

1/2 teaspoon Salt

1/2 teaspoon Sugar

1/3 - 1/2  cup Pine Nuts

In a small frying pan, cook the Pine Nuts until you can smell their fragrance and they just start to brown.  Remove to a plate to cool. 

Place the Cabbage and Basil in a serving bowl. In another smaller bowl, mix together the Red Onion, Balsamic Vinegar, Olive Oil, Salt and Sugar.  Stir to combine and pour over the Cabbage.  Toss to coat thoroughly and sprinkle on Pine Nuts. Let the flavors meld for at least 15 minutes or place in the refrigerator to serve later.  

Five Element Analysis

Cabbage belongs to the Earth Element although the Red Cabbage also contributes some Fire. The Pine Nuts bring in the Earth Element. The Balsamic Vinegar and Olive Oil make sure that the Wood Element is involved and finally the Basil and Red Onion both come from the Metal Element. As a side dish, it's quite balanced, but for a meal, be sure to have more Fired Foods.  

White Beef Ragu Pasta Sauce

I was in the mood for pasta last night but did not want to make a Tomato-based sauce. I had read about a "White Bolognese Sauce" a while ago and have thought about making it but just didn't get around to it. Apparently when it was first published as a recipe in the NY Times, it cause quite a stir with Italians as the only true Bolognese Sauce must have Tomatoes. So, I decided to call it a White Ragu instead and of course, I used my own version of Bolognese Sauce to play with to make this white version. And basically,it includes everything that is usually in a Bolognese Sauce, minus the Tomatoes or course, and I added in some Zucchini because I wanted to up the vegetable quotient. Mushrooms would no doubt be good too, although I didn't have any on hand. I also used a Shallot instead of Onion and Garlic because it melts into the Sauce better. And I finished it with a small amount of Cream to make it unctuous. I'm quite sure this is authentic, but it did turn out to be a delicious gravy-like sauce that I really enjoyed so I'm sharing it with you. I served it with Gluten Free Spaghetti although next time I will probably use a small Pasta like Gluten Free Elbow Macaroni since I just ordered some. I will definitely be making this again because I loved it!

White Beef Ragu Pasta Sauce

1 pound ground Beef

1 Tablespoons Olive Oil

2 Tablespoons Butter

2 Carrots, peeled and chopped fine

2 Celery Stalks, trimmed and chopped fine

1 large Shallot, minced

1 cup White Wine

1 cup Boiling Water

1 Beef Bouillon Cube

1/2 teaspoon dried Thyme

1 Bay Leaf

1/4 cup Whipping Cream

Heat Butter and Olive Oil until the Butter melts. Add in the Carrots, Celery, Shallots and Ground Beef and cook until the Beef is no longer pink. Add in the White Wine, Bay Leaf and Thyme and cook on at a simmer until it is mostly absorbed. Add the Bouillon Cube to the Boiling Water and stir to dissolve. Add into the Broth and Cream and taste for Salt. Simmer for an additional 15 minutes and serve over the pasta over your choice.  Serve with Parmesan Cheese on the side.

Five Element Analysis

Beef belongs to the Earth Element and the Carrots and Zucchini add even more. The Metal Element is represented by the Whipping Cream, Butter, Thyme, Bay Leaf and Shallots. The Wood Element is present in the Celery and Olive Oil. And the Fire Element is represented by the Wine. Only the Water Element is a bit deficient so be sure to serve another dish that brings that Element in. Eggplant would be a good choice as an appetizer - in a dish like Caponata or think about serving dark berries for  dessert.

Risotto with Mushrooms and Peas

There are times when I crave a certain food and while I know I can go to a local restaurant to order it, I decide that I'd much rather make it myself. Mostly, because then I know exactly what's in it. In the case of Risotto, I know that it has Parmesan Cheese in it, which is one of the reasons why it is so delicious, but by making it myself I know how much is in it and that makes a difference for me. I use only a small amount. 

Risotto has a reputation for being hard to make, which is not true. It is actually really easy, but it does take time and you do have stay there and stir. I consider it an exercise in mindfulness and I find it very calming. And, the end result is so creamy and savory and good that it is worth the wait!

Mushroom and Pea Risotto

1 ¼ cup Arborio Rice

4 ounces of Butter

1 Shallot, trimmed and minced

1 cup White Wine

2 – 2 1/4 cups Chicken Broth

½ cup chopped Mushrooms

1/3 cup Frozen Peas

2 Tablespoons up to ¼ cup grated Parmesan Cheese

Melt 2 ounces of Butter in the bottom of a small pot.  Add in the Shallots and cook until they become soft. Then add in the Rice and stir to coat and cook until it just starts to turn lightly gold, stirring often. Add in the Wine and stir until it nearly evaporates. Then add in ½ cup of Broth and cook until it nearly evaporates while stirring and repeat with another ½ cup of Broth until all the Broth is used up.  Remove from heat and check for doneness.

In a small frying pan, heat the remaining 2 Tablespoons of Butter and cook Mushrooms until soft. Add Peas and cook until they are warm.  Then add the Mushrooms and Peas to the Risotto. If the rice is cooked (just barely al dente), you can stir in the Parmesan Cheese and cook until melted and incorporated. If the rice still needs more cooking time, add in ¼ cup of Broth and cook until it is absorbed and then add the Parmesan Cheese.

Five Element Analysis

Rice, Parmesan Cheese and Butter along with the Shallots makes this a very Metal food. But the White Wine adds some Fire and the Chicken Broth and Peas bring in the Wood Element. The Earth Element is represented but the Mushrooms So, be sure to serve this in a meal that contains at least one dish made up of a Water food.

A More Authentic Bolognese Sauce

I recently talked to an Italian friend from Bologna about what was considered authentic Bolognese Sauce. She gave me the recipe from the Accademia Italian della Cucina. It has very specific instructions about what to use and what was most surprising was the use of only a small amount of triple concentrated Tomato Paste.  The other "authentic ingredients" included Pancetta, Ground Beef, Onions, Carrots, Celery along with Whole Milk/Cream and White Wine. You will notice that there is no Garlic and no herbs in the ingredient list. This is actually considered a Meat Based Sauce not a Tomato Based Sauce. 

The only ingredient that was hard to find was the triple concentrated Tomato Paste.  I used to have some that I brought back from Italy but I didn't want to wait to try to order some online. So I used regular Tomato Paste and the amount called for just wasn't enough Tomato flavor for me so I used 1/3 cup instead of just just 2 ounces. If you like a more pronounced Tomato flavor use the whole 8 oz can.  

This was the best version of Bolognese I have had outside of a restaurant. I served it with La Venzian Gluten Free Fettucine and it was so delicious and so much more authentic!

A More Authentic Bolognese Sauce

1 1/2 pounds Ground Beef

8 ounces Pancetta (I get mine from Trader Joe’s in 4 oz packages)

1/2 cup minced Carrots

1/2 cup minced Celery

1/2 cup minced Onion

1/3 cup Tomato Paste (you can add 2 more Tablespoons if you want)

1 cup White Wine 

1 1/2 cups Whole Milk (I used Lactose Free) or 1 1/4 cup 2% milk with 1/4 cup Cream

2 Tablespoons Olive Oil

2 Tablespoons Butter

1 teaspoon Salt

Sprinkling of Black Pepper

Optional:  up to 1/2 cup Beef Broth

Fry the Pancetta gently in the Olive Oil until it starts to release it’s fat - be careful not to burn. Add the vegetables and cook until the onions soften and become more transparent, stirring often. Add the Beef and cook until no longer pink.  Add the Tomato Puree and the Wine, mix well. Add the milk a little at a time until it is fully incorporated, stirring often.

Season with Salt and Pepper and cook on a low heat for 1 hour.  If it starts to dry out, add a little more Milk or Beef Broth.

Serve with Fettucine or Tagliatelle Pasta.

Five Element Analysis

Beef belongs to the Earth Element as do Carrots so this is a primarily Earthy dish.The pasta made from Corn adds even more of the Earth Element. The Pancetta contributes the Water Element and the Tomato Paste and White Wine both bring in the Fire Element.  The Wood Element is represented by the Celery and Olive Oil, whereas the Onion, Butter and Milk make sure the Metal Element is present too. This ends up being a balanced meal all by itself and anything else you serve is extra!

Chicken Cacciatore as a Pasta Sauce

I was in the mood for Chicken Cacciatore and I reimagined as a Pasta Sauce. Now I know you can serve Chicken Cacciatore on top of Pasta as the sauce is so good, but I don't like cutting up the big chunks of Chicken to eat it.  So, I cut the Chicken into smaller chunks. Of course I used the traditional vegetables in this dish - Onions, Garlic, Red Pepper and Mushrooms, but since I wanted a one-dish meal, I also added cut up Zucchini and Eggplant.  I served it over my new favorite Gluten Free Pasta - La Venziane Fettucine. Oh my, it turned out so well and was so delicious!  I may not make Chicken Cacciatore the old fashioned way again. This is a perfect winter meal!

Chicken Cacciatore as a Pasta Sauce

1 pound boneless, skinless Chicken Thighs, cut into 1" chunks

1 medium Onion, trimmed, peeled and diced

2 Garlic Cloves, minced

1 Red Pepper, Stem removed and cut into 1 inch pieces

10 - 12 Mushrooms, stem removed and left whole if small or cut in half or quarters if larger

2 small or 1 larger Zucchini, cut into 1 inch rounds, then halved or quartered

4 Tablespoons Olive Oil

3/4 cup White Wine

1 28 oz can of Whole Peeled Tomatoes

2 teaspoons Salt

1 teaspoon Thyme

1 Bay Leaf

In a large heavy pot, put in 2 Tablespoons of Olive Oil. Then add the Onions, Garlic, Zucchini and Red Pepper and cook until you can smell the Onions are soft.  Add in the Chicken and cook until one side becomes lightly browned and turn over to brown the other side.  Add in the Wine and the Tomatoes breaking up the Tomatoes with the Spatula. Also add in the Thyme and Bay Leaf. Bring to a boil and reduce to a simmer. 

In a frying pan, put in the other 2 Tablespoons of Olive Oil and add the Eggplant and Mushrooms. Cook until the Eggplant softens.  Then add to the pot.

Cook the Chicken Cacciatore for about 40 minutes. Serve over cooked Gluten Free Pasta or if you are not Gluten Free, over the Pasta of your choice.

Five Element Analysis

Chicken belongs to the Wood Element so that Element is covered. The Tomatoes, Wine and Red Pepper make sure that the Fire Element is also present. The Zucchini and Mushrooms contribute the Earth Element and since the Gluten Free Pasta I used is made of Corn, it adds even more. Regular Pasta would add more Wood as it is made from Wheat. The Metal Element is present in the Onion and Garlic along with the Thyme and Bay Leaf.  Finally, the Water Element is covered by the Eggplant. This then is a balanced Five Element meal all by itself!

Corn Salad with Italian Flavors

I clearly can't resist the lure of fresh corn at the Farmer's Market as I bought it again. So, I decided to make a Corn Salad with Italian flavors as the Tomatoes were also looking good. This is a very simple salad and tastes a like a Caprese Salad full of fresh Tomatoes and some Basil minus the Mozarella Cheese and of course adding Corn. My daughter in law suggested that we add some cubed Mozarella, but I didn't have any and I do think it would be a good addition. In this salad, I did peel the Tomatoes to highlight the difference in textures between the Tomatoes and Corn. It was a lovely and delicious side dish for a summer evening!

Corn Salad with Italian Flavors

2 large Ears of White Corn, shucked

3 Roma Tomatoes

20 or so Basil Leaves, cut into little pieces

2 - 3 Tablespoons Extra Virgin Olive Oil

1/2 teaspoon Salt

Optional:  8 oz. Mozarella Cheese cut into cubes

Bring a pot of water to boil and cook the Corn for 3 - 5 minutes. Put the Roma Tomatoes into the water for 1 minute and then remove to peel off the skin and chop. Remove the corn when done and cool before slicing the corn off the cob.  

Place the Corn kernels and the Tomato (and Mozarella Cheese if using) in a serving bowl. Sprinkle with the chopped Basil Leaves and Salt and pour on the Olive Oil, tossing to mix.

Five Element Analysis

Corn is sweet and yellow so it belongs to the Earth Element. The Tomatoes contribute the Fire Element and the Basil Leaves add in the Metal Element. Mozarella Cheese would bring in even more Metal.  The Olive Oil adds the Wood Element. Only the Water Element is missing which is why we served this as a side dish to grilled fish.

Pancetta and Arugula Pasta Sauce

It is now quite easy to find high-quality Gluten Free Pasta that have the taste and texture of the real thing. My current favorite is the Bonta D'Italia brand by Schar, which is a German and Italian company. Pasta is often just the quick meal that I want to make when I don't feel like fussing with anything that takes longer than 30 minutes. Last night I made a sauce that was a big hit with my younger son. He doesn't like sauces made with canned Tomatoes and this one was made with fresh Romas that were surprisingly ripe from the grocery store. I just cooked some Shallots in Olive Oil and added Pancetta and then chopped Tomatoes to make a light and fast Pasta Sauce. At the last minute, I tossed in handfuls of Arugula up ends up wilting into a very tasty cooked vegetable. I love Arugula in a salad but don't often think to use it in any other way and this way works. And I usually have Pancetta already chopped up in the freezer from Trader Joe's. My son was delighted with this Pasta dish. He sprinkled the whole thing with lots of Parmesan Cheese and wasn't even aware that the pasta was gluten free.  I'm posting this recipe for him and for any of you who want another easy Pasta Sauce that comes together even faster than it takes to boil the pasta!

Pancetta and Arugula Pasta Sauce

4 ounces of Pancetta, chopped into small pieces

1 large shallot, minced

2 Tablespoons Olive Oil

8 Roma Tomatoes, chopped

1/4 teaspoon Salt

pinch of fresh ground Black Pepper

2 big handfuls washed Arugula (Rocket)

1/3 cup Pasta Water or 1/4 cup Water or Chicken Broth

Serve mixed with cooked Pasta and sprinkle with Parmesan Cheese if desired

Five Element Analysis

Pancetta is salted Pork so it belongs to the Water Element. The Shallot contributes the Metal Element and so does the Parmesan Cheese. The Tomatoes and Arugula add in the Fire Element. The Wood Element is brought in a little with the Olive Oil and Chicken Broth if you use it and it will be present if you use regular wheat pasta. The Gluten Free Pasta is a mixture of Corn and Tapioca flours for the Earth Element and Rice for more of the Metal Element.  

Lentil and Vegetable Soup with Italian Sausage Meatballs

Now that I am back in a soup mood, I've been thinking about how to make old standards a little differently. Last night, I decided to make Lentil Soup, but instead of using dried lentils, I used canned Lentils. One of the reasons why is that I was reading about FODMAPs and canned Lentils are supposed to be a lot easier on the digestion. After making and eating this soup, I have to agree! I used 2 cans of Lentils and made a broth of Chicken Broth and the usual Onions, Garlic, Carrots and Celery along with some Zucchini. I also added a can of whole Tomatoes already flavored with Basil. I left out the Tomato Sauce as I wanted the broth to be clearer, but of course it can be added in too.  It turned out to be a delicious version of Lentil Soup! Using canned Lentils made more broth and it less thick and I think I may prefer it this way.  I made little mini meatballs out of Italian Sausage and the whole thing was done after only 30 minutes cooking time. So this soup is delicious and fast!

Lentil and Vegetable Soup with Italian Sausage Meatballs

2 14 oz cans canned Lentils, drained and rinsed

6 cups Chicken Broth

2 cups Water

1 28 oz can Whole Tomatoes with Basil drained and chopped (or use plain canned Tomatoes and add 1/2  teaspoon dried Basil)

2 Tablespoons Olive Oil

1 medium Onion, chopped into small pieces2 medium Carrots, trimmed, peeled and chopped

2 Garlic Cloves, minced

2 Celery Stalks, trimmed and chopped

2 small Zucchini, stems removed and cut into 1/2 inch pieces

1 pound Italian Sausage

Salt and fresh ground Pepper to taste

In a large soup pot, put in the Olive Oil and the Onions and Garlic and cook until Onions are translucent.  Add in the Carrots, Celery and Zucchini and cook until the vegetables soften slightly. Add in the Lentils, the Chicken Broth, the Water and the chopped Tomatoes. Bring to a boil and return to a simmer. Cook for 20 minutes and add Salt and Pepper to taste. Then take the Italian Sausage and remove from the casings. Take a teaspoonful of Sausage and roll into a little ball. Drop into the soup and bring it back to a boil and reduce heat. Cook for 10 minutes and serve.

Five Element Analysis

As a soup, this is already part of the Water Element and the Italian Sausage, made of Pork adds even more Water.  Chicken Broth and Celery contribute the Wood Element. The Tomatoes add the Fire Element and the Lentils and Zucchini make sure that the Earth Element is present. The Garlic, Onions and Basil bring in Metal Element. So this then, is a balanced Five Element soup!

Meat Stuffed Manicotti

Today I'm posting something that I made but I didn't eat because it's full of Gluten and full of Cheese, but oh my it's delicious!  It was a special request from my son as this dish was one of his favorite foods when he was much younger.  He was a funny kid because he didn't like Pasta with Tomato Sauce except for Lasagna and Manicotti. If I ever served him Spaghetti, the only topping allowed was Butter and Parmesan Cheese and when he got older he added some Garlic Powder. So, this dish was something I made a lot and for some reason, I haven't made it in years. I remember that I got the original recipe from the back of the Manicotti box, but whatever kind of Manicotti that was, I couldn't find it in the store. So, I made it from memory and it turned out perfectly! 

The Manicotti is boiled briefly and then stuffed with a mixture of cooked Ground Beef and Onions along with Mozzarella Cheese. I also remember leaving out the Parsley back then as any fleck of green wasn't allowed, but today I did add it in. And, I used the food processor to make the meat mixture finer as way back when, little pieces of onion were not allowed and I wanted to make it authentic to the original recipe. Once the Manicotti is stuffed, it is baked in Marinara Sauce and sprinkled with more Mozarella and later, some Parmesan. This dish can be made ahead and stored in the refrigerator or freezer until you are ready to cook it. Meat Stuffed Manicotti was one of my go-to dishes for baseball and soccer potluck dinners and it was always a big hit. If you freeze it, you just have to cook it longer.  My other son took some home with him and loved it too and he's the one who asked for the recipe.  This is also a great stuffing for big Shells and if you want you can change the stuffing to all Cheese - mixing Ricotta with the Mozzarella. But I was recreating a favorite meal from the past and my kids always loved them stuffed with meat. Oh I wish I could have eaten it - it smelled so good and apparently it tasted great too - just like my kids remembered!  

Meat Stuffed Manicotti

1 8 oz package of Manicotti - about 14 pieces (I used American 

Water and Salt to cook the Manicotti

1 pound lean Ground Beef

1 medium Onion, chopped

1 Tablespoon Extra Virgin Olive Oil

1 teaspoon Salt

2 Garlic Cloves, minced

2 cups grated Mozzarella Cheese + 1 additional for topping

1/2 cup Parsley Leaves, minced)

4 cups Marinara Sauce (I used Classico Tomato and Basil)

1/2 cup grated Parmesan Cheese

Bring a large pot of Salted Water to boil.  Add in the Manicotti carefully. Bring back to a boil and cook for 7 minutes. Drain the hot water and refill the pot with cold water. Then remove the Manicotti to cool on a large sheet of Aluminum foil on the counter (big enough to cover an 11 x 13 inch glass pan).

In a large frying pan, heat the Olive Oil and add in the Onions, Salt and Ground Beef. Cook until the Ground Beef is just barely pink and remove from heat.  

Place the 2 cups of grated Mozzarella Cheese in a food processor. Add in the Ground Beef and Onion Mixture along with the Parsley leaves. Pulse a few times until the mixture is blended. This step can be eliminated and the Beef and Cheese can be mixed together thoroughly in a bowl but I recommend using your hands to blend it. If you are using the food processor, be sure to remove the blade from the mixture. 

Spread 1 cup of Marinara Sauce on the bottom of an 11 x 13 inch pan (or you can use two smaller ones). Pick up one Manicotti and place in your left hand facing up vertically and start to stuff the meat mixture into it, leaving about 1/2 inch open on each side. Place the stuffed Manicotti into the Marinara Sauce in the pan. Repeat until all Manicotti are stuffed. Then pour the remaining Sauce over the top. Sprinkle with 1 cup of Mozzarella Cheese. Cover with the aluminum foil. The Manicotti may now be refrigerated or frozen until ready to cook.

If cooking immediately, bake in a 350 degree oven for 45 minutes. Remove the Manicotti from the oven, take off the the foil and sprinkle on Parmesan Cheese and turn the oven to broil.

If baking previously refrigerated Manicotti, you may need to cook the Manicotti for an additional 5 - 10 minutes. Remove the Manicotti from the oven, take off the the foil and sprinkle on Parmesan Cheese and turn the oven to broil.

If baking a frozen Manicotti, place in a cold oven, turn the heat to 350 degrees and cook for 2 hours. Remove the Manicotti from the oven, take off the the foil and sprinkle on Parmesan Cheese and turn the oven to broil.

Return the pan back to the oven and broil for an additional 3 - 4 minutes or until the cheese is bubbling and beginning to brown. Serve immediately.

Five Element Analysis

Pasta is made of Wheat so that brings in the Wood Element. The Ground Beef contributes the Earth Element and the Marinara Sauce brings in the Fire Element. The Cheese adds the Metal Element. Only the Water Element is missing so be sure to add in  something from this Element - I suggest a Lacinato Kale Salad with Walnuts to create a Five Element balance.  

Italian Chicken and Pasta Soup

I made a soup two weeks ago in Germany that I really liked, but I didn't get a chance to post it because I didn't have reliable internet at the hotel where I was staying afterwards. This soup is based on a Pasta dish that I once had at California Pizza Kitchen that consisted of Pasta of course, with a sauce of Olive Oil, Chicken Breasts, Sun Dried Tomatoes and Broccoli. They just happened to be ingredients that I had on hand at my friend's house although I didn't feel like pasta. Luckily, they also turned into a lovely soup! The base of the soup was Chicken Broth and I added in some Cherry Tomatoes too to make the broth and little heartier. I also put in more of the traditional soup vegetables - Celery, Carrot and Onions as well as some Garlic. I cooked the vegetables briefly in Olive Oil before adding them to the broth. My only other recommendation is that if you are not going to eat it all at once, it is a good idea to cook the Pasta (I used Gluten Free Rotini) separate from the soup and then add it to the soup when you decide to eat it, letting it warm up a bit if it's the next day, otherwise the Pasta gets a bit soft when left in. The soup was fresh and light and was especially good with a bit of chopped fresh Basil and a sprinkling of Parmesan Cheese.  

Italian Chicken and Pasta Soup

8 cups Chicken Broth (preferably homemade)

1 pound Chicken Breasts, cut into small chunks

3 Tablespoons Olive Oil

1 medium Onion, minced

1 large Garlic Clove, minced

2 Carrots, peeled and cut into small chunks

2 stalks of Celery, trimmed and cut into small pieces

2 cups Broccoli Florets

1/2 teaspoon Sea Salt

1/2 cup Sun Dried Tomatoes (packed in oil and drained), cut into small pieces

1/2 cup Cherry Tomatoes, cut into small pieces

1/2 pound of Rotini pasta (Gluten Free made with Corn and Rice) cooked al Dente in boiling water and drained

Optional Topping:  Basil leaves, sliced thinly (Chiffonade) and grated Parmesan Cheese 

Heat Chicken Broth in a large soup pot until boiling and then turn down to a simmer. Add in the Sun Dried Tomatoes and Cherry Tomatoes. In a large frying pan, heat Olive Oil and add in the Onion, Garlic, Carrots, Celery and Broccoli. Cook until Onions are translucent and the other vegetables are softened.  Add into the Soup, turn the heat up higher to return to a boil and then lower heat again and cook for 15 minutes or until tender.  Then add in Chicken Broth and cook for an additional 5 minutes.  Add pasta to the individual bowls and spoon soup over.  Sprinkle with Basil and Parmesan if desired.

Five Element Analysis

Soup is always considered part of the Water Element, but this soup is particularly Woody as the Chicken and Chicken Broth belong to the Wood Element as does the Olive Oil, Broccoli and Celery. The Sun Dried Tomatoes and Cherry Tomatoes contribute the Fire Element. The Carrots and Gluten Free Pasta, made of Corn, add in the Earth Element and the Garlic, Onions, Basil and Parmesan contribute the Metal Element as does the Rice flour in the Pasta. This then, is a very balanced Five Element soup!

Rustic Green and Black Olive Tapenade

I'm cooking with Kelly for our friend Hendrik's birthday party tonight and we decided on Italian Appetizers. One of the dishes that turned out really well was the Olive Tapenade. We are both big fans of this spread and we brought together both Green and Black Olives as green ones are my favorite and black ones are hers. We minced them fine as we had no Cuisinart and we added in some Garlic and Sun Dried Tomatoes too. The seasoning was fresh chopped Thyme and Oregano and just a pinch of Sugar to round out the flavors. It was a big hit with Crackers and Bruschetta (mine were Gluten Free of course!) I don't think I'll be buying Tapenade again as it was so easy to make and so delicious. I also liked the rustic nature of this spread so I'll be making it this way again soon!

Rustic Green and Black Olive Tapenade

1 cup Green Olives

1 cup Black Olives

1/4 cup Sun Dried Tomatoes packed in Olive Oil and drained

2 Garlic Cloves minced

1/4 cup Extra Virgin Olive Oil

1/2 teaspoon Sugar

1/2 teaspoon fresh Thyme, minced 

1/4 teaspoon fresh Oregano, minced

Mince the Green Olives, Black Olives and Sun Dried Tomatoes. Place in a bowl and add in the Garlic, Olive Oil, Thyme, Oregano and Sugar. Mix to blend well. Refrigerate for several hours so the flavors can meld.

Five Element Analysis

Olives belong to the Wood Element and so does Olive Oil so this is a very Woody Appetizer and Spread, especially when served with Wheat Bread and Crackers.  The Sun Dried Tomatoes contribute the Fire Element and the fresh and pungent herbs add the Metal Element. The Sugar brings in just a hint of the Earth Element but to balance the appetizer tray out, it would be a good idea to serve an Earthy food appetizer, like Marinated Mushrooms along with something Watery, like Salami or Prosciutto like we did to create a Five Element balance. 

Sharon's Roasted Garlic

I recently had a meal at an Italian restaurant where the flavor of Roasted Garlic stuck with me and I have been craving it ever since! I don't know why I don't make it more often, as it is so good and my friend Sharon once taught me her special way of making Roasted Garlic that I think is the best way out there. She tops the garlic with a big piece of Salted Butter and then surrounds it in Chicken Broth, covering it while it bakes in the oven. I think this is the most flavorful method of roasting garlic. I think the Chicken Broth makes it more savory.  If you don't want to use Chicken Broth, I'm sure Vegetable Broth would be good too. Once the Roasted Garlic is done, there are so many things you can do with it. One of the best is to make it into a garlic spread to eat on top of crackers or toasted baguettes. It's also wonderful in mashed potatoes or other mashed root vegetables or as the base of a pasta sauce. You can use it as a base for a white pizza or as a pizza topping or mixed with mayo for a sandwich spread. It can be mixed with butter for a vegetable sauce or eaten straight out of the oven. Roasted Garlic gives you the flavor of Garlic in a luxurious sweet, smooth and mellow way. The magic is in how it caramelizes in the oven. The longer you cook the Roasted Garlic, the deeper the color and the milder the flavor. I like my Roasted Garlic to just start caramelizing as I think it has the most Garlic flavor at that  point. Roasted Garlic is so easy to make and so delicious, it needs to be something I make much more often!

Sharon's Roasted Garlic

1 large head of Garlic

1 slice of Salted Butter

Chicken Broth - approximately 1/2 cup

Heat oven to 400 degrees. Wash the Garlic under warm running water and pull away most of the outer skin. Make sure to wash the root end thoroughly. Then take a sharp knife and cut off the top 1/4" of the top of the head of Garlic.  Place in a small baking dish and put the slice of Butter on top of the cut side of Garlic. Pour Chicken Broth around the head of garlic until it comes halfway up the side.  Cover and bake in the oven for 40 minutes for a small head of Garlic and 50 - 60 minutes for a large head. Cook until the center garlic clove is soft and the individual cloves start to brown and caramelize.  Cool and use by pulling off each Garlic Clove and squeezing the Roasted Garlic out.  

Five Element Analysis

Garlic belongs to the Metal Element and this cooked Garlic still retains some of it's pungent flavor, but because it cooks so long and gets so soft, it becomes an Earth food. The Butter contributes more of the Metal Element and the Chicken Broth brings in the Wood Element.  Roasted Garlic certainly needs to be served with other foods, but adds a good amount of Metal and Earth when used as a flavoring in a meal.

Italian Wedding Soup - Light

I have some house guests visiting and I wanted to make two pots of soup, so I needed to think of one that would be a good counterpoint to Potato Leek Soup (a previous post). I decided on Italian Wedding Soup, but chose to use ground Chicken instead of ground Pork or Beef to make it lighter. It's called Wedding Soup, not because it is served at weddings, but because it is a mixture of meat and vegetables that "marries" well. And, there are probably as many different recipes as there are Italian cooks. It is considered an American Italian soup and is served in many restaurants. I have had kinds with different kinds of little Pasta and some with White Beans or Garbanzo Beans, but the main ingredients are always meatballs and some kind of green vegetable - Escarole, Kale or Spinach are the usual ones. Since I love Spinach, I went with that and I used Gluten Free Orzo from DeLallo, which is made from corn and rice flours. This soup has a base of chicken broth with Carrots, Celery, Onions along with the Spinach. It has a delicate flavor and it's beautiful!  To me, that is always a wonderful bonus. If you don't care about being Lactose Free, it is quite wonderful with a sprinkling of Parmesan Cheese.  Since soup season is starting, you should try this soup - it's  also delicious!

Italian Wedding Soup Light

8 cups Chicken Broth (preferably homemade)

2 large Carrots (I used Orange and Yellow), peeled and cut into small pieces

2 large Celery Stalks cut into small pieces

1/2 large onion or 1 small onion cut into a small dice

1/2 cup Orzo

5 ounces of Spinach washed

1 pound ground Chicken (best if it is a mixture of dark and light meat)

2 slices of Gluten Free White Bread (I used Udi's) - crusts removed and cut into tiny pieces/crumbs

1 egg

2 teaspoons dried Basil, divided

2 cloves Garlic, minced fine

1 teaspoon Salt

1 Tablespoon Olive Oil

Fresh Pepper
Optional:  Freshly grated Parmesan Cheese

In a large pot, put in Chicken Broth, Carrots, Celery and Onion and bring to a boil. Add in the Orzo and cook for 10 minutes on a simmer.

Meanwhile, mix ground Chicken, Bread Crumbs, Egg, Basil, Garlic and Salt in a bowl until well combined.  Wash hands and shape into small meatballs. Heat the Olive Oil in a large frying pan and cook the meatballs until brown on one side. Using a spoon, turn the meatballs over until browned on the other side as well. Then add to the soup and simmer for 5 minutes. Then add in the Spinach and sprinkle with the remaining Basil and Pepper before serving.

Five Element Analysis

This is a soup with plenty of broth so it is a Water Element Dish. However, the Chicken and Chicken Broth contribute the Wood Element and the Celery adds even more. The Earth Element is represented by the Carrots and Corn Flour in the Orzo and the Garlic, Basil and Onion bring in the Metal Element. Only the Fire Element is missing, so this soup would be wonderful served with a Fiery Lettuce and Tomato Salad to achieve a Five Element balance.