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Posts tagged ‘dinner’

Vegetable Lasagna And A Frittata

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Whenever I hear vegetable lasagna I think of that Seinfeld episode when Elaine is on a plane, sitting next to a guy she refers to as “vegetable lasagna” because thats what he ate. That show still makes me laugh. This is not a lasagna in the truest sense of the word, there is no pasta. Instead zucchini and eggplant are layered with ricotta, grated cheese, mozzarella and sauce. This is so good I really don’t miss the pasta, at all. This is me getting back on track, cutting carbs and sugar, trying to eat clean and light. I had some homemade marinara in the freezer, just enough, not having to make sauce made this a quick and easy dinner. This would also be delicious with a béchamel rather than ricotta.

The frittata is a wonderful for any meal, breakfast with a cup of coffee or tea, for lunch/dinner with a salad, it’s a light meal that satisfies. Fritatta is so simple to make and you can add whatever you like to make it your own. I used roasted tomatoes, zucchini and shallot along with taleggio and parmigiana. Please Note, the measurements of my ingredients are not exact. I don’t really measure but they are very close, I’ve gotten pretty good at eyeballing it and am usually really close. You can add more or less cheese depending on your personal taste.

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Eggplant And Zucchini Lasagna (senza la pasta)

Serves 4-6

2 zucchini unpeeled, washed and ends cut off

1 large eggplant

1 1/2 cup ricotta

1 egg

handful flatleaf parsley chopped

1/2 cup grated cheese (I used parmigiana, asiago and romano) for the ricotta mixture

8 oz mozzarella (fresh if possible) sliced thinly or grated

approximately 2 cups marinara sauce

more grated cheese used when layering

Heat oven to 375 degree’s.

Slice the zucchini in approximately 1/4 inch slices and lay on parchment lined baking sheet. Drizzle with olive oil, turn and drizzle more so each side is covered. Sprinkle with salt and pepper.

Roast in the oven until the zucchini starts to brown, turning after approximately 20 minutes. Remove from oven and set aside. Save the parchment and keep the oven on.

Slice the eggplant with skin on in approximately 1/4 inch thick rounds. Rub or brush olive oil on one side, turn over and rub more olive oil on the other side. Sprinkle with salt and pepper and roast in the oven until lightly browned, turn and roast the other side. You want the eggplant and zucchini lightly browned. Removed from oven and set aside. Because eggplant absorbs the oil I recommend using a pastry brush and brush each side with oil to make sure it’s evenly coated.

Mix ricotta with egg, grated cheese, parsley and some salt and pepper.

Slice or grate the mozzarella. Now you are ready to assemble. Spread some of the marinara in the bottom of your baking dish. Layer some of the eggplant, add a few dollops of ricotta, spread as evenly as you can (doesn’t have to be perfect) add some of the mozzarella, grated cheese and a few spoon full of sauce. Next a layer of zucchini and repeat the layering. I used eggplant as the top layer, spread some sauce on top of the eggplant, sprinkle some grated cheese and put mozzarella on top. Bake uncovered on a sheet pan for approximately 45 minutes until browned and bubbly.

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Frittata

Serves 4

1 zucchini unpeeled, cut into thin rounds

1 shallot, sliced

8-10 (approx) small tomatoes, cherry, kumato, zima, whatever you can find that look good sliced in half

olive oil, salt and pepper

8 large eggs

3 tbs sour cream

approx. 1/2 cup grated parmigiana or blend of grateable cheese

approx. 1/3 cup taleggio grated plus a little more to sprinkle on top before baking.

Heat oven to 425 degree’s.

Place tomatoes, zucchini and shallot on parchment lined baking sheet, drizzle with olive oil lightly coating both sides of zucchini and tomato, season with salt and pepper. Roast until the zucchini and onion are lightly browned and the tomatoes start to caramelize. Approximately 25 minutes. Remove from the oven and set aside.

Add a little olive oil in a non stick skillet (cast iron is great) and heat on medium high heat. Meanwhile beat the eggs with a fork, add the sour cream, and grated cheese (parmigiana and taleggio) season with salt and pepper. Reduce oven temperature to 400 degree’s.

Pour into hot skillet (oven proof) and when you see the egg is starting to set on the edges move the eggs gently (I push towards the center) letting the liquid stream to the fill in where you have moved the eggs that have set. When the egg is cooked about a third of the way add the vegetables and sprinkle with the rest of the taleggio. Place in the oven for approximately 10 minutes, cut the oven off and turn on the broiler. Cook for another 5 (or so) minutes until it’s lightly browned. Remove to serving platter or board and let cool a bit before serving.

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The Versatile Crepe

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Does anyone remember Magic Pan Creperie? I don’t know if they are still around but it was always one of my favorite places to eat. Crepes are such a wonderful food you can have them at any meal, they can be a lovely breakfast either sweet or savory and make an amazing dessert, think Crepe Suzette. They are light and paper thin pancakes, more egg than flour, a very runny batter swirled in a crepe pan. They take only minutes to cook and are so delicious. I have used this recipe for many years, it’s from Julia Child and it never fails to produce a perfect crepe.

Fill with ricotta or farmers cheese and serve with a mound of berries, they are delicious served as shown in my photo at the top of the page, very simple, folded, topped with blackberries macerated in orange or tangerine syrup and a squeeze of orange or tangerine juice and dust with some confectioners sugar, or a savory breakfast crepe can be filled with scrambled eggs, chives, cheese  and if you like bacon. ham or sausage. A dinner crepe can be filled with meat or vegetables or make manicotti . For dessert you can serve Crepe Suzette or simply fill with vanilla ice cream and add roasted apples or pears. The possibilities are endless, and it’s all good.

I am bringing the manicotti to Fiesta Friday #114,  steadfast Angie has this party every week without fail and this week her co host, yep co host this week is the lovely Jhuls @ The Not So Creative Cook 

I am also bringing Mr. Percy I hope it’s a pet friendly party, maybe there will be some other dogs for Percy to play with and I got him an assortment of bow ties just for the occasion. Which one should Percy wear to the party, they are all so festive. Percy is part of a pug pack on Instagram and you will see many of the pugs wearing these adorable bow ties. I got these ties from Mollys Pawtique in case anyone wants a super cute bow tie for their fur kid.

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Crepes

Makes 10 8 inch crepes

1 cup all purpose flour

2/3 cup cold milk

2/3 cup cold water

3 large eggs

1/4 tsp salt

3 tbs melted unsalted butter

Put all ingredients in a blender and blend until it’s all combined and there is no trace of lumps or flour. Refrigerate at least 1/2 hour or more before making the crepes.

Heat your pan (I recommend non stick)  until drops of water dance on the surface. Brush pan with butter and pour approximatly 3 or 4 tbs of batter into the pan swirling the pan in all directions until the bottom is covered. Cook  on medium high until the edges start to come away from the sides of the pan, gently flip with spatula the crepe will be lightly browned, let the other side brown, stack on rack with parchment in between each crepe. If serving immediately you can keep them in the oven with the temperature on warm. They freeze beautifully as well separated by parchment and place in zip lock bag.

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Manicotti

Makes 4

1-1 1/2 cup whole milk ricotta

1 egg lightly beaten

small handfull Italian flat leaf parsley chopped

1/4 cup grated parmesan or romano cheese, plus more to sprinkle on top

salt and pepper

your favorite marinara sauce

Coat the bottom of a baking dish with some of the marinara. Place a crepe on work surface and add a few tbs of the ricotta filling, roll the crepe and place seam side down in baking dish. Spoon more of the marinara on top of the manicotti and sprinkle with some grated cheese. Bake in 350 degree oven for approximately 20-30 minutes. Serve immediately with some more sauce and grated cheese.

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