Eggplant Parmesan Bowl

I’ve had fun fixing meals lately that are layered in a bowl.  Probably a bit of a fad thing but I’ve found several combinations that we like.  I usually use a variety of vegetables, a protein, and sometimes a sauce of some kind.  When I’m cooking for just the two of us, I serve our food restaurant style.  Saves on serving dishes and seems easier all around.  With the “bowl meals” sometimes the base is couscous, or quinoa, or rice.  In this recipe the base is polenta.  My friend Jane came across this recipe today and texted it to me.  She thought it was something I would like.   I happened to have all the ingredients.  At our house we love polenta.  We love eggplant.  And we love anything with tomatoes.  I make eggplant Parmesan fairly often and usually serve it with pasta.   This recipe changed things up a little from traditional eggplant Parmesan.  I modified the recipe as I prepared the dish tonight but felt it needed to be changed up just a bit more.  My ingredient list incorporates my changes.  I felt it needed more sauciness and more seasoning in the cheese/breadcrumb mixture.  But we loved it and had second helpings.

The recipe called for canned cherry tomatoes.  I have personally never seen canned cherry tomatoes but they did give a pro tip for substituting fresh cherry tomatoes.  The recipe called for 1 pint of fresh cherry tomatoes, 2 T tomato paste and 2 T of water simmered together until the tomatoes begin to wilt.  I recommend doubling the amount of tomatoes to 2 pints and doubling the water to 1/4 cup.  Two tablespoons of tomato paste is plenty.  I almost always buy small heirloom tomatoes and those worked just fine.

Ingredients:

2 (13.5 oz) cans of cherry tomatoes OR the fresh tomatoe substitute above

2 T fresh basil leaves

1 tsp fresh oregano leaves

1 T each of dried basil and oregano

1 tsp garlic powder

3 T kosher salt, divided

fresh ground pepper

1-2 eggplants cut into 1 inch rounds

4 T olive oil, divided

1 cup panko

1 cup shredded mozzarella cheese

1/4 cup fresh grated Parmesan cheese

Preheat your oven to 375 degrees.

Unless you find canned cherry tomatoes prepare your fresh tomatoes over medium heat in a heavy skillet.  Simmer until the tomatoes start to wilt or burst.

Once your tomatoes are ready stir in the fresh herbs and the garlic powder and transfer them to a casserole dish.

Cut your eggplant into 1 inch thick rounds and nestle them in among the tomatoes.

Generously brush the eggplant with olive oil and season with salt and pepper.

Bake for 25-30 minutes until the eggplant rounds are tender.  While the casserole is in the oven toss the panko, cheeses, salt, and dried herbs together with  2 T of olive oil in a medium bowl.

Also, while the eggplant rounds are cooking, prepare your polenta and keep it warm for serving.  Once the eggplant is tender, remove it from the oven and top each round with the cheese breadcrumb mixture.  Return the casserole to the oven and bake until the topping is a golden brown.

“Bowl” up and serve!  A spoonful of polenta, an eggplant round, and a spoonful of sauce.  Serve with fresh grated Parmesan.  If you follow the recipe with my modifications you will have more sauce in your bowl than shown below.

Enjoy this take on eggplant Parmesan.

NOTE:  While tonight is the first time I’ve made this, I think you could cook down whole or diced tomatoes, vs the cherry tomatoes, and get pretty much the same flavor profile.  A little chiffonade of fresh basil would look great on this dish.  I should have thought of that before I took my photos and we devoured our bowls.

Meat Pie

Some time ago, I’m not sure where, I came across a recipe for meat pies and tucked it away along with the hundreds of other recipes I plan on making one day.  Today was the day for meat pies.  The weather is getting colder and comfort foods like this are extra appealing.  The ingredients are very basic and the dish comes together quickly, especially if you use pre-made pie crust.  However, it’s Sunday and I had lots of time, so I used my favorite King Arthur recipe for pie crust which I’ll also share here.  I made two pies and shared one with our neighbors.  She has been down with a cold or flu and no one feels like cooking when they’re sick.  He doesn’t like vegetables so this dish was perfect for sharing.

First the crust.

Ingredients:

2 1/2 cups AP flour (10.5 oz)

1 1/4 tsp salt

1/4 cup vegetable shortening

10 T cold unsalted butter, cubed

6-10 T ice water

The beauty of this recipe is that you make it in your stand mixer. I’ve made crust recipes in my food processor before but this works perfectly every time.  Measure out your flour, salt and shortening and put it into the bowl of your stand mixer.  Use the beater attachment and mix until you have an even crumble.

Add the butter and mix until there is an uneven crumble.  You still want to be able to see little chunks of butter.

Once the butter is mixed in and while the mixer is running slowly add the ice water until the mixture starts forming large clumps.  Stop adding water and stop the mixer.  If the clumps hold together restart the mixer and add just enough additional water to make the crust come together in one ball without any crumbs.  You’re done mixing.  Remove the dough to your work surface and divide it into two discs.  Wrap each disc in wax paper or parchment paper and refrigerate for at least 30 minutes.

One of the tricks I learned from King Arthur that makes so much sense is to make one larger and one smaller disc.  The larger disc for the bottom crust, the smaller one for the top.

Now that the crust is made and chilling you’re ready to prepare the meat mixture.

Ingredients:

2 pounds lean ground beef

1 pound ground pork

1 large sweet onion diced

2 T butter

4-5 russet potatoes boiled

2 T poultry seasoning

1/2 tsp ground cloves

Salt and pepper to taste

Preheat your oven to 375 degrees.  Peel, cut and rinse potatoes.  Cover with cold salted water, bring to a boil and simmer until potatoes are fork tender.

While the potatoes are cooking rough chop the onions.  Heat butter in a large heavy skillet and cook the onion just until it is translucent..

Add the pork and beef to the skillet with the onion and, over medium heat, cook until the meat is no longer pink.  Drain off excess fat but leave a little for flavor.

Season the meat with the poultry seasoning, cloves, and salt and pepper to taste.

Rice the potatoes (or mash) without any butter or cream.  Stir in just enough of the potato to bind the meat together.

Looks like cheese, but it’s just riced potatoes.  Now it’s time to roll out your pie crust.  The filling recipe makes 2 pies.  Put half of the meat mixture in each pie.

Roll out the top crust and cut vent slits.

Bake for 50-60 minutes, until the crust is golden brown.  Slice and serve.

I served ours with steamed broccoli and a salad.  And catsup of course.

Meat pie is definitely a good comfort food for cold days and I will make it again.  The leftovers should reheat well and it may even taste better the second day than the first.

NOTE:  When I first read the recipe I thought the spice combo of poultry seasoning and ground cloves with a beef and pork dish was odd.  But it actually worked well.  However, you could change that up and use Italian seasoning and serve with a side of marinara or Mexican seasoning with a side of fresh salsa.  Endless possibilities.  I preferred using catsup with this recipe but you could make a gravy or barbecue sauce if that would be more to your liking.

As an aside, for years I always cooked potatoes in a pot with the lid on.  Awhile back someone told me potatoes should be simmered in a kettle with the lid off.  I googled it, because that’s what we all do now, and sure enough, the instructions for boiling potatoes say lid off.  My potatoes have always tasted fine but occasionally, I make an effort to do it the proper way now.

 

 

Chicken Cacciatore

I recently took a long weekend road trip to Michigan’s Upper Peninsula with two girlfriends to see the Fall colors and just enjoy each other’s company.  While we were in Marquette we decided to go to dinner at an Italian restaurant that seems to be very popular.  We got there at 5:00 on a Friday night and got one of the last available tables.  We thought, wow….this is a good sign!  We ordered cocktails while we looked at the menu and those were excellent.  One of us had a frozen strawberry daiquiri and two of us had margaritas on the rocks.  One of us ordered the meat ravioli and two of us ordered the chicken cacciatore.  Two of us would be sorely disappointed!  The cacciatore entree included a salad and garlic bread for about $15.  Pasta was an add-on for a little over $4.  The salads were good.  Cold and crisp iceberg lettuce with a couple olives, pepperoni, and tomato and a nice house vinaigrette.

After the salads it was all downhill.  The chicken cacciatore consisted of two small pieces of breast meat, served in a Corning ware dish, SWIMMING in what tasted like an unseasoned can of Hunts tomato sauce.  My apologies to Hunts.  No flavor whatsoever.  This is how appealing it looked!!

Seriously the worst Italian meal I’ve ever had.  I was glad that I ordered the side of pasta because I only ate one of the small pieces of dry chicken.  No one came around with fresh grated Parmesan cheese or cracked pepper…there was a shaker of the  cheese that comes in the green can and a pepper shaker on the table.  For a place that is considered an upscale Italian restaurant Olive Garden would put them to shame, and I am not an Olive Garden fan.  The good news about this horrible meal is that I was inspired to make chicken cacciatore as soon as I got home.  I’ve always made chicken cacciatore with lots of vegetables and seasoning and chicken on the bone and I’m in good company because so do Lidia and Giada.

Ingredients:

One whole chicken cut up

2 T olive oil

1 large onion rough chopped

2 sweet bell peppers rough chopped

sliced mushrooms

4-5 cloves of garlic chopped

4 slices of thick bacon diced

1/2 cup red wine to deglaze the pan

2 pints of canned diced tomatoes

1 pint of tomato sauce

2 T dried basil

2 T dried oregano

salt and pepper to taste

Pasta of your choosing

Fresh grated Parmesan or Asiago and fresh basil for serving

Preheat the oven to 325.  Cut the chicken into pieces (or just purchase a chicken that’s already been cut up).  Season the chicken with salt and pepper.  Heat olive oil over medium high heat in a dutch oven and brown the chicken pieces on each side.

Set the chicken aside on a platter and add the bacon and vegetables to the pan.

Cook the vegetables until they are tender and most of the fat has been rendered from the bacon.  Deglaze the pan with the red wine, add the dried basil and oregano, and the tomatoes and sauce.

Return the chicken to the Dutch oven,  Cover and bake for approximately 2 hours.

Once you remove the pot from the oven allow it to rest while you prepare your pasta.  My favorites are spaghetti or angel hair but any pasta will do.  Remove the chicken to a platter and add the hot pasta to the sauce.  Serve with fresh grated cheese and thin sliced fresh basil.  The chicken will be fall off the bone tender and the combination of the vegetables and seasoning result in a tasty sauce.

 

As much as I like going out to dinner, sometimes my own cooking just tastes so much better.

NOTE:  Perfect pairings for this dinner are a cold, crisp salad and garlic bread.  The restaurant had that part correct.

Cooking the cacciatore with skin on, bone in chicken makes the dish ever so much tastier.  However, if I were to make it with boneless, skinless chicken I would use dark meat.

This dish would also be wonderful served with polenta.

Pizza Burgers

For sentimental reasons I decided to try this recipe.  A good friend, who sadly is no longer with us, used to make this recipe for pizza burgers and they were a big hit with her family.  Almost every time her grandson came to visit she would make them.  Her boyfriend used to help her.   He’s wanted to replicate her recipe so I made them for him the other night.  If you’re a food snob you might stop reading as soon as you see the ingredients.  For sure my husband is a food snob.  He made up his mind he wouldn’t like them even before he tasted them.  And to tell the truth, I didn’t want to like them either.  But I did.  It is beyond amazing to me that this combination of ingredients tastes JUST LIKE PIZZA.  It reminds me a little of the lady in the grocery line who saw my Christmas baking partner buying the ingredients for our chocolate fudge.   She said her mother made the best fudge (according to her) using Velvetta cheese.  I have no sentimental reason to try that recipe so that will probably never happen!  But it exists out there on the internet if anyone is interested.  Proceed to pizza burgers.  The recipe is not complicated at all and comes together quickly.

Ingredients:

1 pound ground beef

1 can SPAM

1 block longhorn cheese (I used 8 oz of Colby jack)

1 half jar original Ragu spaghetti sauce

onion powder, garlic powder, and oregano to taste

Preheat your oven to 425.

In a heavy skillet over medium high heat brown the ground beef.

While the meat is browning shred the cheese and the SPAM.

Once the meat is browned put the meat in a mesh colander to drain off excess grease. Return the ground beef to the skillet over low heat.  Season to taste with onion powder, garlic powder, and oregano.  Add the SPAM and cheese and stir until everything is incorporated and the cheese is melted.

Stir in about half of the 24 oz jar of Ragu spaghetti sauce just until the meat mixture is moistened.  You don’t want it quite as juicy as a sloppy Joe.  Remove from the heat.

Line a baking sheet with parchment paper.  (I used a pizza pan because these are, after all, pizza burgers)!!  Put hamburger buns on the baking sheet and spoon prepared meat mixture on the buns.  There should be enough for 8-12 sandwiches.

Bake for approximately 10 minutes.  You can serve them open faced or with a topper.  Your call.  Keep an open mind and enjoy!

I only made up 4 sandwiches on slider buns for sampling purposes and gave the rest of the pizza burger filling to our friend.

NOTE:  While not difficult, I think the SPAM would be a little easier to grate if it had been in the freezer for a tad bit before grating.  My friend’s recipe called for a “block” of longhorn cheese.  Not having any idea how much was in a “block” or being able to find cheese labeled “longhorn” I used 8 oz of Colbyjack.  I did not add any salt.  It has been a really really long time since I’ve had SPAM but I was sure that would add enough salt to the recipe.

To kick this up a bit you could add a couple slices of pepperoni or perhaps a little slice of mozzarella cheese to each burger before baking.   But before you modify, please taste!

 

 

Cauliflower Pizza Crust

For quite some time I’ve wanted to experiment with a cauliflower pizza crust.  I was intrigued.  My favorite pizzas have a thin crust.  I’ve never liked a lot of “bread” with my pizza so this is perfect.  And no carbs.  At home I usually make my own flour and yeast crust and I must admit, this took a little more effort.  Perhaps mostly because I’d never made it before.  But I think it was worth the effort and I will definitely make it again in the future.  The flavor was great.  The crust browned nicely on the bottom.  And between my husband and I, we ate the entire pizza!!  So I say that is a positive endorsement.

Ingredients:

1 head of cauliflower

1/2 cup shredded mozzarella cheese

1/4 cup fresh grated Parmesan cheese (not from a can)

1/2 tsp oregano

1/2 tsp basil

1/2 tsp garlic powder

1/2 tsp salt

2 eggs lightly beaten

Remove the core and stems from the cauliflower and cut into medium size pieces.  Process the cauliflower in a food processor until it looks like rice.

Bring a couple inches of water to a boil in a good size pot.  Put the riced cauliflower in a steamer, cover the pot, and steam for 15 minutes.  While the cauliflower is steaming preheat your oven to 400 degrees.  Whisk your eggs and measure out the cheeses and seasonings.

Once your cauliflower has steamed, dump it on a clean dish towel to cool.  Once it has cooled use the towel to wring as much moisture as possible from the cauliflower.

Once the cauliflower has cooled and you’ve wrung as much liquid out as possible add it to a mixing bowl along with the egg, cheeses, and seasonings.  Mix thoroughly.

Line a pizza pan or cookie sheet with parchment paper.  Spread the crust ingredients out with your hands in a circle or square, whatever you prefer.  Spread it pretty thin.  I was worried it was too thin but it was not.

Bake for 20 minutes.  Remove the crust from the oven and add whatever toppings you choose.

I used leftover homemade marinara sauce with additional pizza spices added, sausage that I browned, peppers, tomato, and onion.  Increase the oven temperature to 425.

Bake the dressed pizza crust until the cheese is brown and bubbly, about 15-20 minutes.

Seriously,  Isn’t that a beautiful pizza!!  I make a round pizza and cut it into squares.  Anyway you cut it, enjoy.  With a little less guilt than flour crust.

NOTE:  I have no idea how leftovers would keep as we didn’t have any.  If you have a cauliflower hater in your circle or even a vegetable hater in general, don’t tell them what it is.  They’ll never know.

Eggplant Parmesan and Spaghetti Squash with Marinara – Keto Friendly

Keto Friendly.   The Keto Diet is a very low carb, high fat diet reminiscent of the Atkins diet.  It’s a diet that was first used primarily to treat difficult to control epilepsy in children.  There are also documented benefits for heart health, diabetes, and brain functioning.  It is intuitively obvious that significantly reducing the amount of processed foods, sugar, and carbs we eat will have health benefits.  In an effort to eat healthier and reduce sugar and carbs I’m experimenting with Keto conscious recipes.  Often keto will only require minor modifications to dishes I cook all the time.  This “modification” was very tasty and very satisfying.

Ingredients for Marinara:

1 pint diced tomatoes

1 pint tomato sauce

2 T olive oil

1 medium onion diced

3-4 cloves of garlic sliced

salt to taste

In a heavy saucepan heat the olive oil and saute the onion and garlic until tender; about 3-4 minutes.

Add the diced tomatoes and tomato sauce and allow to simmer until thickened.  Use an immersion blender if you prefer no pieces of tomato in the sauce.  Add salt to taste.

While your sauce is simmering, prepare your spaghetti squash.  Preheat your oven to 375.  I came across this hack for preparing spaghetti squash a few years ago in one of my food magazines.  It is easier to remove the seeds, cooks more evenly and makes longer strands of spaghetti.  Use a mister to coat a foil lined baking dish with olive oil.  Cut the squash into 1to 1 1/2 inch thick slices.  Use a paring knife to go around the inside edges and remove the seeds.  Put the squash in the baking dish, spritz the top with olive oil, and bake for 45-50 minutes.

Once the squash is done allow it to cool so it’s easy to handle.  Push the squash out using your hands and separate the spaghetti stands.

Your spaghetti is done.  Now it’s time to prepare your eggplant.

Ingredients:

1 medium/large eggplant

2 eggs

2 T heavy cream

1 cup fresh grated Parmesan cheese

1 cup almond flour

1 tsp garlic powder

1 tsp oregano

1 tsp basil

1 tsp salt

3-4 T olive oil for frying

1 cup Mozzarella cheese

Slice your eggplant.  Peel or not.  Your choice.  If I buy organic eggplant I do not peel them.  Grate your Parmesan cheese.

Whisk together the eggs and heavy cream.

Combine almond flour, spices and salt.

Heat the olive oil in a heavy skillet.  Dip the eggplant rounds in the egg/cream mixture, then the cheese, then the seasoned flour.  It’s not the usual order of things but it works in this recipe.  Add the eggplant to the skillet and cook until browned on one side, flip to brown the other side, and remove to a platter.

Wipe out the skillet or use another casserole dish.  Return the rounds to the skillet and top with sauce and cheese.

Bake at 350 for 25 minutes.  Put the spaghetti squash in the oven for the last 5 minutes to warm.

Plate the squash and eggplant and ladle sauce on the squash and also on the eggplant if you choose.  Enjoy!

NOTE:  This dish definitely was lighter than my usual eggplant with pasta but very satisfying.  We both had seconds.  If you’d like you can prepare the squash the day before as well as the sauce.  The eggplant is best served immediately.

For the sauce I used home canned diced tomatoes and tomato sauce.  You can use bottled marinara but you want to look for organic sauce with low sugar content and other additives.

 

 

 

 

 

 

 

Chicken Tagine and Apricots

For my birthday last week I received a TAGINE!  I’ve been looking at them for the last year and even had one saved in my Amazon shopping cart.  My friends know me so well!  Great gift.   A Tagine is a shallow, round, (typically earthenware) pot (mine is cast iron) with a conical lid designed to keep moisture and flavors in.  The cast iron base makes it ideal for using on top of the stove or in the oven.  I seasoned the cast iron a few days ago so I was all set.

I was also gifted a cookbook so I would know where to begin.  The introduction in this cookbook, Tagines & Couscous, by Ghillie Basan, speaks to the fascinating cultures that left their mark on the region and are reflected in Moroccan cooking.   Classic Tangine dishes include lamb, dried prunes or apricots, preserved lemons, green olives, honey, onions, and spices.  Other recipes combine duck and dates, fish with lime, tomatoes and cilantro, or beef with beets and oranges.  The first problem I encountered was finding the right spices available where I live.   One of the spices, rãs-el-hanout, contains 15 different ingredients.  I had 11 of them and had never heard of a couple, so I got online and ordered it.  Ultimately it was less expensive than trying to make up my own.  I did put up some preserved lemons which will be ready in a few weeks.  Several recipes call for smen which is aged (or rancid) butter and is an acquired taste that I think I will pass on acquiring.  I will just use glee or regular unsalted butter.  I still hadn’t found an appropriate piece of lamb to use and I was anxious to experiment so I made a dish with chicken.  I kind of cobbled together a couple different recipes.  I’ll tell you what I did as well as what I would change the next time.

Ingredients:

2 tsp rãs el hanout

1 tsp salt

3 T olive oil

2 chicken breasts cubed

1 T unsalted butter

1 medium red onion halved and thin sliced

4-5 cloves of garlic sliced

1/2 cup chicken broth

1 cup water

2 T honey

1 cinnamon stick

1/2 cup dried apricots

fresh parsley for garnish

Combine 2 T olive oil, rãs el hanout, and 1 tsp salt.  Add chicken and turn well to coat.  Heat 1 T olive oil and 1 T butter in the base of the Tagine over medium heat.  Brown the chicken in batches and transfer to a plate.

Add the onion and a little salt to the Tagine and cook, uncovered, stirring occasionally until soft.  Add the garlic and cook until fragrant.

Add the chicken and the broth along with any juices that have accumulated on the plate into the Tagine.  Reduce the heat and simmer, covered, for 30 minutes.

While the chicken is cooking bring 1 cup water, cinnamon stick, apricots, and honey to a boil in a heavy sauce pan.  Cook until apricots are very tender, adding more liquid if necessary.  Once apricots are tender simmer until the liquid is reduced to a glaze.

About 10 minutes before the chicken is done add the apricots and syrup mixture to the Tagine.  Discard the cinnamon stick.

Cover and finish cooking.  Ladle chicken and apricots and broth into bowls with couscous (or rice if you don’t have couscous) and enjoy.

NOTE:  So I told you exactly what I did.  This is what I would change.  Next time I would increase the amount of spice to a tablespoon of rãs el hanout vs 2 tsp.  I would use chicken thighs instead of beast meat which, without skin and bone, I always find a little dry even in the Tagine.  I would also use cilantro because I think the flavor would be a better compliment than parsley.  And, of course, I need to buy some couscous.  The aroma was wonderful!  I’m excited to try a lamb dish next.

If you don’t have a Tagine you could prepare this same recipe in a heavy skillet with a lid for simmering.

Quiche with Crab and Asparagus

I haven’t stopped cooking and baking but I haven’t worked on my blog in awhile.  I rely on it myself when I go to make favorites, like this morning when I looked up my granola recipe.  I love sharing my recipes with people and this is the perfect vehicle.  So I will keep on blogging.  It’s Easter weekend and I thought I’d make a special Saturday brunch for the two of us.  I found a recipe for crab quiche and made my own modifications.  Eating brunch this morning reminded my of going to a little seafood place in Chicago near our daughter that serves awesome crab cakes Benedict.  This is an easy recipe that comes together quickly and takes about 50 minutes for baking and 10 minutes for resting so you’ll have time to whip up some muffins or a little green salad to go with the quiche.  Another reason this came together fairly quickly is because I cheated and used a prepared pie crust.

Ingredients:

1 9” unbaked pie crust (your own or one from the grocery)

3 eggs, lightly beaten

1/2 cup mayonnaise

1/2 cup whole milk

2 T AP flour

1/2 tsp salt

Franks Hot Sauce (optional)

5 oz Gruyere cheese cubed

8 oz container crab meat

5-6 green onions chopped

asparagus spears cut into bite size pieces

Preheat the oven to 450.

Roll out the pie crust and line a 9” pie pan, crimping the edges.  Cover with two layers of tin foil and bake for 8 minute.  Remove foil and bake for an additional 5-6 minutes until light brown.

While the crust is baking dice the green onions, asparagus, and cube the cheese.

In a medium size bowl whisk the eggs.  Whisk in the milk, mayonnaise, flour, salt, and a few shakes of Franks.

Gently fold in crab meat, onion,  asparagus and cheese.  Pour egg mixture into the hot pie crust.

Reduce the oven temperature to 325 and bake for 45 to 50 minutes until the edges are puffed up and the center is set.  Allow the quiche to rest for 10 minute before slicing.

Slice and serve!  I made blueberry muffins to enjoy with ours.  And mimosas.  Had to have mimosas.  I had grapefruit juice, my husband had orange.  Both delicious.

I will blog the blueberry muffins next.

NOTE:  As always you can change this up.  Don’t like asparagus, use broccoli or zucchini.  Don’t care for gruyere cheese, use Swiss (almost the same) or cheddar.  Add more Franks or none at all.  Substitute a little cayenne.  Everyone’s palate is different.  It also depends on what’s available in your fridge and pantry.

Beef Chuck Roast in Tomato Gravy

A chuck roast is a relatively inexpensive cut of beef that is perfectly suited for slow cooking in an oven, a crock pot or a pressure cooker.  Growing up it was one of our regular Sunday dinners.  Ours was usually cooked in a brown gravy and served with mashed potatoes and a can of peas or corn or green beans.  There were no “exotic” vegetables at our house.  When my Dad was cooking for himself he would put a chuck roast in the crock pot with an envelop of French onion soup and a can of cream of mushroom soup.  Easy to make and the meat came out tender and the gravy was actually pretty yummy.  My husband loves anything with tomatoes so this recipe puts a little different twist  on a chuck roast.  I cooked the roast in a 300 degree oven for two and a half hours.

Ingredients:

1.5 – 2 pound chuck roast

1 pint jar diced or stewed tomatoes

1/2 cup beef broth or red wine

1/2 cup catsup

3 T brown sugar

2 T Worcestershire sauce

2 T red wine vinegar

1 T chipotle in adabo sauce

3 cloves of garlic thin sliced

2 T olive oil

salt and pepper

1 medium onion quartered

3-4 carrots

3-4 stalks of celery

Heat the olive oil in a Dutch oven, season the meat with salt and pepper and sear on both sides.

While the meat is browning mix the sauce ingredients; tomatoes, broth (or wine), catsup, brown sugar, Worcestershire sauce, vinegar, chipotle in adabo, and garlic,

I like adding the chipotle in adabo sauce because it gives the sauce a little smoky flavor and a bit of heat.  Depending on your personal taste you can add more or eliminate it entirely.

Once the meat has been seared on both sides remove it to a plate.  Line the Dutch oven with the vegetables and put the roast on top.

Pour the sauce over the meat and vegetables, cover, and get it in the oven.

Roast for 2-3 hours until the meat is tender and the gravy is thickened.  Turn the meat over a couple times as it is roasting.  Once the meat is done, slice and serve with a generous scoop of the smoky tomato gravy.

I served the roast beef and tomato gravy with potatoes mashed with sour cream and broccolini.

NOTE:  This roast can be cooked on low for 6-8 hours in a crock pot or 35-40 minutes in a pressure cooker on high pressure, allowing for a natural release.  I think I will do mine in the pressure cooker next time.

I like using chipotle in adobo but no matter the size of the can there is a lot left over.  I now buy the larger can, dump the entire can into my little food processor and pour it in an ice cube tray.  Once frozen, I bag the individual cubes in snack bags and store them in the freezer.  No waste and the cubes are easy to use.

When I was thinking back to the Sunday dinners of my childhood, I remembered our roasts being cooked in a blue and white speckled enamel roaster in the oven.  I assumed crockpots had not yet been invented.  However, I looked it up (I googled it of course) and found out Irving Nachumsohn received a patent for the device that became the crock pot in 1940.  It was invented to cook a traditional stew eaten by Jews in Eastern Europe on the Sabbath and was marketed as “Naxon Beanery All-Purpose Cooker.”  In 1971 the cooker was reintroduced by Rival under the name “Crock Pot” and gained popularity as more and more women joined the work force.  Women were able to start dinner in the morning before leaving for work and finish preparing the meal when they came home.  Our little bit of trivia for today!

Chicken and Ricotta Meatballs

One of the food magazines that I pick up regularly is called COOK.  It has a lot of recipes with ingredients that I usually have on hand or are easy to come by at the grocery.  And the magazine has beautiful food pictures!!  The January issue has a great recipe for meatballs made with ground chicken and ricotta cheese.  With a little planning it’s a meal you can have on the table in 45 minutes, and that included me grinding my chicken breasts in an old fashioned meat grinder!  A food processor would work.  Or purchasing ground chicken (or turkey) at the grocery would be even easier.  The meatballs look a little different than what we’re accoustomed to…my husband saw them in the sauce and said “dumplings??”.  But they’re light, moist,  and have a great flavor.

Ingredients:

1 pound ground chicken

3/4 cup whole milk ricotta cheese

1/2 cup panko

1 large egg yolk

3-4 cloves of garlic finely chopped and divided

1/4 cup fresh basil sliced thin and divided

2 tsp kosher salt

4 T olive oil

1/2 cup white wine

28 oz of crushed tomatoes

fresh grated asiago and additional basil for serving

First things first.  If you didn’t purchase ground chicken you’ll need to do that.  Grind your chicken.  With the meat slightly frozen, cube it and grind.  I used chicken breast but I don’t see why you couldn’t use boneless leg or thigh meat.

Preheat your oven to 400.

In a medium bowl stir together chicken, ricotta, panko, egg yolk, half the garlic, half the basil, and 1 tsp salt.  Mix until well combined.

Use a 1/4 cup spring-loading scoop (I call it a cookie scoop) or a teaspoon and shape into 16 meatballs.  Place in a foil lined pan.  Drizzle with 2 T of olive oil.  Bake for 12 minutes.

While the meatballs are cooking get your sauce started.  In a heavy skillet, over medium heat, add remaining 2 T of olive oil and remaining garlic.  Cook for 1 minute and add the wine. Cook until the wine is reduced by half, 3-5 minutes.   Add the tomatoes, remaining basil and 1 tsp salt.  Bring to a simmer.

Once the meatballs are done add them to the sauce including any pan juices.  Cover and simmer over low heat for 10-15 minutes.

Serve with fresh grated asiago and garnish with additional basil if desired.  I served mine over a simple, creamy polenta.  It would also be good with angel hair or fettuccine noodles or served with spaghetti squash.

NOTE:  I made only slight modifications to the recipe in COOK.  I used fresh basil instead of fresh rosemary.  One, I didn’t have any fresh rosemary and two, basil just sounded better to me in this recipe.  I also used shredded asiago for serving rather than Parmesan.  I have a slight preference for asiago but either would be good.

My friend Jane made this recipe before I did and she gave it high marks so I was confident I would like it.  However, when you’re mixing the meat and cheese you may be a little skeptical about how its all going to come together.  But it does!

I have not made this with ground turkey but I cant imagine that it wouldn’t work.  To me, when you’re cooking, a recipe is a guideline and you’ll like it best when you take your personal tastes and preferences into account.