Savory Ricotta and Spinach Pancakes

Every self respecting Italian girl has some ricotta in her fridge. It's a staple that most of us have grown up on. It's creamy and easy to eat and something most of our Nonna's gave us even before we had teeth. So what exactly is ricotta anyway?

Ricotta isn't exactly a cheese. It's actually the delicious by-product (made from the whey) of the cheese-making process. The word "Ricotta" in Italian means "re-cooked" or "cooked again". In Italy, it's traditionally made from sheep, cow, goat or water buffalo cheeses which gives it a nuttier, only mildly sweet taste. Here in America, most of our commercially prepared ricotta is the by-product of cows milk cheese such as mozzarella and provalone. It's usually milder and more sweet than it's Italian counterpart, making it perfect to add creaminess and a unique texture to dishes without overpowering their other flavors.

If you didn't grow up on ricotta like I did, you might think it's only useful in pasta dishes. That couldn't be further from the truth. True, it's delicious in Manicotti, Ravioli, Stuffed Shells and Lasagna but, it's also an ingredient that can be used in a host of other delicious dishes from savory to sweet. Pancakes, cheesecakes, smoothies, cookies, gnocchi, frittatas, ice-cream and casseroles are just a few ways to utilize it's creamy deliciousness.

These pancakes came together on a whim. Tonight, as usual, I was scrambling to find a side-dish to go with our dinner. I looked in my fridge and saw some spinach and my trusty ricotta and thus, these babies were born. My son loves all things pancake, so I knew these would be a hit. They took less than 10 minutes to make and are the perfect accompaniment to any protein or delicious on their own alongside a salad for a quick vegetarian meal. They even taste great at room temperature, so I am definitely adding these to my sons lunchbox repertoire.

Give them a try and let me know what you think!

Savory Ricotta and Spinach Pancakes

Makes 6 mini pancakes

1/2 cup ricotta

1 egg, lightly beaten

1/4 cup all-purpose flour

1 cup baby spinach leaves, finely chopped

1/4 cup Parmigiano Reggiano cheese

1/2 teaspoon black pepper

1-2 tablespoons olive oil

1. In a medium sized bowl, combine ricotta, egg, flour, spinach, Parmigiano cheese and black pepper. Mix well.

2. Preheat olive oil in a large non-stick skillet over medium heat. Spoon one heaping tablespoon of mixture for each pancake into skillet and cook for 2-3 minutes or until golden brown on each side. Enjoy!

TIPS:

Flavor these up anyway you like. Red pepper flakes, lemon zest, dill and garlic are just a few delicious additions that would work perfectly in these pancakes.

Quick, Easy & Crispy French Toast

This French toast is crispy, but not because of the usual addition of cornflakes of nuts. Believe it or not, these little babies are sprinkled with Wheat Germ, of ALL THINGS! I know, I know. You think I've gone made right? I haven't and I promise, you will love this little trick. 

Many of you may not have grown up on the stuff like I did. So, What the heck is Wheat Germ anyway? 

Wheat Germ contains many essential nutrients and is a good source of B vitamins, such as folate, niacin, thiamin and vitamin B6, among other things. Wheat Germ is also a good source of omega-3 fatty acids. 

Pancakes and French toast are the breakfasts my son requests the most. And I don't mind indulging him when I know I've made the healthiest version possible. When I make items like these, I always try to pack them full of nutrition. I cut the fat by using skim milk and sometimes use a mixture of whole eggs and egg whites. I always use wheat flour or wheat bread and love to mix-in fruit and Wheat Germ to boost the nutrition factor. Foods like this can be a godsend when you have a picky toddler who only likes meals on-the-go because, they can be eaten at room temperature and you can pop them into a Ziplock baggie and be on your merry way. 

Crispy whole-wheat French Toast

Serves 2- 4

2 eggs, beaten

¼ cup skim milk

1 teaspoon cinnamon

½ teaspoon vanilla extract

pinch of salt

4 slices whole wheat bread

¼ cup wheat germ

2 tablespoons butter

1.In a mixing bowl, whisk together eggs, milk, vanilla, salt and. Dip each slice of bread into the egg mixture and allow each to soak for 10 seconds on each side. Place dipped bread onto a platter or cutting board. Sprinkle each slice with wheat germ on both sides.

2. Heat butter in a large skillet over medium-low heat. Place 2 slices of bread into the pan at a time and cook until golden brown, about 2 minutes per side. Serve immediately topped with fresh berries, extra butter and real maple syrup or keep toast warm in the oven using the TIP, below.

TIPS:

Keep French toast warm in a 250 degree oven by placing it on a rack set into a cookie sheet.

Save leftovers (if there are any) for sandwiches later. French toast bread is great for a grilled ham and cheese later!

Some of my favorite uses for Wheat Germ:

• Sprinkled into hot or cold breakfast cereal.
• Baked into muffins or breads
• Stirred into waffle or pancake batter
• Stirred into yogurt or a smoothie
• Added to your favorite granola bar recipe
• 
  

Time Saver Tips aka Save your sanity! 

Make-ahead and freeze:

I have to be out the door by 7:30AM to make it to work every day which doesn't leave me  a whole lot of lingering time. Still, I know that having my sons favorite breakfast foods on-hand is the best way to ensure he eats a good breakfast no matter how pressed for time I am. Freezing is the key to my success. Every Sunday, I make a batch double batch of either Pancakes or French Toast and freeze them, using the method below. 

1. Make a double batch of your favorite pancakes, french toast or waffles. 

2. Allow them to cool on a wire rack. 

3. Wrap each pancake individually in wax paper, parchment paper or heavy duty aluminum foil and place inside a freezer bag. 

To Re-heat:

Unwrap and place in microwave for 20 seconds. You could also reheat in the oven but that's just crazy talk to a mama whose in a rush to get out the door.

*Note: After opening, store Wheat Germ in an airtight container in the refrigerator. It can also be frozen for an even longer shelf life. 

Baked Tofu!

I know, I know, I've been MIA for a while. I apologize for my absence but as many of you well know, life can be insane! I have been writing a ton of recipes for Kaboose.com and AmazingMoms.com which has kept me VERY busy. If you are ever missing me or my recipes, please check out those sites (see list way down below for a list of some of my recent faves!). some of my recent . All of that on top of my regular job and trying to make sure I have time for my family, I had to give myself a break from blogging. Please know that while I may not get to post here as often as I'd like, sharing recipes with you is a true joy and you are never far from my thoughts. Like many of you, I am still struggling to find balance in my life. I am doing my best to find a way to manage it all. In the meantime, if you have any life balancing tips, please share because this past month kicked my butt.

About the Recipe:

I have to admit, I was never a HUGE fan of tofu, even when I was a vegetarian. That is, until I learned how to bake tofu. Baking tofu changes the texture completely and gives it some bite. It's cost effective and simple to make and makes a great addition to stir fry's and is delicious in a sandwich. You can go wild with different marinades. Tofu itself is mild in flavor and therefore takes on the flavor of anything you marinate it in. I like to cut the baked tofu into tiny squares and give it to my 22 month old as a snack. He loves them and I bet you will too. If you think you don't like tofu, just give this easy recipe a try.

Soy and Citrus Baked Tofu

Serves 2-4 (depending on use)

1 package extra-firm organic tofu, cut into 1/2-inch slices (extra-firm is key here)

1/2 cup organic low sodium soy sauce

Juice of 1 large orange

2 teaspoons sesame seeds

1. Preheat oven to 350 degrees. Line a baking sheet with foil and spray foil with cooking spray. 

2. Drain tofu using method below. In a large bowl, combine soy sauce, orange juice and sesame seeds. Place tofu into marinade and allow to sit for 5-10 minutes. Lay tofu side by side on prepared baking sheet and bake for 15 minutes. Serve as is or in one of the dishes suggested below. 

To Drain the tofu:

(Paper towel obviously, not pictured.)

1. Place a cooling rack inside a baking sheet. If you don't have a cooling rack, simply use 2 cutting boards lined with paper towel. Cut tofu into 1/2-inch slices. Place slices onto rack and cover with 2 pieces of paper towel. Place a heavy cutting board over the tofu. If your cutting board isnt heavy enough, weight it down with heavy canned goods. Allow tofu to drain for 10 minutes. Tofu is now ready to marinate or bake. 

Note on Organic Tofu:

In our house, we try to use organic ingredients whenever we can. However, I don't usually specify "organic" in my recipes, because I know it's not always financially/physically possible for everyone to get their hands on them. Soy/Tofu products are one of those items I never compromise on.  I buy them in organic form, or not at all. I won't get too much into it, but soy crops in this country are treated with some scary chemicals. If you want to read some info on the subject, please go here and here We don't consume many soy products in our house but when we do, it is always organic. Organic soy is affordable and well worth the small additional fee.

What to do with Baked Tofu:

-Chop and add into a salad for a quick and inexpensive protein punch!

-Cut rectangles in half and stir fry in some vegetable oil, garlic, broccoli and sugar snap peas.

-Skip the soy marinade and simply sprinkle tofu with salt and pepper and bake the tofu au naturale. Place tofu slices on a crusty roll, topped with thinly sliced avocado, a slice of cheddar cheese and a drizzle of olive oil. 

My recent Kaboose and AmazingMom recipes:

Delicious Father's Day Recipes:

Watermelon lime-popsicles

English Muffin Pepperoni Pizzas

Father's Day-Orange Creamsicle Pancakes

Amazing Cakes:

Chocolate Chip Icebox Cake

Oreo Ice Cream Cake

Tapenade + Pasta ='s one great dish

Note on pic: I apologize for the lack of green in this pic and the steam clouding the shot (although ,it does create atmosphere-lol). Had a seriously hungry family nipping at my heels to eat this. It may not look the prettiest but I can assure you, it was gobbled up in under 5 minutes, which is about how long it took to prepare.

Tapenade is a Provencal dish usually consisting of pureed or finely chopped olives, capers, anchovies and olive oil. It is a simple dish that is easy to make and oh-so delicious. My husband and I were lucky enough to spend our honeymoon traveling through France and sampled many delicious tapenades while staring out at the gorgeous olive trees that helped create them.

Every time I make it as a dip or spread for a party, people ask me for the recipe. And my son inherited my husbands love for olives so I make it a lot! The beauty of tapenade is that it's not just a dip or spread for crackers or crusty bread. It can be spread on fish or thinned out and tossed into pasta for a unique, no-mayo pasta salad. In this recipe, I broke tradition (like I so often do), by leaving out the anchovies and adding basil and lemon zest. This recipe is fool proof so go ahead, personalize it. Mix up the olives and the flavors a bit, make it your own. Whatever you do, ya gotta bring this dish to your next picnic or BBQ. I just know your friends will be begging for the recipe. Tell them you got it in France. Even if you've never been, I won't tell!

Tapenade
Makes 1 1/4 cups

1 cup pitted olives (any kind. my fave are black oil cured)
1/4 cup olive oil
1/4 cup basil
1 tablespoon lemon zest
1 small clove garlic

1)- Place all ingredients into the bowl of a food processor. Process until mixture is well combined. Be sure to stop the machine to scrap down the sides of the bowl. Process until mixture is a thick paste, about 2 minutes. Serve immediately or place in airtight container in the refrigerator for up to 1 week.


Great uses for Tapenade:

As a main dish:

Stir in 1/2 cup Tapenade into warm pasta (see above image). Add in extra olive oil or pasta water to thin out the sauce if needed.

As a fancy-schmancy but oh-so simple appetizer:

Slice a baguette into 1/2-inch pieces. Toast in broiler until light brown. Spread 1 teaspoon of tapenade on each piece of bread. Top with chopped basil or parsley.

As a sandwich spread:

Spread 1 tablespoon of tapenade on a crusty roll. Top with fresh mozzarella, basil, sliced tomatoes and a drizzle of extra virgin olive oil. This ain't yo mama's caprese sandwich!

Veggie Tale + Why beet greens are so good for you!

I ventured into the exciting world of vegetarianism when I was fourteen years old. And after talking with many of my friends, fourteen seems to be a popular age for making this change. Must be something about rebellion- LOL. Seriously, I am not sure why I decided to do it, except that I wasn't a huge meat lover and it seemed like a natural step for me. Of course, this news was much to my mother's horror. She was worried I wouldn't be getting the right nutrients. I ate pretty healthy as a teen. Luckily for her and me, I never went through the "binge on pasta/pizza/cheetos" phase that many young vegetarians fall prey too. However, I know this is a real concern for parents who have kids that aren't eating meat. Vegetarianism can be wonderful, if it's done right.

Through the years, my friends loved to ask me "What do you miss most about eating meat?" I think they were expecting me to say "STEAK!". Much to their surprise, I would always say that the thing I missed the most was the ease and convenience of a sandwich. I wasn't a fan of the prepackaged meat substitute "veggie" products. I never found those items appealing so I avoided them completely. Nothing beats a good sandwich and when you are a vegetarian who refuses to eat prepackaged meat substitutes, the options are slim beyond a veggie and cheese sandwich.

These days I've added some chicken and fish back into my diet, but only about once a week. I find that in general, less meat is better for me and for my family. Despite the amazing health benefits of vegetarianism, eating less meat is more economical, especially when you are buying organic meat and poultry.

This recipe came about when I was looking for a way to use up beet greens. Many people (including me), eat the beet and toss the leafy tops. It's such a waste because the tops contain three times as much iron as the roots. The tops are also an excellent source of vitamin A. This burger rocks because it has simple ingredients and packs a protein punch. These also taste great at room temp so they make perfect sense for my toddlers lunchbox.

The moral of this story? Don't toss those greens and don't fret if your kid decides to be a vegetarian. Teach them how to cook so they can make good choices. Make this burger and they will be 'aight!

Veggie Burger

Makes 4

2 tablespoons olive oil

1/2 cup mushrooms, finely chopped (about 4-5 medium sized 'shrooms)

1/2 cup beet greens or fresh spinach, finely chopped

1 clove garlic, minced

1 egg, beaten

3/4 cup seasoned breadcrumbs

1 -15 ounce can red kidney beans (or any bean you like), rinsed and drained

*optional- 1 teaspoon salt (I find this necessary if you are using organic canned beans. They are not as salty as conventional canned beans and often need a bit of salt.)

1)- In a large skillet over medium heat, add 1 tablespoon of olive oil mushrooms, greens and garlic. Saute for 4-6 minutes or until veggies are tender. Remove from heat and allow to cool, about 5 minutes.

2)- In a medium bowl, combine egg, breadcrumbs, beans and cooled veggies. Using a potato masher or your hands, mash the ingredients until the beans become mushy and the entire mixture comes together. If mixture seems a little dry, you can add a dash of water. Form the mixture into four evenly sized patties.

3)- Heat the remaining tablespoon of olive oil in a large clean skillet over medium heat. Fry the patties until golden brown on each side, about 4-6 minutes per side. Serve on a toasted bun with lettuce, tomato and ketchup.

Dinner in less than 10 minutes-Pasta and Peas in Creamy No-Cook Basil Sauce

Being a full-time working mom is tough. It's especially hard when you are committed to cooking dinner every night. I admit it's a stress I put upon myself, but so worth it. When I get home from work, I have about 15 minutes to get dinner on the table for one very hungry toddler. Any meal I attempt on a weeknight must be healthy, and fast! It's not easy trying to make dinner with a toddler at your feet, but it is not impossible. I achieve this most nights by keeping things VERY SIMPLE. It's definitely a challenge and sure, there are nights when we go out or order pizza. Luckily, those nights are few and far between thanks to a repertoire of quick recipes like this one. This dish is super fast. In the time it takes to boil the pasta, you're done!


Pasta in Creamy No-Cook Basil Sauce
Serves 4

1/2 cup grated parmigiano reggiano cheese
1 cup ricotta cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup basil, plus more for garnish

1 pound pasta (I used Barilla's Tri-color Fiori Shape here)

1/2 cup frozen or fresh peas
*extra virgin olive oil, for drizzling at the end


1)-In a food processor, combine the parmigiano, ricotta, salt, pepper and basil. Process until mixture is smooth, about 1 minute. Set aside.

2)-Bring a large pot of salted water to a boil. Add pasta and cook until tender but still firm (al dente). About 30 seconds before the pasta is done, toss in the peas. Drain pasta and peas, reserving 1/2 cup of pasta water. Place pasta, peas and basil sauce into a large serving bowl. Toss well to coat. Use some of the reserved pasta water to thin out the sauce if needed. Top with extra parmigiano cheese, extra basil and a drizzle of extra virgin olive oil. Serve immediately.

Broccoli and Cheddar Pancakes

Some days I'm just too tired to think. Today was one of those days. The weather was gorgeous and I spent more time outside than I should of. Before I knew it, it was 6 o'clock and I hadn't even thought about dinner. Dog-tired with an almost empty fridge, what was a mama to do? I desperately wanted to order takeout, but our neighborhood doesn't have many great options. I ran to the fish store and bought some grey sole to broil quickly. I knew I could easily whip up some veggie pancakes with the staples I had left, plus some steamed broccoli from our previous nights dinner. My anxiety lifted and before I knew it, I had a simple and healthy meal on the table in less than 20 minutes.

These pancakes are always a favorite in our house because they are delicious and super simple to make. Served along side a green salad, broccoli and cheddar pancakes make a perfect light dinner. And I gotta say, I even like them at room temp, which makes them perfect for tomorrow's lunch box.


Broccoli and Cheddar Pancakes
Makes 8 pancakes

1/2 cup sour cream or ricotta cheese
2 tablespoons fresh dill, finely chopped
1 cup broccoli, steamed and finely chopped
1/2 cup shredded cheddar
1/3 cup whole wheat flour
1 large clove garlic, minced
1/2 teaspoon salt
1 large egg, lightly beaten
2 tablespoons olive oil


1)- Combine dill and sour cream in a small bowl. Cover with foil or plastic wrap and refrigerate.

2)-In a large bowl combine broccoli, cheddar, flour, garlic, salt and egg. Mix with a wooden spoon until combined. For about 8 pancakes using about 1/3 cup of mixture for each.

3)- Place olive oil in a large skillet over medium heat. Fry pancakes until golden brown, about 3-4 minutes on each side. Serve warm with a dollop of dill sour cream.

TIPS:

-Use zucchini instead of broccoli.
-Swap out the cheddar for your favorite cheese.

Another Great Combo:

-Make it Italian- Swap out the brocolli and cheddar for chopped spinach, sun dried tomatoes and mozzarella.

Fave Friday & Recipe for Slow-Cooked Carnitas Tacos

My family is lucky to be surrounded by some incredible Latin chefs whose amazing creations are always influencing us. And even though I'm Italian, I cook more Spanish and Mexican food than anything else. In fact, my husbands favorite recipe is my Pernil. It may seem like crazy-talk, but it's true! I once roasted five of them (they take 6 hours each) for his 30th birthday bash. Can you say true love?

This week my Fave Friday goes to my good friend, Daisy Martinez. Her new book, Daisy: Morning, Noon and Night recently hit the stores and it's a must have! Daisy great passion for food and family really shows in this awesome new book. I highly recommend it to anyone who loves to cook but doesn't have all day to do it. In true Daisy style, the recipes are easy to make and not at all time consuming. Daisy is someone who loves to feed people. She's a mama to four amazing kids, so she really understands the pressures and time constraints of cooking for the family. Her recipes will help you feed your family but still be able to spend the bulk of your time enjoying their company. Made with love from the inside out, THIS BOOK ROCKS!

Slow Cooked Carnitas Tacos

Makes at boat load of tacos (at least enough for 8 people)

1 teaspoon salt

1 tablespoon Adobo

1 teaspoon black pepper

1 1/2 tablespoons brown sugar

1 1/2 tablespoons dried oregano

1 teaspoon chipotle chili powder

1/3 cup apple cider vinegar

1 cup water

2 large bay leaves

5-6 pound bone-in pork shoulder, trimmed of most (not all) of it's skin and fat

To assemble tacos, you will need:

1 package of corn tortillas (these are also super simple to make on your own & the flavor can't be beat)

1 whole avocado, diced (or some guacamole)

1 cup shredded red cabbage

hot sauce- our fave is El Yucateco's Green Habanero Sauce

Note:

Corn tortillas are very stiff right out of the package. I prefer to heat them directly over my gas range. For optimal deliciousness and step by step directions, read rock star Chef Rick Bayless' tips for heating tortillas

1)- Place salt, adobo, black pepper, brown sugar, oregano, chipotle chili, vinegar, water and bay leaves in the pot of a large slow cooker. Whisk until combined. Place pork into the pot and cover.

2)- Cook on low setting for 7-8 hours. Remove pork from cooker and shred with two forks. Serve and enjoy!

Confetti Quinoa and Lentil

Quinoa! Pronounced (KEEN-wah). Scary word for those of you who have never heard of it. An even scarier word if you've tried cooking it and said, "bleh!". I'll admit, I wasn't a huge fan of the taste when I first tried it. Cooked straight up, it tasted a lot like dirt. Encouraging intro, no? Anyway, my initial experience didn't deter me from trying it again. Even though I wasn't a fan of the taste in it's natural state, I was a HUGE fan of its nutritional value. Without going too far into specifics, (after all I am no Nutritional Anthropologist-lol), simply put, Quinoa is often considered a grain, but its actually a relative of leafy green vegetables like spinach and Swiss chard. It's high in protein which makes it an excellent choice for vegans, vegetarians and mamas like me who don't eat much meat and can't get their babies to eat a lot of meat either.

I make this dish on a Sunday night and store it in the fridge. It's ready and waiting for me as a quick lunch for the family or as a yummy side dish for dinner. The veggies in this are colorful (like confetti) and chopped small, making it a great dish for your little ones. My son has been eating this dish since he was 9 months old. He LOVES the taste and I feel good feeding it to him, knowing he's getting veggies and protein in one quick and easy meal! Hurrah!


Quinoa and Lentil Confetti
Serves 4-6

2 tablespoons olive oil
1 large carrot, finely chopped
1 zucchini, finely chopped
1 small onion, finely diced
1 clove garlic, finely minced
1/2 cup red lentils (or any quick cooking lentils you have on-hand)
1 cup quinoa (i prefer the red variety but used the white variety in this recipe)
3 cups water (or low sodium chicken stock)
2 teaspoons salt (may need more, as mine took quite a bit of salt. taste it first!)
pepper, to taste
1/2 cup frozen peas



1)- Heat olive oil in a large stock pot or deep skillet over medium heat.

2)- Add in chopped carrot, zucchini, onion and garlic. Cook until slightly soft, about 6 minutes.

3)-Stir in lentils and Quinoa. Pour in water and season with salt and pepper. Cook over medium heat. Bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed (about 15 minutes). Fluff with a fork.

4)- Stir in peas at the last minute and serve.


** Will keep in the fridge for up to 5 days.

Salami and Provolone Stuffed Beef Braciola

As much as I dislike winter (my mother always said never to use the word hate), there is something about the smells coming from my kitchen during winter months that brings back loads of great memories. Maybe it's because the smell of salad just doesn't waft through your house the way a warm pot of stew or an apple pie does. Ahhh... Heaven! Or maybe it's because so many of my greatest childhood memories are related to family meals. Whatever it is, food and memories go hand and hand in my book. Part of the reason I started this blog was because I wanted to help families eat better and help people understand that sharing meals together is so much more than good for our bodies, it's good for our souls. Even if your parents weren't great cooks, I bet you have stories to tell about how your mom burns her Thanksgiving turkey EVERY YEAR! Or how dad manages to boil the life out of any green vegetable set before him. The point is, you have those stories and those stories are priceless. And every time you smell turkey you will think of your mom and how great it was to be together, at that moment, as a family because every moment is precious.

We are all WAY too busy. But we must remember, there will never be another day like today. Please take some time to cook and eat with the ones you love. Even if it's just to burn a grilled cheese sandwich. I promise you, the laughs and the stories you will share will be some of the most delicious memories of your life.

**I dedicate this dish to my son Griffin. It reminds me of my mom and I hope someday when he's making it for his children, it will remind him of me.


Salami and Provolone Stuffed Beef Braciola
Serves 6 people

1/2 cup olive oil, divided
1 1/2 cups seasoned breadcrumbs
1/4 c flat leaf parsley
2 large garlic cloves
1 large egg
2 lb flank steak pounded out to 1/2 inch thickness
1 tsp salt
1/2 tsp pepper
1/4 lb Genoa salami, thinly sliced
1/4 lb Provolone cheese, thinly sliced
1 12 oz can of crushed tomatoes ( I use Pomi)
1 cup water
1 cup red wine
1 tsp red pepper flakes
1/2 cup torn basil

1. Place 1/4 c olive oil, breadcrumbs, parsley, garlic cloves and the egg in a food processor and process until mixture looks moist and holds together slightly when you squeeze some of it in the palm of your hand.

2. Lay flank steak out on a flat surface and season with salt and pepper. Spread breadcrumb evenly mixture over meat, leaving a slight border (about 1/4inch). Layer the Salami and Provolone evenly over the bread crumb mixture. Roll up the meat tightly as if you are making a jellyroll, then secure the roll in several places with cooking twine (I usually use unflavored dental floss because I never remember to buy twine).

3. Heat remaining 1/4 cup of olive oil a large dutch oven over medium high heat. Add the roll to the pot to sear. Turn the roll with tongs so it gets evenly browned on each side, about 10-12 minutes. Adjust the heat to low and add in the crushed tomatoes, water, red wine, red pepper flakes torn basil plus some extra salt and pepper (if necessary). Cover with a lid and simmer for about an hour. Place the meat on a serving platter or cutting board and allow to rest for about 10 minutes. Thinly slice the meat and serve topped with sauce.

Makes great leftovers too! Enjoy!


TIPS:

-Want an even heartier dish? Drop some baby potatoes into the sauce 1/2 hour before the Braciola is cooked.

-Serve over Pasta or with Creamy Soft Polenta.

-Use leftovers for a sandwich the next day.

-Swap out the Provolone and Salami for your favorite cheese/meat combo. Prosciutto and Mozzarella are great too!

Uncle Tom's Hungarian Ghoulash

Growing up in NYC, I was lucky to have the opportunity to experience a lot of different cultures through food. Some of my fondest food memories are not necessarily family dinner table memories, they are memories of my mom and I eating out at different ethnic restaurants. As I have said before, you don't have to be chained to your dinner table. It doesn't matter where you are eating, as long as it's together! Food should be fun! It's super exciting for a kid to try Japanese food sitting on the floor, eating with chopsticks or eating with their fingers at an Ethiopian restaurant. My mom worked full-time and raised me as a single parent and most of our time was spent hanging, exploring the world together. Money was tight but we saw the world together, through food.

Even if you don't live in a city that is as ethnically diverse as New York, these adventures can still be had at home. You can explore faraway places with your family through food without ever having to leave the comforts of your own home. Visiting different ethnic markets or even ethnic sections of your local grocery store can be a blast! In these tougher economic times, not everyone can take a vacation to places like Hungary; but we sure as heck can go there through our stomachs. Pick a country, any country and use the Internet to look up the regional dishes for the country you've selected. Print out a copy of their flag to decorate your table and get cooking! Even if you can't find all of the ingredients you need, improvise and you may find that you have stumbled upon something great! Check out my links below for some great recipe links as well as some great Internet resources for hard-to-find ingredients.

P.S. I didn't misspell Goulash by accident. We already discussed my obsession with Halloween so I thought I would rename one of my childhood favorites in honor of my favorite holiday/non-holiday-Halloween. Serve this one up on Halloween eve. It's sure to warm the bones of even your scariest Ghosts and Goblins.

This recipe is dedicated to my Uncle Tom who is a great cook. He used to make this for me as a child. Just the smell of it brings back great memories.


Uncle Tom's Hungarian Ghoulash
Serves 6

1/4 cup olive oil
2 1/2 pounds good chuck beef, cut into 1 1/2-inch cubes
8 cups water
1 tablespoon salt
1 teaspoon pepper
1 teaspoon garlic powder
2 tablespoons Hungarian paprika (the sweet kind not the Spanish smoked kind)
2 bay leaves
1 small onion, finely diced,
2 large carrots, cut into 1/2-inch chunks
2 large celery stalks, cut into 1/2-inch chunks
1 large turnip, cut into 1//2-inch chunks
1 large parsnip, cut into 1/2-inch chunks
2 cloves of garlic, finely chopped
1/2 cup dill, finely chopped plus more for garnish

For Dumplings:

1 cup all purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon olive oil
1/2-3/4 cup of water



1. Heat olive oil in a large dutch oven over medium heat.

2. Add in about half of the beef cubes and brown evenly on both sides, about 5-7 minutes. Remove cooked beef and set aside. Brown remaining beef.

3. Add cooked beef back into the pot and cover with cold water.

4. Stir in the salt, pepper, garlic powder, paprika and bay leaves. Bring to a boil, then lower to a simmer. Continue cooking uncovered for 1 hour.

5. Add in all of your chopped veggies and cook covered for another 1/2 hour, stirring occasionally.

6. While the veggies are cooking, prepare your dumplings. Stir together the flour, salt, pepper, paprika and garlic powder. Combine with the water and olive oil, mixing lightly. You may need more or less water, it really depends on the day and the humidity in your house. Mixture should appear wet and sticky. After the stew has cooked until tender, drop the dumpling batter by (heaping) teaspoonfuls into the simmering stew. Cover and cook for 10 additional minutes. Once you have covered the pan, do not uncover while the dumplings are cooking! In order for them to be light and fluffy, they must steam.

7. Stir in dill and serve.

Enjoy!


Travel around the world via these fun dishes:


Fideua - a Spanish dish similar to Paella made with seafood and noodles. Great use for broken spaghetti. Don't like seafood? Swap in some sausage like this one.

Tabbouleh (parsley, Bulgur, mint) or Hummus (chickpea dip)- both yummy Middle Eastern Dishes and perfect toddler food!! Easy to make and even easier to eat and serve to guests.

Gyoza/Jiaozi (ground meat or veg dumplings)- aka pot stickers which have both Japanese and Chinese origins. Another great finger food and soo fun for dipping!!!

Panzanella- (Tuscan bread salad) - soo many possibilities and combos for this dish and great use for stale bread! Check out my girl Chowmama Stacie's version here.



Great sites for hard to find ingredients:


Ethnic Foods Co.

Amazon.com

E Food Depot

Sweet Potato Spider Webs

OK, I admit it. I am a Halloween freak. I couldn't wait to be a mother so I would have an excuse to be even more over the top with costumes and decorations than I already am. It's insane really. Each year we decorate our house with black silhouettes of crows and rats and spiders and I have to say, I still have some up from two years ago. I was goth in High School and well, I guess I never really grew out of my love for all things macabre. I start thinking about Halloween in August and usually purchase our costumes then too. So of course, my obsession with Halloween and Halloween-themed things doesn't stop at food.

My recipe for Sweet Potato Spider Webs came about when I was looking for a Halloween-themed snack that was delicious and easy to make. I made these for my son last week and he LOVED them!!! They can be baked or fried and are great as snack because they combine protein with a healthy starch. I make a bunch and keep 'em in the fridge for up to 2 days. They are a godsend when I am running late with dinner and I have one hungry little boy banging on his highchair tray. Make these for yourself or for your little Ghouls and Goblins this Halloween, I bet you they'll ask for more.




P.S. If I had it my way all of our dinnerware would look like the plate above and we would eat every meal would be served on that obnoxiously loud tablecloth!!





Sweet Potato Spider Webs
Makes about 12 spider webs

2 cups shredded sweet potatoes (about 2 medium sized potatoes)
2 large eggs, beaten
1 tsp salt
1/2 tsp black pepper
1/4c olive oil or canola oil

*optional-2 tbsp parsley


1. Combined sweet potatoes, egg, salt and pepper in a large bowl and stir to combine.

2. Heat olive oil in a large non-stick skillet over medium-high heat.

3. Working in batches of 6, spoon 1 heaping tablespoon of potato mixture per spider web into skillet, spreading into 1 1/2-inch rounds with the back of your spoon. Reduce heat to medium-low and cook until undersides are browned, about 2 minutes. Turn spider webs over and cook until undersides are browned, about 1 minute more.

4. Transfer to paper towels to drain. Add more oil to skillet as needed and repeat with remaining potato mixture.

5. Keep warm on a wire rack set over a cookie sheet in the oven.


SWAP OUT

-Use 2 cups of shredded zucchini or carrots in place of the potato.
-Skip the salt and pepper, toss in some cinnamon and top with sour cream or even applesauce.


BAKED METHOD

1. Line a rimmed cookie sheet with aluminum foil.

2. Spray the foil heavily with oil.

3. Preheat your oven to 375 degrees.

4. Spoon 1 heaping tablespoon of potato mixture per spider web into the foil spreading into 1 1/2-inch rounds with the back of your spoon.

5. Bake in the oven for about 8 minutes and then turn over using a thin metal spatula. Cook for another minute and remove from oven.



STORAGE

Wrap in foil or place in Tupperware and refrigerate for up to 2 days. Reheat for 8-10 seconds in the microwave or in a non-stick pan over low heat. for 10 seconds on each side.

Mini Meatball and Rice Soup

The weather will be getting cooler (although you wouldn't know it here in NYC because it's currently 76 degrees!) and that nothing warms the bones better than a nice bowl of soup. If you haven't experimented with making soups, it really is an amazingly versatile dish. Soups are perfect family food for a few reasons. You can make a soup out of almost anything, it's easy to make for a crowd, very cost effective and most soups freezes beautifully. I don't know about you, but any dish I can make in one pot is my kinda cooking. Less cleanup makes for a happier mama!

This soup was inspired by my son Griffin, who just turned one. I want him to try things and have new experiences with food and I realized that he never tried veal. I've found that the best way to get a kid to try a new meat is to make it into a meatball. Of course, I couldn't just make a plain 'ol meatball, I layered in some extra nutrients by adding shredded carrots and shredded zucchini.

Mini Meatball and Rice Soup
Serves 4-6

8 cups low sodium chicken stock
1/2lb ground veal
2 carrots, (one shredded and one coarsely chopped)
1 yellow (or green) squash
1 small clove garlic, finely chopped
1/2 c seasoned breadcrumbs
1 egg, beaten
1/4c chopped parsley
1/2c brown rice
1/2 c green peas



In a medium bowl, combine, veal, shredded carrots, shredded yellow squash, chopped garlic, breadcrumbs, eggs and chopped parsley. Mix until just combined. Roll veal mixture into 20 tiny meatballs (about 1 tablespoon of meat per meatball).

In a medium stock pot set over medium heat, bring chicken broth to a slow simmer.

Reduce the heat to low.

Carefully drop in the meatballs, celery and remaining chopped carrots. Stir in the rice and cook over low heat for 30 minutes or until rice is tender and meatballs are cooked through.

During the last 5 minutes of cooking, stir in peas.

Serve immediately with a piece of nice crusty bread or freeze.

Soup can be frozen for 1 month.

BLT&E- Bacon, Lettuce, Tomato and Egg Salad Sandwich

My fabulous Twitter buds (and there are many) decided to throw a Friday BLT luncheon. Our mission was to virtually meet each other for "lunch", each bringing our own spin on the classic BLT Sandwich. Of course, my week was crazy and all of my fancy plans went out the window. I had planned on making a Pasta with Bacon and Tomato in a Creamy Parmesan Lettuce Sauce, but it wasn't gonna happen. And maybe that was for the best because the more I thought about it, the more I wanted this classic sandwich to remain, a classic sandwich. I didn't want to get too far away from what makes this diner classic so special. So, I decided to combine it with another classic sandwich, egg salad. Et voila! There you have it folks, my BLT&E sandwich. Enjoy!


Shout out to @CheryllTan88 and @PinchMySalt who made this luncheon happen. If you don't already follow them on Twitter, you are missin' out.



BLT&E Sandwich
Serves 4

8 hard boiled eggs, chopped (I swear by this method)
4 slices of bacon, cut into 1/2 inc pieces
3/4 c mayonnaise
salt and pepper to taste
1 tsp dried mustard you can use dijon or regular mustard in place of the dried)
4 pieces of whole wheat bread, toasted
4 pieces of romaine lettuce, cut in half
1 large tomato, diced


Hard boil your eggs according to this method.

In a medium frying pan over medium heat cook bacon for 6-8 minutes or until crisp. Allow to drain on paper towel.

In a medium bowl combine, chopped eggs, mayonnaise, salt, pepper and mustard.

Place a romaine leaf on each of the 4 slices of toast and distribute egg salad evenly. Sprinkle each with bacon and chopped tomato. Top with the remaining romaine leaves and toast slices.

Enjoy!

Grandma Pearl's Amazing Empanadas

This recipe was given to me by my wonderful Grandmother-in-law, Pearl. She lives in Florida but is originally from Argentina where this recipe hails from. Thanks to her, I get RAVE REVIEWS every time I make them. If your not a meat-eater, she also taught me an amazing swap-out, using canned tuna. Simply, drain 2 cans of tuna (she used water packed) and toss it in with the rest of the ingredients listed below.

Empanada wrappers can be easily found in the frozen section in almost any supermarket. If you can't seem to find them, you can use puffed pastry. The beef mixture is also great over rice and is very similar to a ground beef dish called Picadillo.

Note to self: A perfect dish to introduce my (still toothless) baby boy to the world of Latin cuisine (sans the red pepper flakes and maybe with a leaner cut of beef).

UPDATED: Veggie Lovers Rejoice! See my vegetarian version below.


Grandma Pearl's Amazing Empanadas

2 tbsps olive oil
1 small onion, finely chopped
2 tsps cumin
1 1/2 lbs ground beef (we like chuck) or (2 cans of tuna, drained)
1 tbsps flour
3/4 c pimento stuffed green olives , chopped
1/2 c raisins (you can omit if you don't like raisins but this really makes them special)
salt and pepper to taste (go easy on the salt because the olives are salty)
1 tsp red pepper flakes
2 hard boiled eggs, chopped
24 empanada wrappers, thawed (I like Goya)
5 cups vegetable oil for frying (grandma uses Crisco and I am sure lard if it were still easy to find)


1. Preheat a large frying pan with olive oil over medium heat.

2. Add onions and cook for about 8 minutes or until slightly soft.

3. Stir in ground beef and cook, using a wooden spoon to break up lumps, until beef is no longer pink, about 8 minutes.Sprinkle in the flour to absorb some of the oil.

4. Allow mixture to cool for about 15 minutes.

Stir in the olives, raisins, salt, pepper, red pepper flakes, and the eggs.

5. Spread out a few empanada wrappers on your counter (you may need to flour your surface first). Place a heaping tablespoon of the beef mixture into the center of each disk. Moisten edges of each disk with water and fold over to form a semicircle, then crimp closed with a fork (like this). Keep going until you have used all of your wrappers.

6. Heat vegetable oil in a deep 12-inch skillet or stockpot over medium heat until it registers 360°F on thermometer. Fry empanadas, 3 at a time, turning once, until crisp and golden, 6 minutes per batch. Transfer the cooked empanadas to a baking sheet to keep warm in a 200 degree oven while you fry the remaining empanadas.


TIP: When crimping edges closed, dip the tines of your fork in flour to prevent sticking.

TIP: If you are not a fan of deep frying, no problem! Brush each empanada with an egg wash, place on a parchment lined baking sheet and bake at 375 degrees for 15-20minutes.

TIP: Don't have a frying thermometer? Simply drop a small piece of the un-cooked empanada wrapper into the oil. If it sizzles, you know the oil is hot enough. If it sinks, your oil is still too cold.

Questions:

-How do I get fancy edges like the ones pictured above?

Hmmmm... it's easy but a bit tricky to explain through written word. I am just going to have to add a video to this post asap!!!

-Can I make these ahead of time?

Absolutely! I keep a batch of these frozen in my freezer as a snack for the family or to feed unexpected guests. Place un-cooked empanadas in between sheets of waxed paper, wrap with aluminum foil and drop into freezer storage bags. When you feel like an empanada, pop one out and allow to thaw for about 10 minutes on your counter before choosing your cooking method.

How can I make these vegetarian?

Finely chop 1 medium onion, 1 clove garlic, 1 red bell pepper, 1 small zucchini, 2 portobello mushrooms. Sautee in 2 tbsps olive oil until tender. Combine with cumin, salt, pepper, raisins and olives and assemble as stated above.

Uncle Franks Meatloaf with Double Tomato Crust and Roasted Potatoes with Rosemary and Grape Tomatoes PLUS Lunch Idea!

It's been raining for what feels like 6 years here in NYC, and the pessimist in me can't believe that Summer is every coming. So, I have decided to keep warming my family's bones with winter meal staple recipes. My Uncle Frank taught me this recipe and it has been a family fave ever since.

Meatloaf is something I can easily whip up on any weeknight and I do (my husband has this once a week and then again for lunch the next day). It's a dump and mix recipe that requires little clean-up and makes a great lunch for my husband the next day.

P.S. I usually don't serve this with a side dish (already told you about my side dish issues-lol) but had some extra family members over last week and I figured I'd make it extra special. The Roasted Potatoes are extra special due to the yummy grape tomatoes which burst and get extra sweet in the oven.


Note: I don't eat red meat so I usually cut the entire recipe in half and only make 1 lb of meat. One Pound usually yields enough for my husband to have dinner and lunch the next day. Cutting the recipe in half allows you to cook the meatloaf in about 30-40 minutes.


Meatloaf with Double Tomato Crust
Serves 6 people

2 lbs of ground chuck beef (you can certainly substitute a healthier beef or even ground turkey or chicken but my husband likes fattier stuff-LOL)
2 eggs, lightly beaten
1/2 c apple sauce
2 tablespoons plus 1/4 c ketchup (for topping)
2 tablespoons Worcestershire sauce
1 teaspoon black pepper
1 Tablespoon mustard
2 cloves, garlic, minced
1/2 c seasoned breadcrumbs (I prefer 4 C breadcrumbs)
1 can tomato paste


Preheat the oven to 375 degrees.

Line a rimmed baking sheet with aluminum foil (for easy clean-up) and coat with olive oil.

In a large bowl, combine the beef, eggs, apple sauce, 2 tbsps ketchup, Worcestershire sauce, pepper, mustard, garlic and breadcrumbs. Mix until just combined. Do not over mix or you will toughen the meat.

Transfer meat to baking sheet and shape into a loaf shape that is about 10 inches long and 3 inches wide.

Using a butter knife or offset spatula, spread entire can of tomato paste over the meatloaf. Using the same knife, spread remaining 1/2 c of ketchup on top of the tomato paste.

Place in oven and bake until meat is completely cooked through, about 1 hour.


Roasted Potatoes with Rosemary and Grape Tomatoes
Serves 6 people

4 large white skinned potatoes, washed and cut into 1/2 inch chunks (no need to peel unless you don't like the skin)
2 cloves of garlic, smashed
1 pint cherry tomatoes
salt and pepper, to taste
1/4 c olive oil

Preheat oven to 375 degrees.

Oil a rimmed baking sheet and set aside.

Toss all of the ingredients in a large bowl and spread on baking sheet and bake.

About halfway though the cooking, flip potatoes around to make sure they are browning evenly.

Bake for about 1 hour or until potatoes are golden and crisp and tomatoes burst.


TIP: Cook meatloaf and potatoes at the same time. Place the meat loaf on the bottom wrack and the potatoes on the top rack of your oven. Halfway through cooking, switch them around.

TIP: I like to prepare this meatloaf in the morning so it's ready and waiting for me to bake when I get home from work.

LUNCH IDEA:

This is one of my husbands favorite lunches.

Meatloaf and Cheddar Sandwich on a Crusty Roll
Serves 1

1 crusty roll
2 slices of last nights meatloaf (see recipe above)
2 slices of extra sharp cheddar cheese ( I used white cheddar)

Place cheddar on one half of the crusty roll and toast under the broiler until melted.

Cut 2 1/2 inch slices of day old meatloaf and place on roll. Wrap in foil and send 'em packing!

Chickpea Pasta Salad with Agave Vinaigrette

Agave syrup is a healthier alternative to processed and most other natural sugars, such as honey. It's glycemic index is significantly lower than other non-nutrative sweeteners. I try to substitute agave where I can. Try adding it to your coffee or tea, it's great! When I make pasta salad, my vinaigrette always contains a little honey. So, in this recipe,I figured agave nectar would be the perfect swap out for honey. The crazy thing is, I actually like it better than my old version. This pasta salad is easy to throw together for a last minute BBQ and can be made the night before. No mayo means it won't spoil and makes it perfect for the beach or a picnic in the park.


Chickpea Pasta Salad with Agave Vinaigrette
Serves 6-8 people

1 lb fusilli pasta (click here for a cool site showing pasta shapes)
1 large red bell pepper, cut into 1/4 inch pieces
1 cup, grape tomatoes
1/2 small red onion, finely chopped
1 -15oz can chickpeas, rinsed and well drained
1/2 cup parsley, chopped
1/4 c red wine vinegar
2 tablespoons, lemon juice
1 teaspoon salt
1 teaspoon pepper
2-3 tablespoons, agave nectar
1/2 cup extra virgin olive oil

Cook pasta in a large pot of salted water according to the package directions (I personally like to cook the pasta a little short of what the package says in order to ensure that my pasta is al dente). Drain the pasta and allow to cool for 5-10 minutes.

Place cooled pasta in a large bowl and add the bell pepper, grape tomatos, red onions, chickpeas and parsley. Toss to combine.

In a small bowl combine vinegar, lemon juice, salt, pepper and agave. Whisk to dissolve the salt and agave nectar. As you continue to whisk, slowly stream in the olive oil until the mixture is well combined. Pour dressing over pasta salad and gently mix to combine.

Place in the refrigerator for at least an hour. Can also be made up to 2 days in advance.

Enjoy!

Easiest Tomato Cumin & Feta Tart

Summer means, ripe, red, sweet, juicy, tomatoes. I am always looking for new and easy ways to showcase them when they are at their peak. This tart can be made in a matter of 5 minutes and the ingredients are basic enough that you can always have them on hand. Frozen puff pastry is one of your best friends in the kitchen. Since it's frozen, it's always there waiting for you and your last minute, unexpected guests. Trust me, make this tart and you are gonna look like a Rock Star in the kitchen and don't we all just yearn to be Rock Stars (well, maybe that's just me)?

Easiest Tomato Cumin & Feta Tart

1 sheet (1/2 pkg) puff pastry (make sure it's puff pastry and not filo dough)
1 pint of grape tomatoes, cut in 1/2 (or about 1 1/2 cups of whatever tomato looks the best at your market that day, cut small)
1 teaspoon salt
2 tablespoons extra virgin olive oil, plus more for greasing baking sheet
1/2 teaspoon cumin seeds, toasted (optional)
1/4 c Parmigiano Reggiano or feta cheese (or use both like I did)
1 tablespoon, parsley or basil, chopped

Preheat the oven to 400 degrees.

Lightly grease a large baking sheet and set aside.

In a large bowl combine, cut grape tomatoes, salt, pepper and olive oil and toss gently to coat.

Unfold 1 sheet of puff pastry and prick all over with a fork. Using a small sharp knife, gently score a small border around the perimeter of the pastry. Sprinkle with toasted cumin seeds. Arrange the tomatoes and cheese on the pastry, staying within the scored border.

Bake for 20-25 minutes or until golden brown.

TIPS:

-When scoring the pastry, be careful not to cut all the way through. Gentle pressure is all you need to do the trick.

-Swap the Parmigiano or Feta for your favorite cheese. Mozzarella and basil would be TO DIE FOR in this for an amazing Caprese Tart!

-Swap the cumin and the parsley for your favorite herb. Mmmmm basil.

-Caramelize leeks or Vidallia onions and some mushrooms for an amazing Mushroom & Onion Tart.

Shepherd's Salad with Crunchy Pita Croutons

Shepherd's Salad is one of my favorite things to eat when we go to our local Turkish restaurant. It's also one of my favorite things to bring to a BBQ or Summer Pot Luck party (just pack the pita chips separately add at the last minute). It's quick and delicious make-ahead recipe. Crisp and cooling, just what you need on a hot summer day (here's to hoping NY'ers).


Shepherd's Salad with Crispy Pita chips
Serves 4-6 people

2 teaspoons paprika
2 large whole wheat pitas, cut into wedges
1/4 c red wine vinegar
1/2 lemon, squeezed
salt and pepper, to taste
1/2 c olive oil, plus more for brushing on pita
1 large seedless cucumber, cut into 1/4-inch chunks
3 medium tomatoes, seeded, squeezed of excess juice and chopped into 1/4-inch chunks
2 red or yellow bell peppers, seeded, deveined and chopped into 1/4-inch pieces
1/2 small red onion, finely chopped
1/2 c parsley, chopped
3/4 c feta cheese (our favorite is Bulgarian Feta, it's inexpensive and delicious!)!)


Preheat oven to 400 degrees. Brush both sides of each pita with olive oil (about 1/2 tablespoon of oil for each pita). Sprinkle the pitas evenly on both sides with paprika and salt. Cut the pitas into 8 wedges. Separate the two layers of the pitas. Place triangles in a single layer on a aluminum foil lined cookie sheet. Bake until crisp-about 8 minutes.

In a small bowl, combine the red wine vinegar, lemon juice, and salt and pepper. Whisk in the olive oil and set aside.

In a large bowl combine the cucumbers, tomatoes, red onion and parsley. Pour over the dressing and toss to evenly coat.

Top with crumbled feta and pita chips.

Note: If you are making this ahead of time and want your veggies to stay very crisp, leave off the dressing, the feta and the pita chips. Assemble everything right before service.

This salad can be fully assembled ahead of time and will keep in your fridge (minus the pita chips)for about 3 days.

Leftovers again? Yes, please!

Call it Pasta Pie or Pasta Frittata. Either way, it's a quick and delicious Breakfast, Lunch or Dinner. The best part is, it utilizes leftover pasta. Add any ingredients you like for a simple and nutritious anytime meal.


Alternate Meal:

Mexican Tortilla Pie-Instead of using pasta, mozzarella, parsley and tomatoes, use rotisserie chicken, corn, cilantro and chopped up leftover tortillas for a Mexican spin on this tasty dish.


Italiano Whole Wheat Pasta Pie

3 tbsps olive oil
8 eggs, beaten
6 sun dried tomatoes, coarsely chopped (i like the marinated kind)
1/4 c parsley, chopped
salt and pepper, to taste
3/4 c left over whole wheat penne pasta (or any smaller cut pasta)
1/2 c mozzarella, cut into 1/4-inch dice


Preheat oven to400 degrees.

In a large mixing bowl, combine, eggs, sun dried tomatoes, parsley and salt and pepper.

Heat the olive oil in a 9-inch skillet over medium heat. Be sure to spread the olive oil to coat the bottom and sides of the pan evenly.

Pour the egg mixture into the pan and reduce the heat to low. Cook until the eggs start to set around the edges but are still runny (about 2-3 minutes).

Add in the cooked whole wheat penne and the mozzarella. Spread it out and try to nestle in into the eggs.

Remove the pan from the heat and place it in the oven for about 5-10 minutes or until the eggs appear set. After the eggs have set, put the oven on broil and broil for 1 minute or until golden brown.

Allow the pie to cool slightly. Use a rubber spatula to loosen the pie from the pan. Invert to serve. Enjoy!