Spicy Italian Drunken Noodles with Sausage

Even though it's officially spring, you wouldn't know it by looking outside. The temperatures have been in the upper 20's and low 30's. One minute it's clear, the next minute snow is blowing sideways in an apparent blizzard! The weather is certainly bi-polar, at least where I live. So, since it doesn't feel much like spring, I will share a comforting pasta dish that is well suited for winter. This filling pasta dish is full of flavor; the sweetness from the peppers perfectly balances the spiciness from the sausage. The original recipe says that it serves 4, but we had enough for a few days worth of food, which would come in handy if we happened to get snowed in...

2 tablespoons Olive Oil
4 links Italian Sausage (we used hot), casings removed
1 Onion, quartered and thinly sliced
 1 1/2 teaspoons Salt
 1 teaspoon Italian Seasonings (I used a mix of oregano and basil)
1/2 teaspoon Black Pepper
1 Red Bell Pepper, cored and thinly sliced
1 Orange Bell Pepper, cored and thinly sliced
1 Yellow Bell Pepper, cored and thinly sliced
4 Garlic Cloves, minced
1/2 cup Dry White Wine
1 (28 ounce) can Diced Tomatoes, with juices
2 tablespoons Parsley, chopped
1/4 cup Basil Leaves, julienned
8 ounces Pappardelle Noodles 

Heat the oil in a large pan over medium-high heat. Squeeze the sausage out of the casings and into the pan with the hot oil; break the sausage into chunks and allow it to brown on each side. Once the sausage has been cooked, remove it from the pan with a slotted spoon and set it aside in a bowl. Add the onion to the pan with the sausage drippings and cook, stirring occasionally, for about 5 minutes, or until the onion starts to become golden; add salt, Italian seasonings, and black pepper, stirring to combine. Add the bell peppers and allow them to sauté with the onion for about 2 minutes, until they become slightly golden and tender. Add the garlic and once it becomes aromatic, add in the white wine, allowing it to cook until the wine has almost completely reduced, about 5 minutes. Add the tomatoes and return the sausage to the pan. Gently stir the mixture to combine and bring the mixture to a gentle simmer for 3-4 minutes, to allow the flavors to combine. Turn off the heat and stir in about half of the parsley and basil. Prepare the noodles according to package directions. Drain the noodles well, then add them to the pan with the sausage mixture, gently tossing to coat the noodles with the sauce. Place portions of the pasta on plates or in bowls and top with remaining herbs and shaved parmesan, if desired. 

SOURCE: The Cozy Apron

Chicken Parm Meatballs

I really can't remember having homemade meatballs all too often growing up. Sure, we'd sometimes have meatballs with our spaghetti, but they were most likely from a bag in the freezer section of the grocery store. I think because of that, I never really gave homemade meatball recipes the time of day. Somewhere along the way, however, I gave one a try, and I was hooked! Since then, I've tried a few different kinds, pairing them with pasta, stuffing them into a hoagie roll, or just by themselves. When I came across this recipe, I loved that it took the flavors of one of my favorite dishes, chicken parm, and rolled them into one easy-to-eat package. These meatballs were delicious on top of a pile of spaghetti, and they were equally delicious the next day in sub form. 

1 1/4 pounds Ground Chicken
1/2 cup Breadcrumbs (I used Italian style)
2 tablespoons Chopped Onion
1 tablespoon Chopped Parsley
1/2 cup Parmesan Cheese
Salt and Pepper, to taste
1 Garlic Clove, minced
1 egg, whisked
Zest of 1/2 Lemon
3 tablespoons Olive Oil
1 tablespoon Spaghetti Sauce (I used the jarred sauce I was topping the pasta with)
12 slices Mozzarella Cheese (I used 3 square slices, which I quartered to make 12)

In a large bowl, using your hands, mix together the chicken, breadcrumbs, onion, parsley, parmesan cheese, salt, pepper, garlic, egg, and lemon zest. Shape the meat mixture into 12 balls (slightly larger than golf balls). Place the meatballs a few inches apart from one another on a foil lined baking sheet. In a small bowl, combine the oil with the spaghetti sauce. Brush the mixture on top of each meatball. Bake the meatballs at 400 degrees for 15 minutes. Once the meatballs have been cooked, place a piece of cheese on top of each one and put them under the broiler for 3-5 minutes, or until the cheese is golden brown and melted. Serve the meatballs on top of pasta, in a hoagie roll, or by themselves with additional sauce. 

SOURCE: Daydream Kitchen

Eggplant Cannelloni

One of my favorite local restaurants has the best stuffed eggplant on their menu. Of course, it is filled with cheese, deep fried, and covered with even more cheese. While that is normally my kind of meal, I knew it was out of the question to recreate it in that way at home. Instead, I found a recipe that, while different, has the same concept: cheese inside eggplant, rolled up and served with sauce. In this recipe, broiling the eggplant slices rather than coating them in breadcrumbs and deep frying them saves on calories. While typical stuffed eggplant recipes have some sort of ricotta blend inside, this one has a mixture of tangy goat cheese, salty olives, and fresh parsley, which really makes this recipe stand out. This is yet another quick weeknight meal that is both healthy and delicious!

For the Sauce:
1 teaspoon Olive Oil
2 Garlic Cloves, minced
1 can (28 ounces) Crushed Tomatoes
1 Bay Leaf
1 teaspoon Oregano
Salt & Pepper, to taste

Heat the olive oil in a medium pot over medium heat. Add the garlic and sauté until golden. Add the tomatoes, salt, pepper, oregano, and bay leaf. Lower the temperature, stir, and simmer for about 15 minutes.  

For the Eggplant:
2 medium Eggplants, cut lengthwise into 1/2 inch slices
Olive Oil
4 ounces Goat Cheese
4 Kalamata Olives, pitted and minced
1 teaspoon Capers, chopped (I omitted)
2 tablespoons Parsley, chopped

Coat the eggplant slices in olive oil (or cooking spray) and broil on a baking sheet until golden brown on both sides, about 10-15 minutes. Meanwhile, combine the goat cheese, olives, capers, and 1 tablespoon of the parsley in a bowl. When the eggplants have been browned, remove them from the broiler. Place about 1 tablespoon of the cheese filling at the end of each eggplant slice; roll up.

Spread sauce along the bottom of a 9x13 inch glass baking dish. Lay the rolled eggplant seam side down in the dish and bake at 400 degrees for 10-15 minutes. Top with the remaining sauce and garnish with remaining parsley.

SOURCES: Sauce-adapted from Skinnytaste, Eggplant-adapted from Shape

Spicy Kale Stuffed Shells

Not that rain has ever stopped us from grilling in the past, but last week, rather than grill while it rained, we decided to make pasta. I know that pasta is a little on the heavy side, and it has been warm here, but sometimes, pasta is just the perfect comfort food on a rainy day. As soon as I saw this recipe posted on Pink Parsley, I was intrigued by the use of cottage cheese instead of ricotta. Until making this dish, I had never had cottage cheese. Once, I accidentally bought it, thinking that it was yogurt. When I opened it up for lunch at work, I saw the curds, and thinking that it was just yogurt that had gone bad, I threw it out. It was only after I got home and looked for the date on the other "yogurt" in the fridge that I realized it was actually cottage cheese. I think I was so grossed out by that whole experience, that I let it sit in the fridge until it was way past the expiration date, then threw it away. Now that I have tried cottage cheese, however, I realize that I actually enjoy it! These shells were delicious! I cooked up an entire box of shells, and it ended up being way too much. Next time, I plan to double the filling so that I can make a double batch and freeze some for later!

8 ounces Jumbo Shells
3/4-1 pound Kale, washed, stems removed, and roughly chopped
2 cups Cottage Cheese, low-fat
1/2 cup Parmesan Cheese, grated
1 cup Mozzarella Cheese, shredded
2 tablespoons Fresh Parsley or Basil, minced
2 tablespoons Olive Oil
2 Garlic Cloves
1/2 teaspoon Red Pepper Flakes
16 ounce can Crushed Tomatoes
1/2 teaspoon Dried Oregano
Salt and Pepper 

Boil the shells according to package directions, then drain and set aside. Meanwhile, heat a large skillet over medium-high heat. Add the kale and a splash of water, stirring until the kale is wilted and softened, about 5 minutes. Remove the pan from the heat, transfer the kale to a strainer, and set aside. Return the pan to the stove, add the oil, and heat over medium heat until shimmering. Add the garlic and red pepper flakes, stirring constantly, until fragrant, about 1 minute. Add the tomatoes, dried oregano, and 1/2 teaspoon of salt. Bring to a simmer and cook for 5-10 minutes, stirring occasionally. Meanwhile, wrap the kale in a lint free kitchen towel or paper towels and squeeze out as much moisture as possible. Chop into small pieces and set aside. Strain the cottage cheese through a strainer, pressing to remove as much liquid as possible (mine didn't have much liquid to strain out of it). Transfer the strained cheese to a medium bowl and stir in 1/3 cup of the parmesan cheese, 3/4 cup of the mozzarella, the herbs, and the kale. Season with 1/2 teaspoon of salt and pepper, to taste. To assemble the shells, spread a thin layer of the tomato sauce in the bottom of a greased 9-inch pie plate or square baking dish. Use a spoon to fill each shell with the kale-cottage cheese mixture, then arrange them in a single layer in the dish. Pour the remaining sauce over the top, then sprinkle with the remaining parmesan and mozzarella. Cover the dish with foil and bake at 375 degrees for 25-30 minutes, or until the sauce is bubbly and the cheese is melted. Remove the foil for the last 5 minutes. Let stand for about 5-10 minutes before serving. 

Meatball Subs with Caramelized Onions

I've had these subs bookmarked for a while now. Every time I try to run them by Joel, he makes a face and says something about how he isn't really a fan of meatball subs. However, a few weeks ago, I made meatballs to go with the spaghetti that we had for dinner, and he really enjoyed them. So this week, while I was planning our menu, I opened about 10 recipes, including this one, and had Joel pare them down. As soon as he saw these, he said "I definitely want the Smitten Kitchen subs!" For some reason, if he sees that the recipe comes from Smitten Kitchen, he's all over it. I can't say I blame him. Everything Deb makes looks awesome, and anything I've ever tried from her blog is delicious! I can't wait until October when her cookbook comes out! Anyway, about these subs…the meatballs are the best I've ever had! They are soft, but incredibly flavorful. They were delicious in a sub, but would have been perfect on top of a pile of spaghetti, too!

For the Meatballs:
4 Sub Rolls
2 pounds Ground Meat (I used meatloaf mix)
2 tablespoons Parsley, chopped
1/3 cup Parmesan Cheese, grated
3/4 teaspoon Salt
Pinch of Red Pepper Flakes
2 Garlic Cloves, minced
1teaspoon Onion Powder
1 teaspoon Worcestershire Sauce
1 Egg
Olive Oil
4 cups Prepared Marinara Sauce (I used a jar)

Split the rolls and scoop out some of the insides to create a channel for the meatballs to rest in. Grind the bread you pulled out from the roll in the food processor to get about 1 1/3 cups of fresh breadcrumbs. Place the breadcrumbs in a large bowl with  3/4 cups of warm water and all of the ingredients, except for the olive oil and sauce (and sub rolls). Combine with a fork (or your hands), until all of the ingredients are evenly distributed. Form the mixture into 2-inch meatballs and arrange on a tray. Heat a few tablespoons of oil in a large sauté pan with a lid. Brown the meatballs in batches, making sure not to crowd the pan. Be gentle, as these meatballs are soft. Transfer the meatballs to a paper-towel lined tray and continue with the remaining meatballs until they are all browned. Discard the oil and heat the marinara sauce in the sauté pan. Add the meatballs, cover, and simmer on low for 25-30 minutes, until the meatballs are cooked through. 

For the Onions:
2 Yellow Onions, thinly sliced
1 tablespoon Butter
1 tablespoon Olive Oil
Salt and Pepper, to taste

Heat the olive oil and butter in a large, heavy skillet over medium-low heat. Add the onions and  sprinkle them with salt and pepper. Cook until they are tender, sweet, and a deep golden brown, stirring occasionally, about 30 minutes.

For the Sub Assembly:
Arrange meatballs with sauce inside the hollowed-out roll(s). Drape the caramelized onions over the top and sprinkle with shredded cheese (I used Gruyere). Place subs under a broiler to melt the cheese.