Baked Ziti with Basil Bread Crumbs

This recipe is a spin-off of the Pumpkin Baked Ziti I made when my mom was here in August. Brad's not a pumpkin fan, as I've mentioned before, so I wanted to tweak that recipe into something he would enjoy. It was creamy, delicious, and thoroughly satisfying. Yum!

For the ricotta cheese, I used the almond-tofu ricotta recipe from Veganomicon (I've said it before, and I'll say it again: go get yourself a copy of that cookbook! It's the best!), and I made fresh bread crumbs from a loaf of Italian bread. Brad stirred some crumbled feta cheese into his serving, but I ate it as-is.



I don't think I've blogged about this yet, but I'm extremely happy to announce that, since switching to a primarily vegan diet in mid-June, I've lost 26 pounds! And Brad has lost 10 pounds since he got back from Japan last month, and became a full-time vegetarian! That's without altering our lifestyle at all, aside from no longer eating meat. I'm thrilled about that! I still have a long way to go to meet my long-term weight, health and lifestyle goals, but I'll get there. I'm off to a good start! I feel fantastic, and so much lighter (no wonder!). I've been hauling a heavy tote bag to class with all my books and notebooks in it, and on a whim the other evening, I weighed it to see how much it weighed compared to how much I've lost. It came in at 15 pounds -- a little over half of what I've lost -- and was an excellent tangible way to see how much I'm no longer hauling around every day. No wonder I feel better!

Baked Ziti with Basil Bread Crumbs

1 pound ziti
1 Tbsp olive oil
1 large onion, thinly sliced
1 bunch fresh basil leaves, coarsely chopped
2 cups vegan ricotta cheese
1 15-oz can tomato sauce
1 15-oz can diced tomatoes
1/4 cup olive oil
1 Tbsp dry basil
1 tsp dry oregano
2 cups fresh bread crumbs
1/2 cup walnuts, coarsely chopped

Preheat oven to 375. Prepare a 9x13 baking dish with cooking spray.

Cook ziti per package instructions.

While pasta is cooking, heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add onions and basil; cook and stir until onions are deeply browned and caramelized. Set aside.

Drain pasta. In a large mixing bowl, combine pasta, onion mixture, ricotta, tomato sauce and tomatoes, mixing thoroughly. Pour into prepared baking dish; set aside.

With a paper towel, wipe out the skillet used for the onions. Heat 1/4 cup olive oil over medium-high heat, then add basil and oregano. When the herbs begin to sizzle, add the bread crumbs and walnuts, tossing to coat with oil. Cook and stir several minutes, until the mixture begins to brown. Spread evenly over the pasta mixture.

Bake at 375 for 25 to 30 minutes.

Thai Tofu & Veggie Pizza with Peanut Sauce

Spicy Thai pizza with peanut sauce was one of my favorite pizzas back in college. Zeek's Pizza in Seattle makes a fantastic one, though it was difficult to find enough people interested in splitting one to make it worthwhile to order, so I didn't get to indulge very often. Zeek's also makes an awesome BBQ chicken pizza, so I was happy to settle for that instead.

A friend online mentioned last week that she was going to make a Thai pizza like this, and I immediately added it to this week's menu. I made my very simple pizza dough, patted it out on my pizza stone, and glazed it with a little olive oil. I loaded it up with bean sprouts, shredded carrot, coarsely chopped red onion, soy sauce basted grilled tofu cut into chunks, little broccoli florets, and loads of fresh cilantro. I put mozzarella cheese on Brad's half, but left it off mine. Pizza is something I'm usually willing to splurge on, and veer out of my mostly vegan diet for, but I really don't need it for this pizza. I also whipped up a quick batch of peanut sauce, which we drizzled over the pizza after it came out of the oven, as well as a dish of it on the side for dipping. I also garnished the pizza with chopped peanuts and crushed red pepper.



The verdict? Delicious! I love homemade pizza, and I love unusual pizza, so this satisfies both. I honestly didn't even miss the cheese.



I'd also like to give a shout out to my sweet husband Brad, who decided while he was in Japan that he wanted to become a vegetarian, too! Hooray for Brad! He's not at all interested in going vegan, which I can understand, but I'm proud of him, and excited for both of us, that he's an "all the way" vegetarian now! He's been completely meat-free for a week and a half now, and said that he feels better than he has in ages. Way to go, Brad!

Pasta with Vodka Sauce

This was a quick dinner I threw together this evening. Since making the tofu-based creamy pesto sauce earlier in the week, I've been wanting to try a creamy tomato vodka sauce using the same technique. It worked really well, and it's fabulous to have a much lower-fat option for this dish, not to mention that it's another successful vegan adaptation. Go, me!

Pasta with Vodka Sauce

1 lb penne pasta
1 Tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
1/2 cup vodka
1 can tomato sauce (14 oz, I think)
1/3 block tofu
1 bunch fresh basil, sliced into thin ribbons
2 Tbsp fresh parsley, chopped

Cook pasta according to package directions. Drain and set aside.

While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add onion and cook several minutes, until onion is soft and translucent. Add garlic, and cook and stir for 1 minutes. Add vodka, and simmer for several minutes.

While onion mixture is simmering, place tofu and tomato sauce in a food processor, and pulse until smooth and creamy. Add to vodka mixture. Cover and simmer 10 minutes.

Just before serving, add basil, parsley and pasta. Toss to coat. Serve hot.

Crispy Sage and Brown Butter Pasta

Tonight's dinner was Crispy Sage and Brown Butter Pasta, from Technicolor Kitchen. If you're looking for a really simple, really delicious, really decadent dinner, definitely try this recipe. I couldn't believe how fast and easy it was, and how absolutely delicious!

Crispy Sage and Brown Butter Pasta

200g (7oz) spaghetti
50g (1 ¾oz) unsalted butter
1/3 cup sage leaves
1 tablespoon lemon juice
sea salt and freshly ground black pepper
grated parmesan, to serve

Place the pasta in a large saucepan of salted boiling water and cook until al dente; drain and set aside.

Meanwhile, heat a non-stick frying pan over medium heat. Add the butter and stir until melted. Add the sage and cook for 2-3 minutes or until the sage is crispy and the butter is browned.

Stir through the lemon juice, drained pasta, salt and pepper and toss to combine.

Top with the parmesan and serve.

Serves 2

Greek Hummus Pizza

I've had Greek Salad pitas on my menu for who knows how long now, but haven't ever gotten around to making them for some reason. They just always seemed to be the meal that got pushed back...and back and back and back. Today, though, I struck on the idea of making a Greek pizza, using hummus instead of pizza sauce. I've made Greek pizzas before, and just used a light olive oil glaze instead of pizza sauce, but I thought the hummus would add a nice dimension to it. And I was right!



This pizza is delicious! The hummus really did add to the overall taste of the pizza, but without overpowering it. I used about one cup of hummus, but you could use more or less to suit your taste. For the crust, I made a really quick, no-knead pizza dough recipe, and doubled the batch so the kids could make their own mini pizzas with the toppings of their choice. I baked the remaining dough by itself, spritzed lightly with olive oil and sprinkled with salt, for breadsticks.

Here are the kids' pizzas! Aren't they cute? They did such a great job! These are little mini pizza stones, about 8" in diameter, and perfect for personal pizzas. Love it!



Greek Hummus Pizza

1 recipe pizza dough
1 cup hummus
3 cups mozzarella cheese, divided
mushrooms, sliced
green bell pepper, diced
roasted red pepper, sliced
tomato, diced
red onion, diced
kalamata olives, halved
1/2 cup feta cheese

Prepare pizza dough. Press into a circle on a pizza pan or baking stone. Preheat oven to 425. Pre-bake pizza dough for 5 minutes before adding toppings.

After dough has pre-baked, spread the hummus over it in an even layer. Top with 2 cups of the mozzarella cheese, followed by the vegetables, and then the feta cheese. Sprinkle remaining 1 cup mozzarella cheese over all.

Bake 12 to 15 minutes, or until cheese is melted and crust is brown.

Super Quick, No-Knead Pizza Dough

This is a really quick and easy pizza dough recipe. I prefer the kind that is kneaded and rises once or twice, but this is still really good, and is quick to make if you're in a pinch. It isn't rolled or stretched, either, and is just patted into the pan with floured fingers. It doesn't get easier than that!



This is also good for breadsticks. Just pat the dough into a pan, spritz with olive oil, sprinkle with salt, and bake 10 to 12 minutes at 425. For pizza, top as desired, and bake 15 to 20 minutes at 425.

Super Quick, No-Knead Pizza Dough

1 pkg yeast
1 cup warm water
1 Tbsp olive oil
1 tsp sugar
1 tsp salt
2 1/2 cups flour

Dissolve yeast in water. Add remaining ingredients and stir vigorously 20 strokes. Let rest 5 minutes. With floured fingers, pat into pizza pan.

Pasta with Rustic Tomato, Basil & Kalamata Olive Sauce

[I cooked this again tonight (original post was 2/16/08), and snapped some pictures this time. The store was out of fresh basil, so I just used dried basil and oregano, and it worked in a pinch.]



I almost didn't cook dinner tonight because I'm not feeling great, but Brad was hungry, and I knew this would only take a few minutes to throw together.  I'm so glad I did, because it was delicious!  If you find yourself pressed for time, definitely try this recipe.  It all comes together in the time it takes the pot of spaghetti to cook.  You can't beat that!  It makes enough for 2-3 very hearty servings.



Pasta with Rustic Tomato, Basil & Kalamata Olive Sauce

1/2 lb spaghetti
1 Tbsp olive oil
2 cloves garlic, minced
1 small onion, diced
1 tsp crushed red pepper
1 pack cherry or grape tomatoes(about 2 cups), cut in half
1/2 cup kalamata olives, pitted
1 bunch fresh basil, coarsely chopped
1/2 to 1 cup water
salt & pepper, to taste

Prepare spaghetti per package directions.  While pasta is cooking, heat olive oil in a large skillet over medium-high heat.  Add garlic, onion and red pepper; cook and stir until the onion is translucent.  Add tomatoes, cook and stir for several minutes, until the tomatoes break down.  Stir in basil and kalamata olives.  Add water to bring sauce to the consistency you desire.  I prefer a thicker sauce, so I only used about 1/2 cup.  Salt and pepper to taste.

About this time the spaghetti should be done cooking.  Drain it (I use tongs to just grab it out of the water) and add it to the sauce.  Toss to combine thoroughly.  Serve immediately.

Eggplant Parmesan

Ahhh, eggplant parmesan. One of my favorite meals. I don't often make it because most recipes I've tried have called for the eggplant slices to be fried, and since they act like little sponges, I just can't get behind that. I've baked them without ANY oil in the past, but they were too dry. So this time I found the middle ground, and dredged them in an egg/buttermilk mixture, coated them with bread crumbs, put them on a baking stone, sprayed them lightly with olive oil from my kitchen spritzer, then baked them for about 30 minutes. I figured I couldn't go wrong with buttermilk, thinking of how well it works with fried chicken.



When they came out of the oven, they looked GORGEOUS. I layered them in a large baking dish with sauce and mozzarella cheese, then popped them back in the oven until the cheese was melted and the sauce was bubbly. Awesome.

Eggplant Parmesan

2 batches marinara sauce
2 large eggplants
salt
2 eggs
a splash of buttermilk
2 cups breadcrumbs
3 cups shredded mozzarella cheese

Preheat oven to 375.

Slice eggplant into 1/2-inch slices. Sprinkle with salt and set aside for several minutes. Meanwhile, whisk together eggs and buttermilk in a shallow bowl. Pour breadcrumbs into a separate shallow bowl. Pat eggplant slices dry, then dip in the egg/buttermilk mixture, and dredge in the breadcrumbs. Place eggplant slices in a single layer on a baking sheet, preferably stoneware. Spritz with olive oil.

Bake for 20 minutes, then remove from the oven, flip the slices over, spritz with olive oil, and return to the oven. Bake for an additional 10 minutes, or until golden brown. Remove from oven, and reduce heat to 350.

In a 9 x 13 baking dish, spread one ladle of marinara sauce across the bottom. Layer half the eggplant slices, cover with half the remaining marinara sauce, and sprinkle with half the cheese. Repeat layers one time.

Bake at 350 for 25 to 30 minutes, or until cheese is melted and sauce is bubbling.

Doctored Take-and-Bake Pizza

Tonight's dinner was super easy. We picked up a thin crust, cheese pizza with light sauce from Papa Murphy's on our way home from class this afternoon, then stopped at the local farmers' produce stand in town and got some mushrooms, red onion, and a head of garlic. I roasted the garlic for 40 minutes, then squeezed the cloves out and put them on the pizza, along with the mushrooms and onion, and some kalamata olives I had in the fridge. Easy peasy!

The pizza was absolutely delicious, and you can't beat dinner for four for under nine dollars! I love Papa Murphy's!

Garlic Bread

1 stick butter
2 to 3 cloves garlic, pressed
1 loaf French bread, cut in half lengthwise
1/2 cup parmesan

Preheat oven to 350 degrees. Line a cookie sheet with foil.

Melt the butter in microwave. Add the pressed garlic to the butter, and stir to combine. With a spoon or pastry brush, spread the garlic butter over each half of the bread. Sprinkle parmesan cheese evenly on top.

Place the bread on the foil-lined cooke sheet, and bake 10 to 15 minutes, or until the bread is golden brown and crispy on the outside.

Simple Marinara Sauce

1 Tbsp olive oil
1 medium onion, diced
2 cloves garlic, pressed
1 15-oz can diced tomatoes
1 15-oz can tomato sauce
1 tsp salt
1 bunch fresh basil, sliced into ribbons

In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; saute until onion is translucent. Add tomatoes, tomato sauce and salt. Bring to a boil, then reduce heat and simmer for 15 minutes. Stir in basil. Serve over pasta.

Baked Ziti

1 lb ziti, cooked and drained
4 cups pasta sauce (recipe follows)
1 large ball fresh mozzarella, half cubed, half sliced in thin slices
1/2 cup fresh parmesan, grated

Preheat oven to 400. Combine pasta, sauce, cubed mozzarella and half of the parmesan. Pour into a greased 9 x 13 baking dish. Lay mozzarella slices over the top, and sprinkle with remaining parmesan. Bake 30 minutes, until browned and bubbling.

Pasta Sauce

2 Tbsp olive oil
1 lb sweet italian sausages, casings removed and sausage crumbled (I used pre-cooked)
1 small onion, diced
3 cloves garlic, coarsley chopped
1 28-oz can chopped tomatoes, with juice
1 handful fresh basil, coarsley chopped
1 tsp dry thyme (or fresh if you can get it...we couldn't)
1 cup water
1 tsp salt
1/2 tsp black pepper
1 tsp crushed red pepper flakes

Heat oil in a large skillet over medium-high heat. Add sausage and cook several minutes, until browned. Add onion and garlic. Cook andstir until onion is translucent. Add tomatoes, herbs and water. Season to taste with salt, and black and red pepper. Simmer uncovered 10-15 minutes.

Zuppa Toscana

1 lb Italian sausage
2 large potatoes, cut in half, then in ¼-inch slices
1 Tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
2 cups kale or swiss chard, chopped
2 cans chicken broth
1 quart water
1 cup heavy cream

Cook sausage in 300-degree oven. Bake approximately 30 minutes. Drain on paper towels and cut into slices.

Heat olive oil in skillet over medium-high heat. Add onion and cook until onion is translucent. Add garlic and cook 2 minutes. Remove from heat.

Combine onion mixture, potatoes, chicken broth and water in a large pot and cook over medium heat, until potatoes are done, about 20 minutes. Add sausage, and salt and pepper to taste; simmer 10 minutes. Reduce heat to low, add kale and cream, and simmer until heated through, and kale is just tender. Serve hot.

Sarah's Tomato Pesto

1 c. chopped fresh or canned tomatoes
2 garlic cloves, minced or pressed
1 T. extra-virgin olive oil
1/2 tsp. salt
1 C. toasted walnuts

First, toast the walnuts (5 minutes at 350 degrees). In a blender or food processor, puree the tomatoes, garlic, olive oil, and salt for a few seconds, until it is smooth. Add the walnuts and process until an even-colored and somewhat lumpy paste is formed. If using fresh tomatoes, you might need to add 1 or 2 tablespoons of water to the mixture.

Pesto

1 1/2 cups loosely packed fresh basil
2 garlic cloves
1/2 cup chopped walnuts
a few tablespoons of fresh grated parmesan
1/4 - 1/2 cup of olive oil (use your judgment).

Put all ingredients in a food processor, and pulse until the basil breaks down and it turns into a nice blend of chunky and smooth.

Tiramisu

8 ounces mascarpone cheese
½ c powdered sugar
½ tsp vanilla
¾ c heavy cream
2 Tbsp cocoa powder
2 Tbsp powdered sugar
1 ¼ c double-strength coffee, cooled
3 Tbsp dark rum
2 dozen ladyfingers
chocolate shavings, optional

Put mascarpone, sugar and vanilla in a mixing bowl with about half the cream. Beat a minute or two until creamy, then add the rest of the cream; whip until the mixture stiffens but is still creamy (it will go firmer when chilled).

Sift the cocoa and powdered sugar together. Line a loaf pan with plastic wrap, leaving enough overhang to cover the dessert.
Pour the coffee and rum in a shallow container and quickly dip 8 of the ladyfingers, one at a time (they soak fast!), placing each in the loaf pan. Sift 1/3 of the cocoa mixture over them, and spread with half the mascarpone. Top with 8 more dipped ladyfingers, another 1/3 of the cocoa, and the remaining mascarpone. Cover with remaining dipped ladyfingers and dust with more cocoa, saving a little to dust the top of the dessert at serving time.

Wrap the overhanging plastic over the top of the pan, and chill for at least 2 hours, or preferably overnight. To serve, unwrap and put serving plate over pan; invert and peel away the plastic wrap. Dust with remaining cocoa, and chocolate shavings, if desired.

Fusilli with Tomato-Bacon Vodka Sauce

12 oz fusilli pasta
¼ c butter (1/2 stick)
¼ c flour
½ tsp salt
¼ tsp pepper
2 c milk
10 strips bacon, cooked, drained and crumbled
1 c grated parmesan cheese
1 can diced tomatoes, all liquid drained
1 Tbsp crushed red pepper
½ c vodka
fresh Italian parsley

Cook pasta per package instructions. Meanwhile, melt butter over medium-high heat in a skillet. Add flour, salt and pepper, and stir until bubbly and slightly browned, about 2 minutes. Slowly add milk, stirring or whisking to combine. Bring to a boil, stirring constantly, until mixture thickens. Add cooked, drained pasta, bacon, cheese, tomatoes, red pepper and vodka, tossing together to coat. Cook and stir for several minutes, allowing the alcohol to burn off. Garnish with chopped fresh Italian parsley and more parmesan cheese, and serve immediately.

To Die For Spaghetti Carbonara

1 lb bacon
1 large onion, chopped
1 c half-and-half
5 eggs
100 grams fresh parmesan cheese, grated
½ stick butter
2 lbs spaghetti

Brown bacon very well. Take off and discard about 2/3 of the grease. Add chopped onions to remaining grease and brown. Stir in half-and-half; simmer 5 to 7 minutes. Set aside. Beat eggs and parmesan cheese together; set aside. Melt butter; set aside.
Cook spaghetti until al dente. Turn off burner, then quickly drain the pasta and immediately return it to the hot pan on same burner. Add melted butter and stir well. Immediately add egg/cheese mixture; stir quickly until eggs are cooked. Add hot bacon mixture. Toss together and serve immediately with additional parmesan cheese for sprinkling on top.

Make a very deliberate effort to not think about the nutritional content of this meal. Sometimes denial is a good thing…

Fresh Fettcuine with Pulled Rotisserie Chicken, Pesto and Roasted Peppers

2/3 cup basil pesto
9-ounce package fresh fettuccine
1 tablespoon olive oil
3 cloves garlic, minced
4 cups pulled cooked chicken meat
2 cups sliced roasted red bell peppers
1/2 cup pitted olives, halved lengthwise
Salt and pepper
1/4 cup grated Parmesan, plus more for the table

Put the pesto in a large bowl.

Cook the pasta according to package instructions. Drain the pasta and reserve 1/3 cup of the pasta water. Whisk the pasta water into the pesto.

While the pasta is cooking, heat the oil in a large skillet over medium-high heat. Add the garlic and cook, stirring until soft and fragrant, about 30 seconds. Add the chicken, peppers, and olives and cook, stirring until hot, about 3 minutes. Season with salt and pepper.

Add the pasta and cheese to the pesto and toss to combine. Add the chicken mixture and combine. Divide the pasta among 4 bowls and serve immediately. Pass Parmesan at the table.

Shrimp and Fettucine with Creamy Pesto Sauce

1 (16 ounce) package linguine pasta
2 tablespoons olive oil
1 small onion, chopped
8 cloves garlic, sliced
1/2 cup butter
2 tablespoons all-purpose flour
2 cups milk
1 pinch salt
1 pinch pepper
1 1/2 cups grated Romano cheese
1 cup prepared basil pesto
1 pound cooked shrimp, peeled and de-veined, tails off
20 mushrooms, chopped
3 Roma (plum) tomato, diced

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Heat olive oil in a large skillet over medium heat. Saute onion until tender and translucent. Stir in garlic and butter, and saute until garlic is soft and fragrant, about 1 minute. Disolve flour in milk (I just put mine in a tupperware container and shook it up really good), then stir in. Season with salt and pepper, and simmer 4 minutes, stirring constantly. Add cheese, and stir until melted. Stir in pesto. Add shrimp, mushrooms and tomatoes. Cook 4 minutes, or until heated through. Toss with pasta until evenly coated.