Monday, July 30, 2012

Homemade Marinara Sauce

Homemade marinara sauce is easier to make than you think!  Here is my simple go-to recipe and it comes out delicious every time!

Homemade Marinara Sauce (perfect for one 1lb of pasta)

- 1 large can crushed tomatoes (use fresh if they're in season- San Marzano are the best if you have to use canned)
- 1 regular can plain tomato sauce
- 2 tbsp olive oil
- 5 cloves garlic, minced
- 1/2 vidalia onion, chopped
- 1/4 cup fresh basil, minced
- 1 cup red wine (use whatever kind you like)
- 1 tbsp sugar (sounds weird but it brings out the sweetness of the tomatoes)
- 1 tsp red pepper flakes
- Freshly cracked salt and pepper

- Heat olive oil on medium.
- Add onion; season with salt and pepper.
- Saute onion until almost translucent.
- Add garlic and cook for another 1-2 minutes.  Stir often so as not to burn the garlic.
- Add red wine and cook down until wine is evaporated
- Stir in tomatoes, sauce, hot pepper flakes and sugar.
- Simmer for 20 minutes on low heat.
- Remove from heat and add basil.
*It is important to taste your sauce before serving.  Sometimes tomatoes can be sweet or sour, depending on when they were canned.  Adjust your seasonings accordingly.
- Always use fresh basil.  It makes a huge difference.

Late in the game, I usually toss in a bunch of freshly grated Parmesan cheese to give the sauce sharpness and creaminess.  Basic marinara doesn't have to have cheese, so cater it to your tastes.


Local Eggplant Lasagna

Going to the farmer's market on a Sunday morning is the best thing.  Ever.  Our favorite thing to do is grab a latte and stroll around the market, taking in the sights and looking for great local produce.  Things have been so hectic the past few months that I can count on one hand how many times we've been this season.  We were able to steal away a few minutes last Sunday and what a great idea that was!  We made out like bandits with delicious local tomatoes, yellow squash and zucchini.

Now, I'm Italian.  This is not a trait that makes it easy to be a healthy cook because cheese is such a staple in Italian food!  I'm always trying to recreate childhood favorites in a lighter, "lower in cheese" fashion.

Who doesn't love lasagna...

I don't know a single person.  That said, the pasta in this recipe is substituted for eggplant and I do know plenty of people who don't like eggplant.  Personally, I'm not the biggest fan of eggplant unless it's super mushy, but that's just my own personal taste.  This recipe is sure to make any eggplant hater a believer!  If you really have an aversion to it, just substitute zucchini, squash, bell peppers...just about any other vegetable that you love that would taste good with red sauce.

Eggplant Lasagna
This is a lot easier than it looks and the whole pan is only about $5-6!

Ingredients (serves 8):
- Homemade marinara sauce (if you're in a hurry, use your favorite jar of marinara sauce)
- 1 medium eggplant, sliced into thin rounds
- 1 small container low fat ricotta
- 1 egg
- 1/4 cup shredded parmesan cheese
- 1/2 cup shredded Italian cheese blend (you can sub any kind of cheese you like here, just don't overdo it!)
- 1/2 one vidalia onion, chopped
- 2 tbsp fresh parsley, minced
- 2 tbsp fresh basil, minced
- Freshly cracked salt and pepper

- Preheat oven to 400F
- Soak sliced eggplant in salted water for a few hours.  Remove eggplant and pat dry before assembling lasagna. VERY important or else you will have watery sauce!


Shot of the fresh basil.

Shot of the fresh, homemade marinara.

- Mix the ricotta, egg, salt, pepper and 1/4 cup of parmesan cheese.

- Coat the bottom of your baking pan (I used a 13x9 pan) with sauce.

- Layer an even sheet of eggplant slices on top of sauce.  Top each with a spoon of the ricotta mixture.

- Keep building with sauce in between each layer...cram 'em in there and squish down so that the flavors combine.  Scatter fresh herbs all around while you're building the layers.

- Put a generous layer of sauce on top so that the eggplant can cook through.

- Top with 1/4 cup of your favorite Italian cheese.  Wrap very tightly with foil.

- Bake at 400F for one hour.  No peeking!  Test to make sure that the eggplant is soft before you remove it from the oven.

* See how runny the sauce is above?  We were in a hurry and ate right away.  What I usually do and always suggest is to let the lasagna rest under the foil for 15-20 minutes after taking it out of the oven.  It will still be hot and this way, the water will reabsorb into the dish and it will be more solid and less runny.

Here's a shot of the finished product and YUM was it good!

I even served this the next night on top of pasta with some broccoli.  I don't believe in wasting delicious leftovers!


Wednesday, July 18, 2012

Grilled Rosemary Chicken with Lemon

Since it's summer, I've been so preoccupied with having fun and going out to eat that we haven't been home to make many meals!  This one was a really simple one and turned out delicious!  We had a few people over and it was a nice day out, so chicken and grill to the rescue!

I made this recipe using all ingredients that I had on hand.  I always have individually frozen chicken breasts in the freezer because they're so versatile and healthy.  Just pop them in the fridge the night before you need them and they're all thawed out whenever you need them!

Fresh herbs, bright lemon flavor and a touch of sweetness make this recipe perfect for summer!

This is so easy and delicious.

Grilled Rosemary Chicken with Lemon

Ingredients: (serves 8)
- 8 boneless, skinless chicken breasts, tenderized
- 2 tbsp fresh rosemary, minced
- 4 tbsp olive oil
- 3 tbsp poultry seasoning
- 2 tbsp light brown sugar
- 6 cloves garlic, minced into a paste (so it doesn't burn on the grill)
- 1 lemon, juiced
- 1 lemon, zested (use the same lemon that you're juicing)
- 1/4 cup brown sugar
- Freshly cracked salt and pepper to taste

- Place chicken breasts in a baking dish to marinate
- Season chicken with salt and pepper on both sides
- Mix all other ingredients in a bowl; pour over chicken
- Marinate for 30 minutes or longer if you have time
- Grill chicken until it's cooked through (about 6 minutes on each side)
- Baste chicken liberally with leftover marinade while grilling

Happy grilling!!

French Onion Greek Yogurt Chicken

I love chips and dip.  That's right...the fattening kind.  Whether it's corn chips and salsa/guac or Fritos/potato chips and onion dip, they've always been a guilty pleasure combo of mine.

Now, dips often get a bad rep.  And for good reason!  However, there are lots of healthy dips out there!  I got this great dip serving dish and light dip book from my friend Rebecca a few months ago called Skinny Dips, and it has some awesome recipes in it!  One of my favorite things to do is substitute nonfat Greek yogurt for sour cream in dip recipes, which turns out great every time!

Of all the dips I love, French onion is definitely one of my favorites (with Utz potato chips or Fritos, of course!).  It's salty and crazy addictive.  I love trying to recreate my favorite unhealthy flavors in healthy ways.  That's how the recipe for French Onion Chicken was born.

The reviews on this one were great, even as leftovers!  I took some beautiful pictures too, but the memory card wasn't in the camera...oops!

French Onion Greek Yogurt Chicken

Ingredients (I only made one serving for tonight to test out the recipe since I've never cooked with yogurt before…just multiply the ingredients out if you want to make more!):
- 1 boneless, skinless chicken breast
- 1/3 cup plain nonfat Greek yogurt
- 1 tsp French onion dip mix
- 1 tsp minced parsley
- Freshly cracked salt and pepper

-Preheat oven to 375F
-Season chicken on both sides with salt and pepper
-Coat chicken in Greek yogurt mixture; let sit for 10 minutes
- Bake for 35-40 minutes until chicken is cooked though.

I served this chicken recipe with balsamic broccoli and brown rice.  Enjoy!

Monday, July 9, 2012

Marinated Grilled Shrimp

Here is a really fast and simple way to jazz up shrimp!  Italian seasoning, fresh parsley and a grill make this a healthy go to for hot summer days!

Marinated Grilled Shrimp

Ingredients (serves 2):
- 10-12 medium or large shrimp, raw, peeled and deveined*
- 3 tbsp lite Italian dressing (use whatever you like here!)
- 1 tsp very finely minced parsley
- 1 tsp Italian seasoning (I buy the Italian seasoning grinder and find that the flavor is much better when you grind them fresh)
- Freshly cracked salt and pepper to taste

*I only had pre-cooked shrimp on hand, so I reduced the cooking time.  No one wants to eat a rubbery shrimp.

- Whisk together all ingredients except shrimp in a bowl
- Toss in shrimp and coat well; let sit on counter for 10-15 minutes

- Thread shrimp onto a skewer for easy grilling

- Pour remaining marinade over shrimp skewer
- Throw on the grill for 2-3 minutes per side; basting with remaining marinade as they cook


Sauteed Vegetables with Pesto

It's almost summertime, which means it's been nice outside and therefore, I have been horrible about posting recently.  Don't worry, I have been cooking up a storm and have lots of new recipes to share as soon as I can get them up!

I made this recipe on a rainy, humid day, so our usual summer nightly routine of grilling something for dinner wasn't in the cards.  I had a basil plant that had been climbing the wall in my kitchen, so a batch of pesto was definitely the solution!

Here's a really easy and healthy way to use pesto.  Just saute your favorite veggies, add pesto and heat through.  Seriously, it's just that easy.

Sauteed Vegetables with Pesto

- 1/2 cup of my Basic Basil Pesto recipe*
- 6 cups of your favorite vegetable (I used broccoli for the purposes of this post)
- Cooking spray
- Freshly cracked salt and pepper to taste
*I didn't have a food processor on hand, so our not so great smoothie maker was a stand-in.  Turned out a little too finely pureed for my preference but the taste was still spot-on.

- Spray a nonstick skillet with some nonstick cooking spray and heat on medium-high heat
- Add your veggies and saute until golden brown

- Add half a cup of pesto (try my homemade version; it's really good!) or a little more to your taste.

- Heat through but be careful not to burn.

Tah-dah!  The finished product

I served the pesto broccoli alongside some simple pan-seared salmon and whole wheat vegetable couscous.

This recipe even made enough for leftovers, which will be delicious in somebody's lunch tomorrow...

Happy experimenting with pesto and your favorite veggies!

Monday, May 21, 2012

Basic Basil Pesto

Pesto is the best accompaniment to almost any savory dish in the summertime.  I highly recommend always having  a fresh basil plant in your kitchen because fresh herbs make a HUGE difference in recipes.

Here is a basic recipe for pesto since basil is one of my favorites!  It's adapted from a bunch of recipes I've seen and tried over the years.

Basil Pesto
- 5 cups fresh sweet basil leaves (this is a lot, so plant huge basil plants if you have the room)
- 1/2 cup walnuts, chopped*
- 1 head garlic, minced (usually about 10 cloves)...I love garlic because I grew up with it in my Italian household but feel free to use less if this is too much for you!
- 1 cup Parmesan cheese, grated
- 1 cup olive oil
- Freshly cracked salt and pepper to taste

*Pignoli or pine nuts are traditionally used in this recipe but I prefer the taste of walnuts.

Put all ingredients except olive oil together in a food processor and pulse until texture is chunky.  Slowly add olive oil while pulsing.  Stop when the mixture is fine but you can still detect small bits of basil.  You want some of the bright green color in tact.

Pour over pasta, veggies or meat.  Also makes a very flavorful marinade!  I know someone who put this all over a leg of lamb and threw it on the grill...very good reviews!

Another suggestion is to substitute spinach leaves for some or all of the basil  Great way to get some veggies into your kids!

You can store this in the fridge for several days or in the freezer for a few months.