Eggplant Rollatini

I tasted Eggplant Rollatini just recently for the very first time. It wasn't a dish I grew up on like Eggplant Parmigiana. And I'll let you in on a secret. I've always been fickle about it. It's touch and go with me. One day I love it, the next I don't. It all depends on the eggplant itself. It has to be cooked just right. Not mushy or too thickly sliced; tender with a bit of firmness. Like the eggplant rollatini I tasted off my Dad's plate at this tiny, family-owned Italian place on the side of the highway that I passed by thousands of times without stopping because it looked like a dirty, old shack. How was I to know? Looks really are deceiving. It's an undiscovered gem of a place. I loved the rollatini and knew the moment I tasted it I would be recreating it. It is made by rolling up long slices of eggplant filled with ricotta and mozzarella, then smothering it in sauce and more mozzarella, and then baking it to a bubbly, molten finish. The ricotta is what makes it different from parmigiana. It's a combo of two classics; lasagna and parmigiana. If your looking for something different give this a try.

Eggplant Rollatini

(by Reeni)

Eggplant (about 3 pounds)

Sea salt and fresh pepper

15 ounces Ricotta Cheese

2 cups Mozzarella, shredded

1 egg, beaten

1/4 cup fresh Parsley, chopped

1 jar of good Tomato sauce(like Barila), or 2-3 cups homemade

Basil for sprinkling over top

Extra-Virgin Olive oil, for serving

Parmesan, fresh grated, for serving

1. Peel and slice the eggplant into 1/2-inch thick slices length-wise by cutting off each end and then standing it upright. Cut in half and then carefully cut the slices starting from the inside out.

2. In a large colander layer the slices sprinkling each side generously with salt. Let sit for 20 minutes. Press gently down on them to squeeze any excess water out of them. Use a damp paper towel to brush off the salt.

3. Cook the eggplant by gently grilling them(thinly brush over them with olive oil) or dipping them in egg then seasoned bread crumbs or flour and pan frying them in a small amount of oil on each side until golden brown. Drain on paper towels. You can also bake it on a baking sheet in a single layer. You still want the eggplant to have some firmness to it - don't cook it until it becomes mushy.

4. Preheat oven to 400 degrees. In a medium bowl combine Ricotta, 1 cup of the Mozzarella, the beaten egg and the parsley.

5. Spray a 9x13 baking/casserole pan with baking spray and coat the bottom with a thin layer of sauce.

6. Add about two tablespoons of the ricotta mixture to the large end of the eggplant. Carefully roll up and place seam side down in the pan. Continue until they are all rolled.

7. Cover each one with sauce and sprinkle the remaining mozzarella evenly over the top. Season with salt and pepper. Sprinkle basil over the top.

8. Bake for about 30 minutes until bubbly and golden brown on top. Let set for 5-10 minutes before serving. Serve with a drizzle of Olive oil and Parmesan cheese.

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Side Dish Showdown

I was pondering side dishes, and came to the conclusion that I have overlooked them for far too long. They are worthy of more attention. They can perk up a meal, shed light on an unappealing vegetable, and sometimes even steal the show. I was playing around with the idea of starting my very own once-a-month food blogging event featuring side dishes as the star. To test the waters here are two of my favorites. The first is a creation from my Mom. Potatoes, onions and Brussels sprouts are pan-fried hash brown style for a crispy and delicious result. Their a terrific combo and I won't eat Brussels sprouts any other way. The second is oven-roasted cauliflower with bacon, garlic and Parmesan. Talk about melt-in-your mouth. I can seriously eat a whole pan of these for dinner, nothing else is needed or even desired. These are the show-stealers I was alluding to earlier that truly deserve your undivided attention. They are that good. Please let me know in your comments what you think of a monthly side dish event and if you would be interested in sending me a dish or two. And then go make one of these! Or both. You'll love them!

Hash Browns & Brussels Sprouts

(by Reeni's Mom)

Canola or Vegetable oil, for pan-frying

1 large yellow Onion, thinly sliced into 1-inch pieces

4 cups Potatoes, diced 1/2 inch cubes

Sea salt and fresh pepper

2 cups Brussels Sprouts

1. In a large skillet or saute pan add enough Vegetable oil to generously cover the bottom. Heat the oil on medium and add the potatoes and onions. Season with salt and pepper.

2. Let cook until golden brown, then turn, allowing each side to cook to a golden brown.

3. In the mean time lightly steam the Brussels sprouts.

4. Slice the Brussels sprouts in half.

5. When the potatoes are golden brown and tender push them to the side of the pan. Add a tiny bit of oil to the center and the Brussels sprouts cut side down. When the Brussels sprouts are lightly toasted toss with the potatoes. Taste and re-season with salt and pepper if needed.

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Roasted Cauliflower w/ Bacon & Parmesan

(by Reeni)

1 head of cauliflower, washed and cut into florets

5 cloves garlic, minced

6 slices bacon, chopped

2 tablespoon Olive Oil

1/3 cup Parmesan Cheese, grated

Sea Salt and fresh pepper

1. Preheat oven to 400 degrees.

2. In a large bowl toss everything together using your hands making sure to coat the cauliflower well with the oil. Add the Parmesan, season with salt and pepper and toss again.

3. Add to a 9x13 baking pan(line with aluminum foil/non-stick spray for easy clean-up) and spread out evenly.

4. Roast for 35-45 minutes or until cauliflower is tender and toasted.

Print Recipe

Presto Pasta Nights #144

 

I had a wonderful time this week checking out all of the mouth-watering entries for this last Presto Pasta Night of the year. It led me to discovering some tasty new blogs along with new friends (hopefully). A huge thank-you to Ruth for allowing me to host and to everyone who took the time to send me their entries during this busy holiday season.

To kick off the round-up I thought we would start with the mastermind behind Presto Pasta Nights, Ruth of Once Upon a Feast who shares not one but "three ways to honor the sausage." Her first is a Rotini with Sweet Fennel Sausages, Sun-dried Tomatoes & Black Olives. Ruth says about this one "These sweet fennel sausages work so well with tomatoes that this one is always delicious."





The second is Last Minute with Fennel Sausage & Mushrooms in Tomato Sauce. Ruth describes the dish as "a garlicy, spicy dish with olive oil and a little white wine as the base for the sauce."





And last but not least Bucatini Bolognese. These are all competing to be my new favorite!





Bergamot of Cooking Escapades sent this Spaghetti in Roasted Garlic, Tomato and Red Pepper Sauce. She was looking for something different to please her daughter and this was a winner. Pass me a plate please!





Angela of Spinach Tiger made her Mom's recipe for Spaghetti and Meatballs: Retro Rose's Spaghetti and Meatballs. Angela talks about her "food rules" and says "Although the meatballs would be cooked in a tomato sauce, they would never actually be served with the spaghetti." It's a very interesting and entertaining post I bid you to go over and read the post in it's entirety.





Next up is Jeanne of Cook Sister! who made a Chicken, Roasted Butternut & Feta Lasagna. Jeanne says she "recently cooked the dish for a relaxed Sunday lunch with friends and all I can tell you, dear readers, is this:  Make. This. Dish." I concur.





Chaya, The Comfy Cook made Linguine with Lemon, Mushrooms, Garlic & Thyme. Chaya was looking for something to soothe her hunger and says "Since, I have a yearning for pasta, I went seeking an easy lunch recipe that had flavor and this fits the bill." Hmm... it's lunch-time here...





Joanne of Eats Well With Others made a festive Wintry Green Baked Ziti. Why is it festive you might be thinking? Joanne says "nothing says Christmas like the red and green of kale and tomato sauce in a cheesy baked pasta dish." I say pure comfort! Is there any left?





 Ozoz of Kitchen Butterfly made a Linguine Al Cartoccio, a re-creation of a dish she enjoyed in Rome that is loaded with seafood. It is baked in a bag and Ozoz says "When you opened it, you got a delightful nose of pasta, fresh seafood and herbs." A lovely 'gift' to make for the holidays; how about Christmas lunch? recommends Ozoz. I'm game!

 


Graziana of Erbe in Cucina(Cooking with Herbs) made Walnuts Pasa with Marjoram. Graziana tells how she was first introduced to marjoram; "When I was a child, my mother find marjoram as an ingredient for walnuts sauce, and bought this new, mysterious herb. Since then, marjoram it's a must-have for me.." This dish is a must-have for me!





Abby of Eat the Right Stuff made a Rabbit Ragu. Abby cooked her first rabbit years ago and has enjoyed it in restaurants since. She says  "I was worried the meat would be tough but amazingly it wasn’t and the ragu tasted absolutely wonderful. i added a handful of mixed wild mushrooms to the ragu which worked really well." I've never eaten rabbit but this looks quite appealing!





SE of Denufood made a Orzo Pasta with Greens. SE says "...this dish which  is very simple, quick, no frills recipe and perfect with greens and olive oil." Healthy and vibrant.





Pam of Sidewalk Shoes made a Warmed Olive and Garlic Pasta. This dish was inspired by her life-long love of olives. About the dish she says " this is a very pretty, and super quick and easy weeknight pasta dish." I too love olives -  and this dish!





Deb of Kahakai Kitchen made A Few of "My Favorite Things" Pasta. Deb says " Lots of ingredients, but it all works--a little tangy, a little spicy, some good texture and crunch, and a whole lotta yum. (Sausage, garlic, red chili flakes, artichoke hearts, spinach, capers, lemon and a crunchy topping of toasted breadcrumbs and pine nuts)." Lots of my favorites too! An incredible dish!





Teresa of A Blog About Food made this Asian Beef and Noodle Bowl. She used Ramen noodles and says she "liked it a lot because you DON'T use the salt laden flavor packet, and it includes a lot of wonderful healthy ingredients like spinach and carrots." Is this plate full for me?





Tigerfish from Teczcape - An Escape To Food made this nutritious Chicken Livers with Vegetables Noodle Soup. Tigerfish says " Like cod liver oil, chicken liver is a nutrient-packed superfood supplement that can help boost energy, muscle growth, brain power, and general health." Just great for growing kids!





Cari of Cari Cooks made two dishes. Her first is Penne with Roasted Zucchini, Italian Sausage & Feta. Cari says "the simpliest things in life are often the greatest pleasures." This may be simple to make but the flavors are anything but!





Her second: Rotini with Poached Salmon, Peppers, & Goat Cheese. Another easy but delicious combo.




Ching of Little Corner of Mine made Stir-Fried Vietnamese Rice Noodle(Loh See Fun). Ching says she "found the Vietnamese rice noodle at my Asian supermarket. Instead of preparing it in soup, I did a quick stir-fry in white sauce. I was too lazy to prepare the soup for it and wanted a change from my usual black sauce." Anytime is a good time for this tasty stir-fry!





Christine of Kits Chow made a Tagliatelle with Baby Cuttlefish, Chile Peppers & Tomatoes. The recipe came from Gordon Ramsay's new Cookalong show. Christine says " The dish turned out to be delicious! Quick and easy too. It only took about 15 minutes." I love the spiciness!





Happy Cook from My Kitchen Treasures made Chicken Ramen.  Happy Cook says " Combine noodles, hot stock, fresh vegetables and lightly grilled chicken and you have a complete meal in a bowl. The writter of this book says fast food really doesn't get better than this and I have to totally agree with him." I agree too! It looks hearty and warming.





My submission is this Ratatouille Pasta. Thinly sliced zucchini and eggplant are sauted and flavored with garlic, onion and Italian seasonings then simmered with tomatoes and artichokes to make this quick, easy and light dish. It's wholesome and nutritious and a brand new favorite of mine.





I hope you enjoyed this diverse and delicious round-up as much as I did! Presto Pasta Nights will reconvene for the second week of January. Ruth will be kicking off the new year by hosting.

Happy Holidays!

Pecan Sandies & Pfeffernussen

Two of my favorite Christmas cookies are Pecan Sandies and Pfeffernussen. I have been eating and loving Pecan Sandies as long as I can remember. Everybody loves them. They melt into a pool of buttery sweetness on your tongue. It is utterly impossible to eat just one. They are truly addicting. They are easy to make and don't require any fancy ingredients. They come with a warning: don't inhale through your mouth when you are just about to take a bite. You will get a breath full of sugar!

My second favorite is Pfefernussen. A soft, spicy cookie that is reminiscent of a gingerbread. It wouldn't be Christmas for me without either of these.

Pecan Sandies

(by Reeni's Mom's Friend)

1 cup butter, softened

½ cup confectioners’ sugar

1 teaspoon vanilla

2 and ¼ cup flour

¼ teaspoon salt

1 cup chopped Pecans or Walnuts

1. Beat butter, sugar and vanilla together in a medium bowl until fluffy. Add flour and salt. Mix well.

The dough may be too thick to use a mixer at this point. Use a spoon. Add nuts and continue mixing until incorporated throughout.

2. Chill dough for ½ hour.

3. Preheat oven to 400 degrees.

4. Roll dough into 1-inch balls.

5. Bake on ungreased cookie sheet for 10-12 minutes until set but not brown.

6. While still hot roll in confectioners’ sugar. Cool. Then roll again in confectioners’ sugar.

Print Recipe for Pecan Sandies

Print Recipe for Pfeffernussen

What's your favorite Christmas Cookie?

Ratatouille Pasta & Presto! It's Pasta Night!

I am so honored to announce I will be hosting Presto Pasta Nights this week! For those of you who don't know what this is it's a weekly pasta event for bloggers that was started by Ruth of Once Upon a Feast. Any dish that includes pasta in one of its many forms is eligible. Be sure to mention that you are submitting it to Presto Pasta Nights with a link to the website and that I am hosting with a link back to me. Then send me your entries: cinnamonyspice (at) gmail (dot) com and cc ruth (at) 4everykitchen (dot) com by Friday the 18th (by 3 p.m.) with the permalink, your name, your blog’s name, and the name of your dish. Check the submission guidelines for more information. Don't forget to check back here on Friday night for the round-up of carbilicious deliciousness!





My entry is this nourishing and wholesome Ratatouille pasta. Thinly sliced zucchini and eggplant are sauted and flavored with garlic, onion and Italian seasonings then simmered with tomatoes and artichokes to make this quick, easy and light dish. This is a new favorite of mine that I actually get cravings for. It's given me a new appreciation for zucchini, a veggie I've not thought of fondly in the past. This is a very forgiving recipe; add more veggies or omit one. My Mom makes it with just zucchini and tomato and it's really delicious. This recipe grew from hers. The secret here is to slice the zucchini and eggplant real thin and then into bite-size pieces or you will end-up with thick slices of mushy, unappealing vegetables. I eat this as a main dish but it may not be hearty enough for some. Serve it as a side(to Chicken Parmesan, mmm) or toss in a cooked protein like chicken or shrimp if that's the case. Serve with a drizzle of extra-virgin Olive oil, lots of Parmesan and a nice crusty bread.

Ratatouille Pasta

(by Reeni)(serves 3 as a main dish)

1 large Yellow Onion, diced

Olive oil for sauteing

Sea salt and fresh pepper

4 cloves Garlic, minced

3 cups Zucchini, peeled, thinly sliced(1/8 of an inch), cut into bite size pieces

3 cups Eggplant, peeled, thinly sliced(1/8 of an inch), cut into bite size pieces

1 teaspoon Italian Seasoning

14 ounce can of Artichokes, rinsed, chopped into bite size pieces

14 ounce can Diced Tomatoes

8 ounces Spaghetti (like Barila Whole Grain)

Extra Virgin Olive oil, for serving

Fresh grated Parmesan or Romano, for serving

1. Saute the yellow onion in a large skillet or saute pan with enough Olive oil to coat the bottom of the pan, over medium-low heat until tender and translucent. Season with salt and pepper. Add garlic, saute until fragrant.

2. Add another tablespoon of Olive oil and the zucchini, eggplant and Italian seasoning. Continue sauteing until the zucchini and eggplant start to break down and become limp and tender.

3. Add the artichokes and tomatoes. Season with salt and pepper. Bring to a simmer for ten - fifteen minutes. Taste and re-season if needed.

4. Meanwhile cook the spaghetti to al dente according to package directions.

5 Toss with pasta and serve with a drizzle of extra-virgin Olive oil and Parmesan cheese.

Print Recipe

Have you switched to whole wheat or whole grain pastas yet? Have a hard time convincing your family to eat it? I have to share a secret: Barila Whole Grain tastes just like regular pasta. It has the same exact texture, flavor, and consistency. I've tried a lot of different whole wheat/grain ones where the texture or flavor was weird. I promise you this is not. Your family won't even know if you tell them it's regular pasta. I promise.




Ratatouille Pasta

Drunk Chili and Cheddar Cornbread Dumplings

Chili and cornbread go together like bees and honey. A classic, comfort food combination that I love and naturally gravitate towards when the temps dip below freezing and snowflakes are falling past my window. They are both so versatile and can be flavored up so many different ways there is no reason to ever get tired of them.

Mini Meatball and Ravioli Soup

This is a hearty, robust, stick-to-your ribs soup with incredible flavor. Each and every bite is filled with comfort and joy. It's exactly the kind of food I crave at this time of year.

Oatmeal Banana Breakfast Bread

 I whipped up this hearty, nourishing, and best of all delicious bread for breakfast on Thanksgiving morning. It was a healthy start to the feasting that would go on later in the day and to balance out the overnight cinnamon rolls that were also baking. You have your common breakfast foods of oatmeal, fruit, and yogurt all rolled into one, making it the perfect model for a breakfast bread. And quite a nutritious one using honey as a sweetener and lots of whole wheat flour. There's no butter or oil. But honestly, you would never know just how healthy it really was if I put a piece in front of you. The bananas help to naturally sweeten it even further, and its very moist. There's a heavy dose of vibrant cranberries speckled throughout along with crunchy walnuts. It's dense and filling, and bursting with banana flavor. The true test was my 14 year old nephew. It passed with flying colors. I even caught him eating it as a bedtime snack.

Cranberry Cheesecake

 

I hope you all had a lovely family and food-filled Thanksgiving! My Mom's table was a heavily laden carb fest of deliciousness; broccoli/velveeta casserole, streusel-stuffed baked sweet potatoes, sausage stuffing, potato-rutabaga-cheese casserole, buttermilk biscuits, cranberry sauce, and of course a giant turkey. We gobbled gobbled our way through that and then for dessert we had this cheesecake, pumpkin pie, and fruitcake. The cheesecake was scrumptious and so gorgeous with the vibrant cranberry sauce on top! And there couldn't be a more fitting topping than cranberry sauce at this time of the year. It baked up light but dense with the creamiest consistency I've ever tasted in a cheesecake. There's no excuse for not making your own cranberry sauce - it's so simple and so much fresher tasting and healthier than the high-fructose canned variety. This is perfect to bring to a holiday party or potluck. And I think it will find it's way onto our Christmas table.

Cranberry Cheesecake

(adapted from Good Old Food by Irena Chalmers)

1 cup Graham Cracker Crumbs

4 tablespoons butter, melted

1 and 1/2 pounds Cream Cheese

1 cup sugar

3 large eggs, at room temperature

1 teaspoon Vanilla Extract

1/2 teaspoon Almond Extract

1 and 1/2 cups Sour Cream, at room temperature

1. Heat oven to 350 degrees. Lightly butter a 9-inch springform pan.

2. Combine the graham cracker crumbs and the melted butter in a small bowl. Press the mixture evenly onto the bottom of the springform pan.

3. Put the cream cheese in a large bowl and beat until smooth. Beat in the sugar and the eggs, scraping the sides of the bowl frequently. Beat in the vanilla and almond extracts and sour cream.

4. Pour the mixture into the crust and bake* for 55-60 minutes until cheesecake is puffed and firm to the touch. Remove from oven and run a thin knife around the edges to loosen it from the pan. Let cool completely and chill for several hours or overnight before serving.

5. Serve with cranberry sauce and whip cream.

*I recommend cooking this in a bain marie to prevent cracking. Put the uncooked cheesecake/pan into a larger baking pan, put on oven rack and fill halfway up sides of springform pan with boiling water. Bake as directed.

Cranberry Sauce

1 cup water

3/4 cup sugar

12 ounces fresh Cranberries

To flavor add one or a combo:

orange zest, lemon zest, cinnamon, allspice, nutmeg

In a medium sauce pan dissolve the sugar in the water over medium heat. Add cranberries and continue to cook, stirring, carefully, the cranberries will pop, about five - seven minutes. Add your flavoring element. Combine well. Remove from heat. Cool. Store in fridge.

Print Recipe

The winner of the final Cookbook Giveaway:

Random Integer Generator

Here are your random numbers:

46

Timestamp: 2009-12-01 18:19:47 UTC

Miranda @ A Duck In Her Pond! Congrats!

Thanks to everyone for entering my giveaways this month!




I took a small and much-needed break from blogging this weekend but I'll be by to visit you all soon!