Semolina Gnocchi with Roasted Tomato and Garlic Sauce

This is a recipe that I found in my newest Cook's Illustrated magazine.  I love gnocchi and, well, anything related to pasta, so I knew that this was a must try.

Jason and I loved it!  The kids.....not so much.  They both tried it....better than nothing!

I did make a few adjustments to the recipe.  The sauce is a super simple sauce I like to put on baked pasta.  It's quick, easy, and especially delicious in the summer with fresh tomatoes!

Semolina Gnocchi with Roasted Tomato and Garlic Sauce
Serves 4-6

Ingredients:
For the Gnocchi:
2 1/2 cups milk
1/4 tsp salt
1 cup semolina flour
3 tbsp unsalted cold butter
1 egg, beaten
1/2 cup provolone cheese, shredded
1/4 tsp dried basil
1/2 tsp baking powder
1/4 cup Parmesan cheese

For the Tomato Sauce:
1 lb fresh tomatoes, seeded and roughly chopped (or just use cherry/grape tomatoes - they can be used whole.  I used a mixture of the two)
4 large garlic cloves, unpeeled
2 tsp olive oil
1/4 tsp kosher salt
1/4 tsp dried basil

Directions:
1.  Preheat the oven to 400 degrees.  In a medium saucepan, heat milk and salt until bubbles just begin forming around the edges of the pan.  Slowly add in the semolina, whisking constantly.  Reduce to low and cook, stirring often with a rubber spatula, until mixture becomes stiff and pulls away from the sides and bottom when stirred.  Remove from heat and let cool for 5 minutes.

2.  Stir butter into semolina mixture then stir in the egg.  Once it becomes smooth, stir in provolone, basil and baking powder.

 

3.  Using a 1/4 cup measuring cup (or your hands), create 12 'patties' of dough and place on a cookie sheet or large plate.  Be sure and wet whatever you're using with water so the dough won't stick.  Place the gnocchi, uncovered, into the refrigerator for 30 minutes.  Or, cover and leave in the fridge for up to 24 hours.

4.  Once the gnocchi has chilled, gently butter or oil a small casserole dish.  Layer the gnocchi so they are shingled on top of each other.  Sprinkle with Parmesan and bake for 40 minutes and then broil for 2-5 minutes.  Allow to rest for 10-15 minutes before serving.

 

5.  Once gnocchi is baking, prepare the sauce.  Place all the ingredients for the tomato sauce on a rimmed baking sheet, making sure it's all coated well.  Place the tomatoes in the oven and roast for approximately 20 minutes, turning the tomatoes once halfway through.

5.  Once the tomatoes and garlic are roasted and tender, carefully remove the skin from the garlic and place the garlic and tomatoes in a medium sized bowl.  Using a potato masher (or fork), gently smash the tomatoes and garlic to form a chunky sauce.  Serve over the gnocchi and enjoy!

 

 ~ Sara :)

 

 

 

 

 

 

 

 

 

 

 

Garlic Breadsticks

Phew, what a summer!  We've been super busy - we bought a new house!  It's definitely put a damper on my blogging, but hoping that will change as we continue to get settled in our new home.  The good great news!?  I have a much bigger kitchen to cook/bake/experiment in now.  Woo-hoo!!!

Now that fall is right around the corner here in Michigan, the urge to bake and make comfort food is creeping up on me.  Today was rainy, dark and dreary...perfect soup weather.  And, I don't know about y'all, but soup in our house just isn't complete without bread.

I already had everything for my Ravioli Soup so I figured I'd make that.  As for the bread, I wanted something different...garlic breadsticks to be exact!  I love my bread maker because of how simple it is to make a loaf of bread, but sometimes I don't mind using a little elbow grease.  The bread maker still does all the hard work ;)

These were great and the recipe can easily be doubled if need be.  I will definitely be making these again!

Garlic Breadsticks

Makes 10 breadsticks

Ingredients:

1/2 cup plus 1 tbsp warm water

1 tbsp olive oil

1 tbsp granulated sugar
2 tsp garlic powder
3/4 tsp salt
1/3 tsp dried basil
1 cup bread flour
1/2 cup whole wheat flour
1 tsp yeast
2 tsp unsalted butter, melted
2 tbsp grated parmesan cheese

Directions:
1.  Place the water through yeast into your bread maker per its' instructions.  Select the dough cycle and let it do the hard work!

2.  Once the dough has finished, place it on a floured surface.  Divide the dough into ten equal portions and then roll each out into about 6 inch long sticks.  Place on a greased baking sheet.  Cover and let rise for 30-40 minutes.

3.  Once they have finished rising, brush the breadsticks with the melted butter and sprinkle with parmesan cheese.  Bake at 350 for 15-20 minutes, until just beginning to brown.  Enjoy!

 

Eggplant Parmesan

Eggplant Parmesan could quite possibly be my favorite meal.  Crispy eggplant, melted cheese, pasta, what's not to love!?  After many attempts, I have finally figured out how to get a crunchy, crisp exterior without frying.  When I make this for myself, I make Chicken Parmesan for Jason.  

Eggplant Parmesan

Serves 2-4

 

Ingredients:

1 medium eggplant

1 cup Italian Panko

1/3 cup freshly grated Parmesan

1-2 eggs, beaten

1/2 cup marinara sauce

4 oz fresh mozzarella

Kosher salt

Directions:

1.  Cut the eggplant into 1/2 inch slices.  Place the slices on a wire rack and sprinkle each slice with kosher salt.  Allow to sit for at least 30 minutes, flipping halfway and wiping excess moisture off.

 

2.  Preheat oven to 375.  Line a baking sheet with parchment paper and spray the paper with cooking spray.  Combine the breadcrumbs and Parmesan in a shallow dish.  Place the beaten egg in another shallow dish.  Dip the eggplant slices in the egg, dredge in bread crumbs and place on prepared baking sheet.  Bake for 30 minutes, flipping halfway through. 

3.  Once eggplant is crispy and tender, remove from oven.  Place 1 tbsp marinara and mozzarella on each slice of eggplant.  Place under the broiler for 2-4 minutes; until cheese is melted.  Carefully remove from the oven and enjoy!

Chicken Parmesan

This is one of Jason's favorites. Before I learned how to make Beef Wellington, this was the meal he would always request for special occasions.  Then, when I was pregnant with Ashlyn, I craved Eggplant Parmesan all the time.  Luckily for him, when I make Eggplant Parm for myself, I make Chicken Parm for him.

Chicken Parmesan

4 servings

 

Ingredients:

4 boneless, skinless chicken breasts

1 cup Italian Panko

1/3 cup freshly grated Parmesan

1-2 eggs, beaten

1/2 cup marinara sauce

4 oz fresh mozzarella

 

Directions:

1.  Preheat oven to 375.  Line a baking sheet with parchment paper and spray the paper with cooking spray.  Combine the breadcrumbs and Parmesan in a shallow dish.  Place the beaten egg in another shallow dish.  Dip the chicken breast in the egg, dredge in bread crumbs and place on prepared baking sheet.  Bake for 30-40 minutes, flipping chicken halfway through. 

2.  Once chicken is cooked through, remove from oven.  Place 1/4 cup marinara and 1 oz mozzarella on each chicken breast.  Place under the broiler for about 5 minutes; until cheese is melted.  Carefully remove from the oven and enjoy!

Pesto & Roasted Garlic Bread

As I posted a couple weeks ago, I'm the proud new owner of a bread maker. I've used it quite a bit and this is, by far, one of the best things I've made with it. It's so yummy and goes great with pasta (like my Lasagna Roll Ups!).

Pesto & Roasted Garlic Bread
Makes one 1 1/2lb loaf

Ingredients:
1 1/4 cup water, room temperature
2 tbsp evoo
1/4 cup pesto
3/4 tsp sea salt
1 tsp granulated sugar
3 1/2 cups bread flour
1 3/4 tsp yeast
1 head of garlic, roasted* and mashed

Directions:
1. Add the water through yeast into your bread machine. Choose 1 1/2lb loaf and medium crust. When the 'add-in' chime sounds, add in the garlic. Let your bread maker do its magic! Enjoy!!

*Roasting garlic is super easy! Cut the top 1/4 inch off a head of garlic, place on a small piece of foil and drizzle with a little evoo. Wrap the foil around the garlic and place in a 400 degree oven. Roast for 30-45 minutes (until cloves are super soft), remove and squeeze the roasted garlic cloves out. Easy peasy!

Lasagna Roll Ups

Lasagna was always one of my favorite dinners growing up. What's more comforting than pasta, sauce and lots of cheese!? This is a more grown-up version I guess. No meat (obviously) and lots of veggies wrapped up in individual noodles. I served it with my Pesto & Roasted Garlic Bread.

Lasagna Roll Ups
Serves 6-8

Ingredients:
1 box lasagna noodles (you'll need 14-16 noodles, but I always have lots that break)
1 tbsp grape seed or olive oil
1 red bell pepper, diced
1 small zucchini, diced
1/2 large onion, diced
2 garlic cloves, minced
1 1/2 tsp Italian seasoning
Salt and pepper to taste
10 oz frozen spinach, thawed and squeezed of excess water
15 oz part skim ricotta cheese
8 oz (2 cups) shredded part skim mozzarella, divided
2 oz (1/2 cup) grated fresh Parmesan, divided
24 oz pasta sauce (I like Classico Tomato and Basil)

Directions:
1. Preheat oven to 350. Coat the bottom of a large baking dish with pasta sauce; just enough to cover the bottom. Set aside. Heat oil over medium-high heat in large skillet and add peppers, zucchini, onions, garlic, Italian seasoning, salt and pepper. Sauté until veggies are softened. While veggies sauté, cook lasagna noodles according to package. Drain, rinse and set aside.

2. Add spinach to veggies breaking it up with your fingers as you add it in. Cook for 5 minutes and remove from heat. Add in ricotta, 1 cup mozzarella and 1/4 cup Parmesan. Mix well.

3. Lay lasagna noodles flat and fill with approximately 1/4 cup of veggie/cheese mixture. Smooth mixture out with the back of a spoon. Roll filled noodles up and place in prepared baking dish seam side down. Repeat with remaining noodles and filling.


4. Top the rolled lasagna noodles with the remaining sauce and cheese. Cover with foil and bake for 25-30 minutes. Remove foil and broil for 5 minutes or until cheese is brown and bubbly. Let cool for 5-10 minutes and enjoy!

Bacon and Beef Meatballs

I created these a couple weeks ago when we were gearing up to head back home to MI. I had ground beef and bacon that needed to be used up, so bacon and beef meatballs were born! Jason loved them. Normally, I would use more fresh ingredients, but it was slim pickens in our house :)  Serve over pasta or as an appetizer.

Bacon and Beef Meatballs
Makes 6 Meatballs

Ingredients:
1/2 lb lean ground beef
4 slices center cut bacon, chopped
1-2 garlic cloves, minced
2 tbsp freshly grated Parmesan
2 tbsp Italian bread crumbs
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp onion powder

Directions:
1. Preheat oven to 375. Combine all ingredients in a small bowl and combine well.

2. Divide meat mixture into six equal parts and form into balls. Bake for 25-30 minutes, turning once halfway through (I bake mine on a wire rack to eliminate some of the grease). Remove from the oven and enjoy!

Chicken Cacciatore

I know I've said it before, but I just LOVE crock pot meals! I found this recipe on Skinnytaste and actually didn't alter it too much. Jason and my mother-in-law raved about it - Jason said it was even better the next day.

Chicken Cacciatore
Serves 4-6

Ingredients:
4 lbs chicken, skin removed (I used bone-in breasts and boneless thighs, boneless breasts may be too dry)
1 tbsp evoo
28 oz crushed tomatoes (preferably no salt added)
1 tsp granulated sugar
1 tsp dried oregano
1/2 tsp dried herbs de Provence
1 bay leaf
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1 medium onion, sliced
8 oz mushrooms, sliced
Salt and pepper
Fresh basil, chopped
Freshly grated Parmesan
Cooked rice or pasta

Directions:
1. Heat evoo in a large skillet. Season chicken with salt and pepper and sear until browned. Add to crock pot and top with peppers and onion.



2. Open the can of crushed tomatoes and add in the sugar, oregano and herbs de Provence and mix well.  Pour over the chicken, peppers and onion.  Cover and cook on low 7 hours.  Uncover, add in the mushrooms and mix.  If sauce is too thin, leave the lid off and turn the temperature to high.  Otherwise, recover and cook for one more hour.  Serve over cooked rice or pasta and top with fresh basil and/or Parmesan.  Enjoy!

Caprese Pasta

This is one of the easiest and fastest recipes ever!  The thing that takes the longest is cooking the pasta - seriously!  It's a great summer dish - it's satisfying, but not too heavy.

Caprese Pasta
Serves 4

Ingredients:
8 oz whole grain Rotini
1/4 cup evoo
4-5 garlic cloves, minced or grated
1 pint cherry or grape tomatoes, halved
8 oz fresh mozzarella (I like either the cherry or pearl sized)
1 handful fresh basil, chopped or torn
Balsamic Vinegar (optional)

Directions:
1.  Cook pasta, reserving 1-2 ladles of pasta water before draining.  Set aside.  In a deep skillet, heat olive oil over medium heat.  Once shimmering, add in garlic and tomatoes.  Cook until tomatoes begin to soften and break up, about 10 minutes.  Add the pasta, mix well and allow to cook for about 2 minutes.  Add any pasta water if needed.

2.  Add in the mozzarella, mix well and cook until mozzarella begins to melt.  Once the cheese begins to get gooey, add in the basil.  Mix together well and serve.  Drizzle with balsamic vinegar and sprinkle with additional basil if desired.  Enjoy!