Category Archives: Italian Inspired

Baked Spaghetti Squash

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Canyon Ranch, be still my heart, soul, and body. I would like to write you a love letter, because you provided so much positive assistance to me; alas, I pause…sort of! I have a series of recipes based on my Ranch experience. They cook with uncommon creativity, making everything healthy and tasty. I’m revealing secrets from the premier health institute in the USA. Enjoy. This is a national treasure and I’m certain that this recipe (and more shortly) will become a staple on your spreadsheet. Hit the pause button and enjoy. Sending love, good health, and lots of happiness!

Medium spaghetti squash
Pinch salt
Pinch black pepper
Baking spray to prep baking sheet

Images: Top Left ~ Whole Spaghetti Squash – Top Right ~ Top half seeded, bottom half, not!
Lower Left ~ Face down on cooking sheet – Lower Right ~ Straight out of the oven

Preheat oven to 375°.
Spray baking sheet with small amount of canola oil.
Cut spaghetti squash in half.
Scoop out seeds.
Place cut side down on baking sheet.
Bake 45 minutes or until soft.
Remove from oven and set aside until cool enough to handle.
Shred squash with a fork into a bowl.
Makes 6 one cup servings.
35 cal per serving.

I add this baked version to a salad for extra flavor and fiber.
I really love this plain, warm out of the oven, room temp, or chilled.
The “add ons” can enhance the flavor if so desired.
You may add spaghetti sauce, maple syrup, Parmesan cheese, or top up a sandwich if you’re in the mood, just for extra fun. Pictured below is the squash topped with my homemade tomato sauce, along side a sculpture from my private collection by Jeff Kiefer.

Minestrone for a Crowd

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Because I love soup, I gift you this minestrone recipe. A little knowledge from my Trapper Keeper…Hundreds of years ago, Italians would use whatever leftovers were in the kitchen to make this family soup. It quickly became a staple, and found a way to travel to the grand ole USofA. The first time that the don and I made it together was this past summer at the historic Ocean House in Watch Hill, RI. We spent a lot of time in their culinary center with this darling chef pictured below. When the weather snapped cool at home this past autumn, I started making it from items available in my fridge, freezer, and pantry. And I continued to create random concoctions throughout the winter and now into the spring season. The recipe that follows is really just a guide line; you do you, and make it your own! Ahhh…the sound of slurping soup.

3 Tbs olive oil
1 sweet onion, finely chopped
4 stalks celery, chopped
13 oz frozen tiny green peas
13 oz bag frozen black eyed peas
8 oz fresh haricot vert, cut into thirds
1 Tbs minced garlic
8 cups vegetable broth
6 cups hot water
15 oz tomato sauce
28 oz can diced tomatoes
1 cup ditalini pasta
2 Tbs sugar
3 bay leaves
1 Tbs dried oregano
2 t dried basil
1 t dried thyme
1 1/2 t salt
1 t ground black pepper
3 cups baby spinach
Grated Parmesan cheese

Above right photo shows the minestrone with Puff Pastry Croutons!

In large soup pot, heat oil over medium heat.
Add onion and celery; cook 5 minutes, stirring occasionally.
Add garlic: cook 1 minute.
Add broth, hot water, tomato sauce, diced tomatoes, green peas, black eyed peas, haricot vert, pasta, sugar, bay leaves, oregano, basil, thyme, salt, and pepper.
Bring to boil; reduce heat and simmer, uncovered 20 minutes, storing often.
Stir in spinach; cook 2 to 3 minutes, until spinach wilts.
Top with grated cheese to serve.

Lemony Shrimp Scampi

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Good Afternoon Fine People! As the warm days are waning (thank goodness in my simple opinion!), I offer those of you who only enjoy shrimp during the summer months one more recipe to ease through your palate with brightness. As I watched the “winners” being announced during the Emmy Presentation Sunday night, I couldn’t help but to think that there are no “Category Winners” on this site. I love everything that I post; and if I attempt something that is less than suitable, it doesn’t make it “on air”, sorta like some early versions of TV shows! This is a sure red carpet winner; so go ahead, be fabulous, then sit back and wait for the oohs and aahs!

Entree Seafood Lemony Shrimp Scampi
Vinaigrette:
1/3 cup extra-virgin olive oil
Zest of 2 large lemons
Juice of 2 large lemons
1/2 t kosher salt
1/2 t freshly ground black pepper
In small bowl, whisk together olive oil, lemon zest, lemon juice, salt and pepper until smooth.
Set aside.

2 Tbs extra-virgin olive oil
1 large shallot, chopped
1 lb large shrimp, peeled and deveined
1 t kosher salt
1/2 cup dry white wine, such as pinot grigio

Bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until al dente, stirring occasionally, 6 to 8 minutes.
Drain and reserve 1 cup of pasta water.

In a large skillet, heat oil over medium-high heat.
Add shallots and cook until soft, 1 to 2 minutes.
Add shrimp, salt and pepper.
Cook until the shrimp turn pink and are cooked through, 2 to 3 minutes.
Remove shrimp from skillet.
Increase the heat to high.
Add wine.
Cook for 1 minute until most of the liquid has evaporated.
Add cooked pasta, cooked shrimp and vinaigrette to the skillet.
Toss until all ingredients are coated, adding the reserved pasta water, if needed, to loosen the pasta.

Transfer to a large bowl, garnish with dill, and serve.

Roasted Chicken Breast with Polenta and Cherry Tomatoes

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Wake up Monday…I’m here to put some well being in to your day. The last couple of weeks I took some personal time to try a few recipes that I have seen on Food Network, daytime talk shows, and in magazines. I went straight by the recipes (well, for the most part)! It was fun, mindless cooking, with the recipe front and center, rather than analyzing and creating. So remember the Buddy System and pass it on; be sure to tag the source if you post it on the Insta. This first one is from Katie Lee Biegel, as seen on The Kitchen a couple of weeks ago. Kicks you happily in the back of the throat and keeps you smiling. Simply put, it’s simple but not simplistic. How’s that for using a “root” word thrice in one sentence…grammar baby! Ha!

Nonstick cooking spray, for the baking dish
1 lb tube polenta, sliced 1/2″ thick
Kosher salt and freshly ground black pepper 
5 Tbs extra-virgin olive oil, plus more for serving 
2 boneless, skinless chicken breasts 
2 t Italian seasoning* 
1/2 cup grated Parmesan, plus more for serving 
6 cloves garlic 
1 pint cherry tomatoes (a slight break from Katie’s recipe, because this is what I had on hand)

Preheat the oven to 400 degrees F.
Spray a baking dish with nonstick cooking spray.
Place 5 slices of polenta in an even layer on the bottom of the baking dish.
Sprinkle with salt, pepper and 1 Tbs olive oil.
Place the chicken breasts on top of the polenta slices and sprinkle with salt and pepper.
Top each with the Italian seasoning* and Parmesan.
Arrange the garlic cloves and tomatoes around the chicken.
Sprinkle with salt and pepper and drizzle with the remaining 4 Tbs olive oil.
Bake until the internal temperature is 165 degrees F on an instant-read thermometer, about 30 minutes.
Garnish with Parmesan and olive oil to taste.
Serve warm.

*If you don’t have premixed Italian Seasoning, simply combine and whisk together the following:
1 1/2 t dried oregano
1 t dried thyme
1/2 t dried basil
1/2 t dried rosemary

Katie’s cookbooks always find their way to the top of my browsing pile! And her newest book It’s Not Complicated comes out in March. Can’t Wait!

Feta Orecchiette

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Enjoy this simple March Madness lunch or dinner while pulling for your favorite team. It’s honestly so straightforward that it’s almost like child’s play. And you can pull it off during half time. Bonus…it’s a winner even if your team falters. And if that happens, then just Eat. Drink. Carry On. And Stay Tuned for Next Year. 

entree-pasta-tomato-feta

1/2 t olive oil
1/3 cup pine nuts
1/3 cup olive oil
3 Tbs red wine vinegar
2 Tbs capers, drained and chopped
1 clove garlic, minced
1 Tbs sugar
2 cups cherry tomatoes, halved*
1/2 cup snipped fresh basil
1/4 cup snipped fresh chives
1/4 cup snipped fresh flat leaf parsley
12 oz dried orecchiette
8 oz crumbled feta

In small skillet heat 1/2 t olive oil until hot.
Add pine nuts.
Cook and stir about 2 minutes until golden brown.
Drain on paper towels.
Season lightly with salt.

For dressing, in large bowl, whisk together 1/3 cup olive oil, red wine vinegar, capers, sugar, and garlic.
Stir in cherry tomatoes, basil, chives, and parsley.
Let stand at room temperature to allow flavors to meld.
Cook pasta in salted boiling water according to package directions.
Reserve 1/4 cup pasta water.
Drain pasta.
In the pasta pot, combine reserved pasta water, pasta, and cherry tomato mixture.
Heat for 2 minutes.
Transfer to serving bowl.
Sprinkle with pine nuts and feta.
Garnish with lemon slices and additional parsley.

*For this particular recipe I used my homemade canned Italian tomatoes rather than the cherry tomatoes indicated in the recipe. This is only due to the fact that I am slightly addicted to them! But good quality cherry tomatoes are available at your local grocery all year, and this dish is excellent using them!

Adapted from 100 Best Tomato Recipes by Better Homes and Gardens Special Interest Publications, 2016.

Baked Eggs in Tomato Sauce

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Rise and Dine! Sorry ’bout the messy plate; silly me, I forgot to clean up the edges prior to photographing…and then I ate it before proofing the images! Ha…that may teach me a little something. Today’s post presents a masterful mix, perfect for brunch or supper. Yummilicious!Brunch Baked Eggs in Tomato Sauce2 Tbs extra-virgin olive oil
1 small sweet onion, diced
2 garlic cloves, minced
1 28 oz can whole peeled tomatoes with juices, lightly crushed
1/8 t kosher salt
1/8 t freshly ground pepper
4 eggs
Fresh parsley for garnish

Preheat oven to 400°F.

In large oven proof skillet heat olive oil over medium high.
Add onion and cook until softened, 3 to 4 minutes.
Add garlic and cook 1 minute.
Add tomatoes and simmer 5 to 7 minutes.
Season with salt and pepper.

Using the back of a spoon, create a pocket in the tomato sauce for each egg.
Crack 1 egg into each pocket.
Transfer pan to oven and bake until eggs are set, 6 to 8 minutes.
Season eggs again with salt and pepper and garnish with parsley leaves.
Serve immediately.
Serves 4.