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Remember those meatballs I made for a “special idea” on Friday? Here is that idea, Spaghetti and Meatball Pot Pie. I took the concept and figured if pizza was a good pot pie, then spaghetti and meat balls would be too. This isn't as much a recipe as it is a process. I started by greasing the inside of ramekins (1 cup sized, 3 1/2” in diameter). Then I put in a mix of white and mild cheddar cheese.
Notes Marinating skinless chicken pieces with lemon, herbs and a bit of skim milk as a tenderizer, really gets the flavor into the chicken. Cornmeal and whole wheat bread crumbs make a crunchy coating with few calories and baking on a rack ensures no soggy bottoms on the chicken.
This totally irresistible and colorful chicken recipe is so not low-fat. But I really didn’t care this time; it’s that good. I saw this in a Dutch cooking magazine while waiting in line at the supermarket.
Ingredients For the salad: 2 tablespoons rice wine vinegar 1 teaspoon honey 1 tablespoon toasted sesame oil 8 ounces snow peas, sliced 3 medium carrots, about 8 ounces, peeled and julienned, or 2 1/2 cups storebought shredded carrots
Heat 2 teaspoons of the oil in a medium skillet. Add the onion and cook until translucent, about 3 minutes. Add the garlic and cumin and cook for 30 seconds more. Add the beans, broth and 1/2 teaspoon of salt and cook until warmed through, about 2 minutes. Transfer the bean mixture to the small bowl of a food processor and process until smooth.
Growing up, chicken potpie meant a Swanson’s frozen dinner, pulled hot from the oven before my parents escaped for a night of freedom. Those nights meant freedom to my sister and me, too: babysitters! The Love Boat! Fantasy Island! Oh my, how we looked forward to watching Charo charm Captain Stubing and his merry crew, sharing a bowl of hot buttery popcorn balanced between our nubby, bandaged knees. I wanted to recreate the sheer joy, if not the actual taste, of that childhood meal, with a crust that could be drenched in gravy and still retain a crunch, vegetables that stood on their own but melded well together, and chicken that added a savory layer of its own.
There are various stories about the origin for the name of this popular Thai noodle dish. The ones that seem most plausible to me are that eating these noodles can help ameliorate a hangover after too many drinks, or that the spiciness of the noodles causes one to drink a little too much. Either way, with or without alcohol, this noodle dish is delicious.
We leave mayo and a deep fryer out of the equation to make flavorful, healthy crab cakes In the skilled hands of a four-star chef or a seafaring Maryland man, the goal of a crab cake is simple: Use just enough ingredients to build flavor and bind the cakes, but never at the expense of the crab itself. The goal of the corporate cook is quite different: Make an inexpensive crab cake that will hold together under duress and leave them wanting more. That's why mayo and a deep fryer are invariably part of the process.
I will be the first to admit that I haven’t eaten enough crab cakes in my life. And it’s not because I don’t like them; it’s more like I have this irrational fear of them. That does sound a bit odd now that I’ve actually put it out there, but crab cakes seem like something of a caloric commitment, you know? I sort of have this aversion to ordering a crab cake, knowing full well that it’s been fried, and then too often it’s rather heavy, possibly even greasy with very little actual flavor and not crabby enough (which makes me a little crabby).
Dash Eggplant Rollatini The silky creaminess of cooked eggplant pairs perfectly with a three-cheese garlicky filling. Each rollatini is topped with a generous serving of tomato sauce, more cheese and baked until golden brown. This dish the perfect way to enjoy the fresh eggplant of the season, and it's ready in 50 minutes or less. Eggplant Rollatini Ingredients: 3 medium eggplants, sliced 1/2 inch thick lengthwise Kosher salt 1 25.5-oz jar tomato basil pasta sauce 2 15-oz containers part-skim or whole milk ricotta cheese 1 16-oz package shredded mozzarella and provolone cheese blend 3/4 cup grated Parmesan cheese 2 tsp California-style garlic pepper 1/4 cup minced fresh flat-leaf parsley 2 large eggs, lightly beaten Fresh basil leaves, torn No-stick cooking spray
I think it’s safe to say that the zucchinis have won. Dan and I are officially sick of the stuff — we’ve eaten zucchini in some form or another every single day this week. Roasted, mainly, but also sauteed, mixed in with scrambled eggs, and cut into strips for fries. These zucchini cakes were a last ditch effort to keep the f ruits of last weekend’s labor from going to waste, but there’s still one gigantic squash left. Thankfully, my parents were happy to take that off our hands before it started festering in a dark corner of my fridge.
New to Pass the Sushi? Don’t miss a moment of randomness! Follow on Faceboo k and Twitter . When you love to cook, it’s hard to remember that not every dish needs to be elegant, time consuming and complicated. Sometimes it’s about coming back to the basics – which is something I am guilty of.