Spaghetti Bake

Ciao everyone!!

My oh my, is this a fun recipe or what!!

Yeah, I know

"What recipe? I just clicked on the link two seconds ago"

Good things come to those who wait... patience, braveheart

And this certainly is a very good thing!

I got the idea from a recipe post at hungryhungryhippie.com, and as soon as I saw the brilliant Italian flare, I knew I had to try it.

Plus, as much as I love the Italian flavors, the typical Americanized varieties consisting only of pizza and pasta dishes have very much disheartened me....

Of course, there are plenty of Italian recipes that hearken to other things...

But this pasta recipe was too good to be true... that I had to make it to believe it. And let me tell you, it is delicious:)

Or, don't just let me tell you.. go make it, and then you can tell me. Or we can talk about it. But probably not really because that might be slightly strange:P

We can just stick to being happy with our spaghtti bakes ;)

 Spaghetti Bake

serves-4-6

Ingredients:

8 oz uncooked brown rice spaghetti

14.5 oz can diced tomatoes

Water (3/4 of the tomato can)

3-4 cloves chopped garlic

1 cup plain yogurt (either non-dairy or non-fat dairy)

2 good handfuls fresh spinach

Good bunch of fresh basil and parsley

Salt

Pepper

Onion powder

Paprika

1-2 tablespoons nutritional yeast

Optional: non-dairy mozzarella cheese

Directions:

  1)      Set out a glass casserole dish (I used an 8x8 glass one) and grease lightly however you wish (I suggest olive, grape seed or flax oil). Open tomato can and set aside. Chop garlic and set aside. Rinse basil, parsley and spinach and set aside.

  2)      Preheat oven to 350 degrees.

  3)      Break spaghetti in half and spread around the dish. Pour in tomatoes. Add garlic over the top. Pour water into the can and pour over that. Sprinkle spices and nutritional yeast to taste.

  4)      Layer spinach, basil, and parsley over the top. Spread yogurt over that.

  5)      Bake for 40 minutes. Take out of oven and let sit for at least 10-15 minutes to set (and, as you may see from the differences in picture above and here, the longer it sits, the more "lasagna-ey" it will be; as in, you will be able to cut it prettier. But it is delicious no matter how it cuts)

Ciao for now!
-TheRedLady-

Black Rice, Roasted Garlic, Bean Balls, and Tomato Sauce

Ciao everyone<3

So, not gonna lie, this is a delicious recipe..

By  delicious, I mean vveerryy delicious..

By vveerryy delicious, I mean everyone in my whole family LOVED it as much as I did!

Let me tell you, with meat-loving, non-strictly-health-only family members, that first statement above can be a wonderful feeling of accomplishment.

Especially when you know how extremely packed with nutrition the meal is!!! Happy times:)

So, I don't know what you were thinking for dinner plans tomorrow night.. but I have an idea for you..

Black Rice with Roasted Garlic, Bean Balls, and Tomato Sauce to die for..

(OK, please don't risk your life for the sauce.. but definitely plan on making it soon!)

 Also, this meal is also excellent when paired with a simple spinach salad for hungry guests, which you can add some olive oil and balsamic vinegar to, with oregano and basil, and topped with olives..)

Ingredients:
Black rice
Roasted Garlic
Chunky Tomato Sauce
Bean Balls

Directions:
1) Start with making the black rice:
Cook according to packaged directions.. I used a blend of black and mahogany, because it was on sale;)

This will be your simplest part of the dish, as the only thing you will be adding is some roasted garlic, to complement the explosive flavors of the bean balls and sauce!

2) Next, get the roasted garlic going:
Preheat oven to 375 degrees, and set out a piece of tin foil. Take 2-3 bulbs of garlic and shed the outer layer of skin, and pull out the stick in the middle. Cut off the tippy tops of the cloves. Set bulbs on tin foil, close together. Fold foil like a pouch over cloves and set in oven to cook for 35-40 minutes (less time for roasted-soft, more time for smushy-soft).

3) Now, start those bean balls!
Take the following ingredients and throw them into a food processor:
1 (15oz) can pinto or great northern beans, rinsed and drained; 4 tablespoons tomato paste; 1 tablespoon nutritional yeast; 2 teaspoons worcestershire; few squirts soy sauce/tamari; black pepper, onion powder, garlic powder, parsley, basil, tarragon, paprika

Grease a tin foil lined baking sheet

Form bean batter into 15 balls, onto sheet; bake for 12 minutes in the oven with the garlic, turn and bake for another 23 minutes

4) On to the tomato sauce:
You can use whatever one/recipe you like... but this is the one I love:
Take 1 can of no salt added, diced tomatoes and about 1/3 cup water; add to a pot and turn on high heat. Add in fresh basil and parsley, along with onion powder, a good amount of black pepper and dash of salt. Continue to boil and stir while other things are cooking. Your sauce should be cooking at least 15-20 minutes by the time everything else is done.

5) Assembly and serving:
-Peel some of the garlic cloves, tear apart, and stir into rice. Scoop into serving dish.
-Put the rest of cloves on a dish to serve (to be eaten with meal, like roasted chestnuts).
-Pour sauce into a serving dish.
-Stack bean bealls in a serving dish (optional-pre-pour some sauce over them)
-You're ready to fly!!


ENJOY<3
-TheRedLady-

Simple Italian-Style Salad

Ciao everyone!!

Here is another simple recipe, though it is also quite delicious:)

One big plus to this is you can play around with the basic ingredients to use up leftover ingredients/produce in the fridge. For example, you could use canned or chopped or grape tomatoes, depending on what's on hand and what you like. Similarly, you could use virtually any type of bean, so if you have an almost-gone can of black eyed peas and half a can of cannelini, go ahead and throw 'em all in! Fun and simple:)

Simple Italian-Style Salad

Ingredients: 

Leafy greens (spinach, mixed, or romaine letttuce)

Fresh basil

Fresh parsley

Tomato (canned, chopped, or grape)

Shredded or diced mozzarella cheese

Beans (of your preferred selection)

Olive Oil

Balsamic Vinegar

Black pepper

Optional: red chili pepper flakes

Directions:
 Toss together in desired quantity, seasoning to taste. Prepare for yourself or as a part of your next big family get together/dinner!:)



Ciao for now
-TheRedLady-

Veggie Parmesan

Ciao everyone!!

Do you know what today is?

A day to celebrate.

Why?

Because you now have a recipe that has crossed the analytical and specific border lines of the taste-tester known as my mother, into a little known realm of new things she adds to her list of loves!

This is not only a recipe she has acknowledged as "good"...

But she seriously fell in love with it!

Even to the point of requesting it be made again... before another day had even gone by!

Now, you should know-

When I see her bring home a bunch of kale, I know without a word that she is waiting for me to turn it into Kale Chips.

Now when I see the zucchini, hopefully I will remember that is a new sign. And that there must be another  Parmigiano di Vegetale (vegetable parmesan, in Italian;] )  in the oven. Promptly. :)

Until I get to make it again, here is the recipe so you can make it for your family too!

Or just for yourself. Like I said.. it's a day to celebrate;)

P.S., If you want to make this recipe vegan, use a vegan cheese. You should find the rest of the ingredients list falling easily into your happy place on their own:)

 Parmigiano di Vegetale

(AKA: Veggie Parmesan)

Serves: 4-6

Ingredients:

2 medium zucchinis

1 can  no salt added diced tomatoes

2-3 garlic cloves, chopped

1 tablespoon cornstarch

Basil (fresh or dried)

Parsley (fresh or dried)

Oregano (fresh or dried)

Black pepper

Garlic powder

Onion powder

2 small/medium tomatoes, sliced

Good handful fresh spinach leaves

Mozzarella cheese (vegan or otherwise)

Directions:

   1)     Slice zucchini lengthwise, to about 1/4 inch thickness

   2)     Sear slices in a hot pan, about 2 minutes on each side

   3)     In the meantime, combine canned tomatoes, garlic, cornstarch, and spices in a bowl. Mash tomatoes a little with a fork. Pour into small saucepan and cook over medium high heat, about 10 minutes, stirring occasionally so it begins to thicken

4 )     Set oven to 400 degrees. Pour half of sauce into the bottom of an 8x8 glass baking dish; layer half of zucchini over it; place tomato slices over zucchini; spread thin slices of cheese over tomatoes; scatter spinach over cheese 

   5)     Next, lay the rest of the zucchini over spinach; pour/spread rest of sauce over zucchini

   6)     Bake uncovered for about 20-25 minutes

   7)     Add one more layer of thinly sliced cheese. Bake another 5-10 minutes, until cheese is becoming bubbly and golden on top.

   8) Enjoy!

 Ciao for now!
-TheRedLady-

Spaghetti Squash ... Italian Style:)

Ciao everyone!

So, you may have noticed a trend on this blog...

I am not very  at the art of going to bed early.

Ever.

Like at all..

I am also not very good at leaving open spaces of time in my day to relax.

Especially in December.

So, simple recipes are great to keep on hand... especially in this busy (yet extrememly joyous) season!

I don't know about you, but I refuse to believe that simple has to mean "unhealthy".

No thank you, McDonalds, I have a better idea.

You keep your greasy fries, and I will make something so delicious that I want to eat it every day. For every meal. Because it is SO GOOD. :)

(ok, maybe not evvvery meal..but rather often would be fantastic;] )

Spaghetti Squash, Red Lady Style:)

makes: whatever amount you desire...just choose ingredient amounts accordingly:)

Ingredients:

Cooked spaghetti squash *

Part-skim ricotta cheese

Part-skim mozzarella cheese

Diced tomatoes (fresh or from a can... if using a can, the DelMonte basil, oregano, garlic one is                          Awesome...it's like a super easy quick sauce!)

Optional: fresh garlic or onion, minced; fresh or dried basil, oregano, parsley

Directions:

1) Combine squash, ricotta, and mozzarella in a bowl. Microwave for about 20 seconds to melt cheeses.

2) Add tomatoes and whatever other ingredients you like.

3) Enjoy:)

* To cook spaghetti squash:

-Chop off the very ends.

-Cut in half, lengthwise.

-Place face down in a large glass dish and pierce rind with a knife All Over.

-For the OVEN METHOD: Cook for about an hour at 375 degrees, with a bit of water to cover the bottom of the dish.

-For the MICROWAVE METHOD: Cook for about 12 minutes, but then let it sit for a few minutes to finish the cooking process and so you don't burn yourself. (Piercing the rind is ESPECIALLY important with this method!)

Ciao for now!

-The Red Lady-

Stuffed Zucchini

Ciao Everyone!!

There is a a great thing that happens when foods have the word "stuff" in them..

Thanksgiving "stuff"ing...

"Stuff"ed peppers...

"Stuff"ed mushrooms....

 Do you know what else is great?

Stuffed Zucchini

Ingredients:

2 zucchinis

water

1 tomato

1/2 cup part-skim ricotta cheese

1 tablespoon balsamic vinegar

2 small/medium garlic cloves

black pepper

basil

parsley

oregano

mozzarella cheese

Directions:

1) Preheat oven to 35o degrees

2) Cut two zucchinis in half lengthwise. Put face up in a glass dish; pour water in dish till bottom is just covered.

3) Cook 15 minutes. Cut out middle. Chop that middle part and combine in a bowl with rest of ingredients except mozzarella. Stuff it back into the zucchinis

4) Cook 15 minutes.

5) Raise temperature to 380 degrees and cook another 15 minutes.

6) Add shredded mozzarella cheese. Cook another 5 minutes.

Enjoy!

-The Red Lady-

(Pictured with homemade oat crackers and garlic-cooked tilapia:] )