Tag: italian

Cauliflower parmesan

Format Post format: ImageLeave a comment

We tried this NYT recipe, with modifications: https://cooking.nytimes.com/recipes/1017170-cauliflower-parmesan First, instead of dredging the cauliflower in egg and breadcrumbs and deep frying it, we oven-roasted the cauliflower florets (tossed in a little olive oil and sprinkled with a little salt and pepper) at 425 for 30 mins, tossing midway. Second, to mimic the breading, we lightly… Continue reading Cauliflower parmesan

Breaded chicken cutlets with lemon sauce

Format Post format: Image

We followed Ann Romney’s variation on Parmesan Chicken with lemon sauce (Lemon Chicken) at this link: http://www.ldsliving.com/Romney-Family-Favorites/s/73822 We omitted the parmesan to make the lemon version. Our modifications: first, to reduce sodium, we used unsalted butter and unseasoned breadcrumbs (which we seasoned with a dash each dried thyme, dried onion, dried celery seed, paprika, and… Continue reading Breaded chicken cutlets with lemon sauce

Basic pesto

Format Post format: Image

We followed this basic pesto recipe, using basil leaves, pine nuts, garlic, and freshly grated Parmesan: https://cooking.nytimes.com/recipes/2653-basic-pesto We served it with a corkscrew pasta called cellentani and some grape tomatoes. To determine proportions, we followed these instructions: https://www.seriouseats.com/2016/02/how-to-cook-and-serve-pesto-sauce-pasta.html (June 2018)

Polenta with sausage and spiralized butternut squash

Format Post format: Image

Details here: https://cooking.nytimes.com/recipes/1016103-butternut-squash-polenta-with-sausage-and-onion Our modifications: first, for the polenta, we used 5 oz spiralized butternut. We also added about 1/3 cup water slowly over time while simmering to make sure the polenta mixture wasn’t too viscous. Second, we used a mix of hot and sweet Italian chicken sausage (2 links each). We also sautéed the… Continue reading Polenta with sausage and spiralized butternut squash

Quick spaghetti bolognese

Format Post format: Image

We tried this recipe: https://www.recipetineats.com/spaghetti-bolognese/ We used 1 lb minced bison instead of minced beef. To reduce sodium, we omitted the beef bouillon cubes. At the end of seasoning, we added a splash each of fruit-flavored white balsamic and traditional balsamic vinegar; we also added a dash of crushed red pepper. We recommend increasing the… Continue reading Quick spaghetti bolognese

Chicken sautéed with Meyer lemon

Format Post format: Image

We tried this recipe: https://cooking.nytimes.com/recipes/12312-sauteed-chicken-with-meyer-lemon We made minor modifications: first, we substituted the leeks with one large shallot. Second, we increased the amount of pickled Meyer lemon to 1 ½ (instead of 1). We still found this dish lacked acid; we may add some standard lemon juice or apple cider vinegar at the end to… Continue reading Chicken sautéed with Meyer lemon

Chicken stewed with tomato and garlic

Format Post format: Image

Details here: http://thepioneerwoman.com/cooking/chicken-with-tomatoes-and-garlic/ We generally followed this recipe except: first, we used 2 bone-in, skin-on chicken breasts (each cut into three pieces) and 6 drumsticks. Second, we added a shallot (rough cut) and sautéed it with the chicken in butter and oil. Third, for fresh herbs, we used one large sprig each thyme and rosemary… Continue reading Chicken stewed with tomato and garlic

Healthier eggplant parmesan

Format Post format: Image

We tried this Cookie & Kate recipe, which uses oven-roasted, non-breaded eggplant slices: https://cookieandkate.com/2017/italian-eggplant-parmesan-recipe/ Our modifications: first, we doubled the amount of sauce because we prefer saucy casseroles. Even so, we almost ran out of sauce for the final layer (we had three layers of eggplant). Second, we did not have a 9x9” baking dish,… Continue reading Healthier eggplant parmesan