Eggs in Purgatory

eggsinpurgatory

Make this for brunch. Make it for lunch. Make it for dinner! Serve with a light side salad and dig in.

Ingredients:
3 tbsps extra-virgin olive oil
1 1/2 cups chopped white or yellow onion
2 tsps chopped fresh thyme
1/2 teaspoon dried crushed red pepper, more to taste
kosher salt and fresh black pepper
1 8-oz jar marinated artichoke hearts, drained
3 garlic cloves, crushed
1 28-oz can fire-roasted diced tomatoes in juice
8 oz red potatoes, cut into 1/2-inch cubes
2 tablespoons drained capers
6 large eggs
1/3 cup freshly grated Parmesan cheese

Directions:
1) Heat olive oil in large skillet over medium heat. Add onion, thyme, and crushed red pepper. Season with kosher salt and pepper and cook until onion is tender and starting to brown, about 10 minutes. Add artichokes and garlic and stir together. Then stir in diced tomatoes (juice included). Bring to boil, then reduce heat. Cover skillet and simmer for 15 minutes.
2) Meanwhile, bring a small saucepan of water to a boil. Add a little salt, then potatoes, and cook until tender, about 8 minutes. Drain.
3) Add potatoes and capers to tomato sauce. Cover and simmer 5 minutes. Season to taste with salt and pepper.
4) Preheat oven to 375. Pour tomato sauce into a 13×9 baking dish. Using a spoon, make 6 evenly-spaced indentations to crack eggs into. Crack one egg each into each indentation. Bake until eggs are softly set, approximately 15 minutes. Serve with grated Parmesan cheese.

Stuffed Shells

stuffedshells

It’s hard to beat Italian comfort food, and stuffed shells are just that. These cheesy stuffed shells are covered in a meaty sauce and are great served with a simple salad and garlic bread. Thanks, Pioneer Woman! Made a few minor adjustments for my own personal taste, such as San Marzano tomatoes, a little less sugar, and a little red pepper for some heat. If you can find San Marzano tomatoes at the store, I highly recommend them!

Ingredients:
8 0z jumbo pasta shells (not quite a whole box)
30 oz whole milk ricotta cheese
8 oz (one container) grated Parmesan, divided
1/2 cup grated or shredded Romano cheese
1 whole egg
12 basil leaves, chiffonade
4 tbsp fresh parsley, chopped, divided
kosher salt and fresh black pepper, to taste
2 tbsp evoo
1/2 white onion, chopped
5 cloves garlic, crushed
1/2 lb Italian sausage
1/2 cup red wine
28 oz can crushed San Marzano tomatoes
15 oz can crushed San Marzano tomatoes
crushed red pepper, to taste
1 1/2 tbsp sugar
1/2 tsp salt

Directions:
1) Cook pasta shells for half the cooking time. Drain and rinse in cool water and set aside.
2) Heat olive oil in a large pot over medium-high heat. Add onions and garlic and cook for 2 minutes. Add Italian sausage and cook until brown, breaking up into small pieces.
3) Pour in red wine and cook for another minute or two.
4) Pour in cans of tomatoes and stir. Add sugar, salt, and red pepper, then bring to a boil. Once just boiling, reduce heat to low and cover. Cook for 30-45 minutes, stirring occasionally.
5) While the sauce is cooking, mix ricotta, half the Parmesan, Romano, egg, salt and pepper, basil and 2 tbsp parsley in a bowl. Stir until combined.
6) Preheat oven to 350, and spray a baking dish with Pam. Once the sauce is done, pour some over the bottom of the baking dish to coat. Then fill each shell with the cheese mixture and place face down on the sauce. Repeat with remaining shells. Top all the shells with the remaining sauce, and then sprinkle on the rest of the Parmesan and parsley.
7) Bake for 25 minutes.

 

Pasta Aglio e Olio

pastaaglioeolio

Have you seen previews for the movie Chef? I really want to see it. Great cast, and one of my favorite subjects… food! In the movie, Jon Favreau (Chef) makes a simple, delicious pasta to try to woo Scarlett Johansson. Thanks to Food and Wine Magazine, I found the recipe! This was simple, garlickly, spicy, and fast. This will definitely be a pasta staple for me.

Ingredients:
1 pound  (1 box) dried spaghetti
1/3 cup extra-virgin olive oil
12 large garlic cloves, cut into thin slivers
2 teaspoons crushed red pepper, plus more to taste
kosher salt and fresh black pepper
1/2 cup fresh parsley, finely chopped
1/2 cup freshly grated Parmesan cheese, plus more for serving
2 tablespoons fresh lemon juice, plus lemon wedges for serving

Directions:
1) Bring a large pot of water to a boil. Once boiling, salt the water and add the spaghetti and cook about 8 minutes, or until al dente. Drain, and reserve 1/4 cup or so of the pasta water.
2) In a large pan, heat the olive oil. Add garlic slivers and cook over medium heat until just starting to brown. Add the crushed red pepper and stir. Season with a little salt and pepper.
3) Add drained spaghetti to the pan, a little pasta water, and stir until spaghetti is thoroughly coated.
4) Remove the pan from the heat. Add parsley, parmesan, and mix together. Taste test and add more salt, pepper, parmesan, or red pepper if desired. Squeeze in lemon juice, and serve with Parmesan and lemon wedges.

 

Frittata

frittata

You can make a frittata a million different ways. But here’s a basic recipe packed with protein and veggies. Serve for either breakfast or dinner!

Ingredients:
1 tbsp extra virgin olive oil
red bell pepper, diced
1/2 red onion, diced
1 red potato, boiled till fork tender, diced
1 jalapeno, seeded, diced
kosher salt and fresh black pepper to taste
1/4 tsp garlic powder
2 slices thick ham, diced
3/4 cup Swiss / Gruyere combo shredded cheese
6 eggs, beaten

Directions:
1) Preheat oven to 400.
2) Heat EVOO in an oven-proof skillet on medium-high heat.
3) Cook pepper, onion, cooked potato, and jalapeno for a few minutes until vegetables start to soften.
4) Reduce heat to medium low, stir in ham, then season to taste with salt, pepper, and garlic powder.
5) Spread mixture evenly in pan and sprinkle cheese over veggies/ham.
6) Pour eggs evenly over top of cheese and bake for about 15 minutes, until eggs are done.

Sweet Potato Enchiladas

sweetpotatoenchiladas

 

Please excuse the crappy photo. But I was so excited to eat these that I was impatient. A veggie take on enchiladas. These were loaded with sweet potatoes and black beans and were incredibly filling. I can’t ever seem to find corn tortillas that would be big enough, so I used flour tortillas, but I’m sure it would be great with either.

Ingredients:
2 cups salsa verde, divided
2 medium sweet potatoes, peeled, cooked, diced
1 can black beans, drained
1 4.5 oz can green chiles
3/4 cup red onion, diced
1/4 cup fresh cilantro, chopped
2 tsps chili powder
1 tsp garlic powder
2 tsps cumin
kosher salt and fresh black pepper, to taste
2 cups Mexican cheese (I used a queso blend)
10 flour tortillas (taco size)
1 avocado, diced
2 roma tomatoes, diced

Directions:
1) Preheat oven to 350.
2) Spray a 9×13 baking dish with pam, and then pour 1 cup sals verde evenly over the bottom.
3) Bring a pot of water to a boil, and cook peeled sweet potatoes until fork tender, about 15 minutes. Let cool slightly and dice.
4) In a large bowl, combine sweet potatoes, beans, chiles, onion, cilantro, chili powder, garlic powder, cumin, salt, and pepper.
5) Assemble the enchiladas! Spoon 1/2 cup sweet potato mixture into each tortilla and sprinkle with cheese. Roll up the tortilla and place it seam side into the baking dish. Repeat with remaining tortillas. Top enchiladas with salsa verde and more cheese.
6) Bake for 20 minutes.
7) Serve hot, garnished with avocado and tomato.

 

 

 

Adapted from Damn Delicious.

 

 

Baked Eggs with Squash

bakedeggssummersquash

This would also be a great recipe for brunch or lunch, but I loved this for a healthy, vegetarian dinner.

Ingredients:
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
2 shallots, diced
2 tbsp olive oil
3 cloves garlic
1/4 tsp smoked paprika
1/2 cup cherry tomatoes, quartered
salt and pepper to taste
1 cup spinach
10 basil leaves, chopped
1/2 cup cheddar
1/4 cup goat cheese
4 eggs
red pepper flakes to taste

Directions:
1) Preheat oven to 375.
2) Heat oil in oven-proof skillet over medium high heat. Add shallots and garlic and cook for 2 minutes. Season with salt and pepper.
3) Add zucchini, yellow squash and tomatoes and reduce heat to medium. Season with salt and pepper. Cook for 5 minutes.
4) Remove from heat. Stir in spinach and basil.
5) Flatten down veggie mixture. Sprinkle with cheddar and goat cheese.
6) Spray with pam, and crack eggs over mixture. Season each egg with salt, pepper, and red pepper.
7) Put pan in oven and bake for 20 minutes until eggs are done and cheese is bubbling.

Pea and Pearl Onion Linguine

Untitled-2

 

I’ll be honest. Pea and pearl onion pasta didn’t exactly make me think “I have to have some right now.” But I found the recipe from How To: Simplify and thought I’d try it tonight. I’ve been trying to make at least one night a week a vegetarian night. Last night I adapted the recipe for two people instead of one, and made a few other changes. If you only think of pearl onions for Thanksgiving – think again!

Ingredients:
2 servings linguine
3 tbsp olive oil
2/3 cup frozen pearl onions
1 cup frozen peas
3 tbsp butter
half cup parmesan
1/4 cup cream
1 tsp Italian seasoning – oregano, basil, marjoram
1 tsp garlic powder
salt and pepper

Directions:
1) Bring water in a medium pot to a boil. Once boiling, add a little salt and two servings of pasta. Cooked until al dente.
2) Pour olive oil into a deep frying pan and heat oil over medium heat. Add pearl onions and cook until thawed and starting to brown. Add peas and cook a few more minutes.
3) Stir in pasta to onions and peas.
4) Follow with the butter, Parmesan, Italian seasoning, garlic powder, and salt and pepper to taste, and stir until pasta is well coated and sauce is smooth.