Light Italian Sandwich

 

Ingredients:
1 toasted sesame bun
1 tablespoon olive oil
1/4 tsp. salt
1/4 cup diced green pepper & vidalia onion
1 roma tomato sliced
1 slice provolone cheese
fresh greens of your choice
2 sandwich sliced pickles
(sliced turkey optional)

Directions:
Step 1 - In a small skillet heat up your olive oil to medium heat, then toss in your pepper and onion.  Salt and stir occasionally for 3-4 minutes. At the same time toast your sandwich bun in your toaster and prepare the additional ingredients. 

Step 2 - Assemble your sandwich in this order; bottom toasted half, lettuce, tomato, (turkey optional), cheese, sautéed veggies and top toasted half.  Enjoy, light and yummy! Reminds me of the veggie sub at FireHouse Subs.

Grilled Veggie & Kale Pita Samdwich

Ingredients:

1 pita (store bought or  http://jbirdbaker.blogspot.com/2014/01/pita-bread.html )

1 cup fresh organic kale

To Grill:

1/4 Vidalia onion sliced

1/4 cup sliced zucchini

1/4 cup sliced red bell pepper

1/4 cup sliced snow peas

1 tbsp. organic extra virgin olive oil

1/4 tsp. freshly ground black pepper & kosher salt

To Top:

1 small vine tomato sliced

1 tbsp. shredded cheese

1 tbsp. diced celery

 

 

Directions:

Step 1: Prep all of your ingredients and set aside. Heat your olive oil in a skillet on medium high heat.  Add in the veggies to grill, toss occasionally until desired then add in your black pepper and salt (about 3-5 minutes). 

Step 2: Build your sandwich, take your pita and line with the kale.  Then add in your grilled veggies and top with cheese, celery and tomatoes.  Enjoy!

 

 

 

 



Easy Pasta & Meatball Dinner

Ingredients:

3/4 cup pasta sauce from scratch or store bought

1 package Italian (sweet or mild) sausage links

12 ozs. favorite pasta cooked al dente

3 tbsps. extra virgin olive oil

salt & pepper to taste

fresh basil to top

 

Yields: 5 Servings

 

Directions:

Step 1: Cook pasta in well salted water to al dente, then drain and set aside. At the same time bring olive oil to a slightly higher than medium heat, remove the casing from the sausage and cut into thick slices. Cook until browned and cooked through, add in your pasta sauce letting simmer for 3 minutes.

 

Step 2: Add your pasta to the skillet and cook for another minute, tossing to combine.  Then serve topped with fresh basil and enjoy!

Calzones

Ingredients:

(Dough)

3 1/2 cups unbleached all purpose flour

1 tsp. salt

2 tsps. active dry yeast

1/4 cup organic extra virgin olive oil

1 1/2 cups very warm water

(Inside)

garlic powder for sprinkling

1/2 cup shredded mozzarella per calzone you plan on making

favorite toppings - basil, pepperoni, veggies etc.

(Baking)

Canola Oil Spray

2 tbsps. organic extra virgin olive oil

2 cloves freshly grated garlic

 

Directions:

Step 1: Make your dough, start by putting together your dry ingredients and stir to combine. Then add in your olive oil and 1/2 cup of warm water at a time until the dough comes together. 

Step 2: Roll out your dough ball onto a piece of parchment paper or counter that is lightly floured.  Divide into sections (I made 5 because there are 5 people in my family), then shape with your hands and finish by rolling out.  Fill half with the cheese, sprinkle with garlic powder and then your toppings.  Fold over the half, roll and pinch your edges to seal your calzone.  Spray a baking sheet with canola oil and line with your calzones.

Step 3: Pre-heat your oven to 465 degrees and make your garlic infused olive oil by combining your olive oil with 2 cloves of freshly grated garlic.  Let marinate together until right before you bake the calzones, then brush each one right before baking with a pastry brush.  Bake for 14-17 minutes until golden brown, enjoy!

 

 

 

 

 



 

Grilled Veggie Thin Crust Pizza

Ingredients:

(Dough)



1 cup hot water

2 1/2 tsps. active dry yeast

1/4 tsp. granulated sugar

2 1/2  cups unbleached all-purpose flour

1 1/2 tsps. salt

1 tbsp. extra virgin olive oil

(Toppings)

1 1/2 cups freshly shredded mozzarella cheese

1 tbsp. parmesan cheese

2 tsps. extra virgin olive oil

1 tsp. garlic powder

1/2 tbsp. melted butter

1 cup broccoli florets

1/4 sliced carrots

1/2 cup sliced red onions

1/4 cup sliced red pepper

1/2 cup sliced bella mushrooms

1/4 cup sliced celery

salt & pepper to taste

 

Directions:

Step 1: Make the dough about 1.5 hours before you want to serve your dinner, start by putting the hot water, sugar and yeast in that order in the bottom of your mixing bowl.  Let sit for 8-10 minutes until the yeast reacts and looks puffy or spongy. Then add your flour and olive oil, then mix using the dough hook attachment on low for 1-2 minutes.  Then add in the remaining dough ingredients.  The dough should be sticky but the sides of your mixing bowl should be clean.  If your dough is to dry add 1 tbsp. of water at a time until it pulls away from the sides or if your dough is to wet add 1 tbsp.  of flour until the dough pulls away from the sides.

 

Step 2: Place in an oiled bowl and cover until doubled in bulk (about 1-1.5 hours), then chop your veggies.  In a large skillet heat 2 tsps. of extra virgin olive oil on medium-high heat, add in your veggies (add salt and pepper to taste), cook to desired.  Set aside to let cool to room temperature. 

 

Step 3: Pre-heat your oven to 475 degrees and shred your mozzarella cheese.  Roll out your dough onto a lightly floured countertop, very thin.  Place on a pizza stone or pan, poke with a fork to allow for air flow and a crispy crust.  Finally brush with butter then sprinkle with mozzarella, parmesan, garlic powder and veggies.  Cook for 6-9 minutes until the crust is golden brown, enjoy!

 

 

Grilled Veggie Pita

Ingredients:

1 cup cherry tomatoes (cut in half)

1 cup sliced cucumber

1/2 shredded sharp cheddar cheese

2 cups mixed dark greens

1/2 cup sliced red, green or orange bell pepper

1/4 shredded carrots

1/4 cup sliced celery

1/2 cup sliced red onion

1 tbsp. extra virgin olive oil

salt & pepper to taste

Pita Bread (http://jbirdbaker.blogspot.com/2014/01/pita-bread.html)

 

Yields: 2 Pita Sandwiches

 

Directions:

Step 1: Prepare all of your toppings.  Heat up a skillet to medium-high heat with the olive oil toss in your bell pepper, onion, celery and carrot (salt and pepper to taste).  Grill for 3 minutes or until desired.  While occasionally stirring the skillet ingredients, line your pitas with the mixed greens.  Finally top with the grilled veggies, cucumber, tomato and cheese. Enjoy, these are delicious and light!

Garlic & Olive Oil Pasta with Tomato & Basil

 

 

Ingredients:

1/2 package of angel hair pasta cooked al dente, drained and tossed in olive oil

2 roma tomatoes diced

1/4 cup freshly torn basil leafs

4 tbsps. extra virgin olive oil

3 cloves of garlic finely minced

salt & pepper to taste

 

Directions:

Step 1: In a large skillet heat low-medium (do not put on a full medium heat this will burn the garlic) sauté the minced garlic in the olive oil for 4-5 minutes, be extra carful not to burn the garlic.  Then add in the diced roma tomatoes and sauté for another minute, finally turn up to a medium heat and toss in the pasta and basil leafs.  Salt and pepper to taste, then serve and top with a fresh sprig of basil.  Enjoy!

Sweet & Spicy Sesame Thai Noodles

Ingredients:

1 tsp. crushed red pepper flakes

4 tbsps. honey

4 tbsps. soy sauce

1/2 cup sesame oil

1/4 cup thinly sliced carrots

3 scallions chopped

3/4 package pasta of your choice cooked to aldente

Directions:

Step 1: Fill a large pot 2/3 the way with water that is well salted, at the same time in a large skillet bring the sesame oil and red pepper flakes up to a low-medium heat and let simmer for 3 minutes.  Then drain the oil through a sifter to remove the red pepper flakes (but the oil with be infused with the spice).  Add the soy sauce and honey to the oil, then whisk to combine.

Step 2: Cook the pasta and drain.  Add the infused oil mixture to a clean skillet and bring up to a simmer (low-medium heat), add the carrots and scallions stir for 1 minute.  Add in your pasta, tossing until the sauce is evenly absorbed.  Serve and enjoy!





Summer Veggie Quinoa Salad

Ingredients:
1 cup quinoa cooked
1 cup diced cucumber (seeds removed)
3/4 cup diced red bell pepper
1 cup sweet corn kernels
1/2 cup sweet peas
1/3 red onion diced
1/2 cup sliced carrots
1/4 cup red wine vinaigrette
Juice of 1/2 a lemon
1/3 tsp. salt

Directions:
Step 1: I cooked my quinoa then placed in a large bowl.  Then add in your veggies and mix together with the lemon juice, salt and vinaigrette (I used my own red wine vinaigrette under dips/dressings in the recipe index).  Chill and let marinate for 1-2 hours before serving.  Enjoy :)

 

Summer Garden Pasta

Ingredients:

3/4 lb. pasta of your choice cooked aldente and drained

4 tbsps. extra virgin olive oil

3 garlic cloves peeled and minced

5 cups broccoli florets

1 cup mini bella mushrooms sliced

1 cup corn

1 cup peas

1/4 tsp. freshly ground black pepper

1 tsp. kosher salt

 

Directions:

Step 1: Cook your pasta in well salted water and drain. At the same time in a large skillet heat up olive oil to slightly under medium heat and add garlic (be sure not to burn the garlic).  After a few minutes add in the veggies, salt and pepper tossing to incorporate. 

Step 2: Add in your pasta and toss for another minute on medium heat.  Serve and enjoy!

 



Mom's Lasanga

Ingredients:
12 lasagna noodles cooked aldente
1 lb. ground beef browned and drained

Step 1: While boiling 12 lasagne noodles, brown I lb. lean ground beef, drain and add a 23.5 oz. jar of spaghetti sauce. Finally add in 4 oz. can of tomato paste and set aside.

Step 2: Slightly beat 2 eggs with a whisk, fold in 24 ozs. small curd cottage cheese, 1/2 cup grated parmesan cheese, 1 tsp. salt and 1/2 tsp. freshly ground black pepper. Set aside.

Step 3: Take out your shredded mozzarella and have ready for layering.

Step 4:  Layer half the noodles in bottom of 13 x 9 x 2 pan, spread with half the cottage cheese mixture, sprinkle with half the mozzarella, spread half the meat sauce and repeat one more time.

Step 5: Bake at 375 for 30 minutes (or assemble early, refrigerate and bake for 45 minutes), let stand 10 minutes before serving.  Enjoy!

 

 

 

3 Cheese Baked Macaroni

Ingredients:

1 lb. of dry noodles, your shape of choice

4 tbsps. butter

1/3 cup skim milk

2/3 cup shredded mozzarella

2/3 cup shredded sharp cheddar cheese

2/3 cup shredded provolone cheese

 

Directions:

Step 1: Pre-heat your oven to 350 degrees.  Cook noodles in a large pot of salted water until aldente in texture (The noodles will finish cooking while in the oven).

Step 2: Drain the noodles, turn off the burner and place back in warm pan.  Add the cheese and stir, it is important not to add the other ingredients until the cheese has melted. 

Step 3: Add the butter and milk, stir to incorporate.  Spray a baking dish (I used a square pyrex) lightly with canola spray.  Add your macaroni and bake for 30 minutes.

 

Enjoy!!

Margarita Flat Bread

Ingredients for Dough:
1 3/4 cup unbleached all purpose flour
3/4 cup hot water
1 tsp. salt
3/4 tsp. active dry yeast

Ingredients for Topping:
1 cup shredded mozzarella
1 roma tomato diced
1/2 tsp. garlic salt
1 tbsp. fresh basil, torn

Directions:
Step 1: Make the dough, by combining the ingredients in your mixer with the dough hook attachment.  Cover with plastic wrap and let rise for an hour. 
Step 2: Pre-heat your oven to 450 degrees.  Roll out dough on a floured surface until it is very thin.  Place on a pizza pan (the holes allow air which will crisp up the crust), then top with the mozzarella, diced tomato, garlic salt & fresh basil.
Step 3: Bake for 7-10 minutes or until golden brown, slice and enjoy!!

Sautéed Broccoli, Garlic & Mozzarella Pasta

Yields: 4 Servings

Ingredients:
3 cups dry pasta (I used mini penne)
4 tbsps. extra virgin olive oil
2 large cloves sliced fresh garlic
4 cups of broccoli florets
1/4 cup shredded mozzarella
1/4 tsp. freshly ground black pepper
1/2 tsp. kosher salt

Directions:
Step 1: Bring a large pot of water to a boil (add a healthy pinch of salt to flavor the pasta). Then take out a large skillet and heat up the olive oil to a just shy of medium temperature.
Step 2: Slice the garlic thinly and then add to the skillet, at the same time add your pasta to your boiling water (keep an eye and make sure the garlic doesn't turn brown (burn)). Then add the broccoli florets stirring to insure even cooking. 
Step 3: Cook the pasta to aldente (the pasta will finish cooking in the skillet) and drain leaving a small amount of the pasta water (3-4 tbsps.), add the pasta to the skillet.  Continue to toss for 3 more minutes, add the kosher salt freshly ground pepper.
Step 4: Plate each serving with a pile of shredded mozzarella on top, enjoy!

Angel Hair Pasta with Garlic, Mushrooms and Broccoli Florets

Ingredients:

1/2 box angel hair pasta

1 tsp. kosher salt

1 tsp. freshly ground black pepper

4 tbsps. extra virgin olive oil (first cold pressed)

3 cloves freshly minced garlic

3 cups broccoli florets

1 cup baby bella mushrooms sliced

 

Directions:

Step 1: Bring a large pot of water to a boil with a dash of kosher salt, add dry pasta a follow cooking time instructions on your box for an al dente result. At the same time pre-heat a large skilled with the olive oil and garlic on a medium low heat (too hot and you will burn your garlic (it will turn brown when burnt).





Step 2: Once the garlic has sautéed for a couple minutes, add the veggies and seasonings.  Turn heat up to medium and toss with a pair of tongs. When pasta finished cooking, drain and add to the skillet and toss for 3 minutes.  Enjoy! 



Greek Veggie Pita

Ingredients:

Pita Bread

1/2 cup lettuce of choice

1 tbsp. diced sweet onion

1/4 cup sliced beets

1/2 roma tomato sliced

1/4 shredded cheese

2 tbsps. hummus 

Directions:

Step 1: Clean and prepare the veggies.  

Step 2: Warm up the pita either in the microwave or on a griddle.  Spread hummus on the bottom, then pile up the veggies.  Enjoy!

Hibachi Vegetable Stir-Fry

Ingredients:

2 zucchini 

1 medium sweet onion

8-10 mushrooms 

4 cups broccoli florets

Soy sauce to taste

3-5 tbsps. extra virgin olive oil

1 tsp. freshly ground black pepper

1/2 tsp. kosher salt 

3/4 lb. pasta of your choice (or substitute spaghetti squash for an even healthier approach)

Serves:

 4-5

Directions:

Step 1: First clean and cut the vegetables, above is my favorite combination however feel free to substitute what veggies you like the most :)  It is important to cut all vegetables to the same size, so that they cook evenly.

Step 2: I first start by chopping the onion up and adding it to a pan with 3-5 tbsps. of olive oil on a just under medium heat. Then sprinkle with a pinch of kosher salt and black pepper, stir occasionally for 4-5 minutes.  

Step 3: Then add soy sauce to taste, when onions become translucent (they should look caramelized) turn up the heat to medium high and add the other veggies cut to your preference.  

Step 4: Stir a few times and let until they have a slight sear.  Eat them alone or add to pasta, rice or even spaghetti squash. Serve and enjoy!!!

Parmesan Garlic Pasta with Mushrooms and Peas

Ingredients:

Past of your choice

1/2 cup of peas (fresh or frozen)

1 cup mushrooms cleaned and sliced

2 tbsps. parmesan cheese

1-2 cloves of garlic, finely chopped

4-5 tbsps. olive oil

1/2 tsp. freshly ground black pepper

1-2 tsps. kosher salt

Yields:
2 Servings

Directions:
Step 1: Bring a pot of salted water to a boil.  Bring a frying pan on medium-low heat  up to temperature with olive oil.  
Step 2: Add your noodles to the boiling water and cook until aldente, then drain.  In the meantime add garlic to your frying pan to flavor the olive oil.  After 3-4 minutes add mushrooms, peas, sprinkle of salt and black pepper (I use fresh mushrooms and frozen peas), saute and let the ingredients marinate (about 3-4 minutes). 

Step 3: Add pasta to the frying pan and toss to combine.  Finally add the parmesan last, give a final toss and serve!