Ingredient: Parmesan cheese, grated

Chicken Parmesan Meatloaf

Chicken parmesan, also known as chicken parmigiana, originated from Italian immigrants in the US in the 1950s. The original version made with eggplant was adapted to use chicken breast instead.

The dish has become a ubiquitous mainstay in Italian American cuisine. Variations exist, but the core ingredients remain the same: chicken breast, breadcrumbs, Italian seasonings, tomato sauce, and mozzarella cheese.

Chicken Parmesan Meatloaf combines the best of both worlds—the comforting appeal of meatloaf with the irresistible flavors of Chicken Parmesan.

Meatloaf is elemental. It’s enduring, served without undue fuss or expensive implements …. comfort food without a doubt. I think an easy meatloaf recipe is something every home ‘chef’ should have in their arsenal. This particular one consists of seasoned coarsely chopped chicken thighs nestled under a zesty tomato sauce and cheese topping. I find chicken thighs make such a nice tasting option as opposed to regular ground chicken.

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 Chicken Parmesan Meatloaf
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Course Main Dish
Cuisine Canadian
Keyword chicken parmesan meatloaf
Servings
Ingredients
Meatloaf
Topping
Course Main Dish
Cuisine Canadian
Keyword chicken parmesan meatloaf
Servings
Ingredients
Meatloaf
Topping
Votes: 1
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Instructions
  1. Preheat oven to 400 F. Line a 8 x 4-inch loaf pan with foil & spray with cooking spray.
  2. In a saucepan, sauté onion & garlic in olive oil until softened. Cool completely.
  3. In a large bowl, mix all meatloaf ingredients just until combined. Place mixture in loaf pan. Using a fork flatten then top with marinara sauce.
  4. Bake 45 minutes.
  5. Combine topping ingredients. Top meatloaf with mozzarella & bread crumb topping. Bake an additional 15 minutes or until center reaches 165 F.
  6. Cool 10 minutes before slicing.

Scalloped Potato & Beef Lasagna

There are countless variations of lasagna across Italy and beyond. Entire cookbooks have been dedicated to this beloved dish, showcasing its multifarious nature.

 Potato slices absorb sauce and moisture so using them in place of lasagna noodles is a creative twist that can yield a delicious and hearty dish.  Along with potato slices there are a variety of alternatives to traditional lasagna noodles that you can use in your recipes. From zucchini strips and eggplant slices to portobello mushrooms and butternut squash, these alternatives offer flavorful and healthy ways to enjoy the classic Italian staple.

This beef potato lasagna combines layers of tender potato slices with creamy cheese and ground beef. Nothing but pure comfort food!

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 Scalloped Potato & Beef Lasagna
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Cuisine Italian
Keyword beef potato lasagna
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Cuisine Italian
Keyword beef potato lasagna
Servings
Ingredients
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Instructions
  1. Preheat oven to 350 F. Butter a 9 x 9-inch baking dish. Set aside.
  2. Microwave washed potatoes (with skins) for a few minutes to partially cook. Slice in 1/8 -inch slices & place half of them in a layer on bottom of baking dish.
  3. In a saucepan, sauté onions & garlic in oil until soft then add beef, salt, pepper & Italian seasoning. Add a layer of the meat mixture over the layer of potatoes.
  4. In a small saucepan, melt butter then add flour. Cook for a few minutes until bubbly then add 2/3 cup milk & 23 gm parmesan cheese. With a wire whisk combine into a smooth sauce.
  5. Spoon half of the butter/cheese mixture over the ground beef. Sprinkle with half of the mozzarella cheese.
  6. Repeat with remaining ingredients, layering in the same sequence. If using the cream, pour over all.
  7. Bake for 1 hour, covered with aluminum foil. Remove the foil for the last 10 minutes. Test to be sure the potatoes are soft.
  8. Remove from oven, cool for a few minutes then sprinkle with chives.

Meatballs & Barley w/ Sun-Dried Tomatoes

When it comes to comfort food, meatballs have a special place in the hearts (and stomachs) of many. This meatball & barley dish takes the classic comfort food to a new level. The unusual blend of herbs and spices used in the recipe give the meatballs a unique and complex flavor that sets them apart from other meatball recipes. 

In savory dishes like meatballs, cardamom can complement the richness of the meat and other spices. It adds a warm, aromatic, and slightly sweet flavor, enhancing both the savory and sometimes subtly sweet notes of the dish. It’s often used in combination with other spices to create complex flavor profiles, especially in dishes inspired by Moroccan or Scandinavian cuisine. 

Cardamom is a tropical perennial plant belonging to the ginger family. Originally native to south India and Sri Lanka, as of today Guatemala is the world’s largest producer. The cardamom plant has long sword-shaped leaves, white and purple streaked flower petals and yellowish-green pods which contain the seeds.

Cardamom should generally be used sparingly due to its potent and intense flavor. A little goes a long way, and a subtle hint of cardamom is often more desirable than a strong, overpowering taste. 

This recipe was one of those that started with these tasty little meatballs then along came some barley, veggies and gravy and it turned out to be an amazing meal.

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 Meatballs & Barley w/ Sun-Dried Tomatoes
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Course Main Dish
Cuisine Canadian
Keyword beef barley meatball casserole
Servings
Ingredients
Meatballs
Other Ingredients
Gravy
Course Main Dish
Cuisine Canadian
Keyword beef barley meatball casserole
Servings
Ingredients
Meatballs
Other Ingredients
Gravy
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Instructions
Meatballs
  1. Preheat oven to 350 F. Lightly grease a baking tray.
  2. In a large bowl, combine all ingredients for meatballs & mix well but do NOT overmix.
  3. Measure out 20 meatballs approximately 40 gm each & place on baking tray. Bake for about 15 minutes. You only want to bake them partially so they can finish baking with the rest of the casserole. Set aside.
Other Ingredients
  1. Cook barley in vegetable broth until tender. Set aside barley & any vegetable broth that might still remain when removed from heat.
  2. In the microwave, cook whole potatoes SLIGHTLY then slice into 1/8-inch slices. Slice red onion into wedges. Slice zucchini. Drain sun-dried tomatoes from seasoned oil. Grate cheese.
Sauce (Gravy)
  1. In a saucepan, melt butter; add flour & garlic powder to make a roux. Cook, stirring constantly for 2-3 minutes. Slowly add beef broth, stirring until sauce thickens. Season to taste. The gravy should be thin so the casserole can bake in it. If you find it is too thick, add more beef broth to thin it out.
Assembly
  1. Preheat oven to 375 F.
  2. Lightly spray a 9 x 13 -inch baking dish with baking spray. Spread the red onion wedges over the bottom of dish. Next layer the sliced potatoes on top then the zucchini & sun-dried tomatoes.
  3. Top with the meatballs & cooked barley then carefully pour gravy over top all. Sprinkle with grated cheese. Cover casserole with a piece of foil paper
  4. Cover casserole with a piece of foil paper & bake for 30-35 minutes or until cooked.

Beef & Cheese Ravioli in Creamy Sauce

Ravioli is a beloved pasta dish that has stood the test of time. With its delicious fillings, cultural significance, and versatility, ravioli continues to be a popular choice for people of all ages and backgrounds.

The name ‘ravioli’ is derived from the old Italian word ‘riavvolgere’ (to wrap). Ravioli was traditionally served ‘al brodo’ (in broth) before the introduction of tomatoes from the New World in the 16th century, when tomato-based sauces became popular.

In the past, ravioli was just a fancy way to recycle leftovers, but today you’ll find a variety of elegant fillings ranging from gourmet cheeses, butternut squash, kale & spinach, wild mushrooms, lobster, and chicken. It can be served in a variety of ways, such as boiled, baked, or fried, and can be paired with a wide range of sauces and toppings.

The sauce you choose to serve with your ravioli will depend on the filling of your little pasta pockets. The idea is to pair the right sauce with the filling to create balance. Light, cheesy ravioli pairs well with a rich, meaty sauce, while hearty meat-filled ravioli works better with something creamy or mild. This keeps the dish balanced so it’s not too heavy or uninteresting.

This casserole pairs cheese ravioli with a creamy beef parmesan sauce making a nice flavorful meal.

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 Beef & Cheese Ravioli in Creamy Sauce
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Course Main Dish
Cuisine Canadian
Keyword beef & smoked mozzarella tortellini in creamy sauce
Servings
Ingredients
Beef & Ravioli
Creamy Sauce
Course Main Dish
Cuisine Canadian
Keyword beef & smoked mozzarella tortellini in creamy sauce
Servings
Ingredients
Beef & Ravioli
Creamy Sauce
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Instructions
Beef & Ravioli
  1. In a large skillet, heat olive oil over medium heat. Add the ground beef, breaking it up into small pieces with a spoon. Cook until beef is browned, about 5-7 minutes. Drain any excess fat. Add the onion & garlic, cooking for an additional 2-3 minutes until softened & fragrant. Stir in oregano, basil & salt & pepper to taste. Set aside.
  2. While the beef cooks, bring a pot of water to a boil. Add ravioli & cook according to package directions, typically 3-5 minutes. Drain the ravioli, reserving about a cup of pasta water for the sauce. Set aside.
Sauce
  1. In the same skillet you cooked the beef, reduce the heat to medium-low & add the milk, cream cheese & chicken broth. Stir continuously until the cream cheese is fully incorporated into the sauce, creating a creamy base. Add the parmesan cheese, garlic & onion powder & pepper. Stir until the sauce is smooth & slightly thickened, about 2-3 minutes.
Assembly
  1. Add the cooked ravioli & beef mixture to the skillet with the creamy sauce. Stir gently to combine, ensuring the ravioli is coated with the sauce. If the sauce seems to thick, add a small amount of the reserved pasta water to thin it to your desired consistency. Cook for an additional 2-3 minutes to heat everything through.
  2. Serve hot. Garnish with a sprinkle of fresh parsley & additional parmesan cheese if desired.

Salmon Parcels

The perfect summer meal, a go-to dish to impress your guests and save time in the kitchen. Salmon parcels are also known as ‘salmon wellington’ or ‘salmon en croute’. Wellingtons, including the famous Beef Wellington are specifically baked in puff pastry which is a multi-layered pastry as opposed to something flatter like a pie dough. Puff pastry goes through a process called lamination, which involves rolling, folding and chilling the pastry multiple times to achieve that flaky consistency. Of course, you can defer not to make your own pastry and use store bought puff pastry with an amazing results!

The origin of salmon Wellington dates back to Tudor England (mid 1400s to early 1600s). Beef Wellington was an incredibly popular dish among the higher classes. Less wealthy groups began to experiment with other types of protein that were more plentiful and cheaper, like salmon or chicken. 

My variation of ‘Salmon Parcels’ includes zucchini as well as parmesan and Boursin cheese. The recipe makes four so for Brion & I, we enjoy two for dinner and I freeze two for another time.

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 Salmon Parcels
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Course Main Dish
Cuisine Canadian
Keyword salmon parcels
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Ingredients
Course Main Dish
Cuisine Canadian
Keyword salmon parcels
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 400 F. Line a baking sheet with parchment paper.
  2. In a large skillet over medium heat, heat oil until shimmering. Add onion, garlic, & a generous pinch of salt & cook, stirring occasionally, until onion is translucent, about 5 minutes. Add zucchini & sauté for another 5 minutes. Stir in Boursin cheese, parmesan & dill. Cook, stirring frequently, until cheeses are melted & combined, about 2 minutes. Stir in panko breadcrumbs & Old Bay seasoning. Cook, stirring, until mixture is thickened, about 2 minutes more; season with salt & pepper to taste.
  3. Rinse salmon under cold water, then pat dry with paper towels. Place sheet of puff pastry on a cutting board & roll out slightly. Lay on a piece of parchment paper & cut into 4 equal pieces. Arrange a piece of salmon in the center of each. (There should be about 1/2" dough on 2 sides of the salmon.) Season salmon with salt. Spoon filling mixture over salmon, making sure it stays in the center of fish; smooth in an even layer.
  4. Using parchment paper, roll each piece into a log shape. Remove paper, flip seam side down & transfer to a parchment-lined baking sheet. Fold in pastry on ends to enclose filling. Brush all over with egg wash.
  5. Bake salmon until pastry is golden brown & an instant-read thermometer inserted into thickest part of salmon registers 140°, 25 to 35 minutes. Transfer salmon parcels to a platter & serve with a dill sauce if you prefer..

Baked Scallops w/ Creamy Corn, Tomatoes & Chives

July in Canada is the ‘everything goes better with corn’ season, and that includes seafood.

Scallops, those sweet and tender ocean gems, have a flavor profile that’s both briny and subtly sweet but never too fishy. Then there’s corn, that sunny yellow kernel-packed treasure. It’s like summer in vegetable form, with a satisfying crunch and natural sweetness.

This is an easy summer dish, perfect for any night of the week, but make no mistake, it’s also worthy of a weekend dinner with friends. Pair it with some small, boiled new potatoes tossed in parsley and butter. Yum!

Brion & I love both seafood and corn, so this kind of meal certainly works for us.

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 Baked Scallops w/ Creamy Corn, Tomatoes & Chives
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Course Main Dish
Keyword baked scallops w/ creamy corn, tomatoes & chives
Servings
Ingredients
Corn, Tomatoes & Chives
Scallops
Course Main Dish
Keyword baked scallops w/ creamy corn, tomatoes & chives
Servings
Ingredients
Corn, Tomatoes & Chives
Scallops
Votes: 1
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Instructions
Corn, Tomatoes & Chives
  1. In a large skillet, heat oil. Add corn kernels & season with 1/4 tsp salt. Cook until just about tender, 2-3 minutes. Add Boursin cheese & water; cook 1-2 minutes more while stirring. Remove from heat, stir in the halved tomatoes. Keep warm while scallops are baking.
Scallops
  1. Preheat oven to 400 F.
  2. Pour melted butter into an 11 X 7-inch baking dish; add scallops & spread to form an even layer. In a small bowl, combine breadcrumbs, parmesan cheese, minced garlic, onion powder, paprika & dried parsley. Sprinkle over scallops. Bake scallops about 15-20 minutes.
Serving
  1. Divide corn/tomato mixture on 4 serving plates. Top with scallops & fresh chives or green onions for garnish.

Spinach Gorgonzola Pasta at Gayles

Over the years, Brion and I have vacationed many times in the Carmel / Monterey area on the Central Coast of California. As a rule, we make Pacific Grove ‘home base’ and from there do numerous day trips. On one of these trips, I noticed a brochure advertising a place called Gayle’s Bakery & Rosticceria. It was in a small beach town called Capitola, about 64 km (40 miles) north of the Monterey Peninsula. We thought we should check it out as it would give us a nice day trip up the coast.

If you’ve ever been to Capitola chances are you’ve eaten at one of the most famous bakeries on the Central Coast. I’m talking about Gayle’s of course. Gayle’s has been an institution in Capitola, California since it opened as a bakery in 1978. It began with 800 square feet, serving 10 items. Five years later, the Rosticceria, an Italian deli with a beautiful rotisserie was added. Today, Gayle’s Bakery is a thriving 10,000-square-foot food emporium serving as a deli, a bakery (that could give any French bakery some pretty stiff competition) and an espresso bar with two successful cookbooks and 180 employees. The food is delicious, it’s clean, extremely well run and, although it’s been open for four decades, it still has a trendy feel.

It’s self-service, so you take a number and then decide what to put on your lunch tray. Once you have received your meal, you can sit indoors at one of the French mosaic ‘earthquake tables’ made from crockery broken in that infamous 1980s quake, or out on the enclosed brick patio. 

We arrived at Gayle’s right around noon. The place was bustling with business. I stood there trying to make a lunch choice and decided on a very ordinary looking spinach-Gorgonzola pasta. It consisted of pasta shells in a creamy sauce streaked with spinach, tangy from three cheeses, with a good hint of fresh garlic. Brion went with a hot ‘bacon & smashed tots breakfast sandwich’ which consisted of bacon, a fried egg, grilled tater tot hashbrowns, American cheese & special sauce served in a ciabatta bun. For dessert we tried a piece of ‘marionberry’ pie. A marionberry is a type of blackberry grown almost exclusively in the Pacific Northwest, which is why a lot of people haven’t heard of it.  It’s a cross between two different blackberries – the Chehalem blackberry and Olallieberry; and it’s named after Marion County in Oregon, where it was first developed in the 1950s. Our choices were just incredibly good, so much so that we made the trip back numerous times during our stay in the area.

That afternoon we explored Capitola with its beautiful beaches and historic and colorful architecture. One of the most recognizable landmarks in Capitola is the Venetian Court. This cluster of brightly painted wooden buildings was constructed in 1928 and later restored after a devastating fire in 1968.

The splashy Venetian Court has been an eccentric mainstay of the Capitola beach scene. Designed in a blend of Mediterranean, Spanish Colonial and Mission Revival style architecture, its parapet walls, arches, balconies, carved doors and gargoyle sculptures are a nod to the Mediterranean city of Venice, from which it takes its name. The intensity of color captures what you might see from a gondola on the Grand Canal.

Rispin, an oil millionaire from Canada, purchased all of Capitola in the 1920s. His imprint forever changed the perception of a rustic Camp Capitola to a flourishing, seaside resort with the new name of Capitola-by-the-Sea. He dreamed of recreating the Italian town of Venice on our West Coast waterfront. The Venetian Court, with its Mediterranean influences, was just one step to making that dream happen. These vibrant condos were designed with an ocean view in mind, stair-stepping up the slope of the beach so each has a picture-perfect perspective on Monterey Bay. The first two rows are privately owned: the remaining units are part of the Capitola Venetian Hotel.

Needless to say, the trip turned out to be much more than what we expected …truly memorable!

I have included a few photos I hope you will enjoy.

  • Gayles Restaurant and the food we enjoyed there
  • Service Counter with hot & cold food
  • Cases of baked goods
  • The Venetian Court
  • The Wharf at Capitola

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 Spinach Gorgonzola Pasta at Gayles
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Course Lunch
Cuisine American
Keyword spinach gorgonzola pasta
Servings
Ingredients
Gorgonzola Sauce
Pasta
Course Lunch
Cuisine American
Keyword spinach gorgonzola pasta
Servings
Ingredients
Gorgonzola Sauce
Pasta
Votes: 1
Rating: 5
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Instructions
Gorgonzola Sauce
  1. In heavy saucepan over medium heat, heat milk until hot but not boiling. Combine flour & butter in another heavy saucepan. Stir over medium heat with wooden spoon or whisk until mixture has gently bubbled for 2 minutes. Be careful not to brown flour.
  2. Add hot milk to flour mixture a little at a time, whisking. Bring to boil, reduce heat to low, & simmer, stirring constantly, until mixture thickens, about 6 to 8 minutes. It will look like heavy cream. Add gorgonzola, whisking until smooth. Add nutmeg & pepper. Remove from heat & cool.
Pasta
  1. Cook pasta in salted, boiling water until al dente. Drain.
Assembly/Baking
  1. Preheat oven to 375 F.
  2. In large bowl, combine pasta, gorgonzola sauce, spinach, ricotta, & garlic. Taste & adjust to taste for salt & pepper. Place in 12 x 17-inch casserole dish & top with Parmesan. Bake for 20 to 30 minutes, until cheese browns a little.
  3. Bake for 20 - 30 minutes, until cheese browns slightly.

Pork Tenderloin in Savoy Cabbage w/ Mushrooms

Pork tenderloin gets plenty of attention for its leanness. After all, it rivals boneless, skinless chicken breast. But tenderloins also deserve credit for their versatility. They lend themselves to so many different preparations, you never need to serve it the same way twice.

This tenderloin wrapped in savoy cabbage with mushrooms puts a new spin on the basic cabbage roll idea. The complete meal is ready in just over an hour and it tastes absolutely great.

Savoy cabbage is believed to have originated in Europe and was first documented in the 1500s in a region once ruled by the Italian House of Savoy. This region bordered France, Italy, and Switzerland and the cabbage was later introduced to northern Europe in the 18th century. Today Savoy cabbage can be found at specialty grocers and local supermarkets in Europe, Asia, Canada, and the USA.

Savoy cabbage is best suited for both raw and cooked applications such as roasting, braising, steaming, boiling, baking and stir-frying. It is considered the most versatile of all cabbages and can be used as a substitute for both western hard-heading types and Chinese loose-heading varieties. The frilly texture and mild, sweet flavor of Savoy cabbage can supplement slaws and salads when raw, and soups, stews, and curries when cooked. It can also be sliced thinly and mixed into pasta, stuffed with meats such as duck, sausage or bacon and baked, or utilized as a wrap substitute for tacos or spring rolls. In addition to cooked applications, Savoy cabbage can pickled and preserved for extended use as a condiment. Savoy cabbage pairs well with herbs such as sage, thyme, caraway, dill, and mint, horseradish, avocadoes, apples, onions, garlic, carrots, peas, corn, fennel, potatoes, nuts such as peanuts, almonds, and walnuts and juniper berries. The cabbage will keep 1-2 weeks when loosely wrapped in plastic and stored in the crisper drawer of the refrigerator.

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 Pork Tenderloin in Savoy Cabbage w/ Mushrooms
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Course Main Dish
Keyword pork tenderloin in savoy cabbage w/ mushrooms
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Ingredients
Pork Tenderloin
Vegetables
Course Main Dish
Keyword pork tenderloin in savoy cabbage w/ mushrooms
Servings
Ingredients
Pork Tenderloin
Vegetables
Votes: 1
Rating: 5
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Instructions
Tenderloin
  1. Blanch the savoy cabbage leaves in boiling salted water for about 45 seconds. Remove, rinse in cold water & pat dry. Trim the mushrooms & chop.
  2. Melt butter in a saucepan & cook the shallots & mushrooms until the liquid has evaporated. Season with salt & pepper to taste & remove from heat, allow to cool slightly & stir in beaten egg yolk & cheese.
  3. Heat the oil in a frying pan & sear tenderloin on all sides, then remove from pan.
  4. On a sheet of saran, place bacon ensuring that each piece slightly overlaps each other. Layer the bacon the same length as the tenderloin.
  5. Lay the cabbage leaves overlapping slightly on another sheet of saran. Spread the mushroom mixture over the leaves. Sprinkle the tenderloin with Montreal Steak Spice then place on top of mushroom mixture. Using saran, wrap the tenderloin in the cabbage then place cabbage wrapped tenderloin onto bacon lined saran paper.
  6. Wrap the bacon tightly around all with the help of the saran wrap. Twist the ends of the saran make a nice tight roll. Place in refrigerator until ready to roast.
Veggies
  1. Prepare vegetables. Melt 1 Tbsp butter in a saucepan, sauté vegetables & season with salt & pepper. Pour in the broth, cover & simmer over low heat for about 10 minutes. This can be done while meat is roasting.
Cook & Serve
  1. Preheat oven to 400 F.
  2. Place tenderloin in a no-stick pan over medium heat & brown off the bacon on all sides. When evenly browned, transfer to preheated oven & roast for 30 minutes, then rest for 2 minutes before slicing.
  3. Place veggies & broth on a platter. Slice tenderloin & place on top of veggies for serving.

Seafood Meatballs w/ Orzo

Meatballs have become a beloved culinary delight in various cuisines around the world. The concept of combining ground meat with other ingredients to form compact balls can be traced back to ancient civilizations.

While commonly associated with Italian cuisine, the origin of meatballs is a tale that stretches across time and cultures.

Sweden has made its mark on the global meatball scene with its distinctive version, known as köttbullar. Swedish meatballs gained international recognition, thanks in part to the association with the popular furniture retailer, IKEA.

The Middle East boasts its own variation of meatballs, known as kofta. Kofta has a long history in the region and can be found in various Middle Eastern and Mediterranean countries, including Turkey, Lebanon, Egypt, and others.

Meatballs have traveled the world, adapting and evolving to suit different tastes and ingredients.

Asian cuisines have their own variations of meatballs. In Thailand, fish balls are popular street food made from a paste of minced fish, mixed with herbs, spices, and sometimes starch to achieve a firm texture. They are usually served in soups, stir-fries, or on skewers with dipping sauces.

As immigrants from various countries arrived in North America, they brought with them their culinary traditions, including their beloved meatball recipes.

In recent years, the popularity of global cuisine has further fueled the creativity and innovation around meatballs in North America. Food trucks and trendy restaurants offer inventive variations, such as fusion meatballs with a blend of different cultural flavors or vegetarian and vegan alternatives made with plant-based ingredients like lentils, mushrooms, or chickpeas.

Today, meatballs in North America can be found in a variety of forms and flavors, reflecting the country’s multicultural heritage.

Whether enjoyed in a tomato-based sauce with pasta, in a creamy gravy with lingonberry sauce, or alongside aromatic rice and fragrant spices, meatballs continue to satisfy appetites. The enduring popularity of meatballs is a testament to their versatility and the universal appeal of a simple, comforting dish.

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 Seafood Meatballs w/ Orzo
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Cuisine Asia
Keyword seafood meatballs w/ orzo
Servings
MEATBALLS
Ingredients
Orzo Pasta
Sauce
Seafood Meatballs
Cuisine Asia
Keyword seafood meatballs w/ orzo
Servings
MEATBALLS
Ingredients
Orzo Pasta
Sauce
Seafood Meatballs
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Instructions
Orzo
  1. Bring 2 1/2 cups vegetable broth to a boil & cook orzo until tender. Drain excess vegetable broth from orzo & reserve. Set orzo & reserved water aside.
Sauce
  1. In a saucepan over medium heat, melt butter & add the garlic. Cook 3-4 minutes while stirring. Whish in remaining sauce ingredients. Simmer 4-5 minutes, stirring until sauce slightly thickens. Remove from heat.
Seafood Meatballs
  1. In a small bowl, mix the eggs & lemon juice. Place all meatball ingredients (except the olive oil) in the bowl of a food processor & pulse until combined.
  2. In a large saucepan, heat olive oil over medium-low heat. Scope seafood mixture (makes 20 balls) into saucepan. Using a large spoon, continuously turn the meatballs until all sides obtain a golden brown color. Place meatballs on a plate lined with paper towel.
Serving
  1. On a large platter, place orzo & top with seafood meatballs. Drizzle sauce over all. Place in the microwave for a couple of minutes just to ensure everything is hot for serving.

Whole Roasted Cauliflower

Roasting a whole cauliflower is probably nothing new. One imagines that as long as there has been cauliflower, cooks have been roasting whole heads of it in high heat.

Israeli cuisine is diverse and very vegetable forward. So, it’s no great surprise that an Israeli chef figured out a way to make cauliflower even tastier with a presentation that is equally appropriate served for lunch on Wednesday or as a main dish on a holiday or other special occasion.

A whole roasted cauliflower will take a little more time than roasting florets, but it makes an unbeatable visual impression, and is almost absurdly easy to make.

This easy and delicious whole roasted cauliflower is spread with seasonings and grated Parmesan cheese then oven-roasted to perfection. Serve as a side dish with any number of entrees such as roasted pork loin and baked cod or enjoy as a vegetarian meal.

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 Whole Roasted Cauliflower
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Course Main Dish
Cuisine Middle Eastern
Keyword whole roasted cauliflower
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Ingredients
Course Main Dish
Cuisine Middle Eastern
Keyword whole roasted cauliflower
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 375 F. Lightly grease a cast iron skillet.
  2. Remove all the outer leaves of the cauliflower & rinse it inside and out. Pat it dry & set it down onto a tea towel to drain off water from the inside, while you prepare the seasoning.
  3. In a small bowl, combine the seasoning, olive oil, minced garlic, & parmesan cheese. Mix well to combine.
  4. Turn the head of cauliflower upside down & carefully cut off most of the thick stem. Make sure not to cut off the area where the florets' stems attach.
  5. Spread the seasoning mix all over the cauliflower starting with the underside. Make sure to get the seasoning on the inside, between the stems to season the inside of the cauliflower. Turn it over & cover the outside of the cauliflower head with seasoning.
  6. Place seasoned cauliflower onto the prepared cast iron pan, stem side down & cover the pan & cauliflower with a sheet of aluminum foil tightly.
  7. Place into the oven and let it cook about 30 minutes.
  8. Take the aluminum foil off, raise the heat of the oven to 400 F. & place the pan with cauliflower back into the oven.
  9. Bake uncovered for another 30 minutes. You can test if the cauliflower is done by inserting the fork and feel how easily it goes in.