Although it might seem that cannelloni have been eaten since ancient times, this is a recent custom. You could not find it in any Catalan cookbook until the start of the 20th century. Cannelloni originally came from Italy, brought to Catalonia at the end of the 18th century by foreign chefs working in hotels.
There is a basic difference between Catalan and Italian cannelloni. With Catalan, the meat is cooked first, then ground, whereas the Italians put the ground meat straight into the cannelloni tubes.
Manicotti is the Italian American version of cannelloni. Both are pasta tubes, but the difference between the two is fairly minimal: Manicotti tubes are ridged, larger and slightly thicker. Cannelloni tubes are smooth, a touch smaller and slightly thinner.
Over the years, no-boil (also called oven-ready) cannelloni tubes have become a permanent fixture on supermarket shelves. Much like ‘instant rice’, no-boil pasta is precooked at the factory. The pasta tubes are run through a water bath and then dehydrated mechanically. During baking, the moisture from the sauce softens, or rehydrates, the pasta, especially when the pan is covered as the cannelloni bakes.
This baked pasta can be stuffed with a myriad of fillings that suit any taste, from chicken with asparagus to shrimp and lentils. Whether you make a meat sauce, a mixture of herbs and ricotta cheese, or fish accompanied by a tomato sauce, the filling can be made the day before. In fact, this will make it even tastier.
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Italian Sausage Cannelloni
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Instructions
Filling
In a large skillet over medium heat, add oil, onion & mushrooms. Cook for 5-10 minutes allowing the onion to soften & mushrooms to release their liquid.
Once most of the liquid has dissipated, add sausage crumbling it with a wooden spoon into small pieces as it cooks. Stir & cook all ingredients until the onion is softened & the sausage is no longer pink & is starting to brown. Set aside.
Béchamel Sauce
Melt butter in a medium saucepan over medium heat. Add flour, paprika & Italian seasoning & stir until well incorporated. Slowly, add milk & whisk together until smooth. Continue whisking until sauce comes to a slow boil & starts to thicken. Stir 1/3 of the sauce into the sausage mixture. (Reserve the other two thirds to pour under & over the cannelloni.) Add 340 gm shredded mozzarella to the sausage & sauce mixture & mix to combine.
Assembly/Baking
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Spread a bit of sauce over the bottom of (2) 13 X 9-inch baking pans. Using a large pastry tube with a star tip, fill (oven ready) cannelloni shells. Nestle the cannelloni in the sauce & cover with remaining sauce.
Top with a combo of 50 gm shredded mozzarella & 25 gm shredded Parmesan. Cover with foil.
Bake for 45 minutes, remove foil & bake another 5 minutes or until cheese starts to turn golden. Remove from oven, let stand 5 minutes then serve.
Recipe Notes
- As far as the cheese goes in this recipe, use whatever kind you prefer or have on hand. You know it will always be great because 'cheese makes it better' right!
- This meal freezes well so if it is to big for your family in one setting just freeze the rest for another time.
Quite often confused with rice, orzo is a short-cut and petite pasta that is often used in place of other grains. Also known as risoni, this little pasta, or pastina, is a wonderful base for many meals.
Orzo offers enormous culinary potential made with 100% enriched durum semolina wheat. However, there are other varieties, including whole wheat orzo made with whole wheat flour and tri-color orzo which is enriched with red tomato and vibrant green spinach.
Orzo can be used in a wide variety of recipes such as mixed bowls, soups, salads, casseroles, and side dishes. Another way to take advantage of orzo pasta is by using it as a filling or stuffing. It makes a hearty option for anything from stuffed peppers and tomatoes to orzo stuffed zucchini boats.
The shape of orzo may resemble a large grain of rice; however, while both are rich in carbohydrates, these two plant-based ingredients are quite different. Apart from their composition, rice does not contain gluten, whereas pasta, made from wheat, does.
With its origins in the Mediterranean, it’s no wonder that orzo wonderfully complements the tastes and vibrant colors of a variety of coastal cuisines. I think it compliments this Tuscan shrimp dish very well.
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Garlic Orzo Tuscan Shrimp
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Ingredients
- 1/2 cup orzo pasta, uncooked
- 1 Tbsp butter,
- 1 Tbsp garlic, minced
- 300 gm shrimp, peeled & deveined
- 1 small onion, diced
- 3 baby Bella mushrooms, sliced
- 1/4 cup sun dried tomatoes or halved grape tomatoes
- 1 bunch Swiss chard leaves, washed, stems removed & chopped slightly
- 1/2 cup heavy cream
- salt & pepper to taste
- 1/3 cup Parmesan cheese, shredded
- 1 tsp Italian herbs
- 1/2 Tbsp fresh parsley, chopped
Ingredients
- 1/2 cup orzo pasta, uncooked
- 1 Tbsp butter,
- 1 Tbsp garlic, minced
- 300 gm shrimp, peeled & deveined
- 1 small onion, diced
- 3 baby Bella mushrooms, sliced
- 1/4 cup sun dried tomatoes or halved grape tomatoes
- 1 bunch Swiss chard leaves, washed, stems removed & chopped slightly
- 1/2 cup heavy cream
- salt & pepper to taste
- 1/3 cup Parmesan cheese, shredded
- 1 tsp Italian herbs
- 1/2 Tbsp fresh parsley, chopped
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Instructions
Bring a medium saucepan of water to a boil & cook orzo pasta about 8-9 minutes. Drain the orzo using a colander & set aside.
In a large skillet, melt butter & add minced garlic & shrimp; fry for 2 minutes on each side or until cooked & pink. Transfer the shrimp to a bowl & set aside.
Add the onions & mushrooms to the butter remaining in the skillet. Stir in sun dried tomatoes & Swiss chard leaves; fry for 1-2 minutes or until leaves are wilted.
Reduce heat to medium-low & add the cream; bring to a gentle simmer, stirring occasionally. Add salt & pepper to taste.
Stir in parmesan cheese; allow the sauce to simmer for about a minute until the cheese melts. Sprinkle the herbs & parsley over the mix & toss to combine.
Add shrimp & cooked orzo pasta; toss to combine. Serve.
CELEBRATING LABOR DAY!
Labor day week-end gives us an opportunity to enjoy family & friends before summer is officially over. Although, we have not officially reached the first day of fall (Sept. 22nd), this part of the year often begins with a tinge of melancholy. Even so, there are many ways to appreciate Canada’s most sentimental season.
Part of our country’s appeal is its four season’s: Winter, Spring, Summer & Fall. We are entering the season of the fall harvest and the leaves on the trees begin their transformation to stunning shades of orange, red and yellow.
Whatever your choice of relaxation is, you know good food will play a big part in the week-end events. For some reason, ‘Chicken & Fries’ just seems like a great meal for this occasion. Ever since I started using this seasoning blend, I want to put it on everything.
Poppy seeds, sesame seeds, dried minced garlic & onion and sea salt. These five ingredients aren’t necessarily the heroes of the spice world, but together they are irresistible. Move over Colonel Sanders there’s a new spice for that chicken!!
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Everything Spice Chicken & Fries
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Instructions
Chicken
Slice chicken into 'fingers'. In a plastic bag, combine all seasonings & spices along with the shredded Parmesan cheese. Drizzle chicken with oil then place in seasoning 'bag' & coat heavily with the mixture.
Line a baking sheet with foil or parchment paper. Place chicken fingers on it in a single layer. Set aside in refrigerator until fries are prepared.
Fries
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Wash & slice potatoes to desired size for the fries. Toss in a large bowl with oil & seasoning; coat well. Line a baking sheet with foil paper & spread fries out on it.
Baking
Place prepared chicken fingers & potato fries in preheated oven. Bake the fries for 30 minutes then flip them over & bake for another 15-20 minutes or until they are crispy. Bake tray of chicken fingers until cooked through & golden brown.
Recipe Notes
- Alternately, chicken can be cooked in oil in a skillet if you wish.
In 2019, Boston Pizza, a Canadian pizza chain created a Christmas pizza which literally consisted of a turkey dinner on top of a pizza crust.
The most notable aspect of their Christmas pizza was the ‘singing box’ it came in. The company had an advertising agency create a caroling delivery box. Using a play on ‘Carol of the Bells’, the jingle ran through the components of the holiday menu item: ‘cranberry sauce, gravy on top, turkey as well and also cheese. Why the cheese? Cause we love cheese, turkey & cheese, four kinds of cheese’.
Like those musical greeting cards that emit tinny tunes when you open them, the ‘Chorus of the Pizza’, playing box reportedly operated using a light senor device. When the box was opened, the music played, as soon as it closed, silence.
The singing box was to replicate carolers coming to your door, but it was better because they brought pizza and you didn’t have to stand awkwardly listening to people sing to you.
I’m not sure if Boston Pizza is using this kind of promotion in 2020, but based on their ad from 2019, I developed a Christmas pizza ‘copy cat’ recipe. Great taste and a nice way to use some leftover turkey.
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Christmas Turkey Pizza
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Instructions
Pizza Dough
Cook potato, peel, mash & cool. In a small container, combine yeast with lukewarm water; whisk until yeast is dissolved. Let stand about 3 minutes until foamy.
In a large bowl, combine yeast/water, butter, salt, sour cream & potato; mix well.
Stir in flour, one cup at a time. When dough is completely blended, turn onto a lightly floured surface. Knead dough about 5-10 minutes, until smooth & elastic. Place dough in a lightly greased bowl, cover with plastic wrap. Allow to rise in a draft-free place until doubled in size, about an hour.
Herb Sauce
In a skillet, melt butter; add herbs & cook for 2 minutes. Pour in your choice of either heavy cream OR chicken broth. Heat until hot, about 2 minutes more. Season with salt & pepper to taste. Set aside to cool slightly.
Assembly
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On a large sheet of parchment paper, roll or press dough into a 16-inch circle. Transfer with paper to either a 14-inch pizza pan or a flat baking sheet.
Carefully spread the 1/2 cup herb sauce over the bottom of the pizza (leaving the outside ring without sauce). Sprinkle a bit of the cheese over sauce then layer with turkey & stuffing. Drizzle with turkey gravy & top with remaining cheese. If you prefer, brush the outside edge of the pizza ring with egg wash.
Bake for 15-20 minutes or until golden brown. Remove from oven & slice.
When you are ready to serve, dot pizza with cranberry sauce or just let everyone put on their own.
Recipe Notes
- As an alternate to the herb sauce, using 1/2 cup bottled lite Alfredo sauce w/ Parmesan cheese makes a good choice.
There is no one way to create ‘meatloaf’ and it is precisely this capacity for re-invention that has allowed meatloaf to maintain a continued place on our dinner tables. The limitations for the iconic dish are none. The criteria is ground meat primarily and whether it is beef, pork, chicken, turkey or a blend of, doesn’t matter. The meat must be cut with a filler or the loaf becomes to dense. Bread crumbs, oatmeal, crackers, Japanese panko crumbs, rice, minced vegetables are all good choices. Egg and/or dairy of some kind is essential to bind and moisten. Seasoning is definitely a personal choice. The loaf shape is classic but the top can be glazed, sauced, as is, or baked with strips of bacon over it.
At one time, trying to find a casual restaurant that didn’t serve meatloaf would have been like an Italian one that didn’t serve pasta. Some believe meatloaf was born during the Depression of the 1930’s. To stretch the small amounts of meat people had, it was ground and mixed with stale bread crumbs. At times, these loaves actually contained more ‘loaf’ than meat.
Whether you love meatloaf or hate it, the fact that it is still around after all these years is incredible. Today’s entree puts another spin on this old classic. This a recipe that was published in a Better Homes & Gardens magazine in the 70’s. Interesting!
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Mashed Potato-Meat Cups with Cheese 'Gravy'
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Instructions
Meat Cups
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In a skillet, heat oil & saute onions & garlic until translucent. Set aside to cool. In a large bowl, combine ground beef, salt, pepper, Worcestershire sauce, Parmesan, parsley, cooled onions & garlic, egg, breadcrumbs & milk. Combine well.
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On 4 squares of waxed paper, shape into 4 patties with a 5-inch diameter. Shape each over an inverted custard cup; discard paper. Chill about an hour.
Mashed Potatoes
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Peel & cook potatoes. In a large bowl, combine cooked potatoes, butter, seasonings, Parmesan & a splash of milk. Mash & add more milk gradually until potatoes are desired texture.
Cheese Sauce
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In a saucepan, melt butter; whisk in flour, salt & pepper until smooth. Gradually whisk in milk. Bring to a boil; cook & stir while adding cheddar cheese. Cook, stirring constantly until thickened. Cook frozen peas.
Baking & Serving
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Preheat oven to 375 F. Place inverted meat cups on a shallow baking dish. Bake for 20 minutes or until meat is cooked. Lift baked meat cups from custard cups & turn upright; fill with mashed potatoes. Place on serving plates, spoon cheese sauce over filled meat cups & top with green peas.
