Pasta with Cauliflower-Tomato Sauce (Slow Cooker Friendly) & Crunchy Bread Crumbs

Michele Scicolone, one of my favorite cookbook authors,  
posted a  Spicy Cauliflower Pasta Sauce made in 
the slower cooker on her Facebook page a few days ago ~ 
it sounded interesting and I had the small head 
of cauliflower on hand . . .  I'm sure you can guess the rest!

As usual, I was compelled to change it a little to suit my 
own taste, although you may like it just as Michele posted it.
It's healthful, low in fat and vegetarian friendly.
Plus it's easy on the budget.

I'll post Michele's way, plus my changes over on my

recipe blog so you can make it the way you like.  

Michele's original recipe calls for

a small head of cauliflower, a large can of crushed tomatoes,

water, olive oil, garlic, a little dried oregano, salt and red pepper flakes.

During the last few minutes I added some chopped, marinated

artichoke hearts, and some brined capers.  (I also had a bit

of Trader Joe's Artichoke Tapenade left over so I stirred

that in as well . . . you know, waste not - want not.)

Since we're not so keen on really spicy food any longer,

I cut the amount of red pepper flakes and only added

the tiniest pinch. Perfect!

For the crumb topping : 

Bread crumbs, a little olive oil, anchovy fillets, and

freshly ground black pepper. (Please don't let the

anchovies put you off ~  as they truly enhance this dish!)

If you don't have anchovies on hand (or cannot 

tolerate them), you can substitute fresh garlic and a little

sea or kosher salt instead. But I prefer the anchovies,

and I promise you, you'll barely notice their presence 

because they are cooked in a little olive oil until they nearly

dissolve and the flavor mellows, enhancing the oil, 

then added to the crumbs and sauteed gently until the

crumbs turn crisp and golden brown. Yum! 

This is an excellent condiment on other pasta dishes and

steamed/sauteed vegetables or grilled chicken/fish, too.

 I always make extra and store in an airtight container in

the fridge, ready to use and it keeps almost indefinitely

in the fridge, even longer in the freezer.

 

I think it would be safe to say that you and those you

 cook for would probably have to favor

rather assertive flavors to really enjoy this dish... 
Kraft Mac and Cheese® it's not.  ;)

I thought it was very good; quite low in fat

(but not lacking flavor.)

If you would like a printable copy of the recipe,
please jump on over to my recipe blog
right here.


Thank you for stopping today ~
I love your comments!

~Mari  :)

The Butcher's Pasta Sauce ~ From the Slow Cooker

There is no doubt that I love those quick pasta sauces that can be put together at a moments notice, especially in the warmer months when fresh produce is abundant.
However, when the temperatures drop I usually long for the deep flavors of a slow cooked sauce, the kind of sauce that can simmer on the stovetop for a couple of hours while the flavor develops. The kind mom and grandma used to make.
That's fine if you have a leisurely day to check on the sauce while it's cooking and give it a stir every so often,  adding more liquid if necessary.  
Sometimes we don't have that luxury of time --  that's what makes this recipe stand out; long simmered flavor without having to babysit it.



Slow Cookers ~ you may love them or not,  there is no doubt they are a convenience.  
In years past I could count on one hand the recipes I really loved  made in the slow cooker.   Too many times the food cooked in these units  tasted and looked like bad cafeteria food ~ left on the steam table for far too long  mushy, gray and not much in the way of flavor.

My slow cooker aversion took a turn around with the  introduction of the more modern slow cooker cookbooks, like this one from Michele Scicolone. 

Click image to learn more

"The Italian Slow Cooker"
Michele is a genius when it comes to what type of recipes really benefit from slow cooking. Instead of just dumping ingredients into the cooking vessel, sometimes a little prep takes place stovetop to get the recipes started. This one extra step makes all the difference in the world when it comes to a superior finished dish. So worth it!

I've had the book for a while ~I've shared  another favorite from book  a while back; "Spicy Tuscan-Style Sausage Ragu". Very, very good.)
The book covers everything from soups, sauces, risotto, polenta, grains, seafood, eggs, poultry, meats, veggies and beans, plus desserts. She offers special techniques that assure perfect results even with the most delicate ingredients like eggs, fish, and tender desserts.
The one I'm sharing today is The Butcher's Sauce, a recipe from Puglia. The unique thing about this recipe, and the reason for it's name ~ as Michele explains is that it is made of any kind of meat you happen to have, either fresh or in your freezer. (A good way to use up raw scraps of this and that such as a bit of raw ground beef, a pork chop, a sausage or a chicken breast.) Just chop the meat up in your food processor and proceed with the recipe. I have the basic recipe over on my recipe blog.

photo: Doris Italian Market
  Usually served with orecchiette, cavatelli or any chunky pasta.  I used perciatelli (pronounced: "pear-chuh-TELL-lee" as it is known in Naples.)  Almost everywhere else, the cut is refered to as bucatini. About twice as thick as spaghetti and hollow as you can see from the photo.

This one is a keeper, friends! And like most tomato based cooked sauces, it freezes very successfully ~ you can double batch easily if you have a very large slow cooker.





If you would like a printable copy of the recipe, you can find it over on my recipe blog HERE.
Please come see what's cooking for Foodie Friday!
Have a wonderful weekend!
~Mari xo

Italian Chicken Chimichangas ... baked, not fried!

I love this time of year ~ everything in the garden is bursting with fresh new growth, and the tender, fresh basil is abundant ~ practically calling out to be included in many dishes as possible.
This one is a take-off on Mexican Chimichangas, which are usually deep fried. You won't miss the extra fat in this version because the assembled burrito is simply brushed with vegetable oil then baked until the tortilla is flaky and crispy, the filling  heated through ~ and the cheese is oozing . . . Yum!
You can cook chicken specifically for this recipe, or use leftover chicken if you prefer. (Shredded rotisserie chicken works particularly well here.)

Italian-style Chimichangas

So easy to assemble and bake ~
Position oven rack in center of oven and preheat to 425º(F)
Place burrito filling on a flour tortilla (plain white, whole wheat or spinach wrap) :

 Layer in this order:

- Mozzarella cheese directly on the tortilla, then
- a dollop of Ricotta cheese, which has been thinned  slightly with a little milk or cream, then mixed with minced  fresh basil, minced parsley, dried or fresh oregano) salt, pepper (minced garlic-optional)
-A spoonful of marinara if desired (I didn't this time)
- Shredded chicken
Then fold up burrito style, brush outside of each burrito generously  with vegetable oil, with seam side of burrito down,  place on parchment lined rimmed baking sheet, space  one or two inches apart so they brown evenly.
Bake in preheated oven for about 10 to 15 minutes or until as crispy and browned as you like.
Serve with your favorite warmed marinara (and pesto sauce if you like) for dipping.

Note: You can assemble these early in the day, (don't brush with oil yet), refrigerate, covered until baking time.   Remove from fridge about 10-15 minutes, then brush with the oil and bake as directed. You may need to reduce oven temp to 400º(F)  and increase baking time by a few minute to  compensate for the cold filling.
Something a little different ~ simple and very tasty!
If you give this one a try, I hope you like it too.


Thank you for coming by for a visit today ~ I love to hear what's on your mind and invite you to leave a comment.
Have a happy week everyone!
~mari

Baked Blueberry French Toast with Blueberry Syrup

Perfect for Mother's Day Brunch!

Everybody I've served this to loves this recipe.
If you like blueberries, this is the one for you ~
it is similar to stuffed french toast as little cream cheese cubes and fresh berries are layered between the cubes of  French bread then the egg-milk custard mixture is poured over all.



It's assembled the night or day before you intend to serve it then refrigerated overnight  and baked the next morning when you're ready.

You can make the Blueberry Syrup a few days ahead if desired, or serve with your favorite syrup.
You'll find the printable recipe over on my recipe blog ... Click HERE.
Please join us for FOODIE FRIDAY (click) where you'll find dozens of fabulous recipes each week!

Happy Mother's Day weekend everyone!

xo~m.

Chile Colorado

One of my favored ways of using my homemade Red Chile Sauce is in Chile Colorado.  Chile Colorado is made with chunks of beef, red chili sauce and just a few other simple ingredients.  Unadulterated, pure form of the dish we know in the United States as Chili.
You can use stew meat cubes from the market, or cut  your own from Chuck Steak or any of the less expensive cuts of beef; those which benefit from a long, slow cooking time.
The method is much the same for making beef stew. (I usually make mine in a pressure cooker, but you can make it in a traditional pot on the stovetop as well.)
Here's the method:
Heat a little vegetable oil in a heavy pot until quite hot, season the meat cubes with salt and pepper and brown in batches (don't crowd or the meat won't brown properly.) Turn occasionally so the cubes of meat are evenly browned on all sides.  Remove the browned meat to a large plate or platter and repeat until all the meat is browned.
Add a large white or yellow onion (diced) to the pan, and cook until translucent, you may add a minced clove of garlic (or two) at the end of cooking time. Place the meat back in the pot, add some of the red chili sauce (a cup or three, depending upon how much meat you have), and add enough water or beef broth to just cover the meat.
Bring to a boil, reduce heat to barely a simmer and place lid on pan (slightly askew so steam can escape), and slowly simmer for 2 hours, stirring occasionally, until beef is almost fall-apart tender. Add more liquid if during the cooking time if it is evaporating too quickly.
At the finish you want enough chili 'gravy' to generously coat the meat, with some extra to serve with rice and tortillas, if desired.


I truly like this better than chile con carne!

I usually serve this with sliced avocados, a few slices of lime, rice and beans; and any other condiments you like.
I always offer pinto beans from the pressure cooker, cookedwith just a chopped onion, a little garlic, salt and pepper and water, cook until tender.


Hope you enjoy!

Homemade Mexican Red Chili Sauce

If you make enchiladas, tamales, or any  Mexican or Tex-Mex style dish that requires red chili sauce, I urge you to bypass the canned stuff and make your own sauce from scratch.
It goes together very quickly, with just a couple of ingredients  and is far tastier than canned, plus you can adjust the level of heat according the the chilies you use.
(Most well stocked grocery stores carry dried peppers in the Mexican food/ingredient  section.)
The method is much easier than you might imagine:
- Simply rinse the peppers, remove the seeds and stems (discard.)    - Lightly toast the peppers in a dry skillet to bring out their flavor.
- Remove from skillet and place in a small sauce pot with water, bring to a boil and remove from heat.  Allow to soak for 10 minutes.
- Puree the softened pepper in a blender with some of the soaking water (or plain water if the soaking water seems bitter)
- Add 1 large clove of garlic, 2 whole cloves, 2 pepper corns, 1 or 2 teaspoons dried Mexican oregano, and salt.  Continue to blend until sauce is smooth.
- Pour the sauce through a sieve into a skillet, add a tablespoon of vegetable oil. Stir and simmer over medium heat for about 10 minutes.  Taste for seasonings.
Use immediately in your favorite recipe or cool and store in a glass container then refrigerate or freeze.





Elise, over at Simply Recipes has a wonderful step-by-step pictorial, with the type of chilies to select as well as the recipe.
Next up,  I'll show you one of my favorite ways of using this Red Chili Sauce.

Thank you for stopping by, and for any comments you would care to share!  Have a wonderful week.

xo ~mari  :o)

Spaghetti (or Fettuccine) with Brown Butter Sauce

Yes, it's an easy, no brainer classic that I adore. :)
Goes together in well under 30 minutes: Just make the brown butter, cook the pasta al dente, sprinkle the cheese over the hot, drained pasta and pour the browned butter over all and toss, then serve hot. I usually add a little of the hot water from the pasta pot to loosen the sauce a little. 
It's soo good! I usually serve this alongside grilled fish or chicken ~ unless I am making a variation of the recipe (adding cooked shrimp, fish, or chicken to the noodles, see more suggestions listed below.)  If you're cutting carbs the sauce also works well with cooked Spaghetti squash.
This is another of those simple recipe that I keep in my head.  However, I prepare the recipe nearly the same way as this one , except I usually add a little of the caramel colored milk solids from the bottom of the pan to the noodles (personal preference.) This time I added some finely grated lemon zest and served little lemon slices so each one can add a squeeze if they wanted to.
If you cannot find the Greek Mizithra cheese,  grated Romano, Ricotta Salada, or Parmesan can be substituted in a pinch.
Yum, I love this stuff!

Never made a Brown Butter Sauce, or need to improve your technique?
Elise at Simply Recipes shares a wonderful picture tutorial on the subject.
And Mark Bittmann offers up at least a dozen variations for Pasta with Butter sauce. You may want to check out  his suggestions over on his web site. 
The following are just some examples to launch from this simple buttered spaghetti (or fettuccine) dish.
Add in one or a couple of the following:
Sage (or any favorite fresh herb or a mixture) and Parmesan Vegetables, Cream and Parmesan Parmesan and pancetta, coppa, prosciutto or regular ham Frozen peas, thawed Toasted almonds, walnuts or pistachios Capers Thinly sliced garlic cloves Blanched broccoli or cauliflower Soft fried eggs, chopped Roasted garlic cloves, mashed Cooked prawns, salmon, or chicken, etc.
There are so many ideas and I'm sure you can come up with lots of your own as well.
But it's really delicious just plain as in the original recipe  (and kids happen to love it that way, too!)

Thank you for stopping by today ~ I hope you have a wonderful week ahead.
Blessings ~ Mari xo

The Best Crab Cakes you may ever eat!

Happy New Year everyone ~  I'm wishing you all the best in 2013!

Did you celebrate away, or at home?
We never go out on New Year's Eve, preferring instead to celebrate at home, cozily in front of the fireplace... with a light dinner and a glass of bubbly.  :)


  From the images, I bet you can almost guess what celebratory dinner was served at my house on the last day of 2012.
Correct!! 
CRAB CAKES...

 Chef Robert Irvine's fabulous Crab Cakes. His simple recipe is my favorite.    No veggies to stretch the crab or mask the flavor of the  good, pure crab chunks, and very little binder. And they are a fabulous party food when formed into bite-sized portions.
Besides the crab, the list of ingredients is short:
Old Bay Seasoning, a little mayonnaise, Some Panko crumbs (only a quarter of a cup) white pepper fresh ginger juice (or ground ginger) tabasco 1 egg flour for dusting the cakes grape seed oil for shallow frying
Optional:  Juice of 1 lemon to squeeze over the finished crab cakes.
Beware if you do a search on the Food Network site for his crab cake recipe, there are two listed and one of them is incorrect. (It instructs to mix the grape seed oil into the mix of crab and seasonings.)
no, no, no!
This is the correct recipe.

You can use any crab that you prefer, but my favorite is...


Dungeness, our meaty, local & fresh Pacific Crab.

Time I served them with lemon wedges and the following simple sauce: (It's not heavy at all so it doesn't compete with the richness of the crab meat.) 


You can serve them plain without a sauce, but I love to contrast the delicately crisp crust of the cakes with something saucy.   So I made up this accompaniment on the fly:
It's simply roasted sweet red peppers from the jar pulsed in  the food processor with a touch of vinegar (I used Sherry vinegar, but any favorite vinegar will do), a splash of grape seed oil or olive oil, some sea salt, a pinch of sugar, and a couple of shakes of hot sauce (Tabasco® is what I used.)  All whirled in my small food processor until completely smooth; adjust seasonings to your taste, if the sauce is too thick add a few drops of water and continue processing. 
I also had some homemade fish taco sauce* left over in a  squeeze bottle, so I gave the cakes a finishing touch of that, yum!
*Fish taco sauce: Whisk equal parts mayonnaise (Best Foods/ Hellmann's) and plain, unflavored yogurt (Greek-style works really well in this sauce.)


And finally a sparse shower of sliced scallion tops.

The next time you make crab cakes, I hope you'll give Chef Irvine's recipe a try.  I don't think you'll be disappointed.
Thanks for stopping by today, friends!

Blessings ~ Mari xo