Baked Spaghetti

Baked spaghetti casserole is the less difficult relative of lasagna! Layer pasta with a tomato sausage and mushroom sauce. Bake until the ricotta, Parmesan, and mozzarella cheeses melt to perfection.

Ingredients :

STEPS :

     1. Heat salted water for the pasta :

Heat a big saucepan of water over high heat. Add salt to the water, roughly 2 tablespoons for every 4 quarts. Continue with the next steps while the pasta water is heating.

     2. Cook the sausage :

In a large sauté pan, break up the sausage into clumps. Set the heat to medium. Cook the sausage slowly, breaking it up into smaller pieces as it cooks. Slow cooking will aid in fat rendering. Cook until the sausage is no longer pink in any place.

With a slotted spoon, remove the sausage from the skillet and set aside. Drain the fat from the pan (but not into the sink, otherwise it will clog!)

     3. Cook the onions, mushrooms, and spices :

To the pan, add the chopped onions and mushrooms. Turn the heat up to medium high. Cook, stirring constantly, until the onions are transparent and the mushrooms have released part of their liquid.

Cook for another minute after adding the minced garlic and red chili pepper flakes.

     4. Simmer the marinara, sausage, and seasonings :

To the pan with the onions and mushrooms, add the marinara sauce and 1 1/2 cups of water. Return the sausage to the pan. Mix in the Italian spice and parsley.

Bring to a boil, then lower to a very low simmer on your stovetop's lowest setting. Cook for around 10 to 15 minutes while you make the pasta.

     5. Cook and drain the pasta :

Your pasta water should be boiling by this point. Add the pasta to the boiling water and cook, uncovered, for 5 to 6 minutes, or until al dente.

Keep in mind that the pasta will continue to cook and absorb some of the sauce while in the oven, so it should be al dente. When the pasta is done, drain it and rinse it under cool water.

     6. Toss with olive oil, then eggs :

In a large mixing basin, combine the chilled pasta. Toss with olive oil, Parmesan, and 2 beaten eggs. This is simplest to do using your (clean) hands.

     7. Preheat oven and prepare casserole pan :

Preheat the oven to 350 degrees Fahrenheit. Olive oil the inside of a 9x13 inch casserole dish (a Pyrex dish works well).

     8. Layer sauce and pasta in casserole dish :

1 cup of the sauce should be spread over the bottom of the casserole dish.

In the casserole dish, arrange half of the pasta in a uniform layer. Half of the sauce should be on top.

     9. Add the cheeses and layer again :

Dot the sauce with the remaining ricotta cheese. Half of the Mozzarella should be sprinkled over the ricotta layer.

Repeat with the remaining pasta, remaining sauce, and remaining mozzarella.

     10. Bake :

Cover with foil and bake at 350°F for 40 minutes. Remove the foil and continue baking for another 20 minutes, uncovered. Allow it cool for at least 10 minutes before cutting into squares and serving.

 Simple Cauliflower Soup

This easy cauliflower soup has only five ingredients, including salt! It's a quick and simple weeknight supper that can be dressed up or down. Dinner is ready!

Ingredients :

• Kosher salt

• 1 head cauliflower, cut into florets

• 1 quart water

• 2 tbsp unsalted butter (more if the cauliflower is particularly large)

• Extra virgin olive oil

• Chopped chives

STEPS :

     1. In salted water, cook the cauliflower florets :

In a medium-sized pot, bring 1 quart of water to a boil. Add 2 tablespoons of salt to the water.

Cook until the cauliflower florets are tender, about 4 minutes. Transfer the florets to a bowl using a slotted spoon. Cooking water should be saved.

     2. Purée the cooked cauliflower in batches :

Cooked cauliflower should be placed in a blender halfway, followed by cooking liquid to fill the remaining space. Blend until smooth. You want the consistency to be like soup, so add more water if necessary.

     3. Add the salt and butter :

Add salt and butter to taste for each blender batch (approximately 1/2 teaspoon salt and a tablespoon or more butter for each blender batch). Because you are using lightly salted cooking water as a foundation rather than stock, you will need to salt this more than usual.

     4. Serve :

Serve right away in bowls. Drizzle with olive oil and sprinkle with minced chives.

 Broccoli Apple Soup

This broccoli soup is unexpectedly velvety without any cream since apples are used to give it body.

Ingredients :

• 3 or 4 stemmed broccoli heads in 1 huge bunch

• 3 tablespoons butter

• 1 cup yellow or white onion, thinly sliced or finely chopped

• 1 nice cooking apple, peeled, cored, and chopped (a non-tart apple such a Jonagold, Golden Delicious, or McIntosh)

• 3 cups chicken stock

• 1 cup of unfiltered apple juice or cider (hard cider is not acceptable)

• 4 sprigs lemon thyme or thyme

• 2 long strips lemon zest

• 1 tablespoon fresh chives, chopped, for garnish

STEPS :

     1. Prep the broccoli :

Separate the broccoli stems from the florets. Using a vegetable peeler, remove the rough outer skin of the stems. Cut the stems into rounds and coarsely chop (a micro chopper food processor is ideal for this stage).

     2. Cook the apple slices and onion slices in butter :

Heat a medium-sized (4-quart) thick-bottomed pot on medium heat. In the pan, melt the butter. Reduce the heat to low and add the onion and apple. Cook for 10 minutes, or until the onions are transparent and the apples are softened.

     3. Broccoli, stock, cider, thyme, and lemon zest should be added :

To the apple onion combination, add the broccoli florets and chopped broccoli. Pour in the stock and cider.

Tie the thyme sprigs together with kitchen twine and place them in the pot. Add lemon zest strips to the saucepan as well.

Increase the heat, bring to a boil, then reduce to a low simmer, covered. around 20 to 25 minutes for cooking.

     4. Purée soup :

Take the pan off the heat. Remove the thyme and lemon peels from the soup and set aside! Purée the soup in batches, filling the blender bowl no more than one-third full at a time.

     5. Adjust seasonings :

Reheat the soup in the pot and adjust the seasoning to taste. To serve, garnish with chopped fresh chives.

 Baked Chicken Marinara

Baked Chicken Marinara - chicken pieces coated with Parmesan and bread crumbs, fried, and topped with melted Mozzarella. A tasty substitute for chicken parmesan.

Ingredients :

Sauce

• 2 tablespoons extra virgin olive oil

• 3 shallots, peeled, finely chopped

• 4 garlic cloves, chopped finely (approximately 4 tablespoons)

• 1 (28-ounce) can crushed tomatoes

• 2 teaspoons dried oregano

• 1/4 teaspoon crushed red pepper flakes

• 1/2 cup chopped fresh basil

Chicken

• 3/4 cup breadcrumbs

• 3/4 cup grated Parmesan cheese

• 1/2 cup all-purpose flour

• 2 large eggs, beaten

• 9 skinless or skin-on boneless chicken thighs, chopped in half if they are large chunks.

• 4 tablespoons extra virgin olive oil

• 3/4 cup grated mozzarella cheese

STEPS :

     1. Make the sauce :

In a heavy big saucepan over medium heat, heat 2 tablespoons olive oil. Cook for about 4 minutes, or until the shallots are tender. After adding the garlic, cook for one more minute.

Combine the tomatoes, oregano, and crushed red pepper flakes in a mixing bowl. 10 minutes of simmering is sufficient to thicken the sauce. Salt and pepper to taste, then incorporate the basil. Place aside.

     2. Bread the chicken pieces :

Mix Parmesan and breadcrumbs in separate bowl. Place the flour in a separate bowl and the beaten eggs in another.

Dredge each piece of chicken in flour, then in beaten eggs, and last in the breadcrumb mixture.

     3. Preheat oven to 350°F.

     4. On the stovetop, brown the chicken :

In a large nonstick skillet, heat 4 tablespoons olive oil over medium-high heat.

Cook until golden brown and cooked through, about 4 minutes per side, working in batches if necessary.

     5. Chicken baked with sauce and cheese :

Place the chicken on an oven-safe serving dish. Pour the sauce over the chicken pieces. Sprinkle some mozzarella cheese on top.

Bake at 350°F for 10 minutes, or microwave on high for 10-20 seconds, or until the cheese is melted.