Manicotti...kind of....

This is a great entree idea for that pain-in-the ass friend we all have who's suddenly decided she can't eat gluten.  You know, the one who sometimes reeks of gin and cigarettes and shame...yeah - your big problem is gluten, sweetie...

Eh, well...you know what they say about gin glass houses....

OK, let's do this:

Easier Than It Looks Gluten Free Manicotti
makes 6 servings
prep time 20 min, bake time 35 min

Filling:
1 T olive oil
1/2 red onion, diced
3 handfuls spinach
2 cloves garlic, minced
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8 oz container ricotta
1 cup shredded parmesan, plus extra for sprinkling
1 t dried oregano
1/4 t salt
1 egg
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Instead of noodles:
2 large zucchinis sliced very thinly on your  little hand slicer
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marinara sauce, jarred or homemade
fresh basil for garnish

Preheat the oven to 375ºF

Heat the oil in a pan over medium heat and cook the spinach and garlic for about 3 minutes, stirring frequently.  Allow it to cool for a couple minutes and combine it with the second group of ingredients.

 For the zucchini, it helps to have a sushi mat, but it's not essential.  You can get sushi mats at Whole Foods or Asian markets.  You can also just use a place mat covered with parchment or wax paper .

Arrange the zucchini slices so they overlap and form a rectangle.  Double up to cover any weak spots :

 

Add about 1/2 cup of the filling in a horizontal line across the bottom of the zucchini.

Carefully roll the whole thing up:

 

Pour about a cup of marinara sauce in the bottom of the baking dish. Arrange the rolls and bake uncovered for 30 minutes.  Top with a little sauce and shredded parmesan and crank the oven up to broil for 5-10 minutes, or until cheese is a melted and golden.  Garnish with chopped basil.  Or gin.

Quesadilla Blasphemy

I know that quesadillas are generally just solid blobs of colon-blocking cheese (hungry yet?).  Don't get me wrong - they taste awesome - but I can't help but think there's got to be a better, kinda healthier way.  There has to be room in there* somewhere for some sort of redeeming fiber.

*"there" is referring to room in the quesadilla and in your colon!  Yeah, I went there**.

**In this case "there" definitely is NOT referring to your colon (I've never been there**, but after enough wine.......I suppose anything's possible)

OK, let's do this:

Good Stuff Quesadillas
total time 15 min

1 T oil
1/2 onion, chopped
1 zucchini, sliced thinly
1 T taco seasoning OR a little paprika, chili powder, oregano & cayenne, etc.

handful corn kernels
hot sauce, optional
1 can black beans, drained, rinsed
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2 handfuls queso fresco or cojita cheese
1 handful shredded jack and/or cheddar 
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butter
flour tortillas
cilantro, chopped for garnish (optional)

Heat the oil in a pan over medium heat.  Saute the onion for 2 minutes, add the zucchini and spices and saute for 2 more minutes.  If using frozen corn, add it to the pan now to thaw it.  Remove from heat and stir in black beans and cheese.

Butter one side of the tortillas.  Place a tortilla butter side down in a pan on medium heat.  Add the mixture to one side and fold the other side over.  Carefully flip and cook the other side.  Slice in cute triangles.  FYI- any extra filling is delicious with tortilla chips.

Peasant, Schmeasant

Just like Pabst Blue Ribbon and the Jersey Shore, the once only-for-trashy-people polenta is enjoying it's time in the lime light.


OK, let's do this:

Polizzi Polenta
hands on time 25 min, total time 1 hour

1 c ground polenta
3 c water
1/2 c shredded asiago
salt, to taste


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1 small jar of sun-dried tomatoes, drained
2 T olive oil
2 T capers
4 T Stupid Easy Pesto

Bring the water and salt to a boil in a large pot, then slowly pour in the polenta with one hand while stirring with the other hand.

Reduce heat to a low boil and stir the polenta every couple of minutes.   You'll know it's done when it's thick and peels off the side of the pot.  It'll take, like, 20 minutes.  Stir in the cheese and turn off the heat.  Pour the polenta into a baking dish and press flat.  Put it in the fridge for a bit to firm up.

While the polenta is cooking, grind up the sun-dried tomatoes and oil in the your little food processor.  Stir in the capers after you process it.

 

Heat a little oil in a pan.  Cut a slices of polenta and pan fry until the polenta is a little brown and crispy looking. 

Meanwhile, place a blob of Stupid Easy Pesto on a plate and drag the spoon through it.  Look how fancy you are!!!

Artfully arrange the fried polenta squares on the pesto and top with the sun-dried tomato sauce.  Invite over Snookie and you've got yourself dinner and a show.

The Good Breakfast

eIt's the Meryl Streep of breakfasts.  It's just better than all the other breakfasts.  Even if you don't like breakfast, you can't deny that this one is simply better and more respected than other breakfasts.  Young side dishes are chomping at the bit for a chance to be on your plate next to this breakfast.

OK, let's do this:

The Good Breakfast
makes 2 servings
total time 10 minutes

4 slices ciabatta or 2 English muffins
butter
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Topping:
1/2 c chopped tomato
small handful chopped basil
1/4 c chopped onion
salt & pepper, to taste
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4 eggs cooked however you want them
1/4 cup asiago cheese, shredded
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4 T Stupid Easy Pesto Sauce

Toast and butter the ciabatta/muffins.  While it's toasting, combine the topping ingredients and set aside.

Next cook your eggs however you like them (I do mine over medium) and place the eggs on top of the toast.  Sprinkle cheese on the eggs.  Add a couple dollops of pesto and then the tomato topping.  Serve with the green beans I told you about.  Enjoy and watch the Oscars come pouring in.