A Perfect Feast

The Equipment I Used

A Food Processor- You’ll need to a food processor to make the whipped ricotta.
A Dutch Oven- I like to use a cast-iron Dutch oven to make my sauce. But you can use any large pot.
A Large Pot- Use a large pot to boil the fettuccine.

The Ingredients Needed for Fettuccini with Eggplant and Whipped Ricotta

Fettuccini- I really like the Dececco egg fettuccini
Ricotta- Use fresh ricotta cheese if possible. You can find this at Italian markets.
Tomatoes- I use fresh plum tomatoes for this sauce.
Garlic- I like to buy the peeled cloves and store them in the freezer.
Eggplant- Use a firm eggplant.

How I Made my Eggplant and Fettuccini

First, I made the fresh tomato sauce. I begin this by boiling the tomatoes so that the skins come off easily.
Next, I fried my eggplant cubes. It’s important that your oil be very hot.
Then, while the sauce simmered, I made the whipped cheese.
Finally, I tossed the fettuccine with the sauce and eggplant. Then, I topped it all with the cheese.

If you like eggplant, you need to try this cheesy and delicious Fettuccini with Eggplant and Whipped Ricotta.

Fettuccini with Eggplant and Whipped Ricotta

Fettuccini tossed with crispy eggplant and a fresh tomato sauce and topped with Whipped Ricotta Cheese.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Italian

Servings

Calories 350 kcal

Ingredients

For the Fresh Tomato Sauce:

6 plum tomatoes, with the stems cut out
1 tbsp. unsalted butter
1 tbsp. extra virgin olive oil
2 tbsp. garlic, minced
1 cup onion, minced
½ cup chicken stock
¼ tsp. each dried oregano, kosher salt, sugar and crushed red pepper flakes
1 bay leaf
2 tbsp. fresh basil, sliced

To Assemble the Dish:

2 cups peeled and cubed eggplant (one-inch cubes)
1 tsp. kosher salt
12 ounces spaghetti
fresh basil for garnishing
Parmesan cheese, grated
1 recipe whipped ricotta (see recipe below)

Instructions

Begin by preparing the crispy eggplant: Place the eggplant in a colander, over a bowl. Sprinkle the eggplant with the kosher salt and let it sit for thirty minutes.
While the eggplant drains, make the fresh tomato sauce: In a three- quart saucepan, half filled with boiling water, simmer the tomatoes for three minutes, or until their peels loosen. Drain and peel the tomatoes and chop them in half inch pieces.
In a Dutch oven on low heat, melt the butter and oil and cook the onion and garlic until they're soft. Add the tomatoes and the rest of the sauce ingredients, and simmer for 25 minutes, stirring frequently. While the sauce simmers, fry the eggplant. Heat a half cup of olive oil on medium heat in a large skillet. Rinse and then dry the eggplant with paper towels. When the oil is very hot, heat the eggplant cubes on all sides, until it's brown. Cook until tender but not mushy. Drain on paper towels. While the sauce simmers cook the fettuccini according to the package directions. Also, make the whipped ricotta ( recipe below). Remove the bay leaf from the sauce and add in the eggplant. Toss the sauce with the drained fettuccini. Top with the fresh basil, whipped ricotta, and the parmesan cheese.

Nutrition

Calories: 350kcal

Keyword meatless

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Fettuccini Bolognese with Whipped Ricotta

Whipped Ricotta Cheese

Ricotta cheese whipped until fluffy.

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Prep Time 5

Total Time 5

Course Main Course

Cuisine Italian

Servings

Calories 150 kcal

Equipment

Food processor

Ingredients

1 cup ricotta cheese
2 tbsp. fresh basil
¼ tsp. kosher salt

Instructions

Process all the ingredients together in the food processor until light and fluffy.
Serve on top of your favorite pasta dish.

Nutrition

Calories: 150kcal

Keyword beef

Tried this recipe?Let us know how it was!

Uncategorized

by Sharon

March 24, 2023

Fettuccini with Lobster and Roasted Tomatoes

Fettuccini with Lobster and Roasted Tomatoes is one of our favorite lobster pasta dishes. I start this fettuccini dish by steaming a couple of lobsters and chopping up all their meat. Then, I boil some egg fettuccini and roast some cherry tomatoes and fennel. Finally, …

seafood

by Sharon

March 20, 2023

Beet Hummus Salad Bowls

Beet Hummus Salad Bowls are one of our favorite springtime dinners. I start these hummus bowls by making some homemade beet hummus. Then, I make a tangy red wine vinegar vinaigrette. Finally, I fill the salad bowls with fresh lettuce, feta cheese, tomatoes, cucumbers, and …

meatless

by Sharon

March 19, 2023

Yuzu Miso Ramen Soup

Yuzu Miso Ramen Soup is one of our favorite winter dinners. I start this soup by roasting some pork belly. Then, I make a savory yuzu miso broth. Finally, I sear the pork belly slices and add them to the soup along with the ramen noodles and vegetables. We like this soup for several reasons. First of all, I like that I can make the components of this soup ahead of time. Secondly, I like that this soup is a complete meal. No side dishes are necessary. Thirdly, I like that everyone can customize their bowls of soup just the way they like them. And, lastly, we all love the rich broth, the chewy noodles, and all the veggies.

The Equipment I Used

A Dutch Oven- I like to simmer my soup in an enameled cast iron Dutch oven. But you can use any pot that you like.

The Ingredients Needed for Yuzu Miso Ramen Soup

Pork Belly- Be sure to cut the skin off before roasting the pork belly. I actually like to bake my pork belly the day before I plan to make the soup.
Eggs- I really like using pasture raised organic eggs. The eggs from Handsome Brook Farms are my favorite.
Chicken Stock- I always use my homemade stock that I store in the freezer. My recipe is below.
Miso Paste- You can find this is the Asian section of your market.
Ramen Noodles- You can also find this in the Asian section of your market.
Mushrooms and Carrots- Slice these thinly so they cook faster.

How I Made my Soup

First, I roasted the pork belly.
Next, I made the broth.
While the broth simmered, I cooked the swiss chard, ramen and eggs.
Then, I seared the pork belly slices in a cast iron skillet.
Finally, I assembled the bowls.

If you like noodle soup, you need to try this rich and delicious Yuzu Miso Ramen Soup.

Yuzu Miso Ramen Soup

Ramen noodles in a yuzu miso, ginger, and chicken broth with pork belly, carrots, mushrooms, and Swiss chard.

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Prep Time 30

Cook Time 1 30

Chilling Time 1

Total Time 3

Course Soup

Cuisine Japanese

Servings

Calories 425 kcal

Ingredients

1 pound pork belly
½ tsp. sugar
¼ tsp. kosher salt
¼ tsp. black pepper
3 tbsp. vegetable oil, divided
4 cups chicken stock
2 tbsp. yuzu miso paste
1 tbsp. peeled and thinly sliced ginger
12 oz. ramen noodles
4 large eggs
2 cups sliced Swiss chard
1 cup thinly sliced mushrooms
4 carrots, sliced
2 scallions, thinly sliced
1 Fresno chili, sliced
1 tbsp. sesame oil

Instructions

Begin by preparing the pork belly. Preheat the oven to 400 degrees. Remove the skin from the pork and dry it off with paper towels.
Sprinkle it all over with the sugar, salt, and pepper. Put it in a ceramic casserole dish and bake for thirty minutes. Turn the heat down to 275 degrees and roast it for 40 more minutes. Remove it from the oven and let it cool off a little and then refrigerate it for at least a hour.
Meanwhile, boil the ramen noodles according to the package directions and then drain them.
Also, in a skillet, on medium heat, cook the Swiss chard in a tablespoon of vegetable oil until it's wilted and softened.
Also, prepare the eggs: Place the eggs in a three quart saucepan and cover with water. Bring the pot to a boil, and then cover the pot and remove it from the heat. Let the eggs sit in the water for six minutes. Then, drain the eggs and peel them. Cut the eggs in half.
In a Dutch oven, heat a tablespoon of vegetable oil and then add the yuzu miso and ginger. Cook for one minute and then add the chicken stock and carrots.
Bring it to a simmer and keep it warm until you're ready to plate the soup.
In a cast iron skillet, heat another tablespoon of oil on high heat. Slice the pork into thin slices and cook it on both sides, until it start to get crispy.
Divide the broth between 4 bowls. Add the noodles, pork belly, Swiss chard, eggs, mushrooms, carrots, and peppers. Then, sprinkle on the scallions, and sesame oil.

Nutrition

Calories: 425kcal

Keyword pork

Tried this recipe?Let us know how it was!

Chicken Stock

Homemade chicken stock

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Prep Time 15

Cook Time 3

Total Time 3 15

Course Soup

Cuisine American

Servings cups

Ingredients

4½ lbs. chicken breasts and wings with skin and bones
10 cups water
2 peeled onions
2 peeled carrots
3 peeled parsley roots
1 tbsp. kosher salt
4 stalks celery
1 peeled parsnip
2 tbsp. garlic cloves
1 cup fresh parsley and fresh dill

Instructions

Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.

Keyword chicken soup, chicken stock, stock

Tried this recipe?Let us know how it was!

soup

by Sharon

March 17, 2023

Chicken and Poblano Pepper Chili

Chicken and Poblano Pepper Chili is one of our favorite winter dinners. I start this chili by roasting chicken breasts and poblano peppers. Then, while the chicken and peppers cook, I cook some onions and garlic for the base of the chili. Next, I add …

chicken

by Sharon

March 14, 2023

Irish Soda Bread with Currants

Irish Soda Bread with Currants is one of our favorite St. Patrick’s Day treats. I start this bread by stirring up a sweet quick bread dough. Then, I bake the shaped dough into round and buttery Irish bread. We like this bread for several reasons. …

breads, Uncategorized

by Sharon

March 12, 2023

Gochujang Chicken Noodle Bowls

Gochujang Chicken Noodle Bowls are one of our favorite chicken dinners. I start this dish by baking some spicy Gochujang chicken. Then, I serve it with Somen noodles, stir-fried carrots and spinach, fried eggs, and pickled radishes and cucumbers. We like these bowls for several reasons. First of all, I like that I can make the components of this dish ahead of time. Then, I just reheat everything right before dinner. Secondly, I like that this is a complete meal. No side dishes are needed. And, lastly, we all love the spicy gochujang chicken, the crisp veggies, the chewy noodles, and the rich eggs.

The Equipment I Used

A Sheet Pan- I use a large sheet pan to roast the chicken on. To make it easier to clean, I line it with aluminum foil.

The Ingredients Needed for Gochujang Chicken Noodle Bowls

Chicken- Use boneless, skinless chicken thighs. I always use Bell and Evans chicken, because I find it to be the most tender.
Gochujang- This is a Korean ingredient. You can find it in the Asian section of your market.
Soy Sauce- I like the Kikoman brand soy sauce.
Sesame Oil- You can find this either in the Asian section of your market or with the oils. Use a pure sesame oil, not one that’s mixed with other oils.
Noodles- I used Somen noodles, which are used in Korean cusine. You could also use soba noodles, or rice noodles.
Vegetables- To add color and flavor, I add pickled cucumbers and carrots and stir-fried carrots and spinach.

How I Made my Noodle Bowls

First, I marinated the chicken breasts in the gochujang mixture.
Then, I baked the chicken in the mariande.
While the chicken baked, I made the noodles, pickled vegetables, and stir fried vegetables.
Finally, I assembled everything in bowls.

If you like spicy chicken, you need to try these hearty and delicious Gochujang Chicken Noodle Bowls.

Gochujang Chicken Noodle Bowls

Gochujang marinated chicken thighs, carrots, spinach, pickled radishes and cucumbers all on top of Somen noodles.

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Prep Time 15

Cook Time 35

Marinating Time 2

Total Time 2 50

Course Main Course

Cuisine Korean

Servings

Calories 376 kcal

Ingredients

For the Gochujang Chicken:

6 boneless, skinless chicken thighs
⅓ cup Gochujang
¼ cup soy sauce
2 tbsp. pure sesame oil
2 tbsp. light brown sugar
1 tbsp. garlic, minced
1 tbsp. sesame seeds

For the Noodles:

1 pack Somen noodles

For the Pickled Vegetables:

1 cup each radishes and cucumbers, thinly sliced
½ tsp. kosher salt
2 tbsp. rice vinegar
2 tsp. sugar

For the Stir-Fried Vegetables:

2 carrots, julienned
1 tsp. olive oil
4 tsp. soy sauce
1 tsp. sugar
5 ounces baby spinach
1 tbsp. unsalted butter
1 tsp. sesame oil

For the Eggs:

4 eggs

Instructions

Begin by marinating the chicken: In a large bowl mix together the gochujang, soy sauce, sesame oil, brown sugar, garlic, and sesame seeds. Reserve two tablespoons of the marinade in a small bowl. Add the chicken to the big bowl of marinade and coat it all over with the marinade. Cover and refrigerate for two hours.
Preheat the oven to 375 degrees. Spread the chicken out on a foil lined sheet and bake it for 30 minutes. Then, brush the chicken with the reserved marinade and broil for a few minutes.
While the chicken cooks, prepare the noodles according to the package directions.
Next, prepare the radishes and cucumbers. Sprinkle each with a quarter teaspoon of kosher salt and let sit ten minutes. Squeeze each dry. Stir in one tablespoon of rice vinegar and one teaspoon of sugar to each vegetable.
Stir fry the carrots in a small skillet with a teaspoon each of soy sauce and sugar, in a teaspoon of olive oil until crisp tender. Remove and keep warm.
Add the spinach to the pan along with the butter and cook until it's wilted. Add one teaspoon of sesame oil and a tablespoon of soy sauce.
Fry four eggs. Serve the eggs, chicken, and vegetables on top of the noodles.

Nutrition

Calories: 376kcal

Keyword Chicken

Tried this recipe?Let us know how it was!

chicken

by Sharon

March 4, 2023

Beet and Mandarin Orange Salad

Beet and Mandarin Orange Salad is one of our favorite winter salads. I start this salad by cooking red beets until they’re tender. Then, I make a sweet and tangy sherry vinegar dressing. Finally, I toss the beets and vinaigrette together with the mandarin oranges, …

salad

by Sharon

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