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Posts Tagged ‘breadcrumbs’

by Sarah Steimer

Simple beef meatballs with a white wine and chive tomato sauce

This is the meatball recipe my mom has always used. It’s simple enough to whip together in a hurry — and one of the first meals I think I remember mom letting me “make” (i.e. mush the ingredients together and roll into balls). I probably also made these meatballs for all of my roommates. The only difference today? I created a new sauce.

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by Sarah Steimer

Pecan and rosemary-crusted tilapia with an arugula-pomegranate salad

A crispy, fragrant crunch on flaky fish with bursts of pomegranate and peppery greens — this impressive and simple meal can be appreciated by almost all of your senses.

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by Sarah Steimer

Mac and cheese with cauliflower, tomatoes and mustard breadcrumbs

It’s mac and cheese season! But that doesn’t mean it has to be all heavy. Swapping out some of the pasta with cauliflower helps to lighten the dish, along with folding in greens and using skim milk.

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by Sarah Steimer

I've been picking up these little gold cherry tomatoes from the farmer's market for weeks now, and I'm in love with them. I've eaten these raw like grapes, tossed them in a sautee pan, and next on my list is to roast them.

I’ve been picking up these little gold cherry tomatoes from the farmer’s market for weeks now, and I’m in love with them. I’ve eaten these raw like grapes, tossed them in a sautee pan, and next on my list is to roast them.


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by Sarah Steimer

I served these patties over a simple tossed spinach salad and a dollop of plain yogurt. These mini patties would also make an awesome appetizer or could be refrigerated after they're cooked for adding to salads later in the week.

I served these patties over a simple tossed spinach salad and a dollop of plain yogurt. These mini patties would also make an appetizer, or they can be refrigerated after they’re cooked for adding to salads later in the week.

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by Sarah Steimer

I’m starting to realize the genius of deconstructing meals. It’s just a faster, easier way to get all the same flavors in place, really.

  • 1 medium zucchini, sliced into 1/4-inch coins
  • 2 tomatoes, sliced into 1/4-inch coins
  • olive oil
  • salt and pepper
  • 2/3 cup seasoned breadcrumbs (I used plain panko crumbs and added some seasoning)
  • 1/3 cup shredded Parmesan cheese
  • 1 ball fresh mozzarella, sliced
  • 2/3 cup pasta sauce

Toss the zucchini and tomato slices in olive oil, salt and pepper. Cook on a grill over medium heat, flipping when grill marks appear. The

This is a prettier version of zucchini Parmesan – and probably healthier because the zucchinis were grilled instead of fried.

tomato slices may not want to stay together and will get a little sloppy, you can go ahead and take those off the grill if this happens. The important part was getting enhancing the flavor.

While the vegetables are cooking, heat olive oil in a small sauté pan. Add the breadcrumbs, stirring often until the crumbs have browned. Remove from heat and mix in the Parmesan. Set aside.

Arrange the zucchini, tomato and mozzarella slices on three plates. Distribute half of the breadcrumbs over the three plates, then top with the pasta sauce. Finish with the rest of the bread crumbs. To garnish, add a basil leaf (totally optional, of course).

Makes three servings.

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by Sarah Steimer

One of my best friends came to visit recently and she loves Italian food. I had this meatball recipe bookmarked for a while and this was the perfect chance to try it. AND I made homemade pasta to go with it, which Anna - a pasta pro herself - helped me with.

  • 1 1/2 15-ounce cans cannellini beans, drained and rinsed
  • 1 roasted red bell pepper, roughly chopped
  • 1/2 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1/4 cup chopped Italian parsley
  • 1 1/2 teaspoons dried oregano
  • 1 egg
  • 1/2 cup dried breadcrumbs
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • pasta sauce

Place beans and roasted red peppers in a food processor and pulse until chopped, not pureed. Transfer the mixture to a medium bowl.

Using a wooden spoon, mix the onion, garlic, parsley, oregano, egg, breadcrumbs, salt and pepper into the beans mixture until well combined.

I actually used mozzarella to top the meatballs, totally forgot to pick up Parmesan.

Coat the bottom of a glass cooking dish with olive or vegetable oil. Work the bean mixture into balls that are slightly larger than golf balls. Because of the consistency of the “meatballs,” it requires more of a pressing motion than a rolling motion to form the balls. Place “meatballs” on the prepared dish, allowing for about an inch in between each.

Bake at 350 degrees for about 15 to 20 minutes, or until the meatballs are firm to the touch and lightly golden brown. Remove from the pan and serve with pasta sauce and spaghetti, topping with shredded Parmesan if you so choose.

Makes about four servings.

Recipe adapted from: Cookin’ Canuck

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