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Tag: mozzarella

Four-Cheese Frittata with Arugula Salad

February 28, 2016

Four-Cheese Frittata1

  • 6 eggs
  • 2 teaspoons salt
  • Pepper
  • ¼ cup half and half
  • 1 cup shredded four-cheese mix (asiago, provolone, parmesan, mozzarella) divided

Add the eggs, salt, pepper, half and half and half cup cheese. Beat well and keep aside.

  • 5 to 6 red skinned potatoes, peeled and sliced thin
  • 1 medium yellow onion, sliced
  • 3 garlic cloves, minced
  • 2 tablespoons fresh thyme
  • 1 teaspoon salt
  • Pepper
  • 2 tablespoons extra virgin olive oil

Heat a non-stick large pan with the olive oil. Add the onions and sauté on medium high heat for a minute. Add garlic and the potatoes. Add the thyme, salt and pepper. Saute on medium heat for about 10 minutes. Add the eggs and cook on a medium low heat for another 10 minutes. Top the frittata with the remaining half-cup cheese and place under a broiler on low heat. Cook till the top is golden brown- about 5 minutes (depends on the broiler heat, so keep a close eye). Take out and let sit for a few minutes. Slide out on a large platter.

  • 2 cups wild arugula
  • Juice of half a lemon
  • 2 teaspoons extra virgin olive oil
  • Salt
  • Pepper

Mix the arugula, olive oil, lemon juice, salt and pepper in a small bowl. Top the frittata with the salad and serve.

Four-Cheese Frittata

Tomato and Mozzarella Salad

August 3, 2015

Simple summer salad!

  • 1 cup small mozzarella balls, sliced in half
  • 2 cups cherry tomatoes, sliced in half
  • 2 garlic cloves, grated
  • 3 to 4 tablespoons balsamic glaze
  • 2 tablespoons extra virgin olive oil
  • Salt
  • Pepper
  • ½ cup basil, chopped

Add the mozzarella balls, tomatoes, garlic, balsamic glaze, oil, salt, pepper and basil in a medium bowl. Mix well and check for seasonings. Let sit for 30 minutes before serving.

Mushroom and Pesto Lasagna

October 19, 2014

Yummy lasagna for the fall…

  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 1 ½ cups whole milk
  • 1 large garlic clove, peeled
  • ¼ teaspoon freshly ground nutmeg
  • 1 teaspoon salt
  • Pepper

Heat a saucepan with the butter and add the flour. Stir with a whisk on medium heat for 1 to 2 minutes. Add the milk and garlic gradually and continue whisking and bring to a boil. Lower heat and simmer for 5 minutes. Add the nutmeg, salt and pepper. Check for seasoning and keep aside.

  • 3 tablespoons extra virgin olive oil
  • 10 ounces Cremini mushrooms, cleaned and sliced
  • 2 garlic cloves, grated
  • Salt

Heat a frying pan with the olive oil. Add the mushrooms and sauté on medium heat for 4 to 5 minutes till the mushrooms are golden brown. Add the garlic and sauté for another 2 minutes. Season with salt and keep aside.

  • ½ cup prepared or homemade pesto
  • ½ cup grated Parmigiano Reggiano cheese
  • ½ cup grated mozzarella cheese
  • 9 to 12 no boil lasagna noodles
  • 1 8X8 oven-proof pan

Pour a ladle of white sauce to the bottom of the pan, add one layer of noodles on top. Add another ladle of sauce. Spread ¼ cup pesto and sprinkle ¼ cup of Parmigiano cheese on top of that. Then, add half of the sliced mushrooms. Top with another layer of noodles and repeat the process. Top with another layer of noodles and pour the remaining sauce covering the top and sides. Top with the mozzarella cheese, cover with foil and bake for 50 minutes till the noodles are fully cooked and cheese is gooey. Let the lasagna sit for 15 minutes before serving.

 

 

 

 

Mushroom Turkey Swiss Chard Whole Wheat Lasagna

May 11, 2014

This is a great, delicious recipe I came up with. No one could tell it was super healthy. I bought whole wheat pasta sheets and layered them with mushrooms and ground turkey. I bought a big bunch of Swiss chard which I sautéed it up and added the greens to the ricotta filling. The lasagna was yummy and it was gone in no time…

  • 2 tablespoons extra virgin olive oil
  • 1 medium shallot, chopped
  • 2 garlic cloves, chopped
  • 1 bunch Swiss chard, greens and stalks separated and chopped
  • 1 cup cremini mushrooms, chopped
  • 1 cup shitaki mushrooms, chopped
  • ½ pound dark meat ground turkey
  • 1 tablespoon tomato paste
  • 2 cups marinara sauce
  • Salt

Heat a large frying pan with the olive oil. Add the shallot and garlic and sauté for a minute on medium heat. Add the Swiss chard whites and sauté for a minute. Add the mushrooms and sauté for 3 to 4 minutes on high heat. Add ground turkey and separate with the back of wooden spoon. Stir and cook for a minute or two. Add the tomato paste and cook for a minute. Add the marinara sauce and bring to a boil. Simmer for about 15 minutes. Adjust seasonings and let the mixture cool off.

  •  1 tablespoons extra virgin olive oil
  • Salt

Heat a medium frying pan with the olive oil and add the greens from the Swiss chard. Saute on high heat, stirring consistently till the greens have wilted. Add salt and let the mixture cool off.

Ricotta Filling

  •  1 cup ricotta cheese
  • 2 cloves garlic, grated
  • ½ cup Parmigiano Reggiano, grated
  • ½ cup Mozzarella, grated
  • 1 teaspoon salt
  • 1 egg, beaten

 

Transfer the ricotta cheese, garlic, Parmigiano, mozzarella, salt and the egg to a medium bowl. Add the Swiss chard greens and mix well.

 

  • 6 to 8 whole wheat lasagna noodles, cooked

 

Start to layer the lasagna by starting with a small ladle of the turkey mixture at the bottom. Add the noodles on top and spread a third of the turkey mixture on top. Add half of the ricotta filling. Repeat the process and top with noodles and then the last third of the turkey mixture. Cover with aluminum foil and bake for 30 to 45 minutes. Cool for 10 minutes before serving.

 

Lamb and Mushroom Pizza

September 29, 2010

Lamb and Mushroom Pizza I had a lot of leftover lamb from the other night. I divided the meat into two bags- one went into the freezer and one in the fridge. I plan on making a lamb ragu served on top of pasta or even better- polenta, in a few weeks.

The leftover meat in the fridge will be used for pizza.

We love making pizza at home- we usually do it on Friday evenings. I buy some dough from a local pizzeria. One ball of dough is good enough to make four to five individual pizzas.

As usual, I always have fresh tomato sauce in the fridge. I love using it for the pizzas- nothing like your own homemade, delicious sauce.

I made a quick topping with cremini mushrooms, chopped up lamb and some white truffle paste- the secret ingredient. It gives the dish a very rounded, complex flavor- one of my favorite things to add to pasta, etc.

The pizzas were delicious- especially because of the lamb and the truffle paste. Try this combination next time you are looking for a new topping for your pizza.
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Spinach Meatballs stuffed with Mozzarella Cheese

May 12, 2009

spinach-meatballs-with-mozzarella-cheeseWho doesn’t love meatballs? My daughter and husband especially do- in all forms. Last week Sia reminded me I had not made them in ages- she does that even when I have not made something in a week but in this case she was right- I had not cooked meatballs in a long time. Now that I am writing this blog, I feel I cannot repeat a recipe- so I started thinking how I can make the meatballs different this time. Of course I wanted to make them healthy but thought I should disguise some veggies in the meatballs as well. I decided to saute frozen spinach with some garlic and shallots and added the mixture to the ground turkey. Speaking of ground turkey- any ground meat can be used but I am trying to use less red meat and I feel dark meat ground turkey does the job really well- although you can’t beat the taste of meatballs made out of a combination of beef, pork and veal! I also decided to add a tiny chunk of fresh mozzarella cheese in each meatball. It give the meat a nice creamy texture- also while cooking the meatballs in the marinara sauce, as the cheese melts and, oozes out into the sauce making it extra delicious! Somehow meatballs taste extra yummy with spaghetti- don’t know what it is- maybe it’s the texture of the thin long pasta but any other pasta shape just doesn’t do. Instead of serving the meatballs with plain spaghetti, I dress it up a bit. Once I cook it, I saute it with some minced garlic, olive oil, salt, dried basil and oregano. It really makes a big difference to the dish on the whole- the dried herbs and garlic take the spaghetti to a whole new level. Another great way to serve the meatballs is on a crusty roll. I usually toast the roll with a drizzle of olive oil. I then rub a garlic clove all over the crusty goodness with a sprinkle of salt. I place the meatballs on top with a slice of provolone or mozzarella cheese- melt in the toaster oven and it’s the best meatball sandwich you will ever taste!!! Of course for the adults, some salad and red wine is a must!!

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