Greek Pasta Salad

It’s August. It’s hot. I’ve already made all the different classic versions of pasta salad and have moved on to making up my own versions. Hot dishes are out when hot weather is in!

Well, most of the time. I say this a bit sheepishly as I’m about to eat a big plate of aglio, olio, peperoncino pasta. That’s not only hot, it’s also lightly spicy. It’s about 100°F out and no, we don’t have air conditioning. Sometimes you just know what you want to eat (especially as a pregnant person) and that’s ok. At least, that’s what I keep telling myself. :D

I’ve also been really into Greek everything. I’ve been making lots of Greek wraps, Greek salads, learned what a traditional Greek salad is, and made a 7+ layer Greek dip! I’ll have a recipe up for the Greek dip soon, it’s very easy to whip up and nutritious to boot! And if you hadn’t already noticed, today’s recipe is a Greek pasta salad! I actually saw a similar idea to this on Instagram recently and decided I needed to eat that. I noticed the recipe used a dressing with ingredients similar to what we’d call Italian dressing in America (oil, vinegar, basil, oregano, garlic, etc) and I decided I wanted to try a hummus dressing. And it was delicious! Hummus mixed with some plain yogurt makes for a creamy and wonderful twist to this pasta salad. You can make homemade hummus, or use whatever brand and flavor you prefer!

Enjoy, my friends, and stay cool!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

A recipe by Jenny Nicole

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Greek Pasta Salad

Serves 3-4

Ingredients:

• 8oz / 250g short pasta of choice, fusilli, penne, shells, etc.

• 3/4 cup / 185g plain yogurt

• 3/4 cup / 185g hummus, flavor of choice

• 1 Tbsp / 14g red wine vinegar

• 1/4 tsp dried oregano

• 1/4 tsp dried basil

• 1 cucumber, diced

• 1/2 red or green bell pepper, diced

• 1/2 cup / 90g pitted kalamata olives, sliced if large

• 1 cup / 150g cherry tomatoes, halved or quartered

• 2/3 cup / 100g crumbled feta cheese

• salt and pepper, to taste

• drizzle of extra virgin olive oil, for finishing

Directions:

1. Cook pasta one minute less than according to directions, nicely al dente, drain and rinse in cold water to stop pasta from continuing to cook. Cool in fridge while you make dressing.

2. In a large bowl, stir together yogurt, hummus, vinegar, and spices.

3. Add pasta, all the chopped vegetables, and cheese; stir until everything is evenly coated in dressing. Taste and add salt and pepper, as needed.

4. Refrigerate until chilled, at least 2 hours. The longer the pasta sits the more the flavors will meld and the sauce be absorbed by the pasta, creating the ideal pasta salad! Just before serving, drizzle with olive oil.

Jenny’s Notes:

• If you have fresh herbs on hand, you can use about 1 tsp each of finely chopped fresh basil and fresh oregano!

• The quantity of vegetables is really up to you and easy to adjust in simple recipes like this, measurements are approximate.

• While you might think Greek yogurt would be better adapted to this “Greek” pasta salad, plain/soupier yogurt actually works better because as the pasta sits, it absorbs the dressing. If you use already thick Greek yogurt, the dressing will probably end up too thick. If Greek yogurt is all you have, you can simply add a few tablespoons of water or milk to thin up the dressing to your liking. This can also be done if you make/buy a particularly thick brand of hummus, or just want the dressing thinner anyway!

• The photos you see in this post I actually used a gluten-free penne pasta made from red lentils and brown rice. I had never tried it before but it is an excellent pasta, I would never have known it’s gluten-free. Probably also because it was made by my favorite pasta brand here in Italy, Rummo. If you live here or can find it in the States, I highly recommend it! Although I think I’ve only seen it at World Market for way more than I pay here in Italy. Bummer.

Yield 3-4

Author Jennyblogs

Prep time

20 Min

Cook time

20 Min

Total time

40 Min

Print

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Greek Pasta Salad

A twist on the classic pasta salad with a creamy, herbed hummus dressing, vegetables, and Feta cheese.

Cook modePrevent screen from turning off

Ingredients

• 8oz / 250g short pasta of choice, fusilli, penne, shells, etc.
• 3/4 cup / 185g plain yogurt
• 3/4 cup / 185g hummus, flavor of choice
• 1 Tbsp / 14g red wine vinegar
• 1/4 tsp dried oregano
• 1/4 tsp dried basil
• 1 cucumber, diced
• 1/2 red or green bell pepper, diced
• 1/2 cup / 90g pitted kalamata olives, sliced if large
• 1 cup / 150g cherry tomatoes, halved or quartered
• 2/3 cup / 100g crumbled feta cheese
• drizzle of extra virgin olive oil, for finishing

Instructions

1. Cook pasta one minute less than according to directions, nicely al dente, drain and rinse in cold water to stop it from continuing to cook. Cool in fridge while you make dressing.
2. In a large bowl, stir together yogurt, hummus, vinegar, and spices.
3. Add pasta, all the chopped vegetables, and cheese; stir until everything is evenly coated in dressing.
4. Refrigerate until chilled, at least 2 hours. The longer the pasta sits the more the flavors will meld and the sauce be absorbed by the pasta, creating the ideal pasta salad! Just before serving, drizzle with olive oil.

Notes

If you have fresh herbs on hand, use about 1 tsp each of finely chopped fresh basil and fresh oregano! The quantity of vegetables is really up to you and easy to adjust in simple recipes like this, measurements are approximate. While you might think Greek yogurt would be better adapted to this “Greek” pasta salad, plain/soupier yogurt actually works better because as the pasta sits, it absorbs the dressing. If you use already thick Greek yogurt, the dressing will probably end up too thick. If Greek yogurt is all you have, you can simply add a few tablespoons of water or milk to thin up the dressing to your liking. This can also be done if you make/buy a particularly thick brand of hummus, or just want the dressing thinner anyway!

Nutrition Facts

Calories

486.29

Fat

26.16 g

Sat. Fat

8.20 g

Carbs

46.18 g

Fiber

7.25 g

Net carbs

38.93 g

Sugar

8.71 g

Protein

18.81 g

Sodium

779.53 mg

Cholesterol

33.37 mg

Nutritional information is approximate; based on 3 servings.

https://jennyblogs.com/blog/2020/7/18/greek-pasta-salad

Pasta salad, cold pasta, summer pasta, summer dish, Greek, hummus dressing

Pasta, Side dish

American

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Sticky Sesame Tofu

Last Updated August 10, 2024

Lightly pan-fried, crispy tofu nuggets tossed in a sweet and salty, sticky sesame sauce and served over rice. Extra delicious when served with hot pepper flakes, green onion, sesame seeds, and broccoli.

This Sticky Sesame Tofu is like Sesame Chicken and General Tso’s Chicken all wrapped up in one. Except it’s tofu, and not chicken, which makes it a vegan recipe. I’m not vegan, I just happen to love tofu. BUT this recipe can also be made with chicken! Simply pan fry it until cooked through, then proceed with the recipe as written.

Some notes about this recipe for making it in Italy vs. US:

1. The tofu I would get in Italy, seems to come in 380g packages instead of the 400-450gish (14-16oz) like in the States, which means that recipe proportions will be a tiny bit different. The photos you see on this post are when I used the Italian 380g package of tofu, but I used to make half the sauce recipe as written below. If you are using a smaller than 380g block of tofu, you could consider cutting this recipe in half, to keep it more “sticky” and less saucy.

2. Tofu in Italy also comes in a vacuum-packed container and not in water like in the States. This means the tofu starts out less watery and is easier to dry. Usually one heavy duty napkin or paper towel is sufficient for pressing.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe by Jenny

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Sticky Sesame Tofu

Serves 3-4

Ingredients:

For the Crispy Tofu

• 1 box / roughly 400g firm or extra firm tofu, drained

• 1/2 cup / 60g cornstarch

• 2 Tbsp / 28g peanut oil or other high-heat oil, plus more as needed

For the Sticky Sesame Sauce

• 1/2 cup / 120g soy sauce or tamari

• 6 Tbsp / 90g tomato purée

• 6 Tbsp / 76g brown sugar, or 6 Tbsp / 120g maple syrup

• 2 Tbsp / 30g rice vinegar

• 2 tsp sriracha or 1 tsp red pepper flakes

• 2 tsp freshly grated ginger or 1/4 tsp ground ginger

• 2 tsp / 10g cooking oil

• 4 cloves garlic, finely chopped

• 2 tsp / 10g sesame oil

For Serving (optional):

• rice

• steamed broccoli

• avocado, sesame seeds, sliced green onion, lime wedges, red pepper flakes, cilantro
  

Directions:

Make the Crispy Tofu

1. Place tofu block between some paper towels and press to absorb extra water. Repeat until tofu feels dry and no more water comes out. You can also do this ahead of time by placing something heavy over the tofu and paper towels, such as a bowl or pot, and leave it for several minutes.

2. Place corn starch in a medium bowl. Slice tofu into squares and toss in the corn starch until evenly coated.

   Pan fry:

3. Heat oil in a large fry pan and add tofu. Fry for a few minutes until golden, then flip tofu over. You can do this with tongs, or simply sauté/flip the tofu. The second way is faster, but requires a bit more skill and you have less control over which sides of the tofu land down. Add more oil to the pan as needed to get a nice golden crust on the tofu. Remove from heat when done.

   OR Bake:

4. Disperse tofu cubes evenly onto a parchment paper or silpat lined baking sheet. Bake in a preheated 400°F / 205°C for about 30 minutes, or until light golden and crispy. Ideally, flip tofu halfway through baking.

Make the Sticky Sesame Sauce:

1. While tofu is frying or baking, prepare the sauce. In a bowl stir together soy sauce, tomato purée, brown sugar, rice vinegar, sriracha, and ginger.

2. Heat cooking oil in a medium pan over medium-low heat. Add garlic and cook until just starting to turn golden, 1-2 minutes.

3. Add soy sauce mixture and cook for 3-4 minutes, stirring occasionally, until sauce just starts to thicken. Stir in sesame oil.

4. Add tofu to sauce and toss until evenly covered; serve immediately with rice, broccoli, and garnishes, if desired.

Jenny’s Notes:

• For the sodium conscious, you may wish to use reduced-sodium soy sauce. If you only have regular soy sauce available, you can replace 1/2 of the soy sauce with water.

• If you don’t have rice vinegar, use any vinegar you have on hand.

• You can add more sriracha or red pepper flakes if you want it extra spicy, or omit if you don’t like spice.

• If not serving all the tofu right away, it’s best to store it separately from the sauce if you wish to keep the tofu crispy.

Yield 2-3

Author Jennyblogs

Prep time

10 Min

Cook time

20 Min

Total time

30 Min

Print

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Sticky Sesame Tofu

Lightly pan-fried or baked, crispy tofu nuggets tossed in a sweet and salty, sticky sesame sauce and served over rice. Tastes like Sesame Chicken or General Tso's Chicken, but vegan!

Ingredients

For the Crispy Tofu

• 1 box / roughly 400g firm or extra firm tofu, drained
• 6 Tbsp / 45g cornstarch
• 2 Tbsp / 28g peanut oil or other high-heat oil, plus more as needed

For the Sticky Sesame Sauce

• 1/2 cup / 120g soy sauce or tamari
• 6 Tbsp / 90g tomato purée
• 6 Tbsp / 76g brown sugar, or 6 Tbsp / 120g maple syrup
• 2 Tbsp / 30g rice vinegar
• 2 tsp sriracha or 1 tsp red pepper flakes
• 2 tsp freshly grated ginger or 1/4 tsp ground ginger
• 2 tsp / 10g cooking oil
• 4 cloves garlic, finely minced
• 2 tsp / 10g sesame oil

For Serving (all optional):

• rice
• steamed broccoli
• sesame seeds, sliced green onion, lime wedges, red pepper flakes

Instructions

Make the Crispy Tofu

1. Place tofu block between some paper towels and press to absorb extra water. Repeat until tofu feels dry and no more water comes out. You can also do this ahead of time by placing something heavy over the tofu and paper towels, such as a bowl or pot, and leave it for several minutes.
2. Place corn starch in a medium bowl. Slice tofu into squares and toss in the corn starch until evenly coated.
3. Pan fry:
4. Heat oil in a large fry pan and add tofu. Fry for a few minutes until golden, then flip tofu over. You can do this with tongs, or simply sauté/flip the tofu. The second way is faster, but requires a bit more skill and you have less control over which sides of the tofu land down. Add more oil to the pan as needed to get a nice golden crust on the tofu. Remove from heat when done.
5. OR Bake:
6. Disperse tofu cubes evenly onto a parchment paper or silpat lined tray. Bake in a preheated 400°F / 205°C for about 30 minutes, or until light golden and crispy. Ideally, flip tofu halfway through baking.

Make the Sticky Sesame Sauce:

1. While the tofu is frying, prepare the sauce. In a bowl stir together soy sauce, tomato purée, brown sugar, rice vinegar, sriracha, and ginger.
2. Heat the cooking oil in a medium pan over medium-low heat. Add the garlic and cook until just starting to turn golden, 1-2 minutes.
3. Add the soy sauce mixture and cook for 3-4 minutes, stirring occasionally, until sauce just starts to thicken. Stir in the sesame oil.
4. Add tofu to the sauce and toss until evenly covered; serve immediately with rice, broccoli, and garnishes, if desired.

Notes

• For the sodium conscious, you may wish to use reduced-sodium soy sauce. If you only have regular soy sauce available, you can replace 1/2 of the soy sauce with water.
• If you don’t have rice vinegar, use any vinegar you have on hand.
• You can add more sriracha or red pepper flakes if you want it extra spicy, or omit if you don’t like spice.
• If not serving all the tofu right away, it’s best to store it separately from the sauce if you wish to keep the tofu crispy.

Nutrition Facts

Calories

529

Fat

23 g

Sat. Fat

3 g

Carbs

76 g

Fiber

4 g

Net carbs

71 g

Sugar

40 g

Protein

9 g

Sodium

3296 mg

Cholesterol

0 mg

Nutritional information is approximate. Based on 2 servings of tofu with sauce, not including rice or garnishes

https://jennyblogs.com/blog/2020/6/28/sticky-sesame-tofu

vegan, sticky sesame sauce, tofu, Sesame chicken tofu, General Tso's chicken tofu, sweet and sour

Dinner, Main

Asian

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White Bean Carrot Burgers

Last Updated September 4, 2024

Summer is almost upon us, and with the warm weather comes all the best summer foods. In America that usually means all the cookouts, potato salads, watermelon, lemonade, corn on the cob…

White Bean Burger with spring greens, pickled onions, and melted and caramelized goat cheese

You know what the ironic part is? Growing up, or really until I moved to Italy, I wouldn’t have considered the classic American barbecue foods as personal favorites. At all. I could easily pass on hot dogs, hamburgers, potato salads, corn on the cob. I do love watermelon and lemonade, though! It wasn’t until being in Italy for awhile that I started to crave these American foods, especially in the summer. Nostalgia for the homeland. And that’s saying something, coming from the person that, as long as I wasn’t offending a host, would make myself a hamburger, but without the burger. Yes yes, I am aware that I’m weird. I love hamburger condiments!

Veggie burgers!

I’ve always loved veggie burgers. Give me all the fake meat, vegetable, or bean burgers! And condiments. Oh yes. (For my meat-loving friends, you would be proud to know that yesterday for the first time in my life, I ordered a non-vegetarian burger from a restaurant. I split it with my husband, but still. I enjoyed it, and more importantly, it was my idea!)

There are so many good veggie burgers out there, and I love how everyone and every restaurant seems to have their own take on them. So many different vegetables to choose from, and different ways to prepare them.

I recently had a hankering for some black bean burgers. Alas, I had no black beans, only white beans, and this was during the lockdown in Italy, so I couldn’t just walk to the store for some beans on a whim. White bean burgers it would have to be. I didn’t have a white bean burger recipe handy, but I tried the one i’m sharing with you today and found it very tasty!

It’s very simple, mostly white beans, carrots, onion, bread crumbs, and an egg to hold it together. It’s the perfect vessel for all your favorite condiments, or eaten as is, without a bun.

My one recommendation? Make these pickled onions to go with the White Bean Burgers! Did you know you can assemble pickled onions in less than 5 minutes with ingredients you most likely already have on hand, and you can use them after they’ve sat for only 30 minutes?! Seriously, too simple, you will never hesitate to add pickled veggies to your dishes again!

Pickled Onion

• 1 red onion, thinly sliced

• 2 Tbsp / 28g red wine vinegar

• 2 Tbsp / 28g water

• 1/2 tsp salt

• 1/4 tsp sugar

1. Mix all ingredients briefly, then let sit until needed, preferably 30+ minutes, swirling the onions in the vinegar mixture occasionally. Likewise, you can also cover and keep in the fridge for up to a week.

2. This recipe is easily doubled, tripled, etc. for your needs. You can also use other types of onions, but red onions are the prettiest in my opinion!

That’s my one recommendation. Serve these burgers with pickled onions. If I were to give you more than one, I might suggest avocado, a fried egg, some sprouts, goat cheese…

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Smitten Kitchen

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White Bean Burgers

Serves 2-4

Ingredients:

• olive oil

• 1 small onion, diced

• 2 tsp / 10g tomato paste

• 3/4 tsp salt

• dash black pepper

• 1/2 cup grated carrot, about 1 medium

• 2 tsp / 10g apple cider vinegar

• 1/4 cup / 25g breadcrumbs

• 1 15oz can / 425g white beans such as cannellini, navy, etc., drained

• 1 egg

• burger buns, condiments, as desired

Directions:

1. Add a bit of olive oil to a large fry pan over low heat. Add the onion and cook until softened and starting to turn golden, about 8-10 minutes.

2. Add tomato paste, salt, pepper, and carrots, stirring frequently, until carrots soften and start to turn golden, about another 8-10 minutes.

3. Add vinegar and stir, using it to deglaze the pan and get off any bits stuck to the bottom. Once the vinegar is evaporated, turn off heat and scrape mixture into a medium bowl.

4. Add breadcrumbs and white beans, mixing well and smashing the beans. Smash well or leave a bit chunky, as you wish. Taste and add more salt and pepper, as desired.

5. Add the egg and mix well. The mixture should be soft but able to make a patty, but not soupy or crumbly. If the mixture seems too wet, add another 2 Tbsp or so of breadcrumbs and let mixture sit for a few minutes to allow the breadcrumbs to absorb some of the moisture.

6. Heat 1-2 Tbsp olive in a large fry pan over medium heat. While the pan is heating up, shape up the bean mixture into about 4 medium patties. Fry however many patties can comfortably fit into the pan at one time, about 3-4 minutes on each side or until golden brown and firmed up.

7. Serve immediately with buns and condiments.

Jenny’s Notes:

• The bean mixture can be made a day or two in advance and stored in the fridge until ready to fry. The burgers can also be fried and frozen for quick meals.

• To make these burgers vegan, you can try using a chia or flax egg instead of the regular egg. I haven’t personally tried this, but in theory it should work! Let me know if you do.

Yield 2-4

Author Jennyblogs

Prep time

10 Min

Cook time

30 Min

Total time

40 Min

Print

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White Bean Carrot Burgers

Easy to whip up white bean burgers with carrot, they pair perfectly with your favorite buns and condiments for a healthier cook out!

Cook modePrevent screen from turning off

Ingredients

• olive oil
• 1 small onion, diced
• 2 tsp / 10g tomato paste
• 3/4 tsp salt
• dash black pepper
• 1/2 cup grated carrot, about 1 medium
• 2 tsp / 10g apple cider vinegar
• 1/4 cup / 25g breadcrumbs
• 1 15oz can / 425g white beans such as cannellini, navy, etc., drained
• 1 egg
• burger buns, condiments, as desired

Instructions

1. Add a bit of olive oil to a large fry pan over low heat. Add the onion and cook until softened and starting to turn golden, about 8-10 minutes.
2. Add tomato paste, salt, pepper, and carrots, stirring frequently, until carrots soften and start to turn golden, about another 8-10 minutes.
3. Add vinegar and stir, using it to deglaze the pan and get off any bits stuck to the bottom. Once the vinegar is evaporated, turn off heat and scrape mixture into a medium bowl.
4. Add breadcrumbs and white beans, mixing well and smashing the beans. Smash well or leave a bit chunky, as you wish. Taste and add more salt and pepper, as desired.
5. Add the egg and mix well. The mixture should be soft but able to make a patty, but not soupy or crumbly. If the mixture seems too wet, add another 2 Tbsp or so of breadcrumbs and let mixture sit for a few minutes to allow the breadcrumbs to absorb some of the moisture.
6. Heat 1-2 Tbsp olive in a large fry pan over medium heat. While the pan is heating up, shape up the bean mixture into about 4 medium patties. Fry however many patties can comfortably fit into the pan at one time, about 3-4 minutes on each side or until golden brown and firmed up.
7. Serve immediately with buns and condiments.

Notes

• The bean mixture can be made a day or two in advance and stored in the fridge until ready to fry. The burgers can also be fried and frozen for quick meals.
• To make these burgers vegan, you can try using a chia or flax egg instead of the regular egg.

Nutrition Facts

Calories

469.92

Fat

10.68 g

Sat. Fat

2.08 g

Carbs

69.20 g

Fiber

15.37 g

Net carbs

53.83 g

Sugar

4.95 g

Protein

26.37 g

Sodium

1035.03 mg

Cholesterol

93.00 mg

Nutritional information is approximate. Based on 1 veggie burger if you make two larger patties, no bun or condiments.

https://jennyblogs.com/blog/2020/6/6/white-bean-burgers

vegetarian, veggie burger, white beans, white bean burger, healthy burgers, pickled onions

Vegetarian, sandwiches

American

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Copycat Homemade Lipton Onion Dip

Last Updated September 4, 2024

What if I told you that there is a way to enjoy Onion Dip but with less guilt? No preservatives, corn syrup, caramel color, and other ingredients you’re not quite sure what they are?

Because there IS a way! And it’s very simple. Not that you get much simpler than mixing sour cream with a Lipton onion packet, but it’s pretty darn close.

For this recipe I use yogurt, as I do even if I mix a Lipton packet, because yogurt is actually good for you, sour cream is usually more found on diet naughty lists.

I first made this during lockdown, and while I couldn’t find beef broth granules, just “classic” powdered broth, it came out satisfactorily close to the real thing. As I was explaining on the Healthier Lipton Onion Dip post, I had inherited two Lipton onion mixes from a friend who moved away from Florence. My husband had never had such a thing before and requested it again. When he requested it a third time, I had to break it to him gently…”honey, there were only two packets, and I don’t think we can find Lipton around Florence.”

Since people requesting a specific food/dessert/recipe from me to make is like a love language for me, I was not about to let a request go unfulfilled. So I began a hunt for the necessary ingredients and a recipe to go off of that doesn’t just make bulk powdered onion mix (there are many of those but I don’t make Onion dip all THAT often) but just a recipe for the standard 16oz/two cups of dip.

Thanks to Daring Gourmet for providing just that! Recipe with a few of my usual tweaks below.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

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Copycat Lipton Onion Dip

Makes about 2 cups of dip

Ingredients:

• 2-4 tsp beef broth granules

• 2 Tbsp dried minced onions

• 1 tsp onion powder

• 1/4 tsp pepper

• 1/8 tsp paprika

• 16oz / 454g regular or Greek plain yogurt

• fresh or dried dill, more dried minced onions, for topping, optional

• washed sliced veggies, potato chips, etc, for dipping

Directions:

1. In a medium bowl, combine 2 tsp of broth granules with the rest of the spices.

2. Stir in the yogurt and mix well. Taste; if you desire the dip to be saltier, add another teaspoon of broth granules and stir. Taste again, adding the last teaspoon of broth, if desired. Refrigerate for about two hours before serving.

3. Top with dill and more onions, if desired, and serve with veggies, potato chips, pita, or whatever dippers you like!

Jenny’s Notes:

• While beef broth is probably closest to the real taste, I have never found beef broth granules here in Italy and get away with using the “classic” broth flavor or even vegetable broth granules. It still tastes delicious! Check labels for MSG, it often gets sneaked into these types of things.

• If using low-sodium broth granules you will be better able to control the sodium, and can even add a bit more broth for more flavor without the dip becoming too salty.

• The refrigeration is not strictly necessary, but it gives some time for the flavors to meld and the onions to rehydrate a bit. If you simply can’t wait that long to dig in or need it ASAP for a party, go ahead and use it straight away.

• 1/8 tsp celery seed, and 1/4 tsp dried parsley can also be added. I don’t usually add them just because I don’t have celery seed on hand here and don’t personally think dried parsley adds any kind of flavor value to dishes. It does add a touch of green, though!

Yield 4

Author Jennyblogs

Prep time

10 Min

Total time

10 Min

Print

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Copycat Lipton Onion Dip

Classic Lipton Onion Dip made from scratch, creating a delicious and nutritious snack to be served with veggies, potato chips, or your favorite dippers.

Cook modePrevent screen from turning off

Ingredients

• 2-4 tsp beef broth granules
• 2 Tbsp dried minced onions
• 1 tsp onion powder
• 1/4 tsp pepper
• 1/8 tsp paprika
• 16oz / 454g regular or Greek plain yogurt
• fresh or dried dill, more dried minced onions, for topping, optional
• washed sliced veggies, potato chips, etc, for dipping

Instructions

1. In a medium bowl, combine 2 tsp of broth granules with the rest of the spices.
2. Stir in the yogurt and mix well. Taste; if you desire the dip to be saltier, add another teaspoon of broth granules and stir. Taste again, adding the last teaspoon of broth, if desired. Refrigerate for about two hours before serving.
3. Top with dill and more onions, if desired, and serve with veggies, potato chips, pita, or whatever dippers you like!

Notes

• While beef broth is probably closest to the real taste, I have never found beef broth granules here in Italy and get away with using the “classic” broth flavor or even vegetable broth granules. It still tastes delicious! Check labels for MSG, it often gets sneaked into these types of things.
• If using low-sodium broth granules you will be better able to control the sodium, and can even add a bit more broth for more flavor without the dip becoming too salty.
• The refrigeration is not strictly necessary, but it gives some time for the flavors to meld and the onions to rehydrate a bit. If you simply can’t wait that long to dig in or need it ASAP for a party, go ahead and use it straight away.
• 1/8 tsp celery seed, and 1/4 tsp dried parsley can also be added. I don’t usually add them just because I don’t have celery seed on hand here and don’t personally think dried parsley adds any kind of flavor value to dishes. It does add a touch of green, though!

Nutrition Facts

Calories

89.67

Fat

1.93 g

Sat. Fat

1.17 g

Carbs

11.95 g

Fiber

1.33 g

Net carbs

10.61 g

Sugar

9.31 g

Protein

6.84 g

Sodium

105.53 mg

Cholesterol

6.81 mg

Nutritional information is approximate. Based on 1/2 cup dip with 1 cup sliced veggies.

https://jennyblogs.com/blog/2020/5/30/copycat-lipton-onion-dip

Lipton Onion soup mix, Lipton Onion dip, French onion dip, copycat Lipton onion dip, beef broth, yogurt, veggie dip

appetizer

American

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Healthier Lipton Onion Dip

Last Updated September 3, 2024

Lipton Onion Dip. Too easy to whip up, pop open a bag of potato chips, and have a summer favorite ready to rock and roll.

Unfortunately, it’s not very healthy. At all. Reading the ingredients usually leaves me wishing I hadn’t so I can enjoy my snacking in peace. Then the recipe on the side of the Lipton box has you mix it with a tub of sour cream and dip potato chips. Yum. But ouch.

I have actually eaten this very few times in my life, growing up in a “healthy” household (thankful for that!) usually meant if I was eating onion dip, someone else had made and brought it to a party. But recently, when a friend moved away from Florence and gave me a few boxes of stuff and food, I found myself with two packets of Lipton Onion soup/dip mix. Not part of my usual diet, but hey, I’m not one to turn my nose up at free food, being an overly-budget minded person. Plus, part of the fun of having a non-American husband is getting to share with him all the joys and junk foods of America that you just can’t find in the rest of the world. Heck, Lipton probably has some ingredients that are banned in the EU, haha! And you know what? He loved it. And requested it again.

How to healthify Lipton Onion dip? Not too hard. Doesn’t cure all the wonky ingredients, but let’s say we’re righting two of three wrongs. ;)

First, potato chips are delicious, but so are veggies dipped in onion dip! Honestly, if you are an onion dip lover, you’ve probably figured this out a long time ago.

Second easy way to healthify it? Use yogurt instead of sour cream. Regular and Greek both work, as the dip thickens as it sits. (Does anyone ever actually make it the full two hours it’s supposed to sit in the fridge before eating?) I might even like it better than sour cream! Not to mention that sour cream is usually only found in the tiny Mexican food section at my local grocery store. And not refrigerated. Weird.

If you’d like a completely guilt-free Onion Dip snacking experience, try out this Copycat Lipton Onion Dip, made from scratch!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

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Healthier Lipton Onion Dip

Makes about 2 cups of dip

Ingredients:

• 1 packet Lipton onion soup/dip

• 16 oz / 454g plain Greek or regular yogurt

• Washed and sliced veggies, carrots, celery, cucumber, broccoli, cauliflower, radishes, bell peppers, etc etc

• Fresh or dried dill and onion powder, optional

Directions:

1. Add Lipton onion dip to yogurt and mix well.

2. Cover and refrigerate for at least 2 hours, to thicken and let flavors meld.

3. Top with dill and a dash or two of onion powder, if desired, and serve with veggies. And maybe just one or two potato chips. :)

Yield 2 cups dip

Author Jennyblogs

Prep time

5 Min

Total time

5 Min

Print

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Healthier Lipton Onion Dip

A healthier version of the classic Lipton Onion dip, by mixing with yogurt instead of sour cream and using veggies instead of potato chips!

Cook modePrevent screen from turning off

Ingredients

• 1 packet Lipton onion soup/dip
• 16 oz / 454g plain Greek or regular yogurt
• Washed and sliced veggies, carrots, celery, cucumber, broccoli, cauliflower, radishes, bell peppers, etc etc
• Fresh or dried dill and onion powder, optional

Instructions

1. Add Lipton onion dip to yogurt and mix well.
2. Cover and refrigerate for at least 2 hours, to thicken and let flavors meld.
3. Top with dill and a dash or two of onion powder, if desired, and serve with veggies. And maybe just one or two potato chips. :)

Nutrition Facts

Calories

112.03

Fat

1.92 g

Sat. Fat

1.16 g

Carbs

16.91 g

Fiber

1.72 g

Net carbs

15.19 g

Sugar

9.36 g

Protein

7.33 g

Sodium

873.86 mg

Cholesterol

6.81 mg

Nutritional information is approximate. Based on 4 servings of 1/2 cup dip with 1 cup of vegetables.

https://jennyblogs.com/blog/2020/5/29/healthier-lipton-onion-dip

Lipton Onion soup dip, Onion dip, yogurt, onion, veggie dip, yogurt veggie dip, healthier lipton dip

Appetizers

American

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Parmesan Pan-Fried Chicken

Happy quarantine day I-don’t-know-what-number! 44? 46? Regardless, I think we’re all open to new dinner ideas at this point and really looking forward to being able to go to restaurants again.

One thing that has made this quarantine a little easier is having access to yummy food and snacks, so I don’t miss going out too much. I’m thankful for a space I can make and create food, grocery stores, and for my mom who taught me so much about being in the kitchen.

But. That doesn’t mean some nights I don’t miss the ease of take out, especially the pizzeria behind my house, or being able to sit down in a nice space and then people bring you whatever you choose to eat in exchange for some money. Restaurants are so cool, you guys.

That’s where today’s Parmesan Pan-Fried Chicken comes into play. It’s easy, ready in 10-15 minutes, and so delicious. It’s no fuss, because there is no egg or flour breading. This also makes for a lighter fried chicken, just a thin, flavorful crust and not nearly as much guilt as traditional fried chicken. And less dishes to wash! All you need are some chicken breasts, bread crumbs, oregano, garlic powder, salt, and parmesan cheese, plus a frying pan with a bit of butter.

I originally stumbled across this idea when making a chicken quinoa casserole, which uses a similar breading technique with the chicken: using simply a wet chicken breast before dipping in a breadcrumb mixture instead of the more common flour and egg battering. I thought, what happens if I do the same thing, but instead of putting it in the casserole, fry it in some butter? Well, this simple, delicious chicken was the result, and I’m happy to share the recipe with you today.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

A recipe by Jenny

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Parmesan Pan-Fried Chicken

Serves 4-6

Ingredients:

• 4 uncooked boneless skinless chicken breasts, about 1.5 lbs / 680g

• 1/2 cup / 62g bread crumbs

• 1/4 cup / 25g grated parmesan cheese

• 1/2 tsp dried oregano

• 1/4 tsp garlic powder

• 1/4 tsp salt

• dash of pepper

• 2 Tbsp butter

Directions:

1. Starting with one chicken breast, lay it flay on a cutting board. Slice horizontally starting from the thicker end, to end up with two thinner pieces of chicken breast. Repeat with remaining chicken breasts.

2. In a medium bowl, mix together bread crumbs, cheese, garlic, oregano, salt and pepper.

3. In a large frying pan, melt 2 Tbsp butter over medium-high heat. Wet a chicken breast with water and press one side, then the other, into the bread crumb mixture. You can use your fingers to press on more of the mixture on areas that get missed. Place coated chicken into frying pan. Repeat with remaining chicken.

4. Cook on each side 5-7 minutes or until cooked through and golden brown. Internal temperature should read at least 165°F / 75°C. If the chicken starts to darken too quickly, lower the temperature.

Jenny’s Notes:

• If your frying pan isn’t big enough to accomodate all of the chicken, you can cook it in batches, starting with less butter, and adding more between each batch of chicken.

• Here in Italy I always buy meat from our butcher, who slices chicken breasts horizontally so they are twice as thin as the chicken breasts you get at the store. While you can choose to keep your chicken breasts whole and bread and fry them that way, keep in mind you will need to adjust the cooking time accordingly to cook the chicken through.

• You can use more butter for richer fried chicken, or less, for an even lighter fried chicken.

Yield 4-6

Author Jennyblogs

Prep time

5 Min

Cook time

14 Min

Total time

19 Min

Print

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Parmesan Pan-Fried Chicken

The easiest fried chicken with no egg or flour battering, just wet the chicken and dip in spiced bread crumbs and parmesan cheese. Fry in butter and you have a crispy, delicious chicken ready in 15 minutes.

Cook modePrevent screen from turning off

Ingredients

• 1/2 cup / 62g bread crumbs
• 1/4 cup / 25g grated parmesan cheese
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• 1/4 tsp salt
• dash of pepper
• 2 Tbsp butter
• 4 uncooked boneless skinless chicken breasts, about 1.5 lbs / 680g

Instructions

1. In a medium bowl, mix together bread crumbs, cheese, garlic, oregano, salt and pepper.
2. In a large frying pan, melt 2 Tbsp butter over medium-high heat. Wet a chicken breast with water and press one side, then the other, into the bread crumb mixture. You can use your fingers to press on more of the mixture on areas that get missed. Place coated chicken into frying pan. Repeat with remaining chicken.
3. Cook on each side 5-7 minutes or until cooked through and golden brown. Internal temperature should read at least 165F / 75C. If the chicken starts to darken too quickly, lower the temperature.

Notes

If your frying pan isn’t big enough to accomodate all of the chicken, you can cook it in batches, starting with less butter, and adding more between each batch of chicken. Here in Italy I always buy meat from our butcher, who slices chicken breasts horizantally so they are twice as thin as the chicken breasts you get at the store. That said, I had to guess a bit at the quantity for the coating, as I’ve never made this with larger chicken breasts. I know how much I need to make for 3 thinner chicken breasts, but that’s not going to be helpful to many people. If you have leftover coating, you can store it in the fridge for up to 2 days, but I wouldn’t keep it much longer as raw chicken has touched it. You can use more butter for richer fried chicken, or less, for an even lighter fried chicken.

Nutrition Facts

Calories

337.55

Fat

12.62 g

Sat. Fat

6.01 g

Carbs

12.31 g

Fiber

0.80 g

Net carbs

11.51 g

Sugar

0.98 g

Protein

41.18 g

Sodium

506.17 mg

Cholesterol

122.64 mg

Nutritional information is approximate. Based on 4 servings.

https://jennyblogs.com/blog/2020/4/24/parmesan-pan-fried-chicken

chicken, pan fried, fried chicken, parmesan cheese, oregano, garlic, 15 minute dinners, quick dinners

dinner, poultry

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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White Bean Potato Soup

Last Updated August 30, 2024

This soup is packed full. Packed full of flavor, packed full of vegetables and good stuff, and therefore packed full of nutrients. Did I mention it’s also vegan? Because it is, at least if you don’t sprinkle any of that wonderful cheese over the soup at the end.

While I love beans, and I love potatoes, and just about everything else in this soup, I honestly wasn’t expecting it to be as good as it was. It is so full of flavor and so satisfying, and I didn’t even have any wine on hand to add!

This soup boasts, besides beans and potatoes, onions, carrots, garlic, kale, with a hint of rosemary, spice, and white wine to tie it all together.

While the main soup season might be coming to an end, I decided to finally post this recipe because

1. during these crazy coronavirus times it seems everyone and their brother are baking bread up the wazoo and revving their sourdough starters, at least judging by social media and the shortage of flours and yeast in the stores…and this soup pairs wonderfully with some good homebaked bread!!

2. this soup has many ingredients, but most are pantry staples which makes this ideal to whip up for dinner without having to go to the store. Even if you’re missing one or two things, this soup is so flavorful you can easily swap out vegetables or omit one with a still tasty result.

3. many of these ingredients are also cheap, which means you get a hardy meal for just a few dollars, which is helpful in these uncertain financial times

4. we’ve had an unusually cold few nights and days for April here in Florence, which made me think of this soup..

5. soups are so easy, and recipes like this are rewarding for my friends who may be deciding to expand their cooking skills with all the newfound time on their hands.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe slightly adapted from Clever Eats

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White Bean Potato Soup

Serves 4-6

Ingredients:

• 1 Tbsp oil

• 1 medium onion, diced

• 1 stalk of celery, diced

• 1 carrot, diced

• 2 garlic cloves, minced

• 2 15oz / 400g cans of white beans, drained (any kind, such as cannellini or navy)

• 2 potatoes, cut into small chunks

• 1 Tbsp / 16g tomato paste

• 1/2 tsp dried rosemary or 1 Tbsp chopped fresh

• 1/2 tsp sweet paprika

• 1/4 tsp cayenne pepper, optional

• 1/2 cup / 119g white wine, or more broth or water

• 7oz / 200g fresh or frozen spinach or kale, lightly chopped

• 2 cups / 474g vegetable broth

• salt and pepper, to taste

• extra virgin olive oil and parmesan or pecorino cheese, for finishing

Directions:

1. In a large stockpot or dutch oven, heat oil over medium heat. Add onion, celery, and carrot and cook, stirring occasionaly, until onion begins to turn translucent.

2. Add the garlic, then add the beans, potatoes, tomato paste, rosemary, paprika, and cayenne pepper. Cook for a minute or two, stirring frequently.

3. Add the wine and stir until it is almost evaporated.

4. Add kale, broth, and salt and pepper to taste.

5. Raise heat and bring soup to a boil, then cover and reduce heat to low. Cook for about 15 minutes, or until potatoes are tender.

6. Ladle soup into serving bowls, top with parmesan or pecorino cheese and drizzle with olive oil. Serve with warm, crusty bread. Buon appetito!

Jenny’s Notes:

• If you prefer to cook dry beans instead of using canned, as I do, a good rule of thumb is to take half the weight of called for canned beans and cook that amount of dry beans. Different dry beans absorb slightly different amounts of water, but generally speaking they double in weight when cooked. So if you need 800g as in this recipe, I would cook 400g of dry beans.

• You can choose to peel your potatoes before chopping or leave skin on, either way is fine if you ask me! Leaving skin on is easier and more nutritious (more fiber!), just be sure to wash them well before using.

• If you have a rosemary plant, you can also add a clean sprig straight to the soup, then remove when you are ready to serve the soup.

• In a pinch, you can always just use water instead of broth, although you will lose some flavor depth. If you have any bouillon cubes, you can also dissolve those into the soup following the bouillon dosing instructions.

Yield 4-6

Author Jennyblogs

Prep time

15 Min

Cook time

35 Min

Total time

50 Min

Print

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White Bean Potato Soup

A hearty and nutritious soup bursting with flavor, featuring white beans, potato, kale, onion, garlic, carrots, and celery with a touch of rosemary and a splash of white wine.

Cook modePrevent screen from turning off

Ingredients

• 1 Tbsp oil
• 1 medium onion, diced
• 1 stalk of celery, diced
• 1 carrot, diced
• 2 garlic cloves, minced
• 2 15oz / 400g cans of white beans, drained (any kind, such as cannellini or navy)
• 2 potatoes, cut into small chunks
• 1 Tbsp / 16g tomato paste
• 1/2 tsp dried rosemary or 1 Tbsp chopped fresh
• 1/2 tsp sweet paprika
• 1/4 tsp cayenne pepper, optional
• 1/2 cup / 119g white wine, or more broth or water
• 7oz / 200g fresh or frozen spinach or kale, lightly chopped
• 2 cups / 474g vegetable broth
• salt and pepper, to taste
• extra virgin olive oil and parmesan or pecorino cheese, for finishing

Instructions

1. In a large stockpot or dutch oven, heat oil over medium heat. Add onion, celery, and carrot and cook, stirring occasionaly, until onion begins to turn translucent.
2. Add the garlic, then add the beans, potatoes, tomato paste, rosemary, paprika, and cayenne pepper. Cook for a minute or two, stirring frequently.
3. Add the wine and stir until it is almost evaporated.
4. Add kale, broth, and salt and pepper to taste.
5. Raise heat and bring soup to a boil, then cover and reduce heat to low. Cook for about 15 minutes, or until potatoes are tender.
6. Ladle soup into serving bowls, top with parmesan or pecorino cheese and drizzle with olive oil. Serve with warm, crusty bread. Buon appetito!

Notes

If you prefer to cook dry beans instead of using canned, as I do, a good rule of thumb is to take half the weight of called for canned beans and cook that amount of dry beans. Different dry beans absorb slightly different amounts of water, but generally speaking they double in weight when cooked. So if you need 800g as in this recipe, I would cook 400g of dry beans. You can choose to peel your potatoes before chopping or leave skin on, either way is fine if you ask me! Leaving skin on is easier and more nutritious (more fiber!), just be sure to wash them well before using. If you have a rosemary plant, you can also add a clean sprig straight to the soup, then remove when you are ready to serve the soup.In a pinch, you can always just use water instead of broth, although you will lose some flavor depth. If you have any bouillon cubes, you can also dissolve those into the soup following the bouillon dosing instructions.

Nutrition Facts

Calories

426.89

Fat

8.57 g

Sat. Fat

1.21 g

Carbs

65.80 g

Fiber

14.44 g

Net carbs

51.36 g

Sugar

5.02 g

Protein

20.23 g

Sodium

542.01 mg

Cholesterol

1.07 mg

Nutritional information is approximate. Based on 4 servings and includes using wine and toppings.

https://jennyblogs.com/blog/2020/4/4/white-bean-potato-soup

white bean soup, potatoes, kale, spinach, vegan, healthy, vegetarian, carrots, white wine, spinach, celery, onion, garlic

Soup, Dinner

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Butternut Squash and Sage Pasta

Last Updated October 10, 2024

It’s fall and not only has the Charlie Brown Great Pumpkin arrived, but so have all the gourds!

There are many types but the good news is they are all deliciou and are often quite interchangeable. Unless you’re making spaghetti squash. Then you need spaghetti squash.

In fact today’s recipe is, in a way, spaghetti squash. The principal difference is that instead of the noodles being spaghetti squash the actual spaghetti is covered in a wonderfully flavored, creamy, cheesy, butternut squash sauce! With sage, apple, onion, celery, and basically all of the best autumn flavors in one. Even just the first step of this dish, sautéeing onions in butter, made me so happy and nostalgic. Why? Because onions cooking in butter reminds me of my mom’s stuffing recipe. And it’s the best, obviously.

Making this pasta is quite simple, cooking some veggies on the stove and then blending them at the end. Finish some spaghetti in the sauce, sprinkle with Pecorino Romano cheese and you’ve got yourself a delectably seasonal meal!

I love it so much. In fact, it makes quite a bit of sauce so I am able to stick some in the fridge AND freezer! The quantity of sauce may vary slightly depending on how thick or thin you like your sauce and how exact you are with vegetable ingredients. I tend to be over-generous on portions.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Jake Cohen at the feedfeed

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Butternut Squash and Sage Pasta

Serves 4-6 with leftover sauce for another meal

Ingredients:

• 4 Tbsp / 56g butter

• 1 medium onion, chopped

• 1 1/2 pounds / 675g peeled and chopped butternut squash

• 2-3 stalks celery, chopped

• 1 apple, peeled and chopped

• 1 generous Tbsp of chopped fresh sage

• 3/4 cup / 178g milk

• 1 lb / 500g spaghetti

• 1/2 cup / 50g shredded parmigiano reggiano

• 1/2 cup / 50g shredded fontal or other good melting cheese

• 1/2 cup / 50g shredded pecorino romano, plus more for finishing

• salt and pepper to taste

Directions:

1. In a large pan over medium heat, melt butter. Add onions, stirring occasionally, until mostly translucent, about 5 minutes.

2. Add squash, celery, apple, and sage; continue to cook until things start to caramelize, about 5 minutes.

3. Add milk. Stir and cover, allowing to cook until vegetables are tender, about 10 minutes. The milk may look a bit curdled, this is fine since everything will be blended in the end.

4. While the vegetables are simmering, place a large pot of water over high heat. Just before boiling, generously salt the water. When water is boiling and salt has dissolved, add pasta and cook according to package directions.

5. When vegetables are tender, blend with an immersion blender or transfer to a blender. Blend until smooth. If sauce is too thick to blend easily, thin out with some pasta water or milk. Return to pot and stir in all three cheeses; salt and pepper to taste.

6. When pasta is cooked al dente, drain, reserving 2 cups / 474g of pasta water. Return pasta to pan and toss in desired quantity of sauce. If sauce is too thick, add some reserved pasta water and toss until desired consistency is reached, adding more pasta water as needed.

7. Serve with a generous dusting of pecorino romano.

Jenny’s Notes:

• This recipe makes a generous amount of sauce, so you can choose to refrigerate the leftovers (will probably be enough for another 1 lb / 550g package of pasta) for a few days or stick it in the freezer for a future quick dinner!

• Cooking time for vegetables will depend on how large or small they are chopped, and may need slightly more or less time than stated.

• Feel free to use other kinds of squash or even pumpkin. The other night when I made this the store had run out of Butternut so I selected another Tuscan variety and it was lovely! Keep in mind that different squashes may have different starch levels and may affect how thick or thin the sauce will end up, which you can adjust by adding pasta water at the end.

• Play with the cheeses you use! Parmigiano reggiano, or parmesan, is a wonderfully nutty, aged cheese that you probably already have because it is amazing on almost everything. Fontal is an inexpensive but wonderful melting cheese which I generally have on hand, but you could also use gruyere, gouda, fontina, cheddar, etc. The one I recommend you splurge on would be the Pecorino Romano, which is an aged sheep’s milk cheese. There are many different varieties, those aged in walnut leaves or with truffles, young or aged, easily identified by the word “pecorino” usually followed by it’s defining factor. Pecorino Romano is one of the most exported cheeses from Italy and is aged a minimum of 5 months, giving it a wonderful sharp flavor that pairs so well with our velvety, squashy pasta today.

Yield 4-6 + extra sauce for another meal

Author Jennyblogs

Cook time

40 Min

Total time

40 Min

Print

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Butternut Squash and Sage Pasta

A perfectly seasonal pasta with a creamy, cheesy butternut squash and sage sauce.

Cook modePrevent screen from turning off

Ingredients

• 4 Tbsp / 56g butter
• 1 medium onion, chopped
• 1 1/2 pounds / 675g peeled and chopped butternut squash
• 2-3 stalks celery, chopped
• 1 apple, chopped
• generous Tbsp of chopped fresh sage
• 3/4 cup / 178g milk
• 1 lb / 500g package spaghetti
• 1/2 cup / 50g shredded parmigiano reggiano
• 1/2 cup / 50g shredded fontal or other good melting cheese
• 1/2 cup / 50g shredded pecorino romano, plus more for finishing
• salt and pepper to taste

Instructions

1. In a large pan over medium heat, melt butter. Add onions, stirring occasionally, until mostly translucent, about 5 minutes.
2. Add squash, celery, apple, and sage; continue to cook until things start to caramelize, about 5 minutes.
3. Add milk. Stir and cover, allowing to cook until vegetables are tender, about 10 minutes. Note: The milk may look a bit curdled, which is fine since everything will be blended in the end.
4. While the vegetables are simmering, place a large pot of water over high heat. Just before boiling, salt the water. When the water is boiling and salt has dissolved, add pasta and cook according to package directions.
5. When the vegetables are tender, either blend with an immersion blender or transfer to a blender. Blend until smooth. Stir in the three cheeses and salt and pepper to taste.
6. When the pasta is cooked al dente, drain, reserving 1 cup / 237g of pasta water. Return pasta to pan and toss in desired quantity of sauce. If the sauce is too thick, add reserved pasta water until desired consistency is reached.
7. Serve with a generous dusting of pecorino romano.

Notes

• This recipe makes a generous amount of sauce, so you can choose to refrigerate the leftovers for a few days or stick in the freezer for a future quick dinner!
• Feel free to use other kinds of squash or even pumpkin! Just keep in mind that the different squashes may have different starch levels and may affect how thick or thin the sauce will end up, which you can adjust by adding the pasta water at the end.
• Play with the cheeses you use! Parmigiano reggiano, or parmesan, is a wonderfully nutty, aged cheese that you probably already have because it is amazing on almost everything. Fontal is an inexpensive but wonderful melting cheese which I generally have on hand, but you could also use gruyere, gouda, fontina, cheddar, etc. The one I recommend you splurge on would be the Pecorino Romano, which is an aged sheep’s milk cheese. There are many different varieties, those aged in walnut leaves or with truffles, young or aged, easily identified by the word “pecorino” usually followed by it’s defining factor. Pecorino Romano is one of the most exported cheeses from Italy and is aged a minimum of 5 months, giving it a wonderful sharp flavor that pairs so well with this velvety, squashy pasta.

Nutrition Facts

Calories

375.87

Fat

23.82 g

Sat. Fat

14.35 g

Carbs

68.67 g

Fiber

8.85 g

Net carbs

59.83 g

Sugar

13.66 g

Protein

21.97 g

Sodium

691.50 mg

Cholesterol

66.70 mg

Nutritional information is approximate. Based on 4 servings.

https://jennyblogs.com/blog/2019/11/9/butternut-squash-pasta

pasta, fall recipe, butternut squash, sage, seasonal pasta, pecorino romano, butternut squash sauce

dinner, pasta

American

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Fresh Mozzarella and Tomato Sandwich

Last Updated August 28, 2024

Some of the best things in life are the simplest things. A simple gesture of love, a simple word of appreciation, a simple day off, a simple meal.

What is it that makes simple, special? The intent, or quality behind the simpleness. A simple gesture of love done with purity of heart, a simple word of appreciation that is genuine, a simple day off with no stress to go and be, a simple meal with quality ingredients.

It’s this last idea that I’m honing in on today. A meal so simple it almost seems boring. Until you eat it, and all you want for dinner is the same thing. And lunch again the next day. This happened to me this past week with a fresh mozzarella and tomato sandwich on focaccia.

You know when you’re so hungry and everything tastes extra amazing? Then it keeps coming to mind, even if it was a humble meal, until you eat it again? One time, I think it was last summer, I unexpectedly had to go into the city center and didn’t have time to eat lunch beforehand. I live about a half-hour bus ride outside of the center, then when you add in the time spent waiting for a bus, walking all around the center to accomplish errands, then waiting and getting a bus back home, simple 1 or 2 errand runs can easily end up being 3+ hour ventures. Having missed lunch and still needing to go to the other side of town, my husband and I decided to get a quick sandwich from a bar. This is a very common lunch, with all the bars (where you eat breakfast, lunch, get a coffee) replacing their morning pastries with fresh sandwiches starting around 10:30am. These are a hot option for Italians on lunch break or as a quick snack. There are usually two sizes, and they often have just 2-3 ingredients each. Probably a slice of meat and cheese, like mortadella (which is the cooked prosciutto/ham) and mozzarella, or tuna and boiled egg, prosciutto and cheese, etc. They’re simple, and maybe because I’m used to the super stuffed American sandwiches they seemed a bit measly to me. (But much more affordable and realistic for a lunch on the go, costing between 2.5-4euro usually, where an American sandwich would probably run you $6-10.) Until this particular day, and it suddenly became the best tasting sandwich ever. Fresh mozzarella and tomato with a bit of dried oregano sandwiched between two fluffy piece of salty, oily focaccia. I immediately wanted another. Alas we were already on the bus to the other side of town.

So the other day I was thinking, what’s for lunch? And this tomato and mozzarella sandwich kept haunting my thoughts. A run to the grocery store produced all the necessary missing ingredients, and within a matter of minutes I was devouring this dream of a sandwich. And it was so much better than I remembered. I had it again the next day for lunch. And maybe again tomorrow, using up the last of the cheese and tomatoes.

In fact, it’s very similar to caprese, it's simply in sandwich form without the fresh basil. To read up on using the best ingredients for caprese salad (that also apply to today’s sandwich), click here.

I feel weird calling this a recipe because it’s so simple, so I shall say, here is the recreation of the Italian bar Fresh Mozzarella and Tomato Sandwich!! Quality of ingredients is of utmost importance. Quantity and exact measurements are not.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Inspired by the Italian bar sandwiches

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Fresh Mozzarella and Tomato Sandwich

Makes 2 sandwiches

Ingredients:

• 2 pieces of focaccia

• 1 large heirloom tomato

• 200g fresh mozzarella

• dried oregano

• extra virgin olive oil

Directions:

1. Slice each focaccia to make halves for a sandwich.

2. Core tomato and slice. Slice the mozzarella.

3. Arrange tomato and mozzarella slices on two of the focaccia halves. Drizzle with extra virgin olive oil and sprinkle with oregano. Voila! Buon appetito.

Jenny’s Notes:

• I used schiacciata the first time I made this (the Tuscan variant of focaccia, usually with a bit more oil that renders it crispier), but a slightly softer focaccia would be best for sandwiches, easier to slice and eat. Buy or make your own at home!

• Other Italian bar sandwich ideas include: Prosciutto and asiago, mortadella and asiago, bresaola with arugula and gran padano, tuna with hard boiled eggs, mayo, and tomato, smoked salmon with arugula and mayo. Some of these ingredients might be harder to find outside of Italy, but if you live or visit here, these are great ideas for a quick lunch and readily found in grocery stores.

Yield 2

Author Jennyblogs

Prep time

10 Min

Total time

10 Min

Print

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Fresh Mozzarella and Tomato Sandwich

A sandwich inspired by the typical Italian bar: Thick slices of fresh mozzarella and heirloom tomatoes with a drizzle of extra virgin olive oil and a sprinkle of oregano stuffed between two soft slices of focaccia.

Cook modePrevent screen from turning off

Ingredients

• 2 pieces of focaccia
• 1 large heirloom tomato
• 200g fresh mozzarella
• dried oregano
• extra virgin olive oil

Instructions

1. Slice each focaccia to make halves for a sandwich.
2. Core tomato and slice. Slice the mozzarella.
3. Arrange tomato and mozzarella slices on two of the focaccia halves. Drizzle with extra virgin olive oil and sprinkle with oregano. Voila! Buon appetito.

Notes

I used schiacciata the first time I made this (the Tuscan variant of focaccia, usually with a bit more oil that renders it crispier), but a slightly softer focaccia would be best for sandwiches, easier to slice and eat. Buy or make your own at home! Other Italian bar sandwich ideas include: Prosciutto and asiago, mortadella and asiago, bresaola with arugula and gran padano, tuna with hard boiled eggs, mayo, and tomato, smoked salmon with arugula and mayo. Some of these ingredients might be harder to find outside of Italy, but if you live or visit here, these are great ideas for a quick lunch and readily found in grocery stores.

Nutrition Facts

Calories

462.69

Fat

29.57 g

Sat. Fat

12.13 g

Carbs

26.07 g

Fiber

2.33 g

Net carbs

23.74 g

Sugar

4.25 g

Protein

23.83 g

Sodium

834.01 mg

Cholesterol

64.09 mg

Nutritional information is approximate. Based on 2 servings.

https://jennyblogs.com/blog/2019/9/18/fresh-mozzarella-and-tomato-sandwich

sandwich, panino, mozzarella fresca, pomodoro cuore di bue, Italian recipe, oregano, extra virgin olive oil, mozzarella di bufala

lunch, sandwich

Italian

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Caprese Risotto

Last updated August 28, 2024

You know risotto, right? That creamy Italian rice dish, usually cooked with a splash of wine? And you also know Caprese salad, the traditional Italian salad consisting of just tomatoes, mozzarella, and basil? (I gave you a nice preface to today’s recipe by sharing the recipe for Insalata Caprese Tradizionale last month on the blog.) Do you know what happens when you combine these two ideas into one dish?

You get a delicious creamy, rice dish with flavors of tomatoes, mozzarella, and basil! Risotto is usually a pretty hearty, comforting dish, better for cooler months, but this one has delicate summer flavors so you can have a risotto for every season. Because It’s mid September, my family back home in Michigan has been wearing jackets and pants for weeks, meanwhile it’s still in the mid 30’sC / 90’sF here in Florence. I’m dreaming of cooler weather, breaking out the sweaters and cozy socks, lighting candles, and making hearty chilis, soups, and everything pumpkin spice and nice. And risotto. So I compromise with a taste of summer, the remnants of summer Italian produce, and a comforting cooler month recipe.

This Caprese Risotto is a bit of a mix between Italian and American cuisines. It’s a risotto and involves all the ingredients from Caprese, but that doesn’t necessarily make it Italian. It’s one of those dishes stuck in the in between, and that’s ok. If it’s anything, it’s American. And I thought I should let you know that, so I don’t give you the false impression that I’m giving you some nonna’s recipe passed down for generations. Nope, this is me being American, taking one thing and combining it with another to create something that doesn’t fall into any category really. That’s one of my pet peeves actually, when I see recipes labeled Italian this or Tuscan that…just because something has oregano, basil, sun-dried tomatoes, or parmesan, does not make it Italian. Especially if it’s a meat, usually chicken is what I see, mixed with pasta. That’s a big no-no in Italy. Pasta is a primo piatto, or first course, and chicken and proteins are always a secondo piatto. You will also never find chicken on pizza. Or pineapple. This doesn’t mean to say you can’t do these things, of course you can, but just keep in mind that it is not Italian. After that, call it as you wish. Oh, and hand me a nice slice of pizza with pineapple, ya? Thanks.

Back to this summery risotto. When I first was making this I wanted to make sure the tomato flavor was closer to a fresh, sun-ripened tomato as it would be for Caprese, and not pungent and salty/sweet like we associate with a lot of canned tomato soups. I love tomato soup, just not the flavor that I was going for here. By using fresh tomatoes and getting saltiness from just the low-sodium broth, this turned out quite nicely. Add the creamy, pull-apart cheesiness from the mozzarella and the sweet, nutty basil, you’ve got a winner summer dinner! If you like, although not traditional to the Italian Caprese salad, add a drizzle of balsamic vinegar at the end. This dish isn’t traditional, so I feel ok about adding it. ;)

Bonus, this dish is also effortlessly gluten-free.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

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Caprese Risotto

Serves 4-6

Ingredients:

• 6 cups / 1,422g low-sodium vegetable broth

• 2 Tbsp / 28g olive oil

• 1/2 onion, diced

• 3 cloves garlic, minced

• 1 1/2 cups / 278g arborio rice, uncooked

• 1/2 cup / 119g white wine, optional

• 3 medium tomatoes, chopped

• 1/2 cup cherry tomatoes, halved or quartered

• Parmigiano reggiano (parmesan) rind, optional

• 1 1/2 tsp fresh oregano, or 1/2 tsp dried

• about 16 fresh basil leaves, sliced into ribbons

• 1/2 cup / 50g grated parmigiano reggiano

• 200g fresh mozzarella, sliced into chunks

• extra virgin olive oil, more cherry tomatoes, basil leaves for garnishing, and balsamic vinegar if desired

Directions:

1. Heat broth in a pan over low heat.

2. In a large pot, heat oil over medium heat. Add onions and simmer for a few minutes, until starting to turn translucent.

3. Add garlic and rice, stirring occasionally, until rice is toasted and just starting to turn translucent on the edges; about 3-4 minutes.

4. Add the wine slowly, stirring all the while, until mostly absorbed by the rice.

5. Add all of the tomatoes, stir until heated through. Add parmigiano reggiano rind, if using.

6. Begin adding heated broth to the rice mixture, 1/2 cup / 119g at a time, stirring and allowing broth to be mostly absorbed before adding the next bit. As you near the end of the broth, start checking the rice every minute or two. When it looks cooked and is al dente when tasted, remove from heat. You may not need all the broth, but make sure it’s not too dry or thick. You’ll want to pull it from the heat when it still looks a bit soupy, as it will continue to cook and absorb liquid. (Thick, moundable risotto is a technically overcooked risotto. It should lazily settle back into the plate if you try and mound it.)

7. Add oregano, basil, parmigiano, and mozzarella. Stir until parmigiano is melted and mozzarella is stringy. Remove any chunks of parmigiano reggiano rind before serving.

8. Spoon risotto onto plates, drizzle with olive oil and garnish with cherry tomatoes and basil leaves. Drizzle with a bit of balsamic, if desired. Serve immediately.

Jenny’s Notes:

• In a pinch you can use a 14.5oz / 411g can of diced tomatoes instead of the 3 medium tomatoes. Fresh tomatoes will always be better but sometimes you gotta do what you gotta do!

• If using wine, try using a dry white wine, nothing too aged or overpowering, as this is a risotto with more delicate, summery flavors. Think Pinot Blanc, Gewurztraminer, a young Riesling, etc. Whichever wine you use in your cooking should ideally be served with the meal. Because of this, it is mistaken to use the “cheap” wines in cooking and then bring out the nice stuff for the meal. Remember, you’re cooking out (most of) the alcohol, not the flavor.

  In fact, because of the delicate flavors of this risotto I don’t always add wine, but it’s up to you if you do! Wine is traditional in risotto. :)

• If you have only bouillon cubes or normal-sodium broth on hand, you can substitute part water for the broth to keep the sodium levels down. I recommend using 4 cups / 948g worth of broth/bouillon broth and 2 cups / 474g water.

• Using heated broth speeds up the cooking time so you’re not waiting for the broth to simmer and be absorbed between each addition. I have, however, made risotto many a time before I learned this trick, and although it takes a bit longer to cook when adding cold or room temp broth, it won’t in any way ruin your risotto.

• Parmigiano Reggiano (parmesan cheese) is another ingredient typically used in risotto. It’s not used in caprese but it lends a cheesy hand to the mozzarella which is quite mild.

• Another idea I’m drooling over right now, would be to add a nice portion of burrata on top of the plated risotto right before serving. Burrata is very similar to mozzarella, except it’s softer. It usually comes in round form, and the moment you cut into it the super soft, creamy center oozes out. Oh yes. Oh yes please.

  If you don’t live in Italy chances are burrata and even fresh mozzarella will cost you, so you may opt for one or the other in this recipe. If your budget allows, go for both!! Here in Italy fresh mozzarella can be found easily for 2-3euro a pound.

Yield 4-6 servings

Author Jennyblogs

Prep time

45 Min

Total time

45 Min

Print

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Caprese Risotto

Creamy risotto playing off the classic Italian summer dish of caprese; tomatoes, fresh mozzarella, fresh basil, parmesan cheese and a hint of oregano.

Cook modePrevent screen from turning off

Ingredients

• 6 cups / 1,422g low-sodium vegetable broth
• 2 Tbsp / 28g olive oil
• 1/2 onion, diced
• 3 cloves garlic, minced
• 1 1/2 cups / 278g arborio rice, uncooked
• 1/2 cup / 119g white wine, optional
• 3 medium tomatoes, chopped
• 1/2 cup cherry tomatoes, halved or quartered
• 1 1/2 tsp fresh oregano, or 1/2 tsp dried
• about 16 fresh basil leaves, sliced into ribbons
• 1/2 cup / 50g grated parmigiano reggiano
• 200g fresh mozzarella, sliced into chunks
• extra virgin olive oil, more cherry tomatoes, basil leaves for garnishing, and balsamic vinegar if desired

Instructions

1. Heat broth in a pan over low heat.
2. In a large pot, heat oil over medium heat. Add onions and simmer for a few minutes, until starting to turn translucent.
3. Add garlic and rice, stirring occasionally, until rice is toasted and just starting to turn translucent on the edges; about 3-4 minutes.
4. Add the wine slowly, stirring all the while, until mostly absorbed by the rice.
5. Add all of the tomatoes, stir until heated through.
6. Begin adding heated broth to the rice mixture, 1/2 cup / 119g at a time, stirring and allowing the broth to be mostly absorbed before adding the next bit. Keep an eye on the rice; when it starts to look cooked and is al dente when tasted, remove from the heat. You may or may not need all the broth, but make sure it’s not too dry or thick. You’ll want to pull it from the heat when it still looks a bit soupy, as it will continue to cook and absorb liquid. (A thick, moundable risotto is a technically overcooked risotto. A correctly cooked risotto should lazily settle back into the plate if you try and mound it.)
7. Add oregano, basil, parmigiano, and mozzarella. Stir until parmigiano is melted and mozzarella is stringy.
8. Spoon risotto into plates, drizzle with olive oil and garnish with cherry tomatoes and basil leaves. Drizzle with a bit of balsamic, if desired. Serve immediately.

Notes

In a pinch you can use a 14.5oz / 411g can of diced tomatoes instead of the 3 medium tomatoes. Fresh tomatoes will always be better but sometimes you gotta do what you gotta do! If using wine, try using a light white wine, nothing too aged or overpowering, as this is a risotto with more delicate, summery flavors. Think Pinot Blanc, Gewurztraminer, a young Riesling, etc. Whichever wine you use in your cooking should ideally be served with the meal. Because of this, it is mistaken to use the “cheap” wines in cooking and then bring out the nice stuff for the meal. Remember, you’re cooking out (most of) the alcohol, not the flavor. In fact, because of the delicate flavors of this risotto I don’t add wine, but it’s up to you if you do! Wine is traditional in risotto so you may think me odd that I don’t add it. :)If you have only bouillon cubes or normal-sodium broth on hand, you can substitute part water for the broth to keep the sodium levels down. I recommend using 4 cups / 948g worth of broth/bouillon broth and 2 cups / 474g water. Using heated broth speeds up the cooking time so you’re not waiting for the broth to simmer and be absorbed between each addition. I have, however, made risotto many a time before I learned this trick, and although it takes a bit longer to cook when adding cold or room temp broth, it won’t in any way ruin your risotto. Another idea would be to add a nice portion of burrata on top of the plated risotto right before serving. Burrata is very similar to mozzarella, except it’s softer. It usually comes in round form, and the moment you cut into it the super soft, creamy center oozes out.

Nutrition Facts

Calories

423.93

Fat

21.69 g

Sat. Fat

8.54 g

Carbs

36.34 g

Fiber

2.31 g

Net carbs

34.03 g

Sugar

7.25 g

Protein

16.20 g

Sodium

714.71 mg

Cholesterol

42.80 mg

Nutritional information is approximate and based on 4 servings.

https://jennyblogs.com/blog/2019/8/29/caprese-risotto

gluten-free caprese, risotto, rice, tomatoes, fresh basil, fresh mozzarella, parmesan cheese, parmigiano reggiano, burrata, Italian recipe, oregano, extra virgin olive oil, balsamic vinegar, white wine, which wine to use in risotto

dinner, vegetarian

Italian, American

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Insalata Caprese Tradizionale - Traditional Caprese Salad

Last Updated August 26, 2024

Insalata Caprese, often just referred to as Caprese, is by now known the world over and has been adapted into many different dishes and styles. In today’s post we are going to cover the traditional Italian Insalata Caprese, unaltered and in its purest form. How the Italians make it. Leave aside the Caprese grilled cheeses and Caprese pasta for just one second.

Insalata Caprese (EEN-sah-lah-ta cuh-PRAY-zay), or Caprese Salad is an Italian dish consisting of merely 5 ingredients: fresh mozzarella, fresh tomatoes, fresh basil, extra virgin olive oil, and a touch of salt, maybe pepper. Oregano is also added sometimes. That’s it, simple and fresh.

Because there are so few ingredients, no cooking required, and little spice, the quality and freshness of the ingredients are of upmost importance. This is one of the golden rules of the Italian kitchen. In fact, I would say that any caprese salad you’ve eaten in the States is probably a far cry from the shining beacon that it is here in Italy. This is not through any fault of your own, but Italy has certain protected regions and methods for making foods, with rigorous control checks and rules, which holds the product to high standards.

You may be familiar with some of these rules, especially if you seen some Italian wine bottles. You might have noticed special seals that read DOC or DOCG (Denominazione di Origine Controllata or Denominazione di Origine Controllata Garantita), which basically act as a quality seal. One such wine, considered one of the kings of Italian wine, Brunello di Montalcino, will always have the DOCG seal because it can only be grown in the Montalcino region near Siena which has ideal soil and climate for this particular wine. If it doesn’t have the seal, don’t buy it. Hazelnuts, mozzarella, how to make a Neopolitan pizza, and many other food items and processes, sometimes connected to a specific region, are protected by law in Italy.

I just mentioned mozzarella, so you may be understanding how I managed to go on that long spiel and still connect it to today’s subject matter. :) Suffice to say, Italian mozzarella, the good stuff, is in a class of its own.

That’s the beauty of Italian summers, where lunches are made up of ripe tomatoes, a slab of cheese, a drizzle of olive oil. Maybe with a hunk of fresh, salty focaccia. Or maybe just prosciutto and melon.

But maybe you aren’t IN Italy, and you’re wondering how you can make the best Insalata Caprese possible? Let’s dissect the ingredients real quick before getting into the recipe.

Suggestions for selecting ingredients for the Insalata Caprese

• Tomatoes. You want the freshest, tastiest tomatoes available. The most widely used in Italy would probably be the tomato variety “cuore di bue” or literally, “ox heart,” which originated in America. There are two prinicipal varieties of cuore di bue, Arawak and Albenga. These tomatoes are ideal for salads because they have a thin skin, great flavor, and very few seeds and water inside. They are not usually very round, but fall into the ugly tomato category with lots of ridges. As they say, the uglier the tomato, the more delicious it will be. If you can’t get your hands on a cuore di bue, use your favorite, fresh tomatoes. In the States I often go for an heirloom tomato.

• Mozzarella. You’ll want the freshest mozzarella possible, which might not be that easy to find unless you know a cheese producer. Traditionally the mozzarella di fiordilatte is used (normal cow’s milk mozzarella), but if you want to up your game, go for the more expensive mozzarella di bufala (buffalo mozzarella) which can also be protected by one of the laws we were talking about above, this time the DOP.

• Basil. Fresh basil, torn into pieces if desired and ideally added just before serving so it can’t even think about wilting. I mention torn, not sliced, because Italians have this thing against cutting basil with a knife, or it touching metal for that matter.

• Extra Virgin Olive Oil. I cannot stress enough to you the importance of having a good bottle of olive oil on hand. In Italy there are usually two kinds of olive oil, those used for cooking, and those use for drizzling just before serving. Select your oil carefully, paying attention to where it is produced, when, and when it expires. Olive oil generally has a best if used by date of two years from being bottled. So if you find a bottle that expires in a year or less, you know that bottle has already been sitting on the shelf for too long and is best used for cooking. Also pay attention to wording like “produced in” or “bottled in.” The latter may mean that olives were brought in from elsewhere and merely bottled in Italy so they could write that on the bottle. No really, there are so many shady practices when it comes to olive oil, it can be hard to decipher the great ones, especially when dealing with imported bottles. My mom used to order bottles straight from Italy to get some of the high quality stuff. Basically, you don’t want to pay less than $15 for a bottle in the States. Frantoio Franci and Laudemia are two very high quality brands. If you know your EVOO’s, select a light and fruity oil.

• Salt and Pepper. Usually just the tomatoes are salted, and pepper is completely optional.

• Oregano. Oregano is also optional, but a bit of fresh or dried is a nice touch!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

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Insalata Caprese

Serves 2

Ingredients:

• about 1/2lb / 200g fresh mozzarella

• 2 medium tomatoes

• a few fresh basil leaves, whole or torn into pieces

• extra virgin olive oil, for drizzling

• salt and pepper, to taste

• fresh or dried oregano, optional

Directions:

1. Slice the mozzarella and the tomatoes into equally sized slices and place on a plate.

2. Drizzly lightly with olive oil and sprinkle tomatoes with salt. Sprinkle with a bit of pepper, if desired.

3. Garnish with basil leaves and oregano; serve.

Jenny’s Notes:

• It may seem strange, but some recommend to serve the mozzarella at room temperature. If the mozzarella is cut while cold it may lose more water, interacting with and changing the flavor of the tomatoes. If the mozzarella is losing lots of liquid regardless, it may not be as fresh as desired.

• You can use a paper towel on both the mozzarella and tomatoes to absorb any excess liquid, dabbing or letting them sit on the paper towel if they are very wet.

• Contrary to American belief, Caprese Salad does not traditionally have balsamic vinegar. Nor mayonnaise, olives, eggs, or other non-Italian inventions.

Yield 2

Author Jennyblogs

Prep time

5 Min

Total time

5 Min

Print

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Traditional Caprese Salad

This classic Caprese Insalata is bursting with summer flavors. Tomatoes, fresh mozzarella, basil, and extra virgin olive oil, just as the Italians would make it.

Cook modePrevent screen from turning off

Ingredients

• about 1/2lb / 200g fresh mozzarella
• 2 medium tomatoes
• a few fresh basil leaves, whole or torn into pieces
• extra virgin olive oil, for drizzling
• salt and pepper, to taste
• fresh or dried oregano, optional

Instructions

1. Slice mozzarella and tomatoes into equally sized slices and place on a plate.
2. Drizzly lightly with olive oil and sprinkle tomatoes with salt. Sprinkle with a bit of pepper, if desired.
3. Garnish with basil leaves and oregano; serve.

Notes

• It may seem strange, but some recommend to serve the mozzarella at room temperature. If the mozzarella is cut while cold it may lose more water, interacting with and changing the flavor of the tomatoes. If the mozzarella is losing lots of liquid regardless, it may not be as fresh as desired.
• You can use a paper towel on both the mozzarella and tomatoes to absorb any excess liquid, dabbing or letting them sit on the paper towel if they are very wet.
• Contrary to American belief, Caprese Salad does not traditionally have balsamic vinegar. Nor mayonnaise, olives, eggs, or other non-Italian inventions.

Nutrition Facts

Calories

326.94

Fat

25.15 g

Sat. Fat

11.64 g

Carbs

7.00 g

Fiber

1.73 g

Net carbs

5.27 g

Sugar

4.09 g

Protein

19.14 g

Sodium

663.60 mg

Cholesterol

64.09 mg

Nutritional information is approximate and based on 2 servings.

https://jennyblogs.com/blog/2019/8/23/traditional-italian-caprese

Gluten-free, tomatoes, fresh mozzarella, mozzarella di bufala, extra virgin olive oil, fresh basil, fresh oregano, Italian recipe, real italian caprese salad, traditional caprese, authentic italian caprese, how to make the best caprese

Side, Lunch

Italian

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Tzatziki Cucumber Salad

Last Updated August 24, 2024

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Fresh, cool, crunchy, creamy, and delicious Tzatziki, which is basically a Greek cucumber salad made with thick, strained yogurt, and seasoned with dill and garlic. Uh, yum, right? If you’ve ever had tzatziki, you know what I’m talking about!

It’s funny because I’ve known about tzatziki for a long time, enjoying it at restaurants and such, that wonderful Greek yogurt sauce dip wonder. I’ve seen several cucumber salad recipes around this summer on some of my favorite recipe sites like foodgawker; German cucumber salads, normal cucumber salads, and others. It got me hungry, so I decided to make my own. And let me tell you, I got right on it because zero cooking or baking in a recipe is a wonderful thing when the summer here in Florence has been between 90-106°F / 32-41°C since June.

I noticed most of the recipes I came across used sour cream, but I used plain greek yogurt because it’s more nutritious. Once I found a nice balance between the flavors, I wrote down the recipe and decided to share it with you guys! Then I recalled that tzatziki has very similar flavors, and although I’ve never made it nor even looked up a recipe, my curiosity got the best of me to see just how similar they would be. What do you know, I basically made tzatziki and didn’t even know it! So much for making an original recipe, haha!

So what I’m sharing with you today is my accidental take on tzatziki, similarly enough to be called so, but not THE original. If you make the changes listed below, however, you can have yourself a delicious and authentic Greek tzatziki!

What are the differences from a traditional tzatziki and the one you see below?

• The cucumber is usually grated and drained (either by squeezing or letting sit in cheese cloth over a bowl overnight) instead of sliced. I also use more cucumber to make a creamy salad rather than a dip that features cucumber. if you want to make real tzatziki, use a half of a large cucumber or a smallish one.

• Traditional would have more yogurt so again, more of a sauce or dip rather than a salad. For real tzatziki, double the yogurt to 1 1/2 cups / 340g.

• For the acidic element, I used lemon juice, but vinegar of some sort is usually called for. I’ve read in Greece they most often use red wine vinegar.

• I added more fresh dill! Because I love dill. If you think about it, this is like a creamy dill pickle dip. It has the cucumbers, the garlic, the dill….no wonder I like it so well! For original tzatziki, use about 1 Tbsp chopped.

If you eliminate the cucumbers (or shred them like the traditional way), it makes an excellent and much healthier alternative to most veggie dips. I might even like it better than Ranch!

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Tzatziki Cucumber Salad

Serves about 2

Ingredients:

• 3/4 cup / 170g plain greek yogurt or dairy-free yogurt of choice

• generous 2 Tbsp chopped fresh dill

• 2 tsp / 10g lemon juice

• 2 garlic cloves, minced, or 1/4 tsp garlic powder

• salt and pepper, to taste

• 1 large cucumber, chopped with skin/seeds removed, as desired

• extra virgin olive oil, for drizzling, optional

Directions:

1. In a medium bowl combine yogurt, dill, lemon juice, garlic powder, salt and pepper.

2. If serving immediately, add cucumber and stir to coat; drizzle with olive oil. Otherwise, refrigerate until ready to serve, adding cucumber and drizzling with oil at the last minute.

Jenny’s Notes:

• For optimal creaminess, I would use full fat greek yogurt. If you are vegan or dairy-free, use a thick/Greek dairy-free yogurt alternative!

• In an ideal world the dressing would be made a day ahead of time and the cucumber added just before serving. This helps the flavors meld together and cuts the sharpness of the garlic a bit, without the cucumber sitting in the dressing for a day and losing its liquid. However, this makes a great last minute dish and it tastes just fine if eaten right away!

Yield 2

Author Jennyblogs

Prep time

10 Min

Total time

10 Min

Print

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Tzatziki Cucumber Salad

Creamy salad form of the classic Tzatziki sauce: Cucumbers, Greek yogurt, lemon juice, garlic, and fresh dill.

Cook modePrevent screen from turning off

Ingredients

• 3/4 cup / 170g plain greek yogurt or dairy-free yogurt of choice
• generous 2 Tbsp chopped fresh dill
• 2 tsp / 10g lemon juice
• 2 garlic cloves, minced, or 1/4 tsp garlic powder
• salt and pepper, to taste
• 1 large cucumber, chopped with skin/seeds removed as desired
• extra virgin olive oil, for drizzling, optional

Instructions

1. In a medium bowl combine yogurt, dill, lemon juice, garlic powder, salt and pepper.
2. If serving immediately, add cucumber and stir to coat; drizzle with olive oil. Otherwise, refrigerate until ready to serve, adding cucumber and drizzling with oil at the last minute.

Notes

• For optimal creaminess, I would use full fat greek yogurt. If you are vegan or dairy-free, use a thick/Greek dairy-free yogurt alternative!
• In an ideal world the dressing would be made a day ahead of time and the cucumber added just before serving. This helps the flavors meld together and cuts the sharpness of the garlic a bit, without the cucumber sitting in the dressing for a day and losing its liquid. However, this makes a great last minute dish and it tastes just fine if eaten right away!

Nutrition Facts

Calories

123.72

Fat

7.21 g

Sat. Fat

1.05 g

Carbs

5.89 g

Fiber

0.61 g

Net carbs

5.28 g

Sugar

3.78 g

Protein

9.30 g

Sodium

181.86 mg

Cholesterol

4.25 mg

Nutritional information is approximate.

https://jennyblogs.com/blog/2019/8/8/cucumber-tzaziki-salad

vegan, vegetarian, dairy-free, gluten-free, veggie dip, cucumber, garlic, fresh dill, Greek yogurt, Ranch substitute

Side dish, lunch, sauces and condiments

Greek

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Roasted Red Pepper and Goat Cheese Pasta

Last Updated August 24, 2024

July pasta month is over and I find I still have pasta dishes I want to share with you! Like this Roasted Red Pepper and Goat Cheese Pasta with toasted walnuts.

Several years ago I went through a phase where I wanted everything roasted red pepper. I’m not sure if that was an actual thing in the culinary world, or it just happened to be the first time that roasted red pepper really came to my attention, and thus started noticing and wanting all things roasted red pepper. Pastas and dips, sandwiches and wraps, and anything you could incorporate roasted red peppers into. That smoky, sweet flavor you get from grilling the red peppers was this elusive, elegant flavor profile because I didn’t know how it was made.

Then I found a recipe for roasted red pepper sauce, made it, and was floored by how NOT elusive it is. It’s so attainable. I even grilled my own peppers instead of going for the much easier option of buying a jar of roasted red peppers at the store. And you know what? Even grilling the peppers and peeling off the blackened skin wasn’t nearly as hard as I imagined it all to be. Sometimes those mountains we build in our heads are much more scalable than we make them out to be, even if that’s just learning how to make a dish you really like, as in this example, harhar. Or you come to realize it’s WAY more difficult than you ever imagined, and you were right to wait. Aha!

This was not meant to turn into a inspirational post, back to food.

It’s been a while since I’ve eaten roasted red pepper anything, definitely not much of a thing here in Italy. But I decided, while being inspired and eating so much pasta in the month of July, to make my own little twist of a roasted red pepper sauce. And it turned out really great! Amazing! Delizioso! As I stated above, however, it’s really not rocket science to make, so I should probably calm down. Adding goat cheese and toasted walnuts are no new pairing to goat cheese, but remain such a good combination. Never had nuts on your pasta? At least not that you’re aware of? Don’t knock it until you’ve tried it! Unless you have a nut allergy, then please don’t. (You’ve probably eaten basil pesto on pasta, yes? Pesto is made from pine nuts traditionally, and often walnuts when pine nuts are not available or too expensive. See? You love nuts on pasta and didn’t even know!)

The great thing is, the roasted red pepper sauce actually makes enough for two meals, and freezes well. The next time you want roasted red pepper pasta, just thaw the sauce and boil the pasta. So easy peasy.

For extra easy-ness, you can buy a jar of roasted red peppers or grill them yourself, completely up to you.

Are you vegan or dairy-free? Simply omit the goat cheese or substitute a vegan-friendly cheese!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

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Roasted Red Pepper and Goat Cheese Pasta

Serves 6-8

Ingredients:

• 16 oz / 500g spaghetti

• 2 Tbsp / 28g oil

• 1/2 onion, diced

• 4 garlic cloves, minced

• 16 oz / 454g jar roasted red peppers, drained and sliced

• 1 Tbsp fresh chopped thyme

• 1/2 tsp / 1g chili powder

• 1/2 tsp / 1g turmeric

• 1 tsp / 5g balsamic vinegar

• salt and pepper, to taste

• 3 oz / 85g fresh goat cheese, cut into pieces, optional

• 1/3 cup / 30g walnuts, chopped and toasted, optional

Directions:

1. Bring a large pot of water to boil over high heat, adding salt just before water boils. Cook pasta according to instructions on package. Drain pasta and return to pan, reserving a generous 1 cup / 237g of pasta water.

2. While the pasta is cooking, heat oil in a medium pan over medium heat. Add onion and cook until it begins to soften, about 2-3 minutes. Add garlic and cook for another 1-2 minutes, until fragrant.

3. Add sliced peppers, thyme, chili powder, turmeric, balsamic vinegar, salt and pepper. Cook until peppers are heated through.

4. Transfer all of the pepper mixture to a blender and puree until smooth.

5. Pour half of the roasted red pepper sauce over the pasta and add a bit of the pasta water. Add goat cheese and toss until pasta is well coated and cheese has melted, adding more pasta water to thin out sauce as desired. For a saucier pasta, add remaining half of sauce, otherwise refrigerate remaining sauce for up to 2-3 days or freeze for future use.

6. Plate pasta and top with toasted walnuts.

Jenny’s Notes:

• To roast red peppers yourself, place whole on a heated grill or near an open flame, turning occasionally, until all sides are blistered and start to blacken. You can also roast them on a lined baking sheet in the oven for 30-45 minutes, or very carefully over a gas burner. Once done, place in covered pot, bowl, or re-sealable plastic, anything you can close, to let the peppers steam for about 20-30 minutes. This helps the skin to slip off easily. Then remove stems and seeds, and slice. Proceed as in recipe.

• If you don’t have fresh thyme available, substitute about a scant teaspoon of dried.

• Add more chili powder, cayenne, or hot spice of choice for a spicier kick!

• If you’re in a pinch you don’t have to toast the walnuts, although you miss out on that tasty flavor that comes out of the nut only by toasting. But it will still be delicious!

• Omit goat cheese or replace with suitable substitute to make vegan and dairy-free.

Yield 6-8 servings

Author Jennyblogs

Prep time

30 Min

Total time

30 Min

Print

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Roasted Red Pepper and Goat Cheese Pasta

Pasta in a smoky, sweet, roasted red pepper sauce with goat cheese and toasted walnuts.

Cook modePrevent screen from turning off

Ingredients

• 16 oz / 500g spaghetti
• 2 Tbsp / 28g oil
• 1/2 onion, diced
• 4 garlic cloves, minced
• 16 oz / 454g jar roasted red peppers, drained and sliced
• 1 Tbsp fresh chopped thyme
• 1/2 tsp / 1g chili powder
• 1/2 tsp / 1g turmeric
• 1 tsp / 5g balsamic vinegar
• salt and pepper, to taste
• 3 oz / 85g fresh goat cheese, cut into pieces, optional
• 1/3 cup / 30g walnuts, chopped and toasted, optional

Instructions

1. Bring a large pot of water to boil over high heat, adding salt just before water boils. Cook pasta according to instructions on package. Drain pasta and return to pan, reserving a generous 1 cup / 237g of pasta water.
2. While the pasta is cooking, heat oil in a medium pan over medium heat. Add onion and cook until it begins to soften, about 2-3 minutes. Add garlic and cook for another 1-2 minutes, until fragrant.
3. Add sliced peppers, thyme, chili powder, turmeric, balsamic vinegar, salt and pepper. Cook until peppers are heated through.
4. Transfer all of the pepper mixture to a blender and puree until smooth.
5. Pour half of roasted red pepper sauce over pasta and add a bit of pasta water. Add goat cheese and toss until pasta is well coated and cheese has melted, adding more pasta water to thin out sauce as desired. For a saucier pasta, add remaining half of sauce, otherwise refrigerate remaining sauce for up to 2-3 days or freeze for future use.
6. Plate pasta and top with toasted walnuts.

Notes

To roast red peppers yourself, place whole on a heated grill or near an open flame, turning occasionally, until all sides are blistered and start to blacken. You can also roast them on a lined baking sheet in the oven for 30-45 minutes, or very carefully over a gas burner. Once done, place in covered pot, bowl, or re-sealable plastic, anything you can close, to let the peppers steam for about 20-30 minutes. This helps the skin to slip off easily. Then remove stems and seeds, and slice. Proceed as in recipe. If you don’t have fresh thyme available, substitute about a scant teaspoon of dried. Add more chili powder, cayenne, or hot spice of choice for a spicier kick! If you’re in a pinch you don’t have to toast the walnuts, although you miss out on that tasty flavor that comes out of the nut only by toasting. But it will still be delicious! Omit goat cheese or replace with suitable substitute to make vegan and dairy-free.

Nutrition Facts

Calories

425.16

Fat

13.36 g

Sat. Fat

3.05 g

Carbs

62.47 g

Fiber

4.25 g

Net carbs

58.23 g

Sugar

2.89 g

Protein

14.43 g

Sodium

1128.86 mg

Cholesterol

6.52 mg

Nutritional information is approximate. Based on 6 servings and includes goat cheese and walnuts.

https://jennyblogs.com/blog/2019/8/1/roasted-red-pepper-and-goat-cheese-pasta

roasted red pepper, red pepper, thyme, turmeric, garlic, onion, goat cheese, toasted walnuts, pasta, recipe, vegan, vegetarian, dairy-free

Dinner, pasta

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

Now we’re being more honest about a real portion size! :)

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Garlic, Oil, and Pepper Pasta - Aglio, Olio, e Peperoncino

Last Updated August 20, 2024

Aglio, olio, peperoncino is a pasta found often throughout Tuscany, and even more often on my table for lunch. It originally hails from Napoli but has become beloved throughout Italy.

It’s simple, so simple, with the classic version requiring just 4 ingredients: spaghetti, garlic, olive oil, and a hot pepper. It’s great to whip up in a pinch because it’s quick and the ingredients are those you probably have in your pantry. It can be on the table in about as long as it takes to boil and cook pasta, plus 2 minutes for mixing. Because of its simplicity, as many Italian dishes are, attention to the quality and freshness of your ingredients will really make this dish shine. (Especially with that olive oil, nice and shiny. :)

There are many slight variations, but they hardly vary more than an ingredient or two. Some use fresh hot peppers, some use chili flakes; some versions call for bread crumbs, others a bit of fresh parsley added at the end, some say to mince the garlic, others slice. Based on these variances, you can always decide to play a bit to find exactly how you like to eat your aglio, olio, e peperoncino pasta.

The version that follows I learned from my husband, the fresh pasta expert. We usually use fresh hot peppers, but will also use chili flakes if we don’t feel like running to the store. It’s pretty close to the classic recipe, with one exception. We add a bit of grated Parmigiano Reggiano and it catapults the pasta to the next level. OH YES, cheese!

A note about using fresh peppers: I’m not actually sure what kind of peppers I use here in Italy. At the supermarket there are usually bell peppers “peperoni” and hot peppers “peperoncini” with no indication what variety they might be. Bell peppers come in red and green, but not always at the same time, and the hot peppers are usually red OR green, depending on the season. I suppose they’re serrano or a similar variety because they’re spicy but not overly so, although they do vary. Apparently Italians are not pepper connoisseurs, you won’t find jalapeño, habanero, serrano, and other pepper types readily available year round! If I were writing this recipe in Italian I would just put “peperoncino,” and everyone would know to get the only kind of peperoncino available from the store. In English recipes we are used to being told more specifics, and writing “1 hot pepper” would not be as helpful. So I wrote serrano on the recipe, but just be aware that you can play around with the kind you use if you want, especially if you think serrano might be too spicy for you!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe Adapted from the Italian Classic

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Garlic, Oil, and Pepper Pasta - Aglio, Olio, e Peperoncino

Serves about 4-6

Ingredients:

• 500g / 16 oz spaghetti

• 84g / 6 Tbsp olive oil

• 4 garlic cloves

• 1 serrano pepper, or spicy pepper of choice

• generous 1/4 cup /30g grated parmesan cheese

Directions:

1. Bring water to boil in a large pot over high heat. Just before boiling, add some salt.

2. While water is heating up, mince the garlic and dice the pepper. Add the oil, garlic, and pepper to a small pot or pan.

3. When the water boils add spaghetti and cook according to instructions on package. Meanwhile, place the small pan of oil over low heat.

4. Simmer oil for 5-8 minutes; remove from heat when garlic is fragrant and starts to appear to dry with barely golden edges.

5. When pasta is done cooking, drain, reserving about 1/2 cup / 120g of pasta water.

6. Return drained pasta to the pot and immediately add oil mixture, reserved pasta water, and cheese. Working quickly, use two forks to mix and toss spaghetti until oil, cheese, and water have coated the pasta in a light, creamy sauce. Serve immediately.

Jenny’s Notes:

• These measurements are approximate, we never measure when making this, but this is pretty close to our normal. So if you decide you want to use 5 cloves garlic and 2 jalapeños, that’s fine, too, because this is not an overly precise recipe!

• For less heat, remove the seeds of the pepper before dicing. If using chili flakes, don’t simmer them in the oil but add to the pasta with the cheese at the end.

• Look for parmigiano reggiano, which is the best. It can only be called so if it is made and aged in the designated area in Italy according to their regulations. Even if you are a world-class parmesan maker but make it in Wisconsin, it cannot legally be called parmigiano reggiano. This pasta is also delicious with other sharp, aged Italian cheeses. I like a mixture of aged pecorino and parmigiano.

• Keep a close eye on the simmering oil, the garlic goes quickly from perfectly cooked (barely golden) to burnt (anything golden or beyond.) Even if you happen to burn your garlic, it only takes a few minutes to start the oil, garlic, and pepper over again and could still be ready before the pasta even finishes cooking.

• One of the great things about making this is that even if you add too much pasta water, it will eventually evaporate out while mixing. One of the first times I ever made this solo, I added way too much and had a good inch or so sitting in the bottom of my pan. I had already added the oil and cheese and it was too late to dump the extra out. So I tossed and mixed for several minutes, and what do you know, the water eventually evaporated and mixed in, and I ended up with a wonderfully creamy and cheesy sauce.

• When making this in Italy I always use the classic spaghetti option, as this is called spaghetti aglio e olio traditionally. However, the typical spaghettis you find in grocery stores in America don’t hold up as well, so I usually opt to use linguine in the USA.

Yield 6-8

Author Jennyblogs

Prep time

25 Min

Total time

25 Min

Print

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Garlic, Oil, and Pepper Pasta - Aglio, Olio, e Peperoncino

A simple and classic pasta dish served throughout Italy with plenty of garlic, olive oil, spicy pepper, and a bit of parmigiano reggiano.

Cook modePrevent screen from turning off

Ingredients

• 500g / 16 oz spaghetti
• 84g / 6 Tbsp olive oil
• 4 garlic cloves
• 1 serrano pepper, or spicy pepper of choice
• generous 1/4 cup / 30g grated parmesan cheese

Instructions

1. Bring water to boil in a large pot over high heat. Just before boiling, add some salt.
2. While water is heating up, mince the garlic and dice the pepper. Add the oil, garlic, and pepper to a small pot or pan.
3. When the water boils add spaghetti and cook according to instructions on package. Meanwhile, place the small pan of oil over low heat.
4. Simmer oil for 5-8 minutes; remove from heat when garlic is fragrant and starts to appear to dry with barely golden edges.
5. When pasta is done cooking, drain, reserving about 1 cup / 237g of pasta water.
6. Return drained pasta to the pot and immediately add oil mixture, reserved pasta water, and cheese. Working quickly, use two forks to mix and toss spaghetti until oil, cheese, and water have coated the pasta in a light, creamy sauce. Serve immediately.

Notes

• These measurements are approximate, we never measure when making this, but this is pretty close to our normal. So if you decide you want to use 5 cloves garlic and 2 jalapeños, that’s fine, too, because this is not an overly precise recipe!
• For less heat, remove the seeds of the pepper before dicing. If using chili flakes, don’t simmer them in the oil but add to the pasta with the cheese at the end.
• Look for parmigiano reggiano, which is the best. It can only be called so if it is made and aged in the designated area in Italy according to their regulations. Even if you are a world-class parmesan maker but make it in Wisconsin, it cannot legally be called parmigiano reggiano. This pasta is also delicious with other sharp, aged Italian cheeses. I like a mixture of aged pecorino and parmigiano.
• Keep a close eye on the simmering oil, the garlic goes quickly from perfectly cooked (barely golden) to burnt (anything golden or beyond.) Even if you happen to burn your garlic, it only takes a few minutes to start the oil, garlic, and pepper over again and could still be ready before the pasta even finishes cooking.

Nutrition Facts

Calories

257.59

Fat

15.37 g

Sat. Fat

2.72 g

Carbs

24.37 g

Fiber

1.09 g

Net carbs

23.28 g

Sugar

0.94 g

Protein

5.56 g

Sodium

94.52 mg

Cholesterol

4.30 mg

Nutritional information is approximate, based on 6 servings.

https://jennyblogs.com/blog/2019/7/25/garlic-oil-and-pepper-pasta-aglio-olio-e-peperoncino

aglio, olio, peperoncino, garlic, olive oil, hot pepper, spaghetti, Napoli, pasta, classic Italian pasta dish

Dinner, pasta

Italian

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Spinach Artichoke Pasta

Last Updated August 20, 2024

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Welcome back to pasta month on Jennyblogs!

So far we’ve seen a Thai-inspired pasta, an Italian pasta, and today an American pasta. One of the biggest differences between these cuisines is the amount of cheese used. We Americans really like our cheese! Italian cuisine uses quite a bit of cheese in certain dishes, but it’s usually a seasoned, more pungent cheese (hello, beautiful parmigiano!) used as a finishing touch. Aside from pizza, of course, but even then, their pizzas or not nearly as cheese-blanketed as an American pizza can be!

From that you’ve learned that today’s pasta is going to be cheesy…even if you’ve already learned that my posts are usually cheesy….

You’ve heard of spinach and artichoke dip? That rich, creamy, decadent dip usually found at parties served with little pieces of toast? That one you say you aren’t going to eat because it’s so high-fat, but you just can’t help yourself and end up splurging anyway? Today we’re going to make a Spinach and Artichoke PASTA. As much as I love spinach and artichoke dip, I think this pasta is even better. Plus, there is no sour cream, mayonnaise, or cream cheese involved! It’s still cheesy of course, but you can largely control how much or how little cheese you add, and the same goes for the veggies, in particularly the spinach.

For as much as I love the precision and science behind baking, I’m really coming around to cooking and how versatile it can be!

I mentioned that this Spinach Artichoke Pasta is delicious, right? I made an 8x8in pan once for lunch and my husband and I ate the WHOLE THING in one sitting. I listed the servings as 3-4 for an 8x8in / 20x20cm pan, but don’t be surprised if it becomes only 2 servings! Especially if there are men or growing children involved. Or, just double the recipe and put it in a 9x13in / 23x33cm pan. Problem solved!

Short on time? You can make this ahead of time, store in the fridge, and broil the pasta about 10 minutes before serving, OR you can serve this straight out of the pan and skip the broiling. Sprinkle the cheese on top and voila, you just saved yourself a step.

Recipe adapted from Dam* Delicious (and yes, I just censored that.)

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Spinach Artichoke Pasta

Serves 3-4

Ingredients:

• 8 oz / 250g (half package) penne or your choice of short pasta (my favorite are the shells for this!)

• 2 Tbsp / 28g oil

• 1/2 large onion, diced

• 2 cloves garlic, minced

• 2 Tbsp / 15g all-purpose flour

• 1/4 cup / 60g water, or chicken or vegetable broth

• 1 cup / 237g milk

• about 5 oz / 150g fresh spinach, chopped

• 7 oz / 200g frozen or canned cooked artichoke hearts, drained/thawed and chopped

• 1/4 tsp nutmeg, or a few grates of fresh, if available

• salt and pepper, to taste

• about 2 oz / 57g fontal or other semi-soft cheese, shredded

• about 2 oz / 57g parmesan cheese, shredded or grated

Directions:

Ungreased 8x8in / 20x20cm pan, if you’re making this ahead of time (see step 8. and 9.)

1. Place a large pot of water over high heat, adding salt just before it boils. Cook the pasta al dente according to directions on package; drain.

2. While you’re boiling the water and cooking the pasta, heat oil in a large saucepan over medium heat. Add onion and cook for about 2-3 minutes, then add the garlic and cook for another 2 minutes or so, until the onion is translucent and garlic fragrant.

3. Add flour and stir, it will absorb all the liquid. Cook 1-2 minutes, until flour is toasted.

4. Slowly add in the water, stirring constantly to make a thick paste (roux), then slowly stir in milk.

5. Bring to a simmer to thicken the sauce; add spinach, artichokes, nutmeg, and salt and pepper to taste. Cook until spinach has wilted and artichokes are heated through, about 2 minutes.

6. Remove from heat and add a generous half of the fontal and generous half of the parmesan, stir until melted.

7. Add the cooked pasta and stir to coat.

8. If serving right away, spoon onto plates and sprinkle with remaining cheese.

9. If serving later, transfer pasta to prepared baking dish, sprinkle with remaining cheese, and refrigerate. When ready to eat, place oven rack near top and broil pasta for a few minutes, or until cheese is melty and starts to turn golden.

Jenny’s Notes:

• Instead of fresh spinach you can also use frozen spinach, defrosted, drained, and chopped. Or you can use beet greens, arugula, or other cookable green of choice.

• If you are watching your fat intake, feel free to reduce the cheese and use low-fat milk. On the other hand, if you love cheesy pasta and could care less about the fat, double the cheese!

• Double this recipe and put in a 9x13in / 23x33cm pan!

• If making ahead more than a few hours, I suggest boiling the pasta by 1-2 minutes less than indicated time, as it can become mushy sitting in the sauce. You may also need to add a bit more liquid (water, broth, or milk) to the sauce to compensate for the bit the pasta absorbs.

• If you don’t know what to do with the other half can of artichokes, I suggest 1) making this dish twice within a few days, 2) doubling the recipe, or 3) using frozen artichokes or cooking them yourself so you don’t have to worry about the half can. I usually end up going for option 1, honestly, because making this once just isn’t enough.

Yield 3-4 servings

Author Jennyblogs

Prep time

50 Min

Cook time

10 Min

Total time

1 Hour

Print

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Spinach Artichoke Pasta

Pasta in a cheesy, creamy sauce with spinach and artichokes, playing off the flavors of the beloved spinach and artichoke dip.

Cook modePrevent screen from turning off

Ingredients

• 8 oz / 250g (half package) penne or your choice of short pasta
• 2 Tbsp / 28g oil
• 1/2 large onion, diced
• 2 cloves garlic, minced
• 2 Tbsp / 15g all-purpose flour
• 1/4 cup / 60g water, or chicken or vegetable broth
• 1 cup / 237g milk
• about 5 oz / 150g fresh spinach, chopped
• 7 oz / 200g frozen or canned cooked artichoke hearts, drained/thawed and chopped
• 1/4 tsp nutmeg, or a few grates of fresh, if available
• salt and pepper, to taste
• about 2 oz / 57g fontal or other semi-soft cheese, shredded
• about 2 oz / 57g parmesan cheese, shredded or grated

Instructions

1. Ungreased 8x8in / 20x20cm pan, if you’re making this ahead of time (see steps 9. and 10.)
2. Place a large pot of water over high heat, adding salt just before it boils. Cook the pasta al dente according to directions on package; drain.
3. While you’re boiling the water and cooking the pasta, heat oil in a large saucepan over medium heat. Add onion and cook for about 2-3 minutes, then add the garlic and cook for another 2 minutes or so, until the onion is translucent and garlic fragrant.
4. Add flour and stir, it will absorb all the liquid. Cook 1-2 minutes, until flour is toasted.
5. Slowly add in the water, stirring constantly to make a thick paste (roux), then slowly stir in milk.
6. Bring to a simmer to thicken the sauce; add spinach, artichokes, nutmeg, and salt and pepper to taste. Cook until spinach has wilted and artichokes are heated through, about 2 minutes.
7. Remove from heat and add a generous half of the fontal and generous half of the parmesan, stir until melted.
8. Add the cooked pasta and stir to coat.
9. If serving right away, spoon onto plates and sprinkle with remaining cheese.
10. If serving later, transfer pasta to prepared baking dish, sprinkle with remaining cheese, and refrigerate. When ready to eat, place oven rack near top and broil pasta for a few minutes, or until cheese is melty and starts to turn golden.

Notes

• Instead of fresh spinach you can also use frozen spinach, defrosted, drained, and chopped. Or you can use beet greens, arugula, or other cookable green of choice.
• If you are watching your fat intake, feel free to reduce the cheese and use low-fat milk. On the other hand, if you love cheesy pasta and could care less about the fat, double the cheese!
• Double this recipe and put in a 9x13in / 23x33cm pan!
• If making ahead more than a few hours, I suggest boiling the pasta by 1-2 minutes less than indicated time, as it can become mushy sitting in the sauce. You may also need to add a bit more liquid (water, broth, or milk) to the sauce to compensate for the bit the pasta absorbs.
• If you don’t know what to do with the other half can of artichokes, I suggest 1) making this dish twice within a few days, 2) doubling the recipe, or 3) using frozen artichokes or cooking them yourself so you don’t have to worry about the half can. I usually end up going for option 1, honestly, because making this once just isn’t enough.

Nutrition Facts

Calories

488.68

Fat

23.74 g

Sat. Fat

8.73 g

Carbs

47.45 g

Fiber

6.94 g

Net carbs

40.51 g

Sugar

2.65 g

Protein

23.43 g

Sodium

668.13 mg

Cholesterol

38.81 mg

Nutritional information is approximate. Based on 3 servings using water (not broth) and 2% milk.

https://jennyblogs.com/blog/2019/7/18/spinach-and-artichoke-pasta

spinach artichoke dip, pasta

pasta, dinner

American

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Spaghetti with Tuna - Spaghetti al Tonno

Last Updated August 20, 2024

Spaghetti with tuna; It’s like spaghetti, but instead of meatballs you add tuna to the tomato sauce!

Now, that might sound kinda weird at first to my American friends, just like Italians think we’re weird for putting meatballs on our spaghetti in the first place. But let me tell you. It’s really delicious and I find it strangely comforting. Italian comfort food.

If you haven’t noticed, July is pasta month here at Jennyblogs! What, you couldn’t tell from the 1 other pasta recipe I’ve posted so far this month that this whole month is going to be pasta? I’m so offended. (I’m just kidding you guyssss.) But now you know! So be sure to stay tuned (you can sign up for updates) for the rest of the month where I will share with you various recipes, some Italian, some American, and last week was Thai inspired! Everyone should have some quick and delicious pasta recipes in their repertoire that don’t need store-bought sauce! Homemade is always better, if you can manage it. That way you control exactly what goes into your and your loved ones bodies. No more excess sugar, preservatives, and high levels of salt and fat that can be hidden away in the store-bought jars of sauce.

Today, a recipe for Italian spaghetti al tonno, or spaghetti with tuna. Homemade sauce and all this can be on your table in less than 45 minutes!

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe by my husband, the pasta master

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Spaghetti with Tuna - Spaghetti al Tonno

Serves 6-8

Ingredients:

• 1 lb. / 500g spaghetti

• 2 Tbsp / 28g oil

• 1/2 onion, chopped

• 3 tomatoes, diced

• 1 clove garlic, minced

• 1 Tbsp / 14g tomato paste

• 1/2 tsp / 2.5g ground turmeric

• salt and pepper, to taste

• 5 oz / 148g can of tuna, drained

Directions:

1. Heat a large pot of water over high heat, adding salt just before it boils. Cook pasta al dente according to directions and drain.

2. Meanwhile, while the pasta is cooking, heat oil in a large sauté pan over medium-low heat. Add the onion and cook until just fragrant and translucent, about 1-2 minutes.

3. Add the tomatoes and simmer for about 10-15 minutes, or until they are pretty well broken down. If the sauce becomes too thick or starts to stick, add a bit of water.

4. Add the garlic, tomato paste, turmeric, salt and pepper, and a small chunk of tuna*; simmer for another few minutes.

5. Add the cooked pasta to the sauce, toss and stir to coat pasta. At this point you can either add the rest of the tuna and stir, or plate the pasta and add the tuna on top.

6. Serve and eat!

Jenny’s Notes:

• As with any pasta recipe, you don’t have to use spaghetti or the type called for. Use your favorite kind or whatever you think would go best with the sauce you’re making.

• If you prefer a stronger tuna taste, you can use the liquid from the tuna can instead of water to keep the sauce from getting too thick while simmering. It doesn’t matter if it is packed in water or oil.

• Add just a bit of tuna to flavor the sauce instead of the whole can because it doesn’t need to be cooked. The rest will be added in at the end.

• In a pinch you can use a 15oz can of diced tomatoes instead of fresh.

Yield 6-8 servings

Author Jennyblogs

Prep time

25 Min

Cook time

15 Min

Total time

40 Min

Print

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Spaghetti with Tuna - Spaghetti al Tonno

A classic Italian pasta dish with spaghetti, homemade tomato sauce, and tuna.

Cook modePrevent screen from turning off

Ingredients

• 1 lb. / 500g spaghetti
• 2 Tbsp / 28g oil
• 1/2 onion, chopped
• 3 tomatoes, diced
• 1 clove garlic, minced
• 1 Tbsp / 14g tomato paste
• 1/2 tsp / 2.5g ground turmeric
• salt and pepper, to taste
• 5 oz / 148g can of tuna, drained

Instructions

1. Heat a large pot of water over high heat, adding salt just before it boils. Cook pasta al dente according to directions and drain.
2. Meanwhile, while the pasta is cooking, heat oil in a large sauté pan over medium-low heat. Add the onion and cook until just fragrant and translucent, about 1-2 minutes.
3. Add the tomatoes and simmer for about 10-15 minutes, or until they are pretty well broken down. If the sauce becomes too thick or starts to stick, add a bit of water.
4. Add the garlic, tomato paste, turmeric, salt and pepper, and a small chunk of tuna*; simmer for another few minutes.
5. Add the cooked pasta to the sauce, toss and stir to coat pasta. At this point you can either add the rest of the tuna and stir, or plate the pasta and add the tuna on top.
6. Serve and eat!

Notes

• As with any pasta recipe, you don’t have to use spaghetti or the type called for. Use your favorite kind or whatever you think would go best with the sauce you’re making.
• If you prefer a stronger tuna taste, you can use the liquid from the tuna can instead of water to keep the sauce from getting too thick while simmering. It doesn’t matter if it is packed in water or oil.
• Add just a bit of tuna to flavor the sauce instead of the whole can because it doesn’t need to be cooked. The rest will be added in at the end.
• In a pinch you can use a 15oz can of diced tomatoes instead of fresh.

Nutrition Facts

Calories

216.63

Fat

6.08 g

Sat. Fat

0.62 g

Carbs

29.31 g

Fiber

2.14 g

Net carbs

27.17 g

Sugar

3.19 g

Protein

11.05 g

Sodium

151.14 mg

Cholesterol

10.36 mg

Nutritional Information is approximate.

https://jennyblogs.com/blog/2019/7/11/spaghetti-with-tuna-spaghetti-al-tonno

spaghetti al tonno, tuna spaghetti, pasta, classic Italian recipe

pasta, dinner

Italian

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Simple Thai Noodles

Some nights you get caught unprepared and need something quick to whip up for dinner. Or maybe that’s every night? I know Sunday food prepping is all the rage, and it’s a really great idea…if you’re only feeding yourself or a small family, and not taking into account the unexpected that happens. Even if you’re the most organized person cooking just for yourself, those nights are going to spring up on you when you want something quick and easy, delicious, and you have all the ingredients on hand. This recipe for Simple Thai Noodles falls in that category.

Sesame oil might not be in everyone’s pantry, but if you invest in a bottle, it can last you months, depending on how often you make Asian or other dishes that often call for sesame oil. It really is worth it, if you try and substitute another oil it won’t be the same. It lends such a nutty depth to dishes!

I actually have several versions of lo mein, Thai noodles, fried rice, etc. and even a couple more waiting to be tried that all have in common varying quantities and varieties of green onion, sesame oil, soy sauce, ginger, peanuts or peanut butter, and a sweet and a spicy element. Each with their merits, and the occasions for which I like to make them. If you can’t tell, I love Asian dishes, whether they’re authentic or simply inspired by Asian flavors.

This pasta is kept in my repertoire for its simplicity while still retaining all the delicious flavors, and now you can make it too, whether you’re in a pinch for a quick dinner, or not! No one said you have to make it only when in a pinch. :)

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from A Small Snippet

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Simple Thai Noodles

Serves 4-6

Ingredients:

• 16 oz / 500g linguine or spaghetti

• 2 Tbsp / 28g olive oil, or oil of choice

• 1/4 cup / 54g sesame oil

• about 1 Tbsp / 5g red pepper flakes

• 3 Tbsp / 63g honey

• 3 Tbsp / 45g soy sauce

• cilantro, chopped peanuts, chopped green onions, julienned carrots, sesame seeds, or your choice of toppings

Directions:

1. Bring a large pot of water to boil, adding salt just before it boils. Cook pasta according to directions on box; drain, and return to pot.

2. While the pasta is cooking, whisk together the oils, red pepper flakes, honey, and soy sauce in a small bowl.

3. When the pasta is done and drained, add the sauce to the noodles and toss to coat well.

4. Serve immediately, adding toppings of choice.

Jenny’s Notes:

• You can adjust the amount of red pepper flakes to suit your spicy preference. 1 Tbsp, as in the recipe, results in reasonably spicy, but not overwhelming. Also, you could use a spicy oil if you have some on hand instead of the red pepper flakes.

• For a stronger sesame taste, use all sesame oil instead of olive oil. (6 Tbsp / 84g total of sesame oil.)

• Feel free to add veggies or a protein, if you desire. For veggies, chop small and sauté in a pan with a bit of oil for a few minutes or until tender, toss in when you add the sauce. Cook your protein and slice as desired, add at the end on top of plates of pasta or mix in with sauce.

Yield 4-6 servings

Author Jennyblogs

Prep time

10 Min

Cook time

10 Min

Total time

20 Min

Print

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Simple Thai Noodles

The simplest Thai noodles using only 6 pantry ingredients for a quick and easy dinner! Sweet, savory, and irresistible.

Cook modePrevent screen from turning off

Ingredients

• 16 oz / 500g linguine or spaghetti
• 2 Tbsp / 28g olive oil, or oil of choice
• 1/4 cup / 54g sesame oil
• about 1 Tbsp / 5g red pepper flakes
• 3 Tbsp / 63g honey
• 3 Tbsp / 45g soy sauce
• cilantro, chopped peanuts, chopped green onions, julienned carrots, sesame seeds, or your choice of toppings

Instructions

1. Bring a large pot of water to boil, adding salt just before it boils. Cook pasta according to directions on box; drain, and return to pot.
2. While the pasta is cooking, whisk together the oils, red pepper flakes, honey, and soy sauce in a small bowl.
3. When the pasta is done and drained, add the sauce to the noodles and toss to coat well.
4. Serve immediately, adding toppings of choice.

Notes

• You can adjust the amount of red pepper flakes to suit your spicy preference. 1 Tbsp, as in the recipe, results in reasonably spicy, but not overwhelming. Also, you could use a spicy oil if you have some on hand instead of the red pepper flakes.
• For a stronger sesame taste, use all sesame oil instead of olive oil. (6 Tbsp / 84g total of sesame oil.)
• Feel free to add veggies or a protein, if you desire. For veggies, chop small and sauté in a pan with a bit of oil for a few minutes or until tender, toss in when you add the sauce. Cook your protein and slice as desired, add at the end on top of plates of pasta or mix in with sauce.

Nutrition Facts

Calories

676.11

Fat

23.63 g

Sat. Fat

3.4 g

Carbs

99.87 g

Fiber

4.71 g

Net carbs

95.17 g

Sugar

16.33 g

Protein

16.89 g

Sodium

794.7 mg

Cholesterol

0 mg

Nutritional info is approximate, based on 4 servings including toppings.

https://jennyblogs.com/blog/2019/7/4/simple-thai-noodles

6 ingredients, 20 minute dinner, pasta, Thai Noodles

Dinner, Pasta

American

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Butternut Squash Risotto

Last updated July 12, 2024

A simple, risotto bursting with flavor with butternut squash, bell pepper, and spinach.

The formula is straightforward and simple, not requiring wine or cheese as risotto traditionally does, which keeps it friendly for certain dietary restrictions. Wine and cheese can certainly be added though, fear not!

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

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Butternut Squash Risotto

Serves 2-4

Ingredients:

• 2 Tbsp / 28g oil

• 2 cloves garlic, peeled and minced

• 10 oz / 300g butternut squash, seeded, peeled and chopped small (or you could just say half of a small squash)

• 1 medium onion, chopped

• 1 large red bell pepper, seeded and chopped

• 7 oz / 200g arborio rice

• Parmigiano reggiano (parmesan) rind, optional

• 1 pint / 500ml vegetable broth

• about 3 oz / 100g spinach, chopped or whole

Directions:

1. In a large pan over medium-low heat, add oil and garlic and simmer until fragrant, about a minute.

2. Add squash, onion, and bell pepper and cook until squash begins to soften.

3. Add rice and stir around to toast, about 1-2 minutes.

4. Add parmigiano reggiano rind, if using.

5. Add stock and simmer for 15-20 minutes, stirring frequently. If rice starts to cook dry, add more water or stock as needed.

6. Once the rice is cooked, the squash is tender, and the liquid is mostly absorbed (but not all!), add the spinach and stir until wilted. Remove any chunks of parmigiano reggiano rind before serving.

7. Serve immediately.

Jenny’s Notes:

• Risotto is a fairly quick, delicious, and versatile dish, great for colder months. Feel free to add or subtract vegetables to your liking. Any type of squash you like could be used, even fresh pumpkin!

• If you like to ahem, cook with wine, and sometimes add it to your food even, feel free to add about 1/2 cup of red or white wine or dry white vermouth. Add it in after step 3, after you’ve toasted the rice and before the stock. Allow the wine to evaporate and absorb into the rice before continuing with stock.

• When you’re in a pinch and don’t have risotto or arborio rice, you really could use any kind. Just keep an eye on the cooking instructions for the kind of rice you are using so you will have an idea how long it will take. Other kinds of rice won’t hold their “bite” as well and end up mushier.

• If reheating leftovers, I would recommend adding in a touch more water or broth. The longer risotto sits the more liquid it will absorb, and may end up a bit dry.

Yield 2-4

Author Jennyblogs

Prep time

15 Min

Cook time

30 Min

Total time

45 Min

Print

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Butternut Squash Risotto

Classic risotto with butternut squash, bell peppers, and spinach. Creamy and delicious, yet this particular risotto is dairy-free and alcohol-free

Ingredients

• 2 Tbsp / 28g oil
• 2 cloves garlic, peeled and minced
• 10 oz / 300g butternut squash, seeded, peeled and chopped small (or you could just say half of a small squash)
• 1 medium onion, chopped
• 1 large red bell pepper, seeded and chopped
• 7 oz / 200g arborio rice
• Parmigiano reggiano (parmesan) rind, optional
• 1 pint / 500ml vegetable broth
• about 3 oz / 100g spinach, chopped or whole

Instructions

1. In a large pan over medium-low heat, add oil and garlic and simmer until fragrant, about a minute.
2. Add squash, onion, and bell pepper and cook until squash begins to soften.
3. Add rice and stir around to toast, about 1-2 minutes.
4. Add parmigiano reggiano rind, if using.
5. Add stock and simmer for 15-20 minutes, stirring frequently. If rice starts to cook dry, add more water or stock as needed.
6. Once rice is cooked, the squash is tender, and the liquid is mostly absorbed (but not all!), add spinach and stir until wilted. Remove any chunks of parmigiano reggiano rind before serving.
7. Serve immediately.

Notes

• Risotto is a fairly quick, delicious, and versatile dish, great for colder months. Feel free to add or subtract  vegetables to your liking. Any type of  squash you like could be used, even fresh pumpkin!
• If you like to ahem, cook with wine, and sometimes add it to your food even, feel free to add about 1/2 cup of red or white wine or dry white vermouth. Add it in after step 3, after you’ve toasted the  rice and before the stock. Allow the wine to evaporate and absorb into the  rice before continuing with stock.
• When you’re in a pinch and don’t have risotto or arborio rice, you really could use any kind. Just keep an eye on the cooking instructions for the kind of rice you are using so you will have an idea how long it will take. Other kinds of rice won’t hold their “bite” as well and end up mushier.
• If reheating leftovers, I would recommend adding in a touch more water or broth. The longer risotto sits the more liquid it will absorb, and may end up a bit dry.

Nutrition Facts

Calories

670.96

Fat

19.02 g

Sat. Fat

3.75 g

Carbs

111.23 g

Fiber

9.27 g

Net carbs

101.97 g

Sugar

11.24 g

Protein

16.05 g

Sodium

1232.89 mg

Cholesterol

10.2 mg

Nutritional information is approximate, based on 1 serving if recipe serves 2.

https://jennyblogs.com/blog/2019/1/17/butternut-squash-risotto

risotto, traditional, classic, alcohol free, dairy, free, butternut squash bell pepper and spinach risotto

dinner

American, Italian

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---

Leek and Morel Mushroom Phyllo Pies

Last Updated July 8, 2024

Handheld, light and flaky phyllo pies with a savory mushroom, leek, and parmesan filling. Seasonal and satisfying.

My favorite way to make these is with morel mushrooms, but these can also be made with other mushrooms, such as white or brown button mushrooms. Morel mushrooms are a delicacy where I’m from in Michigan, and definitely not available year round or in all places.

Morel Mushrooms

I've hunted for morel mushrooms with my family for as long as I can remember. Apparently it's not as common outside of the mitten and non-Michiganders sometimes think we're crazy.

There are two main types, that I know of anyway, black and white.  The season for blacks is just before the white, usually end of April to mid May, and the whites start mid May to the end of May, all depending on the weather.  After you pick the mushrooms it's best to soak them in salt water for a bit to clean them and evict any bugs. When I was younger my mom would throw out the mushroom water in the woods in the hopes that more morel mushrooms would grow. That never happened. However, we do have a spot or two in our woods that always have white morels.

Some years you can barely find any morel mushrooms, just a handful, best enjoyed lightly breaded in flour and fried in butter. Other years you find plenty, and when you’ve had your fill of them fried, you can start to use them in other dishes. 

These phyllo pies, my friends, are an absolutely delightful way to eat morels. They can be a bit fussy to make, but they’re worth it.

Phyllo plays an important part in these, it is the vessel that transports all the lovely mushrooms, leeks, and cheese to your mouth. I’m aware you can make your own homemade phyllo dough, but for most of us simple folk, it’s absolutely fine to use store-bought phyllo dough.  I've never made phyllo and don't have plans to. To you die hards out there that make it at home, my hat is off to you. In the meantime, I'm going to stroll over to my freezer and pull out some phyllo. Whew, hard work.  

Leeks vs. Wild Leeks

If you’re lucky enough to live in an area where morel mushrooms grow, chances are you might also have wild leeks available to you. Wild leeks, also known as ramps or spring onions, are small onion-like greens that grow plentiful in the woods. They’re quite small when compared to their regular leek counterparts, but have a wonderful smell and taste. While you’re out foraging for morel mushrooms, you might as well pick some wild leeks, too. Pull from the bottom to be able to pull up the whole white onion-looking root.

If you don’t have or prefer to use wild leeks, 1 regular leek from the store will do the trick.

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Drizzle and Dip

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Leek and Morel Mushroom Phyllo Pies

Makes about 12 pies

Ingredients:

• 2 Tbsp / 28g oil

• 4 garlic cloves, minced

• 1 medium store-bought leek or about 12 wild leeks/ramps (about 3 cups / 270g), finely chopped

• 1 shallot or 1/2 small onion, diced

• 4 Tbsp / 56g butter or oil

• about 5 cups / 375g chopped morel mushrooms, or other kind of mushrooms

• 1/4 cup / 60g milk

• 1/2 cup / 65g grated parmesan cheese

• salt and pepper, to taste

• 1 16 oz. package phyllo pastry sheets, thawed

• melted butter or olive oil for brushing phyllo dough

Directions:

How to fold the phyllo pies

Oven 350°F / 177°C.  Line two sheet pans with parchment paper.  

1. In a large saucepan, heat oil.

2. Add garlic, leeks, and onion and sauté until tender onions are translucent and garlic fragrant.

3. Add butter and mushrooms, cook until the liquid released from mushrooms has mostly evaporated; add milk and cook until the mixture is thick, just a few minutes. 

4. Remove from heat and add cheese, mixing just until melted. Salt and pepper to taste. Allow to cool slightly while you prepare the phyllo dough.

5. Remove phyllo pastry from plastic, unroll, and set aside the first two sheets to work with; cover remaining sheets with a slightly damp cloth to prevent them from drying out and becoming brittle.  

6. Working quickly so the sheets don't dry out, brush the top side of one sheet with a bit of butter or oil and lay the second sheet on top. Cut the layered sheets lengthwise in thirds, so you will know have 3 long strips. 

7. Now for the fun "flipping" part.  (See photo above for reference.) Working with the first strip, spoon a small amount of filling, about 1 Tbsp, in the top corner.  Take that corner and fold it down until the tip reaches the opposite side; the filling should now be covered.  Next flip it straight down, the top should be level again. Fold again, taking the filled corner to the opposite side.  The dough should be kept taught through all this, but not so taught it rips.  Continue flipping/folding until the end of the strip. Use a dab of butter or oil to stick the end of the strip to the pie, if desired.  Place on pan, tucked side down, and repeat until all the filling or all the phyllo pastry has been used up.  Wrap any remaining phyllo tightly in plastic wrap and refrigerate until next use.

8. Brush the tops of the pies with butter or oil and bake for 20-25 minutes, or until golden.       

Jenny's Notes:

1. Store-bought leeks differ greatly from “wild leeks” in size. You may also know wild leeks by the name of ramps or spring onions.

2. Give your phyllo dough ample time to thaw. Cold or frozen phyllo will crack as you try to unroll it, and can mess up your slicing and folding/flipping of the pies.

3. If your phyllo is brittle or cracking, it probably got dried out. Keep phyllo dough in its plastic until absolutely necessary, then once opened keep under a damp towel. Once you start working with some of the sheets, move quickly so they won’t dry out. No need to panic, just don’t dawdle.

Yield 24 servings

Author Jennyblogs

Prep time

1 H & 15 M

Cook time

25 Min

Total time

1 H & 40 M

Print

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Leek and Morel Mushroom Phyllo Pies

Flaky phyllo hand pies stuffed with a leek, morel mushroom, and cheese filling.

Ingredients

• 2 Tbsp / 28g oil
• 4 garlic cloves, minced
• 1 medium store-bought leek or about 12 wild leeks/ramps (about 3 cups / 270g), finely chopped
• 1 shallot or 1/2 small onion, diced
• 4 Tbsp / 56g butter or oil
• about 5 cups / 375g chopped morel mushrooms, or other kind of mushrooms
• 1/4 cup / 60g milk
• 1/2 cup / 65g grated parmesan cheese
• salt and pepper, to taste
• 1 16 oz. package phyllo pastry sheets, thawed
• melted butter or olive oil for brushing phyllo dough

Instructions

1. Oven 350°F / 177°C. Line two sheet pans with parchment paper.
2. In a large saucepan, heat oil.
3. Add garlic, leeks, and onion and sauté until tender onions are translucent and garlic fragrant.
4. Add butter and mushrooms, cook until the liquid released from mushrooms has mostly evaporated; add milk and cook until the mixture is thick, just a few minutes.
5. Remove from heat and add cheese, mixing just until melted. Salt and pepper to taste. Allow to cool slightly while you prepare the phyllo dough.
6. Remove phyllo pastry from plastic, unroll, and set aside the first two sheets to work with; cover remaining sheets with a slightly damp cloth to prevent them from drying out and becoming brittle.
7. Working quickly so the sheets don't dry out, brush the top side of one sheet with a bit of butter or oil and lay the second sheet on top. Cut the layered sheets lengthwise in thirds, so you will know have 3 long strips.
8. Now for the fun "flipping" part. (See photo above for reference.) Working with the first strip, spoon a small amount of filling, about 1 Tbsp, in the top corner. Take that corner and fold it down until the tip reaches the opposite side; the filling should now be covered. Next flip it straight down, the top should be level again. Fold again, taking the filled corner to the opposite side. The dough should be kept taught through all this, but not so taught it rips. Continue flipping/folding until the end of the strip. Use a dab of butter or oil to stick the end of the strip to the pie, if desired. Place on pan, tucked side down, and repeat until all the filling or all the phyllo pastry has been used up. Wrap any remaining phyllo tightly in plastic wrap and refrigerate until next use.
9. Brush the tops of the pies with butter or oil and bake for 20-25 minutes, or until golden.

Notes

Store-bought leeks differ greatly from “wild leeks” in size. You may also know wild leeks by the name of ramps or spring onions.

Nutrition Facts

Calories

102.58

Fat

5.01 g

Sat. Fat

1.98 g

Carbs

11.88 g

Fiber

0.81 g

Net carbs

11.05 g

Sugar

0.34 g

Protein

2.62 g

Sodium

158.93 mg

Cholesterol

7.2 mg

Nutritional information is approximate, based on 1 phyllo pie

https://jennyblogs.com/blog/2018/1/12/leek-and-morel-mushroom-phyllo-pies

phyllo pies, hand pies, morel mushroom, leeks

appetizers, snacks, sides

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Have you ever gone morel mushroom hunting?  Tell me about your adventures in the comments below! :)

Pappa al Pomodoro

Last Updated August 14, 2024

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

I remember clearly the first time I ate Pappa al Pomodoro.  It was DELICIOUS, and at the time I had absolutely no idea what it was.  I had recently arrived in Italy for the second time in my life, and my friends took me to a local pizzeria.  The owner, who knew my friends by sight, brought us each a little plate of this red...mush...with olive oil drizzled on top.  I took one bite, might have closed my eyes and had a Ratatouille moment, then wasted no time in devouring the rest. The flavors seemed such ordinary everyday ingredients, but each took their turn on the tongue, twirling and waltzing together in such harmony as to become a dish not quickly forgotten, and leaving the palate wanting more.  One of my friends can't have gluten, and asked if any of us wanted her mush.  "Really, there's gluten in this?  That stinks, I'm sorry you can't try it...I'll TAKE IT."  Actually, the rest of us probably split it, I don't really remember.  

After this first encounter, I needed to know what that magical substance was.  What is it called?  What are the ingredients? How do you make it?  I'll save you all my searching and wondering: Pappa al pomodoro has a base of bread, tomatoes, and broth, and where there are tomatoes there is usually basil, and round it out with some garlic and good extra virgin olive oil.  That's it!  And I bet, you probably have all or most of those ingredients on hand.  

You can think of it like a very simple tomato soup, but you just add a bunch of bread to thicken it up. Haha honestly, I’m still working on a way to describe this that doesn’t make it sound weird. It’s just one of those things you have to try to believe how simply and deliciously wonderful it is.

Pappa al Pomodoro is a traditional Tuscan "poor" dish, and once I knew what it was, saw it everywhere on restaurant menus around Florence.  It's normally eaten as a primo piatto, or first course, but I like to make it the MAIN course.  At home, of course, away from the overly inquisitive eyes of the Italians.  The genius of it is, it uses stale bread, reducing food waste.  Hence it being a "poor" dish, in which the Tuscans back in the day found tasty ways to recycle every food bit. 

Toscana in Cucina: The Flavours of Tuscany

If you've been to Tuscany and tried Pappa al Pomodoro, hopefully this recipe will bring a bit of its exuberance back into your life.  If you've never tried it, give this recipe a go for a taste of Tuscany!  Because the ingredients are simple and each flavor really shines through, I recommend being a little extra picky on the quality and freshness of ingredients you use.  (But, I'll give you some cheats, see "Jenny's Notes" below.)

Pro tip:  As you're pronouncing "pappa" really lay on those p's.  If you say it too quickly, your Italian friends or Italian wanna-be friends might think you're talking about the Pope, whom they call "Papa."  And a tomato Pope, at that, because, ya know, pomodoro means "tomato."  :)

Recipe adapted from the cookbook "Toscana in Cucina The Flavours of Tuscany."  Click on the Amazon link for more delicious Tuscan dishes, with recipes in both English and Italian!  

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Pappa al Pomodoro

Serves about 6-8

Ingredients:

• 6 Tbsp / 84g olive oil

• 3 cloves garlic, peeled and crushed

• crushed red pepper flakes, to taste

• 1 lb. / 500g ripe tomatoes, peeled and chopped

• several fresh basil leaves, plus more for the garnish

• 4 cups / 950g vegetable broth

• 10 oz / 300g stale artisanal bread, sliced thinly (breads made with just water, flour, yeast work best)

• extra virgin olive oil, for drizzling

• salt and pepper, to taste

Directions:

1. Heat oil in a large pan over medium-low heat and add garlic, cooking until sizzling and fragrant, ensuring it doesn't burn.  Add a bit of crushed red pepper, then the tomatoes and basil.  

2. Bring to a simmer; after a few minutes add the broth.  

3. Season with salt and pepper to taste, then add the bread.  

4. Cook for 15 minutes, stirring occasionally.  

5. Remove the pan from the heat and leave covered for about an hour.  

6. When ready to serve, stir gently and drizzle with olive oil, dust with pepper, and top with a basil leaf or two.  

Buon appetito! 

*Wine Pairing from Toscana in Cucina: Muraccio - Parrina DOC Rosso - La Parrina, Albinia (Grosseto) 

Jenny's Notes:

• Also super delicious with grated parmesan on top…

• I know the bread description is a little vague, but you probably won't find the 1 kg hunk of unsalted Tuscan bread in your local grocery store in the States. You want a bread with simple ingredients: flour, water, salt yeast, or at least as simple as possible. Enriched breads, or those made with milk/eggs/oil, aren't the kind of bread you want to use for this kind of recipe. Nor is the sliced sandwich bread with preservatives ideal. You could look for a good ciabatta, baguette, or other rustic bread.

• To make this recipe simple, the bread should ideally be sliced or torn into chunks BEFORE it goes completely stale. Trying to slice a solid loaf of stale bread is not fun. However, should this happen, it is still possible to make this recipe work. You can add the bread in one big chunk to the pot. You will want to be a bit more proactive in stirring and making sure it stays submerged as much as possible, flipping if necessary, so it has time to soften and break up. If at the end of the hour there are still some chunks, they should be soft enough where you can break them up with a spoon.

• If you find chunks of bread, particularly of crust, still present after the hour is up, and you can't seem to get them to break up, an immersion blender can be used in a pinch. It changes the texture a bit (makes it a bit creamier/pastier), which isn't ideal, but I have done this before and it was still very good! You may want to consider using a different kind of bread the next time.

• You could also use chicken or beef broth, but vegetable seems to be most commonly called for in Italian recipes.

• This freezes well for quick meals, simply bring to room temperature and heat before serving!

• I do confess I've made this once very much modifying the freshness rule, and to my surprise it didn't turn out half shabby. Just promise me one thing. Make this the real way before going for the modified version. What follows is for emergency situations only. ;)

1. 1/2 tsp garlic powder instead of garlic cloves

2. 16 oz jar tomato sauce, tomato purée, or can of diced tomatoes instead of 1 lb. tomatoes (I've used sauces with grilled eggplant and even olives added to them for a twist.)

3. Plain ol' water instead of broth. You'll probably need to add extra salt and pepper, though.

Yield 6-8 servings

Author Jennyblogs

Prep time

25 Min

Cook time

15 Min

Inactive time

1 Hour

Total time

1 H & 40 M

Print

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Pappa al Pomodoro

A classic Tuscan "poor man's" dish that utilizes stale bread, tomatoes, garlic, basil, and a generous drizzle of extra virgin olive oil. Serve as a main dish or side.

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Ingredients

• 6 Tbsp / 84g olive oil
• 3 cloves garlic, peeled and crushed
• crushed red pepper flakes, to taste
• 1 lb. / 500g ripe tomatoes, peeled and chopped
• several fresh basil leaves, plus more for the garnish
• 4 cups / 950g vegetable broth
• 10 oz / 300g stale artisanal bread, sliced thinly (breads made with just water, flour, yeast work best)
• extra virgin olive oil, for drizzling
• salt and pepper, to taste

Instructions

1. Heat oil in a large pan over medium-low heat and add garlic, cooking until sizzling and fragrant, ensuring it doesn't burn. Add a bit of crushed red pepper, then the tomatoes and basil.
2. Bring to a simmer; after a few minutes add the broth.
3. Season with salt and pepper to taste, then add the bread.
4. Cook for 15 minutes, stirring occasionally.
5. Remove the pan from the heat and leave covered for about an hour.
6. When ready to serve, stir and drizzle with olive oil, dust with pepper, and top with a basil leaf or two.

Notes

Also super delicious with grated parmesan on top…

I know the bread description is a little vague, but you probably won't find the 1 kg hunk of unsalted Tuscan bread in your local grocery store in the States. You want a bread with simple ingredients: flour, water, salt yeast, or at least as simple as possible. Enriched breads, or those made with milk/eggs/oil, aren't the kind of bread you want to use for this kind of recipe. Nor is the sliced sandwich bread with preservatives ideal. You could look for a good ciabatta, baguette, or other rustic bread.

To make this recipe simple, the bread should ideally be sliced or torn into chunks BEFORE it goes completely stale. Trying to slice a solid loaf of stale bread is not fun. However, should this happen, it is still possible to make this recipe work. You can add the bread in one big chunk to the pot. You will want to be a bit more proactive in stirring and making sure it stays submerged as much as possible, flipping if necessary, so it has time to soften and break up. If at the end of the hour it has set there are still some chunks, they should be soft enough where you can break them up with a spoon.

If you find chunks of bread, particularly of crust, still present after the hour is up, and you can't seem to get them to break up, an immersion blender can be used in a pinch. It changes the texture a bit (makes it a bit creamier/pastier), which isn't ideal, but I have done this before and it was still very good! You may want to consider using a different kind of bread the next time.

You could also use chicken or beef broth, but vegetable seems to be most commonly called for in the Italian recipes I've seen.

This freezes well for quick meals, simply bring to room temperature and heat before serving!

Nutrition Facts

Calories

298.55

Fat

18.68 g

Sat. Fat

2.61 g

Carbs

28.07 g

Fiber

2.95 g

Net carbs

25.1 g

Sugar

6.06 g

Protein

5.88 g

Sodium

892.31 mg

Cholesterol

0 mg

Nutritional information is approximate; based on 6 servings.

https://jennyblogs.com/blog/2018/4/12/pappa-al-pomodoro

pappa al pomodoro, Tuscan recipe, Italian recipe, Florentine recipe, stale bread

Main, side

Italian

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