Caponata

Caponata is summer simmering in a pot. This appetizer of Sicilian origin features eggplant and many other fave summer veg such as zucchini and peppers. This dish is meant to be served at room temp, and it tastes better the longer the flavors have to blend together. So, it's a great one to make ahead.

I enjoy caponata with fresh bread and some Italian cheese, but it is a perfect accompaniment meat, chicken and fish. It also would rock over a bed of creamy polenta.

Many versions call for raisins and capers. Feel free to add some to my version if you like!

I like to salt the eggplant and set aside while chopping all the other veg.

The final step is adding a simple syrup, which brings a little sweetness to the savory. You can also up the amount of hot pepper flakes you use if you want it spicier. Please note, I don't add much salt to this dish as the olives are salty. Feel free to add some after tasting if you would like. 

I hope you get to try this while summer's bounty of eggplant, zucchini and peppers is still in full force.

Here's a glimpse of some of the prep work:

And next up, is the recipe. Enjoy!

Caponata

Makes 10-12 servings

1 medium eggplant, skin peeled in 1/2 inch strips so that it is not fully peeled, chopped into 1/2-inch dice

1/2 tsp. salt

1 zucchini, chopped in 1/2-inch dice

1 red bell pepper, diced

2 cubanelle peppers or 2 green bell peppers, diced

1 onion, diced

2 celery stalks, diced

5 cloves garlic, sliced

1 can (28 oz) San Marzano tomatoes

1/4 cup olive oil, plus 3 Tbsp. olive oil

1 cup green Calstelvetrano olives, pitted and sliced

1/2 tsp. red pepper flakes

1/4 cup white wine vinegar

1 Tbsp. sugar

Ground pepper

1/2 cup fresh basil, torn

Place eggplant in a colander. Toss with 1/2 tsp. salt. Set aside for 20-25 minutes.

In a large Dutch oven, add 1/4 cup olive oil over medium high heat. Saute eggplant for 8-10 minutes until lightly browned. Remove to a plate using a slotted spoon.

Add remaining 3 Tbsp. olive oil to the same Dutch oven over medium high heat. Add red pepper flakes, zucchini, celery, onion, red peppers, cubanelle peppers and olives. Saute for about 10 minutes, stirring occasionally. Add garlic. Saute another 2 minutes. Return eggplant to pot.

Place San Marzano tomatoes in a medium sized bowl and crush with your hands or a potato masher. Add to the pot. Stir.

Season with pepper. Bring to a simmer. Partially cover and cook for 20-25 minutes.

In a small sauce pan, bring white wine vinegar to a boil. Add sugar. Stir over high heat until mixture thickens slightly. About five minutes. Add vinegar mixture to the pot of vegetables. Stir in basil. Simmer for 5 minutes.

You may season with salt to taste if desired. Due to the saltiness of the olives, I don't add extra salt to the caponata.

To serve: Bring to room temperature. Serve with bread or cheese. You may also use the caponata to accompany meat or fish or to top a sandwich.

Extra servings may be frozen for later use.

Fusilli with Roasted Grape Tomatoes and Burrata

Tomatoes and pasta are the perfect combo. Add burrata to the mix and WOW!

If you aren't familiar with burrata it is a mozzarella type cheese filled with a spectacular cream inside. It works perfectly with this dish. If you can't find it, I recommend tossing some boccacini mozzarella in its place. But if you get your hands on some, make this dish!!

This is a perfect summer dinner to me. Easy prep and just enough to fill you up.

Enjoy!

Fusilli with Roasted Grape Tomatoes and Burrata

Makes 2 generous servings

 1 pint grape tomatoes

4 cloves garlic, minced

1/4 tsp. crushed red pepper flakes

4 Tbsp extra virgin olive oil, divided, plus more to drizzle before serving

1/4 cup fresh basil leaves, chiffonade

Salt and pepper to taste

1/2 pound fusilli or other favorite pasta

Pasta water

2 4-ounce burrata balls

Preheat oven to 400 degrees Fahrenheit. 

On a baking sheet, toss grape tomatoes with 2 Tbsp. olive oil, salt and pepper to taste. Roast in oven for 20 minutes. Remove from oven and set aside.

In a large pot of salted boiling water, cook fusilli to al dente according to the cooking time on the box of pasta. Usually about 8 minutes.

In a pan over medium heat, add olive oil, garlic and crushed red pepper flakes. Saute for a minute or two. Add roasted tomatoes. Gently crush tomatoes with a fork or the back of a cooking spoon while cooking in pan. 

Using a spider ladle or slotted spoon, transfer cooked pasta directly from the pot into the pan with tomato and garlic mixture. Ladle some pasta water into the pan with pasta, tomatoes and garlic. About 1/2 cup to 1 cup, depending on how saucy you like your sauce. Stir in fresh basil. Remove from heat.

To serve: Divide pasta between two pasta bowls. Top each with one ball of burrata. Drizzle olive oil, a turn of pepper and a dash of salt. Garnish with more olive oil and fresh basil, if desired.

Spinach Chickpea Soup

I keep reading on the Facebook about people eating poorly during the quarantine. While I'm all about a little indulgence here or there, I do know that eating healthy and well and colorful just makes us feel better inside. And this is a time in the world that we all need to feel good to keep it all going safe  and sound.

So, I came up with this Spinach Chickpea Soup. It's full of color and protein and fiber. A good one for vegetarians, for sure. And it's so quick to make. Done in less than thirty minutes, and that includes cleanup.

Personally, I gave up lunch meats for Lent and I'm sticking with it as a life change, it seems. So, this soup makes a fab lunch, for sure.

Enjoy!

Spinach Chickpea Soup
Makes 6 servings

1 Tbsp. olive oil
1 medium onion, chopped
3 garlic cloves, minced

1/4 tsp. crushed red pepper flakes (optional)
1 14.5 ounce can chopped tomatoes
1 tsp. Italian seasoning
4 cups vegetable or chicken broth
1 cup water
1 19 ounce can, Cento chickpeas, drained and rinsed
6 ounces baby spinach or baby kale
2 Tbsp. fresh basil, chopped
Salt and pepper to taste

In a large soup pan, heat olive oil over medium heat. Add onions, saute for 5 minutes. Add garlic and crushed red pepper flakes, saute for another minute. Add chopped tomatoes, Italian seasoning, water, chickpeas and salt and pepper. Simmer for 15 minutes partially covered so that the onions soften.

Add baby spinach, basil and salt and pepper to taste. Stir and simmer for 3-5 minutes so that spinach wilts and the pot of soup is heated through.

Serve as is or with a little sprinkle of cheese if you please.

Ravioli in Vodka Sauce

When The Husband and Son go out on the town for their sports and whatnot, the Jersey Girl still throws it down in the kitchen for Me, Myself and I.

These are the moments I cook something a little special but doesn't require too much cleanup. Because homegirl needs to enjoy her food while watching a trashy show or a chick flick or reading a good book. AmIright, Darling? Of course I am. No stress, please and thank you.

So here we go: Vodka Sauce but not just with any old penne. Aw, hell no. Homegirl went in big with the ravioli.

Now my package of ravioli had a quantity of 12, so the amount of the sauce made in the recipe below was a bit extra. No problemo: Into the freezer it awaits for my next night alone. Although, I do think my homeboys would groove on this. So, maybe I'll share when it defrosts.

I served my magnifico ravioli with some roasted asparagus. But it would also be fab with a little salad, maybe some baby spinach or spring greens.

I used my girl Rachael Ray's recipe from her classic book "30 Minute Meals 2." This book came out when she was first blowing up on Food Network. I think it is a very useful book, especially for beginner cooks. It is one of the first cookbooks I bought before even getting hitched. I use it all the time, 16 years later.

Rachael has a thing against measuring, but I did literally measure the vodka. I feel like the wrong quantity of that could totally jack this recipe up. Plus, who wants to waste their precious pricey vodka? Not this girl.

You-Won't-Be-Single-For-Long Vodka Cream Pasta
From "30 Minute Meals 2"
By Rachael Ray

Makes 4 servings (Make it for 2 with seconds in mind)

1 Tbsp. extra virgin olive oil (once around the pan)
1 Tbsp. butter
2 garlic cloves, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can (28 ounces) crushed tomatoes
Salt and freshly ground pepper
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread

Put large pot of salted water on to boil.

Heat a large skillet over moderate heat. Add oil, butter, garlic and shallots. Gently saute garlic and shallots, 3 to 5 minutes to develop their sweetness. Add vodka, 3 turns around the pan in a steady stream will equal about a cup. Reduce vodka by half, 2 or 3 minutes. Add chicken stock and tomatoes. Bring sauce to a bubble, then reduce heat to simmer. Season with salt and pepper.

While sauce simmers, cook pasta in salted boiling water until al dente, a bit firm to the bite (cooking time should be listed on your box of pasta).

Stir cream into the vodka sauce. When sauce returns to a bubble, remove from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Serve immediately along with crusty bread.

Eggs in Purgatory

Oh, if only I had known the savior that is Eggs in Purgatory as a young collegiate party animal. I suppose it is named as such because of the spicy nature of the sauce, but I like to think of its nurturing qualities when one feels like he or she is ready to enter the depths of hell due to one too many. And, you know. We've all been here. 

 I mean this is seriously the most perfect food to nurse a hangover. Or, more importantly to feed your drunken-stupor soul when you stumble home in the wee hours of the night/morning and must stave off ravenous hunger that follows a night of hitting that bottle a little too hard. This dish is so necessary before making it to bed with two liters of water, a chaser of Gatorade and a bottle of Tylenol PM on your nightstand. 

Of course, you can also make this when the husband is traveling and there's nothing much to eat. Or, because you just really freaking want a pan of the tomato/egg gloriousness because it is THAT AMAZING. This works for all courses: Breakfast, lunch, dinner, snack time. It's the perfect meal.

You can make Eggs in Purgatory with a can of chopped tomatoes or pureed tomatoes or leftover marinara sauce. Hot pepper flakes, garlic, olive oil, basil and parmigiano cheese and you are good to go. Just make sure you have some major slices of Italian bread toast as a go-along because I don't care what any of these diety people preach: Drunks and really hungry peeps need carbs.

Eggs in Purgatory

Serves 1

1 Tbsp. extra virgin olive oil

2 garlic cloves, minced

1/4 tsp. (or more) crushed red hot pepper flakes

114 ounce can of diced tomatoes or tomato puree

Salt and pepper to taste

2 eggs

Grated parmigiano cheese 

1 Tbsp. shredded basil

Serve with Italian bread, toasted

In a small pan, heat the olive oil over medium heat. Add garlic and red pepper flakes. Cook for a minute or two. Add tomatoes. Season with salt and pepper. Bring to a simmer. Cook for five minutes. Stir.

Meanwhile, gently crack open two eggs in a bowl. Set aside.

While the sauce is still simmering over medium high heat, gently add the eggs directly to the tomatoes. Season with a little salt, pepper and about a Tbsp. of parmigiano cheese. Cover with lid, partially. Cook for about five minutes or until the whites are opaque and set. I like to rotate the pan halfway through the cooking process. The yolk should be runny.

Garnish with basil and a drizzle of olive oil and more cheese if desired. Serve with toast. 

Roasted Plum Tomatoes and Garlic

Tomato season is just about wrapping up. Here is an amazing recipe to use up those delicious plum tomatoes we get our hands on in Jersey. You can also make this easily with small round tomatoes. Simply cut them in quarters.

This dish is a perfect side for roasted meats, cutlets or fish.

When I made this last, I used round tomatoes. I also used dried oregano as I didn't have fresh. I sprinkled the oregano on the tomatoes before baking.

I finished mine with my fresh basil leaves. They aren't listed in the recipe, but they are a nice bright touch right before serving.

It smells soooooo good in the oven.

Roasted Plum Tomatoes and Garlic
Serves 4
From "The Italian Cooking Encyclopedia"

8 plum tomatoes, halved or 4 small round tomatoes, quartered
12 garlic cloves
1/4 cup extra virgin olive oil
3 bay leaves
salt and freshly ground pepper
3 Tbsp. fresh oregano leaves, to garnish; or 2 tsp. dried oregano sprinkled over tomatoes before roasting

Preheat the oven to 450 degrees Fahrenheit. Select an ovenproof dish that will hold all the tomatoes snugly in a single layer. Place the tomatoes in the dish and push the whole, unpeeled garlic cloves between them.

Brush the tomatoes with the oil. Sprinkle with black pepper. Sprinkle with dried oregano, if using. Bake for about 45 minutes, until the tomatoes have softened are sizzling in the pan. They should not be charred around the edges. Season with salt and black pepper. Garnish with fresh oregano and fresh basil if desired.

Please note: The Jersey Girl uses dried oregano only, not fresh. The Jersey Girl removes the bay leaves before serving. She also garnishes with fresh basil before serving.

Colorful Chicken Marengo

A plate with a fantastic palette of shades and textures is simply delightful. That's what I have found here in this marvelous Chicken Marengo that called out to me on Pinterest.

This dish features chicken thighs, which are so affordable and great to use to feed a crowd. Canned tomatoes, onion, garlic and olives meld together into an exciting dish that works perfectly with mashed potatoes or rice.

Chicken Marengo has an interesting history. Food historians say it was created in honor of Napoleon's defeat of the Austrians during the Battle of Marengo in 1800. There is dispute however if it was created by Napoleon's own chef or if it was created decades later in remembrance of the historical victory. It's more likely that the dish was created later in the 1800's since many of the ingredients involved in the dish, such as tomatoes, were not readily available at the time of the battle. A world without tomatoes?! What!

I so love a little history lesson.

This is not my recipe, but here are some of my tips for a successful dish. I like to use Kalamata olives instead of the standard black olives. Pre-sliced saves time!

I do not cut the chicken thighs into 2-inch pieces. So, when I put the chicken back in the pan for the final heat through, I do it for more like 20-25 minutes instead of 15.

The recipe says to deglaze the pan. If you don't know what that means here's the definition: Add a liquid (in this case wine) to a hot pan, and scrape the bottom of the pan with a wooden spoon to get up all the brown bits. Let the liquid reduce to about half.

If your family is anti olive, you can use capers for that salty bite.

This dish reheats wonderfully, and it's a good one to make ahead if need be.

Chicken Marengo
From crunchycreamysweet.com

1.5 lbs. boneless skinless chicken thighs
1/4 cup all-purpose flour
1 tsp. salt
1/4 tsp ground black pepper
2 Tbsp. olive oil
1/2 large yellow onion sliced or chopped
14 oz. can Italian tomatoes or diced tomatoes
2 cloves garlic, minced
1/2 cup sliced black olives, such as Kalamata
1 tsp. Italian seasoning
1/2 cup white wine
1 cup chicken broth
2 tsp sriracha or hot sauce optional
Garnish with fresh chopped parsley if desired

Instructions:

Mix flour and salt and pepper in a shallow dish. Cut chicken into  2-inch pieces. Toss the chicken in flour and salt and pepper.

Heat up the oil in pan. Place in batches in the pan and brown on all sides. Remove to a plate. Cover with aluminum foil.

Add more oil to the pan if needed. Add onion to the pan. Cook for 2 to 3 minutes, until softens.

Add garlic, cook 30 seconds.

Add wine and deglaze the pan. Add tomatoes, broth, Italian seasoning and olives. Bring to a boil. 

Add chicken back to the pan and cook for 15 minutes or until chicken is cooked through. Serve with mashed potatoes or rice.

Sheet Pan Shenanigans

I'm not one to  jump on trends: I read novels five years after they are on the best seller list. I generally loathe the hit single on any Billboard 100 album. And, I have emphatically shunned the hot fashion must-haves for all of my years: Bodysuits - Nah. Doc Martens - No. Trucker hats - Gag. Cold-shoulder tops - Next!

But this sheet pan dinner business. This, dear cooking friends - I tried. And I'm only like a year or two behind. Yay! Now, I'm not saying all of these sheet pan recipes rock my world, but Greek Chicken Sheet Pan Dinner with Green Beans and Feta has totally won my heart. And The Husband and The Boy ate a whole bunch of it, so it will be made again, trust.

I'm not going to lie. I was skeptical. You see, while I am a totally creative artistic type, my mathematical and science prowess comes into play in many aspects of my day-to-day. Especially with cooking, I'm always trying to see the logic of the recipe or method at hand. I think that helps it work out well. The difference between food you want to eat, eat and eat again and food that is ick nast has a lot to do with planning, logic and reasoning.

The proposition that different sizes and shapes of food can cook all at once evenly in the same vessel seems to defy reason. Surely, this would fail! 

But this sheet pan recipe totally works. Thank you, Food52, for opening my eyes.

Conclusion: The chicken was tender and cooked through; the string beans were done but not overdone; the potatoes were just right.  And the flavor was banging. If you dig Greek food, check this out!

My tips: Be sure to cut your potatoes small. I cut back on the salt measurement because I find olives and feta to be high in their saltiness. To prep things ahead, you can clean your string beans and mix up the marinade the day before. Do not cut your potatoes ahead; however, because they will discolor.

I served this with a hummus platter, featuring homemade hummus, veggies and pita.

Greek Chicken Sheet Pan Dinner with Green Beans and Feta

Serves 6
By Food 52

Ingredients:

• 1 pound baby Dutch yellow potatoes
• 1 pound green beans
• 1 15-ounce can petite diced tomatoes
• 2 pounds boneless, skinless chicken breasts
• 2 ¹/₂ lemons (1 1/2 juiced, and 1 sliced)
• 8 cloves garlic (4 minced, and 4 sliced)
• 4 ounces feta cheese (sheep or goat's milk preferred!)
• 1 large onion
• 2 teaspoons salt and pepper
• 2 tablespoons fresh oregano (or 1 1/2 teaspoons dried)
• 2 tablespoons fresh parsley (plus more for garnish)
• 12 pitted Kalamata olives
• Instructions:
• Preheat oven to 450 degrees Fahrenheit.
• Cut each chicken breast into 4-5 even-sized strips.
• In a large bowl add the chicken pieces, lemon juice from one whole lemon, 4 minced garlic cloves, 1 tsp. salt, pepper and paprika, and 2 Tbsp. olive oil. Mix together well and set bowl aside while you prepare the veggies.

• Rinse beans, snip off the end with the hard nub/stem and place them in another large bowl. The other end should have a dainty little tail that is soft and thin and doesn't need to be removed.

Chop one large yellow onion and add to the beans.

Rinse (and scrub if needed) the baby potatoes and add to the veggie bowl.

Stir in one 15-ounce can of petite diced tomatoes, juice from half a lemon, oregano, 1 tsp. salt and pepper and 2 Tbsp. olive oil. Pour the mixture onto a large baking sheet, add the chicken pieces (spaced evenly throughout the pan), some lemon slices, 4 thinly sliced garlic cloves, about a dozen pitted Kalamata olives and roast at 450 degrees for 20 minutes.

Pull the pan out from the oven but don't remove. Crumble 4 ounces of feta cheese and sprinkle onto the sheet pan and continue to cook for 5 more minutes or until the chicken reads 165 degrees with a meat thermometer.

Serve while it's hot and garnish with chopped parsley.

Note: Use a non-stick 12 by 17 baking pan. Depending on the pan you use you may want to line it with parchment paper or tin foil. 

Please note from Jersey Girl: I trimmed both sides of my string beans.