Vegetarian Stuffed Shells

Rare kitchen moments make me feel like a rock star, and last night's vegetarian stuffed shells was one. Initially I intended to brown ground chicken and make a traditional stuffed shell, but after browning some onions, zucchini, and summer squash, I decided to go in a different direction.

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I began by browning a medium onion in a bit of canola oil and low-fat margarine (for flavor). I added a teaspoon of minced garlic (maybe a clove or two, if you're starting from scratch, or a teaspoon of garlic powder if you're going that route) and a sprinkle of thyme and let them sweat. I added finely chopped summer squash and zucchini, combined them with the onion, and put on a lid to let the whole thing almost steam together. The smell, at this point, had my stomach growling.

But I knew I needed something to pull those fresh, delicious ingredients together. I pulled a rectangular block of frozen butternut squash out of the freezer and stuck it in the microwave, per its instructions. When it was thawed, I added it to the vegetable mixture and let the whole thing rest over an extinguished burner.

While the vegetables were working, I had boiled water and added jumbo pasta shells. I wasn't able to find whole grain or whole wheat shells, so good old fashioned white shells had to do. When they were ready, I strained them and ran them under cool water so that I could handle them without suffering a burnt-hand malfunction. I stuffed the shells using a teaspoon and lined them up in a shallow baking dish (actually, my ceramic pie pan), which I had sprayed with cooking spray and coated in a thin layer of tomato sauce (straight out of the jar).

After stuffing all the shells, I dropped tomato sauce carefully over and around the shells, as well as the remaining stuffing. I didn't want to overwhelm the flavor of the vegetables with the sauce, so I went a little light-handed with it. I baked the whole shebang at 350 for about twenty minutes.

The flavor of creamy and sweet butternut squash, nutty onions and zucchini and summer squash, and the slight sour notes of the tomato sauce combined into a truly remarkable dish. All the ingredients melted together perfectly, and the balance was spot-on. I loved the way each vegetable maintained its personality but didn't overwhelm its comrades. And, ultimately, the warm, soft bites were comfort food at its finest. The added bonus was that this preparation eliminated meat, upped the fiber, and reduced the salt, fat, and calories that are so typical of a baked pasta dish. And while this was not a substitute for a pan of cheesy, beefy stuffed shells, it was a healthy and satisfying alternative. I hope you'll enjoy these vegetarian stuffed shells as much as I did-- with fork in hand.

Shrimp and Vegetable Pasta

Well, friends, I'm in the throes of holiday planning, with a longer-than-normal list of goods to make. Apparently I'm the Queen of Baking this year. To be honest, I'm not sure what my mother is thinking.

The point is, I've been doing a poor job of creating dishes and updating the blog. But here I am, back again, with a dish that took very little time to prepare and packed lots of delicious and healthy flavor.

The afternoon before I made this for Ram, I indulged in a shrimp pasta dish at the Olive Garden. After rolling myself out of the restaurant, I decided I would give this dish a whirl of my own, supplementing the original concoction with added vegetables and controlled ingredients.

I started by sauteing onion, garlic, crushed red pepper flakes, carrot, and celery. I let them get nice and brown, and the smell of the "holy trinity" of cooking was unmistakable. I added some diced tomatoes (diced by yours truly, not out of the can) and the shrimp (which was already pre-cooked). I added about a half-cup of pasta sauce (I've been in the nostalgic mood for Prego lately, and they sell a heart-healthy, all-natural variety that I'm allowing into our diet) and a ladle-full of pasta water (pasta already boiling away on the stove at this point). I let the shrimp/vegetable/tomato mixture work together until the pasta was done to my liking, at which time I drained the penne (so much easier to eat than spaghetti and her cousins) and added it to the sauce.

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Cooking the pasta in the sauce mixture gives it a minute to soak in the flavors, and every bite is certain to burst with the rich taste of the sauce. This dish tasted great, and it was a healthier version of the one I devoured for lunch. I controlled the ingredients, I added more vegetables (and organic, whole-grain pasta), and (if we were so inclined) we could control the portion size too. It's a fast and delicious addition to our menu. This could also easily be made with chicken (saute a little longer than the pre-cooked shrimp) or as a vegetarian dish.

I hope your holiday season is full of delicious and made-with-love dishes. Enjoy-- with fork in hand.

Eggplant Lasagna

I love lasagna. The pasta is indulgent, the sauce is tantalizing, and the fillings... well, they can be just about anything you like. I have made lasagna with ground turkey, mixed vegetables (including carrots, summer squash, and zucchini), and eggplant. The last in that list is the last one I made, and it is featured here.

Eggplant is a delicious vegetable that, when carefully cooked, retains a bite and can serve as a protein fake-out. I love the bite that roasted eggplant has, and I love its flavor. Eggplant is umami-- this Japanese word for food that tastes earthy and savory. Combined with a rich tomato sauce, little else is needed to create balance on the palate. And, frankly, eggplant lasagna could not be easier.

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For my lasagna, I started by getting some water on to boil. Because I was only making my lasagna in a bread pan (my mom gifted us a beautiful Paula Dean casserole for our wedding), I only boiled enough pieces to make a four- or five-layer lasagna. You can easily expand on this recipe by increasing a little of everything.

As the water came to a boil, I put a dry, nonstick chicken fryer (any frying pan will do) on to warm. I cut my eggplant (a fairly small one, as it's just the two of us) lengthwise, into long ovals (once their cut) about half and inch thick. You can certainly cut yours a little thinner if you prefer a well-cooked and softened eggplant. I seasoned the sliced eggplant pieces with cracked black pepper and garlic powder, then I proceeded to heat each piece, on both sides, until they were very slightly softened and slightly browned. I set them aside for layering later.

When the lasagna noodles went into the boiling water, I used the same chicken fryer to heat some sauce. Now, I know no one makes sauce from scratch these days, but I like to attempt a fake out. I started with a little canned pasta sauce in the bottom of the chicken fryer, then I added a small can of stewed tomatoes. I tossed in a few spices (I had fresh basil in the fridge, so I threw that in, too) and let it cook down for about ten minutes over low heat.

When all of the components were hot and ready to layer, I sprayed the breadpan with cooking spray. I always start my layering with a very thin layer of sauce on the bottom of the pan, then layer a lasagna noodle, thin layer of sauce, eggplant, layer of sauce, noodle, etc. Repeat until the pan is full or until all of your components have been used. Using a thin layer of sauce between each layer is a way to sort of steam the eggplant while it's in the oven. As you know, most lasagna recipes call for copious amounts of cheese. I forwent the cheese, and the most noticeable problem was that the pasta slid around and I did have some trouble maintaining the layers when I cut into it. If you want cheese, add it to your heart's content. If you're looking to reduce the cholesterol and fat in your diet, leave it out, and just be extra gentle when slicing and serving your dinner.

I loved this simple meal. It has just a few components, but it has loads of flavor. Plus, for me, pasta is a comfort food. Adding thick layers of eggplant and tomatoes makes me feel like I'm breaking all the carbohydrate rules without sacrificing nutrition. I hope you'll enjoy it with fork in hand.