Oven Roasted Tomato & Pepper Pasta

For one reason or another, I have been on a veggie roasting spree. I came up with this recipe one afternoon, when I saw that the bowl of cherry tomatoes sitting on my kitchen counter looked like they didn’t have more than a day left in their life span, and I recalled that red pepper sitting in my fridge that could use a culinary rescue asap. Once you’ve assembled your vegetables together and placed them in the oven, you can sit back and relax- ok, or clean the house, do the laundry, bathe the children, etc- until they’re done roasting. Chop some basil, boil some water, cook your pasta, and you are good to go. During the winter months, when summer heirloom tomatoes are a distant memory, grape and cherry tomatoes tend to be sweet and ripe, which is why I tend to have them on hand to use in salads and just as snacks. This dish is quite easy on the pocket with fabulously delicious results. Then, again, it’s usually the simpler things in life that are (and taste!) better.

1 lb. (box) of pasta, whatever shape you prefer
1 pint cherry tomatoes, sliced in halves or quarters
1 pint grape tomatoes, sliced in halves
1 red pepper, seeds removed, chopped roughly
10-12 cloves garlic, peeled and left whole
medium handful of fresh thyme stalks (optional)
1 large handful of fresh basil, torn in pieces by hand
1/2 c. olive oil
1/3-1/2 c. chicken stock
2 Tbl. butter (optional)
salt, pepper to taste
Parmesan cheese, for grating

Preheat the oven to 350° F. Meanwhile, in a large roasting pan, place all your sliced tomatoes, peppers, garlic, and thyme (if using). Add the olive oil and sprinkle the vegetables with salt and pepper. With your hands, toss the vegetables, making sure everything is coated nicely with oil. Pour the chicken stock into the pan from one corner, as you just want the liquid to remain at the bottom of the pan and not remove all the spices and oil from your vegetables. Place the pan into the preheated oven and allow the vegetables to roast for about 45 minutes to one hour, or until the tomatoes and peppers’ skins are wrinkled and browned nicely, and you begin to smell that lovely roasted smell wafting from your oven. From time to time, while the veggies roast, check to see if you need to shake the pan a bit to loosen any pieces that may be sticking to the pan, or if you need to add any more oil or liquid.

While the vegetables are roasting in the oven, bring a large stock pot of salted water to a rolling boil. About 10 minutes before your veggies finish roasting, begin to cook your pasta. When the pasta is cooked al dente, drain it, making sure to reserve a bit of the cooking water (about a cup or so). Toss in everything from your roasting pan, making sure to remove any of the thyme stalks, if you chose to include this ingredient. Add the butter and torn basil. Give everything a few good stirs. Adjust the seasonings, and if you need some more liquid in the sauce, add some of the reserved pasta cooking water. This dish is fantastic on its own, but if you crave something heartier, you could always include a few meatballs on the side.


Easy Frittata

Ok, leftover lovers, here’s a delicious and simple dish to incorporate some of the random items hanging around in your fridge — the frittata!  I was more than pleasantly surprised to find this one, made by my husband, in my kitchen for lunch today.  On a lazy morning, following several days of holiday partying, this was a perfect get-back-to-basics kind of meal, and it used up some plain leftover pasta, as well!

1/4 c. onion, finely chopped
1/4 c. yellow bell pepper, finely chopped
8-10 button mushrooms, thinly sliced
1 clove garlic, crushed and finely chopped
7-8 eggs
1/3 c. heavy cream or half and half (optional, but a really good idea)
1 c. shredded cheese (any cheese is fine – this one incorporated cheddar, mozzarella, and monterey jack, but Gruyère would be awesome)
2 1/2 cups of leftover pasta (preferably a long, thin pasta like linguine or spaghetti)
olive oil
cubed ham or turkey, cooked (great use for leftover meat!)

In a frying pan on medium/high heat, saute the onions, pepper, and mushrooms in some olive oil and butter. Add the mushrooms first since they take the longest. Once the mushrooms have given up most of their moisture, add the onion, pepper and garlic. Saute the onions and peppers until they are tender, but still have some bite, about three minutes.  Add salt and pepper to taste. Heat a separate non-stick frying pan over medium-high heat. Lightly whisk the eggs and cream together in a bowl. Add the pasta, salt and pepper to the egg and mix. Melt one tablespoon each of butter and olive oil in the non-stick pan and swirl it to evenly coat the pan. Once the butter stops foaming and just begins to turn brown (you’ll start to smell a nutty aroma), pour the egg mixture into the pan. Distribute the pasta evenly.  Add the sauteed veggies and cubed meat and swirl slightly so that they are evenly distributed. Meanwhile, pre-heat your oven on a high broil setting, with the rack placed just below the center of the oven. Refrain from moving the egg mixture around in the pan so a good crust forms on the bottom. After about three minutes, add the cheese to the top and place the pan under the broiler. Make sure that your pan is oven safe before doing this! Remove from the oven once the top is golden brown and the eggs have puffed up a bit like a souffle (about three minutes). The result looks a bit like an egg pizza! You may need to gently shake the pan and use a spatula to free the frittata from the pan. Carefully slide the frittata onto a cutting board or serving dish. Cut into slices and serve! And don’t worry if the first one doesn’t come out perfectly, frittatas take a little practice. Just tell everyone that you made some gourmet scrambled eggs. They’ll never know the difference.

Other filling suggestions: anything! Just make sure that whatever you add is as dry as possible, otherwise you’ll have a watery frittata. This especially goes for spinach, which should be wilted and squeezed first.

And I’m back….with $8 meals

Phew…..I’m back home from my yearly stint in Greece. My sincere apologies for not writing as much as I would have liked. Fortunately, my comrade kept things going smoothly while I was away! I hope that some of you were able to give the Greek pies and stuffed veggie recipes a try. But if not, surely there will be many more dinners to prepare in the future.

I am sure that many of you have experienced, in the last few economically trying years in America, having to pinch a penny here and there. And while this economic slump is now a global problem, we can all still do our best to eat fairly well while saving money. Of course, it’s nice to splurge from time to time and buy an expensive cut of meat or fish, but with a little know-how, it is possible to regularly make fantastic family dinners on a budget.

One key to saving money with food is to learn not only which general food products are inexpensive, but also which high-quality food products are inexpensive. Simply because an item costs more than another does not mean that it is better. For instance, usually a familiar cut of meat or fish is more expensive than another less known. But that doesn’t necessarily mean that the less known one is worse. Many fish, such as skate, are not widely popular in the United States and, therefore, not priced as highly. (And, believe me, skate is delicious!) Be adventurous, and try something new — you may just find a new love.

Yet another way to save money with food is making sure to use whatever leftover ingredients you may have remaining after you cook a dish. For instance, the following the dish calls for fresh basil. Of course, when you purchase fresh basil, it is in a rather large quantity, and since basil really does not last long unless the roots are intact, and you place the bunch into water, you may be better off making the leftover portion into some homemade pesto, which will provide you with another quick and easy supper option in the future. You most likely have the ingredients lying around your home to produce a fantastically frugal meal and not even know it. Rummage through your cabinets or pantry to find a quick and easy solution for dinner. Some rice, beans, an egg or two, and perhaps a can of coconut milk have limitless possibilities. So use your imagination and incorporate some of those leftover items lingering in your kitchen.

During my stay in Greece, I had the opportunity to visit with a lovely friend of mine, who is Italian, and learn some of her wonderful recipes. One of which, I will share with you now and fits into my $8 meal category. Of course, you may be able to make this meal for even less, but here in New York City, food isn’t cheap, so $8 seems pretty good to me. I don’t believe you can even feed a family of four at McDonald’s for that much, but since I never step foot in those types of establishments, I could be wrong.

Pasta with Fresh Tomato and Basil Dressing

Yield: 4 dinner portions

1/2-3/4 box of pasta (fusilli, gemelli, angel hair, or whatever tickles your fancy) 
1 c. olive oil
15-20 grape tomatoes, torn by hand into quarters
3 stalks worth of fresh basil leaves
2 small cloves of garlic, halved
fresh pepper, salt to taste

Pecorino cheese for grating

Place a medium-sized bowl inside a sink (believe me, the tomatoes will squirt, and by placing the bowl into the sink, clean-up will be much easier!) and tear the tomatoes into quarters with your hands. Remove the basil leaves from their stems, and either tear by hand into small pieces, or chop with a knife, and place with the torn tomatoes. Add the sliced garlic. Sprinkle with fresh pepper and some salt. Add the oil. Don’t be afraid to add what may seem like too much oil. Apparently, this is the secret to this dish, according to my Italian friend. So go ahead and add an extra glug or two! It’s healthy for you! The left-over seasoned oil is fantastic for bread dipping.

Allow the tomato mixture to sit in the oil, occasionally stirring, for about 30 minutes. Meanwhile, prepare a large stock pot with boiling, salted water. Once the water comes to a boil, add the pasta and allow to cook for approximately 8-10 minutes, depending on the shape of the pasta. (If using fresh pasta, which many grocery stores now offer, cook time will reduce significantly to about 2-3 minutes.)

Drain the pasta. Melt 1 Tbs. butter in the stock pot in which you cooked the pasta. Add the drained pasta. Remove from heat and thoroughly coat with the melted butter. Empty the pasta onto a large dish or bowl. Remove the raw pieces of garlic, if you so desire. Top the pasta with the fresh tomato basil sauce. Grate a generous portion of Pecorino cheese atop the pasta and give the dish a few good twists of fresh pepper.

A fantastically delicious, easy-on-the-pocket meal. Do you have any deliciously frugal meals on your family’s menu? We would love to hear from you. We’re gathering and testing more $8 meal recipes, and would love to post something of yours, so write us at: twodancingbuckeyes@gmail.com. Happy Eating!

Spring Fever: a quick recipe to maximize your outdoor enjoyment!

It’s that time of year again, when (finally!) the trees have blossomed, the sun shines, I no longer have to wear a down winter coat, and all I want is to be outside. I extend the afternoon at the playground as late as possible before I drag my feet to go home, start the baths, and begin dinner. I yearn for dining on the sidewalk, alfresco style. Of course, I usually regret making the decision to go out for dinner as soon as the water starts to slop all over the table, while small hands grab for ice cubes; crayons roll along the floor, landing under a neighboring table; and I have to scarf down my entire entrée in about 4 minutes flat, after the kids have been fed and before the check lands on our table. Hahaha! Yes, I do longingly admire neighboring tables, where couples leisurely sip at glasses of white wine and take their good old time to enjoy their food. Then, again, there’s nothing better than a sloppy kiss of marinara sauce from my two-year-old!

All right, I got a little off track there…… I was trying to admit that when spring fever hits, I want some dinner options at my fingertips that don’t require a good deal of time to prepare. I want to stay outside in the park for an extra hour, come home, quickly chop some produce, throw it all together, and have it on the table in about 30 minutes flat.

The following recipe is one I threw together in my head while walking home from the playground. And it definitely fits under the “spring fever” recipe category. I used turkey sausage, but if you don’t have it readily available to you, feel free to substitute pork or beef sausage. If you happen to live in the New York area, there’s a a lovely company, DiPaolo Turkey Farms from Hamilton, New Jersery, which sells really delicious sweet and spicy sausage. My favorite is the bag of sweet turkey sausage. And since turkey sausage has less fat than its pork counterpart, it gives whatever dish it’s incorporated into a slightly lighter feel.

Yield: 6 main course portions

1/2 box of pasta (farfalle, campanelle, fusilli, or gemelli all work nicely)
12 c. water (more or less depending on the size of your stock pot)
3 Tbl. olive oil
1/2 bag organic, frozen spinach, thawed
1/2 lg. yellow onion, finely chopped
3 cloves garlic, finely sliced
1 lb. ground turkey sausage
2 Tbl. butter
1/4 c. grated Parmesan cheese
salt, pepper, to taste
lg. handful of chopped parsley

In a large, covered stockpot, bring the water to a rolling boil. Just before you are ready to add your pasta, throw in a few good shakes of salt. Add pasta and cook according to package directions. Make sure not to overcook the pasta. You want it to be al dente, meaning that the pasta still has a slight bit of firmness when you bite into it. Meanwhile, in a large frying pan, heat the olive oil on medium heat and add the onion and garlic. After just about a minute, add your sausage. While the sausage begins to cook, break it into smaller pieces with a large spoon. Give the pan some good twists of pepper and some dashes of salt. Add the thawed spinach (you could use fresh spinach, but the frozen variety takes less time to cook, allowing you more outdoor time!), give the dish a nice stir, cover, and allow ingredients to cook until your pasta is done cooking.

Once the pasta is cooked, drain it from the water, being sure to reserve about 1/2 c. of pasta water. Add the pasta and reserved cooking liquid to the turkey and spinach. Stir in the butter, Parmesan, and chopped parsley. Adjust seasonings to your liking. Plate the pasta and sprinkle any additional cheese, parsley, and / or pepper you may desire.

And there you have it — dinner done quickly. Toss up a quick salad of chopped cucumbers, Kalamata olives, red peppers, and some feta cheese, and you are good to go. (And perhaps even squeeze in another post-dinner walk!)

Chili (with ostrich)

A while back we posted a piece about ostrich meat, and in case you are still hesitant to try it, here’s another recipe incorporating this delicious “red” poultry. Of course, if you don’t have ostrich meat readily available to you, beef would work just as well. Usually chili is a bit too heavy for me, and that is why I enjoy making it with ground ostrich, instead. The texture and taste remain, but there’s certainly a lighter quality about using ostrich. I am also not a huge fan of large quantities of beans in my chili, but that’s just me. If you prefer, you can certainly add more quantity, and variety, of beans to your chili. The heat, or spiciness, is also up to you. I suppose my favorite aspect of chili is that it is one of the few meals which tastes better as left-overs than the day I originally made it. And as a busy mother of two, that’s always a good thing!

2 Tbl. olive oil
1 md. onion, chopped
5 cloves garlic, peeled and left whole
1 jalapeño pepper, finely chopped (optional)
1 tsp. dried oregano
1 tsp. ground cumin
1 lb. ground ostrich, or ground beef
1/4 c. chili powder
2 bay leaves
1 1/2 tsp. salt
1/4 tsp. ground cinnamon (optional)
1 28-oz. can tomatoes in juice (I prefer fire roasted ground tomatoes)
3 c. chicken stock
1-2 c. water, you may want to add more or less while cooking

♦ 1-2 15-oz. kidney beans (black-eyed peas or lentil beans work nicely too)

chopped cilantro & Greek yogurt for garnish

Add oil to a large, heavy pot on medium heat. (If you are planning on using beef, add the meat first and begin to brown prior to adding the onion.) Add onions, garlic, and optionally, jalapeño; allow to cook until onions begin to soften. Add oregano and cumin. Stir in chili powder, salt, and cinnamon, if you choose. Add tomatoes, stock, bay leaves and water. (You need to add enough water to allow the chili to stew on the stove top without becoming too “concentrated.” If you check every 30 minutes, or so, you should be able to see whether or not more water is needed.)

Bring the chili to a low boil, then turn the heat down to the lowest possible setting. Allow the chili to slowly bubble (cook), uncovered, for 3 hours. If you don’t have this much time to cook your chili, it is possible to reduce the cooking time to about an hour, however, I will warn you that the flavors really don’t come together in that short amount of time. About 10 minutes prior to the end of cooking, add your ostrich meat. Ostrich cooks extremely quickly, and if you overcook it, the meat becomes too dry and chewy. Remove and discard bay leaves. Optionally you can remove the whole cloves of garlic, but thoroughly enjoy eating them in the chili.

Serve with chopped cilantro and a dollop of Greek yogurt. This dish also pairs nicely with some warm, crusty bread.

♦ If you are using pre-cooked beans, make sure to rinse and drain the beans before adding them to the chili. Alternatively, you could use dried beans. Just be sure to soak them in a few inches of water for 3-4 hours prior to cooking.

Stuffed Shells (with tofu and veggies)

Like any good Italian-American family, mine loves pasta.  It’s so satisfying and versatile….perfect to match with whatever items I have hanging around in the fridge.  I also love dishes that I can make ahead of time and store in the freezer to pull out on a busy evening when there’s no time to put dinner together from scratch.  The perfect marriage of these is my recipe for Stuffed Shells.

By using tofu to replace some of the cheese in this recipe, I am able to lower the fat content and offer an additional source of nutrients, which makes this a very nice option for those of us who are, or love, a vegetarian.  But first, a disclaimer:  tofu quality varies greatly, and a fair amount of controversy surrounds the consumption of this coagulated soy product and, in fact, soy products altogether.  First, soy is a highly genetically-modified crop in the U.S., so it’s very important when buying tofu to buy Organic.  Next, soy and tofu have been touted for many benefits, but there are just as many warnings that it may actually have an unhealthy effect on the body.  If you decide that you want to consume soy in moderation, then follow the recipe below as stated.  If you would prefer a soy-free version, then replace the soy with more ricotta or cottage cheese.

Now, a little advice on buying tofu — be sure to get the “fresh” variety and eat it fresh, as well.  Tofu is often packaged with what seems to be a pretty long shelf life (at times I’ve seen months, not weeks, before the product officially expires), but you should try to eat it as soon after you buy it as possible.  For this recipe, I recommend buying tofu that is labeled as “firm”.  This means that some of the moisture has already been removed from the cube of tofu, although you will still need to squeeze out additional moisture.  Since the flavor of the tofu itself if pretty bland, feel free to go a little crazy with the herbs and veggies, and slightly more salt may be needed.

By the way, this dish has been served to several Italian food “experts” in my family who didn’t know ahead of time that tofu was nearly 50% of the filling.  So far, I’ve had no one who has felt that anything was awry in this recipe.  In fact, everyone usually loves this dish!


1 16-ounce package of jumbo pasta shells

1 15-ounce package of firm tofu

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup freshly grated parmigiano reggiano

1 egg

salt and pepper

Season to your liking with dried basil, parsley, and/or oregano.  I recommend about 1 teaspoon of each.

Prepared with about 3 cups of your choice of tomato sauce and an additional cup of mozzarella cheese.

Optional vegetables to add:

1/2 medium onion, finely chopped

1-2 cloves of garlic, minced

1/2 red pepper (fresh or roasted), finely chopped

6 ounces of frozen chopped spinach, thawed and thoroughly drained


Boil the pasta shells in salted water until they are slightly under-cooked.  Gently remove them from the water and place them on a large baking sheet that has been very lightly oiled.  Carefully separate the shells that have nested together and allow them to cool.  Meanwhile, remove the tofu from its container, drain it, and compress it gently to remove any excess liquid.  Crumble the tofu into a large bowl and add the ricotta, parmigiano reggiano, and one cup of the mozzarella.  Stir to combine.  Add the herbs and vegetables of your choosing and salt and pepper to taste.  Note:  I usually like to add a vegetable combination of onion, garlic, and either red pepper or spinach, depending on what I have in my house at the time.  Chopped spinach may be added directly to the cheese mixture without any pre-cooking.  You have a couple options for the other veggies.  You can simply chop them, or chop and pre-sauté them, but my preferred method is to pulse them together for a few seconds in the food processor so that they blend smoothly into the cheese mixture without any pre-cooking.  Lightly beat the egg and stir it into the ingredients until everything is well-combined.

Using a tablespoon (the eating kind, not the measuring kind), gently fill each shell with the mixture and return the filled pasta to the baking sheet.

If preparing for that day’s meal:

Select a baking dish that will snugly hold the amount of shells you intend to cook.  Coat the bottom with a few spoonfuls of sauce.  Carefully place the shells in a single layer in the dish, open side up.  Spoon the sauce over the shells, making sure to coat, but not drown, each one.  Sprinkle the remaining mozzarella over the top.  Bake at 350° for about 30 minutes, or until the cheese on top is melted and starting to brown.  Chopped fresh basil or parsley may be sprinkled on top before serving.

If freezing for a later use:

Place the baking sheet of filled shells in the freezer, uncovered.  Allow to freeze for at least two hours, then the shells may be stored in an airtight container.  When you are ready to use them, pull out just as many as you need and follow the cooking instructions above.  No thawing is necessary, but the cooking time may need to be adjusted.

Buon appetito!

UFO Ostrich Pasta

A couple of months ago, I decided to finally stop at the ostrich meat stand at my local farmer’s market. I had passed by on numerous occasions, staring with amazement at the enormous off-white ostrich and speckled blue-green emu eggs adorning the stand’s table, thinking to myself that I would try the meat “next week.” So there I was, asking the ostrich farmer all about the ostrich. I learned a lot about ostrich meat that morning. In fact, I can’t recall all the interesting facts that gentleman explained to me about his animals, with heated passion. But, I did come away with the knowledge that ostrich meat is an anomaly, being the only “white” red meat. It looks like ground beef in color, but it cooks like poultry, which it is.

You don’t have to spend as much time cooking the meat as you would ground beef. For instance, if you’re making a pasta sauce with meat, you allow the base of the sauce to cook its normal amount of time,  adding the ostrich meat in at the very end, and allowing it to cook for about 8-10 minutes only. Ostrich meat is a lovely alternative for those people who, for whatever reason, have sworn off red meat. It even contains less fat and cholesterol than chicken, and honestly, it imitates the taste of beef pretty well. Now for the cool factor, at least in my house: “What are we having for dinner, mom?”….. “Ostrich?!?”…..”Cool!” My son loves to learn about the food he’s about to consume, and when it happens to be something he’s not too familiar with, it provides us an opportunity to explain more about a certain animal or vegetable, which can lead to interesting dinner table conversations, to say the least!

The title of this recipe is obviously geared more towards children, but the ostrich sauce works well on any shaped pasta, not just orecchiette (aka: UFO). Of course you could tweak the spices, herbs, vegetables, and meat in the sauce to your liking. Experiment away!

For the sauce:
1/2 onion, chopped
2 cloves garlic, thinly sliced
1 lg. carrot, peeled and chopped into small pieces
1 28 oz. can ground tomatoes
1 lb. ostrich meat
2 sprigs rosemary, leaves removed from stalk and finely chopped
2 bay leaves
small handful whole allspice berries (about 6)
1 whole cinnamon stick
salt and pepper to taste
1/3 olive oil, for sautéing
1/3-1/2 c. water
salt, pepper to taste

1/2 box Orecchiette “small ears” pasta

In a large sauté pan on medium-high heat, add the oil, onion, garlic, and carrot. Allow to cook until softened, about 5-6 minutes. Lightly salt and pepper the vegetables, stirring occasionally. Add the tomatoes, rosemary, bay leaves, cinnamon stick, and allspice berries. Add some water to thin the tomatoes out a bit. (But don’t drown the sauce!) Give it a good stirring, then lower the heat to the lowest setting possible; cover pan and allow to cook slowly for about 30-45 minutes. Once sauce has finished cooking, add the ostrich meat and cook for about 8-10 minutes. **If you are using another type of meat, such as beef, it should be added after the onion and garlic and cooked the entire time with the sauce.**

Meanwhile, bring a large stock pot, filled with water, to a rolling boil. Add 1 large spoon of coarse salt along with your pasta. Allow the pasta to cook according to package instructions. Drain and add 1-2 Tbl. butter to the cooked pasta; reserve. Remove the cinnamon stick, bay leaves, and allspice berries from the sauce. If you wish, add the pasta to the sauce pan, or, keep the pasta separated from the sauce. Serve with some freshly grated Parmesan cheese and finely chopped parsley. Now you and your crew are ready for take off……..