Pasta with Eggplant, Zucchini & Tomatoes

• 2 tablespoons extra virgin olive oil (vegetable oil also acceptable)
• 2 cloves garlic, chopped
• 1 can (28-ounce) crushed tomatoes
• 4 tablespoons fresh parsley, chopped
• 2 tablespoons dried oregano (or Italian Seasoning, though beware of rosemary sticks)
• 1/8 teaspoon red pepper flakes
• 1 pound eggplant, ends removed and chopped into 1-inch cubes
• 1/2 pound zucchini, ends removed, sliced into 1-inch slices
• 3/4 pound pasta
• Salt and black pepper
• 1/4 cup parmesan

1. Pour 1/2 tablespoon of the oil into a saucepan over medium heat. Toss in the garlic, and cook for a minute or so, until fragrant. Dump in the tomatoes and sprinkle in the parsley, oregano, red pepper flakes, and a pinch of salt and pepper. Bring to a boil, then reduce to a simmer. Stir occasionally for 15 minutes.
2. Pour the rest of the oil into a large, deep nonstick skillet set over medium-high heat. Add the eggplant and zucchini, and a pinch of salt and pepper. Cook until both are slightly browned and very tender, about 15-20 minutes.
3. Add tomato sauce to the eggplant and zucchini and simmer for another 15 minutes. If it appears to be getting too dry, add some pasta water to the mix. Speaking of…
4. While everything is cooking together, bring a large pot of water to a boil, and cook the pasta according to the instructions on the box. Plate the pasta, and then top with the tomato sauce. Sprinkle a little grated cheese on top.

Found On: Cheap Healthy Good

Summer Crab Risotto

• 2 cans lump crab meat, drained (ideally from Trader Joe’s)
• 1 1/2 cups Arborio rice
• 1 cup frozen corn kernals
• 3 oz. fresh goat cheese
• 3 cloves garlic, minced
• 1/2 white onion, diced
• 2 15-oz. cans chicken or vegetable stock
• 6 scallions, sliced
• 1 small bunch flat-leaf parsley, chopped
• 1/2 cup half-and-half
• salt and pepper to taste
• 2 tbsp olive oil

1. Heat the olive oil in a large pot over medium-high heat. Add garlic and onions and cook until translucent.
2. Add the Arborio rice and cook, stirring constantly until lightly toasted. Slowly stir in stock little by little until fully absorbed (this will take several minutes). If needed, add a little water to create a creamy consistency.
3. Stir in corn, crab, scallions and most of the parsley (reserve a little for garnish). Season with salt and pepper to taste.
4. Just before serving, stir in the half-and-half and the goat cheese.
5. To serve, spoon into bowls and top with a little parsley.

Found On: BrokeAss Gourmet

7 Layer Bars

• 1 cup sweetened flaked coconut
• 8 tablespoons (1 stick) unsalted butter
• 9 graham crackers (5 ounces), crushed
• 1 cup finely chopped walnuts
• 1 cup semisweet chocolate chips
• ½ cup white chocolate chips
• ½ cup butterscotch chips
• 1 (14-ounce) can sweetened condensed milk

1. Adjust an oven rack to the lower-middle position and preheat to 350°F. Spray a 9×13-inch baking pan with non-stick spray. Line the pan with two overlapping pieces of foil or parchment paper, leaving overhang to act as handles for lifting the bars out of the pan. Spray with non-stick spray.
2. Spread the coconut on a baking sheet and bake until the outer flakes just begin to brown, about 4 minutes. (Keep a close eye on it – coconut can go from slightly browned to burnt in a matter of seconds.) Set aside.
3. Melt the butter and combine with graham cracker crumbs in a small bowl. Toss with your fingers until the butter is evenly distributed. Press the crumbs evenly onto the bottom of the prepared pan.
4. In order, sprinkle the walnuts, chocolate chips, white chocolate chips, butterscotch chips, and coconut over the graham crumbs. Pour the condensed milk evenly over the entire dish.
5. Bake until the top is golden brown, about 25 minutes. Cool in the pan on a wire rack to room temperature, about 2 hours.
6. Remove the bars fromthe pan using the foil or parchment handles and transfer to a cutting board. Using a sharp knife or bench cutter, cut into 2 by 3-inch bars.

Found On: Brown Eyed Baker

Pioneer Woman's Springy Shells

• 16 ounces medium pasta shells (or other short pasta)
• 1 pound asparagus, cut into 1 1/2-inch pieces (avoid tough parts)
• 1/2 pound broccoli, cut into small florettes
• 1/2 pound zucchini (about 1 medium zucchini), diced
• 1/2 cup frozen peas
• 3 green onions, sliced (white and light green parts)
• 3 cloves garlic, minced
• 4 tablespoons butter
• 2 tablespoons olive oil
• 20 to 22 ounces whole milk ricotta cheese
• 2 eggs
• 1/2 teaspoon salt
• freshly ground black pepper
• 1 1/2 cup Parmesan cheese, grated
• Extra olive oil, for drizzling

1. Cook pasta until extremely al dente—with still quite a bit of bite.
2. Melt butter with the olive oil over medium-low to medium heat, then add in the garlic.
3. Add the asparagus to the pan and cook for five minutes. Sprinkle in a little salt. Add the broccoli and cook for one minute, then add the zucchini and cook for one or two more minutes. Add the frozen peas, stir together, then turn off the heat. Set aside.
4. In a separate bowl, mix the ricotta, eggs, salt, and pepper until well combined.
5. To assemble, butter a 9 x 13-inch baking dish. Add half the pasta, then spread 1/3 cup of the ricotta mixture over the surface. Sprinkle 1/3 of the Parmesan over the ricotta, then 1/2 of the vegetables. Repeat with the rest of the pasta, the rest of the ricotta, and another 1/3 of the Parmesan. End with the rest of the vegetables and the rest of the Parmesan.
6. Drizzle with a couple of tablespoons olive oil, then bake for 25 minutes on 350 degrees or until nice and hot.

Found On: The Pioneer Woman Cooks!

Sun-Dried Tomato, Basil & Parmesan Muffins

• 2 cups all-purpose flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• Coarsely ground black pepper, to taste
• 2 large eggs, room temp
• 1 cup buttermilk, room temp
• 6 Tbsp unsalted butter, melted and cooled
• 3/4 cup “sun-ripened” tomatoes (or drained and rehydrated sun-dried tomatoes), chopped*
• 1/3 cup grated Parmigiano-Reggiano, plus additional 1-2 Tbsp for garnish
• 1/4 cup fresh basil, chiffonade

1. Preheat oven to 400F. Grease a 12-cup muffin pan or line with paper liners. Sift together the flour, baking powder, salt, and pepper into mixer bowl.
2. Lightly beat eggs and add to mixer bowl. Add buttermilk, melted butter, tomatoes, basil, and Parmesan cheese. Mix on medium speed until just combined - do not overmix.
3. Scoop the batter into the muffin pan. Sprinkle with remaining Parmesan cheese. Bake for 20 minutes, until well risen, golden brown, and firm to the touch.
4. Let muffins cool 5 minutes in the pan before removing. Serve warm or cool completely and store covered for 3 days.

Found On: Confections of a Foodie Bride

Balsamic Veggie Quesadillas

• 4 whole wheat tortillas

Vegetable Filling:

• 1 medium zucchini, sliced
• 1 medium summer squash, sliced
• 1 small red onion, sliced
• 2 garlic cloves, minced
• 1 c. white button mushrooms, sliced
• 1 red bell pepper, sliced
• 2 c. packed baby spinach
• salt and pepper
• 2 tbsp. balsamic vinegar

Spread:

• 4 oz. organic goat cheese
• 10 sun dried tomato pieces, reconstituted in hot water
• 2 tbsp. grated parmesan cheese
• 2 oz. soft tofu
• 10 basil leaves
• Salt and pepper

1. Heat a nonstick skillet over medium heat. Add 1 tbsp. EVOO, zucchini, squash, onion, garlic and bell pepper. Sautee' for 10 minutes, or until vegetables have sweat out all of their moisture. Season with salt and pepper, again, cook out the liquid the salt draws out.
2. While veggies sweat out, put all spread ingredients in a food processor. Pulse until the ingredients are combined and make a spread. Set aside.
3. Add spinach to veggies and toss, again, cook out all of the liquid.
4. Turn heat to high, add balsamic vinegar, glaze veggies, turn heat off.
5. Preheat a large nonstick skillet to medium heat. Spray with nonstick spray. Lay out tortillas, add 1/4 of the spread to each, top each with 1/4 of the veggies. Fold over, place in the skillet. Cook for 4-5 minutes, flip and cook for another 4-5 minutes, or until golden brown.
6. Serve with sour cream and sprinkle with cayenne.

Found On: A Year in the Kitchen

King Ranch Chicken Casserole

• 2 tablespoons butter
• 1 onion (chopped)
• 1 red pepper (chopped)
• 1 poblano pepper (chopped)
• 2 cloves garlic (chopped)
• 2 jalapenos (chopped)
• 1 tablespoon chili powder
• 1 teaspoon cumin (toasted and ground)
• 2 tablespoons flour
• 1 cup of chicken broth
• 2 cups chicken (cooked and shredded)
• 1 (14 ounce) can diced tomatoes, drained
• 1 (4 ounce) can chopped green chilies, drained
• 1/2 cup milk
• 1 teaspoon oregano
• 1 cup corn
• 1 lime (juice)
• 1/2 cup sour cream
• 1/4 cup cilantro (chopped)
• salt and pepper to taste
• 10 corn tortillas
• 2 cups cheese (grated)

1. Preheat oven to 350
2. Melt the butter in a pan. Add the onion, red pepper and poblano pepper and saute until tender, about 5-7 minutes.
3. Add the garlic jalapenos, chili powder and cumin and saute unto fragrant, about a minute.
4. Mix in the flour and cook for a few minutes.
5. Add the chicken broth and simmer until the liquid thickens.
6. Add the chicken, tomatoes, green chilies, milk and oregano and simmer for 15 minutes.
7. Remove from heat and stir in the corn, lime juice, sour cream, cilantro, salt and pepper.
8. Spread 1/2 cup of the sauce over the bottom of an 8 inch square baking pan.
9. Top with a layer formed with 1/2 of the tortillas.
10. Top with a layer of 1/2 of the the sauce.
11. Top with a layer of 1/2 of the the cheese.
12. Top with a layer of the remaining tortillas.
13. Top with a layer of the remaining sauce.
14. Top with a layer of the remaining cheese.
15. Bake until the sides are bubbling and the top is golden brown.

Found On: Closet Cooking