Posts Tagged spinach

Spaghetti Frittata

spaghetti frittataI grew up in a real Italian household. We never threw any food away. Leftovers were a big thing in my house, and my grandmother was a big believer that pasta (which we called macaroni) was better the second time around. To this day, Spaghetti Frittata is one of my favorite dishes. There’s nothing you can’t do with this to make it taste amazing.

Have some leftover spaghetti in your refrigerator? Do not throw it out. This is one of those recipes where you’re going to “wing it” because I’m making some assumptions and you’re going to have to “think outside the recipe.” There’s no other way to do it. This is not one of those dishes where you cook spaghetti fresh, and then make the frittata. It’s definitely made from leftovers.

So, for the sake of argument, we’re going to assume you have about a half pound of spaghetti with sauce left over in your refrigerator. We’ll go from there.

Ingredients

About 1/2 lb leftover spaghetti with sauce (okay, we also called this “gravy,” not sauce)

5 eggs

1/4 cup milk

1/2 cup finely grated Parmesan cheese

3/4 cup chopped Pancetta

12 oz baby spinach

1 tbsp Tuscan seasoning (I use McCormick’s)

1 tsp sea salt

1 tbsp freshly-ground black pepper

olive oil (for rubbing on the skillet)

Directions

Cook the Pancetta in a small skillet until just browned. Whisk together the eggs, milk and Parmesan cheese.

Place everything in a large bowl and mix well. It is important that the spaghetti is thoroughly coated with the egg mixture.

Rub a large oven-proof, non-stick skillet with olive oil and heat on medium-high. Pour the mixture into the skillet, cover and cook for about 20 minutes. While this is going on, preheat the oven to 425 degrees.

After 20 minutes, transfer the skillet to the oven and cook for an additional 15-20 minutes. This will ensure that the top of the frittata cooks.

Remove from the oven and allow it to sit on the stove, covered, for about 5 minutes.

Cut like a pizza and serve with a simple arugula salad.

 

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Baked Mac and Cheese With Chipotle Panko

Baked Mac and CheeseNo question about it. What I’m about to give you for a recipe is for adults. There’s no way kids will like Chipotle Panko breadcrumbs on their mac and cheese. In fact, my kids don’t like any breadcrumbs on their mac and cheese, unfortunately for them. So, here’s the deal: If you make this for them, leave off the breadcrumbs unless you ask them first. I make two versions. One is decidedly for adults because I add stuff in as well. The other is for the kids.

I also find that kids like milder cheeses, so I switch it up when I’m making it for kids. In other words, I put more Monterey Jack in for the kids, and less Cheddar. For adults, I’m liable to do just about anything. And I confess I’m a cheesaholic.

This is one of the greatest comfort foods on the planet. It distresses me when kids (who may be visiting) ask if it’s from the box. Ah, that would be a big, fat “No.” Not happening.

So, when you look at this recipe, pay close attention to the notes. This is one of those foods where you can think totally outside the recipe.

Ingredients

16 oz pasta (Anything goes here, except for spaghetti. I like to use Farfalle (bowties), Casserole Elbows (instead of regular elbows), Medium Shells, Rotini, or Cavatappi)

8 tbsp (one stick) butter plus an additional 4 tbsp (for the top when baking)

1/2 cup all-purpose flour

2 tbsp Tuscan seasoning (McCormick brand; great product)

1/2 tsp Kosher salt

1 tsp fresh ground black pepper

5 cups milk (whole or two-percent; your choice)

Chipotle Panko breadcrumbs (or regular Panko; your choice)

2 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1/2 cup finely-grated Parmesan cheese

Directions

The first thing I do is cook the pasta in a large pot until it is partially done. You’re going to bake it in the oven for at least 30 minutes, so you don’t want to cook it completely. Drain the pasta in a colander and rinse with cold water. Set aside. Another thing you can get out of the way is prepping yourself a large casserole dish by rubbing the inside thoroughly with butter. I use the tub butter for this job, specifically the light butter made with canola. It works just fine.

In a medium sized pan, heat the 4 cups of milk until just boiling. Set aside. While you’re doing that, take the same pan you cooked the pasta in and melt the 8 tbsp of butter over medium-high heat. Once melted, add in the flour and whisk continually until the mixture turns light brown. Remove from heat and whisk in the Tuscan seasoning, Kosher salt, and pepper.

Now, add the milk a little at a time. You’ll note that the mixture will be really thick in the beginning, but it will thin out. Once the milk has been incorporated, return this concoction to medium high heat and whisk until it’s thick enough to coat the back of a spoon. You really don’t need to check this out. You can tell when it’s ready. Trust me. Remove from heat yet again, and add all of the cheese. Mix well until all the cheese has melted and the mixture is smooth.

Now, add the partially-cooked pasta and mix well until the pasta and cheese is thoroughly incorporated. Don’t worry if you have to add a few drops of cold milk to this. Again, think outside the recipe. Do what you have to do.

Spoon the mixture into your greased casserole dish and top with Chipotle Panko Breadcrumbs. Take the additional 4 tbsp butter and cut it up so that it sits on top of the breadcrumbs.

Bake in a preheated 350-degree oven for 30 minutes or until the cheese is bubbling freely.

Cooking Notes

There are a lot of things you can do with this dish. It’s unbelievably versatile. For kids, you may want to eliminate the Chipotle Panko Breadcrumbs and replace them with regular breadcrumbs. I simply use two different casserole dishes. One with; one without. Again, that’s up to you.

But there are a number of things you can add in besides spinach:

  • Chopped and sauteed Pancetta
  • Blanched broccoli florets
  • Sauteed red, yellow and orange peppers
  • Defrosted frozen peas (one of my all-time favorites)
  • Baby Kale (do not microwave before you bake)
  • Baby Spinach (do not microwave before you bake)
  • Thinly sliced tomatoes

All of these additional ingredients, except for the tomatoes, should be added in when you add the pasta to the cheese concoction. With the tomatoes, you can simply layer them with the pasta mixture in the casserole dish.

A Note About Cheese

Let’s talk cheese. The recipe calls for Cheddar and Monterey Jack. You can simply switch the two around and use 1 cup of cheddar and 2 of Monterey Jack for a mac and cheese with milder flavor. Keep the Parmesan as is. Other cheese that can be used in this recipe include Shredded Swiss, Edam, Fontina, or Mozarella, Six-Cheese Italian…even Four-Cheese Mexican. Hey, when it comes to cheese, anything goes.

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