"I'm Craving" Spaghetti Pie

I don't know how much this qualifies as a "healthier" alternative to a regular spaghetti pie, but I was craving everything "bad" from Chicken Florentine, to fried spaghetti and fried mozzarella, to something/anything with a cream sauce.  I was pleased that this totally hit the spot. The only ingredient that was really "bad" was the mozzarella, but there is only 2 ounces per serving...keep in mind this is meatless as well! Serve with a simple spinach salad that has been  tossed with lemon juice, salt and pepper.  Enjoy! 

Ingredients:  

• 1/3 lb protein enriched spaghetti (the Plus version of regular pasta)
• 2 T extra virgin olive oil
• 2 T corn starch
• 1 1/2 C chicken stock
• the juice of 1/2 lemon
• 1 t garlic powder
• 1 pinch red pepper flake
• 1/2 can small black olives (whole or sliced)
• 1/2 can quartered artichoke hearts
• 1 small can (14.5 oz) of diced tomatoes, drained
• 2 T capers
• 1/2 C frozen spinach, thawed and well drained (remove excess moisture with paper towels)
• 1 small can (4 oz) sliced mushrooms, drained 
• 1 C shredded mozzarella cheese
• 1/4 C Parmesan cheese
• 2 eggs

1. Preheat oven to 350 degrees.
2. Bring 4 qts water to a rolling boil and add a liberal amount of salt.
3. Cook spaghetti, stirring frequently, until 1 minute before al dente (this time will be on the package).
4. Drain spaghetti and reserve some of the pasta water.
5. In a large saute pan over medium high heat, add olive oil and corn starch.  
6. Using a wire whisk, combine the corn starch and oil well until it begins to bubble.
7. Add chicken stock while whisking constantly to avoid lumps. 
8. Add lemon juice, garlic powder, pepper flake, salt and pepper to taste.  
9. Spray a pie plate with a liberal amount of non stick cooking spray.
10. Whisk together the two eggs with 1/8 C of reserved pasta water to temper the eggs (this will prevent them from scrambling when you add it to the pie). 
11. Combine all remaining ingredients in the saute pan and mix until well combined.
12. Add mixture to the pie plate and top with the mozzarella cheese.
13. Bake for 20-25 minutes until the cheese melts and bubbles.  
14. Let stand for at least 15-20 minutes so it will hold its shape when you cut it

Pairs perfectly with a nice Pinot Grigio

This can be made gluten free by using a rice pasta  

"Guiltless" Angel Hair Alfredo

I have to toot my own horn on this recipe because it knocked the socks off of not only my entire family, but off of myself as well.  It is hearty, rich, and DELICIOUS!  As many of you know, I am currently writing two cooking memoirs:  one about my time as a stay at home dad, and one about my lifelong journey towards health/wellness.  I have been reserving my signature dishes for these books, and had I not been directly asked to develop this recipe, I would have reserved it for the health and wellness book.  It was THAT good. You should try this recipe out, but don't tell anyone that it is "healthier."  Enjoy watching their reactions when you tell them what's in it!  

Ingredients:

• 1 lb protein enriched pasta (the angel hair worked perfect)
• 2 T extra virgin olive oil
• 2 T corn starch
• 1 C skim milk
• 3/4 C nonfat Greek yogurt
• 1/4 C Parmesan cheese
• 1 T "I'm shocked this low fat product contains no butter" (I can't list it by brand name, but you know what I mean)
• 1 T garlic powder
• 1-2 pinches of nutmeg (this is needed to balance the tartness of the yogurt)
• salt and pepper to taste

1. Bring 4 quarts of water to a rolling boil in a large sauce pot. 
2. Add a liberal amount of salt and pasta.
3. Cook pasta according to brand.
4. In a large saute pan over medium high heat, combine corn starch and olive oil with a whisk,
5. Slowly whisk in milk and reduce heat to low.
6. Add 3-4 T of the heated mixture to the yogurt and stir to temper it (this will prevent the yogurt from curdling).
7. Whisk in tempered yogurt, and add remaining ingredients.
8. Drain pasta and add to sauce, ensuring to mix well.
9. Garnish with parley and fresh basil leaves.
10. Watch your family/friends literally freak out when you tell them this is a healthier version.  Everyone was floored when I told them what was in it, and my kids licked the plate!!  

Chicken Cannelloni

PASTA SHEETS/CREPES
In a large mixing bowl, combine 3 large eggs, 1 C all purpose flour, and 1 1/2 C water (you may need more water as water type—hard/soft—will make a difference in the texture). Mix until well combined and the consistency of slightly runny pancake batter. 

On low heat (3-4 for an electric stove, just above low for gas), heat a medium fry pan coated with cooking spray. Place 3/4 of a standard soup ladle full of the mix in the pan and tilt and swirl to evenly coat. Cook for one minute until the surface becomes dry. Using a small rubber spatula, go around the edges of the pan until the crepe "lifts." Gently lift the crepe and flip to cook the other side. You will only need about 30 seconds to complete the cooking process. Spray the pan generously with cooking spray before making each crepe. See demonstration link below.

FILLING
Place 2 large skinless boneless chicken breasts with 2 C chicken stock in a slow cooker. Add 2 T fresh lemon juice, a liberal amount of salt, and a dash of black pepper. Cook on high for at least four hours, or until the chicken easily shreds with a fork. This can be done a day in advance.

Place one piece of prosciutto and one slice of Lorraine Swiss cheese on a crepe and layer with 2 T shredded chicken, 2 T fresh baby spinach and a 1/2" wide strip of roasted red bell pepper. Gently lift the side of the crepe facing you and tuck tightly into the other side of the filling, being careful to keep the filling in as you roll into a tube. Spray a glass baking dish with cooking spray and line up the cannelloni making sure to not overlap.

In a medium sauce pan over medium high heat, melt 2 T butter and 2 T flour until combined. Stir constantly using a wire whisk and slowly add 1 C chicken stock and 1 C half and half. Bring the sauce up to a hot temperature, making sure not to boil. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Add 1 C Parmesan cheese and salt and pepper to taste. Ladle sauce over the cannelloni and cover with aluminum foil. Place in a 350 degree oven for 30 minutes. Let sit for at least ten minutes before serving.

Serving suggestion: Cut the cannelloni diagonally and stack atop some of the drizzled Parmesan sauce. This dish is sure to please even the most finicky eater (and is a great way to sneak some veggies into your kid's diet).
Click Here For Crepe Demonstration

Pierogi

Pierogi Dough:

• 2 1/4 C all purpose flour
• 1 t salt
• 2 large eggs, room temperature plus 2 whisked eggs for egg wash
• 1/2 C sour cream
• 10 T cubed butter, softened

1. In a large mixing bowl, add flour and salt 
2. Beat eggs and add to flour with sour cream and butter.
3. Combine all ingredients and knead the dough for 8 minutes (for best results, use your hands, though a food processor and dough hook can be utilized). 
4. Once the dough becomes unsticky, wrap in plastic wrap and put in the refrigerator for at least 45 minutes.
5. Allow the pierogi dough to return to room temperature. 
6. Generously flour your rolling surface, rolling pin and dough. 
7. Roll out to between 1/8” and 1/4” thickness. 
8. Using a child’s cup or a small storage bowl dipped in flour, cut dough into small circles; re-knead the leftover edges and repeat. 
9. Roll out each circle to flatten, and brush with egg wash. 
10. Put a dollop (about 1 T) of filling (see recipes below) in the center of the rolled out circle and bring the edges together to make a semi circle. 
11. Using a fork, crimp the edges of the pierogi to create a seal.
12. Bring 5 quarts of water to a rolling boil and add a touch of salt. 
13. Place pierogi, six at a time, and boil for 30 seconds to a minute after they begin to float. 

Potato Cheese Filling:

• 3 medium size potatoes cut to 1" cubes
• 1 C ricotta cheese
• 1 T butter
• 2 T milk
• a pinch of nutmeg
• salt and pepper to taste

1. Place cubed potatoes in a medium sauce pot and add water to just cover them.
2. Liberally salt the water and bring to a boil.
3. Cook until fork tender (about 10-12 minutes) and drain. 
4. Add potatoes to a food processor with 1 C ricotta cheese, 1T butter, 2 T milk, salt and pepper to taste and a pinch of nutmeg. Mix until well combined. TIP:  A hand mixer or old fashioned potato masher can be utilized if you do not have a food processor.
   
   You may substitute farmer’s cheese, though I find that the ricotta cheese pairs perfectly with the slight tang the sour cream brings to the pierogi dough. The nutmeg brings a very subtle layer of flavor that is warm and festive.

Kapusta Filling:

• 1 T canola oil
• I package of bacon cut into thin strips (TIP:  freeze the bacon first for easy cutting)
• 1 small chopped vidalia onion
• 1 C fresh sauerkraut, drained and rinsed
• a liberal amount of fresh ground black pepper
• salt to taste

1. In a large sauté pan on a medium high heat, drizzle 1 T canola oil and add cubed bacon.
2. When the bacon becomes translucent, add 1 small chopped Vidalia onion, a pinch of salt and a generous amount of black pepper. 
3. When the bacon becomes crisp and the onions have softened, add 1 C fresh sauerkraut that has been drained and rinsed. 
4. Stir frequently for 2 minutes to combine all ingredients. 
5. Cover and reduce to low and simmer for at least 10 minutes.

You may serve the pierogi as boiled dumplings with drizzled butter, or fry them in a large fry pan with butter (with traditional pierogi, they are fried with butter and onions). Frying them makes for a wonderful crisp crust, and uses less butter than drizzling them.

Serve with kielbasa and some extra kapusta and a sour cream garnish. You may want to pop an antacid one hour prior to eating (yummy sometimes comes at a price for the non- prepared). ENJOY!