Pittsburgh food blogger – Page 3

Quinoa is a superfood packed with nine amino acids making it a complete protein. Although this is common in meats, plants do not typically contain complete proteins. Quinoa comes most commonly in red, black and white. Quinoa has a nutty taste and the white cooks the fluffiest with a more rice-like texture.

Quinoa needs rinsed before cooking. It absorbs the water and is ready to eat!

I frequently substitute quinoa for meat, as well as rice. Give your family a healthier alternative and more energy!!

Photo by Amy Wilson Photography Http://www.amywilsonphotography.com — Photo by Amy Wilson Photography
Http://www.amywilsonphotography.com

Superfood Quinoa Eggplant Involtini
(Inspired by Mary Ann Esposito of Ciao Italia)

Ingredients:
2 Medium eggplant, slices 1/4 inch thick
1/2 cup quinoa
1-1/2 cup water
2 cloves of garlic, pressed
2 tbsp. Aroma seasoning by Ciao Pittsburgh (OR 1 tsp. oregano, 1 tsp. basil, 1 tbsp.parsley)
Salt/pepper
2 tbsp. Olive oil
1 6 oz. can tomato paste
1/2 cup fresh grated parmesan cheese

Directions:
Preheat oven to 350 degrees.

Bring water to a boil in a saucepan and add quinoa.

Cook on low heat until water is absorbed.

Add tomato paste, spices, Parmesan cheese, salt and pepper. Mix well.

This is the quick filling version. If you have a few extra minutes sauté the garlic with some finely chopped onions and peppers. (1 small onion 1 small pepper)

Coat a baking sheet with olive oil, place eggplant slices on sheet and brush tops with olive oil.

Bake the eggplant slices until they are bendable, perfectly rollable.

Bake 15 mins. or until eggplant is softened.

Let cool and stuff with quinoa mixture. (Place mixture in the middle and roll.) You will be surprised by the malleability of the eggplant after being baked.

Coat a casserole dish with olive oil. Place rolls in a single layer, drizzle olive oil on the tops, and sprinkle with parmesan cheese.

This recipe fed our family of four as a Meatless Monday main course served with a side of broccoli.

Cover with foil and bake for 15 minutes. Take foil off for the last 5 minutes.

Serve as a side dish or with a salad or vegetable!

Ciao!

This is the last dish I will be cooking for fish week! It’s Luke Wholey’s tonight for the fish week grand finale. Cool, right?
I call this dish linguini clams because there is no actual pasta sauce to scoop on top. The linguini soak up the liquid, and the clams, chunks of tomato, pieces of onion, herbs, and grated Parmesan cheese stick to the linguini. In my opinion, this is a perfect linguini clams. Much different than a bowl of pasta with a traditional marinara and added clams.

I have ordered linguini clams or cioppino in Italian restaurants for years because I make everything else on the menu at home. Notice how the dish is not saucy, but not dry! Slippery linguini noodles with surprises hidden throughout. — I have ordered linguini clams or cioppino in Italian restaurants for years, paying close attention to the preparation variations. Notice how the dish is not saucy, but not dry! Slippery noodles with surprises hidden throughout.

I say no shirt required because we have rookie pasta twirlers that splatter sauce everywhere and eat in their underwear ; )

As children, we would eat Sunday spaghetti in our underwear at my grandma and pappap Signorino's house so we didn't get sauce stains on our clothes! — As children, we would eat Sunday spaghetti in our underwear at my grandma and pappap Signorino’s house so we didn’t get sauce stains on our clothes!

Linguini Clams
Ingredients:
2 tbsp. olive oil
3 cloves of garlic, pressed
1 small onion
1 35oz. can San Marzano tomatoes
1/4 cup chicken broth
1/4 cup dry white wine
1 lb. bag Pana Pesca baby clams
1 tbsp. chopped basil
1 tbsp. chopped rosemary
1 tbsp. chopped thyme
1 lb. linguini noodles (I actually use fettuccine noodles. They are a little thicker than linguini noodles and cook to a perfect al dente bite… Shhh!)
Salt/pepper
Freshly grated parmesan cheese

Directions:
Heat oil in your biggest,deepest pan.

Add onions and sauté until they begin to look translucent.

Add garlic and heat.

Add tomatoes, herbs, chicken stock and mix well.

Meanwhile, bring salted water to a boil in a stockpot for the linguini.

This Setaro Fettuce dry pasta is the closest to homemade. It is so heavily floured and cooks perfectly to the al dente bite. Best pasta ever! I get mine at Penn Mac in Pittsburgh's Strip District. $10 http://www.pennmac.com/items/4895//setaro-fettucce-pasta — This Setaro Fettuce dry pasta is the closest to homemade. It is so heavily floured and cooks perfectly to the al dente bite. Best pasta ever! I get mine at Penn Mac in Pittsburgh’s Strip District. $10 http://www.pennmac.com/items/4895//setaro-fettucce-pasta

Add linguini and cook according to package or until al dente approximately 7-9 minutes.

Add clams to sauce pan and cook while linguini is boiling. Clams will cook within 10 minutes.

Drain the linguini and add slowly into the sauce pan while mixing well.

Before photo. The mixing and absorbing of the liquid is the most important part of this dish. Almost like mixing homemade sausage! Your arms will get tired!

Coat the linguini until your linguini/clam ratio is satisfactory.

After photo. See how the liquid is absorbed by the pasta. Continue to mix well so the clams are in every bite! — After photo.
See how the liquid is absorbed by the pasta. Continue to mix well so the clams are in every bite!

Scoop onto a serving plate.

Serve with ciabatta bread and butter. Always top with fresh grated parmesan cheese! — Serve with a loaf of ciabatta bread and butter. Always top with freshly grated parmesan cheese!

Enjoy!
Ciao!

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Parmesan Princess

Tag: Pittsburgh food blogger

Back to School! Superfood Quinoa Eggplant Involtini!

Fish Week! Linguini Clams! No Shirt Required!