(C) Daily Kos This story was originally published by Daily Kos and is unaltered. . . . . . . . . . . Street Prophets Sunday Coffee Hour: Italian Inspired Recipes Part 2 [1] ['This Content Is Not Subject To Review Daily Kos Staff Prior To Publication.'] Date: 2024-06-02 Welcome to Street Prophets Sunday Coffee Hour. This is an open thread so grab something to drink and sit a spell and let us know what is new with you. Here are some more of my favorite Italian inspired recipes. Italian Seasoning 1 tablespoon dried basil 1 tablespoon dried oregano 1 tablespoon dried rosemary 1 tablespoon dried marjoram 1 tablespoon dried sage 1 tablespoon dried thyme 1/2 teaspoon crushed red pepper flakes Mix everything together and store in a jar with a lid. Makes 24 servings Lasagna 1/2 pound Italian sausage 1/2 pound extra lean ground beef 1 small onion minced 2 large garlic cloves minced 14 1/2 ounces no salt added diced tomatoes with basil garlic and oregano 6 ounces no salt added tomato paste 8 ounces no salt added tomato sauce 1/2 cup red wine 1 teaspoon Italian seasoning 1/2 teaspoon fennel seeds 1/4 teaspoon crushed red pepper flakes 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 8 ounces ricotta cheese 1 whole egg 8 ounces mozzarella cheese shredded 1/4 cup fresh Parmesan cheese grated 10 ounces Lasagna noodles Heat oven to 375°F. In a large skillet or Dutch oven cook the beef, sausage and onions over medium heat for 3 to 5 minutes or until golden. Add the garlic and cook for 30 seconds. Add tomatoes, tomato paste, tomato sauce, wine, salt, pepper, Italian seasoning, crushed red pepper and fennel seeds. Simmer for 15 minutes. Cook noodles in a large pot of salted boiling water for 8 to 10 minutes. Drain and rinse with cold water. In a bowl mix the ricotta with the egg. Spread 1/3 of the meat sauce over the bottom of a 13x9x2 pan. Top with lasagna noodles. Spread 1/3 of the ricotta over the noodles. Spread 1/3 of the mozzarella over the ricotta and 1/3 of the Parmesan over the mozzarella. Top with noodles and repeat layers twice ending up with the mozzarella and Parmesan. Cover and bake for 25 minutes. Uncover and bake for 25 more minutes. Makes 6 servings Pasta Puttanesca 8 ounces spaghetti cooked and drained 1 small red onion diced 2 cloves garlic minced 2 tablespoons no salt added tomato paste 28 ounces no salt added diced tomatoes with basil, garlic and oregano 1 teaspoon Italian seasoning 1/8 teaspoon crushed red pepper flakes 2 tablespoons capers rinsed and drained 1/2 black olives sliced 3 anchovy fillets optional minced 4 ounces fresh grated Parmesan cheese 2 tablespoons fresh basil leaves torn 2 tablespoons olive oil Cook spaghetti accordingly to package instructions. Drain. Heat oil in a large skillet over medium heat. Cook the onions until softened and translucent about 4 to 5 minutes. Add the garlic and cook for 30 seconds. Add tomato paste, Italian seasoning, anchovies if using and crushed red pepper flakes. Cook for 1 minute. Add tomatoes, capers and olives. Turn heat down to low and simmer for 10 minutes. You can start the spaghetti while the sauce is cooking. Mix the sauce and spaghetti together and sprinkle the basil and Parmesan over the spaghetti. Makes 6 servings Spaghetti Carbonara 16 ounces spaghetti cooked and drained 4 ounces pancetta diced2 large cloves garlic minced 2 tablespoons extra virgin olive oil 2 whole eggs 3/4 cup fresh grated Parmesan cheese 1 tablespoon fresh parsley minced Cook spaghetti accordingly to package instructions and drain. Keep some of the pasta water. In a large skillet over medium heat add the olive and the pancetta and fry until starting to crisp about 3 to 4 minutes. Add garlic and cook for 1 more minute. Toss the spaghetti with the pancetta and garlic. Mix the eggs and Parmesan. Off heat add the cheese mixture to the spaghetti mixing well but taking care not to scramble the eggs. Loosen the sauce with pasta if necessary. Sprinkle with the parsley to serve. Makes 6 servings Italian Tossed Salad 1 head Romaine lettuce torn 1 head red leaf lettuce torn 1 medium yellow bell pepper seeded and sliced 8 ounces cherry tomatoes halved 1 small red onion thinly sliced 1/8 cup fresh Parmesan cheese grated Dressing 4 tablespoons extra virgin olive oil 1 tablespoon balsamic vinegar 1/2 teaspoon garlic salt 1/2 teaspoon Dijon mustard 1/2 teaspoon Italian seasoning Croutons 4 slices bread cubed 2 tablespoons unsalted butter 1/2 teaspoon Italian seasoning For the croutons in a large skillet over medium heat melt the butter. Add 1/2 teaspoon Italian seasoning and mix well. Add the bread cubes and stir to coat. Cook until golden and remove from the pan and drain on paper towels. For the dressing mix the Dijon, vinegar, garlic salt and Italian seasoning together. Slowly drizzle in the olive oil and whisk to combine. Place the lettuces, bell pepper, tomatoes and onions in a bowl. Toss with the dressing to coat. Add the croutons and sprinkle with the Parmesan. Makes 8 servings Italian Dressing 1/2 cup olive oil 1/4 cup white wine vinegar 1 teaspoon Dijon mustard 1/4 teaspoon dried thyme 1/4 teaspoon dried basil 1/4 teaspoon dried oregano 1/8 teaspoon celery seeds 1/4 teaspoon onion powder 1/4 teaspoon garlic salt 1 tablespoon honey Mix everything together well and store in a jar with a lid. Makes 6 servings Quick Spaghetti Sauce 2 tablespoons olive oil 1 medium shallot minced 1 clove garlic minced 14 1/2 ounces no salt added tomatoes with basil, garlic and oregano 8 ounces no salt added tomato sauce 6 ounces no salt added tomato paste 1/2 teaspoon seasoned salt 1/4 teaspoon seasoned pepper 1 teaspoon Italian seasoning Heat olive oil in a small saucepan over medium heat. Add the shallots and garlic and cook until softened about 3 to 4 minutes. Add the remaining ingredients and heat to boiling. Reduce heat to low and simmer for 15 minutes. Makes 4 servings Eggplant Parmigiana 2 pounds Italian eggplants sliced 1/2 inch thick Kosher salt 2 tablespoons olive oil 1/4 cup all purpose flour 1/2 teaspoon seasoned salt 1/4 teaspoon seasoned pepper 2 whole eggs 1 teaspoon Dijon mustard 1 tablespoon water 1/2 cup panko 1 teaspoon Italian seasoning 8 ounces mozzarella cheese shredded 1/4 cup fresh grated Parmesan cheese 2 cups Quick Spaghetti Sauce Sprinkle the eggplant with the Kosher salt. Place in a colander and let drain for at least 1/2 hour. Heat oven to 425°F. Rinse off the excess salt and place the eggplant slices between layers of pawer towel and press to get the excess water out. Spread olive oil on a baking sheet and layer the eggplant in a single layer. Bake for 12 to 15 minutes or until the eggplant starts to brown. Remove from oven and let cool. Reduce oven heat to 350°F. In one plate mix together the flour, seasoned salt and seasoned pepper. In a second plate beat the eggswith the water and Dijon. In a third plate mix the panko with the Italian seasoning. Put 1/4 of the sauce in the bottom of a 13x9x2 casserole dish. Coat the eggplant in the flour knocking off the excess. Dip the slices into the egg mixture letting the excess drip off. Coat the slices with the panko mixture. Layer 1/3 of the eggplant in the dish over the tomato sauce. Top with 1/3 of the mozzarella. Continue layering ending with the tomato sauce. Sprinkle the Parmesan on top. Makes 6 servings Italian Stuffed Pepper 4 large bell peppers any color 1 tablespoon unsalted butter 1 large shallot minced 1 large clove garlic minced 1 pound extra lean ground beef 1 cup cooked rice 14 1/2 ounces no salt added tomatoes with basil, garlic and oregano 8 ounces no salt added tomato sauce 4 1/2 ounces black olives sliced 1/2 cup grated fresh Parmesan cheese 1 teaspoon Worcestershire sauce 1/2 teaspoon seasoned salt 1/4 teaspoon seasoned pepper 1 teaspoon Italian seasoning 1/4 cup red wine Heat oven to 350°F. Cut tops off the peppers and remove the seeds. Slice a bit off the bottoms if they don't stand up. Heat the butter in a large skillet over medium heat. Add the shallots and cook for 3 to 4 minutes or until they start to soften. Add the ground beef and cook until no pink remains. Add the garlic and cook for 30 seconds. Add the wine and cook scraping up the brown bits. Add the rice, tomatoes, remaining tomato sauce, olives, salt, pepper, Italian seasoning, 1/4 of the Parmesan and the Worcestershire sauce. Heat until boiling and let cook for 10 minutes or until the liquid has reduced by half. Stuff the peppers with the filling placing any extra around the peppers. Top with the remaining cheese. Cover and cook for 35 minutes. Makes 4 servings No Fuss Tomato Sauce 14 1/2 ounces no salt added diced tomatoes drained 8 ounces no salt added tomato sauce 6 ounces no salt added tomato paste 1 whole roasted red pepper diced 2 1/4 ounces black olives drained and diced 4 ounces mushroom caps sliced 1 teaspoon seasoned salt 1/4 teaspoon crushed red pepper flakes 1 teaspoon dried onion flakes Q/4 teaspoon dried minced garlic 1/4 teaspoon garlic pepper 1 teaspoon Italian seasoning Mix everything together in a small bowl. Makes 8 servings Baked Manicotti 3 cups No Fuss Tomato Sauce 1 pound extra lean ground beef 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 1 small shallot minced 1 tablespoon olive oil 1/2 teaspoon Italian seasoning 1 cup ricotta cheese 1 cup mozzarella cheese shredded 1/4 cup grated fresh Parmesan cheese 12 whole Manicotti shells Vegetable oil spray Heat oven to 350°F. Spray a 13x9x2 pan with vegetable spray. Heat the oil in a large skillet over medium heat and add the onions and ground beef. Cook for 3 to 4 minutes or until no pink remains and the onions are softened. Drain and let cool. In a medium bowl mix the ricotta, mozzarella, salt, pepper and Italian seasoning together. Add the meat to the cheese and mix well. Boil the manicotti shells for 1/2 the time the instructions says. Put a cup of sauce in the bottom of a 13x9x2 casserole dish. Carefully fill the manicotti shells with the beef and cheese mixture. Place the filled shells on top of the sauce. Pour remaining sauce and any remaining filling over the shells. Sprinkle with the Parmesan cheese. Cover tightly with aluminum foil and bake for 1 1/4 hours. Uncover and brown the cheese for about 5 minutes more. Makes 6 servings The Princess Nap Time [END] --- [1] Url: https://www.dailykos.com/stories/2024/6/2/2243461/-Street-Prophets-Sunday-Coffee-Hour-Italian-Inspired-Recipes-Part-2?pm_campaign=front_page&pm_source=more_community&pm_medium=web Published and (C) by Daily Kos Content appears here under this condition or license: Site content may be used for any purpose without permission unless otherwise specified. via Magical.Fish Gopher News Feeds: gopher://magical.fish/1/feeds/news/dailykos/