Spaghetti with beluga lentils

This is my version of a healthy marinara sauce with lentils. Lentils cook in no time in the pressure cooker. Surely by now, I've at least convinced you how awesome a pressure cooker is? I won't give up on you!

This recipe comes together quickly if you can think of it in 3 steps. Step 1, prepare the lentils in the pressure cooker. Step 2, prepare the marinara sauce, and Step 3, cook the spaghetti noodles. Most of the time, I start the pasta boiling water first, and then get to my tomato sauce, but you know your own ability to multitask.

This recipe is dedicated to my hubs. See hubs, now you know how I make it!

Spicy tomato sauce or marinara with beluga lentils

Yield: 4 servings, about 1 and 1/4 cup sauce per serving

Ingredients:

1/2 cup dried beluga lentils or regular green lentils

1 and 1/2 to 2 cups water

2 cloves garlic

a generous pour of olive oil

1 onion, finely diced

1 large carrot, or 2 medium carrots, peeled and quarter diced

1/4 to 1/3 cup of white wine, enough to barely cover bottom of pan (I think red would be fine too; honestly, I've used whatever is in the fridge or pantry) - use vegetable broth or water if avoiding wine.

2 T dried oregano

1 tsp dried thyme

2 T dried parsley 

1 tsp dried red chili flakes

1 and 1/4 tsp salt

1, 28 oz can San Marzano style tomatoes either whole or in chunks * see my note below

1/2 cup water

freshly grated parmesan

basil or parsley to garnish

To boil spaghetti

4 quarts water plus salt to boil

1/2 package or 1/2 lb whole wheat thin spaghetti

Special tools: None besides a good knife, and cutting board. Use the small pressure cooker fry pan for the lentils. For the marinara sauce and the spaghetti, have 2 pots ready. The first should be a large pot to cook pasta, the second should be a wide stir fry pan with a sturdy lid. If you don't have a pressure cooker, cook the lentils in a large pot.

*My cooking note: If using whole peeled canned tomatoes, blend half or 3/4 of the tomatoes in a blender and leave the rest sort of roughly chopped. It is OK with me if you want no chunks, just blend all of it. Do this before you get started. 

Directions:

See my note above indicated with * above.

Step 1: Add the lentils to the small pressure fry pan pressure cooker. Add the water, stir, and set the cooker over high heat on the stove (these are the first two ingredients on the ingredients list). Close the lid to the pressure cooker. Bring to the first red ring (low pressure) and cook 10 minutes on low pressure. Once time is up, remove the cooker from the heat, and set aside to cool down using the natural release method. 

Step 2: Prepare the pasta cooking water. Add the water and salt to a large pot. Depending on your stove, you can begin heating up the water for the pasta. 

Step 3: In a separate wide enough skillet with a lid, heat up a few generous glugs of olive oil over medium heat. Once hot add in the onions and stir, and then add in the garlic and carrots. Cook until the onions begin to just brown slightly. Pour in the wine, and cook until half of the wine is evaporated. 

Step 4: Add in the herbs and spices and stir together. Next, add in the tomato sauce, water, and salt. Turn the heat down to medium low heat,  and cover with a lid so that the sauce doesn't splatter on the cooking range. The water for the pasta should be close to boiling. If not, wait. The sauce will just continue to cook and thicken up a bit. 

Step 5: When the pasta water is ready and boiling, add the spaghetti, or other desired pasta, and cook until ready.  Next, drain the lentils from the pressure cooker, and then add them to the tomato sauce. Stir and taste the tomato sauce for herbs and salt. 

Step 6: When the pasta is done cooking, reserve 1 cup of the hot pasta cooking water and then drain off the pasta in a colander. Toss a little olive oil and a few splashes of the hot remaining pasta cooking water to keep the noodles separate. This is my favorite trick to serving pasta hot.

When ready to serve, add about 1 cup of cooked noodles to a plate and top with 1 and 1/4 cups of sauce. Pass fresh parmesan and chopped parsley at the table. 

Baked Eggplant Parmesan

If I were to go back and teach cooking classes, the first thing I would teach would be making a simple, tasty, fragrant, and vegetable-packed marinara sauce.  It contains 3 of my all time favorite ingredients: olive oil, onions, and garlic. It is utterly simple, forgiving and tastes worlds better than bottled marinara sauces. Did I mention that it pairs up very nicely with baked eggplant parmesan?

Baked eggplant parmesan is crispy and flavorful, and is a no-fuss way to make a delicious meal. You could use summer squash and zucchini along with eggplant.  When making, prep the eggplant first.  Use the time the eggplant is baking to cook the pasta and marinara sauce.

Yield: 4 servings

Ingredients:
2 medium eggplants, washed and cut into 1/2" circles
salt for sprinkling on eggplant rounds
2 cups whole-wheat bread crumbs, or Panko breadcrumbs (you could also use a few days old bread)
1 tsp dried oregano
1 tsp dried rosemary, crushed
1/2 tsp dried thyme
1/4 tsp red chili powder
salt and pepper to taste
4 T shredded parmesan cheese (or romano)
2 eggs (or 1 egg plus 1 egg white)
cooking spray or olive oil to grease pan

Directions:

1. Put eggplant rounds on a large plate and sprinkle the tops with salt to draw the water out of the eggplant.  This will help dry out the eggplant and help it to stay crisp when baked.  After 10 minutes, blot the eggplant with a paper towel, and flip over and repeat on next side.
2. Preheat oven to 400 F and grease a jelly-roll pan with either cooking spray or a little oil.
3. Combine breadcrumbs, herbs, salt and pepper, red chili powder and parmesan cheese in a medium size mixing bowl.
4. Combine eggs in a separate mixing bowl.
5. For breading the eggplant, dip each eggplant round in the egg mixture and then dredge it in the breadcrumb mixture ensuring that both sides are covered. Place the rounds on a baking sheet.
6. Bake for about 30-45 minutes at 400 F or until the eggplant looks crisp and nicely browned. Use the baking time to make the marinara sauce and cook the pasta. 

Ingredients:
2-3 T olive oil
2-3 cloves garlic, roughly chopped
1 onion, chopped
1 medium to small bell pepper chopped
1-2 T Italian seasoning or any combination of mixed herbs (oregano, thyme, rosemary, basil)
salt and pepper to taste
1 28 oz can crushed tomatoes
2 T water
splash red wine (optional)

Directions:

1. In a large pan (with a lid) heat the olive oil over medium heat. Once shimmering, add the garlic. As soon as the garlic becomes fragrant add in the onions and saute 5 minutes. 
2. Add in bell pepper and continue to saute for 3 minutes.  At this point, put the pasta water on to heat. Cook pasta according to package directions. 
3. Add in herbs, salt, crushed tomatoes and water. Continue to cook over medium heat until the sauce gets bubbly. Cover with a lid and stir every 2-3 minutes, for about 10 minutes. Stir in red wine and adjust for seasoning, topping off with fresh pepper. Sauce should be slightly thick and chunky. 
4. When pasta is ready, reserve about 1/2 cup of the pasta cooking water, and then drain the pasta. Rinse under cold water to stop it from cooking. You can put the pasta back in the original cooking pot and toss with 1 tsp olive oil to prevent it from sticking. The pasta water can be used to prevent sticking and to warm it back up before serving (just add in as much water as you need).

Saucepan Lasagna

I call this saucepan lasagna (my lack of casserole dishes at the moment) because that is how it's getting served. Biking home today in 25 F degree weather caused hallucinations of comfort food. Try this when your pressed for time and don't feel like waiting around for the baking time. Assemble the ingredients in a large skillet (like a lasagna) and heat. Of course, you can also assemble in a casserole and bake (400 F, covered with foil, for 35-45 minutes).

Serves 4-6

1-1.5 cups uncooked bowtie or farfalle pasta (you can use fettucine or whatever you desire)
Water for boiling
salt to get it going faster
1 red bell pepper, chopped
1 medium zucchini, quartered
1 lb mushrooms, quartered
1 tsp olive oil
1/2 tsp crushed red pepper flakes
salt to taste
Marinara sauce (recipe below, or your own)
1/2 cup ricotta cheese
1/2 cup to 1 cup fresh mozzarella (the rubbery wet kind), sliced

Ingredients for Marinara Sauce:

2 T olive oil
3 T carrots, chopped
1 large clove garlic, chopped
1/2 white onion, chopped
few parsley springs
2 T mixed herbs (basil, marjoram, oregano etc), chopped
1 28 oz can pureed tomatoes (low-sodium)
generous pour of red wine (I used this merlot)

Directions:

1. Boil water for the pasta, and cook pasta according to package directions.
2. Meanwhile prep the veggies for the sauce and lasagna. 
3. Drain pasta and reserve about 1 cup of the cooking water, to use if the pasta sticks. 
4. In the same pan (or a new one), heat 1 tsp of olive oil over medium-high heat, and add mushrooms. Cook 4-5 minutes or until golden, turn heat to medium.
5. Add in peppers and zucchini. Continue to cook 5 minutes.
6. Stir in crushed red pepper and season with salt, set aside.

Directions for Marinara Sauce:

1. In the same pot (no need to dirty a new one, right?) heat up 2 T of olive oil over medium-high heat, and add in garlic and onions. Cook for about 3 minutes, and turning heat down to medium, add in carrots, and parsley sprigs.
2. Add in pureed tomatoes, wine, and herbs. Cook covered, over medium-high heat until the marinara thickens (about 20 minutes). Remove parsley sprigs before using, adjust salt if needed.
3. Next, assemble your lasagna, layering sauce, noodles, ricotta and mozzarella cheeses, and veggies.
4. Heat up, over low-medium heat for about 15 minutes before serving. Garnish with fresh herbs and parmesan. While its cooking you can make a salad =)

Stuffed Shells

This stuff shelled dish has been streamlined from most of the cheese-laden dishes to a healthier tastier one. Spinach, mustard greens, and onions replace over half the cheese that is used in regular cheesey stuffed shell recipes. The stuffing can easily be used in lasagna or manicotti as well. Assemble ahead of time, and pop in the oven for a quick weeknight meal. While it cooks you can prepare a salad or other side dish. Serves 4. If preparing the entire box of shells, double the ingredient amounts below.

Stuffed Shells Recipe
1/2 of a package large shells
1 bottle marinara sauce (you'll use maybe 1-2 cups, I use the Trader Joe's low-salt marinara). If using regular marinara omit salt below, but adjust as needed.

The cheese mixture:
8 oz ricotta cheese
3/4 - 1 cup shredded cheese (Italian pre-shredded mix)
1-2 T shredded parmesan
1 egg
1 tsp dried Italian herbs
1 tsp dried basil (opt for fresh herbs if you have them)
salt and pepper to taste
pinch cayenne or 1 tsp red pepper flakes
1/2 carrot, shredded (set aside - it'll be one of the last things you'll do)

The veggies:
1 clove garlic, minced
1/2 onion, chopped or diced fine.
10 oz frozen spinach
8 oz chopped mustard greens (8 oz frozen, or 1-2 cups fresh)
1-2 teaspoon fennel seeds, crushed

Directions:
1. Heat a non-stick pan over medium-high and spray with non-stick cooking spray. Add in garlic through mustard greens. Stir often, until cooked through.
2. While the veggies are cooking, combine the ricotta and egg, and gradually add in shredded cheeses, spices, and herbs. Adjust for salt and pepper and set aside to cool. When cool enough to handle, top with the shredded carrot and crushed fennel and mix into the ricotta.
3. Bring a 4 quart-sized pot to boil, and once the water is boiling, add in shells. Cook until halfway through. If you cook them to al dente, they tend to break apart when stuffing. I add in a little oil to the pot while everything is boiling. I also only bring it to a gentle boil. When done, drain and rinse with cool water. Reserve some of the water in the same pot with the shells so they don't stick to each other and break.
4. If cooking, preheat oven to 350. Oil a nonstick oven proof casserole dish and place 1/2 to 1 cup of the marinara at the bottom.
5. One by one, stuff shells with spoonfuls of the ricotta veggie mixture and place in the pan.

When finished, top the shells with a generous portion of marinara and garnish with some shredded parmesan and Italian cheese blend mix.
6. Cover with foil and bake for 25-30 minutes. The foil keeps the marinara sauce from evaporating.

Note: If preparing to serve later in the week wrap casserole in airtight plastic wrap, and set in fridge until ready to use. Save your garnishes (marinara and cheese) for right before you put in the oven.

I hope you enjoy!