August 30: Roasted Garlic and Eggplant Marinara Nests

1 medium-size firm eggplant

   Coarse salt

1 pound angel hair pasta

3 tablespoons extra-virgin olive oil, plus some for drizzling

5 garlic cloves, whole and skins intact

½ teaspoon crushed red pepper flakes

1 medium yellow onion, finely chopped

1 28-ounce can crushed tomatoes

   Coarse black pepper

¼ cup fresh flat-leaf parsley leaves

20 fresh basil leaves, shredded (chiffonade) or torn

1 cup grated Parmigiano-Reggiano or Romano cheese

   Crusty bread, to pass at the table

   Salad

Bring a large pot of water to a boil. Preheat the oven to 450 degrees F.

Place the whole eggplant, skin and all, on a rimmed cookie sheet. Pierce the skin on the top of the eggplant several times with the tines of a fork. Drizzle a little EVOO on your hands and coat the garlic cloves well.

Wrap the garlic in a single layer of foil. Place the garlic packet next to the eggplant. Place the pan in the lower third of the hot oven and roast for 18 to 22 minutes, depending on the thickness of your eggplant; the eggplant will look weird, like a blown tire, when removed from the oven.

When the eggplant has been in the oven for 15 minutes add the pasta to the boiling water with the salt.

Heat a large, deep skillet over medium heat. Add the EVOO, red pepper flakes, and onions.

Saute for 10 minutes, then stir in the tomatoes, season with salt and pepper, bring to a bubble, and reduce the heat to low.

Carefully cut the skin away from the cooked eggplant flesh; it will be hot. Use a sharp paring or boning knife and get messy – no contest for “best trimmed skin,” you’re just going to chuck it. Unwrap the garlic and pop the pulp from the skins. Place the eggplant and garlic in a food processor with the parsley. Season with salt and pepper and process until fairly smooth.

Mix the hot eggplant and garlic into the hot tomato sauce and stir in the basil to wilt.

Drain the pasta, toss with the sauce and cheese, and roll into nests. Serve with salad and bread.

4 SERVINGS

Ok, I think I fixed my camera. For now anyway. Here's what I thought about this meal. It was so similar to the first one (it's a variation on the tomato basil pasta nests); I don't know how, but I think the eggplant made it blander. I didn't like it as much. Again, I missed the part about the salad, so I didn't serve it with a salad.

August 29: Grilled Chicken, Scampi Style, with Angel Hair Pasta

   Coarse salt

1 pound angel hair pasta

6 garlic cloves, crushed

½ cup fresh flat-leaf parsley, chopped

   Coarse black pepper

¼ cup extra-virgin olive oil

2 pounds chicken tenders

1 teaspoon crushed red pepper flakes

½ cup dry white wine

   Zest and juice of 1 lemon

5 tablespoons cold unsalted butter

2 roasted red peppers, very thinly sliced

2 tablespoons chopped fresh chives

1 ½ teaspoons fresh oregano, finely chopped, or 1 teaspoon dried oregano leaves

Preheat a grill pan or outdoor grill on high.

Place a large pot of water over high heat to boil. Salt the water and cook the angel hair pasta until al dente (with a bite). Heads up: You will be using a couple of ladles of cooking water before draining the pasta.

While the pasta cooks, in a bowl combine the garlic, parsley, salt, pepper, and the EVOO. Place half of the garlic mixture with the chicken in another bowl and toss to coat evenly.

Transfer the chicken to the hot grill and cook for about 3 to 4 minutes on each side, until the chicken is cooked through. Cut the chicken into bite-size pieces.

While the chicken is grilling, preheat a large skillet over medium-high heat. Add the reserved garlic mixture and the red pepper flakes; cook for 1 to 2 minutes, or until the garlic is lightly golden brown.

Add the wine to the skillet and cook for 1 minute, then add 2 ladles of the pasta cooking water and the lemon zest and juice and continue to cook for 2 minutes. Add the butter and stir until melted. Add the grilled chicken, toss to coat, add the drained angel hair pasta, and toss to coat again. Toss the red pepper strips with the angel hair and they will thread through the pasta and really pump up the color. Garnish with chopped chives and oregano for a unique flavor finish.

Taste and adjust the seasoning with salt and pepper. Divide the pasta and chicken among 4 serving plates.

4 SERVINGS

This is the first variation on the Shrimp Scampi Pasta. I definitely did not like it as much. First of all, I cut back on the fat a lot, and I'm sure that didn't help - flavor wise. Second, I just don't like the flavors of the plain pasta with plain chicken. Oregano just didn't seem to fit very well. The only part I did like was the red peppers. Hopefully the scallop recipe will be better.

August 28: Tomato-Basil Pasta Nests

   Coarse salt
1 pound angel hair pasta
3 tablespoons extra-virgin olive oil
5 garlic cloves, minced
1 medium yellow onion, finely chopped
1 28-ounce can crushed tomatoes
   Coarse black pepper
20 fresh basil leaves, shredded (chiffonade) or torn
3 rounded tablespoonfuls prepared, refrigerated pesto sauce
1 cup grated Parmigiano-Reggiano or Romano cheese
   Crusty bread, to pass at the table
   Small salad

Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta al dente (with a bite to it).

While the water is heating, begin the sauce by heating a large, deep skillet over medium heat. Add the EVOO, garlic, and onions. Saute for 8 to 10 minutes; reduce the heat a bit if the onions begin to brown. You want them to become sweet and soft, but not to caramelize.

Stir in the tomatoes and heat through. Season the sauce with salt and pepper. Wilt in the basil and turn off the heat. Stir in the pesto sauce.

Drain the pasta and add to the sauce. Toss in the pan to distribute. Sprinkle in the cheese, tossing to combine.

Grab a meat fork. Stick the fork into the pasta and bring up a heaping forkful. Turn and twist the pasta, using your palm to guide the pasta a bit, to form a nest. The recipe should yield 8 small nests, 4 inches wide and 5 to 6 inches long.

Serve 2 nests per person with a small salad and crusty bread.

4 SERVINGS

RR says: "When I worked in a commercial kitchen, making different items for the prepared food counter, there were a few items that always 'sold out.' The best sellers, day to day, month to month, no matter the season, were apricot chicken tenders, sesame noodles, and pasta nests. Here are three pasta-licious nests, adapted for your home production kitchen." Then she says about this recipe: "A pretty basic version to get you started." The only thing I changed about this recipe is that I added the salad to the ingredient list. It wasn't listed anywhere except at the very end of the recipe instructions, so I didn't even see it. Needless to say, we didn't have a salad at this meal. The pasta is very good. I don't have anything to say about it.

August 27: Grilled Shrimp Scampi on Angel Hair Pasta

   Coarse salt
1 pound angel hair pasta
6 garlic cloves, crushed
1/2 cup fresh flat-leaf parsley, chopped
   Coarse black pepper
1/4 cup extra-virgin olive oil
24 medium-size raw shrimp, peeled, deveined, and tails removed
1 teaspoon crushed red pepper flakes
1/2 cup dry white wine
   Zest and juice of 1 lemon
5 tablespoons cold unsalted butter

Preheat a grill pan or outdoor grill on high.

Place a large pot of water over high heat to boil. Salt the water and cook the angel hair pasta until al dente (with a bite). Heads up: You will be using a couple of ladles of cooking water before draining the pasta.

While the pasta cooks, in a bowl combine the garlic, parsley, salt, pepper, and the EVOO. Place half of the garlic mixture with the shrimp in another bowl and toss to coat evenly.

Transfer the shrimp to the hot grill and cook for about 2 to 3 minutes on each side, until the shrimp are firm and opaque.

While the shrimp are grilling, preheat a large skillet over medium-high heat. Add the reserved garlic mixture and the red pepper flakes; cook for 1 to 2 minutes or until the garlic is lightly golden brown.

Add the wine to the skillet and cook for 1 minute, then add 2 ladles of the pasta cooking water and the lemon zest and juice and continue to cook for 2 minutes. Add the butter and stir until melted. Add the grilled shrimp, toss to coat,

add the drained angel hair pasta, and toss to coat again. Taste and adjust the seasoning with salt and pepper.

Divide the pasta and shrimp among 4 serving plates.

4 SERVINGS

This is a master recipe with 2 variations. After these 3 recipes comes another angel hair pasta master recipe with 2 variations, so I am going to alter them every day, but it will still be angel hair for 6 days straight! Good thing I like angel hair :). I also decided to only make 1/2 of each recipe so we wouldn't be eating angel hair for every meal, just dinners. This one was very good. I tried to cut back on the oil, but didn't make much of a dent in the fat with all that butter in there. Next time I will cut back on the butter some. I'm sure it's the fat that makes it taste so good :). My girls eat these spaghetti recipes up, so they will like this week! I didn't change anything in the recipe.

RR's tidbit is: "If the fish folks at your market won't peel and tail the shrimp for you, ask for 'easy-peels' (deveined raw shrimp in the shell) and just slide the shells off when you bring them home from the market."

August 26: Sauteed Salmon with Spicy Fresh Mango-Pinepple Chutney

3 tablespoons vegetable oil
1 small red onion, chopped
1 large jalepeno, seeded and chopped
   Salt and freshly ground black pepper
1 8-ounce can pineapple chunks in natural juices, drained
2 tablespoons honey
4 6-ounce salmon fillets
1 tablespoon ground coriander
1 ripe mango, peeled and diced
   Juice of 1 lime
1/4 cup fresh flat-leaf parsley leaves, chopped
1/4 cup fresh cilantro, chopped
   Steamed asparagus, snap peas, or green beans

Heat a sauce pot over medium-high heat with 1 tablespoon of vegetable oil. Add the red onions and jalapenos and season with a little salt and pepper; cook for 3 to 4 minutes, or until the onions are slightly wilted.

Add the pineapple, honey, and 1 cup water, turn the heat down to medium low, and gently simmer for about 5 minutes.

While the chutney is cooking, preheat a medium nonstick skillet over medium-high heat with the remaining 2 tablespoons of vegetable oil. Season the salmon with the coriander, salt, and pepper. Add the seasoned salmon to the hot pan and cook until just cooked through, about 3 to 4 minutes on each side.

While the salmon is cooking, finish the chutney: Add the mango, lime juice, parsley, and cilantro, stir to combine, and then turn off the heat.

Transfer the sauteed salmon to 4 serving plates and top each portion with some of the spicy mango-pineapple chutney. Serve with the asparagus, snap peas, or green beans.

4 SERVINGS

This meal was very quick and easy to make. It probably only took me about 20 minutes, start to finish. I was afraid, because I knew my husband wouldn't eat the chutney, and I put a whole jalapeno in it, that it would be ruined. But really, the whole meal turned out very good. The chutney was not spicy at all - I suggest that if you want it to be spicy, put the seeds in with the pepper. I didn't use a mango because I'm allergic to them :( I used a peach instead. It was good, but I bet a mango would have made it a lot better. The only thing I changed was to add the vegetable to the ingredient list.

August 25: Crispy Fried Sesame Shrimp, Zucchini, and Mushroom Caps with a Ginger-Soy Dipping Sauce

1/3 cup tamari
1 garlic clove, crushed
   1-inch piece of fresh ginger, peeled and grated
1 tablespoon sugar
   Juice of 1 lime
   Toasted sesame oil, for drizzling
1 teaspoon hot sauce, such as Tabasco
   Vegetable oil, for frying
2 1/2 cups complete pancake mix, any brand, divided
2 tablespoons sesame seeds
1 pound medium shrimp, peeled and deveined
1 medium zucchini, cut 1/2 inch thick on a bias
8 shiitake mushrooms, stems removed

In a small bowl, combine the tamari, 1/3 cup water, the garlic clove, ginger, sugar, lime juice, and a drizzle of sesame oil. Mix to dissolve the sugar, then add the hot sauce. Reserve the dipping sauce.

Heat a layer of vegetable oil, about 1 1/2 inches deep, over medium to medium-high heat in a deep-sided skillet. To test the oil, add a 1-inch cube of bread to the hot oil. If it turns deep golden brown in color in a count of 40, the oil is ready.

While the oil is heating, in a wide mixing bowl combine 2 cups of the pancake mix, 1 1/2 cups water, and the sesame seeds. Place the remaining plain pancake mix in another wide mixing bowl. Arrange the batter and the bowl of plain pancake mix near the cooktop and the heating oil. Line a plate with a few sheets of paper towels and keep within reach.

Once the oil is ready, toss the shrimp, zucchini, and shiitake mushroom caps in the plain pancake mix, coat evenly, and shake off any excess. The plain dry pancake mix will help the batter stick to the shrimp and veggies. Plan to work in 3 to 4 batches to coat and fry the shrimp and veggies. Use a fork to toss some of the shrimp and veggies into the batter. Remove the first batch from the batter, shaking off some of the excess batter as you add the coated pieces to the hot oil. Fry for 2 to 3 minutes, or until deeply golden brown, then flip and fry for 2 minutes more. Remove from the oil and drain on the lined plate. Repeat with the remaining shrimp and veggies.

Arrange the shrimp and veggies on a platter along with the dipping sauce. Serve immediately

4 SERVINGS

RR's tidbit is: "If shrimp isn't your thing, try this same recipe using chicken tenders cut into bite-size pieces."

I have made this recipe before and I remember really liking it, although if you're watching your weight at all, you won't want to eat a whole serving. I am on a special diet right now because of my gestational diabetes, so I just didn't even want to touch this recipe this year. I made tomorrow's recipe tonight - Sauteed Salmon with Spicy Fresh Mango-Pineapple Chutney - and tomorrow I will make some comfort food for my husband since it's Friday.

August 24: Cornmeal-Crusted Catfish and Green Rice Pilaf

5 teaspoons extra-virgin olive oil
1 tablespoon unsalted butter
1 large shallot, finely chopped
1 teaspoon dried thyme
   Salt and freshly ground black pepper
1 1/2 cups long-grain rice
1/2 cup dry white wine
3 cups chicken stock or broth
1/2 cup fresh flat-leaf parsley leaves
1/2 pound fresh spinach leaves, trimmed and cleaned
20 fresh basil leaves
1 lemon, 1/2 juiced, the other half cut into wedges
4 6- to 8-ounce catfish fillets
1 cup yellow cornmeal

Preheat the oven to 400 degrees F.

Bring a medium sauce pot filled three-quarters full with water to a boil.

Heat a second medium saucepan or pot over moderate heat. Add 1 teaspoon of the EVOO, the butter, shallots, thyme, salt, and pepper. Saute the shallots for 2 minutes, then add the rice and lightly brown, 3 to 5 minutes.

Add the wine and allow it to evaporate entirely, 1 to 2 minutes. Add the chicken stock and bring to a boil. Cover the rice and reduce the heat. Cook for 18 to 20 minutes, until tender.

Salt the boiling water in the other pot and add the parsley, spinach, and basil. Stir to submerge the greens for 30 seconds, then carefully take the pot to the sink.

Use a slotted spoon or a spider to remove the greens to a colander. Discard the water. Rinse the greens under slow-running cold water to stop the cooking process. Give the greens a gentle squeeze to get rid of the excess water. Transfer the cooled, drained greens to a blender or food processor. Add about 2 teaspoons of EVOO and the lemon juice. Puree until completely smooth. Reserve the puree for finishing the cooked rice.

Preheat a large oven-safe nonstick skillet over medium-high heat. Add the remaining 2 teaspoons of EVOO. Season the catfish with salt and pepper and coat evenly and completely in the cornmeal. Add the coated fish to the hot skillet and sear for 2 minutes on each side, then transfer the skillet with the fish to the oven and continue to cook for 8 to 10 minutes, until the fish is firm to the touch and opaque.

Once the rice is cooked, add the reserved greens puree and stir with a fork to combine and fluff the rice.

Pile the rice onto dinner plates and serve the cornmeal-crusted catfish on top. Pass the lemon wedges at the table.

4 SERVINGS

I changed the ingredients from 5 tablespoons to 5 teaspoons of EVOO. Also I changed the fresh thyme to dried. This dinner was very good, even with the fat cut back. I loved the catfish. I don't know why, but I didn't buy a shallot for this recipe, so I just used 1/2 small onion.

August 23: Marinated Grilled Chicken Breasts with Zippy Chunky Salad and Garlic Dill Fries

1 sack (16 to 18 ounces) crispy-style frozen French fries
4 6-to 8-ounce boneless, skinless chicken breast halves
2 tablespoons extra-virgin olive oil
   Zest and juice of 1 lemon
1/2 tablespoon dried oregano
4 garlic cloves, chopped
   Salt and freshly ground black pepper
1 seedless cucumber, cut in half lengthwise, then cut into 1/2-inch-thick half-moons
1 red bell pepper, cored, seeded, and chopped
1 green bell pepper, cored seeded and chopped
1/2 small red onion, finely chopped
10 radishes, thinly sliced
2 romaine lettuce hearts, chopped
1/2 cup plain yogurt
1 tablespoon red wine vinegar
1/4 cup fresh flat-leaf parsley leaves, chopped
1 teaspoon unsalted butter
1 tablespoon dried dill, chopped

Preheat the oven according to the package directions for the fries. Spread the fries out in a single layer on a rimmed cookie sheet. Place in the oven when it comes up to temp.

Heat an outdoor grill or grill pan on high.

In a shallow dish, combine the chicken with the EVOO, lemon juice, oregano, three fourths of the chopped garlic, salt, and pepper. Toss to coat evenly and marinate for 5 minutes.

In a salad bowl, combine the cucumbers, red and green bell peppers, onions, radishes, and romaine.

To make the zippy dressing, in a small bowl combine the yogurt, lemon zest, red wine vinegar, parsley, salt, and pepper.

Pour the dressing over the salad and toss together.

Transfer the marinated chicken to the grill and cook for 6 minutes on each side. Remove from the heat and let rest for 2 to 3 minutes.

A minute or two before the fries are finished cooking, combine in a small bowl or sauce pot the butter, dill, the remaining fourth of the chopped garlic, and some salt and pepper. Melt over low heat or in the microwave. Once the fries are done and very crisp, transfer to a large shallow bowl, drizzle with the melted garlic-dill butter, and toss to coat the fries evenly. Have a taste to check if they need more salt or pepper.

Serve the chicken with some of the chunky salad and the garlic-dill fries.

4 SERVINGS

This is a pretty good meal, but I had to alter it a little. First of all, the recipe called for 3 tablespoons of butter on the fries. I changed it to a teaspoon, because the fries are already deep fried in oil! Second, the dressing was just way too sour. Maybe some people like nothing but sour salad, but I always have to balance it out. So I put a teaspoon of splenda in the dressing and a little dill. It turned out really nice. I made way too much salad, because my husband won't eat it, but hopefully I can get it eaten up in the next couple days. I made this for lunch today because a friend invited me over for dinner last night. It was great not to have to cook, but having to cook twice in one day is a lot to handle. At least I got a good nap in between meals.

August 22: Big Beef and Garlic Italian Stir-Fry

   Coarse salt
1 bunch of broccoli rabe or broccoli, coarsely chopped
4 tablespoons extra-virgin olive oil
5 large garlic cloves, carefully cracked from the skins and very thinly sliced
2 pounds flank steak, thinly sliced against the grain
   Coarse black pepper
1 medium yellow onion, thinly sliced
1 red bell pepper, cored, seeded, and thinly sliced
1/2 teaspoon crushed red pepper flakes
2 tablespoons balsamic vinegar
   A handful of fresh flat-leaf parsley, chopped
1/2 cup shaved Parmigiano-Reggiano, shaved from a wedge of Parm using a vegetable peeler
   Crusty bread, warmed, to pass at the table

Bring a medium sauce pot of water to a boil, salt it, then add the broccoli rabe and cook for 5 minutes.

Drain in a colander, scatter on a cookie sheet or large plate to quick-cool, then reserve.

Add the EVOO to a large nonstick skillet and arrange the sliced garlic in an even layer. Turn the heat on medium low and slowly brown the garlic, about 3 to 4 minutes. Keep an eye on it; the garlic can go from golden brown to burned very quickly.

Once the garlic is golden brown, remove it with a slotted spoon to a plate lined with a paper towel.

Turn the heat up to high. Once the oil ripples and begins to smoke, add the beef to the pan in an even layer and season it with salt and pepper. Do not move the beef for at least 2 to 3 minutes. Give it time to caramelize. If you force it, you will rip the meat and make it tough.

Once it is well browned on one side, stir the beef and continue to cook for 1 more minute. Remove the beef from the skillet with a slotted spoon and reserve it on a plate.

Return the skillet to the heat and add the onions, bell peppers, red pepper flakes, salt, and pepper. Cook, stirring frequently, for 3 minutes, or until the onions and peppers are tender.

Add the reserved broccoli rabe, toss, and stir to combine. Season with salt and pepper and continue to cook for 2 minutes.

Add the reserved beef and the golden garlic. Add the balsamic vinegar and cook for 1 to 2 minutes to finish cooking the beef. Turn off the heat and add the parsley.

Toss it all together and serve immediately, garnishing each serving with shaved Parmigiano curls. Serve with hot crusty bread.

4 SERVINGS

This was a really good stir fry. I liked the flavors of the garlic and balsamic. I couldn't find broccoli rabe, so I made the recipe call for broccoli or broccoli rabe. I also couldn't afford the flank steak, so I just bought the special of the week. I think is was bottom round. It was $5 as opposed to $18.