Smoked Cheese-Stuffed Eggplant Rolls (Involtini di Melanzane)

Eggplants have that hearty, meaty texture of some kinds of mushrooms. This is one reason why they are beloved by vegetarians. Cheese-stuffed eggplant rolls are wonderful for a meatless Monday, especially when a friend has just given you beautiful, shiny lavender eggplants from her garden. If you don't have eggplant, a similar dish can be made from other long summer squashes like zucchini.

The creamy smoked of the cheese is the highlight of this dish. We urge you to splurge on some really good melty high-quality kind if you can afford it. The rest of the recipe is really inexpensive, and you are worth it.

Try pronouncing this in-vole-TEE-nee dee may-lon-ZAH-nee. Melanzane is the Italian word for eggplant.

Ingredients

1 tbsp olive oil
1/4 tsp red pepper flakes
1/2 cup chopped onion
1/2 cup chopped red bell pepper
2 garlic cloves, minced
1 20-oz can crushed tomatoes
2 tsp chopped fresh thyme
1 tsp salt
1 tbsp capers
1 large eggplant (a long, thin one works best for this recipe)
1/2 pound smoked provolone, gouda, or scamorza cheese, sliced sandwich-thin
1/2 cup fresh basil leaves

Directions

Take the cheese out of the fridge and let it warm to room temperature.

Heat the oil in a saucepan until wavy. Sprinkle with red pepper flakes. Add the oinon and red bell pepper and saute for 2 or 3 minutes, until slightly softened. Add the garlic and saute 2 more minutes. Pour in the crushed tomatoes. Stir in the thyme, salt, and capers, and bring to a boil. Reduce heat and simmer for at least 20 minutes, or until the eggplant is ready to be stuffed.

Cut off the top of the eggplant. Slice it lengthwise into 1/4 thick strips. On a medium grill, cook the eggplant for several minutes on each side, or until the eggplant is tender and pliable.

Heat the oven to 350 degrees. Spread 1/2 cup of the tomato sauce in the bottom of a 9x11 casserole pan.

Lay an eggplant slice flat on a cutting board. Place 1/2 slice of cheese on the slice. Rip a basil leaf in half and place each half on the slice. Roll up the slice and place it in the casserole pan. Repeat with each slice. Pour the remaining tomato sauce over the rolls. Tear up the remaining cheese and sprinkle over the top.

Bake the casserole for 20-30 minutes,until heated through and bubbly. Serve with a tossed green salad and crusty bread, if desired.

Serves 4-6.

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Too-Hot-To-Cook Veggie Pizza

This recipe has been around for a while, but it's still an easy favorite for me and my daughter to make together. We first tasted this when a dear friend brought it to a potluck as an appetizer and shared the recipe all around. When Jessie moved into her first apartment and asked for recipes for her favorite foods, I bought her a cookbook and hand-wrote the recipes she loved best, including this one. We recently made this pizza together in her kitchen.

This is an easy dinner to make when it's too hot to cook, because it only requires a few minutes in the oven and then it cools in the fridge.

Cool Veggie Pizza

Ingredients

1 tube of crescent rolls
8 oz. cream cheese, softened
2/3 cup mayonnaise
1 package Hidden Valley Ranch seasoning
1 small onion, chopped
1/2 cup red pepper, chopped
1 cup broccoli, chopped
2 tomatoes, chopped
1/2 cucumber, chopped
1 cup mushrooms, sliced
1/2 cup black olives, sliced
(add any other chopped vegetables that you like)
2 cups shredded cheddar cheese

Directions

Unroll the cresecent roll dough and flatten into a greased 9x11 pan, pressing the dough up the sides of the pan and sealing the pre-cut seams between each roll. Bake the dough according to the package directions until golden brown. Allow to cool.

Mix together the cream cheese, mayo, and ranch seasoning. Spread on top of the crust in the pan.  Sprinkle with all the veggies and top with the shredded cheese. Refrigerate before serving.

Serves 4-6

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Ethiopian Lentil-Okra Stew

Okra seems like a Southern US food, but lentils and okra are also staples in Ethiopian cooking.

 Let me tell you about this richly-flavored Ethiopian stew. My vegan friend lent me her copy of Papa Tofu Loves Ethiopian Food, in which the writer provides recipes for dozens of traditional Ethiopian dishes with substitutions for vegan and gluten-free eating.

I didn't know much about Ethiopia, other than what I remember of the horrific droughts and starvation back in the 1980s. I learned that Ethiopia is on the horn of Africa, right below the Middle Eastern countries and the Red Sea. While we won't visit Africa anytime soon, we can still take a food vacation there.

Thanks, Wikipedia, for this photo!

Some of the earliest human remains have been found in this country, and it was one of the most powerful countries in the world around 200 A.D. A culture this old must surely know a thing or two about cooking good food, and this lentil-okra stew is amazing. It's also cheap, gluten-free and vegan, low in fat and cholesterol, and easy to prepare.

Ingredients

For the berbere paste:

3 cloves garlic, minced
1 tsp freshly grated ginger
1 cup red onion, finely chopped
2 tbsp oil
1/8 tsp ground cardamom
1 tsp ground coriander
1 tsp ground fenugreek seeds
1 tbsp sweet paprika
1/2 tsp cayenne pepper
1/8 tsp cinnamon
1/8 tsp cloves
1/4 cup fresh basil leaves, chopped

For the Ethiopian lentil-okra soup:

1 cup red lentils
3 cups water
1 tsp salt
1/2 tsp ground cumin
1 1/2 cups tomatoes, finely chopped
1 1/2 cups frozen or fresh okra, cut into bite-sized pieces
1 cup vegetable stock
1/4 cup berbere paste

Instructions

To make the Berbere paste:
Saute the garlic, ginger, and onion in the oil until tender. Transfer to a blender or food processor. Add the rest of the ingredients and blend into a thick paste.


For the lentil stew:
Rinse the lentils and place them in a medium saucepan with the water. Bring to a boil, reduce heat, and simmer uncovered until the lentils are tender. Skim off any foam that rises in the pot. Drain the lentils and set them aside.

Place the tomatoes and berbere paste in the pot and simmer until they soften and become a puree. YOu can use an immersion blender to make the sauce an even texture, if desired. Stir in the okra, vegetable broth, and lentils, and simmer until the okra is just tender and the sauce is thickened, about 30 minutes.

Serve over rice or with flatbreads such as naan, pita, or Ethiopian injera bread.

Serves 4.

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Aloo Paratha (Indian Potato Pancakes)

Hey, did you know "aloo" means potato? One of my favorite foods, for sure.

Aloo parathas are delicious anytime. While some people eat them for breakfast, they're also great to wrap up fillings like cucumber-yogurt salad, eggs, chutneys, lentils, beans, or anything your imagination suggests. The most difficult part, if there is a difficult part to this simple recipe, is rolling out each cake. Be gentle and sprinkle your surfaces with flour as you need it.

Though my Indian-American friend Sheilja has made these before, she called her mom in New Jersey to get a specific recipe before we cooked together this week. Sheilja says her mom can toast these cakes on three or more griddles at once without losing her head or getting flustered.

Ingredients

6 cups potatoes, boiled and finely shredded
1 2-inch piece fresh ginger, peeled and grated
2 tsp red chili powder
4 tsp cumin powder
2 tbsp fresh lemon juice
1 tbsp salt (or more, to taste)
About 3/4 cup flour (we used whole wheat flour), plus more for rolling
2 tbsp vegetable oil, plus more for cooking (about 1/4 cup total)

Directions

Stir together all ingredients. Form the potato mixture into balls the size of a golf ball - about 2" in diameter. Coat each of the balls in flour and let rest for 5 minutes.

Gently roll out each ball on a floured surface, until it is about 1/4 inch thick and 4 or 5 inches in diameter. Place on waxed paper while rolling the rest.

Heat a flat skillet on high until a drop of water sizzles off it immediately. Place one or two parathas on the skillet, making sure they don't touch while browning. Swirl a drop of oil on the top of each pancake, then flip it when the first side is browned. Put a bit of oil on that side as the uncooked side browns and begins to bubble a bit.

Serve warm with any variety of chutneys, vegetables, yogurt, or the delicious raita - a cucumber-yogurt-mint sauce.

Makes about 30 pancakes.

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Curried Pumpkin Hummus

As well as pumpkin, you can also use any kind of winter squash in this recipe. Those slightly sweet fall squashes pair naturally with Indian spices like curry powder, ginger, and coconut milk. If you use a squash like butternut or acorn, just quarter it, scoop out the seeds, and microwave the pieces for 15-18 minutes, until it's tender. Let it cool a bit before measuring out 2 cups of squash into the food processor.

Serve this hot with naan and cucumber-yogurt raita sauce, and you have a healthy Meatless Monday meal. Skip the yogurt, and it's vegan, too!

P.S. The toasted pumpkin seeds in this recipe are shelled; we buy them from the grocery store that way. I've never shelled my own but I don't think I'd want to. Sometimes you can find these in ethnic aisles of grocery stores, labeled as "pepitas".

Ingredients

1 15 oz. can garbanzo beans, drained
1 15 oz can pumpkin
2 tbsp sweet curry powder
1 tsp garlic powder
1/4 cup roasted pumpkin seeds (pepitas)
1 teaspoon fresh grated ginger
1 Thai chili pepper, seeded and minced
1 tsp salt
1/3 cup light coconut milk
1 1/2 tsp sesame oil

Directions

Toast the pumpkin seeds in a dry frying pan until slightly browned and fragrant.

Place all ingredients in a blender or food processor, and process on high until smooth and creamy. If you like a little texture to your hummus, reserve 1/4 cup garbanzos, add them towards the end of the processing time, and blend them until the mixture is just a little chunky.

Put the hummus in a saucepan and heat until steaming hot, stirring frequently, about 5 minutes. Pour into a bowl and top with extra roasted pumpkin seeds, if desired, and serve with naan, pita bread or wedges, or crackers.

Makes about 4 cups of hummus.

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Ricotta and Chard Gnocchi

Angela loves this simple gnocchi soup - ricotta and chard gnocchi in chicken broth.

We were lucky enough to take cooking classes in Italy with people who shared authentic recipes passed down through generations in theif family. One recipe was this ricotta and chard version of gnocchi - a little different than the tender flour or potato dumplings we've had before.

These delicately-flavored dumplings are fairly easy to make and freeze well. You can serve them with melted butter and Parmesan cheese, a meat or tomato sauce, or cooked in chicken broth, which is Angela’s favorite.

A few years ago, we grew multi-colored chard with yellow, white, orange, and red stems and our vegetable garden was gorgeous to look at. We were surprised to see how many re-seeded for the next couple of years. Spinach, kale, or arugula is a good substitute for chard. If you use frozen, make sure you drain it well before using.

Ingredients

1 lb. Chard, spinach, or arugula, rinsed, and stems removed
1 ½ cups low-fat ricotta
2 beaten eggs
1 cup grated parmesan cheese
1 tsp black truffle salt
1/8 tsp. Ground Nutmeg
1/2 tsp ground pepper
2 cups flour
1 tsp. Extra-virgin olive oil
2 quarts broth, meat gravy, or marinara sauce

Instructions

Finely chop the greens. Add ricotta, eggs, parmesan, nutmeg, salt and pepper, and combine the ingredients.

Spread flour on work surface and dust your hands with flour. Take about 1 tablespoon of the mixture and roll it into a ball with your hands. Continue rolling, dusting your hands and the work surface frequently, until all the mixture is used.

Pour the oil into a large frying pan and lightly brown the gnocchi balls, stirring frequently but gently. In another pot, bring the sauce or broth to a boil, reduce heat, and add all the gnocchi. Cook for 3-5 minutes, making sure the gnudi do not stick to each other.

You can serve this with additional Parmesan cheese if you like. We never seem to get enough of that cheese!

Serves 6.

Note: if you are going to freeze the gnocchi, cook them in boiling salted water 3-5 minutes, drain and let cool, and then place in labeled freezer bags.

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Quick Italian Eggplant Towers

Have I mentioned before that my parents raise an enormous garden every year? Even more cool, they grow things like eggplant, which look pretty odd as they come up, and which I'm sure I never ate growing up and even more sure my parents never tasted as kids. Did you grow up with eggplant? Even the word is a little odd, and ick-inducing, isn't it? I think I prefer names like aubergines (French) or melanzane (Italian).

This super-quick recipe from my mom is impressive if you have the skills to make it look like a spirally tower (look at how pretty Joe made it look!). This is a go-to recipe if you've got about 20 minutes to make dinner and you really need to eat something healthy.

If you're one of the fortunate ones that can splurge on something higher calorie, I highly recommend using one of those shredded cheese blends with mozzarella, asiago, and other good things. You could also add cooked and crumbled Italian sausage...actually, I can think of about 10 other things that would be awesome in this dish.

If you do have a bit more time, you can simmer up your own marinara sauce with a couple of cans of crushed tomatoes and your favorite Italian herbs and spices. This weekend we were a bit rushed for time, between errands and that Honey-Do list and all...but we did whip up some of our own sauce. Next time we'll make a double recipe of sauce so we have some frozen on hand when we're really busy.

Ingredients

2 medium eggplants
1 jar spaghetti sauce or homemade marinara
1 small jar of roasted red peppers, drained
2 cups fat-free shredded mozzarella

Instructions

Preheat the oven to 400 degrees and spray a baking sheet. Put the sauce in the microwave and heat until bubbly.

While it's heating, slice up the eggplant into 1/2" disks. We prefer to peel ours because we don't like the texture of the cooked skins. Place on a plate, cover with plastic wrap, and microwave until it's tender, about 3-4 minutes.

Place the pepper into the microwave and heat up for about 1 1/2 minutes. While it's heating, place a layer of eggplant onto the greased pan. Sprinkle with 1/4 of the cheese, then drizzle some of the sauce over the layer. Add a second layer, then top it with the red pepper. Add a third and fourth layer. 

Cover with foil and place in the oven. Cook for 10 minutes, then remove the foil and cook for 5 more, or until the towers are cooked through.

Serves 4.

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Heirloom Tomato Tart

Last summer, my friend Talea made me this tomato pie for lunch one day, and I loved it so much I got her recipe. It's actually a traditional recipe from the Lyons region of France, and perfect for those funny-looking heirloom tomatoes. I've been wanting to post this recipe for the last year.

Ingredients

1 single layer pie crust (we love this recipe for Murbteig pie crust, but pre-made is good and quick, too)
2 tbsp Dijon mustard

2 tbsp mayonnaise
4 ounces swiss cheese, grated
1 1/2 pounds fresh Heirloom tomatoes
1/2 tsp oregano
1 tbsp fresh basil leaves, sliced
1/2 tsp salt
1/2 tsp freshly ground black pepper
3 tbsp fine bread crumbs
1 tbsp Parmesan cheese
1 tsp olive oil

Directions

Preheat the oven to 425 degrees. Oil a pie or tart pan. Place the crust in the pan and pinch the edges. If using fresh pie crust, place it in the freezer on wax paper for a few minutes before transferring it to the pan - it will hold together better.

Prick the crust all over and place in the oven. Bake for 20 minutes, until the crust is puffed and golden. Take it out of the oven and let it cool while making the pie ingredients. Turn the oven to 375 degrees.

Slice each tomato in half and squeeze out the seeds. Slice each half into 1/4" slices, and let them drain in a colander for 10 minutes (this helps prevent a soggy crust and a soupy filling). 

Stir together the mustard, mayonnaise, and oregano. Spread half of the mixture on the crust, then sprinkle on half of the cheese. Layer half the tomatoes over the cheese. Repeat with the second half of the mustard, cheese, and tomatoes. Sprinkle with salt and pepper.

Stir together the bread crumbs and Parmesan cheese, and sprinkle over the top of the pie. Scatter the basil leaves over the crumbs, then drizzle the pie with the olive oil. Cover with foil and bake at 375 for 20 minutes, then remove the foil and bake for 15-20 more minutes, until the crust is browned and the pie is cooked through.

Serve warm or at room temperature. Serves 4.

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Polish Mushroom Soup (Zupa Grzybowa)

Now that we live in a heavily Polish neighborhood of Chicago (Jefferson Park/Portage Park), we're trying to learn about traditional dishes. One of the most exciting Polish traditions is the paczki (PUNCH-key), a heavenly jam-filled donut you see everywhere at the beginning of Lent. This soup is another popular one - and we'll be learning how to make Dill Pickle Soup soon. 

Mushroom Barley soup is a classic Polish dish usingdried or fresh mushrooms, and sometimes a dollop of sour cream and barley grain. In Polish, it is called Zupa Grzybowa, and its filling, healthy, and satisfying. The soup can be made quickly, or it can slowly simmer all day in a crock pot. Either method is flavorful, hearty, and easy. Add some cornbread, hot crusty bread, or a salad for a solid filling meal.

We recommend using a several kinds of fresh mushrooms for maximum flavor. The soup can be made with vegetable broth for a Meatless Monday or a fasting holiday, or it can be made with beef stock for extra flavor.

Ingredients

2 tbsp oil 

1 cup chopped onions

1/4 cup dried Polish mushrooms (borowiki)

1 cup chopped portabella mushrooms

1/2 cup sliced shiitake or porcini mushrooms

1 cup chopped carrots

1/2 cup chopped celery

1 bay leaf

1/2 cup chopped fresh parsley

5 cups vegetable or beef stock

1 cup pearl barley or quick-cooking barley (use quick-cooking barley if you're going to make this in a crock pot)

1 1/2 cups sour cream (optional)

Instructions

Soak the dried mushrooms in hot water until soft, then drain and chop them.

Heat oil over medium-high heat in a large frying pan. Add onions and mushrooms and fry until slightly browned, about 10 or 15 minutes. 

If using a crock pot, transfer to the crock pot, add the rest of the vegetables and the beef stock and cook at low heat for 6-8 hours or high heat at 4-6 hours. Fifteen minutes before serving, cook the quick-cooking barley separately according to package directions, then stir into the soup. 

If cooking in a soup pot, add the rest of the vegetables and the beef stock and heat to a boil. Reduce heat and simmer for 30 minutes. Add the pearl barley and simmer for 30 more minutes, or until the barley is tender.

Remove the bay leaf. Serve in bowls with a dollop of room-temperature sour cream, if desired.

Serves 4-6.

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Aloo Mattar (Indian Pea and Potato Stew)

Aloo mattar (AH-loo mah-tar) stew is a super-easy and filling vegetarian dish full of a lot of complex curry-like flavors. You can make it as spicy or as mild as you like. It was very much a comfort food on a cold day, and our home smelled fabulous while we were cooking it. As simple as the recipe is, we were surprised that it tasted just like the one made in the restaurant by Indians.

My friend Sheilja recommends buying spices like cumin, coriander, and cardamom as whole seeds and then grinding them as you need them, so that they retain more flavor. They really smell amazing when you grind them fresh! She uses a Magic Bullet, but our electric coffee grinder works just as well. Again, try a Hispanic or Asian grocery store for the spices if you have trouble finding them at your supermarket.

Ingredients

4 medium russet potatoes
1 tbsp oil
1 medium white onion, chopped
1 clove garlic, minced
1 small green chili pepper, minced (bell, jalapeno, serrano, or other, depending on how much heat you want)
1 tsp ground cumin
1 tsp ground coriander seed
1 tbsp grated ginger
1 tsp garam masala powder (you can substitute good curry powder, but the taste will be different)
1 plum tomato, chopped
1 cup water
2 tsp salt
1 cup fresh or frozen peas
1/4 cup cilantro, chopped

Directions

Scrub the potatoes, then cut them into 1" cubes. Boil them until slightly tender, then drain.

In a large saucepan, heat the oil, then add the onion, garlic, and pepper and saute until tender. Stir in the cooked potatoes and the rest of the ingredients except the cilantro  Bring to a boil, then reduce heat and simmer 20-30 minutes, until the potatoes and peas are tender and the sauce has thickened. Stir in the cilantro.

Serve over rice with naan or puri flat bread on the side.

Serves 4-6

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5 Fabulous Meatless Meals

The Hungry Lovers have been looking for meatless Monday inspiration, especially since we're in the glorious days of summer garden bounty. This summer in particular, the produce seems more abundant and luscious than many years. This is a perfect time of year to explore new vegetarian meals.

I've rounded up some tasty meat-free meals for you to try, from some food sites we enjoy reading. If you'd like, please share with us your favorite meatless dishes, too. We always love trying something new.

Capasso Kitchen, Broccoli with carrots and cashews. We love a stir fry. We REALLY love cashews.

Honey B's and Birch Trees, Spicy Black Bean Burgers. "Spicy" and "Black Bean". Two of our favorite food words.

Bon Appetempt, Almond Tofu with Snap Peas and Soba Noodles. I bet this is fabulous with peanut butter, too.

The Reluctant Bean, Barbecue Lentil Sandwiches. You know they're good when teenagers are wolfing them down.

LaaLoosh, Lemon Spinach Chickpea Pasta. Laaloosh creates dependably awesome recipes that are healthy and Weight Watchers-friendly. 

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Mushroom and Caramelized Onion Lasagna

You may have noticed that one of our favorite meatless dinner combos contains mushrooms, caramelized onions, and cheese. These are the besties of Meatless Mondays, and they can show up for dinner anytime. Of course, we shave off a lot of fat by using fat-free dairy and just a tiny amount of oil. If you use Barilla's no-boil lasagna sheets, which are awesome, you save a whole lot of time and don't have to handle those boiling-hot floppy boiled noodles.

Ingredients

For the white sauce

4 cups milk
1 cup chicken or vegetable broth
4 tbsp butter
1/3 cup flour
Salt and pepper to taste
1/2 cup Parmesan cheese

1/4 tsp nutmeg

For the lasagna

2 tbsp butter

2 tbsp olive oil

12 oz mushrooms, thinly sliced

2/3 cup yellow onion, thinly sliced

1/2 tsp sugar
2 cloves garlic, minced
1/2 tsp thyme leaves, minced

12 sheets Barilla no-cook lasagna sheets (or regular lasagna, cooked)

Directions

Heat the milk and broth in a medium saucepan until nearly simmering. In a separate pan, melt the butter, then whisk in the flour until smooth and slightly browned. Slowly whisk it into the milk, then add the salt, pepper, Parmesan, and nutmeg, and simmer until thick and creamy, about 10 minutes.

Grease a 9x12 baking dish, and heat the oven to 350 degrees.

In a large frying pan, melt half the butter and oil over medium heat. Add the mushrooms and saute until tender and slightly browned. Set aside, then melt the rest of the butter and oil. Add the onions and cover for 5 minutes. Remove the lid, then add the sugar, reduce the heat to medium, and saute until soft, brown, and caramelized. Add the garlic and sauté until fragrant, about 1 minute. Add the mushrooms, thyme, salt and pepper into the frying pan and cook and stir 2 minutes more.

Spread about 1/4 cup of sauce in the bottom of the baking dish. Arrange 3 lasagna noodles on the bottom, then spread with 1/3 of the remaining white sauce. Sprinkle with half of the mushroom-onion mixture. Add three more lasagna sheets, then pour in the next 1/3 of the white sauce. Add the last three lasagna noodles and top with the rest of the white sauce. Sprinkle with the remainder of the mushrooms and caramelized onions.

Bake at 350 degrees for 20-30 minutes, until the lasagna is bubbly and cooked through. Let stand 10 minutes before serving. We usually add a little more Parmesan cheese to our individual servings.

Serves 6-8.

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Potatoes Gratin Savoyard

Potatoes au gratin, or scalloped potatoes, are one of my favorite ways to make spuds, because what's better than a casserole of cream, butter, cheese, and potatoes? Well, we found something even better. Yes we did.

Flipping through Julia Child's "Mastering the Art of French Cooking", I found this recipe for a casserole of potatoes cooked with butter, beef broth, and plenty of Swiss cheese. The flavor is astounding. It makes regular potatoes au gratin seem bland and boring.

Like always, we did our best to lighten up this recipe. I can't imagine how the French could eat like this every day without an epidemic of heart disease. Maybe French butter is healthier, or something.

Ingredients

6 cups red-skinned potatoes, sliced 1/8" thick

4 tbsp butter

1 clove garlic, minced

1 cup grated low-fat Swiss cheese

Salt and pepper to taste

1 cup hot beef broth

Directions

Soak the potatoes in cold water for 15 minutes, to remove the sticky starch from the surface. Dry on paper towels.

Preheat the oven to 400 degrees. Spray a 10-inch round or 9x12 square casserole dish with cooking spray. Spread half the potatoes in the dish, then dot with half the butter and cheese. Spread the rest of the potatoes on top, and add the rest of the butter and cheese.

Stir together the garlic, salt and pepper, and broth. Pour over the potatoes. 

Bake for 30 to 40 minutes, until the potatoes are tender and the cheese is slightly browned on top.

Serves 6.

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Roasted Poblano and Chihuahua Cheese Enchiladas

My friend Sheilja recently taught me to make some traditional Northern Indian foods; last week I invited her over to make some traditional Mexican foods I learned from my mother-in-law. I made vegetarian versions of the food because Sheilja doesn't eat meat. But the enchilada roja sauce can be used to stew chicken, and the enchiladas can be stuffed with anything you like - there are no rules about the insides of enchiladas!

There are, however, some strong ideas about what goes into a red enchilada sauce. Purists, and I suspect my teacher Mama Nona, would claim that the sauce should not contain tomatoes, so I didn't include any. But if you'd like to add some chopped tomato or a bit of tomato paste, I think you should cook what makes you happy.

Ingredients

For the Enchilada Roja Sauce

6 cloves garlic, unpeeled
5 medium dried guajillo or pasilla chiles
5 medium dried ancho chiles
1 medium red bell pepper, cored and sliced
1 tsp black pepper
1 tsp cumin seeds
2 tsp oregano
2 cups chicken or vegetable broth
1 tsp salt
½ tsp sugar

Heat a heavy skillet or griddle over medium then lay the garlic on one side to roast. Flip the garlic around in the pan until it is toasted on both sides, but not so brown that it gets bitter.

Tear the chiles into flat pieces and, few at a time, press them against the hot surface until they blister and change color. Flip them over and press again. Remove chiles and garlic from heat and place in a bowl, then cover with the broth. Soak in hot broth for 15 minutes.

Toast the cumin seeds on the hot skillet until fragrant and slightly browned. Place in a blender or food processor. Peel the garlic and remove the stems from the chiles. Put all the ingredients in a blender or food processor and puree until smooth. Add a little more water if needed; this should be a thick liquid, not a paste. Strain out the seeds.

For the enchiladas 

16-18 corn tortillas
5 poblano peppers
4 cups shredded chihuahua cheese
3 cups enchilada roja sauce
2 tomatoes, chopped
2 cups shredded lettuce
1/4 cup cotija cheese

Directions

Heat the broiler or grill. Place the peppers on a broiler pan or cookie sheet. Broil or grill close to the heat until the exposed side is blotchy, black, and peeling. Turn over the peppers and roast until both sides are blistered and the skin is blackened.

Place the peppers in a paper bag and allow to steam for 15 minutes. This will help you peel the blackened parts off. When finished steaming, cut off the stem and scrape the charred skin and seeds off with a knife. Cut the peppers into thin strips.

Preheat the oven to 350 degrees. Grease a 9x12 casserole pan, then spread out 1/2 cup of sauce in the bottom of the pan. On a flat griddle or frying pan, heat the corn tortillas until soft and pliable.

Pour half of the enchilada sauce onto a plate, and lay a tortilla on the plate. Add several strips of pepper and about 1/4 cup cheese.  Roll up the tortilla and place, seam side down, in the casserole pan. Repeat with the remaining tortillas, then drizzle with the remaining sauce. Sprinkle the cotija cheese over the top.

Cover the pan with foil and bake at 350 degrees for 20-30 minutes, until the centers are cooked and the casserole is heated through. Top with tomato and lettuce before serving.

Serves 6-8.

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Avocado Cream Soup

Joe called me from the local grocery store on his way home from work. "I'm at the reduced produce rack, and there's a bag of perfectly ripe avocados for $1.99. There's about ten in the bag. Could you use that?" I checked the refrigerator and said, "Sure, I've got a great idea."

This soup is everything I love about guacamole - the tangy bit of lime, the luscious creaminess of the avocados, the savory garlic. Joe added some tortilla chips left over from the elote dip we'd just made, but tortilla chips are really just a vehicle for avocados, aren't they? I don't know about you, but when I'm standing in front of a bowl of guacamole, all I really want is a spoon.

We had the soup hot for dinner on a night that was peculiarly cold for August in Illinois. I whipped up a batch of cheddar dill biscuits to go with it. The next afternoon, it was warm and humid again, so I had it cold for lunch and took these photos. Next time, I think I'll add some chopped tomatoes to the cold soup.

Ingredients

4 cloves garlic
1/2 tsp olive oil
8 ripe avocados
1/4 cup cilantro, chopped
1 1/2 cups fat-free half-and-half
4 cups chicken or vegetable stock
2 tsp salt
1 tsp ground black pepper
Juice of 1 fresh lime
1/4 cup sherry or dry white wine (optional)
2 cups tortilla chips

Directions

Heat the oven to 400 degrees. Cut off the root end of the garlic cloves and place them in a small oven-safe dish or pan. Drizzle with the oil, then roast about 15-20 minutes, until the garlic is browned and fragrant.

Peel and dice all but one avocado. Place half of the avocados, garlic, and cilantro in a blender and add half of the cream. Puree the mixture, then pour into a bowl and repeat with the other half of the avocados, cilantro, garlic, and half-and-half. 

Pour the stock, salt, pepper, and lime into a large saucepan and heat to a boil. Reduce heat; when the stock is simmering slowly, pour in the avocado mixture and stir well. Stir in the wine, if using. 

Serve immediately if you want hot soup; chill for 2-4 hours for cold soup. Slice up the last avocado and sprinkle the tortilla chips and avocado slices over the bowls before serving. 

Serves 6.

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Chana Masala (Indian Chick Pea Stew)

Chana masala is a stew made of chick peas (or garbanzos) from the Punjab region of India and Pakistan - the vast territory at the top of India, touching the Himalayas. This is my friend Sheilja's homeland.

When she was a girl, her mom was determined to send her to an English boarding school up in the Himalayas, far from her family. Her mother wanted her to have the best possible chance for a good life, and a solid education was the path, even if it wasn't the traditional path for women in her family.

Sheilja went on to college in West Virginia, then worked in New York City before settling down in the Chicagoland area. She speaks perfect, nearly unaccented English, too. What a fascinating life!

Punjabis sure know how to cook. This filling and healthy traditional Indian stew is completely meatless, but I promise you won't miss the meat for the highly flavored and slightly spicy party of flavors in this bowl. The garam masala and chole masala spice mixes give it a distinctive taste - in a pinch, you can use an equal amount of generic sweet curry powder.

Because many Indians cook with a variety of dried beans, lentils, seeds, and corn, you can often find a pressure cooker in the kitchen. This cuts down the prep time for Indian food enormously. But if you don't have one, soaking and then boiling the dry legumes is a perfectly good option, or allowing them to cook all day or overnight in a slow cooker before making the recipe.

Ingredients

2 cups dry chickpeas, rinsed and picked over, or 2 15-oz cans garbanzos, drained and rinsed
1 tsp cumin seeds
1 tbsp vegetable oil
2 cloves garlic, minced
1 medium onion, chopped
1 jalapeño pepper, seeded and minced
2 tbsp grated ginger root
4 Roma tomatoes, chopped
1/2 tsp ground red pepper
2 tsp ground turmeric
1 tbsp ground punjabi chole masala
1 tbsp ground garam masala
1 tsp tamarind paste, or 1 tsp sugar and the juice of 1 lemon (about 2 tbsp)

Cooked rice for serving (optional)
Chopped cilantro for garnish (optional)

Directions

Cook the dry beans in a pressure cooker according to the manufacturers directions, or soak them for 1 hour and then boil about 2 hours until tender. Drain well.

Heat a large skillet and toast the cumin seeds until slightly browned and fragrant. Set the seeds aside. Heat the oil, then saute to garlic, onion, pepper, and ginger until tender. Sitr in the rest of the ingredients, including the chick peas. Simmer uncovered, stirring occasionally, for 20 minutes.

Serve over rice with a side of warm naan or chapatis.

Serves 4-6.

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Easy Baked Falafel (Chickpea Patties)

You can check all the boxes on these Middle Eastern chickpea patties: low-fat, vegan, gluten-free, fiber-rich, and delicious. Usually falafel is deep-fried, but this version is simply baked on a cookie sheet. When I was researching the recipe, I learned that falafel patties or balls are a staple of a lot of Middle Eastern countries; in Israel and Turkey they mostly use garbanzo beans, but in Egypt they use broad beans, herbs, and spices.

Joe came home from band rehearsal to find that dinner was falafel and tzatziki sauce on thin pita. "This is so cool! Who gets to eat like this on a weeknight?" We do, and I think you'll want to, also!

Ingredients

1/4 cup brown sesame seeds
1 20 oz can chickpeas, drained
1 medium white onion, finely chopped (about 1/2 cup)
1/3 cup chopped cilantro
2 cloves garlic
1 teaspoon cumin powder
2 teaspoons ground coriander
1 tbsp lemon juice
2 tsp salt
2 tbsp olive oil
1 tbsp water (or more, if the patties are too crumbly)

Directions

Preheat oven to 400 degrees and grease a cookie sheet. If desired, toast sesame seeds on a hot dry griddle until slightly browned and more fragrant; this will enhance their flavor.  Add all ingredients to a food processor, blender, or mixer, and blend until it is at the consistency that looks good to you. I made mine into a fine dough, but some people like coarser bits of garbanzos in their falafel balls.

Test the consistency of the dough by pressing together a handful (about 1/3 cup). It should press together into a ball that sticks together but doesn't stick to your hands. Form them into patties about 1/2 inch thick.

Bake about 10 minutes on each side, until browned and crusty. We served this on pita with our cucumber-yogurt tzatziki sauce, shredded carrots, sliced onion and squash, and lots of napkins.

Makes about 12 patties.

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Italian Fontina-Cabbage Pasta Bake

Last summer, my adorable niece, who is still about five years old in my mind, graduated from high school. She's the baby who made me an aunt for the first time, and I still remember crying when I got the call she was born. The whole family headed over to Ann Arbor for her graduation party.

This is the only picture I could find of the very large graduation party, and my niece is not in it. The Boy, however, is prominently displayed.

Because her little brother and I have birthdays close to the party date, we did a little celebrating, and then spread the circle wider to include my brother-in-law's sister and Joe and I think about three other people. And so my brother-in-law's parents Don and Adair, who I adore, gave Joe and I a new cookbook: Italian Country Cooking by Loukie Werle.

I promised Don and Adair I would post some recipes, but life and rotator cuff surgery came between me and cooking. Finally, I'm posting a casserole. One casserole is all I've got, folks.

Cucina Povera is the simpler food that country people all over Italy enjoy rather than a Michelin-starred meal. It's the Italian equivalent of a hot dish at a Midwestern potluck. There are a lot of pasta-and-legume meals with tomatoes and greens filling in for high-priced ingredients. This book makes me want to grow a garden again, right in the middle of a January in Chicago.

So here you go. This will fill you up and keep you warm.

Ingredients

1/4 cup olive oil
2/3 cup chopped onion
2 garlic cloves, minced
1 tbsp sage, chopped (fresh is great if you have it)
10 oz rigatoni or penne pasta
1 large floury potato, like Yukon gold or russet, peeled and diced
5 cups savoy or napa cabbage, shredded
1 cup fontina or provolone cheese, shredded

Instructions

Preheat oven to 350 degrees.

Cook the pasta according to package directions, then drain and return to the pot with fresh water. Add the potatoes and boil 7 minutes more. Drain.

Heat the oil in a frying pan, then add the onions and saute until tender. Add the garlic and sage and cook, stirring, until sticky. Add 1/2 cup hot water and the cabbage and saute until tender.

Grease a 9x12 casserole dish and add the cabbage mixture, pasta and potatoes, and half the cheese. Stir, then top with the other half of the cheese. Cover with foil and bake for 20-30 minutes, or until the cheese is melted and bubbly.

Serves 4-6.

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Gorgonzola and Olive Stuffed Mushroom Caps

We made these stuffed mushroom caps for a meatless Monday when we wanted to use up some odds and ends from other meals. Eventually this recipe evolved into a rich, decadent appetizer. There are never any leftovers when we make these little guys.

The mushrooms make a fantastic holiday appetizer, especially if you can serve them on a warming tray. If you make them as a one-bite appetizer, choose a package of small bite-sized mushrooms. If you're making them for a meal, you might want to use 1 1/2" diameter mushrooms, like we did here.

We have stuffed mushrooms with all kinds of things, so I assure you that more recipes will be posted on this yummy fungus!

Ingredients

24 mushrooms (you can use ordinary white, baby portabellas, crimini, or any others with a large pocket under the cap)
1/4 cup white onion, minced
1 small clove garlic
2 tbsp butter
2 tbsp olive oil
3 oz. gorgonzola cheese, finely crumbled
6 kalamata olives, pitted and minced
1 tbsp chives, minced
2 tbsp Italian flat-leaved parsley, minced
2 cups finely crumbled fresh bread (or 1 1/2 cups dried fine breadcrumbs)
1 tbsp grated parmesan cheese

Instructions

Snap off the stems of the mushrooms, or cut them off. Coarsely chop the mushroom stems and onion.

Heat the butter and olive oil in a medium saucepan until melted and bubbly. Saute onions, mushrooms and garlic in the olive oil.

Remove from heat. Stir in breadcrumbs, parsley, chives, gorgonzola, and olives. Toss mushroom caps in 1/2 tsp olive oil.

Heat oven to 350 degrees. Oil cookie sheet and place the mushrooms upside down on the pan. Fill the well in each mushroom with a spoonful of the breadcrumb mixture. There should be enough filling to stuff each one until the mixture reaches the edges of the cap, with a big mound in the center. Sprinkle the tops with the parmesan cheese.

Bake for 20-30 minutes, until the mushrooms are cooked and the tops are browned.

Serves 8 as an appetizer, 4 as a side dish.

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Mushroom and Caramelized Onion White Pizza (Schiacciata con Funghi)

Our daughter's boyfriend, affectionately known as The Boy, maintains that pizza is not pizza without the sauce. Maybe you're in the same camp. Well, call it Italian flat bread if you want, or schiacciata (SKYET-cha-ta) like Italians do. Whatever you call it, this is flat-out delicious.

We first tasted the crust for this pizza when we were in Rome. We had driven down from Tuscany that afternoon, and our travel agent arranged our reservations for dinner in a quiet restaurant where all the locals ate. We didn't order from the menu - the agent, who knew the chef, told him to show off all his specialties to us. He served us seven courses, and this dish was the first, with a glass of Prosecco. 

After dinner, one of the families at a nearby table took our photo. Wouldn't it have been great if my eyes were open?

Ingredients

For the crust

1 envelope (2 1/2 tsp) active dry yeast

1/2 cup warm water (110 to 120 degrees)

1/2 tsp sugar

2 1/2 cups flour, plus a little more for kneading

1 tsp salt

4 tbsp olive oil, divided

1/2 cup cold water

2 tbsp coarse cornmeal

For the topping

2 tbsp olive oil

2 cups white mushrooms, chopped

1 1/2 cups white onion, thinly sliced

1 tsp sugar

2 garlic cloves, minced

2 cups shredded mozzarella or provolone

1 tsp dry oregano, crushed

Directions

Pour the yeast into a small bowl, and slowly add the warm water, stirring constantly. Stir in the sugar. Allow the yeast to work into small bubbles for about 5 minutes. Stir in the oil.

In a large mixing bowl, stir together half the flour and salt. Make a hollow in the center of the flour and pour in the yeast mixture. Stir until well mixed. Stir in the cold water. Gradually add the rest of the flour while stirring constantly, until the dough forms a ball.

Sprinkle a flat surface with flour, and put flour on your hands. Knead the dough on the surface until smooth and elastic and no longer sticky, about 15 minutes. Form the dough into a ball and place in a large greased bowl. Turn the dough over and cover it with a damp kitchen towel. Allow it to rise in a warm place until the dough has doubled, about 1 1/2 to 2 hours.

Punch down the dough and place it on the floured surface. Knead it for several minutes until elastic again.  Roll it out into a circle of about 1/4 inch thickness. Grease a round pan and sprinkle it with the cornmeal. Place the dough in the pan and cover it with the kitchen towel. Allow it to rise for 30 more minutes.

Preheat the oven to 400 degrees.

In a large frying pan, saute the mushrooms in a tbsp of oil on medium heat until browned and soft, about 15 minutes. Set aside. Add another tbsp of oil and saute the onions on high heat until they start to brown. Reduce heat to medium and sprinkle with the sugar and garlic. Cook for 15 minutes more, until evenly browned and caramelized. Stir together the mushrooms and onion mixture.

Drizzle the dough with the last 2 tbsp of olive oil and place in the oven. Bake for 10 minutes. Remove from the oven and sprinkle with the mushroom mixture and then the cheese. Sprinkle the oregano over the cheese. 

Bake for 20-25 more minutes, until the cheese is bubbly and the edges are browned. 

Serves 4-6.

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Chickpea and Feta Salad

After a cooler and wetter than usual summer, Chicago is experiencing a hot and muggy Indian Summer. I was on a conference call with a contractor in Seattle last week, and she said she had heard that summer in Chicago is extremely hot and humid.

"It's extremely hot and humid, then it's hot and bone-dry, then it gets extremely cold," I said. "In fact, the weather here is just extreme." I LOVE the city of Chicago, but I need to move some place without these kinds of temperature mood swings!

This chickpea and feta salad is good for a hot weather dinner. It's hearty enough for lunch or a  a substantial side dish, too. Because it's so flavorful, we like it with a simple grilled fish or chicken. Try sprinkling the meats with Joe's Greek Meat Rub before cooking, for a Mediterranean-style dinner.

Ingredients

2 15-oz cans chickpeas, drained
1 garlic clove, minced
1/4 cup sweet red pepper, finely chopped
2 tbsp fresh parsley, minced
1/4 cup green onions, chopped
1/3 cup cucumber, chopped
1/3 cup chopped Kalamata olives
1/2 cup feta cheese
2 Tbsp olive oil
1/4 cup fresh lemon juice
1/2 tsp black pepper
1/2 tsp ground fennel

Directions

In a large bowl, stir together the chickpeas, garlic, pepper, parsley, onions, cucumber, olives, and feta cheese. In a smaller bowl, whisk together the oil, lemon juice, pepper, and fennel. Drizzle over the salad and stir until well combined. Allow to marinate for an hour at room temperature before serving.

Makes about 4 cups.

One cup is 4 points + in the Weight Watchers system.

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Replay: Hazelnut-Asparagus Risotto

This risotto is so good I had to replay it again. I'm in perfect agreement with the 'eat local' movement, but at the same time I'm thankful we live in an era where we can get asparagus out of season when we're really craving it. So here's what I wrote back in June 2012:

So sad that the fresh asparagus season is almost over for the year. We just received two gifts of fresh asparagus in the last week: some came from my dear friend Ardy, and a big bundle came from my mom's garden in Ohio. Risotto was on our minds, slowly stirred into creaminess.

This recipe from Bocca Cookbook, by Jacob Kennedy, made a perfect meatless Monday main dish. It would be just as good as a side dish. We found our shelled hazelnuts (also called filberts) in the baking section and were pleased - whole hazelnuts look hard to crack.

The bright and slightly crunchy asparagus was a revelation paired with the earthy hazelnuts. We were too hungry to fully appreciate the combination at first, but once we slowed down and savored the flavors, it was exquisite.

I think I say food is exquisite too often, but my goodness, this is tasty, even if your friend didn't just snap off the last of her asparagus right out of her backyard for you.

Ingredients

½ medium onion, chopped
2 tbsp butter
2 tbsp olive oil
1 tsp salt
3/4 cup arborio rice
2/3 cup white wine
1 1/4 cups water
1 large bunch (3/4 pound) thin asparagus, cut into 1-inch sections
1/3 cup Gorgonzola, crumbled
½ cup shelled hazelnuts, toasted and coarsely chopped

Directions

Melt the oil and butter together in a large saucepan. Saute the onion until tender. Add the rice and salt and cook for two minutes. Add the wine and 1/2 cup water and bring to a simmer. Continue stirring and simmering and add the rest of the water in small batches as the arborio rice absorbs it - about 20 minutes total.

When the rice is just a little too al dente, sprinkle in the cheese and stir until it is the texture that you like. Serve sprinkled with the rest of the cheese and the hazelnuts.

Makes 2-3 main dishes, or 4-5 side dishes.

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Thai Drunken Noodles (Pad Kee Mao)

The leftovers on my desk the following day. Yum - but yet again I apologize for photo quality.

Last Friday, I went to a Thai restaurant for lunch with my friend Peg - the first time I've seen her since school let out and the teachers let down their hair. With acclimating to my new job, prepping work for my July art show, and getting some new social justice initiatives going at our church, I haven't had any girlfriend time in a LONG time. It refreshed my heart like always.

I admit that I love sticking to favorites in Thai restaurants, even more so when the menu is longer than two pages and I can't make up my mind. I was certain there was Tom Kha Gai (chicken and coconut soup) in my future until the waiter set down bowls of clear mushroom soup. My script was rewritten and the "Drunken Noodles" description sounded wonderful.

It was so good that I went home and looked up recipes immediately. I learned that it got its name from the spicy umami that goes well with lots of beer or probably any other drink you like. Some people also say it's good for a hangover, but I didn't test that theory.

Thai birds-eye chiles. Tiny little pepper torpedoes.

During my research I also discovered the mouth-watering blog High Heel Gourmet, where the author shares stories about life in Thailand and California along with authentic recipes and lots of wit. She also gave me the most wonderful tip about scrambling eggs in a wok so they don't soak up all the sauce. You'll see it below.

While I toned down the heat and changed the recipe toward my own tastes, it's pretty close to several recipes written by Thai cooks. We made it without meat one night, but of course you can add whatever you like!

Remember, anytime you're cooking something in a wok or with a stir-fry method, the whole process goes quickly. Have everything ready to go and lined up next to the pan so you can toss it in when it's time.

Ingredients

For the sauce

1/4 cup soy sauce
2 tbsp fish sauce

2 tbsp oyster sauce

2 tsp brown sugar

1 tsp white pepper

For the stir fry

1/2 lb chicken, shrimp, beef or pork, thinly sliced against the grain (substitute firm tofu if you like)

1 tbsp cornstarch

3 tbsp canola or peanut oil

3 garlic cloves, minced
1 Thai birds eye chili

2 jalapenos, sliced (2 peppers tasted just hot enough for me, but I like spicy)
1 tomato, sliced into thin wedges

1 onion, sliced into thin wedges

2 cups mixed vegetables, like carrots, broccoli, green beans (try the Asian foot-long beans!), bok choy, sliced green onions, or anything else you like

4 cups thick rice noodles

3 eggs

1 cup Thai basil leaves, coarsely chopped

Instructions

Dust the meat with the cornstarch to tenderize it and seal the surface. The cornstarch will also thicken the stir-fry sauce. Set aside. Whisk together all the sauce ingredients and set aside.

Soften the noodles according to the package directions. If the directions are in a language you can't read, soak the noodles in hot water until soft, stirring occasionally so they don't stick together. Drain and use right away.

Crack the eggs in a bowl and whisk them.

Heat a large wok and high heat, and then add the oil. When the oil shimmers toss in the garlic and cook until tender - about 30 seconds. Add the vegetables and cook until they are starting to get tender. Then add the meat. Stir and cook until all edges are seared. 

Stir in the noodles and toss the ingredients together. Pour on the sauce and toss some more until the food is well-coated.

Turn the heat down to slightly. Move some of the noodle-veg mix away from the side, then pour in the eggs. Flip the noodles on top of the eggs and count to fifteen. The noodles are holding the heat over your eggs until they are somewhat cooked.

High Heel Gourmet says: "The counting is the time the eggs need to set a little. If you crack the egg and start to stir-fry right away, the egg will just disappear and leave the fishy smell and fishy taste behind…yuckkkkk! This is how I get the eggs to look like I just scrambled them and added them to the wok."

Toss the egg with the noodles. Finally, throw in the basil leaves and toss until they are slightly wilted. Serve in bowls, with lime wedges if desired.

Serves 4.

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Ricotta Gnudi with Wild Mushroom Sauce

New to gnudi? These little dumplings are actually the filling of ravioli; because they don't have a pasta covering, they're called "nude" in Italian. Gnudi, nude, yum. Though we love ravioli, we haven't perfected the homemade process yet. These are simpler.

Though we're just now seeing gnudi pop up on menus in the U.S. (see this Chicago Tribune article, "Gnudi May Make You Forget Ravioli"), gnudi has been a long-time love affair in Italy.

Here's a recipe for gnudi that satisfies our winter cravings for hearty food while giving us a break from a week of heavy meat-eating - not that I'm complaining! Around holidays, I'm always thankful I'm a carnivore.

Most of the recipe can be made days in advance (like a weekend when you have time to do some extra cooking), then finished up on the day you want to eat the ricotta gnudi. By the way, if you happen to have some fresh sage in your garden, snip a few leaves and crisp-fry them with the meat, then arrange them on top of the finished dish. Yum!

Truffle oil or salt is a luxury item that's rarely in our budget. But this year, Joe found a bottle of white truffle cream among his Christmas presents. It has butter, parmesan, and a bit of garlic, along with white Italian truffles. The musky, intense flavor was worth the big splurge, and added amazing flavor to this dish.

Ingredients

For the gnudi

1 pound low-fat ricotta cheese
1 large egg
1/3 cup Pecorino Romano (or Pamesan)  cheese, freshly grated
1/4 tsp thyme
Salt and white pepper to taste
3/4 cup all purpose flour
1/2 cup flour, for coating

For the sauce

3 tbsp olive oil
4 slices pancetta or lightly cured bacon (omit if you want a vegetarian dish)
8 fresh sage leaves (optional)
1 pound mixed mushrooms (such as portabellas, button, crimini, oyster, and stemmed shiitake), sliced
1 cup onion, sliced and halved
1 tsp fresh thyme
1 tsp chopped sage
2 cups low-salt vegetable or chicken broth
1 teaspoon truffle oil (optional)
4 tablespoons butter, diced

Instructions

For gnudi: (note: the gnudi can be made several days ahead of time and chilled until ready to cook.)
Line medium bowl with up to 10 layers of paper towels. Spoon ricotta cheese into bowl. Wrap and squeeze moisture out. Re-line the bowl and repeat one more time. Finally re-line the bowl and let drain at least 30 minutes and up to 1 hour. This process removes a lot of the water that will prevent your gnudi from cooking up fluffy.

Beat egg, 1/3 cup Pecorino Romano cheese, thyme, salt, and white pepper in large bowl to blend. Mix in ricotta. Sprinkle 3/4 cup flour over and stir gently to blend. Cover and chill dough 1 hour. Can be made 1 day ahead. Keep chilled.

Line rimmed baking sheet with plastic wrap. Place some flour in bowl. For each gnudi, gently roll 1 heaping teaspoonful of dough into ball, or roll between fingers and palm into a finger shape. Add to flour; toss to coat lightly with flour. Place on baking sheet. Can be made 4 hours ahead. Cover; chill at least 30 minutes.

For the sauce (Note: this sauce can be made several hours ahead of time)

Heat 1 tablespoon oil in large pot or extra-large skillet over medium-high heat. Add the pancetta or bacon. Cook until beginning to brown, about 2 minutes per side. Let it drain on paper towels. Add whole sage leaves to pot or skillet; fry until crisp, about 1 minute per side. Let them drain with the bacon.

Heat the rest of the oil in same pot over medium-high heat. Add all mushrooms, onions, thyme, and chopped sage. Sauté until the mushrooms are brown and liquids evaporate, about 12 minutes. Add broth to same pot and boil until slightly reduced, scraping up the browned bits, about 5 minutes. Stir in the truffle oil or cream. Add the salt and remove from heat.

Cook gnudi in large pot of boiling salted water until very tender and fluffy, 8-10 minutes. Drain and set aside.

Add the butter to the sauce and warm it to a low simmer. Add the gnudi and gently toss until the sauce coats the gnudi.

Serve in a large bowl with the crumbled pancetta and whole sage leaves scattered over the top.

Serves 4-6.

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