Late Night Snack

it's not my best work....but sure tastes good.

Homemade Turkey Baked Ziti

The "Snow-i-cane" of 2010 seems to be coming to an end and once again the weathermen of New York have failed to impress.   I made the strong attempt of walking home from work this evening, attempting to avoid every slush puddle that Manhattan seems to endure on nights like this.   As most would agree there are two main challenges one has to deal with tonight; 1) Staying dry from knee down on your stroll home, 2) As this is Friday evening in the city, what to do for dinner?  

So as most Friday nights have come to be a trek to the supermarket is where I be.  Comfort food is the meal of choice.  Homemade Baked Ziti is where we shall rejoice!

Homemade Turkey Baked Ziti

Ingredients

• 1 lb of 93% ground turkey
• 1 28 oz can of crushed tomatoes
• 2 garlic cloves chopped
• 1 medium sweet onion chopped
• 1 lb of whole wheat ziti
• 1/4 cup of tomato paste
• 1/2 cup of water
• 1 package of part skim ricotta
• 1 package of shredded mozzarella
• 1/4 cup of grated parmigiana cheese
• 1 egg - beaten
• Pinch of dried basil, red pepper flakes, dried sage
• Handful of chopped Italian parsley
• 2 tablespoons of EVOO

Preparation

Heat oil over medium heat.  Add garlic and onion and cook until translucent. About 10 minutes.  Add turkey meat and cook until done.  Add Salt & Pepper to season.  Add tomato paste, crushed tomatoes, water and red pepper flakes, Basil & Sage.  Bring to a boil and then simmer to reduce. Cooke for 10 minutes.  

In a separate bowl combine egg, parsley, ricotta, and 3/4 package of mozzarella.  Mix well to combine.  

In a large pot bring salted water to a boil.  Add pasta and cook for 10-12 minutes or desired texture.  Preheat oven to 450 degrees.

In a deep baking dish (preferably a half lasagna pan) layer sauce than cheese than pasta. 

Repeat twice and top final layer with shredded mozzarella and parmigiana cheese.  Cover and bake for 40 minutes.

Serve and Enjoy!

Whole Wheat Pasta w/grilled chicken & eggplant

Tonight we dine in tribute to Italy. It's not often I cook a meal that requires me never to leave my apartment, but after a dismal outing of my boys today I wasn't really in the mood. And truthfully I might as well toast tonight's dinner to Steve Spagnuolo, a man with an Italian name who single handily cost the giants their season this year (not 100% accurate but his replacement sure did!). Sorry Steve..I'm bitter!

Ingredients

• Half of a box of Whole Wheat spaghetti
• 1 lb of chicken breast (2 halves or prepackaged strips)
• 1 large eggplant sliced in rings
• Olive Oil
• 2 cloves of garlic
• Tomato Sauce (homemade or store bought)
• Italian Parsley
• Red Pepper Flakes
• Parmesan Cheese
• Fresh Mozzarella

Preparation

• Grill chicken breasts over medium high heat until completely done. Set aside to cool
• Remove chicken and immediately grill eggplants on both sides until you obtain grill marks on both sides. Remove eggplant and cool
• Once cool slice chicken lengthwise and cube eggplant
• While chicken and eggplant are cooling boil a pot of salted water. Once water reaches boil cook a handful or so of whole wheat pasta (6-7 minutes for al dente)
• Heat a non stick skillet with a tablespoon of olive oil and a clove of chopped garlic.
• Add tomato sauce to skillet and heat over medium-low flame
• Add chicken and eggplant to skillet
• Add pasta and mix well

To plate

• Take a couple slices of fresh mozzarella and top over pasta
• Sprinkle with Red Pepper flakes and Parmigiana cheese
• Top with parsley and serve!