Foodies-11/13/2014 Beef and Cheese Manicotti

Aleathia says:

Believe it or not this recipe for Beef and Cheese Manicotti (stolen and loosely followed and revamped) from Everyday Italian has garnered the number two spot of best things ever in the world to eat at my house.

Originally tonight I was going to go for something a little more simple like Pasta Primavera, but when I mentioned Manicotti there was a twinkle in the collective family eye.  It is a long process to make, not hard, but it has many steps that can't be skipped.

Beef and Cheese Manicotti

You will need the following:

1/2 pound ground beef

15 ounces Ricotta

1 box Manicotti

Fresh Basil

Fresh Oregano
1 Sweet Onion

1-2 cups shredded Mozzarella

1/2 cup grated or shredded Parm

Salt and Pepper

1 can of diced tomatoes

1 small can of tomato sauce

olive oil

butter

Start by chopping the onion and sauting it in a few tablespoons of olive oil.  When they start to get soft, add the ground beef and cook until there is no red showing.  Turn the heat off and let this mixture cool.

While the meat is cooking, you can prepare the cheese portion of the filling.  In a large bowl put the ricotta, 1 cup of mozzarella and 1/4 cup of parm, mix.  Chop your fresh herbs and add them to the mixture.  Salt and pepper and stir again.  When the meat mixture is cooled, add it to the cheese and combine thoroughly.

While you are making the cheese mixture put a pot of salted water on to boil for the manicotti.  When the water comes to a rolling boil, add 4-5 manicotti to the water.  You will need to cook them only 6-7 minutes because you want them to hold their shape for filling.  Set them on a greased plate to cool.  Once all the pasta is finished you can make the marinara.

To make the marinara place the can of diced tomatoes and the tomato sauce in a blender.  Blend until smooth.  Set aside.

Put a few tablespoons of olive oil in the bottom of a baking dish.  Spread out a half cup of sauce across the bottom.  Fill your manicotti.  I suggest that you hold them horizontal at first, fill one end, and then turn them vertical to fill them the remainder.  This keeps the filling from falling out the other end.  It saves on frustration.

The filling usually makes 12 manicotti, but sometimes you can squeeze out an extra one.  I arrange them in the dish like this.

Place the remainder of the sauce over the manicotti.  This will help cook the pasta the rest of the way.

Spread the remaining mozzarella over the manicotti and sprinkle a 1/4 cup of parm on as well.  This recipe calls for breaking up pats of cold butter and placing it around the top of the finished dish.  I'm not sure what the hell this does but I love butter so who cares.

Your oven should be preheated at 350 degrees.  The manicotti need to cook for 30-40 minutes.  When it is done, let it rest a few minutes or you will burn the crap out of your mouth and ruin your dining experience.

Serve with salad or just gorge yourself on cheesy goodness.

Foodies-5/8/2014 Gluten Free Eggplant Parmesan

Aleathia says:

I just want to say that I learned to appreciate the value of home cooking in the last 24 hours.  I was stuck in the hospital for chest pain and the food was less than desirable and even less gluten free.  Their idea of gluten free is no bread.  It is so much more than that.  So this post is a little late because I just got sprung from the joint and ate some real food!!

In addition, there will be a few new people popping in to post in The Forked Road:  Joseph Bouthiette Jr and Ally Malinenko.  Be on the look out for great things from both of them.

Today's adventure in cooking is Gluten Free Breaded Eggplant Parm:

Gluten Free Breaded Eggplant Parm

2 medium eggplants, sliced a half inch-three quarter inch thick
salt

1 package Ian's Gluten Free Panko (Italian style)
3 T gluten free flour
2 eggs, beaten
vegetable oil (for frying)
salt and pepper to taste

Preheat oven to 375 degrees.  Line baking sheet with aluminum foil.

Slice eggplant and lay out on paper towels.  Salt both sides and let stand for at least an hour.  This helps to bleed out the bitter taste.  Eggplant is part of the nightshade family (as are tomatoes) so they can be bitter.

After the eggplant have started to weep, dab the juice from them and stack them on a plate.

While the eggplant are bleeding their bitterness, mix the Panko and the flour together on a plate.  You can add additional salt and pepper to this mixture for your own taste.  Beat the eggs as well.

Dip pieces of eggplant in the egg and then dredge them in the Panko mixture.  The sides will not get coated and this doesn't matter.  

Once your eggplant is coated heat vegetable oil in a deep frying pan.  Fry the eggplant on both sides until they are golden brown.  The eggplant will still be firm, but this is ok as you will be baking them in the end to finish them.

When the eggplant is golden brown, remove from the oil and place them on the prepared baking sheet.  Two eggplant should fit snugly on the sheet so you can bake in one round.  Place them in the oven for 10 minutes.

Place shredded mozzarella over each piece of eggplant.  This can be as much or as little as you like depending on your taste and diet.  Place them back in the oven for another 10 minutes or until the cheese has melted.

I like to serve this with a homemade tomato sauce and a gluten free corn pasta.  Enjoy!!