Eat Something Good

When I think about the foods I like, I often find that the food is Italian or uses ingredients used in Italian cooking.  I mean, who doesn’t like the basic pasta dishes like spaghetti and meatballs, fettuccine alfredo, etc…Well, I’m not a huge fan of ravioli but I did cook with it last night.  I’m actually noticing that I’ve been on a bit of a kick.  Last Sunday was Italian Roast beef, Monday nights’ dinner was sandwiches made from the leftover italian roast beef.  And tonight’s will be the ravioli parmigiana.

First, I have to tell you about the sandwiches I made Monday night.  I thinly sliced the leftover italian roast beef.  I heated it in the braising liquid with a little fresh mozzarella cheese.  To the sandwich, I added sliced hot cherry pepper rings, one slice of tomato, fresh basil leaves, sliced onion, a little mayo (always Hellmann’s) and plenty of salt & pepper on medium-toasted ciabatta bread.  Steve said it’s the best sammie I’ve ever made.  And I mentioned that he’d already said that about my fresh turkey, stuffing and gravy sandwich.  He said, “No way, this one was way better!”  And remember, Steve doesn’t really like sammies.  At delis, he often gets something like a hot chicken cultet with lettuce & mayo on a roll.  I like mine with amerian cheese & mayo.  Straight up but I don’t mind lettuce on a chicken cutlet sammie that involves mayonnaise.

ravioli parmigiana

Okay, so I took America’s Choice (A & P store brand) frozen raviolis and cooked as directed.  It just said to bring water to boil, add raviolis and then simmer for 3 to 5 minutes.  We let it sit longer than that because, well, I just don’t like chewy ravioli.  And unfortunately, a lot of the regular commercial brand ones are.  I like a lighter, more delicate ravioli.  For the sauce, I sauteed some chopped garlic & bay leaves in olive oil.  Then I added a can of tomato puree (Red Pack brand in red can.)  Later, I tore up some fresh basil and added that to the thick sauce.  I used fresh mozzarella for the top.  I sliced six 1/3″ pieces and arranged them just so.  I let the cheese get a little brown before I pulled it out from under the broiler in the oven.

On the side, I used a cesar kit salad bag (Dole) and added sliced onions and small grape tomatoes.  The kit includes romaine lettuce, grated parmesan, croutons & cesar dressing.  It’s not bad.  It’s light.  Not too heavy on the dressing.  Just enough to taste.  But really, I would’ve either liked a little more dressing or a little salt.

The verdict.  Steve requested this dinner including the cesar salad part.  Of course he loved it.  We had our differences on cheese at first.  He didn’t think that the fresh mozzarella would melt nicely, that it’d be too soft.  I assured him that it would be good but he had little faith in me til tonight.  He really enjoyed the fresh muzzie (sp?) as some Italians call it.   We both liked it so much that we had two servings each.  The raviolis were tender but not at all mushy.  We’re stuffed.  I also toasted up some really good dense but not too dense,  hard & crusty bread.  And we used Land O Lakes spreadable butter.  We got some from Steve’s mom and liked it so much that we bought more.  It mimicks a buttery taste but has a distinctive flavor all on its own.  I suppose some would describe it as being artificial tasting but we like it.  And we feel a teensie bit healthier.  Steve is a big butter man.  He deems it a butter emergency if we don’t have at least two quarter sticks in the refrigerator (we freeze ours.)

I just thought of something.  This meal is completely vegetarian.  Lacto and possibly ovo vegetarian.  So if meat is not your thing or you want to keep it lighter for the night, make this stuff.  Okay guys, take care and as always, Eat Something Good!