Tag: gordon ramsay marinara sauce recipe

Baked Eggplant Sticks

Strips of eggplant, breaded and baked until golden and served with a quick marinara sauce. Serve these as a snack, appetizer or side dish. I’m making these tonight with an eggplant I bought at the farmer’s market and figured I would revive the recipe from the archives. Enjoy!

I can vividly remember the day when my picky daughter, who was in middle school at the time, told me she liked eggplant.

Eggplant? Really? She was eating dinner at a friend’s and they were having breaded eggplant for dinner and she loved it. Kids are always more willing to try new food when they are eating over their friends’. I was delighted she liked a new vegetable and I made breaded eggplant for her at least once a month, only I baked them instead of making them fried.

Eggplant is probably not for everyone, but if you like eggplant, or want to try introducing them to your family and don’t know how, this is a good place to start. There are many varieties of eggplant, Japanese eggplant is a bit sweeter and milder. If you have a farmer’s market near you, you will find a lot of varieties is season right now.

Baked Eggplant Sticks
gordon-ramsay-recipe.com
Servings: 4 • Serving Size: 1/4 • Old Points: 1 pt • Points+: 1 pt
Calories: 86.9 • Fat: 2.9 • Carbs: 0.7 g • Fiber: 2.9 • Protein: 4.3 g • Sugar: 0
Sodium: 202.4

Ingredients:

10 oz eggplant
1 tsp olive oil
1/2 tsp kosher salt and fresh cracked pepper
1/2 cup Italian Seasoned breadcrumbs
2 tbsp parmesan cheese
1 large egg white
oil spray
1 cup quick marinara sauce^[1] for dipping (extra points)

Directions:

Preheat the oven to 450°. Line two baking sheets with parchment paper and lightly spray with oil.

Cut ends off the eggplant. Slice eggplant in half, then into 1/4 inch thick slices. Lay each slice on the cutting board and cut into 1/4 inch strips. Be sure to cut all the strips the same size so they cook evenly.

Place eggplant strips in a bowl and season with olive oil, salt and pepper. Set aside.

Combine breadcrumbs and parmesan cheese in a bowl, and egg whites in another.

Dip a few strips of eggplant at a time into the egg whites, then into the breadcrumbs. Using a fork, remove eggplant from crumbs and place on the baking sheets. Spray with more oil and bake 10 minutes in the middle rack.

Turn over and bake an additional 5 minutes, or until golden. Serve hot.

References

^{^} quick marinara sauce (www.gordon-ramsay-recipe.com)

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Roasted Vegetable Lasagna

by Pam on January 27, 2013

No news on my MRI results yet but I am hoping to hear from my doctor on Monday. I’ve had a good weekend with much less pain and more mobility so that is GREAT (watching lots of movies, ice, and advil helped). Since I am still not in the kitchen cooking, here is one of my more popular recipes that is always a huge hit when I serve it to guests.

Originally posted on July 15, 2009:

My dear friend, Tiffany was in town for a quick visit and I wanted to make her a healthy but tasty meal. I made this lasagna a few weeks ago for some other friends and it was a big hit so I decided to make it again. Tiffany really loved it and so did my husband and I. Both of my kids ate it but didn’t LOVE it – that’s okay, more for me. It was a cool afternoon so I roasted the veggies which gives the lasagna such an amazing flavor. I used all the veggies I had on hand in the refrigerator. I also used leftover mushroom marinara but your favorite jar of marinara would work great too. I would have used fresh basil but my plant didn’t survive my vacation so I used dried instead. I really, really loved making this dish, not only because I knew it would be tasty, but also because it was fun to make.

Preheat the oven to 400 degrees. Line a baking sheet with tin foil (for quick and easy clean up) then coat the tin foil lined baking sheet with olive oil cooking spray. Clean and slice the veggies and layer all but the zucchini and yellow squash on the sheet. Drizzle a bit of olive oil on top, season with sea salt, cracked pepper, basil and oregano to taste. Toss to coat and place in the oven for 20 minutes. After 20 minutes, add the zucchini and yellow squash to the roasted veggies, toss and return to the oven for an additional 10 minutes. Remove from the oven and set aside. Once the garlic cloves cool down, carefully peel the skin off and slice. Add sliced garlic back in with the rest of the veggies.

For the ricotta mixture, combine all the ingredients and mix thoroughly. Taste and re-season if needed.

Preheat the oven to 350 degrees. Coat a large glass baking dish with olive oil cooking spray. Pour a bit of marinara sauce on the bottom of the dish then place a few lasagna noodles down to completely cover the bottom of pan. Add half of the ricotta mixture and spread evenly over the noodles. Next add half of the roasted veggie mixture. Cover the veggies with lasagna noodles then sauce. Add the last of the ricotta mixture then the remaining veggies. Cover with lasagna noodles, more sauce then sprinkle the top with mozzarella, parmesan and dried basil. Bake covered for 30 minutes; remove the cover and bake for an additional 5 minutes or until the cheese is melted and golden brown. Cool for at least 5 minutes before slicing. Enjoy.

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Roasted Vegetable Lasagna

Ingredients:

Roasted Veggies:

8 oz button mushrooms, quartered
1/2 red onion, quartered
2-3 orange, red or yellow baby bell peppers, sliced
Broccoli florets
1 small handful of shredded carrots
6 cloves of garlic, leave the skins on for roasting
1 green zucchini, sliced
1 yellow squash, sliced
Olive oil
Sea salt and freshly cracked pepper, to taste
Dried basil, to taste
Dried oregano, to taste

Ricotta mixture:

1 16 oz container of fat free ricotta cheese
3-4 tbsp mozzarella cheese, grated
3-4 tbsp parmesan cheese, grated
1 clove of garlic, minced
1 egg
Sea salt and freshly cracked pepper, to taste
Dried oregano, to taste
Dried basil, to taste
Dash of nutmeg

Other ingredients:

Lasagna noodles (I used no cook noodles – love them)
Mushroom marinara (or your favorite jar of marinara)
Mozzarella cheese, shredded
Parmesan cheese, grated
Dried basil

Directions:

Preheat the oven to 400 degrees. Line a baking sheet with tin foil (for quick and easy clean up) then coat the tin foil lined baking sheet with olive oil cooking spray. Clean and slice the veggies and layer all but the zucchini and yellow squash on the sheet. Drizzle a bit of olive oil on top, season with sea salt, cracked pepper, basil and oregano to taste. Toss to coat and place in the oven for 20 minutes. After 20 minutes, add the zucchini and yellow squash to the roasted veggies, toss and return to the oven for an additional 10 minutes. Remove from the oven and set aside. Once the garlic cloves cool down, carefully peel the skin off and slice. Add sliced garlic back in with the rest of the veggies.

For the ricotta mixture, combine all the ingredients and mix thoroughly. Taste and re-season if needed.

Preheat the oven to 350 degrees. Coat a large glass baking dish with olive oil cooking spray. Pour a bit of marinara sauce on the bottom of the dish then place a few lasagna noodles down to completely cover the bottom of pan. Add half of the ricotta mixture and spread evenly over the noodles. Next add half of the roasted veggie mixture. Cover the veggies with lasagna noodles then sauce. Add the last of the ricotta mixture then the remaining veggies. Cover with lasagna noodles, more sauce then sprinkle the top with mozzarella, Parmesan and dried basil. Bake covered for 30 minutes; remove the cover and bake for an additional 5 minutes or until the cheese is melted and golden brown. Cool for at least 5 minutes before slicing. Enjoy.

Recipe and photo by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
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Italian Goulash

by Pam on January 29, 2013

I heard good news from my doctor today. The MRI results came back and I have nothing serious going on with my back (YEAH!). With a little hard work, exercise, and some help from the physical therapist and the chiropractor, I should be back to normal in no time. Thankfully, the last few days have been good days with more movement and much less pain.

Unfortunately, my daughter now has the flu and the rest of us aren’t feeling well either – UGH! Since my family is under the weather, I decided to post some good old comfort food. I’ll be back in the kitchen soon…

Originally Posted on January 25, 2010

My mom used to make goulash for us when we were kids and it was one of my favorite meals. I haven’t had it for years and I have been craving it lately. My mom would make her goulash with tomato sauce, ground beef, canned mushrooms, onion, bell pepper and elbow macaroni. I decided to make an Italian goulash using leftover homemade marinara, fresh mushrooms, onions, bell pepper, fresh basil, garlic and elbow macaroni. If you don’t have time to make the marinara you could always use a jar of your favorite store bought marinara. My whole family really loved this goulash. Thanks for the inspiration Mom.

Heat the olive oil in a small Dutch oven over medium heat. Add the onions and mushrooms then cook for 3-4 minutes. Add the ground beef, bell pepper, chopped garlic then season with sea salt and freshly cracked pepper; cook for 4-5 minutes making sure to crumble the ground beef as it cooks. Drain any excess grease from the pan then add the marinara sauce, stir until mixed thoroughly. Simmer the sauce for 1-2 hours so flavors combine.

Cook the elbow macaroni per instructions (make sure to season the water with salt) then drain completely. Combine the macaroni with the sauce, add the fresh basil and mix well. Simmer for 15 minutes so the sauce has time to flavor the noodles. Top with Asiago cheese if desired and serve. Enjoy.

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Italian Goulash

Ingredients:

1 tsp olive oil
1 lb of lean ground beef (94/6)
1 small sweet yellow onion, diced
3-4 baby bell peppers, diced (I used red & orange)
8 oz cremini mushrooms, sliced
4 cloves of garlic, chopped
Sea salt and freshly cracked pepper, to taste
3 cups of Roasted Tomato, Onion & Garlic Marinara
12 oz elbow macaroni, cooked per instructions
Fresh basil, chiffonade
Asiago, grated

Directions:

Heat the olive oil in a small Dutch oven over medium heat. Add the onions and mushrooms then cook for 3-4 minutes. Add the ground beef, bell pepper, chopped garlic then season with sea salt and freshly cracked pepper; cook for 4-5 minutes making sure to crumble the ground beef as it cooks. Drain any excess grease from the pan then add the marinara sauce, stir until mixed thoroughly. Simmer the sauce for 1-2 hours so flavors combine.

Cook the elbow macaroni per instructions (make sure to season the water with salt) then drain completely. Combine the macaroni with the sauce, add the fresh basil and mix well. Simmer for 15 minutes so the sauce has time to flavor the noodles. Top with Asiago cheese if desired and serve. Enjoy.

Recipe and photos by For the Love of Cooking.net
Inspired by my Mom

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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