Meatless Monday Main Dish: Ziti with Roasted Summer Vegetables
August 30, 2010
School is a few weeks underway already in Alabama, and I am amazed at how hard my kids’ homework is. Last week, my two oldest children were up to almost 10 every night doing math problems, reading their quota of 150 minutes a week and so on. My son even had to do a “glog” which is actually the same thing as a “blog”. Pretty cool, huh. After a long day at school (and after-school sports), I love to serve the kids something really healthy, colorful and fresh. This dish was a hit the other night, especially topped with freshly grated Parmesan cheese. It’s great when I can feel good about what they are eating, especially when they are working so hard and need good nutrition.
Ziti with Roasted Summer Vegetables
Prep:
15 minutes
Cook:
30 minutes
Yield:
4 servings
Ingredients
3 small zucchini, cut into 1/2-inch pieces
2 small yellow squash, cut into 1/2-inch pieces
1 large eggplant, peeled and cut into 1/2-inch cubes
1/2 purple onion, diced
3 tablespoons olive oil, divided
1/2 teaspoon sea salt, divided
1/2 teaspoon freshly ground pepper, divided
5 roma tomatoes, quartered
8 ounces ziti, cooked
3 tablespoons balsamic vinegar
1/2 cup freshly shaved Parmesan cheese
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh Italian parsley
2 small yellow squash, cut into 1/2-inch pieces
1 large eggplant, peeled and cut into 1/2-inch cubes
1/2 purple onion, diced
3 tablespoons olive oil, divided
1/2 teaspoon sea salt, divided
1/2 teaspoon freshly ground pepper, divided
5 roma tomatoes, quartered
8 ounces ziti, cooked
3 tablespoons balsamic vinegar
1/2 cup freshly shaved Parmesan cheese
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh Italian parsley
Preparation
1. Preheat oven to 450F.
2. Layer zucchini, squash, eggplant and purple onion on a single layer on a baking sheet. Drizzle with 2 tablespoons olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast vegetables, stirring occasionally, 30 minutes or until tender.
3. Meanwhile, layer tomatoes on a small baking sheet or baking dish. Sprinkle with remaining olive oil and remaining salt. Bake in preheated oven for 30 minutes.
4. Toss cooked pasta with eggplant mixture and tomatoes. Add remaining pepper, balsamic vinegar, cheese and herbs. Serve immediately.
Note: This also tastes great cold so cover and refrigerate any leftovers.
2. Layer zucchini, squash, eggplant and purple onion on a single layer on a baking sheet. Drizzle with 2 tablespoons olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast vegetables, stirring occasionally, 30 minutes or until tender.
3. Meanwhile, layer tomatoes on a small baking sheet or baking dish. Sprinkle with remaining olive oil and remaining salt. Bake in preheated oven for 30 minutes.
4. Toss cooked pasta with eggplant mixture and tomatoes. Add remaining pepper, balsamic vinegar, cheese and herbs. Serve immediately.
Note: This also tastes great cold so cover and refrigerate any leftovers.
5 Responses to “Meatless Monday Main Dish: Ziti with Roasted Summer Vegetables”
marla {family fresh cooking} says:
August, 31 2010at 08:55 pm
This is such a bright and healthy ziti. I like the idea of the balsamic tossed in there. Yes, we do need to feed those healthy growing minds and bodies the good stuff.
Maria says:
August, 30 2010at 09:56 am
Love this pasta dish!
Jon E. Lewis says:
August, 30 2010at 12:26 pm
And I thought I finished Algebra 30 years ago? Fool I am. This recipe made up for it though.
Ellen says:
August, 30 2010at 02:12 pm
This looks amazing. I'm always looking for vegetarian and healthy!
Elizabeth says:
August, 30 2010at 02:16 pm
I love your recipes as always. Love the look of your newly updated site! Can't wait for your upcoming cookbook
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Homemade Strawberry-Blueberry Popsicles
July 23, 2010
My daughter, Leigh and I, were trying to figure out what to do with some fresh strawberries and blueberries. Since it’s been so hot outside (100 degrees today), I thought, how about popsicles? With only 3 ingredients, these Strawberry-Blueberry Popsicles were a home-run. They taste great, especially with chunks of fresh strawberries. Thank you, Leigh, for all of your help making these.
Homemade Strawberry-Blueberry Popsicles
Prep:
25 minutes
Yield:
8 servings
Ingredients
1 (4-serving size) package strawberry-flavored gelatin
1/4 cup boiling water
2 cups fresh strawberries, halved and divided
1 cup fresh blueberries
1/4 cup boiling water
2 cups fresh strawberries, halved and divided
1 cup fresh blueberries
Preparation
1. Dissolve gelatin in boiling water. Stir in 1/4 cup ice cold water. Let cool.
2. Pour cooled gelatin mixture into a blender. Add 11/2 cups strawberries and blueberries; blend until smooth. Gently stir in remaining strawberries.
3. Pour strawberry mixture evenly into 8 popsicle molds or small cups and insert sticks. Freeze at least 8 hours or overnight until solid.
To unmold, rinse under warm water. Lift out carefully.
2. Pour cooled gelatin mixture into a blender. Add 11/2 cups strawberries and blueberries; blend until smooth. Gently stir in remaining strawberries.
3. Pour strawberry mixture evenly into 8 popsicle molds or small cups and insert sticks. Freeze at least 8 hours or overnight until solid.
To unmold, rinse under warm water. Lift out carefully.
4 Responses to “Homemade Strawberry-Blueberry Popsicles”
Kristen says:
July, 24 2010at 08:29 am
We love homemade popcicles! These are gorgeous!
zachary says:
July, 27 2010at 05:23 pm
mom i don't like the blueberry popcicles but i like the other ones
Barbara Bakes says:
July, 23 2010at 11:01 am
What a great, healthy summer treat.
emily says:
August, 05 2010at 09:18 am
these are soooooo yummy! the kids love them....and so do the parents!
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Easy Dinner Idea: Grilled Pizza with Basil, Mushrooms and Mini Pepperoni
June 29, 2010
I recently saw a pizza grill pan last week in the window at The Cook Store, a wonderful neighborhood cooking store where I live. I thought to myself, “I want that!”. I received one for a present shortly thereafter, and I was very excited (thanks @jon_lewis -twitter handle). I used it the other night when I was in a pinch as I was testing recipes for my upcoming book (Chipotle Pork Wraps with Slaw). My kids didn’t want that for dinner so I threw this Grilled Pizza with Basil, Mushrooms and Mini Turkey Pepperoni together for them. I ended up eating both (of course) because it turned out so great!
Grilled Pizza with Basil, Mushrooms and Mini Turkey Pepperoni
Prep:
10 minutes
Cook:
10 minutes
Yield:
6 servings
Ingredients
1 (12-inch) thin or traditional pizza crust (I like Mama Marys)
1 tablespoon olive oil
3/4 cup marinara or pizza sauce
2 cups shredded mozzarella cheese
1/2 cup mini pepperoni slices
1/2 (8-ounce) container sliced fresh mushrooms
3 tablespoons chopped fresh basil
Crushed red pepper flakes, Parmesan cheese (optional)
1 tablespoon olive oil
3/4 cup marinara or pizza sauce
2 cups shredded mozzarella cheese
1/2 cup mini pepperoni slices
1/2 (8-ounce) container sliced fresh mushrooms
3 tablespoons chopped fresh basil
Crushed red pepper flakes, Parmesan cheese (optional)
Preparation
1. Preheat grill to medium-high heat.
2. Place pizza crust on pizza grill pan. Drizzle olive oil over pizza crust. Spread with marinara and top with cheese, pepperoni, mushrooms and basil.
3. Cook on preheated grill over indirect heat 10 to 12 minutes or until lightly browned and cheese is melted. Top with red pepper flakes and Parmesan, if desired.
2. Place pizza crust on pizza grill pan. Drizzle olive oil over pizza crust. Spread with marinara and top with cheese, pepperoni, mushrooms and basil.
3. Cook on preheated grill over indirect heat 10 to 12 minutes or until lightly browned and cheese is melted. Top with red pepper flakes and Parmesan, if desired.
2 Responses to “Easy Dinner Idea: Grilled Pizza with Basil, Mushrooms and Mini Pepperoni”
Jon Lewis says:
July, 01 2010at 11:07 am
This was a fifteen minute, easy and fabulous meal. The grill gives a pizza such a good flavor.
Alison Lewis says:
July, 01 2010at 11:09 am
Thanks again for the pan. The kids love it and it and making pizza is easier than ever!
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Fresh Taste of Summer: Cantaloupe-Coconut Smoothie
June 03, 2010
My last television segment on NBC 13 “Daytime Alabama” was such a hit, and the food topic was smoothies. Smoothies are wonderful to prepare for dessert, afternoon snack or breakfast for kids and adults. This is the best time of year to make them when fruits are so vibrant. Cantaloupe-Coconut Smoothie combines some of my favorites: cantaloupe, coconut and pineapple. My kids are huge smoothie fans, and every time I turn around the blender is out on the counter. I can’t wash it fast enough. Enjoy this recipe just in time for ripe cantaloupes. To choose a ripe cantaloupe, it should smell sweet, have an even coloring and be heavy for its size. If you tap on it, it will sound hollow if it’s ripe.
Cantaloupe-Coconut Smoothie
Prep:
10 minutes
Yield:
4 to 6 servings
Ingredients
1/2 cup 2% or skim milk
1 cup nonfat frozen vanilla yogurt
2 tbsp. cream of coconut (this is the canned product)
3 cups chopped fresh cantaloupe
1/2 cup chopped pineapple
11/2 cups crushed ice cubes
Chopped cantaloupe (optional)
1 cup nonfat frozen vanilla yogurt
2 tbsp. cream of coconut (this is the canned product)
3 cups chopped fresh cantaloupe
1/2 cup chopped pineapple
11/2 cups crushed ice cubes
Chopped cantaloupe (optional)
Preparation
1. Pour milk into blender. Add yogurt, coconut, cantaloupe, pineapple and ice. Blend until the ice is chopped, about 30 seconds. Garnish with cantaloupe, if desired.
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Healthy Vitamin and Protein-Packed Salmon in Under 30 Minutes: Almond-Crusted Salmon
May 25, 2010
There are so many great ways to cook salmon, and I often receive requests for new ways to prepare it. Almond-Crusted Salmon is one of my staple recipes that I love, especially since my kids will eat it too. I feel so healthy eating it, and I have to admit that salmon and almonds are two of my favorite ingredients. The basic combination of ground almonds, panko breadcrumbs, Dijon mustard, honey and Italian parsley flavors it to perfection and adds a great crunchy texture. You can find panko breadcrumbs in your local grocery where commercial breadcrumbs are sold.
Almond-Crusted Salmon
Prep:
15 minutes
Cook:
15 minutes
Yield:
4 servings
Ingredients
4 (4-ounce) salmon fillets
1/4 teaspoon sea salt
1/8 to 1/4 teaspoon crushed red pepper flakes
Vegetable cooking spray
2 tablespoons Dijon mustard
2 tablespoons honey
1/4 cup panko breadcrumbs
3 tablespoons chopped almonds
1/4 cup chopped fresh Italian parsley
1/4 teaspoon sea salt
1/8 to 1/4 teaspoon crushed red pepper flakes
Vegetable cooking spray
2 tablespoons Dijon mustard
2 tablespoons honey
1/4 cup panko breadcrumbs
3 tablespoons chopped almonds
1/4 cup chopped fresh Italian parsley
Preparation
1. Sprinkle salmon with salt and red pepper and place, skin side down, in a lightly greased 13- x 9-inch baking dish.
2. Combine Dijon mustard and honey in a small bowl; brush on fillets. Combine panko, almonds and parsley in a medium bowl; spoon panko mixture evenly on each fillet.
3. Bake salmon at 425F for 12 to 15 minutes or until flakes easily when tested with a fork.
2. Combine Dijon mustard and honey in a small bowl; brush on fillets. Combine panko, almonds and parsley in a medium bowl; spoon panko mixture evenly on each fillet.
3. Bake salmon at 425F for 12 to 15 minutes or until flakes easily when tested with a fork.
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Easy, Healthy Summery Recipe: Shrimp Caesar Skewers
May 09, 2010
The two food items that all of my three kids love, is shrimp and Caesar Salad. So I knew that when I came up with the recipe for Caesar Skewers for Kraft, I better make plenty for everyone. This recipe is too easy for words, only 15 minutes of prep time. Feel free to purchase already-cooked, frozen shrimp if you find that it’s cheaper. I have been buying it a lot lately, and the quality is great. Enjoy this as summer nears for a light one-dish meal.
Shrimp Caesar Skewers
Prep:
15 minutes
Cook:
8 minutes
Yield:
4 to 6 servings
Ingredients
11/2 pounds large shrimp, peeled and deveined
1 cup light Kraft Caesar dressing
1 teaspoon lemon pepper
2 cups French bread, cubed into 1-inch pieces
1 (10-ounce) container grape or cherry tomatoes
3/4 pound fresh asparagus, cut into 1-inch pieces
Shredded romaine lettuce, grated Parmesan cheese (optional)
1 cup light Kraft Caesar dressing
1 teaspoon lemon pepper
2 cups French bread, cubed into 1-inch pieces
1 (10-ounce) container grape or cherry tomatoes
3/4 pound fresh asparagus, cut into 1-inch pieces
Shredded romaine lettuce, grated Parmesan cheese (optional)
Preparation
1. Preheat grill to medium-high heat.
2. Drizzle shrimp with Caesar dressing and sprinkle evenly with lemon pepper, tossing well. Let stand at least 15 minutes or refrigerate and marinate up to 8 hours. Thread shrimp, bread cubes, tomatoes and asparagus evenly on each of 6 skewers.
3. Cook shrimp skewers on a lightly greased grill rack or grill pan over medium-high heat 4 minutes on each side or until shrimp turn opaque. Serve skewers over romaine lettuce and top with Parmesan cheese, if desired.
2. Drizzle shrimp with Caesar dressing and sprinkle evenly with lemon pepper, tossing well. Let stand at least 15 minutes or refrigerate and marinate up to 8 hours. Thread shrimp, bread cubes, tomatoes and asparagus evenly on each of 6 skewers.
3. Cook shrimp skewers on a lightly greased grill rack or grill pan over medium-high heat 4 minutes on each side or until shrimp turn opaque. Serve skewers over romaine lettuce and top with Parmesan cheese, if desired.
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Kid’s Cooking Class: “Healthy Baking for Kids and the Secret Ingredient” at Studio B in Alys Beach, Florida
March 09, 2010
I’m very excited about the upcoming cooking class at Studio B in Alys Beach. It’s almost full, so if you’re interested act fast and send me an email. I will be teaching “Healthy Baking for Kids and the Secret Ingredient”. We will be using Greek yogurt, Gluten-free brown rice cereal, mashed bananas, Gluten-free, organic candy, peanut butter and more create incredible confections for kids!
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Kids and Adults Favorite: Healthy Strawberry-Pineapple Smoothie
December 27, 2009
We love smoothies at my house, and my daughter, Leigh, makes them all of the time. These Strawberry-Pineapple Smoothies have been a hit in a lot of kid’s cooking classes I have taught recently. This photo was styled by Lillian, the 7-year-old who I taught a private cooking class with after she prepared the recipe. It’s so simple and refreshing, perfect for breakfast, healthy afternoon snack or dessert. It’s also wonderful after the holidays are over when you want something light, filling and healthy.
If you’re interested in private cooking classes, let me know.
Strawberry-Pineapple Smoothie
Prep:
10 minutes
Yield:
4 servings
Ingredients
11/2 cups orange juice with mango
1 banana
2 cups fresh chopped pineapple
1 cup nonfat vanilla or strawberry yogurt
1 cup fresh strawberries
1 banana
2 cups fresh chopped pineapple
1 cup nonfat vanilla or strawberry yogurt
1 cup fresh strawberries
Preparation
1. Combine all ingredients in a blender and process until smooth.
2 Responses to “Kids and Adults Favorite: Healthy Strawberry-Pineapple Smoothie”
kathryn N. says:
December, 31 2009at 11:56 am
Do you have an immersion blender? Which do you recommend? We love smoothies and wonder if it would be even easier to use an immersion blender.
Meal Makeover Mom Janice says:
December, 29 2009at 04:30 pm
This smoothie looks delicious! My 10-year-old daughter Leah will love to make it and drink it. Always looking for good smoothie recipes... thanks!
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Weeknight Family Comfort Food: Spinach-Mushroom Baked Ziti
December 02, 2009
Normally I can’t get my daughter, Leigh, to eat much protein. When I make pasta at home, she usually doesn’t like it with meat sauce, until she tried baked ziti at camp. I added spinach, mushrooms and garlic to this version, but if you’re kids are picky eaters, just omit those ingredients and use an 11- x 7-inch baking dish. Spinach-Mushroom Baked Ziti makes a great comforting weeknight dinner.
Spinach-Mushroom Baked Ziti
Prep:
20 minutes
Cook:
45 minutes
Yield:
8 sevings
Ingredients
1/2 pound ziti
1 pound lean ground sirloin beef, turkey or pork
1/2 small yellow onion, diced
2 cloves garlic, minced
1 (8-ounce) package sliced fresh mushrooms
1 (9-ounce) package baby spinach
1/4 teaspoon black pepper
1 (24-ounce) jar pasta sauce
1 (141/2-ounce) can diced tomatoes, undrained
1/2 cup part-skim ricotta cheese
1 cup shredded mozzarella cheese
1 pound lean ground sirloin beef, turkey or pork
1/2 small yellow onion, diced
2 cloves garlic, minced
1 (8-ounce) package sliced fresh mushrooms
1 (9-ounce) package baby spinach
1/4 teaspoon black pepper
1 (24-ounce) jar pasta sauce
1 (141/2-ounce) can diced tomatoes, undrained
1/2 cup part-skim ricotta cheese
1 cup shredded mozzarella cheese
Preparation
1. Cook the ziti according to the package instructions.
2. Heat oven to 350F.
3. In a large pot, cook beef over medium heat until beef is browned. Drain and set aside. Add onion, garlic and mushrooms over medium-low heat. Add spinach, pepper, sauce and tomatoes, stirring well. Reduce heat to low and simmer 10 minutes.
4. Remove from heat. Add the cooked pasta and toss to coat. Add ricotta and toss again. Spread the mixture into a lightly greased 9-by-13-inch baking dish or individual ramekins and sprinkle with the mozzarella. Bake until the mozzarella melts, about 25 to 30 minutes.
To Freeze: Assemble (but do not bake) the casserole. Cover tightly with two layers of aluminum foil. Store for up to 3 months.
2. Heat oven to 350F.
3. In a large pot, cook beef over medium heat until beef is browned. Drain and set aside. Add onion, garlic and mushrooms over medium-low heat. Add spinach, pepper, sauce and tomatoes, stirring well. Reduce heat to low and simmer 10 minutes.
4. Remove from heat. Add the cooked pasta and toss to coat. Add ricotta and toss again. Spread the mixture into a lightly greased 9-by-13-inch baking dish or individual ramekins and sprinkle with the mozzarella. Bake until the mozzarella melts, about 25 to 30 minutes.
To Freeze: Assemble (but do not bake) the casserole. Cover tightly with two layers of aluminum foil. Store for up to 3 months.
One Response to “Weeknight Family Comfort Food: Spinach-Mushroom Baked Ziti”
flora says:
December, 05 2009at 05:15 pm
"when you're [sic] kids"...
http://www.wsu.edu/~brians/errors/your.html
Just found this blog and it looks lovely, but this was unfortunately the first thing I noticed.
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Iron Chef in Training: My Cooking Class with Lillian
October 29, 2009
Yesterday, I had so much fun with Lillian! I was asked to do a private one-on-one cooking class for Lillian, an incredibly talented second grader for one of her birthday presents. She has a passion for cooking, and wow was she fabulous! I tailored the class specifically for her, and we made an array of healthy snacks, desserts and she even decorated these awesome cupcakes for Halloween. We set up the food for a photo-shoot, just like I do on the set with national food magazines, such as Southern Living. We prop-styled, food styled and critiqued the photos. If you’re interested in this type of class for your child, parent-child, groups of four, college age, newlyweds or yourself, contact me for more information.
3 Responses to “Iron Chef in Training: My Cooking Class with Lillian”
Carol Scroggins says:
October, 30 2009at 06:48 pm
Allison, wonderful job with Lillian B., my neighbor's sweet grand daughter. Good idea for children, or for us adults! Will keep this in mind.
Donna Askenazi says:
November, 04 2009at 03:59 pm
Love getting your emails weekly. Recipes are easy, family-friendly and most of them are low fat and healthy. Always happy when you incorporate your kids in them and nthat inspires me to cook more with my kids. Love the updated website and all it's colors.
Danyle Taylor says:
August, 03 2010at 10:03 pm
Hello Mrs. Allison, I am 15 years old and me and my mom have been going through alot for a while and we are not as close as we us to be, I want to take up a mother daughter cooking class with her so that can make us close again. I live in Detroit, MI and I was wondering if you can give me any ideas on that or where i can go to take a cooking class with her? thankyou :-)