random recipes and the like

Monday, November 14, 2005

Italian Dinner

This meal stemmed from a need to use leftovers and produce on the brink of its demise. Most ingredients can be substituted with any leftovers you have around.

Appetizer:
½ tsp jarred minced garlic (roasted or regular)
1 ½ tsp dried rosemary (or two sprigs fresh)
¼ cup extra light olive oil
French bread or Baguettes

Crush the garlic and rosemary with the back of a spoon to release flavor. Combine all ingredients in an air tight container. Let stand at room temperature for a few hours before serving. Tear bread and dip in olive oil.

Entrée:
1 ½ pounds left over roast, cut in ¼ inch thick slices (pre cooked chicken breast will work too)
6 tablespoons cornmeal
4 tablespoons Italian Style bread crumbs (or normal ones with some oregano and garlic powder)
6-7 handfuls crushed corn flakes
Parmesan cheese to taste
1/3 cup milk
1 egg
Cooking spray
Sliced mozzarella cheese
1 can spaghetti sauce
Cooked spaghetti

Preheat oven to 400°. Combine cornmeal through parmesan in a shallow dish. Combine milk and egg in a shallow dish, whisk with a fork until mixed. Dredge meat slices in milk, then cornmeal; repeat. Place roast on wire rack coated with cooking spray. Place wire rack on cookie sheet, bake for 15 minutes or until breading is golden brown. -OR- Bake on foil lined cookie sheet. (Foil makes for easy cleaning; just be sure to put it shiny side down) Once breading is golden brown, cover roast with sliced cheese. Broil about 1 minute until cheese is brown and bubbly. Serve over spaghetti noodles with sauce. [For a healthier alternative bake a spaghetti squash, cut side down in 2 inches of water with fresh rosemary in the cavity, for 45 minutes at 350º. Serve roast over squash.]

Dessert:
2/3 cup lemon juice (about 4 lemons if you want it fresh)
3 cups water
1 cup sugar
1 cup orange juice (about 4 oranges)

Combine all ingredients in a saucepan, and bring to a boil over medium-high heat. Cook for 1 minute or until sugar dissolves; stir constantly. Remove from heat; cool. Pour into a 13 x 9-inch baking dish. Cover; freeze at least 8 hours or until firm.
Remove dish from freezer, let it thaw slightly, and then scrape the entire mixture with a fork until fluffy. Store the remaining granita in an airtight container; cover and freeze up to 1 month. Serve with Balsamic Glazed Oranges:
2 tablespoons packed brown sugar
2 tablespoons balsamic vinegar (or 1 tablespoon vinegar, 1 tablespoon red wine)
2 oranges, peeled and cut into 1/4-inch-thick slices
1/2 teaspoon chopped fresh mint (optional)

Combine sugar and vinegar in a small saucepan. Bring to a boil. Cook mixture until reduced to 2 tablespoons (about 1 minute), stirring constantly; remove the mixture from heat. Divide orange slices evenly between 2 salad plates. Drizzle each serving with 1 tablespoon vinegar glaze. Garnish with chopped mint, if desired.
:: posted by aimee, 9:00 PM

1 Comments:

I should say that I thought this meal was going to be kind of weird, but turned out to be quite delicious.
Blogger r.fuel, at 3:26 PM  

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