Spaghetti & Meatball muffins

How about turning an Italian dish into an American treat that your kids will love? My Neapolitan husband claims the idea of spaghetti and meatballs in itself is an American invention therefore... at this point... anything goes. YEHAY!

Follow this simple recipe for super-cool Spaghetti & Meatball muffins:

Ingredients:
170g spaghetti
1½ tablespoon olive oil
1½ cups parmesan cheese, grated
1½ cups tomato based pasta sauce
12 cooked meatballs
½ cup basil, roughly chopped
cooking spray

Preparations:
Preheat oven to 190C.
1.) Cook spaghetti NOT following packet directions, drain when every AL DENTE and allow to cool.
2.) Spray 12 cup muffin tin with cooking spray.
3.) Pour 1 cup cheese into spaghetti pan and toss.
3b) You might wish to add an egg for the nests to better stick together.
4.) Divide spaghetti between the 12 muffin cups, arranging spaghetti to make a nest.
5.) Top each nest with 1 tablespoon of pasta sauce, a meatball, another tablespoon pasta sauce.
6.) Sprinkle each with parmesan cheese.
7.) Bake in oven for 20-25 minutes or until cheese has melted.
8.) Cool slightly before eating, garnish with a chopped basil.

Butternut Risotto

Risotto comes from the Northern part of Italy and is normally a primo (first course), served on its own before the main course, however, it can also be served as a main dish for family dinners. Just remember to use the widest pan you have so the rice forms one layer, this helps it cook evenly.

Ingredients:
1 small butternut squash
6 cups vegetable stock
3 tablespoons unsalted butter or extra-virgin olive oil
2 cups risotto rice
Kosher salt and freshly ground pepper
Freshly grated Parmesan cheese, for topping
Chopped fresh parsley, for topping

Preparation:
1.) Break down the squash
- Cut the stem end off the squash, then use a vegetable peeler to remove the skin.
- Slice in half lengthwise.
- Scoop out the seeds and stringy pulp from one half.
- Reserve the other half for another use.
- Slice the squash lengthwise about 1/2 inch thick, then slice crosswise into 1/2-inch cubes.

2.) Cook the squash
- Bring the stock to a boil in a saucepan, then reduce the heat and keep at a simmer.
- Melt the butter in a large saute pan over medium heat.
- Add the squash; cook, stirring occasionally, until slightly golden, about 5 minutes.
- Add 1/4 cup water and cook until the squash is tender, 10 to 15 more minutes. Use a wooden spoon to partially mash the squash, pressing it against the side of the pan.

3.) Make the risotto
- Stir in the rice and season with salt and pepper.
- Add a ladleful of hot stock to the rice and cook, stirring, until absorbed.
- Continue adding stock, a ladleful at a time, stirring until absorbed before adding more.
- About halfway through, add more salt and pepper to taste.

The entire cooking process takes about 20 minutes; start tasting for doneness after about 15 minutes. If you've used all of the stock and the rice is not yet al dente, heat a few cups of water and add ladlefuls as you did with the stock until the dish is done. The risotto is done when you can drag the spoon through the center of the pan and make a clean line in the rice for a few seconds. Season with more salt and pepper to taste, if needed.

4.) Serve the risotto
- Transfer to serving bowls or a platter and top with Parmesan and parsley.
- Never leave finished risotto in the pan as it will keep cooking into a mush.

Basic risotto

This is the basic recipe for risotto, through this recipe one can truly appreciate and understand how short grain rice, when cooked using the right technique, becomes a marvel of texture and viscosity. To this basic recipe any flavoring can be added, giving the risotto has a new personality each time.

Ingredients:
3 tablespoons extra-virgin olive oil
1 cup onion, minced
2 tablespoons shallots, minced
2 cups arborio rice
½ cup white wine, dry
6 cups chicken stock
½ teaspoon salt, or as needed
2 teaspoons unsalted butter
½ cup Parmigiano-Reggiano, freshly grated
freshly ground black pepper

Preparation:
1.) In a heavy, wide 3- to 4-quart casserole or pot, heat the olive oil over medium heat. Add the onions and shallots and cook them until golden, stirring often, about 8 minutes.
2.) Add the rice and stir to coat with the oil. Toast the rice until the edges become translucent, 1 to 2 minutes.
3.) Pour in the wine and stir well until evaporated.
4.) Add 1/2 cup of the hot stock and 1/2 teaspoon of the salt. Cook, stirring constantly, until all the stock has been absorbed.
5.) Continue to add hot stock in small batches- just enough to completely moisten the rice- and cook until each successive batch has been absorbed. Stir constantly and adjust the level of heat so the rice is simmering very gently while adding the stock until the rice mixture is creamy but al dente. This will take from 16 to 20 minutes from the time the wine was added.
6.) Remove the casserole from the heat. Beat in the butter until completely melted, then half of the grated cheese. Adjust the seasoning with salt, if necessary, and pepper.

Top each serving with some of the remaining grated cheese; serve immediately, ladled into warm shallow bowls.

Egg in a hole with grilled tomatoes

This is a fun breakfast dish for adults and kids to make on the weekend when you have a little more time. It's filling and it's healthy. For an extra special touch use a heart-shaped cutout.

Ingredients:
4 medium tomatoes
1 tbsp olive oil
2 tbsp grated Parmesan cheese
4 slices whole-grain bread
4 large eggs
butter
salt and pepper

Preparation:
Heat oven on grill cycle.
1.) Place the tomatoes cut-side up on a tray covered with baking sheet. Drizzle with 1 tbsp oil and sprinkle with salt and pepper. Grill until tender, 2 to 3 minutes. Transfer to plate and sprinkle with the Parmesan cheese.
2.) Brush 1 side of each slice of bread with butter. Using a round cookie cutter or drinking glass, cut a hole in the center of each slice, reserving the cutout pieces.
3.) Heat 2 tsp oil in a large nonstick frying pan over medium heat. Place half the bread and cutouts, buttered side up, in the frying pan and cook until the undersides are crisp, 1 to 2 minutes; flip.
4.) Crack 1 egg into each hole. Dividing evenly, season with salt and pepper and cook, covered, to desired doneness, 2 to 3 minutes for runny yolks.
5.) Transfer to plates and cover with foil to keep warm.
6.) Repeat with the remaining 2 tsp oil, bread and eggs. Serve with the tomatoes and cutouts.

Roasted Asparagus with parmigiano

"Asparagus inspires gentle thoughts."
Charles Lamb

Asparagus is a powerful aphrodisiac. Legend has it that asparagus "stirs up lust in man and woman," as one long-ago herbal medicine proponent put it. One reason may be its shape. Another may be its nutrient profile, which includes ample doses of Vitamins A and C, calcium, iron and potassium. In any case, 19th century French bridegrooms were required to eat several helpings of asparagus because of its reputed love powers. Dress it up with some Parmigiano Reggiano for a healthy, romantic dish.

Ingredients:
2 bunches medium asparagus
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper
Grated or shaved Parmesan, optional

Preparations:
1.) Preheat the oven to 450 degrees F.
2.) Trim the woody ends from the asparagus, usually about 1 1/2 inches. Lightly peel the remaining stalks (not always necessary).
3.) Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt and pepper, and roll to coat thoroughly.
4.) Roast the asparagus until lightly browned and tender, about 8 to 10 minutes, giving the pan a good shake about halfway through to turn the asparagus.
5.) Arrange the roasted asparagus on a serving platter and top with some Parmesan.

Serve warm or at room temperature.