Namecheap.com
Dinner
Cookbook Review: The 5-Ingredient Italian Cookbook

Italian food fan? I’ve got the book for you! Prefer easy, quick meals? I’ve got a new book for you, too!

Follow me on BlogLovin’

Hello, again, Dear Readers:

Remember the two free cookbooks I received last week? Well, I used the first one over the weekend. I also had two surprise dinner guests who didn’t know they would be taste-testers. I also heard from Neighbor E, who was visiting our HEB over the weekend and had. . .free ice cream! Oh, the things I miss here. Let’s get started!

National Ice Cream Day

Ok, somewhere, it became this holiday, and I heard about it on Facebook. HEB brought out a truck to the Clear Lake Marketplace to celebrate, and Neighbor E was kind enough to send some pictures.

HEB Ice Cream Truck

Next to Blue Bell, HEB ice cream is one of the best. Ask anyone in Texas!

I’m sure that in the heat of this summer, everyone was happy to see that when the arrived.

HEB Ice cream float

Look! An ice cream float! On wheels!

Is that not a happy sight?

HEB ice cream truck

There was ice cream all around.

Speaking of friendly faces:

Miss Lei in HEB

Look who it is!!

Hi, Miss Lei!! I was so happy to see your face when he sent me this pic. Hang on, what were you serving?

Speaking of friendly faces, Neighbor E enjoyed his ice cream and hammed it up with one someone from the local aerospace community:

Neighbor E with Astronaut pic

Looking good, Dude!

Loved this picture too.

Ahh, HEB ice cream. . .another thing to look forward to one of these days.

The 5-Ingredient Italian Cookbook by Francesca Montillo

As I mentioned last week, I was gifted two cookbooks by Callisto Press, and this book was one of them. I really like this book, even though it doesn’t have as many pictures as one by Giada de Laurentiis. It has good food and some pictures, as well as good info. That’s a good one in my book (pardon the pun.)

When I explained it to BF, I reminded him that “Italian food isn’t all about spaghetti.” We’ve been to Olive Garden a few times, and he responded, “If you’ll notice, I order the Alfredo.” As in Fettuccine Alfredo, and that’s still like spaghetti, and it’s PASTA. I giggled at him and explained the difference. He looked at me funny, as usual.

The introduction answers the question, “What Is Italian Cooking?” Ms. Montillo goes into the regions, and the different things you’ll find in each. “When it comes to Italian cooking,” she says, “the quality of ingredients far outweighs quantity.” I wholeheartedly agree. Italian food in Italy is cooked in this fashion, while Italian food cooked in American kitchens tends to have more ingredients because it can. Everything is clearly explained, with cooking time, designations like “kid friendly,” “family friendly” and “30-minutes or less.”

The Accidental Dinner Party

Let me say here that I always appreciated Neighbor E’s honest input when I tested recipes in Houston. And that I’m going to test his resolve now, but will post the recipe soon.

So, Sunday BF was home, and asked his cousin from Mississippi to come for a visit and help him work on a car. He did, and I figured I’d cook for him. At some point, I went outside and asked BF in an officious voice, “has this man been notified that he will be used as a taste-tester?” He was, but right before I began cooking, he was called home. The man lives about 30 minutes away, just north of the LA/MS border on the “L” part of the state, so it wasn’t like going back to Houston. But he had to leave, and then it was just me and BF.

I worked until 7 pm, and then got started right as he left. When it was ready, he said, “Oh, JE is here!” Say what? Yes, JE and his wife J dropped by to drop off a motor for BF to evaluate. They drove up from Baton Rouge, about an hour away. Now, he gets those calls frequently: “I’ll drop by after while,” and they never show up. But not this time!

I was getting hungry, annoyed, and it was getting late, so I sat down by myself and had some of this delicious chicken. When I was finished, BF walked in and said, “I’ve got two more taste testers for you!” Again–say what? He invited this husband and wife to dinner!

Let me say at the outset that they are very nice people, and I certainly didn’t mind them coming to dinner. As a rule, I’m not really happy to get surprises. But this one was good, and they enjoyed themselves. They didn’t even know what I cooked up, unless he told them “chicken.”

Saltimbocca alla Romana

Dinner was from page 103, Saltimboca alla Romana, or “Jump-In-Your-Mouth Chicken.” That, Ms. Montillo says, is what “saltimboca” means. I also made the stir-fry broccoli from one of Suzanne Somers’ cookbooks to go with it.

Broccoli stir fry

A quick stir-fry with olive oil, toasted sesame oil, frozen broccoli, garlic, red pepper flakes and a quarter-cup of soy sauce

But the chicken is the focus here, so I won’t bore you with the broccoli stir fry.

Ingredients

The Setup. Prosciutto was already in the freezer

The recipe calls for 4 thin breast cutlets that are pounded out to a 1/8″ thickness. Of course, this was the day Walmart didn’t have any, so I asked BF to get whole boneless/skinless breast pieces. I cut them flat:

Slicing chicken breasts in half

Sometimes you have to make do with what you can source when you don’t live near HEB (Photo courtesy BF)

And pound them a little:

Pounding Chicken flat

Hit it, but not too hard (Photo courtesy BF)

And then slice it in half:

Breast half slices

Just like this. It doesn’t come out perfect like the cutlets (Photo courtesy BF)

Next up is a light salting (kosher salt is fine) and adding the next step:

Chicken and sage

Fresh sage from the HeatCageKitchen garden!

Then top each with that paper-thin prosciutto:

Chicken topped with ham

Handle the prosciutto with care, it tears easily

Then dredge it in flour, and carefully shake off the excess. In this case, I used coconut flour, same stuff I used in Gumbo La Casa. I could have also used oat flour too, but this was I put my hands on first:

Coconut flour

Just a half-cup

Grabbing the first dish I could find, I started coating the chicken, which is difficult when you’re trying to hold the prosciutto and sage in one place.

Flouring chicken

Just a little coating, not a full breading.

Cooking The Chicken

Once you’ve done all that, it’s time to fry them in a pan with two tablespoons of butter and three tablespoons olive oil:

Butter and olive oil heating in the pan

A good start to any chicken dish!

Although the pan was big, I had to cook them two at a time:

Chicken cooking

Cook prosciutto side down first

At this point, BF started talking to me, and I forgot to take additional pictures. But what you end up with is this when they’re finished cooking:

Cooked chicken

This is what it looks like out of the pan

Then you add to the pan the other two tablespoons of butter and the quarter cup of broth and let it boil. Put the chicken back in the pan for a couple of minutes in the sauce, and it’s ready.

Another thing I did differently was to put a cover on the pot so the chicken would cook faster. They were cooked and done, but didn’t have a “crust” on them like they would if the pan was uncovered. Didn’t affect the taste at all, and BF said it was just fine.

The Reaction–Dinner Is Served

So, this is what we all had for dinner:

Dinner

A delicious dinner is served

Understand that these two drove an hour from Baton Rouge, and, as I was told later, were actually talking about where they were going to get some dinner when BF invited them in. They had no idea what they were getting themselves into.

They take two bites of the broccoli, and tell me that it’s really good. The husband takes a bite of the chicken, looks up and asks, “are you married?” We respond: “no.” Husband: “She cooks like this and you ain’t married? You better marry this one!” We were laughing at that one, but normally, it’s one of those topics not for discussion. We didn’t mind, but I think he’s going to take BF ring shopping one day.

Dinner was three thumbs up, plus I liked it too. BF and I knew what the broccoli tasted like, but nobody knew what the chicken would be like.

Dessert

I didn’t make a dessert, but BF bought one of those frozen “chocolate silk” pies when he thought his cousin would be having dinner with us.

Well, I asked them to try a bit of my favorite Yeast Free Brownies. Once they did I explained that they were made with oat flour, coconut oil and erythrytol, but no sugar. Two thumbs up, and the husband said that you’d never know it didn’t have any sugar in it.

Then BF cut the pie and brought each of them a piece, which they didn’t refuse. Needless to say, J&J left very happy.

Success!

I’m sure J&J will be back for dinner again one day, so I’d better make sure I have a menu ready and in my pocket for them. Many thanks to them for sticking around for dinner, giving me another opinion, and great conversation that lasted a little later than we should have been up.

I’ve got another book to review and try, this one on Keto, so that will be in an upcoming blog post.

Meantime, if you’re interested in delicious Italian food you can make on a weeknight, quickly without a lot of ingredients, check out The 5-Ingredient Italian Cookbook by Francesca Montillo, priced at under $20 (last time I checked.) You’ll be pleasantly surprised by a fast, delicious dinner that’s as good or better than any takeout you can find.

Buon Appetito!

 

 

Quinoa Pie with Butternut Squash

Hello, again, Dear Readers:

I’m sorry I didn’t post last week, I need to make a couple of phone calls and do a bit of updating on this site, but had other pressing matters to contend with. I’ve got a post in the can that I’m about halfway through, and it’s going to be good (I hope.) Nevertheless, I have a back-pocket recipe for you that would be good for a side dish or vegetarian dinner, as long as you have a toaster oven. (Or it’s cold enough for the big oven.)

Big paws-up to friend of the blog JK, whose mechanical intelligence solved a big problem rather quickly in the HeatCageKitchen sink. I did a lot of cooking the July 4th weekend, and unfortunately, while I was cooking, my stove-side shelf suddenly fell off the wall:

The condiment shelf, which has been by the stove for at least 8 years. Handy little item when you're cooking and don't want to stop to head for the pantry.

The condiment shelf, which has been by the stove for at least 8 years. Handy little item when you’re cooking and don’t want to stop to head for the pantry. (That’s kosher salt in the sugar shaker on the right.)

I bought it at IKEA, and it was fine for years, until last weekend, when it mysteriously fell. Between the shock of having it hit me, the crashing of the bottles, navigating a hot pot and moving it out of the way, one of the screws that holds it in place fell into the garbage disposal. Of course, I didn’t know it went into the garbage disposal until I turned it on. And then it stopped. The motor was on, but it wouldn’t move. A quick look with a flashlight confirmed it was stuck, and I didn’t have the right tools to remove it. Highly annoyed, I just kept cooking.

I mentioned it to JK this week, and because he’s a mechanic and he knows his stuff (like the GER, he’s a manly man.) He asked if I had a pair of needle-nosed pliers. I do, but they didn’t reach. He told me where to find 11″ long needle-nosed pliers. All this week, the sink has been backing up, and I’ve put my gloved hand into the off disposal to clear the little drain spot. Yesterday, in between cooking projects, I got fed up with it, went to the O’Reilly’s Auto Parts on Bay Area Boulevard and bought a pair of those infamous 11″ long needle-nosed pliers. I confirmed the screw’s location with the flashlight, reached in with the long pliers, and after a couple of misses, I pulled and heard the POP! And that was the end of that. The sink disposal is once again working properly, and I can clear out any little pieces that land down there.

WHEW!

Of course, I texted him and said Thank You.

Neighbor E and I went out to a fundraiser for our local library Friday night. Now, when I say we went out, well, let me explain–this wasn’t a nightclub or fancy country club. Our fabulous new HEB held a tasting event, and if the library could get 100 people to come in and sample food, get stickers for each stop, and turn them in, they would donate $1000 to the Freeman Library. I dragged him out (not literally) and a good time was had by all, plus some delicious food. I didn’t take any pictures, because it was kind of busy. But I went back on Saturday afternoon to get a few things and have lunch. I talked to one of the employees I see regularly; she told me that over 250 people showed up, so yes, the Freeman Library will get that donation. If you feed them, they will come. With delicious food they sample all the time, is it any wonder people showed up in droves?

On Saturday, I was wearing a summer dress that I finally finished. It’s a McCall’s pattern (click here if you want to see it, version D, made in a similar colored cotton.) When I was checking out, there was a lady from the pharmacy area who, I guess, was there to tell people about HEB’s in-store pharmacy. She said it was her first day at that location, and she just loved it. Well, we all do! Then, she complimented me on the dress, and also my flat Crocs, which were very comfortable. I put the straw hat back on because I was getting ready to leave, (keeps the sun out of my eyes) and she said that I was definitely “on-trend.” Nobody ever told me that before! So my day was made. I told her that I’d just finished it–surprise!–and that it was a McCall’s pattern. She couldn’t believe I MADE it. She said, “I don’t even know what that means.”  I said, “well, I wouldn’t expect you to–you’re a pharmacist!” Not as many people sew these days, but I do hope it becomes a thing like grown-up coloring books.

Now, about this recipe.

Neighbor E gave me a butternut squash, mostly because he didn’t know what to do with it. (He’s also given me more potatoes!) I gave it some thought, and I knew just the thing: Quinoa Pie with Butternut Squash.

So, if you clicked on the recipe link, you’re probably wondering why the heck I would make a Thanksgiving dish during the summer. No, I’m not yet getting ready for Thanksgiving, but I did tease my former Buddhist district leaders about it. When we used to have our own local dinner, now and then during the year, I would tell them, “It’s never to early to start planning Thanksgiving!” Of course, in July, that got me some funny looks–but, see, these folks were originally from Taiwan. I forget that sometimes, not everyone gets our absurd American humor.

Since I was given the squash, I just wanted to treat it right. But as you read this post, remember that not everything in the HeatCageKitchen is perfectly symmetrical. This isn’t The Food Network! But in between cooking for the week and using it up, I think I did pretty good.

First thing I did was make my weekly breakfast quiche in the slow cooker, and then turkey thighs and a small pork roast. I had the brilliant realization that although I was preparing them differently, they could both go into the toaster oven at the same time. The thighs had some sage compound butter on them, and the pork roast had olive oil and a salt rub.

The setup.

The setup.

They both went in at 400F for an hour and 15 minutes, and came out delicious:

Lunch!

Lunch!

And, of course, the chef”s privilege, the roast turkey skin:

There is, honestly, nothing better.

There is, honestly, nothing better.

Pull it off with two forks, and let it drain and cool for a bit on paper towels. Then, enjoy the crispiest, tastiest thing you will ever experience. This works for roast chicken too, and is best with olive oil and salt/pepper or other dry spices. I introduced AC to this a while back and she was instantly a fan. Caveat: you will have to do this when the turkey or chicken comes right out of the oven. Don’t let it sit too long, or put it in the fridge; the crispness will be forever lost.

Once I got the meats cut and packaged for the fridge, I got started this tasty superfood treat.

Quinoa Pie with Butternut Squash is a good thing to have in case one of your holiday dinner guests brings a friend and says suddenly, “Oh, he/she’s vegetarian.” Oh, bleep, now what do you do? Well, if you have this already made, with a few other nice little side dishes, it won’t be a problem. But if the non-veg folks get wind of it, it might not last, so make plenty if you’re having a crowd. (It helps to ask in advance, but even then, you never know.)

The setup.

The setup.

Those paltry looking sage leaves are the last from the garden. I don’t know if it’s because I planted it with the oregano, or what–but the darn thing is almost gone. That is what I could salvage from what’s left; I was going to give Neighbor E a big bunch. It was thriving and over-producing not long ago. Maybe it was too much water, or the heat, but it looks like I’ll be either buying another plant or starting seeds soon. I like sage for poultry, though, despite the stinky-feet smell of the live plant.

Also, this recipe is supposed to be vegetarian, but I was just in a hurry and used chicken bullion cubes instead of vegetable stock. I’ll show you a cheat with it shortly. Note that there is real cheese in it. If you wanted to make it vegan, you’d have to use some of that god-awful fake-me-out vegan stuff, which is probably made with soy. YUCK. You ruin it, you eat it!

So let’s make it.

First, the sage–I rinsed it, pulled the stems off 18 of them, dried them and set them aside:

Normal sage leaves do not look this skimpy

Normal sage leaves do not look this skimpy.

Then the rest were rinsed and dried for the finely chopped stuff:

Still not sure what happened.

Still not sure what happened.

Oh, and here’s an Amy tip for you: rubber anti-slip rug backing, cut into small pieces, keeps your cutting board from sliding all over the kitchen while you chop:

 

I don't know why I never shared this one before. MUCH safer than having your cutting board slip around!

I don’t know why I never shared this one before. MUCH safer than having your cutting board slip around!

Chop off the ends, and it will sit upright on the cutting board while you peel it.

IMG_3159

I actually have the vertical vegetable peeler, but for odd things like this, I prefer the horizontal bladed model:
IMG_3160

And this is why I say nothing is symmetrical in the HeatCagekitchen. I was supposed to cut rings for the bottom of the plate, but instead, cut it sort of wrong. However, the inside is similar to spaghetti squash, and you just scrape out all the seeds and stringy parts:

IMG_3161

And then I manufactured the rings:

Oh, don't ask. . . .

Oh, don’t ask. . . .

Then you chop up the rest of it in little quarter-inch dice:

Tah-dah! Got there in the end.

Tah-dah! Got there in the end.

Top with a half-dozen sage leaves and a bit of oil, and roast. I roasted them in the toaster oven, and honestly, it all came out just fine:
IMG_3165

Once it’s finished, just set it aside to cool.  Switching gears, it’s time to get the rest of this recipe going–the quinoa part.

Now, I used chicken stock, because I don’t care if it’s vegetarian; I’m just messing around with it anyway. I don’t have any veg bullion cubes (and I don’t know if they exist) but I’ll show you a trick I learned from Nigella Lawson: just make the broth from the bullion. This recipe calls for 2 cups, so I crumbled two cubes into a measuring cup:

IMG_3170

Added some very hot water:

IMG_3172

Stirred it and let it melt the bullion:

IMG_3174

And you’re there.

So, chopped onion:

IMG_3169

Deploy the garlic doo-dad and chop it:

IMG_3167

IMG_3168

 

 

 

 

 

 

 

And finely chop the rest of the fresh sage:
IMG_3166

First into the pot is some oil, on medium heat, to cook the chopped onion and garlic.

IMG_3176

Rinse your quinoa well:

Always rinse to get rid of the powdery residue on it.

Always rinse to get rid of the powdery residue.

Then add the broth or stock to the pot, and the quinoa:

 

IMG_3178

IMG_3179

 

 

 

 

 

 

 

If you’re not familiar with quinoa, this is the important part: keep an eye on it. It’ll take about 15 minutes to cook and absorb all the water. If you’re not careful, it will burn on the bottom of the pot. I know, I’ve done it. What you’re looking for is for it to be just a tiny bit liquid, but all of the water absorbed:

Like that. Not soupy, not dry.

Like that. Not soupy, not dry.

Take it off the heat (the recipe suggests putting it into a bowl, but why dirty another dish here?) Add in the chopped sage, the 3 tablespoons of Parm cheese, and the roasted diced squash into the quinoa, along with salt and pepper, and mix well.

IMG_3184

Now it just comes together. If you’ve ever made a Pineapple Upside-Down cake, this will make sense to you. Place the butternut squash rings at the bottom of a greased 9-inch pie plate, and put the prettier sage leaves inside them:

IMG_3182

There were actually supposed to be only five rings, but I made it six! I went to Tulane at night; I can’t count.

Now carefully add the quinoa mixture on top of the pie:
IMG_3185

And pack it down as firmly as you can. Remember, the only binder is a small amount of Parm cheese:

I should have used a different utensil to pack this down, like stainless steel, and wide.

I should have used a different utensil to pack this down, like stainless steel, and wide.

This isn’t the first time I’ve made this dish, but the last couple of times, it sort of fell apart on me. Even though I packed it down, it still came apart, although not like the last time. More pressure next time around.

Now it’s time to bake it–20 minutes at 375. If you’re like me, you turned off that darn oven for a while. The countertop oven re-heats quickly, so it wasn’t a problem. Let it cool for a bit, What comes out looks like this when you invert it:

Ain't that nice?

Ain’t that nice?

Unfortunately, the pie did not fall out of the plate like it should have. Since it’s not Thanksgiving, I don’t care. I just sliced it like any other pie and had me a slice. I also brought some to the HeatCageKitchen taste-testers, Neighbor E and Neighbor R.

IMG_3190

See? I didn’t pack it down enough, and it crumbles apart a little.

So, what did it taste like? Because I used the chicken bullion and there was Parm cheese, it was a bit saltier than I expected–my bad. Next time, veg broth or something else not as salty.

Neighbor E feels like it could be a stuffing/dressing, served as a side dish with turkey with Thanksgiving dinner. Never thought of that, but he’s right–it would go well with turkey as well as without. Maybe serving it in muffin form to make it easier, eliminating the squash rings for decor, and pressing sage leaves on top? It’s an idea.

Neighbor R also enjoyed it, and when I told her what E said, she smiled and said, “it does kind of taste like stuffing!” Plus, she hasn’t had squash in a while so it was a nice treat for her. (JK said he doesn’t like squash at all, but I could get him to try one bite of it, if he were here.)

However you make it, or whenever, Quinoa Pie with Butternut Squash is a tasty dish for carnivores and vegetarians alike. Agreed, it’s a little more work than the things I usually make, but one taste will tell you it’s totally worth it. For a Sunday dinner, you could make it the night before and just re-heat it to serve it warm, or serve it at room temperature. And it’s a back-pocket recipe for the occasion where you need a tasty, filling vegetarian dish that won’t leave the veggies feel unloved. (I’ve uploaded the printable PDF to the Recipes Page if you’re thinking about dinner for next weekend.)

Enjoy!

Skip to toolbar