Cooking with…

Found this recipe in the Better Homes and Gardens June 2008 edition.

I am not a real big fan of onions – they just don’t agree with me, but there are other veggies I’ll happily add to this recipe and I don’t think the onions will be missed.  In any case, here is the recipe, from the magazine.. add to it, take away, exchange… do whatever to make it work to your taste.

1 8 oz block feta cheese, quartered
1 medium zucchini, halved lengthwise
1 medium red onion, cut into 1/2″ slices [1. Instead of onions, I'll add avocado and maybe some asparagus.]
1/4 cup italian salad dressing
4 pita bread rounds
2 medium tomatoes, cut in wedges
1 Tbsp. honey [2. I wasn't so sure about the honey... but thinking about it, I bet it softens the italian dressing just enough and makes it that much better.]

First, drizzle cheese, zucchini, and onion slices with half the salad dressing. Sprinkle with salt and pepper.

On rack of grill place zucchini, onion slices, and a 6-inch sast-iron skillet (use the skillet to soften the cheese) directly over medium heat.  Grill zucchini and onion for 9 minutes or until tender, turning once halfway through cooking time.  Remove vegetables.

Grill pita bread and tomatoes on grill rack for 2 minutes or until bread is toasted and tomatoes are lightly charred.  Place cheese in hot skillet; heat for 1 to 2 minutes to soften.

To serve, cut zucchini in chunks.  Drizzle cheese, vegetables, pitas and tomatoes with honey and remaining salad dressing.

While this may seem like a time consuming meal to prepare (for some reason it always does to me), it really isn’t bad at all.

Periodically, I’ll buy ground beef in bulk. I’ll brown and drain it all, then separate it into baggies marked with the date made. Either freeze or plan to use in the next couple of days. Doing this makes this recipe run much smoother during preparations… while the pasta shells are cooking on the stove, I prepare the meat and cheese stuffing.. it takes me almost as long to make the stuffing mix, while cleaning up after myself as it does for the shells to cook.

1 package of jumbo pasta shells
1 jar of favorite spaghetti sauce (I actually use tomato sauce usually)
1 lb browned ground beef, drained
1/2 cup parmesan cheese
3/4 cup shredded cheese (mixed or mozzarella)
2 eggs
1 tsp salt
1/2 tsp pepper
1 tbs parsley (I used dried, but fresh would be best)
1/8 tsp ground nutmeg

Preheat oven to 350 degrees.

Cook pasta shells as package directs.

While pasta is cooking, add together all ingredients EXCEPT the spaghetti sauce and a little extra shredded cheese to use for a topper.

In a large casserole dish, spread some of your pasta sauce on the bottom of the dish.

Once the pasta shells are done cooking, I drain and rinse under cold water so handling the shells is easy to do – not hot.

Using a large spoon, scoop the cheese and meet mixture into each shell, then placing it into the casserole dish.

Pour more sauce on top of the stuffed shells and place in over for about 45 minutes. In the last 10 minutes or so, top with the remaining shredded cheese. Once melted, remove from oven and enjoy!

Serve with salad and bread.

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