Tasty Tuesday: Turkey Artichoke Stuffed Shells

Have you had your fill of Thanksgiving leftovers?  Neither have we!  While the turkey sandwich and turkey soup has been done to death, we were pleasantly surprised when our buddy Kate S. for sending us this creative solution to leftovers.  If you've recently made the Spinach and Artichoke dip, you might already have some artichokes on hand.  If you had a few dozen people at your holiday table, like we did, then chances are you have some turkey on hand as well.  If you're tired of it taking up room in your fridge, your problem is solved.

And with that, we present to you:

Turkey Artichoke Stuffed Shells

1 (12oz) box jumbo pasta shells
3 tbsp extra-virgin olive oil
1/2 large yellow onion, chopped (about 1 cup)
3 cloves garlic, chopped
1 lb broken up turkey sausage (about 5 links)**
1/2 tsp kosher salt, plus 1/2 tsp
1/4 tsp freshly ground black pepper, plus 1/4 tsp
1 tsp red pepper flakes
8-10 oz chopped artichokes
1 – 2 (15oz) container(s) ricotta cheese
3/4 cup grated Parmesan
2 eggs, lightly beaten
1/4 cup (heaping) chopped fresh basil leaves
3 tbsp chopped fresh flat-leaf parsley
1 1/2 cups shredded or grated mozzarella

1. Bring a large pot of water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, about 4 to 5 minutes. Drain.
2. In a large skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the turkey, 1/2 teaspoon salt, 1/4 teaspoon black pepper and peperoncino and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through (if you're using leftover Thanksgiving turkey that's already cooked, you just want to warm it up a bit and soften it just a little more but be careful, you don't want to dry it out).
 3. Add the artichoke hearts and stir to combine. Remove from heat and let cool. In a large bowl combine the cooled turkey mixture with one 15 oz container ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.
4. Cover the bottom of a large baking dish with 1 cup of sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey and cheese mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full. Drizzle Sauce over the shells (Kate said she used a cream sauce), top with the mozzarella.
5. To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown and the sauce is bubbling away, about 20 minutes (60 minutes if shells are frozen.)


**If you're looking to use up leftover turkey from Thanksgiving, just grate or chop up the already carved pieces until you have roughly a pound.** 


Serve and Enjoy!

QUESTION OF THE DAY: What's your favorite leftover Thanksgiving recipe?

Words and Things and Stuff

We're taking a brief break from the foodie fun to talk about something a little more nostalgic.  This past year was completely taken over by weddings and the preparations leading up to them.  Four amazing couples had asked me to be a part of their special days, some as active participants, some as merely a guest of the merriment.  All I can say is that I am truly honored to have been considered and I want to thank those people for letting me be there to take part in a very special moment in their lives.

 Photo courtesy of Caitlin H.                        Photo courtesy of Mary M.

Photo by Leah LaRicci Photography                                   Photo courtesy of Kim J.

Looking back, I was amazed that each of the four weddings was so completely different but so inherently reflective of the couples themselves.  Whether it was through color choices, location, decoration, or overall theme, the fact that the occasions seemed to represent who these people were as couples just made them that much more special and not anything I will ever forget.

Photo courtesy of Mellissa C.

Mellissa and Chris had vibrant colors and let their personalities (and those of their friends) shine throughout the whole process, for which, I can say, we are very grateful.  As a bridesmaid, we were given free range over what style of dress we felt most comfortable in.  The only requirement was the color and fabric of the dress (an electric pink, reflecting Mellissa's undeniably bold personality).  While many brides would go for soft and ethereal, Mellissa charges headfirst into color and whimsy.  She wanted her wedding to make an impact, and once you saw the shoes we all wore, there's no denying she did just that.  The pictures were fun and lighthearted with a little bit of impropriety thrown in, because it wouldn't be Mellissa and Chris if it wasn't just a little bit cheeky.  The venue was the gorgeous Glen Manor in Portsmouth, RI, a dream location for any couple looking to pair romance and ambiance with fun and frivolity.  We danced, we drank, we ate DELICIOUS food (hello pasta station!!), and celebrated an amazing couple and their adorable family.

Photo Courtesy of Devon H.

Courtney and Matt had one very clear direction: Family.  They wanted everyone involved, not just to alleviate the pressure of having to do it all themselves, but because they wanted people to feel like it was their day, too.  While Courtney and Matt were busy studying for their bar exams, which they took two days before the wedding (they passed, in case you were wondering), their families was busy securing the church and the priests (his family is very good friends with the priest of their church), double and triple checking things with the caterers, the DJ, the bartenders, and of course, the tent.   Family members took the photos that served as the backdrops for the invitations and response cards, brothers and sisters stood as members of the wedding party, family was the theme of the day.  Shortly after they announced their engagement, Courtney and Matt had asked if I would make the cake.  At first, I was elated, but as the day drew closer, that excitement turned to fear and then to panic and finally to nausea.  Anticipation surged through my veins as I walked the cake from the car to the display table, but seeing the looks on Matt and Courtney's faces when they saw it made everything else seem unimportant.  While the ceremony was traditional and romantic (a clear depiction of Matt), the reception was an ebullient display of childhood fun (an exact illustration of Courtney), so the day was exactly and perfectly Matt and Courtney.  

Photo by Leah LaRicci Photography

Kate and Tom wanted fun and colorful memories, and surprises where you least expect them.  Instead of a traditional guest book, they had a scrapbook (made by a dear friend who loves them so very much...cough cough...Eugene...cough cough) and asked people to answer questions about the couple like "If a movie were made about Kate and Tom, what would it be titled?" or "What's the best advice for a happy marriage?" and "Where do you see Tom and Kate in 5 years?"  Most of the wedding details were homemade, which makes for wonderful keepsakes.  The centerpieces were made entirely by the bride herself.  The bouquets and boutonnieres were handmade felt flowers, assembled by the bridal party before the ceremony in a moment we referred to as 'forced arts and crafts.'  But while the real flowers in other bouquets will only last so long, the felt flowers in my bouquet from this wedding are still nestled together in a vase on my desk, as vibrant and impressive as they were on the wedding day.  Kate and Tom had a friend officiate the ceremony, giving it a little more of a personal touch.  Rather than simply exchanging vows (which they wrote themselves), they also chose to do a Letter-Writing ceremony, where they wrote love letters to each other and (without peeking at what the other wrote) sealed them in a box with a bottle of wine and two goblets.  They will open the box on their fifth wedding anniversary, read the letters, enjoy the wine, and remember the day the committed themselves to each other.

Photo Courtesy of Kim S.J.

Mary and Andy are anything but a normal couple.  There is something about them that makes them unquestionably perfect for each other.  Her quick wit and somewhat offbeat sense of humor is only rivaled by his penchant for off-color comments and ability to find a double-entendre in even the most innocent of scenarios.  So it seems only fitting that entertainment would find its way into their wedding theme.  The colors were not something anyone really ever sees in a November wedding.  You expect to see deep ambers and subdued greens.  Not at Mary's wedding.  Her bridesmaids wore gorgeous rich yellow dresses, adding a much needed burst of light to the somber greys creeping into our everyday lives.  The tables weren't numbered, they were titled.  Instead of sitting at table 8 or 10, you could sit at Mean Girls or Wayne's World.  The bridal party were introduced with individual entrance themes, more familiar to those who follow the world of wrestling, while a title belt circulated the room for those lucky enough to get a hold of it.  Ever the class clowns, Mary and Andy had a photo booth set up, complete with props of fake mustaches, glasses, hats, and feather boas, and asked that you keep a copy of the photos for yourself, but also place a copy in a scrapbook with whatever congratulations, well-wish, or (in traditional Mary and Andy fashion) inappropriate comment you'd like to make.

While each event was as different as can be, they were all fun representations of the couples themselves.  There are four days this year that I will never forget and more memories than I could ever hope for.  So this Diary entry is dedicated to you, my darling friends, who gave me the great honor of being a part of your fantastically amazing and wonderfully special days.

I love you all.

Sincerely,

Eugene

Tasty Tuesday: Mediterranean Skillet Cod

As we journey further into the autumnal season and the temperatures dip, if only slightly, the temptation to indulge in foods battered, fried, and dripping with calories only increases.  Thankfully, there are a plethora of options available that satisfy every craving and keep the bathroom scale tipping in the right direction.  One such option is the South Beach Diet (and its subsequent improvements: South Beach Super Charged and the NEW South Beach Diet).

Even if you don't follow the dietary schedule to the letter, you can still find healthy, low-calorie recipes.  One of my family's favorites is the Mediterranean Skillet Cod.  It's easy, it's delicious, and there's only 216 calories per serving.  One of my biggest problems with low-calorie meals is that they typically don't feel me up and keep me full throughout the day (or night).  But I can say, without hesitation, this meal satisfies and keeps you full.  Granted, if you don't like fish, this may not be the choice for you, but oh good golly, those flavors are amazing.

All Photos in this entry taken by Diaries of Eugene

And if that isn't enough to sell you on it, it's quick, it's easy, and it's relatively inexpensive (all things considered).  The recipe is broken up, conveniently, into 10 minute increments, with minimal prep time needed in advance.

Mediterranean Skillet Cod

1 tablespoon extra-virgin olive oil

1 medium zucchini, cut into 1/4 inch thick slices

1 small onion, thinly sliced*

3 cloves garlic, minced

Freshly ground pepper

1 (14.5 oz) can diced tomatoes, drained

2 pequillo peppers (from a jar), thinly sliced**

4 (6 oz) cod fillets

2 tablespoons chopped parsley

1. In a large skillet, heat oil over medium heat.  Add zucchini, onion, garlic, and pepper.  Cook, stirring occasionally, for 10 minutes.

2. Stir in tomatoes and peppers, simmer over medium heat for 10 minutes longer.

 

3. Nestle fish fillets into the sauce, spooning some of the mixture over the top of the fillets.

4. Cover the pan and continue to simmer until fish is opaque and cooked through, about 10 minutes.

5. Sprinkle with parsley and serve warm in shallow bowls and spoon generous amounts of the sauce over the fish and vegetables.  

For an added kick of yumminess, you can use some of that leftover asiago cheese you have lying around from the Spinach and Artichoke dip and sprinkle no more than a tablespoon on top of your fish.  That's only an additional 20 calories (10 from fat). 

*If you're like me and you're not a big onion person, you can use half of an onion and chop it really fine.  We just want to incorporate the flavor of the onion to enhance the overall taste.  

**If you don't have or can't find pequillo peppers, you can use roasted peppers.  I enjoy the flavors of oven-roasted red peppers, so that's what I used in this recipe.  No worries, it's South Beach approved.

Nutritional Information (per serving)

216 Calories

5 grams fat

1 gram saturated fat

32 grams protein

8 grams carbohydrate

2 grams fiber

489 mg sodium

Tasty Tuesday: Black Bean Burger

With the close of October and the end of our pumpkin journey, the Diaries of Eugene is on the hunt for something new.  As the weather turns a little chillier (at least here in New England), it's not uncommon to turn towards heartier 'comfort' foods.  This, of course, packs on a few extra pounds which, yes, does make the winters a little more bearable (yay for hibernation weight) but does little for one's self-image or confidence.  With that in mind, the Diaries of Eugene is proud to present the beginning of Tasty Tuesday's No-Fat November.  All of our recipes will be low on the calorie scale but definitely high ranking on the tastebuds.

Original Photo Found here

One of my biggest comfort foods has always been, and will always be, burgers and fries.  There's just no two ways around it.  Carbs: yum.  Fried foods: yum.  Charred animal flesh: (sorry veggie friends) yum.  Thankfully, there are geniuses out there who found a simple way around the calorie-fest that is the burger/fries combo, and they created the Black Bean Burger.  All the yummy juicy flavors of beef burgers with a fraction of the calories (and yay for bringing comfort foods to vegetarian-level).  One Black Bean Burger is only 198 calories.

Photo by: graceismine

Black Bean Burger
Original recipe found here
1 (16oz) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tbsp chili powder
1 tbsp cumin
1 tsp Thai chili sauce (or other hot sauce)
1/2 cup bread crumbs

1. If grilling, preheat outdoor grill for high heat, and lightly oil a sheet of aluminum foil.  If baking, preheat oven to 375F and lightly oil a baking sheet.
2. In a medium bowl, mash the black beans with a fork until thick and pasty.
3. In a food processor, finely chop pepper, onion, and garlic.  Then stir in the mashed beans.  if you don't have a food processor, just chop the pepper, onion, and garlic cloves as fine as you can.  You're incorporating them into your burger, and if you have tactile sensory issues like I do, you really don't want crazy chunks of garlic throwing off the flavor and consistency of your burger.
4. In a small bowl, stir together the egg, chili powder, cumin, and hot sauce.  Stir the egg mixture into the mashed beans.  Mix in the bread crumbs until the mixture is sticky and holds together.  Divide the mixture into four patties.
5. If grilling, place patties on foil and grill about 8 minutes on each side.  If baking, place patties on baking sheet and bake about 10 minutes each side.

To cut down on the carb intake, just eat the burger on its own with a small dollop (1-2 tbsp) of your favorite topping.  If you simply MUST have a bun, go for whole wheat.  Your insides will thank you, I promise.

Original photo found here

If the burger itself doesn't satisfy your need for something classic and filling, and you still want those fries on the side, fear not.  Sweet potato fries can be your best friend.  In terms of calories, the average serving of french fries, prepared the classic way, deep fried in oil and loaded with salt, contains 271 calories.  While the same serving size of sweet potato fries baked (instead of fried) is only 140 calories.  The caloric difference is almost another serving of sweet potato fries!

Happy November 1st!

QUESTION OF THE DAY: What's your go-to comfort food?  Have you found a healthier variation that still satisfies the cravings for fried/fatty goodness?