Steak Pizzaiola

One of the many great things about having Italian friends, other than they talk at the same volume level, is that no matter what time I stop by they are usually at the stove cooking. This was the case a few weeks ago when I popped over my friend Maria’s house at 11 a.m. I knew the minute I walked through the door and was greeted by the smell of sautéed garlic that Maria Fabrazzo Hangge was in her groove. And there she was...standing in her jammies frying up meat for steak pizzaiola. I was tempted to return that night to enjoy the finished product, but instead I took her recipe and made it at home later that week. It was a big hit and so simple to make. So give Maria’s pizzaiola a try and yes, it does taste better when you make it in your jammies. Yes, I did try to get a picture of her in action, but she wrestled me to the ground. (That’s the other thing about Italian friends…they’re not afraid to kick your ass!) —Diana

You’ll need:

4 lbs beef round steak

2  28 oz. cans crushed tomatoes

4 cloves garlic, sliced

Olive oil

Garlic powder

Salt

Pepper

Oregano

Grated parmesan cheese

Preheat oven to 350 degrees.

In a large frying pan, sauté garlic in olive oil. When garlic just begins to get brown on edges remove from pan and set aside. Fry the steaks in the oil.

When the steaks are brown, remove and place into roasting pan. Pour crushed tomatoes over meat to completely cover. Sprinkle garlic powder, salt, pepper, oregano and grated parmesan cheese. Top with the garlic.

Bake for 30-40 minutes. Don’t forget the Italian rolls to make sandwiches! Add a side salad and dinner is done! 

Maria and her son Ryan chowing down on the pizzaiola. 

The finished product...beautiful! 

Spaghetti Squash

Have you ever had spaghetti squash? It’s really good. This coming from a person who could eat pasta every single night of the week. It’s easy to cook and has the consistency of...you guessed it...spaghetti! I top mine with a light tomato, garlic, and oil sauce. Add some grated parmesan cheese and you have a meal that is not only good for you (don’t tell anyone) but really, really delicious. Spaghetti squash is not always easy to find, so when you see one, grab it! —Lisa

Preheat oven to 350 degree. Cut one large spaghetti squash in half, lengthwise. Place open side down on a baking sheet and cook for about 50 minutes. 

Now it's time to make your sauce. You’ll need a pint of grape tomatoes, garlic, and oil. 

Heat the oil and sautee the garlic. Toss in the tomatoes and cook until they pop.

When the squash is done, scrape out the insides with a fork. See, it looks like spaghetti. Toss with the sauce and enjoy! 

FACTS ABOUT SPAGHETTI SQUASH

• Spaghetti squash is a good source of vitamin A and vitamin C, as well as an excellent source of fiber. It also contains some of the B vitamins. 

• Spaghetti squash is a great low-carb substitute for pasta. 

• It can be baked, boiled, or steamed.

• The vegetable grows on vines and are picked when the skin is golden yellow and it weighs between two and five pounds.

• Spaghetti squash will stay fresh for several weeks at room temperature. 

Garlic Shrimp

My daughters love shrimp, so I’m always looking for new, easy ways to make it.  I came across a recipe on Allrecipes.com for a simple garlic shrimp dish that was a huge hit in the Glick household.Try it for yourself and let me know if you liked it as much as we did. —Jennifer

You’ll need:

1 pound of fresh shrimp, peeled and de-veined

6 cloves of garlic, chopped

¼  tbsp red pepper flakes

1 bunch Italian parsley, chopped.

1 stick cold salted butter, cut into four pieces

4 tbsp lemon juice combined with 1 tbsp capers brine.

Prepare:

Coat the bottom of the pan with EVOO. Get the pan really hot.

Cook shrimp for about 2 minutes, keeping them moving and flipping. Sprinkle with salt.

Add garlic and red pepper flakes. Cook for about another minute. Don’t let the garlic brown by moving things around.

Add lemon juice/capers brine mixture, 1 piece of butter and ½ of the parsley

Once butter is melted, turn heat to low and add the rest of the butter and mix.

Serve as an appetizer over toasted French or Italian bread or as an entrée over angel hair pasta or rice. Use the liquid in the pan as a delicious sauce!

Jen and Jill get flatbread pizza happy!

Jen's Veggie Stonefire Naan Pizza
"One day I was chatting with Sahil, one of my Indian-American students, about food. He mentioned how much he loved Tandoori Naan, and how his mother makes him Indian pizza. It sounded so delicious that I headed straight to the supermarket after school and picked up a package of Stonefire Naan. Get this cooking outside on the grill with some sautéd vegetables and cheese and you've created a cross-cultural masterpiece." —Jen

You’ll need:

Stonefire Tandoori Naan (I used whole wheat, but you can use garlic as well)

1 yellow pepper, seeded and chopped

1 red pepper, seeded and chopped

1 sweet yellow onion, chopped

1 clove garlic, chopped

½ package of spinach

Feta or goat cheese crumbles

Extra Virgin Olive Oil

Heat grill to medium

Spread two tablespoons of the EVOO on both sides of the Naan.

Sautee garlic, peppers, onion, and spinach in a pan with EVOO. 

Place Naan on grill, add vegetables and cheese.

Grill until cheese is melted and the bottom of the Naan is crispy. Cut into slices and dig in! 

Jill's Spinach Pesto and Tomato Flatbread Pizza
"I am always looking for new ways to incorporate veggies and protein into my meals, and we all know how much I love pizza. I got home late from the gym one night and needed to get dinner on the table...and fast! (The hubby was hungry.) I did a refrigerator inventory check and found some flatbread, eggs, spinach, and a bunch of veggies. I decided to make a spinach pesto with garlic parmesan and olive oil. I spread the pesto on the flatbread, tossed on some tomatoes, cracked two eggs and popped it in the oven. One bite and I knew I'd been making this again as a delicious appetizer or light lunch. And it's perfect with a glass of white wine!" —Jill 

You'll need:
Flatbread of your choice
2 eggs
1 bag fresh spinach 
1 cup olive oil
1 clove garlic
1/4 cup parmesan cheese 
Black pepper to taste
1 chopped tomato
2 tablespoons basil

Preheat oven to 375 degrees. 


Blend spinach, parmesan cheese and garlic cloves in a blender, adding the oil a little at a time until it has a paste-like consistency. That's your spinach pesto! Set aside.

Place flatbread on a cookie sheet and spread pesto evenly on flatbread. Top with chopped tomatoes, extra parmesan cheese, and crack 2 eggs on top. Bake for 15 minutes. Remove and top with fresh basil, pepper, and an extra drizzle of olive oil. Enjoy!