Every one who’s eaten italian with me knows one thing: I LOVE PASTA! Especially baked pasta. lasagna and baked ziti are my two favorite things in the world. (Del Posto’s 100 layer lasagna, any one?!) So with my new “lifestyle” (going to the gym 6 days a week, eating a pretty- lenient but still hard for me because I love dessert If It Fits Your Macros (IIFYM) diet– I really wanted to find a way to make a leaner baked ziti that wouldn’t feel like a cheat, but still have the cheesy goodness we all love so much- especially in below 0 weather that we get to enjoy here in Ithaca for months on end!
Here’s my easy recipe for 6, with the macros attached to it- & yes, it really is just 341 calories per serving!!!
Preheat Oven to 350 degrees
Brown meat in pan (do not add fat, the 5% fat is enough!) and boil pasta.
Add spinach to the meat, to wilt the spinach slightly
Stir all ingredients together (use only 1/2 cup mozarella!)
Put mixture in 9×9 square (or similar) oven pan
Top mixture with the remaining 1/2 cup mozzarella
Bake for 25 minutes, and allow to cool before cutting!
I had the opportunity to go visit a friend in Istanbul, Turkey last month- an ate my way through the city [within days]
Being Israeli, a lot of the food in Turkey is similar- though there are so many amazing, unique dishes and flavor profiles that don’t come close to anything I’ve seen before. It was very interesting to experience them, and try so much in such a short time.
I’ve been trying my luck with Simit since I’ve left- but no luck thus far! Lokma cafe was definitely my favorite- probably because I loved breakfast more than anything else. Kaymak is a clotted-cream and honey mixture that is eaten during that time, usually with a bread such as Simit. For me, it is the perfect start to a day!
Nothing goes better with a good juicy porterhouse than creamed spinach. Sick of the typical spinach and cream- I made a bacon’d out spinach [this bath eventually had chopped clams thrown in and then re-added into the shell and baked for a end-of-july baked ‘stuffy’
Easy Bacon Creamed Spinach
thick cut bacon, minced, sautéed
spinach, either frozen & strained, or fresh sautéed down
1 cup flour
in a saucepan, melt down and slightly brown a stick butter, adding about half a cup of onion and garlic, cooking until fragrant
add flour, stirring regularly, allow to cook briefly, then whisk in the heavy cream [i usually add a dash of nutmeg here]
cook and stir over low/med heat until thickened
in the bacon fat, sauté spinach down, and then add to the cream mixture stirring in pernod if desired
It’s been a long, busy summer, but I’m leaving to Cornell on Friday! This is so exciting for me– a new chapter! With that, I promise to post at least a LITTLE something every Sunday from here forward; I know I’ve been a tad neglectful. Here’s a bonus post on the world famous Junior’s Cheesecake in Brooklyn- which I’m fortunate enough to live near!
Ironically, I didn’t eat cheesecake AT ALL until my 20th birthday. We got the chocolate Mousse & Red Velvet Cheesecake for three of us on National Cheese Cake day… and although I love red velvet, I was rooting for the chocolate mousse to be the tastiest but I didn’t love the tart cheese cake with it, though the mousse was DELISH! The Red velvet cheese cake was amazing because the tartness from the cheesecake frosting and buttermilk in the cocoa was already there, so I enjoyed that immensely. I also ate some of their brisket sandwich which was incredible, arguably some of the best brisket I’ve ever had… seriously!
How’s every one’s summer? has anyone visited somewhere exciting? enjoyed delicious dessert somewhere?
While walking around the upper east side, we found Big Daddy’s Diner, which was so much more than we had expected! From gigantic milks shakes to tater tots, my french dip was delicious. My reccomendation: get the key-lime pie shake!