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Showing posts from October, 2021

Turkey Meatball Gyro

I drove down to Massachusetts today and won a singing competition! I prepared an hour program of 14 songs, got to choose the first one and they selected the rest to fill up the remaining 15 minutes. I will go to Nationals in the winter. Super exciting! But now I am starving and dead tired after the drive home. I want something healthy (road food is NOT and I have been having some...), easy and delicious. And something to eat easily as I veg out in front of the tv. Need a brain break. Therefore, the wonderfully delicious gyro with healthy turkey meatballs. Yum!   Ingredients:  garlic clove, minced 10 ounces ground turkey 3/4 teaspoon oregano 1 cucumber, seeded and sliced 1 plum tomato, sliced  4 oz Greek yogurt  2 Mediterranean pitas  olive oil 1 large egg yolk salt and pepper red wine vinegar  Method: Preheat broiler. Lightly oil a rimmed baking sheet.  In a medium bowl, gently knead to combine ground turkey, 1⁄2 teaspoon dried oregano, 1⁄2 teaspoon of the chopped garlic, 1 large egg y

Sausage and Pepper Sub

 Who doesn't love a warm, melted-cheese, sausage and pepper sub? As I may have mentioned, I am constantly driving to and from Massachusetts for rehearsals, and sandwiches have been a life-saving portable food. Even better when warm- I pop this into my lunchbox wrapped in layers of foil and paper towel, and it stay delicious for me on the road. Yum! Ingredients:  1 green bell pepper, seeded and cut into strips 1 medium red onion, sliced 1 garlic, minced, 1 other clove split in half 1 ounce parmesan, grated 2 baguettes 2 slices mozzarella 1/2 pound Italian sweet sausage, uncased 8 ounce can tomato sauce Method: Cut baguettes in half. Generously drizzle cut sides with oil. Form sausage meat into 8 small meatballs, about 1 tablespoon each. Heat 2 tablespoons oil in a medium skillet over medium-high. Add sliced peppers and onions and a generous pinch each of salt and pepper. Cook, stirring occasionally, until tender and charred. Transfer to a bowl and cover to keep warm. Preheat broiler

Tomato and Orzo Soup

 We are into cold fall days and late rehearsals, people. I need creamy and delicious tomato soup, plus the added carby goodness of orzo. This soup makes a perfect lunch, or paired with a grilled cheese sandwich, the ultimate dinner.  Ingredients: 1 medium red onion, diced 2 cloves garlic, minced 14.5 ounce can of San Marzano whole peeled tomatoes 1 1.2 cups chicken broth 1/2 cup orzo 1 bunch chives, chopped 4 ounces mascarpone 1 ounce parmesan Method: In a saucepan, heat 1 tablespoon butter over medium heat. Add chopped onions, garlic, and a pinch of salt. Cook over medium-low heat, stirring occasionally, until onions are softened and translucent. Add tomatoes, 11⁄2 cups brotht; bring to a boil over high heat. Taste for seasoning Remove soup from heat and blend with an immersion blender until smooth. Return saucepan with soup over high heat and bring to a boil. Add orzo; reduce heat to medium-low and simmer, stirring occasionally to prevent sticking, until al dente, about 15 minutes. W

Cheesy Chicken Gnocchi

 I am in the thick of rehearsals right now for my dream opera- and they are 2 hours away from my home. In addition, I am prepping for a competition, a DMA application, and teaching at 3 locations. I need cheesy, carby goodness that is super quick and idiot-proof for my tired brain. This is the ticket! Ingredients : 12 ounce package gnocchi 1pint sliced mushrooms 1/4 cup red wine 1 teaspoon oregano 1 onion, diced 1 garlic clove, minced 1/2 pound chicken breast, cut into strips 8 oz can marinara sauce 4 ounces mozzarella Freshly grated Parm salt, oil pepper Method : Heat 2 tablespoons oil in a medium nonstick skillet over medium-high heat. Gently break apart any gnocchi that are stuck together; carefully add to skillet. Cook, without stirring, until very well browned and crisp on the bottom. Add mushrooms, onion, oregano and garlic and cook until soft. Salt and pepper to taste. Stir gnocchi, then stir in chicken, marinara sauce, 2⁄3 cup water, 1/4 cup wine, and 1⁄2 teaspoon salt . Bring

Anyone can cook pasta

 I love Pixar- their films always fill me with warmth and calm my racing brain. One of my favs has to be Ratatouille- I have adopted its "Anyone can cook" mantra into my own studio as "Anyone can sing." This is a ratatouille- inspired pasta (with cheese- because rats and mice love cheese, and so do I!). Ingredients:  6 oz pkg cavatappi   1 zucchini, sliced 1 bell pepper, sliced  14 1⁄2 oz can whole peeled tomatoes 1 ounce parm, freshly grated 1 bunch basil, chopped 4 ounces ricotta Method : Bring a large pot of salted water to a boil. Add pasta to boiling water. Cook, stirring occasionally, until al dente. Reserve 1⁄4 cup cooking water; drain pasta and return to pot off heat. Cover to keep warm until needed. On a rimmed baking sheet, toss zucchini and peppers with 2 tablespoons oil and a generous pinch each of salt and pepper. Broil on upper oven rack until charred and tender, 5–8 minutes  Roughly chop tomatoes directly in can using kitchen shears.  Add tomatoes, re