Monthly Archives: February 2014

A twist on veal parmesan

A new twist on Veal Parmesan.  With trying to keep the carbohydrate count down I’ve been experimenting with other things to replace pasta.  I tried the low carb pasta and really haven’t found one that I like.  The one with the most promise was Dreamfields but there was just something about it.. so.. I turned to spaghetti squash.  I love spaghetti squash for many reasons – mostly because it’s delicious and it looks like spaghetti.

I like Veal Parm but I don’t make it all that often – so when I do, it’s a real treat.  Since I’m replacing pasta with spaghetti squash it took some time to get the timing just right.  I use sauce from the jar most of the time but when I make pasta sauce (which is also, incidentally, delicious with spaghetti squash) this is one of the first things I make with it.  I’m including a simple sauce recipe with a quick turn around.  I do have a pasta sauce that I make that takes all day but for that kind of effort, I require angelhair or linguini.

First, the spaghetti squash:

Cut a firm spaghetti squash in half and remove the seeds.  The easiest way I’ve found to do that is to run a fork down the middle and twist it.  The most important part is getting rid of the seeds.  Any of the material in the middle left over can stay.  Put both halves face down on a baking sheet and bake at 350 for about 45 minutes to an hour.  The squash will have quite a bit of give if you press on it when it’s ready.  When you remove the squash squeeze each half (with an oven mit) to remove any excess water.  With a fork, scrape the spaghetti out of the squash into a bowl (or plate, if you’re doing veal parm).  Each half should serve one person.

Easy pasta sauce:

  • two 12 oz cans tomato sauce
  • 1 clove garlic, chopped
  • 1 sm white or sweet onion, chopped
  • olive oil (slutty)
  • basil, oregano, salt and pepper to taste
  • one small can tomato paste

In a medium sized pot, sautee the onion and the garlic in olive oil.  Add the tomato sauce and heat through then put on low.  Add in the spices and stir occasionally.  Right before the veal is ready, add enough paste to thicken as desired.


  • 1 pound veal scallopini cut
  • two eggs
  • 2 cups panko
  • tsp balsamic vinegar
  • shredded mozarella cheese
  • olive oil (slutty)

In a bowl, whisk two eggs and the balsamic vinegar together.  Dip the veal in the egg then coat with panko.  In a medium high pan with olive oil, fry the veal on both sides and remove.  Once all the veal pieces are cooked, add a layer of sauce to the bottom of the pan, put the pan on medium, and put one or two veal pieces on the sauce and cover with mozarella.  Cover until the cheese is melted then transfer sauce and meat onto a bed of spaghetti squash.  Serve.

Please note that you can use chicken for this instead.  If you do use chicken, make sure you pound it thin first.

London Broil (SLAB)

Today’s post won’t be so much a recipe as a how-to.  Once upon a time I was roommate to several people where I began to, as one of them still says, McGuyver in the kitchen.  One Saturday, SLAB was born.  It even had its own theme song – delightfully stolen from Ren and Stimpy.

Our version was a little bit different.. but the idea was the same..

It’s slaaab it’s slaaab, it’s big, it’s heavy it’s meat.  It’s slaaaab it’s slaaaaab, it’s better than bad it’s NEAT.  Everyone wants some slab, you’re gonna love it slab.

We drank.  A lot.

So, the idea was to take a full london broil and marinate it in a 2:1 mixture of worcestershire sauce and soy sauce for about an hour.. hour and a half.  Top with fresh thyme and rosemary then throw it in the oven at 350 for about 30 minutes, then finish at 400 for another 5-10. 

The gravy was the best part…

  • 2 cu beef stock
  • 1 1/2 tsp regular yellow mustard
  • 2 shallots, chopped
  • 1 tsp garlic
  • slutty olive oil
  • a few capers
  • whatever liquid was left from baking the slab
  • Gravy flour (I use wondra for this recipe)

Take the garlic and shallots and sautee in regular olive oil.  To that, add the liquid from the bottom of the baking dish from the slab and 2 cups of beef stock.  Bring that to a light boil, add the capers and the mustard.  Mix until the mustard was no longer lumpy and thicken by adding a little gravy flour and whisking in until you get the desired thickness.



Squash Casserole

This is an easy side dish but surprisingly good.  I do call it casserole but there isn’t a scrap of cream of mushroom to be found anywhere.  One thing about this recipe is it takes a little time to do it right.  In order to get the right consistency, the squash has to be cooked until most of the liquid is pulled out of it, or you get a puddle in your baking dish.

  • 5 pieces of yellow squash, sliced thin
  • 1 red onion diced
  • 1 tbsp garlic
  • 1 tsp capers
  • olive oil
  • 1-2 cups panko
  • 1 cup cheddar cheese

Fry diced onion, garlic, and capers in olive oil until  the onion is mostly clear.  In small batches, add the squash until cooked then set aside.  In a baking dish, put down the squash then top with a layer of panko then another layer of cheddar cheese.  Bake on 350 until the top is melted.  Serve immediately.