HealthyHive

Maltese Stuffed Marrows Recipe
Very common in the Maltese household, these stuffed marrows are just as good cold. Other recipes use rikotta for the filling but I prefer the traditional way.
Ingredients
800 grms large marrows - not "zucchini" type but if only those are available use the largest possible.
1 large onion finely chopped
1 clove of garlic minced
2 fresh bay leaves
3 large tomatoes, chopped
2 tbls tomato paste
600 grams minced beef (Traditionally, 300gms meat and 300gms corned beef - the type you get in a can- was used - frugal gourmet style!)
150 grams of bacon (vegetarians can use 700gms of ricotta mixed with some parsley and a bit of milk)
2 eggs beaten
4 tbls of grated parmesan cheese
Olive oil
Semolina
Sea salt & freshly ground pepper
Directions
1. Preheat the oven to 180C/350F
2. Cut the marrows lengthwise in half and scoop out the insides with a teaspoon. Reserve about half the pulp.
3. Fry the onion, garlic and bay in some olive oil until soft. Add the chopped tomatoes and tomato paste and cook for a further few minutes.
4. Place the bacon in a food processor and blend until finely minced.
5. Add the beef and bacon to the onion mix and cook until done. (vegetarians, add the ricotta mix)
6. Stir in the marrow pulp and then allow to cool.
7. Once cool add the eggs and cheese and season the mixture to taste.
8. Fill the marrow halves with the meat mixture and then lightly sprinkle with semolina. Place in a lightly oiled baking dish and then drizzle a little more olive oil over the filled marrows
9. Bake for about 45 minutes until the meat mixture is golden and crisp. Another alternative is to slice about 6 potatoes and an onion and place them on a dish, then add the stuffed marrows and cook the whole thing together. A great meal in one dish

Chesapeake Memories Sausage and Oyster Dressing with Red Quinoa and Crisp Apples Recipe
This recipe takes me back to my Maryland Thanksgiving memories. Growing up on the Chesapeake, oysters were a big part of our celebration. This dish combines my family's traditional oyster dressing with spicy pork sausage and healthy red pearl quinoa, which gives the dressing a nutty texture--and beautiful color. Red apples provide color and a sweet, crisp finish. Omit the oysters, if you prefer, for a delicious sausage stuffing.
Ingredients
1 bulk roll (16 oz) spicy pork sausage
6 T. butter
1 1/2 T. fresh sage, finely chopped
1 T. fresh rosemary, de-stemmed, finely chopped
1/3 c. red pearl quinoa, rinsed and drained (white is fine if red is not available�quinoa is a barley-type seed found in larger supermarkets )
1 medium sweet yellow onion, diced
2 celery stalks, ribbed and diced
1 bay leaf
1 3/4 c. to 2 1/2 c. chicken stock, or to suit desired moistness
1 8-oz container fresh oysters, including their liquor (found in the seafood department)
2 t. fresh lemon juice plus 1/2 t. grated zest
Salt and pepper, to taste
8 English muffins
1/2 c. chopped sun-dried tomatoes (dry packaged is best)
1 large crisp sweet red apple, such as Cortland or Empire, unpeeled, cored and finely diced
1/3 c. fresh parsley, finely chopped
Directions
In a large oven-proof chicken-fryer, saucepan or deep skillet with lid over medium-high heat, brown the sausage, uncovered, stirring occasionally, about 5 minutes. Remove sausage from pan and set aside; reserve 1 T. fat and drippings. Reduce heat to medium; add 2 T. butter and scrape drippings loose from pan. Add herbs, pearl quinoa, onion, celery and bay leaf; sauté until quinoa starts to crackle and onion and celery begin to sweat, about 3 minutes. Return sausage to pan; add 1 3/4 c. chicken stock. Drain oyster liquor from oysters into pan with sausage mixture, and chop oysters into 1/2� pieces; add oysters to pan. Add lemon juice and zest; cover and simmer 15 minutes or until quinoa is tender but firm. Remove bay leaf; check cooking liquid for seasoning.
Meanwhile, toast English muffins until golden, then butter each half with equal portions remaining 4 T. butter, and cut muffins into 1/2� cubes; add muffins to liquid. Add sun-dried tomatoes. Stir mixture to moisten, adding more warm stock if needed; replace lid, turn heat to lowest setting and allow to warm for 5 minutes.
Remove lid from dressing, add additional warm stock to moisten, if desired, and toss with diced apple and parsley. Check seasoning. Serve immediately or cover and place in a warm oven until ready to use.
If stuffing a bird with dressing, proceed according to bird roasting instructions, placing leftover dressing in a greased casserole dish to pass. Bake casserole, covered, for at least 30 minutes at 350 degrees if raw poultry was in contact with dressing.

Orecchiette with Prawns and Zucchini
Ingredients
400g orecchiette
60ml olive oil
2 crushed cloves garlic
2 tablespoons capers, rinsed
2 small chillies, seeded and finely chopped
2 zucchini, finely diced
700g medium green king prawns, deveined and cut into 3 (I just used small prawns)
2 cups baby spinach
1/2 cup mint leaves, torn
juice of half a lemon
salt
Directions
Cook the pasta and drain, retaining 1/3 cup cooking water.

In the meantime, heat the olive oil in a frying pan. Add garlic, capers, zucchini, chillies and a half teaspoon of salt and cook, stirring, for three minutes. Add the prawns and cook on high until the prawns are cooked through.

Add the pasta, three quarters of the mint, spinach and lemon juice to the prawn mixture and mix to combine. Season with salt and pepper, and sprinkle with the remaining mint.

Serve and enjoy!

Chicago Style Deep Dish Pizza
Ingredients
Dough:
3 1/4 cups (16 1/4 ounces) unbleached all-purpose flour
1/2 cup (2 3/4 ounces) yellow cornmeal
1 1/2 teaspoons table salt
2 teaspoons sugar
2 1/4 teaspoons instant or rapid-rise yeast
1 1/4 cups water (10 ounces), room temperature
3 tablespoons unsalted butter, melted, plus 4 tablespoons, softened
1 teaspoon plus 4 tablespoons olive oil
Sauce:
2 tablespoons unsalted butter
1/4 cup grated onion, from 1 medium onion (see note)
1/4 teaspoon dried oregano
Table salt
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
1 (28-ounce) can crushed tomatoes
1/4 teaspoon sugar
2 tablespoons coarsely chopped fresh basil leaves
1 tablespoon extra-virgin olive oil
Ground black pepper
Toppings:
1 pound mozzarella cheese, shredded (about 4 cups) (recommended, whole mozarella. Don't use pre-shredded, as it doesn't melt well.)
1/2 ounce grated Parmesan cheese (about 1/4 cup)
Directions
FOR THE DOUGH:
Mix flour, cornmeal, salt, sugar, and yeast in bowl of stand mixer fitted with dough hook on low speed until incorporated, about 1 minute.
Add water and melted butter and mix on low speed until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally.
Increase speed to medium and knead until dough is glossy and smooth and pulls away from sides of bowl, 4 to 5 minutes. (Dough will only pull away from sides while mixer is on. When mixer is off, dough will fall back to sides.)
Using fingers, coat large bowl with 1 teaspoon olive oil, rubbing excess oil from fingers onto blade of rubber spatula.
Using oiled spatula, transfer dough to bowl, turning once to oil top; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.
FOR THE SAUCE:
While dough rises, heat butter in medium saucepan over medium heat until melted.
Add onion, oregano, and 1/2 teaspoon salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes.
Add garlic and cook until fragrant, about 30 seconds.
Stir in tomatoes and sugar, increase heat to high, and bring to simmer.
Lower heat to medium-low and simmer until reduced to 2 1/2 cups, 25 to 30 minutes.
Off heat, stir in basil and oil, then season with salt and pepper.
TO LAMINATE THE DOUGH:
Adjust oven rack to lower position and heat oven to 425 degrees.
Using rubber spatula, turn dough out onto dry work surface and roll into 15- by 12-inch rec-tangle.
Using offset spatula, spread softened butter over surface of dough, leaving 1/2-inch border along edges.
Starting at short end, roll dough into tight cylinder. With seam side down, flatten cylinder into 18- by 4-inch rectangle.
Cut rectangle in half crosswise.
Working with 1 half, fold into thirds like business letter; pinch seams together to form ball. Repeat with remaining half.
Return balls to oiled bowl, cover tightly with plastic wrap, and let rise in refrigerator until nearly doubled in volume, 40 to 50 minutes.
Coat two 9-inch round cake pans with 2 tablespoons olive oil each.
Transfer 1 dough ball to dry work surface and roll out into 13-inch disk about 1/4 inch thick.
Transfer dough to pan by rolling dough loosely around rolling pin and unrolling into pan.
Lightly press dough into pan, working into corners and 1 inch up sides. If dough resists stretching, let it relax 5 minutes before trying again. Repeat with remaining dough ball.
For each pizza, sprinkle 2 cups mozzarella evenly over surface of dough.
Spread 1 1/4 cups tomato sauce over cheese and sprinkle 2 tablespoons Parmesan over sauce.
Bake until crust is golden brown, 20 to 30 minutes. Remove pizza from oven and let rest 10 minutes before slicing and serving.