Amanda and Meggie's Spaghetti and Smoked Mozzarella Meatballs

My cousin, Meggie, and her boyfriend, Nick, are visiting from Michigan! And because we are all poor college students, we decided to make dinner instead of going out and spending a fortune (even though Boston has some pretty great restaurants). Before she arrived, we decided on spaghetti and meatballs. And the day before she got here, Meggie texted me and suggested that we stuff the meatballs with smoked mozzarella. This changed the whole game.
We have already had a crazy food day. We got breakfast at one of my favorite coffeehouses (Pavement, here on campus), and then we got burgers at the famous Mr. Bartley's Gourmet Burgers in Harvard Square. Now, I'm not a big fan of burgers, but today, I had the Snoop Dog burger, which was amazing.
You would think that we would all be done with eating large meals, but after an afternoon of napping, studying, and guitar playing, we got to make our (much anticipated) spaghetti and meatballs. It began as a challenge, with the three of us trying to cook together in my tiny dorm kitchen on my tiny stove with my tiny pots and pans. But the end result was better than anything I could have imagined: the meatballs were browned on the bottom, which made them a little crispy. The cheese inside them was melted and gooey and smokey. And the sauce was full of flavor from the meatballs.

So do yourself a favor and make this dish: you won't be sorry. And if you have extra time, make Hudg-Bread with the leftover cheese. If you're lucky enough, you'll have enough extra meatballs and garlic bread to make a delicious meatball sandwich for lunch the next day.

Amanda and Meggie's Spaghetti and Smoked Mozzarella Meatballs

Ingredients:

2 T olive oil

1 lb. ground beef (we used 92% fat free)

1 cup parmesan (ground) plus extra for sprinkling

1/2 cup fresh parsley (chopped) plus extra for sprinkling

1/4 cup bread crumbs

1 egg

1 large onion

3 garlic cloves

2 28 oz cans crushed San Marzano tomatoes

1 lb. spaghetti

3 oz. smoked mozzarella (cubed)

Salt and pepper

Instructions:

1. Cook the pasta according to the box instructions (salt the water!!!), then drain and set aside.
2. Put the olive oil in a large skillet over medium heat.
3. Put the ground beef in a bowl. Add the parmesan, parsley, bread crumbs, egg, and some salt and pepper. Then mix with your hands until thoroughly combined.
4. Using a 1 inch cookie scoop, make meatballs, and push one cube of smoked mozzarella into the center of each ball. Make sure the cheese is completely covered by the meat.
5. Raise the heat for the skillet to medium high and drop the meatballs into the oil, doing your best to keep them from touching. Let the meatballs cook, without disturbing them, for 5-6 minutes, or until lightly browned on the bottom.
6. While the meatballs are browning, dice up the onion and mince the garlic cloves. When the meatballs are done, scatter the onion and garlic around the meatballs. 
7. When the meatballs are nicely browned on the bottom and the onion and garlic are softening, pour the crushed tomatoes over them and season with salt and pepper. Adjust the heat so that the mixture bubbles slowly, but steadily, and then cover the skillet and let cook for 8 minutes, or until the meatballs are no longer pink in the middle. Remove the lid and turn up the heat so that the sauce boils and thickens a bit. If you need to stir, do so carefully.
8. When the sauce is done to your liking, toss some of the sauce with the drained pasta in a bowl. Divide the pasta between four plates and top with the remaining sauce and the meatballs. Sprinkle with the extra parmesan and parsley.
9. Eat.

Adapted from the New York Times

Avocado Fried Egg Sandwich

Avocado Fried Egg Sandwich

Ingredients:

2 slices Italian/Sourdough bread

1/2 Avocado

1 T Lemon juice

1/2 T Feta cheese crumbles

1 egg

Nonstick spray

Salt, pepper, and red pepper flakes (to taste)

Cholula Hot Sauce

Instructions:

1. Stick both slices of bread in your toaster together (side by side) and toast to desired doneness. This toasts the outside but leaves the inside soft and warm.
2. Mash the avocado inside the skin, then scoop it out with a butter knife and spread it on one piece of toast (the soft side).
3. Sprinkle the avocado with the lemon juice, feta, and red pepper flakes.
4. Head a small nonstick pan to medium high and spray with a small amount of nonstick spray. Crack the egg into the pan, sprinkle with salt and pepper, and cook to desired doneness.
5. Transfer the egg to the avocado and top with hot sauce and the other slice of bread. Cut in half.
6. Eat.

Hong Kong Style Chow Mein

In China, it is traditional to eat noodles on New Year's Eve, as well as birthdays and other occasions, because long noodles symbolize long life. I made Hong Kong style chow mein for my family for New Year's Eve, as well as some scallion pancakes and creme brulee. It was a feast.

If you don't know what Hong Kong style chow mein is, go to your nearest Chinese food joint and order some. It's one of my favorite dishes. It has thin noodles that are fried so they're crispy, and it's topped with a delicious sauce with bok choy and seafood and whatever else you like.
Oh. That's another thing. I started eating meat again. I'm such a picky eater that dorm food wasn't really working out for me as a vegetarian, and when I fainted at the gym when I took a break from the elliptical, I decided to start eating meat again. I don't eat a lot, but just enough to keep up my iron and protein levels.
This dish has shrimp and chicken in it, but the sauce is vegetarian so if you'd rather use tofu or something else then go ahead.
A few tips: if you have a wok, use it. It will help greatly. Also, prepare everything beforehand because the cooking goes fast. I doubled the recipe, but the amount of noodles was too much to handle, so 1 1/2 times the amount of noodles is fine. We had leftovers for days.

Hong Kong Style Chow Mein

Serves 4

Ingredients:

1 16 oz package Hong Kong Style Noodles

1 small chicken breast (sliced thinly)

15-20 small shrimp (peeled and deveined)

1 stalk bok choy (cleaned and cut)

2 cloves garlic (minced)

Oil for sauteeing

Marinade A:

1 t corn starch

1 t sesame oil

1 t soy sauce

1 t oyster sauce

Salt/pepper (to taste)

Marinade B:

1 t corn starch

1 t sesame oil

Salt/pepper (to taste)

Sauce:

1 T oyster sauce

1 T soy sauce

1 cup water

1 t sugar

1 t cooking wine

Thickening:

1 T corn starch

2 T water

Instructions:

1. Heat oil in a pan over medium high heat. Add the noodles. They will brown quickly. Make sure they brown evenly by moving them around with a pair of tongs or a spatula. Once they are mostly brown and crispy, plate the noodles and set aside.
2. Marinate chicken with marinade A. Set aside. Marinate shrimp with marinade B. Set aside.
3. In a separate bowl, combine ingredients for sauce. In a smaller bowl, combine ingredients for thickening. Set aside.
4. Add oil to the pan and saute garlic until lightly brown. Add shrimp and cook thoroughly. Remove and set aside.
5. Add oil to the pan and cook chicken until done. Set aside.
6. Add oil to the pan and cook the bok choy until done. Add salt to taste. Put shrimp and chicken back into the pan, stir well, and add the sauce mixture. Bring to a boil.
7. Add the thickening and stir. Bring to a boil.
8. Pour everything on top of the noodles.
9. Eat.

Source: Sugarlens

Cheddar Cheese Soup with Irish Soda Bread

Here is another favorite from my College Vegetarian Cooking book: Cheddar Cheese Soup with Irish Soda Bread. The soup is more like a chowder because it's thick and creamy, and it's especially good when you dip the soda bread into the soup. Both the soup and the bread can be made in about an hour. It's great for a chilly winter's day (although California really doesn't have those!). The photo makes the soup look a little weird... don't worry. It's much more orange in person and less... icky looking.

My brother isn't a big fan of this soup because he doesn't like onions, but the rest of my family loves it. My mom especially likes the soda bread, which is flaky and soft. Here's a tip for the soda bread: use a stand mixer with a dough hook. It will save you time and frustration. I've made it a few times by hand and I always had to have my mom come help me mix it together, because it's a sticky dough and hard to work with. The stand mixer fixed that completely. I was worried that it would overmix the dough and cause it to be tough, but that was not the case. It turned out perfectly.

When I made this (a few days ago), I discovered that our tin of oats would be expiring on New Year's Eve, so that leads into my next recipe... Triple Chocolate Chunk Oatmeal Cookies. Oh yeah.
I've also made this recipe with white cheddar and it was fantastic, so you can decide which one you want to use. Or try using both!

Cheddar Cheese Soup

Serves 4-6

Ingredients

2 onions

1/4 cup butter

1/3 cup flour

2 1/2 cups vegetable broth

2 1/2 cups milk

Salt and pepper

2 cups Cheddar cheese (grated)

Instructions

1. Peel the onions and cut into thin slices.
2. Melt the butter in a large sauce pan, add the onions, and cook, stirring occasionally, over medium heat for 15-20 minutes, or until the onions are translucent.
3. Add the flour and cook, stirring occasionally, for 1 minute. 
4. Stir in the broth and milk and bring to a boil. Season with salt and pepper and simmer over low heat, stirring frequently, for 5 minutes.
5. Remove from heat, add the cheese, and stir until completely melted.
6. Eat.

Irish Soda Bread

Ingredients

Oil or cooking spray

3 1/2 cups flour

1/2 cup uncooked oatmeal

1 t salt

1 t baking powder

1 t baking soda

8 oz. sour cream

3/4 cup milk

3 T sugar

5 T butter (melted)

Instructions

1. Lightly coat a baking sheet with oil or cooking spray. Set aside.
2. Combine the flour, oatmeal, salt, baking powder, and baking soda in a large bowl.
3. Combine the sour cream, milk, and sugar in another bowl. Add the sour cream mixture to the dry ingredients and mix until just blended.
4. Stir in 4 tablespoons of the melted butter. Turn the dough out onto the prepared baking sheet and shape into a mounded circle about 8 inches in diameter. Brush the top with the remaining butter.
5. Bake for 40-45 minutes, or until browned.
6. Eat.

Source: College Vegetarian Cooking

Sesame Tofu

This post begins with a story. I first made this dish about a week ago, intending to post it on the blog then. If you scroll down to the recipe, you'll notice that the last ingredient is 1-2 t red pepper flakes. When I was making this, I was really tired, and mistook 2 teaspoons for 2 tablespoons. Needless to say, the meal was pretty much ruined because the dish was so incredibly hot. It was delicious, but the pepper made it nearly unbearable. I suffered through the meal because it was good, but would gulp down half a glass of water after each bite. I learned my lesson this time, and left out the red pepper flakes altogether because a) I ran out and because b) I was slightly scared of them. With or without the red pepper flakes, this dish is wonderful. The tofu has a great crust on it, and the sauce is awesome. I served it with some rice and lemon zucchini.
First, press your tofu. This is necessary in order to get all of the excess water out of it. Take your tofu out of the package and wrap the whole block in several layers of paper towels. Put the block on a plate, and put a heavy saucepan or pot on top. This squeezes out the water. Let the tofu sit for about 20-30 minutes.

While the tofu is draining,place your sauce ingredients in a saucepan: honey, soy sauce, ginger, sesame oil, rice wine vinegar, garlic, and red pepper flakes.

Stir until combined, and then cook over medium heat until warm. Remove from heat and set aside.

Chop your tofu into 1-inch cubes and toss with the cornstarch.

Heat 1 inch of oil in a frying pan until it reaches 350 degrees. Fry the tofu in batches until golden brown.

Take the tofu out of the oil and dry on paper towels. Place into a bowl and pour the sauce, sesame seeds, and green onions over the tofu, tossing to combine.

It's that easy! This is a great Asian-style recipe, and it is great as a main dish or a side. I'll be making this a lot :).

Here's the recipe:

Sesame Tofu

Ingredients:

14 oz. extra firm tofu

1/4 cup cornstarch

Frying oil

1-2 T sesame seeds

3-4 green onions (minced)

1/3 cup honey

3 T soy sauce

3 T fresh ginger (minced)

2 T sesame oil

2 T rice wine vinegar

2 garlic cloves (minced)

1-2 t red pepper flakes

Instructions:

1. Take your tofu out of the package and wrap the whole block in several layers of paper towels. Put the block on a plate, and put a heavy saucepan or pot on top. Let the tofu sit for about 20-30 minutes.
2. Next, combine the honey, soy sauce, ginger, sesame oil, vinegar, garlic, and pepper flakes in a sauce pan. When mixed together, heat until warm, and then remove from heat.
3. Cut the tofu into 1-inch cubes and toss with the cornstarch.
4. Heat the frying oil until it reaches 350 degrees.
5. Fry the tofu in batches until golden brown. Remove from the oil with a slotted spoon and dry on paper towels.
6. When all of the tofu is fried, place it in a bowl. Add the sauce, sesame seeds, and green onions. Toss to combine.
7. Eat.

Source: Use Real Butter

Pizza

Who doesn't love pizza? It's easy, it's versatile, and it's yummy. What more could you ask for?
My favorite kind of pizza is the kind I make with my grandma. Not too much sauce, not too much cheese, and lots of yummy toppings. She also makes it on a rectangular baking sheet, so it isn't the traditional shape. I like this better because then you can have whatever amount of crust you want: one side, two sides, or none.
Making your own pizza dough is especially easy with a bread maker: just put the ingredients into the machine according to the manufacturer's instructions, and select the dough cycle.

This is what it looks like after it's been kneaded:

And when the cycle ends (I added in some dried basil for fun):

Take the dough out and divide it in two. There is enough dough for two pizzas, so if you only want to make one, refrigerate or freeze the other half.

Take out a baking sheet and spray it with cooking oil, then pour some cornmeal in. Tilt the pan until the cornmeal completely coats the pan. Dump out any extra.

Roll out the dough that you are using into a large, flat rectangle, roughly the size of your baking sheet. Don't worry about being exact, you can stretch it out when it is on the sheet.

Transfer the dough to the sheet and stretch to fit.

Next mix together some olive oil and garlic. You can also add some herbs or spices if you'd like. I added a bit of dried oregano and some crushed red pepper.

Brush this onto your pizza dough.

Next spoon some canned tomato sauce onto your pizza. Don't use very much; just use enough to cover the top.

Arrange your toppings onto your pizza. You can use whatever you'd like. I used some chopped up sun-dried tomatoes and artichoke hearts. My dad made another pizza for him and my brother with ham.

Now put your cheese on top. I used the classic pizza cheese: mozzarella. Only use the full fat version; I have tried using the reduced fat version, but it does not melt as well.

Bake until the cheese is beginning to brown.

I love this pizza dough recipe because the crust is so soft. It's not nearly as chewy as something you might get at a pizza parlor, so your jaw isn't exhausted when you decide to eat an extra piece :). If you wanted something a bit crispier, you could put the dough, brushed with olive oil, into the oven for a few minutes before putting the sauce and toppings on. You could also roll it out thinner.

Here's the recipe:

Pizza Dough

Ingredients:

1 1/3 cups water

1/4 cup olive oil

3 1/2 cups all purpose flour

1 T sugar

1/2 t salt

2 t SAF yeast

Instructions:

1. Put all of the ingredients into the bread machine according to the manufacturer's instructions. Select the basic dough cycle and press start.
2. When the machine beeps at the end of the cycle, take the dough out and divide in half.
3. To prepare the pizza dough, roll out to desired size and shape.

Source: The Bread Lover's Bread Machine Cookbook

Pizza

Ingredients:

1 uncooked pizza crust

Cooking Spray

Cornmeal

2 T olive oil

1 garlic clove (minced)

6 oz can tomato sauce

Pizza toppings

1 cup shredded mozzarella cheese

Instructions:

1. Spray a large rectangular baking sheet with cooking spray. Pour some cornmeal into the pan, then tilt the pan until the cornmeal covers it. Pour out any extra cornmeal and discard.
2. Place uncooked pizza dough onto the pan and stretch out until it fits the shape of the pan.
3. Combine the garlic and the olive oil in a small bowl. Brush the olive oil mixture onto the dough.
4. Spoon some of the tomato sauce onto the dough and spread it around until the dough is barely covered.
5. Cover pizza with desired toppings and then top with the mozzarella.
6. Bake at 500 degrees F until the cheese is beginning to brown, about 5 minutes.
7. Eat.

Gnocchi

Last night for dinner, I wanted to make gnocchi. Gnocchi are italian potato dumplings, and when serving you treat them like pasta and serve them with sauce. I'd had gnocchi in restaurants and it was delicious, and the kind you can buy premade at the store just isn't the same. However, I soon found that making gnocchi is a long and tedious process. I spent 5 hours making dinner last night. In the end it was delicious, but it was quite the process.

I made a marinara sauce from scratch to go on top, because I didn't feel like getting creative and thinking of something else. But the gnocchi are very versatile and could go with a ton of other sauces.

One thing I would like to point out: the recipe originally said it would serve two, so I doubled it to make enough for the family. The doubled recipe made enough to feed an army, and trying to mash 6 potatoes at a time proved to be a challenge. The original recipe is plenty to feed four, so in my photos, there is twice as much as necessary.

First you take some potatoes and wash them off and poke them all over with a fork.

Then bake them until they are soft. This is where the recipe failed me. It said bake them for 45 minutes, which was definitely not enough. Once I peeled them and tried to mash them, it became apparent that the potatoes were not nearly soft enough, so I had to try and steam them some more in the microwave until they were cooked enough. But anyway, once they are soft, take them out and peel them.

This was also a difficult process. The potatoes were extremely hot and I burned my fingers while trying to peel them. I had to have my dad help me out. When they are peeled, mash them up like you would if you were making mashed potatoes.

Then add an egg yolk and some salt. When that is mixed in, add some flour and mash it all together.

 The final dough should look like this:

Now take handfuls of the dough and roll them out into a rope on a floured surface. Then, cut them into 1-inch pieces.

Now boil the gnocchi in batches. Put around a dozen or so into boiling water, and when they float to the top, cook them two minutes more.

Take them out with a slotted spoon and set aside.

Now sautee them in a skillet with some butter until they are brown.

They kind of fell apart in this step, as you can see, because my pan is no longer effectively nonstick and they got a little stuck, but if you work hard enough, you can get them brown. Then take them out and serve them with some sauce :)

Yummy! They were so good. So much better than the pre-made ones at the store. They are soft and they melt in your mouth.

The marinara sauce will be a separate post because this one is getting to be a bit long. In the future, when I make these again, I will bake the potatoes in advance and make SURE they are soft. I might also boil them. I froze the extra gnocchi, so when I want to prepare them, I will just boil and then sautee them. Much easier than the ordeal I had to go through today.

Here's the recipe:

Gnocchi

Ingredients:

3 russet potatoes

1/2 teaspoon salt

1 egg yolk

3/4 cup flour

Butter

Instructions:

1. Wash the potatoes and poke them all over with a fork. Bake them until soft at 400 degrees F.
2. While the potatoes are still hot, cut them in half and squeeze the insides into a bowl, discarding the skins. Alternatively, peel them with a knife. Then mash the potatoes with a potato masher or a fork.
3. Add the egg yolk and salt to the bowl and stir them in. Then mix in the flour. I used my hands to do this, because it also kneads the dough a bit.
4. Take a handful of the dough and roll it into a 1/2-inch-thick rope on a floured surface. Cut the rope into 1-inch pieces. Repeat with the remaining dough.
5. Bring a large pot of salted water to a boil. Add a dozen or so gnocchi, and cook for 2 minutes after they float to the surface. Remove with a slotted spoon, and repeat with the remaining gnocchi.
6. Place a few T of butter in a large skillet over medium heat. Add the gnocchi (as many as will fit in a single layer in your pan) and cook, stirring occasionally, for 12-15 minutes, or until lightly browned on two sides. Repeat with the remaining gnocchi.
7. Serve with sauce. Eat.

Source: College Vegetarian Cooking

Black Bean and Corn Soft Tacos

Taco night at my house is absolutely the best. Usually we heat up some beans (black or refried), warm up some tortillas, and then just get a bunch of toppings and put them into bowls for everyone to serve themselves. It's always delicious, and it's never the same. Sometimes we have fish or shrimp tacos (until I got sick from some shrimp and I don't eat them anymore), or sometimes I'll make some tortillas from scratch (another recipe to post!).
Now, I changed the recipe I found quite a bit. I added a few more things, and I think that additional toppings would go well with this (tomatoes, salsa, some lime wedges, etc.). However, the tacos were still quite good. The original recipe calls for a sour cream sauce with some hot green chiles, but no one in my family likes chiles, so I didn't bother. I just used some sour cream with a bit of lime juice mixed in.
The tacos are really easy to make. Just drain the beans, rinse, and place in a small sauce pan. Add the corn and its liquid, some chili powder, and some cumin. I also added the juice from half of a lime and some salt and pepper. Stir everything together.

Cook over medium-low heat, stirring occasionally, for about 10 minutes, then remove from heat and put into a bowl. Put the shredded lettuce, grated Cheddar cheese, and sour cream sauce in bowls for serving. Heat up your tortillas in the oven or the microwave, and then put onto a plate. Allow everyone to make their own tacos. Here's mine:

The beans and corn taste a little bit like something you might get at taco bell, but so much better. At some point I'd like to try the recipe again with some tomatoes and homemade tortillas, but it's already really great. I have some extra bean/corn mixture, so I'll probably put it into a quesadilla or something. Yum :)
Here's the recipe:

Black Bean and Corn Soft Tacos

Ingredients:

1/2 cup sour cream

2 15 oz. cans black beans

1 15 oz. can corn kernels

1 1/2 T chili powder

1 T cumin

Juice from 1/2 lime

Salt and pepper

8 8-inch flour or corn tortillas

1 1/2 cups shredded lettuce

1 cup grated Cheddar cheese

Instructions

1. Put the sour cream, Cheddar cheese, and lettuce into separate serving bowls. Set aside.
2. Drain the beans, rinse under cold water, and place in a small saucepan. Add the corn and its liquid, the chili powder, the cumin, the lime juice, and some salt and pepper to taste. Stir until combined, and then cook over medium-low heat for 8-10 minutes, stirring occasionally. Transfer to a serving bowl.
3. Heat up the tortillas in the oven or the microwave, and then put onto a plate.
4. Serve everything together and allow people to build their own tacos with the toppings.
5. Eat.

Source: College Vegetarian Cooking

Fettuccine with Asparagus and Lemon

So a few years ago, my mom bought me this book: Teens Cook Baking. It was written by two sisters, and it is full of tons of delicious recipes. I loved it so much that my mom got me another book by the same authors: College Vegetarian Cooking. It is fantastic. It's got tons of recipes that are delicious, but made with cheap and easy-to-get ingredients: perfect for the broke college student. When I go to college next year, this is definitely coming with me. A few weeks ago, I made recipes from this book for dinner for a week straight, and they were all delicious. The best part was that even my carnivore brother and dad liked everything I made (and only supplemented the meals with meat a few times!).
One of the recipes that I discovered during that week was this one: fettuccine with asparagus and lemon. It's super easy and only has a few ingredients, but it's really yummy. It's a bit like fettuccine alfredo, but much lighter and healthier. You can prepare the sauce during the time it takes to cook the pasta, so it's great when you don't have a lot of time to cook.

Basically, you boil a big pot of salted water for your pasta. Follow the directions on the box and drain when the pasta is al dente.

Meanwhile, wash and prep your asparagus, then cut it into 1" pieces and boil in a saucepan with 1/2" of water until it is barely tender, then drain it and set aside.

Grate 1 T of the lemon peel, and squeeze 2 T of juice from the lemon.

Whisk together the egg and milk in a large sauce pan. Cook over medium until very warm, but do not let it boil.

Remove from heat and stir in the Parmesan cheese, apsaragus, and lemon zest and juice. 

Add the fettuccine and toss until completely coated. Make sure to drain the noodles and asparagus extremely well, so that the sauce doesn't get watered down too much. Season with salt and pepper and top with more Parmesan and then serve. 

The leftovers are great cold. I brought some to school for lunch and it was great :). 

Here's the recipe:

Fettuccine with Asparagus and Lemon

Ingredients:

1 lb. uncooked fettuccine

1 lb. asparagus

1 lemon

1 egg

1 cup milk

1/4 cup grated Parmesan cheese (plus extra for sprinkling)

Salt and pepper

Instructions:

1. Cook the fettuccine according to package instructions. Drain and set aside.
2. Meanwhile, break the tough ends off the asparagus and discard (see veggie broth). Cut the asparagus into 1 inch pieces. Place in a saucepan with about 1/2 inch of water, and bring to a boil. Cover and cook over medium-low heat for 3-4 minutes, or until barely tender. Drain and set aside.
3. Finely grate 1 T of the lemon peel. Squeeze 2 T of the juice from the lemon.
4. Whisk together the egg and milk in a large saucepan. Cook over medium heat for 4-5 minutes, or until very warm. Do not let it boil.
5. Remove from the heat, add the Parmesan cheese, asparagus, lemon zest, and lemon juice, and stir until combined. Add the fettuccine and toss until completely coated (make sure asparagus and fettuccine are well drained, so the sauce does not get watered down).
6. Season with salt and pepper and top with more Parmesan cheese.
7. Eat.

Source: College Vegetarian Cooking