Pasta with Fresh Tomatoes, Herbs and Goat Cheese
Ingredients:
* 2 pounds fresh grape or cherry tomatoes, halved, or plum tomatoes, chopped
* 4 ounces mild goat cheese, crumbled
* 4 large cloves garlic, minced
* 3 tablespoons shredded fresh basil
* 2 tablespoons chopped fresh parsley
* Salt and pepper to taste
* 1-1/2 tablespoons balsamic vinegar
* 1/2 cup olive oil
* 1 pound ridged penne, or similar pasta
* 2 tablespoons freshly grated Parmesan cheese, plus more for passing
Methods:
In a large serving bowl, combine the tomatoes, goat cheese, garlic, basil, parsley, salt, pepper, vinegar and olive oil. Let stand 30-60 minutes at room temperature to macerate.
Meanwhile, cook the pasta according to package directions for al dente. Drain, and add to the tomatoes. Add 2 tablespoons of the Parmesan cheese. Toss well to combine. Serve immediately or let set to room temperature. Pass additional Parmesan cheese separately.
Gemelli with Baby Lima Beans and Tomatoes
Ingredients:
* 1/2 cup olive oil
* 6 large cloves garlic, minced
* 1 can (14.5-oz) whole tomatoes with juice, broken into small pieces
* 2 tbsp. dried basil, crushed
* Salt and pepper to taste
* 1 pound frozen baby lima beans
* 1 pound Gemelli (or similar pasta)
* Freshly grated Parmesan or Romano cheese
Methods:
Heat olive oil in large saucepan over medium-high heat. Add garlic and sauté for one minute. Add tomatoes, basil, salt and pepper. Cook for about 3 minutes. Add lima beans and stir. Cover pot and cook until beans are tender-crisp, about 20 minutes.
Meanwhile, cook pasta in large stockpot according to package directions or until al dente. Drain, but reserve a little of the pasta water. Add pasta to beans and stir thoroughly. Turn off burner and let set about 5 minutes for flavors to blend. Serve with freshly grated Parmesan or Romano cheese.
Spaghettini with Crab Meat
Ingredients:
1 lb fresh jumbo lump crab meat
1/4 cup olive oil
1 1/2 cups finely chopped yellow onion
1 can concentrated crushed tomatoes (or 1 can Italian plum tomatoes – coarsely chopped)
2 tbsp fresh minced basil
Salt
1/2 tsp red pepper flakes
1/2 tsp sugar
1 lb spaghettini
2 tbsp minced parsley leaves (to garnish)
Preparation:
1 – Using your fingertips, pick over the crab meat to remove any bits of shells. Set the crab aside.
2 – In a large saute pan, heat 1/4 cup olive oil over medium heat. Add onion, turn heat to low and saute, stirring frequently, until soft but not brown, for about 5 minutes. Stir in the tomatoes, basil, salt, red pepper flakes and sugar. Increase heat to high and bring suace to a boil. Turn heat to low and cook sauce uncovered, stirring frequently, until slightly thickened, for about 20 minutes. Stir in the crab meat and continue to cook, stirring constantly, for about 5 minutes. Remove from heat.
3 – Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain in a colander, transfer to a bowl and toss quickly. Mix half of the crab meat sauce with pasta and spoon the remaining sauce on top. Garnish with minced parsley and serve immediately.
Pasta with Turkey Ragu alla Bolognese-Style
Ingredients:
* 2 tablespoons olive oil
* 1 small onion, finely chopped
* 1 small carrot, finely chopped
* 1 small celery stalk, finely chopped
* 2 ounces pancetta, finely chopped
* 1 to 1.3 pounds ground turkey
* 6 large cloves garlic, minced
* Salt and pepper to taste
* 1/2 cup dry red wine
* 1 can (28 ounces) crushed tomatoes
* 1/2 cup water
* 1/4 teaspoon dried thyme
* 1/2 teaspoon rubbed sage
* 1/2 cup milk (whole, low-fat or non-fat)
* 1/8 teaspoon freshly ground nutmeg
* 1 pound fresh or dried pappardelli, or other long, wide noodle
* 3 tablespoons coarsely chopped or torn fresh basil
* Freshly grated Parmesan or Romano cheese
Methods:
Heat a medium saucepan over medium-high heat. Add the olive oil. Sauté the onions, carrots and celery until softened, about 5 minutes. Add the pancetta, turkey and garlic. Break the ground meat apart with a spoon as it cooks. Cook just until it is no longer pink. Add the wine, tomatoes and water. Season with the thyme, sage, salt and pepper. Let come to a boil, then reduce heat to medium-low and cook very gently for about 2 hours, partially covered. Check occasionally and add some water if it dries out or gets too thick. Add the milk and nutmeg. Simmer another 10 minutes or until the milk is absorbed. Stir in the fresh basil. Taste for seasoning and adjust as neededMeanwhile, cook the pasta according to package or recipe directions for al dente. Drain; place in a serving bowl. Spoon enough sauce over the pasta to cover well and to combine. (You probably won’t need all of the sauce for one pound of pasta. The remainder may be frozen for future use.) Serve immediately, passing the cheese separately
Sauteed Baby Carrots
Ingredients:
1 pound baby carrots
1 bunch of long green onions chopped or 2 chopped shallots
1/8 cup of brown sugar
1/4 cup of fresh parsley chopped
2 tbs of butter
1 tbs of vegetable oil
Methods:
Clean and peel the carrots leaving the green leafy tops.Par boil the carrots for 5 minutes.In a small frying pan sauté onions in the oil and butter for 2 minutes.Add carrots and sauté another 2 minutes.
Sprinkle with brown sugar and cook another minute.Plate and sprinkle with chopped parsley.
Orechiette with Mushroom Cream Sauce
Ingredients:
* 1 pound orechiette or similar pasta (fettuccini would work as well)
* 1/2 cup olive oil
* 8 ounces button mushrooms, sliced
* 1 tablespoon dried oregano (use fresh if available)
* Salt and pepper to taste
* 4 large cloves garlic, minced
* 1/2 cup dry white wine
* 3/4 cup heavy cream
* 2 to 3 teaspoons white truffle oil (optional)
* Freshly grated Parmesan or Romano cheese
Methods:
Cook the pasta according to package directions for al dente.
Meanwhile, heat a large sauté pan over medium-high heat. Add the olive oil, then the mushrooms. Sauté until softened, about 2 minutes. Add the oregano, salt, pepper and garlic; sauté another minute. Add the wine and reduce by about one-half. Stir in the cream and cook until slightly reduced. Add the truffle oil; taste for seasoning. Drain the pasta and pour it into the sauce, with just a little of the pasta water, and stir to combine. Reduce heat and let set about 2 minutes. Serve, passing the grated cheese
Orecchietta with Escarole and Chickpeas
Ingredients:
1 pound of orecchietta pasta (Little Ears)
1 bunch of escarole, washed, trimmed and cut into pieces
1 15oz can of chickpeas
1 small yellow onion, chopped
2 cloves of garlic, finely chopped
2 tbs of tomato paste
1/4 cup of extra virgin olive oil
1/2 tsp of salt
1/2 tsp of freshly ground black pepper
1/2 cup of freshly shaved or grated Romano or Parmigiano-Reggiano cheese
Methods:
To wash the escarole fill the sink up with cold water,cut the bottom off the bunch and let the leaves float in the water then rinse them under cold water to remove all the sand and dirt.Steam the escarole until wilted and tender, around 8 to 10 minutes.Saute the garlic in the oil for about 2 minutes.Stir in the tomato paste.Add the chickpeas smashing around half of them with a wooden spoon.Season with salt and pepper.In 5 quarts of salted boiling water cook the pasta until al dente, around 10 minutes.Drain the pasta and toss into the chickpea mixture.Toss in the escarole.Serve with plenty of cheese.
Gnocchi with Broccoli, Portobello and Sage
Ingredients:
1 pound of fresh gnocchi
1 medium size bunch of broccoli
8 baby Portobello mushrooms, sliced
1 bunch of long green onions. Chopped
3 cloves of garlic, finely chopped
2 tbs of butter
1 Tbs of extra virgin olive oil
1 cup of heavy whipping cream
8 fresh sage leaves or 1 tsp of dried rubbed sage
1/2 tsp of salt
1 tsp of fresh ground black pepper
1 cup of freshly grated parmesan cheese
6 slices of smoked mozzarella
1/4 cup of flat leaf parsley, chopped
Methods:
In 5 quarts of salted boiling water cook the gnocchi until they float to the top and remove with a slotted spoon and set aside.Steam the broccoli until tender and chop and set aside.In a large frying pan saute the onions, garlic, and mushrooms in the butter and oil until tender, around 2 minutes.
Add the cream, sage, salt and pepper and cook for around 8 minutes until the cream gets bubbly and starts to thicken.Stir in the parmesan cheese until melted.Add the broccoli and the gnocchi for 1 minute longer.Transfer the mixture into a glass baking dish.Top with the smoked mozzarella.Sprinkle with parsley
Place under broiler until the cheese is melted and slightly brown. Be careful not to burn the top.Serve with a crusty garlic bread.
Swordfish a la Siciliana
Ingredients:
* 3 ounces raisins
* 5 tablespoons olive oil
* 1 small onion, minced
* 1 clove garlic, minced
* 1/2 pound ripe tomatoes, diced
* 10 green olives, pitted and minced
* 2 ounces pine nuts
* 1/4 cup capers
* 2 pounds swordfish steaks
* salt and pepper to taste
Methods:
1. Soak raisins in lukewarm water for 30 minutes. Drain and set aside. Preheat oven to 400 degrees F (200 degrees C).
2. Heat olive oil in a large saucepan or skillet over high heat. Saute onion and garlic until soft. Stir in raisins, tomatoes, olives, pine nuts and capers. Cover pan, reduce heat to medium and cook for 15 minutes.
3. Season the steaks with salt and pepper. Place in a lightly oiled baking dish and cover with the cooked sauce. Bake in preheated oven for 15 to 20 minutes, until steaks are firm.
Vitello San Giuseppe
Ingredients
* 2 pounds good veal
* Fresh parsley, Basil, Oregano
* Extra Virgin Olive Oil
* Fresh mozzarella
* Sun dry tomatoes
* Garlic
* White wine
* Chicken broth (clear)
* Red pepper flakes
Preparation
Chop sun dry tomatoes in 1/3. Put about 1/8 cup extra virgin olive oil in bottom of frying pan and heat on a medium/low flame. Clean about 4 cloves of garlic and “lightly brown” in the heated oil. When lightly browned remove garlic and set aside.
Dredge the veal in flour (both sides) and place floured veal into the heated oil. Lightly brown each side. When browned add the sun dry tomatoes, oregano, basil, and approx 1/2 cup white wine, reduce down by 2/3 and add 1 cup chicken broth and simmer low until it again reduces by 2/3. Sprinkle thin sliced fresh mozzarella on top of finish veal & sauce!
Minestrone Abruzzese
Ingredients
* 1/2 C. flageolets (dried haricot beans)
* 1/4 C. chick peas
* 1/4 C. brown lentils
* 1/2 lb. pork rind
* 1 ham bone or pig’s trotter
* 1 pig’s ear
* 1/4 C. olive oil
* 1/4 C. finely chopped fat salt pork
* 1 clove garlic, finely chopped
* 2-3 sprigs parsley, finely chopped
* 2 carrots, diced
* 4 large ripe tomatoes
* l bulb fininel, finely chopped
* 1 C. fresh lima (broad) beans
* 2 C. shelled green peas
* 4-5 leaves marjoram
* 1/4 lb fresh spinach, cut in ribbons
* 1/2 lb short thick noodles – optional
* Grated Parmesan or Pecorino
* Salt and pepper to taste
Preparation
Soak the dried vegetables in water overnight. The following day, half-cook them in unsalted water. In another pan boil the pork rind, ham bone or trotter and pig’s ear in salted water for about 2 hours. When the meat is tender, drain and cut into small pieces.
Heat the oil and fat salt pork in the pan in which the soup is to be made, and sauté the garlic, parsley and carrots until the garlic is golden but not brown and the carrot has softened. Add the tomatoes, the dried vegetables, drained, and all the remaining fresh vegetables and herbs, except the spinach. Season to taste with salt and freshly ground pepper, and cover with about 12 cups of water. Bring to boil and simmer gently for 1 hour. Add the spinach and the meat, and cook until the spinach is soft.
Noodles may be added if an even thicker minestrone is preferred, but as always, care must be taken not to overcook them.
Serve hot or cold, sprinkled generously with grated Parmesan or Pecorino
Roast Chicken with Rosemary
Ingredients:
* 1 (3 pound) whole chicken, rinsed
* salt and pepper to taste
* 1 small onion, quartered
* 1/4 cup chopped fresh rosemary
Methods:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place chicken in a 9×13 inch baking dish or roasting dish.
3. Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.
Non Dairy Macaroni & Cheese
Ingredients:
* 2 cups dry macaroni or mostaciolli
* 12 oz tofu
* 1 tsp chili powder
* 1 tsp dry mustard
* 1 tsp garlic salt
* 2 shallots, minced
* 2 Tbsp oil
* 1/2 pound sliced crimini mushrooms
* 2 cups soy cheddar, grated
* 1 oz sun dried tomatoes, soaked for 1/2 hour and sliced
Methods:
Cook the pasta. Drain and rinse. Preheat oven to 350.In a blender or food processor, grind the tofu until creamy and smooth.Add the chili powder, mustard, and garlic salt.Saute the shallots and mushrooms in 1 Tbsp of the olive oil.
Mix the noodles with the creamed tofu, the mushrooms, the sun dried tomatoes, and 1 1/2 cups of the soy cheese.Spread into a greased 9 x 13 inch glass pan and top with the last 1/2 cup of soy cheese.Add water and bake uncovered 30 minutes, until the top is golden and crusty.
Quick Artichoke Pasta Salad
Ingredients:
* 4 ounces (about 1 cup) salad macaroni or other medium-sized pasta
* 1 jar (6 ounce) marinated artichoke hearts
* 1/4 pound mushrooms, quartered
* 1 cup cherry tomatoes, halved
* 1 cup medium-size pitted ripe olives
* 1 tablespoon chopped parsley
* 1/2 teaspoon dry basil leaves
* salt and pepper
Methods:
Cook macaroni according to package directions;drain well,rinse with cold water,and drain again.
Turn into a large bowl.Add artichokes and their liquid,mushrooms,cherry tomatoes,olives,parsley,and basil;toss gently.Cover and refrigerate for at least 4 hours or until next day.Before serving, season with salt and pepper to taste.
Toasted Garlic Pita
Ingredients:
* 1/4 cup olive oil
* 2 large cloves garlic, minced
* 6 pita breads, about 5-inch diameter
* Freshly grated Parmesan cheese
* Chopped fresh parsley
* Freshly ground pepper
Methods:
Preheat oven to 350° F. Place the oil and garlic in a small bowl. Microwave on high until garlic is softened, about 40 seconds. Be careful not to brown. Place the pita breads on baking sheets. Using a brush, spread some oil and garlic on top of each pita. Sprinkle with Parmesan cheese, parsley and pepper. Bake until hot and slightly browned, 10-15 minutes. For crispier bread use a hotter oven. Serve hot or room temperature.
Peanut Pasta With Tofu
Ingredients:
* 1/4 c seasoned rice vinegar
* 1Tbsp soy sauce
* 1 tsp sugar
* 1 pkg. firm or extra firm tofu cut into 1/2 inch cubes (gently squeeze out excess water before cubing)
* 12 oz penne pasta (dried)
* 2 c Chinese pea pods
* 2 cloves garlic minced
* 1/2 cup plum jam
* Extra full 1/2 cup crunchy peanut butter
* 1/8 tsp. ground ginger
* 1/3 cilantro leaves
* 1/4 c sliced green onions
* cilantro sprigs
* crushed red pepper flakes
Methods:
1) In a medium bowl mix vinegar, 1Tbsp of the oil, soy & sugar.
2) Put some oil into a skillet and fry the tofu.
This doesn’t take a lot of oil. maybe a couple of tablespoons.The tofu will absorb the oil and turn a soft golden color.Don’t over cook.Bear in mind that you can’t under cook it as it is edible right from the box bland and tasteless but edible.Remove from fire and mix in with mixture from #1.Gently mix it in and allow to marinate.Stir occasionally.
3) Start a pot to boil with water to cook penne.
While water heats get together ingredients for sauce.
4) When Water boils, add penne and cook over med high heat for about 7-9 minutes until pasta is almost tender to bite.Add pea pods or stir fry veggies & cook for 1 more minute. Drain.
5) Remove tofu from marinade and reserve the extra for use in the sauce.
6) In the tofu skillet, Heat remaining 2 Tbsp. of oil over medium heat.Toss in garlic and stir cooking just until fragrant, about 30 seconds.Add jam, peanut butter, excess marinade from tofu and ginger.
Cook just until sauce is smooth and well blended.
7) Remove from heat and add pasta mixture, cilantro leaves and green onions.Mix gently but thoroughly.Mix in tofu. Garnish with cilantro sprigs.Season to taste with red pepper.
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