2020 Recipes Continued Page 2
Pantry Staple Pasta and Lentil Recipe – Quarantine Cooking
This Pantry Pasta and Lentils Recipe is the perfect Italian comfort food. Serve this hearty meal with crusty bread and a side salad and you will be tonight’s dinner hero!
Pantry Staple Pasta and Lentil Recipe
Serves 4 – 6
4 Slices of Bacon, Thinly Sliced
1 Onion, Diced
3 Cloves of Garlic, Crushed
6 Stalks of Celery with Tops, If Possible
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1 Cup Lentils, Rinsed
3 Cups Water
1 Teaspoon Salt
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8 Oz Spaghetti, Cut Into 2-3 Inch Pieces
3 Cups Water
½ Teaspoon Salt
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½ Cup Parmesan Cheese
2 Tablespoons Butter
Olive Oil
Salt & Pepper, To Taste
1. In a deep-sided sauté pan, add bacon and sauté for a few minutes until cooked. If bacon does not have a lot of fat, add 2 tablespoons of olive oil.
2. Add onions, garlic, and celery to sauté pan and continue to cook until onions are translucent.
3. Add lentils, water, and salt to sauté pan and continue to cook covered for 25-30 minutes or until the lentils are soft.
4. When lentils are cooked, add cut spaghetti, water, and salt. Continue to cook uncovered for 10-15 minutes depending on the cooking time for the spaghetti, occasionally stirring,
5. Once cooked, finish the pasta with butter and parmesan cheese
6. When plating spaghetti, add a drizzle of olive oil and garnish with chopped celery tops.
Note: Broth can be used instead of water. If no Celery tops, parsley can be substituted
Italian Cookies Recipe and Served With Wine
Italian Cookies Recipe and Served With Wine
Italian Biscotti translates into Cookies. Homemade Italian Biscotti are simple and delicious! Biscotti is often dunked in coffee or milk for the kids. Biscotti can also be served at the end of a meal to be dunked in wine instead of coffee. Typically it is a sweet wine known as Vin Santo, which is Italian for “Sainted Wine”. Vin Santo is commonly served at the end of a meal as a digestive. To add a biscotti to the wine for dipping adds a bit more sweetness and more enjoyment to the meal experience.
Almond Biscotti with Vin Santo Wine for Dipping
Yields 40 – 48 Biscotti
1 2/3 Cup Slivered Almonds – 6 Oz Package
1 Cup Sugar + Extra for Biscotti Loafs
3 Eggs
1 Tablespoon Vanilla Extract
Zest of 1 Lemon
Pinch of Salt
3 Cups Flour+ Extra Flour for Rolling
1 ¼ Teaspoon Baking Powder
1 Egg Yolk + 1 Teaspoon Water
Vin Santo Wine or a Sweet Late Harvest Wine
Preheat oven 350 degrees
1. In a dry saute pan, roast slivered almonds until they become fragrant. Set aside to cool.
2. In a mixing bowl, add eggs, sugar, vanilla extract, lemon zest, and salt. Whip until airy and doubled in size.
3. Incorporate cooled roasted almond slices into the egg mixture and mix until incorporated.
4. Carefully add flour and baking powder to the egg mixture and blend until the dough comes together into a ball.
5. Divide the dough into four equal portions onto a parchment-lined baking sheet.
6. Sprinkle flour onto your hands and roll put each portion of dough into a log. Each log should be the length of the width of the baking sheet. Repeat until all four portions are rolled out and evenly spread apart on the baking sheet.
7. Press each of the logs down to flatten slightly. Brush with egg wash and sprinkle with sugar.
8. Bake for 30 – 35 minutes or until loaves are golden brown.
9. Once loaves have cooled enough to the touch, cut the loaf into ½ inch slices on the diagonal with a sharp serrated knife.
10. Serve after dinner with a glass of Vin Santo wine for dipping Biscotti.
Chickpea alla Puttanesca
A one-pot, quick and easy Puttanesca dish that is perfect for a hearty family dinner. This puttanesca is low carb as chickpeas are used in place of pasta. It is a filling Chickpea Puttanesca dish that is loaded with protein and fiber. This dish makes for perfect leftovers. Chickpea alla Puttanesca also makes for the perfect side dish to chicken breast.
Chickpea alla Puttanesca
Serves 6
2 Tablespoons of Oil
1 Yellow Onion, sliced
3 Garlic Cloves, Minced
5-6 Anchovy Fillets
1 Tablespoon Tomato Paste
1-28-Oz Can Diced Tomatoes
2-15-Oz Cans Chickpeas, rinsed and drained
1-16 oz Jar Marinated Artichoke Hearts
1 Cup Kalamata Olives
½ Cup Sun Dried Tomatoes
4 Tablespoons Capers
1 teaspoon Thyme, dried
1 teaspoon Oregano, dried
1/2 teaspoon Red Pepper Flakes
Salt And Pepper To Taste
¼ cup Fresh Parsley, Chopped
1 Juice of Lemon, plus extra lemons for garnish
1. In a sauté pan, heat the oil over medium-high heat. Once hot, add the onion and garlic. Cook until they begin to soften.
2. Add anchovies and tomato paste and cook for 1 minute.
3. Add tomatoes, chickpeas, artichoke hearts, Kalamata olives, sundried tomatoes, capers, thyme, oregano, red peppers and salt and pepper to taste.
4. Once sauce comes to a boil, reduce heat to medium-low and cover sauté pan with a lid. Cook and stirring occasionally, until the sauce reduces slightly, about 5 to 10 minutes.
5. Stir in the parsley, lemon juice and season with salt and pepper to taste.
6. Serve immediately with a lemon wedge.
Spring Time Lemon Cake
Spring Time Lemon Cake is delicious, moist and has a refreshing Lemon flavor that is a perfect recipe to celebrate the arrival of springtime. This homemade citrus lemon cake recipe is easy to decorate with the addition of springtime fruit, lemon frosting, a drizzle of icing or a simple dusting of powdered sugar. A perfect dessert for celebrating Easter, Mother’s Day, picnics or any Spring Time gathering with family and friends.
Spring Time Lemon Cake Recipe
(Alternative Ingredients for Dairy, Gluten and Sugar-free are noted)
1 ¾ cup Flour (Alternative Ingredient: King Arthur Gluten-Free Flour)
1 cup Whole Milk (Alternative Ingredient: 1 cup Safflower Oil)
4 Eggs, room temperature
2/3 cup sugar (Alternative Ingredient: Monk Powdered Sugar)
1 ½ Tablespoons Baking Powder
1 Tablespoon Vanilla Extract
1 Lemon, Zest and Juice
Pinch of Salt
Preheat Oven 350 Degrees
1. In a mixer, add eggs and sugar. Whip on high for 4 minutes to allow air to create high volume – double in volume size.
2. Add lemon zest, lemon juice, vanilla extract, baking powder, and salt. Mix to fully incorporate.
3. Add the flour and milk alternating 1/3 of each, one at a time until fully incorporated.
4. Grease a baking vessel of choice with butter or oil if using the alternative method.
5. Place batter in baking dish and place in oven.
6. Bake for 40 – 45 minutes. Use a toothpick for doneness, when the toothpick comes out dry, remove the cake from the oven and place it on a cooling rack.
7. Once the cake has cooled, garnish with fresh fruit, icing, or a dusting of powdered sugar.
How to make delicious Italian spinach lasagna roll ups
This delicious Italian Spinach Lasagna Roll-Ups is super simple to make. This will become your family’s new Italian Lasagna dish. As a bonus, a delicious carb-free Lasagna Roll-Ups version is included at the end.
Lasagna Rollatini aka Roll-Ups
Yields 6 Servings
12 Lasagna Noodles
2 Teaspoons Olive Oil
12 Ounces Mushrooms, Chopped
4 Cups Tomato Sauce (Recipe Link on YouTube) or Store Bought Marinara Sauce
1 (15-Ounce) Container Ricotta Cheese, Drain Excess Liquid
1 (10-Ounce) Package Frozen Chopped Spinach, Thawed and Drained
1 Cup Mozzarella Cheese, Grated
1/4 Cup Parmesan, Grated
1 Egg Salt and Pepper, To Taste
Preheat the oven to 375°F.
1. Cook the noodles al dente according to the directions on the package. Drain them well and spread them out onto aluminum foil or waxed paper to prevent them from sticking.
2. Heat the oil in a large sauté pan over medium-high heat.
3. Add the mushrooms and cook, occasionally stirring, until browned and all the liquid has evaporated, about 5 minutes. Season with salt.
4. Stir in 1 1/2 cups of the tomato sauce and simmer for 2 minutes.
5. In a medium bowl, combine the ricotta cheese, spinach, egg, the 1/4 teaspoon salt and pepper.
6. To assemble: Spread 1 cup of tomato sauce on the bottom of a 13 x 9 inch baking dish.
7. Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle, roll and place seam side down into baking dish. Repeat with the remaining slices.
8. Spread the remaining 1 -2 tablespoons of sauce over each of the rolls-ups.
9. Cover loosely with foil and bake for 45 minutes.
10. Uncover and add mozzarella on top of the roll-ups and bake for about 5-10 minutes or until the cheese is melted.
Carb-Free Version – Eggplant Rollatini aka Roll-Ups
Yields 6 servings
2 Medium Italian Eggplants, Cut Lengthwise Into 1/4-Inch Slices
4 Cups Tomato Sauce or Store Bought Marinara Sauce
1 Large Egg
1 (15-Ounce) Container Ricotta Cheese, Drain Excess Liquid
1 (10-Ounce) Package Frozen Chopped Spinach, Thawed and Drained
1 Cup Mozzarella, Shredded
1/2 Cup Grated Parmesan Cheese (Plus More for Serving)
1 Garlic Clove, Minced Salt and Pepper, To Taste
Preheat oven to 400°F.
1. Cut both ends off of the eggplants. Then cut the eggplants lengthwise, about 1/4-inch thick slices, until you have about 10 slices.
2. Lay eggplant slices onto a parchment-lined baking sheet.
3. Drizzle oil onto eggplant as well as season with salt and pepper.
4. Place in the oven for 5 minutes or long enough to soften the slices.
5. In a medium bowl, combine egg, ricotta, Parmesan, spinach, mozzarella and garlic.
6. To assemble: Spread 1 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.
11. Spread about 2 tablespoons of the ricotta mixture onto an eggplant slice, roll and place seam side down into baking dish. Repeat with the remaining slices.
12. Spread the remaining 1 -2 tablespoons of sauce over each of the rolls-ups.
13. Cover loosely with foil and bake for 45 minutes.
14. Uncover and add mozzarella on top of the roll-ups and bake for about 5-10 minutes or until the cheese is melted.
Tomato Sauce Link: https://youtu.be/AildtKWAKj8
Calabrese Italian Pizza Recipe
Who doesn’t love pizza! My Traditional Italian Homemade Pizza Dough is the only recipe you will ever need. You can make it by hand or in a stand-up mixer. This pizza recipe makes the most flavorful Margherita pizza that it will become your family’s new favorite. The Gluten-Free recipe is pretty amazing as well.
Traditional Italian Pizza Dough
1 ½ Cups of Warm Water (115 Degrees F)
2 Packages of Active Dry Yeast
1 teaspoon Sugar
1 Tablespoon Salt
4 Cups All-Purpose Flour plus More, if necessary
1 1/2 Tablespoons Olive Oil, plus More for Coating Bowl
1. In a large measuring cup, add warm water, yeast and sugar. Let stand for a few minutes until yeast is foamy.
2. Place 3 ½ cups flour in a mixing bowl and attach the dough hook to your mixer. (This can also be done by hand)
3. Once yeast has bloomed, pour into your mixer and let the dough come together and let the mixer knead the dough for a few minutes. Slowly add more flour as needed.
4. Once the dough has formed a smooth ball, place on a floured board and knead for a few minutes.
5. Place in a well-oiled bowl, cover and place in a warm place for an hour so that the dough can rise.
6. Preheat oven to 450º F.
7. When dough is ready to be rolled out, divide dough into equal halves as it is easier to work with.
8. Place one half onto a sheet of oiled parchment paper.
9. Using oiled fingers start to press the dough outward so that the dough is ¼ inch thick and round in shape when complete. A rolling fin can also be used if desired.
10. Once dough is rolled to desired shape and thickness, begin to add pizza toppings of choice.
11. When pizza is ready for the oven, use a peel to easily place on to the preheated pizza stone.
12. Bake for 20-30 minutes or until crust begins to brown.
13. Cut into wedges and serve.
14. Repeat the process with remaining dough.
Gluten-Free Pizza Crust
This is an amazing gluten-free pizza crust that most of my friends are surprised when I tell them it is Gluten-Free. The crust is super simple to make and it is airy and chewy texture just like traditional pizza crust.
1 Package of Active Dry Yeast
1 Teaspoon Sugar
1 ¼ Cups Warm Water (115 degrees F)
1 1/3 Cups Cassava Flour
2/3 Cup Almond Flour
1 Cup Arrowroot Powder
1 Tablespoon Salt
3 Eggs
3 teaspoons Olive Oil
1. In a large measuring cup, add warm water, yeast, and sugar. Let stand for a few minutes until yeast is foamy.
2. In a large bowl, add almond flour, cassava flour, arrowroot, and salt and evenly incorporate the ingredients.
3. Once the yeast has bloomed, add to the flour mixture as well as the olive oil and eggs. Continue to mix until all the ingredients come together and form a ball.
4. Cover bowl with plastic wrap and place in a warm area for one hour.
5. Preheat oven to 450º F.
6. When the dough is ready to be rolled out, divide the dough into equal halves as it is easier to work with.
7. Place one half onto a sheet of parchment paper and cover with another sheet of parchment paper.
8. Using a rolling pin, evenly roll dough into an even circle about 1/4″ thick.
9. Once the dough is rolled to desired shape and thickness, remove the top parchment paper and place pizza toppings of choice.
10. When the pizza is ready for the oven, use a peel to easily place on to the preheated pizza stone.
11. Bake for 20-30 minutes or until the crust begins to brown.
12. Cut into wedges and serve.
13. Repeat the process with remaining dough.
Almond Cake – Torta di Mandorle
A classic Almond Cake with a crumbly shortcrust pastry that is tender and flaky covered with sliced almonds and almond flavored sugar. This simple one bowl almond cake is easy to prepare and perfect end to any meal or cup of coffee!
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Almond Cake – Torta di Mandorle
8 tbsp butter (1 stick)
½ cups plus 2 tbsp. of sugar
1 tsp baking powder
1 tsp Almond extract
¼ cup Almond butter
1/3 cup of water
2/3-cup cake flour Substitute Flour and cornstarch – see video
1. Preheat oven to 350 degrees.
2. Cream the butter and sugar in an electric mixer.
3. Add the baking powder, almond extract, water, and almond butter to the creamed butter.
4. Gradually add the cake flour to the almond mixture.
5. Place cake mixture in a parchment-lined springform pan and bake for 30 minutes.
Topping:
1 cup powdered sugar
5 tsp almond liqueur
¼ cup almonds, toasted and chopped
1. In a bowl whisk the powdered sugar and liqueur until the sugar is dissolved.
2. Once the cake has cooled, drizzle the icing over the cake and sprinkle the almonds on top of the icing.
Notes:
•If you don’t want to use an almond liqueur, you can use a little water and almond extract.
•You can also use lemon or orange juice.
Chickpea Flour Recipes – 2 Simple Ideas
Chickpea flour recipes are simple and nutritious. I will show you two simple recipes that will become part of your meal planning. The first simple chickpea flour recipe, Farinata, an Italian thin chickpea cake typically cooked in a wood-burning oven. Some of the Italian bakeshops put signs in their windows displaying what time the farinata will be ready. Customers will line up waiting to buy it fresh out of the oven. It is an easy and quick snack often served wrapped in parchment paper served similar to a slice of pizza. The second is a chickpea croquette that has a tasty crispy and flavorful profile.
Farinata – This recipe is a great source of protein and fiber and makes a tasty breakfast alternative. This gluten-free pancake-like can be topped with poached eggs, herbs, and any other topping of your choice.
Farinata
1 1/4 cup Water
1 cup Chickpea Flour
1 Garlic Clove, minced
½ teaspoon Salt
Toppings
Baby Tomatoes, halved
Red Onion, thinly sliced
Pesto
Salt Flakes
Preheat oven 450 degrees
1. In a medium bowl whisk all ingredients together. Let the mixture sit for 15 minutes or overnight in the fridge.
2. Prior to making the Farinata, place a cast-iron skillet in a 450-degree oven to heat up for about 10-15 minutes.
3. Once the cast-iron skillet is hot, remove from the oven. Add 2 tablespoons of oil to evenly coat the skillet. A heatproof pastry brush can also be used to spread all over if necessary.
4. Pour all of the batter into the hot skillet and swirl around to evenly spread.
5. Add tomatoes and red onions or whatever topping preferred.
6. Place back into hot oven and reduce heat to 350 degrees.
7. Cook until edges are golden brown, about 20 minutes.
8. Remove from oven to cool.
9. When ready to serve, place on a serving platter or cutting board and add pesto, salt flakes or any other desired toppings.
10. Slice into wedges and serves well with a side green salad.
Bonus Recipe – Crocchetta di Ceci (Chickpea Croquettes)
1 can Chickpeas, rinsed and drained
1 ½ cups Sweet Potatoes, cooked
1 Small Red Onion, diced
2 Garlic Cloves, minced
½ teaspoon Salt
½ teaspoon Paprika
1 egg
1 cup Fresh Parsley, chopped
¼ cup Chickpea Flour
Olive Oil for frying
Garnish
Baby Tomatoes, halved
Fresh Mozzarella slices
Pesto
Parsley
Salt flakes
1. In a large mixing bowl, add chickpeas and mash with a fork until most of the chickpeas are roughly mashed.
2. Place the remaining ingredients in the mixing bowl and mix until well incorporated.
3. In a saute pan, add ¼ cup of olive oil and heat oil. Note: as the oil is absorbed after each cooking batch, add more oil as needed.
4. Using a large scoop, about ¼ cup, fill with chickpeas mixture and place in hot pan. Use the back of the scoot to flatten out into a patty.
5. After 2-3 minutes, the croquette should be golden brown and flipped so the other side can get golden brown.
6. Once the other side is cooked, place on a plate with a paper towel to absorb any excess oil. Continue to cook until all croquettes are cooked.
7. When ready to serve, garnish with tomatoes, mozzarella, pesto, parsley and salt.
Pesto Chicken Parmesan Salad That is Quick and Easy
This flavorful Pesto Chicken Parmesan Salad is loaded with lots of freshness with only a few simple ingredients. The pesto brings this salad to the next level in goodness. It is perfect for a hearty lunch or dinner meal. The possibilities of ingredients you can add to this salad are endless. It is one you will be making over and over.
Pesto Chicken Parmesan Salad
1 lb Chicken, Breast or Tenders
¼ cup Pesto (add olive oil if pesto is too thick)
4 cups of Lettuce of your choice
½ cup Feta Cheese
12 Baby Tomatoes, halved
1 Avocados, sliced or cubed
Shaved Parmesan Cheese
½ cup Pine Nuts, lightly toasted
Salt and pepper
1. In a bowl, place chicken and pesto. Evenly coat the pesto all over the chicken.
2. In a saute pan, over medium heat, place chicken to cook. Once cooked, remove, cool and slice into bite-size cubes.
3. In a large serving bowl, place salad greens evenly spread out.
4. Evenly place cooked pesto chicken, halved baby tomatoes, and sliced avocado all over the top of the lettuce.
5. Add shaved parmesan cheese and toasted pine nuts.
6. Randomly add small dollops of pesto sauce all over for a final touch.
Minestra alla Napoletana | Escarole, Sausage & White Bean Soup
This quick, easy, and hearty one-pot comforting soup will become a family favorite. The sweetness from the Escarole, creaminess from the white beans, and spiciness from the sausage, this has all the classic Italian flavors for a warm and comforting meal.
Minestra alla Napoletana | Escarole, Sausage & White Bean Soup
Serves 5 – 6
1 tsp olive oil
1 lb Italian sausage (sweet or hot)
4 large Garlic Cloves, minced
1 head Escarole, trimmed and cut into 2-inch pieces
3 cups White Beans (canned is ok – about 2 cans)
4 cups Chicken Stock
½ stick Butter
½ cup Parmigiano Cheese, grated
2 Roma Tomatoes, diced (or canned about 1 cup)
2 tbsp Parsley, chopped
½ tsp Red Pepper Flakes, optional
1. Place olive oil in a stockpot and heat. Once oil is hot, sauté sausage until brown.
2. Add garlic and onion and continue until onion translucent.
3. Add escarole and cook until wilted, about 2 minutes.
4. Add beans and tomatoes and cook for 1 minute.
5. Add stock, cover and bring to a gentle boil.
6. Once escarole has all cooked down, stir in butter, cheese, and parsley. Continue cooking until butter has melted.
7. Season with salt and pepper.
8. Ladle stew in a bowl, sprinkle with parsley, cheese and drizzle a good quality olive oil on top.
Fluffy Eggs with a Secret Ingredient
The perfect fluffy scrambled eggs start with my secret ingredient. This has been a game-changer for me in making scrambled eggs soft and creamy, not firm, tough and dry. You will not believe how simple this step is. No water or milk needed. You will be adding this best kept secret ingredient every time you make scrambled eggs.
Fluffy Eggs with a Secret Ingredient
6 Eggs
1-2 T Butter
1 tsp Cornstarch
½ tsp water
Salt & Pepper, as desired
Garnish
Fresh Parsley, chopped
1. In a saute pan over medium heat, add butter or olive oil.
2. While saute pan is heating up, in a bowl, add cornstarch and water and mix until cornstarch is dissolved.
3. Add eggs, salt and pepper, and scramble until all the egg yolks are broken up and well incorporated with the cornstarch.
4. Once the butter is melted and saute pan is hot, add eggs all at once.
5. Let eggs sit for a bit in the hot pan until the edges start to form.
6. Once the eggs begin to form, start to bring the eggs in the middle, working your way around the pan.
7. Once the eggs look almost cook, remove from the pan and continue to stir until all eggs are evenly cooked. Careful not to overcook or the eggs will become firm.
8. Option, garnish with fresh parsley and serve.
Classic Italian Chicken Parmesan
Oven-baked Classic Italian Chicken Parmesan is tasty and simple to make. This authentic Italian Chicken Parmesan meal will definitely become a family favorite! This restaurant-style Classic Italian Chicken Parmesan is easy to make at home. Classic Italian Chicken Parmesean has a crispy crumb coating and oozing fresh mozzarella cheese that will make your mouth water! This is the best Italian Classic Chicken Parmesan you will ever make, especially when you add my secret ingredient and technique for a boost in flavor!
Classic Italian Chicken Parmesan Recipe
2 Chicken breasts halved horizontally to make 4 fillets
Flour Station
½ cup flour
1 teaspoon Salt
½ teaspoon Pepper
Egg wash Station
3 large eggs
1 Tablespoon Water
1 teaspoon Salt
Breading station
1 cup Panko breadcrumbs
¼ cup Parmesan Cheese, grated
1 teaspoon Paprika
1 teaspoon Oregano
1 teaspoon Garlic Powder
1 teaspoon Salt
½ teaspoon Pepper
1/2 cup olive oil for frying
Oregano, dried
Tomato Sauce, as much as you desire
Fresh Mozzarella Slices, one or two for each breast
Garnish
Fresh Parsley, chopped
Preheat oven 375°F
1. Prepare each station according to the ingredients in a shallow dish.
2. Take each chicken breast and first dip into the flour station, shaking off any excess flour.
3. Then the egg wash station, dripping as much of the egg wash off the chicken.
4. Then finally liberally coating the chicken into the breadcrumbs. Shake off any excess breadcrumb as to not get into the frying pan or it will burn.
5. In a sauté pan, add enough oil to coat the bottom of the pan. Once the oil is hot, cook chicken breast until golden brown on each side and internal temp of 165 degrees
6. Place cooked chicken breast on a baking sheet and evenly sprinkle with dried oregano.
7. Spoon on the desired amount of tomato sauce and place a piece of fresh mozzarella on top.
8. Place in oven and cook until mozzarella is melted.
9. Garnish with fresh parsley and serve.
Mini Meatball Vegetable Soup Recipe
This hearty, delicious soup consists of simple ingredients and takes less than 30 minutes to make. What makes this dish so easy is that you don’t have to brown the tiny meatballs beforehand; they cook in the broth giving lots of flavor and saving you time. Pairs perfect with a loaf of fresh bread.
Mini Meatball Vegetable Soup Recipe
2 Tablespoons Olive oil
1 Onion, chopped
2 Garlic Cloves, chopped
2 cups Carrots, diced
5-6 Celery stalks, thinly sliced
2 Potatoes, diced
4 cups Broth of your choice (Beef, Chicken, or Vegetable)
Meatballs
1 pound of ground meat of your choice (Beef, Turkey, Chicken, etc.)
1 teaspoon Salt
½ teaspoon Pepper
1 teaspoon Oregano
½ teaspoon Garlic powder or 1 fresh garlic clove minced
1/3 cup Panko Bread Crumbs
¼ cup Parmesan cheese, grated
Garnish
Parsley, chopped
Lemon wedge
1. In a stockpot, add olive oil, onions, garlic and teaspoon salt. Sautee while prepping other vegetables.
2. Once chopped, add carrots, celery, and potatoes. Sauté for about 5 minutes.
3. Add broth and bring to a low boil. While waiting for the soup to come to a boil, prepare the meatball mixture.
4. Once the soup is hot, meatballs can be added all at once or one at a time as rolled. Make sure it is not a high boil. Do not meatballs to break apart.
5. When ready to serve, garnish with fresh parsley and a lemon wedge.
Delicious Coffee Creamer
If you love coffee creamer but hate the chemicals and extra sugar, nothing could be easier than making homemade coffee creamer. With the New Year here and wanting to make healthy changes to our eating habits, homemade creamer is a great place to start.
Homemade Coffee Creamer
2 cups Half & Half
14 oz can Sweetened Condensed Milk
2 Tablespoons Extract Flavoring, Vanilla, Almond, Chocolate, Hazelnut, Peppermint, etc.
1. Place all ingredients in a pourable measuring cup.
2. Once well incorporated, transfer to a storage jar and refrigerate.
3. Will keep in refrigerator for up to two weeks.
4. Add to any hot or cold beverage.
Cozy Holiday Hot Drinks
No other hot beverage reminds us of the warm, cozy feeling of the holidays as hot chocolate does. A good decadent hot chocolate drink is always welcomed on a chilly day, giving us comfort and bringing back happy childhood memories. Keep cozy and warm this holiday season with these ultra-delicious hot chocolate drinks.
Hazelnut Hot Chocolate
Yields: 2
½ cup Hazelnuts, skins removed and chopped
2 cups Whole Milk
2 Tablespoons Cocoa Powder
2 Tablespoons Brown Sugar
Toppings
Semi-Sweet Chocolate, grated
Whipped Cream
Marshmallows
1. In a saucepan, add chopped hazelnuts and milk over medium low heat. Heat for about 5 minute so that the flavoring of the hazelnuts infuses the milk.
2. Add sugar and cocoa powder and mix to evenly incorporate. Reduce heat to low and allow continuing infusion for about 10 more minutes.
3. Strain the milk from the hazelnuts in a large measuring cup. This will make it easy to pour.
4. Add Hazelnut Hot Chocolate to a mug and garnish with whip cream and shaved chocolate.
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Deluxe Hot Chocolate
Yields: 2
1 1/2 cups Whole Milk
2 ounces Semisweet or Bittersweet Chocolate, Chopped
4 teaspoons Light-Brown Sugar
2 teaspoons Dutch-Process Cocoa Powder
1/8 teaspoon Salt
1. In a saucepan, combine milk, chocolate, sugar, cocoa powder, and salt.
2. Heat over medium, whisking frequently, until chocolate melts and mixture is smooth.
3. Add Deluxe Hot Chocolate to a mug and garnish with whip cream and cocoa powder.
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Cappuccino Cream Coffee
Yields: 2
1 quarts Whole Milk
1/4 cup Sugar
1/4 cup Espresso
1-2 scoops Vanilla Ice Cream, Softened
Grated Chocolate, optional
1. In a saucepan over medium heat, combine sugar and milk and stir until sugar is dissolved and milk is heated.
2. While milk is heating up, prepare your cup with a scoop or two of ice cream and hot espresso coffee.
3. Once milk is hot, add to cup with espresso and ice cream.
ITALIAN APPLE CAKE WITH MASCARPONE
Serves 6 – 8
9 inch round baking pan or springform pan
Cooking: 50 min
For the pan
2 + 1 apples, any variety you like
3 Eggs
2/3 cup Sugar
¼ tsp Salt
7 oz Mascarpone, at room temperature
1 ½ cups Flour
1 Tablespoon + 1 tsp Baking powder
1 Vanilla Bean
For the top
2 tablespoons Butter
¼ cup Sugar
Preheat oven to 350 degrees
1. Remove the core of the apples and cut them into thin pieces.
2. Add lemon juice to keep apples from turning brown until ready to incorporate.
3. In a bowl, add dry ingredients, flour, baking powder, cinnamon, and salt, whisk to blend.
4. In a large mixing bowl, add eggs and sugar. Using a mixer beat on high for 3 – 4 minutes until frothy and until light yellow in color.
5. Incorporate the mascarpone and scraped vanilla bean pod
6. Slowly add dry ingredients until well combined.
7. Using a rubber spatula, add the sliced apple to incorporate. It is fine if the apples break up during this process.
8. To prepare the pan, brush a thin layer of butter to the bottom and sides, then sprinkle sugar inside the pan. Rotate and shake the pan so that all the sugar coasts the bottom and sides of the pan as well.
9. Pour the mixture inside and level with a spatula.
10. Place the cake in the oven and cook for 50 minutes.
11. When cooked, remove the cake from the oven and let cool before serving.
EASY Pea and Mascarpone Appetizer Recipe
If you are looking for a QUICK, EASY and SUPER delicious appetizer, this is it. The Pea and Mascarpone Appetizer is the PERFECT start to your holiday event. The peas give a FRESH taste, the mascarpone adds richness and the toasted baguette slice gives the PERFECT crunch of satisfaction. This is an appetizer that everyone is surprised by how much they enjoy.
Pea and Mascarpone Appetizer
2 cups of Petite Peas, Frozen, plus 1/4 cup for garnish
4 oz Mascarpone
1 garlic cloves, minced
1 Tablespoon each of Chives, Mint, and Thyme
2 Tablespoons Olive Oil
Salt and pepper to taste
Baguette Bread, sliced
Preheat oven to 350 degrees F
1. On a cookie sheet, place 1/4″ sliced baguette and bake in the oven until bread slices are toasted. Set aside until ready to use.
2. In a food processor, add all ingredients and puree until blended.
3. When ready to serve, spoon a small amount of pea mixture on top of each slice of toasted baguette.
4. To garnish, add a thinly sliced parmesan cheese, topped with a couple of peas or fresh herbs.
EASY Stuffed Mushrooms Bacon Mascarpone | BEST Party Appetizer
Super EASY and delicious BACON, Mascarpone Stuffed Mushrooms are always the first to be devoured. It is a show-stopping party pleasing appetizer! They are best eaten when they are served warm. This is an EASY recipe to make ahead and pop in the oven 20 minutes before you want to serve them.
Easy Stuffed Mushrooms with Bacon & Mascarpone
Yields: 16
2 Slices of Bacon, chopped
½ small onion, diced
2 garlic cloves, minced
¼ cup Parmesan cheese, grated
¼ cup parsley, finely chopped
¼ cup panko breadcrumbs
2 Tablespoons Olive Oil
Salt and pepper to taste
4 oz Mascarpone Cheese
1 Tablespoon Parmesan Cheese, grated
1 Tablespoon Parsley, chopped
Preheat oven to 350 degrees F
1. In a medium sauté pan, add bacon and cook for a few minutes.
2. Add onions and garlic to bacon and continue to cook until onions are translucent. Add extra olive oil if bacon did not render enough fat to sauté in.
3. Remove the stems from the mushrooms. Place the whole mushrooms, cavity side up, onto a lined baking sheet. Take out the stems of the mushrooms and finely chop, then place the chopped stems in the sauté pan with bacon and continue to cook. Once cooked remove from heat and place in a large bowl to cool.
4. In the meantime, prepare mascarpone filling. In a bowl, add soft mascarpone, parmesan cheese, salt, and pepper and mix to combine. Add about a teaspoon of filling into each mushroom cavity.
5. In the large bowl of cooled bacon mixture, add cheese, breadcrumbs, olive oil, and salt and pepper and stir to evenly incorporate.
6. To complete stuffing the mushrooms, take a spoonful of breadcrumb mixture and pile on top of mushroom to create a dome shape of filling. Continue until all the mushrooms are filled.
7. Bake until the mushrooms are tender and the filling is golden brown, 15 to 20 minutes.
8. Garnish with a drizzle of olive oil, sprinkle more parmesan cheese, parsley and serve.
2 ingredient Ricotta Cheese | GreenOlive Cooking
I think that ricotta cheese is one of my favorite cheeses because of its versatility in meals whether savory or sweet. As a child, I would love to spread it on toasted bread and sprinkle with cinnamon sugar. It didn’t matter if it was breakfast, lunch or dinner; it was my go to food. I also love having a dollop of ricotta on my red sauce spaghetti, so creamy – Yum! In this video, I share with you how easy it is to make homemade ricotta cheese with only 2 ingredients. Once you start making your own and see how simple it is, you will never want to buy store bought again. This ricotta is so creamy and delicious!
HOMEMADE RICOTTA CHEESE
Yields about 7 oz
1 Quart Whole Milk
1 Lemon, Juiced
1. Place milk in a pot. Heat the milk until it is almost too hot to touch – just before simmer stage. Do not have milk boil.
2. Add the juice of 1 lemon and quick stir the milk. The lemon juice will begin to curdling process. This process should take about 2 – 3 minutes.
3. Once the milk starts to curdle, place a lid on the pot, turn off the flame and let rest for 30 minutes.
4. While waiting for the milk to curdle, prepare a strainer to place the ricotta cheese in. It can either be a fine net strainer or a colander lined with cheesecloth.
5. At the end of the 30 minutes, the whey and curds should be separated. With a slotted spoon or a strainer begin to scoop out the cheese and place in in the strainer previously prepared.
6. Let the ricotta drain for about ½ hour then place into a container and refrigerate.
Mangia (eat) and Enjoy!
How to Make the Creamiest Polenta
Polenta is a staple in my home. It is so simple to make that whenever I need a quick side meal, I can make this recipe in minutes. The wonderful thing about Polenta is the versatility. I use it to complement my meal as a side dish, add to leftovers when there are not enough leftovers to make a meal and I have even made polenta as a dessert when I have had unexpected company. In this video, I will show you how easy it is to make polenta as well as share another delicious way to use leftover polenta. Also you will meet my Mother-in-Law, Treva, who literally walked in the door as I was filming this episode!
Serves 6-8
1 cup Cornmeal
2 cups Whole Milk
1 – 2 cups Water, depending upon desired texture
1 tsp Salt
2 Tablespoons Butter
¼ – ½ cup Parmesan, grated
1. In a sauce pan, add milk, water and salt and bring to a boil.
2. Add cornmeal in a steady stream and whisk constantly. Lower heat, stir every so often to break up lumps and continue to cook until cornmeal is soft. This could take 5 minutes to 30 minutes depending on the coarseness of the polenta grains. Add more or less water depending on desired texture.
3. Stir in butter and Parmesan and check salt to taste.
4. Salt to taste.
5. Mangia (eat) and Enjoy!
How to Make the Creamiest Best Risotto
Risotto is rice that is very simple to prepare and gives an amazing flavor when cooked. I love the creaminess and rich taste of Risotto. It is super simple to make and can really enhance any dish. Risotto complements chicken, grilled steak, sautéed shrimp as well as perfect for a vegetarian meal with seasonal vegetables. People seem to be intimidated in preparing Risotto but mothering could be further from the truth. Once you learn a few techniques, it is very simple to prepare risotto and is ready in 18 minutes. In this video, I share with you how to achieve the creamiest risotto that you will be making it as a weekly staple to your menu planning.
Serves 4-6
6 cups chicken stock or vegetable stock
2 tablespoons butter, plus 2 tablespoons
1 onion finely chopped
1 ½ cup Arborio rice
½ cup White Wine
¼ cup parmesan cheese
Salt and pepper
Parsley, garnish optional
1. Bring stock to a simmer in a large saucepan. Reduce once heated and keep to a simmer.
2. In a sauté pan, melt 2 tbsp of butter then add onion and cook until softened.
3. Add risotto to sauté pan and cook for 1 minute, just long enough to start the toasting process.
4. Add white wine, careful as the liquid may splash because of the heat. At this point start the timer for 18 Minutes.
5. Begin adding 2 cups of stock and cook at a slow boil, stirring frequently until most of the stock is absorbed. Continue to add stock 1 cup at a time letting each addition be mostly absorbed before adding the next.
6. Once the risotto is ready – at the 17 minute mark, add the remaining butter, parmesan cheese, and salt and pepper to taste.
7. Garnish with parsley, optional.
8. Mangia (eat) and Enjoy!
Simple and Delicious Peach Galette
Whether it is a Galette in French or Crostata in Italian, this free form pie is my go to dessert. It starts with a very simple pie crust recipe that comes together in just a few minutes. For the filling, it is a wonderful way of using up bits and pieces of any fruit that no one wants to eat anymore because of a few spots or bruising. I just cut those out and use the good part of the fruit. No one in my family has ever turned down a fresh piece of pie, fresh out of the oven, especially with a scoop of vanilla ice cream on top! In this video, I share with you how to make a simple galette dessert using fresh peaches that I picked from my tree. This is a great make-ahead dessert to complete any meal.
Serves 6 – 8
Perfect Flaky Pie Crust Recipe
4 cups Peaches, diced or sliced
2 – 4 Tablespoons Sugar, depending how sweet peaches are
1 teaspoon – 1 Tablespoons flour, depending how juicy peaches are
1 Lemon, Juice
1 Teaspoon Vanilla Extract
Pinch of Salt
Egg wash
Sugar to garnish
Preheat oven 350 degrees
1. Place all ingredients in a bowl, toss and taste for sweetness.
2. Lay a large sheet of parchment paper on work surface. Lightly dust parchment paper with flour and place pie dough on the floured parchment.
3. Roll out pie dough into about a 12” circle.
4. Evenly spread peach filling in the middle of the pie circle leaving about a 3 – 4 inches border. spread out evenly, leaving a 3″ border.
5. Fold edges of dough up and over fruit, pleating as needed until all the dough is gathered.
6. Gently brush the pie crust with beaten egg and lightly sprinkle with sugar.
7. Bake for 40 – 50 minutes or until the crust is golden brown.
8. When galette comes out of the oven, if there are juices running out of the pie, use a pastry brush to gather juices and brush juice over peaches. This will give a nice finishing look to the pie and the peaches won’t look dry from the oven. If there is so excess juice, you can also choose any type of jam, add a few drops of water, and brush on fruit.
9. Cool before serving. Mangia (eat) and Enjoy!
Flakiest Pie Crust Ever!
Never fail flakiest all-butter pie crust that is impossible to mess up and easy to prepare. This crust will have you at first bite.
I have been making pie crust as long as I can remember. My first memory was as a little girl filling the pie shell tartlet with an egg, sugar and raisin mixture. It was around holiday time and many of my family loved them and put in paid orders for their holiday table. I was so honored but that just shows my love of cooking. I probably would have done it for free!
Pies were the only dessert I made for a while as I never felt desserts were my thing until I started mastering them in my 20’s. I use this pie recipe for sweet as well as many savory dishes, especially quiche. Need to find a delicious way to use up the abundance of eggs we have. In this video, I will show you how easy it is to make this pie recipe.
Simple Flaky Pie Crust
Serves 6-8
1 cup Flour
1 Tablespoon Cornstarch
¼ teaspoon Salt
1/8 teaspoon Baking Powder
8 Tablespoons butter, cut in cubes and cold
3 Tablespoons Water, Ice Cold
1. In a food processor, add all the dry ingredients and pulse a couple times to incorporate.
2. Add butter and pulse food processor several times until the butter has an oatmeal like texture.
3. Have food processor on and slowly drizzle in water. Keep the food processor running until dough starts to come together and forms into a ball.
4. Remove dough from food processor. Make into a round disc and wrap in plastic wrap. Place in fridge for about 30 minutes before rolling out.
5. When ready to use pie crust, remove from fridge and let rest for 5 minutes before rolling out. It will be easier to roll if the dough has a chance to sit at room temperature.
6. Roll out dough as desired for either a sweet or savory pie or a simple free form galette or crostada.
7. Mangia (eat) and Enjoy!
MOM’S STUFFED ZUCCHINI
This is an easy baked stuffed Zucchini recipe that is healthy, tasty and perfect if you are looking for a vegetarian idea. In this video, my mother and I are making the best stuffed scrumptious zucchini dish along with my 94 year old grandmother Grace. With the abundance of zucchini growing in the garden, I wanted to make a tasty and healthy alternative to the tons of Zucchini bread I have been seeing a lot of lately. This is such a versatile recipe that you can add pretty much any additional sautéed vegetables or cooked meats to the zucchini. This is great served with a salad or a side of grilled meat.
MOM’S STUFFED ZUCCHINI
Serves 4
2 Zucchini, ends trimmed off
1 small zucchini, grated with skin
½ onion, diced and sautéed
1 egg
¾ cup Ricotta Cheese
2 tablespoons Parmesan Cheese, plus additional for garnish
Mozzarella, fresh Bocconcini balls or if unavailable, cubed mozzarella
Salt to taste
Preheat oven 375 degrees
1. In a stock pot, add enough water to cover zucchini, place over high heat until water comes to a boil. Once water is boiling, add zucchini to stock pot, lower to medium-low heat and parboil zucchini for about 5 minutes.
2. Once Zucchini has come out of the hot water and cooled, cut zucchini in half-length wise. Gently scoop out the center, without damaging the zucchini “boat” we are trying to make. Chop zucchini centers until in a very small dice.
3. In a large bowl, add grated small zucchini, about half of the diced zucchini, egg, ricotta and parmesan cheese and mix well.
4. In a baking dish, place scooped out zucchini boats. Drizzle olive oil and salt in each zucchini boat.
5. Place 4 – 6 Bocconcini balls in each zucchini boat. The amount can vary depending on zucchini size or amount of cheesiness desired.
6. Evenly divide filling amongst the zucchini.
7. Final drizzle of olive oil and sprinkling of parmesan cheese on top.
8. Bake for 40 minutes.
9. Cool before serving. Mangia (eat) and Enjoy!
Comfort Soup on a Budget – Poor Man’s Country Style Soup
Poor Man’s Country Style Comfort Soup is a very flavorful comforting soup, also referred to as Minestra di Campagna or Minestrone from the region of Campagna Italy. Don’t let the Poor Man in the title fool you. This Country Style Comfort Soup is simple and easy to make, great if you are on a budget and very filling for a quick night meal or family dinner. This Poor Man’s Country Style Soup is great as a meal in itself.
Minestra di Campagna – Poor Man’s Country Style Soup
Serves 4
1 cup dried white beans (Great Northern or Cannelli) Soaked overnight in enough cold water to cover beans by 4 inches.
Or 2 cups of canned beans, drained and rinsed
6 slices of pancetta, chopped (Bacon can be substituted)
1 large onion, finely chopped
1 carrot, peeled, finely chopped
2 celery stalks, finely chopped
½ head of cabbage, cut into 1-inch squares
2 cups of beans
8 cups water
Freshly grated Parmesan cheese
Extra-virgin olive oil
Salt and pepper to taste
1. Coat the bottom of a large pot with the olive oil.
2. Add pancetta, onion and garlic and sauté until the onion starts to sweat.
3. Add the carrots, celery and cabbage and continue to sauté about 5 minutes.
4. Add 8 cups of water and bring to a boil and continue to cook about 30 minutes.
5. Partially cover pot, reduce heat and simmer until beans are tender, stirring occasionally, about 1 hour.
6. Season with salt and pepper.
ROASTED BEETS, CARROTS & SWEET POTATOES
This is the perfect side dish to accompany your holiday meals because it is easy, versatile and that works with any main dish. During the holiday season when we are all bringing dishes for potlucks, this is my go to dish because it is so easy to make and I get many requests for the recipe. These vegetables are so hearty that sometimes I even serve is as a main meal. If I have any leftovers, I will have them for breakfast; add a couple eggs, some cheese and I have just repurposed my leftovers for a scrumptious omelet. When making this dish, keep in mind that you can use any root vegetable and in whatever quantities you want. It is a very forgiving recipe.
Serves 6 – 8
Cooking: 50 – 70 min, depending on cut size
3 Large Red Beets
2 Potatoes of your choice
8 oz Baby Carrots
1 Large Onion
2 Garlic Cloves, minced
2 Teaspoons Capers, optional
1/4 Cup Chopped Fresh Parsley, for garnish
For the Dressing:
1/4 Cup Olive Oil
2 Tablespoon Red Wine Vinegar
1 Tablespoon Honey (To make vegan, can substitute for Maple Syrup)
2 Teaspoons Salt
1 teaspoon Pepper
Preheat oven to 350 degrees
1. Wash and peel beets and potatoes. Cut into bite-size cubes and place in a bowl.
2. Cube onion and place in a bowl.
3. Slice carrots in half lengthwise and place in a bowl.
4. In a separate cup, add all the ingredients for the dressing and mix to incorporate.
5. Add all the dressing on the vegetables and stir to evenly coat all of the vegetables.
6. Place vegetables and capers on a cooking sheet.
7. Bake until fork tender 1 to 1 1/2 hours, depending on cut size. Note: If you are concerned with the vegetables getting to dried out, you can cover the sheet pan with foil during the last half hour of the cooking process so that there is not a lot of moisture in the dish.
8. Serve hot or at room temperature.
HOW TO MAKE EASY STUFFED BELL PEPPERS WITH GROUND BEEF AND RICE
This dish is perfect for relaxing dinner plus each bell pepper is loaded with lots of goodness your family is going to love. It is just right for that cozy family night meal. Also makes for great leftovers.
Serves 4-6
Cooking: 50-60 min
6 Bell Peppers
Salt and Pepper, to taste
Parsley for garnish, chopped
Filling
1 ½ lb Ground Beef (vegetarian – replace the meat for mushrooms)
1 Onion, finely chopped
4 cloves of Garlic, minced
2 cup Rice, cooked
1 cup Ricotta Cheese
1 cup Mozzarella, shredded
½ cup Parmesan Cheese
1 Tablespoon Chili Powder
1 Tablespoon Dried Oregano
2 Teaspoons Paprika
½ Teaspoon Red Pepper Flakes
Topping
Tomato sauce
Fresh Mozzarella Cheese, sliced
Preheat oven to 350 degrees
1. Place ground beef in a sauté pan and brown.
2. When meat is browned, add onions and continue to cook until translucent.
3. After onions are cooked, remove sauté pan off the heat, add remaining ingredients and mix to incorporate.
4. Prepare the peppers by slicing the peppers and cleaning out the ribs and seeds. Lightly sprinkle salt inside the pepper to give it extra flavor.
5. Spoon meat filling into each pepper.
6. Add 2 tablespoons of tomato sauce on top of each pepper.
7. Place stuffed peppers in a baking dish along with 1 cup of water in the base of the dish.
8. Cover with foil and bake for 50 – 60 minutes. During the baking time, check on the peppers to ensure there is always water in the bottom of the baking dish. This will help keep peppers moist as well as the peppers not burning or sticking to the bottom of the when pan.
9. About 5 minutes before the peppers are ready, sprinkle the desired amount of mozzarella cheese on top and continue to bake until cheese is melted.
Note: Yield will vary depending upon the size of the peppers.
Pasta and Beans ITALIAN Style | QUICK Family Dinner
Pasta and Beans is a quick and flavorful dish that is perfect for weeknight dinners. Don’t let the simplicity of this dish mislead you, it is a very hearty authentic Italian meal.
Pasta and Beans, also known as Pasta e Fagioli, was a staple in my grandmother’s life when she grew up living in Italy. It is also the same dish that was passed down to my mother when she grew up. It has become one of those dishes I love to make on a cold day, wearing my comfy clothes, relaxing on the couch in a warm blanket wrapping me up and eating out of a big soup bowl. Yum Yum
2 -3 Tablespoons Olive Oil
2 Garlic Cloves, crushed
½ Onion, diced
1 Celery stalk, finely diced
1 cup Tomatoes, diced
1 14 oz can Beans
1 Bay Leaf, Optional
1 cup Water, more can be added if thinner sauce is preferred
8 oz Pasta
Salt & Pepper to taste
1. In a large sauté pan, add olive oil, garlic, and celery. Cook over medium-high heat until onions are translucent, about 3-5 minutes.
2. Add tomatoes and cook for 15 minutes on low heat.
3. Add Bay leaf and beans and water. Cook for another15 minutes on low heat.
4. While the beans are cooking, pasta can be cooked in salted water.
5. Once pasta is cooked, add to bean sauce. Pasta water can be added to the dish is you prefer it juicier.
6. Bring to a boil, remove bay leaf and taste for seasoning
7. Garnish with parmesan cheese.
Fresh Homemade Creamy Pesto
I have an abundance of basil in my garden right now and in this video, I will show you how incredibly easy it is to make the Creamiest Homemade Pesto. In this process, I use a mortar and pestle; this is the traditional way Homemade Pesto is made in my Italian hometown. Typically, Pesto is prepared right before the meal, at its freshest. The aroma of the basil and garlic is breathtaking as you begin to mash the ingredients together. Making Homemade Pesto this way, gives you the control of the consistency while building the flavors, as you mash the basil leaves, releasing the aromas which results in the Creamiest Pesto. This Creamy Pesto is great served with pasta, spread on a slice of bread for an incredible addition to a sandwich, smeared on a chicken breast, a dollop on a grilled steak or steamed vegetables.
Serves 4-6
1 Garlic clove, thinly sliced
1 teaspoon Salt
¼ cup Pinenuts, fresh or toasted
40 Basil leaves, small leaves preferred
2 Tablespoons Parmesan cheese, grated
1 -2 Tablespoons Extra Virgin Olive Oil
1. In a mortar, place garlic and salt. Begin the process of mashing the two together until a paste is formed. Do not pound with the pestle; use a rotation method to mash the ingredients together.
2. Add the pinenuts and continue mashing until all the nuts are broken down in a paste like form.
3. Add basil leaves in 2 or 3 increments, continuing to mash in a rotation method until a paste texture is achieved.
4. Add parmesan cheese in 1 or 2 increments, continuing to incorporate all ingredients.
5. Slowly drizzle Olive Oil while mixing all ingredients. Once all the olive oil is added and emulsified transfer pesto into a bowl.
6. Mangia (eat) and Enjoy!
Grandma’ s Guitar Pasta and Marinara Sauce
Homemade Spaghetti Pasta Shape made with an Antique Guitar Maker and Fresh Tomato Marinara Sauce Recipe, In this video, I get to make homemade pasta with my 94 year old grandmother, Grace, who is using an old fashioned pasta making tool called a Guitar. Throughout this video my grandma shares her experiences growing up during the war and how the family survived. Something that was done for survival so many years ago is still part of her everyday life. I am so blessed to have my grandmother still around sharing these wonderful memories with me.
Basic Pasta Dough
Yields about 1 ¾ lb dough
2 – 2 ½ Cups Flour
1 tsp Salt
3 Large Eggs
1 Tbsp Olive Oil
1. Incorporate all ingredients in a food processor and blend until the mixture forms a ball.
2. Once the ball is formed, place dough on your work surface that has been lightly floured and knead the dough for a minute to two until smooth. The dough should feel leathery as opposed to sticky.
3. Place the dough in a bowl, which has also been lightly floured, cover with plastic wrap and let sit for 1 hour so that the glutens can relax and make rolling the dough easier.
Rolling out the Dough
1. When you are ready to roll out your dough, divide the dough into 4 pieces. Take one of the pieces and generously dust with flour. Place you pasta machine (varies models will vary in setting) on the widest setting “number 0” position, put the dough in between the rollers and begin to turn the handle. Once the dough has come out of the other end, fold the dough in half, dust both sides of the flattened dough with flour again and run through the rollers again. Repeat this one more time.
2. At this point it is very important to dust both sides of your dough with flour before you run it through the rollers, if you don’t, the dough will stick to the rollers and rip as it goes through.
3. Set the machine at the “Number 1” position, take the dough and begin to run it through the rollers.
4. Set the machine at the “Number 2” position, take the dough and begin to run it through the rollers. You will continue to do this until you get the desired thickness of your pasta. It can then be cut or molded into different shapes.
Marinara Sauce
¼ cup olive oil
2 cups Fresh Tomatoes, chopped
2 garlic cloves, minced
½ small onion, finely diced
Salt and pepper
½ cup water, reserved from cooking pasta if needed
1. Add oil to coat bottom of pot.
2. Add onions and garlic. Cook until onions are translucent
3. Add tomatoes, salt and pepper. Cook for 30 – 45 minutes.
4. Taste for additional seasoning and add basil.
5. Stir in pasta and toss to coat. If too dry to coat, add pasta water to thin sauce.
Most Delicious Baked Ziti
Pasta al forno, simply put, is a pasta dish baked in the oven. This is more of an American dish since in Italy, pasta is not a main meal. It is often served first in small quantities and in a light sauce. Baked Ziti is a wonderful and easy dish to prepare when you want a warm, comfort dish for dinner. I always make two of these; one my family eats for dinner – and leftovers for the next day or two, and the other one I freeze for that meal I need a quick dish and don’t have time. I hope you enjoy this dish as much as my family does!
1 lb Penne (or Ziti if you can find it) Pasta (uncooked)
1 lb Ground Pork or Italian Sausage
1 lb Mushrooms, sliced
1 lb Ricotta
2 each Eggs
1 cup Parmesan Cheese
2 tbsp Parsley, chopped
1 lb Mozzarella, shredded
3 cups Sauce, homemade or store bought
Preheat oven 350 degrees.
1. Boil Penne Pasta in salt water until cooked. Drain in cold water to stop the cooking. Place in a large mixing bowl.
2. In a frying pan add a few tbsp of olive oil and place the ground pork in the pan once the oil is hot.
3. Once the ground pork is cooked, place in the same mixing bowl as the pasta.
4. Now place the sliced mushrooms in the frying pan and continue to cook until the mushrooms are done.
5. Place the cooked mushrooms and the juice from the mushrooms in with the pasta and ground pork.
6. Now add the Ricotta, Eggs, Parmesan Cheese, Parsley, Mozzarella and Sauce to the pasta mixture and incorporate well.
7. Place in a greased baking dish and bake until the sides start to bubbly or the center is hot – about 30 minutes.
8. A few minutes before taking the Baked Ziti out of the oven, top with mozzarella and place back in oven until the cheese is melted.
9. Let sit for 10 minutes before serving.
Simple and Delicious Homemade Italian Sausage
Homemade Italian Sausage is easier to make than you think. In fact, you will be surprised how fun and fulfilling it is to be able to be in control of the quality meat and seasonings that you use.
Italian sausage might seem like a gourmet delicacy to some but in my family, it is a yearly tradition as well a staple on the dinner table. I have several memories growing up when we would get together with other Italian families and friends to make our yearly allotment of homemade sausage. Some would make fresh sausage and freeze it, while others made dried sausage and would hang it in the garages until cured. I do not remember a moment when the dried sausage is not served at a meal or gathering. It becomes an appetizer when unexpected company visits. It is served at the end of the meal before the fruit and coffee. It is even used as an afternoon snack. In this video, I introduce my cousin Giancarlo, who is visiting from Italy, and my dad, Tony, who are the master sausage maker in our family! Not only will we be showing you how to make sausage from scratch but my father will share how he makes his different types of dried salami.
5 lbs Pork Butt, coarsely ground
1 tbsp +1/4 tsp salt
1 tsp fennel, ground or whole, your preference
1 tsp hot chili flakes, to taste
1 tbsp sweet paprika, to taste
1. Mix all spices and salt together.
2. Evenly distribute spices over pork and mix together thoroughly.
3. At this point, fry a sample and adjust to your taste, if needed.
4. Stuff meat mixture into casing, patties or loose in freezer bags for later use.
Notes:
Great with eggs, frittata, casseroles, pasta sauce, etc.
Delicious Apricot Italian Crostata
The best moist, quick and easy apricot Italian crostata dessert that your friends and family will love. With your choice of jam, the vibrant color will complement your table color scheme. It is the perfect way to end a delicious meal by adding just enough sweetness to satisfy your end of dinner sweet tooth.
Serves 8
10 Tablespoons Unsalted Butter, Softened
1/2 Cup Granulated Sugar
2 Eggs
2 Cups All-purpose Flour
2 Teaspoons Baking Powder
1 Teaspoon Cinnamon
1/2 Teaspoon Salt
1 – 1 ½ Cups of Apricot Jam, or any Fruit Jam of your choice
Preheat oven to 350 degrees F.
In a bowl, add the butter and sugar with a hand mixer until well blended.
Add the eggs and continue to mix until smooth.
In a separate bowl, mix the flour, salt, baking powder and cinnamon.
Add the dry ingredients to the butter mixture and mix just until the dough comes together.
Remove about ½ of a cup of the dough mixture and set it aside.
Press the remaining dough into the bottom and up the sides about1″ in a springform pan or any tart pan with a removable bottom.
Spoon the jam in the middle of the pan. Evenly spread the jam outwardly, staying about 1″ away from the border.
With the reserved ½ cup of dough, break up mixture into small pea-sized pieces and drop along the outer edges of the tart, leaving the center section of jam uncovered.
Bake the tart in the preheated oven for about 45 to 50 minutes or until it is lightly browned.
Remove from the oven and allow to come to room temperature before serving.
To store, cover with plastic wrap and refrigerate for 4 to 5 days.
How to Make Homemade Marinara Sauce
Yields: 4 – 6 servings
Ingredients:
2 – 14 oz can of tomatoes (crushed or whole peeled)
1 – 28 oz can of tomato puree
1 small onion, finely diced
2 garlic cloves, minced
Olive oil
Salt and pepper to taste
1. In a sauce pot over medium heat, add enough oil to coat bottom of pot.
2. Add onions and garlic. Cook until onions are translucent, about 3-5 minutes.
3. Add tomatoes and cook for 20 – 30 minutes.
Note: Fresh basil and hot pepper are a great addition to this recipe.
How to Make Biscotti
Yields: Approx. varies on personal cut size
Ingredients:
3 cups All Purpose Flour, might need more if too sticky
3 Eggs
6 tablespoons Milk
6 tablespoons Vegetable Oil
6 tablespoons Sugar
3 tablespoons Baking Powder
1 Lemon, zest (you can also add the juice for more flavor or if dough is too dry)
Preheat oven 350 degrees.
1. In a bowl, blend together flour, sugar and baking powder. Set aside.
2. In a mixing bowl, add eggs, milk, oil, and zest. Beat until combined.
3. Once liquids are combined, add dry ingredients.
4. Add flour to a flat surface and roll dough out to knead.
5. Dough may be a little sticky and that is okay. Don’t add too much flour at this point or the cookies will be tough, not light and fluffy.
6. Roll dough out into a rectangle about ¼” thick. (use a ¼ in rolling pin spacer) Cut dough into rectangles about 3” x ¾”. Place on a lined cookie sheet.
7. Sprinkle sugar on each cookie.
8. Bake for 20 minutes or until golden brown.
How to Make Homemade Pizza
Recipe: Pizza Dough
Yields: 1 large or 2 medium size
Ingredients:
1 1/2 cups Warm Water (115 degrees F)
2 package Active Dry Yeast (3 tsp)
Pinch of Sugar
3½ – 4 cups All-Purpose Flour plus more, if necessary
1 1/2 tablespoons Olive Oil, plus more for coating bowl
2 teaspoons Salt
Instructions:
1. Place the warm water in a large measuring cup. Sprinkle the yeast and sugar and mix. Let sit for a few (about 5) minutes until foamy.
2. Place about 3 ½ cups flour in the bowl of a stand mixer with a dough hook attachment; add salt. Mix to incorporate.
3. Once yeast is foamy, pour into the mixer along with the oil.
4. Turn on mixer to medium speed and let the dough come together as the mixer kneads the dough for a few minutes. Slowly add more flour as needed.
5. Once the dough has formed a smooth ball, place on a floured board and knead for a few minutes.
6. Place in a well-oiled bowl, cover, and place in a warm place for an hour so that the dough can rise.
7. Once the dough has risen, you are ready to make pizza!
8. Cut dough into desired size and roll out into a circle, square or triangle shape to desired thickness.
9. Cover with sauce, cheese, and toppings of choice.
10. Bake at 450 degrees for 15-20 minutes.
Note: For 115 degree water, usually the hot water that comes out of the tap is about that.
For a crisper crust, bake on a preheated pizza stone.
How to Make Chicken Cacciatore
Chicken Cacciatore Recipe
Yields: 4-6 servings
Ingredients:
1 lb Mushrooms, sliced
6-8 Chicken Thighs, season with salt and pepper
1 large Bell Pepper, diced
1 large Onion, diced
1 large Fennel Bulb, fronds removed and cut into thin slices
3 cloves Garlic, minced
1 tablespoon Fresh Rosemary, finely chopped
1 tablespoon Fresh Thyme, finely chopped
1 cup Liquid (Broth, Water, or Dry White Wine)
2 tablespoon Tomato Paste
Salt & Pepper to taste
Preheat oven to 350 degrees F.
1. Heat oil in a large, high-sided, oven-safe skillet or Dutch oven over medium-high heat. Working in batches, brown chicken on all sides, turning occasionally, 4 to 5 minutes. Place the chicken on a plate and set aside.
2. Reduce heat to medium and add peppers, garlic and onion to the pan; cook, stirring often, until soft, about 3 minutes. At this point, add a little bit of broth if your pan needs to be deglazed.
3. Add mushrooms into the pan, along with rosemary, thyme and tomato paste.
4. Add remaining broth and taste for seasoning. Add more liquid if you it like juicier.
5. Add chicken and its juices back into the skillet.
6. Place skillet in the oven and cook for 20-30 minutes.
7. The last 10 minutes of cooking, add fennel.
8. Let stand for 10 minutes before serving. You can garnish with fronds from fennel just before serving.
How to Make Homemade Pasta
Basic Pasta Dough Recipe
Yields about 1 ¾ lb dough – Serves 4 – 6
Ingredients:
2 cups All Purpose Flour, plus more for dusting
3 large Eggs
1 teaspoon Salt
1 tablespoons Oil
1. Incorporate all ingredients in a food processor* and blend until the mixture forms a ball.
2. Once the ball is formed, place dough on your work surface that has been lightly floured and knead the dough for a minute or two until smooth. The dough should feel leathery as opposed to sticky.
3. Place the dough in a bowl, which has also been lightly floured, cover with plastic wrap and let sit for 1 hour so that the glutens can relax and make rolling the dough easier.
* If you do not have a food processor, please watch the Homemade Pasta video on how to make dough by hand. If you are using the GreenOlive Rolling Pin Spacers to roll out dough, use the 1/8” Magenta color spacer.
Steps in rolling out the dough:
1. When you are ready to roll out your dough, divide the dough into 6 – 8 pieces.
2. Take one of the pieces and generously dust with flour. Place your pasta machine on the widest setting, “number 1” position, put the dough in between the rollers and begin to turn the handle.
3. Once the dough has come out of the other end, fold the dough in half, dust both sides of the flattened dough with flour again and run through the rollers again. Repeat this one more time.
4. At this point it is very important to dust both sides of your dough with flour before you run it through the rollers, if you don’t, the dough will stick to the rollers and rip as it goes through.
5. Set the machine at the “Number 2” position, take the dough and begin to run it through the rollers.
6. Set the machine at the “Number 3” position, take the dough and begin to run it through the rollers.
7. You will continue to do this until you get the desired thickness of your pasta. It can then be cut or molded into different shapes.
Note: The “Number” positon may vary from different machines. Always remember to start on the widest setting and work towards the narrow setting at one step at a time.
How to Make Risotto
Yields: 4-6 servings
Ingredients:
6 cups chicken stock or vegetable stock, hot
2 tablespoons butter, separated into two equal portions
Half an onion, finely chopped
1 ½ cup Arborio rice
1 cup parmesan grated cheese
¼ cup Parsley, chopped
Salt and pepper to taste
1. Place stock in a large saucepan and bring to a boil. Once hot, reduce heat, keep at a simmer.
2. Melt 1 tablespoon of butter in a saucepan, then add onion and cook until softened.
3. Add Arborio rice and stir so that the kernels toast a bit – this will help in the creaming process.
4. Begin by adding 1 cup of stock. Cook at a slow boil, stirring frequently, until most of the stock is absorbed. At this point, start a timer set for 18 minutes.
5. Continue to add stock 1 cup at a time, allowing each addition be mostly absorbed before adding the next.
6. Once the risotto is ready (after 18 minutes), add the remaining butter, parmesan cheese, parsley and salt and pepper to taste.
How to Make Italian Meatballs
Yields:
12-14 larger meatballs
40 appetizer size meatballs
Ingredients:
1 lb Beef, ground
1 lb Pork, ground
1 Egg
½ cup Bread, day old, grated
½ cup Parmesan cheese
2 Garlic clove, minced
1 teaspoon Oregano, chopped
½ teaspoon salt
¼ teaspoon pepper
1. In a bowl, add all the ingredients and mix until incorporated.
2. Use a scoop for uniformity of size or take a small amount of meat and shape by hand into a ball. Continue until all the meat is shaped into balls and place on a platter.
3. At this point, the meatballs can either be fried or added directly into a pot of hot marinara sauce. *Caution, do not to stir the meatballs until they have set in the sauce, or the meat will fall apart. Let meatballs cook for about ½ hour on low heat, then it will be safe to stir the pot and not break up the meatballs.
4. If frying, heat 1/4 to 1/2 cup of oil in a frying pan. Once the oil is hot, place meatballs in the oil and brown first on one side, then rolling to brown the other sides, continuing until all sides are browned.
5. Another option for cooking meatballs: arrange the meatballs on a baking dish and place in a 350 degree oven. Cook until meatballs are done. The cooking time will vary depending on the size of the meatballs.
How to Make Tiramisu
Yields: 9-12 servings
Ingredients:
Espresso Syrup
1/2 cup sugar
3/4-cup hot espresso coffee
1/8 to 1/4 cup brandy, depending on your preference – this is also optional.
Zabaione Filling
4 egg yolks
1/4 cup sugar
1/3 cup sweet Marsala wine
8 ounce whipping cream, whipped (preferably organic)
1/2 pound mascarpone cheese, softened
2 packages of Italian Ladyfingers (hard as opposed to soft sponge-like.)
Cocoa powder or shaved chocolate
1. Incorporate all the ingredients for the Espresso Syrup and set aside to cool.
2. Heat about 1 inch of water to a slow boil in bottom of a double boiler. In the top, while the water is heating, place egg yolks and sugar.
3. Beat until the eggs are a pale yellow, about 2 minutes.
4. Add the Marsala wine and continue to beat until the mixture is hot to the touch, doubled in size, and thick in consistency. You should be able to form soft peaks. This should take about 10 minutes.
5. Set aside to cool. It is important that the mixture is cool, or it will liquefy.
6. Fold in the whipped cream.
7. Once you have folded in the whipped cream, fold in the softened mascarpone and stir until the Zabaione is creamy in texture and has no lumps.
Assembly:
1. To assemble the Tiramisu, place a layer of ladyfingers in the bottom of an 8-inch square pan.
2. Soak the ladyfingers with the Espresso Syrup by applying with a brush. Evenly spread half of the Zabaione on top of the ladyfingers.
3. Add a second layer of ladyfingers and apply the remaining espresso syrup to the ladyfingers.
4. Evenly spread the remaining half of the Zabaione on top of the ladyfingers.
5. Chill Tiramisu until ready to serve.
6. Sprinkle cocoa powder or shaved chocolate on top when ready to serve, not before chilling.
Note: You will need another package of Lady Fingers if you want to have the Lady Fingers decorate the edge of the dessert. They should be placed in an upright position on end in a spring pan.
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