Healthy Italian Cooking at Home

Category Archives: Sauces

 

healthyeatingcover

How to get back on track:

Have Breakfast

Not only does it reset your body by getting your metabolism going, but it also helps you set the tone mentally for a regular eating day.

Hydrate

Water helps you feel full, so you won’t be as tempted to carry your overeating into the next day.

Squeeze in Some Exercise

It will make you  feel so much better.

Have a Filling Salad for Lunch

The water in the veggies will help hydrate you and keep you feeling full until dinner.

Cook Dinner at Home

Go for clean foods, like a piece of broiled fish with roasted veggies and a whole grain like quinoa or barley. They’ll give you the nutrients you need and you won’t be hungry.Choose lean cuts of meat and avoid oversized portions. A serving of protein should be no more than 3 ounces (85 grams) — or about the size of a deck of cards — and should take up no more than one-fourth of your plate. Vegetables and fruits should cover half your plate. Whole grains make up the rest. Try a few meatless meals each week for added health benefits.

A few really tasty recipes follow to get you started.

healthyeating1

Roasted Vegetable Crepes

Crepes:

  • 1 cup flour
  • 2/3 cup reduced-fat milk
  • 2/3 cup cold water
  • 3 eggs
  • 6 tablespoons melted butter, divided
  • 1/4 teaspoon salt

Filling:

  • 2 medium zucchini, cut into bite-size pieces (about 2 cups)
  • 1 green bell pepper, cored, seeded and cut into bite-size pieces (about 1 cup)
  • 1 medium sweet onion, coarsely chopped (about 3/4 cup)
  • 2 cups grape tomatoes
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon dried thyme
  • Coarsely ground black pepper
  • 5 ounces softened reduced fat cream cheese

Directions

To prepare the crepes:

Place flour in a medium bowl. Gradually whisk in milk and water until smooth. Whisk

in eggs, 3 tablespoons melted butter and salt. Let stand 10 minutes. (This allows the flour to absorb the liquid.)

Heat an 8 or 9 inch crepe pan over medium-high heat until hot. Lightly brush the pan with some of the remaining melted butter.

Pour 1/4 cup batter into the center of the pan. Quickly tilt in all directions. (Batter should lightly cover the bottom of the pan.) Cook 30 seconds. Lift edge with a spatula to check doneness. Shake and jerk the pan by its handle to loosen the crepe. Turn crepe over and  cook 15 to 20 seconds. Second side will be spotty brown.

Transfer to a wire rack to cool. Repeat with remaining batter and melted butter. Makes 10 crepes.

Preheat oven to 350 degrees F.

To prepare the filling:

Makes about 3 cups.

Place zucchini, bell pepper, onion and tomatoes in a large baking pan. Drizzle with olive oil. Add salt, thyme and pepper. Roast 30 minutes or until tender.

Spread 2 tablespoons of cream cheese on half of each crepe. Top with about 1/3 cup roasted vegetables. Fold in half, then in half again. Serve with a green salad.

healthyeating2

Winter Vegetable Stew 

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 large red onion, cut crosswise into 1/3 inch thick rounds
  • 3 medium carrots, cut into 1-inch pieces
  • 1 pound red skinned or yellow gold potatoes, scrubbed and cut into 1-inch pieces
  • 1 butternut squash (about 1 1/2 pounds), peeled and cut into 1 1/2 inch pieces
  • 1 acorn squash (about 1 1/2 pounds), peeled and cut into 1 1/2 inch pieces
  • 3 parsnips–peeled and quartered lengthwise
  • 4 cups vegetable broth
  • Salt and freshly ground pepper
  • 1/4 teaspoon marjoram
  • Flat leaf parsley for garnish

Directions

Preheat the oven to 400°F.

In a large nonreactive skillet, heat 1 tablespoon of the oil over moderately high heat. Add the onion and carrots and cook, stirring occasionally, until browned all over, about 10 minutes; transfer to a casserole dish.

Add another tablespoon of oil to the skillet. Add potatoes and butternut squash, and cook, stirring occasionally, until browned all over, about 10 minutes; transfer to the roasting pan. Repeat the cooking process using another tablespoon of oil and the acorn squash and parsnips.

Add the broth to the skillet and bring to a simmer over high heat, scraping up any browned bits. Pour the broth over the vegetables. Season with salt and pepper and add the marjoram. Cover and cook the vegetables in the oven for about 45 minutes, or until just tender when pierced. Increase the oven temperature to 450°F and cook, uncovered, for 5 minutes longer. Ladle into serving bowls and garnish with parsley. Serve with a slice of crusty country bread.

healthyeating3

Tomato, Zucchini and Eggplant Gratin

Ingredients

  • 1/2 medium eggplant, sliced crosswise 1/4 inch thick
  • 1 medium zucchini or yellow squash, sliced 1/4 inch thick
  • Kosher salt
  • 6 tablespoons extra-virgin olive oil
  • 4 garlic cloves, minced or mashed
  • One 14-ounce loaf Italian bread, crusts removed and sliced 1/2 inch thick
  • Freshly ground pepper
  • 1/2 cup torn basil leaves
  • 3 medium tomatoes, sliced 1/2 inch thick
  • 1 teaspoon thyme leaves
  • 1 cup grated Parmesan cheese

Directions

Preheat the oven to 400° F.

In a colander, toss the eggplant and zucchini with 1 teaspoon of kosher salt and let stand for 20 minutes. Drain well and gently squeeze out any excess liquid.

In a small bowl, stir the olive oil with the garlic. Coat a 9-by-13-inch baking dish with 1 1/2 teaspoons of the garlic-infused oil.

Tear the bread into 2-inch pieces and line the bottom of the baking dish with the bread, fitting the pieces tightly together. Drizzle the bread with 2 tablespoons of the garlic oil and sprinkle the bread with half of the basil leaves.

In a medium bowl, toss the eggplant and zucchini with 2 tablespoons of the garlic oil and season with salt and pepper. Sprinkle the tomato slices with salt and pepper. Arrange the eggplant, zucchini and tomatoes over the bread, overlapping them as necessary. Sprinkle with the thyme leaves and Parmesan cheese and drizzle with the remaining garlic oil.

Bake the gratin for about 40 minutes, until the vegetables begin to brown and the bottom of the bread is golden brown. Remove the vegetable gratin from the oven and let stand until cooled slightly, about 10 minutes. Sprinkle with the remaining basil, cut into serving pieces.

healthyeating4

Italian Style Stuffed Peppers

4 servings

Directions

  • 4 medium bell peppers
  • 1/2 pound extra-lean ground beef or turkey
  • 1/2 cup chopped onion
  • 1 cup drained, canned whole Italian tomatoes
  • 1 cup cooked brown rice
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 cup soft bread crumbs
  • ¼ cup grated Parmesan cheese
  • Vegetable cooking spray
  • 1 cup homemade or store-bought tomato sauce

Directions

Preheat the oven to 350°F.

Slice off the stem end of peppers and remove and discard seeds and membranes. Submerge the peppers in a pan of boiling water and cook for 5 minutes; drain.

Brown ground beef and onion in a nonstick skillet over medium heat. Drain on paper towels.

Return meat mixture to the skillet. Add tomatoes, breaking them into pieces with a spoon, and cook until the liquid evaporates. Remove meat mixture from heat; stir in wild rice, Worcestershire sauce and Italian seasoning.

Spoon 1/2-cup portions of the mixture into the peppers; sprinkle evenly with breadcrumbs and cheese.

Place peppers in a baking dish coated with cooking spray. Bake for 20 minutes or until lightly browned. Spoon tomato sauce over peppers and return to oven until heated.

healthyeating5

Broccoli Swiss Quiche

6 servings

Easy Whole Wheat Pastry Crust

  • 1 cup whole wheat pastry flour
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 5 tablespoons vegetable oil
  • 2 tablespoons milk

Quiche Filling

  • 3 eggs
  • 1 cup broccoli, cooked and chopped
  • 1 1/2 cups Swiss cheese, shredded
  • 8 ounces reduced fat milk
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 medium tomato, sliced thin
  • 1/4 cup Parmesan cheese

Directions for making the crust:

Preheat oven to 400°F.

Into 8 or 9 inch Quiche pan or pie plate, stir together flour, sugar and salt. Combine the oil and milk in a measuring cup and pour over the flour mixture.

Mix with fork till all the flour is dampened.

Press dough evenly against the bottom and sides of the pie plate. Crimp edges.

Line the unpricked pastry shell with a double thickness of foil. Bake in the oven for 8 minutes. Remove the foil and bake for 4 to 5 minutes more or until the pastry is set and dry.

Remove the pie plate from the oven and set aside while you prepare the filling.

Reduce oven temperature to 350°F.

Directions for the Quiche Filling:

In a mixing bowl whip eggs with a wire whisk and stir in the broccoli, shredded Swiss cheese, milk, garlic, onion, salt and pepper; stir until blended.

Assembling the Quiche:

Pour into baked pastry crust. Place the tomato slices on top of Quiche mixture; sprinkle with Parmesan cheese.

Bake for 35 to 45 minutes or until Quiche tests done in center. Protect pastry crust with foil at the end of the cooking time to prevent over browning.

Cool on wire rack for 5 to 10 minutes before cutting.

opinion1


Ring in the New Year in Style

newyearcover

Pan-Seared Salmon with Linguine

newyear1

Makes 4 servings

Ingredients

  • Four 5 ounce pieces of fresh or frozen skinless salmon fillets, thawed and dried
  • ¼ teaspoon salt
  • ¼ cup olive oil
  • ½ cup finely chopped onion
  • ½ cup oil-packed dried tomatoes, drained and finely chopped
  • ½ cup cherry tomatoes, quartered
  • ¼ cup finely chopped, pitted green olives
  • 2 tablespoons chopped fresh basil
  • ¼ teaspoon crushed red pepper
  • Pepperoncini peppers
  • Cooked Linguine

Directions

Sprinkle salmon with salt. In a large skillet heat 1 tablespoon oil over medium-high heat. Add salmon. Cook for 4 to 6 minutes per 1/2-inch thickness of fish or until fish just flakes when tested with a fork, turning once. Transfer to a serving platter. Cover; keep warm.

For the pesto:

Add remaining oil to the skillet. Add onion and dried tomatoes; cook and stir for 3 to 4 minutes or until tender. Stir in cherry tomatoes, olives, basil, and crushed red pepper. Stir to heat through. Season to taste with salt.

Spoon tomato mixture over salmon. Top with additional fresh basil and serve with cooked pasta and pepperoncini peppers.

Roast Duck with Blackberry Sauce

newyear2

Makes: 4 servings

Ingredients

  • 4 pound domestic duck
  • 1 teaspoon sea salt
  • 1 teaspoon cracked black pepper
  • 1 small orange, quartered
  • 1 stalk celery, cut up
  • 1 small onion, quartered
  • 2 sprigs fresh thyme
  • 2 tablespoons orange liqueur
  • 1 cup hot water
  • 1 tablespoon finely shredded orange peel
  • ½ cup orange juice
  • ¼ cup packed brown sugar
  • ¼ cup orange liqueur
  • ¼ cup mild-flavor molasses
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • ½ teaspoon sea salt
  • ½ teaspoon cracked black pepper
  • 2 cups blackberries

Directions
Adjust oven rack to lower third of the oven. Preheat oven to 500 degrees F. Rinse duck body cavity; pat dry. Rub cavity with the 1 teaspoon salt and 1 teaspoon pepper. Place orange, celery, onion, and thyme in cavity. Skewer neck skin to back; tie legs to tail. Twist wing tips under back. Brush duck with the 2 tablespoons orange liqueur.

Place duck, breast side down, on rack in a shallow roasting pan. Add the hot water to the roasting pan. Place in lower third of oven. Reduce oven temperature to 350 degrees F. Roast, uncovered, for 45 minutes.

Carefully remove roasting pan from oven; drain fat.* Turn duck, breast side up. Roast for 45 to 60 minutes more or until drumsticks move easily in their sockets (165 degrees F). Juices may still appear pink.

Meanwhile, for sauce, in a small saucepan whisk together orange peel, orange juice, brown sugar, the 1/4 cup orange liqueur, the molasses, ginger, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 12 minutes or until thickened and syrupy. Stir in 2 cups blackberries. Use a potato masher or fork to coarsely mash berries. Cover and set aside.

Transfer duck to a cutting board; let stand for 15 minutes. Discard stuffing mixture. Using kitchen shears, cut duck in half lengthwise. Cut each half between the breast and the thigh into 2 pieces. Drain fat from roasting pan. Arrange duck quarters in pan. Pour blackberry sauce over the duck. Return to oven. Roast in the 350 degrees F oven for 30 minutes.

Transfer duck pieces to a serving platter. Pour any juices in the roasting pan over the duck pieces.

Chicken Roll-Ups

newyear3

Makes: 6 servings

Ingredients

  • 3 medium skinless, boneless chicken breast halves, halved horizontally (about 1 1/2 pounds total)
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • Garlic-herb cheese, see recipe below
  • 1 ounce baby arugula or baby spinach (about 1 cup packed)
  • ¾ cup jarred roasted red sweet peppers, drained well and chopped
  • 1 green onion, finely chopped
  • ½ cup purchased or homemade pesto

Directions

Preheat oven to 400 degrees F. Place chicken breast halves between pieces of plastic wrap. Using the flat side of a meat mallet, pound each to 1/4-inch thickness.

Season one side of each chicken breast with salt and pepper. Spread each breast with the herb cheese to the edges. Top with arugula, peppers, and green onion.

Press down on toppings, then roll up tightly, starting from a short end; secure with toothpicks. Brush pesto over rolls. Transfer to an oiled 2-quart rectangular baking dish.

Bake, uncovered, 25 to 30 minutes or until chicken is no longer pink in the center (170 degrees F). Let stand 5 minutes. Remove toothpicks and slice crosswise to serve.

GARLIC HERB CHEESE

Stir 1 clove garlic, minced; 1/8 teaspoon dried thyme, crushed and 1/8 teaspoon dried oregano, crushed, into 3 ounces of cream cheese.

Lobster Tails with Garlic Butter

newyear4

Makes: 4 servings

Ingredients

  • Four 8 ounce fresh or frozen lobster tails
  • 1 teaspoon finely shredded orange peel
  • ½ teaspoon chili powder
  • 1 clove garlic, minced
  • ¼ cup butter, plus extra for serving

Directions

Thaw lobster tails, if frozen. Preheat broiler. Butterfly the lobster tails by cutting through the center of the hard top shells and meat. Spread the halves of tails apart. Place lobster tails, meat side up, on the unheated rack of a broiler pan.

In a small skillet cook garlic, orange peel, and chili powder in butter over medium heat about 30 seconds or until garlic is tender. Brush mixture over lobster meat.

Broil 4 inches from heat for 12 to 14 minutes or until lobster meat is opaque. Serve with extra melted butter.

Pan Seared Tenderloin Steak

newyear5

Makes: 4 servings

Ingredients

  • 4 beef tenderloin steaks (filet mignon), cut about 3/4 inch thick
  • 10 tablespoons cold unsalted butter
  • 2/3 cup dry red wine
  • ½ cup reduced-sodium beef broth
  • 4 tablespoons finely shallots
  • 2 tablespoons whipping cream (no substitutes for this dish)
  • Salt and Pepper

Directions

Heat a large stainless steel or cast iron skillet over medium-high heat. Add 2 tablespoons of the butter; reduce heat to medium. Cook steaks about 3 minutes per side or until medium rare (145 degrees F). Transfer steaks to a platter. Cover with foil; let stand for 5 minutes while preparing sauce.

Add wine, beef broth and shallots to the hot skillet. Using a whisk, stir and scrape up any browned bits in the bottom of the skillet. Cook over medium heat for 3 to 4 minutes or until liquid is reduced.. Lower heat to medium low.

Stir in cream; stir in the remaining tablespoons butter, 1 tablespoon at a time, whisking until butter is melted and sauce has thickened slightly. Season to taste with salt and pepper. Divide the evenly sauce over steaks and serve immediately.

New-Year-Sayings-For-Cards


appetizercover

Quick and easy appetizers are a must for the holiday season. You don’t need to spend a lot of time preparing appetizers for your guests in order to get some great tasting snacks to serve at a holiday get-together. Keep simple ingredients on hand that you can quickly pull together for an appetizer. Below you will find some suggestions for quick but delicious appetizers.

appetizer1

Tomato Pesto Flatbread

8 to 10 servings

Ingredients

  • 1 pound fresh pizza dough
  • 1/3 cup tomato pasta sauce or pizza sauce
  • 1/3 cup sliced pitted Kalamata olives
  • 1-1/2 cups shredded mozzarella cheese
  • 2 tablespoons basil pesto
  • 1/2 teaspoon crushed red pepper flakes

Directions

Heat the oven to 400 degrees F.

On a floured surface, roll out pizza dough to a large square about 12 inches long and 12 inches wide; place on a cookie sheet. Spread pizza sauce evenly over the dough; top with olives and cheese. Use a teaspoon to drop dots of basil pesto over the pizza. Sprinkle with pepper flakes.

Bake 12 to 14 minutes or until crust is golden brown and cheese is melted. Cut into 3 inch squares and serve immediately.

appetizer2

Cheddar Stuffed Mushrooms

8 servings

Ingredients

  • 16 large button or cremini mushrooms, each about 2-inches in diameter
  • 3 tablespoons butter
  • 1/3 cup finely chopped onion
  • 3 cloves garlic, minced
  • 1/4 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup shredded Cheddar Cheese
  • 1/4 cup panko bread crumbs or gluten free panko bread crumbs
  • 1/4 cup chopped fresh parsley

Directions

Heat the oven to 350 degrees F.

Remove mushroom stems from the caps and finely chop the stems. Melt butter in a medium skillet. Brush some of the butter over the mushroom caps; place cap side down on a rimmed baking sheet.

Add chopped stems, onion and garlic to the remaining butter in the skillet; sauté until golden brown and tender, 7 to 8 minutes. Remove from the heat; stir in salt and pepper

Mix the cheese with bread crumbs and parsley in a medium bowl. Add stem mixture; mix well. Mound into mushroom caps, pressing down to use all the crumb mixture.

Bake 13 to 15 minutes or until heated through. Serve warm.

appetizer3

Saucy Cream Cheese Appetizer

6 servings

Ingredients

  • 1 (8 ounce) block cream cheese
  • 3 tablespoons mango chutney
  • 1 tablespoon sliced almonds, toasted
  • 3 tablespoons hot or medium salsa
  • 1 tablespoon chopped fresh cilantro
  • Whole grain or multi-grain crackers

Directions

Cut the block of cream cheese in half crosswise. Place on two small glass or microwave safe serving plates. Place plates in a microwave oven and cook at high power 15 seconds (or let stand at room temperature until slightly softened).

Spoon chutney over one brick; top with almonds.

Spoon salsa over the other brick; top with cilantro.

Serve as a spread with the crackers on an attractive cheese board.

appetizer4

Blue Cheese Puffs

2 dozen

Ingredients

  • 1 cup whole milk
  • 1⁄2 cup water
  • 1⁄4 cup butter
  • 1⁄2 teaspoon kosher salt
  • 1-1⁄2 cups all-purpose flour
  • 1 teaspoon freshly ground black pepper
  • 5 large eggs
  • 4 ounces blue cheese, crumbled (1 cup)
  • 2 tablespoons finely minced fresh chives or 2 teaspoons finely chopped fresh thyme

Directions

Heat oven to 425 degrees F.

Combine milk, water, butter and salt in a medium, heavy bottomed saucepan; bring to a boil over high heat, stirring until the butter has melted. Add flour all at once; reduce heat to medium and stir the mixture vigorously with a wooden spoon until it pulls away from the sides of the pan. Continue stirring for several minutes over low heat, and then remove the pan from heat.

The dough will be thick, smooth and shiny and should not be brown. Beat in 1 egg at a time, beating very well after each addition. Fold in the blue cheese and black pepper with a spatula.

Transfer dough to a pastry bag fitted with a 1/2-inch round tip (or use a heavy plastic bag with a 1/2 –inch cut from one corner.) Pipe dough into 1-1/2-inch mounds, approximately the volume of a heaping tablespoon, onto parchment-lined baking sheets or cookie sheets 1 inch apart.

Bake 10 minutes at 425 degrees F. Rotate the pans on the oven racks; reduce heat to 350 degrees F. Continue baking until deep golden brown, about 15 minutes. Serve warm or at room temperature on the same day they are made.

appetizer5

Turkey Meatballs with Mustard Dip

Ingredients

Meatballs

  • 1 slice bread, torn into 2-inch pieces
  • 1/4 cup low-fat milk
  • 1 onion, quartered
  • 1 red bell pepper, seeded and quartered
  • 2 cloves garlic
  • 1 pound lean ground turkey
  • 1 egg, lightly beaten
  • 2 tablespoons chopped fresh Italian parsley
  • 1 tablespoon grainy Dijon mustard
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Cooking spray

Dip

  • 1/3 cup Greek yogurt
  • 1/4 cup light mayonnaise
  • 4 teaspoons grainy Dijon mustard

Directions

Place torn bread in a food processor and pulse until fine crumbs form. Transfer bread crumbs to a large bowl and add milk; set aside until bread is completely soaked.

Place onion, red bell pepper and garlic in the food processor and pulse until finely chopped; stir into bread mixture.

Add turkey, egg, parsley, 1 tablespoon mustard, salt and pepper to the bread crumb mixture and mix well.

Cover bowl with plastic wrap and refrigerate for 1 hour.

Preheat oven to 450 degrees F (230 degrees C). Spray a rimmed baking sheet with cooking spray.

Shape turkey mixture into 1-inch balls; arrange on the prepared baking sheet.

Bake in the preheated oven until firm and cooked through, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let meatballs stand for 5 minutes.

Mix yogurt, mayonnaise and the 4 teaspoons mustard together in a bowl; serve alongside meatballs.


maindishcover

When it comes to holiday entertaining, you’ll want to serve your guests food that is not only delicious but also looks beautiful on the plate. However, you want to enjoy the holiday and not be stuck in the kitchen.

The recipes below are not complicated and some of the accents and flavorings can be prepared in advance. These special entrees can go in the oven and cook while you enjoy visiting with your company.

maindish3

Pork Loin with Orange Wine Sauce

8-10 servings

Ingredients

  • 1 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon freshly ground black pepper
  • 1 (3-pound) boneless pork loin, trimmed of fat
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh sage
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons olive oil
  • 1/2 cup finely chopped shallots
  • 2/3 cup dry white wine
  • 1 cup reduced sodium chicken broth
  • 1/4 cup fresh orange juice

Directions

Preheat the oven to 425°F.

Combine the salt, pepper and coriander and sprinkle first 3 ingredients over pork.

Combine parsley and the next 4 ingredients (through thyme); rub over the pork.

Heat oil in a large ovenproof skillet over medium-high heat. Add the pork to pan; cook 7 minutes, browning on all sides.

Place pork in the oven and bake for 35 minutes or until a thermometer registers 155° (slightly pink). Remove the pork to a cutting board. Cover loosely with foil; let stand 10 minutes.

Place  pan over medium heat. Add shallots to the pan; cook 2 minutes. Add wine, scraping pan to loosen browned bits; bring to a boil. Cook until mixture is reduced to 1/3 cup (about 3 minutes).

Add chicken broth and orange juice; cook until mixture is reduced to 3/4 cup (about 8 minutes). Serve sauce with pork.

maindish2

Baked Steak with Mushrooms

6 servings

Ingredients

  • 1 lb cremini mushrooms, sliced
  • 2 stalks celery, sliced thin
  • 1 lemon
  • 1 medium red onion, sliced thin
  • 2 tablespoons olive oil
  • Kosher salt and pepper
  • One 2-lb, 2-inch thick sirloin steak
  • 2 cloves garlic, minced
  • 1 cup ketchup
  • 1/4 cup fresh lemon juice
  • 1/4 cup Worcestershire sauce

Directions

Heat oven to 400°F.

In a roasting pan, combine the mushrooms, celery, lemon, onion, oil and 1⁄4 teaspoon each salt and pepper. Mix well

Season the steak with 1⁄2 teaspoon each of salt and pepper, sprinkle the garlic over the steak and place on top of the vegetables.

In a small bowl, whisk together the ketchup, lemon juice and Worcestershire.

Spoon the ketchup mixture over the top of the steak and place the roasting pan in the oven.

Roast to the desired temperature. (125°F for medium-rare, 30 to 35 minutes.) Transfer the meat to a cutting board and let for rest at least 5 minutes before slicing.

maindish1

Chicken in White Wine Sauce

6 servings

Ingredients

  • 4 medium red-skin potatoes, quartered
  • 4 medium carrots, cut into 2-inch pieces
  • 2 stalks celery, cut into 1-inch pieces
  • 1 onion, cut in eighths
  • 1 tablespoon olive oil
  • 3 pounds chicken thighs and/or drumsticks
  • 1 tablespoon snipped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme, crushed
  • 1 clove garlic, minced
  • 1 cup chicken broth
  • 1/2 cup dry white wine
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour

Directions

Preheat oven to 425°F.

Heat oil in a Dutch oven or other heavy-lidded pot over medium-high heat. Season chicken with salt and pepper and cook until golden brown, about 5 minutes per side; transfer to a plate.

Add vegetables, garlic, herbs and white wine to the pot; bring to a boil, reduce heat, and simmer about 4 minutes.

Return chicken, skin side up, to the pot; add broth, return to a simmer, cover and transfer the pot to the oven. Braise until the chicken is cooked through and tender, 20–25 minutes. Uncover; continue to cook in the oven until the skin begins to crisp, 8–10 minutes longer. Using a slotted spoon, transfer chicken and vegetables to a serving platter; cover with foil to keep warm.

For the gravy:

Skim fat from cooking juices; strain juices into a large measuring cup. Add butter to the Dutch oven and let it melt. Stir in flour and cook for 1 minute. Add cooking liquid. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve chicken and vegetables with the wine gravy.

maindish4

Honey Glazed Baked Ham

  • Half of a ready-to-eat, cooked ham, bone-in, uncut (NOT spiral cut), shank end or butt end, about 9-10 pounds

Glaze

  • 3 tablespoons melted butter
  • 2 tablespoons chopped fresh thyme (or 2 teaspoons dry)
  • 1/4 cup cider vinegar
  • 1/4 cup honey
  • 1 tablespoon brown sugar
  • 1 teaspoon Worcestershire sauce

Directions

Remove the ham from the refrigerator a couple of hours before you intend to cook it so that it is room temperature.

Preheat the oven to 325°F.

Place ham, fattier side up, in a foil-lined roasting pan. Score a diamond pattern in the fat with a sharp knife, about 1/4-inch to 1/2-inch deep.

Prepare the glaze:

Mix the thyme in with the hot melted butter and let sit for a few minutes. In a small saucepan on high heat, let the cider vinegar reduce down from 1/4 cup to 2 tablespoons, remove from the heat.

Whisk in the butter and thyme. Add the honey, the brown sugar and the Worcestershire sauce.

Using a pastry brush, brush the glaze over the ham. Only use about third of the glaze (reserve the rest for later in cooking). Work the glaze into the scored lines.

Place ham in the oven. Cook for about 1 1/2 hours (check after 1 hour) or about 10 minutes per pound, until the internal temperature of the ham is 110°-120° (use a meat thermometer).

(Note that ham is already cooked when you buy it and you just want to heat it.) Baste the ham with the glaze a couple of times during the cooking.

When the ham has reached the desired temperature, take the pan out of the oven and brush the ham all over with the pan juices. Cover with aluminum foil and let rest for 15 minutes before serving.

maindish5

Spice-Crusted Roast Salmon

This dish makes such a pretty presentation for the holidays.

Serves 8

Ingredients

  • 2 1/2 pound beets (about 8 small to medium, a mix of red and gold if available), peeled and cut into wedges
  • 1 1/2 tablespoon finely chopped peeled fresh ginger
  • 3/4 teaspoon fine sea salt
  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for the parchment paper
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon pink peppercorns
  • 2 teaspoons coriander seeds
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon coarse sea salt
  • 1 whole side (about 3 pounds) boneless salmon, skin on
  • 3 tablespoons coarsely chopped fresh chives
  • 3 tablespoons chopped fresh parsley leaves

Directions

Preheat the oven to 450°F.

Place beets on a rimmed baking sheet large enough to hold them in a single layer. Sprinkle with ginger, fine sea salt and 1 tablespoon of the oil and toss to coat.

Place black peppercorns in a spice grinder and pulse once or twice until cracked, or place them on a cutting board and crack with a rolling-pin. Add pink peppercorns, coriander seeds, rosemary and coarse sea salt; continue to pulse or crush until the mixture is very coarsely ground.

Line a second large rimmed baking sheet with parchment paper, oil the paper and place salmon on top; fold the thin tail section under if the fillet is too large for the baking sheet.

Brush salmon with remaining 2 teaspoons oil and sprinkle with peppercorn mixture.

Roast the beets in the middle of the oven, stirring once or twice during cooking, until tender and lightly browned, 20 to 25 minutes.

After the beets have roasted for about 15 minutes, place salmon on the top rack of the oven and roast until just lightly pink in the center, about 12-15 minutes.

Loosen salmon from the parchment with a spatula, then use 2 large spatulas to transfer salmon to a serving platter. Spoon beets around salmon and sprinkle them with chives and parsley.


fishdinnercover

A healthy diet should include fish twice a week, including one oily fish, such as salmon, sardines or tuna. That’s because fish and shellfish are good sources of many vitamins and minerals and oily fish  is also high in omega-3 fatty acids, which may help to keep your heart healthy.

Fish that is steamed, baked or grilled is a healthier choice than fried fish. Frying makes fish and shellfish much higher in fat, especially if they’re cooked in batter.

To ensure there are enough fish to eat now and in the future, we should try to eat a wide variety of fish and to buy fish from sustainable sources. Check the chart on the Marine Stewardship Council’s site.

salmon3

Salmon Pinwheels

Ingredients

  • 12 oz center-cut salmon fillet
  • 2 teaspoons mayonnaise

Stuffing

  • ¼ cup panko breadcrumbs
  • 2 large basil leaves, minced
  • 1 tablespoon whole grain Dijon mustard
  • 1 garlic, minced
  • 1 scallion (green onion) chopped
  • ¼ teaspoon each salt & pepper
  • 1 tablespoon truffle oil or regular extra virgin olive oil
  • 1 tablespoon lemon juice

Directions

Preheat the oven to 400 degrees F.

salmon1

Make the stuffing:

Combine the panko crumbs with the remaining stuffing ingredients.

Butterfly the salmon filet and spread with the mayonnaise.

salmon2

Sprinkle the stuffing over the mayonnaise; roll up from long side and cut into 2” wide pieces. Secure each roll with a toothpick

Place in an oiled baking dish. Bake for 20 minutes or until the fish is cooked to your likeness.

poachedfish2

Fish Poached in Tomato Sauce

Servings: 4

Ingredients

  • 26 -28 oz container Italian crushed tomatoes
  • 1/4 cup extra-virgin olive oil
  • 3 large garlic cloves, very thinly sliced
  • ½ teaspoon Italian seasoning
  • 2 tablespoons minced parsley
  • 1/4 teaspoon red chili flakes, or more to taste
  • Salt to taste
  • Four 6-ounce red snapper fillets or your favorite fish fillets
  • 4 slices of grilled sourdough bread

Directions

In a deep skillet that’s large enough for the fish fillets to lie flat without overlapping, combine the tomatoes, olive oil, garlic, Italian seasoning, chili flakes and a large pinch of salt.

Cover the skillet and bring the water to a steady simmer over moderate heat; simmer for 30 minutes.

poached fish1

Uncover the skillet and add the fish, skin side up, and cook for 2 minutes. Using two spatulas, gently turn the fillets. Season the fish with salt and simmer until just cooked through.

Put the grilled bread in shallow bowls and arrange the snapper fillets on top. Spoon the broth all around and serve. You may also serve the bread on the side.

almondcrustedfish

Almond and Mustard Crusted Fish

4 servings

Ingredients

  • Zest and juice of 1 lemon, divided
  • 1/2 cup sliced almonds, coarsely chopped
  • 1/2 teaspoon dried oregano
  • ½ cup dried breadcrumbs
  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
  • 1 teaspoon kosher salt, divided
  • Freshly ground pepper to taste
  • 1 1/4 pounds white fish fillets, cut into 4 portions
  • 4 teaspoons Dijon mustard
  • 2 cloves garlic, slivered
  • Lemon wedges for garnish

Directions

Preheat oven to 400°F. Coat a rimmed baking sheet with olive oil.

Combine lemon zest, almonds, oregano, bread crumbs, 1 tablespoon oil, 1/2 teaspoon salt and pepper in a small bowl.

Place fish on the prepared baking sheet and spread each portion with 1 teaspoon mustard.

Divide the almond mixture evenly on top of each piece of fish, pressing  the mixture onto the mustard.

Bake the fish until opaque in the center, about 8-10 minutes, depending on thickness.

Serve the fish with green beans and lemon wedges.

fishdinner4

Fish with Sautéed Vegetables and Parmesan

4 servings

Ingredients

  • Four 6 ounce fish fillets
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1 cup canned or frozen and defrosted artichoke hearts, quartered
  • 2 tablespoons jarred roasted red pepper, sliced
  • 1/4 cup pitted Kalamata olives, chopped
  • 3 tablespoons red onion, finely minced
  • 1 medium fresh tomato, diced
  • 2 teaspoons fresh rosemary leaves
  • 2 garlic cloves, minced
  • 1 tablespoon lemon juice
  • 1/3 cup shaved or shredded Parmesan cheese

Directions

Preheat the oven to 400 degrees F.

Season fish with salt and pepper.Heat oil in large, oven-safe skillet over medium heat. Add fish and sauté on one side until lightly browned. Turn fish over and cook 2 – 3 minutes more.

Combine remaining ingredients except cheese in a bowl and spoon equally over the fish. Scatter cheese over the top and place the skillet in the oven until the cheese is melted. Serve immediately.

fishdinner5

Fish with Citrus and Herbs

Ingredients

  • 3/4 cup orange juice
  • 1/2 minced shallot
  • 1 teaspoon fresh tarragon
  • Two 6 ounce fish fillets such as tilapia, grouper or arctic char
  • 1 teaspoon extra-virgin olive oil
  • Salt and ground black pepper, to taste
  • 1/4 cup fresh bread crumbs

Directions

Combine juice, shallot and tarragon in a small saucepan and simmer until thickened, 15-20 minutes; cover and set aside.

Heat the broiler.

Sprinkle both sides of the fish with oil, salt and pepper. Place the fish on a foil-lined baking sheet. Sprinkle the breadcrumbs evenly over the fish.

Broil 5 to 6 inches from heat, just until fish is opaque and flakes easily with a fork, about 5 minutes per half-inch of thickness.

Use a wide spatula to transfer fillets to serving plates, spoon sauce on top and serve.


The Piazza Barberini menorah designed by Galia Raccah and engineer Daniel Raccah is an architectural marvel weighing 6,878 pounds and standing at 22.5 feet. (Photos: Francesca Di Majo, public relations office of Rome)

The Piazza Barberini menorah designed by Galia Raccah and engineer Daniel Raccah is an architectural marvel weighing 6,878 pounds and standing at 22.5 feet. (Photos: Francesca Di Majo, public relations office of Rome)

Hanukkah (also Chanukah) is the Jewish Festival of Lights. The word Hanukkah means rededication (hanu kan). Today, the celebration honors the hard-fought victory for freedom. It is an eight-day holiday. The first night usually includes a big family dinner and after dinner the family gathers to light the menorah candles. Blessings and songs are part of the ceremony.

Given its proximity to Christmas, Hanukkah has taken on holiday importance in the United States and in many other countries where Christmas has been commercialized. It is traditional to exchange gifts with friends and relatives on each night of Hanukkah. With over thirty-thousand Jews calling Italy home, it isn’t surprising that Hanukkah is celebrated just as passionately as Christmas.

No festivities are complete without delicious treats and the Jewish communities celebrate with a fried feast. Fried Chicken, fried eggplant, latkes (potato pancakes) and sweet fried dough fritters are all part of an Italian Hanukkah meal.

Italian Hanukkah Specialties

hanukkaheggplant

Melanzane alla Giudia (Jewish-Style Eggplant)

4 to 6 servings

Ingredients

  • 2 pounds eggplant
  • ½ cup olive oil
  • 4 cloves garlic, chopped
  • Chopped fresh parsley

Directions

Cut the eggplant into quarters lengthwise. Cut out the seeds and much of the flesh, leaving about ½-inch along the skin. Cut the eggplant into bite sized pieces.

Heat the olive oil in a large pan over medium heat and add the garlic. Cook the garlic for a few minutes until lightly browned.

Add the eggplant and stir to coat in oil. Cook, partially covered and stirring often, until tender and cooked through, about 15 minutes.

Sprinkle with chopped fresh parsley and serve.

hanukkahcheese

Fried Cheese with Tomato Sauce

Sauce

  • 2 tablespoons olive oil
  • 1/2 large onion, finely chopped
  • 2 large or 3 medium ripe tomatoes, diced
  • 1/2 tablespoon sugar
  • 1/4 cup minced parsley
  • Salt
  • Freshly ground pepper

Directions

Heat oil in a skillet. Add onion and saute over high heat until transparent, 3 minutes. Add tomatoes, reduce heat to medium-low, add sugar and saute until tomatoes are very soft, stirring occasionally, for about 10 minutes. Add parsley and salt and pepper to taste. Cool. Transfer to a bowl, cover with plastic wrap and set aside.

Cheese

  • 1 pound mozzarella cheese, finely diced
  • 6 eggs, divided
  • 1 1/4 cups fresh breadcrumbs, divided
  • 1 teaspoon dried oregano
  • 2 cloves garlic, minced and divided in half
  • 1/2 teaspoon salt
  • 2 tablespoons dry vermouth or brandy
  • 2 tablespoons grated Parmesan cheese
  • 2 sprigs parsley, stems removed
  • 4 fresh basil leaves
  • 1 cup flour
  • Oil for frying

Directions

Melt mozzarella in a double boiler set over, but not touching, simmering water. Pour the cheese into the large mixing bowl of an electric mixer and beat in 2 eggs.

Add 1/4 cup bread crumbs, oregano, one clove of the garlic and salt. Mix well.

Press cheese mixture into 8-inch square glass dish. Cover and chill until firm, at least 1 hour.

Lightly beat remaining 4 eggs in bowl. Blend in vermouth. Set aside.

In a processor or blender, process remaining bread crumbs, Parmesan cheese, parsley, basil and remaining garlic. Set aside.

Cut cheese mixture into 1 1/2-inch squares (about 15 pieces). Dip each into flour, then egg mixture and finally into bread crumb mixture to coat evenly.

Place on paper towels and refrigerate 30 minutes.

Heat 3 inches of oil to 375 degrees F in heavy skillet or deep fryer. Fry cheese pieces, a few at a time, until evenly golden brown on both sides, about 1 minute.

Drain on paper towels. Serve at once with the tomato sauce.

hanukkahchicken

Fried Chicken Cutlets, Italian-Jewish Style

This is an adaptation of “Pollo Fritto per Chanuka”, a recipe from Edda Servi Machlin’s, The Classic Cuisine of the Italian Jews, (Dodd, Mead & Co.)  This is a traditional Hanukkah dish in Italy.

Ingredients

  • 2 pounds chicken cutlets, pounded thin
  • 1 teaspoon salt
  • Scant 1/4 teaspoon nutmeg, preferably freshly grated
  • 1/4 teaspoon garlic salt
  • A few grinds of black pepper
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • 2/3 cup all-purpose flour
  • 2 eggs, slightly beaten
  • Olive oil for frying
  • 1 lemon, cut into wedges or tomato sauce for serving

Directions

Combine the salt, nutmeg, garlic salt and black pepper in a small bowl. Sprinkle the chicken cutlets evenly on both sides with the mixture.

Place the cutlets in a shallow bowl or container. Mix the lemon juice and 2 tablespoons olive oil in a small measuring cup and pour over the cutlets, lifting them to make sure that the liquid reaches all surfaces.

Cover and let the chicken marinate for an hour or place in the refrigerator for up to several hours. Move the cutlets around once in a while to insure evenness of seasoning.

Heat 1/2 cup of olive oil in a large pan. Place the flour and beaten eggs in separate pie plates or shallow bowls.

Coat the cutlets in flour and then in the beaten egg.  Fry in the hot oil over moderately high heat for a couple of minutes on each side, until golden brown.

Drain on paper towels to remove any excess oil.

Serve immediately or place in a preheated 400-degree F oven with the door slightly open (broiler-style) for up to 10 minutes, in order to keep warm and crisp. Serve with lemon wedges or tomato sauce.

hanukkahpolenta

Polenta Squares

Ingredients

  • Olive oil
  • 1/2 cup chopped onions
  • 4 1/2 cups vegetable stock or water
  • 1 1/2 cups polenta or yellow cornmeal
  • Salt
  • Freshly ground pepper
  • Marinated grape tomatoes, optional

Directions

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add onions and saute until tender, 3 to 4 minutes.

Add stock and bring to a boil. Add polenta slowly, whisking constantly. Reduce heat to medium and continue to cook, stirring constantly, until polenta comes away from the sides of the pan, about 20 minutes. Season with salt and pepper.

While still hot, spread polenta about 1-inch thick onto an oiled baking pan. Cool, cover and refrigerate until cold and firm, several hours or overnight.

Cut polenta into 2 inch squares and transfer to a large platter.

Heat 2 tablespoons oil in a nonstick skillet and brown polenta, turning occasionally, until crispy on both sides, about 8 minutes.

Drain on paper towels and repeat with remaining polenta, adding additional oil as needed. Serve immediately or reheat just before serving. Garnish with marinated grape tomatoes, if desired.

hanukkahricefritters

Sweet Rice Frittelle

Ingredients

  • 1/3 cup medium-grain rice
  • 2 cups whole milk
  • 2 tablespoons sugar, divided
  • 1 teaspoon salt
  • 3 tablespoons grated orange zest
  • 1 tablespoon butter
  • 2 eggs, separated
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • Oil for frying
  • Granulated sugar for garnish

Directions

Mix rice and milk in a saucepan and bring to a simmer over medium-low heat, stirring frequently to keep the rice from sticking to the pan. As rice begins to cook, add 1 tablespoon sugar, salt and zest.

Cover the pan and continue cooking, stirring occasionally, until the rice has absorbed almost all the liquid and is reduced to a soft pudding, 20 minutes. Stir in butter and set aside to cool.

When the rice mixture cools, add egg yolks one at a time, then the vanilla and then the flour, beating with a wooden spoon after each addition.

Heat oil in large saucepan to 360 to 375 degrees F.

Beat egg whites with dash of salt until soft peaks form, 3 to 4 minutes. Sprinkle remaining 1 tablespoon sugar over them and continue beating until stiff.

Gently fold beaten egg whites into the rice mixture. (May be covered with plastic wrap and refrigerated until ready to fry.)

Working in batches, drop batter by tablespoons into the hot oil and fry, turning once, until frittelle are crisp and brown, about 6 minutes. Remove with a slotted spoon and roll in sugar while hot.


 

italianamericancover

Italian American cuisine is a popular and delicious cuisine. It is a style of cooking adopted throughout the United States that was shaped by waves of Italian immigrants and their descendants. However, what is known in America as Italian food is often not found on the Italian table.

Pizza originated in Naples but Americans usually don’t like the original Neapolitan pizza with a crust that tends to be soggy in the middle — unlike the crisp New York Italian American version. Italian Americans continued to put new spins on the Neapolitan version. In Chicago, they created the deep-dish pizza. New Haven’s legendary Frank Pepe Pizzeria Napoletana is famous for its white clam topping. Corporations also got into the act, including Domino’s and California Pizza Kitchen. Few foods are more popular in American and pizza is now synonymous with American cuisine.

If you go to Naples and ask for a Pepperoni Pizza – what you’ll get is pizza with peppers, because the word pepperoni in Italian sounds almost the same and, in Italy, there is no type of salami called pepperoni. In Italy, you would need to ask for pizza with sausage or spicy salami.

It is traditional in Campania to make a soup with green vegetables and meat, especially pork, called Minestra Maritata, which is the translation for wedding soup or married soup. It is not what Americans call “Italian Wedding Soup”.

Garlic bread- no Italian restaurant will ever serve that to you. Instead bruschetta is served as an appetizer topped with fresh chopped tomatoes or rubbed with garlic and extra virgin olive oil.

In Italy, they make meatballs and sometimes small meatballs can be found in lasagna, but no Italian family serves spaghetti with meatballs for dinner.

No one in Italy knows what marinara sauce is. There may be different variants of such a sauce that depend on regional or family traditions (with or without garlic, with or without onions, with or without carrots, with or without a pinch of sugar to counter acidity, etc.) but tomato sauce is simply called “salsa” or “sugo” depending on whether you’re from northern or southern Italy. What’s commonly called marinara sauce in America is tomato sauce in Italy that is the base for pizza, pasta, etc., but without garlic or onion or herbs that are not fresh basil.

Parmigiana is made with eggplant, tomato, caciocavallo cheese and basil. No chicken or veal. At best, in some parts of Italy, they alternate the layers of eggplant with prosciutto or beaten eggs for added flavor.

Here are some classic Italian American recipes for you to try:

italianamerican1

New York Style Pizza

Authentic Italian pizza is far less cheesy than its American counterpart and definitely won’t have a cheese-filled crust.

Ingredients

  • 1 teaspoon active dry yeast
  • 2/3 cup warm water (110 degrees F/45 degrees C)
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 (8 ounce) can tomato sauce
  • 1 pound shredded mozzarella cheese
  • 1/2 cup grated Romano cheese
  • 1/4 cup chopped fresh basil
  • 1 tablespoon dried oregano
  • 1 teaspoon red pepper flakes
  • 2 tablespoons olive oil

Directions

Sprinkle the yeast over the surface of the warm water in a large bowl. Let stand for 1 minute, then stir to dissolve. Mix in the flour, salt and olive oil. When the dough thickens, turn out onto a floured surface and knead for 5 minutes. Knead in a little more flour if the dough is too sticky. Place into an oiled bowl, cover and set aside in a warm place to rise until doubled in bulk.

Preheat the oven to 475 degrees F (245 degrees C). If using a pizza stone, preheat it in the oven as well, setting it on the lowest shelf.

When the dough has risen, flatten it out on a lightly floured surface. Roll or stretch out into a 12 inch circle and place on a baking pan. If you are using a pizza stone, you may place it on a piece of parchment while preheating the stone in the oven.

Spread the tomato sauce evenly over the dough. Sprinkle with oregano, mozzarella cheese, basil, Romano cheese and red pepper flakes.

Bake for 12 to 15 minutes in the preheated oven, until the bottom of the crust is browned when you lift up the edge a little and the cheese is melted and bubbly. Cool for about 5 minutes before slicing and serving.

italianamerican2

Marinara Sauce

Pasta alla marinara (“mariner style” pasta) does exist in Italy, but it’s usually prepared with shellfish or olives—sometimes both. In the United States, the term “marinara” refers to the simple tomato-based “red” sauce that’s a standard in Italian-American cooking.

Ingredients

  • 3 garlic gloves, minced
  • 1/2 large onion, chopped fine
  • 1 carrot, chopped fine
  • 1 celery stalk, chopped fine
  • 1 tablespoon olive oil
  • One 6 oz can tomato paste
  • Four 28 oz containers Italian chopped tomatoes
  • 1 teaspoon each dried oregano, dried basil, crushed red pepper and dried thyme.
  • Salt and pepper

Directions

Heat 1 tablespoon of olive oil in a Dutch oven and saute the vegetables and garlic. Add the tomato paste. Fill the empty can with water and add it to the pot.

Add tomatoes. Simmer, uncovered, for 1 hour.

Add 2 teaspoons salt and 1 teaspoon each black pepper and the dried oregano, dried basil, crushed red pepper and dried thyme.

Simmer, uncovered, for another hour or until the sauce thickens.

Italianamerican3

Chicken Parmigiana

Ingredients

  • 2 cups plain bread crumbs
  • 3 tablespoons fresh flat-leaf parsley, minced
  • 1/2 cup grated Parmigiano-Reggiano
  • Salt and pepper to taste
  • 1 cup all-purpose flour
  • 4 eggs, beaten lightly or egg whites or egg substitute
  • 2 chicken breasts, halved
  • 1/4 cup olive oil
  • 2 cups Homemade Marinara, recipe above
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 8 slices of mozzarella cheese

Directions

Combine breadcrumbs, parsley, 1/2 cup of grated Parmigiano-Reggiano cheese, a pinch of salt and pepper to taste. Place bread crumb mixture, flour and eggs in three separate dishes.

First, dredge chicken breast halves in flour, making sure to shake off any excess. Dip in beaten eggs and, like the flour, make sure to let any excess drip off. Finally, dredge in the breadcrumb mixture to coat well. Allow breaded cutlets to rest for a few minutes on a plate before frying.

Heat olive oil in a large skillet on medium-high heat. Fry chicken until golden. Be sure to turn for even cooking, about 4-5 minutes per side. Remove from the hot oil and onto a baking sheet lined with paper towels.

To bake, preheat oven to 375˚F.  Spread about 1 cup of Marinara sauce in the bottom of a 9 by 13-inch casserole dish. Arrange the breaded cutlets on top of the sauce. Top with 1 cup of Marinara, covering each piece. Sprinkle with Parmigiano.  Cover the dish with foil and bake, 15 to 20 minutes, or until bubbling.

Uncover and place a slice of mozzarella on each cutlet. Bake for another 5 minutes or until the cheese melts.

italianamerican4

Shrimp Scampi

“Shrimp scampi” is a dish where large shrimp are sautéed with garlic, wine, butter, herbs and red pepper flakes, then served over pasta or rice. It is a staple in Italian-American restaurants, most likely the descendant of an Italian recipe that involves langoustines sautéed in wine, olive oil, onion and garlic. Langoustines are a type of tiny lobster, called scampi in Italy. Italian-American cooks adapted the recipe but kept the old name.

Ingredients

  • 6 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • 1 lb medium shrimp, peeled, deveined, tails attached
  • Kosher salt and freshly ground black pepper, to taste
  • ¼ teaspoon crushed red chili flakes
  • 4 cloves garlic, finely chopped
  • 2 shallots, finely chopped
  • ½ cup white wine
  • ¼ cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 lb thin spaghetti, cooked
  • ¼ cup roughly chopped parsley

Directions

Heat 4 tablespoons butter and the olive oil in a 12″ skillet over medium-high heat; season shrimp with salt and pepper and add to the skillet. Cook, turning once, until beginning to turn pink, about 3 minutes. Transfer to a plate; set aside.

Add chili flakes, garlic and shallots to the skillet; cook until soft, about 3 minutes. Add wine, lemon juice and zest; cook until reduced by half, about 5 minutes.

Add pasta, reserved shrimp and remaining butter; toss until evenly combined. Transfer to a serving platter with the cooked spaghetti; sprinkle with parsley.

italianamerican5

Mozzarella Sticks

This great appetizer comes to you from Little Italy. However, if you’re looking for mozzarella sticks in Italy, according to Fodor’s, there is only one place you’ll find them—McDonald’s.

Ingredients

  • 2 eggs, beaten
  • 1 1/2 cups Italian seasoned bread crumbs
  • 1 ½ cups vegetable oil for deep frying
  • 1 (16 ounce) package mozzarella cheese sticks or a 16 oz block cut into 4 by 1/4-inch sticks
  • Marinara Sauce

Directions

Cover a baking sheet with parchment paper.

In a shallow bowl, beat the eggs.

In another shallow bowl place the breadcrumbs.

One at a time, coat each mozzarella stick in the egg mixture, then in the breadcrumbs and place on the prepared baking sheet. Repeat the procedure with all the coated cheese sticks (double coat), dip the sticks in the egg again and then in the breadcrumbs.

Return to the baking sheet and place the baking sheet in the freezer until all the sticks are frozen. I usually leave them there overnight.

In a large heavy saucepan, heat the oil to 350 degrees F.  Fry until golden brown, about 30 seconds. Remove from heat and drain on paper towels. Serve with warm marinara for dipping.

Variation

You can also bake the mozzarella sticks. Place the frozen sticks on an ungreased baking sheet; drizzle with a little olive oil. Bake, uncovered, at 400°F for about 8 minutes turning them over after 4 minutes. Allow to rest for 3-5 minutes before serving.

italianamerican6

Rainbow Cookies

These famous cookies, also known as Tricolor Cookies, Neapolitans, Venetians or Seven Layer Cakes, can always be found in Little Italy. They were invented in New York by Italian immigrants who designed them to invoke the flag of their motherland.

Ingredients

  • 1- 8 ounce can almond paste
  • 1 1/2 cups (3 sticks) unsalted butter, at room temperature
  • 1 cup sugar
  • 4 eggs, separated
  • 1 teaspoon almond extract
  • 2 cups sifted all-purpose flour
  • 1/4 teaspoon salt
  • 10 drops green food coloring
  • 8 drops red food coloring
  • 1- 12 ounce jar apricot preserves
  • 6 ounces semisweet chocolate

Directions

Heat oven to 350 degrees F. Grease three 13 x 9 x 2-inch baking dishes; line with waxed paper; grease paper.

Break up paste in large mixer bowl with fork. Add butter, sugar, egg yolks and extract and beat with the mixer until fluffy, 5 minutes. Beat in the flour and salt.

Beat egg whites in a separate bowl until stiff peaks form. Fold into the almond mixture with a wooden spoon or silicone spatula.

Remove 1-1/2 cups batter; spread evenly into one of prepared pans. Remove another 1-1/2 cups batter to small bowl; tint green with coloring and spread in the second pan. Tint remaining 1-1/2 cups of batter red. Spread in remaining pan.

Bake 15 minutes or until the edges are lightly golden; cake layers will each be about 1/4 inch thick. Immediately remove cakes from the pans onto large wire racks. Carefully peel off waxed paper. Cool.

Place red layer on an upturned jelly roll pan. Heat preserves; strain; spread half of the strained preserves over the red layer. Top with the white layer. Spread with remaining preserves. Cover with the green layer, top side up.

Cover with plastic wrap. Weigh down with large wooden cutting board, heavy flat tray or large book. Refrigerate overnight.

Melt chocolate in the top of a double boiler over hot water. Trim cake edges even. Cut cake crosswise into 1-inch-wide strips. Frost the layer side of one strip with chocolate. Turn strip on its side and frost the other (green) side. Let chocolate dry. Cut into 1-inch pieces. Repeat with remaining strips. Makes 6 dozen. Cookies freeze well.



That’s So Jacob

random thoughts 'n things from the life of jacob

Plate it up

food that lifts your mood!!!

Ego Silencer

Silence the Ego and Live Happy and Healthy.

eastbaybounty

Running, books & other write worthy tid-bits

Love, Food & Beer

Teacher by day. Lover of food and beer by... always.

For Your Good Health

Taking care of your most precious commodity: your health.

dominicspoweryoga

Welcome to Dominic's Power Yoga for Health and Fitness Tips plus more!

Silvia's Cucina

Welcome to my authentic Italian home cooking blog

Simple Style Finds

This blog is about what inspires me and hopefully will inspire you too

Rafferty's Rules

Bits & Bobs & Thingamajigs (and other Miscellany)

mycookinglifebypatty

Adventures in Healthy Living

Mama Miyuki Easy Pantsy

Bringing restaurants in to your home

Run4joy59's Blog

Ending chaos, creating balance.

KOSHER LIKE ME

COMING SOON

welcomebackbelly

Because Life Can be Shemomedjamo.

carluzza

Foolish the doctor who despises the knowledge acquired by the ancients. ~Hippocrates

thispixielife

Going Inward While Living a Delicious Life

Food Tours in Parma & Beyond: Food n Wine n Whisky Quality Food Tours

Healthy Living Food Tours - We are leading the way in Magical Gourmet Tours

Jude The Foodie

Living a "Glass Half Full" Life!

AKulinary Blog

Narrative of a Hungry Chef

Gourmet Dad, Don’t Let The Title Fool You

I think I enjoy the cooking more than eating, there is nothing better than to watch the smile grow after someone’s first bite. Note from Steve: I am a flow of thought writer and apologize up front if I lose you. My family is used to it.

From Nona With Love

Cooking advice, recipes, scratch cooking and cooking tips

Barbara Melnik Carson

Narrative Sculptor

Living Too Large

Thoughts on food addiction, weight loss, etc

In Her Chucks

Navigating the Journey of Mommyhood, Kitchen Queen and Music Maker in My Chucks!

midatlanticcooking

The Evolution of MId-Atlantic Cuisine

Bear's Journey

One man's adventures on his first ever diet!

marezeram

An amalgamation of good, great, and questionable things

Romancing the Bee

Beautiful Beekeeping, English Cottage Gardening, and Cooking with Honey

Urban Eating

"I've been on a diet for two weeks and all I've lost is two weeks." - Totie Fields

Putney Farm

Get some good food. Cook it. Share with friends. Have a cocktail.

Butter Beans Blog

seasonal school meals, fun cooking classes + food & garden summer camp

Foodie Joanie

Cooking is like love; it should be entered into with abandon or not at all. ~Harriet Van Horne

A Vegetarian Foodie's Guide to Life

My Daily Prompt Blog

Where I do my Daily Prompts

DixiesDiary.org

If your a broke,burnt out and unappreciated then this blog is for you. I do everything from product reviews to just whine about booboos

Healthy Food Coach

Healthy eating made easy for you and your family

glitzgirlzglamourguide

"A Girls Glamual to Life"

putraculinary

This WordPress.com site is the cat’s pajamas

spontaneous tomato

from the kitchen & travels of an always-hungry tomato-lover. (updated every other thursday)

Lil' Suburban Homestead

Sharing Our Passion for Sustainable Living on a Budget

THE SCARECROW

The planet is fine, the people are f'ked!

The Thrifty Senyorita

thrifty fashion, style, travel, food, and fun

Yummyfoodmadeeasy

Delicious food made simple for you

WalkedThru

For You.

Follow

Get every new post delivered to your Inbox.

Join 3,255 other followers

%d bloggers like this: