Healthy Italian Cooking at Home

Category Archives: Vegetables


Whole grains generally are packed with nutrients and fiber, which aid in healthy digestion and weight management. These are the “good carbs” that help balance your diet and can fill you up.
Time-saving tip: cook extra grains and store portioned leftovers in the freezer — you’ll be ready when you need them for a recipe.

Farro And Chicken Chili


Farro is popular in Italy and, more recently, in North America and other European countries as well, for its roasted, nutty flavor and distinctive chewy texture. Farro’s tough husk makes it more difficult to process than other commercially produced grains, but that husk also helps protect the grain’s vital nutrients. With a higher fiber and protein content than common wheat, farro is also especially rich in magnesium and B vitamins. As a type of wheat, farro is unsuitable for those with celiac disease, gluten intolerance or a wheat sensitivity or allergy. As with all grains, pearled farro will take less time to cook.

6-8 servings


  • 1 cup semi-pearled farro
  • 2 cups water
  • 1 1/4 pounds skinless, boneless chicken breast halves
  • 2 cups water
  • 2 cups chopped onions (2 large)
  • 2 cups chopped zucchini (2 small)
  • 1 cup chopped carrots (2 medium)
  • 1 fresh jalapeno chili pepper, stemmed, seeded and finely chopped*
  • 1 tablespoon olive oil
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon crushed red pepper
  • Two 14 1/2 – ounce cans reduced-sodium chicken broth
  • One 14 1/2 – ounce can no-salt-added diced tomatoes, undrained
  • One 6 ounce can tomato paste
  • 1 cup shredded cheddar cheese (4 ounces)


Rinse farro. In a medium saucepan bring 2 cups of water to boiling. Stir in farro. Return to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until farro is tender. Drain off any excess water and discard.

In a large skillet bring 2 cups water to boiling. Add chicken breasts. Reduce heat. Simmer, covered, for 12 minutes or until no longer pink (165 degrees F). Using a slotted spoon, transfer chicken to a cutting board. Cool slightly. Coarsely dice the chicken. Set aside. Retain the chicken cooking water.

In a 4-quart Dutch oven cook onions, zucchini, carrots and chili pepper in hot oil about 5 minutes or until tender. Stir in chili powder, cumin, crushed red pepper, broth, tomatoes, tomato paste and the chicken cooking water. Bring to boiling; reduce heat. Simmer, covered for 20 minutes.

Stir in cooked farro and diced chicken. Cook and stir until heated through. Ladle chili into serving bowls. Top each serving with cheddar cheese.

Note* Chili peppers contain volatile oils that can burn your skin and eyes. When working with chili peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Beef Steaks With Kasha Pilaf


Buckwheat Groats are soft white seeds with a mild flavor, but when toasted they develop a more intense flavor. Groats can be steam-cooked like rice for salads and side dishes or ground into fresh flour. Buckwheat flour makes delicious pancakes. Buckwheat groats are gluten-free seeds from a plant related to rhubarb. The outer husk is pulled away and the grain-like fruit is harvested and eaten. First cultivated in Southeast Asia thousands of years ago, kasha eventually took root in Eastern Europe, where it became a classic side dish. Buckwheat is very nutritious and provides a complete protein, including all the essential amino acids. Use buckwheat groats in any recipe that calls for whole grains. Be sure to purchase buckwheat groats that have been toasted.

4 servings


  • 2/3 cup buckwheat groats
  • 3 tablespoons olive oil, divided
  • 1/2 cup chopped red onion (1 medium)
  • 2 large cloves garlic, minced
  • 1/4 cup dried cherries
  • 1/4 cup coarsely snipped fresh basil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt
  • 1 pound beef tenderloin
  • 1/4 teaspoon steak seasoning
  • 1/3 cup sliced almonds, toasted


In a medium saucepan bring 1-1/2 cups water to boiling. Stir in buckwheat groats; reduce heat. Simmer, covered, for 5 to 7 minutes or until tender (you should have about 2 cups of cooked groats). Set aside.

In a large nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add onion and garlic; cook and stir for 2 to 3 minutes or just until the onion begins to soften.

Drain cooked groats, if necessary. Add onion mixture to the cooked groats. Stir in 1 tablespoon of olive oil, the cherries, basil, vinegar and salt.

Let stand at room temperature while you prepare the beef.

Cut beef crosswise into 1/2 inch thick slices. Evenly sprinkle beef pieces with the steak seasoning.  Add the remaining tablespoon of oil to the same skillet; heat over medium heat.

Cook beef pieces in hot oil about 4 minutes or until medium  (145 degrees F), turning once halfway through the cooking time.

Serve beef pieces over groats mixture. Sprinkle with toasted almonds.

Amaranth Biscuit Topped Stew


Amaranth is often popped like popcorn and mixed with honey, molasses or chocolate to make a popular treat in Mexico called “alegría” (meaning “joy”). Although amaranth derives its name from the Greek for “never-fading flower,” it is its highly nutritious seeds, not its vibrant red blooms, that are its most valuable asset. Like buckwheat and quinoa, amaranth is an especially high-quality source of plant protein including two essential amino acids, lysine and methionine. Amaranth is packed with iron and calcium and its fiber content is triple that of wheat. Amaranth is completely gluten-free and suitable for those with celiac disease. It is an especially digestible grain, making it a good choice for people recovering from illness.

8 servings


  • 1/2 cup whole grain amaranth
  • Nonstick olive oil cooking spray
  • 1 1/2 pounds lean pork shoulder, trimmed of fat and cut into 1-inch pieces
  • 1 teaspoon dried sage, crushed
  • 1 tablespoon olive oil
  • 8 ounces fresh mushrooms, sliced
  • 1 cup chopped onion (1 large)
  • 2 cloves garlic, minced
  • 2 cups cubed sweet potato
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1/4 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon dried thyme, crushed
  • 1/2 teaspoon ground black pepper
  • 1/2 cup butter


Place amaranth in a small bowl. Stir in 1 cup boiling water. Cover and let stand for at least 1 hour.

Preheat oven to 375 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray.

Sprinkle pork with sage and toss to coat. In a large nonstick skillet brown pork in hot oil over medium-high heat. Transfer pork to the prepared baking dish.

Add mushrooms, onion and garlic to the same skillet. Cook and stir about 5 minutes or until the onion is tender. Stir in sweet potato cubes and 1 cup water. Bring to boiling.

In a small bowl stir together 1/4 cup cold water, the cornstarch and 1/4 teaspoon of the salt; stir into the mixture in the skillet. Cook and stir until mixture thickens.

Pour the mixture over the pork in the baking dish. (Sweet potatoes will not be done yet.) Bake for 30 minutes.

Remove the baking dish from the oven and increase the oven temperature to 450 degrees F.

For the biscuits:

In a large bowl combine flour, cornmeal, baking powder, thyme, black pepper and the remaining 1/4 teaspoon salt. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs.

Add soaked amaranth and any liquid remaining in the bowl. Stir until combined.

Using a large spoon or ice cream scoop, drop about ¼ cup of the biscuit dough into eight mounds on top of the stew.

Return the baking dish to the oven and bake for 15 minutes or until the biscuits are browned and a toothpick inserted in the center of a biscuit comes out clean.

Quinoa Salmon Cakes


The quinoa plant is a relative of beets, spinach and Swiss chard, but we treat its seeds as we would a grain, preparing and eating them in much the same way. Available in light brown, red and even black varieties, quinoa is filling and has a mellow flavor. It is a good source of manganese, iron, copper, phosphorous, vitamin B2 and other essential minerals and has the highest protein content of any grain. It is especially high in lysine, an amino acid that is typically low in other grains. Quinoa’s protein is complete, containing all nine essential amino acids – a rarity in the plant kingdom. Quinoa is gluten-free and easy to digest.

While it’s best to rinse all grains before cooking, pre-washing is especially advisable for quinoa, in order to remove the bitter saponin coating on its outer hull that sometimes remains after processing. To do so, simply run cold water over quinoa in a fine-meshed strainer, rubbing the seeds with your fingers. (Avoid soaking quinoa, however, as saponins can leach into the seeds.)

After rinsing, combine 1 cup quinoa with 2 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes, or until the grains become translucent and the germ appears as a thin white ring around each grain. This recipe will yield 3 cups of cooked quinoa.  Quinoa holds lots of water, so you have to make sure you drain it thoroughly after it’s cooked. Fluff with a fork.

6 servings


  • 2 cups cooked quinoa
  • 12 ounces cooked salmon or two 6 ounce pouches pink chunk salmon, drained
  • 1/2 cup finely chopped onion (1 medium)
  • 2 tablespoons snipped fresh chives
  • 2 cloves garlic, minced
  • 1 cup panko (Japanese-style bread crumbs)
  • 3/4 teaspoon lemon pepper seasoning
  • 1/2 cup milk
  • 2 eggs, lightly beaten
  • 2 egg whites, lightly beaten
  • 2 tablespoons olive oil
  • Nonstick olive oil cooking spray
  • 6 cups arugula

Lemon-Mustard Sauce

  • 1 lemon, cut into thin wedges
  • One 6  ounce carton plain Greek yogurt
  • 1 tablespoon Dijon-style mustard
  • 1 tablespoon snipped fresh chives
  • 2 teaspoons lemon juice
  • Dash freshly ground black pepper


Preheat oven to 350 degrees F.

In a large bowl stir together cooked quinoa, salmon, onion, 2 tablespoons chives and the garlic.

In a medium bowl stir together panko and lemon pepper seasoning; then add milk, eggs, egg whites and oil, stirring until combined. Add the panko mixture to the salmon mixture; stir until well mixed.

Generously coat twelve 2-1/2-inch muffin cups with cooking spray. Divide salmon-panko mixture evenly among the prepared cups, using a heaping 1/3 cup in each cup.

Bake about 25 minutes or until tops are golden and an instant-read thermometer inserted in center of a cup registers 160 degrees F. Cool in muffin cups on a wire rack for 10 minutes.

Divide arugula among six serving plates. Run a knife around the edges of each cup to loosen; remove cakes from muffin the cups. Arrange on top of the arugula. Serve with lemon wedges and the lemon mustard sauce.

For the lemon-mustard sauce:

Stir together yogurt, mustard, 1 tablespoon chives, the lemon juice and black pepper. Serve sauce with warm salmon cups.

Barley-Stuffed Red Bell Peppers


A staple of soups and stews, barley is the oldest known domesticated grain and comes in hulled and pearled varieties. Hulled barley is the true whole-grain form, with only the outermost hull removed, whereas pearled barley is polished to remove the bran layer and often the inner endosperm layer as well. Pearled barley is both easier to find and the type called for in most recipes. Barley is an excellent source of fiber (one cup cooked contains 13 grams); its insoluble fiber helps maintain large populations of friendly bacteria in the digestive tract. Additionally, barley has been shown to aid in regulating blood sugar after meals (more so than other grains) for up to 10 hours, Like wheat and rye, barley is a gluten grain and is therefore unsuitable for those with celiac disease or gluten intolerance.

If you cannot find quick cooking barley then combine 1 cup pearled barley and 3 cups water in a pot and bring to a boil. Reduce heat, cover and simmer 45-60 minutes.

4 servings


  • 1 cup sliced fresh mushrooms
  • 1 cup vegetable or chicken broth
  • 2/3 cup quick-cooking barley
  • 2 large red bell peppers
  • 1 egg, lightly beaten
  • 1 large tomato, peeled, seeded and chopped (about 3/4 cup)
  • 3/4 cup shredded mozzarella cheese (3 ounces)
  • 1/2 cup shredded zucchini
  • 1/4 cup finely diced onion
  • 1/3 cup soft bread crumbs
  • 1 tablespoon snipped fresh basil
  • 1 teaspoon snipped fresh rosemary
  • 1/4 teaspoon sea salt
  • Several dashes of bottled hot pepper sauce


Preheat oven to 350 degrees F.

In a medium saucepan combine mushrooms, broth and barley. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until barley is tender; drain and reserve the cooking liquid.

Halve sweet peppers lengthwise; remove seeds and membranes.

In a medium bowl combine egg, tomato, 1/2 cup of the cheese, onion,  zucchini, bread crumbs, basil, rosemary, onion salt and hot pepper sauce. Stir in cooked barley mixture.

Place peppers, cut sides up, in an ungreased 2-quart baking dish. Spoon barley mixture into peppers. Pour the barley cooking water around the peppers to cover the bottom of the baking dish. Cover the dish with foil.

Bake for 30 minutes or until barley mixture is heated through and the peppers are tender. Sprinkle each pepper with the remaining 1/4 cup cheese. Bake, uncovered, about 2 minutes more or until the cheese is melted.


Gluten is a general name for the proteins found in wheat (durum, emmer, spelt, farina, farro, kamut, khorasan and einkorn), rye, barley and triticale. Gluten helps foods maintain their shape, acting as a glue that holds food together. Gluten can be found in many types of foods. Cutting out gluten from your diet may seem like a difficult and limiting task. Fortunately, there are many healthy and delicious foods that are naturally gluten-free, such as

  • Fruits
  • Vegetables
  • Meat and poultry
  • Fish and seafood
  • Dairy
  • Beans, legumes, and nuts

There are also many naturally gluten-free grains that you can enjoy in a variety of creative ways. Gluten free flours are made from the grains below. Nut flours are ideal for making desserts. Many of these grains can be found in your local grocery store.

  • rice
  • cassava
  • corn
  • soy
  • potato
  • tapioca
  • beans
  • sorghum
  • quinoa
  • millet
  • buckwheat groats (also known as kasha)
  • arrowroot
  • amaranth
  • teff
  • flax
  • yucca
  • gluten-free oats
  • nut flours

A gluten-free diet is primarily used to treat celiac disease. I have friends who have celiac disease, so I have acquired several recipes I can make when they come over for a visit.


Carrot, Orange and Ginger Soup

Serve with gluten-free rolls and a salad.

6 servings


  • 1 tablespoon olive oil
  • 1 pinch dried red pepper (chili) flakes
  • 1 yellow onion, diced
  • 2 tablespoons minced fresh ginger
  • 4 carrots, peeled and diced
  • 2 russet potatoes, peeled and diced
  • 2 cups low-sodium vegetable broth
  • 3 cups water
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cardamom
  • 1 orange (juice and zest)
  • Salt and pepper (to taste)


Place a soup pot over medium heat for about 30 seconds. Add olive oil, red pepper flakes, onion and ginger and quickly sauté for 2 or 3 minutes or until the onion is translucent.

Add carrots, potatoes, broth, water, thyme and cardamom. Bring to a boil; reduce heat and cook until the carrots and potatoes are soft, 12–15 minutes.

Remove the pan from the heat and purée the soup with a hand immersion blender until smooth.

Add orange juice, zest, salt and pepper to taste. Return the pan to the stove-top and heat through.


Spaghetti with Artichokes, Olives, Tomatoes and Capers

Serve with sautéed zucchini.

3 servings


  • 8 ounces brown rice spaghetti
  • 1/3 cup extra-virgin olive oil
  • 4 cloves garlic, chopped
  • 2 cups artichoke hearts in water, drained and quartered (about 1 ½ cans)
  • 1/2 cup pitted olives, drained and quartered
  • 1 tablespoon capers, rinsed and drained
  • 1 pint cherry or grape tomatoes, halved lengthwise
  • 1/4 teaspoon freshly ground black pepper
  • 1 lemon
  • 2 tablespoons chopped fresh parsley
  • Freshly grated Pecorino Romano cheese, for garnish


Bring a large pot of salted water to a boil. Add spaghetti, stirring to prevent sticking. Cook al dente, 12–15 minutes.

While spaghetti cooks, place olive oil and garlic in a saucepan over medium-high heat.

Saute until the garlic just begins to color, about 2 minutes. Add artichoke hearts, olives, capers, tomatoes and pepper, stirring to warm through. Remove from the heat and cover to keep warm.

Grate zest from the lemon and combine with the parsley, along with 1 tablespoon lemon juice.

When the spaghetti is done, drain and transfer to a warm serving dish.

Stir zest-parsley mixture into the hot artichoke mixture and pour over spaghetti. Toss thoroughly and serve at once, topped with freshly grated Pecorino Romano.


Paprika and Garlic Roasted Chicken

Roast chunks of butternut squash or fingerling potatoes in place of the sweet potatoes alongside the chicken, if you wish. Add a green salad tossed with an Italian vinaigrette.

4 servings


  • 1 (4- to 5-pound) roasting chicken
  • 1 small apple
  • 1 small onion, peeled
  • 3 tablespoons canola oil
  • 1 tablespoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons minced garlic
  • 2 large carrots, peeled and cut into 2-inch lengths
  • 2 medium sweet potatoes, peeled and cut into 3/4-inch wedges


Preheat the oven to 375ºF. Place chicken on a rack in a 9 x 13-inch roasting pan. Quarter the apple and onion and place the chunks in the chicken cavity.

Stir oil, paprika, cumin, salt, pepper and garlic in a small bowl to form a paste. Rub paste all over the chicken and under the skin.

Roast chicken for 30 minutes. Add carrots and sweet potatoes and roast for 60 minutes or until juices run clear when a thigh is pierced with a knife.

Transfer to a serving platter and let rest for 15 minutes before carving. Garnish with rosemary sprigs.


Gluten-Free Meatloaf

Serve with mashed potatoes and a green vegetable.

Serves 8


  • Non-stick olive oil cooking spray
  • 2 pounds lean ground beef
  • 1/2 cup rice crackers, crumbled
  • 1 yellow onion, 1/2 chopped and 1/2 thinly sliced
  • 1 cup grated carrots
  • 1 egg , lightly beaten
  • One 8 ounce can tomato sauce, divided
  • 1 tablespoon gluten-free yellow or Dijon mustard
  • 1 tablespoon gluten-free Worcestershire sauce
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons brown sugar


Preheat the oven to 400°F. Lightly coat a 9-inch loaf pan with cooking spray; set aside.

In a large bowl, combine beef, cracker crumbs, chopped onion, carrots, egg, 1/4 cup of the tomato sauce, mustard, Worcestershire, salt and pepper. Transfer mixture to the prepared pan.

In a small bowl, combine remaining tomato sauce with the brown sugar. Pour over meatloaf and scatter sliced onion over the top.

Place the pan on a baking sheet and bake until cooked through and deep golden brown, about 1 hour. Set aside to let cool for 10 minutes before slicing and serving.


Spiced Beef or Fish Steaks

Serve with oven roasted asparagus and rice pilaf. This recipe also works well with fish steaks, just substitute equal weight fish steaks, such as halibut, cod or swordfish, for the beef. Use the same procedures and seasonings as directed below.

4 servings


  • 4 (4-ounce) boneless beef tenderloin, sirloin or rib steaks, cut 1 inch thick
  • White rice flour
  • 2 tablespoons olive oil
  • 3 teaspoons minced fresh ginger
  • 2 tablespoons brown sugar
  • 1/2 teaspoon dried red pepper (chili) flakes
  • 1 cup orange juice
  • 2 tablespoons fresh thyme leaves


Dust steak with the rice flour and sprinkle with salt and pepper. Heat oil in a large skillet over medium-high heat.

Add steaks; brown on both sides until cooked, 3–4 minutes per side. Remove to a plate and keep warm.

Add ginger to the skillet; cook 30 seconds, scraping up brown bits. Add brown sugar, red pepper flakes and orange juice; stir to blend.

Bring to a boil and cook, stirring occasionally until slightly reduced, about 5 minutes. Return steak and juices to the pan.

Simmer until warmed through and sauce thickens, about 3 minutes. Sprinkle with thyme and serve.



Pecan Custard Pie

Serves 8


  • Non-stick cooking spray
  • 2 cups pecan halves, divided
  • 1 tablespoon high heat oil (safflower, grapeseed or coconut oil)
  • 1 tablespoon plus 1/2 cup pure maple syrup
  • 2 cups cooked, mashed butternut squash or pureed pumpkin
  • 3 large eggs
  • 1 cup unsweetened soy milk, almond milk or coconut milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt


Preheat the oven to 350°F. Coat a deep 9-inch pie pan with cooking spray and set aside.

In a food processor, coarsely grind 1 1/2 cups of the pecans until pea-sized. Add oil and 1 tablespoon of the maple syrup. Pulse just until well combined then transfer pecan mixture to the prepared pie pan and press into the bottom of the pan; set aside.

In the food processor, purée squash with eggs, soy milk, remaining 1/2 cup maple syrup, cinnamon, nutmeg and salt. Pour filling over the pecan crust in the pie pan and bake for 30 minutes.

Meanwhile, finely chop remaining pecans. Sprinkle pecans along the outer edges of the pie and return to the oven for another 30 minutes, or until the filling is set and firm. Cool pie on a rack then transfer to the refrigerator to chill before serving.

For best results, chill the pie until very cold before cutting. Serve with whipped cream or a scoop of ice cream, if you like.


Italian Cornmeal Cake

Serves 8


  • 1/2 cup (1 stick) unsalted butter , softened, plus more for the pan
  • 3/4 cup sugar
  • 2 large eggs
  • 1/2 cup full fat ricotta cheese
  • 1 cup ground almonds or almond meal/flour
  • 2 teaspoons gluten-free vanilla extract
  • 1/2 cup freshly squeezed orange juice
  • Zest of 1 orange
  • 1 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • Sweetened mascarpone cheese and fruit for toppings


Preheat the oven to 375°F. Lightly butter a 9-inch spring-form baking pan.

In a large bowl, beat butter until light and creamy. Add sugar and beat until fluffy. Add eggs, one at a time, mixing well after each addition.

Mix in ricotta, almonds, vanilla, orange juice and zest. Mix cornmeal with baking powder and salt in a separate bowl and fold into the batter.

Pour mixture into the prepared pan and bake 35 to 40 minutes or until set and firm. Remove from the oven and allow the cake to cool. Cut into wedges and serve with a tablespoon of mascarpone cheese and seasonal fruit.



For a great tasting dinner, without a lot of cleanup, look no further than a one-pot meal. The recipes for these comforting and healthy dishes below are complete meals that use ingredients that are in seasons. Add a salad, if you like, and some great tasting bread.

One of the best features of one-pot cooking is that the recipes often include vegetables, meat, rice, pasta, fresh herbs and spices all in one pot, making it a great way to cook a convenient and nutritious meal the whole family. One-pot meals can be steamed, sautéed, braised or baked and the “one pot” can be a saucepan, skillet, crock pot, pressure cooker or baking dish.

I find a large ovenproof skillet with a cover, the best pot to have in your kitchen. It can do the work of several pans in one.


Eggs Over Roasted Vegetables

6 servings


  • 3 cups small broccoli florets (about 1 inch in size)
  • 12 ounces yellow potatoes, such as Yukon Gold, cut into 1/2 to 3/4 inch pieces (about 2 cups)
  • 1 large sweet potato, cut into 1/2 to 3/4 inch pieces (about 1 cup)
  • 1 small red onion, cut into thin wedges
  • 2 tablespoons olive oil, plus extra for the baking dish
  • 6 eggs
  • 2 ounces Italian Fontina cheese, shredded (1/2 cup)
  • 1/2 teaspoon cracked black pepper


Preheat oven to 425 degrees F.

Coat a 3-quart rectangular baking dish with olive oil. Add  broccoli, potatoes, onion, olive oil and 1/4 teaspoon salt, tossing to coat all the vegetables.

Spread the vegetable mixture evenly in the dish. Roast for 10 minutes. Stir vegetables; roast about 5 minutes more or until the vegetables are tender and starting to brown. Remove the baking dish from the oven and reduce the heat to 375 degrees F.

Make six wells in the layer of vegetables. Break an egg into each well. Bake for 5 minutes. Sprinkle evenly with the shredded cheese and bake for 10 minutes more or until the egg whites are set and the yolks start to thicken. Sprinkle with pepper. Serve with some crusty Italian bread.


Roasted Chicken With Beans

6 servings


  • Two 15-ounce cans rinsed and drained Great Northern beans, or other white beans
  • 1 tablespoon olive oil
  • 6 chicken thighs (about 2-1/4 pounds total), skin removed
  • Coarse sea salt and coarse black pepper for the chicken
  • 2 medium carrots, thinly sliced
  • 1 medium onion, cut into thin wedges
  • 1 stalk celery, sliced
  • 2 cloves garlic, minced
  • One 14 1/2 – ounce diced tomatoes, undrained
  • 1/2 teaspoon dried thyme, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper


Preheat oven to 350 degrees F. Sprinkle the chicken with the coarse salt and pepper.

In a large ovenproof skillet, heat oil over medium-high heat. Add chicken; reduce heat to medium-low. Brown the chicken about 10 minutes, turning once to brown both sides. Remove chicken from the skillet to a plate and set aside.

Add carrots, onion, celery and garlic to the drippings in the skillet. Cover and cook about 10 minutes or until the vegetables are tender, stirring occasionally. Stir in drained beans, undrained tomatoes, thyme, 1/4 teaspoon salt and cayenne pepper.

Bring to boiling. Arrange chicken thighs on top. Place skillet in the oven and bake, uncovered, about 25 minutes or until the chicken registers 180 degrees F on an instant read thermometer.


Spicy Braised Pot Roast And Vegetables

Coffee adds a rich, deep flavor to beef roasts.


  • 3 pound beef chuck pot roast
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon instant espresso coffee powder
  • 1 tablespoon olive oil
  • 1 large onion, cut into eighths
  • 1 green bell pepper, cut into 2-inch pieces
  • 3 cloves garlic, minced
  • 1 1/2 cups beef broth
  • 1/4 teaspoon crushed red (chili) pepper
  • 1/4 teaspoon ground allspice
  • 2 pounds butternut squash, peeled, seeded and cut into 2-inch pieces


Preheat oven to 325 degrees F. Trim fat from the meat. Rub meat with the espresso powder, salt and black pepper.

In a 6-quart Dutch oven brown roast on all sides in the olive oil over medium-high heat. Transfer to a plate.

Add onion, bell pepper and garlic to the Dutch oven. Cook and stir for 4 to 5 minutes or until the onion and garlic are tender. Return roast to the Dutch oven. Add broth, crushed red pepper and allspice. Bring to boiling.

Bake, covered, for 1 3/4 hours. Add squash. Bake, covered, for 45 minutes to 1 hour more or until the meat and vegetables are tender.

Transfer meat and vegetables to a platter; cover to keep warm. Bring liquid in the Dutch oven to boiling. Reduce heat. Simmer, uncovered, for 10 minutes until slightly thickened.

Serve sauce over meat and vegetables.


Chicago Style Deep Dish Pizza


  • 1 tablespoon olive oil
  • 1 lb. homemade or store-bought pizza dough
  • 2 cups shredded part-skim mozzarella cheese
  • 1 cup frozen chopped broccoli, defrosted and dried on paper towels
  • 2 roasted red peppers, cut into thin slices
  • 1/4 cup pitted Kalamata olives and cut in half
  • 1 garlic clove, minced
  • 1 can chopped Italian tomatoes
  • 1/4 cup chopped fresh basil
  • 1/4 cup freshly grated Pecorino Romano cheese


Let the dough come to room temperature about an hour before you are ready to make the pizza.

Preheat oven to 450 degrees F.

Coat a 12-inch cast iron or other heavy ovenproof skillet or baking pan with the 1 tablespoon of oil.

Stretch the dough into a 14 inch circle on a floured board or counter.

Carefully transfer the dough to the skillet and then turn the dough over, so both sides are evenly coated with oil. Gently press the edges of the dough 2 inches up the side of the skillet.

Sprinkle mozzarella evenly over the dough; top with broccoli, peppers, olives, tomatoes, garlic, basil and Pecorino cheese.

Bake pizza 45 minutes or until the dough is puffed and golden brown. Let rest for 5 minutes before cutting the pizza into slices.


Risotto With Shrimp And Peas

Technically this is not a one-pot meal because the broth needs to be heated before it can be added to risotto. At least it will be an easy pan to wash.

4 servings


  • 4 cups reduced-sodium chicken broth
  • 2 tablespoons extra-virgin olive oil
  • 2 medium shallots, minced
  • 1/2 teaspoon coarse sea salt, plus extra for the shrimp
  • 1/4 teaspoon freshly ground black pepper, plus extra for the shrimp
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 1 cup frozen green peas
  • 1 tablespoon butter
  • 1/4 cup heavy cream
  • 1/4 cup grated Parmigiano Reggiano cheese
  • 1 pound jumbo shrimp, peeled and deveined


Heat broth in a saucepan and turn the heat down to low.

Heat oil in a second saucepan over medium-high heat. Add shallots, salt and pepper; sauté 2 minutes.

Add rice and stir to coat in the oil. Cook, stirring constantly, 2 minutes.

Add wine and cook until the wine is absorbed, about 2 minutes.

Reduce heat to medium and add 1 cup warm broth. Cook, stirring constantly, until the liquid is mostly absorbed. Continue adding broth 1 cup at a time, cooking and stirring, until the rice is al dente, about 25 minutes.

Sprinkle the shrimp with salt and pepper. Add green peas and shrimp to the risotto and cook, stirring gently, until the shrimp are just until firm and bright pink.

Add butter, cream and cheese, stirring until incorporated. Serve immediately.



Most Italian Americans, I know, grew up on spaghetti and meatballs. However, meatballs can sometimes be difficult to make because it is tough to get the texture and the seasonings just  right. Often, they come out spongy or dry or dense.

Here are some of my tips for making good meatballs.

Some recipes call for beef and others call for pork. Some call for a mixture of beef and pork. Others call for beef, pork and veal. Then, there are the decisions about how much cheese, breadcrumbs and herbs to add or whether the meatballs should be cooked in the sauce or separately.

Meatballs need seasoning.  As a rule, about 1 teaspoon of salt per pound will make for perfectly seasoned meat. Herbs are also important. Without them, your meatballs will end up tasting like a burger. Change the flavor a bit with herbs like mint, oregano and marjoram.

When using all beef to make meatballs, the meat should not be too lean. You need some fat for flavor, so buy ground beef that is labeled 75% lean. Another way to add flavor is to use part ground beef and part ground pork in the meatball mixture.

Eggs are not used for moisture. They are in the meatball mix to bind the meat, breadcrumbs, cheese and herbs together. For one to two pounds of meat, you won’t need more than one egg.

Be sure not to add too many bread crumbs–about a half cup per pound of meat will be enough.

Put all the ingredients into a bowl at once and use your hands to mix them. The light touch of your hands incorporates all of the ingredients without crushing the meat.

Depending on how you’ll serve the meatballs, you should roll them to the size appropriate for the dish. In soup, for instance, you’ll want small, bite-sized meatballs. If they’re on top of spaghetti, make them medium. If they are the main course, make them 2 inches in diameter.

If you roll meatballs with dry hands, the meat mixture will stick to your skin. To remedy this, wet your hands with water.

I never fry meatballs to keep them healthy. Baking or broiling work just fine.


Here is my basic formula for meatballs:

  • 1 pound ground meat (pork, beef, veal, chicken, turkey or a combination)
  • 1/2 cup plain dried bread crumbs
  • 1 large egg
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1 finely minced garlic clove
  • 1/4 cup minced fresh parsley
  • 1/3 cup freshly grated Parmesan cheese
  • Olive oil

Preheat the broiler or heat the oven to 350 degrees F. Oil a rimmed cookie sheet.

Mix all the ingredients together in a large bowl. With wet hands form into 12 equal sized meatballs. (Use an ice cream scoop to make them uniform in size.)

Place the meatballs on the prepared pan and broil 5 minutes each side or until completely brown. Or bake the meatballs in the oven for about 25 minutes.

If I am making the meatballs to go with spaghetti, then I simmer them in the sauce for the last hour of cooking.


Meatball Soup



  • 2 tablespoons olive oil
  • 3 leeks, white and pale green parts, chopped
  • 1/2 pound cremini mushrooms, sliced
  • 2 tablespoons tomato paste
  • 1/4 cup dry white wine
  • 2 cups pearl barley
  • 8 cups chicken broth


  • 1 pound ground chicken
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup plain dried bread crumbs
  • 1/4 teaspoon crushed fennel seed
  • 2 tablespoons minced flat-leaf parsley, plus 1/2 cup chopped parsley for garnish
  • 1 tablespoon tomato paste
  • Salt and freshly ground pepper


To make the soup:

In a large, heavy pot, heat the oil over medium-high heat.  Add the leeks and garlic and saute until very soft, about 5 minutes.  Add the mushrooms and cook, stirring often, until they begin to soften, about 5 minutes.

Add the tomato paste and wine, stir to combine and cook for 4 minutes.  Add the barley and the chicken broth and bring to a boil.  Reduce the heat to low, cover and simmer until the barley is tender, about 45 minutes.

Preheat the oven to 375°F.  Oil a rimmed cookie sheet.

To make the meatballs:

In a mixing bowl, combine the chicken, Parmesan cheese, bread crumbs, the 2 tablespoons parsley and tomato paste.  Add 1 teaspoon salt and 1/2 teaspoon pepper and mix with your hands. The mixture will be very sticky.

To form the meatballs:

Use two small spoons or a small ice cream/melon scoop to form small (1 inch) meatballs. Place on the prepared baking sheet.  Bake until the meatballs are cooked through and no longer pink in the center, about 10-12 minutes.

Add the meatballs to the soup and stir in gently. Serve the soup garnished with the 1/2 cup parsley.


Italian Meatball Stew

My mother made this often when I was growing up and I made it for my children when they were young. This dish is popular with kids if you find the right combination of vegetables that appeal to them.


  • Basic Meatball recipe above, cooked
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 medium carrots, diced
  • 1 garlic clove, minced
  • Large baking potato, peeled and diced
  • 4 ounces green beans, trimmed, cut into 1-inch-long pieces or the equivalent frozen
  • 26-28 oz. container crushed Italian tomatoes
  • 1 teaspoon dried oregano
  • Salt and pepper to taste


Heat the oil in a large saucepan and saute the onion, carrot and garlic until softened. Add the potato, green beans, tomatoes and seasonings.

Bring to a low boil, reduce heat and cook mixture until the potatoes and beans are tender.

Gently stir in meatballs and heat until the meatballs are hot and the mixture has thickened slightly.


Meatballs Stuffed With Mozzarella Cheese

This makes a great entrée with a salad and Italian bread. If you make them smaller, they are very good as an appetizer.


  • Double batch of the Basic Meatball recipe, above
  • 1/2 lb fresh mozzarella cheese, cut into 1/2 inch cubes or mini fresh mozzarella cheese balls called pearls
  • 3 cups store-bought marinara sauce or homemade spaghetti sauce


Heat the oven to 450°F. Line a 15 x 10 inch baking pan with parchment paper; set aside.

Form meatball mixture into 2″ balls.

Press a cheese cube or ball in the middle and seal the meat around it.

Bake 12-15 minutes or until lightly brown all over. Place in a large serving bowl.

Heat marinara sauce and pour over the meatballs in the serving bowl.


Italian-American Meatball Lasagna

This is another favorite from my childhood days that my children and husband are also crazy about.


  • One recipe of basic meatballs from above
  • 12 traditional lasagna noodles
  • 4 cups homemade or store-bought marinara sauce
  • 1/4 cup fresh basil leaves, finely chopped
  • Two 15 ounce containers ricotta cheese
  • 1 egg
  • 1/2 cup grated Parmesan, divided
  • 1/4 cup chopped fresh parsley
  • 1 lb  mozzarella cheese, sliced thin


Heat oven to 350 degrees F. Oil a rimmed cookie sheet.

In a large bowl, combine the meatball mixture. With wet hands, shape into mini meatballs, using 2 teaspoons of mixture for each. Place the meatballs on the prepared cookie sheet and bake until brown all over, about 15 minutes.

To make the lasagna:

Bring a large pot of lightly salted water to boiling. Add noodles to the boiling water one at a time and cook for 10 minutes. Drain and place the noodles on kitchen towels.

Stir the chopped basil into the marinara sauce. Reserve 1 cup of the sauce for the top layer.

In a medium bowl, blend ricotta, egg, parsley and ¼ cup of the Parmesan cheese.

To assemble the lasagna:

Spread 1 cup marinara sauce in the bottom of a 13 x 9 x 2-inch baking dish. Top with 4 noodles, overlapping. Layer half of the mozzarella slices on top of the noodles, followed by half the ricotta cheese. Spread the ricotta with a spatula. Scatter half the meatballs over the noodles. Pour half 1 cup of the marinara sauce over the meatballs.

Top with 4 more noodles and layer with the remaining mozzarella and ricotta cheese. Scatter remaining meatballs over the cheese. Pour 1 cup marinara sauce over meatballs.

Top with the final 4 lasagna noodles. Spread with the reserved 1 cup of sauce. Top with the remaining Parmesan. Cover the dish with foil.

Bake at 350 degrees F for 45 minutes. Remove foil and continue to bake for 15 minutes until bubbly and slightly browned. Let stand 15 minutes before serving.


Pumpkins haven’t always been popular. In fact, pumpkins were hardly eaten by people for a considerable part of the 19th century. Now, we have pumpkin flavored yogurt, coffee, candies, muffins and more. While the round orange pumpkin is the most recognizable pumpkin, pumpkins come in many different shapes, sizes, and colors. Pumpkins are native to Mexico, but are grown on every continent except Antarctica. Americans love pumpkin, but so do the people on the other 6 continents who choose to grow them. America’s love is usually concentrated around Halloween and Thanksgiving.

Today, more pumpkins are grown in Italy than in America. In all of Italy’s diverse 20 regions, it is the people of Veneto, who give the pumpkin its highest esteem. The pumpkin — marina di Chioggia, also known as sea pumpkin, after its native town in the lagoon, is the most popular. The pumpkin’s bland and compact flesh make them an ideal canvas for the savory and sweet creations of Italians cooking, such as pumpkin risotto, pumpkin tortelli, cappelletti and gnocchi.

Italian Pumpkin

Italian Pumpkin

Smaller is Better

Choose sugar pie pumpkins or other flavorful varieties. Small and sweet with dark orange-colored flesh, they’re perfect for pies, soups, muffins, and breads.

A medium-sized (4-pound) sugar pumpkin should yield around 1½ cups of mashed pumpkin. This puree can be used in all your recipes calling for canned pumpkin.

Field pumpkins, which are bred for jack-o’-lanterns, tend to be too large and stringy for baking.

Choose A Cooking Method

There are three ways to transform an uncooked pumpkin into the puree used in baking:

Baking Method

Cut the pumpkin in half and discard the stem section and stringy pulp. Save the seeds to dry and roast.
In a shallow baking dish, place the two halves face down and cover with foil.
Bake in a preheated 375 degrees F (190 degrees C) oven for about 1½ hours for a medium-sized sugar pumpkin, or until tender.
Once the baked pumpkin has cooled, scoop out the flesh and puree or mash it.
For silky smooth custards or soups, press the pumpkin puree through a sieve.

Boiling Method

Cut the pumpkin in half, discarding the stringy insides.
Peel the pumpkin and cut it into chunks.
Place in a saucepan and cover with water.
Bring to a boil and cook until the pumpkin chunks are tender.
Let the chunks cool, then puree the flesh in a food processor or mash it with a potato masher or food mill.

Microwave Method

Cut the pumpkin in half, discarding the stringy insides.
Microwave on high power for seven minutes per pound, turning pieces every few minutes to promote even cooking. Process as above.
You can refrigerate your fresh pumpkin puree for up to three days, or store it in the freezer up to six months, so you can enjoy fall pumpkins for months to come.


Pumpkin and Leek Risotto


  • 6 cups chicken or vegetable stock
  • 4 tablespoons butter, divided
  • 1 leek
  • 2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1 1/2 cups pumpkin, peeled and diced
  • Salt and freshly cracked black pepper
  • 1/2 cup grated Parmesan, plus additional for serving


Cook the pumpkin:

Preheat oven to 400 degrees F (200 degrees C).

Toss the pumpkin with a tablespoon of olive oil and one, small minced garlic clove  in a large bowl. Season with salt and black pepper. Arrange the pumpkin in a single layer on a baking sheet.

Roast until tender and lightly browned, 25 to 30 minutes.

Wash the leek well and dice the white and light green parts.

In a saucepan, bring 6 cups stock to a simmer.

Melt 2 tablespoons butter in a large saucepan over medium heat and add the diced eek. Stir for 4-5 minutes or until soft. Reduce heat to low. Add 2 cups Arborio rice and stir to coat in the butter.

Add 1/2 cup dry white wine and cook, stirring, until liquid is absorbed. Add stock, a ladleful at a time, stirring after each addition until all liquid is absorbed.

When rice is almost cooked, add the pumpkin. Continue cooking,.until the pumpkin is hot and the rice is tender.

Season with salt and freshly cracked black pepper, then stir in 1/2 cup grated Parmesan and the remaining 2 tablespoons butter. Serve topped with extra Parmesan cheese.


Pumpkin Gnocchi

3-4 servings


  • 1 cup whole milk ricotta cheese
  • 1 cup pumpkin purée (not pie filling)
  • 2 large egg yolks
  • 2 teaspoons kosher salt (plus more as needed)
  • 2 teaspoons dark brown sugar (packed)
  • 1/4 teaspoon freshly grated nutmeg
  • Ground white pepper
  • 11/2 cups all-purpose flour (plus more as needed)
  • 6 tablespoons unsalted butter
  • 2 teaspoons fresh sage leaves, finely chopped
  • Ground black pepper
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup hazelnuts,toasted and coarsely chopped (optional)


Line a baking sheet with parchment paper and lightly dust it with flour; set aside.

Bring a large pot of generously salted water to a boil over high heat. (Do not heat the water if you plan to freeze the gnocchi.)

Drain the ricotta in a fine-mesh strainer over a large bowl for a few minutes. Place in a mixing bowl and add the pumpkin, egg yolks, salt, brown sugar, nutmeg and a few pinches of white pepper. Stir to combine. Add the flour and mix until the dough just comes together. (It will be very soft and slightly sticky, but don’t overwork the dough or it will become tough and heavy.)

Generously flour the work surface and turn out the dough. Pat it into a rough rectangle and cut it into 4 equal pieces. Gently roll 1 piece into an even rope about 3/4 inch in diameter, flouring the surface as needed.

Cut the rope into 3/4-inch pieces. Lightly flour your forefinger, your thumb and the tines of a salad fork. Using your thumb, lightly press the cut side of the gnocchi into the back of the fork tines, then roll it off with your forefinger; your thumb will leave a concave impression in the gnocchi that’s handy for holding sauce.

Place the gnocchi on the prepared baking sheet. Repeat rolling and cutting the remaining 3 dough pieces.

Bring a large pot of generously salted water to a boil over high heat.

Line a second baking sheet with parchment paper and set aside.

Add a third of the gnocchi to the boiling water and cook until they float, about 2 to 3 minutes, then let them cook about 30 seconds to 1 minute more so they’re just cooked through. Remove with a slotted spoon and transfer to the second prepared baking sheet. Repeat cooking the remaining gnocchi in 2 more batches.

Set aside a large serving bowl.

Melt 3 tablespoons of the butter in a large skillet over medium-high heat until foaming. Add 1 teaspoon of the sage. a pinch of black pepper and half of the gnocchi and cook, shaking the pan often, until the gnocchi are browned, about 3 minutes. Transfer with the slotted spoon to the reserved large bowl. Repeat with the remaining butter, sage, gnocchi and more black pepper..

Gently toss the gnocchi with the Parmesan cheese and sprinkle with the hazelnuts, if using. Serve immediately.


Penne Pasta with Pumpkin & Italian Sausage


  • 1 lb hot or sweet Italian Sausage
  • 1 tablespoon olive oil
  • 4 cloves garlic, chopped
  • 1 medium onion, finely chopped
  • 1 bay leaf
  • 1 cup dry white wine
  • 1 cup chicken broth
  • 1 (14 ½-ounce) can pumpkin puree, not pie mix
  • ½ cup heavy cream
  • ½ teaspoon ground nutmeg
  • Salt and black pepper to taste
  • 1 pound penne pasta or any short pasta
  • Grated Parmesan cheese and sage leaves for garnish


Bring a large pot of salted water to a boil and cook the penne al dente. Drain and set aside.

In a large skillet, heat the oil and cook the sausages until well-done, 165°F as measured by a meat thermometer. Slice into ¼-inch slices and set aside.

Add the garlic and onion to the skillet and sauté 3 to 5 minutes or until the onion is tender. Add the bay leaf and wine. Cook until the wine reduces by half; about 2 minutes. Add the chicken broth and pumpkin; cook, stirring, until sauce bubbles. Add sliced sausage and reduce heat and stir in cream. Season with nutmeg, salt and black pepper. Simmer 5 to 10 minutes to thicken the sauce.

Remove the bay leaf from sauce and add the cooked pasta. Toss together over low heat 1 minute. Garnish with grated cheese and sage leaves.


Italian Pumpkin Strata

A strata is a  brunch dish, similar to a quiche or frittata, made from a mixture of bread, eggs and cheese. It may also include meat or vegetables. The bread is layered with the filling in order to produce layers (strata) and baked.

Servings: 10


  • 1 tablespoon olive oil
  • 1 lb Italian sausage, casings removed
  • 1 small onion, chopped
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 2 cloves garlic, minced
  • 1 lb Italian bread, cut into 1 1/2 inch cubes
  • 2 cups shredded mozzarella cheese
  • 3 cups half & half (fat-free works fine)
  • 1 (15 ounce) can pumpkin puree, not pie mix
  • 4 eggs, beaten
  • 1 1/2 teaspoons dried Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


In a large skillet cook sausage, onion, peppers and garlic in oil until the sausage is no longer pink; drain.

Combine bread, cheese and sausage mixture in a large bowl.

Mix together the half & half, pumpkin, eggs, salt, pepper and seasonings.

Pour over the bread mixture and stir gently until bread is moistened.

Pour into a greased 13×9 inch baking dish.

Bake at 350 degrees F for 30-35 minutes or until set.

Serve warm.

pumpkin 5

Pumpkin Tiramisu

Serves 9


  • 1 1/2 cups whipping cream, chilled
  • 1 1/2 cups sugar
  • 1 (8-ounce) container mascarpone cheese
  • 1 (15-ounce) can pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup Amaretto liqueur
  • 25 Savoiardi Ladyfingers
  • 6 ounces Amaretti cookies, crumbled


In an electric mixer beat cream and sugar together until stiff peaks form. Fold in the mascarpone cheese, pumpkin and spices and beat until smooth.

Pour the Amaretto liqueur into a shallow bowl. Dip each ladyfinger in the liqueur before arranging them along the bottom of a 13- by 9-inch baking dish, overlapping to fit.

Spread one-third of the filling over the ladyfingers, sprinkle evenly with one-third of the Amaretti cookie crumbs and repeat with two more layers.

Smooth the top of dessert and wrap tightly in plastic and foil. Refrigerate. Best when chilled overnight.


Yesterday we roasted chicken and today we have leftovers. So what can you do with the leftovers?

It makes sense for us to get smarter about fully using the food that we purchase. And that means getting smarter about leftovers.

Even a small amount of  leftover roast chicken can easily become another meal and there are numerous ways to do this without being boring. With leftover chicken in the refrigerator you can make convenient and versatile weeknight dinners,

Leftover chicken can be stored in the fridge in a sealed container for three to four days, and in the freezer for about four months.  Just remember to plan your leftover meals ahead so that when you’re at the market, you can pick up the ingredients you’ll need.

How much meat from a 6-lb. roasting chicken?

Leftover Amount Yield
1 whole chicken 7 cups
1/2 chicken 3-1/2 cups
1 breast 1 cup
1 leg (thigh and drumstick) 1 cup

Make A Salad


Roasted Chicken and Romaine Salad

For 4 servings


  • 1/2 cup reduced fat mayonnaise
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon anchovy paste
  • 2 teaspoons Dijon mustard
  • 1 large garlic clove, minced
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon freshly ground black pepper


  • Leftover roast chicken (about 6 ounces per serving), sliced thin
  • 3 hearts of romaine, trimmed and torn into pieces
  • Extra-virgin olive oil
  • 4 slices country-style white bread, each about ¾ inch thick
  • Additional grated Parmigiano-Reggiano cheese and black pepper for garnish


Whisk the dressing ingredients until smooth.

Brush the bread slices with olive oil and toast on both sides in the broiler until lightly brown. Cut the bread into small cubes to make croutons.

Cut the chicken into thin slices and cut the bread into croutons. Place the romaine on serving plates and top with chicken and croutons. Serve right away with the dressing on the side.

Mix the romaine, chicken and croutons in a large salad bowl. Add the dressing and gently toss.

Divide the salad onto 4 serving plates and garnish with black pepper and cheese.


Make Chicken Soup


To make the broth:

After you cut all the meat off the chicken, use the bones to make broth. Place the bones in a large soup pot and add 4 quarts of water.Bring to a boil. Lower the heat, cover the pot, and simmer for 1 hour.

Place a colander or strainer over a large bowl. Pour the contents of the pot into it. Let the mixture cool. Pick through the bones and remove any meat; discard skin and bones. Add the meat to the broth; cover and set aside.

To make the soup:

  • 2 tablespoons olive oil
  • 2 medium onions, coarsely chopped
  • 3 cloves garlic, finely chopped
  • 8 ounces button mushrooms, thinly sliced
  • 7 stalks celery, cut into 1/2-inch slices
  • 4 medium carrots, cut into 1/4-inch slices
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon chopped fresh parsley
  • Additional cooked chicken and noodles, optional


Add the oil to the soup pot and heat over low heat. Add the onions. Cook, stirring often, for 8 minutes or until softened. Add the garlic and cook for 1 minute.

Add the mushrooms, celery, and carrots. Cook, stirring occasionally, for 15 minutes.

Add the salt, black pepper, paprika, cayenne pepper and parsley. Continue cooking, stirring occasionally, for 10 minutes more or until the carrots and celery are almost softened.

Add the broth and chicken mixture to the vegetables in the soup pot. Taste for seasoning and bring to a boil, lower the heat and simmer for 30 minutes. Add cooked noodles and extra cooked chicken, if desired.

Make A Pasta Dish


Chicken Lasagna Rolls

6 servings


  • 6 dried lasagna noodles
  • One 8 ounce package reduced-fat cream cheese (Neufchatel), softened
  • 1/2 cup milk
  • 1/4 cup grated Romano cheese or Parmesan cheese
  • 1 tablespoon snipped fresh chives
  • 1 ½ cups chopped cooked chicken
  • 1/2 of a 10 ounce package frozen chopped broccoli, thawed and drained (1 cup)
  • 1/2 cup bottled roasted red sweet peppers, drained and chopped
  • 1/4 teaspoon black pepper
  • 1 cup marinara pasta sauce


Preheat the oven to 350 degrees F. Spray a  3-quart rectangular baking dish with olive oil cooking spray.

Cook lasagna noodles according to package directions. Drain noodles and cut each noodle in half crosswise; set aside.

For the cheese sauce:

In a medium mixing bowl beat the cream cheese with an electric mixer on medium speed for 30 seconds. Slowly add milk, beating until smooth. Stir in Romano cheese and chives.

For the filling:

In a medium bowl stir together 1/2 cup of the white sauce, the chicken, broccoli, roasted red peppers and black pepper. Place about 1/4 cup of the filling at an end of each cooked noodle and roll. Arrange rolls, seam sides down, in the prepared baking dish.

Spoon the remaining white sauce over the rolls. Top each roll with some marinara sauce. Cover with foil. Bake for 35 to 40 minutes or until heated through.

Make A Sandwich


This sandwich can also be grilled in a panini press. You can also add a slice of your favorite cheese to each sandwich.

Chicken Focaccia Sandwich

6 servings


  • One round 8 inch tomato flavored focaccia bread or sourdough bread
  • 1/3 cup reduced fat mayonnaise
  • 1 cup lightly packed fresh basil leaves
  • 2 cups sliced roasted chicken
  • ½ cup roasted red sweet peppers, drained and cut into strips


Using a long serrated knife, cut bread in half horizontally. Spread cut sides of the bread halves with mayonnaise..

Layer basil leaves, chicken and roasted sweet peppers between bread halves. Cut into wedges.

Dinner Entrée


Roasted Chicken Stuffed Zucchini

Yield: 2 halves


  • 1 large zucchini
  • 1 teaspoon olive oil
  • ½ cup finely diced onion
  • 2 tablespoons red bell pepper, diced
  • ¼ cup cherry or grape tomatoes, chopped
  • 1 small minced garlic clove
  • 1 tablespoon minced fresh basil or parsley
  • ½ cup leftover roast chicken, chopped
  • Sea salt and cracked black pepper, to taste
  • 1 teaspoon fresh lemon juice
  • Pinch crushed red pepper flakes
  • 2 tablespoons shredded  mozzarella cheese


Preheat the oven to 375 degrees F.

Cut both ends off the zucchini and cut in half lengthwise. Use a spoon to scoop out most of the inner flesh, taking care to leave the shells (zucchini skin) intact. Chop the zucchini flesh.

Season the shells with sea salt and cracked black pepper and place on a foil lined baking sheet or in a glass baking dish that has been sprayed with olive oil cooking spray.

Add the oil to a skillet and heat on medium. Add the onion and cook 2-3 minutes. Add the bell pepper to the pan and cook for 4-5 minutes.

Add the garlic and cook for 30 seconds. Add the chopped zucchini flesh, tomatoes and basil. Cook for 3-5 minutes or until the tomato starts to soften. Mix in the cooked chicken pieces to reheat and season everything to taste with sea salt, cracked black pepper, crushed red pepper and lemon juice.

Scoop the filling equally into each zucchini shell and sprinkle with the shredded mozzarella cheese. Bake uncovered for about 30 minutes or until the zucchini is fork tender.


How To Make The Best Roast Chicken

Whenever possible, buy the best quality chicken you can find. The taste difference between a pasture-raised organic chicken and a traditional feedlot chicken is huge. Big chickens ― often labeled roasters (generally 6 lbs.) have a richer and more complex flavor than smaller ones. Young chickens (also called broilers and fryers; about 3-4 lbs.) can be roasted but by the time the skin is an appealing color, the breast meat of smaller birds is dry.  A roasting chicken, however, cooks evenly.

Season the entire chicken generously with salt and pepper. Don’t forget the back, underneath the wings, between the thighs and inside the cavity. Other additions, like ground spices and finely chopped herbs add flavor to the outside. Stuffing the chicken with aromatic ingredients, like citrus quarters, full sprigs of herbs, smashed garlic and onion can infuse it with flavor from the inside.

Some of my favorite flavor combinations:

All Purpose Dry Mix For Poultry

  • 1 1/2 teaspoons sea salt
  • 1 teaspoon dried basil
  • 1 teaspoon crushed dried rosemary
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dry mustard powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground dried thyme
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon dried parsley
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper

Mix the salt, basil, rosemary, garlic powder, mustard, paprika, black pepper, thyme, celery seed, parsley, cumin and cayenne pepper together until blended. Rub all over chicken, inside and out before roasting.

Other flavorings that go well with chicken include: lemon and orange juice, garlic, white wine, ginger, pesto, honey, maple syrup, smoked paprika, mustard and chili peppers.

Before you prepare the chicken for roasting, give it time to come to room temperature, about 45 minutes. Placing the chicken directly from the refrigerator into the oven will increase its roasting time and the chicken will cook unevenly. Another common mistake is not properly drying the chicken before roasting it. A damp chicken makes for limp, soggy skin. There’s no need to rinse the chicken, simply remove it and place it on a paper towel-lined sheet tray. Thoroughly pat it dry, inside and out, then proceed with your recipe.

While it is probably hard to break the habit, don’t wash raw chicken before cooking as germs can be spread through splashed water on the counter or in the sink. Cooking chicken at the right temperature will destroy any bacteria present and you need to make sure that chicken is properly cooked through; the juices should run clear and the meat should not show any signs of pink.

There are two common ways to roast a chicken: low and slow or hot and fast. To make the right decision, you first have to decide how you want to serve the chicken. For sticky, rotisserie-style skin with fall-apart meat, cook it at a low temperature for several hours. If it’s crispy, crackling skin you’re after, cook the chicken quickly at a high temperature. Sear the chicken on the stove-top in a pan (preferably cast-iron). Once the skin is golden, transfer the skillet to an oven set at 425˚F. The chicken will cook in just 35-40 minutes—depending on its size.

Once you take the chicken out of the oven, remove it from the pan and let it rest for 15 minutes. The juices need time to redistribute throughout the meat or else they’ll wind up on your cutting board. After 15 minutes the chicken will also be cool enough to carve.

Classic Roast Chicken

It is very practical to roast two chickens at the same time, so that you can have plenty of leftovers for weeknight meals.

6-8 Servings


  • One 5 pound roasting chicken, at room temperature
  • 2 ½ teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 2 medium yellow onions
  • 10 sprigs fresh thyme, plus 2 teaspoons fresh thyme leaves
  • 4 garlic bulbs
  • 2 carrots, cut into 2-inch pieces (cut any large pieces in half lengthwise)
  • 2 stalks celery, cut into 2-inch pieces
  • 1/4 cup chicken broth, plus extra
  • 3 tablespoons olive oil
  • 3 bay leaves
  • 2 sprigs fresh sage


Preheat the oven to 425 degrees F.

Pat the chicken dry with paper towels and sprinkle inside and out with 1-1/2 teaspoons of the salt and the pepper. Cut one-half of one of the onions into two pieces; place onion pieces and the thyme sprigs in the body cavity of the chicken. Skewer neck skin to the back; tie legs to the tail. Twist wing tips under the back. Place chicken, breast side up, on a rack in a shallow roasting pan.

Cut the remaining 1-1/2 onions into wedges. Cut off the top 1/4 inch of the garlic bulbs to expose the ends of individual cloves. Keeping the garlic bulbs whole, remove any loose, papery outer layers.

In a large bowl combine onion wedges, garlic bulbs, carrots, celery, 1/4 cup broth, oil, bay leaves, sage sprigs, thyme leaves and the remaining 1 teaspoon salt. Arrange vegetables around the chicken; spoon liquid from the bowl over the chicken.

Roast, uncovered, for 1-1/4 to 1-1/2 hours or until drumsticks move easily and the chicken is no longer pink (180 degrees F), stirring vegetables a few times. Add small amounts of additional broth if the vegetables and the bottom of the pan begin to get too brown.

Remove from oven when cooked and cover with foil. Let stand for 15 minutes before carving. Remove and discard bay leaves and sage sprigs. Serve chicken with vegetables and pan juices.


Sticky Chicken Rotisserie Style

8 servings


  • 4 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon white pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 onions, quartered
  • 2 (4 pound) whole chickens, at room temperature


In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper and garlic powder.

Remove and discard giblets from the chicken and pat dry with a paper towel. Rub each chicken, inside and out, with the spice mixture. Place 1 onion into the cavity of each chicken.

Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight or for at least 4 to 6 hours.

Preheat the oven to 250 degrees F (120 degrees C).

Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 15 minutes before carving.


Honey-Spiced Roasted Chicken

6-8 servings


  • 1 (5-6 pound) whole roasting chicken, at room temperature
  • 1/2 cup honey
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 2 tablespoons butter, melted


Preheat oven to 400 degrees F (200 degrees C). Pat the chicken dry with paper towels and place in a roasting pan.

In a bowl, mix together the honey, chili powder, cumin, cayenne pepper, salt and garlic powder. Using your hands, rub the honey mixture all over the chicken. Baste chicken with the melted butter.

Roast the chicken in the preheated oven until the skin begins to brown, 30 to 45 minutes. Baste the chicken with juices in the roasting pan. Cover the pan with foil.

Reduce heat to 350 degrees F (175 degrees C) and roast until no longer pink at the bone and the juices run clear, about 1 1/2 to 2 hours, basting occasionally during roasting. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (80 degrees C).

Remove the chicken from the oven, cover with a doubled sheet of aluminum foil and allow to rest in a warm area for 15 minutes before slicing.


Italian Flavored Roast Chicken

6-8 servings


  • 1 roasting chicken (6 to 8 lbs.), at room temperature
  • 1/4 cup chopped fresh rosemary leaves
  • 1/2 cup chopped fresh basil leaves
  • 14 cloves garlic, peeled
  • 6 rosemary sprigs, rinsed
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 2 red bell peppers (about 1 1/2 lb. total)
  • 2 yellow bell peppers (about 1 1/2 lb. total)
  • 2 onions (about 1 lb. total)
  • 8 Roma tomatoes (about 2 lb. total)
  • 2 tablespoons olive oil
  • 1/3 cup oil cured black olives
  • 1/4 cup balsamic vinegar
  • 1/2 cup dry red wine
  • 1 cup chicken broth


Preheat the oven to 425°F.

Remove giblets and pull off and discard lumps of fat from the chicken. Pat dry and fold wing tips under the first joint. Set chicken, breast side up on a V-shaped rack set in a medium pan.

In a small bowl, mix chopped rosemary and basil. Starting at the neck, gently ease your fingers under the skin to loosen it over the breast area. Push 1/3 of the rosemary-basil mixture under the skin and spread it evenly over the breast.

Place 6 garlic cloves and 3 rosemary sprigs in the body cavity. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Stem and seed the bell peppers; cut into 1/3-inch-wide strips. Peel onions and cut each into 6 wedges. Core tomatoes and cut in half lengthwise.

Distribute peppers, onions, and remaining garlic around the chicken in the pan. Set tomatoes, cut side up, on top of the pepper mixture and sprinkle vegetables with another 1/3 of the herb mixture and the remaining salt and pepper; drizzle with the olive oil.

Roast until the vegetables begin to brown and a thermometer inserted through the thickest part of the breast or the thickest part of thigh at joint reaches 180°, about 1 1/4 to 1 3/4 hours.

Insert a carving fork into the chicken cavity, lift the chicken and drain the cavity juices into the pan. Set the chicken on a rimmed platter; let rest, covered with foil, in a warm place for 15 minutes. With a slotted spoon, transfer the vegetables to a shallow bowl; sprinkle with olives and keep warm.

Skim and discard fat from the pan; add vinegar, wine, broth and remaining herb mixture. Stir often over high heat, scraping browned bits free, until reduced to 3/4 cup, 6 to 8 minutes. Pour through a fine strainer into a small pitcher or bowl.

Carve the chicken and serve with the vegetable mixture. Add pan juices and salt and pepper to taste. Garnish the serving platter with the remaining rosemary sprigs.

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