Healthy Italian Cooking at Home

Category Archives: celery

Gardens of Palazzo Vicentini.

Gardens of Palazzo Vicentini.

The Province of Rieti  is located in the northeast section of the Lazio region in the heart of Italy and was established in 1927. The territory is mostly mountainous and there are two artificial lakes created during the Fascist period. There are several protected areas in the province. To the south lies the Parco regionale naturale dei Monti Lucretili and to the southeast is the Riserva regionale Montagne della Duchessa. Between the two areas is the Riserva naturale Monte Navegna e Monte Cervia. These areas support a diversity of wildlife, particularly birds such as herons and grebes. Numerous castles, fortresses and Franciscan sanctuaries can be found throughout the Rieti Province.

Mount Terminillo in summer.

Mount Terminillo in summer.

Remains of the Roman Bridge (3rd century BC)

Remains of the Roman Bridge (3rd century BC)

During the Roman Empire the province was a strategic point in the early Italian road network, that was known as the “salt” track and it linked Rome to the Adriatic Sea through the Apennine Mountains. According to Roman tradition, a stone bridge was laid across the Velino river and a large viaduct was built to bring goods from the road directly to the cities. After the fall of the Roman Empire the province suffered destruction by invaders. The area was rebuilt during the 12th century and for a time it was a favorite Papal seat.

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Bell Tower of St. Mary Cathedral

Palazzo Comunale.

Palazzo Comunale.

Feasts and festivals are also among the province’s highlights. A festival dedicated to St. Anthony of Padua has taken place for 600 years in the old town of Rieti, with a procession through the streets. In Antrodoco, the Sagra degli Stracci (Festival of Rags) is an occasion to taste local culinary specialties. The Festa della Madonna della Neve e del Toro Ossequioso (Festival of Our Lady of the Snow and of the Fulsome Bull) is held in Posta, in which a man rides a harnessed bull and brings it before the Church of Santa Maria Assunta, where it will be made to kneel three times. The Festa Dolce Primavera (Sweet Spring Festival) in Castel Sant’Angelo is a competition between the 10 municipalities in preparing the most delicious desserts. There are many any are carnival festivities, with floats parading through the towns of Amatrice and Magliano Sabina during the celebrations.

Fontana dei delfini. fountain in Vittorio Emanuele II square

Fontana dei delfini. fountain in Vittorio Emanuele II square

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Farmers’ Market Vegetables

The presence of forests means that local produce includes chestnuts, mushrooms, blackberries, blueberries, strawberries, juniper and white and black truffles. The farms produce fresh, salted or seasoned cheese, such as ricotta made with goat’s milk; the Fiore Molle from Leonessa, flavored with saffron and pecorino from Amatrice. Growing conditions for vegetables is ideal, especially for garlic, tomatoes, potatoes, artichokes, olives and grapes. Sausages come from Leonessa and Amatrice and dry sausages are made in the city of Rieti.

Fried pizzas in the Rieti area are usually eaten with cold meats like ham, sausage or pork loin and they are sometimes stuffed with vegetables and cheese.

Fried pizzas in the Rieti area are usually eaten with cold meats like ham, sausage or pork loin and they are sometimes stuffed with vegetables and cheese.

Amatriciana is one of the best known pasta sauces in Roman and Italian cuisine.

Amatriciana is one of the best known pasta sauces in Roman and Italian cuisine.

La Copeta

La Copeta

Local favorite dishes include stracciatelle in brodo (similar to egg-drop soup); spaghetti all’amatriciana; pollo (chicken) alla diavola; stracci di Antrodoco – thin pancakes filled with meat sauce and cheese; stufatino garofolo and spezzatino di pollo (chicken stews), agnello in guazzetto (lamb stew) and porchetta di Poggio Bustone (pork).
Sweets include: terzetti alla reatina, soft cookies made with honey and nuts; copeta are  made with honey and nuts between layers of bay leaves and pizza di Pasqua (Easter pizza).

A well-known local wine is Colli della Sabina D.O.C. and it is available in white, red and rosé.

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Bruschetta with Porcini Mushrooms

4 servings

Ingredients

  • 8 slices ciabatta bread
  • 2 tablespoons extra virgin olive oil, plus extra for the bread
  • 2 tablespoons butter
  • Chopped fresh parsley
  • 4 whole cloves of garlic
  • 8 oz fresh porcini mushrooms
  • Sea Salt
  • Black Pepper

Directions

In a hot grill pan, toast the bread on each side; then lightly rub one side with a clove of garlic and drizzle each with olive oil. Set aside.

Slice the mushrooms thickly taking care to keep the stalk and the cap intact.

Smash the garlic cloves with the flat blade of a knife.

In a heavy skillet, heat the olive oil and butter and fry the smashed garlic for a few seconds before adding the mushrooms.

Add the mushrooms and cook over high heat until they are browned and just cooked. Remove the garlic. Season with salt and pepper.

Place the bruschetta on warm plates and top with the mushrooms and parsley leaves. Serve immediately.

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Stuffed Eggplant

Serves 6

Ingredients

  • 3 (1 pound or smaller) round dark purple eggplants
  • 1 medium onion
  • 1/4 cup plus 1 tablespoon olive oil for the baking dish
  • 2 tablespoons minced garlic
  • 3/4 pound ground veal or pork or beef
  • 3 cups canned crushed Italian tomatoes
  • Salt and pepper to taste
  • 1/4 cup toasted pine nuts
  • 1/2 cup chopped parsley
  • 1 ounce Pecorino Romano cheese, grated

Directions

Heat the oven to 400 degrees F.

Cut each eggplant in half lengthwise. Using a sharp paring knife, cut a box in the center of each eggplant half, coming about half an inch from the sides and cutting down to within half an inch of the bottom.

Using a large spoon, pry the center free. It should come out fairly easily and use the spoon to scrape any excess eggplant from the inside of the box.

Place the eggplant shells cut side down on a baking sheet lined with paper towels. Cover the excess eggplant flesh with plastic wrap and set aside. Repeat, cleaning all the eggplants.

Chop the onion and combine it with one-fourth cup of the olive oil in a large skillet. Place the skillet over medium-high heat and cook until the onion softens, about 5 minutes.

Add the minced garlic and reduce the heat to medium-low. Add the meat to the skillet and season with salt and pepper. Cook, stirring occasionally, until the meat is lightly brown, about 5 minutes.

Finely dice the reserved eggplant flesh and add it to the skillet and cook until the eggplant has softened completely, about 5 to 7 minutes. Season with salt and pepper.

Add 1 cup of the crushed tomatoes and cook for 5 minutes. Stir in the pine nuts and parsley and remove from the heat.

Oil a large baking dish with the remaining olive oil and pour the remaining crushed tomatoes into the dish. Arrange the eggplant halves in the baking dish. They should fit tightly.

Spoon the meat mixture into the eggplant halves, dividing evenly.

Cover the baking dish with aluminum foil and bake 15 minutes, then remove the foil and spoon some of the tomatoes from the bottom of the baking dish over the eggplant.

Re-cover with aluminum foil and bake, spooning the tomato mixture over the eggplants once after another 15-minutes.

After 45 minutes total cooking time, scatter the grated cheese generously over the top of each eggplant. Bake uncovered until the cheese is lightly browned, 5 to 10 minutes.

Remove from the oven and cool at least 10 minutes before serving.

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Boiled Potatoes with Celery

Ingredients

  • 2 tender inner celery stalks, sliced diagonally 1/8″ thick
  • 2 lbs boiling potatoes (about 6 medium potatoes)
  • Freshly ground black pepper, to taste
  • 1/2 cup extra virgin olive oil
  • 1/4 cup chopped fresh flat leaf parsley
  • Oil-cured black olives, for garnish

Directions

Bring a large pot of cold water to a boil.

When the water comes to a rolling boil, add salt and, then, add the celery. Blanch until it is still slightly crunchy, about 2 minutes.

Remove the celery using a slotted spoon and scatter it on a baking sheet to cool.

Add the potatoes to the boiling water and cook until tender, about 20 to 25 minutes. Drain them and place on a rimmed baking sheet to cool.

When the potatoes are cool enough to handle but still warm, peel them using a paring knife. Carefully cut the potatoes into 1/4-inch thick slices.

In a large bowl, season the warm potatoes with salt and pepper. Pour the olive oil over the potatoes and mix well. Add the parsley and celery and mix well.

Let it sit for an hour. Garnish with the olives and serve at room temperature.

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Roman Honey Sesame Cookies

Makes about 40 small cookies.

Ingredients

  • 2 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/2 cup unsalted butter, room temperature; extra melted butter for dipping the baked cookies
  • 1/2 cup honey
  • 2 eggs
  • 1/2 cup sesame seeds

Directions

In a bowl, combine flour, baking powder, salt and baking soda. Set aside.

In another bowl, combine butter, honey and eggs with an electric mixer until well combined. Gradually beat in the flour mixture.  Cover and chill the dough about 1 hour or until firm.

Preheat oven to 375 degrees F.

Grease two baking sheets. Form chilled dough into logs and place on the prepared baking sheets.

Bake 10 minutes or until golden brown. Be sure not to overcook or they will be dry.

While warm, dip in a bowl of melted butter and then into a bowl of sesame seeds. Cool on a wire rack.

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Samsung

The Province of Campobasso is a province in the Molise region of Italy and is situated in eastern Italy on the Adriatic coast. It is bordered in the north by Abruzzo, in the southeast by Apulia and in the south by Campania. The terrain is varied and extends from the mountainous Apennines, down through hills, lakes and inland rivers to the Adriatic coast.

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The province’s mountains offer beautiful views and the forests are a natural habitat for a wide range of wildlife, including wolves and rare birds of prey. The province is also known as the perfect location for mountain climbing and for exploring a network of caves that have been carved into the limestone. Among the province’s most renowned places is Campitello Matese, part of the Municipality of San Massimo and a leading ski resort with outstanding courses and modern lifts.

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Campobasso boasts two nature reserves, the LIPU Oasis in Casacalenda and the WWF Oasis of Guardiaregia-Campochiaro. Those who love the seaside will appreciate the 24 miles of Adriatic coastline with its host of resorts.

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Beans, potatoes, grapes and olives are primary crops of the region. Durum wheat is also important to the region, so pastas are both hearty and abundant. Polenta dishes are common throughout the region. Because animals have been generally raised for sale, recipes are often vegetarian or use very small amounts of meat. Most dishes are prepared simply and use few ingredients.

Campobasso kitchen

Campobasso kitchen

Appetizers include soups made with legumes grown in the area, such as lentils, pearl barley and beans, especially fava.

Caponata is the dish that best characterizes Campobasso’s cuisine. It is made with wheat (tarallo) dampened with water and vinegar and flavored with tomatoes, celery, peppers, anchovies, black olives and boiled eggs.

Crioli con le noci is another specialty, dried cod cooked with chopped nuts, as is tacozze e fagioli, homemade pasta sauce with beans and pork rind.

Campobasso is also home to delicious sausages and cured meats: capicola or seasoned pork, ciccioli pork rinds, ham, pork sausage, salami, torcinelli (roulade, essentially of the “rest of the pig”), and pork belly.

The area’s woodlands are ideal for producing a variety of mushrooms, among them porcini, field mushrooms, gallinaccio and, of course, the renowned truffle.

Cheeses include caciocavallo, burrino, mozzarella and pecorino. Among the province’s most famous wines are Biferno (white, red and rosé) and Moscato.

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Bread with Broccoli Rabe

Serves 4

Ingredients

  • 14 oz (400g) stale durum wheat bread
  • 2 tablespoons extra virgin olive oil
  • 2 ¼ lbs (1000 g) rapini or broccoli rabe
  • Pinch salt
  • Black pepper or chili pepper

Directions

Slice the bread into ¼ inch (0.5 cm) thick slices.

Wash and clean the broccoli rabe.

Boil for 3 minutes in water to cover, add the bread and drain immediately.

Arrange the bread in layers along with the broccoli rabe. Dress with extra virgin olive oil and sprinkle with salt and pepper (or red chili flakes).

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Bean Soup

12 servings

Ingredients

  • 1 ham bone
  • 1 cup bite-sized ham pieces
  • 2 large onions, halved
  • 1 whole large garlic, skinned and cloves smashed with the side of knife
  • Fresh or dried basil or both (to taste)
  • 5 large bay leaves
  • 5 large carrots, sliced
  • 2 whole celery stalks and 4 stalks sliced
  • 3 medium potatoes, cubed
  • 3 tablespoons tomato paste
  • 1 lb dried navy or great northern beans, soaked overnight
  • 2 teaspoons baking soda
  • Salt & Pepper

Directions

Simmer in large soup pot approximately 1 1/2 hours: the ham bone with enough water to cover, onions, garlic, basil, bay leaves, 2 whole celery stalks, salt & pepper to taste.

Drain beans and place in a large pot covered with water by three inches. Add the baking soda. Simmer for 45 minutes, then drain and change the water. Simmer for 45 minutes. Add more water if necessary. When the beans are almost cooked add 1 teaspoon of salt, drain and set aside.

Strain the ham broth and discard the bone and vegetables. Add the broth to the cooked beans, ham pieces and all the remaining ingredients. Simmer for approximately one hour.

Season with salt and pepper.

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Campobasso-style Tagliolini

Pork is preferred in the mountains, while the coastal areas are mainly characterized by seafood dishes.

4 servings

  • 10 ½ oz (300g) fresh egg pasta, Tagliolini
  • 3 oz (80g) ham, julienne or peeled medium shrimp
  • 1 hot chili pepper, minced
  • 1 bunch parsley
  • 1 ¾ oz (50g) olive oil
  • Salt and black pepper

Directions

Cook the pasta al dente and reserve some of the pasta cooking water. Drain

In a skillet, heat the oil and fry the chili with the onion. Cook at moderate heat till soft, stirring often with a wooden spoon.

Add the ham or the shrimp and heat it quickly.

Add a few tablespoons of the pasta cooking water, the minced parsley and a pinch of salt and freshly ground pepper.

Add the cooked pasta and mix well. Serve.

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Old Style Ricotta Pie

2 pies

Ingredients

Pie Filling:

  • 12 eggs
  • 2 cups white sugar
  • 2 teaspoons vanilla extract
  • 3 pounds ricotta cheese

Sweet Crust:

  • 4 cups all-purpose flour
  • 5 teaspoons baking powder
  • 1 cup white sugar
  • 1/2 cup shortening plus 1 tablespoon shortening, chilled
  • 4 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk

Directions

For the filling:

Beat the 12 eggs, the 2 cups sugar and vanilla extract together in a large bowl. Stir in the ricotta cheese. Set aside.

For the crust:

Combine the flour, baking powder and the 1 cup sugar together. Cut in the chilled shortening with a pastry blender until the mixture resembles coarse crumbs.

Mix in the 4 beaten eggs and 1 teaspoon vanilla extract.

Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes.

Preheat oven to 325 degrees F (165 degrees C). Grease two deep-dish 9 inch pie plates.

Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick, as it will expand during cooking. Do not flute the edges of the dough.

Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust.

Pour the ricotta filling evenly into the two pie crusts. Top each pie with 8 narrow strips of dough. Brush the top of the pie with milk. Place foil on the edge of the crust.

Bake in the preheated oven for 20 minutes; remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more.

Cool completely on wire racks. Refrigerate until serving.

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Kate Hackett Ceramics

Kate Hackett Ceramics

There are many motivations for sticking with a healthy diet. Eating more of the good stuff (and less of the junk) can help you prevent cancer, extend your lifespan, protect your heart and manage your weight. But one thing we don’t always remember is that your diet affects not just your weight, but your body from the inside to the outside. Your body transforms the foods you eat into the cells that make up your hair, nails, skin and bones, along with your brain, heart and joints. You literally are what you eat.

Add lean meats and beans to your diet to help keep your body in hormone balance and prevent hair loss. B-vitamins from leafy greens, peas, tomatoes and carrots also support cell growth for healthy hair.

Essential fatty acids (named “essential” because your body cannot make them) help you grow brain cells and stay sharp, so feed your brain with regular doses of fish, nuts, seeds, avocado and olive oil.

The antioxidants for brain health also help the eyes, so include foods with lutein and zeaxanthin. These antioxidants, found in spinach, collard greens and kale, protect the retina from macular degeneration.

Most adults need between 1,000 and 1,200 milligrams of calcium daily. Low-fat milk, cheese, yogurt, almonds, spinach and soybeans are all good sources of dietary calcium.

Boost your vitamin C intake with fruits and vegetables, especially strawberries, oranges, pineapple, cauliflower and green peppers to keep your joints healthy.

Fiber is also essential. Whole grains, especially oats and bran, beans, nuts, fruits and vegetables can help you get your daily 20-35 grams of fiber.

Maintain disease-free and healthy looking skin with alpha-lipoic acid (ALA). This antioxidant is more powerful than vitamins C and E and protects your skin cells from damage and many of the elements it’s exposed to each day. ALA can be found in spinach, broccoli and beef. Vitamins C, E, K, and A, as well as B-vitamins, are also important for nourished skin. Enjoying a variety of colorful fruits and vegetables can help you reach the recommended amounts.

Winter comfort foods can be good for you. Sweet potatoes are filled with vitamin A and anything filled with green vegetables will give you a vitamin C boost. Switching up some ingredients for healthier ones in your favorite casserole dishes can improve a recipe’s nutrition. Also, be careful about the amount of cheese, bread and cream in a recipe.

The next time you look forward to making a comforting dish, try out one of the healthy recipes below instead of your usual go-to casserole. Another bonus is that all of the recipes below are between 300 and 350 calories per serving. That leaves some room for a healthy dessert.

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Meatballs and Bean Casserole

6 servings

Ingredients

Meatballs

  • 1 pound lean ground meat (pork, beef, 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 for the baking pan

Casserole

  • 1 tablespoon olive oil
  • 1 cup thinly sliced carrots (2 medium)
  • ½ cup chopped onion (1 medium)
  • ½ cup thinly sliced celery (1 stalk)
  • 1 cup frozen green beans
  • 2 ½ cups homemade or store-bought tomato sauce (marinara sauce)
  • 1 teaspoon dried oregano, crushed
  • Two 15 ounce cans cannellini beans (white kidney beans), rinsed and drained
  • ¼ cup chopped green onion tops

Directions

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

To make the meatballs:

Mix all the ingredients, except the oil,  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 bake the meatballs in the oven for about 25 minutes.

In a large Dutch Oven, heat olive oil over medium heat. Add carrots, onion, and celery; cook for 8 to 10 minutes or until tender, stirring occasionally. Add green beans. Cook for 2 minutes more, stirring occasionally. Stir in tomato sauce and oregano. Stir in beans and meatballs.

Cover the pan and transfer the mixture to the oven.

Bake for 10 minutes. Uncover. Bake for 20 to 25 minutes more or until heated through. Sprinkle with green onion tops just before serving.

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Sweet Potato Shepherd’s Pie

4 servings

Ingredients

  • 1 ½ pounds sweet potatoes, peeled and cut into 2-inch pieces
  • 2 cloves garlic, halved
  • ¼ cup fat-free milk
  • ½ teaspoon salt
  • 12 ounces uncooked ground turkey breast or a mix of white and dark meat or lean ground beef
  • ½ cup chopped onion
  • 1 ¼ cups coarsely diced zucchini (1 medium)
  • 1 cup diced carrots (2 medium)
  • ½ cup frozen yellow corn
  • ¼ cup water
  • One 8 ounce can low salt tomato sauce
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons snipped fresh sage or 1/2 teaspoon dried sage, crushed
  • ⅛ teaspoon black pepper

Directions

Preheat the oven to 375 degrees F.

In a medium saucepan, cook sweet potatoes and garlic, covered, in enough lightly salted boiling water to cover for 15 to 20 minutes or until tender; drain.

Mash the sweet potatoes and gradually add milk and salt, mashing the potato mixture to make a light and fluffy mixture. Cover and keep warm.

In a large skillet cook turkey or beef and onion over medium heat until meat is brown, stirring to break up the meat as it cooks. Drain, if needed.

Stir in zucchini, carrots, corn and water. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes or until the vegetables are tender.

Add tomato sauce, Worcestershire sauce, sage and pepper to the meat mixture; heat through.

Spoon mixture into a 1-1/2-quart casserole dish, spreading evenly. Spoon mashed potato mixture on top of the pie mixture.

Bake, uncovered, in the preheated oven for 25 minutes or until heated through.

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White Bean and Kale Casserole

4 servings

Ingredients

  • 3 cups shredded kale (stems removed)
  • 2 tablespoons olive oil, divided
  • 1 medium onion, chopped (1/2 cup)
  • 1 stalk celery, chopped (1/2 cup)
  • Two 19 ounce cans cannellini beans (white kidney beans), rinsed and drained
  • One 14 1/2 ounce can diced Italian tomatoes, undrained
  • 4 ounces thinly sliced prosciutto, cut into bite-size pieces
  • ¼ cup dry Italian seasoned bread crumbs
  • ½ teaspoon dried oregano, crushed
  • 1 clove garlic, minced
  • ¼ teaspoon ground black pepper

Directions

Preheat the oven to 350 degrees F.

In a small saucepan cook kale in a small amount of boiling water for 8 minutes or until tender. Drain well in a colander.

In a small skillet, heat 1 tablespoon of the oil over medium heat. Add onion and celery; cook for 4 minutes or until tender.

In a large bowl combine cooked kale, onion mixture, beans, tomatoes, 2 tablespoons of the bread crumbs, the oregano, garlic and pepper. Transfer mixture to a 2-quart casserole dish.

In a small bowl combine the remaining 2 tablespoons bread crumbs and the remaining 1 tablespoon oil; sprinkle over the bean mixture.

Sprinkle with diced prosciutto.

Bake, covered, for 20 minutes. Bake, uncovered, about 10 minutes more or until heated through and the prosciutto is crispy.

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Vegetable Pasta Bake

6 servings

Ingredients

  • 8 ounces dried whole wheat penne pasta
  • 2 ½ cups cauliflower florets (1/2 medium head)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 medium carrots, sliced
  • 1 stalk celery, diced
  • 12 ounces spinach, stems removed, leaves torn
  • ½ cup frozen peas
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cup fat-free milk
  • 4 ounces extra-sharp cheddar cheese, shredded (1 cup)
  • 2 tablespoons finely shredded or grated Parmesan cheese

Directions

Preheat the oven to 350 degrees F.

In a large Dutch Oven, cook pasta al dente according to package directions; add cauliflower during the last 4 minutes of cooking. Drain and set aside.

In the same Dutch oven cook onion and garlic in hot oil over medium heat for 2 minutes. Add carrots and celery; cook just until carrots are tender. Add spinach; cook just until wilted. Stir in pasta mixture and peas.

For the cheese sauce:

In a small saucepan melt butter; stir in flour, salt and pepper. Add milk all at once; cook and stir until thickened and bubbly. Reduce heat; add cheddar cheese. Cook and stir until melted.

Stir sauce into pasta and vegetables.

Transfer to a 2 1/2-quart casserole coated with cooking spray. Bake, covered, for 35 minutes. Uncover; sprinkle with Parmesan and bake 5 minutes more.

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Pizza Casserole

8 servings

Ingredients

  • 1 tablespoon olive oil
  • ½ cup chopped onion (1 medium)
  • 2 yellow, red and/or green bell peppers, cut into thin strips
  • 1 medium zucchini (8 ounces), halved lengthwise and sliced
  • 2 cloves garlic, minced
  • Two 14 1/2 ounce can no-salt-added diced tomatoes, drained
  • 4 fully cooked chicken sausage links, halved lengthwise and sliced
  • 1 teaspoon dried Italian seasoning, crushed
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 lb package pizza dough
  • ¼ cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese (8 ounces)

Directions

Preheat the oven to 350 degrees F.

Grease a 2-quart rectangular baking dish; set aside.

In a large skillet heat oil over medium-high heat. Add onion and bell peppers; cook and stir for 5 minutes. Add zucchini and garlic; cook for 5 minutes more, stirring occasionally.

Add tomatoes, sliced sausage, half of the Italian seasoning, salt and black pepper to the mixture in the skillet. Bring to boiling; boil gently, uncovered, for 5 to 7 minutes or until most of the liquid evaporates.

Place pizza dough on a lightly floured surface. Using a knife or pastry wheel, cut pizza dough into 16 strips.

Remove skillet from the heat. Stir in the Parmesan cheese and half of the mozzarella cheese. Spoon mixture into the prepared dish. Top with the remaining mozzarella cheese.

Arrange pizza dough strips  on top of the casserole in a lattice pattern. Sprinkle with remaining Italian seasoning. Bake, uncovered, about 30 minutes or until the crust is brown and the filling is bubbly.

Let stand for 10 minutes before serving.


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On these busy nights before the holidays, I like that I have a few homemade soups and homemade rolls or bread in my freezer. They are easy to defrost and heat and can be on the table in no time at all. This may be a quick dinner, but it is both nutritious and delicious.

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Italian Escarole Bean Soup

This is one of our family’s favorite soups. I can remember my grandparents making this often and it seemed to be my grandfather’s favorite lunch. If you would like to make this soup vegetarian, it is easy to do. Swap out the chicken broth for vegetable broth and 1/2 teaspoon crushed red pepper flakes (chili) for the dried sausage.

Ingredients

  • ½ onion, diced
  • 3 celery stalks, diced
  • 1 tablespoon minced garlic
  • 2 cups dried white beans (cannellini), soaked overnight in water to cover and drained
  • 2 tablespoons olive oil
  • 16 cups no salt added chicken broth
  • 1 tablespoon dried Italian seasoning
  • 2 heads of escarole, washed and cut into small pieces
  • 1 cup chopped dried spicy sausage/salami
  • 1 cup short pasta
  • 1 tablespoon kosher salt
  • Parmesan cheese for serving

Directions

Heat oil in a large Dutch Oven and add the onions, celery and garlic. Cook until tender. Add the Italian seasoning and soaked and drained beans. Heat for a minute or two and add the broth.

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Bring to a boil, lower the heat to a simmer and cooked the beans for 30 minutes. Add the pasta, re-boil, lower the heat and cook for 15 minutes more.

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Add the dried sausage, salt and escarole. Let simmer until the escarole wilts. Ladle into soup bowls and top with Parmesan cheese, if desired.

Sourdough Ciabatta Bread

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I always have sourdough starter in my refrigerator that I keep in a crock, so it always available for baking. You will find that this bread will not puff up much in the oven. It will stay quite flat, like a slipper, hence its name (ciabatta means slipper in Italian). Ciabatta is one of Italy’s most delicious breads and it goes so well with soup. I like to make Ciabatta with a sourdough starter because it adds a nice tang to the bread.

Ingredients

  • 1 cup sourdough starter removed from the refrigerator the night before baking and placed in a covered bowl
  • 2 teaspoons instant yeast
  • 1 1/4 cups warm water
  • 1 tablespoon olive oil
  • 1 tablespoon salt
  • 4 cups Italian 00 flour or unbleached all-purpose flour

Directions

In the bowl of an electric mixer using the paddle attachment combine the water, olive oil, yeast, sourdough starter, 1 cup of the flour and the salt. Stir in the remaining flour, a cup at a time, until the dough is the consistency of drop-cookie batter. Transfer to the dough hook attachment and knead the dough until it is smooth and satiny. The dough should be on the slack side, but not oozy; it needs to be able to hold its shape.

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Place the dough in an oiled bowl and cover with plastic wrap or a damp towel. Place the bowl in a warm spot and let the dough rise, undisturbed, about 2 hours, or until doubled in size.

Punch the dough down and turn it onto a lightly floured work surface. Knead the dough gently and divide it into two pieces. Form the loaves into torpedo shapes, and place the loaves on a baking sheets dusted with flour and cornmeal. Cover with a damp towel.

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Let the loaves rise until they look puffy. This should take approximately an hour. While the loaves are rising, preheat the oven to 425°F.

Brush or spray the loaves with water; a plant mister is good for this job. Bake for 10 minutes, spraying the loaves with water two more times.

Lower the oven to 375°F and bake for an additional 20 minutes.

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fallcsacover

Where I live it is very hot during the summer months and vegetables to do not grow well during July and August – in fact, they burn up. So what the north gets in July and August, we get in April and May and, then again, in October and November. If you are a reader of this blog, you know I belong to a CSA (Community Supported Agriculture).

Jeta Farms is part of the Slow Food USA movement that aims to rediscover and catalog forgotten flavors by documenting excellent food products that are in danger of disappearing. Since the international initiative began in 1996, more than 800 products from over 50 countries have been added to the list. The movement serves as a resource to those interested in reviving rare breeds and learning about endangered foods, with the goal of encouraging the continued production and consumption of these foods.

In the past, I have shared with you recipes I made with some of my share produce:

http://jovinacooksitalian.com/2015/06/29/fresh-from-the-farm/

http://jovinacooksitalian.com/2014/06/26/cooking-from-my-csa-share/

This is the first year my CSA farm has offered a share in the fall and here are some of the recipes I made.

Cheesy Patty Pan Squash 

fallcsa1

Serves 3

Ingredients

  • 3 medium patty pan squashes
  • 1 tablespoon extra virgin olive oil
  • Salt and freshly ground pepper
  • 12 tablespoons shredded cheddar cheese

Directions

Preheat the oven to 400 degrees F.

Cut the squash in half, place in an oiled baking dish and brush the tops with oil. Sprinkle with salt and pepper.

Bake for 25 minutes. Place 2 tablespoons cheese on top of each squash half and return the pan to the oven for five more minutes. Serve immediately

Stuffed Squash

fallcsa4

Serves 4 as a side dish; 2 for a main course

Ingredients

  • 2 Gialla Nostrale squash (short, fat zucchini)
  • 1/4 of a medium onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1/2 teaspoon minced garlic
  • 1/4 cup chopped pickled (spicy cherry or banana) peppers
  • 1/2 teaspoon dried oregano
  • 2 tablespoons olive oil
  • 1/2 cup seasoned Italian breadcrumbs
  • Salt and pepper

fallcsa2

fallcsa3

Directions

Cut the squash in half lengthwise and scoop out the flesh leaving about a 1/4 inch shell. Dice the squash pulp.

Sprinkle the squash shells lightly with salt and pepper and place them in an oiled baking dish.

Heat the olive oil in a small skillet and add the onion, celery, garlic, diced squash pulp and the chopped peppers. Cook until all the liquid evaporates.

Add ½ teaspoon of salt and ¼ teaspoon of black pepper. Remove the pan from the heat, stir in the bread crumbs and allow the mixture to cool.

Heat the oven to 400 degrees F.

Stuff the zucchini shells with the bread crumb mixture. Bake for 30 minutes or until the stuffing is crispy and the squash shells are tender.

Both squash recipes above can be grilled on an outdoor grill instead of baked in the oven, if you prefer.

Roasted Sweet Potato Wedges

fallcsa6

Serves  4

Ingredients

  • 2 large sweet potatoes, washed and patted dry
  • 2 teaspoons olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried rosemary, crushed

fallcsa5

Directions

Preheat the oven to 425ºF.

Peel the potatoes. Cut each potato into 8 wedges and place on a nonstick baking sheet. Drizzle with oil; sprinkle with the salt, pepper and the rosemary.

Roast for 15 minutes; toss and continue to roast until the potatoes are tender, about 15 to 20 minutes more. Serve immediately.

Southern Field Peas

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Field peas or cowpeas, aren’t really peas at all. They are beans that grow very well in the South because they are heat and drought tolerant and grow in just about any soil. They’re categorized generally in four groups – crowder, cream, black-eyed and field peas and there are many varieties to be found in each of those categories.

Ingredients

  • 4 cups of freshly shelled southern field peas
  • 2 ounces bacon
  • 1 onion, diced
  • 2 celery stalks, diced
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups chicken broth, plus extra if needed
  • 3-4 sprigs fresh thyme

Directions

Cook the bacon in a large saucepan. Remove with a slotted spoon to a paper towel plate and reserve for later.

Add the onion and celery to the hot bacon fat and cook until tender. Add the peas and saute for a minute or two.

Add the thyme and 2 cups of chicken broth or just enough to cover the peas by about 1 inch. Add more if the peas are not covered.

Bring to a low boil and add the sugar and stir well.

Scoop off any foam that forms and discard it.

Cover and reduce the heat to medium-low, let simmer for about 25 minutes.

Add the pepper and salt, stir well and continue to cook for 10 more minutes.

Taste the peas for tenderness, they should be tender after this amount of time but not mushy. Drain.

Top with the crumbled bacon and serve.

Pasta with Grilled Sausage and Vegetables

sausagepasta3

I often cook a pound of Italian sausage on the grill and reserve half for another meal, such as pizza with grilled sausage and banana peppers from the garden.

Serves 6-8

Ingredients

  • 1 lb whole wheat penne pasta
  • 1 lb hot Italian sausage, divided
  • Half an onion
  • 1 large zucchini squash
  • 1 large yellow squash
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons olive oil, plus extra for brushing the sausage and vegetables
  • 1/2 cup freshly grated Parmesan cheese
  • Freshly grated black pepper

sausagepasta1

sausagepasta2

Directions

Heat an outdoor grill and oil the grates. Brush the sausage onion and the squashed with olive oil. Turn off the burners on one side of the grill and place the sausage over the indirect heat. Grill 15 minutes, turn the sausage over and grill another 15 minutes. During the last 15 minutes place the squash and onion over the direct side of the grill and cook until the vegetables are tender.

Remove the sausage and vegetables to a plate to cool. Slice half of the sausage into thin slices and reserve half for another use. Dice the vegetables; set aside the sliced sausage and diced vegetables.

Cook the pasta in boiling salted water until al dente. Reserve ½ cup of the pasta cooking water and drain the pasta in a colander. Set aside.

In the pasta pot heat 2 tablespoons of olive oil and add the garlic, parsley and oregano. Cook until the garlic is lightly browned and add the diced vegetables and sliced sausage. Cook until hot.

Add the drained pasta and the pasta cooking water. Stir until evenly combined. Add the Parmesan and black pepper. Serve immediately.

sausagepasta4


onedishcover

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.

onedish1

Eggs Over Roasted Vegetables

6 servings

Ingredients

  • 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

Directions

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.

onedish3

Roasted Chicken With Beans

6 servings

Ingredients

  • 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

Directions

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.

onedish6

Spicy Braised Pot Roast And Vegetables

Coffee adds a rich, deep flavor to beef roasts.

Ingredients

  • 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

Directions

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.

onedish4

Chicago Style Deep Dish Pizza

Ingredients

  • 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

Directions

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.

onedish5

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

Ingredients

  • 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

Directions

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.

 


chickencover

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

Ingredients

  • 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

Directions

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.

chicken1

Sticky Chicken Rotisserie Style

8 servings

Ingredients

  • 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

Directions

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.

chicken3

Honey-Spiced Roasted Chicken

6-8 servings

Ingredients

  • 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

Directions

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.

chicken4

Italian Flavored Roast Chicken

6-8 servings

Ingredients

  • 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

Directions

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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