Cherry Tomato Sauce
For 2-3 servings
Ingredients
2 tablespoons extra-virgin olive oil
1 minced, seeded jalapeño, serrano, or another fresh hot chile
Half a red onion, finely d\dicerd
½ teaspoon Kosher salt
5 cups/ripe cherry tomatoes, stemmed and halved if large
2 cloves garlic, minced
1 teaspoon lightly packed finely grated lemon zest
1 teaspoon fresh lemon juice, plus more if needed
3 tablespoons chopped fresh basil
1 tablespoon unsalted butter
Tuba Sauce
2 ½ cups cherry tomato sauce
One 6-oz Can of Italian tuna packed in oil, undrained
1 tablespoon rinsed capers
1/4 cup chopped fresh flat-leaf parsley
Pasta
12 oz fresh pasta, I used tonnarelli, but any fresh spaghetti noodles will be a goof
Grated parmesan cheese
Directions
In a large sauté pan, heat the oil over medium-high heat. Add the chile, onion, and salt and cook, stirring often, until soft and fragrant, 2 to 3 minutes. Add the tomatoes and cook, stirring often, until they begin to burst and release their juice, 4 to 6 minutes. Add the garlic and cook for another 30 seconds or so, then stir in the lemon zest and juice. Remove the pan from the heat, add the basil and butter, and swirl the pan to blend them into the sauce. Taste the sauce and if the tomatoes are tart, as they can be this time of year, add a teaspoon of honey or sugar.
Remove half the sauce to a container to save for another recipe.
Return the skillet to low heat and stir in the tuna sauce ingredients. Break up the tuna into small flakes. Heat over very low wheat while the p[asta cooks.
For the Pasta
Bring a large pot of generously salted water to a boil over high heat. Add the pasta, stir, and cook until just shy of al dente (about 1 minute less than the package instructions).
Using a large spider or slotted spoon, scoop out the pasta and add it to the tuna sauce. Continue until all the pasta has been added to the sauce. Stir gently. Serve in pasta bowls with grated Parmesan cheese and crusty bread.
Ingredients
Pesto
1-28 oz can of fire-roasted red bell pepper strips, drained
4 garlic cloves
¼ cup fresh basil
4 tablespoons extra virgin olive oil
¼ cup grated Parmesan chees
Salt and pepper to taste
Pasta
1 cup ricotta cheese
1 tablespoon olive oil
1 large shallot, minced
4 spicy Italian sausage links, cut into 1-inch pieces
2 medium zucchini, cut into 1-inch pieces
1 lb or 500 gr. Pacheri pasta {pasta rings}
Grated Parmesan cheese for garnish
Directions
Place the pesto ingredients in a food processor. Pulse until a smooth sauce forms. Pour into a bowl and fold in the ricotta cheese.
Cook the pasta in boiling salted water until al dente according to ing to the package instructions.
While the pasta is cooking heat the oil in a large skillet and brown the sausage pieces. Add the shallots and zucchini and cook until the zucchini is tender and the sausage is cooked.
With a large spider, scoop the pasta rings out of the cooking water and place them directly into the skillet. Mix well. Then add the creamy pesto and heat gently until hot. Serve in pasta bowls with grated cheese for a garnish.
Ingredients
For the Noodles
1 tablespoon peanut oil
6-ounce pack of chow mein egg noodles
For the Sauce:
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 teaspoon toasted sesame oil
1 tablespoon brown sugar
1 tablespoon cornstarch mixed with 2 tablespoons chicken broth
½ cup warm chicken broth
1 egg, beaten
For the Stir-Fry:
2 tablespoons peanut oil
½ pound thin chicken cutlets, about 3, thinly sliced,
Salt and pepper
4 cups shredded cabbage with shredded carrots
1 clove garlic, crushed
14.5 oz can bean spouts, drained
4 oz can sliced water chestmutdrained
1 bunch of scallions, chopped and divided
Directions
Boil the noodles in salted water for 2 minutes, drain, and place on a kitchen towel to dry. Place the noodles in a single layer on the tray of an air fryer and mix with 1 tablespoon of peanut oil. Preheat the air-fryer to 400 degrees. Cook the noodles for 8-10 minutes until crispy, stirring after 5 minutes. Set aside.
For the sauce, combine the oyster sauce, soy sauce, sesame oil, and sugar in a small bowl.
For the stir-fry, heat the oil in a large skillet. Add the beaten egg and scramble. Set aside.
Add the chicken, season with salt and pepper, and cook until no longer pink. Remove to a plate.
Add shredded cabbage mix and garlic, and stir for 1 minute.
Add the bean sprouts, water chestnuts, and half the scallions, toss for 2 minutes, then add sauce, broth, cornstarch slurry, egg, and chicken. Stir-fry until thickened. Place crispy noodles in bowls, top with cabbage mixture, and top each serving with the reserved chopped scallions.
Broth
Ingredients
One 4-pound) whole chicken
Or 2 lbs chicken wings and 2 lbs chicken drumsticks
1 onion, halved across the equator
2 carrots, washed and cut in thirds
2 stalks of celery, washed and cut in thirds
1 head garlic, cut in half across the equator
1 bay leaf
10 sprigs thyme
1/2 teaspoon black peppercorns
14-15 cups water
Directions
To a large pot add the chicken, onion, carrots, celery, garlic, bay leaf, thyme, peppercorns, and water to cover about 14 cups. Bring to a simmer over medium-high heat. Skim the top of the broth of any impurities that rise to the surface. Adjust the heat to maintain a gentle simmer. Simmer the broth, uncovered, for 2 hours, skimming as needed.
Remove a wide bowl and cool.
Chicken broth and return it to the soup pot.
Remove the meat from the bones and set aside.
Soup
Ingredients
2 celery stalks, chopped
2 carrots, sliced
1 onion, chopped
Salt and pepper to taste
1 large thyme sprig
½ cup chopped celery
8 9z thin noodles {I use thin spaghetti}
Cooked chicken
Homemade broth.
Directions
Bring the broth to a boil. Add the vegetables and cook for 5 minutes. Add the noodles and cook until al dente.
Add the chicken and seasoning. Heat until the ingredients are hot. Serve or refrigerate until needed.
Salmon Cakes
Ingredient
1 lb salmon fillets
1/4 cup finely chopped onion plus extra for poaching
1/4 cup finely chopped celery
1/4 cup finely chopped red bell pepper
1 teaspoon mustard
1 teaspoon lemon juice
1/4 cup prepared ranch dressing
1 teaspoon chopped fresh thyme leaves, plus extra for poaching
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup Italian seasoned bread crumbs, divided
Butter for cooking
Directions
Poach the salmon in simmering, lightly salted water in a deep skillet for 5-6 minutes. Add a few slices of onion, a few sprigs of time , salt and pepper to the poaching liquid.
Drain and flake fish with a fork. Remove any skin and pin bones. Cool slightly. Add the celery onion, bell pepper, salt, pepper, mustard lemon juice, ranch dressing, thyme and 1/2 cup breadcrumbs. Mix well. Divide into 4 equal patties. Place the remaining breadcrumbs in a shallow dish. Coat the cakes on both sides in the crumbs. Place on a plate and refrigerate until ready to cook.
Heat 2 tablespoons butter in a medium skillet and brown the cakes on both sides. Serve with lemon wedges.
Lemon Pasta With Peas
Ingredients
9 oz pkg fresh linguine pasta
Salt
Sauce
2 tablespoons butter
1 tablespoon olive oil
1 garlic clove, minced
2 tablespoons lemon juice
1 cup frozen and defrosted peas
1/2 grated Parmesan cheese
Directions
Cook the pasta in boiling salted water for 2 minutes. Drain.
Heat the butter, oil and garlic in the empty pasta pot. When the butter has melted, add the lemon juice, peas and drained pasta. Heat for a minute. Mix well and add the cheese. Stir and serve with salmon cakes.
Pasta With Zucchini, Tomatoes And Mushrooms
6 servings
Ingredients
8 oz sliced mushrooms
1 pint cherry tomatoes, quartered
1 large or 2 small zucchini, diced
1 small red onion, finely chopped
2 garlic cloves, minced
1/3 cup extra virgin olive oil
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
2 teaspoons salt plus extra for the pasta
1 teaspoon coarse black pepper
1 lb short pasta
1/2 cup grated Parmesan cheese
Directions
Heat oil in a large skillet. Add the onion and mushrooms, cook until tender and the mushrooms are no longer watery, Add 1 teaspoon salt, zucchini, garlic and tomatoes. Cook until the zucchini softens about 5 minutes. Add the herbs, remaining salt and pepper. Turn the heat to very low.
With a slotted spoon or spider scoop out the pasta and add it to the sauce. Mix well over the heat and cook for 2 minutes, Remove from the heat and add the cheese. Mix well. Serve in individual pasta bowls with salad and Italian bread.
Cool the pasta in boiling salted water until al dente instructions on the pasta package.
Nut-Crusted Fish Fillets
Ingredients
2 white fish filets (6 oz. each) {I used red snapper}
Salt and pepper to taste
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons finely chopped {your choice}
1 teaspoon each of fresh parsley, chives, rosemary, and thyme
Directions
Sprinkle the fish with salt and pepper. Place skin side down on a baking sheet or pan.
Combine mustard and honey, and brush on top of the fish.
Mix nuts, and herbs together and sprinkle on the fish.
Bake at 400°F 15 minutes or until flaky.
Creamy Lemon Butter Sauced Gnocchi
Ingredients
1- pkg shelf-stable potato gnocchi, about 17 oz
1/2 cup grated Parmesan cheese
Sauce
Juice of two lemons
8 tablespoons butter
2 garlic, grated
Salt to taste
⅓ cup heavy cream
Chopped parsley for garnish
Directions
Cook the gnocchi according to the package directions. As they rise to the top of the boiling water, scoop them out with a spider to a pasta bowl.
Heat the sauce ingredients until the butter is melted. Add the cheese and poor over the gnocchi. Mix well. Sprinkle with parsley and serve.
Garden Peas with Chopped Onion
Ingredients
1-10 pkg frozen peas, defrosted
½ cup chopped onion
1 tablespoon butter
Directions
Saute butter and onion in a small saucepan over low heat for about 5 minutes. Add the peas and heat over low until hot.
I
ngredients
Ratatouille
1/2 cup chopped plum tomatoes
3 cloves garlic, minced
1 medium onion, finely diced
1 tablespoon chopped fresh thyme
2 medium zucchini, finely diced
1 small eggplant, peeled and finely diced
1 bell pepper, seeded and finely diced
Salt and pepper
Olive oil
Shells
1 box of jumbo pasta shells
2 cups ricotta cheese
2 eggs
½ cup fresh chopped parsley
2 cups shredded mozzarella cheese, divided in half
1/4 cup parmesan cheese
Sauce
2 cups Marinara Sauce mixed with 1/2 cup heavy cream
Directions:
Preheat the oven to 400ºF. In a greased 9×13″ pan, combine garlic, onion, thyme, and a pinch of salt and pepper. Spread out in an even layer on the bottom of the pan. Place the diced vegetables on top of the onion mixture, but do not combine. Drizzle with a little oil, and sprinkle with salt and pepper. Bake for about an hour, or until veggies are softened and beginning to brown slightly. Drain the vegetables in a colander and set them aside.
Cook the shells in boiling salted water for about 9 minutes, or until not quite done (you want them to finish cooking in the oven — that way they won’t be too floppy and overcooked). Drain and place on kitchen towels
In a mixing bowl combine, the stuffing ingredients and 1 cup of shredded mozzarella cheese. Mix until thoroughly combined. Stir in the roasted vegetables.
Scoop a tablespoon or so of ricotta filling into each pasta shell. Place a layer of sauce on the bottom of a 9×13-inch baking dish. Top with the remaining mozzarella.
Preheat the oven to 350 degrees F.
Bake for 30 minutes, or until cheese is melted and bubbly.
Ingredients
2 tablespoons butter
2 medium carrots, peeled and chopped (1 cup)
2 medium celery stalks, chopped (1/2 cup)
1 medium onion, chopped (1/2 cup)
2 garlic cloves, finely chopped
2 cartons (32 oz each) of reduced-sodium chicken broth (8 cups)
1 package (9 oz) refrigerated cheese-filled tortellini
2 cups lightly packed Swiss chard leaves or baby spinach leaves
1-pint grape tomatoes halved
2 tablespoons chopped fresh Italian (flat-leaf) parsley
Freshly grated Parmesan cheese
Salt and pepper to taste
Directions
In a 4-quart saucepan, melt butter over medium-high heat. Add carrots, celery, and onion; cook 6 to 8 minutes, stirring occasionally, until beginning to brown on the edges. Stir in garlic; cook for 30 seconds. Add salt and pepper to taste.
Stir in broth. Heat to boiling; reduce heat. Stir in tortellini. Simmer for 5 minutes, stirring occasionally, until tortellini are tender.
Stir in spinach, tomatoes, and parsley. Simmer for 10 minutes
Top each serving with grated cheese.
Chicken Parmesan With Pasta and Air-Fryer Broccoli
2 servings
Ingredients
1 large boneless chicken breast
1 tablespoon mayonnaise
½ cup Italian seasoned breadcrumbs
Salt and black pepper to taste
Olive oil
4 fresh mozzarella cheese slices
For Marinara Sauce, see the recipe below
3 oz fettuccine noodles
Directions
Slice the chicken breast into two thin cutlets. Pound lightly between the plastic to even out the slices. Brush with cutlets with mayonnaise and dredge in bread crumbs. Refrigerate until ready to cook,
Boil salted water in a large saucepan and cook the noodles al dente. Drain
Heat a few tablespoons of oil in a 10-inch skillet. Brown the chicken cutlets on both sides. Cover with sauce. Cover the skillet and simmer for 5 minutes. Remove the cover and top each cutlet with 2 slices of cheese. Cover the pan and cook over low until the cheese melts about 2 minutes.
Divide the pasta onto 2 individual plates, and top with some salt sauce. Place the chicken parmesan next to the pasta.
Marinara Sauce
Ingredients
1 tablespoon olive oil
1 garlic clove, minced
¼ cup chopped onion
14 oz container of finely diced Italian tomatoes
1 teaspoon dried Italian seasoning
¼ teaspoon red chili flakes
½ teaspoon salt
Directions
Simmer the ingredients in a medium saucepan for 30 minutes over low heat.
Air- Fryer Broccoli
Ingredients
1 pound broccoli florets cut into evenly sized pieces (about 4 to 5 cups florets,]
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon granulated sugar optional; helps with caramelization
2 tablespoons water
Lemon wedges
Directions
Place the florets in a mixing bowl and top with the olive oil, salt, garlic powder, black pepper, and sugar. Toss to coat, making sure to rub the florets evenly with the oil and spices to prevent burning.
Preheat your air fryer to 400 degrees.
Add the water to the bottom of the air fryer (it will hiss and splatter). Add the broccoli (if adding toppings, keep the bowl handy and don’t wash it yet). Let cook for 5 minutes.
My air-fryer has an open weave basket, so I place an air-fryer parchment sheet in the basket to help with clean-up.
Remove the basket and with tongs, toss the broccoli. Return it to the air fryer and continue cooking for 5 additional minutes, until crispy outside and tender when pieced with a fork. The cook time will vary based on your air fryer, so keep an eye on it and toss the broccoli every few minutes to promote even crisping.
Serve immediately, or if adding toppings, transfer the broccoli back to the mixing bowl. Top with any other topping suggestions: lemon zest, lemon juice, Parmesan, and/or red pepper flakes.
