Healthy Italian Cooking at Home

Category Archives: Salad

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That mound of apples and that mound of pears looked so beautiful at the market, so who could resist bringing them home. Now what to do with all this delicious fruit before it goes bad?

Here are a few ideas.

Apple Cinnamon Scones

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Makes 12 scones

Ingredients

  • 2 3/4 cups Self-Rising Flour (flour that contains baking powder and salt)
  • 1/3 cup brown sugar
  • 1 teaspoon Apple Pie Spice or ground cinnamon
  • 1/2 cup (8 tablespoons) cold butter
  • 2 apples, peeled, in 1/2″ pieces
  • 3/4 cup cinnamon chips
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup applesauce, unsweetened
  • Topping: milk and cinnamon sugar

Directions

In a large mixing bowl, whisk together the flour, sugar, salt, baking powder and apple pie spice.

Work in the butter with your fingers or a pastry blender just until the mixture is crumbly. Stir in the chopped apple and cinnamon chips.

In a separate mixing bowl, whisk together the eggs, vanilla and applesauce.

Add the liquid ingredients to the dry ingredients and stir until all the mixture holds together.

Line two  baking sheets with parchment paper.

Sprinkle flour on the work surface.

Scrape the dough onto the floured surface and divide it in half. Gently pat and round each half into a 5″ to 5 1/2″ circle about 3/4″ thick.

Stir together the coarse sugar and cinnamon. Brush each circle with milk, and sprinkle with the topping.

Using a bench knife, slice each circle into 6 wedges.

Carefully place each wedge on the parchment lined pans, at least a 1 inch  apart.

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Preheat the oven to 425°F.

Bake the scones for 20 minutes, or until they’re golden brown. Rotate the pans after 10 minutes.

Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they’re completely cool, wrap in plastic and store at room temperature for up to several days.

Apple Crunch Bagels

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Ingredients

Bagels

  • 2 cups apple cider
  • 1/4 cup butter, at room temperature
  • 6 cups bread flour  
  • 1/4 cup brown sugar  
  • 1 teaspoon salt  
  • 1 tablespoon apple pie spice  
  • 2 1/2 teaspoons instant dry yeast
  • 2 cups peeled and diced Granny Smith apples, about 2 medium apples

Topping

  • 1 egg 
  • 1/4 cup room temperature butter
  • 1/3 cup flour
  • 1/2 cup brown sugar
  • 1/4 teaspoon apple pie spice
  • Pinch of salt

Directions

In a medium saucepan, warm cider and butter just until the butter is melted. Remove from the heat and allow to cool to room temperature.

In the bowl of an electric mixer, combine two cups of bread flour, the brown sugar, the cooled cider mixture, salt, apple pie spice, apples and yeast with the paddle attachment on medium speed.

Keeping the mixer on medium, add the remaining bread flour, 1 cup at a time, until the dough comes together and is just barely sticky.

Switch to the dough hook attachment and “knead” the dough for about 6 minutes or until the dough is elastic.

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Place the dough in a greased bowl, cover with plastic wrap and place in a warm spot. Allow the dough to rise until doubled in size, about an hour.

Cover 2 rimmed baking sheets with parchment paper.

Punch the dough down and separate into 12 equal sized balls. on a well floured surface.

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Roll and stretch one ball into an 8 inch-long rope and don’t taper ends.

Wrap the rope around your fingers, overlapping the ends by 2 inches, to create a ring. Pinch the ends together.

Once the bagels are shaped, place them on a kitchen towel to rise for another 10 minutes.

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Bring a large pot of water to a boil and heat the oven to 425 degrees F

To prepare the topping, combine the flour, brown sugar, spice mix, salt and butter in a small bowl and mix until it is crumbly. Beat the egg with one teaspoon of water.

When the water comes to a boil, drop 4 bagels in at a time and boil for about 30 seconds per side. Remove with a slotted spoon to a kitchen towel.

After boiling, place the bagels on the parchment covered pans and brush with the egg mixture. Sprinkle the topping evenly over the bagels.

Bake for 25 minutes or until the bagels are golden brown, rotating the pans after 12 minutes.

Pear & Celery Salad

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Serves 4

Ingredients

  • 4 stalks celery, trimmed and cut in half crosswise
  • 2 tablespoons cider, pear, raspberry or other fruit vinegar
  • 2 tablespoons honey
  • 1/4 teaspoon salt
  • 2 ripe pears, diced
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped pecans, toasted
  • Freshly ground pepper, to taste
  • 6 large leaves romaine lettuce, shredded

Directions

Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.

Whisk vinegar, honey and salt in a large bowl until blended. Add pears; gently stir to coat. Add the celery, cheese and pecans; stir to combine. Season with pepper.

Divide the lettuce leaves among 4 plates and top with a portion of salad. Serve at room temperature or chilled.

Pork Chops with Pear & Ginger Sauce

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2 servings

Ingredients

  • Two 4-ounce boneless pork chops, 1/2 inch thick, trimmed
  • Salt & freshly ground pepper to taste
  • 1 tablespoon cornstarch
  • 2 teaspoons olive oil
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1/2 cup dry white wine
  • 1 medium ripe pear, peeled, cored and diced
  • 1 tablespoon minced fresh ginger
  • 1 shallot, trimmed and sliced

Directions

Season the pork with salt and pepper and coat in the cornstarch. Heat the oil in a medium skillet over medium-high heat.

Add the pork and cook until browned, 2 to 3 minutes per side. Transfer to a plate and keep warm.

Add the sliced shallots and cook for about 2 minutes. Pour in the vinegar and honey; stir to dissolve. Add the wine and bring to a simmer, stirring.

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Add the pears and ginger. Cook, uncovered, stirring the pears occasionally, for 5 minutes.

Reduce the heat to low and return the pork and any accumulated juices to the pan; turn to coat with the sauce and heat through. Serve with a side of roasted acorn squash.

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Castel del Monte (AQ).

L’Aquila is the largest, most mountainous and least densely populated province of the Abruzzo region of Southern Italy. It comprises about half the landmass of Abruzzo and occupies the western part of the region. The Province of L’Aquila includes the highest mountains of the Apennines (Gran Sasso, Maiella and Velino-Sirente).

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The province is known for its many castles, fortresses and medieval hill towns. The province’s two major cities, L’Aquila and Avezzano, have had rapid economic expansion since the late 20th century, with the growth of transportation, manufacturing, telecommunications and computer industries.

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The province’s major rivers are the Aterno-Pescara, Sangro, Liri, Salto and the Turano; its major lakes are Lago Scanno and Lago Barrea. It once included the largest lake on the Italian peninsula, Lago Fucino, which was drained in one of the 19th century’s largest engineering projects. The lake basin is today a flourishing agricultural area and an important technological district.

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The Romans knew the lake as Fusinus Lacus and founded settlements on its banks. While the lake provided fertile soil and a large quantity of fish, it was known to harbor malaria and, having no natural outflow, repeatedly flooded the surrounding land. The Emperor Claudius attempted to control the lake’s maximum level by digging a 5.6 km (3.5 mi) tunnel through Monte Salviano, requiring 30,000 workers and eleven years of work. They eventually dug 32 wells and 6 tunnels. The lake was drained but with the fall of the Roman Empire the tunnels were obstructed and the water returned to previous levels. Many centuries later, Prince Alessandro Torlonia completed the work of the final draining of Lake Fucino expanding the original project of the emperor Claudius, by turning the Fucino in a fertile plain. In 1977, the tunnels were inaugurated as an archaeological park.

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Throughout most of the 20th century, there were serious population declines in the rural areas, with the near collapse of the province’s pastoral agricultural economy, as people moved to cities for work. Since the founding of the Gran Sasso e Monti della Laga and Majella national parks, and the Sirente-Velino Regional Park, tourists have been attracted to the mountainous landscapes. Tourism and associated services have boosted the economy of rural L’Aquila and begun to reverse its population decline.

Many of the small villages, locked away in the mountains for centuries, have always depended on local products for their cuisine, especially cheeses, pastas and spices. While many of the dishes bear similarities to recipes one might find throughout Italy, the locals usually provide a regional variation. For example, chili pepper and saffron can be found added to many dishes in L’Aquila. The best-known pasta for the area is “chitarra” (guitar) pasta, which derives its musical name not from its shape, but from the wire-stringed instrument on which it is made.

Much of the region’s cuisine revolves around fresh seasonal produce, roasted meats and cured pork. Santo Stefano di Sessanio Lentils are grown exclusively here. Typical Abruzzo main courses are broadly divided according to geography: lamb in the highlands and seafood on the coast.

Another local specialty is soppressata, which is pork salami whose typical flat section is obtained, after the initial curing period, by placing the sausage between two wooden planks or thick metal sheets. A product uniquely native to Abruzzo in Italy is saffron from the Navelli Plane in the Province of L’Aquila. Zafferano–its Italian name–are the dried stigmas of the Crocus sativus flower and it is the most expensive spice in the world. Why? Because the extraction process is labor-intensive. You can’t harvest the crocus flowers with machinery, only the human hand will do.

Lower costs and a longer shelf life made Pane con le Patate (bread made with potatoes) a staple. By adding potatoes to the bread dough, the leavening agents combined with the potato’s yeasts, yield a type of bread capable of keeping fresh for twice as long as any other type of bread.

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Among Abruzzo’s sweet endings, Parrozzo is the most remarkable. In ancient times, Abruzzo peasants made cornmeal bread in the shape of a dome and baked it in a wood-fired oven. They called this “pan rozzo” meaning ‘unrefined bread,’ as opposed to the regular and more expensive white flour bread. At the turn of the 19th century, pastry chef Luigi D’Amico re-invented the recipe, using eggs instead of cornmeal to obtain the golden color, typical of the ancient unrefined bread. He kept the dome shape,\ and topped it with a dark chocolate coating to reproduce the bread’s charred crust.

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Involtini di Prosciutto con Arugula e Pecorino

(Prosciutto Rolled with Arugula and Pecorino Cheese)

A local prosciutto from Abruzzo is used and it differs from Parma ham because it is a little more salty.

Ingredients

  • 8 to 10 thin slices of prosciutto
  • 8 to 10 shavings of pecorino cheese
  • 2 bunches of arugula (washed with hard stems removed)
  • 1/4 cup (60 ml.) of olive oil
  • Juice of 1/2 lemon (strained)
  • Salt and freshly ground pepper
  • Cured black olives, pits removed

Directions

On parchment paper, arrange the prosciutto in a single layer.

Pour the strained lemon juice in a non-reactive bowl. Slowly drizzle in the oil, whisking constantly. Drop in the arugula, add salt and pepper and toss thoroughly.

Starting at one end of the slice of prosciutto place a small bunch of arugula. Add 1 shaving of cheese. Roll into a roulade, making sure it remains intact.

Continue with the remaining slices of prosciutto. Arrange on a plate. Drizzle with olive oil and sprinkle with fresh ground pepper to taste. Garnish with the black olives.

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Pasta e Lenticchie (Pasta and Lentils)

Serves 6

Ingredients

  • 11/2 cups dry lentils (or canned, drained, and rinsed)
  • 2 tablespoons extra virgin olive oil
  • 4 ounces pancetta (cut in 1/4-inch pieces)
  • 2 medium onions, chopped
  • 1 clove garlic, finely chopped
  • 1 pound spaghetti (or egg noodles)
  • Salt and fresh ground black pepper, to taste
  • Freshly grated Parmigiano cheese
  • 2 tablespoons finely chopped fresh Italian flat leaf parsley

Directions

In a medium saucepan, bring salted water to a boil. Add the lentils, cover, and continue cooking over medium heat, stirring occasionally, until tender but not mushy, about  20 minutes.

Drain and set aside. (If you are using canned lentils, you can add them directly to the frying pan after you sauté the pancetta.)

Using a large pot, cook the pasta according to the package instructions until it is al dente.

Heat the olive oil in a medium sauté pan over medium-high heat. Add the pancetta, onions, and garlic. Continue cooking, stirring frequently, until the pancetta is golden, about 7 minutes.

Combine with the lentils and season with salt and pepper. Drain the pasta, but reserve 1/2 cup of pasta water. Toss the lentils and gradually add water until creamy.  

Sprinkle with Parmigiano and garnish with parsley. Serve immediately.

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Arrosticini

Ingredients

  • 4 cups lean lamb, cut into ½ inch cubes  
  • Extra virgin olive oil  
  • Salt and pepper  
  • Juice of 1/2 lemon

Directions

Skewer the cubes neatly on well-oiled metal skewers or tiny disposable wooden kebab sticks (pre-soaked briefly in water, so the heat won’t burn the wood).

Marinate the arrosticini in olive oil, salt and pepper. Dribble the skewered meat with lemon juice and roast on the barbecue quickly, 2-3 minutes, turning a couple of times for even cooking.  

Serve with slices of oiled bruschetta.

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Ferratelle

Ingredients

  • 6 tablespoons all-purpose flour  
  • 4 tablespoons sugar  
  • 2 eggs  
  • 1/2 cup olive oil  
  • 1 tablespoon vanilla extract  
  • A pinch of anise  
  • 1 tablespoon unsalted butter

Directions

Work together the eggs, flour, sugar and olive oil to obtain a firm dough. Add the vanilla and a pinch of anise for the aroma.

Heat the waffle pan thoroughly. Grease it with butter and spoon small dollops of dough onto the waffle pan. Close the waffle pan and cook for 20-30 seconds.

Lift the top and use a fork to work the waffle loose. As you bake the ferratelle, be sure to keep the pan heated and well-greased throughout the baking time. Serve with jam.

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One of the best ways to cut back on wasted food is to use it in a new recipe before it goes bad. You will notice in the recipes below that I cooked several dinners in the past few weeks and, of course, we had leftovers. I don’t mind meatloaf reheated once or twice, but not more than that. Certainly, I can freeze meatloaf but there are more interesting things I can do with it, as well as leftover pork and chicken. Do you have a leftover recipe makeover?

Pork Tenderloin with Mushroom Wine Sauce

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Becomes Pork Stroganoff

Ingredients

  • 3 cups chopped leftover Pork Tenderloin in Mushroom Wine Sauce (see recipe link here)
  • 3/4 cup sour cream
  • 8 oz wide noodles

Directions

Cook the noodles in boiling salted water until al dente. Drain and place the noodles on a medium serving platter.

Heat the leftover pork in a small skillet over medium low heat. Slowly stir in the sour cream.

Pour the meat mixture over the noodles. Garnish with chopped parsley. Serve immediately.

Italian Style Meatloaf

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Becomes Meatloaf Panini

Serve these sandwiches with oven baked onion rings, pickles and a salad for dinner.

Ingredients

  • 4 slices sandwich bread
  • 2 slices leftover Italian Style Meatloaf (see recipe link here)
  • 2 tablespoons spicy Italian peppers, chopped
  • 4 slices Provolone cheese
  • Olive oil

Directions

Layer 2 of the bread slices in the following way: a slice of cheese, a slice of meatloaf, 1 tablespoon of chopped peppers and a slice of cheese. on top of the each meatloaf slice.

Top with the remaining bread. Brush the bread with olive oil.

Warm up a large skillet over medium heat or heat a Panini maker. Place both sandwiches, oiled side down, in skillet or on the Panini press. Oil the bread on the top.

Close the Panini press and follow the directions for your machine.

If using a skillet, cook the sandwich for a few minutes, until the bottoms are golden brown.

Turn the sandwiches over and press down firmly with a spatula on the top of the bread to compress the sandwiches. Cook until golden brown.

Grilled Chicken Breasts

(See recipe here)

Becomes Leftover Grilled Chicken Caesar Salad and Small Batch Chicken Broth

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Being a frugal Italian cook, nothing gets wasted in my kitchen. The chicken breasts I grilled last week were large, so we did not eat all the chicken. I removed the chicken that was left from the bones and reserved it for the Caesar Salad recipe. I also find that some recipes call for a small amount of chicken broth. The breast bones that were left can solve that need.

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Small Batch Chicken Broth

Ingredients

  • 2 leftover chicken breast bones
  • 1/4 of a medium onion
  • Celery top
  • Small carrot
  • Small garlic clove
  • 1 bay leaf
  • Few peppercorns

Directions

Place all the ingredients in a medium saucepan. Cover the ingredients with cold water. Bring to a boil, reduce the heat to a simmer and cook for one hour.

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Strain the broth and pour into half cup containers. Freeze for future use.

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Leftover Grilled Chicken Caesar Salad

Ingredients

  • Leftover chicken cut into cubes
  • 1 head Romaine lettuce, washed and finely chopped
  • 1 cup croutons
  • Shaved Parmesan cheese
  • Fresh Cracked Pepper

Dressing

  • 1 teaspoon anchovy paste
  • 1/4 cup finely grated Parmesan cheese
  • 2 tablespoons mayonnaise
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 cup olive oil

Directions

Combine the anchovy paste, Parmesan cheese, mayonnaise, lemon juice, mustard, garlic and Worcestershire sauce to a small bowl and stir together.

Gradually whisk in the olive oil, whisking until the dressing is emulsified.

Place the chopped lettuce in a bowl and toss it with the dressing, cubed chicken and croutons. Add shaved Parmesan and fresh black pepper. Toss and serve.

 


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It’s harvest time and the last of summer’s fresh fruit and vegetables are coming to market. Salad ingredients, beets, cucumbers and peppers are all still available. And there should still be plenty of zucchini, green beans, spinach and corn to play a supporting role on your dinner plate.

The first autumn/winter vegetables are putting in an appearance now in the shape of Brussels sprouts, butternut squash, cabbage, pumpkins and mushrooms,

Apples and pears are plentiful, too. It’s also time to enjoy the last of the berries, plums and tomatoes. Comfort food is back.

Spinach Bacon Quiche

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Ingredients

  • One 9 inch refrigerated pie crust, at room temperature
  • 4 slices bacon
  • Half a sweet onion, diced
  • 2 cups leftover cooked spinach or frozen and defrosted
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried thyme
  • 3 large eggs
  • 1 cup half & half
  • 2 cups shredded mild cheddar cheese, divided

Directions

Fit the pastry into a 9 inch pie plate and crimp the edges. Place in the refrigerator.

Preheat the oven to 350 degrees F.

Cook the bacon until crisp in a medium skillet. Remove and place on a paper towel to drain. Crumble when cool.

Remove all but 1 tablespoon of fat from the pan and saute the chopped onion in the remaining bacon fat. Add the spinach, thyme, salt and pepper. Remove the skillet from the heat and let cool.

In a measuring cup, combine the eggs and half & half.

Take the pie shell out of the refrigerator and place the pan on a baking sheet.

Sprinkle 1 cup of cheese evenly on the bottom of the pie crust. Then sprinkle with the crumbled bacon. Spread the spinach onion mixture over the bacon.

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Slowly pour the egg mixture over the spinach. Sprinkle with the remaining cheese.

Place the baking sheet in the middle of the oven. Bake the quiche for about 40-45 minutes until the top is golden and puffy and the quiche does not “wobble” in the center when gently moved

Let the quiche rest for 10 minutes before serving.

Fall Beet Salad

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2 servings

Ingredients

  • Olive oil for coating the beets
  • 3 golden beets
  • 1 Valencia orange, peel removed and sliced into thin rounds
  • 1/4 fennel bulb, sliced thin
  • 2 tablespoons shallots, coarsely chopped

Dressing

  • 2 tablespoons raspberry vinegar
  • 1 tablespoon honey
  • 1/4 cup extra virgin olive oil
  • Zest of half an orange
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions

Make the dressing: Whisk the orange zest, raspberry vinegar, honey, and salt and pepper together in a small  mixing bowl. Set aside.

For the beets:

Preheat the oven to 400ºF.

Place the beets on a foil-lined baking sheet and drizzle with a little olive oil. Roast for about 45 minutes, or until tender when pierced with a fork. Let cool. Peel and cut into thin rounds.

Arrange the beets, orange slices and sliced fennel on a serving dish and sprinkle with the chopped shallots. Drizzle with half of the dressing of the dressing and reserve the remaining dressing to serve with the salad,

Cover the salad with plastic wrap and chill until serving time.

Chicken with Corn Salsa

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2 servings

Corn Salsa (see recipe link here)

For the rub:

  • 2 tablespoons taco seasoning (see recipe link here)
  • 6 tablespoons olive oil
  • Combine to make a paste
  • Rub the paste over both sides of 4 bone-in, skin-on chicken breasts
  • Refrigerate for several hours or overnight.

For grilling on a gas grill:

Prepare a gas grill for indirect heat: Turn all burners to high and close the lid. When the temperature inside the grill reaches 400°F, lift lid and turn off one of the burners.

The area over the turned-off burner is the indirect heat area.

Brush the grill with vegetable oil. Place chicken skin side down over the indirect-heat area; close the lid and cook 15 minutes. Turn chicken over, close the lid and cook another 10 minutes.

Move chicken over direct heat and cook, turning once, until skin is well browned and crisp, 3 to 5 minutes.

Watch carefully; dripping fat or any added oils catch fire easily (a small spray bottle filled with water is handy for taming flames).

Place the cooked chicken on individual plates and place corn salsa on the side.

Zucchini Vegetable Kebabs

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The kebabs go well with any grilled meat or fish.

For the Marinade

  • 1 tablespoon white wine vinegar
  • 1 tablespoon honey
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • ½ teaspoon dried Italian seasoning
  • 1/4 teaspoons pepper
  • 1/4 teaspoon salt

Whisk together the marinade ingredients in a small measuring cup.

For the Kebabs

  • 2 skewers
  • Vegetables cut into one inch pieces:
  • 1 cup zucchini
  • 1 cup red bell peppers
  • 1 cup red onion

Directions

Combine the marinade and vegetables in a large bowl. Cover and chill at least 30 minutes or up to 2 hours.

Remove vegetables from the marinade and thread on skewers, alternating the vegetables. Place the skewers on the grill and cook 7 to 10 minutes on each side or until tender.

Mac & Cheese

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This makes a wonderful side dish for grilled meat or fish.

Ingredients

  • 1 lb dried short pasta (mezze penne, elbows)
  • 4 cups whole milk
  • ¼ cup butter, diced
  • ½ cup instant flour (Wondra)
  • 1 teaspoon salt
  • 1 teaspoon dried yellow mustard
  • 1/4 teaspoon cayenne pepper
  • 8 oz 2% milk Velveeta processed cheese, cut into cubes
  • 8 oz mild cheddar, shredded
  • ½ cup dried plain breadcrumbs

Directions

Preheat the oven to 325 degrees F.

Cook the pasta in boiling salted water until al dente. Drain and set aside.

In the same pot mix the cold milk with the instant flour; add the butter and place the pan on medium heat.

Stirring often, bring the sauce to boiling, reduce heat and cook until thickened, whisking often. Add the salt, mustard and cayenne. Add the velveeta cheese and heat until melted.

Add the cooked pasta and mix well. Pour into a greased 9×13 inch baking dish.

Mix the breadcrumbs and shredded cheddar together and sprinkle over the top of the casserole.

(The casserole can be made ahead to this stage and refrigerated until baking time. Add 15 minutes to the baking time if the casserole is refrigerated.)

Bake for about 25-30 minutes until heated through.

 


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This has always been my family’s favorite meal. This is the most asked for menu for birthdays and special occasions, after homemade pizza.

Antipasto Platter and Italian Bread

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Ingredients

  • Stuffed Peppers
  • Roasted Tomatoes
  • Prosciutto
  • Salami
  • Olives
  • Cheese

Spaghetti and Meatballs

  • 1 lb to 2 lbs spaghetti (depending on how many you are serving)
  • Parmesan cheese, grated

For the Sauce

  • 3 tablespoon olive oil
  • 1 medium sweet onion, finely chopped
  • 4 garlic cloves, minced
  • 53 oz (1500 g) imported chopped Italian tomatoes (Preferably without salt or sugar added)
  • 6 oz can (170 g) tomato paste
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (chili)
  • 1/2 cup chopped parsley
  • 1 teaspoon kosher salt  
  • ½ teaspoon black pepper
  • 3 or 4 basil leaves

For the Meatballs

  • 2 lbs lean ground beef
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 3 slices sandwich bread, crusts removed
  • 3/4 cup milk
  • 1 egg
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped parsley
  • 1/4 cup grated Parmesan cheese

Directions

To make the sauce:

Heat the oil in a large saucepan or Dutch oven. Add the onion and garlic and saute until the onion is soft. Add the tomato paste and fill the empty can with water and add it to the pot.

Stir well and cook the paste a minute or two. Add the chopped tomatoes and the remaining ingredients. Bring the sauce to a boil, lower the heat to low.

Place the lid on the pot but leave it ajar and cook the sauce until thick, about 2 hours. When the meatballs are browned, add them to the sauce after it has been cooking for 1 ½ hours.

Stir the meatballs carefully so they do not break.

To make the meatballs:

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Combine the bread cubes with the milk in a mixing bowl and set aside.

Heat the oil in a small skillet and add the onion and garlic.Cook until the onion is soft. Remove the pan from the heat and cool the onion to room temperature.

In a large  mixing bowl combine the beef with the cooled onion, the bread and the soaking liquid with the rest of the ingredients. Mix well and form the mixture into 12 meatballs.

Preheat the oven to 350 degrees F and cover a rimmed baking sheet with foil. Place the meatballs on the baking sheet and bake the meatballs until brown all over, about 20 minutes

Italian Mixed Green Salad

  • Mixed baby lettuces
  • Cucumber, peeled and sliced
  • Red onion, sliced
  • Italian vinaigrette

Italian Ricotta Cheesecake

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This quick-and-easy dessert is lighter than traditional cheesecake, since it calls for ricotta instead of cream cheese and my children love it. They always ask for it.Serves 8-10.

Ingredients

  • Soft butter for the pan
  • ½ cup crushed Amaretti Cookies
  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 2 pounds ricotta cheese, drained
  • 1 teaspoon orange zest
  • 6 eggs, at room temperature
  • 1 tablespoon  amaretto liqueur
  • 1/4 teaspoon salt

Directions

Preheat the oven to 325 degrees F. Set an oven rack in the middle of the oven.

Butter a 9 inch springform pan. Sprinkle the pan with amaretti cookie crumbles to cover the bottom and sides of the pan.

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Place the pan on a rimmed baking sheet.

In a large bowl of an electric mixer, combine the ricotta, orange zest and sugar. Mix to combine. Beat in the flour.

Add eggs, 1 at a time, and beat until incorporated. Add the amaretto liqueur and salt.

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Pour batter into the prepared pan. Bake in the center of the oven for about 75 minutes, until a light golden color. Make sure the center is firm and the point of a sharp knife inserted in the center comes out clean.

Cool completely on a wire rack. Cover with plastic wrap and transfer to refrigerator until chilled, overnight or at least for 2 hours. Remove the sides of the pan and serve with fresh fruit on the side.

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A quick dinner isn’t so quick, if you’re stuck washing a dozen pots and pans when you’re through. To me, nothing is worse than facing a mountain of dishes in the sink when dinner is over.

However, here is one solution – cook everything on a foiled-covered baking pan. This method ensures you won’t get stuck in the kitchen and it produces a great tasting dinner.

Orange Flavored Baked Chicken, Onions and Potatoes

The recipe is easily doubled or tripled depending on how many diners are at your table.

Serves 2

Ingredients

  • 1 orange
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt, plus more as needed
  • 1/4 teaspoon. dried chili flakes
  • 4 small potatoes, peeled and halved
  • 1 small onion, cut into 1/2-inch-thick slices
  • One large sprig of fresh rosemary, leaves minced
  • 4 boneless chicken thighs (about 6 oz. each), trimmed of excess fat and skin removed
  • 3/4 to 1 cup panko bread crumbs

Directions

Heat the oven to 425°F. Cover a rimmed baking sheet with foil and coat with cooking spray.

Finely grate 1 teaspoon orange zest and squeeze 1 tablespoon of orange juice from the orange. Stir together the juice, zest, oil, salt and the chili flakes in a small bowl.

Place the potatoes and onions on the baking sheet and brush them, on all sides, with some of the orange mixture.

Place the chicken in a medium bowl and pour the remaining oil mixture over the chicken thighs. Turn to coat well. Dredge the chicken in the panko crumbs, pressing the crumbs into the chicken.  

Place the chicken on the foiled-lined baking sheet and sprinkle the thighs and vegetables lightly with salt and pepper. Sprinkle the vegetables and chicken with the minced rosemary.

Note: The recipe can be prepared ahead up to this point and refrigerated until time to cook dinner.

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Place the pan in the preheated oven and roast for 20 minutes. Turn the potatoes and onions over. Continue to roast about for 20 minutes more, until the chicken is crisp and golden and the potatoes are lightly browned in spots.

When the chicken is done, remove the potatoes and onions to serving plates and top with the chicken.

Remove the foil from the pan, carefully, and guess what……no pan to wash tonight.

Cucumbers in Sour Cream Dressing

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Note: Salting the cucumbers draws out excess moisture and helps keep the salad from getting watery.

Makes 2 servings

Ingredients

  • 1 large cucumber, peeled and halved lengthwise
  • 1 teaspoon kosher salt
  • 1/3 cup sour cream
  • 1 scallion, white and green parts, sliced
  • 2 tablespoons white wine vinegar
  • 1 tablespoon agave syrup or honey
  • 1 tablespoon chopped fresh dill

Directions

Scoop out the seeds from the halved cucumbers with a spoon and slice into ¼ inch thick half-moons.

Place cucumber and scallion slices in a colander; sprinkle with salt, tossing to coat. Let stand for 15 minutes, then rinse and pat dry with paper towels.

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Combine the remaining ingredients in a mixing bowl. Add the cucumber and scallion slices and toss to coat.

Let salad stand for at least 5 minutes before serving, or chill in the refrigerator until serving time.

Sprinkler dish washing.

When you have too many dishes.

 


cover

Turkey Scallopini with Capers and Lemon

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Serve this dish with cooked, thin spaghetti and a green vegetable or salad for dinner. This dish also works for company or as a potluck dish, since a turkey breast is quite large. You can also freeze the leftovers.

Serves 8-10

Ingredients

  • 1 1/2 pound boneless turkey breast, sliced into thin cutlets and pounded to 1/8-inch thick
  • Salt and freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 4 tablespoons olive oil, divided
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 1 cup chicken broth
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons capers, rinsed
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 lemon, cut into thin slices

Directions

Pat the turkey slices dry and season with salt and pepper.

Dredge the turkey slices in flour, shaking off excess and set aside on waxed paper.

Heat 2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then brown half of the turkey cutlets on both sides and just cooked through, about 4 minutes.

Transfer to a platter and keep warm, covered.

Cook the remaining turkey cutlets with another 2 tablespoons of oil in the same manner.

Do not clean out the skillet.

Heat the butter in the skillet and cook the garlic for one minute.

Add the broth to the skillet and deglaze over moderately high heat, scraping up brown bits. Bring to a boil and stir in the lemon juice, lemon slices, capers, parsley and salt and pepper, to taste.

Return the turkey cutlets to the skillet with any juices on the platter and simmer until heated through, about 1 minute.

Old Fashioned Baked Beans

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This is one dish I only like homemade. Baked beans out of a can just are not to my liking. Here is my favorite recipe. These beans are delicious with BBQ pork chops.

Serves 8-10

Ingredients

  • 1 pound navy beans
  • 1 large yellow onion, diced
  • 3 medium cloves garlic, minced
  • 1 cup ketchup
  • 1 tablespoon dry mustard
  • 3 pieces thick bacon
  • 1 teaspoon freshly cracked pepper
  • 1/4 cup brown sugar
  • 1/4 cup dark molasses
  • 1/4 cup honey
  • 1 bay leaf
  • 1/4 cup real maple syrup
  • 1/4 cup Dijon country mustard
  • 3/4 teaspoon kosher salt

Directions

Rinse beans in a colander under water to remove any stones or impurities. Place the rinsed beans in a large pot or bowl and fill with water to completely cover the beans.

Set aside, loosely covered, on the kitchen counter, overnight.

Preheat the oven to 300 degrees F.

Cook the bacon in an ovenproof Dutch Oven. When crisp, remove to a paper towel to cool and, then, cut into small pieces.

Drain the beans and place in the Dutch Oven with the onions and the garlic. Mix well.

Add all the remaining ingredients, including the chopped bacon and stir until all contents are well mixed.

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Add enough water to cover the beans, about 3 cups, depending on the size of your pot.

Cover the pot and place in the oven. Cook for 4-5 hours – stirring several times during the baking period.

Remove the lid after 3 hours and continue baking for the next hour – to allow the liquid to evaporate into a thick sauce.

Add the kosher salt. Taste the beans and add more, if needed.

Carrot, Olive and Feta Salad

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This salad goes very well with grilled chicken.

Serves 2

Ingredients

  • 1 ½ cups shredded  carrots
  • Kosher salt and fresh ground pepper to taste
  • ¼ cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • ½ teaspoon dried oregano
  • 2 tablespoons minced fresh flat-leaf Italian parsley
  • 2 tablespoons minced fresh mint
  • 10 oil-cured black olives, pitted and cut into thin slices
  • 2 ounces feta cheese, cubed

Directions

In a small bowl whisk together the 1/4 cup of extra virgin olive oil, lemon juice, garlic, oregano and parsley.

Mix together the carrots, olives, feta, mint and the olive oil mixture.

Serve immediately or refrigerate for up to two days. Bring to room temperature before serving.

Pasta with Italian Sausage Sauce and Ricotta

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Serve with a green salad to complete this meal.

Serves 6

Ingredients

  • 1 pound penne or rigatoni pasta
  • 1 /2 pound Italian sausage
  • 3 cups homemade or prepared marinara (tomato) sauce
  • 2 cups ricotta cheese
  • 1/4 cup fresh Italian parsley, chopped
  • 1/2 teaspoon crushed red pepper(chili)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup freshly grated Parmesan Cheese

Directions

In a large skillet, brown the sausage and drain on a paper towel. When cool cut into thin slices.

Add the sausage back to the skillet with the marinara sauce and crushed red pepper. Bring to a boil, reduce the heat and simmer while the pasta cooks.

In a large pot of salted boiling water, cook the pasta until al dente. Drain the pasta.

Mix the ricotta, parsley, salt and pepper together in a microwave safe mixing bowl. Warm the ricotta in the microwave on high for about 60 seconds – just until warm to the touch.

Stir the cooked pasta into the sausage sauce in the skillet and pour into a serving bowl.

Drop tablespoons of the ricotta mixture over the pasta.

Sprinkle the Parmesan cheese on top and serve.



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