Advertisements

Healthy Mediterranean Cooking at Home

Category Archives: broccoli rabe

Italian Cheese Stuffed Peppers

Take advantage of the lower prices for red bell peppers this month. There are so many different ways to fill them and they make a delicious entrée for dinner.

For each 2 servings

Ingredients

1 large red bell pepper
1/2 cup Tomato Sausage Sauce, recipe below
1/4 cup ricotta cheese
1/4 cup mozzarella cheese, shredded
2 tablespoons Parmesan cheese, grated
¼ teaspoon salt

Directions

Preheat the oven to 400°F Coat a small baking dish or ramekin with olive oil cooking spray.

Slice the bell pepper in half lengthwise and remove the ribs and seeds.

Place pepper halves in the prepared baking dish and bake for 20 minutes on the middle rack of the oven.

Remove the peppers from oven.

Mix the ricotta cheese with the salt and Parmesan cheese.

Fill each pepper half with ¼ cup of the tomato sausage sauce.

Spoon 2 tablespoons of the ricotta cheese mixture on top of the meat sauce in each pepper cup.

Pour an additional 2 tablespoons of sausage sauce on top of the ricotta cheese in each pepper half.

Top each pepper with 2 tablespoons mozzarella cheese.

Bake on the middle rack for 15-20 minutes.

Tomato Sausage Sauce

You will only need a small portion of this sauce for the stuffed pepper recipe, depending on how many peppers you make. Leftover sauce can be used in a number of other dishes.

Ingredients

1 lb Italian sausage, casing removed (You could also use ground meat of your choice.)
¼ of a large onion, diced
1 garlic clove, minced
1 teaspoon sea salt
26-28 oz container chopped Italian tomatoes
6 oz. can tomato paste
1 teaspoon dried Italian seasoning
½ teaspoon sea salt
¼ teaspoon crushed red pepper flakes

Directions

Place the oil in a large non-stick sauce pan over medium-high heat. When the oil is hot, add the sausage, onion, garlic and sea salt.

Cook until the sausage is brown. Drain off any grease in the pan.

Add the tomatoes, tomato paste, Italian seasoning and red pepper flakes.

Reduce heat to low and simmer uncovered for 30 minutes.

Asian Meatball Soup

I prefer to use chicken for the meatballs in this recipe, so they are not heavy. I also like to use almond flour in Asian meatballs instead of all- purpose flour or breadcrumbs because I think the almond flour compliments Asian flavors much better. Asian cabbages are also in season during this month and they make a delicious option in your recipes.\

For the meatballs

1 lb organic ground chicken or ground meat of your choice
1 egg
2/3 cup almond flour/bread crumbs/all-purpose flour
1 teaspoon minced ginger
1/3 cup finely chopped scallions
1 tablespoon regular soy sauce
1/2 teaspoon granulated garlic powder
Pinch salt

For the broth

1 teaspoon sesame oil
2 tablespoons minced ginger
1 tablespoon minced fresh garlic
6 cups low sodium chicken broth
2 cups water
1 tablespoon regular soy sauce
1 tablespoon fish sauce
1/2 teaspoon red pepper chili flakes
1/4 teaspoon kosher salt

For the vegetables

3 cups fresh bean sprouts
3 cups thinly sliced Napa or Bok Choy cabbage
1/2 cup radish sticks
1/2 cup chopped scallions
1/4 cup chopped cilantro

Directions

To make the meatballs:

Combine all of the meatball ingredients in a medium bowl and mix thoroughly. Using a small cookie scoop, form into 24 bite-sized meatballs and place on a baking sheet covered with foil and coated with vegetable cooking spray. Bake at 375 degrees F for 15-20 minutes or until cooked through.

\To make the soup:

In a large saucepan heat the sesame oil, garlic and ginger for about 1 minute or until sizzling. Add the chicken broth, water, soy sauce, fish sauce, red pepper flakes and salt. Bring to a boil and simmer for 10 minutes.
Add the vegetables and meatballs. Stir well. Bring back to a simmer and cook until the cabbage is tender, about 30 minutes

Roasted Pumpkin

Have you ever thought of pumpkin as a savory side dish. I hadn’t either until I saw an article that suggested pumpkin was a fall squash that deserved more than being a pie. And they were right. It is delicious. Do not use a large decorative pumpkin. Instead use a sugar/cooking pumpkin between 2 and 3 lbs and your favorite spices.

Ingredients

2-3 lb fresh (cooking, sugar, pie) pumpkin, peeled & seeded
2 tablespoons olive oil
1⁄2 teaspoon coarse sea salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon roasted garlic powder or regular garlic powder
1 teaspoon dried thyme

Directions

Preheat oven to 400°F.

Cut the pumpkin in half and remove the seeds.

Cut each half into 1″ thick slices

Place the oil on a baking sheet with sides.

Add the pumpkin slices and sprinkle the seasonings over the pumpkin.

Bake in the oven for about 45 minutes until the pumpkin is soft and tinged brown at the edges.

Turning the slices over halfway through the cooking time.

Pan-cooked Broccoli Rabe with Italian Sausage

Ingredients

1 pound/bunch broccoli rabe
1 pound thin Italian sausage made with parsley and Pecorino cheese (or luganega), cut into 3-inch lengths
4 tablespoons extra virgin olive oil
4 garlic cloves, peeled and flattened with a large knife
Salt
1/4 teaspoon crushed red pepper, or to taste
1/4 cup (or as needed) water

Directions

Cut off the tough ends and stalks of the broccoli stems.

Wash the trimmed broccoli rabe in a sink filled with cold water, swishing the stems gently to remove all dirt from between the leaves.

Let the leaves sit a minute or two undisturbed to allow the dirt to settle to the bottom of the sink, then lift the broccoli rabe from the water with your hands and drain in a colander.

Place the broccoli in a deep skillet and cover with water. Bring to a boil, cover the pan and cook the broccoli until tender, about 5 minutes.

Drain and place on a kitchen towel to dry. Wipe out the skillet and heat 2 tablespoons of the oil over medium heat.

Add the sausage and cook, turning as necessary, until caramelized on all sides and no trace of pink remains in the center, about 8 minutes for thin sausage or longer for thicker sausages.

Remove the sausages to a plate and cover with aluminum foil to keep them warm.

Pour in the remaining 2 tablespoons olive oil and add the garlic to the oil. Cook, shaking the pan, until golden brown, about 1 minute.

Carefully lay the broccoli rabe into the oil, season lightly with salt and 1/4 teaspoon crushed red pepper. Stir and toss to distribute the seasonings.

Pour 1/4 cup water into the skillet and bring to a boil.

Cover the skillet tightly and cook, lifting the lid to turn the stalks occasionally, until the broccoli rabe is tender and the water evaporates, about 5 minutes.

Return the sausages to the skillet and heat until warmed through. Serve the sausages and broccoli rabe on a serving platter with crusty Italian bread.

Advertisements

I enjoy inviting friends over and usually prepare a meal for them. It can be brunch, or a casual meal by the pool, a BBQ or a more formal meal. The menu below was for a special occasion with some special friends. I wanted to make something different for the main course and came up with Chicken “Wellington”. This turned out to be a delicious meal that my friends loved.

First Course

Italian Onion Soup

Ingredient

1/4 cup extra virgin olive oil
3 cloves of garlic, peeled and sliced
2 pounds of Tropea onions or red sweet onions – halved or quartered and thinly sliced
1 tablespoon sea salt
6 cups beef broth
1/2 cup dry red wine
Croutons
Shaved Parmesan cheese for the topping

Directions

In a large heavy-bottomed pot, add the olive oil and set on the pan over medium heat.

When the oil is hot, add the garlic and let sizzle for about 1 minute. Be careful not to burn.

Add the onion slices and sprinkle with the salt. Stir into the olive oil with a wooden spoon.

Reduce the heat to low and slowly cook the onions for about 15 minutes – stirring frequently.

The onions will reduce in size and begin to develop a light browned color.

Add the wine to the pot and cook until the liquid reduces. Add the beef broth and bring the liquid to a boil.

Cover with a lid, reduce the heat to low and cook for 45 minutes.

Uncover and cook for another 15 minutes, letting the soup thicken a bit.

When ready to serve, pour soup into individual soup bowls, top with croutons and shaved cheese.

Second Course

Stuffed Chicken Breasts In Pastry

Ingredients

One 17.3-ounce package Puff Pastry Sheets, thawed
1 egg
1 tablespoon water
6 skinless, boneless chicken breasts halves
6 heaping tablespoons chive/onion cream cheese, divided
3/4 cup spinach pesto, divided, Recipe Link

Directions

Pound the chicken breasts to an even thickness between sheets of plastic wrap.

Place one heaping tablespoon of cream cheese on one end of each breast and flatten the cheese to make an even layer.

Fold the opposite end of the breast over the cheese and press down. Do the same with the rest of the chicken.

Preheat the oven to 375 degrees F.

Unfold one pastry sheet on a lightly floured work surface. Roll the pastry sheet into a 16-inch square.

Cut into 4 squares. Do the same with the second sheet of pastry and set 2 squares aside.

Spoon about 2 tablespoons of spinach pesto on each square.

Top each with a folded chicken breast. Brush the edges of the pastry with the egg mixture.

Fold the corners of the pastries up over the chicken and press to seal. Place the pastries on an oiled baking sheet.

Use a small decorative cookie cutter to cut out 6 flowers or other shapes.

Place a cutout on top of each pastry.Brush with the egg mixture.

Bake for 30 minutes. Pastry should be golden brown and flaky and the chicken should register 165 on an instant read meat thermometer.

While the chicken is baking make the wine sauce.

Mushroom Wine Sauce

Ingredients

2 tablespoons butter
2 cloves minced garlic
1 shallot, minced
Salt and black pepper to taste
2 cups mushrooms, sliced
2 tablespoons chopped fresh Italian parsley
1/2 cup white wine
1/2 cup heavy cream

Directions

In a medium skillet heat the butter over medium heat. Saute the mushrooms, shallot and garlic for 5 minutes.

Add the freshly chopped parsley, salt and pepper and continue to saute for about 8-10 minutes.

Add the wine, bring to a boil and reduce by about 1/2 over medium heat.

Turn the heat down to a simmer and add the cream. Heat over low and serve with the cooked chicken breasts.

Rapini with Garlic and Oregano

4 Servings

Ingredients

1 bunch broccoli rabe (rapini), ends trimmed and rinsed
1 tablespoon olive oil
2-3 large garlic cloves minced
1/2 dried oregano, crushed
1/4 teaspoon red pepper, crushed
Salt to taste

Directions

Cook broccoli in boiling, salted water in a large saucepan 2 to 3 minutes or until just tender; drain.

Rinse with cold water; coarsely chop and drain again.

Heat oil in the same saucepan. Add broccoli, garlic, crushed red pepper and oregano; cook stirring 3 to 4 minutes.

Season with salt, to taste.

Corn Custard

Ingredients

4 tablespoons butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
1 cup chopped yellow onion (1 onion)
4 eggs
2 cups prepared Bechamel sauce, see recipe below
1/2 cup finely ground yellow cornmeal flour (Masa Harina)
1 cup ricotta cheese
1/4 cup chopped fresh chives
1 tablespoon honey or agave syrup
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup grated sharp cheddar cheese

Directions

Preheat the oven to 375 degrees F. Grease the inside of a 2 quart baking dish.

Melt the butter in a large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.

Whisk together the eggs and Bechamel sauce in a large bowl. Slowly whisk in the cornmeal and then the ricotta.

Add the honey, salt, pepper and the cooked corn mixture. Process until smooth with a stick blender.

Stir in the chopped chives and the grated cheddar cheese. Pour into the baking dish.

Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water.

Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

This dish can be prepared one day ahead and refrigerated. Remove from the refrigerator one hour before baking.

Béchamel Sauce

Ingredients

3 cups whole milk
4 tablespoons butter
4 tablespoons flour
Pinch of salt

To make the béchamel:

Melt the butter over medium heat. When foaming, add the flour and stir briskly with a whisk.

Cook for about 2 minutes, then slowly add the milk, whisking continuously.

Cook for about 3-4 minutes more, until it is of medium-thick consistency, similar to a runny pudding or yogurt.

Remove from the heat and set aside. Makes about 3 cups.

Dessert Course

Vanilla Ice Cream with Berry Sauce and Shortbread Cookies

Slice-and-Bake Shortbread Cookies

Makes about 4 dozen

Ingredients

1 cup salted butter, softened
3/4 cup powdered sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon baking powder

Directions

Beat 1 cup softened butter at medium speed with an electric mixer until creamy.

Gradually add the powdered sugar, beating until smooth. Stir in vanilla extract and almond extract until blended.

Stir together the flour, baking powder and salt.

Gradually add flour mixture to the butter mixture, beating at low-speed until blended.

Shape the shortbread dough into 2 (7-inch) logs.

Wrap each log in plastic wrap and chill 4 hours, or freeze logs in zip-top plastic freezer bags up to 1 month.

Preheat the oven to 350°F.

If frozen, let logs stand at room temperature 10 minutes.

Cut each log into 1/4 inch t slices. Place shortbread slices 1 inch apart on lightly greased or parchment paper-lined baking sheets.

Bake the shortbread slices for 10 to 12 minutes or until the edges of slices are golden.

Remove shortbread from the baking sheets and place on wire racks; let cool completely (about 20 minutes).

Store in airtight containers or in the freezer.


img_0003-2

Pasta With Broccoli Rabe and Ricotta

This week my market had broccoli rabe and fennel on sale. It was Italian week and all things Italian were a great buy. Naturally, I took advantage of this sale. Used the broccoli rabe in this recipe, half the fennel bulb in the pork scaloppine recipe and I will use the remainder of the fennel in a salad.

4 servings

Ingredients

1 bunch broccoli rabe, trimmed and washed well
Salt
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
½ teaspoon crushed red pepper flakes (chili)
1 cup fresh ricotta cheese
1/2 cup freshly grated Parmesan
8 oz pappardelle pasta or rigatoni

Directions

Cut the broccoli rabe into two-inch lengths.

img_0001-2

Bring a large pot of water to a boil. When the water comes to a boil, salt generously and add the broccoli rabe. After the water returns to a boil, boil two minutes.

Using a deep-fry skimmer or slotted spoon, transfer the broccoli rabe to a colander.

Do not drain the hot water in the pot, as you’ll use it to cook the pasta.

img_0002-2

Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and red pepper flakes, cook for a minute and stir in the broccoli rabe.

Toss to coat in the oil. Season with salt and pepper and remove from the heat.

Place the ricotta in a large pasta bowl.

Bring the water in the large pot back to a boil and add the pasta. Cook al dente. Ladle 1/2 cup of the cooking water from the pasta into the ricotta and stir together.

Drain the pasta, and toss with the ricotta, broccoli rabe and cheeses. Serve at once.

img_0009

Pork Scaloppine With Roasted Vegetables

Florida grown peppers were also on sale, so along with the fennel, I had the makings of a side dish.

4 servings

For the scaloppine

1 tablespoon ground fennel seeds
½ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoon olive oil
4 slices boneless pork chops, each about 4 oz
½ cup dry white wine

Directions

Trim the pork of all fat. Place the pork slices between two pieces of plastic wrap and pound thin.

img_0008

Combine the flour with the fennel, salt and pepper. Dredge the pork slices in the flour mixture, coating each slice well.

Heat the oil in a skillet and add the pork. Cook until brown and turn the slices over. Once brown, add the wine to the skillet and move the slices around until they are coated in the wine.

Remove the pork from the skillet and serve over the roasted vegetables. Pour any juices from the skillet over the pork.

img_0006

For the roasted vegetables

Ingredients

Half a fennel bulb, trimmed and cut into ½ inch slices
Half a medium red bell pepper, cut vertically into 1/2-inch strips
Half a medium green bell pepper, cut vertically into 1/2-inch strips
Half a medium yellow bell pepper, cut vertically into 1/2-inch strips
A quarter of a medium red onion, sliced into 1/4-inch slices
1 small garlic clove, minced
1 teaspoons dried Italian seasoning
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice

Directions

Heat oven to 425 degrees F.

In a large bowl, combine fennel, peppers, onion and garlic. Sprinkle with Italian seasoning, salt and pepper. Drizzle oil over top and mix with a large spoon.

Transfer vegetables to a shallow baking pan and bake 30 minutes, mixing once, until the vegetables are tender. Sprinkle with lemon juice and mix gently.

img_0003

Fish Cakes

I usually cook extra fish fillets so I can make fish cakes with the extra later in the week. It is one of our favorite dishes.

Ingredients

8 oz white fish fillets or leftover cooked fish
1 cup leftover mashed potatoes
¼ cup chopped onion
¼ cup chopped celery
¼ cup mayonnaise
1 tablespoon Dijon mustard
¼ teaspoon seafood seasoning (Old Bay)
¼ teaspoon black pepper
1 cup Panko crumbs

Directions

Cook the fish if is raw. The fish can be baked, broiler or sautéed. It doesn’t matter for this recipe. Cool if cooking the fish just before making the cakes.

Flake the fish in a mixing bowl and add all the remaining ingredients, except the Panko crumbs. Mix well.

img_0001

Divide the mixture into four equal balls. Place on the Panko crumbs, flatten the cakes and coat on all sides. Chill in the refrigerator for at least 30 minutes.

Heat 2 tablespoons olive oil in a large skillet and brown the fish cakes on both sides. Drain on paper towels and serve with Tartar Sauce.

img_0002


Tuscan Kale

Tuscan Kale

Spinach

Spinach

Rapini

Rapini

Greens

The fall is the best time to buy greens from a grocery market or farmers’ market. Some leafy greens cook very quickly. Spinach is the best example. But others, like kale, are more hearty and need a longer time to cook. Dark green, leafy vegetables are nutritional powerhouses filled with vitamins, minerals and phytonutrients. Is is good idea to include them in your recipes, often. Here are some of my favorite ways to cook them.

Kale

Lacinato kale (called cavolo nero, literally “black cabbage”, in Italian and often in English) is a variety of kale with a long tradition in Italian cuisine, especially that of Tuscany. It is also known as Tuscan kale, Tuscan cabbage, Italian kale, dinosaur kale, black kale, flat back cabbage, palm tree kale, or black Tuscan palm. Lacinato kale has been grown in Tuscany for centuries and is one of the traditional ingredients of minestrone and ribollita. It is also readily available in my market.

img_0005

Tuscan Kale, Roasted Chicken and Lemon Sauce

Ingredients

  • 2 large bone-in chicken breasts
  • 1 teaspoon dried Italian seasoning
  • Kosher salt and freshly ground pepper
  • 1 teaspoon olive oil plus 2 tablespoons
  • 1/2 medium onion, sliced
  • 2 garlic cloves, minced
  • 2 bunches Tuscan kale, center ribs and stems removed, leaves cut into 1″ strips
  • Simple Lemon sauce, recipe below

Directions

Heat the oven to 400 degrees F.

Place the chicken breasts in a medium baking dish, drizzle with the 1 teaspoon olive oil and sprinkle with the Italian seasoning. Bake for 40 minutes or until the chicken is cooked through.

img_0003

Place the kale in a large pot, add the 2 tablespoons olive oil, onion, minced garlic and simmer over very low heat until the kale is wilted completely.

Continue to cook until the kale and onions are tender. Season with salt and pepper to taste.

Place the kale on a serving platter, top with the roasted chicken and serve the lemon sauce on the side.

Simple Savory Lemon Cream Sauce

Serves 4

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons. flour
  • 1 cup milk
  • ¼ up. white wine
  • Zest of one lemon
  • Juice of ½ lemon
  • ¼ teaspoon salt
  • Pinch of pepper
  • 1 tablespoon chopped parsley or other herbs

Directions

Melt the butter over medium heat in a skillet, add the flour and whisk for about a minute. Add the milk and wine. Remove the pan from the heat and add the seasonings, lemon zest and lemon juice.

Return the pan to the heat and whisk until thick and creamy, about another minute or two. Pour over vegetables, chicken or fish.

Rapini (Broccoli rabe)

img_0008

Pasta With Greens and Ricotta Cheese

Paccheri a type of pasta in the shape of a very large tube that originated from Campania and Calabria, Italy. They are generally smooth, but there is also a ribbed version, paccheri millerighe.

They can be served stuffed or with just a sauce.

img_0006

Ingredients

  • 2 bunches greens, such as chard, kale or broccoli raab (rapini), washed well and cut into 2 inch lengths.
  • Salt
  • 2 tablespoons extra virgin olive oil
  • 1 large garlic clove, minced
  • 3/4 cup ricotta cheese
  • 1/2 to 3/4 cup freshly grated Parmesan, or a mixture of Parmesan and Romano Pecorino
  • 1 pound paccheri, pappardelle or orecchiette pasta

Directions

Heat the oil and garlic in a large skillet over very low heat.

Bring a large pot of water to a boil. When the water comes to a boil, salt it generously and add the greens. After the water returns to a boil, boil for about 3 minutes until the greens are tender.

Using a deep-fry skimmer or slotted spoon, transfer the rapini to the skillet. Toss in the hot pan for about a minute, just until the greens are lightly coated with oil and fragrant with garlic.

Season with salt and pepper.

Do not drain the hot water in the pot, as you’ll use it to cook the pasta.

Place the ricotta in a large pasta bowl.

Bring the water for the pasta back to a boil, and add the pasta. Cook al dente. Ladle 1/2 cup of the cooking water from the pasta into the ricotta and stir together.

Drain the pasta and add it to the bowl with the ricotta. Add the grated Parmesan and toss with the ricotta and greens. Serve at once.

 

img_0007

Spinach

img_0011

Spinach and Cheese Pizza

Ingredients

  • 1 lb pizza dough, at room temperature
  • 1 bunch spinach, stemmed and washed well
  • 1 garlic clove, minced
  • 1 tablespoon olive oil, plus extra for the pizza pan
  • Half of a medium onion sliced
  • 8 oz mozzarella cheese, sliced
  • 1 cup ricotta cheese
  • 1 cup crumbled feta cheese

Directions

Preheat the oven to 450 degrees F. Oil a pizza pan.

Heat the 1 tablespoon of olive oil in a medium skillet and add the garlic and onions. Cook until the onion is tender. Add the spinach and cook just until it wilts.

Season with salt and pepper. Set the skillet aside.

Press the pizza dough to the edges of the pan.

img_0009

Top the dough with the sliced mozzarella and spread the ricotta over the mozzarella. Distribute the spinach mixture evenly over the ricotta and sprinkle with feta.

img_0010

Place the pan in the oven and bake for 20 minutes. Let rest 5 minutes before slicing.


I belong to a community group that meets once a month. We have a potluck dinner prior to each meeting and everyone brings a “covered” dish.  Until I discovered the Reynolds Pan Carriers, I struggled with how to transport my dish to the meeting. The Reynolds’ pans make the whole process so much easier. You can reheat the food in the aluminum pan, cover it, place in the carrier and then into the car. So much easier to carry it into the meeting also because the pan has handles.

Carriers are available in Lasagna and 13 x 9 inch Cake Pan sizes. These carriers are made with the same sturdy paper board used to carry 6-packs of beverages. Plus, the colorful design on the disposable carrier makes it attractive to place on the table.

Below is a video from the Reynolds Company on how these disposable pans and carriers work. A bonus  recipe is included.

Below are some of the recipes that I have made for the potluck dinners and I have been asked to make again and again. Hope you like them.

potluck1

Orecchiette Pasta with Sausage and Broccoli Rabe

Ingredients

  • One bunch broccoli rabe, washed and trimmed
  • 3 cloves garlic, minced
  • ¼ cup extra virgin olive oil
  • ½ teaspoon crushed red pepper flakes (chili)
  • 1 lb sweet Italian sausage, cut into one inch slices
  • 1 lb orecchiette pasta
  • Salt

Directions

Cut the broccoli rabe into one inch pieces and place in a large Dutch oven. Fill the pot with cold water and add salt to taste. Bring to a boil and cook the broccoli rabe for about 5 minutes or until just tender. Remove the broccoli rabe with a slotted spoon or spider to a bowl. Return the water to a boil and add the pasta. Cook the pasta al dente. Reserve ½ cup of the pasta cooking water. Drain the pasta.

While the pasta is cooking, heat the garlic and olive oil in a large deep skillet Add the sausage and cook until completely brown. Add the cooked broccoli rabe and red pepper. Heat thoroughly. Add the pasta cooking water and the cooked pasta. Stir and heat for a few minutes before serving.

potluck2

Mozzarella Stuffed Meatballs

Ingredients

  • 15 mini fresh mozzarella balls
  • 1 lb lean ground beef
  • 1 egg
  • ½ cup Italian bread crumbs
  • ½ onion minced
  • Small garlic clove minced
  • 1 teaspoon Kosher salt
  • Black pepper
  • 1/3 cup shredded fresh Parmesan cheese
  • Marinara Sauce

Directions

Place cheese balls in a plastic freezer container in a single layer and freeze at least 1 hour.

Heat the oven to 375°F. Line 15 x 10 x 1 inch pan with foil; spray foil with cooking spray.

In large bowl, mix bread crumbs and 3 tablespoons of pasta sauce. Stir in beef, onion, salt, oregano and egg. Shape mixture into 15 (2-inch) balls.

Press 1 cheese cube into the center of each ball, sealing it inside. Gently place on the prepared pan. Bake 10 minutes. Do not turn off the oven.

Place browned meatballs in an ovenproof casserole dish with a cover and pour the marinara sauce over the meatballs. Place the covered dish in the oven and heat the meatballs in the sauce, about 20 minutes.

potluck3

Oven Baked Italian Chicken Casserole

Ingredients

  • 1 tablespoon olive oil
  • Salt and Pepper
  • One 3 lb chicken, cut into 10 pieces
  • 1 pound package Italian pork or chicken sausage each link diagonally cut into fourths
  • 2 garlic cloves, minced
  • Juice from 2 lemons (about 4 tablespoons)
  • 2 teaspoons dried oregano
  • 4 medium baking potatoes, cut in fourths
  • 2 green and 2 red bell peppers, cut into one inch strips
  • 1 large sweet onion, cut into eighths

Directions

Preheat the oven to 450 degrees F.

Coat the bottom of a roasting pan with the olive oil. Place chicken in the pan, skin side down. Salt and pepper both sides of the chicken pieces and scatter the sausage pieces around the chicken.

Bake 15 minutes; turn chicken pieces over and bake 15 minutes.

Squeeze lemon over the chicken, place the lemon skins in the roasting dish with the chicken and sprinkle the chicken with the minced garlic and oregano.

Add the sliced potatoes, onions and peppers to the pan and sprinkle with salt.

Lower the oven temperature to 400 degrees F.

Cover the pan with foil and bake 1 hour, turning the ingredients after 30 minutes.

potluck4

Italian Pot Roast

Ingredients

  • 1 tablespoon olive oil
  • 4 lb chuck roast
  • All-purpose flour
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 8 oz cremini mushrooms, sliced
  • 3 garlic cloves, chopped
  • 2 cups dry red wine
  • 1 bay leaf
  • 1 cup beef stock
  • 1 container crushed tomatoes (26-28 ounces)
  • 1 tablespoon tomato paste
  • 1/4 cup flat leaf parsley leaves, chopped
  • 2 tablespoons sage leaves, chopped

Directions

Trim most of the fat from the meat and pat dry with paper towels. Season the roast generously with the salt and pepper and lightly rub with all-purpose flour.

Heat 1 tablespoon olive oil in a large, heavy pot or Dutch oven over medium-high heat. When the oil is hot,  but not smoking, add the roast and brown on all sides, 10-12 minutes.

Transfer the meat to a platter.

Reduce the heat to medium and add the carrots, celery, mushrooms and onion. Cook, stirring occasionally, 10-12 minutes. Add the garlic and tomato paste and stir about 1 minute.

Add the wine and stir to incorporate the vegetables. Add the beef stock, the tomatoes, half the parsley, the sage, the bay leaf and the roast with any juices accumulated on the plate. Bring to a boil.

Cover the pot, reduce the heat and simmer on very low, turning and basting the meat every half hour or so, until the meat is very tender, about 4 hours.

(You can also put the pot into a 300°F oven and turn the roast every hour.)

Remove the meat from the pot and place it on a cutting board, covered loosely with aluminum foil to rest for 10 minutes.

Taste and adjust the sauce for seasoning, remove the bay leaf and stir in the remaining chopped parsley.

Cut the meat into thick slices and place in a deep serving dish. Spoon the hot sauce over the meat to serve.

potluck5

Lasagna

Ingredients

Cheese Filling:

  • 32 oz whole milk ricotta cheese
  • 2 eggs, beaten
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • ¼ cup chopped Italian parsley
  • 1 cup grated Parmesan cheese

Lasagna:

  • 16 oz mozzarella cheese, sliced thin
  • 4 cups spaghetti sauce
  • 16 lasagna noodles, parboiled

Directions

For the filling:

Mix all the filling ingredients together until smooth. Refrigerate until ready to assemble the lasagna.

Completing the Lasagna:

Preheat the oven to 375 degrees F.

Oil a 13 x 9 inch glass baking dish.

Spread about 1 cup of sauce on the bottom of the dish and place a layer of parboiled noodles on top.

Spread one-third of the sliced mozzarella cheese on top of the pasta and then one-third of the ricotta cheese mixture over the mozzarella; top with another 1 cup of sauce.

Repeat the layers twice, then top with a layer of noodles. Spread 1 cup of sauce over the top layer of pasta.

Cover with foil and bake for 45 minutes. Remove the foil and bake for 15 minutes longer. Let stand 15 minutes before cutting.


img_0166

I make pizza just about every week at our house because I think my husband loves pizza more than any other food. It is also an economical dish and usually healthy. Between the two of us, we get 3 meals out of one pizza: two dinners and one lunch. I usually try to make our pizzas with seasonal vegetables because they make the most tasty pizzas, in my opinion. Once in awhile, we will splurge and go for the deep-dish Chicago style sausage pizza. Over the past two months, I have made the following pizzas with veggies I had on hand and I am sharing those recipes with you. The sausage pizza was a treat for my husband’s birthday.

Use your favorite pizza dough or use my easy to make no knead dough. The recipe makes enough for three pizzas and the dough stores beautifully in the freezer. I like this recipe more than any other I have tried. The overnight refrigeration adds to the dough’s great flavor and makes a crunchy but tender crust.

img_0185

Easy No Knead Pizza Dough

Ingredients for the dough

  • 3 cups warm water (about 100 degrees F)
  • 1 tablespoon instant yeast
  • 1 tablespoon Kosher salt
  • 8 cups 00 Italian Style flour or 7 ½ cups bread flour

Directions for making the pizza dough:

Pour the water into a 5 quart bowl or lidded food container. Add yeast and salt to the water.

Measure the flour with the “scoop and sweep” method. (Dip cup into flour and scoop it up. Level the cup with the back of a knife.)

Add all the flour and mix with a wooden spoon. You only need to mix it until all ingredients are combined. No kneading is necessary. (The dough will be very moist and will actually conform to the shape of the container you put it in.)

Cover, but don’t seal the lid tightly, and let the dough rise at room temperature until it begins to flatten on the top (about 2 hours).

DO NOT PUNCH DOWN THE DOUGH! This method is designed to retain as much gas in the dough as possible. After rising, refrigerate the dough in the container and use the dough over the next 14 days. Once it’s refrigerated the dough will collapse slightly and it will not rise again in the container — that’s normal.

Directions for making pizza:

Pull up and cut off a 1 1/3 pound piece of dough from the container of refrigerated pizza dough. My pizza pans are large, so I usually get 3 pizzas from a batch of dough.

Extra dough may also be frozen. I freeze two portions of dough, individually, in freezer ziplock bags. To use, defrost the dough overnight in the refrigerator.

Hold the dough in your hands and dust your hands with flour to keep the dough from sticking to your fingers.

Form a ball, by stretching the surface of the dough around to the bottom on all four sides and rotating the dough a quarter-turn as you go.

Place the ball in an oiled pizza pan and press and stretch the dough to the edges of the pan.

Cover with a kitchen towel and let rest for 30 minutes.

Place an oven rack on the bottom shelf of the oven and preheat the oven to 450 degrees F.

After the dough has rested, add the toppings as indicated below.

IMG_0148

Roasted Broccoli Rabe and Tomato Pizza

Ingredients

  • 1 large bunch broccoli rabe, trimmed and cut into 1 1/2-inch pieces
  • 1 pint cherry tomatoes
  • 2 shallots, sliced
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Mix the broccoli rabe, tomatoes and shallots with the olive oil to thoroughly coat. Sprinkle lightly with some salt and pepper.

Spread the vegetables onto 2 large baking sheets.

Roast until the tomatoes have deflated and the broccoli rabe is brown around the edges and cooked through, about 25 minutes.

Divide the mixture in half. Use one half of the roasted vegetables for the pizza and the other half as a side dish for another dinner.

For the Pizza:

Ingredients

  • 1 lb pizza dough at room temperature
  • Half of the roasted vegetables
  • 8 oz mozzarella, sliced
  • 1 cup whole milk ricotta cheese
  • ½ cup pitted black olives, cut in half

Directions

Preheat the oven to 450 degrees F.

Place the sliced mozzarella on top of the dough. Arrange the roasted vegetables evenly over the cheese. Do the same with the sliced olives.

Drop tablespoons of ricotta cheese over the vegetables.

Place the pizza pan on the bottom rack in the oven and bake for 15-20 minutes. Let rest 5 minutes before cutting.

IMG_0157

Pizza with Artichoke Hearts, Fontina Cheese and Tomato

Ingredients

  • 1 lb pizza dough at room temperature
  • 2 tablespoons extra virgin olive oil
  • 1 package frozen artichoke hearts, defrosted (or use canned if frozen are not available)
  • 1 clove garlic, minced
  • 1 small onion, sliced
  • Juice of 1 lemon
  • ½ teaspoon dried oregano
  • Freshly ground black pepper
  • 3 thinly sliced plum tomatoes
  • 8 oz sliced Italian Fontina cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese

Directions

Preheat the oven to 450 degrees F.

Cook the defrosted artichokes in the olive oil with the garlic, onion and the juice of one lemon until softened and the onions are caramelized. Add the oregano and black pepper.

IMG_0156

Place the sliced Fontina on top of the dough. cover the Fontina layer with the shredded mozzarella cheese and then the Parmesan cheese.

Arrange the artichoke mixture evenly over the cheese. Do the same with the sliced tomatoes.

Place the pizza pan on the bottom rack in the oven and bake for 15-20 minutes. Let rest 5 minutes before cutting.

deepdishsausagepizza

Deep-Dish Sausage Onion Pizza

Ingredients

  • 1 lb of pizza dough at room temperature
  • Yellow cornmeal
  • 8 ounces Italian fennel sausage, casing removed
  • 1 cup chopped onion
  • One 14 1/2 ounce can diced Italian tomatoes, drained
  • ¼ cup chopped fresh basil
  • 8 ounces thinly sliced mozzarella cheese
  • ¼ cup grated Parmesan or Pecorino-Romano cheese

Directions

Generously grease a 10-inch springform pan with oil. Sprinkle the bottom of the pan with cornmeal.

Place the pizza dough in the prepared pan. Using oiled hands, press and spread the dough evenly over the bottom and 1 1/2 inches up the sides of the pan.

Cover and let rise in a warm place until nearly double in size (30 to 35 minutes).

Preheat the oven to 375 degrees F.

For the filling:

In a medium skillet cook sausage and onions over medium-high heat until brown, using a wooden spoon to break up the meat as it cooks.

Drain in a mesh (or one with small holes) colander. Using paper towels, pat sausage and, then, wipe out the skillet to remove additional fat.

Return the sausage and onions to the skillet and stir in tomatoes and basil. Cook and stir until heated through.

To assemble the pizza:

Arrange the mozzarella cheese slices over the bottom of the dough lined pan.

Spoon the filling over the cheese and sprinkle with the Parmesan cheese.

Bake for 45 to 50 minutes or until the edge of the crust is crisp and golden and the filling is bubbly.

Cool on a wire rack for 10 minutes. Remove the side of the springform pan and cut the pizza into wedges.


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.

campobasso6

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.

campobasso8

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.

campobasso7

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.

campobasso1

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).

campobasso2

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.

campobasso5

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.

campobasso4

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.

campobassomap



Charlotte's Web

Fitness, Food, Health and Happiness

Clueless In Asia.

An open diary into my experiences living and working in Asia, as a Westerner.

Sukrin USA

Premier Scandinavian Sukrin Products

Dr. Feelgood Photos :)

Cheerful stuff for everyone :)

La Audacia de Aquiles

"El Mundo Visible es Sólo un Pretexto" / "The Visible World is Just a Pretext".-

bernmusings

Meanderings. (Mis)adventures. Discoveries. Repeat.

Quick Indian recipes – Easy,healthy,delicious

I believe that listing the quantity of ingredients doesn’t really makes sense with Indian cooking because what’s more important with Indian cuisines is your personal experience and love for cooking . My cooking recipes are written in a quick and easy format and do not follow the orthodox approach of presentation. Get going ….

Live2EatEat2Live Blog

We eat. We cook, We try try. We Laugh. We explore. We learn. We nom. And yum. :)

What in the Crepe?!

Get the inside scoop on the life of a culinary student

Wee Notions

Notes on a napkin

infermentovivo

Sparkling stories of Gelsomino the sourdough

The Essence Within

Silently, the grass grows.

Heyitsdaniellek

fashion & food & motherhood

Soul On Rice

A Prison Experience and Post-Prison Mentality

Dianna Donnely's Real Food Meals and Books

Author of "Heart Seasons: The Rainbow Revelation." Who is Passionate About a Healthy, Happy Lifestyle and Real Food Meals!

Joshi Cooks

Food - Recipes - Meal Plans

English-Language Thoughts

English-Language Thoughts

entrenatuespiritu

entrena tu espiritu con thetahealing y reiki

Detroit Is For Foodies

Cooking, Eating, Living in Metro Detroit

SNE LA'SOUL

Skin Nutrition Expert

A Novel Spain

Spain through the eyes of a novelist, expat, and ESL teacher

Flavours2017

A flavourful journey ---Soulful Living Starts And Ends With A Good Meal --

GurmEvde

Aklımdan geçen gemiye atladım, hayallerimi de yanıma aldım, uçsuz bucaksız denizde bir damla olmaya gidiyorum.... DK

The Austrian Dish

Welcome to Austrian Cuisine!

Sandros Weekend Kitchen

cooking culture kitchen garden travel

Gracie Cooks

Cooking, Eating, & Treating Yourself

Chomp Chomp

Food & Dining

Tripambitions

It contains the world best places and things.

Northfork Biological

The crossing paths of science + art

Book 'Em, Jan O

Ghosts, Tall Tales & Witty Haiku!

Paquito Montero

"behind every difficulty i saw a lot of opportunity" - Paquito

WowMalta

VISIT MALTA, GOZO AND COMINO

BeattyBakes

Easy Desserts

Hanna ღ

plant-based ❥ healthy lifestyle

%d bloggers like this: