Tuna Salad On Pumpernickel Bagel
4 pumpernickel bagels
6 oz canned tuna, drained
1/2 cup finely diced onion
1/2 cup finely diced celery
1/4 cup mayonnaise
4 slices American cheese
4 large Iceberg lettuce leaves
Combine the tuna, onion, celery, and mayonnaise in a medium bowl.
Slice the bagels in half and lightly toast them under the broiler.
Place a slice of cheese on top of each warm bagel half.
Divide the tuna salad evenly between the 4 bagels.
Top with a lettuce leaf and the a bagel half.
Serve with your favorite sides such as pickles, sliced tomato in fries.
Red Snapper, Italian Style
Add a side of cooked green peas and mashed potatoes.
Salmon With Roasted Grapes
1 1/2 lb salmon fillet, cut into 6 equal pieces
2 cups of organic red grapes
1 large onion, sliced
1 tablespoon of lemon juice
Salt and pepper to taste
2 tablespoons chopped parsley
2 tablespoons chopped basil leaves
Preheat the oven to 400 degrees F and oil a 9×13 inch baking dish.
Combine the grapes, salt, pepper, lemon juice and 1 tablespoon of olive oil. Spread the mixture in the baking pan, Roast for 15 minutes. Remove the pan from the oven. Sprinkle the salmon with salt and pepper. Place the salmon fillets on top of the grapes. Drizzle olive oil over the fish. Return the pan to the oven and bake for 15 minutes. Sprinkle the fish with the chopped herbs and serve.
Baked Potato Wedges
3 Russet Potatoes, quartered
1/4 cup olive oil
Salt and pepper to taste1 garlic clove, minced
1/2 teaspoon dried Italian seasoning
Preheat the oven to 400 degrees F.
Combine the potatoes with the remaining ingredients in a bowl. Pour into a baking dish and spread out evenly in the pan. Bake for 1 hour..
Green Beans With Onions and Mushrooms
1 lb green beans, ends trimmed
1 tablespoon olive oil
Half a medium onion, diced
4 oz sliced mushrooms
Sat and pepper to taste
Bring a large pot of salted water to boil in a large skillet. Add the beans and cook for 3 minutes. Drain the beans in a colander. Return the skillet to medium heat and add the oil, onions and mushrooms. Cook until the vegetables are tender. Add salt and pepper to taste. Return the beans to the skillet and heat until hot. Serve immediately.
Pasta With Zucchini, Tomatoes And Mushrooms
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
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.
Sausage and Peppers Hero Sandwiches
2 Italian sausage links
half a bell pepper sliced
half a yellow onion sliced
1/2 teaspoon garlic powder
1/4 teaspoon dried Italian seasoning
Salt and pepper to taste
1 tablespoon olive oil
2 Italian rolls, heated
Heat the oil in a skillet and cook the sausage links until brown on all sides. Remoove ro a plate. Add the peppers and onions to the skillet and cook over medium heat until tender, about 10 minutes. Add the seasonings, mix well. Return the sausage to the pan , cover the pan and simmer for 5 minutes.
Split the rolls open and place a sausage link in each. Divide the peppers and onions between the two sandwiches.
Serve the sandwiches with a green salad.
8 large eggs, beaten
1 tablespoon of olive oil
1 medium onion, diced
1 cup diced fresh tomatoes
1-10 pkg frozen spinach, defrosted and drained
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup feta cheese, crumbled
PREHEAT THE BROILER.
Heat the oil in a large ovenproof swollen. Add the onion and sauté for 5 minutes. Add the spinach and salt. Sauté fir 1 minute. Add the tomatoes. Pepper and sauté for 3 minutes.
Pour the eggs over the vegetables and cook on medium until the eggs are set, about 8 minutes. Sprinkle the feta cheese over the top of the omelet.
Place the pan two inches under the broiler and cook for about 1-2 minutes until the top is set. Cut into wedges and serve.
Buttery Braised Potatoes
3/4 lb baby potatoes, about 1-inch in diameter, unpeeled and halved
1 cup water
2 tablespoon butter
1 garlic clove, minced
1/2 teaspoon salt
1 tablespoon chopped parsley
1 teaspoon lemon juice
Place the potatoes in a 12-inch skillet, cut side down in a single layer. Add the water, butter, garlic and salt. Bring to a simmer over medium heat. Cover pan and cook 10 minutes.
Remove the cover and turn the heat to high. Cook 6-8 minutes, shaking the pan occasionally until the water evaporates. Add lemon juice and parsley. Serve with the omelet.
This sauce has many versions that originated in the Emilia-Romagna province in Italy in the 18 h century. To me, the most authentic recipe comes from Marcella Hazen and that is the version I make.
Classic Bolognese Sauce
1 tablespoon olive oil
3 tablespoons butter plus 1 tablespoon for tossing with the pasta
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 pound ground beef chuck, not too lean
Freshly ground black pepper
1 cup whole milk
1 cup dry white wine
1 1/2 cups canned imported Italian plum tomatoes, cut up, with their juice
For serving: cooked pasta and grated Parmesan cheese
Put the oil, 3 tablespoons of butter, and chopped onion in a heavy-bottomed pot and turn the heat to medium. Cook and stir until the onion is translucent. Add the celery and carrot and cook for about 2 minutes, stirring to coat the vegetables with fat.
Add the meat, a large pinch of salt, and some freshly ground pepper. Break the meat up with a fork, stir well, and cook until the meat has lost its raw color.
Add the milk and let it simmer gently, stirring frequently until it bubbles.
Add the wine and let it simmer. When the wine has evaporated, stir in the tomatoes.
(Cooking the meat in milk before adding the wine and tomatoes protects it from the acidic bite of the latter.) When they begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface.
Cook, uncovered, for 3 hours (or more—she says more is better), stirring from time to time. If the sauce begins to dry out, add 1/2 cup of water whenever necessary to keep it from sticking. In the end, there should be no water left, and the fat must separate from the sauce. Taste for salt.
Toss with cooked, drained pasta and the remaining tablespoon of butter. Serve freshly grated cheese at the table.
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
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.
¼ cup olive oil
3 garlic cloves smashed
1 lb Italian sausage links
2 medium onions, quartered
2 bell peppers, slices
8 medium Yukon gold potatoes, peeled and cut in half
½ teaspoon dried oregano
¼ teaspoon red chili flakes
Salt to taste
Preheat oven to 425° F (220° C).
Pour the oil into a 9×13-inch baking dish and add the smashed garlic. Place the potatoes and onions in the baking dish first/ Aff the papers and then the sausage. Sprinkle the mixture with the Oregon, chili flakes, and salt to taste. Bake in the preheated oven for about 1 ½ hours, stirring the ingredients twice during the baking time. When done the sausage and potatoes should be golden brown. Serve in individual bowls.
2 tablespoons extra virgin olive oil
1/2 medium onion diced
2 ribs celery diced
2 medium carrots diced
½ bell pepper, diced
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
14 ounces canned diced tomatoes
4 cups chicken or vegetable broth
1 cup brown or green lentils
1 rind Parmigiano Reggiano optional, see notes below
1 teaspoon kosher salt
¼ teaspoon crushed red chili flakes
Heat a large saucepan to medium-low and add the olive oil, carrots, celery, bell peppers, and onion. Cook until soft and translucent (about 10 minutes).
Add in the tomato paste and cook, stirring frequently for 5 minutes.
Next, add in the chicken broth and tomatoes, Bring to a boil, then lower the heat. Add the remaining ingredients and stir well. . Cok the pan to a simmer until the lentils are soft (about 60-900 minutes).
Taste test and adjust salt and pepper to taste. Serve in bowls with a drizzle of extra virgin olive oil and with grated cheese.